Location: 110 Wolf Street Syracuse, NY
Phone: (315) 425-0353
Monday and Tuesday: 5:00 AM- 2:30 PM
Wednesday-Sunday: 5 AM- 9 PM
Stella’s Diner is located in Syracuse, NY near Destiny USA and the Regional Transportation Center. Located about 15 minutes from Syracuse University’s Main Campus, Stella’s is the perfect destination for students, staff, or visitors. The food is cheap, plentiful, and cooked to perfection.
American Cuisine, Photo Credit: Reece Jackson
A campus favorite Chuck’s Café is a bar located on 727 S Crouse Ave behind Marshall Street. Chuck’s Café is one of the 4 major dive bars on the Syracuse University campus. If you’re looking for a funky bar with a lot of character, Chucks is definitely a staple for the nightlife on the SU hill. Feel free to bring a sharpie and tag your name on the wall to leave your mark when you visit!
Mothers Cupboard steaming half-serving frittata.
Photo Credit: Teresa Nigolian
Mother’s Cupboard is a cozy mom and pop’s diner that serves classic breakfast comfort foods. Their small and friendly staff adds to the very casual and comforting atmosphere. Appropriately named, Mother’s Cupboard is a converted trailer that serves up big food.
Their claim to fame is the frittata. The frittata comes loaded with eggs, potatoes, pepperoni, sausage, peppers, onions, and broccoli to weigh in at a massive six pounds (but don’t worry, for those with a smaller appetite you can order a half frittata.) The six-pound frittata is not just a meal, but also a challenge. In one sitting you must finish the whole six pounds, two pieces of Italian toast, and mind all of our manners while doing it. The challenge eventually attracted the attention of Adam Richman, host of the Travel Channels’ Man v. Food; a show were he takes on food challenges all across the country. Adam was among the few that successfully completed the challenge, and earned his picture on the wall and a Mother’s Cupboard t-shirt.
Heid’s in Liverpool still holds true to its retro look and feel
Photo Credit: Greg Morgan
If you ask anyone in central New York where they can find the best hot dogs, chances are they will send you to Heid’s in Liverpool. Heid’s is home to the Hofmann Frank and the Coney, a pork, beef, and veal combination dog with spices. This fast food joint sets itself apart from the rest by not only serving one-of-a-kind hot dogs, but with its friendly and casual atmosphere. At Heid’s there is no rush, just a casual place to relax and enjoy some good food.
Heid’s was featured on the Food Networks show, Man v. Food. While host Adam Richman did not take on a challenge, he stopped to enjoy Heid’s signature mixed double; one red frankfurter and one white Coney on a single bun. Jim Boeheim, Syracuse University’s head basketball coach, and Heid’s regular, also joined him for a bite to eat.
A micro brewing vat similar to the ones you’ll find at Empire Brewing Company
Photo Credit: M. David Ford
Empire Brewing Company is a unique, contemporary restaurant that uses locally raised and grass fed beef, home-grown herbs, and on top of that has it’s own brewery right on the premises. The brewing facility is enclosed with class walls so diners can see the brewing process and vessels.
Guy Fieri, host of the Food Networks Diners, Drive-ins, and Dives, stopped in to film their Land to Sea feature episode. Fieri tried Empire’s Fire Fajita and Feta Chicken Flatbread sandwich. He also talked to Empires brew master, Tim Butler, about pairing beer with food.
Dinosaur BBQ’s signature smothered ribs and chicken with a side of mac n’ cheese, seasoned rice, and corn bread.
Photo Credit: Mark Guim
Dinosaur Barbeque is a classic biker stop for some of the best BBQ you can find in the northeast. The edgy, rocker atmosphere makes for the perfect setting to dive in to some messy meals. Dinosaur Barbeque is known for their original sauce and array of classic southern-style meals. The restaurant was featured on the Food Network Show Best Thing I Ever Ate, where former Syracuse University grad Adam Gertler dove in to his favorite menu item, the BBQ Half Chicken. This juicy chicken thy is smothered in homemade wango-tango sauce and served with two sides of your choice.
Wings Over Syracuse located on 315 Nottingham Rd. Syracuse, NY 13210
“Wings over Syracuse” is a part of the franchise “Wings Over”, which has stores in over 12 states that specialize in serving buffalo wings of various flavors.
The front entrance to Pastabilities.
Photo Cred: Nicole Gregory
Photo License: Creative Commons Attribution-NonCommercial-ShareAlike
Freshly baked bread provided by the restaurant’s bakery across the street, Pastabilities is a one stop shop for fresh food made with fresh ingredients. Pastabilites is a hub for all things pasta and famous for their spicy hot tomato oil.
At Pastabilities there are separate and menus with salad, pasta, and pizza options. Lunch is cafeteria style with two cooks and a cashier. Wait in line to place an order and you can seat yourself inside or outside in the patio of the restaurant. In addition to soups, salads, and pastas, Pastabilities has beef to fish amongst their entree salads and dinner specials including a “Cuban” burger on the dinner menu.
- Downtown Syracuse area, where Wise Guys Comedy Club is located: 201 S Salina Street Syracuse, NY
The club has been around since 1985 and is considered to be one of the premier comedy club in the area of Syracuse. It has featured nationally known stars such as Andrew Dice Clay, Ray Romano, Kevin James and The Unknown Comic. Comedians have also been known to drop in and attend a show, often giving them positive reviews.
Photo cred: Stefanee Brody
Outside of Roly Poly in the ally behind Marshall St.
Roly Poly is a sandwich, soup, and salad shop that is located in the ally behind Marshall St. They provide local delivery, personalized catering, and quick pick up if you call ahead. They also allow online ordering for that extra convenience.
Restaurant Key Info
- Pricing: $$ (out of 5)
- Serves a very large variety of different sandwiches
- Priced at around $6.50 a sandwich
- Has group platers


Together this father and son duo, Steve (pictured left) and Zach (pictured right), have teamed up to share with you their love for fresh, flavorful craft beers. They have been brewing together for what seems like forever in the family garage, and now they are expanding their horizons to share their experiences with you. Zach’s appreciation and passion for hand-crafted beers runs deep. Working extensively within the craft beer market and brewery scene over the last 7 years, Zach has been able to expand his repertoire and refine his skills as a brewer. Zach carefully selects the finest grains to develop his recipes with traditional flavors in mind, while at times twisting the rules, looking to extract new flavors. Zach and Steve both studied for the BJCP (Beer Judge Certification Program), working alongside the guidance of an accomplished master judge. That shared experience has helped them to identify traditional styles by taste, smell, and standards of the brewing process, which help them brew flavorful and quality beers. It's been a long time coming, but the Brewpub is now open and ready to share with you in the Historical 1929 American Silk Mill Factory building downtown Orange, VA.
While your here, you might want to try what some are calling the best Pizza in the area. We make our dough fresh daily and even use a bit of our beers in the mix. If you are looking for a distinct difference in flavors then you may want to give us a try. We offer a wide variety of the pizza choices and we have a number of toppings that allow you to create your own. Did I mention we have some delicious wings as well? Stop in and you be the judge. We love what we do and we love sharing with you.
"From Us to You" - Cheers!
A super refreshing light lager that's perfect for a hot summer day in Orange County.
A light and crisp Belgian Wit, with spicy notes of orange and coriander.
An all-Virginia Honey Blonde Ale brewed with hops from our dear friends at ZD Rock River Farm in Rochelle, VA, and honey from Sweet "Bee" Attitudes Co.
Munich Helles Lager, Pale Straw Color, Light and refreshing, Smooth finish, easy to drink and represents all 4 Noble Hops.
A refreshing blackberry and raspberry sour, perfect for these hotter days!
An outsider beer made from all foreign grains and hops. Deep red amber color with a malt forward flavor.
We know what you're thinking... It's about time! This crowd favorite has the flavor and color of a Marzen and the kick of a Maibock. Prost!
A hazy and dank NE IPA brewed with Mosaic and Citra hops. Simply chill.
The latest in this single-hop IPA series features Sequoia, which brings the best of both worlds with a nice pine, resin flavor reminiscent of the West Coast, while also refreshing the palate with tropical notes of the East.
Consider this one Gary Jucey's wacky alter ego. A fruity, hazy IPA with notes of lemon, lime, and grapefruit.
A light, soft, fluffy, hazy IPA, brewed with all New Zealand hops: Nelson Sauvin, Motueka, Pacific Sunrise, and Riwaka. Brings you back to all the comforts of the Shire.
A collab with our good friends at Far Gohn Brewing Company in Culpeper, this hazy double IPA, with notes of citrus and peach, is a perfect way to kick off your summer vacation.
This single-malt, single-hop IPA with notes of blood orange and berry, brewed with malt from Murphy and Rude in Charlottesville, VA, is helping to raise funds and awareness for brain cancer research. For each S.M.A.S.H. for Stache purchase, we'll be donating $1 per pint to the @StacheStrong nonprofit for this cause that's so near and dear to our hearts.
Super smooth oatmeal stout with hints of chocolate and coffee.
This big-boy Belgian Tripel is a collab with our awesome friends at Old House Brewing in Culpeper, VA. With some spice and notes of pear, it's a great way to start dreaming of fall.
Dough and sauce made fresh daily.
Fresh dough stretched and sprinkled with olive oil and oregano, cut into sticks and served with warm marinara.
Fresh dough stretched and sprinkled with olive oil and oregano and topped with mozzarella cut into sticks and served with marinara.
Fresh dough stretched, with mozzarella cheese and pepperoni rolled in, cut into strips and served with warm marinara sauce.
Hand stretched dough, Fresh San Marzano tomato sauce, topped with fresh shredded mozzarella cheese.
Hand stretched dough, fresh San Marzano tomato sauce with hand-sliced pepperoni, topped with shredded mozzarella cheese.
Hands-stretched dough, fresh San Marzano tomato sauce, topped with shredded mozzarella cheese, pepperoni, and jalapeño peppers, and finished with a sweet honey drizzle.
Hand-stretched dough, fresh San Marzano tomato sauce, with fresh mozzarella cheese and fresh basil.
Hand-stretched dough, a buffalo wing sauce base, shredded mozzarella cheese, topped with chunks of buffalo chicken, fine-cut red onions, blue cheese crumbles, and a sprinkle of bacon.
Hand-stretched dough, a BBQ sauce base, shredded mozzarella cheese, topped with chicken chunks, fine-cut red onions, jalapeño peppers, and a sprinkle of bacon.
Hand -stretched dough, fresh San Marzano tomato sauce, topped with fresh shredded mozzarella cheese, green and yellow peppers, white onions, and mushrooms.
Hand-stretched dough, ricotta cheese, mozzarella, fontina, a sprinkle of pecorino romano, and garlic.
Hand-stretched dough, ricotta cheese, mozzarella, fontina, a sprinkle of pecorino romano, garlic, artichoke hearts, roma tomatoes, and spinach.
10 Oven Roasted wings cooked to perfection in our brick oven. While these take a few minutes longer, they are never deep-fried. Your choice of Naked, BBQ, Garlic, Honey, Nashville Hot, Mikes Hot Honey or Buffalo Mild/Hot Sauce. Oh, So Good!
Why is our dough SO GOOD? We use our very own beer in each batch. All hand-crafted for your enjoyment!
Come visit Historic Orange County Virginia and see what we have been up to over the last year. Unique destination venue with an industrial vibe. 10-15 Craft Beer styles with fresh baked brick oven pizza and wings. It's all about great TASTE!
323 North Madison Road, Orange, Virginia 22960, United States
Coming Soon! We are preparing a separate special event space for Rehearsal Dinner Parties, Corporate Events and Gatherings. Contact us for more details and when this space may be ready for you.
Need kegs for a local event? Contact us for what's currently available and kegged!
Sign up to hear from us about new beer releases, specials, and events.
Feed coming soon


