Cookie Charts

 Now that it's December it's time to start planning those cookies. They're such a big part of the holiday and everyone expects them on the not only tasty but memorable. It;s important to make the best and make them the tastiest.

First thing is ask yourself what do you exactly want to make? Classic chocolate chip? Biscotti? Shortbread? Or do you want to try something different like pignoli or snickerdoodles. Some home bakers keep within one or two kinds. They try three or four different variations of biscotti , from almond to cranberry along with sugar cookies. These are ok yet there's no variety. A good cookie tray usually has three or four different kinds. Of course there has to be chocolate chip cookies. The question is what kind to you want to bake? The classic with just dark chocolate chips or do you want to add almonds.? There is also the kind with macadamia nuts, coconut and almonds too  for something different. There is there the reverse chocolate chip. Chocolate dough with peanut butter chips in them. These are great for those who love Reese';s peanut butter cups. You can also vary the dough and make chocolate chip shortbread rounds too.Biscotti can also be chock full of chips and for added decadence, drizzle dark chocolate over the cooled cookies

Shortbread are another cookie tray or basket must. Its; one of the easiest recipes to create. All you need is butter - a lot - sugar and flour. That's it. The best sugar to use for a smooth crumb is confectioners and not the granulated white kind. Shortbreads can be dipped in chocolate - preferably dark and then I holiday sprinkles for a festive look to a cookie tray.  For a different spin add lemon to give them a bright tartness.A cousin  of the shortbread, butter and spritz cookies are always on someone's holiday dessert table. A good recipe involves the usual, butter sugar and flour but there are also eggs and sometimes milk to thin out the dough for the cookie gun. Flavors can also be added such as almond , orange ro lemon instead of the classic vanilla. The dough can also be tinted in festive red (actually the reds bake up pink) and green. these can be finished off with sanding sugar in gold or silver for a glistening finish.These can also be shaped into little wreaths and have a maraschino cherry or a dollop of homemade chocolate fudge in the center. These cookies are also similar to what bakeries offer and they too can have one end dipped in dark chocolate and them doubled dipped in either ground nuts or sprinkles.

What will be on your cookie chart? Make sure it's a variety. Everyone love different cookies to nible and enjoy. Give guests and family memorable and tasty sweet treats.

Cookies Cookies Everywhere!

 This is the time of year that home chefs start looking at cookie and treat recipes . There are so many? what to choose. Do you go with a variation of one recipe?Or go across the board with a wide array of different ones.

That's the dilemma I'm facing right now. My plan is gifting family and friends with tins of homemade treats. The question is what to put in them.I  am planning on baking two or three sugar free versions of such classics as shortbread and brownies for diabetic friends. Baking such is going to require sugar substitutes like Splenda which I'm not happy with using. I'd rather go for the all natural Stevia and I have  been looking into recipes for cookies requiring it.From there  its on to the traditional ones. I know I want to make the rolled out sugar cookie ones that require royal icing. As for the royal icing, the traditonal recipe calls for egg white as the binder however I'll be using chickpea brine or aquafaba for that. Of course I'd like to make regular shortbread.It's a Scottish holiday tradition where the family initials are fork printed into the dough. Am I going to dip some of the shortbread triangles in chocolate to create my family's classic devil ears (so named by my Mom noticing how our cats' ears flattened and turned into "devil ears " when they hissed at each other). Yes! Shortbread and dark chocolate are the perfect couple so that recipe is a go! Another idea I've been flirting with is savory shortbread. I love this idea of taking the sugar out and putting in  Parmesan and rosemary for flavor. These would be great topped  with a dab of tapanade or cold cuts.

Other cookie ideas that are tempting to try are homemade Oreos.I'm looking at the recipe and thinking it coulbe an easy bake and bake. The filling is a no brainer.It's a vanilla butter cream. The idea of adding a pinch of espresso powder  to it for a different spin sounds good too. Of course my cookie tins will have chocolate chip cookies Again I may change it up by using dark chocolate M&M's instead of the usual chips. This gives the cookies a festive holiday look. Will I try a big chunky chip too? It would be different and there are some friends who love a cookie that's more candy than dough .Oatmeal cookies are always a welcome treat in any cookie tin. I plan on using my Mom's Fannie Farmer Cookbook recipe for lacy oatmeal cookies. They were one of my childhood favorites with the cookies having  a crisp, delicate edge and a warm buttery flavor. Another recipe which I want to try is a moon or whoopie pie. This is more of a cake than a cookie with a dense marshmallow buttercream filling. I think it's a fun change up from the traditional and it would be a different way to end Christmas dinner.

