PINK CHAMPAGNE MARGARITA

3 oz. (60ml) Tequila 1 1/2 oz. (45ml) Triple Sec 5 oz. (150ml) Pink Lemonade 2 Mini Champagne Bottles Pink Sugar Lime Slices

Vegetable Growing Cheat Sheet (Infographic)

Source:  http://www.anglianhome.co.uk/goodtobehome/garden-news/a-vegetable-growing-cheat-sheet-infographic/#.VKAT3Lgs_A

Top Hydrating Foods

A 2009 study by researchers at the University of Aberdeen Medical School claims that reaching for a water rich fruit or vegetable after a workout may hydrate your body twice as effectively as a glass of water. This is because water-rich fruits and vegetables also provide you with natural sugars, amino acids, mineral salts and vitamins that are lost in exercise. The study found that this combination helps hydrate you more effectively than water or sports drinks. Eating fruits and vegetables high in water content can replenish your body without all the artificial colors and flavors commonly found in sports drinks. The biggest advantage of consuming high water content foods is that they contain minimal calories and provide a feeling of fullness.

Cucumber:  96%  Watermelon:  96% Pineapple:  95%  Romaine Lettuce:  95% Zucchini:  95% Radish:  95%  Celery:  95%  Blueberry:  95%  Tomato:  94%  Green Cabbage:  93%

Cantaloupe:  92% 

cauliflower:  92% eggplant:  92%  red cabbage:  92%  peppers:  92% spinach:  92% Broccoli:  91% Grapefruit:  90%  Pear:  89%  Carrots:  87% Green Peas:  79%





Source:  Mala Srivastava  http://healthyeating.sfgate.com/list-fruits-vegetable-high-water-content-8958.html

Why Do Peppers Taste Hot?

The heat sensation in chill peppers is caused by capsaicin, which is doorless, colourless, doorless, oily chemical found in peppers.   Capsaicin binds with certain sensory neurons which then more or less, tricks your body into thinking it is being burned or at least experiencing excessive amounts of heat in the area that the capsaicin comes in contact with, even though no actual physical bushing is taking place.

More about capsaicin on Wikipedia

Nutella Chocolate Star Bread

Nutella Chocolate Star Bread

In this easy-to-follow tutorial, Dave Hax shows step-by-step how to make this delicious bread.  From HotMomsClub 

"He notes you can use a brioche recipe for the dough, or try his simple short cut. Impress your friends and family with this fun baking recipe! Sprinkle flour onto your cutting board Cut dough into four quarters Roll the pieces of dough thin Place a plate on top of each piece of dough, and cut out a circle Spread warm Nutella over one piece of dough Stack a second piece of dough on top of the piece with Nutella Repeat until each piece of dough is stacked on top of one another, with Nutella in the middle Put a glass in the middle of the top piece of dough With a sharp knife, cut the dough into sixteenths Remove the glass Take 2 slices, twist over twice, working your way around the circle Pinch ends together Coat entire surface with egg whites Bake the bread for 15 minutes at 350 degrees, until it’s nice and golden Serve! Tear a piece off and enjoy. It’s great for sharing (or you know… eating the entire thing yourself)"

 Watch the video

Lumps of Coal

Lumps of Coal

Ingredients 5 cups of marshmallows 4 tablespoons of butter 1 package Oreo cookies

Directions: Roughly crush the Oreo cookies and place in a bowl Grease a square or rectangular glass bowl Melt the butter in a pan on the stove (don't let it burn) Add the marshmallows and stir until melted Add crushed Oreo cookies to the melted marshmallow and blend well Take the mixture and spoon it into the greased bowl Spread it around and level it (roughly) with a spoon Set aside to cool
When thoroughly cooled, cut into small squares.  Don't be too precise; it's more fun when the pieces are a bit ragged and not uniform in size

Adding Mixture to Marshmallow and the final product

Phyllo Sweet Ricotta Rolls

1 packet Store bought Phyllo dough 8 ounces Ricotta Cheese 1/4 cup sugar 1 teaspoon vanilla 1 can Spray butter 1 cup heavy whipping cream 1 teaspoon amaretto 1/4 cup confectioners sugar