The restaurant where the flavors of Tuscany meet Traditional cuisine,
and made with typical Tuscan ingredients, local wines and a lot of passion, this is the concept of hospitality that we offer you. Everything revolves around a concept
of simplicity! Treat yourself to a unique food and wine experience, imbued with the flavors of Tuscany. Discover our recipes, or contact us, we will be happy to help you with special offers and personalized packages.
Traditional Tuscan recipes, wisely interpreted by our Chef, involve the use of local products, respecting seasonality and tradition. All fresh pasta
is handmade by our chefs The seasonal menu, always present, is
they add themed Men ù for different occasions and anniversaries, testifying to the creativity and variety that is typical of Italian cuisine.
A course of 2 to 40 people focused on the culture of
the simplicity of Tuscan cuisine.With our Chef you will
learn all the main Tuscan original recipes.You can
also organize courses for the little ones Choose the course that suits your needs best.
At the Cortefreda Restaurant you can celebrate your
special events. From your wedding day to birthdays, anniversaries and your romantic dinners. After all, an anniversary
is not necessarily necessary to celebrate. The restaurant offers several rooms that can be reserved exclusively , from the bright Verandas, to the garden of the bar area for a refined
welcome drink, to the panoramic garden with a view of the Tuscan hills. It is also the perfect place for corporate events or meetings.
Book exclusively the Cantinetta of the Cortefreda Restaurant for a romantic candlelit dinner on the occasion of an anniversary, a birthday, or simply to amaze the person you care for Ideal also
private family dinners or for a business dinner up to for a maximum of 12 people Our Chef will delight
with a 3-course menu of your choice, plus dessert. the cost per person is €
50.00 drinks not included
of Leeks and Pecorino alla Senese and / or
Cavolo Nero and Lardo di Colonnata and / or Crostoni Cauliflower, Anchovies and Raisins
and ravioli) with Butter and Sage sauce or with
mushrooms or fake sauce or rag ù - Cantuccini From 10:00 to 12:00 (followed by lunch)
Immersed in the green Tuscan countryside, Cortefreda Restaurant is an ideal place for a food and wine experience with unmistakable flavors.
For information or reservations


The Taster Set
* This product can only be delivered to our same-day delivery regions in London M25 *
Enjoy a taster selection of our hand brewed artisanal Hong Kong style teas, delivered in a hand stamped box with a simple twine.
You will receive 6 bottles of 250ml teas (the 250ml bottled Clementine teas are only available with this taster selection!)
Contemporary Classic Milk Tea x 2
Nostalgic Hong Kong Milk Tea x 2
Clementine Tea x 2
All of our teas are freshly made to order and free from preservatives. Once received, if the tea is not consumed immediately please ensure that this is refrigerated.
Our will typically have a shelf life of 2-3 weeks. Please refer to the use by date at the bottom of the bottle.


Earlier this year, I started volunteering my photography services to a local nonprofit that I absolutely love — the Peterson Garden Project . They are located in Edgewater, and not too far from home. Their mission is to recruit, educate, and inspire everyone to grow and cook their own food.
This is our second year gardening with them, and it’s been a lot of fun to grow and to eat fresh vegetables on a regular basis. The gardens work on the traditional victory garden model, and they are located at various locations on the North Side.
You can learn more about Peterson Garden Project on their website.


In 2005, the late chef Anthony Bourdain tasted the Laksa during his show – "No Reservations". This is when the Laksa became well known to the world and he termed it "Breakfast of the Gods" and also on his Top 10 Wish List for his food market in New York.
Apart from being a spicy soup-based noodles, what else can you do with laksa? With over 20 types of herbs and spices in the laksa paste, this maybe a flavourful ingredients to be used for making other dishes. In partnership with Hong Kong New Oriental Culinary Art and Edible Artists Global Academy Association (EAGAA), during this demonstration, our culinary demonstrator will show you how to make other types of equally sumptuous dishes using the laksa paste.
Laksa Fried Rice Noodles | Shanghainese Laksa Dumplings
Banana Wrap Grilled Laksa Seafood | Laksa Spring Roll Sticks
Don't miss this opportunity to try the Laksa dishes!
Culinary demonstrator – Agnes Chin
Originate from Sarawak but have been calling Hong Kong her home, Agnes never forgets her roots. She heads back to Kuching, a town in Sarawak, regularly to keep in touch with her family and friends, of course getting her much needed Sarawak Laksa when she is there. A cooking enthusiast, who loves to prepare the most delicious food for her family members.
She is now on a mission to promote Sarawak to the community of Hong Kong. And her first step is to share with everyone her culinary skills which she picked up from Sarawak.
About Hong Kong New Oriental Culinary Art
Established in 1988, with more than 20 years of experience to cultivate hundreds of cooking talent, New East Cuisine Education started the Hong Kong New Oriental Culinary Art in 2016. Over the last three years, they had started various cooking courses ranging from western food to Chinese cuisine, from baking to even latte art, etc. The courses are suitable for all ages and with classes designed especially for children as well.
The Edible Artists Global Academy Association (EAGAA) is a platform supporting all forms of edible arts and to support individuals who are active in the industry as professionals, apprentices or hobbyists. EAGAA supports Training Centers whose emphasis is to elevate the standards, quality and knowledge of these art forms.


