Bakery-Cafe inspired Blends
Now available to brew at home! At Panera, we make the familiar fantastic. Enjoy your favorite bakery-café coffee or discover one of our new café inspired blends. Experience the difference that passion and expertise make in every cup of Panera Coffee.
"I have been going to Panera for their Hazelnut Creme coffee for years and I love that now I can make my favorite coffee at home. Same great taste and so convenient."CoffeeLove
Los Angeles, CA
"I am not a regular flavored coffee drinker, but my wife brought a bag of the Madagascar Vanilla home last week. The flavor was sweet and subtle. I added a little cream and it was even better!!! Well done Panera!!! Get this into the cafes....."Kramer
St. Louis, MO
"I wasn't expecting this coffee to be as good as it is. It has a deep bold flavor which is why I prefer dark roasts. I will absolutely buy more now that I have tried it and totally enjoy it."Moss
San Francisco, CA
"I love this coffee - the Madagascar Vanilla is delicious and it has a nice natural vanilla flavor to it. Adding some creamer or milk takes it to the next level!"Veronica S
"I am not a fan of flavored coffee however, after trying Panera Bread Caramel Coffee I've changed my mind. This is the best Caramel Coffee I have ever tried. The natural flavored caramel does not overpower the coffee taste, it complements the coffee. Well done, Panera Bread."Carlos P
"This is my go-to coffee at the cafe. Glad I can get the same for home when I'm working from the home office. Tastes exactly the same!"Kurt Y
"I like a medium bold coffee. My favorites are Columbian and Jamaican roasts. This is a great columbian. I would say it is a little stronger tasting than something like Dunkin but less strong than Starbucks. For me, that is perfect. Just a great tasting medium blend!"Carolyn M
"Have love this brand of coffee & flavor for all years that Panera Bread has been in existence. The nearest Panera Bread cafe is more than hour away from our home since moving back to MS Gulf Coast. Am grateful to have option to order it online."Em Ay
"Panera Light Roast is the perfect morning pot of coffee for our household. It's smooth with a lot of flavor - just right to please four morning coffee drinkers!"Anne S.


(l-r): Anthony Kennette of Martenette Farms, Eileen Wong, owner of the Orangerie Test Kitchen, and Tomia MacQueen, founder of Wildflower Farm, pose for a photo during the organic farmers’ presentation at SCVTHS
On March 6th, students in the Somerset County Vocational & Technical High School Agricultural Science and Culinary Arts Programs learned about growing organic vegetables, as well as techniques for cleaning, processing and ultimately preparing them in the kitchen. In addition, three area farmers, two of whom are representatives from the Northeast Organic Farming Association of New Jersey (NOFA-NJ), participated in the event.
During the presentations, the three local farmers gave demonstrations and hands-on lessons explaining various techniques that are currently used in the field today. Eileen Wong, an owner of the Orangerie Test Kitchen, demonstrated cooking techniques and showed the possibilities of using mushrooms in the students’ dishes at home. Tomia MacQueen, NOFA-NJ Board Member and founder of Wildflower Farm, provided pantry gardening instructions on how to grow sweet potatoes, the garlic lifecycle, and how to use both the sweet potatoes and garlic in the kitchen. Finally, Anthony Kennette of Martenette Farms, a 1996 alumnus of SCVTHS who also serves as Production Manager for NOFA-NJ, demonstrated organic mushroom growing techniques. Kennette stated, "It is great to be able to share and educate the importance of sourcing local food seasonally and responsibly."
For more information on this story, please contact James Strickhart at (908) 526-8900, x7169 or email@example.com.
(l-r): Tomia MacQueen, NOFA-NJ Board Member and founder of Wildflower Farm,
speaks as Eileen Wong, owner of the Orangerie Test Kitchen and
SCVTHS Culinary Arts Instructor Mark Mastrobattista look on during the presentation
(Below l-r): SCVTHS Culinary Arts Instructor Mark Mastrobattista,
SCVTHS Agricultural Science senior Emiliana Repreza of Bound Brook,
and Eileen Wong, owner of the Orangerie Test Kitchen,
create a dish during the presentation


The Benefits of Flax Seed
Some have called it one of the healthiest foods in the world. In the eighth century Charlemagne was such a strong believer in its benefits that his subjects were required to eat it. Nutritionally unique, flax seed (also known as linseed) grants us health benefits that no other seed food can provide.
Among its many benefits, flax seed encourages weight loss, improves menopausal symptoms, and may help reduce the risk of heart disease, cancer, stroke and diabetes.
Flax seed has been highly touted for its use in weight loss, particularly around that troublesome belly region. A 2012 study at Harvard University showed that participants who ate flax seed lost 37 % more than those who did not!
Taken with meals, the high fiber content of flax seed (it’s 25 percent fiber) helps those who eat it to feel full and satisfied longer. Easy to add to a meal, the tasty, nut flavored seeds can simply be sprinkled on soups, salads, in yogurt or on oatmeal. Just be sure to use ground, rather than whole seeds, as the whole seeds pass through one’s system undigested, taking all the health benefits with them.
Besides the benefit of feeling full, flax seed dissolves unhealthy fats from the food in the digestive tract, then the soluble fiber in it forms a gel, trapping these fats so they can be eliminated instead of stored as fat. In addition, toxic metabolic waste is removed from the colon, while friendly bacteria growth is promoted.
Flax seed has three principal components of benefit to us. The most important is its high omega-3 fatty acid content (a good fat). In fact, flax seed earns the title of the Number One source of omega 3 fatty acid or ALA (alpha linolenic acid). It contains lignans, (a source of plant estrogen which also possess antioxidant qualities), and has both soluble and insoluble fiber.
The ALA in flax seeds helps prevent excessive inflammation in the circulatory system, creates a steady rhythm in the heartbeat and lowers blood pressure. In addition, studies done on animals showed that ALA inhibits tumor incidence and growth.
Lignans are fiber-like compounds that provide a host of benefits. These lignans inhibit plaque from forming in the circulatory system, which helps prevent heart attack and strokes, and improve blood sugar levels as well as lowering LDL (the bad cholesterol) levels. In addition lignans function as weak estrogens, and menopausal women taking flax seed have reported fewer, milder hot flashes.
As if that weren’t enough, the lignans may also help prevent cancer!
Either golden or brown flax seed is fine to use. Just don’t use flax oil for a substitute, as it doesn’t contain all the components of flax seed. Flax seed is gluten free, making it fine for use with those who suffer from wheat allergies. Ground flax seed should be frozen until use. Whole flax seed can be stored at room temperature for up to a year before being ground for use.
For picky eaters, it’s easy to sneak flax seed into a meal. Just add it to meatloaf, beef stew, or chili, and they will never notice. Flax seed can be used in baked goods such as muffin, cookie, and bread recipes, another good way to add it into the diet. Luckily it can be baked without losing significant amounts of ALA.
No matter what your weight, or health status, eating flax seeds can help improve it. Charlemagne was right. Nutritious and delicious, flax seeds should have a place in every diet.
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Businesses in the food chain need to demonstrate their ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. These organizations can base the development of their products and services on specifications that have global acceptance.
This, in turn, means that businesses using ISO 22000 are increasingly free to compete effectively in many more markets around the world. For the ultimate consumer conformity of products and services to International Standards like ISO 22000 and HACCP provides assurance about quality, safety and reliability.
As food safety hazards may be introduced at any stage of the food chain, adequate control throughout the food chain is essential. Thus, food safety is a joint responsibility of all parties participating in the food chain, from the farm to the plate on the family table.
Failures in food supply can create far more than just a bad reputation. Food safety incidents can result in death or illness, costly recalls, bad press, decreased consumer confidence and damaged brand value. With an increase in globalization of supplies, the likelihood of these risks grows and the processes to manage them effectively become more complex, especially as levels of food safety vary from country to country.
ISO 22000 can contribute to the quality of life in general by ensuring safe food, reducing food borne diseases, better quality and safer jobs in the food industry and increased potential for economic growth and development in heavily agricultural societies.
ISO 22000 for food safety management systems is intended to provide food safety and security. The Standard can be applied on its own or in combination with other management system standards such as ISO 9001.
Additional standards of value to the food industry include:
- ISO 9001 Quality Management System Standard (QMS)
- ISO 14001 Environmental Management System Standard (EMS)
- OHSAS 18001 Occupational Health and Safety Management Systems


- Premium Angus cross steers - Free Range, Grass Fed, Grain Finished with non-GMO Grain.
- Dry aged for maximum flavour and tenderness.
- Locally raised on a farm established over 108 years ago that is focussed on sustainability for the families future generations.
- Raised without the use of growth hormones and steroids.
- All meat is inspected by Class A, provincially licensed butcher shops.
- Ethically raised. Our animals are humanely handled, the carcasses are processed in a clean environment, and the meat is packaged and stored as per Government Regulations.


