It's The Cookie Issue

 Nothing says Chhristmas like homemade cookies. It's the season for dough and decorations. The New York Times knows this and out out a fantastic cookie insert in tomorrow's Sunday papers. There are seven recipes sure to be the crowd pleasure of any dessert table or cookie swap

This issue is a keeper .The front cover features  Melissa' Clark's peppermint shortcakes with an icing that's a riff on the classic New York black and white cookie. This one is definitely on my will bake list It's basic shortbread recipe with peppermint extract added. The icing is also peppermint. I can;t help thinking that these would be good with a dark chocolate ganache icing so it gives a Junior MInt or York Peppermint Patty vibe.Another must bake isthe ginger cheesecake cookie, Imagine a gingersnap filled with cheesecake. This is Samantha'Senerevrtine's recipe that has  home bakers  freezing the filling and then wrapping the dough around a hard ball of it,For a spicy and bright flavor bake  Eric' Kim's  lemon- turmeric crinkle cookie. It a different take on a the classic holiday crinkle cookie.

 

A fun snap to make is the rum buttered almond. cookies by new comer Vaugh Vreeland.Imagine Italian pignoli cookies with almonds instead of pine nuts and a shot of rum added to the dough.Melted rum butter is then brushed on the cookies before they're popped into the  oven. Buche de Noel is a holiday classic and famed baker Claire Saffrritz give us it s in the form of cookies.These are rolled chocolate cookies with a cocoa butter cream frosting and a coating not unlike  rough bark. This is made with cocoa nibs Demamara sugar and salt. Another take on shortbread is  Su Li's matcha and  black sesame shortbread with the finished product having  a lovely green tint/ Sohla El-Wally whips up everyone;s favorite Rocky Road using cookie butter, chocolate chips and a host of candies  like spice drops and nuts such as pecans., This is a no bake one and only has to set in the fridge for one hour.

Whatever you make from  this issue will surely be the hit of any holiday dessert table or cookie swap. They are fun to make and fun to eat. Try a recipe or two for delightful and flavorful bites.

What Do You Want To Bake

 This is the season for heavy duty baking. It's even more intense this year as we leave boxes of treats for our loved ones and friends. The question is what do you want to bake. Do you want to keep within your skill set or go beyond? Do you want to stick with one kind of baked good or expand? Ask yourself these questions when you're planning your holiday baking.

Christmas season means cookie season. There's nothing like a plate of shortbread or chocolate chip cookies along with fancily made and decorated ones. Before you start, ask yourself do you want to stick with the familiar or go beyond? You could uses mixes such as Betty Crocker's . These are basically already mixed and just need eggs and butter. You can turn the mix sugar cookies into fancy ones with the addition of colored sugar and sprinkles. Many would prefer starting from scratch. Nothing beats the holiday spritz cookies which can be baked into so many different shapes and decorated so many different ways.  The classic recipe is just a mix of butter, sugar, flour and egg along with a dash of almond or vanilla. The dough is then chilled and rolled. Keep in mind that spritz cookies don't always work out. There's also a lot from one batch and they bake very quickly. Baking them really is nothing more than a rapid assembly line. If this is too much you may want to stick with easy to mix, easy to make cupcakes. Just bake a dozen of either chocolate or vanilla or both flavors. A fun icing is a peppermint buttercream which goes well with chocolate. The frosting can also be tinted and be festooned with all sorts of decorative pieces, from pretzels for reindeer antlers to marshmallows for snowmen.

Some home bakers are turning to cakes for a different holiday dessert. A simple layer cake with a lovely frosting is always a plus. You can try a spice cake with a maple frosting to finish off a Christmas dinner. Another idea for those who want to go fully traditional is the Christmas fruitcake. It's a bit more labor intensive for some but the result is well worth it.The recipe calls a variety of dried fruit from dates to raisins to candied orange peels. You can easily omit these if they're not your family's cup of tea. Spices abound in any fruitcake recipe. There are cloves,nutmeg, cinnamon and allspice. Of course it wouldn't be a fruitcake without the alcohol .Bourbon, rum or brandy can all be used to douse the fruit before adding it to the batter - not the cake after it's baked.The alcohol is usually mixed with orange juice for more flavor for the dried fruit. If this is too intense, you could try baking a panettone. the Italian fruit bread. It really is a bread thanks to the addition of yeast.It also requires a special pan for it but you can also use a coffee can too. This is a great bake for all those who honed their bread making skills this year. If this recipe works out for you , then try the other Italian Christmas pandoro, or golden bread. This rich confection has egg yolks along with  half a cup of whole cream and two sticks of butter added in for its' deep yellow color and lush flavor. You do need a special pandoro pan for it to create the risen star shape.

