Cool Desserts

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New Post has been published on http://cooldesserts.net/traditional-sukkot-foods/

Traditional Sukkot Foods

Finding sukkot foods can present something for a challenge for the Jewish cook. Passover is characterized by its food restrictions and places serious culinary demands on a cook; Shavuot is a celebration of milk and dairy food, Rosh Hashanah recipes are sweet, full of honey, apples, dates and carrots, and Hannukah recipes are traditionally fried. Sukkot follows closely behind Rosh Hashanah and Yom Kippur, but does not have the same clear dietary traditions that mark the other festival.

Sukkot (Succot) is the Jewish harvest festival and therefore Sukkot recipes include many fruits and vegetables. In keeping with the idea of abundance, foods are often stuffed. The best known traditional sukkot food is “holishkes” an Eastern European dish composed of cabbage leaves stuffed with a meat and rice filling. “Dolmas” or stuffed vine leaves are the Middle-Eastern alternative. More recently, sukkot has become associated with fall (autumn) produce including pumpkins and squash, apples, pears and plums.

Sukkot lasts for 7 days, and during this time food is eaten in a sukkah. For some people the sukkah is conveniently located on their porch or in the garden. For others, the sukka may be up or down stairs, or they may share a communal sukkah. In such a case, it is helpful to plan menus which include foods that can easily be transported – don’t try to carry individually plated antipasti stacks up 2 flights of stairs!

Sukkot is a time to enjoy the best of the seasonal produce and make the most of the fresh fruits and vegetables that are available. Don’t limit yourself to stuffing cabbage or vine leaves – sukkot is a time to take advantage of the colorful fruit and vegetables available at this time of year. Try meat stuffed tomatoes, pesto stuffed mushrooms, cheesy stuffed zucchini (the round ones are wonderful for stuffing), and baked stuffed nectarines for desserts. Meat and chicken can also be stuffed and rolled – instead of meatloaf, try meatloaf roulade stuffed a mashed sweet potato filling; delicious and different. Or try stuffing chicken breasts, this works well with pesto, dried fruits or mushroom sauce. Strudels are another variation on the stuffed theme – you can take this is many different directions – stuff with meat, sautéed eggplant and mushrooms, tuna, or fruit.

One thing is guaranteed – after eating all the food at the end of sukkot you’re sure to feel stuffed! To find more sukkot recipes visit http://www.jewishholidayrecipe.com/sukkotrecipes.html

Chag sukkot sameach – have a happy holiday!!

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New Post has been published on http://cooldesserts.net/pineapple-rice-pudding/

Pineapple Rice Pudding

Everyone has an aunt or grandmother who makes the world’s greatest rice pudding. It’s a simple dessert with simple ingredients; milk, sugar, rice, cinnamon, and vanilla, with or without raisins, the debate rages on. It’s always served at Thanksgiving in my family. There’s something about the warmth of the cinnamon that makes it perfect for that time of year. It ignites the senses, kindling warm memories of Christmas cookies and evenings spent gathered around a fire.

This recipe brings the creamy taste of rice pudding into the summer. The coconut gives the pudding a lighter texture and exotic flavor. The pineapple adds the perfect amount of tropical sweetness. This dessert is to be eaten poolside whilst working on your tan and sipping iced tea. Play Calypso music and make use of tiny paper umbrellas for maximum enjoyment. The cinnamon and vanilla won’t even be missed.

Pineapple and Coconut Rice Pudding Serves 6 People

4 cups cold water 1/4 tsp salt 1 cup long grain rice 2 cups whole milk 1 cup coconut milk 1/2 cup sugar 8 oz can crushed pineapple in natural juice

Bring 4 cups of water to a boil; add salt and stir in rice with a fork. Cover and simmer on extra low heat. Stir occasionally until rice is very tender, about 35 minutes

Add whole milk, coconut milk, pineapple, and sugar, simmer uncovered. Stir often until most of the milk is absorbed into the rice, about 20 minutes.

Remove the rice pudding from heat and stir.

The pineapple coconut pudding can be served warm or cold.