"Thank you so much Julia, my daughters cake was just brilliant. I have never tasted a cake like it and I've had lots of cakes in my time! Friends said you couldn't tell it was wheat, gluten and dairy free and it was the best cake they had ever had. I shall be ordering more for Christmas."
"Hi Julia, I thought it would be nice to forward a message from my boss. She is American and used to be a big fan of BabyCakes NYC. As we took a batch of your lovely cakes from the freezer she told me your cakes are the best she has ever tasted, and she has tasted a fair few! We are now your biggest fans"
Cake Angels: Amazing Gluten, Wheat and Dairy Free Cakes by Julia Thomas
A mouth watering collection of my favourite simple to bake cake, cupcake and tray bake recipes. Packed with easy to follow instructions, beautiful photographs and useful tips. I believe everyone can bake wonderfully delicious cakes and in my book I will show you how. Published by HarperCollins and now available from Amazon and all good book shops.
Julia Thomas' Cake Angels, based in the beautiful Herefordshire countryside, is an Artisan Bakery dedicated to baking delicious cakes that taste gorgeous and just happen to be gluten, wheat and dairy free. In fact they are so delicious they are cakes for everyone not just those on restricted diets.
All our cakes are hand baked specially to order and are available for nationwide mainland next day delivery by courier.
We believe that by baking with passion and infinite care using only the finest ingredients, free range eggs, unrefined sugars, organic chocolate, Madagascan Vanilla, we provide a real alternative to mass produced cakes for those on a restricted diet and for those who just love cake! All our customers agree you cannot tell the difference, the cakes really are that good and Charlie our little boy cannot get enough!
For anniversaries, birthdays or in fact any occassion instead of sending flowers or a card why not send a one of our delicious cakes? They make wonderful and unique gifts for any occasion and are more original than flowers and guaranteed to put a smile on everyone's face. In fact why not make any day a special day and order some of our cakes....... go on you deserve it!
If you would like us to bake for you, your family or friends please give us a call or if it's easier email us at infocakeangels.co.uk with your requirement.
- Website by Red Cherry Solutions -


Liz and Érica, the founders of Dos Amigas, chat with Heidi about the roots of their business, authentic Mexican heritage, and family at the heart of their food.
When the pandemic caused their respective businesses to contract almost overnight, the pair saw the potential for a high-quality Mexican food delivery service that could bring prepared meals direct to Denver residents.
Érica grew up working in the daycare center and kitchens of the Aguascalientes farm business her grandfather established in 1957. Her Denver-born husband brought her to Colorado, and she’s been importing frozen prepared food from Mexico to supply restaurants in the Denver Metro Area for a decade. Érica maintains deep ties to her family and country of birth, and all of the recipes and foods in the Green Roots line originate either in her family’s Aguascalientes farm or her Houston family’s meat business. “We hope that Dos Amigas allows families to slow down after a long day and enjoy dinnertime with no effort or drama.”
Liz was born in Guadalajara and spent much of her early life in the United States working in restaurants. She discovered her passion for the transformative power of hair design and makeup and founded Beauty on Location and L Style Bar, businesses that have earned many accolades in Denver and beyond. Unable to find the true Mexican flavors she had grown up with, Liz connected with Érica’s Mexican food import business. With Dos Amigas, Liz has returned to the flavors of her childhood. “As a working parent, I understand the challenges of coming home to prepare a meal; Dos Amigas offers a delicious alternative to take-out that is authentic to the homemade recipes I grew up with.”
Connect with Dos Amigas Meals and savor the delicious flavors Érica and Liz create!
Follow Heidi on Social Media!
As a homegrown Coloradan with a passion for keeping the spirit of our state alive and well, I started this podcast to bring the people of Colorado together to celebrate the amazing state we call home!
Come along on this journey with me as I travel across our state in my vintage RV, interviewing folks who embody the true spirit of the Rocky Mountains. From the front range to the mile-high city, to the mountain towns and the Wild West of southern Colorado, we’ll celebrate the history, beauty, and Coloradans that make this place the colorful state it is!
Each week, you’ll meet the people trailblazing the way for an even more colorful future for us all, and who are making a huge difference along the way.
Submit a guest to Heidi’s Colorful Colorado: CLICK HERE!


No, binding a sauce with bread. It depends on what kind of bread you use, but it more or less dissolves, and gives you a very nice sauce. And what made me try it actually, was a recipe from Sabine Welserin [Eds: Welserin authored the 16th-century cookbook mentioned above]. In one of her recipes she uses a kind of gingerbread, Lebkuchen, and it connects with the story of Lebkuchen in Germany. There is still a tradition in some eastern parts of Germany and Poland nowadays, where you cook a carp a certain way and you use a special kind of gingerbread to bind the sauce. It sounds weird, but it is very good. It melts completely and it gives you a very nice texture and very good taste. It is actually not so different from doing a classic roux.


My crafting crew decided to do a weekend getaway for a craftcation in the woods. It was a weekend dedicated to girlfriends and crafts, good food and drink.
We holed up in a delightful cabin, tastefully decorated in hip, mid-century decor, with picture windows to the woods along the Russian River. For our food, we had each signed up to cook two meals or provide beverages and it worked out to be a gastronomic adventure, even with a variety of different dietary requirements amongst us (vegans, gluten-free, etc). One friend noted she hadn’t eaten so much delicious salad in her life.
The range of options didn’t stop at food either. Everyone brought something different to focus on for the weekend—from weaving and decorative mending, painting and sketching (by hand and on the computer), sewing, hair-clip making to, of course, knitting! The weekend was a feast for all senses and I’m looking forward to the next craftcation, whenever that might be.


Last week seemed to go by quite quickly and by Wednesday I was worried that I’d not been collecting enough good things. But by the end of the week, plenty of good things had happened. Here are my selected five…
ONE: I had a night out to meet up with my book club friends. A friend of a friend (who has now become a friend!) invited me to join the group when I first moved back to Cardiff. I am really grateful to her for doing that, as not only is it a great way to read books regularly (many of which I wouldn’t have chosen to read), and to sample some of Cardiff’s many restaurants (we try to go to a restaurant loosely linked in theme to the book) but I’ve also made some lovely friends. When Max was born, they bought me a beautiful version of Peter Pan, which I’m saving for when he’s a little older. I’ve never actually read the story so I’m looking forward to discovering it too.
TWO: I’m getting real enjoyment from cooking at the moment. I think that it’s partly because Max is enjoying food so much that I want to make sure that I’m making healthy food that he can eat too. He really likes bread but I’m keen not to give him overly processed stuff. My mum made him some mini low salt loaves but we’d run out. I remembered that a friend had sent me a recipe for breadsticks so I made some dough and popped them in the oven when making dinner. I think that I overcooked them slightly as they’re a little tough for Max to chew but he does like sucking on them! Plus they’re great to dip in soups and stews.
THREE: The same friend who gave me the breadstick recipe bought me the beautiful Willow patterned serving plate (above) a few years back. Since we moved house, it had been wrapped in bubble wrap in a cupboard waiting to be displayed somewhere. I was looking for something to put cheese on and decided to use it. I’d forgotten how detailed the picture is and I’ve been using it for various things since then. It’s nice having something pretty in amongst our utilitarian pieces of everyday crockery!
FOUR: I finally got around to putting up some pictures that a friend has bought for Max. I’d framed them a while ago and they’ve been on a shelf in his nursery. The other day I found a spirit level, and stuck them up on the wall while Max played on the floor. It literally took about ten minutes, but sometimes even the quickest of tasks takes a while to get done! I love the pictures and they look great with the grey wall as a background.
FIVE: Continuing the cooking theme, I made pancakes last week. We bought a new frying pan last year as our other one had lost its non-stick coating. This replacement is so good! I love a good frying pan and I think the real test of one is how easy it is to cook omelettes and pancakes. This one has a really thick base that seems to distribute the heat evenly. So satisfying! Every time I make pancakes, which is only a few times a year, I always think why don’t I make them more often. I’ll have to try to remember to do that this year.
Until next week…


Like many places in the world, the dynamic city of Hong Kong is filled with chain coffee – Pacific Coffee, the Coffee Bean, Starbucks, etc. As I detest these chains, I am always on the lookout for the unique local cafes that continue to put the word “culture” in the term “coffee culture.” In Hong Kong, that place is The Mixing Bowl.
Hidden on Shin Hing Street, just below the antiques-laden Hollywood Road, The Mixing Bowl is a relaxing cafe where you can not only get fantastic coffee and food, but the wifi signal is strong too. According to their website, The Mixing Bowl was founded by partners Victor and Kyle. And they not only own the place but they work there too. I had the pleasure of meeting Kyle during my few times at the cafe.
The Mixing Bowl has two floors. On the upper floor they offer classes to teach adults and children how to bake their own bread and cakes using simple ingredients and domestic appliances so that what is learned can be easily replicated at home. The ground floor, where I spent my time, is the cafe itself.
The smoothly crafted coffee using coffee beans from Ceremony Coffee Roasters from Maryland is complemented by a nice food menu of “all day comfort food” including muesli bowls, pancakes, avocado toast, pulled pork sandwiches, posh beans on toast, power porridge and salads. For those ready to commit blasphemy in a coffee shop [!], tea is also served and a small afternoon tea menu is available. Coffees will run you anywhere from HK$26 to HK$42 [at the time of writing $3.35 to $5.42 USD] and food from HK$55 to HK$90 [$7.09 to $11.60 USD].
The city is dynamic, the location peaceful and perfect and the coffee first rate. So the next time you are wandering around Hong Kong, head to the Mixing Bowl.