Bake what you feel comfortable with this CHristmas. Being confident helps in creating no fail treats everyone will love. Just go with your skill set and make something amazing for family and friends.

 

A Summer Cake In Winter

Everyone craves summery flavors in the winter. It's no difference with desserts. There's always a craving for something light in a season full of heavy flavors and weighty ingredients. For a friend's birthday I thought I'd go mid summer in the middle of mid winter.

It starts with a light cake. I used Duncan Hines Perfectly Moist. I liked their Perfectly Moist chocolate cake so much I tried their classic white. What I didn't know that it was an angel food cake that only used egg whites.

The yolks will be used in a ham scramble tomorrow. The result is a light  fluffy angel food cake.

The icing should be just as light and fluffy. I went to my favorite frosting go to site, Two Sisters Crafting. They have a wide variety of different buttercream recipes from vanilla to peanut butter. I love their peppermint one however that's better with a chocolate cake. I decided to try their lemon one, light and summery with this cake.

It is a labor intensive one though. It's made with only three ingredients

Here are two

  

I used Acme's Organic butter and their lemons. The recipe called for a 1/4 cup of lemon juice which is about the juice of one lemon.

Keep in mind that the seeds have to be sieved out.

Then five cups of confectioner's sugar is added. Only do one cup at a time, then mix, one cup then mix.

To add to the zinginess the sisters also add a teaspoon of lemon zest. This required using the two lemons.

The finished frosting spread on very thickly which is perfect for a buttercream.  I plan on using this one for the frosting on my Easter lambs.

                                           It also holds candles well too. As for the flavors, the tart lemon drop flavor works well with the airy angel food cake taste. It really was the perfect marriage of frosting and cake.

There's nothing like a taste of midsummer in midwinter. This cake is the perfect solution to those wanting a lemony light flavor to remind them of summer picnics and tea parties.Make it and be instantly transported to warm sunny days.

The Essential Oil Diet

Can the addition of essential oils help in losing weight? According to one couple they can.Infusions of peppermint and grapefruit along with a balanced diet, clean lifestyle and prayer can aid in not only shedding pounds but in creating a better life? Is it true ? Or just hokum?

Chiropractor and aromatherapist Dr. Eric Zielinski  and his wife Sabrina Ann Zielinski , who's a health coach and group fitness instructor have written The Essential Oils Diet (Harmony Books 2019) , a follow up to their The Healing Power Of Essential Oils. What are essential oils? The best definition is a natural oil typically obtained by distillation and have the characteristic fragrance of the plant or source of the extraction. They're easy to make. Simply use olive oil or avocado oil and spiking it peppermint or grapefruit extract. The book is more than just making essential oils and creating diet dishes. The Zielinskis feel that everyone should follow their lifestyle - which to be  honest - can be obnoxious at times.I like their advice on the eight essential healthy habits and how they delve into the use of everyday pesticides and chemicals. However I do have an issue with some of their suggestions.They suggest bringing your own food to a restaurant and having the chef cook it for you. I'm sorry but I can't see the chain restaurants doing that. It may work with smaller family owned eateries. Another bone of contention is their advice on staying humble while Mrs. Zielinski writes about prepping for the Mrs Georgia pageant. There's also a part about dropping friends who don't follow a healthy lifestyle. That was also grating.

First and foremost this is a cookbook.That part has some excellent advice and ideas.Mrs. Zielinski or Mama Z as she wants to be called has an extensive list of healthy family must haves. There is everything from gluten free flour to green tea powder.Another plus is the fridge and freezer makeover with helpful suggestions.Butter can be replaced by coconut oil while nitrate free turkey bacon can replace the regular kind.The recipes are not really grouped. Instead there are headings with the appropriate recipes underneath. There are not only lunch and dinner recipes such as avocado (!) egg salad and Mama 's spaghetti with meat sauce. The book doesn't really feature long lists of recipes which would be a tad more beneficial. The lunches are either salads or soup with a pasta or falafel thrown in while dinners are lasagna or spaghetti. Kale salad is there too, for a summertime dinner along with a bok choy super stir fry. I would have liked to have seen more roasts or some kind of ancient grain mail course. The breakfasts are mostly shakes and smoothies with a waffle recipe thrown in. There are a surprisingly large number of dessert recipes from homemade ice creams and brownies to whipped cream and even confectioner's sugar.

Should you buy The Essential Oils Diet? I would say yes for some of the advice. Take from it what you find necessary to your lifestyle. It can help in creating a better diet  - which is what we all need.

