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rabbitcruiser · 2 years

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National Prosecco Day

National Prosecco Day on August 13 is the day to let loose. At a time of year when summer is coming to an end, the season must be taken advantage of. Whether throwing a party with friends or hitting a festival, Prosecco will lighten any mood. Prosecco is a sparkling wine made in Veneto, Italy, and is the most sold sparkler in the United States. But what makes prosecco a show-stopper is its mousse. This is the bubbles which give that extra pizazz, perfect for celebrations. Prosecco’s sweet taste and light aroma makes it a wine known for fun and that’s why National Prosecco Day was created. Join us in celebrating this drink and all the fun facts.

History of National Prosecco Day

National Prosecco Day was founded by none other than Riondo Prosecco. It was chosen to be on August 13 due to the timing of summer, with the intention of prosecco being fitting to drink sparkles in summer because of the kind of sparkly drink it is.

Riondo Prosecco actually earned the number one Prosecco title in 2010, also winning a Gold Medal for Minner Vinitaly in 2011. The brand was actually, believe it or not, acquired by Terlato Wines in January of 2016.

Prosecco was named after the Italian village of Prosecco, which is also named after the Prosecco grape. Apart from the sparkling wine we all know and love, it is also made and available in a still wine.

The first known spelling of prosecco was in fact ‘‘Prosecho’’, mentioned by a Englishman named Fynes Moryson who visited the north of Italy. Moryson noted ‘‘Prosecho’’ as among the famous wines in Italy in 1593. Production techniques were altered and improved, and a higher quality wine was produced.

During the millennium, the New York Times reported a sharp spike in global sales of prosecco outside Italy, aided by the fact that the price of this high-quality wine was relatively low. Consumption in the UK ballooned with one quarter of Italian production being exported there by 2010. This was the start of a big change in the wine industry, and prosecco continues being one of the most sold wines in the US today.

National Prosecco Day timeline

1754 Book Note

The word prosecco appears in a book called ‘‘II Roccolo Ditirambo” for the first time.

2000 Cheers to That

Prosecco is introduced into the mainstream US market.

2008 Going Up

The sales of prosecco show an incredible growth trend.

2018 Factory Facts

600 million bottles of prosecco are produced this year alone.

How To Celebrate National Prosecco Day

Drink it

Share your time with it

Throw a Prosecco party

It’s as simple as picking up a couple of bottles of prosecco, inviting some friends over and savoring summer’s end.

Share the sentiment on social media with #NationalProseccoDay.

Enjoy prosecco with friends over crab cakes and scallops on the beach or with goat cheese, prosciutto, and fresh garden tomatoes at your summer table.

5 Interesting Facts About Prosecco

Sold out

So damn bubbly..

Fermenting in the tank

What? No! More!

Only here, ok..

Prosecco has surpassed selling the 4 million case mark.

Spumante is the bubbliest of the proseccos.

The majority of Prosecco is made in the Charmat method, aka with a tank.

In 2016, Prosecco suppliers almost ran out of Prosecco in the UK.

Due to trademark, prosecco can only be produced in certain areas of Italy.

Why We Love National Prosecco Day

The pricetag

The good life

A reminder

Prosecco is known for being cheap and cheerful. Pair a popular wine with a reasonable price tag, and you’ve got a winner! This means prosecco is a cause for celebration during this day. Most people simply love it because of the price as well as the taste.

Prosecco is said to reflect accurately what the Italians call ‘‘La dolce vita,’’ meaning the good life. It reflects an ambiance the creators wanted people to feel due to the drinks light but fruity taste.

Prosecco will forever remind us of summer due to the flavour and notes of pear and apple, no matter what season it is consumed. This day celebrates the versatility of prosecco and its crispness.

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esorxy · 1 year

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high protein foods review

not much point trying everything if i just forget aye

protein powders

perform chocolate whey (): its mid but better than vanilla cos theres some flavour

perform vanilla whey (): mid

muscle nation vanilla custard casein (): the casein flavour is sickening but texture is ok

Bsc caramel protein mousse (): good flavour very creamy with crunchy bits, and casein is tolerable, consistency dependent on amount of water

muscle nation protein custard golden ice cream (): really yummy it tastes like ice cream and has honeycomb, biscuit and something else in it

Bsc cookies and cream protein mousse (148kcal/23.3p): it's just the cookies a cream flavour with no texture, its alright

protein bars

aussie bodies lo carb whipped chocolate (): its ok

aussie bodies lo carb salted caramel (): its ok

aussie bodies lo sugar crunch rocky road (33g/129cal/8p): not really a legit protein bar, it's basically exactly like the image on the packaging, dark chocolate coat with liquorice, and it's like soy protein nuggets not like a normal protein bar. it was ok i just wanted to try it, but wouldn't get it again

noway marshmallow bar birthday cake (45g/135cal/14p): literally a chewy marshmallow in dark chocolate could not taste the bday cake flavour cos of bitter chocolate. trash

musashi high protein milk chocolate brownie (90g/309kcal/45p): mid and kinda flavourless except the chocolate coat but good ratio for a bar

musashi high protein cookies & cream (90g/308kcal/45.5p): has a weird taste not as good as choc brownie

maxines burn bar choc caramel crunch (40g/124kcal/15p): tastes ok, like crunchy but chewier, lots of chocolate

maxines burn bar white choc raspberry (40g/124kcal/14.7p): very good, actually tastes like the flavour. pretty dense but not too hard. actually it's a little sickeningly sweet

quest birthday cake (60g/177kcal/21p): good, tastes like sugar or a yoghurt bar. the new one doesnt have a chocolate coat but its chewy and nice even though its a homogeneous texture. probably the best quest bar

quest choc chip cookie dough (60g/193kcal/21p): chewy and relatively soft, no chocolate coat but has chunks. tastes ok but kind of like nothing, a little like chewing cardboard

quest cookies and cream (60g/193kcal/21p): soft and kind of dry, no coating, a little sweet, better texture than cookie dough

quest raspberry white choc (60g/188kcal/20p): really chewy but u can taste the 13g of fibre. quite sweet and good taste, no coating too. i feel like all quest bars have the same base with different mix-ins

Bsc low carb bar cookies and cream (60g/205kcal/19.2p): not good but ok compared to other cookies and cream flavours, layer of pear concentrate hmm

Bsc low carb bar toffee apple (60g/ 208kcal/17.2p): it tastes like a museli bar. its quite soft and has a white chocolate coat with honeycomb pieces on top. pleasantly mid.

onset boysenberry (30g/106kcal/10.7p): coated in dark chocolate which I'm not a fan of, quite soft and light, not dense at all so slightly larger than expected, berry flavour is not strong

crankt salted caramel (60g/213kcal/20.3p): really soft and has milk chocolate coat. can't really taste caramel, tastes strongly of protein. kind of mid, it's ok if ur used to the taste of protein

protein snacks

justines keto cookies chocolate chip & raspberry white choc (): well they don't taste good but they're ok, id say it's an acquired taste cos i hated it at first

yoghurt

chobani fit (): kinda sour but ok, limited range of flavours

yopro perform (): they're ok, only 2 flavours in big pots, key lime is the best

yopro high protein (): i like how its a nice round calorie number per serve, they all taste ok but salted caramel is the best

yoplait forme zero strawberry (100g/37kcal/4.4p): ridiculously low calorie so i don't care how it tastes but it tastes good like normal yoghurt

cottage cheese

bulla (): very good

bulla onion and chives (): the onion is disgusting

aldi westacre (125g/111kcal/16.5p): very good too, doesn't get watery after opening

woolworths creamed (100g/93kcal/11.3p): dense and salty, does get watery, also it's still lumpy

gum

extra intense mint: the mint flavour lasts hours but it's just mint not exciting

extra pineapple coconut: nice sweet flavour and lasts decently long

5 blueberry: good, not too strong flavour which lasts not that long

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tsunflowers · 4 years

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this is my list of kamen riders as desserts. some of them are like ready to serve at the rider diner and some are just based on the vibes I get from the character but with some small edits you could put them right on the rider diner menu

shouichi is carrot cake bc it’s a dessert but it has homegrown veggies in it. I feel like carrot cake has a simple and unpretentious vibe too. absolutely with little carrots piped on top

tendou is some kind of wagashi thats served on a leaf like this youkan. served with green tea of course. I just think tendou is very Traditional

ryoutarou is a parfait. sweet comfort food but with a lot going on. you would swap in different flavors for the different imagin. although momo could be tough bc he’s a peach but you would want some kind of red fruit instead of peaches. ura has to be blueberry bc that’s the only blue fruit. kin I think would be mostly honey flavored maybe with some yuzu. and ryuu is peanut butter and grape jelly

wataru is red velvet cake with cream cheese frosting. red velvet bc its red like blood and hes a vampire, cream cheese bc it’s the best frosting. for decoration you should cover the cake with isomalt shards to look like stained glass

tsukasa is opera cake bc it’s fancy and has a lot of layers like how decade’s helmet has lines. ok I didn’t notice this pic had covfefe in th ebackground until now. thank you. anyway tsukasa opera cake would be even taller and skinnier than this with perfectly defined layers

philip and shoutarou are two scoops of ice cream, matcha for philip and milk chocolate for shou. stick a wafer thin v-shaped cookie of the opposite flavor in each one for that W look

eiji is something with sweet potato bc it’s a very earthy flavor and easy to eat while camping out. I really picture a banana bread but with sweet potato instead for him but if you want to stick with a color theme you could do ube instead. no one get on my case about how ube isn’t a type of sweet potato

gentarou is one of those huge sundaes that you need about 20 people to eat. I couldn’t find a pic of one that was quite as crazy as I’m picturing so I went with this but think about the ones that are so big they’re served in a bucket and they have every topping known to man

haruto is a little entrements dome with mirror glaze. I know if it’s a dessert haruto would want to eat it would have to be plain sugar donuts but fuck that. this is something that’s very flashy and shiny, probably with sugar crystals encrusted on the outside instead of nuts like this one. when you cut it open it’s a white vanilla mousse with thin layers of cake/jelly/custard/whatever in each of the other colors wizard transforms into

kouta is a cupcake bc they’re small and basic but you can do a lot of crazy stuff with them. sorry I called kouta basic. I think an orange flavored cupcake full of orange zest with a slice of candied orange stuck in the frosting. if you really want gaim vibes dye the frosting blue

shinnosuke should be something coffee flavored I think. bc what gets you in top gear more than drinking a nice cup of coffee. macarons are maybe a little too delicate for him but it would be really cute to do black coffee flavored macarons with maybe a raspberry filling and you pipe white frosting on them to make them look like little tires

sento’s some molecular gastronomy shit where you have to scoop up a pile of foam and it tastes like bubble gum. ok actually for sento it would be cute to do a thin chocolate sphere that you pour chocolate or caramel on to melt it away and then inside is a little cake marbled red and blue

#food #long post under cut

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meowtalhead · 5 years

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How to Make an Orange White Chocolate Mac and Cheese Cake

Ingredients:

For the Cake

-flour

-sugar

-white chocolate chips

-water

-buttermilk

-I'm like 60% sure there's some oil in it

-wait never mind no there isn't

-three eggs

For the White Chocolate Mousse

-heavy whipping cream

-NOT regular half and half cream

-powdered sugar

-more water and white chocolate

For the Mac and Cheese

-my top secret recipe shall not be revealed here

-whatever your own mac and cheese recipe is, make that instead

-I apologize for the inconvenience

General/other stuff

-three oranges but you'll only use one

-orange marmalade

-even more water and white chocolate

Step 1: Sometimes someone will tell you that cheddar cheese and chocolate never mix in any context no matter what and just won't taste good together, ever. Disagree, and hold onto this grudge for roughly half a year until you're home from college and it's the middle of summer. Invite over friends 1, 2, and 3. They deserve the chance to see this absolute disaster in motion.

