Le bonheur : sagesse ou hormones ?

Dr Thierry Janssen : Notre aptitude à rester positif, non stressé, même dans des situations difficiles, semble liée à la longueur d’un gène (le gène 5HTT), qui code la fabrication d’une molécule responsable du transport de la sérotonine (l’« hormone de la sérénité ») dans les neurones. Le gène court (S pour « short ») fournit moins de transporteurs que le gène long (L pour « long »). Ainsi, chez les sujets LL, les évènements stressants ne créent pas de découragement ou de dépression, alors que chez les SS, un stress même faible entraîne rapidement de la contrariété et du découragement, voire de la dépression. Il ne faut cependant pas oublier que les gènes sont en lien avec nos conditions de vie et notre environnement. En réalité, l’optimisme et le pessimisme dépendent des représentations que nous avons de la réalité. Et celles-ci sont largement conditionnées par l’éducation et les messages (conscients ou non conscients) transmis par nos parents. Certes, une même éducation ne sera pas reçue de la même façon : face à des parents pessimistes, certains enfants le deviendront aussi, alors que d’autres réagiront par un surcroît d’optimisme. Est-ce parce qu’ils sont porteurs de l’allèle L du gène 5HTT ? Cela mériterait d’être étudié, la recherche n’en est qu’à ses débuts dans ce domaine.

Source : http://www.cles.com/dossiers-thematiques/santes-alternatives/corps-esprit-les-freres-amis/article/le-bonheur-sagesse-ou-hormones

Le bonheur : sagesse ou hormones ?

Dr Thierry Janssen : Notre aptitude à rester positif, non stressé, même dans des situations difficiles, semble liée à la longueur d’un gène (le gène 5HTT), qui code la fabrication d’une molécule responsable du transport de la sérotonine (l’« hormone de la sérénité ») dans les neurones. Le gène court (S pour « short ») fournit moins de transporteurs que le gène long (L pour « long »). Ainsi, chez les sujets LL, les évènements stressants ne créent pas de découragement ou de dépression, alors que chez les SS, un stress même faible entraîne rapidement de la contrariété et du découragement, voire de la dépression. Il ne faut cependant pas oublier que les gènes sont en lien avec nos conditions de vie et notre environnement. En réalité, l’optimisme et le pessimisme dépendent des représentations que nous avons de la réalité. Et celles-ci sont largement conditionnées par l’éducation et les messages (conscients ou non conscients) transmis par nos parents. Certes, une même éducation ne sera pas reçue de la même façon : face à des parents pessimistes, certains enfants le deviendront aussi, alors que d’autres réagiront par un surcroît d’optimisme. Est-ce parce qu’ils sont porteurs de l’allèle L du gène 5HTT ? Cela mériterait d’être étudié, la recherche n’en est qu’à ses débuts dans ce domaine.

Source : http://www.cles.com/dossiers-thematiques/santes-alternatives/corps-esprit-les-freres-amis/article/le-bonheur-sagesse-ou-hormones

Root Beer Bundt Cake from Baked

Cake
2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs
Frosting
2 ounces dark chocolate (60% cacao), melted and cooled slightly
1/2 cup (1 stick) unsalted butter, softened
1 teaspoons salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups confectioners' sugar
Topping
Vanilla ice cream
Procedures1
For the root beer Bundt cake: Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess flour.

2
In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.

3
In a large bowl, whisk the flour, baking soda, and salt together.

4
In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy--do not overbeat, as it could cause the cake to be tough.

5
Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

6
For the root beer frosting: Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth.

7
Use a spatula to spread the fudge frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving, with the ice cream on the side.

Root Beer Bundt Cake from Baked

Cake
2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs
Frosting
2 ounces dark chocolate (60% cacao), melted and cooled slightly
1/2 cup (1 stick) unsalted butter, softened
1 teaspoons salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups confectioners' sugar
Topping
Vanilla ice cream
Procedures1
For the root beer Bundt cake: Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess flour.

2
In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.

3
In a large bowl, whisk the flour, baking soda, and salt together.

4
In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy--do not overbeat, as it could cause the cake to be tough.

5
Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

6
For the root beer frosting: Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth.

7
Use a spatula to spread the fudge frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving, with the ice cream on the side.