Your Holiday Spice Guide

Christmas brings the heart warming aroma of spices. They are what add flavor and color to a variety of dishes. If you;re new to them, experiment and be delighted by their contribution to recipes. Which ones to use? All of them.

One of the most traditional spices are cloves.These dried little pin like buds have been used in Asian and Mexican cooking for generations.It is also a must for a Christmas ham.Not only does it serve as a nice decoration, its' dark earthy sweetness complements the meat's saltiness.They can also be used in another holiday treat mulled wine.This is a heady warmed punch that not only has cloves but also star anise, juniper berries,cardamon,and cinnamon. Ground clove can be used in the famed coconut Christmas cake too. Nutmeg is another spice that's a winter favorite.Usually it's dusted atop frothy cappuccinos  but it can also be used  with brown sugar as a dry ham rub or sprinkled on mashed sweet potatoes.Of course it's used in baked treats.Try nutmeg laced cupcakes with caramel icing or sugar and spice cookies that rich in butter, nutmeg and cinnamon. The star of the holiday spice rack is cinnamon.It can be used in a soul warming butternut squash soup or a fiery veggie hash. Snickerdoodles wouldn't be the same without it and you can add a pinch to regular sugar and butter cookies too.

The big stars of the season are ginger and peppermint. This is the time of elaborate gingerbread houses and sweet gingerbread boys and girls. Yet ginger  root can be used in main and side dishes too.It works perfectly with ham or even roast pork. Mix it in a marinade of chili peppers,honey soy sauce and rice wine for a more non-traditional but delicious Christmas dinner or holiday buffet.This fiery root can also zing up side dishes too.Everyone will  rave over honey ginger carrots that also have a spritz of lemon juice . For a cleansing dish, make a salad with the ginger and beets dressed with simple oil and vinegar. You could make gingerbread cookies but how about a Christmas ginger cake, sweetened with molasses and zinged with ground ginger mixed with cinnamon and cloves. The strong flavor of peppermint is also prevalent right now. A nice peppermint tea is soothing after a heavy meal and perfect for a quiet read with a new book. Add a drop of peppermint oil to hot cocoa for a tasty night time treat.The pairing also works well in cookies. Think a plate of chocolate peppermint crinkle cookies or pinwheels. Bark also is a great way of highlighting the two flavors too.

Spices are what give holiday food and drink their special flavors. Use one, Use them all to make the holidays even more delicious.

A Very Paleo Christmas

Christmas is the time for rich food and even richer desserts. There's a lot of guilt - and calories involved though and that means spending January dieting. Yet suppose you can have tasty treats and eat them too? You can - with a Paleo based menu and recipes.

Ham is a big deal and a classic Christmas main dish for centuries. Guess what? It's also the star of many a Paleo dinner too. Instead of crusting it in brown sugar and ginger ale use a mix of coconut crystals, raw honey, along with maple syrup. Zing it up with dijon mustard and coconut vinegar which has the similar taste to apple cider vinegar.It can still be decorated with pineapple rings and cloves. Another choice is of course,turkey.Keep it moist with constant basting. so there's no need for gravy. Since a flour based gravy is taboo, try a barbecue sauce mixed with chicken broth for a different spin. Every Christmas dinner table is also laden with sides. Think a simple grilled Brussels sprouts  with just olive oil or better yet a melange of veggies. Try a colorful mix of cauliflower, kohlrabi, and butternut squash baked in coconut oil and spiked with thyme and rosemary. For fanciness, try a sweet potato Dauphinoise, made with almond milk.There is some decadence with the addition of butter and Gruyere cheese. You could also just roast them in the oven and serve with a small dab of butter or coconut oil.

Christmas means cookies and treats. The Paleo diet allows for a wide variety of ingredients to be used so that means a variety of goodies. Paleo sugar cookies have an extra nuttiness thanks to homemade cashew flour being added to the recipe. This is easy to do. It's just taking raw cashews and grinding them in your food processor. Coconut flour is added for more substance, Tapioca flour is also added as a binder along with the clarified Indian butter ghee,one egg and honey. It  may sound like a bit too much for a simple cookie but the end result is worth it. Want more variety ? Then try the caveman's version of the chocolate chip. It's more or less the same as a regular one, but the standard brown sugar is replaced with raw honey (keep in mind that the taste won't have that earthy sweetness regular ones have). Blanched almond flour mixed with coconut flour is used instead of white.The Paleo recipe does require organic dark chocolate chips and not the usual bag of morsels. If these recipes are a bit off putting then think about Paleo peppermint meringue trees. These don't vary too much from the original  recipe. They're made with egg whites, tinted with a natural green dye , and piped into three blobs on top of each other. After baking, the bottoms are dipped in a mix of peppermint oil and dark chocolate . This is a great treat for kids and adults alike.

