Move It Monday: Kennesaw Fit Body Boot Camp: With the holidays right around the corner, now might be the perfect time to get in the habit of working out. So this month, Good Day Atlanta will be checking out some local workout programs that might just keep you from overindulging this season.
First up is Kennesaw Fit Body Boot Camp, located at 3102 Loring Road, Suite 110 in Kennesaw. With locations around the world, Fit Body Boot Camp is a high-energy fitness program designed to help people burn off fat. Workouts are led by certified personal trainers and always done in group settings, which instructors say helps ease the intimidation factor of working with a trainer one-on-one. Instructors also say they work to personalize the experience for each client, allowing people to work toward specific goals.
Good Day Atlanta's Paul Milliken spent the morning at Kennesaw Fit Body Boot Camp, getting a look at how the program works.
Election Cake: Chef James Paul, the Academic Director at the International Culinary Schools at The Art Institute of Atlanta joins us to show us how to make an "Election Cake." See recipe below. For more information click here.
Chef Paul’s Election Cake:
Two 0.25 ounce envelopes of dry active yeast
1 cup water, warm but not hot
1 ½ cup all purpose flour
Gentle stir the yeast into the warm water and let stand for a few minutes. Mix in the flour until mostly smooth (it will look a bit like pancake batter). Cover with plastic wrap and let rest 30 minutes. While it is resting, coat a Bundt pan in butter and set aside and prepare the fruit soaker.
1/3 cup whiskey or bourbon (use apple juice for alcohol free)
2 tablespoon brown sugar
1 cup dried fruit – such as golden raisins, cranberries, cherries (chopped if pieces are large)
Using a microwave safe bowl, stir the alcohol and brown sugar together until the sugar dissolves. Then stir in the fruit. Heat in the microwave until hot and bubbling – 1 to 2 minutes. Set aside to cool. Once the sponge has rested for at least 30 minutes, make the cake batter.
1 ½ cup all purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1 ½ stick unsalted butter, at room temperature
½ cup brown sugar
½ cup granulated sugar
3 large eggs, at room temperature
1 teaspoons vanilla extract
Combine the flour, spices, and salt in a medium size bowl and set aside.
Beat the butter with the brown and the granulated sugar with an electric mixer on medium-high speed until light and fluffy. Beat in the eggs, one at a time, until combined (the mixture may look slightly curdled at this stage), and then add the vanilla. Beat in the sponge mixture and then reduce the speed to medium-low and gradually beat in the flour mixture. Add the fruit soaker with any remaining liquid and beat on medium speed until the fruit is well blended. The dough should be soft and elastic at this point.
Transfer the dough to the prepared Bundt pan and cover with plastic wrap. Let rise in a warm place until the dough fills the pan about three-quarters of the way, about 2 hours. When is the cake is almost done rising, preheat the oven to 375 degrees F.
Bake the cake until golden brown and a skewer inserted comes out clean, 40 to 45 minutes. Cool for 30 minutes in the pan on a wire rack. Loosen the sides with a small metal spatula and turn onto the wire rack to cool completely.
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoons vanilla extract
Before serving, stir the confectioners' sugar with the vanilla and 1 tablespoon milk. Gradually add as much as needed of the second tablespoon of milk to make a thick glaze that will just gently run. Spoon over the top of the cake, allowing the glaze to slowly run down the outside and inside of the cake.