The Simplicity Of Summer

 The ot weather makes cooking and creating desserts easier. No on e ant to be spending time in a hot kitchen. It's easier to grill as for baking - that's another method that should be simple too. It's summer.Times to take it easy

One thing about summer cooking is that you really don;t have to use the oven.The air fryer  should be your best friend.It;s great at cooking cutlets and steaks The same with the outdoor grill. I'ts just easy to throw burgers and hot dogs on it. There's nothing fancy about this. It's just cooking for a few minutes and then placing them on buns. Even keep the fixings simple too. Sliced tomatoes work along with lettuce. Don;t go fancy with special sauces and extras like sauerkraut. Mustard and ketchup will do just fine. This also applies to wings and drumsticks too. Do you need to marinate them ? If you want for more flavor however if its too much don't. Simply dusting them with salt and freshly ground pepper works. You want to taste the actual chicken and crispy skin - not a host of other flavors. This philosophy also works for ribs. Don;t go crazy with elaborate rubs.Use a simple mix of garlic powder and paprika with salt and pepper . If you want flavor have a bowl of barbecue sauce out for dipping. Keep this idea for salads too. A simple salad works ,especially if there's a fixings tray where people can add their favorites like avocado slices and cherry tomatoes. Use a simple vinaigrette if you want to bring out the veggies and extras tastes.

Summer desserts and treat should also be kept  simple. N o one wants to turn on a 350 degree Farenheit oven when the temps hit the nineties or higher.Icebox cakes are easy and fun to make. One of the most classic is the Nabisco chocolate wafer log or zebra cake. This is simply taking chilled whipping cream and mixing it with one teaspoon of vanilla extract for more flavor . It's then mortaring the wafers together with this cream and them covering the log with more whipped cream.It;s left to set and chill in the fridge overnight. To make t fancy. just sprinkle handfuls of chocolate sprinkles on top.If you want some variation then sub in mint extract for the vanilla. Another easy dessert is taking Nabisco's Nilla wafers and layering them with either strawberries or blueberries or both and then adding whipped cream or Thawed out Cool Whip .It's a nice end to a barbecue and perfect for celebrating a summer birthday.Another treat is a tray of ice cream cupcakes. This is pulverizing cookies in your chopper , and then adding melting butter to the crumbs.This is the crust that's pressed into cupcake cups. Add a scoop of ice cream to each and then freeze until it sets. Top with a squiggle of Whipped cream and a toss of sprinkles.

It's summer.It;'s hot. Make simple foods and treats that are easy to create and even easier to eat.

Sundaes Rethought

 What makes a sundae so special?It's not the ice cream itself - although that helps. It's what is put on it. Usually there;s a drenching pool of chocolate syrup or caramel sauceIt doesn't;t have to be this way. Sundaes can be tethought.

I found this in creating a simple yet elegant looking tasty dessert. I bought Brownie bites from Stop and Shop. These would be good with ice cream.

What would be a better accompaniment that Otaly vegan ice cream. Of course it did need another something special 

I love Alesto's Dried Berry Medley, from Lidl.It;s has a mixed of cranberries ,cherries and blueberries. This worked beautfully with the chocolate and vanilla.These could've ven work with chocolate ice cream too. A sundae doesn't;t always have to have sauce.It could have  crushed hazelnuts or walnuts. It could lie on a bed of chocolate chip cookies or a brownie bite. It doesn;t need whipped cream. Keep it simple and let the flavors shine though.

A sundae can be anything you throw together. Unfortunately many layer ice cream with tons of syrup and sauce and have blobs of whipped cream on it. Make a simplistic sundae instead.It'll be more memorable and tastier.

The Well Rounded Cranberry

 Cranberries are just for jellies or juices. They can be used in everything from stuffings to mocktails along with being the star of many a dessert. They're more well rounded than you think.

Cranberries should be a part of the Thanksgiving dinner. Ditch that slimy jelly though and rethink them. A great idea using them as a glaze for the bird itaelf. It's cooking two pounds of the fresh berries in a sweet savory mix of onions,butter sugar rosemary and the cranberries along with vinegar and orange zest.It;s cooked over a low flame until the cranberries burst.It's simmered and then strained (save the mash for a side).The glaze is then brushed over the turkey after two hours of roasting. This can also be used for chicken too. Cranberries can also zing up stuffing too.Used the dried ones or Craisins for a filling that;s also redolent with walnuts too.It's still perfect with gravy thanks to the the traditional sage and thyme added. For this tormbread or bread cubes can be used.Surprisingly these bright gems can also be highlight veggie dishes too. Try a kale and cranberry salad. It's even more tastier with the addition of almonds and goat cheese. A zingy Dijon -orange viniagrette dewesses it. Brussels sprouts can also benefit from it.Roast the two together with a maple glaze for a unique  side.