Step 2: go on a nice little adventure to your local grocery store to buy the ingredients with friends one and two! Friend 3 apparently isn't getting here until late, and will most likely arrive with a large bag of doritos and/or some video games

Step 3: make the mac and cheese, throw some orange zest in it

Step 4: time to make the cake! Flour, sugar, white chocolate chips, wa- SHIT! you're supposed to MELT the white chocolate into the water and THEN mix it in! Brother pauses video games specifically to come into the kitchen and make fun of you for this.

Step 5: Brother watches in amusement as you pick each individual white chocolate chip out of the mixture with your hands. He waits a full five minutes before spontaneously getting mad at you for not using a strainer or something. You're certainly not going to use a strainer now because you've committed to this slow, careful chocolate removal process already!

Step 6: melt the white chocolate in the water. Actually that doesn't look like enough. Melt MORE white chocolate into it. Hmm. Fuck it. Melt as much chocolate into the water as possible and dump the rest of the white chocolate chips into the batter, ignoring your brother's protests! This is a good idea. Friend 1 seems anxious. Friend 2 is amused.

Step 6: add the buttermilk. Hmm. Never used buttermilk in anything before. It sounds nice. It has the words butter and milk in it. It probably tastes like heavy cream but more buttery, or a buttery melted vanilla ice cream. It's in pancakes and waffles and stuff like that. Drink some buttermilk. Just to know what it tastes like. It must be really good.

Step 7: spend roughly 2 minutes making noises like a cat choking on plastic as friend 2 laughs hysterically and brother makes a big deal of "I told you so" and "I'm better at baking cakes than you"

Step 8: shout "FUCK THIS, I'M GONNA PUT THREE EGGS IN IT!" much to the amusement of friend 2. Realize you're out of eggs because your brother ate the last few yesterday.

Step 9: friend 3 shows up right as you and friends 1 and 2 are about to go back to the store and buy some eggs. Friend 3 notices your mom's soda stream and opts to sit out of the grocery store adventure in favor of finding out how many liquids in your house can be carbonated, with help from your brother of course. The two should never be left together unsupervised, but you need eggs, and it will probably be fine.

Step 10: go off to buy the eggs! Friend 1, who can drive and has good music taste, puts on a mix of various punk and metal bands. Mostly MCR, Green Day, and Beartooth.

Step 11: return with the eggs. Fortunately, the soda stream ran out of carbon before friend 3 and brother could carbonate the maple syrup or the tomato sauce. Unfortunately, there is now milk everywhere. The two of them clean up the milk.

Step 12: put the eggs in the batter and mix it together! Taste the batter. Needs more chocolate. Dump half the second package of chocolate chips into it.

Step 13: put so much orange zest in the batter that friend 1 goes from anxious to fearful, warning you that a little zest goes a long way. Then divide it into two pans and put it in the oven.

Step 14: turn around and witness your brother trying to see how many pretzel sticks he can shove into friend 3's mouth. Warn them that what they're doing is a choking hazard. Friend 3 tries to insist he's okay, but his words are unintelligible. Tell him again to remove the pretzels. He bites through them like a snapping turtle biting somebody's finger off and goes "see, I told you I was okay!" This sends a cascade of crumbs and pretzel halves all over the couch. Friend 2 wakes up from a nap on the nearby reclining chair just long enough to laugh at this before immediately falling back asleep.

Step 15: layer the cake and the mac and cheese. Not like that. Oh no. The cake is gonna be a little lumpy now but that's ok because it will still taste good!

Step 16: time to start the mousse! First whip some heavy cream until it has stiff peaks. We don't have heavy cream. First whip the half and half cream until it has stiff peaks!

Step 17: contemplate the effect your poor planning skills may have on other areas of your life.

Step 18: calmly and wordlessly pour the half and half cream from the bowl into a coffee mug, then drink the whole thing like an old sea captain might down a large glass of whiskey to temporarily forget the sinking of his beloved ship.

Step 19: grocery store adventure part 3

Step 20: whip the half and half cream, add the sugar, melt some white chocolate, and- FUCK!!! This isn't a mousse at all! You were supposed to let the chocolate cool first. Now the cream is all curdled and watery! It looks like a bad whipped cream soup! Well, it still tastes good. So it's going on top of the cake anyway.

Step 21: melt some orange marmalade and white chocolate together to create a glaze to go on top. A glaze which will apparently melt the not-mousse, producing a sweet, sticky ring of disgusting looking foamy liquid around the base of the cake. It's completely fine though! Just looks like Halloween when you carve a pumpkin and the slimy pumpkin guts get everywhere.

Step 22: whoa! This cake is actually really good! And now you know what NOT to do next time around! Everyone takes a slice, except for the ever-disapproving brother who refuses to believe it can possibly taste good.

Enjoy!

Note: it is not recommended to leave the cake unattended for any longer than 12 hours. Dads will eat anything and everything they find in the kitchen

#cooking #baking #food #mac and cheese #cake #white chocolate #orange #chocolate #mousse

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uneautreanneeaparis · 5 years

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Le Début de la Fin

I have to wrap up our last week in Paris so this might be a long entry. As most of you know I eat ketogenically, meaning I eat very few carbs and lots of fats and animal proteins. But I gave myself a carb day on Monday. It started with some croissants and bread from Du Pain et des Idees. I got a croissant from the local boulangerie as well and had my 3 roommates do a blind taste test of the best croissants in Paris. Du Pain won hands down. They are famous for their “snail”, which is like a pain raisin but in about 5 different flavors. I got the most famous one—chocolate pistachio. Just look at all those layers!!

I’’ll spare you the details but suffice it to say I ate about 300 grams of carbs that day.

I visited Gregoire’s home in the afternoon to see his renovated top floor and his beautiful garden exploding with roses. In 2017 for my birthday, Zannatul gave me a small pot of roses which I then gave to Greg when we left. He has nurtured them and they were in beautiful bloom and smelled great.

In the late afternoon we visited our former neighbor, Mme. Roessinger. She has moved to Alsace to live with her daughter, but coincidently, they came up to Paris during our last week here, since she still has her apartment. We never expected to see her during this trip so it was a really unexpected and wonderful visit with her. She just celebrated her 93d birthday. We caught up with everything going on in her life and had another great French speaking experience.

I chose this day to carb it up because we were going to Le Pavillon Montsouris for dinner. We ate there in each of our previous years because it is an excellent high-end restaurant set right in the beautiful Parc Montsouris. The evening was cool and damp out so we didn’t eat on the terrace but that didn’t take away from the experience. We all started with the Tourteaux décortiqués, which is a molded circle of crab on a mousse of daikon radish with an avocado purée garnish.

It was, in my opinion, the best thing we had to eat that night (excluding dessert!) For our main dish, Cheryl and I got the Cabillaud (cod). It was cooked beautifully and came with a marinated lemon risotto and a purée of zucchini with Parmesan. And foam, of course!

Alan got one of the specials of the day, a white fish with a veggie cake and sautéed vegetables. Richard got the veal on a bed of macaroni (5 inch long tubes) with a sauce of Parmesan and fois gras.

We all got dessert. Richard got a Millefeuille, I got a Paris-Brest and Cheryl and Alan got the Fondant au Chocolat with vanilla ice cream. It was a memorable evening for all.

Tuesday Richard and I met our rock and roll friend Sophï for lunch because we are unable to attend any more of her performances in June due to the fact we have to leave!! She has a busy month, which is good, and we are sad we can’t see her perform again until we return to Paris some time in the future.

Then Cheryl and I went to the Musée de Luxembourg in the Luxembourg Gardens to see an exhibit on the Nabis painters of the 1880s. These artists were unhappy with Impressionism and wanted to to include the domestic arts in their paintings. So the subjects were very domestic and there were as many interior subjects as there were outdoor ones.

The best hot chocolate in the world is from a shop called Angelina, and there is branch at the museum. It was too hot for the hot version, but we consoled ourselves with an iced chocolate. OK, truth be told I made a few carb exceptions the whole last week we were there!

That night we ate chez nous--at home. We had a lot of cheese, wine and veggies to finish up before we left. Richard made an appetizer using the Corsican goat cheese we bought as part of our cheeses of France map and Cheryl made a wonderful quiche using up most of the other cheeses and veggies in the fridge. It was a wonderful meal, topped off-for the others-with a visit to the local Amorino gelato parlor.--SH

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missguomeiyun · 6 years

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Aug. 4th: Krystyn & Josh’s wedding

I had the honour to attend my high school friend, Krystyn’s wedding last Saturday. Although I was “guest only” status, it was still a very tiring day. Mainly bcos I’m not used to wearing heels at all. .. I couldn’t feel my toes by the end of the night. Let me show you pictures from the special day :D

The couple, Krystyn & Josh, held their wedding ceremony here at the St. Josephat Cathedral. It is located in the McCauley neighbourhood in Edmonton.

It was a cloud & rainy day on Saturday but once you enter the church, it was bright & bcos I got there about 15mins before the official start time, there was already a crowd inside.

It is a Ukrainian Catholic Church (the couple is Ukrainian). During the ~70min ceremony, there were what I call multiple “stages” - I’m not a church go-er so I didn’t know the significance of each part. It consisted of several rounds of standing up/sitting, prayers (was done in Ukrainian & English) & multiple choir contributions. I was lost for most of it tbh. .. but my friends & I teared up when we saw our friend Krystyn walk down the aisle with her husband *sniff*.

Guest photography weren’t allowed inside so I didn’t get pics inside the church once the ceremony started. I took several selcas outside though.

Selca with Christina.

Selca with Susan.

Selca from the side of the church. This photo looks awfully bright. .. it’s no filter too!

After the ceremony, we had a couple of hrs to kill so we headed to a café in the Brewery District called Wilfred. I will have a separate on that so pls come back to read the next post or search for it in my Archive.

A few of the friends booked a hotel room at the reception venue so they didn’t have to think about rides after the reception. Bcos it was raining & we had spent enough time at the café, we just chilled at the hotel room after checking in.