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New Post has been published on http://cooldesserts.net/understanding-symptoms-of-indigestion-and-how-to-reverse-them/

Understanding Symptoms Of Indigestion And How To Reverse Them

Symptoms of indigestion have almost become comic relief on television commercials. People belching, grabbing for their Tums and singing along with cute Alka-Seltzer jingles has created the illusion that indigestion is not only normal, but funny. However, there is nothing humorous about indigestion or its symptoms.

When someone complains of indigestion, it can vary from the top of the digestive tract all the way through to the bottom. People may complain of reflux, acid in the throat, stomach ache, abdominal distention, gas pain and, finally, diarrhea. Understandably, not wanting to endure these uncomfortable symptoms, an individual reaches for over-the-counter medications to soothe the discomfort.

This nonchalant attitude as to the seriousness of indigestion from advertisers, coupled with the availability of easily self-medicating with OTC products, combines to create the perfect storm in a person’s health. If an individual considers symptoms of indigestion a natural part of life, and temporary treatment is available to decrease discomfort, there is no desire to get to the heart of the problem.

So what is the actual problem that is resulting in antacid products being one of the most profitable industries? There are some theories to consider:

Overeating One of the most obvious precursors to indigestion, in the absence of any other medical problems, is that of overeating. Society is growing at an alarming rate. There was a time that people ingested real foods, those found on the outside walls of grocery stores. Meat, fresh produce and dairy were normal meals and were cooked at home. Today, fast food chains are everywhere, for those fast paced individuals needing a meal on the run. Boxed convenience foods are thrown in the microwave for a dinner in minutes. Restaurants offer appetizers, large main dishes and desserts. Everywhere one looks, people are consuming much more in one sitting than their digestive systems can handle. People seem to be eating for the pleasure rather than to curb hunger. Our bodies are actually quite capable of telling us when they are hungry (the growling stomach) as well as when they’ve been pushed to their limits (indigestion).

Unhealthy Diets And Food Intolerances Continual consumption of unhealthy foods, such as snacks and sodas, has also taken a toll on the human body. One must understand that these products aren’t actually food, nor do our bodies know what to do with them. Whether a person is actually intolerant to certain foods or is consuming dead foods that are irritating the intestinal lining, ceasing to eat these products is the only way to calm the intestines to begin healing on the inside. Most people have seen how cola can clean a penny. Imagine the impact this beverage has on the intestinal walls over time. Symptoms of indigestion are the body’s way of letting a person know that it cannot digest or process these foods.

Symptoms Of Indigestion Caused By Lack Of Digestion The ironic problem with indigestion is that people use antacids to relieve symptoms which, in turn, decrease the amount of stomach acid necessary to digest food. Over time, this cycle of not digesting food results in much more serious symptoms than indigestion, it can impact the entire body’s immune system because nutrition from foods and supplements isn’t able to be properly absorbed, with the digestive tract continually in flux.

If you have a continually upset stomach, it is important that you first be checked out by your doctor to rule out any other potential causes for your discomfort. If no other problem is found, it is time to begin looking at what and how you eat. Eating only when hungry, ceasing overeating, consuming natural foods that your body can retrieve nutrition from and allowing stomach acid levels to return to normal should reduce symptoms of indigestion in a very short amount of time.

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New Post has been published on http://cooldesserts.net/homemade-frozen-fruit-sorbets-a-healthy-alternative-to-ice-cream/

Homemade Frozen Fruit Sorbets - A Healthy Alternative to Ice Cream

“Ice cream, ice cream, we all scream for ice cream”. Then we look in the mirror and scream again when we see that the ice cream has taken up permanent residence on our belly, hips, and thighs.

Are you a fan of the cool concoction but tired of paying the price for indulging in the dairy delight? Or are you lactose intolerant and a simple scoop of your favorite flavor will cause you to scream with anything but delight? For whatever reasons you regret craving the cold, creamy stuff, don’t despair. There is a solution to your predicament. Meet the popular dessert’s culinary cousin: fruit sorbet.

Homemade fresh fruit sorbets are the healthy equivalent of their evil relative. They don’t contain dairy products, unpronounceable chemicals, high-fructose corn syrup, refined and processed sugar, animal fat, or high amounts of calories and guilt. They do contain fresh fruit and nothing else. Oh, yes there is one other ingredient: the ability to kick cravings for that other substance right out of your head.