1.  Unroll Phyllo dough and spray with the butter spray. Fold 12 pieces in half and then into quarters. (should be about 3 inches by 8 inches long). Spray with butter and set aside until the Ricotta mixture is ready. 
2.  In a mixing bowl add Ricotta cheese,1/4 cup sugar,1 teaspoon vanilla and mix together. 
3.  Spoon 2 to 3 teaspoons of Ricotta filling onto the Phyllo dough about an inch from the edge. Tuck and roll the dough and place on a grease cookie sheet seam side down. Continue until all 12 are done and place in a preheated oven at 350 degrees for 15-20 minutes or until golden brown. Remove and let cool. Plate and serve with some amaretto whipped cream on top! 
4.  In another mixing bowl pour the heavy whipping cream,amaretto,confectioners sugar and using a whisk, whip until the cream is stiff. refrigerate until ready to serve.
Makes 12
Source:  http://food52.com/recipes/10540-phyllo-sweet-ricotta-rolls Author Notes: I changed it from crepes to a rolled up phyllo dough and it's been a hit whenever I make it! There are lats of things you can use but this is the original. - BMurphy724

This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta

Hot or Iced French Vanilla Cappuccino

Directions using the French Vanilla Cappuccino powdered mix
Hot French Vanilla Cappuccino 6 ounces (170 ml) hot water Add 2 tablespoons (28 g) of the mix (more or less depending on taste) Stir until powder mix melts completely. Serve

Iced French Vanilla Cappuccino 6 ounces (170 ml)  of milk 1/2 cup (95 g) powder mix 2 cups ice cubes
Put all ingredients in a blender in the order listed above.  Blend until ice is somewhat crushed.  Pour in tall glass and serve.

List of ingredients for French Vanilla Cappuccino Mix #1519 (from Bulk Barn)
Sugar,  coconut oil,  corn syrup solids,  instant coffee,  modified milk ingredients,  salt,  cellulose gum,  tricalcium phosphate,  mono and diglyderides,  artificial flavour,  cocoa,  dipotassium phosphate,  sodium silica aluminate.   Contains milk.

Why Asparagus Makes Urine Smell?

The smell come from the way certain chemical compounds in asparagus break down inside peoples bodies.  As to this specific resulting chemical compound, since 1891 it was thought to be caused from methanethiol which is a colourless gas that smells a bit like rotting cabbage.  However, research in 1975 using a gas chromatography-mass spectrometry concluded that it was actually from the s-methyl thioesters, s-methyl thioacrylate and s-methyl thiopropionate. Thioesters, like methanethiol, are primarily sulfur based except being formed from sulfur bonding with an acyl group.  So, essentially, as with the garlic, a type of sulforic compound is the culprit.

Why does Swiss cheese have holes in it?

The holes come from a byproduct of some of the microbes added to milk to make Swiss cheese.  Specifically, there are 3 primary types of bacteria that are typically used to make Swiss cheese that vary slightly depending on the manufacturer.

1. Streptococcus Thermopilus
2. Lactobacillus Belveticus
3. Propionibacterium Shermanii

The first two types of microbes produce significant amounts of lactic acid, which is in turn, consumed by Propionibacterium Shermanii.  As Propionibacterium Shermanii consumes the lactic acid it produces acetate, propionic acid and carbon dioxide as a byproduct (which also gives the Swiss cheese much of its flavour).  The carbon dioxide forms bubbles, which is left in the cheese as it continues to ferment.

More Reasons to Eat Fruit

•      Cherries help calm your nervous system
•      Peaches are rich in potassium, fluoride, and iron
•      Watermelon helps control your heart rate
•      Strawberries can potentially fight against cancer and aging
•      Pineapples help fight arthritis
•      Kiwis increases bone mass
•      Grapes relax your blood vessels
•      Apples help your body develop resistance against infections
•      Oranges help maintain great skin and vision
•      Bananas are great for athletes because they give you energy 
•      Blueberries protect your heart
•      Mangos protect against several kinds of cancer

Maximizing Waters Effectiveness

Drinking water is essential to your good health for many reasons.  When your water intake does not equal your output, you can become dehydrated.  Fluid losses are accentuated in warmer climates, during strenuous exercise or exertion and in high altitudes.  Regular fluid loss occurs from skin evaporation (perspiring), urinating, regular breathing, and needs to be replenished regularly.  That's where the old suggestion to drink 8 glasses of water daily, comes from.