Keep in min that cranberries are also great in a dessert. They're perfect in a pie , in a mousse like form with the addition of gelatin , heavy cream and coconut milk. Another dessert that the kids would love are cranberry bars with cream cheese frosting.This is combining fresh berries with a cookie dough and then decorating it with a creamy topping. You could even add a sprinkle of Craisins on top for an even more festive look. Another fun cranberry dessert recipe is tartlets. This is mix of a buttery crust made just butter cream cheese and flour. The filing is a custardy mix of egg, cranberries, vanilla and sugar. You could add a glaze but a puff of whipped cream would really give it that gilded edge. What about those fun mocktails and cocktails? A fun mocktail is mixng cranberry juice with any flavored seltzer like Waterloo Seltzers. Try it mixed with  their cherry or blackberry lemonade flavors. There's the perfect amount of fizz and sparkle. Add a sprig of mint or a stick of mixed otange wedges and cherries.The most famous cranberry ccoktail is the Cape Codder.This is mixing vodka with cranberry juice. You could also make a cheery cranberry sangria with red wine and triple sec. Add some orange juice for a sweet citrus-y kick. 

It would be a shame to just have jellied cranberries. Try them in either savory or sweet dishes. Wnjoy them in any drink. They're an incredibly versatile fruit that's perfect in anything and everything.

Sweet Summer Treats

 What's a good way t  end a summer meal or  offer relief a hot day? Try a summer treat.It could be homemade ice cream or an ice box cake. These help when those days get sweltering and sticky.

Homemade ice cream is actually a simple male. You don't even need an ice cream maker. One that's been on my radar is Melissa Clark's vegan peanut butter. It's cooking creamy peanut butter with simmered maple syrup and unsweetened oat milk creamer. The last is what gives it body and that plush creamy mouth feel. Ms. Clark adds vanilla and sea salt too. I'm leaning towards adding a handful of dark chocolate chips too for Reese's Peanut Butter cup vibe. It's then pureed with an immersion blender and then put into a pan Freeze for four  to six hours before serving. I can see making a sundae with this,  chocolate syrup and vegan whipped cream. If you're still going the vegan route, then try the ice cream made with just frozen bananas. This is a ridiculously simple recipe that just uses four or five of the fruit. The slices are frozen overnight and then whiled in a blender. The result is a creamy treat that can be jazzed up with chocolate sauce,and sprinkles.Another cook treat is an old fashioned egg cream.This is a blend of any kind of milk with chocolate syrup. Seltzer is added for fizz and froth. Serve this in a tall glass with a straw.It's just a refreshing treat on a hot day.

People still love cake during these blazing months and one of the best is the icebox cake. Everyone grew up on the Nabisco chocolate wafer one that has the wafers mortared together with either freshly whipped cream or Cool Whip. There are some variations on this with home chefs adding mint flavoring to the cream or sprinkling the log with shaved chocolate. Slices can be served with sliced strawberries for a fancier look. You could also create a strawberry one that has the berries layered with graham crackers and a mix of whipped cream, powdered sugar and cream cheese. Sub in chocolate graham crackers for a slightly more decadent treat. You could also layer the chocolate graham crackers with ganache and whipped cream. Sub in marshmallow for the cream and you have a s'mores cake (remember to lightly toast it with a small blow torch).Frozen pound cake makes another excellent base for this type of treat. It can be sliced lengthwise into layers and stuffed with summer fruit like blueberries,blackberries or peaches.Whipped cream is also added.

There's nothing like a sweet treat to perk you up during a heat wave. It could be homemade ice cream, an egg cream or an icebox cake. They're all perfect for a blistering summer day.

Warm Toasty Drinks

 Spring may be just around the corner but it's still frosty out there. It's time to warm up with late winter with a warm and toasty drink. They can be boozy or just fill with sweet , hot goodness. Either way they will warm you to your toes.

Saint Patrick's Day is Thursday and many will sip an Irish coffee. This was a big after dinner drink in the Seventies and Eighties yet it's much older than that, beginning with Joe Sheridan, a chef at Foyne's Point in Limerick.He created this iconic after dinner cocktail in the 1940's and it came to San Francisco in 1952 thanks to travel writer Stanton Delaplane..Irish coffee a definite toe warmer that has all sorts of flavors in it. Start off with a warmed mug and then fill with just four ounces of strong black coffee and two teaspoons of brown - not white - sugar. One once of  whiskey is then added  followed by a spooning of one ounce of lightly whipped heavy cream.What's the best coffee to use? Any one you want. whatever you think is the best and the most flavorful works. Then there's the whiskey.Many a mixologist would recommend the pricey Jamieson but you can use what works for you. Sip it slowly to fully appreciate the blend of flavors. Another favorite chill chaser is hot buttered rum.This is basically rum mixed with spiced butter. This spiced butter is flavored with cinnamon .cloves and nutmeg along with a pinch of salt and a dash of vanilla Hot water is poured over the rum and butter and a cinnamon stick is added for more taste.

What about those who want a non boozy warmer? Hot chocolate is your best bet. Ditch the packets and make your own. One of the most decadent is French hot chocolate. You should used chopped dark chocolate because this will give the drink a velvety texture. Two cups of whole milk is cooked in a saucepan as the chocolate is added. You can add a tablespoon of brown sugar and a teeny pinch of salt. Many add a good dollop of freshly whipped cream to make it more decadent. if you want a spike of spice then consider the Mexican version.This is made with cocoa powder and chopped bittersweet dark chocolate. Cinnamon is added and for kick a little pinch of chili pepper. You can really zing it up with a teensy bit of cayenne pepper. It's just cooking these and whole milk in a saucepan over a low flame. If tea is more your thing then go for a spicy chai. Use a good Assam or Darjeeling black tea for a more authentic flavor. Cinnamon sticks and cloves give it that tongue nipping taste. Also add green cardamon pods. You can find these at any Asian grocery store. Ginger is a must and it's sliced into coins to be added to this mix. These are boiled with the tea bags and water. Milk is added later along with any kind of sugar. The whole brew is boiled and then poured into cups or mugs for a tasty sip.