Selca~

While we were at the hotel room, I practiced the “extend & tuck” selca-taking technique, which is supposed to make one’s face appear slimmer lol. Do you think it made a difference to me? The answer is no. If anything, I want a chubbier face =(

Anyways, we figured it was still early in the late afternoon & quite a while till dinner. .. we ordered bbt from Dream Tea via SkipTheDishes. My Hojicha milk tea was disappointing. 1st of all, I ordered it as hot on their menu online but it came cold. .. but that’s ok. The drink itself was very milky & there was little to no tea flavour =( so sad. .. Christina got a jasmine milk tea & hers had a very subtle jasmine flavour to it but not much.

The reception venue was at Chateau Louis Conference Centre. It’s actually a separate building from the hotel. .. it’s located across their parking lot. When it was getting close to 6pm, we headed over the Conference Centre.

Their hashtag.

Their table chart.

According to Ukrainian wedding tradition, guests are supposed to take a shot of vodka at the door to greet the families of the wedding couple. They had this at the door all set up lol but I chose the water substitute :P

The Conference Room that was booked for the evening. It was my 1st time here at this place but Diana has been here several times. She said there’s several rooms for booking & we were in the bigger one.

My friends & I sat at table 10, the table under the projector screen.

Behind us was the buffet set-up! The menu was interesting - all of the buffet dinners I’ve been to for weddings were fairly “mainstream” with the typical North American/Canadian food. However, the food here was different. They still offered the usual salads, dinner bun with butter, chicken of some sort (it was baked chicken) & beef (roast, with gravy sauce on the side). In addition to these, they had Ukrainian items, such as cabbage rolls, perogies, & this other pasta thing I don’t know the name of. It’s a very thin pasta & inside the pasta “tube”, there was cheese & some herbs; it was both light & filling at the same time.

The pretty centerpiece. The blue was very attractive.

What happens when a doctor & a pharmacist gets married haha.

Center view of the head table.

& here they are!

Awwww.. .

Dinner time. The chicken was my favourite! Then the potatoes. The potatoes were baked but the outer layer was so crispy that it had a fries-like crunch to it. So yummy! I was very happy with the food ^^

My cakes.. . with 3 pieces of pineapple :P On the bottom was this strawberry mousse cake (it wasn’t that good); then in the middle, I had tiramisu (it was the best!), & lastly, on top, the black forest cake :D Oh & I also stole a gooseberry from one of the cakes.

The wedding cake. I didn’t get to witness the cake-cutting bcos there was a big crowd gathered in the front. .. but I managed to get a photo of it earlier in the evening. I like how simple & elegant it looks. It suits Krystyn so much!

The Ukrainian wedding bread.

In closer detail.

Selca with Diana.

Selca with Diana & Rebecca.

Picture with the gang.

& lastly. .. omg so hard to get a picture with them bcos they were so busy greeting ppl & stuff. Don’t they look great?!?!

Thank you for having me, Krystyn & Josh! CONGRATULATIONS! Have fun on your honeymoon in Europe =]

#summer #wedding #bff #congrats #congratulations #happy marriage

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dipulb3 · 4 years

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Healthful food swaps you will love | Foxton News

New Post has been published on https://appradab.com/healthful-food-swaps-you-will-love-foxton-news/

Healthful food swaps you will love | Foxton News

However I need to say, the panorama for healthful meals swaps has modified through the years. There are some terrific ingredient swaps you may embody in dips and baked items; meals with extra healthful nutrient profiles that do not sacrifice taste; and scrumptious recipes you can also make which can be really extra filling than their conventional variations.

When making a swap, style and texture are key, in line with Denver-based registered dietitian nutritionist Kelli McGrane, who stated we have come a great distance from changing butter or oil with applesauce in cookies.

“Persons are taking part in round with totally different sorts of flour and utilizing avocado in brownies — and these meals supply the identical mouthfeel, however they’re more healthy.”

Listed here are some tasty swaps that aren’t solely decrease in energy than their conventional cousins; additionally they supply much more vitamins that can fulfill your palate along with nourishing you so that you just really feel energized all through the day.

They’re organized into three classes: meals swaps, ingredient swaps and recipe swaps. Observe: The dietary knowledge for swaps was offered by digital well being and health platform Lose It!

Meals Swaps

As a substitute of: common wheat pasta

Select: chickpea pasta

“Chickpea and different legume-based pastas present about 5 instances extra fiber and two instances extra protein than conventional pasta noodles,” stated McGrane, who can also be a contributing dietitian for Lose it!

As a result of chickpea pasta has extra fiber and protein, “it is going to be a extra filling meal, however you will nonetheless get that good chew that you just anticipate out of your pasta dishes,” McGrane stated.

As a substitute of: a bowl of granola

Select: a bowl of excessive fiber cereal with ¼ cup of granola

Granola is tasty, however the energy and sugars can add up.

I take pleasure in a tasty compromise: I sprinkle granola on prime of a lower-calorie, excessive fiber cereal, like All-Bran or complete grain flakes. It provides additional crunch with half of the added sugars in a bowl of granola.

As a substitute of: pasta

Select: spiralized greens

Spiralized veggies like spiralized candy potatoes and zucchini are a nutritious substitute for pasta and can be utilized in Italian meals like spaghetti and meatballs or Asian-flavored noodle dishes like pad thai.

You can even roast a spaghetti squash, scoop out the flesh and sprinkle some Parmesan for a flavorful fiber-rich pasta substitute. It is so tasty, we do it frequently in my home!

As a substitute of: white rice

Select: cauliflower rice

Riced cauliflower or broccoli can be utilized to make a extra nutritious fried rice or stir-fry because it’s made totally from greens. And this swap is particularly useful for many who have to restrict energy and carbs. For instance, a cup of white rice has 205 energy and 45 grams of carbs, whereas a cup of cauliflower rice has solely 25 energy and 5 grams of carbs.

As a substitute of: veggie sticks

Select: veggies

Veggie sticks or straws could appear as if a healthful addition, however they don’t seem to be that totally different from potato chips.

“The primary substances in these merchandise are often potato flour and cornstarch, with the veggie half coming from vegetable powders,” McGrane stated. As a substitute, go for uncooked veggies, like carrots, bell peppers, cucumber or celery for a real increase of nutritional vitamins and fiber, and pair with hummus or a low-fat dip.

As a substitute of: darkish chocolate truffles

Select: avocado truffles

Use avocado as an alternative of butter and heavy cream for a decadent and healthful deal with. “Avocado truffles are simply as luscious and satisfying, but barely decrease in fats and energy than darkish chocolate truffles,” McGrane stated.

Plus, as avocados are supply of a number of micronutrients, together with potassium, vitamin Ok, and folate, you get an additional vitamin increase in comparison with utilizing butter.

My recipe for avocado truffles contains varied toppings for rolling, together with matcha powder, beet powder, peanut flour and shredded coconut.

As a substitute of: a cinnamon roll

Select: cinnamon raisin bread with whipped cream cheese

Toasted cinnamon raisin bread unfold with whipped cream cheese has all of the flavors of a cinnamon roll, however is decrease in energy, sugar and saturated fats. “These variations are even higher when you’re shopping for a bakery-style cinnamon roll,” McGrane stated.

A mini Cinnabon, for instance, has 350 energy, 23 grams of sugar and seven grams of saturated fats, whereas a slice of cinnamon raisin bread with one tablespoon of whipped cream cheese has solely 115 energy, 6 half of grams of sugar and 1 gram of saturated fats.

Ingredient and condiment swaps

As a substitute of: common jam

Select: chia seed jam

“I really like chia seed jam because it’s made with simply three complete substances — chia seeds, strawberries and maple syrup — and it has half the quantity of sugar as conventional store-bought jams,” stated McGrane, who ceaselessly makes this homemade jam.

Because of the gelling properties of chia seeds, “you do not even want pectin to make this fruity deal with.” Pectin is a thickening agent utilized in meals.

As a substitute of: heavy cream

Select: silken tofu

Pureed silken tofu makes an ideal swap for heavy cream in decadent desserts, because it supplies a clean and creamy base and provides wholesome plant-based protein to desserts like mousse or tarts, in line with McGrane.

Add 1 cup of pureed tofu rather than 1 cup of heavy cream, and save over 600 energy and over 50 grams of saturated fats per cup.

As a substitute of: bitter cream

Select: complete milk Greek yogurt

These two substances are related in texture, however Greek yogurt presents about 3 times the quantity of protein and is way decrease in saturated fats. Select complete milk Greek yogurt, which is able to supply a creamier texture than low-fat yogurt.

As a substitute of: oil

Select: unsweetened applesauce or pureed pumpkin

Utilizing unsweetened applesauce as an alternative of oil in baking might be a straightforward solution to make your baked items more healthy. “Not solely does utilizing applesauce assist reduce on energy and fats, however because it incorporates pure sugars, you might even have the ability to reduce on the quantity of added sugar in your recipe,” McGrane stated.

Plus it nonetheless retains baked items moist. “For the swap, you need to use 1 cup of unsweetened applesauce for each 1 cup of oil referred to as for within the recipe. Nevertheless, for greatest texture, I like to interchange simply half of the oil with applesauce. I discover this swap works greatest for muffins, fast breads and denser desserts, like carrot cake.”

Pureed or canned pumpkin is one other good oil substitute, particularly for fast breads, muffins and brownies. “Not solely is it additionally a lot decrease in energy and saturated fats, nevertheless it additionally provides a wholesome dose of fiber, nutritional vitamins A and C, and iron, McGrane stated. For this swap use 3/four cup of pureed pumpkin for each 1 cup of oil referred to as for within the recipe.

As a substitute of: sugar

Select: cinnamon

Whether or not it is for topping your morning cereal or oatmeal, mixing into applesauce or sprinkling over baked items, strive utilizing cinnamon over sugar. One teaspoon of sugar has 16 energy, whereas 1 teaspoon of cinnamon has solely 6 energy.

As a substitute of: mayonnaise

Select: mustard

“Not solely is mustard decrease in energy and fats, however it may possibly additionally add an ideal punch of taste to tuna or potato salads,” McGrane stated.

Recipe swaps

As a substitute of: full fats store-bought ice cream

Select: frozen banana “good” cream

Retailer-bought ice cream could also be scrumptious, nevertheless it’s usually excessive in energy, sugars and saturated fats. The subsequent time you’ve ripened bananas, take away the peel and retailer them in a freezer bag. “You will be simply minutes away from making a creamy frozen deal with that is wealthy in potassium and decrease in fats, sugar and energy,” McGrane stated.

To make “good cream,” merely place frozen banana slices, unsweetened almond milk, cocoa powder, slightly maple syrup and a splash of vanilla extract in a blender. Mix till clean, then dig in!

As a substitute of: floor beef for tacos or burgers

Select: half beef; half sauteed mushrooms

Slicing again on meat would not need to imply changing meat totally in a recipe. “Even when you add slightly little bit of chopped mushroom to a floor beef patty combination, that may assist to cut back the meat you eat,” stated Dr. Robert Graham, chef and co-founder of FRESH Med, an integrative well being and wellness heart in New York Metropolis. What’s extra, you will increase fiber and save saturated fats in a taco or burger recipe.