There are cookie recipes everywhere. The question is which to try  -what's in your comfort zone? Pick three or four and stick with them, The result will be a tasty array of holiday treats,

The Power Of Summer Produce

Summer came and the rules became lax regarding the lockdown.After months of fortifying ourselves on good home cooked food, we went wild when restrictions were lifted. We're going back to our old habits of eating junk and overly processed food. Yet that's not good. We still have Covid-19. We still need to eat healthy to be healthy and reduce our risks.

One of the best ways to eat healthy is to take advantage of summer's bounty. This is tomato season and these gems can provide us with Vitamins C and K and a good dose of needed potassium. They're also versatile.Roasted tomatoes are delicious on flatbread  drizzled with another good for you ingredient  olive oil. They can be a great extra in all kinds of sandwiches and great on their own in a tomato sandwich.Make salsa cruda with them,a pasta sauce that is cooked  when it's mixed with freshly boiled pasta.  Another great summer dish featuring fresh produce is the French Provencale ratatouille. This is a delicious mix of tomatoes, eggplant , peppers and onion sauteed in olive oil and garlic. Different herbs such as basil and thyme are added for extra flavor. Cucumbers are another summertime fave that are also a must eat. They can keep you hydrated due to their high water content as well as lowering blood sugar and weight. Think about slicing them and serving them with a mix of Greek yogurt, chopped dill and olive oil as a side salad. You can also turn them into all sorts of variations on dill pickles.

Keep in mind to eat the fruits of the season too. Blueberries are big right now. Have a bowl of them for breakfast or dessert for a sweet treat. They are also the source of the most powerful antioxidants in the plant world. Again, they high in vitamins C and K as well as manganese, the last good for improving bone health and lowering blood sugar. Don't miss out on strawberries either. They too are loaded in nutrients, especially folates. They aid in heart health as well. If you're craving a chocolate treat then think about chilled strawberries dipped in dark chocolate for a decadent snack or dessert. They're also good sliced and blended into a smoothie with  bananas. Don't forget any berry is good added to a salad. Blackberries are also in abundance right now. These ebony gems are rife in Vitamin A and good for brain functioning. A lovely dessert is a cup of them drizzled with raw honey. They're also tasty in Greek yogurt that's been sweetened with maple syrup or  honey. Peaches are a summertime favorite too. They're great for preventing certain kinds of cancer as well as aiding the skin and digestion. Just slice one up for a healthy snack.

Take advantage of the bounty of the season. Eat right and healthfully for better immunity.  It's easy to do with  so many tasty fruits and veggies out there now.

Give Your Heart A Treat

This is the day when hearts abound. They're everywhere , from cards to the shape of  our chocolate packed candy boxes. Yet what about the real deal? What should we give our own hearts? Healthy and tasty foods, from meals to treats.

Since I've been on the cirrhosis diet (by the way, it turns out I have gallstones - which hopefully will break up naturally) I've discovered that healthy foods can be delicious. They're also easy to transform into all sorts of variations. Take plain Greek yogurt. Add maple syrup and put into a Slushie cup and becomes a yummy ice cream. For a savory spin stir in some cumin and onion powder for a really flavorsome dip for raw veggies. It also makes a great party dip for baked potato chips and pretzels.Veggies are other transformable ingredients. Of course the healthiest option is a salad, chock full of all sorts of goodness but veggies are also great cooked. A light but filling winter dish is ratatouille. This classic Provencale favorite is just a mix of eggplant, onions and tomatoes. They're sauteed in olive oil and flavored with garlic and herbes de Provence. It can be good on it's own, with the juices sopped up with a whole wheat baguette or as filling for whole wheat crepes or galettes.Don't discount your mom and granny's stuffed pepper recipes. Fill these vitamin packed gems with brown rice and beans. Season with garlic and oregano to really make the flavors pop.