It's still winter. RIde it out with a hot toe warming drink. It can be boozy or a teetotaller's delight. All that matter is that it warms you against a late season chill.

Grown Up Floats

 There's something about an ice cream float on  a hot summer's day. Amp it up by making it an affogato, vanilla ice cream swimming in a pool of espresso.It's a yummy treat on an August day.

The Sunday New York Times Magazine had ErikKim's recipe yesterday and it's a definite must make. It's a scoop or two of vanilla or chocolate ice cream drowned in a heady shot of esspresso. Mr. Kim recommends gelato , something without eggs, but any type of non dairy ice cream can work too. I'm planning mine with an extra shot of chocolate syrup for a mocchiato vibe. A puff of whipped cream wouldn"t go amiss here either.

This is the perfect dream dessert for these humid days, Try it for a tasty take on this Italian classic,It's a blast of icy goodness during these dog days.

A Hot Cup On A Cold Night

 The weather around most of the country is frigid. The nights are even worse. We have to stay in anyway. Why not do it with a good hot cup a sweet treat and a good book. It's a perfect way to while away a blizzard or nor' easter. let it snow. You'll be inside, cozy and warm, a steaming mug by your side, with something sweet to nibble on.

As far as drinks, a nice herbal tea is the perfect cup for right now. There are a lot out there right now. What's the best to drink? Celestial Seasonings has the widest array of choices. One of their most popular is the Sleepytime which has a mix of soothing chamomile, spearmint and lemongrass. If you want something fruitier, then brew up a cup of their wild berry zinger or their new watermelon mint (it seems like an odd combo but it actually works.) Another choice is any Earl Grey tea . This pairs great with any sweet, from a simple pound cake to brownies. Twinings is the second tea company that has so many choices. You can try their black and green teas for your evening warm up or their many herbal teas. They have such interesting combinations as grapefruit and basil along with butter mint. Of course there's coffee too, now very popular thanks to the Keurig coffee maker. Remember to always drink decaf otherwise you'll still be wide awake at midnight and beyond. What's the best decaf? Trader Joe's in house brand tops many lists. It's flavorful and rich, the perfect cup on a frosty night. Another good brand is Volcanica which has coffees from around the world. You could easily buy their Jamaica blend or their Cameroonian one.

Sometimes the perfect drink on a frosty night is the most traditional. This is where hot cocoa comes in. You can easily buy the already mixed kind or make it yourself. One of the more popular is Swiss Miss which comes with or without marshmallows. It's a fun, sweet cup that's warming from head to toe. Land O' Lakes, usually know for their butter, also has ventured into hot chocolate. They have a huge amount of choices, from cinnamon and chocolate to raspberry and chocolate. There's even a white chocolate mix for something entirely different. Yet nothing beats the flavor of an old fashioned made hot cocoa. It starts with a really good hot cocoa powder. Droste is one of the best for this. It produces a rich, Parisian like hot cocoa that's full bodied and layered in taste. You could also use Ghiradelli's or Hershey's too. Add a quarter of a teaspoon of milk to moisten the powder into a paste and then cook the milk over a medium heat. DO not let it boil or it will produce a skin you'll have to skim off. Stir and sweeten to taste. You can  sub in almond, soy, cashew, or oat milk if you want a vegan or healthier version. A splash of mint  or hazelnut  flavoring can also be added. Toss a marshmallow or two or a dollop of whipped cream with grated dark chocolate for a lusher drink. 

This is the perfect weather for a cup of something hot. Make a steaming cup of tea, coffee or hot cocoa. Grab a plate of cookies and settle in. It's time to get cozy!

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Holiday Baking For Vegans

 Baking comes with its' own set of challenges. Now add vegan restrictions of no butter, no dairy and no eggs. What do you do? Sub - and be flexible. You can create tasty treats perfect for any hard core vegan.

Before using substitutes understand what each animal product does. Eggs add color, structure, leavening color and flavoring in our cakes and cookies. Milk softens, and contributes moisture to the entire product, along with adding tenderness and flavor. It also lends structure and support while whole cream adds more flavor and contributes to the browning effect. Butter is the most important ingredient in holiday baking.  It gives flavor, tenderness and flakiness. Cakes need it for moisture and richness. What about sour cream and cream fraiche? One will give added moisture while the other gives both added flavor and moisture. Can you bake without any of them? Absolutely not. You need some form of them and luckily there are vegan substitutes. For egg sub in use Vegg's Uncaged Baking Mix which can be used for any kind of baked good even challah bread. The only problem is that you have to buy it exclusively through Amazon and there may be delays right now. You can also use baking soda and vinegar along with unsweetened applesauce or soy milk. Ripe banana or flaxseed can also fill in for those yolks.