Location and Facilities optional 1. Company Overview There are many variations and approaches on how to lay out the various components of a business plan. The primer below is meant only to explain the broad differences between the most common company types.
The investment will help the company begin and continue operations until the company becomes self-sustaining. Management Team Mickey Jordan, Partner Mickey Jordan has more than ten years in the food and restaurant industry and serves as the head chef of a five-star restaurant.
Mickey will bring his food preparation expertise to the enterprise to ensure high quality products and efficient cooking standards. Get started on your food truck plan with these free downloadable business plan templates. He holds a B. Products and Services Holey Moley will sell freshly made burritos, tacos, chips and guacamole.
The products will be made with locally sourced ingredients and will be promoted as having large portion sizes, a cheap price, and a delicious taste. Customers Customers will include the community of shoppers and professionals in the 5 block radius around K-Street, where our food truck will be located.
We anticipate the completion of a new Chevy Chase business plaza near K-Street to significantly increase our revenue at the end of year two. Marketing and Sales Holey Moley will utilize internet marketing, mailbox flyers, professional sign throwing, and word of mouth to spread the word about our high value food products.
The pricing of our products will be lower than our competitors, while providing higher portions in order to create a high value product that will attract more customers. The loan will be used to purchase a fully-equipped mobile food preparation vehicle MFPV food truck.
Want to get your business off the ground? We use organic and high-quality ingredients to provide our customers with the best tasting burritos and tacos. He is currently the head chef at a five-star restaurant in Washington D.
However, he feels that his position does not provide him with opportunity to connect with his customers. He received a B. Mission Statement To provide Washington D. Products and Services Our burritos are made from locally sourced ingredients.
Holey Moley will sell three products, burritos, tacos, and chips and guacamole. All products will be hand-made on site and at the time of purchase. By keeping our menu simple, Holey Moley is able to reduce costs and streamline the cooking process.
Competitors There are numerous food truck vendors in Washington D. In a five block radius of our location there are over 10 Mexican restaurants providing similar products. Each of these restaurants offer their products at a higher price than ours and at a serving time that is also much slower.
Using forecast data, we will be able to accurately project the amount of ingredients needed every week. The food truck sector is one of the best performing sectors of the food-service industry. We have estimated that the total market in Washington D.
A delicious bowl of guac. Through our in-depth market research done through polling, we have discovered that one of D. With regards to portion size, people are looking for a high-protein and reasonably priced meal.
However, with the struggling economy, restaurants are cutting portion sizes and increasing prices much to consumer dismay.This Restaurant Business Plan has been written to use a starting point for developing your own business plan. You are free to edit and use this business plan and its contents within your organization; however, we do ask that you don't distribute this business plan on the web without explicit permission from us.
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4 x Large Premium Pizza Dough Trays 600 x 400 x 100mm
Four amazing top quality Pizza Dough Trays brought to you at a truly unbeatable price.
These versatile trays are ideal for pizza shops / pizza delivery companies, fast food outlets and also for any hot food delivery business. Designed to give outstanding performance day after day, these top quality 600mm x 400mm x 100mm (external) trays are designed to give lasting performance in a busy environment.
Suitable for all types of dough including baking and pizza.
This large size volume is great for all establishments, but especially pizza outlets.
Please note they are also suitable for dishwashers.
Brought to you at a huge discount on list price these are an outrageously priced bargain
We buy directly from the manufacturer and cut out the middleman, saving you £££'s. No compromising on quality, just giving you good old fashioned value for money.


I’m featured, again! Sweet and Sage has graciously asked me to write for her blog. Check me out!
Remember: Make everyday count!
Those of you who guessed Pomegranate from yesterday’s post, were right!
I adapted this recipe for our daily lunches. Every week, I come up with a few recipes and make a Cosco sized portion, so my evening is freed up for hanging out and doing whatever I want. I love cooking, but I don’t make quick meals. All dishes are thought out, made with fresh ingredients and plus, I’m no thirty-minute-rachel-ray.
I pretty much followed the recipe, except I used a little coconut oil spray instead of any butter or oil. In keeping with our Paleo-ish lifestyle we went sans rice and placed the dish on a bed of spinach. Spinach has become a staple in our house; between daily smoothies and usual meals, we plow through about 2-3 bags a week…here’s to being strong like Pop-eye!
Ok, all, I’m going to have you guess which ingredient I have here. I love this game, even for myself, it’s so much fun trying new things (although this one is an oldie for me) and having to scour the cities grocery stores to find the right ingredient. Can you guess what this is?
They are usually encapsulated within a larger red skin, these are the seeds. They are juicy and almost “pop” when you bite in.
List your guesses in the comment section, below. I’ll cough up the answer and feature my recipe on the blog tomorrow!
Welcome to Glory Hole!
This past weekend I was able to experience all that was east of San Francisco, or some of what was east. East of San Francisco consists of actual heat and nature, not something that I get too much of. We headed to Angels Camp where there are campsites galore…
and awesome fishing (or unsuccessful for us) at the New Melones Reservoir:
Although fishing was a wash, we ate plenty of good food (pesto portobello mushrooms, anyone?) and plenty of college-rate beer. I love the weekends for doing the unexpected. Now, back to the real world.
Mine consist of “car camping” at a place called Glory Hole. [insert snarky wussy camping or sexual joke, here] Yea, so that’s how my 31st birthday is going down. The upside of this unfortunate situation is that I’ll be “sipping” on some beers, enjoying heat and sun and hanging with a super fun group of people on a 3-day weekend!
The positives totally outweigh the negatives.
So, last weekend, I did a double whammy of scone baking. I made some normal so-so scones and then I made these Cherry and Walnut scones, which put the grapefruit and cardamom scones to shame. The beautiful part is they are gluten-free and dairy-free.
Consisting of oat flour, coconut oil, dried cherries and raw walnuts made them fluffy and crumbly.
I got a little creative this past weekend and decided that Grapefruit and Cardamom would be a great combination, well, I wasn’t too far off. Although the grapefruit out-flavored the cardamom, which if you’ve had cardamom know that’s kind of hard to do, it was still a refreshing taste. It wasn’t too savory or too sweet.
I’m still in the process of figuring out the perfect scone recipe, so these were all-purpose flour and heavy whipping cream scones = full of gluten and full of dairy. Did you know that between 65% and 75% of the human population is lactose intolerant? So, I’m working on dairy free options, for the majority of the population (stay tuned on Friday).
On top of all-purpose flour, heavy whipping cream, I zested the whole grapefruit (potential reason why said scones have a stronger grapefruit flavor, but once you get zesting how do you stop when the kitchen smells so nice!), busted open 11 cardamom pods (next time I’m shooting for 15, to balance out flavor), and of course coconut oil.
I’m a big fan of coconut oil, it’s dairy free, stores well and for the sake of Skipping Scones, will package well. I found this article about coconut oil vs. butter, very interesting. Check it out. This does give the scone a more crumbly texture opposed to a flaky texture, but I’ll take it if it means I can ship my product and the consumer has one less item to buy at the store.
You guys guessed it: Cardamom!
Being the third most expensive spice by weight and produced mainly in Guatemala, followed by India, Trader Joe’s sells it at a surprisingly affordable price! Trader Joe’s also has an awesome cheese selection, just saying (I’m not paid for this advertisement).
Tomorrow: Grapefruit and Cardamom Scones
Today, I’m going to have you guess a spice!
I usually enjoy this in coffee and baked goods (as for the reason that I’m bringing it up), I baked with this over the weekend. I guess I’ve never broken open the shell to see with the actual spice looks like. I was surprised!
Like hamster turds? ew. no.
Has anyone else cooked with this? Here’s a better picture:
I want to know if anyone can guess what it is, leave your answer below and I’ll give you the answer on Wednesday, along with my featured scone.


Tuna with Chilli – Pepper, Scrambled Eggs and Cherry-Tomatoes
3 80g cans of Rio Mare Solid Light Tuna with Italian chilli
400g cherry tomatoes
100ml fresh cream
40g extra-virgin olive oil
2 cloves of garlic
tbsp small capers
1. Heat the oven to 180 degrees, arrange the tomatoes in a pan with the garlic cloves cut in half, season with sugar, salt, oregano and 30 g of oil, cook in hot oven for about 20 minutes.
2. Beat the eggs well with a pinch of salt and the cream, heat the remaining oil in a non-stick pan, add the eggs and cook while continuing to beat. Remove from fire while still creamy.
3. Remove the garlic from the tomatoes, add capers and olives, turn them and place them on plates, add eggs and chilli tuna. Serve with toasted rustic bread.


Delta 8 THC gummies are becoming increasingly popular among cannabis users due to their unique benefits and effects. If you’re considering to visit the delta cbd near you to buy thedelta 8gummies, it is a great idea. Delta-8 THC gummies are a popular way to consume this cannabinoid, but like any food product, they can go bad if not stored correctly.
Below are a few tips to help you keep your gummies fresh for a longer period of time:
- Store them in an airtight container: Keeping your gummies in an airtight container, such as a Mason jar or a plastic storage container with a tight-fitting lid, will help prevent them from drying out and losing potency.
- Keep them in a cool, dry place: Heat and humidity can cause gummies to lose their shape and texture, so it’s best to store them in a cool, dry place, like pantry or a cabinet.
- Avoid direct sunlight: Direct sunlight can cause gummies to melt or lose potency, so it’s best to store them in a place where they won’t be exposed to direct sunlight.
- Keep them away from strong odors: Gummies can absorb odors from other foods, so it’s best to store them in a place where they won’t be exposed to strong odors, such as spices or onions.
- Keep the package sealed: Keep the original packaging sealed until you are ready to eat the gummies. This will help maintain their freshness and potency.
- Keep an eye on the expiration date: Be sure to check the expiration date on the package and discard any gummies that have passed their expiration date.
- Don’t mix different types of gummies: If you have multiple types of gummies, keep them separate to prevent them from absorbing each other’s flavors.
You can help ensure that your gummies stay fresh and potent for as long as possible by following such tips. Remember that the shelf life of gummies varies depending on the specific product and the storage conditions, so it is always best to consult the product label or packaging for specific recommendations and expiration date.
Delta-8 THC gummies are a convenient and delicious way to consume this cannabinoid, but they can go bad if not stored properly. Delta 8 gummies provide a unique set of benefits and effects that make them a great option for cannabis users. As always, be sure to consult with a healthcare professional before using any cannabis products.


