Most Perfect Chocolate Cake

Ingredients for cake:

1-cup Cocoa

2-cups water, boiling

2¾-cups flour

2-teaspoons baking soda

½-teaspoon salt

½-teaspoon baking powder

1-cup butter, softened

2½-cups sugar

4-large eggs

1½-teaspoons vanilla

Ingredients for cake filling:

1-cup heavy cream

¼-cup powdered sugar

1-teaspoon vanilla

Instructions:

In medium bowl combine cocoa with boiling water; mix with wire whisk till smooth and cool completely. In a separate bowl mix flour, soda, salt and baking powder; preheat oven to 350°. Grease well and lightly flour 3 (9x1½-inch) layer cake pans. In large bowl of electric mixer at high speed beat butter, sugar, eggs and vanilla, scraping bowl occasionally, until light, about 5 minutes. At low speed beat in flour mixture and cocoa mixture. Divide evenly into pans; smooth top. Bake 25 to 30 minutes until top springs back when pressed with finger. Cool in pans 10 minutes. Carefully loosen sides with spatula and remove cakes to cool on racks.

Filling: Whip cream with sugar and vanilla; refrigerate. To assemble cake, on plate place a layer, spread with half of cream, then second layer and spread with rest of cream. Add 3rd layer then frost. (See frosting on next page)

Serves 8

MOST PERFECT CHOCOLATE CAKE FROSTING

By: Cristie Will

Ingredients:

6-ounces Semi Sweet Chocolate Chips

½-cup Light cream

1-cup Butter

2½-cups Sugar, powdered

Instructions:

In medium saucepan, combine chocolate chips, cream, butter; stir over medium heat until smooth and remove from heat. With whisk blend in 2½ cups of powdered sugar over ice; beat until it holds shape.

This is a lot of work, but worth it.

Makes between 3½ to 4 cups of icing

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

Article Source: http://EzineArticles.com/?expert=Cristie_Will

Gluten Free Recipes Make the Cut

Gluten free recipes are taking the world by storm. They're lining the pages of cookbooks and health magazines, featured in newspaper articles, printed on flyers, scribbled on scrap paper, and posted on blogs. The irony is, even though we're surrounded by gluten free ideas we still struggle to decide what's for dinner!

Why is this?

What actually motivates you to take the next step from saving a recipe to actually giving it a try?

Being a wholefood chef and gluten free cookbook author, I often ponder this question. Part of my job is to present food ideas that stand out from the crowd; to develop dishes that grab your fancy enough to warrant a grocery excursion and a few hours with your stove. Many of the recipes floating about end up buried and forgotten under a stack of bills or tossed in the bin. They may be appealing on some level, but don't ultimately have what it takes to be transformed from an idea into an edible reality. Over time I've discovered that recipes which make the cut do so because of clever marketing and a good understanding of human behaviour.

Many things lure us toward a recipe. For example, glossy photos of decadent, gluten free cakes are generally quite tempting, and any dish involving chocolate is sure to draw people in like a magnet. That said, the word 'healthy' has become more alluring as obesity and other medical concerns multiply. Recipes labelled 'low-fat', 'healthy' or 'light' often get a second look at the very least. Gluten free versions of old classics also grab our attention; comfort foods reminiscent of days when all it took was a steaming bowl of Grandma's famous casserole to make everything right in the world. Personal recommendations and word of mouth are other powerful motivators for recipe testing -- I'm much more likely to try a dish my best friend raved about than one I tore out of the newspaper on a whim. But above all these influences on gluten free recipe selection, the strongest I've found is the FREE SAMPLE. If you've tasted something -- say a melt-in-your-mouth slice of gluten free cake or a tasty vibrant dip -- chances are you'll be craving more. In this situation, you're almost guaranteed THAT recipe will be carefully placed in the kitchen for imminent use.

Now it's all good and well for food to look enticing, and even for it to taste incredible. But there's more to a successful dish than meets the eye. Many other factors influence the success of a recipe, such as: innovation (is it fun and interesting?), satisfaction (will it satisfy and sustain you?), budget (is it affordable?); health (will it enhance or deplete your vitality?); co-eater feedback (will it make the kids happy?) and so on.

Most of us started eating gluten free because we care about our well-being. Whether the reason is a diagnosis of celiac disease, a gluten intolerance, or some other concern about excessive gluten intake -- the bottom line is, you're looking after your health in one way or another. Therefore it makes sense to be more particular about the recipes you try; more discerning about what you feed yourself and your loved ones. To ensure your gluten free recipe choices are wholesome and your cooking experiences pleasurable, try following these helpful tips:

1. I know it's stating the obvious, but... don't cook with any ingredients that contain gluten!

2. Something about the recipe should call to you. It might awaken fond memories of a favourite childhood meal or involve an ingredient that's growing in your back garden. When you see the glossy food photo it may spark a vision of your kids squeeling with delight as they tuck in. Bottom line is, you should feel inspired or motivated on some level.

3. The provisions called for must be of high quality. Recipes full of sugar, trans-fats, processed ingredients (like pre-made, additive-filled sauces) and fake foods (flavourings, colourings, preservatives) should set off a warning signal. You wouldn't put rubbish in your car's fuel tank, so why would you put it in your own body? Look for ingredients that are fresh, seasonal, natural and full of vitality.

4. The ingredients are easily obtainable. This does not mean you shouldn't expand your horizons and stop in the gourmet grocer for an item or two.... but doing so should not be stressful or impractical. If that's the case, this recipe will probably be one that ends up in the bin!

5. It's within your budget. A dish won't ever see the light of day if the ingredients are out of reach.

6. The dish is practical:

a) You have (or can easily obtain) the necessary equipment.

b) You have (or can make) enough time. Anything of decent quality requires at least a little planning and time. Sometimes it's just a matter of having stronger self-discipline to see something through that in the end is very rewarding.

c) You already understand (or can easily learn) the method used in the recipe. Try not to choose a complex dish unless you have the time and desire to complete it.

d) You have (or can easily obtain) the necessary ingredients (ditto #4).