Milk is one of the easiest to sub in thanks to the arrival of almond, soy, cashew and oat milk. Yet which is the best one for baking? Almond is the most preferred because it cooperates nice with other ingredients and has a naturally sweet taste  - just like milk. Yet some vegan bakers will tell you to go with soy. It has the most protein of all the plant based ones. What about if you need whipped cream? Use aquafaba, or chickpea brine. Mix it with cream of tarter , vanilla extract and powdered sugar for a sub in that will fool everyone. Keep in mind that aquafaba can also be used for egg whites and are excellent for creating  meringues.You can experiment, using one milk for one recipe such as cookies  and another one for cakes.As far as the faux butters, one of the best (and an absolute favorite) is the I Can't Believe It's Butter sticks. These have all they buttery flavor of the real thing and the right texture for both baked goods and frostings. I Can't Believe It's Butter gives icings a melt in your mouth feeling and also whips up nicely  perfect for airy frostings.  You can also use it and almond milk to create a creamy fudge too.

Vegan bakers should breeze this holiday baking season. There are many substitutes that will produce delicious cookies and cakes along with creamy fudge and frostings. It's easy to forgo animal products in your list of ingredients to produce true vegetarian treats.

Summer Food Fights

Hot weather usually brings about heated - no pun intended - debates. Namely it's about one summer fave versus another. What's the best way to make a tomato sandwich?Or ice cream versus ice What's is the best of the summer?

Sometimes it's just about a sandwich -namely a tomato one. There is a huge debate about adding mayo or no mayo. Without the condiment, the earthy sweetness of the tomato takes over yet with it, the fruit's flavor becomes more vibrant. It also adds a creaminess to the bite as well. A second debate is the bread. Toasted or  not toasted. Toasted gives the sandwich crunch and makes for a more solid base to sop up the juices. Not toasted, it's a nice chewy feeling. You could really throw a monkey wrench into the work by suggesting sourdough or French or Italian bread. These are perfect for chewiness and absorbing all the juices along with adding to the flavor. Yet so many would never try a tomato sandwich made this way. Forget about adding the garlicky aioli, Provencale's France's go to for everything from sandwiches to grilled fish and meats.Then there's the tomatoes themselves. Do you just go for the plump and luscious beefsteaks or try the ever sweet vine ripes? Should you think outside the box and used sliced grape or cherry tomatoes? Again, many have definite ideas about what sort to use.

Another summer debate is ice versus ice cream. Which is the cooler, literally and the most refreshing? Ices are basically just shaved or crushed frozen water with some kind of fruit syrup or puree added in. They've been around since Roman times when servants would run into the mountains outside of Rome and bring back buckets of snow. Honey or crushed fruit were then heaped on top. Personally, I like ice more, namely the Slushies you can create with the Slushie cups. There's something infinitely refreshing about a cola that being transformed into cooling spoonfuls of ice crystals. Ice cream may do that for some people but not for me. Yet that's always been a big debate. Many prefer the creamy flavor and mouth feel of a scoop of vanilla or chocolate. Ice  cream is versatile. It can be easily topped with fruit and syrups along with whipped cream, nuts and sprinkles for a special sundae or parfait.Add a blob of vanilla to root beer for a special foamy treat.Unfortunately the more you eat  the thirstier you become. This is do to the sugar particles in it sucking out the water from the cells. Ice , somehow doesn't do that. Maybe because there's a good deal of water in the mix.

There will always be summer food fights.  Yet it's up to the individual to decide . Taste is always ours , whether others agree or nor.

Dining Out Or In For Father's Day

Two big events are happening this weekend. Restaurants are opening and it's Father's Day. Now here's the question. Should you celebrate at Dad's favorite restaurant or have something at home? Can the family head out or is better to have a backyard bash?

There should be reservations already in place if you are planning on taking the man of the day out. There are some eateries who will take last minute reservations along with a handful who don't even need reservations. Eating out again is a big deal - and fun. After all it's a chance to dress up , comb the hair and put on sandals other than flipflops. Then there's sitting down and actually ordering a meal. Being waited on is another nice perk along with being served food that you haven't cooked yourself or comes in a container in a paper bag.There's also the thrill of ordering anything you like, from steak to shrimp as opposed to being stuck with what's being cooked in the air fryer or crockpot. Another plus of eating out? Desserts!!! Dad can choose anything from a whipped cream embellished slice of chocolate cake or a fancy mint leaf crowned sorbet in a fancy glass. Instead of a Keurig cup, he and you can have cappuccino or espresso. It's just a nice time out even though you may be dining out in the parking lot.

However it can be more comforting to celebrate Dad in the backyard. It's safer that's for sure if only a close few are invited - or just those living in the house. You can still have the fancy restaurant food , either with take out or making it yourself. An easy but lush lunch or dinner is grilled steak with a coin of herbed butter on it. Herbed butter is a easy make. It's taking plain butter (dairy or plant based) mixed with lemon juice, finely chopped parsley and a variety of other herbs such as oregano, basil, or rosemary. The butter can also be used on toasted Italian or French bread too. Another fun dad dish is a beer burger. This is combining a quarter cup of his favorite beer with chopped beef, Worcester sauce , garlic and onion. Serve with sliced tomatoes and lettuce along with a slice of Swiss cheese. Instead of the usual , gloppy macaroni salads, try grilled veggies as a side. Grill corn and asparagus along with eggplant. You can also use the herbed butter on these or on that other fatherly favorite grilled baked potatoes. End the meal with chocolate stout cupcakes with buttercream icing or double chocolate s'more's using chocolate graham crackers and eighty to ninety percent dark chocolate instead of plain graham crackers and milk chocolate bar.