Baked Brooklyn's Absolutely Amazing Cheesecake

For the Simple Graham Crust
2 1/2 cups graham cracker crumbs (about 20 crackers in crumbs)
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, softened
For the Cream Cheese Filling
40 ounces (five 8-ounce packages) cream cheese, softened
1 3/4 cups sugar
1 tablespoon all-purpose flour
1 tablespoon grated lemon zest (from about 1 lemon)
1/4 teaspoon fresh lemon juice
5 large eggs
2 large egg yolks
1/4 cup heavy cream
1/2 cup sour cream


Make the Simple Crust:

Lightly spray a 9 inch springform pan with nonstick cooking spray. (I used my traditional 9 inch pie pan.)
Put the graham cracker crumbs, sugar, and butter in a large bowl. Beat, by hand, until well combined. Press the mixture into the bottom and all the way up the sides of the prepared pan. Put in the refrigerator while you make the filling.
Make the Cream Cheese Filling:
Preheat the oven to 500 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, sugar, flour, lemon zest and lemon juice. Beat on medium speed until just combined, being careful not to overbeat (too much air can cause the cheesecake to crack). Add the eggs and egg yolks, one at a time, beating well after each addition. Add the cream and beat until incorporated.
Pour the mixture into the chilled crust and bake for 10 minutes. Open the oven door to let out some heat, and lower the oven temperature to 350 degrees F. Bake until the cheesecake is set around the outside, but still slightly wobbly in the center, 45 minutes to 1 hour, rotating the pan every 15 minutes. Remove from the oven and spread the sour cream over the top of the cheesecake. Return to the oven for 5 more minutes. Turn off the heat, crack the oven door, and let the cheesecake cool completely in the oven (about 1 hour).
Chill the cheesecake in the refrigerator for 8 hours or overnight. When ready to serve, loosen the sides of the crust from the pan with an offset spatula, then remove the springform sides and serve

Baked Brooklyn's Absolutely Amazing Cheesecake

For the Simple Graham Crust
2 1/2 cups graham cracker crumbs (about 20 crackers in crumbs)
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, softened
For the Cream Cheese Filling
40 ounces (five 8-ounce packages) cream cheese, softened
1 3/4 cups sugar
1 tablespoon all-purpose flour
1 tablespoon grated lemon zest (from about 1 lemon)
1/4 teaspoon fresh lemon juice
5 large eggs
2 large egg yolks
1/4 cup heavy cream
1/2 cup sour cream


Make the Simple Crust:

Lightly spray a 9 inch springform pan with nonstick cooking spray. (I used my traditional 9 inch pie pan.)
Put the graham cracker crumbs, sugar, and butter in a large bowl. Beat, by hand, until well combined. Press the mixture into the bottom and all the way up the sides of the prepared pan. Put in the refrigerator while you make the filling.
Make the Cream Cheese Filling:
Preheat the oven to 500 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, sugar, flour, lemon zest and lemon juice. Beat on medium speed until just combined, being careful not to overbeat (too much air can cause the cheesecake to crack). Add the eggs and egg yolks, one at a time, beating well after each addition. Add the cream and beat until incorporated.
Pour the mixture into the chilled crust and bake for 10 minutes. Open the oven door to let out some heat, and lower the oven temperature to 350 degrees F. Bake until the cheesecake is set around the outside, but still slightly wobbly in the center, 45 minutes to 1 hour, rotating the pan every 15 minutes. Remove from the oven and spread the sour cream over the top of the cheesecake. Return to the oven for 5 more minutes. Turn off the heat, crack the oven door, and let the cheesecake cool completely in the oven (about 1 hour).
Chill the cheesecake in the refrigerator for 8 hours or overnight. When ready to serve, loosen the sides of the crust from the pan with an offset spatula, then remove the springform sides and serve

German Chocolate Cake from Baked

German Chocolate Cake
from Baked: New Frontiers in Baking

2 1/4 cups cake flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup hot coffee
1 cup buttermilk
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
2 1/4 cups sugar
5 large eggs
1 1/2 tsp vanilla
4 oz dark chocolate, melted and cooled

Preheat oven to 350. Grease 3 8-inch cake pans, line the bottom with parchment paper, and grease again. Dust with flour and knock out excess. Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl. In a small bowl, whisk together the coffee and buttermilk.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat to incorporate. The mixture will look light and fluffy. Add the flour mixture, alternating with the coffee/buttermilk mixture, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and fold in the melted chocolate.

Divide the batter among the prepared pans and smooth the tops. Bake for 30-35 minutes, rotating the pans halfway through, until a toothpick inserted in the center of each cake comes out clean. Transfer cakes to a wire rack and let cool for 20 minutes. Invert cakes onto the rack and remove the pans and let cool completely.

Coconut Pecan Filling
1 1/3 cups shredded sweetened coconut
1 cup sugar
1/2 cup (1 stick) unsalted butter
1 cup evaporated milk
1 tsp vanilla
3 large egg yolks
1 1/3 cup toasted pecans, chopped coarsely

Preheat oven to 300. Line baking sheet with parchment. Spread half the coconut evenly across the pan and place in the oven for 5 minutes or until the coconut begins to brown. Remove from the oven and cool on a wire rack.

In a large saucepan, stir together the sugar, butter, evaporated milk, vanilla, and egg yolks. Bring the mixture to a boil, stirring constantly. After the mixture begins to boil and thicken, remove from the heat and stir in the toasted coconut, regular coconut, and pecans.

Place the pan over an ice bath (a large bowl filled with ice) and stir the mixture until cool.