After yesterdays Morning Glory experience, I needed a good workout.Â I ate SO MANY bun scraps and candy like raisinsâ€¦UGG! My stomach stills flips at the thought.Â
Legs and arms were worked for 55 minutes before running 4 miles at near race pace.Â
This week is taper week before the marathon on Sunday.Â Weight workouts will be light and Iâ€™ll run through Friday.Â The longest run shouldnâ€™t exceed 5 or 6 miles with two days of strides.
The Production Kitchen
Sunday morning, my kitchen was turned into a production kitchen WITHOUT the production equipment.Â What a mess.Â This all began with the announcement of my Morning Glory Buns making the final cut in the California Raisin Board Bread Contest.
I am going to have to use 5 to 6 lbs of flour and make 4 â€“ 5 trays of buns.Â In my trial run Sunday, the result from 6 lbs of flour was about a 1 lb loss in flour thatÂ went on the floor, ceiling, countertops, stuck to the bowls, and various utensils.Â But I did get 6 trays of 24 buns.
The production run began at 6:05 am.Â I called it quits at 7:15 when the I reversed the order of mixing flour to liquid and my mixer wasnâ€™t big enough to incorporate it all for the batch I tried to mixâ€¦..if that makes any sense.Â At 7:15 with the kitchen in an absolute mess, I washed my hands and Ted, Shane and I went for a walk.Â BREATH JOANNEâ€¦JUST BREATH!Â I was getting pretty upset and discouraged.Â The worst thing you can do, and this is baking according to Joanne, is bake when you are stressed out or rushed.Â Your mood is reflected in the outcome of the product.Â Bad mood = Bad breadâ€¦ahâ€¦BUNS.
When we returned home, the dough was rising and looking like blobs over flowing and well on its way to taking over the house.Â Using my super powersâ€¦.oh wait!Â The â€œBlobâ€ wasnâ€™t defeated by any Super Hero was it?!Â â€¦I divided theÂ dough into 6 portions and began mixing again.Â Fingers were crossed that my poor mixer didnâ€™t over heat.Â It was doing a great job kneading the dough for about an hour.Â I was finally able to achieve some good dough.
The final result was six trays.Â One batch had to be baked heart shaped since I ran out of pans.Â
and, yes, the raisin topping was a bit on the dark side but didnâ€™t taste burned at all.
Some looked A LOT burned but again, the result was very good, no burn taste but the raisin topping was a bit on the â€œhard candyâ€ like side â€¦
Four of the batches looked and tasted perfect.
Oh, I forgot about the round pan that tasted perfect but sankÂ a little in the middle. Once they were flipped over, the buns looked quite presentable.
I really enjoy baking these buns but PLEASEâ€¦one batch at a time.Â Thatâ€™s my mixer talking???
A bike ride to de-stress:
Ted and I enjoyed a 24 mile bike ride following the bun experience.Â That was a great way to unwind down from such aÂ MASS PRODUCTION.Â Â Ted was my clean up guy spending as much time in the kitchen as me working the hot water, soap, and sponge.Â He needed the relaxing exercise as well.
BERRY Low Fat Upside Down Cake
Youâ€™re gonna love itâ€¦Youâ€™re gonna love itâ€¦(in my best singing voice)
Yes you can eat cake with out the fat.
Plenty of fruit and a delightful taste using no added fat.Â Itâ€™s just too good to be true, right?Â Well, it is true.Â Take a look at this recipe, then give it a try and let me know if you donâ€™t agree.Â
Who needs to be â€œfat and happyâ€?Â We can be fat FREE and happy.
Berry Upside Down Topping
- 1/2Â cup Dark Brown sugar
- 2 TBS honey
- 1 TBS lemon juice
- 2/3 cup fresh blueberries
- 1/2 lb fresh strawberries, sliced or chopped
Low Fat Cake
- 1 1/2 cups Flour
- 2 tsp baking powder
- 2/3 cups sugar
- 1/2 tsp salt
- 1/2 cup Egg Whites
- 2/3 cup Reduced Fat Milk
- 1 tsp vanilla extract
- 1/3 cup Maple Syrup
- 1/2 lb fresh strawberries, sliced
Preheat oven to 350 F and spray a 9â€ round cake pan with non-stick spray.
In a bowl, combine the sugar, honey and lemon. Mix around until paste like.Â Add the blueberries and strawberries to coat.Â Turn the mixture into the bottom of the prepared cake pan.Â Set aside.
In a large bowl, combine the flour, baking powder, sugar, and salt.Â Make a well in the center.Â Add to the well the whites, milk, vanilla, and maples syrup.
Now whisk with a fork.Â Fold in the strawberries.Â Pour the cake batter, gently, over the topping mixture already in your cake pan.
Bake at 350 F for about 38 â€“ 45 minutes or until a knife comes out clean when inserted in the center. Do not over bake since there is very little fat, this cake will dry out quickly.
As soon as the cake is removed from the oven, run a knife around the edge and invert onto a serving platter.Â
*Wash the pan right away otherwise the topping will harden and be very difficult to remove.
This cake will be only about 1.5% to 2% from fat.Â Â Suggested servings: 12
Tedâ€™s comment:Â â€œSave this one for me!â€
Do you have a low fat/fat free sweet recipe to share?
Do you have pets?Â Here is a giveaway and raffle youâ€™ll just love.Â Even if you donâ€™t have pets, please give it a Twitter tweet and a Facebook note to help the guys at MANKINDdog support the Humane Society.Â Everyoneâ€™s input is truly appreciated.