Of course everyone is on the Beyond Beef bandwagon. The patties and crumbles are supposed to be healthy and good for you , right? Think again, Yes, they're purposely loaded with such mineral as zinc and Vitamin B12. Yes, they get you from eating bad for your heart beef but they have some drawbacks too. According to The Harvard Health Publishing from their medical school the burgers are also heavily over processed and high in saturated fats. A better substitute is a turkey burger which has 170 calories and only seven grams of sodium. Beyond Burger has a whopping 390 grams of the salty stuff while the Impossible Burger has 370 grams. If you do want a fast food burger then stick with a plain one. Ask for one with no mayo or ketchup because these are loaded with salt. Only have it with lettuce and tomatoes and nix the cheese and bacon. As far as with meats at home, think chicken breasts fried in an air fryer. (another treat for your heart an air fryer. This is a very good investment).Just pound the breasts firsts then brine them for a few hours. It's then rubbing them with olive oil first and a dry rub of your favorite spices and herbs. End your meals  with seventy to eighty percent dark chocolate. You can mix this in Greek yogurt or almond butter for a sweet heart healthy dessert.

This Valentine's Day treat your heart to  delicious dishes It's easy to  create tasty and healthy dishes. It;s just a bit of creativity and knowledge of what's good for it and you.

Good Nutrition Start Early

Baby Boy Sussex will be a child of two cultures - or more accurately culinary cultures.Yes, he'll be spoiled by a grandfather who has a fondness for sweets and will no doubt sneak him a toffee or two when he's older. He'll also grow up with a mother and grandmother guided by SoCal love of fruits and vegetables.That's the regimen that he and other kids should have for healthy lifestyle and a long life. It can work, if you start early enough.

When can babies eat solid foods? As any parent will tell you anywhere from four to seven months.This is when puree is introduced into the little one's diet. You can always buy jars of puree such as Stage One Beechnut's Naturals or you can make it yourself. The first is convenient if you don't have the time however homemade allows you control over what you feed your baby.There's also another reason - even though the jars may say natural or organic, they're not. The company  may load up the stuff with additives and preservatives - the last things any parent wants in his or her kid.Unhealthy fats may be added as fillers too along with thickening agents and starches. This means refined corn, wheat or rice is also part of the recipe.It's not only more less nutritious but also more expensive too. It's more cost efficient too. As they get older you can introduce them to different meals that can be not only packed full of nutrients but packed full of fun. Think broccoli tots or easy baked zucchini fritters. Homemade hummus with pita chips or crackers are also a good lunch  and let's the kids feed themselves.

Unfortunately there will be outside influences once the kids get into the play date and pre-K age. Meghan and Harry will discover that their little one may not want those bean sprout sandwiches and turn his nose up at avocado toast. School friends and even his cousins may influence him to gobble up Cadbury's treats and go wild with fairy cakes - cupcakes - at birthdays and holiday parties.Again it's time to make eating fun whether for a young royal or your prince or princess. A fun playdate and even birthday party treat is banana stacks. It's layering banana slices and low fat cream cheese on mini rice cakes. Dark chocolate or carob chips can be sprinkled on. Veggies such as squash are so vital to anyone's diet. However it can  be boring - and green to kids. Liven it up by turning  squash into pizza boats, chock full of homemade tomato sauce and vegan mozzarella cheese. Instead of cake  pops try corn  flowers. It's cutting cooked corn cobs into one inch thick slices and inserting sticks into them. As for birthday parties and holidays, homemade vegan cupcakes and cookies can do the trick instead of ice cream and candy.

As the Duke and Duchess will eventually find out raising a kid to eat healthy will be a daunting task. Yet they can rely on fun ways to serve fruits and veggies to appease a royal appetite. He'll have the  best of good foods .

LA's Oaxacan Vibe

Los Angeles  has always had a Mexican vibe and connections to the mother country, Mexico.It is also the hub of Oaxacan American life, with restaurants featuring the delicious foods of this Mexican state.Here , everyone can have a taste of true Mexican cuisine.

Tejal Rao wrote about the Oaxacan dining scene in Wednesday's New York Times Food section.Ms Rao, an accomplished chef and cookbook author in her own right  is now the Los Angeles restaurant critic for the NYT. She was able to get into the kitchens, learning about Oaxacan's migration and establishment in LA. The Oaxacan's have always been drawn to southern California for decades, shaping the city and influencing its' history and businesses. They are the ones running the food industry, owning specialty  markets, restaurants and food trucks. There was a big influx in the 1990's , just before the country's devaluation of the peso threw the country  in turmoil.It was easy to set up restaurants because Oaxacan cuisine is what everyone wants - freshly made with all natural ingredients. .Also immigrants want the exact same dishes  that they grew up on. Unlike dishes from other Mexican states which have subbed in ingredients, Oaxacan  ones have items such as tortillas known as tlayudas, grasshoppers (!)  known as chaplunes and dark chocolate. Sausages called moronga that are made fresh, daily ,using herbs and every part of the pig are also part of the restaurants' daily fare.

