December 30, 2011

Goodbye and Body Empower's Final Class

Clients like you made doing business a real pleasure. Thank you!

Please come join me as we celebrate almost 6 years of fitness for
the last time tomorrow! Come as my
guest to:

8am BodyCombat

and/or

9am BodyFlow.

Thank you very much to all who have supported me over the years. It has
been a privilege and an honor to train with you.

Kia Kaha!

Sue

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November 16, 2011

Pumpkin Whoopee Pies

Pumpkin Whoopie Pies with Maple-Marshmallow Cream Filling

Whoopie pies are soft, cake-like sandwich cookies with a creamy filling. These treats are from Portland, Maine's Two Fat Cats Bakery. To learn more about Portland's food scene, read our report on America's Foodiest Small Town 2009. I have also made these with a basic cream cheese frosting in the middle, just as yummy! My advice; make them smaller, work out more!

MAKES ABOUT 23 PIES

RECIPE BY Two Fat Cats Bakery, Portland, Maine

PHOTOGRAPH BY Misha Gravenor

OCTOBER 2009

INGREDIENTS

FILLING

1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme
2 teaspoons maple extract

CAKE

3 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
3/4 cup sugar
1/2 cup vegetable oil
3 large eggs
1 15-ounce can pure pumpkin
1/2 cup milk
Nonstick vegetable oil spray

PREPARATION

FILLING

Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

CAKE

Sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.
Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each; about 12 per baking sheet), spacing apart. Let stand 10 minutes.
Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.
Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.
Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. DO AHEAD Can be made 8 hours ahead. Store in single layer in airtight container at room temperature.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Pumpkin Desserts Slideshow.

NUTRITIONAL INFORMATION

One serving contains the following:
Calories (kcal) 312.4
%Calories from Fat 46.9
Fat (g) 16.4
Saturated Fat (g) 7.4
Cholesterol (mg) 56.9
Carbohydrates (g) 39.0
Dietary Fiber (g) 0.9
Total Sugars (g) 25.7
Net Carbs (g) 38.1
Protein (g) 2.8

KE

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June 29, 2011

July 4th Schedule

Body Empower will be closed 4th of July weekend.

(Sat 7/2- 7/4) Summer schedule starts July 5th

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May 18, 2011

Lentil Walnut Burgers

There is nothing quite like a juicy burger off the grill in the Summer but these lentil burgers definitely satisfy! Vegeterians will likely recognize this cookbook as gospel! Great healthy recipes that are company worthy. These burgers freeze well but are slightly tender so take extra care when grilling. Enjoy

LENTIL-WALNUT BURGERS

Adapted from The Moosewood Cookbook
Preparation time: 35 minutes to prepare, 1 hour to chill, 15 minutes to cook
Yield: 4 to 6 servings
Click here for print-friendly version

Delicious fried or broiled, with or without cheese melted on top.
These freeze well after they are cooked.
To save time, sauté the vegetables while the lentils are simmering.

3/4 cup dry lentils (any kind)
1 1/2 cups water
2 tablespoons cider vinegar
1 tablespoon olive oil, plus extra for sautéing the patties
1 cup minced onion
4 large cloves garlic, minced
10 large mushrooms, minced
1/2 cup very finely minced walnuts
1 teaspoon salt
1/2 pound spinach, finely minced (optional)
1 teaspoon dry mustard
Freshly ground black pepper to taste
1/2 cup bread crumbs, wheat germ, or rolled oats

Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is gone. Transfer to a medium-sized bowl, add vinegar, and mash well.
Heat the oil in a medium-sized skillet. Add onion and sauté over medium heat for about 5 minutes. Add remaining ingredients except the bread crumbs, wheat germ, or oats, and sauté 5 to 10 minutes or until all the vegetables are tender. Add the sautéed mixture and bread crumbs, wheat germ, or oats to the lentils and mix well. Chill for about 1 hour before forming patties.
Form 4-inch diameter patties. (It might be easiest to do this if you wet your hands.) Heat a small amount of olive oil in a skillet, and sauté the patties on both sides until heated through and crispy. You can also just broil them for about 5 to 8 minutes on

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