As a substitute of: pre-popped popcorn

Select: do-it-yourself popcorn path combine

Making your individual air-popped popcorn is a healthier alternative to many pre-popped popcorn present in supermarkets or conventional movie show popcorn.

To offer air-popped popcorn a candy and savory increase that will even improve its dietary profile, mix in dried cranberries or chopped dried apricots, together with almonds, pistachios, peanuts or sunflower seeds. You can even add some chocolate chips if you want.

As a substitute of: store-bought breakfast burritos

Select: do-it-yourself veggie burritos

Whereas store-bought burritos are handy, they are often excessive in sodium. As a substitute strive making your own freezer-friendly variations. Merely saute greens for about 10 minutes, scramble some eggs, then fill and roll the tortillas. Then warmth for about 5 to 10 minutes within the oven.

“The nice half about making your individual is you need to use up any leftover veggies you’ve sitting within the fridge,” McGrane added.

As a substitute of: store-bought frozen waffles

Select: do-it-yourself waffles

As a substitute of store-bought frozen waffles, strive making homemade ones.

from complete wheat or oat flour. Merely whisk collectively eggs, milk, butter, honey, cinnamon and baking soda; then add flour, baking powder and salt. Ladle batter onto a scorching waffle iron and cook dinner till carried out.

“This straightforward swap is increased in fiber and protein, made with all-natural substances and tastes higher, too!” McGrane stated. For comfort, you can also make a giant batch in the course of the weekend, then freeze any leftovers. To maintain waffles crispy, reheat them in a toaster somewhat than a microwave. And for added taste and antioxidants, add berries to your waffle batter.

Lisa Drayer is a nutritionist, an writer and a Appradab well being and vitamin contributor.

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instantdeerlover · 4 years

Text

Where To Eat In Andersonville added to Google Docs

Where To Eat In Andersonville

If Chicago is a classroom, Andersonville is the student who’s sitting quietly while other students (i.e. neighborhoods) are cartwheeling around begging for attention. So it’s easy to overlook this area if you don’t live here. But that’s a mistake - Andersonville has some of our favorite restaurants in the whole city. Here’s our guide to where you should be eating.

The Spots Sandy Noto Lost Larson $ $ $ $ Sandwiches , Cafe/Bakery in Andersonville $$$$ 5318 N Clark St 8.1 /10

Lost Larson originally opened just as a bakery and cafe, focusing on fantastic bread (made with house-milled grain), pastries, and toasts. But now they also serve dinner, which is equally impressive. The menu is short, but has interesting options like a mushroom custard with crab, housemade agnolotti, and some excellent Swedish meatballs in a cauliflower-based gravy that sounds terrible but is actually delicious. Come here for breakfast, lunch, or dinner, and get a seat on their fenced-in patio, which feels like someone’s backyard.

Sandy Noto Passerotto $ $ $ $ Korean , Fusion , Italian in Andersonville $$$$ 5420 N Clark St 8.3 /10

Everything about this Korean restaurant is likeable, from the charming, small space (decorated with cute prints of French bulldogs and cats) to the friendly service and the excellent food. The menu is short, with some small plates of raw fish, a few noodle dishes, and two larger-format options meant to be shared (kalbi and clams with tofu). All the food is delicious and thoughtfully prepared, and to be honest, we’d even come here just for the banchan.

Sandy Noto Gadabout $ $ $ $ American , Latin , Mediterranean in Andersonville $$$$ 5212 N Clark St 7.6 /10

It can be a red flag when a restaurant has an all-over-the-place menu full of dishes like empanadas with blueberry salsa, fava bean toast, and Japanese seafood pancakes. After all, juggling is hard enough without it sounding like a Vegas buffet. But at Gadabout they do, and everything we’ve eaten here tastes pretty great. Since the space is decorated with furniture from the Brown Elephant, it feels like you’re having dinner in an apartment of a friend who likes old bookcases, fuzzy throw pillows, and vintage violin cases. Come here for some small plates and drinks, and to catch up with the people in your life who like resale shopping.

Hutch American Kitchen & Bar $ $ $ $ American in Andersonville $$$$ 1477 W Winnemac Ave Not

Rated

Yet

The most important thing you need to know about Hutch is that they do bottomless brunch every day. This means $18 unlimited mimosas, and dishes like chilaquiles, chicken and waffles, and a bunch of benedicts. If for some inexplicable reason you’re not looking to get day drunk on a Wednesday, this place is still a decent option for dinner. The menu has a variety of perfectly OK things like nachos, burgers, salads, and ribs. The food might not blow your mind, but the large, two-level space works really well for groups that need a lot of options to choose from, or if you’re just in the mood for some Ro-Tel mac and cheese.

Susie Lacocque Middle East Bakery & Grocery & Café $ $ $ $ Middle Eastern in Andersonville $$$$ 1512 W Foster Ave Not

Rated

Yet

Middle East Bakery & Grocery & Cafe is (unsurprisingly) a counter service cafe attached to a grocery store, and it serves savory meat pies, falafel, shawarma, and sweets like baklava - with all the breads and pastries made in-house. Come here for a casual lunch or dinner, and then pick up some stuff to go at the bakery.

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INFATUATION NEWSLETTER Get our newest guides & reviews first,

plus more restaurant intel you won't find anywhere else. ATL ATX BOS CHI LDN LA MIA NYC PHL SF SEA DC Subscribe Smart move. Excellent information will arrive in your inbox soon. Do you have friends and family who also eat food? Enter their emails below and we’ll make sure they’re eating well. (Don’t worry, we won’t subscribe them to our newsletter - they can do that themselves.) Help Your Friends No Thanks Well done. You’re a good person. All good. We still like you. Want to quickly find restaurants on the go? Download The Infatuation app. Octavio Cantina & Kitchen $ $ $ $ Mexican in Andersonville $$$$ 5310 n clark Not

Rated

Yet

Octavio is a Mexican restaurant that looks like it snuck over from River North. That’s not a bad thing - the space is huge, with loud music and a lively atmosphere that’s great for groups. They serve brunch (with dishes like chilaquiles and tequila-spiked French toast), and at dinnertime there are options like enchiladas, fajitas, and tacos made with fresh tortillas. They also have a long list of tequila and mezcal. Come here for a casual group get-together, or for drinks after work.

Bar Roma $ $ $ $ Italian in Andersonville $$$$ 5101 N Clark St Not

Rated

Yet

Head to Bar Roma for great rustic Italian food, and to feel like you just stepped into “Charming Italian Countryside Home” magazine. The space has a lot of wood and distressed furniture, plus bags of flour lying around to remind you that they make all their pastas in-house. There’s an entire menu section dedicated to meatballs, with varieties including spicy pork belly and veal. But we like coming here for their pastas - the cacio e pepe is fantastic, and you can’t go wrong ordering whatever pasta is the special for the day.

Blu 57 Seafood & Small Plates $ $ $ $ Seafood , Steaks , Thai , Fusion in Andersonville $$$$ 5701 N Clark St Not

Rated

Yet

Blu 57 is one of Andersonville’s more upscale restaurants, serving mainly steak and seafood with Thai influences. The space looks a little fancy, but still manages to keep a neighborhood feel. Dishes that lean heavier on the Thai flavors are your best bet, like the lobster tail with curried risotto and the sticky rice dessert. It’s BYOB, and if you’re feeling on the fancier side, they do offer a six-course prix fixe menu for $75.

M. Henry $ $ $ $ Cafe/Bakery , Brunch in Andersonville $$$$ 5707 N Clark St Not

Rated

Yet

This is a popular neighborhood breakfast and lunch spot, and the breakfast is what you want to focus on when you’re here. They have everything from bacon-wrapped baked eggs to cinnamon roll French toast to a crab cake benedict. The space looks a little like a farmhouse, and gets crowded quickly, so unless you get here really early, expect a wait.

Christina Slaton Vincent $ $ $ $ American in Andersonville $$$$ 1475 W Balmoral Ave 8.2 /10

It’s impossible to have a bad date night at Vincent. Literally impossible. If a date goes badly here, you need to reevaluate either yourself or the person you were with. Go for dinner, order a nice bottle of wine, and share some small plates (like the chicken liver mousse) and one of their five preparations of mussels (the house specialty).

Big Jones $ $ $ $ American , Southern in Andersonville $$$$ 5347 N. Clark St. 7.9 /10

Big Jones is a Southern restaurant serving a lot of old-timey dishes (like “chicken and dumplings circa 1920”) that we really like. You’ll need to get the perfectly-cooked fried chicken, and you should absolutely come for brunch, when they also make beignets.

Tanoshii Mike's Sushi $ $ $ $ Sushi in Andersonville $$$$ 5547 N Clark St Not

Rated

Yet

Before Sushi Mike opened the new fancy digs in the West Loop, there was the original in Andersonville. This location has the same quality sushi, just in a more laid-back environment. So come here for sushi that’s good and reasonably priced. Tanoshii is perfect for a weekday dinner or low-key date night.

Little Bad Wolf $ $ $ $ American , Burgers , Tacos , Chinese , Gastropub in Andersonville $$$$ 1541 W Bryn Mawr Ave 7.7 /10

This bar has one of our favorite cheeseburgers in Chicago. It also has other food that’s a lot more interesting than what you’ll find at your typical neighborhood drinking spot. Order one of their light and fluffy bao (the pork is our favorite), or their green curry mussels. But whatever you do, make sure someone at your table gets a burger.

Susie Lacocque Hopleaf $ $ $ $ American , Bar Food in Andersonville $$$$ 5148 N Clark St 7.5 /10

The term “gastropub” gets thrown around a lot, but for us, Hopleaf embodies its true meaning. This place has an exceptional beer selection and a food menu that goes above and beyond what you would eat in an average bar. The delicious cashew butter and fig jam sandwich takes a PB&J and makes it awesome, and you’ll wonder where it’s been all your life. Hopleaf is popular and doesn’t accept reservations, so count on it being crowded.

Hot"G"Dog $$$$ 5009 N Clark St

If you’re still in mourning over the loss of Hot Doug’s, then you need to know about Hot “G” Dog immediately. This place was started by two former Hot Doug’s cooks, and is very similar - with the same Friday-Sunday duck fat fries, and a weekly special dog made with something unusual like pheasant or alligator. While it’s not exactly Hot Doug’s 2.0, it should help you move on. Which you really need to do.

Susie Lacocque Taste of Lebanon $ $ $ $ Middle Eastern in Andersonville $$$$ 1509 W Foster Ave Not

Rated

Yet

Taste of Lebanon is a casual, cash-only Lebanese restaurant. You can’t go wrong with the hummus, shawarma wraps, or their fattoush salad. It’s small, with only a couple of tables, so the best strategy is to order as much as you can carry and take it all to-go.