What you will need to make this frozen treat is a masticating style juice extractor and a variety of fruit in any combination you desire. Adding banana to any assortment will give extra creaminess. Cut your fruit into chunks, place them in a container or plastic bag, and freeze. Once the fruit is frozen you can run the chunks through the masticating style juicer using the “blank” screen. This allows the entire fruit to pass through the masticating process and out the juicer nozzle. What you will have is something resembling soft-serve ice cream without its sinful qualities. Instead you will have a delicious, angelic wonderfulness with some truly good things to recommend it, like all the vitamins, minerals, enzymes,and natural fiber of fresh fruit.

So if you have been mourning the thought of having to give up your favorite dessert indulgence, think again. Get into the kitchen and whip up some homemade fruit sorbet. It’s cold, it’s creamy, it’s sweet, it’s satisfying, it’s good for you and it’s oh so good. It may even cause you to scream with delight.

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New Post has been published on http://cooldesserts.net/vegan-chocolate-brownie/

Vegan Chocolate Brownie

As a new vegan, I was apprehensive about baked goods. Every success seemed like a miracle, so it was only a matter of time before I was underwhelmed. I was heavily reliant on Colleen Patrick-Goudreau’s The Joy of Vegan Baking, as I still am. She is definitely the best starting point for compassionate treats. However, her brownie recipe is not perfect. I was skeptical when I saw the applesauce and flaxseed in this recipe (I have always shuddered at healthifying my desserts), but I was new to this and Colleen was my guide, and I didn’t know enough to ask questions.

Well, that was 7 months ago. This was not a bad brownie, but it wasn’t a great brownie. I also realize that I have incredibly high standards for brownies, and am not satisfied with your average offering. So, if you aren’t as invested in a perfect brownie, then you may be happy with some of the recipes you’ll see along the way. But, my journey is far from over. I have had some promising results, and some very disappointing ones, but it is all a step on the path to my dream brownie. So, follow along with me on this decadent, dramatic, occasionally disappointing, but ultimately triumphant adventure!

I’ve decided to provide all the recipes, even for brownies that I deem unsuccessful, as it may aid you in adjusting the recipes to your own liking.

Chocolate Brownies

from Colleen Patrick Goudreau’s The Joy of Vegan Baking

1 1/2 cups sugar 3/4 cup unsweetened applesauce 2 tablespoons water 2 teaspoons ground flaxseed (grind in a coffee grinder or spice mill; measure after it’s ground)) 1/2 cup water 2 teaspoons vanilla extract 1 1/3 cups all-purpose flour 3/4 cup unsweetened cocoa powder 3/4 teaspoon baking powder 1/4 teaspoon salt Optional: 1 cup semisweet chocolate chips 1 cup chopped nuts

Heat the oven to 350º. Grease an 8″ x 8″ baking pan. Combine applesauce, sugar, and 2 tablespoons water in a medium bowl. In a food processor or blender, blend the ground flaxseed and 1/2 cup water. Add this and the vanilla to the applesauce mixture. In a large bowl, mix the flour, cocoa, baking powder, salt, and chocolate chips and nuts, if desired. Add the applesauce mixture to the flour mixture and stir. Pour into the pan and bake for 40 minutes, or until a toothpick inserted comes out clean. Bake longer if a cakier product is desired. Cool before cutting and serving.

*Don’t miss the next installment of my brownie saga…subscribe to my blog (click the link at the bottom of every page)

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New Post has been published on http://cooldesserts.net/malt-o-meal-chocolate-pudding-the-real-thing/

Malt-o-Meal Chocolate Pudding The Real Thing

I love chocolate of any kind. I prefer home made pudding because it contains no chemicals. The stuff you buy at the supermarket is full of things that are not good. That of course is my opinion and I am sticking to it. I avoid anything in a box that can be shaken up with milk and called pudding. The cook and serve stuff is a little better but it is still full of artificial junk.

When I make chocolate pudding I make it the same way my great grandmother did. She used real ingredients and put a lot of love into it. People ate a lot healthier years ago. There are too many instant things in the stores today and a lot of us are too lazy to take the time to actually cook something healthy from scratch.