(Briefly) Here's what drinking water does for you. ~ Water helps maintain the balance of your body fluids.   ~ Controls calories and appetite. ~ Helps your skin look smoother ~ Energizes muscles. ~ Helps your kidneys get rid of toxins ~ Regulates bowel function and prevents constipation      But did you know drinking water at the correct time maximizes its effectiveness on the human body? Here's how to help maximize waters effectiveness: ~ 2 glasses of water after waking up to help activate internal organs ~ 1 glass of water 30 minutes before a meal helps aid digestion ~ 1 glass of water before taking a bath or shower helps lower your blood pressure ~ 1 glass of water before going to bed reduces your chance of stroke or heart attack

Food & Cooking Tricks

1. Freezing Pesto in Ice Cube Trays
2. If an egg is spoiled it will float in a bowl of water rather than sink.
3. To avoid dulling the blade of your knife, turn it upside down before scraping items off your cutting board.
4. Use ice cube trays to freeze small portions of pesto, broth, applesauce and pizza sauce. Transfer the cubes to a Ziplock bag or other freezer-proof container and it will be easy to pull out exactly how much you need.
5. The PLU code for organic produce starts with the number 9 and is five digits long (conventional produce is only 4 digits).
6. To make peeling and mincing garlic easier first mash the clove with either the flat part of the knife or with the knife handle.
7. Roll lemons or limes between the counter and the heel of your hand to make them easier to juice.
8. To kick up a standard grilled cheese sandwich, sprinkle a little freshly grated parmesan cheese on the outside of the bread while it’s cooking then flip it over in the pan so the cheese will cook/stick to the bread.
9. If measuring out both oil/butter and honey put the oil or butter in your measuring cup first then the honey will slide right out.
10. Put bread ends or scraps (if cutting your child’s sandwich into a festive shape) into a big bag in the freezer to save for homemade croutons, stuffing, or breadcrumbs.
11. Discard the seeds from hot peppers to reduce the heat a bit and allow the pepper flavor to be appreciated.  (This trick is from my husband…I rarely eat hot peppers!)
12. Disassemble a pomegranate in a bowl of water! Seeds sink, pulp floats
13. Never store tomatoes in the fridge
14. Rub your hands on stainless steel (I usually use my kitchen faucet) to get rid of the garlic smell. Just one quick rub works for me.
15. To keep sliced apples from browning, soak them in a mixture of cold water and salt.
16. Peel ginger with a spoon! So much easier to shave the skin off than cutting it with a knife.
17. Never put lemon AND milk in your tea… it curdles.
18. Store onions in the fridge or soak them in cold water to help with watery eyes
19. Clean & prep as much of your produce as possible when you bring it home. Makes it much easier to put together for lunch or at dinner time after a long day at work.
20. Don’t store apples and bananas near each other. Apples give off a gas that makes the bananas ripen (and go soft) much faster!
21. CAREFULLY sink your knife blade into the seed of an avocado to remove. Then scoop the meat out with a spoon.
22. Don’t store potatoes and onions together it causes eyes in your potatoes.
23. Pull your banana’s apart when you get home if they’re ripe enough it’ll slow down the ripening so they don’t get all brown.
24. If your house is smelling like onions, garlic, etc. simmer a pot with 1/2 inch of water, 1/2 inch of white vinegar and a cinnamon stick and in minutes the odors will be neutralized.
25. Briefly soak berries in water with vinegar added to kill mold spores and keep berries fresh longer.
26. After throwing away the peels for years it finally occurred to me to save the zest from my organic citrus, (oranges, limes, and lemons) and store it in the freezer for later.
27. Toss berries in flour before baking in muffins or bread and they will be more evenly distributed.
28. To peel a hard-boiled egg, crack it all over, roll under your palm, then use a spoon to get under the skin and peel it. Most often, it’ll come off in one fell swoop.
29. If you buy spinach in the plastic container, flip it over in the fridge each day to prevent the condensation from wilting the leaves.
30. Apples in pineapple juice, orange juice, or any citrus juice will keep them from browning. We always like lime juice with the sweeter red apples, and pineapple or orange with the more tart varieties. Yum!
31. You can tell if an egg is raw or hard boiled by spinning it. The hard boiled egg will spin faster than the raw one.
32. To get the most “meat” off a pineapple; twist the top spikes off, cut the bottom part to have an even stand then just slice off the sides.. entering the fruit’s peel at an angle.
33. When you buy berries of any sort take them out of the plastic container and line the container with paper towels.Then place berries back in. Helps to keep berries longer. Instead of turning into mush they kind of dry out. I have had berries last at least a week this way. Also, do not wash until you’re ready to eat!
34. How do you know if a pineapple is ripe? Gently tug on one of the bottom leaves. If it comes away from the fruit with a gentle tug, the pineapple is ripe.