Susie Lacocque First Slice Pie Café $$$$ 5357 N Ashland Ave

This is a welcoming little cafe serving all kinds of soups, salads, and sandwiches. And pie, of course, because with a name like First Slice Pie Cafe, there’d better be pie. It’s really the pie that you should be getting here (if that wasn’t obvious) - either the Reese’s peanut butter or something more classic like the apple. Eat it there, or get it to-go. Or do both, and have more pie.

George's Ice Cream & Sweets $ $ $ $ Cafe/Bakery in Andersonville $$$$ 5306 N Clark St Not

Rated

Yet

This sweet shop should be your go-to dessert stop in the neighborhood. Most things they sell aren’t made in-house, but the selection of Chocolate Shoppe ice cream (from Wisconsin), cake, and treats like chocolate-covered Oreos is still excellent. We particularly like the sundaes, which have generous amounts of chocolate fudge.

via The Infatuation Feed https://www.theinfatuation.com/chicago/guides/andersonville-restaurants-chicago Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created February 28, 2020 at 10:53PM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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marblefeet08-blog · 5 years

Text

Chocolate Cake Recipe (VIDEO)

A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. This always gets rave reviews and makes for a stunning chocolate birthday cake.

Chocolate makes everything better, from Chocolate Chip Cookies to Chocolate Chip Banana Bread, and let’s not forget Chocolate Mousse! If you are a chocolate lover, this homemade chocolate cake is for you!

This post may contain affiliate links. Read my disclosure policy.

THE Chocolate Cake Recipe:

My son’s first words when he saw the cake were “Wow that look’s just like the cake from Matilda!” We watched the Matilda movie recently, but I’m betting this one’s even better because it’s intensely chocolatey and satisfies the fiercest craving for chocolate cake without being cloyingly sweet.

We combined our most popular chocolate frosting with these tried and true moist chocolate cupcakes to create the best chocolate cake. You might be surprised to see coffee in the cake batter, and don’t worry, you can’t taste the coffee in the final product, but it really amplifies the flavor of chocolate. Feel free to substitute with decaf coffee if you prefer.

The Best Cocoa for Chocolate Cake:

We used natural unsweetened 100% cocoa or “cacao”. You can use a variety of brands such as Hershey’s, Nestle, or Ghirardelli, but be sure to use “unsweetened” cocoa.

Can I substitute with Dutch Process Cocoa?

When a recipe calls for baking soda, it is best to stick Natural cocoa powder because it has a higher acidity level than dutch process. You should use the cocoa called for in a recipe for the right chemical reaction to happen. Learn more about all the different kinds of cocoa here.

Tips for Smooth Chocolate Frosting:

The whipped chocolate cream cheese buttercream frosting is indulgently chocolatey, silky smooth and one of the easiest frostings you will make. To get the smoothest chocolate frosting, be sure to:

Cream together the butter and cream cheese first to prevent lumps

Sift in the powdered sugar and cocoa since cocoa tends to clump.

How to Make Chocolate Cake:

This cake doesn’t get any easier. It’s no more complex than a boxed cake as long as you know how to measure ingredients correctly.

Whisk together the wet ingredients

Whisk together the dry ingredients

Combine wet with dry ingredients

Divide into prepared pans and bake

How to Get Even Cake Layers:

When making a layered cake, it is important to make sure you are dividing the batter equally. Not only is this important for even heights for a prettier cake, but your layers will have even bake times. I always double check for accuracy with a digital kitchen scale. Zero out the cake pan and weigh how much cake batter is in each pan. Your cake layers will be flawless every time.

More Chocolate Desserts (for Chocolate Lovers!):

Watch Natasha Make Chocolate Cake:

I hope this Moist Chocolate Cake recipe becomes a new favorite for you. Homemade chocolate cake is way better than Costco’s (there, I said it).

If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love hanging out with you on our Youtube Channel.

Chocolate Cake Recipe

Prep Time: 25 minutes

Cook Time: 35 minutes

Cake Cooling: 45 minutes

Total Time: 1 hour

A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. Homemade chocolate cake makes for a stunning birthday cake.

Author: natashaskitchen

Skill Level: Easy

Cost to Make: $8-$10

Keyword: chocolate cake

Calories: 691 kcal

Servings: 14 slices

Ingredients for Chocolate Cake:

3 cups all-purpose flour

1/2 cup unsweetened cocoa powder (natural)

2 cups granulated sugar

2 tsp baking soda

1 tsp salt

2 cups warm coffee (not hot)

2 Tbsp white vinegar

1 Tbsp vanilla extract

2/3 cup light olive oil not extra virgin

Ingredients for Chocolate Frosting:

12 oz cream cheese room temperature

1 cup unsalted butter (16 Tbsp) room temperature

5 cups powdered sugar

1 cup unsweetened cocoa powder (natural)

1/2 tsp salt

2 tsp vanilla extract

How to Make Chocolate Cake Layers:

Preheat the oven to 350˚F. Butter two 9" cake pans and line the bottoms with a ring of parchment paper.

In a large bowl whisk together your dry ingredients: 3 cups flour, 1/2 cup cocoa powder, 2 cups sugar, 2 tsp baking soda and 1 tsp salt until there are no more cocoa lumps (a few tiny lumps are ok; it also helps to sift the cocoa before using it).

In a separate bowl, mix together your wet ingredients: 2 cups warm coffee, 2 Tbsp vinegar, 1 Tbsp vanilla extract and 2/3 cup olive oil.

Whisk the wet ingredients into the dry ingredients just until they come together. Your batter will still be slightly lumpy. Divide equally between prepared cake pans, and bake in a preheated oven at 350˚F for 35 minutes or until a toothpick comes out clean. Let cool in the pan 15 minutes then transfer to a wire rack to cool completely before frosting.

How to Make the Chocolate Frosting:

In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 12 oz cream cheese with 1 cup butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.

Sift in 5 cups powdered sugar with 1 cup cocoa powder, sifting in batches as needed to ensure there are no lumps. Then add 1/2 tsp salt. Mix on low speed until well combined. Thoroughly scrape down the bowl, then increase to medium/high speed and beat until smooth and whipped (1 min).

Add 2 tsp vanilla and beat on medium/high until smooth (1 min). Now it's ready to be piped onto cooled cupcakes.

Nutrition Facts

Chocolate Cake Recipe

Amount Per Serving

Calories 691 Calories from Fat 297

% Daily Value*

Total Fat 33g 51%

Saturated Fat 15g 75%

Cholesterol 61mg 20%

Sodium 513mg 21%

Potassium 223mg 6%

Total Carbohydrates 98g 33%

Dietary Fiber 3g 12%

Sugars 71g

Protein 6g 12%

Vitamin A 14.6%

Calcium 4.4%

Iron 15.1%

* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Source: https://natashaskitchen.com/chocolate-cake/

#read more #see more #check it out #interesting #learn more

0 notes

drakefridge44-blog · 5 years

Text

Chocolate Cake Recipe (VIDEO)

A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. This always gets rave reviews and makes for a stunning chocolate birthday cake.

This post may contain affiliate links. Read my disclosure policy.

THE Chocolate Cake Recipe:

The Best Cocoa for Chocolate Cake:

We used natural unsweetened 100% cocoa or “cacao”. You can use a variety of brands such as Hershey’s, Nestle, or Ghirardelli, but be sure to use “unsweetened” cocoa.

Can I substitute with Dutch Process Cocoa?

Tips for Smooth Chocolate Frosting:

The whipped chocolate cream cheese buttercream frosting is indulgently chocolatey, silky smooth and one of the easiest frostings you will make. To get the smoothest chocolate frosting, be sure to:

Cream together the butter and cream cheese first to prevent lumps

Sift in the powdered sugar and cocoa since cocoa tends to clump.

How to Make Chocolate Cake:

This cake doesn’t get any easier. It’s no more complex than a boxed cake as long as you know how to measure ingredients correctly.

Whisk together the wet ingredients

Whisk together the dry ingredients

Combine wet with dry ingredients

Divide into prepared pans and bake

How to Get Even Cake Layers:

More Chocolate Desserts (for Chocolate Lovers!):

Watch Natasha Make Chocolate Cake:

I hope this Moist Chocolate Cake recipe becomes a new favorite for you. Homemade chocolate cake is way better than Costco’s (there, I said it).

Chocolate Cake Recipe

Prep Time: 25 minutes

Cook Time: 35 minutes

Cake Cooling: 45 minutes

Total Time: 1 hour

A decadent and moist Chocolate Cake recipe with the easiest whipped Chocolate Frosting. Homemade chocolate cake makes for a stunning birthday cake.

Author: natashaskitchen

Skill Level: Easy

Cost to Make: $8-$10

Keyword: chocolate cake

Calories: 691 kcal

Servings: 14 slices

Ingredients for Chocolate Cake:

3 cups all-purpose flour

1/2 cup unsweetened cocoa powder (natural)

2 cups granulated sugar

2 tsp baking soda

1 tsp salt

2 cups warm coffee (not hot)

2 Tbsp white vinegar

1 Tbsp vanilla extract

2/3 cup light olive oil not extra virgin

Ingredients for Chocolate Frosting:

12 oz cream cheese room temperature

1 cup unsalted butter (16 Tbsp) room temperature

5 cups powdered sugar

1 cup unsweetened cocoa powder (natural)

1/2 tsp salt

2 tsp vanilla extract

How to Make Chocolate Cake Layers:

Preheat the oven to 350˚F. Butter two 9" cake pans and line the bottoms with a ring of parchment paper.

In a separate bowl, mix together your wet ingredients: 2 cups warm coffee, 2 Tbsp vinegar, 1 Tbsp vanilla extract and 2/3 cup olive oil.

How to Make the Chocolate Frosting:

Add 2 tsp vanilla and beat on medium/high until smooth (1 min). Now it's ready to be piped onto cooled cupcakes.

Nutrition Facts

Chocolate Cake Recipe

Amount Per Serving

Calories 691 Calories from Fat 297

% Daily Value*

Total Fat 33g 51%

Saturated Fat 15g 75%

Cholesterol 61mg 20%

Sodium 513mg 21%

Potassium 223mg 6%

Total Carbohydrates 98g 33%

Dietary Fiber 3g 12%

Sugars 71g

Protein 6g 12%

Vitamin A 14.6%

Calcium 4.4%

Iron 15.1%

* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Source: https://natashaskitchen.com/chocolate-cake/

0 notes

anachef · 5 years

Text

Best of the Fest! What to Eat and Drink at the 2019 Epcot Flower and Garden Festival

Today is the very first day of the 2019 Epcot Flower and Garden Festival! Now through June 3, 2019, Epcot guests can enjoy gorgeous Disney-themed topiaries, specialty tours, extra family fun, and the Garden Rocks Concert Series, to name a few of the extra activities blooming all over the park in celebration of Spring.