I’m on Instagram as @yolandieolech. Install the app to follow my photos and videos. https://www.instagram.com/invites/contact/?i=dth5gksb0efe&utm_content=1glahdp
Now let’s be honest here, how many of us have started baking and missed out on 1 essential ingredient, in baking and in food preparations, I kid you not, once I baked made a whole batch of banana bread, and forgot to put in banana, or have started full speed on flapjacks and scones and ended not having a single pound of butter in my house.
Yes sure we can use substitutes, I actually have a blog post dedicated to just that, but come on, butter…it’s the most basic ingredient.
And when it comes to baking, which is scary enough for most people out there, I decided I will give you some of the ingredient I thing should always be on hand in your panty.
Let’s start with the Main thing always Needed:
- All-Purpose Flour: It is the less expensive and most easy to Find Flour out there, most grocery stores has it and can be used in most baking. This is most definitely the the one to always have on hand. I buy them in bulk and put them in my freezer.
Second to this is Cake Flour: This is a bit of a lighter flour with a lower protein content than other flours and usually used in your white cakes and some yellow cakes. It’s also easy to make cake flour if the recipe really calls for that by adding in a little Cornstarch
Now this might not be an essential but it has come handy quite a few times in my home, so this one is totally up to you…
2. Baking Powder: An absolute must have is baking powder, in the baking world it is called a leavening agent, but I just think of it as needed when I need stuff to rise. Just remember to not buy this in bulk as I do with my cake and all purpose flour, as baking powder, much like yeast, has an expiry date and can leave your baking flat as if it was never added in the first place. Buy this in smaller batches, but enough to always have for a next time. Those sachets just won’t do.
3. Baking Soda: This is sometimes not used at all or only used alone like in my Red Velvet Recipe. But also a product that needs to be fresh and bought regularly. They only last about 6 months at the most.
4. Salt: I am a bit embarrassed how many times my could not believe me when I ran out of Salt, it doesn’t expire for about 5 years and we only use a little at a time, but man do you miss it when it’s not there. So this inexpensive little product is on my Essential List for sure!
5. Cocoa Powder: This to have in your pantry is always a good idea, as you can use this in cakes, cookies and even make drinks hot and cold with, lots of health benefits here too, I have to admit that having a good quality cocoa powder is a good idea as store bought at the chain stores feels to me like it always needs a bit of more taste. But that is only my opinion, and if that is the only you can find, it sure will work too.
6. Vanilla: So good vanilla is priceless in most of your baking, there is vanilla bean, vanilla been paste, all great to have but a little super expensive , so good old Store Vanilla work perfectly, I buy mine in one liter glass bottles which helps lots.
7. Butter or Margarine: Now I know, a lot of you are going wide eye wondering why on earth would Margarine be in here, well my friends, lets not joke around, have you seen the prices of Butter in South Africa?…It is crazy expensive, and even tho I only lately started using more Butter and plant based butter than I ever did, I will still tell you it is okay to have Margarine if you can’t afford Butter. I baked most of my baking up until very recently with it and it works just as darn good. I just went over because of more health benefits.
8. Vegetable Oil : and Yet again…. I used sunflower and canola oil right from the start with no fail, just tried one cake very recently with Extra virgin olive oil. Way to expensive to always have on hand tho, but as long as you have sunflower and canola, you will be perfectly fine in the baking world. Just try and stay away from the blended stuff, they do tend to smoke a lot when frying …
9. Buttermilk: This helps cakes and scones be so fluffy and moist but if you can’t have the original, do not worry, making buttermilk is as easy as adding a table spoon vinegar or lemon juice into a cup of full cream milk…yep that is all it takes…. and you are sorted in this number 9 point….
10. Eggs : Lastly, and by all means never ever be without eggs!!! This is the very important to have, I try to stick to large or extra large but not at all a worry if your crate ended up being to small, my mom always told me to just add one more egg, the batter doesn’t know if it was two small or one extra large egg, so the baking will be just fine either way.
I hope these tips and essential ideas will help you keep in mind always what you need at home to be prepared and ready for your next baking experience.
If you have an essential you would like to share or add, let us know in the comments below, what essential can you never go without in your pantry.
Happy Baking Everyone
Be Safe, Be Kind and Stay Happy
All My love
Wow sharing this easy Buttermilk cake has been a plan for some time, yet life happened.
But today, finally, I get To share this easy to combine and bake chocolate cake.
I even made a decorating video tutorial for you to try at home that is easier than you would think.
But first let’s look at what you need to bake it.
I baked 3 layers of 20cm cake with this recipe.
- 2 Cups All-purpose Flour (250ml cups)
- 1+1/3 Cup of White Sugar
- 3/4 Cup of Cocoa Powder
- 2 Teaspoons Baking Powder
- 2 Teaspoons Baking Soda
- 1 Cup Buttermilk (1cupmilk with 2 tablespoons lemon juice or Vinegar)
- 1 Cup Warm Water
- 4 small eggs or 3 larger ones
- 1/2 Cup Vegetable Oil
- 2 Teaspoons Vanilla
- Hand or Stand Mixer
- 3x 20cm cake tin or 2x 25cm will be just fine too
- Non Stick cooking spray or My Miracle Non Stick
For The Frosting You Will Need
- 700g Icing or Powdered Sugar
- 500g Butter or Margarine full fat always
- 100g Cocoa Powder
- 1-2 quarters cup of Full Cream Milk
I also Have a Quick Video Here for You to see How I made this frosting
But first let’s bake:
Step1: Making sure all your ingredients are at room temperature is really important and of cause, always make sure you have all the ingredients to start off with. There is nothing more annoying than wanting to bake something yet you are missing some milk or essential ingredient.
Just as important as room temperature ingredients and making sure you have them, is always preheating your oven, this cake goes in at 180 degrees Celsius, so put the oven on at that temperature and let it sit until you are done with the batter.
Start off by adding, where most cakes usually begin by adding the eggs and sugar together and whisk together until light, the sugar bits doesn’t have to be dissolved but I always believe that the more you wish the sugar and eggs together, the fluffier you cake will be.
Once done, add in the warm water, remember that this cant be boiling, just warm to the touch
Also add the oil and buttermilk. All at once is just fine, no need to mix between. If you couldn’t find or have any buttermilk, just use a cup of full cream milk and add a teaspoon of lemon juice or vinegar and let it sit for a few minutes to thicken up. I used regular sunflower or canola oil in this recipe. I do have a Extra Virgin Olive Oil cake recipe you can try out.
Step2: Time to add the dry ingredients. Start by sifting the flour and cocoa powder into the eggs and sugar mixture. Don’t worry about making more dishes, just do it directly into the bowl, unless you don’t have a sift, that is perfectly easy to mix together with the hand sift as well, then just mixing those together in another bowl first. But hey, we are can handle dishes right? We have been through way worst 😉
Step3: Let’s lastly add the baking powder, baking soda and Vanilla. I for some reason always leave the vanilla for almost last, I’ve come to notice they just seem to bring out the chocolate taste so much more. Combine everything using just your spatula, I don’t over mix this cake, so there is no reason to put the stand or hand mixer on again.
Just combine until smooth, such a relaxation thing for me lately, folding in my batter until smooth, that feeling from lumpy to smooth just gives me such satisfaction these days, guess you can relate life to it. All the lumps and bumps can can always be smoothed out with a little effort and time. anyway….back to our cake…
Step4: Using my favorite Miracle Non Stick or just Plain old Non stick cooking spray, make sure you tins are well coated and covered so we can make sure that cake does not stick anywhere.
I really love weighing my batter when transferring them to my tins but you can just eye ball it and make sure all 3 tins have more or less the same batter in them.
Drop the tins softly on the counter just once or twice to remove any air bubbles.
Your oven should be ready at the temperature we sat it on, so now place them in on the middle rack of the oven. This ensures even baking.
Step5: SET THAT TIMER FOR 30MINUTES!!!!
I am embarrassed at the fact that I have forgotten this step so many times I have lost count (**,). Most phones have timers these days, but if not, just count out the clock and keep an eye on it
Step6: Test your cake with a tooth pick or even a small knife by pressing it deep into the middle of the cake, when it comes out clean with no batter on it. The cake is ready, if not, just close the oven and let it bake for 5-10 minutes more. The cake is mostly set now so the chances of it falling in is very very little.
Once done, take the cake out, and let it sit in the tins for another 5minutes before dropping it out onto a wire rack if you have
Step7: Time to make that delicious frosting we need to decorate with.
If you want to not add the cocoa right now to only work from white first, as my decoration on the Profile Picture of this cake was not just Chocolate frosting, that is perfectly fine too. You can always add the cocoa at a later stage, I actually just had that color frosting left from a previous cake and got to use it here.
Just follow the steps without adding the cocoa now.
Start by adding the powdered icing to the bowl, if you do not have a stand mixer, use the hand mixer, you are just going to mix it a bit longer.
Make sure your butter or margarine is at a soft room temperature, in winter they can sometimes still be a bit hard, then just put it for 30 seconds in the microwave, just do not let it melt down, or the frosting will separate.
Add in 1/4 cup of full cream milk and start combining slowly at first, or you will end up with icing all over the kitchen, if you feel it is to stiff, add in the second 1/4 cup of milk, but remember if you plan on piping or making decorations, the frosting can not be too soft or the decor won’t hold up.
Now once everything is combined at a place where there is no more powder, you can ref up that mixer and let it mix at full speed. The longer you mix, the fluffier your frosting will become, but there is a fine line! Keep an eye on it, too long and the frosting will separate again.
Once your frosting is ready, and the cake cooled down completely, the most fun begins… Decorating time
You don not always have to decorate cake as fancy as my pictures or in the Video I made
Sometimes a plain cake with just frosting swirled by a knife or fork can be just as satisfying to the eyes. My mom used to only make those kinda decorations, as the cake can be as elegant as a designer made cake, if it taste badly, that decor will not matter at all.
So I hope you get to try this cake recipe out soon and please let me know how it goes. You can tag me on social media account and share your recreations with me any time
here is a few pictures of how this cake and decorations of mine came out
Happy Baking! Please remember to still keep yourself safe, happy and look out for that little things that makes us thankful for every day.
All My Love
Written by Yolandie Olech
I made this 3x 10cm cakes to build some but you can totally do this in 3x 20cm tins as wellI used this cake as bottom layers for my chocolate Mousse cakes.
I was trying to think of the perfect cake to compliment my tripple chocolate Mousse mini cakes I made over the weekend…. See picture below, and yes. I will be posting that also very soon… And this recipe just popped up in my head…
Let me show you what you need :
- 2 Cups All-purpose Flour
- 1+3/4 Cups White Sugar
- 3/4 Cup Cocoa Powder
- 2 Teaspoons Baking Powder
- 2 Teaspoons Baking Soda
- 1/4 Teaspoon Salt
- 1 Cup Buttermilk
- 1 Cup Hot Water (not Boiling)
- 1/2 Cup Extra Virgin Olive Oil
- 3 Eggs
- 2 Teaspoons Vanilla
- Non stick cooking spray or my Miracle Non Stick
- Spoon or Spatula
- Hand or Stand Mixer
Step1: Start by Coating your tins with my Miracle Wip or non stick cooking spray and getting your oven pre-heated on 160 Degrees Celsius
Step2: Start by adding all the wet ingredients into your mixer bowl, except the hot water, or just a normal high side mixing bowl if your using a hand mixer
Start with the eggs, follow with the extra Virgin Olive Oil , the Buttermilk and vanilla
Step3: On a Very Low Speed, mix the liquid ingredients together. Just until combined.
Step4: Now it’s time to add our dry ingredients, start with the sugar, then the all purpose flour, the baking powder and baking soda and last but not least the Cocoa Powder. Yes all at once, no need to waste any time mixing one after the other in this recipe 😊
Step5: With a Spatula or Spoon, start to incorporate the warm water with the rest of the mixture. You don not need to use the wisk for this as we do not want to over mix our batter here.
Step6: Keep incorporating slowly until most of the big lumps are our. Then pour into your baking tins. I like to weigh them to get even layers, but eyeballing is just fine too.
Step7: Once your oven is properly pre-heated.. Remember that red light needs to be off. Then drop the tins into the oven and bake for 30-35 minutes.
You can check your cake with a skewer to see if it’s done. If it comes out clean you are good to take them out the oven. Leave them for 5min. This is important, because our cakes are extremely delicate it needs a bit of cooling off.
Step8: Tip them over a wire rack and let them cool off completely
I also used this cake in my 3 layered Chocolate Ganache Cake.
I have a video of how I decorated this cake here
I really hope you get to make this cake soon as it’s well worth it. And please let me know how it went and how you decided to decorate it too.
Find me on Facebook or Instagram and tag #yolandieolech so I can see what you made too
Be Brave, Be Blessed and have a fantastic week further!
All my Love
I have been so excited to finally share this recipe with you and what better time than just before Valentines Day.
Red Velvet Cupcakes does requires a little bit different of ingredients than your normal cupcakes that you are used to as it is famous for its acidity and much less sweet.
It’s traditionally also Topped with a rich Cream Cheese Frosting, which is my favorite part of the cupcake.
I also use red natural color powder in mine, I found the gel and the liquid just does not cover it and it has the most terrible after taste.
Now let me show you what you need for 12 Cupcakes :
- 2 Eggs
- 3/4 Cup Vegetable Oil
- 125ml Full Cream Milk
- 1 Tablespoon White Vinegar
- Another Teaspoon White Vinegar Separate
- 1 Tablespoon Red Food Coloring
- 1 Teaspoon Vanilla
- 3/4 Cups White Sugar
- 1 + 1/4 Cup All-purpose Flour
- 1 Teaspoon Baking Soda
- 1 Tablespoon Cocoa Powder
- 1/2 Teaspoon Salt
- Stand or Hand Mixer
- Cupcake Tin (I buy mine in bulk here in this link) (just helps having them )
- Cupcake Liners
- Flour Sifter or hand whisk (the one in the link I used in the recipe, I have become obsessed with and the link is here too)
For The Cream Cheese Frosting You Need:
- 3 Cups Icing Sugar /Powdered Sugar
- 60g Butter or Margarine
- 1 Tub or 175g Med Fat Cream Cheese Plain
- Piping Nozzle (I have linked here my Favorite Nozzle of Wilton Ever!!)
- Piping Bag (hate washing bags, so buy these here in bulk all the time)
- Sprinkles (also buy these in different colors and combine them myself)
- Decorations (sadly couldn’t find the exact ones I used on amazon, but these are nice too)
Step1: Start by adding the first tablespoon of vinegar to your milk and just let it sit for a few minutes, we want to create some Buttermilk. I Have found that more often this is what helps me out when I don’t have any original buttercream left in the house, we bake a lot of Buttermilk rusks 😉.
Step2: These Cupcakes Comes together fast so you can Pre-heat Your Oven already to 180 degrees Celsius
Step3: We then continue to adding all the wet ingredients into the stand mixing bowl or a regular big bowl if your using a hand mixer. The eggs, now Buttermilk, oil, vanilla and red color powder goes in first and give it a quick mix together like in mu picture below
Step4: Now Add in the sugar and let that mix on a low speed while you line your cupcake tray with the liners.
If using a hand mixer don’t worry about doing both at the same time 🤣😅 that’s way to much pressure for cupcakes, just mix for a minute and line or line and go back anf continue mixing.
Step5: The only part of this recipe that feels like a bit of effort to me but trust me it makes the world of difference. The dry ingredients we have to sift twice. So we add the flour, baking soda, cocoa powder and salt together here
If your using a hand wisk, just wisk until all the lumps are out, then put them in another bowl and wisk again. Tedious I know. 🤔😅
Step6: Add the dry now to the wet ingredients.
Turn the mixer on a low speed and just mix until combined, do not over mix the batter, almost like making muffins. You just want everything to blend together. There may even be small lumps left and that is perfectly fine.
Step7: Yay, we can now scoop in the batter and fill them up about 3/4s of the way to the top. This recipe makes about 12 full size cupcakes.
Once you are done, tap them on the table once or twice to remove air bubbles and put them in the pre heated oven and bake for 18 minutes.
After the time has ran out if you feel the top of the cupcake softly it should just press in and jump back out like a Sponge. Then it’s ready. If it stays, put it back in for another 2 minutes.
I try and remove my Cupcakes as fast as I can from the baking tin as I do believe the tin continues the baking process and I do not like a dry cupcake. So now just let them sit on the counter top to cool off completely while making the cream cheese frosting.
Step8: For my Cream Cheese Frosting, I just drop the Powdered Icing Sugar, tub of cream cheese and butter together into my bowl and mix together until they are light and fluffy. Coloring the frosting is totally an option but I just love how the red of the cupcake stands out when using plain white.
Here is a quick Video of how I decorated my Cupcakes.
I baked a cake as well and had some leftover icing for those who didn’t enjoy the cream cheese frosting
I hope you get a chance to bake this for yourself or family and friends over this coming month of February and Share the Love Regardless of the Huge Strain the Virus has Put us under. Remember giving out love costs you nothing, sometimes it can be as small a thing as a smile to a stranger.
Thank you for reading and watching my video here today. It is much and highly appreciated.
If you feel like it you can find me on my Instagram channel, I love doing updates on all the new adventures and Baking I am doing and this coming February I am sharing 5 New Recipes just in time for Valentines day too. This Red Velvet Being The Very First.
So From My Kitchen to Yours. Please Stay Safe and Humble, Grounded and Healthy. Wear that mask, how ever tedious and Love Your Life Journey by Being Happy from The Inside too.
All My Love
Covid19… Gosh I bet you are so sick of hearing that word and not even to mention the impact it must have had in your life. Let me take this Minute just to give you my thoughts and prayers for whatever you have to face during this time, as I know, more than what we would like to admit, we all have come to struggle with this at some point or another. My heart feels your pain. Just don’t you dare give up hope just yet, as long as we have air to breath, we can still make a plan or even just wait for this thing to go away, as staying away seems to be the best option right now anyway…
But now, Lets just forget about Corona and all the bad, and focus on this bog post as the title is probably why you are here right? 🙂
So What do I mean Substitute ?… Are you not suppose to follow recipes and measurements exactly in baking?… Yes in baking, following the recipe and weight measurements is definitely something that is much more to your advantage than just dropping ingredients in and hoping for the best, remember, in baking, as appose to cooking, tasting as you go along, is not something you can do.
Right, Still confused?.. Still does not explain how I can change a recipe if I am supposed to follow it as thoroughly as possible.
Let me explain…
So you know how you can add vanilla for flavor in a cake recipe, but then use peppermint for a different taste, the substitutions helps in that way, during these times we have had to manage going to the shops less, and more than often we end up not having all the ingredients needed to go bake that cake you are craving or you don’t have buttermilk or even enough eggs. Well this is where this post might help.
Below, I will give you some of my most used substitutions that has worked for me in the past when I ran out of some kind of ingredient I needed. Please note that sadly not all ingredients can be substituted but, sometimes playing around with some flavor and ideas might help you take the recipe in a new direction and help you end up baking after all…
So I hope at some point this might come in handy . And If you have any other suggestions or substitutes that works well, please share them with us here in the comments below, I would love to try some of your tricks and trades too.
Never let one ingredient stop you from baking that craving you have
Happy Baking Friends
Stay Safe and Stay strong
All My Love
I have been pondering over caramel sauce for as long as I remember, it’s something I have tried many recipes and methods but never really happy with the outcome. Either too grainy or sweet, not thick enough or either way to thick. Constantly faulty.
But yesterday 😍 oh I must have made these with a good heart 😏
It was perfect!
I had some Left over cupcakes and butter cream Frosting and I thought of sharing them with my next-door neighbors, but plain old cupcakes won’t do. I wanted to give them something else. So the salted Caramel Sauce came to mind…. Plus I had some vanilla Ice cream that I could use them on too.
Since it came out so good, It’s definitely blog sharing worthy. So here is what you need:
- 300gram or 1+1/2cup Granulated Sugar
- 120gram Salted Butter
- 180gram or 3/4 Cup Cream
- 1/4 – 1/2 Teaspoon Salt
- 1/2 Cup Water
- Pastry or paint brush
- Some Cupcakes
- Buttercream Frosting
Step1 : Add the sugar to a heavy bottom pot, that also has high sides. Start to heat the sugar up at a med heat
Step2 : Add 3 Tablespoons of water, taking care not to stir the sugar but just lightly guide the water to make sure the liquid covers the all the sugar. DO NOT STIR
Step3: While waiting and also during the boiling process, keep a pastry or paint brush on hand and just paint the sides of the pot to help those sticky sugary bits also dissolve with the others.
Step4: This step is tormenting, because of the time you have to be patient and wait. But don’t try and rush this step.
I started my heat at med high, and turned down to a medium simmer once the bubbles started to form. And then continued simmering until the sugar was a beautiful amber color
Never stir during this process. Your sugar will absolutely curdle and you would have to start over.
You may take the pot and just give it a one Swirl about 2 times during this process.
Step5: When you are happy with the color, take the pot off the heat. And add in the cream, butter and salt.
When they are melted in, take the pot back to the heat and just let it simmer again for 1-2 minutes, continue to stir until velvety and smooth
Step6: Now take the pot off the heat again and let it cool down for 10 minutes. Transfer the caramel to a glass container and let it completely cool down. The cooler it get the thicker it will become.
Unless you are like me, and took the ice-cream out to drizzle them over for a hot toffee caramel ice-cream treat😅😅 I know right. Delicious
But, The main focus was the caramel dripping over the left over cupcakes.
There of course was caramel left, which will be left in my fridge for up to two weeks. I am thinking of making some more as Christmas Gifts. But you can find me on Instagram for more of the Christmas Collection, shoot and Recipes I will be adding very soon
Have fun enjoying these over anything your heart finds worthy foe them. Ill be posting a caramel Swirl cake and Ice-cream recipes soon. If you have any more ideas, let me know. I’d love to make them
Keep Well, Keep Save. Sending you All My Blessings
All my Love
This past weekend it was my mom’s 83rd Birthday, and a few of my family members got together to celebrate the day. I got the chance to make a few of my favorite baking goodies, although my time was very little and I couldn’t do everything I wanted to, and be able to share all my recipes at once. I did manage to write a few down for later shares.
These Little Soft Cakes are so easily put together and bake between 8-12 minutes and was quick enough for me to consider and include in the baking and can be made in any flavor.
A few blog posts ago, I shared My Naartjie and Yogurt Vintage Madeleine Recipe With You, but since then was able to find the most popular shape silicone bake ware and thought this might make the table just pop with Color and a Lemon Flavor was Just A Perfect Match with all The Other Savory and Sweet Treats I made.
Before Starting, I made sure You Can find All Of The Baking Utensils easily On Amazon for You To Purchase and Bake at Home Yourself too. This recipe does require a scale tho, it really helps if your measurements are accurate
So Let Me Quickly Share What You Need
For The Madeleine
3 Eggs (room temperature)
1 Egg Yoke (room temperature)
140 grams Caster Sugar (must be caster, don’t use regular)
140 grams All-purpose Flour
140 grams Double Cream or Greek Yogurt Plain
1 Teaspoon Baking Powder
1 Tablespoon Lemon Juice (I like Fresh Lemons, but the Juice You Buy Works too) Lemon Zest
Madeleine Tin (old or new😉)(tin or Silicone)
Non stick cooking spray
Hand Mixer or Electric mixer
For The Glaze
- 250ml Icing or Powdered Sugar
- 2 Tablespoons Lemon Juice
- Grated Lemon Zest
- Yellow Gel Color (I use Wiltom or Cake Flora)
Step1: Crack 3 Eggs and 1 Egg Yoke in a Mixing Bowl.
Step2: Juice out Half a Lemon and grate of the skin of that half too, add 1 Tablespoon of Juice to the Eggs and also that lemon skin. Try not to grate off the white as those parts of the lemon tends to be very bitter.
Step3: Add the Caster Sugar Now and Use a Hand Mixer to whisk together until the mixture is light in color
You can use a hand wisk, but it will take a bit longer, but will still work
Step4: Use a hand sift if you have one, and sift the flour and baking Powder directly to the egg mixture, no need to make more dishes😋
Step5: Slowly fold the flour in, please don’t be tempted to mix vigorously as this really helps to make the cake light and airy.
Keep folding in until you can’t see any flour lines or streaks anymore
Step6: Do exactly the same with the Yogurt. Add and fold it gently to the batter until incorporated.
Step7: Spray the tin with non stick cooking spray. I used a silicone one, so I placed it into one of my cookie baking sheets tp keep it stable.
I used about a full tablespoon of batter in each mold.
Step8: I baked my first batch for about 8 minutes, which left the cakes soft and fluffy, but to get the beauty of the Madeleine Marks on the cakes, I baked a few for about 10-12 minutes. You can decide which work best.
Once they are done baking tip them out on a plate or wire rack and leave them to cool.
I made a delicious lemon Glaze to go over these, but they can be Dipped in Chocolate or Dusted with some Powder Sugar
But If Your going all Glaze. This is what you do.
Step1: Add the Powdered Sugar, lemon Juice, zest and a little yellow gel color. You can add in more lemon juice or water if you feel its too thick
Step2 : Dip one side in the Glaze and let them dry.
Once dried (or in my case sooner) It’s tasting time!!
They looked like sunshine on a plate
I hope at some point you will be able to make these and let me know how they came out!
You can follow my blog if you want to see all the recipes on my table in the following weeks. I will try to share them as fast as I possibly can. Easy to Make and always ready to Impress 😉
My Instagram is always filled with all the excitement from my days baking and you can find me there searching for : yolandieolech
Looking forward to hearing from you
So from My Loved Ones to Yours
All My Blessings
This Is Just a Quick Video On a Cake I did, using Fondant as Decorations. Later I will come back and Give You more Of an In depth Look at Fondant and all the Ways To Use it.
This cake was made in honor of a Grandmother who is not Afraid of Her Age. Proudly Grandma, and Love Building Puzzles.
So We Combined all her favorites into One Cake….
More Coming Soon….
All My Love
These Cakes are so easily made by yourself at home with only an oven tin Sheet Cake
Here In a quick Video, I will show you how to Measure, stack and Build Up this Cake With easy to find candy, flowers and chocolate
Soon I will follow up with a blog post of Ideas, Tricks and Trades How I bake these Cakes
Enjoy and let me know In the comments below if you love Monogram Cakes as much as I do
If you like this video, you will love my Instagram too : @yolandieolech
All My Love