7. The more flexible the recipe, the better. Fussy, gourmet concoctions have their place. But if your recipe choices allow you to swap vegetables with the seasons, or exchange nuts for seeds to suit a nut allergy, you're on track for a winner.

Taking the initiative to prepare your own gluten free food deserves accolades, especially when there are so many easy, instant fixes at our fingertips. Home-cooked meals are food for the soul and the first step toward nourishing eating habits. But choosing which recipes to prepare can be a daunting task, especially when we're saturated by so many attractive options. Setting a few standards to ensure you're giving your body what it needs, keeping your taste buds happy and making practical choices can make a huge impact. Not only will you enjoy the cooking process more, you'll reap the rewards of enhanced well-being. There may be a few recipe casualties along the way, but more often than not the dishes displayed on your fridge will be success stories.

Copyright 2010 - Stephanie Willaton

Stephanie Willaton is a wholefood chef and author of gluten free cookbooks: 'Nourish- Creating delicious food from wholesome ingredients' and 'Nourishing Sweet Indulgences'. Based in Melbourne, Australia, she supports and inspires anyone who wants to experience satisfaction and nourishment from real food.

Stephanie's cooking highlights the beauty, benefits and accessibility of quality ingredients. Her food is designed to stimulate the senses in every way, while ensuring one's dietary needs are also met. She helps her audience expand their cooking repertoire by introducing lesser-known, nutrient-packed ingredients and teaching new ways to use old favourites. Her practical approach satisfies each individual's unique needs and empowers them to make nourishing food part of their everyday life.

Visit http://www.healthyglutenfreefood.com to learn more.

Article Source: http://EzineArticles.com/?expert=Stephanie_Willaton

Secrets of Cake Making

Cakes' Secrets

We all know that cake needs to be dense, tender, and moist. Therefore, we try to be as careful as we can to have the appropriate ingredients. In fact, there are many different ingredients for different kind of cakes, but there are four main ones: eggs, flour, fat and sugar. Many people may use oil, milk or water for the cake to be tenderer.

To achieve the best results when preparing cakes, you have to use high quality ingredients especially for butter and flavoring extracts. It seems that many people ignore measurement while preparing cake. They just try to use the ingredients without giving much importance to measuring them. A careful measurement is really required along with following the exact recipe instructions.

There are many things to be considered before doing starting preparing your cake. Most important is to make sure that the ingredients you will use are kept in a suitable temperature, especially eggs and fat. Many important things seem to us to be trivial. However, they are so essential to have a good result. For example, if butter is too cold, it won't beat and incorporate air. As a result, the volume of your cake will not increase. Furthermore, dry ingredients must be sifted before mixing them. If you do not do so, small lumps that are not sifted will create big holes and tunnels in the middle of the cake, which is not appreciated by many housewives.

While mixing ingredients, it will not be mandatory to use a mixer, but it surely helps a lot. After beating, the eggs, you add the other ingredients and start mixing gently and quickly as well in order not to deflate the air that you have beaten into the mixture. Put the batter in a baking pan which is already greased and floured or greased and lined and put the pan in a preheated oven.

The heat's temperature degree must be as low as possible to have a well cooked cake, you can learn more with cake decorating books which will help you'll avoid scorched cakes. While baking, the cake will start rising and turn a dark brown in the outside. A secret that many people do not know about preparing cake is that the oven shouldn't be opened while the cake is in. Otherwise, the cake will get down again. Make sure not to open the cake until the cake is well cooked.

Finally, to test your cake for doneness, it will be sufficient to press with your fingertip on the top center of the cake. If it is well done, then the cake should slowly spring back. If it does not get back, you should put it back in the oven. Another way to test your decorating technique is to insert a knife in the middle. The knife should come out with nothing sticking to it.

When making a cake, especially for special occasions, its important to have the correct recipes and know how to bake it. For more Cake decorating Ideas visit here, it will take you through to everythingnicebakery.com homepage.

Article Source: http://EzineArticles.com/?expert=Charlie_Knowles

Christmas Recipes: Cakes & Tarts - Chocolate & Orange Cake

Christmas recipe serves: 16

calories per serving: 495

preparation time: 25 minutes

cooking time: 1 hour 40 minutes

Suitable for freezing after step 5

Christmas recipe ingredients:

oil for greasing
white chocolate, 125 g (4 oz)
milk chocolate, 125 g (4 oz)
plain chocolate, 375 g (13 oz)
softened butter, 175 g (6 oz)
caster sugar, 175 g (6 oz)
ground almonds, 175 g (6 oz)
eggs, 6 separated
breadcrumbs, fresh brown 75 g (3 oz)
cocoa powder, 45 ml (3 tbsp)
orange, grated rind & juice from 1
salt, pinch
double cream, 150 ml (5 fl oz)


Christmas recipe instructions:

Chop the milk and white chocolate into unequal pieces. Take an 8 inch (20.5 cm) diameter cake tin and grease and line.
Melt plain chocolate (225 g, 8 oz) over hot water and allow to coll for a bit.
Mix the sugar and butter until airy and add the orange rind, ornage juice, cocoa powder, breadcrumbs, egg yolks, ground almomds and the melted chocolate.
Make soft peaks with the salt and egg whites and blend a quarter into the mixture from step 3. Mix what is left with the chopped chocolate from step 1.
Place into the cake tin and bake at gas mark 4 (180 degrees centigrade, 350 F) for 1 hour 40 minutes. Allow to cool for about quarter of an hour before placing onto a wire rack.
Melt the remaining plain chocolate (150 g, 5 oz) with the cream over a bowl of hot water and allow to thicken slightly. Cover the cake with this mixture, cool and store.

Check out this great collection of christmas recipes [http://www.cuzcominternetpublishing.com/christmas-recipes.html] and xmas meals.

Article Source: http://EzineArticles.com/?expert=Paul_Curran

Homemade Cake Recipes - Cake Cooking Tips

A couple of years back, I had no experience in baking cakes or cooking at all! Since I was living with my parents - I had nothing to worry about. It all changed when I was accepted to the university. There were no parents to help me out!