PIQUILLO FROM LODOSA
The piquillo pepper of Lodosa is a pepper of intense red color, fleshy, compact, consistent and of turgescent texture without being hard. Recognized internationally by his great quality and special flavor, it differs from other varieties of peppers for his special flavor, obtained cause during the peeling off water is not allowed.
PIQUILLOS FROM LODOSA Whole Extra 250 Jar 220 gr.
PIQUILLOS FROM LODOSA Whole 18/22 Extra 445 Jar 425 gr.
PIQUILLOS FROM LODOSA Strips 445 Jar 425 gr.
PIQUILLOS FROM LODOSA Whole 18/22 Extra 1/2kg Tin 390 gr.


Our Vision & Aims
Welcome to Victory Sweets, the home of high quality pick and mix and sweet treats! We work hard to bring you the very best sweets and our pouches are full of all the pick and mix classics. From giant strawberries to foam bananas, you’re sure to find all your favourites in our shop. Click here to shop now.
Our mission is simple – to provide a wide range of high quality, pick & mix sweets at an affordable price.
We operate an eco-friendly business and supply our sweets in recyclable packaging.


A well-made bento box is a beautiful thing to behold. (Say that three times fast!) This is especially true if you don’t like your food piled willy-nilly on a plate, like so much Thanksgiving leftovers. Indeed, the bento box is as much a study in organization as it is in variety—two qualities the Japanese, who invented this culinary concoction, prize.
The perfect to-go meal, a bento box traditionally contains rice and an assortment of vegetables, fish, and meat. And the good folks at the Hilo Lunch Shop (421 Kalanikoa St, Hilo, HI 96720) have more than enough of it all. The offerings are laid out for you, cafeteria-style, behind the counter, so you know exactly what you’re getting. Bonus: you can pick up your bento box early and eat it later at room temperature (it’s still delicious), or reheat it in the microwave.
Whether you get your food to go in a bento box or eat in, the Hilo Lunch Shop provides good, hearty meals at fair prices and is well worth the wait—and wait you shall, as locals get here early. Try the vegetable tempura, the nori-wrapped chicken, and the eggplant tempura with Spam, a Hawaiian twist on the Japanese classic.
Additional Bento Box Options
TJ’s Warehouse (Maui)
Here, you can select from one of their many offerings in the display case, or purchase a premade bento box.
875 Alua St.
Wailuku, HI 96793
Musubi Cafe Iyasume (Oahu)
This is a great takeout location, if you’re unafraid of long lines. If not, they offer delivery.
2410 Koa Ave
Honolulu, HI 96815
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Which has more liquid light? A Red Twinkie or a Red Apple?
Could you explain why to a child --- in easy kids terms?
Kids Eat With Their Eyes.........
There are now 320,000 processed foods and beverages competing for your food dollars; 116,000 of them have been introduced since 1990. On top of that, thirty billion has been spent to market them to your children. It's sad that more money is spent on advertising than on education in our country. You might be surprised at what the National Geographic is teaching our kids about life. Its advertisers are Twinkies, M&M’s, Frosted Flakes, Fruitloops, and Hostess Cup Cakes. We all know that our kids are constantly getting taught compulsive habits and mis-information though our media. In our family we passed on our good habits as well as our bad habits. CA-CHING Somebody is making $, but it is not you. How can we teach our kids about healthy nutrition ?
Easy As A Traffic Light…
Imagine your sitting at an intersection in your car. Looking up at the Traffic light, Red means stop, yellow is caution and green means go. It is the same with Traffic Raw Liquid Light Nutrition. With this concept, we can teach our children about food.
Red reflects foods to avoid -- * most of the time
Can you make a better choice?
Yellow means eat in moderation-Is this wise for you to eat right now?
Green means eat all you want
Raw Liquid Light For Kids
Is a traffic light concept simple enough to understand?
We want to use the traffic light idea to teach kids when we go into the store. All the repacked processed foods are in bight red packages. Chips, cookies, and candy are all pretty much in red packages. So according to the raw liquid light traffic cop, red means stop evaluate this food. Can you make a better choice? Red tomatoes and bell peppers are not on the bad list they just are an exception.
Captain Raw L.L. Light says “Any food like red tomatoes and red bell peppers that were green when they were younger, have only grown up and turned red – they are Ok to eat. Red breakfast cereal would not be ok – it has always been red. An example of yellow would be cheese- it should be eaten with moderation. Any food such as yellow- off-white rice, yellow - white noodles, yellow–white bread are all eaten with moderation. If it is a yellow squash or yellow pear -- it was green when it was younger, and now when it is old and it has turned yellow -- it is Ok now.
Green – You Can Go For It
Do not make this difficult. It can be taught to a pre-school child.
All foods that are green at anytime in their life are OK to eat.
Green grapes, green salad, green peppers are all OK.
Beginner Smoothie For Kids
This quick blender smoothie tastes great. It’s easy and fast to make and the kids can do it all by themselves. Starting with a big handful of Spinach - smash it into the bottom of a blender. Next cut a skinny six inch green zucchini squash into six pieces. Toss it into the blender after washing it. Then pour in one cup of kefir, yogurt, juice, or water. Wiz the spinach, liquid and zucchini until smooth. Next, add one orange peeled no seeds, one half a lemon peeled, and an apple cut up into many pieces (after eating the peel.) If it is the season, 4 or 6 big red strawberries add some nice sweetness. All these fruits were green when they were little, making them OK for raw smoothies.
Wiz to perfection. At this point, you can add protein powder. This might make enough for two smaller kids, as it is about 18 ounces.
This is all done in the blender making it thick and smooth like an ice-cream shake. The kids will be impressed. ( you can make it more like a soft ice cream shake by adding
six, 1 inch pieces of frozen banana )
Lets compare foods eaten for breakfast by kids
a Liquid Light Smoothie has 373 calories
One blue berry muffin and 1 c 2% milk has 680 calories.
6 light waffles with sugar free syrup and 1 cup 2% milk has 670 calories
1 buttered bagel and 1 cup 2% milk has 780 calories
One raspberry fruit tart and 1 cup 2% milk has 530 calories
6 doughnut holes and 1 cup 2% milk has 550 calories
1 cup granola and 1 cup 2% milk has 490 calories
1 McDonald's sausage burrito and 1 cup 2% milk has 960 calories
1 Sausage Egg/Cheese McGriddle and 1 cup 2% milk has 1490 calories
Kids (and big kids) love chocolate
Lets give them what they love. Cocoa helps limit the buildup of plaque in the arteries by lowering LDL cholesterol. And raising the HDL cholesterol levels. Studies demonstrate the power of chocolate to inhibit blood platelet activity and limit clotting the same sort of thing that an aspirin does and to keep the blood vessel relaxed and dilated thus helping to maintain a healthy blood flow.
1 cup strawberries
2 -3 T cocoa
1 apple cut up small
1 orange rind removed cut up
1/2 flavored kefir
1/2 of a 6 in zucchini sliced thinly
handful of spinach
whiz in the blender
Cocoa is good but not dutch cocoa is processed with an alkali that actually destroys the flavonols. So try adding a teaspoon of cocoa to your coffee. Or cocoa to your breakfast oatmeal or to your rice /milk custard breakfast
So, What Is For Dessert Mom?
2 cup natural soy ice cream
1 mango, in chunks
2 tablespoon lemon juice
6 softened dates
1/4 teaspoon fresh cardamom, ground
1/4 of a zucchini cut into small pieces
2 tablespoon chia whole seeds
Whiz in the blender for 20 seconds, and serve.
Bottled – Concentrated Or Raw: Does It Matter?
Raw juice from Raw Liquid Light Smoothie, are not like the dead MHz processed varieties you find at the grocery store. Raw juice is Therapeutic. (Builds health) It requires no effort for the body to digest. Juice you buy at the store is processed and pasteurized by law. Cooked or pasteurized by law. This means that it has been exposed to high temperatures and most of the vitamins and enzymes have been killed. Proteins found in store juice have become strange denatured and abnormal.
The reason for this emphasis on whole fruits versus fruit juices is simple: regardless of the fruit and regardless of the method used for juicing, the most diverse and intact collection of nutrients comes to you through the whole fruit!
The edible skins of apples, apricots, blueberries, figs, grapes, pears, plums, prunes, raisins, raspberries, and strawberries - are all sites of important biological activity in the life of the fruit. The skin is one of the places where the fruit interacts with sunlight, and forms a variety of colored pigments that absorb different wavelengths of light. These pigments, including carotenoids and flavonoids, are well researched as nutrients that protect our health and nourishment. The skins of whole fruits like grapes have actually been studied for their ability to help lower risk of cancer and help provide protection from ultraviolet light.
Unfortunately, when fruits are juiced, we don't always get to enjoy the fruit's skin. That is because many juicing processes remove the skin, and do not allow for its full benefits to get into the juice.
In addition to the skin, which is an important source of fiber in most fruits, the pulpy part of the fruit is also a source of fiber (and other nutrients). Orange juice makes a good example of the health difference when you focus on the issue of its pulp. The white pulpy part of the orange is the primary source of its flavonoids. The juicy orange-colored sections of the orange contain most of its vitamin C. In the body, flavonoids and vitamin C often work together, and support health through their interaction. When the pulpy white part of the orange is removed in the processing of orange juice, the flavonoids in the orange are lost in the process. This loss of flavonoids is one of the many reasons for eating the orange in its whole food form (even if you only end up eating a little bit of the white pulpy part). Although many commercial products will say "pulp added" on their labels, the "pulp added" many not even be the original pulp found in the whole fruit, and it is highly unlikely to be added back in the amount removed.
OJ is nothing but PURE
Fruit juice elevates blood sugar more quickly than whole fruit, and the level of sugar that can be obtained from fruit juice is higher than the level found in whole fruit. For example, 120 calories' worth of whole apples contains about 24 grams of sugar, while 120 calories' worth of apple juice contains about 30 grams. If a juice at the store has a shelf life of 60 days you know that the original fruit that made it has been greatly manipulated.
OJ is de-oxidized, watered down and the sugared up
Most of the OJ comes from Brazil where there are different regulations about herbicides and pesticides. To store it for long transport the orange is stripped of all its oxygen and then heated to 185 degrees quickly. With the flavor and orange taste all gone the manufactures have to put back the taste. This is done with a synthetic chemical called ethel buterade. Many other fragrance and flavor packs are injected to get the liquid back to get the right color and taste.
Homework Assignment #1 Make a beginner blender shake
BAM Food Industry Lies have been broken.
Never buy concentrated pasteurized orange juice -- it has NO enzymes, or vitamins.
FACT USDA laws require 100% orange juice to be only 10% OJ