To make this pudding I put 2-cups of milk in a double boiler and 1/4-cup of old-fashioned malt-o-meal cereal. I cook it for 15-minutes. I do not use the instant cereal. While that is cooking I melt 1-square of baking chocolate. Next I separate 1-egg. After the cereal has cooked for 15-minutes I add 1/2-cup of sugar, 1/4-teaspoon of salt and the melted chocolate. I stir the mixture well before I Add the well-beaten egg yolk. Remember to temper the egg yolk before adding to the cereal. Then I fold in the stiffly-beaten egg white and cook for 2-minutes.

I pour the pudding into individual buttered custard cups and place it in the refrigerator. After it is well chilled I serve this chocolate pudding with real whipped cream. This also works well for chocolate pie filling. I always serve my made from scratch desserts with real whipped cream. Why would anyone use some artificial whipped stuff on something home made and spoil it?

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New Post has been published on http://cooldesserts.net/karabij-a-middle-eastern-cookie/

Karabij - A Middle Eastern Cookie

Karabij is a popular Middle Eastern cookie served with Natef. Natef is a special white cream used for dipping with Karabij.

Karabij are one element in the Middle Eastern cookies family, which in turn is a class of Arabic sweets. It is a cookie made of semolina dough, which makes it very delicate and easy to break. It is baked, and it is abundant in pistachio nuts.

While other Middle Eastern cookies like Mamoul and Mamoul-Mad are filled with many types of nuts such as pistachios and walnuts, as well as dates, Karabij on the other hand is always filled with only pistachios. Even though it is perfectly possible to use a walnuts or dates filling with Karabij cookies, it has been the custom not to do so and to use only pistachio nuts filling with Karabij.

Karabij are essentially small pistachios filled Mamoul cookies. They share the same ingredients as Mamoul and are prepared and baked in the same manner. However, Karabij are usually smaller in size than Mamoul because they are intended to be dipped in Natef. Even though Mamoul is made into different sizes, Karabij are always made into a small longitudinal shape easy to use for dipping.

Karabij are great for those who like dipping. It is a favorite dessert to eat while watching a movie for example. It is much healthier than chips or chocolate since it contains healthy pistachio nuts.

Karabij are popular in Arabic countries. Their popularity did not spread much to the western world because they are closely associated with the white Lebanese cream Natef which is not popular in the Western world.

Karabij are small in size, and one can eat couple dozens of them before noticing. They are in general high in calories, just like any other cookies, so people should watch how many they eat.

These small cookies are considered to be in the same category as Mamoul, Mamoul-Mad, and Ghraybeh, which are all under the class of Middle Eastern cookies. However, while Ghraybeh is a sugar cookie, all the rest are semolina based cookies filled with nuts such as pistachio and walnuts and with dates as well. Middle Eastern cookies are consumed especially during holidays and celebrations in Middle Easter and Arab countries. They are also the preferred gift during religious holidays and celebration.

In summary, Karabij are Middle Eastern cookies exclusively dipped with the white cream Natef and offered for desert.

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New Post has been published on http://cooldesserts.net/history-of-baking/

History of Baking

Baking has been many cultures’ favorite technique for creating snacks, desserts, and accompaniments to meals for many years. Now, it is very well-known as the method for creating sweets and all sorts of wondrous mouthwatering pastries. In ancient history, the first evidence of baking occurred when humans took wild grass grains, soaked it in water, and mixed everything together, mashing it into a kind of broth-like paste. Then, the paste was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, this paste was roasted on hot embers, which made bread-making easier, as it could now be made anytime fire was created. Around 2500 B.C., records show that the Egyptians already had bread, and may have actually learned the process from the Babylonians. The Greek Aristophanes, around 400 B.C., also recorded information that showed that tortes with patterns and honey flans existed in Greek cuisine. Dispyrus was also created by the Greeks around that time and widely popular; was a donut-like bread made from flour and honey and shaped in a ring; soaked in wine, it was eaten when hot.