Source:  http://www.100daysofrealfood.com/2012/02/09/real-food-tips-34-random-food-cooking-tricks/

Chocolatey Melting Snowman

Looks like Frosty got a little overheated.

Use homemade frosting, peanut butter cups, and candles to add a cute snowman topper to a chewy chocolate cookie.

Yield: 20 cookies

Prep 50 mins

Bake 9 mins to 11 mins  per batch

Oven 350°

ingredients

• 1/2 cup shortening 
• 1/2 cup peanut butter 
• 1/2 cup granulated sugar 
• 1/2 cup packed brown sugar 
• 1  teaspoon baking powder 
• 1/4 teaspoon salt 
• 1/8 teaspoon baking soda 
• 1  egg 
• 3 tablespoons milk 
• 1/2 teaspoon vanilla 
• 1/4 cup unsweetened cocoa powder 
• 1 1/2 cups all-purpose flour 
• 1 pound vanilla-flavored candy coating, coarsely chopped 
• 20 bite-size chocolate-covered peanut butter cups, unwrapped 
• Brown and orange sprinkles or other candies and/or tinted frosting

directions

1.

Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

2.

Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.

3.

Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.

4.

Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.

from the test kitchen

Note:

• Dough may be shaped into balls and then frozen until solid on parchment- or foil-lined cookie sheets. When frozen, transfer balls to an airtight container; cover. Store in the freezer. When ready to bake, arrange frozen balls on cookie sheets and bake as directed for 12 to 14 minutes.

To Store:

• Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months

nutrition facts (Chocolaty Melting Snowmen)

• cal. (kcal) 315, Fat, total (g) 17, chol. (mg) 10, sat. fat (g) 9, Monosaturated fat (g) 1, carb. (g) 38, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 28, pro. (g) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 101, Potassium (mg) 51, calcium (mg) 40, iron (mg) 1, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

No-Cook Chocolate Mint Fudge

No-Cook Chocolate Mint Fudge

Ingredients 2 cups semi-sweet chocolate chips (12 ounces) 1 (14 ounce) can sweetened condensed milk, divided 2 teaspoons vanilla extract 6 ounces white candy coating (see note above) 2 -3 teaspoons peppermint extract 3 drops green food coloring
Directions 1  In a heavy saucepan, melt chocolate chips with 1 cup milk. 2  Remove from the heat; stir in vanilla. 3  Spread half into a waxed paper-lined 8-in. square pan; (I personally prefer to line the pan with foil and grease the foil with butter) chill for 10 minutes or until firm. 4  Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. 5  Stir in peppermint extract and food coloring. 6  Spread over bottom layer; chill for 10 minutes or until firm. 7  Warm remaining chocolate mixture if necessary; spread over mint layer. 8  Chill for 2 hours or until firm. 9  Remove from pan; cut into 1-in. squares.
Serves:  64 Source:  http://www.food.com/recipe/chocolate-mint-candy-fudge-4075

Salmon with Avocado Salsa

Salmon with Avocado Salsa in 12" Chef's Gourmet Skillet

Fresh and light, this tasty meal is high in protein and low in sugar and sodium. Quick, easy and delicious.