But the main highlight for us are the Outdoor Kitchens — better known as Food Booths — serving enhanced food and beverage offerings with a focus on the fresh-from-the-garden flavors of Spring.

The 2019 Festival is underway!

Click here to see pictures of ALL THE FOOD at the 2019 Epcot Flower and Garden Festival!

An unprecedented 17 Outdoor Kitchens set the culinary scene this year — PLUS additional Festival offerings at various locations around the park. And our goal today is to bring you all of the items you CAN’T MISS when you visit the Epcot Flower and Garden Festival this year!

It’s the Best of the Fest for the 2019 Epcot Flower and Garden Festival!

Violet Blueberry Vanilla Croissant Donut from Taste Track

Hubba hubba! This thing is amazing! Sure, croissant donuts are pretty much always good. But this one — with the glaze-y sweetness, is truly delicious. Must-get.

Violet Blueberry Vanilla Croissant Doughnut

Mickey Tart Peanut Butter Mousse with Strawberry Jam and Boba Pearls at Flavor Full Kitchen

Let’s start at Flavor Full Kitchen with a Mickey-shaped treat — Mickey Tart Peanut Butter Mousse with Strawberry Jam and Boba Pearls. Although there’s a strong peanut butter and jelly flavor here, this one isn’t just for kids.

Mickey Tart

We found the mousse to have a great texture. More substantial and definitely not too light! But all taste testers thought they really didn’t need the Boba Balls as they gave a weird texture to this dessert.

Cookie Butter Worms and Dirt at Flavor Full Kitchen

Due to the LARGE serving, the Cookie Butter Worms and Dirt at Flavor Full Kitchen is great for sharing.

Cookie Butter Worms and Dirt

Across between a thick milkshake and a soft serve when it was served to us, this beverage has great flavor — not too, too sweet. Order this for the kids and take some tastes yourself!

Crispy Citrus Chicken with Orange Aïoli and Baby Greens at Citrus Blossom

A new booth this year, Citrus Blossom served up a winner with the Crispy Citrus Chicken with Orange Aïoli and Baby Greens!

Crispy Citrus Chicken

Great flavor combo!

Orange Cream Slushy in a Souvenir Orange Bird Sipper Cup or Orange Sunshine Wine Slushy at Citrus Blossom

Hit of the Festival! Whether you opt for the non-alcoholic Orange Cream or the over-21 Wine Slushy, expect to wait in long lines at Citrus Blossom for this popular beverage served in an ADORABLE Orange Bird cup.

Orange Blossom Wine Slushy in Orange Bird

Orange Blossom Wine Slushy

The non-alcoholic version in the cup is a HUGE serving so probably good to share. The alcoholic Orange Sunshine Wine Slushy is less cloying and has great flavor!

Coffee-rubbed Pork Poutine at Refreshment Port

At Refreshment Port, the Coffee-rubbed Pork Poutine has tons of savory flavor. No bland pulled pork here!

Coffee-rubbed Pork Poutine

You don’t taste a lot of coffee flavor, so non-coffee lovers shouldn’t worry. We loved the addition of the corn relish to give it even more flavor and texture.

Grilled Street Corn on the Cob with Savory Garlic Spread at Trowel and Trellis

New to the Festival, Trowel and Trellis was experiencing some first day jitters.

Grilled Street Corn

But once things settle in, the corn on the cob will be a guest favorite!

Bloomin’ Blueberry Lemon and Ginger Tea at Trowel and Trellis

While at Trowel and Trellis, get the Bloomin’ Blueberry Lemon and Ginger Tea!

Bloomin’ Blueberry Lemon and Ginger Tea

Featuring Twinings of London, this beverage is flavorful and refreshing.

Tlacoyo at Jardín de Fiestas

At Jardín de Fiestas, the Tlacoyo is a Blue Corn Masa topped with Black Bean Spread, Ground Chorizo, Queso Fresco, and Mexican Cream.

Tlacoyo: Blue Corn Masa topped with Black Bean Spread, Ground Chorizo, Queso Fresco and Mexican Cream

A delicious dish!

Tres Leches at Jardín de Fiestas

Don’t leave Jardín de Fiestas without ordering the Tres Leches.

Tres Leches

This Milk-soaked Sponge Cake topped with Cajeta Whipped Cream and Almond Powder is amazing!

Szechuan Spicy Red-braised Beef Shank over Rice at Lotus House

A visit to Lotus House should include the delcious Szechuan Spicy Red-braised Beef Shank.

Szechuan Spicy Red-braised Beef Shank over Rice

It’s a huge portion! Yes, it’s spicy, but not over the top.

Toasted Pretzel Bread at Bauernmarkt: Farmer’s Market

You know how we like our cheese! Once again, the Toasted Pretzel Bread topped with Black Forest Ham and Melted Gruyère Cheese at Bauernmarkt: Farmer’s Market is a standout!

Toasted Pretzel Bread with Black Forest Ham and Gruyere

Whether you are a returning guest or new to the Festival, you won’t want to miss this delicious item. Pretzel Bread, Ham, Cheese — that’s why!

Zeppole at Primavera Kitchen

Primavera Kitchen is a must-stop for Zeppole! These Ricotta Cheese Fritters are topped with Powdered Sugar, Raspberry Sauce, and a Chocolate-hazelnut Drizzle.

Zeppole

The amazing Zeppole can also be found at Via Napoli year-round!

Beef Brisket Burnt Ends and Smoked Pork Belly Slider with Garlic Sausage, Chorizo, Cheddar Fondue and House-made Pickle at Smokehouse: The Smokehouse: Barbecue and Brews

Returning this year, we have Beef Brisket Burnt Ends and Smoked Pork Belly Slider garnished with Garlic Sausage, Chorizo, Cheddar Fondue and a House-made Pickle. This dish makes a stop at The Smokehouse: Barbecue and Brews a must.

Beef Brisket Burnt Ends and Smoked Pork Belly Slider with Garlic Sausage, Chorizo, Cheddar Fondue and House-made Pickle

This killer slider incorporates everything that’s great about the burnt ends dish…AND ADDS PORK BELLY!

I love it. Even the bun. And that craziness on top? Super fun.

Chilled Soba Noodle Salad at Hanami

At Hanami, the Chilled Soba Noodle Salad is served with Pan-seared Tuna and Wasabi Dressing.

Chilled Soba Noodles with Tuna and Wasabi Dressing

This tasty dish has lots of flavor with great tuna!

Ichigo Sun Strawberry Lemonade Cocktail at Hanami

At Hanami, the Ichigo Sun Strawberry Lemonade Cocktail is made with Sake, Strawberry Purée, and Lemonade. Divine!

“Ichigo Sun” Strawberry Lemonade Cocktail with Sake, Strawberry Purée and Lemonade

We could drink this all day long!

Fried Cauliflower with Capers, Garlic Parsley, and Chili Ranch Sauce at Taste of Marrakesh

Next, we’re highlighting this returning favorite — Fried Cauliflower with Capers, Garlic Parsley, and Chili Ranch Sauce at Taste of Marrakesh.

Fried Cauliflower with Capers, Garlic, Parsley, and Chili Ranch Sauce

OK, so how to describe this… it’s that hard, crunchy breading that you find on chicken fingers sometimes? You know what I mean? It’s exactly what you want to have when you’re dipping in a spicy, remoulade-like sauce! This is a super great vegetarian dish — plus VITAMINS FROM VEGGIES! Win.

Local Wildflower Honey-mascarpone Cheesecake at The Honey Bee-Stro

At The Honey Bee-Stro we’re recommending the Local Wildflower Honey-mascarpone Cheesecake.

Local Wildflower Honey Mascarpone Cheesecake

It’s served with Orange Blossom Honey Ice Cream garnished with Fennel Pollen Meringue Kisses and Petite Lavender Shoots. Wow!

Frozen Desert Violet Lemonade at Pineapple Promenade

The gorgeous Frozen Desert Violet Lemonade at Pineapple Promenade is still pleasing Festival crowds!

Frozen Desert Violet Lemonade at Pineapple Promenade

Also, this beverage is delicious!

BEST of the FEST

All Items at Fleur de Lys

The outdoor kitchen — Fleur de Lys — is our pick for BEST of the FEST.

2019 Epcot Flower and Garden Festival – Fleur de Lys Food

Everything was delicious and this should be a must-do for your festival visit!

Honorable Mention

Farmhouse Meatball at Trowel and Trellis

Served with with Lentil Bread, Spinach, Marinated Vegetables, and Creamy Herb Dressing, the Farmhouse Meatball at Trowel and Trellis gets an honorable mention.

Farmhouse Meatball

We’ve had the IMPOSSIBLE meatball at both the Disney California Adventure Food and Wine Festival and this festival now and I can say that it is a nice, flavorful meat substitute. I like the meatballs more than the impossible patties I’ve had.

Instagram Winners

Chocolate Pudding Terrarium at Trowel and Trellis

While the Chocolate Pudding Terrarium at Trowel and Trellis is insta-worthy, it’s nothing special flavor-wise.

Chocolate Pudding Terrarium

But who doesn’t want to post a picture of a chocolate pudding terrarium?

Frozen Desert Violet Lemonade at Pineapple Promenade

The gorgeous Frozen Desert Violet Lemonade at Pineapple Promenade made our list again.

Violet Lemonade Minnie Ears

This item seems to be slipping in popularity now that Disney has a whole line of merchandise dedicated to this beverage (it’s getting passe now), but I’m still seeing it pop up in my Instagram feed, so there you go!

Souvenir Orange Bird Sipper Cup at Citrus Blossom

The Orange Bird cup makes a great souvenir from the Festival. You’ll find this super cute cup at Citrus Blossom.

Orange Blossom Wine Slushy in Orange Bird

Don’t say we didn’t warn you about the long lines here!

Chinese Cotton Candy at Lotus House

While at Lotus House get the Chinese Cotton Candy! Full Review here!!

Chinese Cotton Candy

It’s beautiful and impressive…what could possibly go wrong?

Click here to see pictures of ALL THE FOOD at the 2019 Epcot Flower and Garden Festival!

Ready to Plan for Your 2019 Epcot Flower and Garden Festival Trip?

Order the DFB Guide to the 2019 Epcot Flower & Garden Festival e-Book today! This 200+-page guide to the Festival offers insider tips and advice as well as all of the details you need to know to plan your best Festival visit ever.

Your purchase includes several bonus items as well — including a full daily schedule of events at the Festival and a printable Outdoor Kitchens Booth Menu Checklist to carry with you as you Eat around the World!

Order your 2019 edition today! Don’t miss a moment of the fun!

Use code SPRING at check-out for a $2 off the cover price!

What would you most like to try at the 2019 Epcot Flower and Garden Festival? Please let us know with a comment!

First Look! Epcot Flower and Garden Festival Booth FOOD Pictures!

