Isabella's Cookies Sweet Treats For A Hot Day

 Let's face it.It's too hot to bake. yet what do you do when you want a homemade cookie on a hot August Day?You get Isabella's Cookies. These chocolate chips come in so many different varieties of one cookie. They're the perfect accompaniment with a tall iced coffee.

These are definitely my new favorite cookies. The company comes from sunny Redondo Beach,California and some of the cookies do have a laid back SoCal vibe to them. Jennifer Palmer founded the company in 2001 and brought forth all natural  baking. The cookies have no preservatives in them and only pure ingredients like Madagascar Bourbon vanilla and pure chocolate chips along with creamy peanut butter ones

She offers a whopping thirty !!!!!!! different types of chocolate chips that range from the Muffie which has white chocolate chips and chocolate covered blueberries to the Matinee which is studded with both chocolate covered raisins and plain ones.

There are also the V-chip one of the many vegan cookies offered.

That and the Muffie are my favorites. A close second is the Aloha which not only has white chocolate chips but everything Hawaiian fruit like coconut, macadamia nuts and pineapple. I like the V chip which has a swirl of peanut butter through each cookie. Right now you can find them at Whole Foods or buy them on line.

It's hot.It's mid August. Why bake when you can have one of Isabella's chock full of chocolate chips cookie. Have it with your favorite iced coffee or iced tea.

Maholo Hawaii

 Our hearts and our prayers are with the brave people and their animals of Lahaina. These people are not onyl couragious but resilient. These are the ones  - and the island that have contributed so much to the American table.

Keep in mind that Hawaiian food was really the first fusion food., It was  from Twelfth Century Polynesian colonizers who brought such basic staples as pigs, sugar came and taro for poi, There were also coconuts, sweet potatoes and yams. These made up the island diet for centuries until British and American colonizers came in. These people exploited the indigenous people with their introduction of sugarcane and pineapple plantations. New England missionaries brought in their own dishes with the salted fish becoming the Hawaiian staple, lomiloni, a simple tomato and salted salmon salad. it was the plantation workers, the Filipinos,  Chinese Portuguese , Puerto Ricans and Japanese workers created a kind of fusion food as far backa s the 1850's when they would pass around bowls of rice and top them with their version of chicken, beef fish and vegetables. The Japanese brought over what everyone loves about the islands  shaved ice. Spam also became popular after the Second World War and it's used in various dishes.

Thanks to bloggers like Relle Lum,a recent contestant on PBS's Great American Recipe show, people from all over the world can make the multiethnic and delicious dishes. er recipes reflect the island' as well as her ancestry on her blog, two months ago the New York Times Wednesday food section also celebrated Hawaiian cuisine. They feaured pinkabet, a Filipino stew made with fatty pork shoulder or butt, Filipino fish sauce or patis, Japanese eggplants , okra and long beans. Ginger, tomatoes andonions flavor it  along with bitter melon. The pork is sauteed first and then the veggies are added. It;s served over rice. Relle's dish of mochiko chicken is the Hawaiian form of fried chicken. what makes it different is adding soy sauce, rice flour and sugar  to the coating.it's also marinated from four hours to over night.It's served with chopped scallions on a bed of rice.As for dessert you could try Relle's malasadas a fluffy Portuguese doughnut she made on the Great American Recipe. These are made mostly for Mardi Gras or Fat Tuesday but you can make them any time. They can also be filled with guava , custard chocolate , haupia or coconut pudding or passionfruit or lilikoi.

To the people of Lahaina, stay brave.It;s tough going right now. All of the world is behind you and your amazing recipes right now.

A Vegan Table For Two

 What do you cook for just two vegetarians? The easy answer would be a couple of Impossible Burgers on the grill. Yet there's a wide range of recipes out there that make for a tasty meal. For those wondering what sort of dishes  there's a new cookbook perfect for those fogoing meat. Vegan Cooking For Two 200+Recipes For Everything You Love To Eat.(American Test Kichen 2022) will guide anyone through all sorts of tasty vegan meals.

This is a great cookbook for hard core vegans and those just coming to it.Expect some good advice and cooking lessons since this comes from the PBS show America's Test Kitchen. For those plant based meat lovers there is a page devoted to it, along with recommnedations on what kinds to buy, namely Beyond Beef and Impossible Burgers. There are also recommnedations about what vegan butters to use, namely Earth Balance and Miyokos' vegan butter. They also recommnend using Just Egg egg subsritute and Hampton Creek vegan mayo (although Hellmann's Vegan mayo is just as good). There's also a dictiornary of what tools to use and how to use them as well as organizing your fridge, from the crisper to the freezer.Another plus is the section on basics. There are recipes for such vegan broths as a vegetable broth base made with a kind of mirepoix of clery, onion and onion with tomato paste. This si perfect for all sorts of soups and even stews.There are also recipes for the Arab spice mix harissa and quick pickled red onions along with tempeh crumbles and aquafaba mayonnaise. There's also recipes for vegan based ranch dressing and vegan cheeses like cashew ricotta and cashew Parmesan.These are made with cashews for a totally vegan take on cheese.

