Have Your Cake & Eat It Too on National Chocolate Cake Day

Chocolate cake is a dessert popularized in the 19th century. In the first half of the 19th century the typical chocolate cake was a yellow or spice cake meant to accompany a chocolate beverage. Chocolate cake then progressed to being either a white or yellow cake with chocolate icing. It was not until the middle of the 19th century when chocolate was used as an ingredient in baked goods like cake.

Celebrate National Chocolate Cake Day by heading to your local bakery or whipping up a chocolate cake in your kitchen. Then enjoy a piece with a nice tall glass of soymilk. Yum!

Why not try the NSRL Texas Sheet Cake recipe. It will satisfy any chocolate craving you may have. This recipe was originally published in our Baking with Soy cookbook. The cookbook may be purchased at https://ecommerce.aces.illinois.edu/ICSF/

Texas Sheet Cake

The secret to this chocolate delight is spreading the warm frosting over the cake as soon as it comes out of the oven.

2 cups granulated sugar 1 1/2 cups all-purpose flour

1/2 cup soy flour 1 tsp. baking soda

1/2 tsp. salt 1 cup water

1/2 cup butter or margarine 1/2 cup oil

6 Tbsp. unsweetened cocoa powder 2 eggs

1/2 cup soymilk, soured with 1/2 Tbsp. lemon juice

Frosting:

1/2 cup butter or margarine 6 Tbsp. soymilk

3 Tbsp. unsweetened cocoa powder 4 cups sifted powdered sugar

1 tsp. vanilla extract 1 cup chopped walnuts or pecans

1. Preheat the oven to 375°. Coat a 10² x 15² jelly roll pan with cooking spray.

2. Mix together the sugar, all-purpose flour, soy flour, baking soda, and salt. Set aside.

3. Combine the water, butter, oil, and cocoa powder in a saucepan or microwave-safe bowl and heat through until the butter melts. Pour the hot mixture into a large mixing bowl and immediately add the dry ingredients, beating until well combined. Beat in the eggs and soured soymilk. Do not overbeat. The batter will be thin enough to pour easily.

4. Pour the batter into the prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted into center of the cake comes out clean.

5. While the cake bakes, prepare the frosting. Stirring constantly, heat the butter, soymilk, and cocoa powder over moderate heat until the mixture is smooth. Remove from the heat and beat in the powdered sugar and vanilla. Stir in the nuts.

6. As soon as the cake is removed from the oven, spread the warm frosting over the top.

Makes 35 servings.

Per serving: 229 calories, 2 grams protein (0.6 gram soy protein), 31 grams carbohydrate, 12 grams fat (3.9 grams saturated)

Healthy Regards,

Marilyn Nash

Take a moment today to thank a granola bar for saving you in your time of hunger

If you're hungry and look for something good to eat today, consider a wholesome snack because it's National Granola Bar Day!

While the history of National Granola Bar Day is sketchy at best, granola has been eaten regularly since the late nineteenth century. Its popularity waned until the 1960s when it became a regularly associated with the hippie culture. It didn’t experience a resurgence until the mid-seventies when granola was shaped and baked into bar form and marketed as a health food.

Granola bars were invented by Stanley Mason. Granola usually came in a loose form which could be messy when traveling but was great as a cereal. But when Mr. Mason created the bar, the healthy snack became popular because it was portable.

The first actual granola bar that sold in the United States was patented and created by Edward Thayer Sr. from Chico, California. Granola bars are an over $3 billion dollar a year industry. Granola bar recipes were developed in the 1970s, and have evolved to include such extras as fruit, grains, nuts, yogurt, breakfast cereal, candy and chocolate and we suggest adding some textured soy protein to your granola bar as it packs a protein punch that helps you feel satisfied and provides important amino acids and other valuable nutrients.

Celebrate National Granola Day by making soy protein enhanced Granola Bars from the NSRL Cookbook Textured Soy Protein in the Kitchen. The TSP boosts the protein content up to 5 grams, making this a great grab and go snack.