In the first couple of months I started loosing weight pretty fast - that's because I was simply too lazy to cook something (I was studying IT, and we all know how lazy those "computer geeks" can be).

One "happy" day my girlfriend ask me to visit her at her parents house. They have this thing when one day in a year they invite some guests, and all of the guests have to bring something they made. I was told by my girlfriend that I should bring a cake, because no one had brought one before.

At first, I though I would buy something from the catering store nearby, but I changed my mind when I saw how expensive those cakes were. I thought to myself - it can't be that hard! So I started searching for homemade cake recipes. I found one pretty easy orange cake recipe and decided to give it a try.

I made the batter exactly as it was written in the recipe. Got it into the cake tin and put it into oven. However, since I've been working on one of my projects while it was baking, I totally forgot about the cake! After I remembered about it, I run to the kitchen and saw smokes all over the place. It was so embarrassing to throw it out with two girls watching how I failed with my cake (we shared the same kitchen in the dorm) so that I thought I would never make anything on my own again.

Thanks to my girlfriend, I didn't give up. I found another source of easy cake recipes and decided to make a chocolate cake. This time I didn't forget about it, and it turned out to be really tasty. My girlfriends parents really loved it!

Since then, I started baking cakes for my friends at least once a week. Right now, I feel like I have tons of experience, so I will share some tips to help you if you're a beginner.

To keep the filling in place, make sure to sprinkle layers with confectioners sugar
People don't like it when cake sticks to the serving platter - once again, you can use confectioners sugar to dust the platter.
To keep cake fresh longer, put a fresh apple cut in half in the box of the cake.
To prevent cake from crumbling while frosting - freeze the layers in the cake pans for about one hour.
Don't ever try to take the cake out of the pan if it's still hot!
You can use dental floss to cut the cake into even slices
If you're baking fruit cake - spray cake tin with vegetable oil


Hopefully my tips will help you! Good luck!

Alvydas is an IT student from Lithuania, who found his passion to cook cakes in a really strange way. You can read more of his cooking tips and recipes in:


Article Source: http://EzineArticles.com/?expert=Alvydas_Poskevicius

How to Make a Quick and Easy Ice Cream Cake

Ice Cream cake is a fun and delicious way to end a meal or to celebrate a special occasion. I find that the store bought version is boring, tasteless and quite expensive.

So for my daughter's birthday we came up with own unique customized ice cream cake. We used all of her favorite ice creams, cookies, gel decorations and candy to get exactly what she wanted. We also had a terrific time talking about the type of cake, the number of layers and which flavors would taste best together.

The first thing to do is to line a pan with a piece of wax paper or parchment paper and allow the paper to hang over the sides. Also, at this time, remember to take the ice cream out of the freezer so it can soften.

In a large bowl, beat 1 1/2 cups of heavy cream and 2 tablespoons of confectioner sugar until stiff peaks form. Spread a layer of whipped cream in the bottom of the pan and put the pan in the freezer for a few minutes. Place cookies in a bag and crush with a rolling pin and then spread a portion of the cookies on top of the whipped cream.

Add the softened ice cream and return to the freezer for a few minutes. Then repeat the steps with more whipped cream, cookies and then ice cream until you nearly fill the pan. Finish with whipped cream, sprinkle the top with chopped chocolate or candy bars. Cover with plastic wrap and freeze until firm.

When you are ready, remove the plastic wrap and while holding the paper overhang, pull the ice cream cake out of the pan and place on a serving plate. Discard the paper and complete your decorating by personalizing the cake with writing gel. Instead of using the typical greeting, think about being very creative by adding a message, brief poem or clever saying.

It only takes about 15 minutes to assemble the cake and about an hour or so to chill it completely. The cake will be the exact size and flavors that you love and will please everyone. This is just a basic concept for a unique cake. Feel free to improvise and create something special for your family and friends.

Article Source: http://EzineArticles.com/?expert=Karen_Hirsch

Italian Cream Cake Recipe

If you love to cook Italian food and are looking for a delicious recipe for an Italian dessert, this Italian cream cake recipe is what you are looking for. It is truly one of the best ideas for a dessert after a delicious Italian meal.

Ingredients for Italian Cream cake recipe:

o 1 cup buttermilk
o 1/2 cup of butter
o 1 teaspoon of baking soda
o 1/2 cup of shortening
o 2 cups of white sugar
o 5 eggs
o 1 teaspoon of vanilla extract
o 1 cup of flaked coconut
o 1 teaspoon of baking powder
o 2 cups of all purpose flour
o 8 ounces of cream cheese
o 1/2 cup of butter
o 1 teaspoon vanilla extract
o 4 cups of confection sugar
o 2 tablespoons of light cream
o 1/2 cup of chopped walnuts
o 1 cup of sweetened flaked coconut

Directions for Italian cream cake recipe:

o Preheat oven to 350 degrees
o Oil 3 nine inch round cake pans
o Dissolve the baking soda in the buttermilk In a small bowl and set aside
o Cream together the 1/2 cup of butter, shortening and white sugar in a large bowl until it is light and fluffy
o Mix in the buttermilk mix, eggs, 1 teaspoon of vanilla, 1 cup of coconut, baking powder and the flour and stir well
o Put the batter into the oiled pans
o Bake the cake in the preheated oven for 30 to 35 minutes
o Allow to cool
o To make the frosting, in a medium bowl combine the cream cheese, 1/2 cup of butter, confection sugar and 1 teaspoon of vanilla.
o Beat until light and fluffy
o Add some cream to obtain the right consistency
o Stir in the remaining flaked coconut and chopped nuts
o Spread the nuts and coconut between the layers and on sides and top of cooled cake

Here is another delicious choice for Italian cream cake recipe.