The recipes are divided into sections, from breakfast to sweets. You can start the day with classic cinnamon French toast made more or less the same way as the usual one but with the addition of conrstarch. There's also a hashbrown  omelet chock full of cripsy potatoes. Their soups are perfect for lunch or dinner and there are recipes that can take you from summer to winter. Try their chilled watermelon soup made with basil, pepper and watermelon, perfect for hot days. Ease into fall with okra pepper pot a take on the classic spicy potage.Salads abound here and they're perfect for lunch. Their beet and watrcress is a definite must make along with their warm escarole and cannellini bean salad, a perfect dish on a cool day.Orzo salad is another one.  I love their pastas There are so many recipes that have to be tried.The spaghetti with the broccoli and avocado pesto is on my radar and I'm looking foward to making campanelle with roasted cauliflower and garlic sauce, there are also tofu recipes like crispy baked tofu peperonata and grilled tofu with charred broccoli and  peanut sauce.  the cauliflower steak and grilled eggplant are perfect for week days and weekends.There are dessert recipes like  crispy chocolate chip cookies and roasted pears, perfect for fall. I am definitely making their grilled pineapple with coconut rum sauce and the individual apple galettes.

Vegan Cooking For Two 200+ Recipes For Everything You Love To Eat is a must have in any vegan kitchen. It's chock full of meatless recipes full of flavor. B

est of all they're meant for two, perfect for a cozy meal in.

Tail gating At Home

 Tomorrow is the Superbowl and that means partying. However it's a different kind of party with just the family.It still can be fun. Just make classic tail gate recipes, sit back and hope your teams wins.

Tailgaters love ribs, You can easily make a sheet pan version using short ribs with a spicy rub of cumin and red pepper flakes along with onion and pepper sauce. You could easily make a wet sauce , This is just an easy blend of apple cider vinegar, ketchup, brown sugar and honey. Some add molasses but that's up to you. add a splash of lemon juice and either hot sauce or red pepper flakes for heat. You can use the sauce for burgers if you're also making them or save it for week night meat loaf. Wings are also a tailgating must.  You can oven roast them or do the easier air frying. Air frying them will give the skins an extra crispiness. Yes, they're good fiery but try them with a lemon pepper seasoning for a lighter, tangier taste. Lemon pepper seasoning is easy to whip up. It's just grated rind or zest mixed with ground pepper and then baked for anywhere from twenty five to thirty minutes. Sea salt is added later. You can also use this on grilled chicken breasts and fish too.Of course every football party has to have hot dogs. Make them extra special with the addition of a sharp cheddar stuffing. It's a nice change up from the usual dogs.

Every tailgate party has to have one or two dips. Yes you can make the usual onion one but you could also change it up with subbing in scallions and a little dill. Want to splurge on your family? Then try a crab meat dip that has jumbo lump crab blended with sour cream and cream cheese. Mustard, chopped onion and garlic powder are added for kick. This can be served with either Ritz crackers or potato chips. Sub in lobster meat and go easy on the onions if you want an over the top dip that's perfect not only on chips but crostini too.Tortillas and guacamole are a football party must. Guac is also an easy make. Cube two to three avocados and then mash with one minced vine ripe tomato. Vine ripes give the dip a rich flavor that pairs well with the avocado's buttery taste. Add a small drizzle of olive oil to give the dip a creaminess. Should you add minced onion which can be overpowering at times? Go for it if the family likes strong flavors. If not a small 1/8 teaspoon of onion powder mixed with garlic powder should season it nicely. Remember to add salt a pepper. salsa is another easy dip to create. Again use vine ripes mixed with minced red onions and garlic. Add a dash of hot pepper for some zing or pineapple for unexpected sweetness.

There may not the big Super Bowl parties of years past but there will still be parties. Treat your family to some tailgating classic as you root for your favorite team. It's a tasty way to still enjoy the big game.

Refreshing Ades

The temps are up. The humidity is crushing. It's time to make refreshing thirst quenching ades that cool you down. They're easy to recreate and wonderful to sip, especially on a hot night.

One of the most refreshing and popular is agua fresca. This can be made with any fresh fruit and even veggies such as cucumber. It goes back to Aztec times when it was made to appease the gods' thirst. Now it can satisfy ours.It's simply fresh chopped fruit, water, and sugar. They can be made in a blender or using an immersion blender. A fun one is the watermelon  flavored, made with about four cups of watermelon chunks  , muddled with three cups of water, two tablespoons of sugar and the juice of one lime. It's a quick blitz and then serve over ice. Another fun and tropical twist is using pineapple. You may not need as much sugar for this one. For a truly refreshing agua fresca, think cucumbers.  You will need more sugar - about half a cup for two cucumbers and one half cup of lime juice.Mint leaves can be added for more refreshment.Another great cooler from Mexico is horchata. Again, this is another easy mix. It's taking long grained white rice that's been cooked, along with almonds and cinnamon sticks and blitzing them in a blender or with an immersion blender.It;'s then adding water and vanilla. Milk is added when it's ready to be chilled for a few hours.