Paleo doesn't t mean basic. You can have some good for you holiday treats Paleo style that are relatively healthy and fun. It's still a Christmas with a good meal , followed by tasty treats.

Aquafaba Meringues Finally

What do you do with left over chickpea water? Turn it into meringue and fake marshmallow fluff!  I had some left over from my chickpea stew the other night and that created the itch to literally whip up meringues. This time , they turned out picture perfect.

I used the recipe from It Doesn't Taste Like Chicken blog and I think it was one of the best. Before you do anything line a cookie sheet with parchment paper. You can attach it with a dab of meringue. I didn/t I laid a jar of salt on it to flatten the paper.

It starts with a cup of aquafaba. Mine came from Stop and Shop chickpeas.

Then add in 1/2 teaspoon vanilla extract ,.I used my favorite Nelsen-Massey.

1/4 teaspoon cream of tartar

Then 3/4 cup of granulated sugar.

It was mixing the first three ingredients, using first a stand mixer than a hand held one with a balloon whisk. The recipe said beat for six minutes, adding a spoonful of sugar  until everything is completely  mixed. It took me fifteen minutes to get the meringue into stiff peaks. Then it's dropping them by teaspoon on the parchment. This recipe makes a lot of meringue. I had to use two cookie sheets I baked on on the oven's center rack and the extra on the top most for two hours in a 200 F.  degree oven.

Imagine my surprise when they came out perfect!.  I turned off the oven and then let them dry out in a cooling oven. 

Their shapes were perfect, so different from that gooey mess I made last summer (the weather could have something to do with it).

The baked ones had a slight chickpea flavor which I'm going to amend next time. I may add cocoa or coffee flavoring. The texture was perfect airy and crunchy.

I had a lot of batter left over.  You have to bake it  more or less in one shot. However I had a whole tub left over. Tasting it reminded me of marshmallow fluff . What does that pair with? Frozen dessert! I scooped a big glob on Reveri Chocolate Forest and YUM!

This is my new favorite topping. It's even better than whipped. cream.

This was a fun experiment with exciting and unexpected results. I will definitely vary the recipe to try different flavors.like coffee and cocoa. maybe even peppermint.

Try this recipe for vegan Christmas cookies, It's a truly an interesting  bake!

Sweet Homemade Treats

One of the best gifts any home baker or candy maker can give is one or more of their on creations. Everyone loves basket filled with homemade cookies or a tin of freshly made peanut brittle or fudge. Even better is a gingerbread house that's not only a fun nibble but a beautiful decoration.The best part is that treat making is relatively easy and not that labor intensive.

If you  have no time but still want to give a yummy gift then go to your local Walgreen's. They are selling Savor The Season Gingerbread House Kits.

It has everything, including already filled frosting tubes along with candy beads and Smarties along with peppermint discs for decoration. The house itself is a "prefab" already baked and cut out.It can be created in six easy steps. Walgreen's also sells gingerbread villages that are also easy to construct. It's three small homes along with a church. You can also create your own by using a mix.Cookies are another big treat . Make a few different kinds like the classic chocolate chip and shortbread along with decorated sugar cookies.Customize them with the recipient's name and even a cookie portrait. Sprinkle holiday candies like Hershey's mint Kisses or M&Ms for an added fancy treat.

Candy also is a treat. Homemade is even better..Many home chefs balk at the idea of making candy , afraid of either getting bad results or burned. Acquiring a candy thermometer helps.It can tell you exactly what temperature the mixture is . As for bad results, look for a clear, crisp day with no humidity. Moisture in the air has a definite and negative effect on candy's texture, creating a very soft texture when hard is desired. Simple candy recipes like fudge

is a great and yummy gift.For a quicker cook, use the microwave. A simple one calls for chocolate chips, and condensed milk. Add nuts such as walnuts and pecans  for texture or mint or brandy for an added boost of flavor.Peanut brittle is one of the simplest and most delicious to make.It's just sugar, butter,baking soda, and nuts cooked together to form a rich syrup. Vary it by subbing in other nuts such as walnuts or Macadamia nuts.Omit the nuts and you have toffee.

Homemade sweet treats are the best gifts in the world. It shows your love as well as your love of baking and candy making. Make a basket of any of these goodies for a wonderful Christmas memory.