In the Roman Empire, baking flourished widely. In about 300 B.C., the pastry cook became an occupation for Romans (known as the pastillarium). This became a very highly respected profession because pastries were considered decadent, and Romans loved festivity and celebration. Thus, pastries were often cooked especially for large banquets, and any pastry cook who could invent new types of tasty treats, unseen at any other banquet, was highly prized. Around 1 A.D., there were more than three hundred pastry chefs in Rome alone, and Cato wrote about how they created all sorts of diverse foods, and flourished because of those foods. Cato speaks of an enormous amount of breads; included amongst these are the libum (sacrificial cakes made with flour), placenta (groats and cress), spira (our modern day flour pretzels), scibilata (tortes), savaillum (sweet cake), and globus apherica (fritters). A great selection of these, with many different variations, different ingredients, and varied patterns, were often found at banquets and dining halls. To bake bread, the Romans used an oven with its own chimney and had grain mills to grind grain into flour.

Eventually, because of Rome, the art of baking became widely known throughout Europe, and eventually spread to the eastern parts of Asia. Bakers often baked goods at home and then sold them in the streets-children loved their goods. In fact, this scene was so common that Rembrandt illustrated a work that depicted a pastry chef selling pancakes in the streets of Germany, and young children surrounding him, clamoring to get a sample. In London, pastry chef sold their goods in handcarts, which were very convenient shops on wheels. This way, they developed a system of “delivery” baked goods to people’s households, and the demand for baked goods increased greatly as a result. Finally, in Paris, the first open-air café of baked goods was developed, and baking became an established art throughout the entire world.

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New Post has been published on http://cooldesserts.net/atole-and-champurrado-drinkable-mexican-desserts/

Atole and Champurrado - Drinkable Mexican Desserts

Atole is a hot drink, which is very popular in Mexico and Central America. The word “atole” comes from the Nahuatl word “atolli” and this drink is also known as champurrado when chocolate is used to flavor it.

Atole has a grain-like consistency and it can be thin or thick. Atole recipes date back to pre-Columbian times and it is made by combining water, blocks of cane sugar and corn hominy flour. Cinnamon is often added to this mixture, along with either fruit or chocolate. The atole is blended well and then warmed up.

Rich Chocolate Atole

Chocolate atole, or champurrado, is very popular and is served throughout the Christmas season. Fruit atole and chocolate atole are served on November 1, which is Day of the Dead. Some atole recipes suggest topping the drink with fruit puree rather than combining it, but that is down to your personal preference. Tamales are usually served with atole.

If you want to try champurrado, you can get a powdered atole from Mexican grocery stores and you add water or milk to it. You can also get it in Mexican restaurants. Nothing beats the real thing, of course, and making atole or champurrado yourself at home is the best way to sample this tasty Mexican dessert in a glass.

Atole in Other Countries

People from El Salvador, in Central America, make an “atol shuco” which means “dirty atole”. This is because their recipe for atole has gray flecks in it due to the black beans or purple cornmeal they like to add. Pumpkin seeds or ground chilies are other possible ingredients in atol shuco. El Salvador atole is served hot, like Mexican atole recipes, but it is often a lot thicker because of the addition of beans.

Atole is considered a comfort food in South Texas, as well as in the North of Mexico, and it is often enjoyed as supper or breakfast on cold days. There are other kinds of atole recipes in New Mexico.

Blue corn atole can be thinned with milk and sweetened with sugar, then served warm. This is a grainy drink with the consistency of porridge. Legend has it that the elders would enjoy this drink because it gave them energy. Nursing mothers also believe it enhances their milk flow.

Mexican champurrado often contains anise seeds, vanilla, or cinnamon to give it a rich flavor. A molinillo, which is a wooden whisk, is used to whip up the champurrado and make it frothy. Mexicans enjoy a cup of champurrado in the morning with their churros.

Because these drinks are thick, rich, and sweet, they can be served instead of dessert. If you like hot chocolate, you will love the richness of champurrado. You can also try some fruit atole recipes.

