You know how I’ve been basking in the glory that is a not to hot or humid summer in the south for once? Yea well the end of July is here and that means August and it’s sure-fire disgustingness is right around the corner. The temperatures here haven’t gone over 100 much yet but the humidity is creeping up on us and I know it’s only a matter of time before cooking and baking becomes painful due to the inability of my central air to combat the outside and inside temperature assailants.
But here to the rescue is “The No-Cook, No-Bake Cookbook,” a full-color cookbook that will keep stress levels and kitchen temperatures low during summer’s hottest months, without necessitating the take out menu. This cookbook features 101 fun oven-free and healthy meals (including over 80 photos) for easy breakfasts, appetizers/sides, entrees and desserts. The recipe list includes thing such as Breakfast Prosciutto Pear Sandwiches, Salmon Mango Ceviche, Tex-Mex Chipotle Beans, Very Berry Parfait Pudding, and Raspberry Mint Frozen Yogurt.
Mason jars have become the creative way to prepare and serve desserts in single-serving portions. They make great gifts, stay fresh and travel well, so they’re also the perfect make-ahead option.
In 150 Best Desserts in a Jar, Andrea Jourdan has developed an array of recipes that are fun to make and allow for beautiful layers to be displayed. From puddings and cobblers to pies and cakes. The “From the Fridge” section includes fruit, chocolate, Jell-O and creams. And the “Warm and Comforting” section offers custards, cakes and bread puddings. This cookbook also provides useful information on choosing the right type of jar, along with helpful baking tips and techniques, and two dozen color photographs to provide inspiration.
Read the rest of this entry »
Have you heard of Bestowed yet? It is a monthly subscription delivering 5+ healthy foods right to your door, hand-picked by celebrity nutritionist and author Heather Bauer. The brand language emphasizes the joy in discovery, the energy of healthy living, and the freshness of tastes delivered. Since I enjoy trying out new healthy products from time to time, I agreed to have a box shipped to me to try out. After seeing what they sent me, discover more healthy and tasty foods for yourself at bestowed.com.
Upon opening, I was already impressed by how many things sounded good on first sight. Provided in my box:
- TeeChia Super Seed Cereal
- Good Eating Salads by Parragon Books
- Dark Chocolate Sunflower Butter Cups by Sun Cups
- Navitas Coconut Water Powder
- Way Better Snacks Sweet Chili Tortilla Chips
- LÄRABAR über in Apple Turnover
- Everyday California EVOO by California Olive Ranch
People with incurable digestive problems have been helped by the specific carbohydrate diet (SCD), which restricts the use of complex carbohydrates and eliminates refined sugar, grains and starch without compromising taste. Cooking for the Specific Carbohydrate Diet is a very comprehensive cookbook on the topic and has over 100 recipes that will satisfy an entire family and not just those members who are affected.
I have no digestive problems but enjoyed everything I made. With recipes such as Almond Flour Waffles, French Onion Soup, Tomato Bruschetta, Ragu Bolognese, and French Vanilla Ice Cream it’s easy to forget it’s a diet of any kind.
The cookbook starts off my explaining what the SCD is, then lists useful kitchen tools and typical items needed in your pantry before introducing you to some basic recipes to make your own almond milk, yogurt, broth and more. These recipes are also used throughout the cookbook which is great for those who prefer to make these ingredients from scratch or to ensure the ingredients are SCD-approved.
I know you are all familiar with the ice cream push pops from when you were a kid (or from your own kids because thankfully they are still making them), but how about one filled with cake?? Treat pops have been literally popping up all over the internet and Wilton as usual is on board and making great tools for you to use.
Their mini whoopie pie pan makes the perfect sized cake round to fit into the tube of a treat pop, and then their treat pop decorating set comes with everything else you will need: tips 230 (for filling container), 2A, 32, 48 (for topping), eight 12 inch disposable decorating bags and instructions on making treat pops. And of course you cannot make a treat pop without the proper container, and Wilton even improved them by adding a feature where the cap turns treat pop into a stand-up container for easy decorating and serving. This specially designed hole in the cap also allows you to embellish the treat pop with the cap on.