Father's Day is a time of celebrating. That's the important aspect, whether you dine in or out. Make sure the fathers in your life have a good meal and a good time.

Your Own Ice Cream Parlor

Your house is now the main place for staycation. There's probably a pool set up along with a badminton ser or shuffleboard court. Add to the fun by creating your own ice cream parlor. There's so many good frozen products out there , the kids can have a field day.

Ice cream parlors were known for their elaborate sundaes and sodas. Make sure you have a variety of different fixings to begin. Start with the ice cream. There's always chocolate or vanilla but coffee works as does strawberry and chocolate chip mint. If you're worried about having two much dairy , then go for soy, almond or cashew milk ice creams. Oat milk ice cream is big right now and with good reason. Planet Oat's oat milk one tastes just like the dairy kind, creamy and rich. They not only have the usual chocolate and vanilla but also blueberry oat crumble,cookies and cream , chocolate peanut butter swirl and coffee fudge swirl. These work in any sundae or soda. As for the toppings, there are homemade and store bought. Hot fudge sauce is easy to make. Start with cocoa powder and cook with sugar , heavy cream and butter over a stove top. You can serve it freshly made or store it in a glass container. It can be reheated in the microwave or stove top for a second use. Caramel is another great topping, especially over vanilla ice cream. Smuckers has a sea salt caramel that's phenomenal. Of course there's whipped cream but now you can get non dairy  coconut  or almond nut milk Reddi-Whip, Toss a handful of nuts, M&M's or sprinkles for extra fun.Sliced fruit also is a nice topping too.

Ice cream sodas are  cool, refreshing treats. Many just plop a scoop or two into a glass filled with Coke or Pepsi. This is good but a real ice cream soda does have a bit more flair. Start with a root bear float. Put two scoops in a mug of well chilled root beer. It's the perfect marriage of flavors topped off with a good head of froth. As far as a true ice cream soda, start off with a seltzer. You can used a flavored one like cherry or raspberry for added taste. As for the ice cream, try a chocolate or vanilla one. Add one or two  tablespoons of chocolate syrup like U-Bet or Hershey's. Top with a fancy swirl of whipped cream. Add multi- colored sprinkles for extra fun. If you're not into ice cream then try an egg cream. This is the perfect summer treat. This deli special is just a mouthwatering mix of cold milk, chocolate syrup, namely U-Bet and seltzer. It's then just vigorous beating with a fork until a foam forms on top.Sip and enjoy.For coffee lovers there is the coffee float. It's just taking cold coffee, whether caffeinated or decaf, adding ice cream - try chocolate for a mocchacino vibe to it. Top with a generous squiggle of whipped cream. You can add a drizzle of chocolate or caramel too.

An at-home ice parlor is just one of the great aspects for a stay at home summer. Go wild with sundaes and sodas. Enjoy them as you catch sun and fun in your back yard.

My Vegan Pumpkin Mousse

It may have been  Black Friday but for me it was still Thanksgiving weekend, a perfect time to make the much anticipated vegan pumpkin mousse. How would it turn out? Would it be as delicious as promised? Most of all would it hold its'  shape?

Again I got the recipe from the Feasting On Fruit blog. This is what I started with :

The recipe called for two cups of  Soy Delicious coconut milk, yogurt, however I doubted its' consistency so I made it semi-vegan with the addition of Siggis Icelandic yogurt which is more like a creme fraiche.

This is the pureed pumpkin I use . Everything was doubled because I wanted to make this for three to four people. I used one and a half  cans of the pumpkin puree.

It was mixed with the coconut yogurt first along with this.

Two tablespoons of pumpkin pie spice and 3/4 of a cup of maple syrup. There was also 3 teaspoons of vanilla added for flavor.

This is what it looked like combined.

It just looked too runny. Time for Siggis which also lightened the color as well as giving it some body.

 Siggis Icelandic yogurt is very much like creme fraiche , however it left the mousse with a decidedly tangy sourness. Time for more pumpkin spice and maple syrup. I added a dash more spice and a small glug of syrup.

This is the finished product. It looks more like a pumpkin pudding and with a few more drops of maple syrup and another sprinkle of pumpkin spice, it was tasty,

As for the extra pumpkin  above  i'm freezing it and i'll go into our family's Piedmontese pumpkin soup.

This is the final product.

It is delicious and a nice alternative to pumpkin pie. I just added a frill of whipped cream and a dusting of more pumpkin spice. 

This pudding like mousse would make an interesting dessert for the holidays or for any time of  the year. I may try it in tart shells for mini pumpkin pies. It's an easy make and a tasty one too.

Bake Or Buy? A Guest's Dilemma

It's a general rule that dinner guests should bring some kind of thank you for inviting me gift. The easiest  ideas are either wine or flowers. Yet what happens when the host requests a dessert. Do you go all out and create a confection or do you make a quick trip to the local bakery?