Ades are an old fashioned way to quench your thirst when the temps go high. One of the most popular is lemonade. Keep in mind that the recipe starts with simple syrup and not sugar tossed in. Sugar will sink to the pitcher's bottom and you'll be left with a sour drink. Simple syrup is just that, a cooked syrup made with only a cup of sugar and  a cup of water boiled together. It;s then stirring them together over a low flame until a syrup is created.  You can add fresh lemon juice if you want a more lemony flavor. It's then adding one cup of fresh or bottled lemon juice and two to three cups of ice cold water. Mix and chill. You can add a few to a 1/3 cup crushed fresh mint leaves if you want.Limeade is another refreshing summer cooler. It takes seven large limes and five cups of water. Add simple syrup to sweeten it and served, iced with sliced limes. You can also do the same with oranges for a refreshing hot afternoon treat.  You'll need seven to eight medium sized oranges along with  a third of a cup of lemon juice to balance the flavor. Again use about a  half cup of the simple syrup to sweeten the drink.

This is the time of year for thirst quenching drinks. Make up an icy pitcher of any of them to cool off.They're the perfect sip for a hot , steamy day.

A Fun Book About Bourbon

We need fun and promise right now. Along with parties that feature alcohol and good food. There is a book out there. Which Fork Do I Use With My Bourbon :Setting The Table For Tastings, Food Pairings, Dinner and Cocktail Parties, Forward by Fred Minnick (South Limestone Publishing 2020). It's a fizzy book that chock full of fun facts, interesting history and delicious recipes.

Peggy Noe Stevens and Susan Reigler wrote this fascinating melange of facts and fun. Ms. Stevens has a background with bourbon, being founder of the Bourbon Women Association and the first female master bourbon taster in the world. Susan Reigler is a former restaurant critic for the Louisville-Courier Journal and a current correspondent for Bourbon + and American Whiskey magazines. She also has written other books on the subject. There's a lot of ideas and suggestions for bourbon parties but these can be adapted for other parties too. A plus is that the authors offer suggestions for gatherings for all year round and of course the big Kentucky event - the Kentucky Derby. Ms. Stevens and Ms. Reigler give suggestions for both formal and informal gatherings. Bourbon enthusiasts will love this book because it shows how to set up a bourbon bar. There is even a floor plan, perfect if you have enough room or a big yard.Since this is the South , there are also suggestions about sending out the perfect invitation which is crucial to any Antebellum do.I love the coffee table book photographs of classic glassware and silverware along with the decorations  - which Ms. Stevens and Ms. Reigler offer where to buy them.

As for the recipes they give some that I'm familiar with such as burgoo, a Kentucky classic. I'm surprised and just a little disappointed that there were no recipes for that Louisville classic, the Hot Brown. Many have bourbon as part of the ingredients as Granny Hunter's Bourbon Tenderloin or Chicken and Country Ham Crepes with a Bourbon Sauce. Since the drink itself is a mash of fermented corn , there is a  slight sweetness there that makes it an ideal ingredient. It gives kick to the acorn squash recipe, that flavored up with brown sugar and butter. This would be the perfect Thanksgiving side to a turkey.  There's also the intriguing asparagus with bourbon Hollandaise. A tablespoon of the drink is added to tradition Hollandaise sauce along with chopped tomatoes!!! Desserts also get a touch of it. There is a bourbon pineapple pound cake that requires just a store or bakery bought pound cake  with a sauce of bourbon, brown sugar and grilled pineapple. Of course there are the bourbon cocktails which all sound so interesting. There is the traditional Bold Old, a bourbon mix spiked with bitters along with a Baked Apple Pie Old Fashioned that combines apple brandy and cinnamon whiskey with bourbon and maple syrup.

Which Fork Do I Use With My BOurbon : Setting The Table FOr Tastings , Food Pairings, Dinners and Cocktail Parties is the book we need for right now. It give us the thrilling expectation that we can throw parties again. It's also perfect for those bourbon lovers looking to plan a summer of good drinks and good eats.

Road Trip Pit Stops

It's holiday time and that means road trips.They're fun and exciting with them ending at a sunny beach, cool mountains or interesting town or city. Road trips also mean pit stops - namely to eat. The question is do you eat something at a rest stop or pack your own food? Which is better?

Rest stops can be fun,especially if you 're with friends or have tweens. You can settle down for a few minutes before the next leg of your journey.If you're traveling on New Jersey's Garden State Parkway or Turnpike, you could always pull over in to the Garden State's various rest stops and either relax with a Starbucks coffee or grab a salad at Burger King. However many don't go for the healthy eats which kick starts a week or two of vacation indulgences. Some rest stops , such as the ones located on the New Jersey Turnpike, has an entire section where visitors can pick up low calorie salads with such varied ingredients as feta cheese, olives, flax seeds, and bean sprouts. They also have a good array of healthy, low calorie whole wheat wraps too. Any of these and water make for a good lunch or dinner . Another thing to look out for is a farmer's market. Many of the rest stops host local farmers and their produce. You can easily pick up some tomatoes or fruit for snacking, along with artisanal whole grain breads.