Dinner At Midnight

We all lead busy lives which means  strange eating habits and hours.That could mean roast chicken at midnight or breakfast at noon. It's hard to maintain healthy eating when your internal clock is screwed up.This usually means pounds gained and bad nutrition.

One of the worst work hours is the overnight shift. This is usually reserved for  hospital workers but it can also include delivery people, truckers and even bartenders who work into the wee hours.It's tempting to grab a full meal at midnight.when it feels like lunchtime. The best bet is to eat lean proteins such as chicken and turkey.Hard boiled eggs and cheese are also good choices. Crudites and dip are also acceptable "nighttime" shift plates. Have a variety such as pea pods carrots , peppers and broccoli for color and crunch. Eat fruit for dessert.Stay away from caffeine loaded coffee and chocolates which will keep you awake. Have a calming tea such as Celestial Seasonings Sleepytime tea instead of soda. This is loaded with  chamomile and spearmint which helps in relaxing.Low protein foods such as toast and jam or even orange juice can also make up a meal. It is tempting to run to an all night fast food joint or even a diner, but don't. The fat alone , not to mention the excess salt and sugar is unhealthy and will just lay in your stomach.Another must is making other meals just as light and low in calories.Think soup and salads, along with grilled chicken and grilled veggies.

What about those nine to when the day is done work days?Quitting time is anywhere from eight PM to midnight.Do you succumb to hunger and fatigue and go to a restaurant? Do you hit a fast food joint for a bag of burger, fries and a malt? No! Eating a heavy meal after seven PM can bring only not only high blood pressure but an increased risk for a heart attack. Stick with something light but filling. Sandwiches work. Try a peanut butter one. Peanut butter is full of tryptophan and protein , perfect for making you drowsy after a long, grueling day. One filled with turkey and avocado is another good choice.You could also try a kale and walnut salad. Add some strips of turkey or chicken to give it more oomph. Eggs too are another choice. One, they easy to whip up, especially scrambled or soft boiled with some whole wheat toast and two, they're light but satisfying. , Keep away from any fried foods. As tasty as that fried steak sounds, hold it off  for lunch.Wine is off the table too.You may think a glass of red or white is the perfect way to end a hectic day. It's not, creating sleep disturbances that can screw up your next work day.Stick with iced tea or flavored seltzer to go with your meal.

Strange dinner hours can wreak havoc on a life and a diet.Stick with light meals, full of foods that will relax you after a long stressful day.Work hard, eat easy. It'll keep you going during any grueling work day and night.

Homemade Hydration

Flavored waters  are  big things nowadays. Just plain H2O seems naked without some hint of fruit or mint. Yet they can be costly , especially if they're always on the grocery list. The solution? Make your own.

The best water comes from the tap - surprisingly, especially if you have a filter. It's very wise to install a Brita or a Pur nowadays, thanks to stories of lead in  pipes. To be honest , any town could be next to have tainted water so it pays to install some kind of filtration system . Another less expensive idea is buying your supermarket's in house brand of bottled water. It tastes the same as the more expensive national brands  but at a cheaper cost.Now comes the fun part - the infusions.It pays to get an infuser because you can make some a wide variety of flavors using fruit and herbs.There is the Bobble, which is only $14.95 and comes in a vast array of fun, poppy colors.Another option is a muddler, a cross between a giant swizzle stick and a pestle. They're usually stainless steel and found more behind bars. Yet they're instrumental in crushing any kind of berry or herb for infusing. Suppose you want apple or pear infused water.? This is where it pays to have mason jars with secure caps. The fruits should be sliced wafer thin and then placed in a jar with cold water. Keep the jars in the fridge for about four to five hours  before drinking. Unlike  with berries and citrus , it does take a while for the water to be infused.

One of the best aspects of making your own flavored waters is coming up with favorite combinations along with experimenting. Some people just prefer a light , fresh taste such as lemon or lime, This is a nice refresher , especially when we head into the summer months. Nothing beat a chilled citrus water on a hot day. You can also try oranges or even the smaller more flavor packed Halos for a different spin .Remember to cut the slices in half to allow the juice to seep into the water. Berry flavored water is a lovely way to end a barbecue that was heavy on meat and spices. Use a muddler to crush blueberries or blackberries along with strawberries.You may want to use a fine cheesecloth to filter out any seeds for a smoother drink.The great think about  making your own flavored waters is thinking outside the box. You can try watermelon balls for a sweet change or pineapple  chunks for a more tropical flavor. Herbs can also play an important part. Basil leaves give water a sweet, herbal taste, refreshing for a day at the beach or after running. Any kind of mint, from spearmint to peppermint is a cool addition to iced water. If  you want stronger flavors , think rosemary and oregano, as great boosters for a morning run slug.


