Tuesday, February 21st, 2012 is Fat Tuesday. Famously known as “Mardi Gras”. (more…)
“Roses are red, Violets are blue,
Sugar is sweet, and so are you.”
Valentine’s Day is right around the corner. Are you trying to come up with something creative that will send the right message to your Valentine? (more…)
Well, maybe you’ve seen my posts on Facebook and read the article “Detoxing From the Holidays” and if you haven’t, here it is: http://www.palmbeachhappening.com/detoxing-holidays. (more…)
While we are all indulging in fancy confections and delicious gastronomy, adding a little pomegranate
While pumpkin is at the top of the fall produce list, did you know that it is a tropical fruit? It’s true. It is.
Tropical pumpkin or calabaza (Cucurbita moschata) is one of the most important fruit crops in Puerto Rico, occupying second place in terms of the amount of revenue generated by fruit crops. It is also consumed throughout the Caribbean and Latin America, as well in the US mainland where it is important in a growing hispanic market. Currently U.S. production is limited to Puerto Rico and subtropical areas of Florida with occasional plantings in some of the northeastern states.
For something different, try a little Tropical Pumpkin Nut Loaf! This pairs well with coffee, heated or not, with a scoop of vanilla ice cream or even a dollop of fresh whipped cream – it’s a tropical treat to be enjoyed by all!
TROPICAL PUMKIN NUT LOAF
2 Cups of Tropical Pumpkin
5 eggs
1 1/2 Cup of Canola Oil
3 Cups of Flour
2 Tspn. of Soda
2 Tspn. of Cinnamon
1 Cup of chopped Walnuts
Dash of Salt
1 Pkg. of Jello Vanilla Pudding Mix
1 Tspn. of Coconut Extract
2 Cups of Flaked Coconut
In a large mixing bowl, beat together the eggs, sugar, oil, coconut extract and pumpkin. In a separate bowl, mix together the flour, salt, soda, cinnamon, pudding mix. Combine the two bowls of mixture and the walnuts and coconut. Bake in two glass loaf pans at 350 degrees for an hour and 10 minutes.
Taste some FALL!
Bacon! Bacon! Bacon! It seems it is everywhere lately. You can find it as a popcorn flavor or mixed with chocolate and nuts in ice cream. Just goes to show you that bacon could be the new black!
Now how about with a little orange marmalade on some toasted pumpernickel bread? That’s what I’m talking about! (more…)
Starting off the Fall Produce Recipe Series 2011, we’d like to introduce you to a beverage that has remnants of summertime in it as well as the hearty flavors and fullness of fall.
It’s MANGO SANGRIA!
Today, marks the first day of Autumn or otherwise known as the Autumnal Equinox. It is a change of the seasons.
Each fall, there are certain smells and foods that call to mind the comfort of home. Red Delicious Apples are always a favorite. Whether you bake them in a pie or eat them whole, either way, are generous in their deliciousness!
In order to add a twist to those wonderful apples, below is a simple and creative way to serve them for either a snack or even an appetizer.
Here is the easy step by step recipe:
1/4 c peanut butter (smooth or crunchy)
1 1/2 tsp. honey
1/2 c. miniature semi-sweet chocolate chips
2 tbsps. raisins
4 medium un-peeled Red Delicious Apples
In a small mixing bowl, combine the peanut butter, honey, chocolate chips and raisins.
Core the apples. Take the filling and fill the center of each apple.
Chill for at least one hour. They will be ready to slice into 1/4 inch rings.
This recipe yields about 2 dozen……and they won’t last long!
Nutritional info:
1 apple ring equals: 50 calories, 3 grams of fat (1g sat. fat), 0 grams of cholesteral, 13 mg. of sodium, 7 grams of carbohydrates, 1 gram of fiber, 1 gram of protein.
Below is a video to guide you through this easy recipe! Bon appetite
Apple Pinwheels on YouTube