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New Post has been published on http://cooldesserts.net/types-and-uses-of-a-serving-platter/

Types and Uses of a Serving Platter

Although a person may not consider serving platters as being an essential part of your dishes and other pieces of your table setting, they are extremely versatile and second in functionality next to serving bowls. Serving platters can be utilized for a variety of uses inclusive of the following:

– casual everyday serving of bread, burgers, or fruit – Thanksgiving turkey or Christmas ham – special events such as weddings or parties for serving appetizers, desserts, and refreshments

A good rule of thumb is that you should purchase at least a serving platter, a serving bowl, and serving utensils when you initially purchase your dinnerware set. Manufacturers are known for discontinuing dinnerware product lines, so if you want your dinnerware and platter to match, you should consider it with your initial purchase. Despite the issue here, we are not saying that everything has to be a perfect match.

Variety of Uses

Just like all other items that are classified as serveware, serving platters are designed with functionality and versatility in mind. There are numerous collections of attractively colorful platters to serve in and serveware items available today, so at times the selection process can be a bit of a challenge to say the least. Serving platters today are second in importance only to serving bowls, but they still play a key roll in the dining room and kitchen. As with any other dinnerware item, these platters are manufactured in a variety of materials from durable plastic to sterling silver.

The event or dining occasion oftentimes defines the usage of the platter as well as whether it is a casual or formal piece that you select. Of great significance here is the fact that the serving platters you choose will allow you to create an eye-pleasing display of food unlike any other piece of your table setting. It is important to realize that you don’t just want your serving platters to be a “fashion statement.” They need to be functional and versatile as well, and fit the needs of the specific occasion that you are using them for.

There is an endless assortment of colors, designs, materials, patterns, and styles available in the market today. This can make your purchasing decision extremely difficult. Here are some helpful tips that will hopefully make your purchasing decision a little easier:

Decide on the primary purpose of your platters. Try to determine if your platters will be used for everyday dining or just for serving formal or special occasions. Not only will this help you to decide if you are purchasing a casual or a formal serving platter, it will also help you determine how much you will spend on the item.

Consider your budget and how much you are willing to spend on your platters. Once you decided on either casual or formal platters, determine if it fits within your budget. This is also an ideal time for determining if you want to purchase any additional matching serveware pieces.

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New Post has been published on http://cooldesserts.net/mistakes-to-avoid-when-using-your-ice-melt/

Mistakes To Avoid When Using Your Ice Melt

Winter creates beautiful areas with the white crispy snow on tree branches and landscapes. The icicles are truly a beauty, especially when they glitter all around. But with the all the beauty comes the risk of slippery sidewalks and entrances that are impassable Your family and pets are really not that safe when there is snow all over your areas and you will be required to put in measures to keep ugly incidents at bay.

Whereas shovels and snow blowers can be easy to use and offer results, ice melt seems to be much more convenient and reliable especially because it call for minimal labor. Ice melt products are designed to melt off the snow, leaving your areas attractive and safe. There are so many options in the market and when you have managed to find the best ice melt, you need to also use it in the correct way. Mistakes during use may not yield very good results for your property, hence a need to keep them in mind and avoid them.

Overusing ice melt – When you end up using too much of the ice melt you will end up tracking it into your property. You will soon have burnt vegetation around or beneath the area where you used too much of the product and this won’t be attractive at all. Too much does not improve performance of the product so it is important that you use it moderately. The best you can do is read instructions of use to ensure you get it right. Some melts are colored to assist users in knowing when they are over applying. A spreader can help in making the application even.

Wrong application – Some products in the market such as magnesium chloride and calcium products need special handling; you need to have your hands covered. You also are advised not to use the melt on your roof and parking lot because it could end up seeping into your water system. It sometimes can also be helpful to do a pre-application to enjoy pleasant results later with the application cycle. Wrong application on some materials especially those that are porous could also lead to damages. It is always best that you read the directions of use and get professional assistance on the best treatment options if you are not very sure about your materials.

Wrong product use – A deicer can either absorb heat or release heat when it gets into contact with ice and snow. The materials making up the product will usually determine how quickly they work and at what temperatures. The faster the product the pricier it will be. It is best you choose according to the temperatures in your areas otherwise you may end up using more money on a product that was not all that necessary for your area. Using the right melt gives you better results and saves you money.

Failure to clean up – Tracked ice melt is not only unattractive, but could end up damaging floors. Some may leave powdery residue whereas others leave oily ones that can be damaging to surfaces and pose risks as well. You can use track mats and clean using vacuum or mop throughout.