(Pictures aren't the greatest; I just snapped them on my phone real quick.)
(makes enough for two)
-2 handfuls of kale
-juice of 1 lemon (I only use half, but if you like your smoothies on the more sour side - go for it!)
-1 cup of COLD water
After that, you can drink it, or you can pretty much add whatever fruit you have the hankering for. The past two mornings I have used frozen strawberries and pineapple, and a tiny bit of honey.
This smoothie is great because you get servings of vegetables, fats/oils (from the avocado), and fruit.
To balance it out and add protein you can eat some almonds, or I added a soy protein to is this morning (something like lactose-free kefir, you might say).
Either way, you'll feel great (like an Olympian;) and you'll stay energized through most of the day! So, man-up and try some;)
Have a great Wednesday!


For my daughters third birthday I took it easy from overly designed cakes and went the simpler route. I decided to go with white cupcakes with chocolate frosting. I decided to added a little decor with a flower candy added to the top. I know this isn’t my usual type of food blog, but I do want to share a tip. If you plan to use a box mix or even make your own cake from scratch, add a box of pudding. It will make the cake more moist and tasty.
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Department of Nutrition and Dietetics
The Department of Nutrition and Dietetics offer students theoretical and practical knowledge, and skills in food science, nutrition, dietetics and sport nutrition. This is done through experiential learning, community service programs and research. While carrying out these activities to optimize the learning of the students, it also endeavours to uphold the traditional food system of Northeast India. The Department aims to empower students to become skilful nutrition professionals who will promote nutrition, organise and implement nutrition programs and policies to uplift society locally and globally.


Without a doubt, taking care of our bodies is important. Between staying active, getting the right amount of sleep, and being cautious of what we eat can make a big difference on how we feel on the inside and look on the outside.
Every once and a while, our bodies crave foods that might make us feel a bit guilty. But what if I told you, there were some not so guilty alternatives that taste just as good!
I’ve highlighted some of my favorite guilt-free replacements below.
With the weather getting warmer, there always seems to be an opportunity for a happy hour. Instead of reaching for a sugary margarita, try Sakara’s Sedona Sunset Margarita. It’s flavorful, refreshing, and has anti-inflammatory properties since it’s packed with turmeric.
If your house is anything like mine, Taco Tuesday is a big deal. It’s something we look forward to, creates an opportunity for us to cook for friends, and try new recipes.
One hack that I’ve started doing religiously is subbing tortilla shells for Trader Joe’s Jicama Wraps. They have a great crunchy texture, aren’t overpowering with flavor, and are gluten free and vegan!
When it comes to pizza there are so many varieties but have you ever tried a cauliflower crust? Next time you’re craving pizza, ditch the over processed flour crust for a cauliflower alternative. They significantly cut down the number of calories and carbs, which makes eating multiple slices (or the whole pie) more digestible.
One of my favorite brands, Green Giant, can be found at all major grocery stores and won't break the bank.
Instead of trying to suppress your sweet tooth, reach from some dark chocolate. Not only has dark chocolate been linked to a number of different health benefits like decreasing bad cholesterol and fighting free radicals, it’s tasty!


CAPE MAY – With so many acclaimed and recommended restaurants and cafes on the island, it’s difficult to try them all during the course of a short vacation or day trip.Cape May Food Tours can help solve the conundrum of choosing from such an array of options by offering the opportunity to experience the atmosphere and cuisine of six different eateries in a single afternoon. Almost a year to the day,Mary Ockrymiek, launched her new endeavor hoping to give a multifarious culinary tour of Cape May. She had the idea for the tours after coming across a similar business model a few years ago in Athens, Ga., while visitingher daughter.“I knew from just looking at the brochure, that this was what I was looking for in a job. I’ve had my house in CapeMay for 18 years – I know we have great restaurants, great food, great chefs, wonderful Victorian architecture and a wonderful history,” she said.“So, when I saw that was the combination for this business model, I knew it was perfect for me.”As a former school teacher
and tutor, Ockrymiek said she was inclined to add the educational aspect to the tour by informing her guests about the historical Victorian homes on the way to each stop, the background of the restaurants visited and chronicles of Cape May.“We give them the multi-sensory tour, so you’re not just getting a cultural walk ing tour, but you’re also going into restaurants and tasting what’s there,” Ockrymiek said. Between the tastings and learning about the restaurants and chefs, what I’ll do is talk about the architecture of Cape May and historical facts I’ve gathered.”When she decided to start
the business, she took a class in Chicago, Ill., with ShaneKost, the founder of FoodTour Pros and Chicago FoodPlanet Food Tasting and Cultural Walking Tours.“He offers a course on how to run this kind of businessand how to structure it,”Ockrymiek said. “A lot of the restaurants aren’t aware of what these food tours are,so the class gives you a good idea of how to explain it to them and convince them to get involved.”She said Cape May Food Tours typically consist of a maximum of 10 people touring five eateries and a specialty food store. The tour is topped off with a small wine tasting featuring AuburnRoad Vineyard wines fromPilesgrove, N.J. Each stop along the tour offers a sampleof its signature dish or top selling items to guests.Ockrymiek said she wanted to include venues
that exemplify the “regional flavors”of Cape May and highlight veteran chefs and businesses.“I did a lot of research on local restaurants – doing myown personal tastings at places, reading online reviews,looking at local favorites – it was a lot of fun,” she said.“Everyone I’ve worked with has been just wonderful.Cape May is such a great community and there was no better place to do something like this.”Cape May Food Tours include local favorites like Freda’s Café, Tisha’sFine Dining, Mad Batter Restaurant and Bar, Gecko’s, Fudge Kitchen, Bliss(organic ice cream and desserts) and Coffee Tyme,where they highlight their homemade baked goods. Ockrymiek also included the Cape May Olive Oil Company on Carpenter’s Lane as a specialty food store for guests to tour and sample. The final stop is normally at the Madd Potter’s Studio, which is not a restaurant but a pottery and crafts store where the winetasting takes place.The Cape May Food Tours Guide given to guests include not only the venues incorporated on the tour but a list of over 50 restaurants in CapeMay and coupons to a select few. Tours will run through the rest of the summer and will be held on weekends in the fall and winter. The full calendar can be found on the website at www.capemayfoodtours.com. Each tour costs $55 andbegins near the WashingtonStreet Mall with the exact location being provided at the time of the ticket purchase.Ockrymiek said each tour lasts for about three hours,starting around 1:30 p.m. She said the tours are a walk of about 1.5 miles and are held,rain or shine.Tickets for Cape May Food Tours can be purchased through Zerve by visiting www.zerve.com/capemayfoods/downtown
or by calling(800) 979-3370 or (212) 209-3370. Tour information can also be found on the website or on the Facebook page. She said Cape May Food Tours is the ideal way to find out why The New York Times called Cape May, “the restaurant capital of New Jersey.”
/Cape May Star and Wave Above, a group from Cape May Food Tours enjoys crab focaccia at Freda’s Cafe.