Welcome to Good Boy Goodies!
Our journey began with our beloved fur baby, Mr. Chubb, a lovable Great Pyrenees/Poodle mix. Chubb is not just a pet but an integral part of our family, and we believe that our furry friends deserve the very best. That's why we created Good Boy Goodies – a brand dedicated to providing high-quality, delicious treats that you can feel good about giving to your dogs.
Like many dogs, Chubb doesn't have the most sophisticated palate. In fact, he's known to eat just about anything! As concerned pet parents, we wanted to ensure that the treats we gave him were made from the finest ingredients, without any fillers or artificial additives. And so, Good Boy Goodies was born.
We carefully select each ingredient that goes into our treats, focusing on quality and health benefits. You won't find any wheat, corn, soy, or preservatives in our recipes. Instead, we use only the finest ingredients that promote your dog's well-being.
We believe that good food equals good health, and that's why we've included special ingredients like coconut oil and pumpkin in our treats. Coconut oil acts as a natural breath freshener, ensuring that your dog's kisses are always pleasant. Pumpkin aids in digestion, keeping your dog's tummy happy and healthy. It's these thoughtful additions that make Good Boy Goodies stand out from the pack.
At Good Boy Goodies, we are committed to providing treats that not only taste great but also offer health benefits for your furry companions. We understand that our dogs are more than just pets – they're our family, and they deserve the best care possible.
We take pride in being a small, family-owned business based in Macon, Georgia. Every batch of Good Boy Goodies is made with love and care, ensuring that your dog receives a treat that is as wholesome as the love they bring to your life.
Thank you for choosing Good Boy Goodies. We hope that our treats bring joy, tail wags, and happy moments to your furry friends. Join us in our mission to give dogs the treats they deserve – delicious, healthy, and made with love.