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New Post has been published on http://cooldesserts.net/paleohacks-cookbook-recipe-review/

Paleohacks Cookbook Recipe Review

Are you in search of recipes that promote fat burning and weight loss? Are you in need of a comprehensive guide rich in paleo recipes? The Paleohacks cookbook recipe is one of the simplest and most comprehensive guides when it comes to easy paleo recipes. The idea at the back of paleo weight loss program is pinned on what our predecessors used to eat which consisted mainly of meat. Research into the past lifestyle of our predecessors revealed the lack of modern diseases like obesity, heart attack and diabetes among others. By replicating the same lifestyle, users can finally lead a healthy lifestyle which is what every single person wants.

If you are looking for the best paleo diet guide that will impart a healthier and more fulfilling life, then you need to know about the Paleohacks cookbook recipe.

This is an eBook that teaches you how to prepare a wide variety of Paleo diet meals which are geared towards healthy living and weight loss. As a comprehensive guide, it covers a wide range of meals from snacks like flavored nuts to desserts and the main course. The recipes are formulated to provide meals for breakfast, lunch, snack time and dinner.

You don’t have to be an experienced chef in order to prepare the meals nor do you need several hours to prepare the meals. They suit the modern lifestyle and offer a nutritional balance that is beneficial to the overall growth and strengthening of the body.

Benefits of the Paleohacks cookbook recipe

1. Easy to understand language

The main language used in writing the eBook is English. The sentence structure used is easy to understand and readers are not left hanging. The language is clear plus the recipe is written in a step by step instruction mode making it easy for readers to follow from start to end. No technical terms have been used as this would make the eBook difficult to read.

2. Over 150 recipes

Readers have access to over 150 recipes which are designed for breakfast, lunch, snack time and dinner. The recipes promote the use of ingredients which are rich in protein, a nutrient that not only promotes muscle generation and repair but it also helps with fat burning. These easy Paleo recipes are created for people who have a busy life.

3. Instant access

The eBook is available in pdf format which means once payment has been made and confirmed, the reader will download the eBook and store it in a smart device. Access to the recipe is instant as all you need is to power on the device and open the eBook.

4. Highly valuable product

The easy Paleo recipes have been created by a team of professionals who have years of experience in preparing healthy meals that promote fat burning and weight loss.

5.60 day money back guarantee

Yes, you will receive a full refund in case the eBook is not what you expected. The 60 day money back guarantee helps to make sure that you are protected after purchase.

Cons

a. While it is available as an eBook, no hard copy is available at any store

b. The eBook is only available on the official website.

Final Thoughts

If you were looking for a risk free recipe book that promotes the use of natural and organic ingredients, then you need to seek the Paleohacks cookbook recipe. It’s a great eBook written by a team of professionals who have experience with the Paleo diet. You can never go wrong with the Paleohacks cookbook recipe.

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New Post has been published on http://cooldesserts.net/halloween-party-for-tweenagers/

Halloween Party for "Tween"agers

Your kids are too old for trick-or-treating but still young enough to enjoy all the fun and commotion of Halloween. What to do? Help them plan a party that will combine the best of Halloween: crazy costumes and lots of goodies.

First, pick a date for the event. A school night isn’t the best choice so pick a Friday or Saturday as close to Halloween as possible. Decide just how long the party is going to last. Three hours is a good length of time: enough time to eat and have some crazy games but not so long that kids will get restless and start making up their own entertainment!

Invitations can be as simple as e-mail or you can pick up some at the local store. There are also some great on-line resources that will print right on your own home computer. Whatever the choice, keep track of how many invitations are going out. You need to supervise your teen on this or you may end up with the entire 8th grade class at your house!

Help your teen choose a menu. Favorite foods can be “doctored” up to become Halloween specialties. Pizza can be made “moldy” by adding a bit of extra mozzarella that has been colored with green food coloring. Local bakeries have all kinds of spooky desserts: orange and black cupcakes, spider cookies, etc. Carrot sticks continue the orange color scheme and are even better paired with a green “slimy” dip. Add a little extra green food coloring to a sour-cream and onion dip for a little “slime”. Be creative. Most kids don’t have any difficulty coming up with “gross” food ideas.

