Green Velvet Angel Food Cake

Happy St. Paddy’s Day, Y’All!

While I am not huge on celebrating St. Patrick’s Day, I do love all things GREEN and amazingly festive recipes.  This season, I’ve already made my version of a Shamrock Shake

Arctic Zero Shamrock Shake | No Thanks to Cake

And, I made a last minute decision to make one more green treat before the holiday passed.  I spent this past weekend in the mountains with a fabulous group of ladies.  Each of us were tasked with bringing a healthy(ish) snack to share.  Not knowing where to begin… I went to Pinterest to see what dishes I had saved that might be perfect for the occasion.

When I spotted this recipe for Red Velvet Angel Food Cake, I knew I wanted to try it.  After all, I had an angel food cake pan that I had never used.  What a great adventure this would be!  Oh, and it certainly was…. I’ll leave a few notes below to guide you along.

Green Velvet Angel Food Cake | No Thanks to Cake

Not only did I make this traditionally light cake for the first time, but I also painted it green for St. Patrick’s Day! It was spongy, airy, and delicious with a light chocolate flavor.  This moist cake is one that I will make again, in ANY color!

Green Velvet Angel Food Cake

Adapted from Healthy Girl on the Run

Serves 16

INGREDIENTS

Green Velvet Angel Food Cake | No Thanks to Cake

1/3 cup unsweetened cocoa
1/4 cup water, boiling
2 tsp. vanilla extract or paste
2 Tbsp. food coloring, green (1 oz)
1/4 tsp. table salt
1 3/4 cup sugar, divided
1 cup cake flour
16 large egg whites, about 2 cups
2 tsp. white vinegar

INSTRUCTIONS

1.  Preheat oven to 350ºF.

2.  In a medium bowl, combine unsweetened cocoa, boiling water, vanilla and food coloring; whisk and set aside.

Green Velvet Angel Food Cake | No Thanks to Cake

Note:  I used a different kind of vanilla for this recipe.  Have you ever used vanilla paste?

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

3.  In another medium bowl, combine salt, 3/4 cup of sugar, and cake flour; mix well and set aside.

Green Velvet Angel Food Cake | No Thanks to Cake

4.  Using an electric mixer, in a large bowl, beat egg whites until foamy.  Note:  Cracking the eggs and separating them is intense… next time, I may buy the kind in the carton. :)

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

5.  Add vinegar; continue to beat until soft peaks form.

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

6.  With electric mixer running on slow speed, gradually add remaining cup of sugar; increase to high speed and beat until stiff peaks form.

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

7.  Remove a heaping cup of egg whites and add it to chocolate mixture; gently combine and set aside.

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

8.  Sift flour mixture over egg whites, a little at a time, and fold after each addition to incorporate.

Green Velvet Angel Food Cake | No Thanks to Cake

9.  Add chocolate mixture and gently fold into egg whites.

Green Velvet Angel Food Cake | No Thanks to Cake

 

Green Velvet Angel Food Cake | No Thanks to Cake

10. When just combined, turn batter into an ungreased two-piece 10-inch angel food cake pan with feet; smooth top into an even layer.

Green Velvet Angel Food Cake | No Thanks to Cake

11.  Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes.

Green Velvet Angel Food Cake | No Thanks to Cake

12.  Remove cake from oven and invert pan onto its feet so the inverted cake can cool properly (the cake will not fall out of the pan). If your pan does not have feet, invert it over the neck of a wine bottle or a glass soda bottle.  Note:  I did use a wine bottle even though I was skeptical.  It worked!

13.  When cake is completely cool to the touch, loosen edges with a sharp knife and remove cake from pan.  Slice into 16 pieces and serve. Yields 1 piece per serving.  Note:  The cake will naturally bake itself to the pan and will stick.  You will need to use a knife to cut it out.  Loosen the cake around the outer edge and the inner tube.  Invert the cake on a cake holder, and then remove the outer tube carefully.  You will need to use the knife again to loosen the flat bottom of the pan as well.

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

14.  Sprinkle cake with a bit of powdered sugar (to make it look pretty.)

Green Velvet Angel Food Cake | No Thanks to Cake

15.  Slice into 16 pieces and serve with a small dollop of Cool Whip.  Note:  It would also be delicious with your favorite berries as garnish.

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

Per 1/16th of cake:

CAL 129; CARB 28g; FAT 0g; PROT 5g; FIB 1g; WW Points Plus: 3

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Arctic Zero Shamrock Shake

It’s that time of year again…

Arctic Zero Shamrock Shake | No Thanks to Cake

I just love these darn shakes.  They’re minty, sweet, and creamy… and mostly, reminiscent of my teenage years.  I remember enjoying these shakes with friends, and not having a care in the world… nor did I even realize that the 12 oz shake carried a whopping 530 calories.  Unbelievable!