Ingredients:

o 1 stick of margarine
o 2 cups of flour
o 2 cups of white sugar
o 1 cup of buttermilk
o 1 small can of flaked coconut
o 5 eggs whites
o 1/2 cup of shortening
o 5 egg yolks
o 1 teaspoon of baking soda
o 1 teaspoon of vanilla
o 1 cup of chopped pecans or walnuts
o 1 package of cream cheese, 8 ounces for frosting
o 1 box of confection sugar for frosting
o 1/2 stick of margarine for frosting
o 1 teaspoon of vanilla for frosting

Directions:

o Cream the margarine and shortening
o Add in the sugar
o Add the egg yolks and beat well
o Combine the soda and flour
o Add to creamed mix with buttermilk
o Stir in vanilla
o Add coconut and nuts
o Fold in egg whites
o Pour into 3 oiled and floured cake pans and bake at 350 degrees for 25 to 30 minutes
o For the frosting, beat the cream cheese
o Stir in the sugar
o Add the vanilla and beat until smooth
o Spread on the cake layers
o Sprinkle with chopped nuts

Enjoy these tasty recipes for making Italian desserts.

Katie Appleby is an accomplished niche website developer and author.

To learn more about italian cream cake [http://myholidayfoods.info/italian-cream-cake-recipe], please visit My Holiday Foods [http://myholidayfoods.info] for current articles and discussions.

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Cake Decorating - Children's Birthday Cakes

You will need only a few basic cake decorating tools to decorate cakes for birthdays and any special holidays. Elaborate tools are not necessary for making simple cakes. Cake decorating for children's birthday cakes will call for the following equipment:

-Rubber Spatulas which are made from a flexible material. You will use this for frosting bowls and scraping cake.

-Metal Spatulas that can come in two sizes, small and large, will be needed to smoothen and spread the cakes' frostings. Small spatula is used to apply thin layer of the cake's frosting. A layer of normal frosting will follow.

-Piping bags which are 18 inch, 12 inch and 8 inches and reusable, plastic disposable bags and Zip- locks can also be used in cake decorating

-Couplers or coupling nozzles will be needed in holding the bags into icing tips. It also enables you to change the tips whenever necessary.

-Food coloring paste, gel, or powder.

Important tips For cake decorating:

1. The ingredients that you will use must be at room temperature because they tend to blend better with that temperature.

2. An electric beater will be better than beating manually with a spatula as it will give lesser lumps in your cake.

3. Wire racks are needed for your cakes' inverting and cooling.

4. Trimming will make your cake sit flat. Make use of the side, which is smoother for decorating your cake.

5. Baking the cake a day before the decorating will lessen the crumbling. Remember also to set the cake in the freezer until the frosting part. However, if you decide to frost the cake you have to do it as soon as you put it out.

6. Cake boards are available at cake decorating shops or hobby shops, or you can also make one by covering cardboard in a colored foil.

7. Butter Cream is will make an excellent icing in cake decorating specially in birthday cakes for kids.

8. Unfrosted cake should have strips of waxed paper underneath. After the cake decorating, they are easily pulled out thus maintaining the neatness of your cake board.

The basic tools are a crucial part of successful cake decorating. Tips are suggested to aid you in your child's birthday cake. The labor will be hard but the result will be sweet. Numerous sites about cake decorating are available in the Internet to help you gather ideas. Some will already give you great cake decorating ideas from beginning to the end. Write all the tips that you think are useful and read from it when you encounter a problem in your cake decorating. If you cannot find a solution in your notes visit the web sites once again and look up for the answer. This will enable you to make beautifully decorated cakes in no time.

Want to learn the delightful secrets of beautiful cake decorating [http://cakedecorating.neurofarts.com/]? Come and join Shereen as she takes you through the pleasurable trip down to the cake shop. You will learn the proper ways to bring your birthday cake decorating [http://cakedecorating.neurofarts.com/birthday-cake-decorating.php] into reality. Enjoy the praise from other people who admire your wonderful creations today.

Article Source: http://EzineArticles.com/?expert=Shereen_Oon

All About Decorating Cakes

You might think that making a cake on your own and decorating them beautifully according to your wish is something very difficult. But the fact is that, actually it is a very easy task to perform. You can surely do it all by yourself. The only thing needed is to follow certain instructions and you need to have a strong passion as well. These pastries are easily available in the market for purchase. So you have both the option of purchasing or you can make it yourself. If you are a beginner, it is wise for you to buy a simple cake that has a fine and soft surface. It is not at all advisable to go for complicated designs as because you might find it difficult to decorate.

It is a fact worth mentioning that if an individual is experienced in making these confectioneries before then you can always prepare the cake on his own. So it is fact that after the baking process has been completed you need to let the cake to cool down before you start the decoration process. There is a high chance of your cake being wasted if you start decorating the pastries when it is still warm. You must keep in mind that the icing will melt down if it is being applied on a warm cake.

Other things that you need to make sure are that there should not be any bumps on the surface of the cake. You should make the side of the cake even and trim it carefully. After taking so many things into consideration, now you can start the process of decorating the pastry. Icing on the pastry is applied in order to create a smooth surface and edges. These pastries also seem to be more appealing and beautiful when the icing is applied on the cake. Depending upon your preferences you can either choose a single colored icing or a dual colored icing.

The author holds a fascination for various types of pastry stands. He owns a store of his own.For related information visit the links glass pastry plate [http://glasscakeplate.net/] and plastic cake stands [http://glasscakeplate.net/plastic-cake-stands.php].

Article Source: http://EzineArticles.com/?expert=Alex_Andercrisan

How to Decorate Cakes

Seeing those beautifully decorated cakes can be very fascinating and tempting at the same time. If you love cakes and you would like to create your own cake, you might think that it is quite intimidating but actually, it is not. You can create beautiful cakes as long as you know how to follow instructions and you have a strong passion.

Actually, you can choose to purchase it or create your own. If you are still a beginner, it is recommended to buy a simple shaped cake with a fine and soft surface. Do not choose cakes with complicated designs because you might find it difficult to decorate.

On the other hand, if you are already knowledgeable in baking then you can also just bake your own cake. Again, it is important to start with a simple cake so that it will not be too intimidating for you when you are decorating. Once you are done with baking, it is important that you let the cake cool down first before you start decorating. If you decorate the cake while it is still warm, you will end up wasting the cake. Keep in mind that icing will melt down if you apply it on warm cake.

Aside from letting the cake cool down, you should also make sure that the it is free from bumps. The sides of the cake should be even and should be carefully trimmed. When you have finished it, you can already start decorating the cake.