There are a lot of reasons not to bake. One is that it saves a lot of time. Baking and icing any cake or cupcake takes a lot of time. Using  cake mix and canned frosting saves some time but not really all that much. Plus canned icing is not as good as homemade buttercream. Then there's rearranging the fridge to accommodate  the treat. Nothing sweet can be left out - not when there are ants scurrying about.Another possible dilemma is taste. What you may think of as delicious may not be what other guests think delicious.You go through all the work of mixing, pouring, and baking then spend another hour or two creating elaborate swirls or flowers   all to have it ignored.Weather also plays a part in it. Who wants to bake in a hot kitchen on a hot summer's day? The room still will be a bit too warm despite air conditioning. Also rain could ruin a dessert. Forget making meringues. They don't become those crunchy light confections on a steamy, humid day. Think more a giant pool of very chewy salt water taffy. That's not something you want to bring to a dinner party.

Yet, you may feel guilty buying that tray of store brownies or cheesecake bites.You could bake something light and dependable such as an angel food cake. Use aquafaba or chickpea water for a delicate , vegan treat. You can bring macerated strawberries or even blackberries to top it. They're easy to make  - just let the fruit  sit in the sugar for about twenty minutes and then serve. Add a splash of Grand Marnier or brandy for an extra kick.Another easy bring over is the famed chocolate wafer cake. This American classic consists of just taking chocolate wafers and forming them into a log using either Cool Whip or homemade whipped cream. If you decide on the last you could sub in a drop or two of peppermint extract for a refreshing chocolate mint log. It can also be served with sliced strawberries or raspberries too. One good aspect is that you can make it early in the morning , and pop it into the fridge until it's time to leave. Another ice box cake to bring is one that involves layering graham crackers and pudding, then topping it off with frosting.

Should you bake or buy? It's up to you. If you have the time, then try your hand at an easy recipe. If not - head to your local bakery. There's no guilt or shame in treating your host to a perfectly baked and decorated dessert.

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.

A Welcome Blast Of Cold.Reveri Frozen Desserts

November s not normally a time for frozen treats yet there is one that is a perfect end to holiday dinners - Reveri  a plant based frozen dessert. This healthy ice cream is not only good but good for you. It's plant based with a flavorful blend of fruits and even veggies!

Reveri started with the idea of a good for you dessert. The creators wanted a frozen treat that could "love" the eater as the eater loves ice cream.It had to be plant based, healthy and low in calories. They succeeded ,combining such diverse ingredients as avocados, beets, cocoa, blueberries , dates, almonds, cashews and strawberries The result is an amazing treat you can eat for breakfast , lunch or even dinner as well as for dessert and snacks. I had to try these, as I 'm slowly cutting down on dairy.

The four flavors are  vanilla almond blossom,purple mint chip, chocolate forest and strawberry patch. What I love the most about all the flavors is the mouth feel. It's like a rich creamy mousse. It's so light and airy that it feels whipped. The purple mint chip is my favorite .I love the added crunch of the cocoa nibs.I paired it with coconut whipped cream for a truly decadent dessert.

The strawberry is perfect too, reminding me of a fresh made summery mousse. I also like the vanilla almond blossom, which has  almond slivers in it. Another favorite is the chocolate forest with the crunch of those yummy cocoa nibs. What is a huge surprise is that these decadent spoonfuls have only fifteen to twenty fat calories in a serving. This is the perfect ice cream for dieters who need the comfort of a cold bowlful. and parents watching their kids' fat intake.

Hopefully Reveri will come out with more flavors, possibly coconut and peanut butter, or maybe a wild raspberry or blackberry. They should come out with popsicles along with a line of healthy cones and bowls.

Reveri is the healthy treat that's even perfect on a cold night. Try a scoop and enjoy this lush  mousse like dessert.It's better than ice cream in so many ways.

When Life Gives You Aquafaba

Aquafaba is one of the newest darlings on the food scene. It is the siren for foodies like myself and I was over eager to bake aquafaba meringues.How hard could it be? It seemed everyone who ever made the little puffs of sweetness had success. I knew I would too.

I was wrong.

I started with the right ingredients.

Bean water from Rienzi chickpeas.

Sugar

Salt  and cream of tartar

Flavoring - peppermint

Even chocolate chips.Everything was whipped up, in first my standing mixer

I thought it was going well, although the liquid refused to get thick with stiff peaks.I then tried a balloon whisk on my hand mixer. Nothing happened.I added the peppermint extract and chocolate chips.Bad, bad ,bad idea. The fluff turned to liquid right quick.

I had to pour it on this.

covered in parchment paper.

It came out like this

A giant flat crisp. Yes,I was gutted.I wanted , cute puffy meringue kisses. What I got instead was a layer of gook.,Being thrifty.I decided to bake it as required, in a 250 degree F oven for an hour and a half. Surprisingly, the meringue pizza came out OK, with one side,perfectly crispy while the other was gooey and chewy..

What did I do with this mess? Put Eton in front of it and came up with a spin on the classic English dessert. I broke off pieces of meringue and layered it with whipped cream. Chocolate chips were tossed over it all for more flavor. It went from a disaster to a delicious and fun dessert.