Ingredients
Salsa
2 avocados, peeled, seeded and diced
3 tablespoons lime juice (45mL)
1 tablespoon green onion, diced (10g)
1 tablespoon olive or canola oil (15mL)
2 teaspoons Dijon mustard
salt & pepper to taste

Entree
1 1⁄4 pounds salmon filets (567g)
3 tomatoes, diced

Directions
1. In a medium bowl place all salsa ingredients and gently blend. Set aside.
2. Preheat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, reduce heat to medium-low and place salmon in skillet, skin-side down. Cover and cook until salmon is opaque, approximately 10 minutes.
3. Cut filets in serving size. Place on plate, spoon salsa on top of salmon and tomatoes on top of salsa. Serve hot.

Tips
Can substitute lemon juice for lime juice.

Source: http://recipes.saladmaster.com/recipe/salmon-avocado-salsa

Prepared in a 12" Chef's Gourmet Skillet

Holiday Vegetable Wreath Appetizer

Ingredients
VEGETABLE WREATH

• 4 cups broccoli florets 
• 1 green pepper, cut into strips 
• 12-14 fresh pea pods 
• 8 cherry tomatoes 
• 1 jicama 
• 1 red pepper 

CREAMY SALSA DIP 

• 1 (8 oz) pkg cream cheese, softened 
• 1/4 cup mayonnaise 
• 1 tsp chili powder 
• 1/8 tsp garlic powder 
• 1 cup seeded, chopped tomato 
• 1/4 cup sliced green onion tops 
• 1/4 cup chopped ripe olives 
• 1 (4 oz) can chopped green chilies, drained  

Directions
VEGETABLE WREATH
1 Use a pretty round platter on which to assemble the vegetable wreath. Arrange the broccoli and green pepper in a wreath-shape about 10 inches in diameter. Make stars out of jicama by cutting 1/4 inch slices and using a small star cookie or canape cutter to make shapes.
2 Garnish the wreath with the cherry tomatoes, pea pods, and jicama stars. Cut the red pepper into a bow shape (see photo) and place at the bottom or top of the wreath. Put a bowl with the Creamy Salsa Dip in the center of the wreath.

CREAMY SALSA DIP
Combine cream cheese, mayonnaise, chili and garlic powders; blend until smooth. Add remaining dip ingredients and mix well. Cover and refrigerate to blend flavours.

Source:  http://www.tastebook.com/recipes/997690-Appetizer-HOLIDAY-VEGETABLE-WREATH-with-Creamy-Salsa-Dip

One Pan Fudge

Pic by:  Dine & Dash

Ingredients
1 1/2 cups sugar
1/2 cup cocoa
1 1/2 teaspoons baking soda
2 cups flour
3/4 teaspoon salt
1 1/2 teaspoons vanilla
3/4 cup vegetable oil
1 1/2 cups water
1 1/2 teaspoons vinegar

Directions
1  Preheat oven to 350 degrees.
2  In an ungreased 9 x 13 pan- yes UNgreased, sift all dry ingredients.
3  Add the liquids and stir just until blended.
4  Bake for 25 minutes.
5 Frost with your favorite frosting, cake is extremely moist so care must be taken that you don't tear up the top of the cake.

Serves 10 - 12
Source:  http://www.food.com/recipe/1-pan-fudge-cake-29935

Mexican Hot Chocolate

Ingredients
1 quart water or milk 1 - 3 ounce Mexican chocolate tablet, such as Ibarra or La Abuelita coarsely chopped 8 cinnamon sticks for garnish
Directions
Heat 1 cup water or milk with chocolate in saucepan over medium heat. Stir until chocolate has melted. Add remaining water or milk and simmer. Remove from heat, beat with whisk or electric mixer on low until foamy. Serve in mugs garnished with cinnamon sticks.
Make 8
Source: Vegetarian Times

Roasted Green Bean Bundles

Ingredients

• 1 lb. fresh green beans, trimmed 
• 1/2 large red onion, thinly sliced lengthwise
• 1 Tbs. garlic-flavored olive oil
• 1 tsp. lemon juice
• 1/4 tsp. Dijon mustard
• 1/4 tsp. salt
• 1 pinch ground black pepper
• Lemon slices, for garnish, optional
• Hawaiian salt, black salt, or fleur de sel, for garnish, optional

1. Preheat oven to 425°F. Line baking sheet with parchment paper, or coat with cooking spray.

2. Bring large pot of salted water to a boil. Add green beans and red onion, and blanch 3 minutes. Drain, then pat vegetables dry with paper towels.