You can apply icing on the cake to create a smooth surface and edges. Icing will also make the cake more appealing and beautiful. You can choose a single colored icing or dual colored icing depending on your preference.

Once icing is applied to the cake, you can choose from among the several cake toppers. These toppers can be purchased at bake shops or specialty stores. If you would like the cake to be personalized, you can also place writings on it using the decorating bag with a writing tip. When you use the writing bag, it is important to move your entire arm and not just your wrist but lightly touch the cake.

Another common decoration would be edible flowers. Again, these edible flowers can be purchased from bake shops or specialty shops.

Decorating cakes would all depend on your art and creativity. If you want to add more decorations, you can do so by getting ideas from magazines and the internet.

Are you loving the idea of baking delicious cakes? Learn cake decorating with our new cake decorating book!

Article Source: http://EzineArticles.com/?expert=Becki_A._Richardson

Delicious and Nutritious Quinoa

Quinoa (pronounced "keen-wah") is a super food not to be missed by anyone interested in healthy eating. Quinoa has been around for over 5,000 years. It originated in South America, and the ancient Incas called quinoa "the mother grain" and considered it to be sacred and a gift from the gods.

Quinoa is considered an almost perfect food because it's high in protein, is gluten free, cholesterol free, and is packed with vitamins, minerals, antioxidants, and important amino acids. Quinoa is so nutritious it even made the list of foods recommended for space missions. It looks like a small grain, but it's actually a seed. I think it looks a little like a very small baby kernel of popcorn.

We had never tried quinoa before we began to focus on healthy eating. Sometimes, the curves that life throws at you can actually be blessings in disguise. And that has been very true for us.

We were told we needed to improve our eating habits and reduce our cholesterol levels. We had never even heard of quinoa before the directive to improve our eating habits, but quinoa quickly became one of the foods that helped us in our quest to learn how to make healthier food choices.

As we began reading books about nutrition and heart health, as well as magazines related to healthy eating, we started to run across yummy sounding recipes that included quinoa as an ingredient. So we began to experiment with quinoa in some of our recipes, and we're delighted to have discovered this food. Quinoa has become one of the staples in our pantry.

Quinoa is not only really healthy for you; it also tastes good. We often use it instead of rice. Quinoa has a bit of a nutty flavor, and it complements whatever it gets mixed with. Following directions on the quinoa package, we rinse it in a strainer before cooking to easily remove any powdery residue left on the little seeds during packaging.

Quinoa only takes about 15 minutes to cook. Instead of always cooking quinoa in water, we sometimes use low sodium chicken broth or tomato sauce. We cook the quinoa long enough to see the small seeds pop open and they look like little stars. Our reward is an ingredient that is light and fluffy with a bit of crunchiness. The end result is an interesting combination of textures and flavor. We've added quinoa to casseroles, soups, stews, salads, and sauces. A great side benefit to quinoa is that it's filling.

Give quinoa a try. I think you'll like it.

Check out our recipe for Cod, Quinoa, and Vegetables @ http://www.healthy-eating-healthy-heart.com.

Deb Hampton is one of the co-founders of Healthy-Eating-Healthy-Heart, a website that shares information to help people leaarn about making smart food choices.

Article Source: http://EzineArticles.com/?expert=Deb_Hampton

Green Tea - Why It's So Darn Good For You

If you want to be healthy and lose weight, you don't need expensive diets to lose the pounds, the Healthy Green Tea Diet can help you lose weight naturally. You don't need expensive diets to trim your waistline.

Sure there are hundreds of diets available out there. You just have to choose which fits you and your lifestyle. But how do you do that? Lower your fat intake, lower your carbs, count your calories throughout the day. They are all the same.

This is different from the other diets. This is not some fad. This diet has other health benefits aside from helping you succeed in losing weight.

From the name itself, you would probably think that all you really need is to drink a dozen cups of green tea alone. After a couple of days you'll be so sick of it you'll just end up discarding them just like the other diets you have tried before. You need to put some variations on your own green tea. You can also try drinking the capsule version and probably have the same effects. You just have to be more discerning before buying them as some may have side effects.

In any case, the green tea inhibits the creation of insulin that stops the dietary fat. It increases your metabolism similar to what caffeine does. The problem with that is our bodies have become immune to caffeine and a small dosage alone will not have any effect. A recommended intake for the green tea to have its effect is a minimum of 4-5 cups daily.

The healthy green tea and its natural caffeine content have an amazing effect in promoting weight loss. An added benefit also is that it has the most potent anti oxidant (which is believed to be more potent than Vitamins C and E) called the "EGCG". Researchers evaluated how, combined with caffeine, might affect weight loss and more importantly the ability to maintain the weight. According to studies those who took the EGCG/ caffeine during the period of the program continued to lose weight, lose their body fats and increase their metabolism.

The effect is due primarily to its anti-oxidant. What this means to you is that you will definitely lose weight and you can maintain your desired weight.

Thus with this diet, you will have more energy and you can definitely lose weight without exercising. It is of course recommended that you exercise if you want to see a rapid weight loss and better physique.

To discover some of major health benefits of the Healthy Green Tea Diet for weight loss, you can refer to the GREEN 4 TEA Diet.

Joanna Sebastian is a freelance blogger and a health enthusiast.

To find out more about the GREEN 4 TEA Diet, you can refer to: http://healthygreentea4diet.blogspot.com/

Article Source: http://EzineArticles.com/?expert=Joanna_Al_Sebastian

Quick and Easy Marzipan Apples, Oranges, and Pears

Traditionally made by nuns in Sicily to celebrate All Saint's Day or All Soul's Day, marzipan fruit makes a wonderful, tasty treat. Placed in a box as candy, these small fruits are purchased and given as gifts of celebration. Nuns in Sicily also tie dried marzipan fruit to trees as decoration.

In Germany, marzipan fruit is used to celebrate Christmas, placed in a box and given as a gift. A sign that St. Nick has visited, the presence of marzipan fruit in a home adds a warm, festive glow.