I think my chickpeas and myself are better suited to this.

A tasty grab anything salad(More on that tomorrow)

The Perfect Cup Of Cocoa

Now that we're firmly entrenched in winter, it' time to enjoy a steaming cup of hot winter. This is the perfect cold weather pick me up. It not only is a sweet treat but a tummy warmer, taking away that frosty nip.

Thanks the Mayans for this chill chaser. They began enjoying it about 2,500 to 3,000 years ago. Theirs was a spicy brew being made with mashed cocoa seeds mixed with water, cornmeal, and chili peppers. It was poured back and forth in cups until a froth formed and drunk. The Spanish found it  bitter yet went mad for it. Thanks to it being part of the dowry for Iberian princesses. the drink was soon spread throughout Europe. The Spanish and English added sugar to make it more palatable and it was dr Hans Sloane wo added milk to the beverage when he had it during a visit to Jamaica. In 1828 dutch Coenraad  Johannes van Houten developed a process to turn chocolate into a powder. From there it was easy for anyone from any class to make a soothing cup. The best cocoa mix is still from Holland - Droste. It's this one that I recommend to make a rich European style hot cocoa. Take two tablespoons of the Droste powder and pour in a trickle of milk to make a paste. Here is where I vary it. I add light cream for a richer mouth feel. Heat a cup of milk over a low flame  for two or three minutes (not too long, or a skin will form on the milk's surface. Pour in, stir and add a tablespoon of sugar. Stir again and top with a blob of real whipped cream.

The above is more of a a liquid dessert , perfect after any meal (and maybe after a morning of shoveling the white stuff) however many Americans prefer a lighter - maybe a more watery(?) version. An American classic is Ovaltine. This Swiss (!) import has graced both British and American tables since the early 1900's. It used to have a malty flavor thanks to the addition of malt for added nutrition., however this is not so anymore. Another good mix is Nesquik cocoa powder. Generations have run to this instant mix , creating not just awesome hot cocoa but also glasses of icy cold chocolate milk. Nesquik also comes in syrup form  for a less messier version. What about those packets?.  Do they make a satisfying hot chocolate? To some purists the answer is no. Yet, they're perfect for those in a hurry, The same with those K-Pods, You won;t have the creamy mouth feel of the real thing yet they're just as delicious. Land O'Lakes has one of the best. Their hot cocoa is nicely rich and their chocolate mint is tasty. Their hazelnut hot cocoa, however, can be a bit too sweet. Swiss Miss is another popular brand and the dark cocoa flavor has a richness that's satisfying. The marshmallow lover's one is fun chock full of mini marshmallows , perfect for s movie night.

Hot cocoa is definitely the best chill chaser.Whether it's a rich Droste one or one from a packet, they''re perfect for keeping you warm/ Make it to take away the mid winter cold.

The Sweet Side Of Polenta

Polenta has long been a savory meal. For years it's been drenched in everything from tomato sauce to eggs, be fried or grilled. Yet it can be used in sweet dishes as well,It's ot just for dinner anymore. It's for dessert and most surprisingly breakfast.

What is polenta? It's a dish of boiled cornmeal that's then baked, grilled or fried. It's derived from earlier pulses, hence the name, from spelt, faro and chestnut. The introduction of corn in the Columbian exchange changed the dish forever. Remember, there are two kinds, usually referred to as grinds. The coarser one makes for a firmer consistency , able to hold its' shape while the finer produces a creamy , soft texture. Use the coarser grinds for the breakfast polentas. One interesting dish is the corn made with cinnamon, brown sugar and nutmeg.Cook the polenta first and then add the sugar and spices, It's then pouring it out on a sheet tray and letting it chill for thirty minutes. Cut into squares and then fry, Serve with maple syrup and butter for a tasty breakfast.It can also be turned into a breakfast pudding.it's adding the meal to a boiled mixture of  milk vanilla bean and salt. A cup of sugar is then stirred in and it's served with Greek yogurt , honey and preserves such as apricot or marmalade.Try it with coconut milk , topped with strawberries and almonds.

Once you've tried sweet polenta, there's no stopping. It makes for an interesting dessert., because of the texture. A very trendy recipe in many Italian restaurants right now is chocolate polenta. This is an easy take on a classic chocolate pudding. Use the finer ground one for an extra creamy texture. It's cooking it for three minutes as it's whisked into a thin steady stream. Three tablespoons of sugar are added as is one teaspoon of vanilla extract and eight ounces of good dark  finely chopped chocolate.Stir until smooth and melted and served. Add a dollop of whipped cream or creme frache. Polenta can be cooked with butternut squash, coconut milk, and vanilla paste along with such spices as ground ginger and cinnamon for a healthy take on  it. Polenta is also an excellent base for cake too. Try it in a cake loaded with orange and coriander for a tasty and citrus-y dessert. Polenta can even take the popular form of the cupcake.It's mixed with regular flour to create a nice crumb. A cup of chopped strawberries and lemon zest are added for a nice fruity flavor and then they're iced with a strawberry lemon glaze.The Italians have been making polenta cookies for centuries. Try their buttery lemon infused swirls or simple tea cookies, perfect with espresso. The last can be dipped in melted dark or milk chocolate for a fancier party treat.

