Anyway at the gym they made me pass some tests that determine your real physical age as opposed to your biological age. It turns out I'm a 26 year old in the body of a 62 year old (a really out of shape one, I'm sure about it), my BMI is at 40% but, there's always a silver lining however small it might be, apparently my abs are really strong... somewhere under all the belly fat!
So I've been working out and, to put all odds on my side, tomorrow I'm starting a new diet. Surprisingly I really like being in the gym!! Granted I busted my BOTH my ankles after the first week but I'm assuming it's because my body isn't used to all that movement! So my goal is to lose at least 30 lbs by August... 10 lbs a month, I should be able to do that! I'll weigh myself only once a month, on the lasy day and I'll keep you posted!
But for now, I'll share with you this delicious recipe. Delicate, delicious, small cakes with white chocolate and raspberries, these financiers are supre quick to put together but are of major wow factor.
Raspberry White Chocolate Financiers
Adapted from The Golden Book of Chocolate
Yields about 48
1 cup ground almonds
1 cup confectioner's sugar
2/3 cup all-purpose flour
1/2 tsp baking powder
1/3 cup butter, melted (I turned it into beurre noisette, as traditional fianciers require)
6 egg whites, lighly beaten
1/2 frozen raspberries
2 oz white chocolate, finely chopped
To make beurre noisette cut the butter in small pieces and melt over low/medium heat. The butter will start to boil, let it go until it becomes of a dark amber color and starts smelling like toasted hazelnuts. Immediately remove from heat and pour in a glass recipient to stop the cooking process, let cool. If you don't want to do a beurre noisette just melt the butter normally but go noisette, you won't regret it!
Preheat the oven to 350F and oil 24 mini oval pans (which i don't have so I just PAMed some muffin tins). Place the almonds, confectioner's sugar, flour and baking powder in a large bowl.
Pour in the cooled beurre noisette and mix until combined. Add the egg whites and mix until smooth and well incorporated. Spoon the batter in the prepared pans so that they are about half full. Push a few raspebbies on top of each financiers and spinkle with the chopped white chocolate (I mixed the chocolate in the batter right before spooning it in the pans so I can have some in every bite!).
Bake until golden and firm but still moist in the center, about 10-12 minutes (Mine took a little longer I guess because more batter goes into the muffin pans). Turn out onto a wire rack and let cool.