A better idea is packing your own lunch and dinner.One fun one is stuffed pita pockets with turkey and a cucumber salad. The last is an easy make of chopped cucumbers, tomatoes and parsley with a vinaigrette. Hummus is the perfect snack or meal on the road, especially stuffed into a pita pocket. Try making a home made one with a squirt of lemon for a refreshing bite. If there are kids, there should be snacks.I just found these at my local Stop & Shop by the produce. They're Perfectly Free Fruit Bites and those little balls or bubbles are only 25 calories each. They are definitely going into m

 

my lunch box when I make my shore day trips.I bought them in the mixed berry which is made up of strawberry, cranberry and blueberry concentrate.I definitely want to try their pineapple mix bites as well. Kids love crunch  too. Try anything of Annie's Homegrown products. Have little containers filled with their cheddar bunnies and a new product,  white cheddar bunny puffs, which are like a much healthier Cheez Doodle. Wash these down with either Bubly seltzer or Silk mini bottles of chocolate  almond milk.

Pit stops are one of the most important parts of any road stop. Make sure that you start and end your trips by eating and drinking foods that help boost your energy levels and satisfy your hunger. They can make those many miles back and forth enjoyable.

The Perfect Cookbook For One

Cooking for just yourself can be problematic.Dinner usually consists of something frozen or taken out. It's even harder when you have diabetes.A lot of frozen and fast foods can play havoc with the body, especially if they're laden with hidden sugars and transfats.Now there's a new cookbook out that can help single home chefs.

Nancy S. Hughes, a recipe developer and consultant,  as well as being the author of other  diabetic recipe books, .has written a punchy and informative cookbook ,Designed For One (American Diabetes Association 2018) geared for those who live alone. This book really isn;t just for those who have diabetes.It can be for anyone living solo. The recipes are designed for just one person so there's no  dealing with overage.There is a chapter  about cooking for two in case a friend or family member drops by.The introduction has priceless shopping, prep information and tips. Novice home chefs will appreciate the tip on why fruits and veggies should never be stored in the same crisper as well as the one about how to wash ans store freshly cut herbs.There are also some good tips on shopping and food prepping too.Even experienced chefs may not know about the tip regarding spraying measuring spoons with cooking spray when measuring honey or syrup or the one about beating eggs in a jar The chapters are divided into dishes as opposed to breakfast , lunch and dinner,They're split into sections from fruits and vegetables to potatoes, pastas and whole grains to meats and seafood to accompanying sides. There is even a section geared to vegetarians under the heading of Meatless Mains, Yes, there is a section on extra easy desserts for one, without any tempting leftovers.

One of the biggest pluses that each recipe has is the chart abut how much fats, sugars, cholesterol and fibers are in them. Most of the dishes are low in fat and carbohydrates so there's no worry about going over any limit.The dishes are easy to whip up and they're perfect for novice chefs. A great lunch would be a Spring Green Pea salad where peas and chopped onion are blended with Spring greens , mayo, and hot pepper or even the super easy tomato avocado salad. An evening dinner or even Sunday lunch could be a pan roasted salmon with mango chutney and a side of tomato quinoa with pesto.A quick dinner could be a chili lime ear of corn with a coffee rubbed skillet steak. Vegetarians will love the Powerhouse Kale salad, made with the leaf of the moment, hard boiled eggs and chunks of low fat Swiss cheese.There's also a creamy rotini pasta with cauliflower and peas. A dinner for two  section has the perfect meal for a guest. Try the slow cooker chuck with veggies, an easy slow cooker meal that's spiked with instant coffee granules and Worcester sauce.Another great dish for two is pork tenderloin with roasted squash along with chicken spinach couscous. Of course there has to be dessert for one (or two). Ms. Hughes give us the super easy but super tasty skillet roasted pineapple and pear which is a snap to make.. A fun sweet snack is the no bake peanut butter oat balls that just require a quick microwaving. There's even yogurt dishes , such as the Anytime Banana Split Yogurt and the Raspberry Softie made with good for you yogurt and fruit, (and chocolate chips for the banana split yogurt )

Designed For One is the perfect cookbook for any solo home chef. It's  full of healthy and tasty recipes that make cooking for one fun.The food is so good  that you wouldn't want to share it.

Helping The Hurricane Victims

There have been three devastating hurricanes in the last month . Homes have  been demolished and with them the heart of any house - the kitchen. It's ,time to step up in our kitchens to generate money and items that are crucial to starting over. Charity does begin at home, but with our ovens and pantries.