Oaxacan restaurants throughout LA would not open without these. Diners can enjoy true  southern Mexican fare such as the airy and diaphanous tortilla drizzled with the golden dregs of homemade lard and then spread with layers of black beans, quesillo,cheese and shredded cabbage.Moronga is also served, a kind of homemade blood sausage where there's not only pork but also tomatoes, jalapenos along with fatback and pork skins. Flour and herbs such as oregano and mint are added for substance and flavor. It is scored and pressed against the grill until it turns crisp. .The restaurant , Gish Bac is known for another Mexican dish , barbacoa. One of the owners, Maria Ramos learned  to make it as a child from her parents. It is different from the Caribbean version, which came from the indigenous Taino tribes that grilled  meat on spits.. The Mexican version is usually beef, goat or sheep  steam cooked in an underground oven until its' juicy  and succulent. She and her husband, David Padilla,as immigrants in 1993 made it just for quincianeras and weddings. They became so successful  that they opened up a restaurant that featured the slow roasted ,goat meat , basted in its' own restorative juices.

Oaxacan food is one of the strongest influences in Angelino cuisine. It's is classic Mexican ingredients cooked into flavorful dishes with recipes.They make for some of the best meals in this ever changing city.

Hooked On Produce

This is the start of the summer harvest season.It's the perfect time to introduce the little ones to the joys of healthy eating while weaning the older ones off junk food and candy.Take advantage of these harvests to impress the importance of right choices.

Peaches are in abundance right now and they 're the perfect and versatile fruit for any little foodie. One is the perfect snack, perfect if it's cut into slices. (always make sure they're pitted.If you want, save the pits  to plant them -a good lesson on gardening) Since the weather is getting warmer, think popsicles. Chop them up in a food processor and then blend with orange or tangerine juice along with agave syrup. A quarter teaspoon of vanilla extract can be added for more flavor. Peaches can be turned into edible cups for yogurt sundaes. You could hollow them out for more space and mix the scooped out flesh with the yogurt. Add some chopped almonds or sunflower seeds for crunch.Another fruit that's out in full display these days is watermelon.Of course , kids love chomping down on a slice , enjoying a watermelon bath, one of the most joyous summer memories.Yet it can also be made into a cooling ade, perfect for a beach day or picnic.it's just pureeing the fruit in a blender You can strain out the fruit or add it in for a thicker drink. Add half a cup of cold water along with a teaspoon of agave syrup . Mix and chill.

Cherries and berries are also in season and these are the most versatile. Washington State cherries are big right now. They're great snacks on their own (although be careful with pits and stems. Be sure that they're pitted and destemmed before giving to kids). A bowl of fresh washed ones are a simple but tasty dessert.Dip them in dark chocolate and then roll in oats or grated coconut for a healthy but decadent snack. Add pitted chopped ones to salsa for a sweet and zesty tortilla dip. The ruby gems are also great baked in oat or bran muffins too.Make mini ones for hungry little mouths. Berries, both strawberries and blueberries are  ripe and ready to be used in a variety of fun dishes. Start with breakfast and a few in a bowl of Rice Krispies or plain corn flakes. Kids will appreciate the fresh, fruity taste and it weans them off of those sugar saturated kiddie ones.Make a salad pop with the addition of sliced strawberries or a vinaigrette made more exciting with a cup of crushed berries. Blueberries can also make for an interesting catsup. It's just cooking them with honey , lime juice, shallots and seasoning along with red wine vinegar. Kids will flip over putting this blue goo on burgers or dogs or just dipping tortilla or pita chips into a small bowlful.

Get the kids hooked on produce. They'll take on a new love while eating healthy.It's a step on the path to a lifetime of good and nutritious eating.

Cooking With Dementia

The diagnosis of dementia is scary  to begin with but imagine how a cook would feel. The loss of memory means the loss of  recipes and techniques. However there is one cook who is conquering it with cooking and eating  helpful foods.