Best of the Fest: What to Eat at the 2016 Epcot Flower and Garden Festival

Best Drinks at the Epcot Flower and Garden Festival

from the disney food blog https://ift.tt/2EWvvHa via https://ift.tt/LNvO3e

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jorgemiroslavjarasalas · 6 years

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Jorge Miroslav Jara Salas: Pairing Wine and Halloween Treats (Video)

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Lots of laughs on CTV’s The Social this week!

The hosts chose the theme of a Royal Halloween, so Lainey dressed as Prince George, Cyn was Daenerys from Game of Thrones, Mel was Megan Markle and Marci was Queen Ramonda from the Black Panther movie.

I channeled my inner (royal) wine witch and brought my broom shtick to the show. What a hoot we had together!

Here are the tips, tricks and wines we discussed …

Something a bit scary happens on Halloween: we’re surrounded by lots of treats, but will they pair well with our wine?

Here, with some monster matches that won’t frighten your palate, is Natalie MacLean, who offers Canada’s most popular online wine classes at nataliemaclean.com/class.

Natalie, when we’re pairing wines with treats like junk food or dessert, what are the basic guidelines we should follow?

– wine should be sweeter than the dessert

– it’s no different whether it’s a chocolate mousse cake or a chocolate bar

– look for core flavour matches too, between the wine and treat, whether it’s toffee or lemon

– have fun and experiment

Gérard Bertrand Crémant De Limoux 2016 Languedoc A.P., France

Ok Natalie, I’m more of a salty than sweet kinda girl. I love things like chips and pretzels; so what would go well with those Halloween treats?

– treats like chips, pretzels and Doritos, that are not sweet, but are salty and bready, need wine that’s crisp, refreshing and it doesn’t have to be sweet.

– sparkling wine is perfect: bubbles and acidity cleanse the palate of the fat and salt.

– also works with lemon flavour Starburst candy.

Chateau Ste. Michelle Brut Sparkling Washington State, United States

I’m all for sipping on some bubbles while I hand out candy tonight. What have you brought me to try?

I have several sparkling wines here from Italy, France and Washington … why don’t you try this Italian sparkling rose?

Santa Margherita Sparkling Rose.

Santa Margherita Brut Rosé Sparkling Italy

Now take a bite of a chip, then go back to the wine. How has the wine changed?

Do you find its acidity has softened and it now tastes fruitier?

We’ll obviously be snacking on Halloween candy for the next little while but once that’s all gone, what desserts would pair well with sparkling wine?

Sparkling wine is one of the most food-friendly wines on the planet. It pairs well with food that gives other wines a headache, such as vegetables, quiche and salmon.

It also pairs beautifully with roast chicken and turkey, game birds and creamy cheeses. It’s natural acidity and bubbly cut through the fat in any dish and refresh your palate for the next bite.

I’m all about delicious dark chocolate. I don’t understand people who go for crappy chocolate over…

Bolla Le Origini Amarone Policewoman Classico 2011 Veneto D.O.C., Italy

– dark chocolate; that’s not sweet or moderately sweet. Tootsie Rolls with a full-bodied dry red wine, such as an Italian Amarone

– wine must be high in alcohol like 14% or more as it helps to melt the chocolate and matches the weight and flavour of chocolate.

You know I love a full-bodied red wine so I’m definitely into this pairing. What have you brought me to try?

We have some Halloween-themes wines:

– Francis Ford Coppola Shiraz – he is the director of the movie Dracula.

Francis Coppola Diamond Collection Red Label Zinfandel 2016 California, United States

– Casillero del Diablo translates to “cave of the devil” and it pairs with chocolate because it’s got that fleshy dark fruit.

Casillero Del Diablo Limited Edition Cabernet Sauvignon 2017 Central Valley, Chile

I’d like you to try this full-bodied Italian Amarone from Bolla… its decadent dark spices and black cherry aromas are a great match for dark chocolate, when you still want to drink a dry red with your treats.

So try the wine first, then the chocolate, now go back to the wine; what happened? The tannins in the chocolate smooth out the wine to make it more luscious.

What desserts would pair well with these wines?

Anything with just a touch of sweetness, such as chocolate dipped biscotti or dark berries, and even a dish like Mexican mole.

Natalie, it’s our turn next so come on over! Marquesa is so sweet, she’s really great about sharing so I will most certainly be having some of her candy tonight. My ‘go to’ is the little chocolate bars. What should I sip while I snack on those?

· Mini chocolate bars such as Mars, Snickers, and KitKat go really well with port!

· The wine’s voluptuous body and texture encases these little treats and makes them melt in your mouth.

· Ports are fortified wines from Portugal where grape spirit or brandy is added to wine mid way through fermentation, to add both sweetness and alcohol, which is usually about 20 per cent). So a little goes a long way; you only need a few ounces per serving.

· An open bottle will keep for a couple of weeks, so you can enjoy this after-dinner drink in the chilly days ahead.

Dow’s Quinta Do Bomfim Vintage Port 2005 Douro D.O.P., Portugal

Normally I’d be pairing my candy with Bailey’s on the rocks, but I’ll give this a go! What have you brought for me to try?

I’ve brought a few Portuguese dessert wines here including a ruby port, late bottled vintage port and a vintage port …

Quinta Vale D. Maria Vintage Port 2015 Douro D.O.P., Portugal

Vintage ports are made from grapes from a specific year, then aged in oak barrels or stainless steel for a maximum of 2 and half years before being bottled. They have dark berry and spice flavours. They’re often the most expensive of all port because they need to age in the bottle for 10-30 years before they’re ready to drink. So the one we have here is a baby ;).

Then we have a late bottled vintage port, which is like a vintage port, except that it’s bottled 5-6 years after the vintage, doesn’t require bottle aging so it’s ready to drink now and is a fraction of the price of vintage port.

Finally, we have the Fonseca Bin 27 Port, a ruby port: the youngest, freshest and least expensive of port styles, which offers more ruby red fruit flavours, like ripe strawberries and raspberries. It has a brilliant colour in the glass that’s very Halloween-like.

Fonseca Porto Bin 27 Douro Valley, Portugal

Have a sip of the Fonseca, then the Mars bar then back to the port to see what happens.

Port is generally served after a meal, so it’s known as a dessert wine. What desserts do the specific ports you’ve brought here, pair well with?

These ports would pair beautifully with Black Forest Cake, chocolate cheesecake and a deep and delicious fudge brownie.

Cálem 10-Year-Old Tawny Port Douro D.O.P., Portuga

Natalie, I love a sweet caramel or toffee flavour, and nothing says Halloween to me, more than those little caramel square candies. Who’s with me on that?

The caramel and toffee flavours in this tawny port, pairs well with Coffee Crisp bars, Crispy Crunch or toffee; the type of in-between candy that’s not maybe as sweet as a chocolate bar.

As mentioned earlier, we typically think of port as a dessert wine but there are different types of port, is that right?

Yes indeed! There is a white port that’s dry and often served before dinner with salted almonds and cheese.

Tawny ports are aged much longer in barrels, from 10-30 years, and that’s what gives them their gorgeous tawny colour, and the caramel flavour. They’re ready to drink immediately.

Hungarian Tokaj and Canadian icewine, with their apricot and peach flavours, also complement the coffee “nuances” in Coffee Crisp, as well as the toasted rice “accents” in Crispy Crunch.

Puklus Pincészet Tokaji Yellow Muscat 2016 Tokaj-Hegyalja, Tokaji P.D.O., Hungary

You’ve also brought sherry. Why does that work well with these snacks?

Like port, sherry is a dessert wine, that’s fortified with grape spirit, to give it extra sweetness and alcohol, except that it’s after fermentation is complete, rather than half way through like port.

This Spanish wine has a toasted almond, nutty flavour that is divine with toffee treats.

Please try it, then the bar, and back to the wine.

While you’re trying that Marci, I think that sherry is especially suited to Halloween, as it was central in the plot of the Edgar Allen Poe’s mystery story “The Cask of Amontillado”.

The villain lures a man who has insulted him down to his cellar with the promise to taste a magnificent Amontillado, a type of sherry. However, he chains his tipsy victim to a wall and then walls him up with bricks and mortar to entrap him there alive.

Harveys Bristol Cream Sherry Jerez, Spain

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from Jorge Miroslav Jara Salas https://ift.tt/2yUqsDo via Fuente

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newyorkpodcasting · 7 years

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Ira's Cousin Thel Goldberg took me out to a special dinner alone at Duets Restaurant in Mill Basin. Ok this has been our second dinner...as a thank you to me for having been of great moral support to her on so many levels. I had never known how my words and friendship were doing so much for this young woman's life or that the reason she has flourished so much, happened through our friendship One honestly does not have a clue until someone decides to show you how much you have meant in their life. I took some shots to mark these special moments. I am so happy to know that my life and how I walk and talk have served to edify her. To God be the Glory and thank you for treating me so beautifully Thel. Praise the Lord. God reigns in Beauty. I love you too Thel. She sealed the moment ny ordering a square White Chocolate Orchard Cake, a supreme moment for the palate. The cake had one layer of Black Currant, a layer of mango mousse, a layer of sweet cheese and layer of almond sponge cake, bathed in a cremey white chocolate with chocolate flowers that Thel and I had eaten before the photo was taken. Heh Heh Heh. We toasted to life with a glass of Mimosa to enhance the joy and celebration of what has been 25 years of friendship and family. L'Chaim.

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welcome2thebronx · 7 years

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MELROSE―Porto Salvo, a new Italian restaurant in the South Bronx, has beaten my expectations after being spoiled by Arthur Avenue, The Bronx’s real Little Italy.

Armed with a full bar offering traditional and specialty drinks and a generous happy hour from 4pm to 8pm Mondays through Fridays, this new restaurant isn’t just on par with The Bronx’s Little Italy, it actually manages to surpass many of them and that’s a pretty difficult feat if you’ve regularly dined on Arthur Avenue but more importantly, Porto Salvo simply enhances what The Bronx has to offer in terms of fine, authentic Italian cuisine.

Now when most people think Italian food, they immediately tend to think Olive Garden, fetticcine alfredo, and other very generic, mainstream Italian dishes but that’s not what you’ll get here.

Executive chef, Luigi Ghidetti, created a menu of Old Italian style cooking with a diverse range of dishes like homemade crab cakes over mushrooms and Canellinni beans (no imitation crab here or frozen patty reheated, actually the REAL deal) or several different bruschetta (I’ve tried them all but my favorite is the funghi e fontina with fontina cheese, mushrooms and truffle oil…it’s as delicious as it sounds).

Grilled octopus (below) and bruschetta funghi e fontina are some of the perfect appetizers to get you started.

And those are just the appetizers all affordably priced at $9 bucks.

Moving on to the main dishes, (all priced at $14, salads at $12) you’ll have an equally difficult time in choosing just one because they all sound pretty darn good (and they taste even better). (adsbygoogle = window.adsbygoogle || []).push({}); I’ve been here now EIGHT TIMES in the past 3 weeks (ok maybe 2 weeks) so I’ve had the time to sample quite a number of dishes and let’s just say that I have yet to be disappointed.

