Servings:Over 8
Difficulty:Easy
Cook Time:30-60 min
The original incarnation of this cake was most likely a devil's food cake that obtained a subtle reddish hue from the combination of cocoa powder and buttermilk. When food dyes became popular with home bakers in the 1930s and '40s, however, the cake got a scarlet boost from the addition of red food coloring. Today red velvet is enjoying a resurgence and is wildly popular.
IngredientsFor the cake:2 cups cake flour3 tablespoons unsweetened cocoa powder2 teaspoons baking powder½ teaspoon baking soda½ teaspoon salt¾ cup low-fat buttermilk¾ cup granulated sugar3 tablespoons canola oil1 large egg2 teaspoons red food coloringFor the frosting:1 (8-ounce) package fat-free cream cheese, at room temperature1¼ cups confectioners' sugar½ cup fat-free Greek yogurt¾ teaspoon vanilla extract¼ cup chopped pecans
Cooking Directions
For the cake:
Preheat the oven to 350°F. Spray an 8-inch round baking pan with nonstick spray.
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Whisk together the buttermilk, granulated sugar, oil, egg, and food coloring in a medium bowl. Add the buttermilk mixture to the flour mixture and stir until well blended.
Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 35–40 minutes. Let cool completely in the pan on a rack. Run a knife around the edge of the cake to loosen it from the pan. Invert onto the rack.
For the frosting:
With an electric mixer on high speed, beat the cream cheese, confectioners' sugar, yogurt, and vanilla in a medium bowl until smooth, about 1 minute.
5 Cake assembly: Split the cake layer in half with a long serrated knife. Place the bottom layer, cut side up, on a serving plate. Spread 1/2 cup of the frosting over the layer, leaving a 1/2-inch border. Place the remaining cake layer on top, rounded side up. Spread the remaining 1 cup frosting over the top and side of the cake. Sprinkle the pecans onto the side of the cake, pressing to adhere. Cover the cake and store in the refrigerator up to 2 days. Bring to room temperature before serving.
per serving (1/16 of cake): 197 Cal, 5 g Total Fat, 1 g Sat Fat, 15 mg Chol, 274 mg Sod, 34 g Carb, 0 g Fib, 5 g Prot, 95 mg Calc.
PointsPlus value: 5
This recipe was styled by chef Karen Pickus for Good Morning America.
Excerpt from WEIGHT WATCHERS 50TH ANNIVERSARY COOKBOOK. Copyright © 2013 by Weight Watchers International, Inc. All rights reserved. Reprinted with permission of St. Martin's Press.
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INGREDIENTS
For the sauce:- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 tablespoon toasted sesame oil
- 3 tablespoons water
For the chow mein:- 1 tablespoon salt
- 1/2 pound fresh standard-sized egg noodles or 3 ounces dried egg noodles
- 5 tablespoons canola oil
- 1/2 cup thinly sliced yellow onion
- 1 cup thinly sliced red bell pepper
- 1 zucchini, cut into thin strips
- 1 cup thinly sliced fresh shiitake mushrooms
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
DIRECTIONS
For the sauce:
In a small bowl, combine the sauce ingredients and set aside.
For the chow mein:
Bring a large pot of water to a boil and add the salt. Boil the noodles for 2 minutes, drain, and rinse well with cold water. Place the noodles in a bowl and toss with 1 tablespoon of the oil.
Heat a large, nonstick pan until very hot. Add 2 tablespoons of the oil and sauté the onion and red bell pepper until just tender, 2 minutes. Add the zucchini and mushrooms and continue to stir-fry until golden brown, 5 minutes. Transfer the vegetables to a bowl.
Reheat the same pan until very hot. Add the remaining oil and sauté the ginger and garlic for several seconds. Add the noodles and stir-fry until the noodles are heated through, 5 minutes. Return the vegetables to the pan with the noodles, add the sauce, and continue to toss the noodles until they are well combined and heated through. Transfer to a warmed platter and serve immediately.
INGREDIENTS- 1 cup quinoa
- 2 cups vegetable broth, chicken broth, or water
- 1/2 teaspoon sea salt
- 1 cup cooked corn kernels
- 1 cup cooked black beans
- 3 scallions, sliced
- 1 small bunch cilantro leaves, chopped
- 2 tablespoons olive oil
- Zest and juice of 1 lime
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
DIRECTIONS
Combine the quinoa and broth (or water), and salt in a saucepan, and bring to a full boil over high heat. Reduce the heat to a simmer, cover with a lid, and cook until all of the broth or water is absorbed, about 15-20 minutes. (When done the grains will look almost clear.) Fluff with a fork and let stand until cool.
Place the quinoa in a salad bowl, add the corn, black beans, scallions, cilantro, olive oil, lime zest and juice, and cumin. Season with salt and pepper, to taste. Toss to combine and serve.
 This is a yummy dish using pasta, fresh, vegetables, and Asian ingredients. Ready in 35 minutes.
Here is what you will need:
> 1 (8 ounce) package uncooked spaghetti
> 1 tablespoon cornstarch
> 1 cup vegetable broth
> 1/3 cup creamy peanut butter
> 3 tablespoons soy sauce
> 3 tablespoons honey
> 3 tablespoons brown sugar
> 1 teaspoon sesame oil
> 1 teaspoon ground ginger
> 1/4 teaspoon ground red pepper
> 2 tablespoons sake
> 2 tablespoons vegetable oil
> 2 cloves garlic, minced
> 1 onion, chopped
> 1 cup broccoli florets
> 1 cup carrots, sliced
> 1/2 cup red bell pepper, chopped
> 1/2 cup sugar snap pees
Directions:
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well.
2. Meanwhile, whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the sake and keep warm.
3. Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.
 Desire a pleasant pasta dish in under 20 minutes? Look no further!
What you will need:
> 1 gallon water
> salt
> 1 pound fresh fettuccine pasta
> 1 cup butter, softened
> 1/2 cup grated Parmesan cheese
> freshly ground black pepper
Directions:
1. Bring the water to a rolling boil and salt to taste. Drop fresh pasta into the water and cook until the noodles float to the top of the pot, 2 to 3 minutes. Drain immediately and return to pot.
2. Top with pieces of softened butter and the grated cheese; toss lightly until noodles are well coated. Season with freshly ground black pepper and serve.
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 Who doesn't like a good sandwich? Well here is another one to add to your recipe book!
Here is what you will need:
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4 x 6 inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
Directions:
1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The pepper may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
| With 30 minutes and a few short steps, you can have a very easy dinner! | Here is what you need:
> 1 tablespoon olive oil
> 1 onion, diced
> 2 cloves of garlic, minced
> 1 bell pepper, chopped
> 2 (14.5 ounce) cans black beans, rinsed, drained, and mashed
> 2 tablespoons yellow cornmeal
> 1 1/2 tablespoons cumin
> 1 teaspoon paprika
> 1 teaspoon cayenne pepper
> 1 teaspoon chili powder
> 1 cup salsa | Directions:
1. Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper. Cook until tender.
2 Stir in mashed beans and cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook for 5 minutes
Want some homemade doughnuts in about 30 minutes? then look no further!
Here is what you'll need: | 2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup milk | 2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon shortening
1 cup confectioners' sugar
2 tablespoons hot water
1/2 teaspoon almond extract |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
2. In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
3. Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
4. To make glaze, blend confectioners' sugar, hot water, and almond extract in a small bowl. Dip doughnuts in the glaze when serving.
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