Food In Many Forms

It seems like everyone is in pursuit of the perfect milk substitute these days. Whether you are lactose intolerant, you are looking for something new and different, or you just don't like the taste of regular milk, you have probably tried soy milk, rice milk or almond milk at some point.  Well in case you hadn't noticed, I love almond-flavored baked goods. So any recipe that combines almond milk, almond extract and almond paste takes the cake! Literally! These cupcakes are great because they are not too sweet, sort of like scones. They make me feel very British, like I should be eating them at four o'clock with my afternoon tea.  Check out the almond breeze website for more recipes using almond milk! Almond Cupcakes Courtesy of Almond Board of California 3 1/2 cups sifted cake flour 1 tablespoon plus 1 teaspoon baking powder 1/2 teaspoon salt 1 cup Vanilla Almond Breeze® 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup (2 sticks) unsalted butter, r

Molasses cookies, pumpkin cake, gingerbread. These are all desserts that remind us of the holiday season. Already, the malls are decking the halls, and the city is starting to hang Christmas lights on the trees along the harbor. For a healthy meal that stirs up that same holiday spirit, try this pumpkin pie oatmeal from Budget Bytes ! Plus, you'll have leftovers for days! Ingredients 1 (15 oz.) can pumpkin purée 1/2 cup brown sugar 2 large eggs 1 tsp pumpkin pie spice 1/4 tsp salt 3/4 tsp baking powder 1/2 tsp vanilla extract 1.5 cups milk 2.5 cups dry old-fashioned oats Directions: STEP 1: Preheat the oven to 350 degrees. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk. STEP 2: Mix the dry oats into the pumpkin mixture. Coat an 8x8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture. Cover with foil and bake in the preheate

One of my favorite snacks is baked apples, sliced up with a sprinkle of sugar or Splenda. But for when you want something a little extra special, this dessert works like a charm. In my mind, just the presentation makes it special, rather than a gloppy mess of brown sugar, oats and shriveled apple slices, you get a beautiful apple bowl overflowing with oats and a little bit of sweetness.  Baked Apple with Crisp Topping Adapted from Sunny Anderson Makes 6 servings Ingredients 3 apples 1 teaspoon lemon juice 6 Tbsp apple or pear butter 2 tablespoon all-purpose flour 2 tablespoons butter, cold and diced 3 tablespoons brown sugar 1/2 cup oats, uncooked 1/4 teaspoon ground cinnamon Directions Preheat oven to 350 degrees F. Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. Place 1 tablespoon of jam into each hole. For the topping: in a small bowl mix togeth