Marzipan is thought to have originated with Arabian cultures and conveyed to Europe during the spice trade period. Many think this is the case because of the Persian dessert called toot, which is a fruit-stuffed marzipan dessert.

Sometimes rose water or cardamom is added to this nutty candy to give it a new dimension of flavor. Others brush marzipan fruits with jelly then dust it with starch to give a fuzzy appearance and added flavor.

Another option is to put jam or jelly in the center of your marzipan candy during formation. The jam adds flavor and texture-allowing your fruit candy to taste a bit like the real thing.

To make marzipan fruit, you will need:

Marzipan
Food coloring
Waxed paper

For a marzipan apple, use yellow, green or red food coloring. You can also swirl together a mixture of two or more colors. Alternately, dip a yellow apple into red or green tinted sugar.

Roll the yellow, red or green dough into a cylinder, and using your fingertip press an indentation into the top. With green marzipan, create a small, long cylinder with pointed tips. This will form leaves. Use a toothpick to press the center of the green marzipan into the indentation on the top of the apple.

For a marzipan orange, use orange marzipan and roll into a ball. Using the same technique used with the apple, roll out a green cylinder of dough and pinch onto the top of the fruit with a toothpick.

For a marzipan pear, use yellow dough and form into the shape of a teardrop or pear. Next, press upward into the base of the fruit. Then, roll a cylinder of green dough to pinch onto the top of your creation.

Alternately, you can purchase candy molds shaped like fruit and press marzipan into the mold.

These techniques are easy to do with children, and can make a great holiday tradition, or weekend activity. Try filling the top of a fruit cake with miniature marzipan fruit. Or, create with your kids to give marzipan candy as a gift.

Sophie Graham is the owner of Cake Decorating with Kids. She has been a baking and cake decorating enthusiast since she was a kid herself. She is the writer and owner of: http://www.CakeDecoratingWithKids.com.

Sophie's website focuses on gum paste and marzipan creations as a family fun cake decorating activity. She offers a FREE newsletter with a wonderful marzipan recipe, and many other valuable tips.

For additional information and visuals, click: marzipan fruit.

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Modern Wedding Cakes

A modern bride and groom certainly deserve a modern wedding cake. In my opinion, if the reception, dress, tuxes and decor will be sleek and stylish, the cake should match. The modern design, however, may seem elusive to those not in the know about desert styles, so let's take a look at what exactly a modern wedding cake is.

Deserts for the Modern Couple
Typically, cakes can be labeled modern if they deviate from the traditional. Whether the slight difference in design is the shape, the frosting or tier structure, modern wedding cakes often exude elegance and clean lines.

Traditionally, cakes at wedding receptions are usually round tiered structures with busy frosting designs. So to change up the traditional, one could create a square cake, cupcakes or a fondant base to create the modern cake.

Square Cakes

One popular trend in modern wedding cake designs is the square cake. This desert is undeniably modern by itself, but the square cake often also features a fondant base. Fondant is an edible material that can be draped over the base to create a smooth-as-glass base for the design.

Once the fondant is in place, decor can be added with frosting, additional fondant, flowers and edible spray paints. This material allows for a versatility in design that is not as easily created with frosting, and it retains a sleek profile for that modern, clean-lined appeal.

Cupcake Weddings

Cupcakes have come a long way from the individual cakes made for third grade birthday parties. Rather than a sad and tiny desert with disappointing bits of haphazardly applied frosting, modern wedding cupcakes can be the individual masterpieces of a large wedding cake, complete with modern design and flair.

Fondant and ganache are both great toppings for the modern cupcake, but bakers can also decorate the tiny deserts in beautiful traditional frosting swirls. Once the cupcakes are decorated, they can be displayed in a number of different ways, but a cupcake tier has become rather popular in weddings of today.

Whatever the bride and groom's final decision on the cake choice, they will surely be pleased with the many different modern wedding cake options to fit their reception needs. Square cakes, cupcakes and fondant are all great choices for the modern couple, and all of these modern cake ideas are sure to help the young couple enjoy their reception in a style that matches their modern lives.

Vitaly Indinko loves to write about wedding cakes, including topics such as the modern cake and the cheesecake.

Article Source: http://EzineArticles.com/?expert=Vitaly_Indinko

Greek Salad Recipe

If you are looking for something delectable but healthy and fitness-friendly, go for the Greek salad definitely! Greek salad is a delicious summer dish that originated in Greece. It is also called 'summer salad' in some countries but natives call it horiatiki salata, 'country salad,' or 'village salad,' which main ingredients include succulent tomatoes, cucumbers, green bell pepper or yellow bell pepper, cubed feta cheese, red onion, and Kalamata olives, with salt, dried oregano, and olive oil seasonings. Some though include vinegar, berries of capers, lemon juice, and parsley to add taste.

Greek salad is also a favorite in countries like Australia, North America, United Kingdom, and South Africa. In Germany, it is known as Bauernsalat; in Hungary, it is called görög saláta; in France it is called salade à la Grecque, and in Spain it is known as ensalada Griega. Each has its own Greek salad twist but no matter how you call it, Greek salad will always be prepared in the same way. You can enjoy it as your main meal with bread or as a side dish. Yummy!

How to Prepare;

To prepare the Greek salad, you will need the following:

Lemon juice - 1 1/2 tablespoons (optional)
Dried oregano - 1/2 tsp
Sea salt - 1/4 tsp sea salt
Extra virgin olive oil - 3 tablespoons
Clove garlic - 1 piece, minced
Black pepper - 1/4 teaspoon
Tomatoes cut into wedges
Onion rings
Cucumber cut into thick halves
Sweet yellow pepper, in chunks
Basil leaves (optional)
Green bell pepper, julienned
Feta cheese - about 120 grams, cubed
Kalamata olives


First, you mix the olive oil, lemon juice, garlic, salt, pepper and oregano. Next, you mix all the vegetables in one bowl and add the dressing. Serve with black pepper to complete.

Health Benefits;

While some people love to add lettuce in their Greek salad recipe, fitness buffs omit it because it does not have that much nutritional value. Aside from the fact that it is a delicious addition to any protein-rich dish, the salad itself is a healthy dish.