One of the easiest fund raisers to organize is a bake sale. Nothing beats homemade cookies and cupcakes. These are simple to make and fun to vary. Bake giant chocolate chip cookies instead of the usual smaller ones. (Try the recipe from Wednesday's New York Times Food section.) It's a good idea economically because you can charge more - think three dollars a cookie  instead of two dollars for six. They can also be made in sugar and peanut butter flavors too.  Since it's fall, think about a fun batch of caramel apple cupcakes. Bake them in muffin tins for a rounded apple look and then ice with caramel when cooled. Finish by sticking popsicle sticks in them to look like the real thing. Again, these can be priced at four  dollars a piece to bring in more money. To honor those hit by Hurricane Maria on the beautiful island of Puerto Rico, bake  Pueto Rican cakes. These are a delicate mix of an egg and butter rich cake soaked in a homemade rum syrup.They're then decorated with a  syrup soaked meringue. Another cake to celebrate the island is a yummy pineapple rum cake which is sure to be a best seller. It's a pineapple upside down cake spiked with the Caribbean spirit. Squares of it would sell well.

A second way of helping is going through your pantry and donating any duplicates.It's easier to donate cans and foodstuffs to the Houston and Florida victims.It's not so much for those on Puerto Rico.  If anything donate water and diapers to those hit by Hurricane Maria.  When donating, try to aim for canned items that are versatile. Tomato sauce and  can be used in making a great pasta dinner but it can also be used for making chili as well as soup. Canned green beans can be used both in salads and as a side. Canned potatoes are another must donate. They are great in thickening up soup but the sliced ones can used in scalloped potatoes.Corn is another versatile canned veggie because it can be added to salads or served on its' own. Canned chili, although not as good as homemade - yet makes for a  satisfying meal They're not as donated as much as other canned goods but canned fruits are always welcome. Kids. love canned peaches and these make for a change up from the usual processed snack cakes for dessert. Just remember to get the ones that are low in syrup and sugar. Try canned grapefruit which is loaded with Vitamin C along with canned mandarin oranges also packed with Vitamin C and fiber. Fruit salad is also good. It can even be eaten for breakfast and canned cherries make for a nice snack.

We have to open not only our hearts, but our Kitchens and pantries too. Organize bake sales. Start a can drive . Bring those hurt by these wicked hurricanes closer to returning to their own kitchens and pantries.

A Big Southern Do

Today is Derby Day  a big celebration in Kentucky where Southerners revel in the glory of the Kentucky Derby. You have to hand it to Southerners. They know how to do a party right - inspiration for us Yankee party givers. Do a do Southern style - with good food and good drink. Everyone will love it.

Biscuits, always a favorite , can make an appearance at s Southern themed party. Serve them with bacon ,pimento cheese, a favorite filling in sandwiches. Another idea is homemade tomato jam top with cheddar, sort of like an American's take on bruschetta. Tomato jam is easy to make .It's just taking whole peeled tomatoes and half a cup of sugar and cooking into a jam  boiled in a large skillet. A teaspoon of kosher salt is added to bring out the tomatoes' flavor. It's then cooked for about fifteen minutes until thick and jammy. Deviled eggs have always been a staple in almost every celebration and holiday. These are easy to make and can be decorated to look quite fancy. It's just taking the egg yolk and mayo mash and putting it into a cake icer with  small tip (Like a Wilton decorating tip - number 199). Swirl in the filling into the halved egg whites and then dust with paprika or finely minced gherkins.Okra is a big staple in Southern cooking, especially in Louisiana where it's used in gumbo. It can take on a modern twist as a popper. It's simply cutting the stalks into one half inch pieces and first soaking them in buttermilk. They then are rolled in a spicy cornmeal batter that's been spiked with cayenne and garlic powder.

Barbecue is a way of life down South and it too is always the star of many a party.May barbecues have a whole roasted pig . This may be too much and too labor intensive - after all - a pit has to be dug to accommodate the spit and coals. Ribs would be a better choice. They're easier to cook and eat.Marinate them in a spicy and tangy sauce that's laced with hot pepper sauce and sweetened with ketchup and brown sugar to create an interesting marriage of flavors.. Barbecue and fried chicken are also staples of Southernn home chefs. Again brown sugar is added to the chicken's barbecue sauce for that earthy sweetness while chopped onion and garlic gives it some zing. The recipe calls also for ketchup but tomato jam could be subbed in. A fun party food  is homemade fried chicken - what the South is all about. The best tasting ones start with a simple batter , consisting of just flour, eggs and a cup of milk. First  soak the chicken in the milk  and egg mix and then thoroughly coat with flour.Fry in lard for a truly authentic Southern taste.  A Southern do ends with peach cobbler or banana pudding.If it's fancy then bake a traditional hummingbird cake.It's a banana  - pineapple cake laden with pecans and cinnamon. It's iced with another Southern classic  - cream cheese frosting . Serve it with after dinner coffee laced with bourbon for a fantastic ending.

The South knows how to throw a party with good food. Create your own Southern do with tasty fried chicken and biscuits, or barbecue and hummingbird cake. It's what entertaining is all about.