Flavored waters are not only hot right now but refreshing. They're easy and fun to make. Get an infuser and a muddler and start creating.

Cooking With Fire And Ice

Many home chefs are afraid of of those five letter words - spice and herbs.They're afraid that it may ruin a dish or that their families may not like the fiery , cooling or even strange taste.Those are silly fears. a dash of cumin or dried ancho peppers - or even a few mint leaves can transform a simple dinner into a special one.

Spices are both a professional chef's and home chef's best friend. For those still leery about adding zing to their  recipes, start with the most basic - black pepper. Add freshly ground peppercorns to simple dishes like pan fried steak or even scrambled eggs can lift them out of the ordinary.From there they can graduate from the black kind to the other varieties such as the green, white, and pink,The next step is trying the fiery but delicious Szechuan recipes that prominently feature the spice. Chili lovers can appreciate the value of a hearty and hot three alarm chili.Some cooks balk at making it at home, however their families will love a blood warming bowl if the heat is gradually turned up.It just a simple recipe readjustment of going from one teaspoon to two.Also other spices such as paprika and cumin can also be added to give layers and subtlety to the dish too. These fire bombs can be used in other recipes as well. Think about fried chicken with the added kick of cayenne. If home chefs are leery about putting the usual three teaspoons in the batter, cut it back to only one or one and a half teaspoons..Sub in curry  for a slightly less hotter chicken.

Home chefs can also cool down a recipe by using mint - peppermint and spearmint leaves. They have been used for centuries ,in  Middle Eastern and Mediterranean cuisines to offset spicy flavors. Greeks have added the leaves to yogurt  as a cooling side to heavily spiced lamb and vegetable dishes. It's a simple mix of adding two teaspoons of dried leaves to  Greek yogurt. Tabbouleh gets a refreshing lift from it as well. This blend  of bulgar or cracked wheat ,cucumbers, tomatoes and onions are mixed with freshly minced  parsley and mint leaves for a nice cooling side with grilled kabobs and veggies.The herb can also be ground into pesto.The leaves have the same consistency as basil so it's very easy to grind into a paste.As with the original , Parmesan cheese and pine nuts are added along with lemon  to give it some tartness. It can be served with any kind of pasta but would be best with penne or rotelli. Try it drizzled over a cold pasta salad when barbecue season rolls around.Another warm weather dish  that's cooling is sliced cucumbers in a mint sour cream sauce. Spearmint , usually reserved for tea, can sub in if you don;t have peppermint leaves. Try it with lamb or poultry.

There's nothing wrong with adding a little fire - or a little ice to liven up a dish. Experiment with different spices and herbs.They'll add zing to a once boring dinner.

A Fresh , Clean Summer Kitchen

The summer sometimes is the hardest season on kitchens. The fridge is stuffed with all sorts of produce. The freezer is packed with every ice and ice cream treat. Ants are crawling all over as is the occasional cockroach  Treat it right with proper disposal and cleaning. It'll make for easy cooking and easy living.

We all know the importance of baking soda Most of us have it year round however it pays to double and even triple (depending on your kitchen's size) the amount. Remember to replace it every three months If you're worried about the powder spilling then go to The Container Store and get their Baking Soda Stay Fresh Container at only $4.99. It can also work in the freezer too. The fridge  should also be cleaned after every spatter and splatter., especially if it involves those raw meat juices.After all it will be barbecue season for the next three to four months, so this will be quite common. Wash the interior of your fridge with a clean sponge and warm soapy water (I like using Dawn dish cleanser for this). Have a clean dry towel to also dry everything off.. Remember to clean the racks and handles. Keep the freezer relatively empty too. Get rid of last year's dried herbs ad ice cream or last season' s leftovers.Also  clean counter tops and cutting boards too. Salmonella thrives in hot weather  and this comes from the usual suspects : eggs  barbecue meats and fish but also all that fresh fruit and veggies you 're getting from the farm and garden..

For the rest of the kitchen , clean up after you spill anything sticky and sweet. Any syrupy drip is an ant magnet. They go after proteins too, so any meat that's left out is a target too.Deter them by using all natural remedies such as lemon juice, vinegar and even powdered chalk. Peppermint leaves or oil of peppermint works too.  As for those other kitchen pests, roaches, the best way is by keeping a very clean kitchen. However this can be impossible if you live in an apartment or condo complex. One of the best deterrents is surprisingly Listerine or any mouth wash;Mix equal parts it with water and a few drops of dishwashing liquid and spray in corners and where floors and walls meet. Of course take advantage of the hot weather to clean your oven. This is the time when it's used the least. You can use those chemical laden cleaners or an all natural cleanser made from baking soda, water and salt. Do it on a rainy day instead of sacrificing a beach day.. Remember to also clean burners to get rid of that burnt coffee or soup smell. Ants will even go for the burnt sweet stuff so keep the oven top scrupulously clean too.