For one, olive oil is has bacteria-fighting agent that helps ward off many kinds of diseases. It is also a popular antioxidant that aids in eliminating free radical and protecting the vitamin E content. This is the reason Greek salad is one of the healthiest Mediterranean diet that every health-conscious individual should whip.

In order to be able to prepare a salad of any kind, you need to possess strong kitchen knife skills.

Click on the link below to get your FREE, 17 part Basic Knife Skills and Vegetable Cuts video lessons and start building a strong culinary foundation.

Click Here Now [http://basicknifeskills.weekendhomechef.com] to download your FREE, 17 part Basic Knife Skills and Vegetable Cuts videos!!

Article Source: http://EzineArticles.com/?expert=Cem_Berkoz

Quick and Easy Delicious Recipes for Using Apples - Bread Pudding, Crisp, and Stuffing

The recipes in this article are all about that versatile, healthy fruit - apples. For desserts try the Caramel Apple Bread Pudding; doesn't the name just make your mouth water? Don't like bread pudding? Try the Easy Apple Walnut Crisp. And apples aren't just for dessert! This Quick and Easy Apple Stuffing is delicious and really dresses up a bag of stuffing mix.

CARAMEL APPLE BREAD PUDDING
10 slices cinnamon-raisin bread, cubed
1/4 cup butter, melted
3 medium Granny Smith apples, diced
1 cup caramel sauce

Preheat oven to 350 degrees. In a medium bowl, toss the bread with the melted butter. In a 9-inch square baking pan that has been sprayed lightly with nonstick cooking spray, layer half the apples, half the bread mixture, and half the caramel sauce. Repeat the layers. Bake at 350 degrees for 25 to 30 minutes until the apples are tender and the bread is golden brown.

EASY APPLE WALNUT CRISP
6 cups sliced apples
2/3 cup all-purpose flour
1/2 cup packed light brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 cup butter
1/4 cup chopped walnuts

Arrange the apples in a 9-inch square baking pan that has been sprayed with nonstick cooking spray.

In a bowl mix together the flour, brown sugar, cinnamon, and nutmeg; cut in the butter until mixture is crumbly. Stir in the chopped walnuts and sprinkle the mixture evenly over the apples.

Bake at 375 degrees for 20 to 30 minutes or until the apples are tender and the topping is crisp.

Yield: 9 servings

QUICK AND EASY APPLE STUFFING
1 cup minced onion
1/2 cup minced celery
1/2 cup chopped apple
1 1/2 cups apple sauce
1 pkg (8-oz) stuffing mix
1 cup low-fat, low-salt chicken broth
1 1/2 tsp dried thyme
1 tsp ground sage
1/2 tsp salt
1/2 tsp black pepper

Preheat oven to 350 degrees.

Spray a medium nonstick skillet with nonstick cooking spray and heat over medium heat until hot. Add the onion and celery; cook while stirring for approximately 5 minutes. Add the apple and cook while stirring for another 3 minutes. Transfer mixture to a large bowl and stir in the remaining ingredients.

Spray an 8-inch square baking pan with nonstick cooking spray and place the stuffing mixture into the pan. Cover with foil and bake at 350 degrees for 20 to 25 minutes or until heated through.

Yield: 8 servings

Enjoy!

For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com
For her diabetic information and recipes visit her at http://diabeticenjoyingfood.blogspot.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

What Are Food Allergies, Intolerances And Sensitivities?

Food allergies are due to IgE antibodies made for specific foods that an individual has for some reason developed because their body has misinterpreted the food(s) as a foreign invading protein. The presence of IgE antibody to the specific food a person is allergic to results in an immediate immune reaction of the body to the food when it is eaten. The IgE antibody binds its specific food protein and initiates reactions in the body that include the release of chemicals such as histamine that may result in symptoms of itching, swelling, wheezing or difficulty breathing, rash or hives, and if severe, shock resulting in death if not reversed. Vomiting and diarrhea may occur but are less common.

Testing for the presence of allergy to a food or foods can be done by blood test or skin testing or both. One of the most common blood tests is the RAST test that looks for the presence of the specific IgE antibodies to common food allergens and other foods based on a history suggesting that a particular food is suspect. Skin testing is done by injecting or applying extracts of the common and any suspect food(s) to pricked or scratched skin and looking for diagnostic "hive" like reactions at the site of the suspect food. The most common food allergens are peanut, cow's milk, wheat, corn, soy, shellfish, eggs, tree nuts, chocolate, pork, tomato, and citrus.

The terms food intolerance and sensitivity are commonly used interchangeably. They refer to a group of food reactions that occur that are not IgE antibody caused. In more general terms they refer to any adverse or unpleasant reaction that occurs after a food is eaten.

Food reactions that are not allergic in cause may have a variety of causes. A particular food may not be tolerated because it is not digested adequately due to an enzyme deficiency. Lactase, the enzyme that digests milk sugar or lactose, is present on the surface of the intestine lining cells. Lactase deficiency can be inherited or acquired. It commonly occurs whenever the intestine lining is damaged. Because the lactase enzymes are on the outer most surface of the intestine they are more vulnerable to injury. For example, after intestinal flu or in untreated Celiac disease, lactose intolerance is common. Other sugar enzymes can be deficient or the intestine can be simply overwhelmed by too large a sugar load at one time. A classic example is "the Big Gulp" syndrome when someone drinks a giant cola beverage then experiences the "gut ache" from the tremendous amount of fructose. Large amounts cannot be handled by the intestine and that results in bloating, urgency and terrible diarrhea.

Deficiency of digestive enzymes released into the intestine can result in poor digestion of foods. For example, when the pancreas gland is damaged (pancreatitis) chronically, usually from chronic alcohol abuse, or is congenitally underdeveloped or malfunctioning (e.g. cystic fibrosis). The pancreatic enzyme deficiency that occurs results in malabsorption, especially for fats, that cause symptoms of diarrhea and weight loss. Abnormal bacteria types and levels in the gut, also known as dysbiosis, and abnormal excess levels of "bad" bacteria or presence of bacteria in upper small intestine where little or no bacteria normally occur (bacterial overgrowth) can interfere with digestion, absorption or cause fermentation of food resulting in symptoms of abdominal pain, bloating, gas, and diarrhea.