There is a sweet side to polenta. This classic Northern Italian dish can be made into a delicious breakfast pudding or a tasty orange infused cake. Use it to make fun cupcakes and buttery cookies. It's a great ingredient to any breakfast or dessert dish.

The ideal Icing

The icing or more appropriately the frosting makes the cake. It's the selling point that can either give it a thumbs up or a thumbs down moment. The question is what is the best one? Buttercream? whipped cream? Or just a simple dusting of confectioners sugar.

I've been obsessed with this since I started serious baking again.To me, one of the best frostings came from the famed Magnolia Bakery along with Jane's Off Seventh The second , sadly, isn' t

t there anymore, due to high rents and the owner passing. The owner made the best cupcakes, a tender moist crumb with a deliciously creamy buttercream Magnolia Bakery, has so-so cupcakes but ones with a really good, homemade tasting icing.This is the icing I long to make. I found a website Two Sisters Crafting, a craftsy site that features everything from knitting projects to baking. It was created by two sisters, Laurie and Nancy who have recipes and ideas for almost every holiday and football teams. Their buttercream icing recipes are varied with flavors I would have never associated with this sort of frosting. There's butter rum (!) and peanut butter (!) and even cookie dough (!). I just wanted a simple buttercream one one that I can dye and make a pretty icingand   with  even prettier decorations.It also seems to be really creamy too. Another plus is that it has chocolate buttercream icing ,a perfect go to with yellow cake - the ideal combo according to one friend,

Many (such as my Mom) prefer a whipped cream icing.It's lighter and less sweeter tasting  than buttercream that sometimes can taste like divinity fudge. Two Sisters has this which is a combo of two cups heavy whipping cream, white chocolate pudding mix and confectioner's sugar. There is also a sturdy (?) whipped cream icing recipe .It is a mix of heavy whipped cream and cream cheese. It

doesn't have the usual confectioner's sugar but granular white. It's non-meltable which means it will hold it's shaped if it's piped on a cake or cupcake's surface.Is there a pure cream icing, similar to what bakeries put on their cakes? It probably has some kind of gelatin to make it solid. instead of running down the sides. Th best example of this is  Charlotte Russe , a disc of vanilla, angel or sponge cake topped with a puff of whipped cream. It's served in a push pop kind of cylinder  where you have to push the bottom up to get a mouthful of cream and cake, Another idea is just getting a can of Reddi Whip and spritzing the cake or cupcakes with it. A simpler idea is just dusting the cake and cupcakes tops with a fine dusting of sifted confectioner's sugar. This is an elegant way of serving both and does appeal to many people, including myself.

What makes the best icing? The creamy sweet buttercream?  The light and airy whipped cream? Or the plain yet classy dusting of confectioner's sugar? It depends on taste - not simply on look. The most memorable treats are the ones that taste delicious.That's what makes the ideal and best icing.

Culinary Iconoclast Ruby Tandoh

Cooks, bakers, and even food bloggers tend to be sheep. They follow and write about what's trending, trying to keep up with the culinary hipsters who make our eating rules. Luckily, there is a rebel, the famed British chef, baker and blogger Ruby Tandoh to break the rules. She believes in eating what mothers and grans have said for centuries  -eat what you like. The heck with what everyone else tries to tell you.

Ruby Tandoh's name may sound familiar to fans of The Great British Baking Show.Times contributor, Tejal Rao, a regular contributor and food blogger herself., wrote about this phenomenon in today's New York Times  Food section. She was one of the final contestant on the Season Four competition. This former art and philosophy major turned to cooking and baking as not only a passion but as a way of life. She has written food centered essays for The Guardian, British Elle, and other magazines along with two cookbooks. Her latest book, "Flavour: Eat What You Love" is due out here in the States next month. It was first published in the UK last August  It's a celebration of a skilled home cooking enthusiast. The book also touches upon on the feminist concept of "shine theory"  which values female friendship over competition. She eschews diets and wrote a lament in an essay  that food writers have gone from feasting and flavor to cleanness and lightness. Chef Tandoh has created a dialogue and somewhat of a revolution in Britain. She also has misgivings about the benefits of some diets and their promises too.

What does she cook and bake? She has been exploring her Ghanian roots. Her grandfather had immigrated from there, bringing a wealth of recipes.There is ground nut  or peanut soup spiked with chiles along with tilapia in a garlicky marinade. Fried plaintains round it out this a meal full of memories and flavor Her blog is full of yummy recipes for cakes , doughnuts and creme brules.made with raspberries. She has recipes for rye rolls and a mouth watering banana upside down cake. The new cookbook is a reflection of this as well. There's a creamy English fish pie, made with smoked haddock and peas topped with a thick layer of mashed potatoes.Lentil soup is sparked with lime . She includes an opulent meringue, rolled up with cherries and cream. As we all saw on The Great British Baking show, she is an excellent baker. She relies on everyday sweeteners such as honey, sugar, dark brown sugar, golden syrup and treacle or molasses to create amazing sweets such as a marbled chocolate almond Bundt cake and steamed panettone.


Cooking and baking need rebels to keep it fresh . Ruby Tandoh is just that iconoclast to make us break the bonds of all these  diet recipes and fads. She setting us free in a very delicious way.