A summer kitchen should be a clean kitchen. It should be free of smells , pests and any other warm weather problems. Keep it fresh during the hot sticky months ahead.

Budget Foodie Gifts

Last week I covered both high and mid priced foodie gifts. Today it's going to be all about completely affordable presents for your favorite food lover. The best part of this is that you can create your own or even just go to your local supermarket. Even better is that you can come up with a wide variety that suits every taste and passion.

Themed food baskets are always fun to give and receive.Your local grocery stores can make them up for you whether they 're cookies and brownies or fruits. However you can be equally creative as well. Buy baskets at your local craft or dollar store and start piling in all the good stuff. Soup lovers may appreciate the colorfully packaged bags of dry soup ingredients along with a variety of crackers such as Oysterettes and Ritz. You can even add bowls and spoons too. A variation of this is with chili. Create a basket full of different chilis along with cans of different beans. Toss in a bottle of water for some laughs too. A pasta lover could have a goodie basket with both regular and whole wheat pastas along with fancy jarred sauces. Toss in some inexpensive pasta tongs and some cheese to give it some polish

For sweets lovers think about holiday baking or even candy making. You can come up with some lovely cookie trays, interspersed with candy canes and Hershey's holiday wrapped kisses.Luckily even packaged cookie mixes can be turned into a variety of different treats. Chocolate chips can be dipped in chocolate and simple sugar cookies can be turned into snickerdoodles or almond twists. A fresh made batch of fudge or haystacks, coconut mounds are another present worth thinking about giving as are chocolate dipped pretzel rods. Another easy treat is chocolate bark. Just melt either white, dark, or milk chocolate chips , add nuts and other candies such as M&M's, peppermint shards and toffee. Let set and then break into pieces.Put into a festive tin or on a tray.

You can still give a lovely foodie gift for pennies. All it takes is creativity to come up with baskets or freshly made treats. These will make any food lover smile .

Ahh Tea!!!!

With fall's busy schedule just around the corner, it's nice to just kick back with a good cup of tea. There's nothing as soothing as a hot mug after a wild and stressful day. The best part is that there are regular and herbal ones that are perfect for unwinding .Just soak a bag , wait for it to brew and enjoy a mini vacation from life's daily problems.

Herbal teas are great for those days when you just feel like running away. You can easily buy loose leaves at tea stores like Teavana or just pick up a box of Celestial Seasonings at your local grocery store. Mint tea is not only yummy but also relaxing.Peppermint tea is a great way to end a day. It's also soothing also on a stressed out stomach. A hot mug helps to relieve any heaviness after a big meal. The same goes for spearmint. Chamomile is another tea that helps to "de-stress" and cure digestive problems..Its' lovely flowery flavor reminds one of sun kissed gardens and sunny days too.

Exotic teas are also fine way to end a work day. A ginger or cardamon infused brew can revive you for an evening out or give you a second wind to deal with family. Red tea or rooibos, from South Africa is a sweet almost root beer tasting one that goes well on its' own or with natural sugar. Fruit teas or tisanes made with peaches, apples and lemons along with dried oranges and limes are also good. Again a cup of one of these is perfect before bedtime or with a good book. They're also tasty with a plate of simple shortbread cookies on the side.

Teas are the perfect escape after a hard day at work or at school. Stock up on a few flavors for the busy crazy days ahead.They're the perfect antidote for stress.

What Makes A Good Hot Cocoa?

This is the time of year when a good hot chocolate is greatly appreciated. It revives us after a hard day at work. It's the perfect pick me up after hours holiday shopping. It's soothing heat after a frigid afternoon outside. As much as we love and need hot cocoa, we unfortunately don't make the best. Most people tend to stick with the instant kind where you just add water and get a pale version of the real thing. The best hot cocoa is the old fashioned kind - with real cocoa , milk and some sweet topping.