There is no deigning the truth that we stay in quick hectic occasions. Lengthy working hours, household commitments and life pressures have amounted to such a level that easy little acts that had been widespread place in years passed by – like consuming dietary clever be forgotten.
Raised in place are the numerous quick fatty meals choices that aren’t solely handy and fast but additionally tasty.
However the downsides of those choices are the rise of weight problems, in poor health well being and ultimately the unhappiness and melancholy of 1’s bodily appearances.
Lately, wholesome Meal Alternative choices have arrived in the marketplace. These choices will not be solely extraordinarily handy, but additionally extremely nutritious and may provide your physique and thoughts the gasoline it wants to hold on with on a regular basis duties with out the saturated fat and nasties that quick meals include.
Meal Alternative Bars are probably the most well-liked well being decisions resulting from the truth that they merely retailer properly in a single’s bag, automotive or workplace draw, are simply transportable and style identical to any excessive finish over-the-counter sweet bar.
Beneath is an inventory of the highest 5 Meal Alternative Bars on the health market that had been voted by individuals identical to you, primarily based on style, dietary profiles and worth organic meal replacement.
Promax diet bars have been named the very best tasting diet bar out there in the marketplace. Apart from their nice style, Promax diet bars additionally assist enhance vitality ranges and are a superb supply of nutritional vitamins, minerals, and antioxidants. These bars have a special texture from different diet bars and this may be attributed to a singular ingredient: soy chips. Promax diet bars are available quite a lot of flavors equivalent to: black forest cake, double fudge brownie, and lemon bar. These bars have 290 energy, 7 whole grams of fats, and 20 grams of protein.
Carb Acutely aware meal substitute bars are one of many high muscle-building protein bars out there. This bar is made with a premium-grade protein mix and high-quality whey. There are various advantages to those muscle-building protein bars as they’ve a excessive amino acid content material, low carbohydrates, excessive protein content material, wholesome fat, and so they style nice as properly. These bars are available nice flavors equivalent to: rocky street brownie, caramel nut chocolate, and cookies n’ cream.. These bars have 405 energy, 18 whole grams of fats, and 30 grams of protein.
Energy Crunch meal substitute bars are cream crammed wafer cookies made with a micro peptide protein complement known as Proto Whey. This meal bar is made with virtually no sugar, which makes it a sensible choice of protein vitality snack. The elements used to make Energy Crunch meal replacements bars are thought to boost protein absorption in addition to enhance intestinal well being. Energy Crunch meal substitute bars are available varied flavors equivalent to: cinnamon bun, triple chocolate, and wild berry creme. These bars have 200 energy, 12 whole grams of fats, and 13 grams of protein.
Optimum Protein Weight loss plan meal substitute bars are low carbohydrate, excessive protein diet bars. The Optimum Protein Weight loss plan meal bar is the right dimension for snacking and gives dietary advantages as a result of it’s sugar-free, gelatin free, and collagen free. Optimum Protein Weight loss plan meal substitute bars have 60 % much less fats than a few of its rivals. These meal substitute bars are available quite a lot of flavors together with: toasted coconut, chocolate mint, and fudge truffle. One bar incorporates 190 energy, four whole grams of fats, and 20 grams of protein.
Detour meal substitute bars one the title of Protein Bar of the 12 months in 2008 because of the bar’s most important ingredient: Designer Whey. Designer Whey helps give Detour meal bars their extraordinary dietary content material. There are 5 kinds of Detour meal substitute bars out there to fulfill the wants of varied kind of athletes: Runner Bars, Lean Muscle Bars, Biker Bars, Buzz Bars, and Core Energy Bars. These bars are available nice flavors equivalent to: caramel peanut, chocolate peanut butter, and white chocolate peanut butter. These bars have 340 energy, 10 whole grams of fats, and 30 grams of protein.


Any of these reasons would do:
- Mr. Cranky-Pants birthday
- Kristi's birthday
- Lindsay's birthday
- Mr. Cranky-Pants visit to Portland (and he insists that I bake him something every. single. time. he visits.)
- and because of this...
Trader Joe's is now selling crack, er... Speculoos Cookie Butter.
Since all of the above reasons happened within two weeks time, it wasn't just a good excuse to bake, it was a necessity - and it needed to be over the top good. I have been holding on to this recipe, waiting for a good time to pull it out and drop this sugar bomb. This was it!
A gal at Bible study bought these one week and they were unreal! I'm not sure what she called them, but I have dubbed them "Brownie Bombs" because they are deceptively heavy and fall with a thud, because they cause an explosion on your taste buds, and it feels like a bomb went off in your belly after eating one. A very tasty sugary bomb.
Start with these essentials:
Okay, those who know me, will understand that I tend to tinker and rarely follow a recipe exactly as written. It's that rebellious spirit in me. So let me state up-front that it would be easier to buy a box brownie mix and fix it according to the package directions. And the original ones I based this on used creamy peanut butter instead of Cookie Butter. But, c'mon! Why? WHY? Why would you use peanut butter when God created Cookie Butter?!?!
1 box of chocolate flavored cake mix (such as Devil's Food Cake, Dark Chocolate, etc.)
1 stick of butter (1/2 cup), very soft
1/4 cup of dark brown sugar
1/4 unsweetened cocoa powder
1/2 cup of water
2 teaspoons of vanilla extract
1/2 teaspoon of sea salt
- 1 1/2 boxes of chocolate sandwich cookies (I recommend Trader Joe's Joe-Joe's, or Whole Foods 365 sandwich cremes, but not the national brand that comes in the blue box.)
-1 jar of Speculoos Cookie Butter (or peanut butter, but not the natural kind like Adam's brand)
Trader Joe's "Way More Chocolate Chips Cookies"
8 ounces of semi-sweet chocolate
1/2 cup of heavy cream
1/2 packet of Starbucks Via instant coffee powder
Preheat the oven to 350°
Add the cake mix and butter to an electric stand mixer (or a large bowl and use a hand mixer) and combine slightly, add in all of the remaining ingredients and mix for a couple minutes. It will be a very thick batter. Because of the fluffy thickness, again, it may be easier to mix up a regular brownie mix that is a bit runnier. But, I made a couple just brownie cupcakes (because I ran out of cookie butter. GASP! The horror!!) and they were pretty much the best brownie I've had in a long time. Just make the cake mix brownie batter. And if you are wondering why I made brownies using a cake mix, well... I'm trying to use up my stash of unhealthy food and get it out of my house.
Set the brownie batter aside.
Take two (yes, 2. 1,2, do-si-dos) of the sandwich cookies. Smear one with a big dollop of cookie butter and sandwich it together with the second cookie. Like this...
An alternative, if you are not using the nasty chemical blue box kind, is to twist a sandwich cookie apart and spread the inside with cookie butter and only use the one cookie. I tried lots of variations. Several variations on cookie to butter ratio, and methods of application, and various baking times. Each batch looked a little different.
Cover each cookie with brownie batter. One of the variations I tried was putting a scoop of brownie batter into the cup and pushed the cookie sandwich down into it - that didn't work quite as well. If it had been regular (read, runny) brownie batter, it might have been better. I was trying to get the brownie to encase the sandwich better. If you find a way that works, let me know.
Bake for somewhere between 18-24 minutes. (Sorry, you'll have to figure it out exactly.)
While the brownie bombs are cooling, mix up the ganache by adding all the ingredients into a microwave safe bowl or to a double boiler. In the microwave, heat in 20 second increments, stirring in-between until it is smooth. Spread a spoonful of the ganache on top of the cupcake and top with a "Way More Chocolate Chips Cookie."
You'll end up with this...
|It is very nice!!|
Wondering what it looks like on the inside? Are you prepared for this? These really are the bomb-diggity-dot-com best brownies.
Oh, yeah! You can thank me now - and later.


THIS WEBSITE IS UNDER CONSTRUCTION BUT WILL BE READY SOON
Cuddle Paws specialise in providing affordable and healthy diet options for all type of pets, but we really want to educate this nation of animal lovers of how a simple change in food choice can really boost your pets health and happiness.
Here at Cuddle Paws our Nutritionist share the same view that hypoallergenic dog food and hypoallergenic cat food should be the staple diet from puppies and kittens to old age. Gone are the days where we as humans can choose to ignore how our diet affects our health and as a nation we strive to be healthier by eating the right balance of vitamins, proteins and nutrients to keep us fit and healthy. More and more people are being diagnosed with intolerance such as celiac disease or intolerance to wheat, dairy, and red meat. It is no surprise to us humans that as our diets and the diets of all generations evolve, that we have used this knowledge for our beloved pets and have develop hypoallergenic pet food for all ages including hypoallergenic puppy food, hypoallergenic kitten food, hypoallergenic food for senior dogs and senior cats, and a range of tasty hypoallergenic dog treats and cat treats.


First of all, Wish you all a Merry Xmas.
A growing body requires vegetables that are critical to promoting good health. Vegetables contain a multitude of vitamins, minerals and other healthy compounds. Vegetables provide the body with an added source of antioxidants that are needed to properly wage war against free radicals. The benefits of proper intake of vegetables are numerous.
Hence, At Playshaala khambhalia, we organized a farmer’s vegetable market theme to enhance children’s understanding of the vegetable in the most fun way. All the Playscholars participated in the theme and dressed as a vegetable. Children were able to identify the vegetables. Our facilitators explained them benefits and importance of having fresh vegetables in their daily diet.
As a learning outcome, all children acquired immeasurable exposure and knowledge on various vegetables including root vegetables, leafy vegetables and salad vegetables. They were able to identify the colour, tastes and shapes of different vegetables. All children participated enthusiastically and enjoyed the learning about vegetables through this fun event.
♥♥♥ If you like this, please share your feedback at Playshaala Khambhalia. ♥♥♥
3 thoughts on “Playshaala Vegetable Market”
Reblogged this on We, the Millennials!.
Awesome Methodology of teaching vegetables.
Indeed, we received quite fruitful results and enhanced student’s understanding lot more than we imagined.


