Friday, November 2, 2012

Oh so your pregnant again?

  Today at Jon's memorial while holding my 5 month old I got asked if I was pregnant again. No. I am not. Not only did she ask me but she insisted on rubbing my belly, and continued long past the time I told her no. I actually had to ask her to stop rubbing my belly and she just laughed at me. How is that funny? She also asked me if I have always had belly fat or if it was just since I had my kids. SERIOUSLY woman! It's always been there, it is always going to be there, that is just how I was made I am sorry I don't fit in you perfect cookie cutter shape. Sometimes people amaze me. Had I not been at a memorial and had the woman not been grieving I may have said something a bit more obnoxious.


Some days I get all excited about my weight loss, I am only 3 lbs away from where I was before I got pregnant with Dexter. With that being said I have been only 3lbs away for the past month. These 3lbs just show up on my scale every day to mock me. I go to the gym everyday so I do not know why I can't lose weight. Oh wait, now I remember, I eat candy, cake, or cookies everyday! I always like eating my sweets until I get on the scale. But my logic is I ate this way before going to the gym so why can't I continue to eat like this and go to the gym and lose weight?
 Really what I would love and I think should happen to everyone is every time you step in the gym you lose weight. Like instantly. First time you walk in you lose 5lbs then everyday you go after that you can lose like 1 lb. In my dream world that is how it works! My other plan is to make all my friends fat so then I fit in. haha.
And with that being said, here is this amazing recipe I found this week, I made it and it is just as good sounds! For the step by step and pictures check out her website!


red velvet cheesecake cake

Yield: 12 to 14 servings
Prep Time: 1 hr + cooling and chill times
Cook Time: 1 hr, 15 min
This recipe has a few steps to it, but it's all worth it in the end! It's easiest to make the cheesecake layer one day and then assemble the rest of the cake the next.

Ingredients:

CHEESECAKE:
Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar
CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Directions:

1. Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.
2. Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.
3. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat).
4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
5. Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.



13 comments:

  1. Ha ha, the crazies just seem to find you! :)

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    Replies
    1. They seriously do. Have I ever told you about the time we walked into winn dixie and the old lady started quacking at Dexter?? If not remind me to, its a good story.

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  2. Omgoodness how strange! I would have gone home and cried. I wonder why someone would be so insensitive! And to actually touch your stomach. Wow.

    Thanks for sharing with my NO RULES Weekend Blog Party :)
    Paula
    lifeasweknowitbypaula.blogspot.com

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    Replies
    1. I did not cry, I bought a milk shake. haha. :O) I have just learned to ignore people's rudeness.

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  3. wow! that's rude. newest follower from the hop!

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    1. Following you back! Thanks for stopping by!

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  4. How rude! I don't get some people. I like your idea for how going to the gym should work. Sign me up for that.

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    Replies
    1. I would go twice a day if it would work like that.

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  5. HOW rude but I was asked the same thing after my first, rubbing belly and everything. People are crazy

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    Replies
    1. They really are crazy. I have no idea what it is about a woman that says please touch my belly

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  6. I think that some people are just ignorant at times. Even when I was pregnant, I hated being touched and was looked at as being rude if I said anything, so if someone did that to me I'd probably swat their hand like a fly. SMH some people.
    On a side note, I LOVE red velvet cake and would totally try this recipe, only I'm horrible at baking :(
    XoXo
    KimBai

    kimbai228.blogspot.com

    ReplyDelete
    Replies
    1. Telling people not to touch your belly is not rude! lol I told people all the time, its just called having personal space!
      The recipe is so easy. I love baking. I do it way to much!

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  7. how rude...not much more to say than that..if i do it won't be too nice!

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