Kim Severson wrote about this cook,Paula Wolfert , who's also  the food writer suffering from Alzheimer's disease in today's New York Times Food section.Her name may sound familiar to some. She was the one who introduced tangines and couscous to a generation of American home chefs and foodies . The dementia will not deter or define her. After all she and her two small chldren were left in Morrocco by a cad of a husband.She only has two thousand dollars then and no where to go  Her drive ,which propels her today, enabled her to live with some of the Beat Generations' most notable personalities in 1959. She discovered cooking as a young bride, taking classes from the French teacher, Dione Lucas, known for her omelets. Ms. Wolfert then became her assistant , with occasional cooking gigs arranged by none other than famed chef, James Beard. That didn';t work and she followed  her then first husband to Morocco where she wandered the souks or bazaars, picking up exotic spices and recipes. In 1973 her first cookbook "Couscous and Other Good Food From Morrocco" celebrating what she absorbed in the North African country. Other books that followed were centered around the cooking of Southwestern France, Spain and other parts of the Mediterranean. Now her life is being explored in a new biography, "Unforgetable: The Bold Flavors of Paula Wolfert's Renegade Life."

The renegade spirit is what is also getting her through this difficult time too. Since 2013, Ms Wolfert has been  dealing with the problems that come with the disease Words on the page were not making sense to her while questions were now baffling her. The worst part was when he had to ask her novelist husband, William Bayer how to make an omelet. As always she didn;t take time to feel sorry for herself, she sprang into action. Ms. Wolfert  She culled knowledge from Internet research, her doctors,and from dementia patients . There were also lengthy FaceTime conversations with friends and experts. From all this she has created a diet that will  help stave off the debilitating effects of this disease.She makes bulletproof coffee,a  high-quality java that is bolstered with grass fed butter and "Brain Octane Oil", an eight carbon fraction of  medium chain triglyceride oil, the last is saturated in fatty acids. It boosts  cognitive powers She also munches on squares of dark chocolate which slow down the dementia's progress as well as eating more salmon, berries and greens along with the extracts of eggplant,tumeric and cinnamon. Carbohydrates are off the table.. They can bring on the risk of Alzheimer.s

Paula Wolfert is not just a brave cook, introducing the US to delicious exotic foods, but also a brave person. She will not let this disease define her,She is curing her self as only a chef can - with good , healthy food.

Prunes and Raisins Granny Food Made Hip

Mention raisins to anyone and they may tell you that they're good in oatmeal cookies and end the conversation there. Mention another dried fruit - prunes - and be prepared for grimaces. Yet these two kitchen classics can be made into  variety of different and tasty dishes. They're not just for the over eighty set.

Prunes are nothing more than dried plums. In fact in 2001, the government authorized plum growers to call them that as a way to get the public to eat more of them. This was to change the way we look at them, as being the only way to stop constipation,Yes they do have mild laxative properties but that's only one aspect. Prunes also contain much needed dietary fiber. They also have high antioxidant content. They do have a down side namely in the phytohemical acrylamide, a known neurotoxin however the amount is just a trace. What can be done with prunes?Older chefs, both home and professional will say turn them into whips.Prune whip is one of the easiest desserts to make. It can be made with a meringue or whipped cream. Basically it cooking the prunes, reserving the juice and then mixing the two with the cream or egg whites. Prunes can also be steeped with Armagnac brandy Surprisingly enough black tea is used in the steeping process.Orange zest  and cinnamon sticks. Diced prunes can also be a main ingredient in spice cookies as well as in cakes. A fun dessert is diced or whole prunes dipped in dark chocolate.The last actually makes for a fun gift or nice holiday candy.

Another dried fruit that brings about funny faces are raisins. Many people only like them on their own instead of in breads and cookies. Yet these dried grapes are chock full of antioxidants and make a good snack (Pet parents beware, they can cause renal failure in dogs) Currents are a form of raisin , usually a smaller variety such as the Black Zante. This kind have been around since ancient times, even written about by Pliny the Elder. Raisins are classified  by  grades in four categories in the US. Grade A is the best. The color is good , with it coming from well matured grapes that contain less than eighty per cent water. Grade B  still has good color and flavor but has at least seventy percent water while grade C raisins are fairly good with only fifty-five percent water. Those that fail C grade are then classified as substandard. Raisins have been used mostly for desserts, notably in bread puddings and oatmeal cookies however they're excellent in savory dishes too. They add color and sweetness to rice pilafs and tangines. Some home chefs put them in carrot salads for dash and flavor while others make them an important ingredient in both chicken and turkey salads.They go well with pork, bringing out the meat's flavor.