Caked

Cake is one of the best things to come out of a home kitchen. There's something soothing and satisfying as well as fun about freshly baked layers with or without icing. It's fun using a mix but also fun attempting an old fashioned scratch cake. The end result is always delicious.

As soon as my new oven was installed I bought mixes, from brownie to cake ones. I love Duncan Hines and have had nothing but luck with them, knock wood. As everyone knows last week was the Easter Cupcake Extravaganza. I baked twenty-two devil's food cupcakes, topped with that yummy, creamy cream cheese frosting, the recipe coming from the All Recipes site. To be honest it was a bit too much with the topping along with the candy bunny sprinkles I bought at Target. Devil's food is elegant and should not be gaudied up . I realized that as I took the first bite. The next time the cupcakes (or cake) will be just left alone , save for a light dusting of confectioner's sugar. My next foray will be lemon cake with  - what else a lemon infused cream cheese frosting. Will I ever try Pillsbury and Betty Crocker cake mixes? Pillsbury has pineapple and strawberry flavored mixes that look intriguing. As for Betty Crocker, I may try their cherry chip and Red Velvet. Their flavors aren't that much different from Duncan Hines, though. Duncan Hines has a wider variety such as marble cake along with blue and pink velvet cake mixes.They also have an orange supreme cake which looks way too tempting.

Scratch cakes are also on my baking horizon. There's always been a controversy regarding them. Of course scratch cakes don;t have that chemical cocktail of preservatives and flavors. They do
 taste better, Butter and chocolate ones are richer tasting,making the cake eater crave another piece right away. You do need to add baking powder and granulated sugar as well as milk , salt and vanilla.Scratch cakes can also allow home bakers to be a bit more creative, subbing in almond extract for vanilla or adding fruit to the batter. I would love to try a marble scratch cake that was popular in the Eighties.My Mom and I used to bake it a lot and it was wonderful. The marble veins were dense and gooey with chocolate. The recipe itself came from the New York Daily News and unfortunately, despite the vastness of the Internet, the recipe isn't found anywhere.There is a Martha Stewart recipe which also calls for buttermilk. It's more of a pound cake, which is still good and to me, a perfect cake for summer.I may try my hand at it , just for the sake of trying it.

Cake baking is surprisingly a personal matter. Many home bakers, like myself, have definite favorites and will always stick with them. Cake is not just cake. What it is depends on the mix and brand along with how the baker makes it.

A Taste Of The Tropics

One of the best parts of January is all that tropical fruit that 's in our groceries right now. They are not only good for you but versatile.Any of the fruits from grapefruit to mangoes can go into a breakfast, lunch,  dinner. and snacking.

As we all know from the television ads, Haloes are hot right now. These seedless beauties are being marketed to kids because they're seedless. Yet adults can enjoy them too. They have a lovely sweetness that's more intense than the average Mandarins are usually used in salads, adding both color and flavor to bland ones.Try them in a grilled chicken salad along with a liberal sprinkling of almonds. They are also good with sliced tomatoes and onions for a nice side. They can also be used as a glaze for chicken , pork and even salmon. Of course, the best use for them is dessert. Try them in a cake or trifle.They make a tasty sorbet, perfect after a fiery chili or Sunday roast. Their larger cousins, the orange are also versatile.Of course, there is orange chicken but there are also several pork recipes that call for the fruit as well. Try a braised pork ribs with a soy  sauce  - orange juice marinade. Garlic and ginger spice it up.Spare ribs get zinged up too with a dash of juice. Make a tangy orange-butter sauce to spoon over peas or broccoli.Again, oranges are great ingredients in any baked good,from muffins to cake. Orange juice is also a nice addition to buttercream icing, cutting  the overt sweetness.

Lemons and limes are other tropical beauties that liven up any winter diet. Besides adding a much and well-needed dose of Vitamin C, they add spark, flavor, and color. We all know that lemon is great with salads, subbing in for any kind of vinegar but did any know it's also great with pasta? Lemon linguine is a refreshing break away from traditional sauces. It's made with lemon juice, whole cream and egg yolks,  along with butter. The sauce is poured over the pasta and it cooks from its heat.Grilled chicken can also be added too. Lime is usually associated with Mexican recipes but it is also good as a marinade for salmon and swordfish. Try it in a salad dressing instead of lemon, or even better as a main ingredient in a lime buttercream frosting.Mango is another tropic wonder and again versatile. There are a million recipes for mango salsa and chutney along with for smoothies.Think beyond the mango tree and pair it with shrimp and lime in a tasty pita.Toss in some mango slices along with onion slices and fresh orange juice for a tasty and exotic dish, perfect with white rice.Pineapple , which makes us think of blissful pina coladas, can also be used in a variety of different recipes. too, from it traditionally gracing ham to  healthy kabobs.

It's easy to have a taste of the tropics. Bring home any of these exotic fruits such as lemons and limes, mangos and Mandarins. They'll add juice and fun to a blah winter diet.