I’ve also not had a Shamrock shake for years… but that doesn’t make me not think about them this time of year.  And, I’m excited that I made a pretty good version of it this year with a tiny fraction of the calories that comes in the original!!

Arctic Zero Shamrock Shake | No Thanks to Cake

Arctic Zero Shamrock Shake

Serves 1

INGREDIENTS

Arctic Zero Shamrock Shake | No Thanks to Cake

1 cup Arctic Zero

1/2 cup skim milk

6 drops of green food coloring

a dash of peppermint extract

INSTRUCTIONS

1.   Place your Arctic Zero on the counter to thaw for about 15 minutes.  This will make it more scoopable.

2.  Place all of the ingredients in your food processor or blender.  Note:  I added about 1/16 tsp. of peppermint flavoring to the mix and it was perfect.  Be VERY careful with the mint extract – - it’s extremely potent!

Arctic Zero Shamrock Shake | No Thanks to Cake

Arctic Zero Shamrock Shake | No Thanks to Cake

3.  Blend until smooth and creamy.  Add more green food coloring, if needed to get the right color.  Because I used a brown  Arctic Zero, the color didn’t end up being a vibrant green, but I loved the flavor combo!

Arctic Zero Shamrock Shake | No Thanks to Cake

4.  Move to a glass and enjoy!

Arctic Zero Shamrock Shake | No Thanks to Cake

Check out how thick it came out!

Check out how thick it came out!

Per entire recipe serving:

CAL 117; CARB 21g; FAT 0g; PROT 11g; FIB 4g; WW Points Plus: 3

Related posts:

Red Velvet Peanut Butter Blossoms

Whenever the holidays come around, I let myself bake a little.  Because my grandpa doesn’t have my grandma around to bake him sweet treats, I always try to send him a little something to brighten up his day and to satisfy that sweet tooth of his.

I always share the recipes here on NTTC because I know you guys have sweet grandpas, husbands/wives, and friends that you’re going to want to bake for from time to time.  And, what’s more fun than the occasional splurge, all decked out for the holidays?

With Valentine’s Day just a few days away, here are a few recipes that you might want to make.  Click any image below to be transported to the original recipe post.

Red Velvet Better than Sex Cake | No Thanks to Cake

Valentine's Day M&M Blondies | No Thanks to Cake

Red Velvet Pumpkin Muffins | No Thanks to Cake

And, not to be outdone, check out this year’s Valentine’s Day treat I’ve baked…

Red Velvet Peanut Butter Blossoms | No Thanks to Cake

These cookies were incredibly easy to make, and the first time I ever made these peanut butter blossom type cookies.  I feel like they were really popular when I was a kid around the holidays.  Those yummy Hershey’s kisses sitting atop a chewy peanut butter sugar cookie.

This red velvet version adds a rich red color to the cookie, and makes them even more festive for the Valentine’s holiday.  I’m also hoping they travel well… especially since they are currently en route to Northeastern Ohio and Virginia!

Red Velvet Peanut Butter Blossoms

Original Recipe from i am baker

INGREDIENTS

Red Velvet Peanut Butter Blossoms | No Thanks to Cake

1 bag Hershey’s Kisses
1/2 cup (1 stick) butter, room temperature
3/4 cup creamy peanut butter
1 1/3 cup sugar
1 egg
2 Tbsp. milk
2 tsp. vanilla
1 tsp. red gel food coloring
3 Tbsp. unsweetened cocoa
1 1/2 cups all-purpose flour
1 tsp. baking soda
pinch salt
1/4 cup red sanding sugar

INSTRUCTIONS

1.   Preheat oven to 375.

2.  Beat butter, peanut butter, and sugar in stand mixer for about 2 minutes on medium speed.

Red Velvet Peanut Butter Blossoms | No Thanks to Cake

3.  Turn mixer to low and add in egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium high and blend until light and fluffy.  Note:  This was my first time using gel food coloring.  I picked it up at Hobby Lobby.  Kinda cool…

Red Velvet Peanut Butter Blossoms | No Thanks to Cake

Red Velvet Peanut Butter Blossoms | No Thanks to Cake

Red Velvet Peanut Butter Blossoms | No Thanks to Cake

4.  In a separate bowl sift cocoa, flour, baking soda and salt. With mixer on slow add flour mixture to sugar mixture and beat until just combined.

Red Velvet Peanut Butter Blossoms | No Thanks to Cake

5.  Remove mixer bowl from stand. Shape dough into 1 inch balls.   Note:  I used a small 2 tsp. scoop to portion the cookies and then rolled them into balls.