I don’t care for sloppy joes. There. I said it. I grew up hating them because my school cafeteria would put something together that they called sloppy joes but it wasn’t yummy or comforting or anything good. Don’t get me started on the hoagie sandwiches! Needless to say, the school cafeteria had me put sloppy joes on a “no eat list” for a long time. I happened to be perusing pinterest and came across a picture and a recipe that drove me to want to try them again.
This pandemic had me trying just about anything and really reaching for comfort foods. I feel like it was pretty normal though. Wasn’t everybody doing that? I cooked every meal, never did take out so I was always looking for meals that I could stretch into a few days. This meal did the trick and I wasn’t disappointed that I had leftovers for days.
My pinterest search found a recipe from spaceshipsandlaserbeams.com I ended up doubling this recipe in order to have plenty for the week.
Ingredients (doubled for my purpose)
- 1 pound ground beef
- 2 tbsp butter
- ½ cup finely chopped onion
- 8 ounces tomato sauce
- ½ cup ketchup
- 1 tbsp brown sugar (more to taste)
- 1 tbsp prepared mustard
- 2 tbsp Worcestershire sauce
- 1 tbsp white vinegar
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
You don’t have to be too much of a rocket scientist to put all of this together. I browned the meat first, then I added the chopped onion and cooked it until it was a bit translucent. Then I added all of the other ingredients and slow cooked it for several hours.
I ate mine on a soft hamburger bun but you can toast yours if you prefer. I think the reason why I liked this recipe is that it definitely had more of a bbq tangy quality to the mix. I love mustard and vinegar flavors, so this appealed to my taste buds when I read the recipe. It hit the spot and now I’m a lover of sloppy joes! Hope you will be too.
If you’re curious about where sloppy joes got their name, check it out here


World’s leading international meeting place of the fresh produce trade
2016+8: 3.239 exhibitors from 83 countries on 117.500 m2
78.000 business visitors from 150 countries
FRUIT LOGISTICA is the leading international meeting place of the fresh produce trade. From 6th to 8th February 2019, approximately 3000 companies from across the entire fresh produce – including global players as well as small and medium-sized suppliers from all around the world - will be presented in Berlin.
This specialist trade fair offers the sectors connected with the fresh fruit and vegetable business an ideal opportunity to present their products across the entire added-value chain, from growing to the point-of-sale. Compact duration, focused appeal to target groups and maximum effectiveness are the key features of FRUIT LOGISTICA.
Products on show include fresh, unprocessed fruit and vegetables, dried fruit, nuts, herbs and spices, organic products and self-service flowers and potted plants. Suppliers of products and services for packaging, storage, transport, warehousing and product presentation also exhibit their offerings. A further important element of FRUIT LOGISTICA is the service market with IT solutions.
The whole spectrum of the fresh fruit and vegetable sector
Fresh fruit and vegetable
Dried fruits and nuts
Packaging & labelling
Transport and logistical systems
Produce handling and storage
Press and media
Computer and internet solutions
You can buy your ticket at the representative office of MESSE BERLIN with 30% discount:
- 1-Day ticket: 28€ (ticket office: 54€)
- Permanent ticket: 50€ (ticket office: 99€)
- Permanent ticket + Fruitnet Forum "World of fresh ideas" : 165€
-Day ticket + Fruitnet Forum "World of fresh ideas"-5.2.2019 : 115€
You can pay tickets with your credit card going to:


In this article, we have created a list with food that must be tasted for you in Istanbul. Here are 10 traditional Turkish foods that must be eaten.
1. Traditional Turkish Breakfast
Traditional Turkish breakfast is a must for starting the day energetically in Istanbul. Turkish breakfast consists of cheese varieties, honey jam, tomato, cucumber and olives. You should definitely try the French fries with your breakfast and menemen, a Turkish flavor.
Doner, a Turkish classic, is one of the tastes you should definitely taste. In addition to doner kebab, you can choose ayran as a beverage. Ayran is a delicious and cold drink made with plain yogurt and water unique to Turks.
Known as Turkish pizza, lahmacun is a food prepared with minced meat, garlic, parsley, onion, red pepper and black pepper and cooked in a stone oven on a thinly rolled dough. The dough is thinner than pizza and cheese is not used.
Kebab is one of the famous tastes in Turkish cuisine. Kebab is called meat dishes cooked in oak coal, wood oven or barbecue. There are many kinds of kebabs in traditional Turkish cuisine. The most known of these varieties are; Adana kebab, Tas Kebab, Cağ kebab, Patlıcan kebab and Şiş kebab.
5. Historical Sultanahmet Meatballs
You can take a short break and taste the historical Sultanahmet meatballs while walking through the historical buildings in Sultanahmet. This delicious meatball is one of the tastes that visitors to Istanbul should definitely try.
Meze is a food group found in the Eastern Mediterranean and Traditional Turkish cuisine. It is mostly served cold. It can also be eaten as a snack before the main meal. There are many different types of breasts. Appetizers are generally consumed as a snack next to the raki, not to be saturated. It can be made with very simple ingredients (cheese, salami, etc.) and also made from vegetables and seafood.
7. Balık Ekmek
Balık ekmek is one of the common street flavors in Turkish cuisine. It is a sandwich type prepared by adding fish and various vegetables to Turkish bread. You should definitely taste the fish breads sold on the boat, especially in Eminönü square.
Pide is a food very similar to lahmacuna. The most famous varieties with minced meat, cheese and potatoes. On the minced pide; ground beef, onion, tomato, etc. The mixture prepared with is distributed to pide dough. The edges are closed. In cheese pide, cheese and parsley are added to the middle of the dough.
9. Turkish Ice Cream
Turkish ice cream, the most entertaining food on this list, is quite delicious. Usually ice creamers extend the ice cream to you from a long stick. But getting ice cream will not be that easy.
10. Kanlıca Yoghurt
Kanlıca yoghurt is one of the traditional tastes of Istanbul. This flavor, passed down from generation to generation, is very famous in Istanbul. If you like yogurt, you should definitely try Kanlıca yogurt.


"I never get to have vegan pizza fresh made and vegan knots and so many vegan options. I'm allergic to dairy and these guys were awesome. It was so good I wanted to lick the plate." Maddy G.
"Had a vegan pizza, vegan garlic knots, vegan cheesecake and a basket of fries and it was honestly one of the best pizza places I've been to. On top of that, I didn't feel like crap after eating all that food because you can tell that the food's been made fresh.
The manager was very friendly and nice, and have excellent customer service. Will definitely be coming back to this place very soon." Meghan M.
"The chef knows their way around the kitchen; one of the best food spots in Anytown, USA." Pizza Company Las Vegas in Henderson
Questions about an upcoming event that you would like us to cater? Drop us a line, and we'll get back to you soon!
2275 e sunset rd #2, Las Vegas, NV 89119, US
11:00 am – 09:00 pm


Crude Food In San Francisco
San Francisco is a crude food mecca- – actually. There are various wellsprings of new, natural produce in San Francisco, and a lot of vegetarian and crude food restaurants. San Francisco is a very wellbeing cognizant and “green” city.
The Best Places to Buy Raw Food in San Francisco
Probably the best spot to purchase crude food is Rainbow Grocery, which sells 100% natural vegan food. Definitely no meat is sold here. Rainbow Grocery is an autonomously claimed helpful situated in the Mission area on Folsom Street. Different spots to purchase crude food include: Whole Foods Market (2 areas in the city), Harvest Urban Market, Buffalo Whole Foods, The Real Food Company, Valencia Whole Foods and Other Avenues Community Food Store.
Step by step instructions to Buy Raw Food- – Fresh From Your Local Farmers
You can likewise purchase crude food from neighborhood ranchers through a program called a CSA. CSA means “Network Supported Agriculture.” When you join a CSA, you will get a container of new produce every week from nearby ranchers. Neighborhood CSA’s in the San Francisco/Berkley zone include: Eatwell Farm, Mariquita Farm, Farm Fresh To You, and Riverdog Farm. To discover a CSA close to you, visit Local Harvest’s site.
Another incredible wellspring of new produce is neighborhood ranchers’ business sectors. Purchasing direct from ranchers is less expensive than purchasing produce from a supermarket (typically). Additionally, you can purchase in mass. Surprisingly better, S.F. ranchers’ business sectors offer naturally developed food- – alongside the norm, customarily raised produce. Finding naturally developed produce at ranchers’ business sectors isn’t normal in numerous East Coast urban communities. Thus, San Francisco is particularly fortunate in such manner.
San Francisco Raw Food Restaurants
Throughout the most recent 5 years, more Lanai restaurants have opened their entryways, as buyers look for more advantageous options in contrast to the damaging American eating regimen of prepared nourishments and abundance fat. Crude food restaurants are an extraordinary method to eat well when voyaging. The San Francisco/Berkley territory has five crude food restaurants, in addition to a few juice bars. Make certain to get The Raw Food Restaurant Guide for more data (see underneath).
Crude Food Support Groups in San Francisco
The most ideal approach to prevail on a crude food diet is to have individuals who empower and uphold you. San Francisco is fortunate to have numerous crude food uphold gatherings and potlucks. As indicated by Living Nutrition’s site, there are six crude food potlucks in the Bay territory, remembering one for Marin. You may likewise consider framing a Raw Food Meetup gathering. As indicated by Meetup’s site, 85 individuals in San Francisco need to shape a crude food Meetup gathering.


Learn to cook your favourite Thai dish with experienced cooking chef Apple at the Riverside Thai Cooking School overlooking the river flowing through Khao Lak’s town centre. Choose between a morning class with a market tour or an afternoon class with preparing of a sweet Thai dessert.
(*)★★ (*)★★ (*)★★ (*)★★ (*)★★
(*)★★ (*)★★ (*)★★ (*)★★ (*)★★ The teacher, Apple, was an excellent...
, Mar 2020
The teacher, Apple, was an excellent tutor and just so friendly and sweet. We thoroughly enjoyed learning, cooking and of course eating all 7 dishes our group of 6 made. The small class size was also excellent, allowing us to ask questions and get a bit of extra help if needed - a must do for foodies travelling to Khao Lak!
(*)★★ (*)★★ (*)★★ (*)★★ (*)★★ Apple is such a charming host. She...
Vicenzino C, Nov 2019
Apple is such a charming host. She made my family feel extremely comfortable and also taught us a lot about Thai cooking.