ThaiFusions - Your Grilling Must Have

It is grilling season and with it the same old recipes.How to liven up those chicken wings and ribs? By giving it the fusion treatment , thanks to some new sauces that feature the best of Thai flavors. Thaifusion has just introduced three new grilling sauces that can be used not just for barbecues but also for dips and even salads.

  This brand is perfect for those who live to cook or just love eating the tasty and flavor packed cuisine, It started with Toi Borthwick, a Thai national who married a Scottish American over forty years ago. The cuisine was not as popular as it is now so finding even the simplest sauces was hard. She had to create her own, sometimes fermenting curries and fish sauces in clay pots in her backyard. Those recipes now form the sauces that make the company she owns with her children.. Thaifusions has both curry sauces and grilling sauces that reflect the varied  sweet and fiery flavors of Thai cuisine.. It is the barbecue sauces, however that bring out the flavors of southeastern Asia. Peanuts are a staple of Thai cooking and their peanut sauce delivers it.It is blended with  creamy coconut milk to give it a silky texture with an eye opening punch of fire.Another new comer is the chile pineapple grilling sauce , a typical Thai marriage of fruity sweet and eye watering spicy.A tad less hotter is their mango ginger grilling sauce, made with brown sugar to sweeten it. The company also sells green curry and Panang curry sauces that are used primarily for cooking. All sauces can be b ought at Williams-Sonoma or Sur La Table.

The sauces are perfect for grilling. One of my favorites is the chile pineapple sauce because of the tiny bits of pineapple in it.It is the perfect marinade and sauce for both pork and chicken. Use it to baste on chops before grilling and serve with a pineapple mango chutney. Try chicken wings and drumsticks marinated in them for thirty minutes. It can also be used as a dip for naked nuggets, grilled bits of unbreaded chicken.For a different twist try the chicken nuggets  with the peanut grilling sauce, It's an easy  way to make the classic Thai street fare chicken satay. Usually this dish is labor intensive due to making the sauce from scratch,First marinate the chicken pieces in a combo of fish
 sauce and soy sauce and then grilled to a crispness.The satays are then served with dipping bowls full of the peanut sauce. I can also be used for a cold Thai noodle salad as well.Robust meats like steak and hamburger are perfect with  the mango ginger. Create a steak satay  with a soy marinade and serve with the sauce.Marinate t-bones or skirt steaks with it and then serve with more sauce. Add some to hamburger patties for a fiery and fun surprise.It would also be good as a chicken marinade too or as a wing dipping sauce.

Thaifusions Grilling Sauces are must haves for this year's grilling season. They add sweet and heat , livening up any cut with Thai flair. Get all three and enjoy the blend of chilis and fruits.with your favorite barbecue meats.

Steak And Salsa A Good Pairing

Nothing beats a good barbecued steak. Done the right way it can be heaven. Nothing also beats a good side, however but  by now we're all tired of  the usual slaws and sides.Why not a salsa, one with a fruit base as something different  and fresh.

Melissa Clark of The New York Times Dining section tackled this just yesterday in her A Good Appetite column. She takes a flank steak, which is a great piece to grill and gives it an unusual rub. Hers is one of orange juice mixed with chili powder and oregano. This gives the meat a charred  spicy exterior and a sweet juiciness on the inside. It should be marinated a full 24 hours so it can fully soak up the chili powder. Ms. Clark recommends using a New Mexico kind,It has a deep fruity undertone that will work well with the juice.

The salsa that is served with it also has fruit. Pineapple chunks are mixed with  the red hot jalapenos along with tomatillos.Onions are also added for another layer of sweetness. Each is individually grilled and then mixed together. The fruit caramelizes and this sweetness is a perfect foil for the state. You can also serve sliced avocados or a simple corn or even a potato salad as well. If you want to vary the fruit then try mango cut into chunks.

This is the season for throwing  a few steaks on the grill.Try a fiery fruity rub to bring out that meaty flavor. Pair it with the same kind of salsa and you have a dream meal. There's nothing like a good cut , graced with a heaping of heat and sweet.

Crunchier Granolas

Not long ago I wrote about that hippie staple granola.Lo and behold it was the tic again of an article inTheNewYorkTimesDining section.While my piece was just about the basics,The dining section amped it unto Momofuku high gourmetism. It was given amake over that almost all basic foods go through. The article was written by Times Regular Jeff Gordonoer who takes a new twist on this simple dish. Most granolas are made with rolled oats, almonds and some kind of sweetener such as honey or brown sugar. The new versions are much more colorful with dried papaya,, pickled mango and compressed pineapple. Most mixes are laced with liberal sprinklings of cinnamon and nutmeg. Not these. there is dried sorrel and dried mint even to give it unusual dashes of color and flavor. There's even a savory version too. this mix isn't then soaked in milk. It's usually drenched in a thick creme fraiche,.It could even be added as aside to foie Gras. A Rosemary and pistachio one becomes the crusting for elk at OAK at Fourteenth in Boulder, Colorado. There's a pine nut and citrus one that becomes aside for seared scallops or roasted sweet potatoes,Of course even the fanciest granola is good over a plain vanilla or butter pecan. you can even layer it in a pudding parfait too if you want. granola isn't the usual hippie dip pie food it was.Now it's a mega gourmet dish that can go from breakfast to lunch to dinner. It's an amazing food that you can create for some cool dishes.