3. Whisk together oil, lemon juice, mustard, salt, and pepper in large bowl. Add beans and onion slices; toss to coat. 4. Group beans and onion slices into 8 bundles (about 10 to 15 beans each), and tie each bundle with 8-inch piece of kitchen twine. Place bundles tie side down on prepared baking sheet. Bake 7 to 10 minutes, or until bean ends begin to brown. Flip bundles with spatula so tie side is up, and bake 7 to 10 minutes more, or until all bean tips are brown. Transfer bundles to serving plate, and garnish with lemon slices and Hawaiian salt, if using.

Source: http://www.vegetariantimes.com/recipe/roasted-green-bean-bundles/

Grilled Portobello Mushrooms with Provolone Cheese

As we are no longer serving food, we are making our recipes available online for you to enjoy at home.

Portobello Mushroom

Ingredients

• 4 portobello mushroom caps
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 reaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon minced garlic
• salt to taste
• pepper to taste
• 4, one ounce slices of provolone cheese

Directions
The Marinade 1.  In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt and pepper. 2.  Place the mushroom caps, smooth side up, in a shallow dish. 3.  Pour mixture over the mushrooms and let stand at room temperature for 15 minutes turning several times. The Mushrooms 4.   Place mushrooms on preheated, oiled grill.  Reserve the marinade for basting. 5.  Grill for 5 minutes on each side basting often with the marinade.  Assemble mushroom and cheese, on a large crust style bun or wrap in lettuce and enjoy.

Pumpkin Dessert Bars Recipe

TOTAL TIME: Prep: 35 min. Bake: 20 min. + chilling Makes:  15 servings
Ingredients 1-3/4 cups graham cracker crumbs 1-1/3 cups sugar, divided 1/2 cup butter, melted 1 package (8 ounces) cream cheese, softened 5 eggs 1 can (15 ounces) solid-pack pumpkin 1/2 cup packed brown sugar 1/2 cup milk 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 envelope unflavored gelatin 1/4 cup cold water Whipped topping and ground nutmeg, optional
Directions In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into a greased 13-in. x 9-in. baking dish.
In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool on a wire rack.
Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside.
In a large heavy saucepan, combine reserved egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved.
Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped topping and nutmeg if desired. Yield: 15 servings.

Originally published as Pumpkin Dessert Bars in Country Woman Christmas Annual 2008, p60 Pic from http://www.tasteofhome.com/recipes/pumpkin-dessert-bars

Latte, Cappuccino, Macchiato: What's the difference

Espresso

A latte by any other name ... A latte is a coffee made with espresso and steamed milk. The term as used in English is a shortened form of the Italian caffè latte or caffellatte, which means "milk coffee". The word is also sometimes spelled latté or lattè in English.   Variants include replacing the coffee with another drink base such as masala chai (spiced Indian tea), mate or matcha, and other types of milk, such as soy milk or almond milk are also used. 

Caffè latte vs. latte macchiato

Latte Macchiato

A caffè latte differs from a latte macchiato in that in a latte macchiato, espresso is added to milk, rather than the reverse. A caffè latte has a stronger coffee flavor.

The latte macchiato is milk steamed to microfoam, served in a glass with a half shot of espresso poured gently through the foamy top layer, creating a layered drink with a "macchia"—a spot—of espresso on the top. As with a caffè macchiato, which is espresso with a spot of milk atop, indicating there's a hint of milk underneath the espresso foam, a latte macchiato is the opposite, to indicate there is espresso in the milk.

The use of the term 'macchiato' has been widened to include a huge array of beverages and ice creams. In some countries (like Germany), latte macchiato is the preferred term. The word "macchiato" itself is Italian for "stained" which refers to creating a coffee or milk "stain" in the drink.