The first ingredient to consider is what kind of cocoa to use. I like the Dutch brand Droste. This is a bitter sugar free one - not unlike coffee. I simmer mine with warm milk and then add a teaspoon or two of sugar. This kind of hot chocolate reminds of the ones I used to drink in Paris. Not too sweet, with a slight edge . Served with a buttery croissant it's the perfect breakfast. Some people make a variation of this mix by adding sugar and a dash of vanilla flavoring to the cocoa powder. This is good too. You can also meld in other flavors simply by adding a dash of cinnamon or peppermint oil. If you want more of a mocha flavor then whip in a small 1/4 teaspoon of instant espresso.For a truly original hot cocoa, add some chili pepper to give it a bite The taste will be similar to the kind the ancient Aztecs made when they first drank it.

Sometimes hot cocoa needs flourishes. Home made whipped cream is the best. It gives an added richness and creaminess to the drink. Some true addicts go over the top by sprinkling bitter chocolate shavings or crushed peppermint candies on top of huge whipped cream blobs. This is fine if you want a liquid version of cake. Some prefer to scatter a heap of mini marshmallows on the hot chocolate's surface. This is good and gives it more sweetness.but it looks messy. A better way is to stick with one or two homemade marshmallows floating on top.


Nothing beats true hot chocolate on a cold winter's day. Treat yourself to the real kind and enjoy it;s soothing warm and rich goodness. It's the perfect antidote to this stressful holiday madness.

Holiday Candy Land

Even better than holiday cookies are holiday candies. These sweet snacks are just what you need after a hectic day of shopping or gift wrapping. They're also the perfect companion to a hot cup of coffee or tea and a relaxing book. Homemade candies are easy to make and don't have the hassle of a hot oven or a lot of pans and bowls. You can make up a batch without all the fuss and bother.

Chocolate bark is the easiest to make., It's basically melted chocolate spread over a greased cookie sheet. Swirls are made over the top to give it the appearance of a tree's surface. You can add everything form almonds (a good choice) to broken peppermint candies or candy canes. You can also make a peppermint bark using white chocolate and the swirling red food coloring through the candy to give it a true Christmas look.

My favorite candy to make are haystacks These are one of the staples of Jersey shore candy. They're just simply toasted coconut mixed in with melted chocolate chips and a two to three tablespoons of butter. The mix is then dropped into mound son a waxed paper or a greased cookie sheets. There are several variations on them, with some recipes calling for Chinese noodles and almonds along with the coconut. I prefer making mine with dark chocolate and a pound bag of shredded coconut. It's a perfect blend of dark fudge with chewy shreds. Yum.

My one friend is into making truffles for the holidays. She is a master cook and baker, with a history of creating top of the line treats. Lou uses fresh cream and the best cocoa to create mouth water ganaches. Her truffles are better than those at Lilac Chocolates, one of Manhattan's best chocolatiers. Truffles are a more labor intensive candy but worth the effort. There is an easy recipe out there that requires chocolate chips for those not wanting to get too involved. with truffle making process.

T'is the season for treats. Make up a few for you and your family to enjoy this holiday season.

Liz's Haystack Recipe

1 16 oz bag of semi sweet chocolate chips.
2-3 tablespoons butter or margarine
1 12 oz bag of shredded coconut

Melt chocolate and butter or margarine in the microwave for a minute and a half or two minutes (this depends on your microwave) Stir in coconut .until thoroughly blended. Using a tablespoon, drop onto a greased cookie sheet or one covered with waxed paper. You can use two tablespoons to create bigger mounds. Let cool in the fridge or on your porch if you have one. Store in a cool dry place until serving.

Peppermint Twist

Nothing says Christmas like the bracing, yet sweet taste of peppermints. The air is redolent with them.We long for a taste of candy cane or those striped discs so popular at this time of year. We lace our hot cocoas with shard of the hard candy version. We practically swim in soothing peppermint tea when these days and night get too hectic.



Peppermint is one of the world's most ancient plants and one of the first hybrids. It is a cross between the water mint and spearmint plants. Ancient Greeks Egyptians and, Romans used it for medicine, probably in treating stomach problems. Suck on a few peppermints or the mother of all mints, Altoids, after dinner to calm a full or upset tummy. Peppermint teas is also good for this as well as calming a stressed mind.

The holidays scream for anything peppermint. A fun minty holiday treat is the candy cane cake. Bake a chocolate one in a candy cane shaped pan, Decorate with red and white icing that has crushed mint (you can use canes or the hard round pastilles). It's a fun way of uniting two flavors that belong to each other. Another fun dessert is peppermint ice cream with chocolate syrup drizzled over it. Add chocolate whipped cream and crushed mints for more decadence.

Make your holidays snappier with peppermint. This mint can jazz up any dessert as well as soothe any upset stomach or overworked mind. Keep in on hand during this month.