We Celebrated another Birthday at the office with
Cream Cheese Pound Cake
- 1 ½ cups (3sticks) butter softened
- 8oz package cream cheese softened
- 3 cups sugar
- 6 large eggs
- 3 cups cake flour, sifted twice
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Preheat the oven to 325. Grease and flour a 10-inch Bundt pan.
- Cream the butter and cream cheese with an electric mixer until well combined. Add the sugar. Mix for 7 minutes, until fluffy. Add the eggs, one at a time, beating after each until blended. Gradually add the flour, beating after each addition, until all is added and combined. Add the salt, vanilla, and almond extract. Mix again.
- Pour into the prepared pan. Hit the pan gently on the counter about five times to help settle the batter and remove any air pockets. Bake for about 1 ½ hours. The cakes are done when it pulls away from the sides of the pan and a toothpick inserted comes out clean.
- Remove from the oven and let cool in the pan for about 15 minutes. Invert the cake onto a wire rack and let cool completely before putting it on a cake plate o wrapping in aluminum foil for delivery.
Reuters (10/12, Doyle) reports that research suggests “keeping sodium intake low may prolong life according to a new study that set out to clarify the long-term risk of eating too much sodium and the benefits of cutting down.” After “following more than 3,000 people with elevated blood pressure for over 24 years,” investigators “found that risk of death from any cause rose in a straight line along with sodium intake.” The findings were published online in the Journal of the American College of Cardiology.
Parents can encourage children to eat healthy foods by having neutral and playful conversations, reminding them foods are crucial to self-care, and making them aware of the social and environmental effects of unhealthy foods, psychologist Lisa Damour writes. They also should be role models to their children in choosing healthy food options, Damour writes.
The New York Times (10/12)
1. Add flavor, not fat. Many recipes suggest rubbing the bird with butter before roasting. If you roast a turkey without overcooking, it won’t dry out—there’s no need to rub it with butter beforehand. Skip it and avoid adding extra saturated fat. Try chopped fresh herbs and garlic mixed with a little heart-healthy olive oil instead.
2. Avoid added salt. We’ve found that conventional turkeys (with added salt solution) do stay moister but if you’re watching your sodium intake, avoid them.
3. Skip the skin. A 3-ounce portion of light meat without skin has only 132 calories and 3 grams of fat. With the skin, that jumps to 168 calories and 6 grams of fat. (Dark meat has more calories but also more iron: three ounces of dark meat supplies 15% of the recommended daily intake of iron; white meat has only 8%.)
4. Broth is better. Many traditional stuffing recipes call for butter. Use a bit of chicken broth instead to keep it moist without the added fat or calories.
5. Hold the sugar. Sweet potatoes are already sweet, so why load them up with brown sugar and marshmallows when just a touch of maple syrup or honey accentuates their great flavor?
6. Forgo the butter. The key to tasty gravy is using all the drippings from the roasting pan (with the fat skimmed off). This gives plenty of flavor without the added fat or calories. Forgo added butter, which really bumps up the calories and fat.