Red Velvet Peanut Butter Blossoms | No Thanks to Cake

Red Velvet Peanut Butter Blossoms | No Thanks to Cake

6.  Pour red sanding sugar onto small plate or bowl. Roll dough ball in sanding sugar and place on an ungreased cookie sheet about 2 inches apart.

Red Velvet Peanut Butter Blossoms | No Thanks to Cake

Red Velvet Peanut Butter Blossoms | No Thanks to Cake

7.  Bake for 8 to 10 minutes.

Red Velvet Peanut Butter Blossoms | No Thanks to Cake

6. While baking unwrap Hershey’s Kisses. Once cookies are done baking, remove from oven and immediately press a chocolate Kiss into the center of each cookie. The cookie should crack around edges.

Red Velvet Peanut Butter Blossoms | No Thanks to Cake

7.  Remove cookies to a wire rack and cool completely.

Red Velvet Peanut Butter Blossoms | No Thanks to Cake

Red Velvet Peanut Butter Blossoms | No Thanks to Cake

8.  Once the cookies have cooled completely, pack them up to share with friends and family.

Red Velvet Peanut Butter Blossoms | No Thanks to Cake

Red Velvet Peanut Butter Blossoms | No Thanks to Cake

Happy Valentine’s Day!

xoxo – Kelly

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Horseradish Crusted Filet Mignon

You know you have been trying too many recipes when you realize you are JUST getting around to posting the recipe you made for New Year’s Day… almost an entire month later.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

While my New Year’s was pretty quiet this year, I did hit the kitchen to whip up a little bit of a fancier meal for myself.  A fancier meal for one… I realize how lame that sounds.  I also realize that it was the perfect day for me, as I was exhausted and battling a cold.

Over the years, I’ve tried a few different ways to cook filet.  All of which have been inspired by my sister-in-law Beth.  Beth swears by the fact that if you know how to do it, you can make a steak at home that is even better than at a restaurant… for a fraction of the price.  I couldn’t agree more.

This filet was just that.  Restaurant quality, eloquently seasoned, and full of flavor…  oh, and did I mention, it is 10 times healthier than what you would eat at a restaurant?  Bonus!!!

Horseradish-Crusted Filet Mignon

From Weight Watchers

Serves 4

INGREDIENTS

Horseradish-Crusted Filet Mignon | No Thanks to Cake

1/3 cup breadcrumbs

2 Tbsp. prepared horseradish

2 tsp. Sun Valley dijon mustard

cooking spray

2 tsp. olive oil, divided

4 (4-oz) beef tenderloin steaks

1/2 tsp. salt

1/2 tsp. pepper

1/3 cup minced shallots (about 6 medium)

1/2 cup dry white wine

INSTRUCTIONS

1.  Place breadcrumbs in a large nonstick skilled.  Cook over medium-high heat for 2 minutes, or until lightly browned.  Stir constantly.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

2.  Remove from the heat and place in a small bowl.  Drain horseradish in a fine sieve, pressing back of a spoon to remove excess moisture.  Add horseradish and mustard to the bowl.  Toss well.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

3.  Coat pan with cooking spray.  Heat 1 tsp. oil in pain over medium-high heat. Add breadcrumb mixture and cook 4 minutes or until toasted, stirring occasionally.  Spoon onto paper towel and set aside.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

4.  Sprinkle steaks with salt and pepper evenly.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

5.  Heat remaining 1 tsp. oil in a large nonstick skillet coated with cooking spray over medium high heat.  Add steaks and cook 3 minutes on each side.  Reduce heat to medium and cook 2 minutes on each side or until desired degree of doneness.  Remove from pan and keep warm.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

Horseradish-Crusted Filet Mignon | No Thanks to Cake

6.  Add shallots to the pan.  Saute 2 minutes or until tender.  Add wine and cook until reduced to 1/4 cup (about 1 minute), scraping pan to loosen browned bits.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

Horseradish-Crusted Filet Mignon | No Thanks to Cake

7.  Spoon sauce over steaks and sprinkle evenly with breadcrumb mixture. Serve immediately.

Horseradish-Crusted Filet Mignon | No Thanks to Cake

Horseradish-Crusted Filet Mignon | No Thanks to Cake

8.  Serve with your favorite side dish.  Note:  I made my Garlicky Spinach with Laughing Cow Cheese and it was a perfect pairing!

Horseradish-Crusted Filet Mignon | No Thanks to Cake

Horseradish-Crusted Filet Mignon | No Thanks to Cake

Per 4 oz steak with 1 Tbsp. sauce and 2 Tbsp. breadcrumbs:

CAL 178; CARB 5g; FAT 8g; PROT 23g; FIB 0g; WW Points Plus: 7

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