WELCOME TO THREE CUTS BURGER & TAP
Proper Burgers & Proper Beer
WHO WE ARE
Welcome to Southsea’s meat boutique, bringing smiles to faces both from our restaurant and our food stall.
With a passion for both great burgers and great beer we set about creating somewhere that these two rarities could be combined, this culminated in the creation of Three Cuts Burger & Tap
See below some of our menu items and creations. Freshly made and locally sourced
The food we serve at Three Cuts Burger & Tap is healthy and delicious. Our ingredients are fresh and cooked to order.
We do not take any responsibility for any sudden onset of hunger experienced from viewing the images below.
Dine In or Take Away
Monday - Closed
Tuesday - Friday 5-9
Sunday - 12-8


Wet and miserable outside this morning and even though I had plenty to do I decided it was a good morning to be in the kitchen. I haven't made Potato and Herb bread for ages and thought it would be perfect with chicken and veg soup for dinner.
The bread turned out perfect, the photos not so good!
So nice to have a wood stove again, perfect for cooking soup.
And to finish up the cooking I used up some over ripe bananas.
No walk for the little dog today, she hates getting her hair wet. It's all I can do to get her outside to perform the necesseties when it's raining.


gastropub | gástrō pùb | n.
The name is derived from the combining of the terms gastronomy and pub.
Gastropubs provide a relaxed ambience with an expertly prepared menu that complements the assortment of beers, wines and hand-crafted cocktails the gastropub offers.
Medical Professionals Day
We ♥ Medical Professionals Day!
We want to celebrate YOU!
Every Wednesday, Aug 19 - Oct 28 recieve 15% off. All. Day. Long
You must ask for the discount & are required to show your medical badge or be dressed in scrubs to receive the 15% off. Applies to food only.
Craft your own tasty flight from our new lunch menu options. Choose between artisan sandwiches, Chef Tiffany's daily soups, salt & pepper chips and MORE!
Pick TWO for 6.99 or THREE for 7.99!
Available Monday-Friday from open until 4p.
CLICK HERE for more details
Smooth, suave & sophisticated.
Try our Handsome Flight of Premium Single Barrel Bourbons or our own Barrel-Age Manhattan


Waffles and KnittingMar 25, 2023
What is the link between Norwegian knitting and Norwegian waffles? They are both strongly inherited in our culture and history.
And, today is the Norwegian Waffle Day - yes there is a day for most things in life 🧇
Norwegian waffles (or "vafler" as they are called in Norwegian) are a type of waffle that is a popular snack or dessert in Norway. They are typically made with a batter that includes flour, sugar, eggs, milk, and often, sour cream and cardamom. Norwegian waffles are different from Belgian or American-style waffles in that they are thinner, softer, and have smaller squares.
The traditional way to serve Norwegian waffles is with a dash of sour cream and a spoonful of jam, usually strawberry or raspberry ... or the typical Norwegian brown goat cheese. A sweet cheese that is very Norwegian and the type of cheese that you either love or hate :D
Norwegian waffles are a beloved part of Norwegian culture and are often served at social gatherings, including family gatherings, church events, and celebrations. They are also a popular snack to enjoy on ski trips or outdoor excursions.
If you want to give them a try, here is my recipe.
- 3 eggs
- 1 dl sugar
- 5 dl kefir milk (people also use ordinary milk and water, but the kefir gives it a sour taste to it that I personally like)
- 350 grams flour
- 1 ts baking powder
- 1 ts vanilla powder
- ½ ts cardamom
- 125 g melted butter/margarine
Smash it all into a bowl and beat until you get a smooth batter ... let it rest for half an hour before you start cooking them. If it is too thick you can add some more milk or a small amount of water. Make sure you add it in small increments, if the batter is too thin it becomes more like pancakes - the Norwegian thin pancakes that is, what many of you call crepe ;)
And if you want more Norwegian traditions, the Norwegian Knitting Magic Level 1 is open for registration right now, CLICK here to read more
Waffle and knitting vibes from Anne :)
Want more of Anne's Norwegian Knitting? Click here and read more about the free little corner of Anne's Norwegian Knitting - the Knit Bit.


Eating healthy is easy for students at UTSA
(Feb. 22, 2017) -- Keeping your body fueled is an important part of learning. Students at The University of Texas at San Antonio (UTSA) have several resources to help them make healthy eating choices on campus.
Healthy for Life, a program offered at the Roadrunner Café, provides nutritional information for pre-made food, allowing students to understand exactly what they're eating. Easy-to-use icons appear at each dining station, identifying options that are low calorie, low sodium, low fat, vegetarian, vegan, made with whole grains. They're also found on the interactive wellness screen students can use at the entrance to the Roadrunner Café.
UTSA Dining, along with Aramark, the contracted vendor that provides food service through UTSA Dining and Campus Services, established Healthy for Life to help students make lasting nutritional and wellness choices on and off campus.
"By making healthy options easy to locate on the touchscreen and dining stations, partnered with educational tabling and articles, students learn about healthy choices in an interactive way," said Sarah Caruso, Aramark marketing manager at UTSA. "This provides the ability to make quality decisions about wellness, while getting the nutrition needed to focus and succeed in the classroom."
The touch screens and nutritional cards have been a big help to UTSA communications sophomore Yi-Ting Chung.
"I use the screens and cards to check for calories and sodium," Chung said. "I like the nutritional cards due to all of the information provided. It helps to make sound choices between food items."
In addition to the Roadrunner Café, national brand restaurants on campus offer a variety of healthy selections. Mooyah has a black bean burger for vegetarians, a turkey burger for a leaner option and a lettuce wrap. Chick-fil-A offers grilled chicken sandwiches and the Market Salad, while Subway — a great place to load up on vegetables and whole grain bread —provides Fresh Fit choices.
Students who want a sit-down experience at a restaurant can visit Chili's Too where they can pair Chili's favorites with a soup or salad. At the John Peace Library (JPL) food court, Greens to Go is a healthy alternative, with more than 10,800 customizable combinations of hand-crafted, made-to-order salads and wraps. Nearly all restaurants at UTSA label healthier options on their menus as Fit Picks.
Additionally, the Roadrunner Café partners with Por Vida, a San Antonio program aimed at identifying healthier choices that fall under the guidelines listed on the Por Vida website. UTSA Dining educates students on Por Vida by including the Por Vida logo next to approved menu items.
Looking to the future, Aramark is partnering with the American Heart Association for the 20 by 20 Initiative: By 2020, the Roadrunner Café will increase fruits, vegetables and whole grains and decrease calories, saturated fats and sodium by 20 percent.
For people with limited dietary restrictions and those who need additional assistance determining foods that fit their lifestyle, UTSA Dining provides friendly and supportive staff to help create individual dietary plans.
For more information or assistance, contact UTSA Dining at (210) 458-6352 or Campus Services at (210) 458-7275..
Learn more about UTSA Dining.
UTSA will offer science, engineering, architecture, sports, music, writing and language and culture camps for kids, teens and adults. Register now.Various locations, Main and Downtown Campuses
Future Roadrunners and families prepare for everything they need to know before the fall semester.Various locations, Main and Downtown Campuses
Join Dr. Max Kilger for a fascinating look at the research illuminating the motivations behind malicious online actors, a key component to combating our nation’s digital national security issues.Geekdom Event Centre, 131 Soledad, San Antonio
Roadrunners get involved in fun, engaging and interactive experiences to gear up for the new school year.Various locations, Main and Downtown Campuses
The success of African Americans in popular sports has been well documented, while less attention has been given to their intellectual achievements. Utilizing historical, sociological, and cultural perspectives, Dr. Langston Clark will explore the intersection of Black Intellectualism and Black Athleticism.The Garage at the Pearl, 250 E. Grayson, San Antonio
Join the UTSA Small Business Development Center for its 5th annual day of immersion into digital marketing through seminars, Q&A sessions, and networking. Industry-expert presenters include Mark Nanez, Cory Ames, Charity Matthews, and Steven Bullard.Durango Building (DBB 2.316), Downtown Campus
The Roadrunners open up 2019 play against hometown rival UIW Cardinals.Alamodome, 100 Montana St., San Antonio


Lettuce, coriander, rocket leaves, cabbage
1 red onion
1 aubergine (optional)
3 hard boiled eggs (optional)
Finely chop the lettuce, coriander, rocket leaves and cabbage
Cut the tomatoes, cucumbers, onions and aubergine and slice the eggs
Reserve some of the tomatoes, cucumbers, onions and egg slices and mix the rest of the bowl
Add salt, olive oil, vinegar and lemon juice to taste and toss salad
Garnish with reserved items
4 tablespoons tahini paste
2 cloves garlic, crushed with salt
juice of 2 lemons
4 tablespoons olive oil
1 teaspoon ground cumin seeds
cold water to thin
chopped parsley for garnish
Combine all ingredients in a food processor.
Add enough cold water to give a pouring consistency.
Serve tahini dip with fresh bread, warm pita or as a dressing for salads
STUFFED VINE LEAVES (Koupepia)
Fresh vine leaves (or packet of frozen vine leaves or jar of vine leaves in brine)
½ kg minced pork
1/3 cup oil
1 cup ripe tomatoes, blended
½ cup rice
parsley, finely chopped
lemon juice (3-4 lemons)
Wash the vine leaves and boil for 2 minutes. Remove and drain.
Fry onion and add the minced meat until slightly browned
Add tomato and simmer for 3 minutes, stirring occasionally
Remove pan from heat and add the remaining ingredients (salt, rice, pepper, cinnamon, mint, half the lemon juice and parsley) and mix.
Lay out the vine leaves, veins upwards. Put 1 tsp of minced meat mixture on the stalk of each leaf. Fold over the sides and roll up tightly.
Line the bottom of a saucepan with vine leaves and place the koupepia closely in layers.
Add a little olive oil, lemon juice and some water.
Place a plate on top of the koupepia and cook over low heat for approximately 30 minutes.