The cookbook may be purchased at https://ecommerce.aces.illinois.edu/ICSF/

Granola Bars

1/2 cup honey 1/2 cup brown sugar

1/2 cup oil 3 cups oats (rolled or old-fashioned, not instant)

1 cup toasted oat rings cereal 1 cup dry textured soy protein

1 cup shredded coconut 1 cup chopped walnuts

1 cup raisins

1. Preheat the oven to 350°. Coat a 9” x 13” baking dish with cooking spray.
2. Place the honey, brown sugar and oil in a small saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 2 to 3 minutes.
3. Combine the remaining ingredients in a large mixing bowl. Pour the honey mixture over the oat mixture and stir well to coat all the ingredients with the honey mixture.
4. Place the mixture in the prepared pan and press it into a firm, even layer. If the mixture is sticky, rinse your hands in cold water and press the mixture down with slightly damp fingers.
5. Bake for 20 minutes, until golden. Remove the dish from the oven and let cool completely before cutting into 24 bars.

Makes 24 servings

Per serving: 205 calories, 5 grams protein (2.1 grams soy protein), 27 grams carbohydrate, 10 grams fat (2.3 grams saturated)

So take a moment today on National Granola Bar Day and thank a granola bar for saving you in your time of hunger!

Healthy Regards,

Marilyn Nash

Hip Hip Horray today is National Bean Day!

GAME DAY CHILI

Hip hip horray – today is National Bean Day! Folks celebrate this annual foodie “holiday” every January 6th. While the origins of this particular holiday are unknown, some believe the day commemorates the death of Gregor Mendel on January 6th, 1884. Mendel used bean plants to test his theories on heredity.

And did you know North Dakota grows the most beans in the United States? Whether you prefer green, yellow, white, red or black, beans come in all sorts of shapes, sizes, colors and flavors. And make no beans about it. Beans not only taste good, but beans are one of nature's most healthy foods and soybeans are especially good for you. They are high in protein, low in fat and provide important nutrients including amino acids, fiber, iron and calcium.

Adding soybeans to your favorite recipe can give your recipe a new twist. At the National Soybean Research Laboratory at the University of Illinois, we do extensive work with soy foods and incorporate soy in domestic and international recipes. In 2012, we will be showcasing soy foods using our collection of well-tested and extremely delicious recipes. Let us know what you think.

In honor of National Bean Day, the first recipe we are highlighting this year is our award winning Game Day Chili. This recipe is an adaptation from the Game Day Chili Recipe featured in the NSRL Cookbook: Textured Soy Protein in the Kitchen. Adobo chilies are the ingredient that gives this chili a smokey flavor and made it a first place winner in a chili cookoff contest.

Seasonings:

2 Tbsp. ground cumin

2 Tbsp. chili powder

1 Tbsp. unsweetened cocoa powder

1-1/2 tsp. ground coriander

1 tsp. dried oregano

1 tsp. sugar

1 tsp. salt

1/4 tsp. cayenne pepper

Ingredients:

2 Tbsp. vegetable oil

1 large onion, chopped

1 clove garlic, minced

1 medium green bell pepper, chopped

1-1/2 cups tomato juice

3 cups vegetable or beef broth

1-1/4 cups dry textured soy protein

1 14.5-oz. can diced tomatoes

2 15-oz. cans black beans, rinsed and drained

2 15-oz. cans kidney beans, rinsed & drained

2 chipotle chilies in adobo sauce (from can), chopped

Condiments (optional): grated cheese, chopped onions, diced avocado, sliced black olives

1.Mix all the seasonings in a small bowl. Set aside.

2.Heat the oil in a large pot over medium heat. Add onions and sauté until golden. Add garlic, bell pepper, and seasoning mixture and sauté for another minute.

3.Add the remaining ingredients (except condiments) and mix well. Bring to a boil, then reduce heat and simmer, stirring occasionally, for at least 15 minutes to let the flavors blend.

4.Serve with the optional condiments, if desired.

Makes 8 servings (1 ½ cups each)

Nutritional Information: per serving: 310 calories, 22 g protein, 46 g carbohydrate, 6 g fat (0.5 g saturated), 17 g fiber

Happy Bean Day!

Marilyn Nash