Some foods and food additives have a direct toxic effect on the gastrointestinal tract. Additives such as MSG and sulfites can cause symptoms, including flushing and diarrhea or the "Chinese restaurant" or "salad bar" syndromes.

All foods contain proteins known as lectins. Some of these proteins are highly resistant to digestion and are toxic to the human intestine especially if they are not pre-treated by soaking, cooking well, or removing toxic portions. For example, inadequately soaked and cooked kidney beans will cause a food poisoning like illness. There are several foods that have lectins that are poorly tolerated by many humans and are lethal to insects and pests. One researcher, Loren Cordain PhD., author of the Paleo Diet, has published extensive research on how the human intestine is not "evolved" to tolerate many of the foods we now eat but did not eat in the ancient "hunter-gatherer" times resulting in many of the illness seen in modern societies and the rising epidemic of autoimmune diseases. Several of the "modern" foods that were not part of the ancient diet but constitute much our diet now have well recognized toxic or poorly tolerated proteins known as lectins. Examples include wheat germ agglutinin (WGA), casein (cow's milk protein), peanut agglutinin (PNA), soyabean agglutinin (SBA) and tomato lectin (TL) that have been shown in animal studies to be toxic to the human gut. There are a few published studies and little active research on the role of dietary lectins in health and disease.

When the reaction is an immune toxicity reaction to a food protein intestinal damage commonly results, frequently referred to as "leaky gut" because of the symptoms of malabsorption or the entry of toxic food proteins and/or bacterial products into the blood stream resulting in a variety of adverse health effects. This reaction may result in autoimmunity, the body attacking itself within the gut or distant organs or tissues. The reaction may be aided by abnormal bacteria types and/or levels in the gut (dysbiosis). The symptoms commonly develop over time and flare in just hours to up to three days after eating the offending food and continue as the food is eaten.

Because the protein in the food is usually the cause and such proteins may be hidden in other foods, especially processed foods, and the toxicity is more of a delayed and cumulative immune reaction, it is very difficult for the person suffering from this to identify the specific food as the cause. For example gluten (the protein in wheat) and casein (the protein in cow's milk) are in many foods and toxic to many individuals. Over time people sensitive to such food proteins typically become more ill and may develop enough intestinal injury that blood tests for other types of antibodies, IgG and/or IgA, to the food or specific food proteins, may be detectable in the blood, stool or saliva.

Delayed immune response to proteins in the food (wheat, cow's milk) resulting in bowel injury, gastrointestinal and non-gastrointestinal symptoms and increased autoimmune conditions is most well recognized in Celiac disease. It is an autoimmune disease resulting from ingestion of gluten in wheat or products made from wheat flour (or gluten like proteins in barley and rye). It used to be considered a disease of children and rare, especially in the United States. However, blood test screening studies have documented that it is present in approximately 1 in 133 to 1 in100 people worldwide though most of those affected are undiagnosed and untreated. It is diagnosed by positive screening blood tests and confirmed by a characteristic abnormal small intestine on biopsy followed by relief of symptoms and return of the intestine to normal after a gluten-free diet. Untreated it is associated with higher rates of cancer especially lymphoma, osteoporosis, anemia, and other complications of malabsorption resulting in shortened life expectancy. It is treated with a life-long gluten free-diet. Lesser degrees of gluten intolerance or sensitivity may not be severe enough to cause abnormal or diagnostic blood tests and intestinal biopsies but result in symptoms that improve or resolve with a gluten-free diet and may be detected by elevated stool or saliva antibody tests.

Though injury to the intestine tissue may be seen visually as abnormal appearing tissue during endoscopic procedures such findings are non-specific for the cause. The tissue frequently appears normal and therefore many times is not sampled by biopsy, though under the microscope injury may be seen, though not specific for cause or food. If the physician is either not suspecting food intolerance or doesn't routinely biopsy normal appearing intestinal tissue looking for signs of food intolerance, the injury may not be discovered.

The immune based food intolerances are commonly associated with many symptoms that can be both gastrointestinal and outside the gut and may include bloating, gas, diarrhea (and sometimes constipation), abdominal pain, nausea, fatigue, headaches, joint and muscle pains, skin rashes, weight loss or gain, anemia or nutritional deficiencies, irritability, depression, mental fogginess, and nerve pain (neuropathy). These symptoms may be misdiagnosed or mislabeled as irritable bowel syndrome, chronic fatigue syndrome, reflux, ulcer, and fibromyalgia, etc. without another thought by patient or physician that food intolerance may be the cause and specific food elimination may be the cure. The common food allergens also are the most common causes of food intolerance reactions.

Generally, most physician are aware of common food allergy symptoms and how and when to test. However, several studies have confirmed most people's experience that the majority of primary care physicians are unaware of the common symptoms of Celiac disease, that blood tests exist for screening antibodies and the high risk genes, and that it is common and may be diagnosed in adults. This is why the diagnosis is delayed on average over 11 years in most adults, after many of them have irreversible complications such as osteoporosis, cancer, or another autoimmune disease. The awareness and acceptance of non-Celiac gluten sensitivity and other food protein intolerances in the medical community is even worse.

Therefore, food intolerance or sensitivity is commonly missed and untreated. Many patients are forced to self-diagnose by discovery of the link of their symptoms to specific foods serendipitously, often as a result of an elimination diet, recommendation of an alternative practitioner or friend/relative, or search for help on the internet or multiple physicians for help. Hopefully, by reading this article you now better understand food allergies and intolerances, why they are often missed and that they are a common cause of many symptoms, not just intestinal, that usually improve if not resolve once the offending food or foods are eliminated from your diet.

Dr. Scot Lewey is a physician who is specialty trained and board certified in the field of gastroenterology (diseases of the digestive system) who practices his specialty in Colorado. He is the physician advisor to the local Celiac Sprue support group and is a published author and researcher who is developing a web based educational program for people suffering from food intolerances, http://www.thefooddoc.com

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