Taste of Jamaica Beach Cook Out Tour
About the Taste of Jamaica Beach Cook Out TourWith this Authentic Taste of Jamaica Tour you will experience a unique side of Jamaica where you will seldom see other visitors.
You go up through this magnificent rainforest and travel along the picturesque route through several local communities where local farmers produce several crops including yams, sweet potatoes, hot peppers, vegetables and several unique fruits. The good part about this tour is that you’ll be able to taste most of these fruits along with our local Red Stripe beer and the famous Jamaica’s Jerk Chicken.
Your experienced guide will take you to a coffee plantation where you will get a first-hand view of the coffee plants and it’s berries. Here you will also be served freshly brewed Blue Coffee by your guide.
You will then be taken to a breathtaking location, which is over two thousand ft. (2000) above sea level. This location is where you can take beautiful pictures of the coastline with the gorgeous Caribbean Sea and the shoreline of Jamaica in the background.
After which you will travel down Spice Mountain to the Beach where you will partake in the cooking of the Jamaican Jerk Chicken, have a Red Stripe Beer/Rum Punch enjoy the Beach and be Irie amongst the people.
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Does your stomach start rumbling at the mere mention of pizza? Is it your turn to arrange for the “pizza night with friends” this Friday? Whatever your reasons to order a pizza, don’t ever settle for inferior quality when a pizza craving hits you! Make a call to Hometown Pizza Of Adrian to taste the best, hot and satisfying slice or pie in Adrian, MI.
We provide Pizza delivery and carry-out for our customers: We use the finest ingredients including first-rated mozzarella, tangy sauces, fresh local produce and excellent meats to create the highest quality fare. Satisfy your taste buds with our zesty hot wings, try our flavorful Hawaiian pizzas and our legendary submarine sandwiches or go vegetarian with our veggie pizzas.
We offer the best value for your money and offer 2 super pizzas for less than anyone in the area!


Many newer models of ice cream machines are designed so that they come with at least one pre-heated box that has the capacity to hold at least twenty minutes of churn. The process is usually referred to as "frozen dessert compression." In this process the manufacturer's recommended ice cream mixture is placed inside the box and covered with a thick layer of plastic freezer paper. After twenty minutes have passed the machine is unplugged and the plastic freezer paper is removed. This is placed in a bowl and the frozen dessert mixture is placed in the freezer.
There are three basic types of ice cream machines. The most simple type has an open end similar to the design of a bottle of water. Once the machine is turned on it begins the spinning process. It takes approximately eight to ten minutes for the cream to be prepared.


February is American Heart Month. The heart is the pump that keeps the body going. It has physical and emotional meanings for us so it’s important to take care of it. There’s also reason to believe that preventing heart disease may help with preventing dementia. A great way to take care of the heart is to be conscious of what we’re eating. These are some tips for a heart-healthy diet.
Fiber. It’s not the most glamorous aspect of nutrition but it’s extremely important for everyone. Eat lots of fruits, vegetables, and whole grains to make sure you’re getting enough daily. Not only does it help keep you regular but it also helps lower your LDL – the bad cholesterol. For adult women aim for about 28g and adult men should get about 34g of fiber. These amounts can vary with age.
Fats. Not all fats are created equal. There are three types: saturated, unsaturated (mono- and poly-), and trans fatty acids. Opt for unsaturated fats like canola, peanut, and olive. These types of fats are less likely to clog your arteries compared to butter and lard. Omega-3 fatty acids, notably found in fish, are thought to help in several ways like clearing plaque in arteries and lowering blood pressure. Avoid trans fats as best you can. These have been shown to have negative effects on the body especially in terms of cardiovascular health. It is not found much in natural food, presenting mostly in processed foods, which, many dieticians can agree aren’t very good for you anyway.
Speaking of processed foods. Here it is again: Reduce the amount of processed foods you consume. Not just for the trans fats but the amounts of salt and sugar can be problematic. Keep an eye on nutrition labels to keep within recommended levels. When cooking, try using seasonings to flavor foods instead of adding salt. The case for sugar alternatives is long and complicated, so be mindful of how much you consume in general.
Manage portion sizes. How much you eat is just as important as what you’re eating. Excessive calorie intake can lead to weight gain which can lead to stresses on the heart. Actual serving sizes of foods may change depending on diet needs but it’s important to get the appropriate amount of sustenance. It may be a good idea to limit the consumption of red and processed meats while making sure to eat 3.5oz serving of fish twice a week. And be sure to get at least 5 cups of fruit and vegetables daily! Food diaries are popular for those looking to track their nutritional intake and it’s even easier with the growing number of apps available.
Don’t forget to exercise! Diet and exercise go hand in hand for living a heart-healthy lifestyle. Getting the blood pumping has many heart benefits like raising the “good” cholesterol, managing blood sugar, and keeping weight in check. 150 minutes a week of moderate exercise is a good starting point but always talk to your doctor before starting a new workout regime.
Quit smoking. There’s no way around it and you’ve probably seen it everywhere. All the hard work done through diet and exercise could be negated by smoking tobacco. Quitting may be even better than any heart drug on the market and it decreases your chance of dying from heart disease by 33%.
There are no shortcuts to health so it’s important to keep up with a healthy lifestyle. There is never a bad time to start but there may certainly be benefits to sooner rather than later. Let now be the time you take your health and your life in your hands.
Happy heart day!


24/02/17 Filed in: Beef |With Calories
Dinner tonight, February 24, 2017
Delicious and easy to make , diabetic friendly dish, Read More...
09/09/16 Filed in: Beef |With Calories
Dinner tonight, , September 9, 2016
Heartwarming fall dish, great for cold autumn days - I served it with quinoa, a healthier choice Read More...
26/01/17 Filed in: Chicken |With Calories
Dinner tonight, January 26, 2017
Dinner tonight, September 6, 2016
Great and tasty chicken dish , I did serve it with cooked quinoa Read More...
29/01/16 Filed in: Vegetable
Dinner tonight, January 29, 2016
Great veggie dish, great finger food, extremely tasty and ridiculous easy to make Read More...
14/01/16 Filed in: Chicken
Dinner tonight, January 14, 2016
Delicious and hot thai noodle bowl. Great for all thai-food lovers, be careful with the chili powder , I used only ½ tbsp. Read More...
Dinner tonight, September 25, 2015
Extremely easy , tasty and have the great tast of Asia, great for meatless day Read More...
19/03/15 Filed in: Chicken |With Calories
Dinner tonight, March 19, 2015
Absolute delicious, I did not add the almonds, because I’m allergic . I did use another kind of creamy mushroom soup, because it was what I got in my cupboard, and it worked perfectly fine. Read More...
06/01/15 Filed in: Beef |With Calories
Dinner tonight, January 6, 2015
Dinner tonight, July 27, 2013
Okay dish, really easy to make, okay for an everyday dinner Read More...
25/09/14 Filed in: Beef |With Calories
Dinner tonight, September 25, 2014
Dinner tonight, July 3, 2013
Extremely creamy with lot of flavour, great for kids to, and really easy to make Read More...
18/04/15 Filed in: Beef |With Calories
Dinner tonight, April 18, 2015
Dinner tonight, July 2, 2013
Its really just kind of spaghetti meatsauce dish, but really tasty and really easy to make Read More...
10/04/14 Filed in: Pork |With Calories
Dinner tonight, April 10, 2014
Dinner tonight, May 27, 2013
Yummy sweet pork chops, served with noodles and a salad of your choice Read More...


30 Sep Homemade Falafels
These homemade falafels are easy to make, require only a few ingredients and are perfect to pop in a pitta or on top of a salad.
Makes 11 falafels
– 1 tin mixed bean salad (in water)
– 1 garlic clove
– 1 finely chopped onion
– 1/2 tsp paprika
– 2 tsp cumin
– 1 tsp mixed herbs
– 1 lemon zest
– 3 heaped tbsp wholemeal plain flour (or alternative flour)
– Pinch of salt
– 2 tbsp Extra Virgin Olive Oil
– 1 medium free range egg
– Pre-heat the oven to 200C/400F/Gas 6. Heat a tablespoon of oil in a small pan. Fry the onion over a medium heat for 3-4 minutes until softened. Add the garlic and fry for a further two minutes and remove from the heat.
– Drain and rinse the chickpeas and transfer to a mixing bowl. Add the sautéed onion and garlic and crush together with a potato masher until the mixture is broken down.
– Add the cumin, mixed herbs and lemon zest and mix well. Taste and season with salt and pepper. Add the egg and mix together.
– Place on a non-stick baking tray and bake for 25 minutes, or until crisp and golden-brown. Turn occasionally to ensure even cooking.
– Remove from the oven and serve immediately, or leave to cool and pop in a salad for lunch later on.
Serving suggestion – Place inside a wholemeal pitta with salad, or serve cool on top of a salad and take to work with you!
Nutritional Values – Per one falafel


Dining in Disney: Stay off the Junk Food Rollercoaster
Planning a spring break or summer trip to Disney? A weekend at the amusement park? Or just stopping by a local county fair? The rides and sights are great, but the food choices aren’t always so thrilling. What can you do to stay off the junk food rollercoaster? First of all, walk as much of the park or fairgrounds and check out all the options before making a decision (and you are burning calories as you walk, so double the benefit!) You may not realize a healthier option is just right around the corner unless you look. Secondly, choose small portions when possible, or share your treat with a friend or two. Next, try to balance your high fat favorites – for one high fat treat consumed, enjoy two to three healthy, or healthier, foods throughout the day before you consider purchasing another high fat treat. Finally, sit down when you eat, for mealtimes AND for snacks. When sitting and concentrating on what you are eating, you will know when you are satisfied and stop before you eat more than your body really needs.
What are some healthy choices? Try a roasted corn on the cob (skip the butter) instead of fries. How about a frozen chocolate dipped banana instead of a double dipper ice cream cone? You can’t go wrong with a grilled chicken sandwich. And peanuts or roasted pecans to share with a friend are a better bet than a big plate of funnel cake. Can’t resist that funnel cake? Feel it’s just not a county fair or a theme park without one? Then don’t try to avoid it if you are going to feel deprived and end up eating too many other things in your effort to resist it. Instead, plan ahead. Purchase it, and share it with several friends while you sit down and watch the parade of people go by. Eat every bite slowly so you don’t miss the experience – but when you and your friends are done, get back up and get on the move again! And don’t forget to drink plenty of water throughout the day. It is easy to get dehydrated in the summer sun, and theme park and fair foods are usually higher in salt – two reasons why your body will get thirsty more quickly. And thirst is easily misread as hunger, so a calorie-free cool glass of water instead of another chocolate chip cookie may be just the theme park ticket your body needs!


I decided to give it a go and try to find the best donut spot in the Detroit area. So many to check out, but so little time haha!
Like pizza and hot dogs, a good donut is totally subjective, what’s the old saying beauty is in the eye of the beholder? There are probably a ton of variables to consider in choosing a best donut. For me, I like moist donuts that are sweet but not too sweet and they gotta be fresh or it’s going out the window! Also I am more of a fan of the old mom and pop style bakery as compared to the upscale, marbled counter, Edison light. exposed brick type shops.
Rochester/Troy has Knapps that has been there for years. A pretty decent donut for sure, and for lunch a great the ham and cheese sandwich with the most excellent bread!
While not in metro Detroit, still honorable mention goes to Kalamazoo’s Sweetwater…tasty!
Avon in Pontiac has probably the best donuts I’ve had so far. Time magazine rated them in the top 10 donuts in the USA. Really, how do you sign up for that job!
When I got there around 9am on a Sunday morning there was a line but it was worth the wait.
Southfield has a place called The Donut Bar. While they had a smaller selection of donuts, they were really not the normal ones you’d see. Not my favorite though.
Really though, a donut shop making a bad donut is just well.. pretty bad.
Dilla’s Delights right by the Detroit Opera Theater was not bad, a fresh donut and a decent selection. The glazed was choice but the double chocolate was a bit dry.
Daddy’s Donuts in Utica has custom, made to order donuts on the weekends.
It’s like Coldstone Creamery but with donuts.
They have a variety of custom donuts on a menu, but you can mix and match any ingredients to make your own.
Page 2 of the donuts they make, some very interesting combo’s!
They were good, but for me really just too much flavor/sugar if thats possible!
So I am still on the never ending search for the best donuts but Avon Donuts does top them all so far!
Coming soon list:
- Donut Cutter – Berkley
- Almont Bakery – Almont
- Dutch Girl Donuts – Detroit
- Looney Bakery – Livonia
- Apple Fritter Donut Shop – Ferndale
- Holy Moly Donuts – Detroit
- Daily Dozen – Warren
- Family Donut Shop – Hamtramck


New menu coming soon...in the meantime, get a sampling of our menu from the
Time Cafe website
Fez under Time Cafe
380 Lafayette Street @ Great Jones
2330 Broadway @ 85th Street
New York, NY 10024
Call 212.579.5100 for Information
Call 212.220.4110x27 for Private Events
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Don't forget to visit our lounge uptown! 2330 Broadway at 85th Street... call 212.579.5100 for information.