Raisins and prunes are not just for grannies. They fun ingredients to be made into a variety of different savory and sweet dishes. Get over the prejudice and tried them. You'll be surprised.at how fresh these wrinkled fruits can be.

Healthy Picnics

Yesterday's Times Food section  about sandwiches brought on ideas about picnics. The weather is perfect for a healthy meal outdoors whether at the park or the beach . Pack your basket with tasty but good for you sandwiches, snacks and drinks.

The sandwich is the main star of any picnic meal. Think healthy with meat from leftover roasts. Cold cuts can be good however try to get those that have less nitrates and fats in them. Although with leftover chicken and turkey , you can pack the wings and legs, if there any left over.Leftover ham, chicken and roast beef can also be devilled simply by adding chunks of leftover roasts to a food processor along with a teaspoon or two of water.This creates a nice paste that can be mixed with low calorie mayo or even olive oil for a spread. Veggie sandwiches are always good. Go Provencale by adding some sliced tomatoes on a whole wheat baguette. The Food Sandwich issue suggests not keeping the tomatoes in the fridge. This will make their flesh mushy. They should have a nice firmness and a chewy sort of meatiness to it . For the Southern French style, you can drizzle some olive oil on the bread along with some sprinklings of oregano and rosemary. For a Nicoise  use tuna, preferably tonno in olio, tuna packed in olive oil. This is both good for you and a luxury. Peeled and  sliced hard boiled eggs add another silken touch of lux,. If you have the time you can make either broccoli or mushroom pate. These are somewhat labor intensive spreads however they are yummy and delicious on artisanal rolls.

One of the most favorite aspects of picnicking are the snacks. Everyone feels like they can go wild on an outdoor jaunt. Bags of potato chips, and cheese puffs are always thrown in  along with every kind of available snack cake. These may be fun to  nibble on  but  whether they're eaten outdoors or indoors , they're still bad for you.Insteead try a bag of pretzels,. You can even pack some kind of mustard too for dipping. Nuts are always a good bring along. Nothing beats some crunchy almonds or lightly sea salted peanuts..As for sweets, dark chocolate  is always a good treat. It's full of antioxidants and flavonoids. Try fruits dipped in it for extra flavor. More natural are cuts fruit pieces such as watermelon and pineapple. Both are sweet endings full of vitamins and fiber.As Spring progresses , think about packing seasonal fruits such as strawberries and blueberries.Cookies are always fun to bring along and there are healthy ones out there such  as the Kashi brand or Fig Newtons. You can also bake a batch too but remember to use whole wheat flour and   brown sugar. All this food requires drink. Again skip the soda and bring the chilled water bottles. If you want flavor then think BAI and BAI5 juices and sodas. These are all natural  with the addition of the coffeefruit and come in tasty flavors like peach and blueberry.Their sodas are light and sparkling ,perfect thirst quenchers during a hot day.

Spring picnics are always fun.Make them healthier too, with  good for you sandwiches, snacks and drinks, It's a great way of enjoying the fresh air.

Healthy Easter Treats

Easter is coming and that means a sugar high that will last the month of April. Yet is there such a thing as healthy Easter treats? Yes but there's some work involved.Are they worth it? If it is a fairly healthy then the answer is yes.

Peeps abound right now,The seductively cute chicks and bunnies beckon us to take a bite. Yet they're full of sugar and artificial coloring, not a good thing for raising an all natural kid.However there is a bright spot. Peeps can be made at home.What you will need is honey, unflavored gelatin, vanilla extract and a pinch of salt. For the colors get India Tree Natural Dyes. This is a great company specializing in chemical free spices and decorating ingredients . Use their dyes or pretty sanding sugars which can be bought at La Cuisine or Amazon along with Chef Shop and Far Away Stores..The recipe can be tricky because home chefs will be working with a 270 degree F syrup that has to be beaten with the gelatin. Cookie cutters can be used to make the chicky and bunny shapes.If you are adept at decorating you can make the chicks using a piping bag and different tips.