Contaminated Flour – Is Nothing Sacred?
As of August 1, 2016, General Mills had voluntarily recalled some 45 million pounds of several types of raw flour products because E.coli bacteria had allegedly been found in flour produced at the General Mills plant in Kansas City, Missouri. This is the first reported case of foodborne illness attributed to raw flour. At last report, 46 people in over 21 states had become ill as a result of use of the contaminated flour. The E.coli bacteria emit a toxin which causes illness that is typically limited in terms of both symptoms (diarrhea and abdominal cramping) and duration (up to a week). In some cases severe illness, including kidney failure, can result. At last count, 13 people had been hospitalized, one person had developed kidney failure, but no one had died.
General Mills first began recalling some of its raw flour on May 31, 2016 after investigation by the Centers for Disease Control and Prevention (CDC) had linked E.coli-caused illness dating back to at least December 2015 to persons using flour just before becoming ill. People were still becoming ill as of the end of June 2016. Investigation as to how the raw flour became contaminated continues and is being conducted by General Mills, the CDC, the U.S. Food and Drug Administration (FDA), and state and local officials. A current theory is that the wheat from which the flour was refined was grown in open fields that contained animal feces, a common source of E.coli bacteria. Because flour is considered to be a raw agricultural product as defined in the United States Federal Food, Drug, and Cosmetic Act (“any food in its raw or natural state”), flour is not required to undergo any pre-supply treatment for E.coli or other pathogens. It is left up to the raw food user to cook raw food so as to kill any pathogens present in the food before consumption. So why didn’t the victims of this outbreak only use the flour in recipes that would first be cooked before consumption? One suspected source of the outbreak is the pre-baking sampling of raw cookie dough or other batter. Raw cookie dough or batter can be hard to resist despite the warning of many a Mom: “Don’t eat that or you’ll get sick.” Apparently, Mom was right, although Mom was probably thinking about getting sick from eating raw eggs, rather than raw flour.
So what can and should a food supplier like General Mills do in response to a foodborne illness outbreak situation? A look at the page titled “General Mills flour recall consumer information” (http://www.generalmills.com/flour) will provide you with a good example of the type of immediate and ongoing communications to consumers that the supplier should engage in. Typically, the supplier should (1) immediately inform the public and start a voluntary recall of the suspected contaminated products, (2) offer replacement products or refunds to purchasers, (3) work with federal, state and local officials regarding investigation and confirmation of the source of the contamination and the remedy, and (4) explore how to pay for the substantial costs the supplier will incur as a result of (1) through (3). As to how to pay these costs, the supplier should look further down the chain of supply of the food to see who might be responsible for the contamination, and then determine whether the supplier could have the benefit of an indemnity/hold harmless agreement entered into with the responsible party or was added as an additional insured on applicable insurance maintained by the responsible party. The supplier must also look at its own first party loss and third party liability insurance policies. General Mills is likely to have maintained some type of product recall, withdrawal, and/or contamination coverage. This type of coverage is specifically designed to financially protect a business in the food commerce chain. It usually applies to accidental contamination situations and affords some coverage for the insured supplier’s costs incurred regarding the recall, income replacement, product testing and destruction, and brand rehabilitation and public relations.


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A low carb, keto friendly, gluten free crawfish beignet the entire family will love! Perfect for carnival season!
Before scrolling down to the recipe, be sure to read my easy tips for making your recipes low carb, keto friendly and delicious.
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Question time! What is your favorite way to eat crawfish?
This girl loves to have her crawfish boiled. I am lucky enough to have grown up with this amazing Louisiana seafood, but my Yankee husband (ok, he insist he is from the Midwest) did not.
The art of boiled crawfish is a religion in South Louisiana. Literally after Christmas, we start pinning in our calendar the the start of crawfish season. No longer we need to call businesses, we can download trust apps to compare crawfish prices.
Greg (my Yankee husband) experienced his first real crawfish boil in my hometown of Houma, LA. With the newspaper spread out on the table and the crawfish being poured from the pot, my family grabbed our plastic crawfish trays and started digging in while my husband looked a little confused. Then it happened…..
The gloves. Yes, he pulled his gloves (he is a physical therapist) out of his pocket and began to politely peel his crawfish. The room turned silent. Thankfully, my sweet family was nice about his gloves, and we taught him the proper way to peel crawfish. Fifteen years later, Greg is a pro and no longer needs gloves and both our kids love the taste of crawfish. Christian (my 5 year old) loves crawfish so much, he has a namesake recipe in my first cookbook, Skinny Louisiana…in the Kitchen), Christian’s Crawfish Casserole.
While boiled crawfish is typically the answer of most when discussing crawfish, we have some really fun crawfish dishes at our local restaurants including Emeril’s famous crawfish bread, crawfish etouffee, and crawfish beignets. Who doesn’t love a beignet? Most of us think of Cafe du Monde’s sweet beignet with powdered sugar (I am working on making this low carb), crawfish beignets or crawfish balls take a spin on the beignet turning it into a savory appetizer. I went to my drawing board to develop a low carb air fryer recipe using my Phillips Air Fryer.
The result is an amazing low carb keto friendly air fryer crawfish beignet the entire family will love. I hope you and your family will enjoy it as much as mine does!
Where to Shop for Low Carb Ingredients
Before I go over ingredients, know the items used in this recipe can be found at many of your local supermarkets and Drug Emporium. Many of you know my love of Drug Emporium stores. Not only does Drug Emporium have amazing prices (often the cheapest in town), I work with this amazing company in putting on Low Carb Food Demonstrations and product selection for shelves. All my items in the recipes are from Drug Emporium. For a full list of Drug Emporium store locations, click here. No Drug Emporium in your town? No worries, I have the links for where to purchase online!
Ingredients in our Low Carb Air Fryer Crawfish Beignets
Low Carb Ingredients in our Low Carb Air Fryer Crawfish Beignets
While many of us recognize crawfish as a protein and not a high carb meat, many question ‘Is this an ok meat?’ Louisiana crawfish is an amazing source of protein with three ounces of crawfish at 0 carbs and 12 grams of protein. If you are looking to use leftover crawfish in this recipe, be ready to peel 7 pounds to yield the 1 pound of crawfish tails. While it is temping to look in our supermarket freezer section from crawfish tails, make sure the product is Louisiana based and not exported from China.
With any beignet, flour is the basic ingredient. It serves several purposes, mainly as a thickening agent and to hold the wet ingredients together. Flour in the low carb and low net carb world makes us cringe since whole wheat flour has 21 grams of carbs and 3 grams of fiber per 1/4 cup serving. Enter almond flour! Almond flour is made of almonds that have been ground to a fine texture. It is a gluten free, keto friendly, grain free food and contains approximately 5-6 grams of carbs per 1/4 cup. Don’t panic over the carbs, almond flour has approximately 3 grams of fiber giving this flour a net carb of 3 per serving. And please don’t panic over the fat. Remember nuts are the fats we want to include in our diet. I do enjoy cooking with almond flour, but I personally feel due to it’s heavier texture, almond flour works best in bars, brownies, and muffins as well as in my batters for my vegetables and meats in the air-fryer. Almond flour makes a great low carb bread crumb when combined with grated Parmesan cheese. Please note, the type of almond flour does matter. Make sure to use super-fine almond flour from balanced almonds. We used Bob’s Mill Almond Flour in this recipe. You can purchase online here!
While not technically a low carb food, I do watch out for sodium in our food. We used Tony Chachere’s lite in this dish.
We love eggs in the Skinny Louisiana kitchen. Eggs offer us an amazing source of protein with zero carbs. While my keto friends will ask about using a whole egg, I prefer the egg white in recipes using the Air Fryer.
Extra Virgin Olive Oil
Yes, you can sub your favorite kept friendly oil and/or ghee in this recipe.
How to Make Low Carb Air Fryer Crawfish Biscuits
Start with a cutting board
Pull out your cutting board and chop one pound of this awesome Louisiana seafood with a sharp knife. Place aside. Using a separate small cutting board, chop the green onions. Place crawfish and green onions in a….
Grab your bowl
In a large bowl, combine crawfish, green onions, egg whites, almond flour, extra virgin olive oil, Tony Chachere’s lite, pepper, garlic powder, and grated parmesan cheese. Using a spatula combine mixture until all ingredients are mixed.
Grab your non-stick cooking spray
Spray Air Fryer basket with non-stick cooking spray.
Load up that Air Fryer
Using a small ice cream scoop or tablespoon, drop crawfish beignet batter into Air Fryer basket. NOTE – Do not make the scoops or spoonful ‘spilling’ over the spoon. The larger the beignet you make, the longer it will take to cook.
Air Fryer magic
Spray basket with non-stick cooking spray (yes, over the crawfish beignets) and close basket. Set temperature at 330 degrees. Cook 8 minutes. At end of 8 minutes, check level of doneness. Depending on your desire of crispness, you can cook for an additional 2-5 minutes.
Low Carb Air Fryer Crawfish Beignets
1 lb. crawfish, chopped
2 egg whites (make sure to use 100% egg whites)
3 green onions, chopped
2 tsp. extra virgin olive oil
2 tsp. Tony Chachere’s lite
1 tsp. pepper
1 tsp. garlic powder
2/3 cup almond flour
2 tbsp. grated Parmesan cheese
Nutrition Facts per beignet:
Calories: 35, Total fat: 2g. Saturated fat: 0g, Cholestertol: 25mg, Sodium: 85mg, Total carbs: <1g, Fiber: 0g, Protein: 4g.
Carb count exclude sugar alcohols. New carb count is determined with the equation total carbohydrate – total fiber – sugar alcohol.
This recipe was developed and copyright by culinary dietitian Shelly Marie Redmond. She is the author of Skinny Louisiana…in the Kitchen and upcoming Skinny Louisiana…in the Slow Cooker. She practices out of Eberhart Physical Therapy which she co-owns with her husband Greg. In her spare time, she watches Snapped and Investigation Discovery (let’s be honest!)