Previous treat pops I have purchased from other brands did not have this fun feature on their caps, and it really made decorating the pops much easier – no pop stand required! Also, the caps snap tighter than my previous experiences, making me feel more comfortable transporting them. Also, the long tapered tip provided by in the treat pop decorating kit definitely made piping the filling into the long tube much easier. Wilton thinks of everything, don’t they?
Since I have recently been sucked into the NBA playoffs cheering for the Memphis Grizzlies, I decided to make Grizzlies inspired treat pops – Grizz-Pops! They consist of a layering of three blue velvet whoopie pies and a lemon cream cheese frosting. If you notice, I should’ve let the frosting sit in the fridge for a little while before topping because after piping it in my hands had warmed it up so that the swirls didn’t hold their shape. But they still taste great! Just top with some team-spirited star sprinkles and it’s time to “screw calm and grind on”! (That’s what my shirt says in the background on the picture).
It’s about that time of year – wedding season. Which means it’s the perfect time to take a look at Robin Miller’s The Newlywed Cookbook. Robin is the host of the Food Network’s Quick Fix Meals, as well as a nutritionist and a New York Times bestselling author. With over 200 recipes, The Newlywed Cookbook celebrates couples coming together over food, with recipes and tips for everything from quick and intimate meals to sit-down dinner parties with friends. The cookbook also comes with a simple guide explaining the different herbs and spices, cooking terms, and equipment used in the recipes to make sure those wedding gifts are getting used!
Browsing through your favorite food blogs, I am sure you have run across homemade versions of things you hadn’t thought of making yourself before. And now there’s an entire cookbook dedicated to homemade Goldfish, Twinkies, Oreos, Fruit Roll-Ups, or Pop-Tarts and more from scratch, called “Classic Snacks Made from Scratch”. And the best part about making your favorite snacks at home is that their are better for you than the originals since there are no additives or preservatives.
Fun fact I learned from this cookbook – did you know that Twinkies used to be banana flavored (and hence their shape)? They changed to vanilla during WWII because bananas were rationed. There’s your new knowledge for the day.
Slow cookers are fantastic for preparing a meal with minimal effort, but did you know you can also make desserts in them? It definitely didn’t occur to me that there would be enough different recipes to be made in a slow cooker to fill an entire cookbook, but today I present proof that it’s possible. This Slow Cooker Desserts cookbook contains a list of recipes which includes cakes, cheesecakes, cobblers and other fruit desserts, brownies and bars, and even puddings. There’s even an emergency desserts section for when preparing something with fresh ingredients is not permitted by time. Just think, you could have one slow cooker making dessert, while the other does dinner. And then clean one out and set up breakfast for the next day! It’s a slow cooker bonanza.
My slow cooker is a 5 quart round, but the cookbook states that most recipes within are made in a 6 quart round slow cooker. Unfortunately, that meant there were several things I could not cook because I didn’t have the right sized equipment for it, such as a springform pan or a bread pan that fit into my slow cooker. Much to my dismay because I really wanted to try the banana bread. I also could only fit 3 ramekins on the inside instead of 4, but that’s my problem and has nothing to do with the quality of the cookbook.
When I saw that Cooking Light was coming out with a comprehensive cookbook, I was super excited. Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook is a collection of more than 400 recipes (and over 200 photographs) that show you how to maintain a nutrition-first mentality while enjoying soul-satisfying, deeply flavorful food. It offers recipes for both weekend and weeknight cooks, and are guilt-free takes on many of your favorite recipes.
The first chapter covers everything about cooking light. This includes “The Nine Simple Principles of The New Way To Cook Light” and ” The Challenges of Everyday Healthy Cooking”. Chapters 2-13 take you straight through all the meals including appetizers, snacks, beverages, salads, seafood, vegetarian entrees, meats, pasta and pizza, sides, sandwiches, soups, breads, and desserts. The final chapter includes an expansive collection of tips, tools, and techniques that everyone can achieve. This covers flavor principles, equipment, time & temperature, stovetop cooking techniques, how to be a careful baker, strategies to cook fast & healthy, and portion control. Then the end of the cookbook consists of nutrition analysis, metric equivalents, a seasonal produce guide and finally the recipe index. Oh, and it’s pretty .