Chocolate is an Easter must. Everyone loves filled eggs and chocolate lollipops. Instead of coconut  and marshmallow eggs, think about chocolate dipped fruit. Use strawberries, bananas and even grapes.You can also make different kinds of chocolate treats using  70 to 80 per cent dark chocolate .If you still crave coconut , think about making nests. This is a simple haystack recipe, toasted flaked coconut melted with dark chocolate. Instead of the usual mound, flatten with an oiled spoon with a deeper indentation in the middle. You can even fill them with all natural (yes all natural) home made jelly beans. It involves more gelatin however you can add all natural juices such  as lemon and orange to flavor them. To make them healthy use Stevia , an all natural sweetener along with the dyes from India Tree.There is one caveat, Creating  them is labor intensive and you do need jelly bean molds which can be bought , again, at Amazon.Have an assistant to help out especially with filling the molds.

Yes, you can have healthy all natural treats. They may be extra worth but the results re well worth it, Having kids eating chemical homemade, and best of all, less sugary, Peeps, chocolates, and jelly beans

Treat Your Heart Well

 We know how to treat our sweethearts on Valentine's Day bit do we really know how to treat our own sweet hearts? A good gift is healthy but fun eating, that delivers a Cupid's arrow of both nutrition and flavor straight to us.You can not only eat something yummy  but also one that's packed with benefits.

Dips are always a neat way of enjoying a  snack Imagine a big bowl of one and munchies as your and your sweetie enjoy a romantic movie..One of the most .  flavorful and easiest to make is guacamole. Avocados are especially heart healthy being loaded with potassium and also lutein for the eyes .Add mashed tomatoes, chopped onions and a tablespoon of olive oil for a superfood dip that's extra smooth and creamy.Salsa is another treat and it can be made both sweet and savory.  For a tasty sweet one take  a mix if strawberries , oranges along with pineapple chunks and mangoes  and coarsely chop. Add some stevia to sweeten and a squirt of lemon juice to keep the fruit fresh to finish it off. Serve with cinnamon tortilla chips which are tortillas rebaked with a brushing of bitter and a dusting of cinnamon and brown sugar on top. Savory salsa can be made a variety of ways with everything from fiber rich black beans to tomatoes to one just made with onions and scallions. Pretzels can be a fun snack especially when they're served with homemade honey mustard. Use a good mustard like Colmans and dark wildflower honey. The last is bursting with antioxidants and enzymes.

Romantic meals can also be good for  both your heart and sweetheart. Spaghetti (remember Lady and the Tramp) can be enjoyed with a good wine and candleight. Try a whole wheat pasta as opposed to a white flour based type.as for the sauce, again tomatoes are full of phytonutrients such as folate and lycoprene. For fun make a primavera sauce, This is a quick saute of not only tomatoes in olive oil and garlic but also , broccoli, cauliflower and onions,Indian  food is also good for the heart. Curries are chock full of the spice cumin. Not only is it delicious and addictive but its' also  rich in iron and antioxidants.You can also make masoor dal, a lentil paste that's loaded with turmeric and can be served with naan bread. This is a superfood meal if there ever was one.Lentils can aid in controlling diabetes along with helping dieters to lose weight,Tumeric is a spice, like cumin that can reduce the risk of certain cancers like colon and breast as well as fighting arthritis and Alzheimer's disease. Of course nothing beats a grilled salmon dinner  and again served with gilled veggies is a meal that's good for both the heart and the brain.end with rich deep  dark chocolate or better yet strawberries dipped in chocolate.

Treat both your sweet heart and your heart good today. Give both tasty foods that are rich in flavor and nutrients, Both will appreciate it.

Holiday Treats With Zing

The holidays bring out the the candy maker in all of us. Nothing beats homemade truffles or bark. What's neat now is that candy makers have a whole range of ingredients to use, both classic and novel.Hand wrought goodies now take on a special zing and zest which makes them memorable!

Melissa Clark explored this in her A Good Appetite column in yesterday's New York Times Wednesday Dining section. However these aren't her recipes but readers' ones that have been sent.They're both unusual and tasty perfect presents for any foodie.One reader, Tom Flagon contributes  his chocolate bark. It's a sophisticated turn on the tradition which has either nuts, crushed peppermint candy or pretzels.His has a bursts of color with pomegranate seeds while buried within the dark chocolate is the zing of candied ginger. Ms. Clark recommends eating it right after giving because the seeds will"weep" causing moisture to come in and ruin the chocolate. if you want you can sub in more traditional raisins or even sour cherries for bite.