Although the term macchiato has been used to describe various types of espresso drinks, a caffè macchiato is 3/4 espresso and 1/4 steamed milk. A caffè macchiato is about 4 ounces and is usually served in a demi tasse. Although a traditional macchiato is small, there are still ways to pour art into the crema of drink. The only difference between pouring latte art and macchiato art is that for a macchiato, the milk has to be poured faster and through a much smaller stream.

Cappuccino

Rule of Thumb

A Latte is more milk than foam - 2/3 steamed milk, 1/3 espresso, topped with a dollop of milk foam

A Cappuccino is more foam. - A classic cap is just espresso and foam but many North Americans take it with a bit of steamed milk - 1/3 steamed milk, 1/3 espresso,  1/3 milk foam

A (true) Machiatto is espresso with a dollop of foam

Source: WikiPedia

Don't Be Fooled By Sugar Free Labels

You have to really be careful when buying packaged and convenience foods because what the label says isn't necessarily the truth in many cases.  In "Sugar-Free Claims are Sticky Business" Tamara Duker Freuman, explains that sugar-free is being improperly used to describe foods that don't contain white sugar.  "Some folks take a very literal interpretation of “sugar” and use it to mean only the white, granulated stuff" and she goes on to caution, "sugar free is often code for 'sweetened with sugar substitutes' so you have to be very diligent when reading labels. 

The following is by Lindsey from Lean Green Bean, who is a registered dietician 1) It’s free of added sugar like white sugar or brown sugar.  Great…but check the ingredient list. You could very well see other sources of sugar like honey, brown rice syrup, maple syrup, agave nectar, date puree, molasses, etc on the list, meaning it’s not sugar-free. 2) There’s no added sugar.  Again, does not always mean sugar-free. Many foods contain naturally occurring sugars. For example, fructose is the naturally occurring sugar in fruit and lactose is the naturally occurring sugar in milk. So, say you’re drinking a glass of orange juice. It may be made from just one ingredient- oranges- and therefore have no added sugar, but there’s still 20+ grams of sugar in that glass. 3) It’s made with sugar substitutes. While the product technically may be sugar-free, it does contain artificial sweeteners, sugar alcohols, etc. It’s up to you to make the choice whether you want to consume these products, but you should, at a minimum, be aware of the ones you’re consuming so you can do your research.

Deciphering food labels  Sugar goes by many different names.  To help make sense of the labels we put together this list of sugars and sweeteners (organic and artificial) used in convenience and prepackaged foods.
Monosaccharides: (simple sugars) Glucose, Dextrose,  fructose, galactose, cane sugar, honey
Disacchrides:  Sucrose, maltose, lactose Malt Syrup,  Invert Sugar, Molasses,  High Fructose Corn Syrup, Galactose, Cane Juice, Dehydrated Cane Juice, Cane Juice Solids, Cane Juice Crystals, Dextrin, Maltodextrin, Dextran, Barley malt, Beet Sugar, Corn Syrup Solids, Caramel, Buttered Syrup, Carob Syrup, Brown Sugar, Dae Sugar, Diatase, Siatastic malt, Fruit Juice, Fruit Juice Concentrate, Dehydrated Fruit Juice, Fruite Juice Crystals, Golden Syrup, Turbinado, Sorghum Syrup, Refiner's Syrup, Ethyl Maltol, Yellow Sugar, Sugarcane, Stevia, Coconut Palm Sugar, Raw Honey, Honey,  Molasses, Artichoke Syrup, Agave, Lucuma Powder, 
The Healthy Sugar Alternatives Stevia, Coconut Palm Sugar,  Lucuma Powder, Artichoke Syrup, Molasses, Raw Honey, 

Healthier Hot Chocolate by Detoxinista

Prep time:  5 mins

Total time:  5 mins

Serves: 1

A sweet and creamy hot chocolate, free of dairy and refined sugars.

Ingredients

• 1 cup almond milk 
• 2 teaspoons cocoa powder
• 1 Tablespoon Grade B maple syrup (or use liquid stevia)
• ¼ teaspoon vanilla extract
• pinch of sea salt

Instructions

1. Combine all the ingredients into a saucepan over high heat.
2. Keep stirring until smooth and piping hot! (Avoid boiling.)
3. Then pour into a mug and serve piping hot!

Author: Detoxinista.com