Vegan Caramel Apples
This vegan dessert recipe makes enough vegan caramel sauce to cover 10 medium sized apples. It's a good idea to use a tart apple, like a Granny Smith, because the sauce itself is so sweet.
You can buy actual caramel apple sticks, but popsicle sticks, skewers, or even a fork (in a pinch!) all work as well.
To prepare, you should poke the wooden stick into your apples and set a cookie sheet covered with wax paper to the side of your operation.
It can get sticky, and you don't want to be trying to find a place to put them once these guys are all lubed up!
Also, you can dip them into chopped nuts, cookie crumbs, sprinkles, and just about anything else with the same texture if you like.
2 tbsp. vegan margarine
1 c. lightly packed brown sugar
1/3 c. corn syrup
1 c. sweetened condensed milk (you can buy it, or use homemade recipe below)
In a small saucepan over low heat, melt margarine.
Stir in sugar and corn syrup.
Bring to the boil and stir in condensed milk.
Stirring constantly, cook over medium heat until boiled and thickened.
Use once it is thick and has cooled slightly. If the caramel has had time to harden, reheat until just melted.
Holding the stick, dip each apple into caramel and turn to glaze each side.
Roll in any nuts or toppings, and then set onto wax paper to cool.
Vegan Sweetened Condensed Milk Recipe
This vegan condensed milk can be used in coffee, for the caramel apple recipe above, and for any other vegan dessert recipe that calls for it.
2 c. soy milk
1 ¾ c. brown sugar
2 T. corn starch
Measure the corn starch into a small glass or measuring cup.
Add 2-3 tbsp. of the soy milk and whisk with a small whisk or fork until smooth.
In a small saucepan, heat the remaining soy milk and brown sugar. Whisk in the cornstarch-soymilk mixture.
Bring to the boil, stirring constantly until thick.
Makes 1 cup condensed milk.


Dr Sanchit Mahajan and Dr. Sakshi Sachdeva from the Manipal College of Dental Sciences, Mangaluru have turned into Weekend BAKERS creating Yummy Cheesecakes.
Lockdown turned out to be an opportunity for some people to launch a business that they always dreamed about. The months-long lockdown has turned most of the amateur cooks into nearly-perfect chefs.
Dr. Sanchit and Dr. Sakshi, the two of them hailing from Delhi were stuck in Mangaluru, and being foodies by heart, they specialized in baking classic New York-style cheesecakes. Dr Sanchit Mahajan, a postgraduate oral and maxillofacial surgery student says, ” Two years back, me and my colleague Dr.Sakshi started an Instagram page called DrGlutton- a combination of our profession and their love for traveling and experimenting with food. We used to upload pictures of whatever we ate that could be an exotic dish or a simple home-cooked dish. The home-cooked food was followed by a recipe. “
Dr. Sanchit joined by Dr. Sakshi Sachdeva, an orthodontist, the duo started experimenting on cheesecakes and finally got down to something that they really liked.
Dr. Sakshi said “The idea of baking cheesecakes struck when having a cheesecake at a restaurant. I felt we could try it out at home. Baking is therapeutic and it’s fun to bake with music on and just looking at the glistening cheesecake makes us happy. Our dream is to own a fine dine cheesecake bar. Cheesecakes are baked with love and this should be reflected not just on the cakes, but on the boxes too, “
The cake box comes with a handwritten logo by Dr. Sakshi who has always been into calligraphy. Adding Dr. Sanchit said, “We had eaten a lot of cheesecakes in Mangaluru. We thought that this is something that people will like and we decided to sell it to our friends first”.
“We bake cheesecakes at home on weekends and sell them. We take orders via WhatsApp or via Instagram We have an Instagram page by the name of Dr.Glutton where we review dishes from various restaurants and also post recipes of the dishes that we cook. We put updates about the weekend orders on every Thursday and the cheesecakes are available for order pickup by Sundays Right now we have two flavors – Classic New York Baked Cheesecake; and Caramel Cheesecake. Our Instagram name is Drglutton and Whatsapp No is 8217595206” said Dr. Sakshi.


Wonderbag is the award winning eco-friendly slow cooker that uses heat-retention to cook your food.
The principle of retained-heat cooking is simple...
In conventional cooking, any heat applied to the pot after it reaches boiling point is merely replacing heat lost from exposure to the open air.
With the Wonderbag, food is brought to a boil, simmered on high for a few minutes, then placed into the Wonderbag to continue cooking.
The insulated cooking technique prevents heat escaping from the dish, removing the need for additional energy to complete the cooking process.
Cooking in a Wonderbag slow cooker can save between 30-80% of the energy normally required for cooking.
Completely energyless, the Wonderbag cooks evenly and consistently every time, without supervision.
This product comes with a 2 year guarantee.


Quarterly group butter buys every January, April, July, October.
The butter comes from Spring Hill Creamery in Petaluma, CA
It is certified organic, pastured (cows eating grass), low temperature pasteurized, handmade, cultured butter.
The butter comes in large 40 lb blocks of salted (French celtic sea salt) and unsalted.
The bulk price is $6.25/lb.
The 1 lb pre-wrapped price is $7.00/lb.
Prices may be subject to change.
Individuals/families typically buy butter in 10 lb or 20 lb weights by coordinating splitting of the 40 lb block.
This is delicious butter!
Sacramento Butter Buy Coordinator:
Contact the butter buy coordinator to get on the butter buy list and be notified of the next upcoming buy.
Cod Liver Oil
Green Pasture group cod-liver oil and butter oil buys at a bulk discount. Bulk orders through Green Pasture are placed multiple times throughout the year. Follow the Sacramento WAPF on Facebook to join in on an upcoming buy.


Welcome back to Welch’s Blog!
Today, with the Labor day holiday coming up, we will be talking about the art of grilling.
There are two ways to gril so choose the one that best fits the type of grill you have. The two ways we recommend are charcoal grilling and Natural (or propane) gas grilling.
First we will talk about getting the grill ready:
A gas grill is relatively easy. Turn on gas grill, click the button and it is running. Be careful, if it doesn’t light right away-give time for gas to clear away before trying again.
A charcoal grill is a little more complex. First you arrange the charcoal in a pyramid at the bottom of the grill. Then pour approximately 2 oz of lighter fluid or until coals appear glossy over the top of the coals and VERY CAREFULLY light with a match. When charcoal is about three quarter of the way covered in ash and has a slight glow you are ready to start cooking.
Now you have to decide if you are cooking direct or indirect (or both if you are searing), which I will now explain.
Direct heat cooking is putting the meat directly over the coals or hot end of the gas grill. You would use this method for cooking thinner pieces of meat that usually take less than thirty minutes to cook, some examples are Boneless chicken, steaks, fish fillets, hamburgers and hot dogs.
Indirect heat cooking is similar to oven cooking. You would Place most charcoal on one side of the grill and cook on the other (or cook on the low side of the gas grill). Some examples are Whole turkeys, bone-in chicken, ribs and briskets.
Searing is a method in which you start cooking at a high heat (to seal the juices in) and then switch to the indirect method to finish cooking. This method provides doneness on each side while maintaining the rich, red color and flavors in the center—and creates a nice presentation when slicing individual servings for guests.
Here are some tips for cooking Beef, Pork and Chicken:
* Turn steaks only once- when the juices start to bubble on the uncooked side (the clearer the juice, the more well done the meat).
* Second side of steak needs less grilling time than the first
* Internal grilling temps are as follows :
Medium rare-145 degrees
Medium -160 degrees
Medium Well-165 degrees
Well done 170-degrees
*Cook Thoroughly – Pork is ready when the juices run clear and the meat is no longer pink along the bone.
*internal temp should be 160 degrees for medium and 170 degrees for well done.
*Chicken is done when juices run clear.
* Temperature should be 170 degrees for breasts and 180 degrees for whole chicken.
Well I hope this helps and have a fun and safe labor Day!


I know, I know. Christmas Eve was weeks ago. Whatever! Now is the appropriate time for me to post what I cooked!
Pictured above is my (totally awesome!) vegetable Christmas tree. Orange sweet pepper, broccoli, cauliflower, cherry tomatoes, and pretzels. I was the most proud of this, even though it just involved putting chopped veggies on a tree-shaped plate. It was a big hit though. I was worried that people would be like, why are there raw veggies (and fruit! and pretzels!)? This is a holiday celebration - we don't have time for sensible appetizers! But no one can resist things in tree shapes.I served the veggies with Peanut-Sesame Hummus (from Eat, Drink, and Be Vegan), Red Pepper Hummus (from Yellow Rose Recipes), and the Cashew-Cucumber Dip (from Veganomicon - not pictured). The Peanut-Sesame was the most popular, although the Cashew-Cucumber is my all-time favorite dip. I was a bit disappointed in the Red Pepper - I had to add a lot more roasted red peppers than it called for and the addition of curry powder really overwhelmed all the flavors anyway. The texture was great though and I will probably try to make it again, sans curry powder.
I have been looking for an excuse to make the Cheater Baked Beans (Veganomicon) for several months now. These are distinctly different from canned baked beans but still totally delicious. I am now curious as to why canned baked beans are brown, since these were a nice red color. Mystery! I didn't have any light molasses, so I just used regular molasses and added it until it tasted right. These beans also had considerable more texture than their canned brethren. I will definitely be making these again sometime.
For dinner, I also served Carrot Bisque (Vegan with a Vengeance) in adorable little bowls. Additionally, there were mashed (riced!) Yukon Gold potatoes with almond milk & Earth Balance
and roasted applesauce (Vegan with a Vengeance). Everything was a big hit, which means that all of these dishes are very omni-friendly.
My dad and I made gluten-free (and vegan, obviously) versions of the spritz cookies from one of Betty Crocker's cookbooks. I was unimpressed but, after eating one of these, I realized that I didn't like spritz cookies even when I was younger - so pretty but not tasty. My dad loved these those and that's all that matters! Plus, I got to dye things. YAY!