There is a spin on the classic but oh so sweet praline recipe. This one comes from Elizabeth Choinski from the heart of praline country, Oxford Mississippi, Hers has the usual butter and pecan but also the smokier spices of  ginger,cinnamon and cloves.They still have a creaminess but also an aromatic quality too. I would also vary it by nixing the spices and adding freshly ground white or black pepper for some flavor burst . Cory Balazowich of North Canton, Ohio gives is his cranberry cordial recipe. This is a take on the cherry cordial.The cranberries give it a nice tartness which works well with its' other ingredients of vodka and the lemon or orange zest. Serve it with vanilla ice cream  for a lush holiday dessert.

Nothing beats homemade holiday candies and sweets . Amp them up a bit by combining unusual and classic ingredients to create one of a kind treats. It's an exciting and fun departure from traditional fare.

Can Yummy Be Good For You?

There’s a big controversy over if it tastes good can it be good for you? The answer is yes. Some of our favorite things like wine and chocolate, are even a better and easier pill to swallow than broccoli or tomatoes. You’d be surprised over what fun things you can eat . It just takes some know how and of course moderation. If it’s yummy eat it. You ‘d be surprised at the consequences.
For years doctors and dentists have been telling us that chocolate is bad. Not so anymore. Dark chocolate, the lovely, rich bittersweet kind is good for your heart. It’s chock full of flavonoids that help in protecting our arteries against hardening and antioxidants that damage our cells. It’s even better for you than black or green tea. The thing is to eat it in moderation. A healthy dessert would be dark chocolate melted over strawberries and blueberries. You’re eating a treat and not feeling too guilty about it
Even snack foods , usually a taboo, can be healthful too. Think about that handful of nuts you’re eating Almonds were once considered too fatty and crossed off dieters' lists. Not anymore. They can lower cholesterol, and assist in weight loss if, again, eaten in moderation. Salsa , that fun dip is also heart healthy, It’s made out of entirely fresh good for you veggies like tomatoes and peppers and spiced with flavanoid rich onions. Serve with simple unsalted corn chips and you have a delicious low calorie, non fattening snack.
Yummy can be good for you. You just have to know what foods have healthy benefits and eat them in moderation. Forget the bland diet stuff. You can still have tasty fun and help your body in the meantime.

New Year New Foods

It's good to be a foodie in 2010. There are so many new foods out (thanks to an innovative 2009). There's also some new twists on old classics that should get tongues wagging and palates wanting. All in all it will be a very interesting and flavorful year.

Some things that I've noticed have been right on my grocery shelves. One that is really outstanding are the Lu madeleine sandwiches. These are made by the same French based company who makes those luscious Petit Ecolier biscuits. The madeleines are even better. These are two butter, silky textured shell shaped cookies bound together with the richest darkest chocolate you can imagine. These are new to the market and completely addictive. Another item I've just seen - although it may be out for a while - the baked Ruffles with ridges. It surprised methe other day when I tasted then. I don't like baked potato chips. To me they have a rather flat taste.However these baked Ruffles were pretty much like the regular old school ones - without that heavy , oily aftertaste. Another new trend I think will catch on is buckwheat pasta. I had this on Christmas Eve at my favorite restaurant and just recently bought buckwheat dumplings. Buckwheat is high in fiber and gluten free. It is also rich in magnesium and zinc along with being chock full of flavanoids.Even though it's been around for centuries in Milan's province of Lombardy (thanks to the Saracens bringing it to Northern Italy) I really think we'll be seeing a lot f it , whether in the form of ravioli or just plan spaghetti and fettuccine.

Now here;s something I didn'texpect. Bacon is going to be the most wanted ingredient of 2010. I had heard it on the radio just before writing this. There are ways now to make it into everything from a liquid to a powder. There is talk of a new drink - the bacon-tini which featured bacon powder lining the rim of a martini glass. Another big thing is bacon ice cream where flecks of it will be scattered through the vanilla flavor. This doesn't surprise me. there is already bacon maple lollipops and bacon brittle. It was just a matter of time before it wasincorporated into other sweet dishes. besides it is also the cheapest ingredient to work with as the news reporter pointed out. Chefs love it because they can buy it in relative large quantities and do a host of experiments with it.

These are are samplings of what 2010 will bring to the table , literally and figuratively. I'm sure other new products will come out. Chefs will do a variety of experiments with other ingredients and some long forgotten spices will get their due this year. 2010 will certainly be a good year for us foodies.