Food In Many Forms

In case you didn't know, it's National Nutrition Month ! Every year, RD's spend the month of March making posters and handouts, cooking up delicious food for others to sample, and devoting their time to educating the public and their fellow employees through health fairs and lunch and learns.  Please tell me what other health profession invests so much time and effort into helping others during the month they should be celebrated? Ahh.. to be a dietitian .  So naturally, we dietitians will be at the employee health fair next week... our focus will be fiber and we're planning on baking high fiber cupcakes for everyone to try. Because after all who doesn't want to feel full and poop on the regular? I plan to test them this week, so I'll keep y'all posted! Magic Fruit-and-Veggie Cupcakes Ingredients Cooking spray (optional) 1/2 cup all-purpose flour 1/2 cup whole-wheat flour 1 tablespoon soy flour 2 tablespoons wheat germ 1/2 cu...

It's my birthday this Saturday, but everyone wins when there are funfetti cupcakes! I've been  baking for the last three hours, and I'm bringing the extra into work tomorrow to celebrate my last day of trauma. Staff relief here I come! There are so many reasons to celebrate! Fluffy Vanilla Cupcakes Yield: 42 large cupcakes Ingredients: 10 large egg whites at room temperature 1 1/2 cup 1% milk, at room temperature 4 1/2 teaspoons pure vanilla extract 5 1/2 cups cake flour, sifted 3 1/2 cups sugar 2 tablespoon + 2 teaspoon baking powder 1 1/2 teaspoon salt 24 tablespoons unsalted butter, at room temperature and cut into cubes 1 cup rainbow sprinkles Method 1. Preheat oven to 350°F (180°C). Grease cupcake pans or line with cupcake liners. 2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/2 cup of milk, and the vanilla. Set aside. 3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients ...

I'm not sure when my obsession with Earl Grey tea started, but tea time in my apartment at school is a regular ritual morning, noon and night and I have had the opportunity to try a lot of different teas. Earl Grey is the only tea that I can ask my parents for because no matter whether it's made by Twinings, Bigelow or Celestial Seasonings, I know it will be wonderful. Essence of bergamot was a big mystery to me for a while, I couldn't quite place the flavor, but with a little research I learned bergamot is a citrus fruit in between a lemon and a grapefruit. In fact, Lady Grey tea is almost exactly the same as Earl Grey except it also has lemon added. Bergamot is also used in perfumes and soaps - right next to jasmine as one of my favorite scents. With so much passion for tea, and having just made guiness cupcakes, I am determined that my next baking project will contain earl grey. How lucky for me this recipe was in April's Food Network Magazine... http://www.foodnetwo...

Also from the food network, I stumbled upon this recipe when looking for Irish recipes other than beef hash and braised cabbage or whatever it is called. I did not realize it would make so many (30 cupcakes in all), so I sent some with my boyfriend to his work. I am told they were devoured early this morning. www.foodnetwork.com/recipes/dave-lieberman/chocolate-stout-cupcakes-recipe/index.html Sent on the Sprint® Now Network from my BlackBerry®

After my last post, I decided to be very selective in picking my next recipe - a yellow cake. Food Network had nothing resembling a basic yellow cake, while All Recipes had dozens of versions that were all just slightly different! After looking through reviews, I could not find a yellow cake recipe that did not have at least five reviews claiming it tasted like cornbread and five more who found it dry and tasteless. I ended up searching for Butter Cake instead, and chose a  recipe that achieved a rating of 4.5 out of 5 with 100 reviews. Still on my guard for cornbread character and dry, tastelessness, I read through the reviews. Several people suggested adding an extra egg or egg yolk, so I added an egg yolk. At least one person suggested doubling the vanilla and I figured - why not? With the cupcakes ready to bake, my roommate and I had a last-minute urge to add food coloring and you can see the results....Personally, I think it looks like a griffin or a pegasus or some...

I found this nifty muffin tin at the Thrift Store and I couldn't wait to use it - literally two days later I made these! With Valentine's Day coming up I thought it would be fun to decorate these heart-shaped cupcakes. I used a recipe from Emeril Lagasse because a dessert is not supposed to be healthy, it's supposed to taste good. It was pretty straight-forward as far as the recipe (combine dry ingredients, cream butter and sugar, add a little of this and that), but I underestimated how much food dye I needed. The recipe calls for 2 oz of red food coloring, and there is about .25 oz in the little bottles you get from the store. I would have needed eight of those little bottles to achieve the red color typical of this cake, but on the other hand, it is not the red dye that really matters. In fact, I know some people who refuse to eat red food coloring because it is made from ground up beetles . From the websites I read (below), it appears that FD&C Red #1-15 are all ...

It's been a while since I posted. Two big food holidays have passed and much food has been made. There were carrot cake cupcakes ... There was a cake for Thanksgiving... And some mini holiday fruit pies... As well as a "College" Thanksgiving... ...and two pre-Christmas dinners with friends... One of my roommates gave me a HUGE Martha Stewart Cookbook for Christmas, and Christmas Eve Dinner consisted of her glazed carrots and striped sea bass...I still have to upload those... At first I was unsure how much I could really use Martha's book because a lot of recipes seemed unapproachable, but now that I have tried two of them...Glazed Carrots with Whole Spices and Rosemary: and Roasted Sea Bass: The carrots are definitely going to be repeated, and the Sea Bass was pretty good too - although the fennel and white wine did little to add to the flavor. I think the cookbook is just right of amount of challenge to help me learn new things. I have said before how I am a fan of ...