Luau's are a great idea for adults and kids parties alike, and with so much tropicana in mind what a fantastic opportunity to feed the kids up on wonderfully healthy fresh fruits and tropical fare!
Personally I love authentic pacific island food, but let's face it, chances are your kids won't, plus for a truly authentic luau you would need to put a huge effort into some pretty intensive cooking, roasting pigs in the ground, wrapping fish in coconut leaves etc.
So with the little ones in mind the Party Mums have put together a fail safe menu, tried and tested on our own little natives, you can get the full recipes on our website mentioned below.
First of all when throwing successful parties for kids I always think finger food, kids love to eat with their fingers, so why fight what comes naturally.
The Party Mums Hawaiian Luau Menu
Hawaiian Pizza on a Stick…think Hawaiian pizza, ham, cheese and pineapple and put them cubed on cocktail sticks.
Hawaiian Pizza Muffins… good old English muffins topped with your favourite tropical ingredients.
Huli Huli Chicken Drumsticks…a lovely traditional Hawaiian tropical pineapple marinade to sweeten up those boring old drumsticks
Fancy Fruit Kebabs...don't just thread chunks of fruit on a stick, how about cutting them into fun shapes with a cookie cutter first.
Pineapple & Coconut Fritters…basic pineapple fritters are yum just as they are, but why not add a few extra ingredients and make them yummier still.
Mango Chicken Sandwiches...you can't have a party without at least one kind of sandwich on the table and for a Hawaiian Luau what could be better than one with chopped mango and chicken inside.
Pani Popo...these sweet coconut buns are a traditional Samaon fare and are deliciously doughy, baked in a sticky coconut sauce and really easy to make.
ARITCLE SOURCE: http://www.articlesbase.com/recipes-articles/hawaiian-luau-menu-for-a-tropical-kids-party-941318.html


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The German Feinschmecker Olio Award 2017, Germans famous olive oil aword. We selected the Spanish winners for this Set.
A collection of single-variety oils, to buy for yourself or to give away, for true lovers of good cooking. The ‘Finca la Torre’ olive oil experience, the perfect gift.
With 170 prizes for its quality and taste on both national and international levels, this oil is the fruit of the labours of more than 4000 families.
The German Feinschmecker Olio Award 2016, olive oil winner set of the intensive fruity category. 1. prize Castillo de Canena und 2. prize Oro del Desierto.
Selecting the very best of the harvest of the Picual variety for this ‘Reserva Familiar Picual’, Castillo de Canena achieves one of the finest oils in Spain.
The olive oil of the dessert, with more than 3000 hours of sunshine per year and unique climatic conditions. Oro del Desierto has an exceptional olive oil quality.


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Make a reservation
Would you like to make a reservation by phone?CALL +494067108456
Need a chilled place for a quick bite to eat? Well, we've got just what you're looking for. Dithmarscher Grill gives you just what you need, at an affordable price. Come by our diner and choose from our menu of refreshing drinks and great dishes. Chow down on great food while you make yourself comfortable in our outside seating area.
- The best diner in town with WiFi - Indulge yourself and take your tastebuds on a journey with our German cuisine. Sample our excellent specialties, tasty fast food or salads, created with care and a passion for food. We suggest completing your meal with a drink, our juicy burgers go perfectly with an alcoholic beverage. Our heavenly desserts are perfect any time you want a tasty snack. We've always got a delicious lunch waiting for you. Calling all food bloggers! Get a great dish, take a photo and share it with the world using our free WiFi.
- We also host private events - If you can't leave your beloved pets at home, they are also always welcome at our location! We're happy to take a reservation if you want to ensure that your table is booked for the time of your choosing. It's possible to book a table by contacting us via telephone by calling +494067108456. At our diner you can pay cash or with debit card, MasterCard, Maestro, VISA, Apple Pay, EC card, AMEX, PayPal, Diners Club or contactless payment. All our dishes can also be ordered to go. If you're hosting a private event at our location, you can contact us for further information. We're closed on Saturdays, but the rest of the week we're happy to serve you.


OSTUNI CUCINA PUGLIESE
Ostuni restaurant is London’s first eatery dedicated to the cuisine and wines of Puglia. Puglia is a region that represents what Italian food is all about; simplicity and flavour. At Ostuni we value the importance of this authenticity and uniqueness through the Puglian dishes we recreate in our restaurants. With stone from Locorotondo adorning the walls, bar and floor one finds the rustic elegance that reminds us of the most common elements found when travelling the land of sea, sky and stone.
A TASTE OF PUGLIA
In Puglia, cheese is for eating every day; relatively simple but strong and immensely gratifying, eaten as antipasto, atop pasta, or in their panino, traditionally made for taking to work in the fields.
The most famous cheese to hail from the fertile lands of Puglia is cheese-of-the-moment burrata. This indulgent off-shoot of mozzarella has claimed legions of fans, who, after a taste, are converted by the creamy intensity of this loveable artisan creation.
Despite burrata’s cult status, it has humble origins as a product made from the leftovers of mozzarella production. Torn strips of leftover mozzarella mixed with fresh double cream (stracciatella) and ladled into a tougher outer sack, also made from mozzarella, and tied, creating this pride of Puglia that the western world has fallen in love with.
Far from the creamy haze of burrata is ricotta forte, a less famous but locally loved regional cheese. Ricotta is twice fermented in a jar for months, morphing into a powerhouse of pungency with a tang to make you stop in your tracks. As harsh as it sounds, this concoction is also intensely enjoyable, and is typically served with sweet cherry tomatoes to offset the powerful strength of the cheese.


Manassas, VA (September 21, 2018) – JES Foundation Repair, a Groundworks Company, joined the “Food for Others” non-profit organization to collect food for hungry families of Northern Virginia. In our nation’s capital area, many families are struggling to provide for basic needs like food and shelter. Food for Others is dedicated to helping these families. As part of the Groundworks “Goodworks” program, the team at JES Foundation Repair donated and collected 347 food items.
Food lines are becoming longer and longer as more families find they are in need of help. JES Foundation Repair wanted to help Food for Others in their mission to ensure that everyone in the community has enough food to eat. According to Feeding America’s annual “Map the Meal Gap” study, over 12 percent of Virginians are “food insecure,” and in some area localities the percentage of people who could go hungry is even higher.
“Many families in Northern Virginia regularly go without meals.” Christine Efird stated. Christine helps lead the Goodworks initiative for the company. “The team at JES felt that partnering with Food for Others was a great way to help the hungry families in our local communities.”
The Groundworks Companies Goodworks program was established to unify all 5 of the Groundworks Brands under one community service initiative. While each branch office partners with a different nonprofit organization throughout the year, the goal is to encourage employees to get involved in at least one community service project per quarter. The employees of JES in the Manassas branch chose to help the Food for Others organization for their third quarter charitable giving partnership.
About JES Foundation Repair
JES Foundation Repair, founded in 1993, is a subsidiary of Groundworks, a family of companies that specialize in residential foundation repair, crawl space encapsulation, basement waterproofing, and concrete lifting. Groundworks is the nation’s largest foundation services company comprised of five regional brands including JES Foundation Repair in Virginia and Maryland, Tar Heel Basement Systems in North Carolina, Indiana Foundation Service in Indiana, Mount Valley Foundation Services in South Carolina and Foundation Recovery Systems in Missouri. Celebrating 25 years in business JES, combined with the other Groundworks brands, has helped over 125,000 homeowners. The company has been named to the Inc. 5000 Fastest Growing Companies in the nation, Qualified Remodelers Top 500, Virginia Chamber of Commerce Fantastic 50, Inside Business Roaring Twenty and Best Places to Work. For more information about JES, please visit www.jeswork.com. For more information about the Groundworks Companies, please visit www.groundworks.com.
About Food for Others
The Mission is to distribute free food to our neighbors in need, in partnership with our Northern Virginia community, and to provide opportunities for people to volunteer their resources.
Food for Others is an important part of Northern Virginia’s safety net for those needing food when an emergency strikes, and for the growing number of working-poor who are unable to make ends meet and need to supplement their inadequate food supplies.
Food for Others obtains much of its food through food rescue operations and food drives. Staff and volunteers pick up good food that would be thrown away from local grocery stores and other retail food establishments. The food is brought to the warehouse for temporary storage, including refrigeration as appropriate. Food drives provide most of our non-perishable food.
Local merchants, the USDA, food drives, and crop harvests provide the food; volunteers and staff provide the hands; and charitable contributions and fundraising events provide the funds. Charitable contributions provide a major part of Food for Others’ budget. For more information, visit www.foodforothers.org.
Office: (757) 337-4198
Toll Free: (800) 639-3307