Everything is just so exquisitely prepared and tastes so good but best of all it is so affordable that you can eat here quite often but let’s not get too side tracked and back to the food.

The Costolette di Agnello alla Griglia, grilled lamb chops with roasted potatoes and cannellini beans are just the right balance of a meat dish and sides that work beautifully together. The flavors don’t overwhelm or compete but rather enhance each other.

And that has been the case with pretty much every dish I’ve tried where you’re actually able to taste the different herbs, spices, and seasonings letting the food speak for itself, so to speak.

There’s a trofie al pesto di pistacchi which is a homemade pasta with pistachio pesto that blew me away.

For the pescatarian in you, fret not, for there are plenty of seafood options including the salmone al salmoriglio, a Sicilian style grilled salmon with roasted potatoes and cannellini beans in a salmoriglio sauce, a traditional southern Italian condiment that usually consists of olive oil, lemon juice, minced garlic, oregano, parsley, and pepper.

Three different types of sangria made by 3 different bartenders are part of the happy hour and just $6 bucks. The owners encourage the bartenders to unleash their creativity, and it shows in their signature cocktails.

That’s what my father ordered this past Friday and nothing was left on his plate so I guess it was good, no?

The only selection I have yet to try is the crudo (Italian style raw seafood and meat dishes) but will do so the next time I stop by (maybe tonight or tomorrow?).

After you’ve had all that food, is there room for dessert? Well, considering the portions are very good and yes you might very well be full, there’s ALWAYS room for dessert.

Last night we tried to get out of dessert because we were stuffed but then we were told that they just made chocolate mousse and who are we to deny our taste buds the delights of homemade mousse?

It would be blasphemy to do so.

Do we need to even describe how rich and creamy it was? Probably not.

All desserts are made right at Porto Salvo so you’re not getting as second hand dessert from elsewhere even if it is freshly made.

Here, you’re getting something straight from their kitchen made to the same standards you’d expect after eating all these delicious meals.

The tiramisu is just like nonna makes (well not my nonna but my friend’s nonna but again, you get the picture) but my favorite was the basil infused crème brule.

For those who like to imbibe a bit, may we suggest the sangria (we love the white with a hint of limoncello) or the Ombra, the house wine? Or literally just asked for your favorite cocktail because the bartenders do a great job of mixing up your go to drink and somehow make it taste even better.

Besides the food and the drinks as well as the ambiance which makes you feel like you are in an old Italian port tavern, it’s the entire experience that makes Porto Salvo a special place and somehow they manage to take it even a step further.

This isn’t just a restaurant or bar but a true part of the community and Porto Salvo is leading by example of how a business should come into The Bronx and operate.

Mark Lu, Porto Salvo’s owner and general manager as well as Luigi’s husband says that, “Besides a place for encountering good and perhaps great food, we want this to be a place where Bronxites can network.”

The couple have been living in the neighborhood for just over 5 years and since arriving, their goal was to somehow contribute in a concrete way to our borough.

One such way is through a scholarship program that will also provide internship opportunities for students graduating in the culinary arts to get real, hands on experience not just at Porto Salvo but with other diverse Bronx restaurants so these Bronx students can get the necessary experience to elevate their careers to the next level and be able to be competitive in the food industry here in NYC which, as Mark Lu points out is not always just about talent and skills but who you know.

“We don’t want to be another business in the community but we want to be a part of the community.” said Lu.

How can you not love a restaurant or business for that matter, who’s sincerely looking to contribute to our community?

That being said, I think you have plenty of reasons to support this business and I’m happy to say this is a new and welcomed gem to our borough and neighborhood.

We wish them nothing but success.

Oh and don’t forget, even if you’re not in the mood to eat, they’re a great spot for drinks and happy hour, something which the staff and attorneys at The Bronx Defenders have figured out so it’s the perfect lunch or dinner spot for not just locals but those who work in the Bronx court system too.

Porto Salvo is open Mon-Thurs from 12PM to 11PM, Friday from 12PM to 12AM, Saturday from 11AM to 12PM and Sundays from 11AM to 11PM and is located at 424 E 161st Street between Melrose and Elton Avenues.

Brunch is served Saturdays from 10AM to 4PM.

Grilled octopus (below) and bruschetta funghi e fontina are some of the perfect appetizers to get you started.

The cocktails here are top notch as well.

Locals as well as attorneys and staff from nearby Bronx Defenders have made this their go to place after work. The crowd starts streaming in generally around 4 to 5PM.

Have we mentioned they have a nice selection of bruschetta?

The space was designed by executive chef and owner Luigi Ghidetti and you can see the attention to detail even in the most basic ways as the garnishes at the bar and their presentation.

Local residents appreciate the option to dine al fresco.

Owner and General Manager, Mark Lu (left) chats with local residents. Luigi and Mark can often be seen at the restaurant mingling with the patrons.

Troy and Tiger, the benefactors of a $300,000 inheritance from their late owner.

(adsbygoogle = window.adsbygoogle || []).push({});

A Taste of Italy in the Heart of The South Bronx MELROSE―Porto Salvo, a new Italian restaurant in the South Bronx, has beaten my expectations after being spoiled by Arthur Avenue, The Bronx's real Little Italy.

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sportsandfitnessinfo · 7 years

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New Post has been published on http://fitnessandhealthpros.com/fitness/does-peanut-butter-make-you-fat/

Does Peanut Butter Make You Fat?

Food: Nutrition

By: Team Get Healthy U // March 14, 2017

No. Peanut butter itself will not make you fat. Peanut butter is considered a healthy fat; it’s also full of protein, vitamins, and minerals that are good for you. It makes for an ideal post-workout snack paired with apples or bananas or spread on whole wheat toast. However, even though it’s considered healthy, peanut butter is somewhat calorie dense; the average serving size contains roughly 200 calories. If weight loss or weight management is your goal, just remember to eat peanut butter in moderation. Don’t eat an entire jar; stick with two tablespoons or less per day—roughly the size of a ping pong ball.

Why Is Peanut Butter Is Considered A “Healthy Fat?”

There are three main types of fat: saturated, unsaturated, and trans fats. Most foods with fat have both saturated and unsaturated fat, but contain more of one kind than another. Unsaturated fats are considered heart healthy, as opposed to saturated fats and trans fats which are considered unhealthy. Most of the fat (roughly 81 percent) found in peanut butter is unsaturated fat.

Saturated fat is often found in foods made with butter like cakes, cookies, etc, or in in animal products like milk, cheese, or meat. Diets high in saturated fat can cause high cholesterol and cardiovascular problems.

Trans fat is fat that has been hardened by a process called “hydrogenation” which increases the shelf life of the fat. Trans fats are found in processed foods, certain chips, crackers, cookies, and more. Eat as little trans fat as possible, as it is a major contributor to high cholesterol.

Unsaturated fat is found mainly in oils and plants. Eating unsaturated fats can lower your cholesterol and reduce your risk of heart disease. Peanut butter is considered a source of unsaturated fat.

Related: The 9 Best Foods To Lower Your Cholesterol

Why Should You Eat Peanut Butter In Moderation?

Unless you have a nut allergy, there’s no reason peanut butter can’t be a part of your diet. Whether you like it creamy or crunchy, it’s a delicious way to satiate your hunger while getting some healthy protein and fat. Peanut butter also contains tons of potassium, magnesium, and other important minerals and vitamins that keep your body strong. We love peanut butter spread on toast, baked into delicious breads and desserts, paired with fruit, or even mixed into our oatmeal! However, like anything, eat peanut butter in moderation. Why? Simply put, it’s a matter of healthy fats vs. calories.

A typical serving of peanut butter is two tablespoons. This amount usually contains about 16 grams of unsaturated fat, which is just fine—for more people, you need 33-58 grams of healthy fats per day. However, this same serving size has roughly 160-200 calories. So while peanut butter can be healthy, you don’t want to eat an entire jar because it’s quite calorie-dense, and if you’re looking to manage your weight, excess calories can contribute to weight gain. Like most foods, moderation is the key to enjoying peanut butter.

5 Health Benefits of Peanut Butter

We’ve already explained how peanut butter is considered a healthy fat, and how eating healthy fats can help lower cholesterol and reduce the risk of heart disease. But the health benefits of peanut butter don’t stop there! Peanut butter is also great source of protein, potassium, magnesium, and vitamins. Here are five more awesome health benefits of eating peanut butter.

1. High In Potassium

Peanut butter is high in potassium, which can help to lower your risk of stroke, heart disease, and high blood pressure. Potassium can also help regulate your hormones, such as cortisol, the stress hormone, helping you better manage anxiety and stress.

2. Protects Against Alzheimer’s Disease

Peanut butter is also high in niacin, and studies suggest that eating niacin-rich foods can significantly lower your risk of Alzheimer’s disease. Peanuts are actually one of the foods with the highest levels of niacin.

3. Delivers A Healthy Source of Protein

Looking for a healthy post-workout snack? Peanut butter on apple slices is one of the best options around. Why? Peanut butter is an excellent source of healthy plant-protein, which helps your muscles repair themselves and gives you energy after a long workout.

4. Satiates You

Because of its high protein and healthy fat content, eating a snack with peanut butter helps to keep you fuller, longer. When you’re trying to lose weight, it’s important to eat foods that help you feel full and not deprived, as this can actually prevent you from eating too much.

5. Contains Free-Radical-Fighting Resveratrol

Peanut butter contains an important antioxidant called resveratrol, which has been shown to help fight free radicals in the body. Free radicals can contribute to certain cancers and heart disease.

Which Type of Peanut Butter Should You Buy?

Certain brands of peanut butter include hydrogenated fats and added sugar or preservatives. If weight loss and clean eating are your goals, look for natural peanut butter that’s made with just peanuts and maybe a little salt. That’s it! Be your own grocery store detective and read the nutritional label for ingredients. If a brand of peanut butter has molasses, hydrogenated oils, added sugar, or things you can’t pronounce, keep looking! Many natural peanut butter brands are actually refrigerated, because they don’t contain the same artificial preservatives or shelf-stabilizers as alternatives. Some co-ops or grocery stores even allow you to make your own peanut butter fresh in the store, which is about as fresh as it gets!

The bottom line is this: peanuts themselves are not unhealthy and will not make you fat. When they’re ground up to make peanut butter, it’s the same story. But unnatural, processed peanut butter with a lot of added sugar or “fillers” is not healthy. So choose natural peanut butter, and enjoy it in moderation.

Our Favorite Peanut Butter Recipes

Ok, all this talk about Has all this peanut butter info made you hungry? Here are five of our favorite healthy recipes made with peanut butter, from breakfast to dessert!

Peanut Butter and Chocolate Energy Bars

Healthy Chocolate Peanut Butter Mousse

Frozen Chocolate Peanut Butter Banana Bites

Chocolate Chip Banana Bread with Peanut Butter Drizzle

Originally at :Get Healthy U | Chris Freytag Written By : Team Get Healthy U

#Butter #Peanut

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