Holiday Detox

After weeks of goodies and more treats to come it's nice to have a day or two of food detox.Putting a cap on your diet can 've a good and healthy thing. you get away from the rich and decadent holiday grub.Your body will feel better and so will you. Consider starting with simple meals. Have a breakfast of hot oatmeal mixed with sliced apples and cinnamon. another simple breakfast is scrambled eggs with whole wheat toast. As for lunch, kiss good bye to rhose lush holiday noon meals. simple turkey salad or even an avocado and tomato on whole wheat.Broth and crackers are another smart choice too. dinner can be grilled chicken or salmon with aside of asparagus or green beans. keep the drinks to a scant minimum as well. holiday snacking can be the worst. This is cookie season where those little fat bombs abound.Instead of reaching for a handful, reach for a handful of grapes. these are high in iron which help in preventing colds and flus. pineapple is another sweet treat that healthy.Salty snacks are also putinfull force too. stick with almonds which are the best along with walnuts. if you want salty and crunchy nix the chips. eat pretzels and even celery for crunch. take sometime out from the holiday richness. Have a day of detoxing from those holiday goodies,You 'll feel better.

A Healthy Spring Picnic

It's time to celebrate Spring and what better than an old fashioned picnic.Yet what  gets packed in some baskets can be unhealthy. It's time for a change, and get rid of all those snacks. There's nothing like enjoying fresh air with freshly made sandwiches and nibbles. Besides it's a good time to take advantage of  the proudce just come into season.

A big part of any picnic are the sandwiches. Most people slap processed meat on bland white bread  and consider it a good meal. For variety they may add some tasteless processed cheese or even cold, ,greasy bacon. It's time to change that. Sub in darker bread which is healthier.The base doesn't have to always be whole wheat.it could be a twelve or fifteen grain bread or even rye or pumpernickel. As for fillings, always think fresh. Picnics are a great way of getting rid of any leftover meat or meat loaf. Last night's chicken, turkey or even London Broil and meat loaf make better fillings than processed cold cuts. Even a tomato sandwich is a delicious picnic treat. Layer thickly cut Beefsteaks on bread with mayo. If it;s not too warm think about a tarragon egg salad on whole grain rolls.Add some mayo or ketchup for more taste and a pickle on the side.

As for the extras, think fresh again. Nix the overly processed chips and cheese puffs. Grape tomatoes are fun to bring along as are radishes  and  baby carrots. Cut celery is also good and you can pack up an easy to make vinaigrette for dipping. Try bringing other easily totable veggies such as cauliflower and broccoli too. Fresh mozzarella balls are another fun snack. Carry this theme into dessert where you can bring small containers of melon, strawberries and pineapple. Put them on sticks for an "au naturale" kabob. These are definitely healthier (and maybe a bit more fun) than s'mores.  Another bring along are all natural cookies (such as "Back To Nature's  many kinds)Wash everything down with fresh brewed teas or fruit juices.

Enjoy a healthy and fun day out with healthy and fun foods. They'll give more energy to run around and enjoy the Spring air and company. It's also a nice way to appreciate nature!

Fruit For Dinner

Fruit always makes a good dessert. After all there's nothing liked sliced apples and cheddar or a fruit compote or pie. However any fruit can be incorporated into the main course. The flavor gives a sweet taste but it's also earthy and unique. What's even better is that there are so many different fruits you can use to create a variety of different dishes.

Salads and fruits are a natural go to gether. Fruits add texture and crunch as well as color, making any tossed greens that much more appealing. Try adding sliced Bartlett pears to an arugula salad along with Assiago cheese and sliced almonds. For more bite try a Pecorino cheese that will compliment the pear's woody , sweet flavor. You can create a similar dish with apple but used a smoked Gruyere or cheddar and strips of cold grilled chicken.Another idea is a grape and chicken salad . The fruit's taste completes the meats. For all of these a simple vinaigrette dressing, using red wine or apple cider vinegar is the best. Stay away from anything too garlicky or too herbal otherwise it'll overpower the fruit's taste.

You can also use fruit sin roasted or cooked dinners. There's the famous duck a l'orange which doesn't necessarily call for the entire fruit. Just the freshly squeezed juice and zest are used for this. You can also try cherries with duck too for a different spin.Another standard is pineapple with ham. The pineapple has always been used to cut down the protein enzymes in the meat however the extreme sweet and saltiness has been a favorite for generations, Prunes and plums also figure in roasts too. especially in beef. This combo can work well in North African tagines or even in just a simple meat loafs.

Fruit doesn't have to be just in dessert dishes. It can be a chief ingredient in a tasty salad or a flavorful roast. Aadd any kind you want , from apples to cherries from plums to oranges to create tasty and unique dishes that are sure to be enjoyed.