To keep beverages simple, go for canned soft drinks. Fill up a wheelbarrow or metal washtub with ice and submerge the cans. To add a squeal factor to retrieving a drink, here’s a couple of ideas: Toss cooked spaghetti in with the ice cubes; individual grapes submerged in the ice; if you are lucky enough to have a fake hand – submerge it in the ice. Again, your teen will be a great source of amusing ideas.

Decorate!! If the weather is cooperating, use your backyard and go as wild as your budget will allow. Instead of buying a bunch of throw-away stuff, think about reusable things. After all, you know this is going to be hit and will be repeated next year. Craft stores have inexpensive Halloween fabric that can be made cut into lengths to cover the picnic table. Don’t spend a lot on paper plates that probably won’t be used anyway. Rolls of paper towels or Halloween napkins should be adequate. Strings of Halloween lights are now available at all discount stores. These are cool hung in the trees or off of the deck and even the shrubs. Bales of straw are cheap and provide atmosphere and seating. Take some old clothes and make a scare-crow. Stuff it with leaves or straw.

And of course no Halloween party is complete without pumpkins! Have some carved ones displayed for decoration. One idea is to have the guests each bring a carved pumpkin (or squash of their choice) to the party. Provide small tea lights or, to be safer, get a bunch of those glow-sticks and light up their handiwork. Don’t forget the Halloween music!

There is an abundance of party game resources available. For a minimum amount of money, you can purchase and print games directly from on-line party game sites. There are also lots of free party game ideas on-line also. Make sure your teen is finding age-appropriate ones! They may sound corny but the old fashioned sack races and three-legged races are still a blast.

When the party starts breaking up, have your young host pass out a small party favor to show appreciation to his/her guests for attending. This could be candy bars (not the bite-sized ones), glow-in-the-dark anything. Or try some cool personalized favors. These are actually easy to find on-line and come right to your house within a week of ordering them. Party favors are just a nice finishing touch to any planned party.

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5 Premade Party Treats You Can Get From the Grocery Store for Under $10

You are throwing a party but you face two problems – lack of organization time and a limited budget. Many people have already experienced similar obstacles and have discovered efficient ways to deal with those.

Premade party treats will come to your rescue, in case you lack the time to make the food yourself. Many intriguing types of foods can be found at your local grocery store. These foods will be inexpensive, giving you a chance to throw a party without spending a fortune on it.

Here are several premade party treat ideas that can be used to your advantage. These types of foods will be appropriate for any kind of party.

Pancakes

Packs of premade pancakes can be stored in your refrigerator until the party day arrives. Purchase as many as you think guests will be capable of consuming. Pancakes can turn into wonderful appetizers and desserts.

For the aim, you will also have to purchase several types of jams, chocolate, fruits, cheese and yellow cheese. Use these to fill the pancakes and form beautiful platters of both sweet and salty pancakes. Cream and fruits will make attractive platter decorations.

For best results, get the pancakes heated before the party starts. They will be delicious and guests will think that you have just gotten those prepared.

Dips

People love chips. They love chips and dips even more. This inexpensive appetizer can be purchased in advance, as well. It is certain to turn into a favorite of the majority of people attending your party.

The best part of purchasing premade dips is that you can have several flavors – cream cheese dip, guacamole dips, curry dip and even some healthy diet dips can be discovered at your local grocery store.

Fruits and Vegetables

Are you planning on having a number of healthy appetizers? Consider some basic and very simple foods that will help you make healthy platters. Purchase fresh fruits and vegetables. These can be stored effectively for several days before the party takes place.

Serve fruits and vegetables cut into pieces. If you have some time, you can make basic salads and a fruit salad, as well. Such platters will look both delicious and attractive – fruits and vegetables are colorful and very attractive. Pick several colors to make beautiful platters.

Bruschetta Toping

Bruschetta toping is premade and inexpensive, as well. It can be used for the creation of a very stylish appetizer.

You will need a baguette. Cut into circles. Pour some olive oil on each and bake in the over. Once your bruchetta bread is ready, spread the topping on each piece and arrange in a party platter. The most typical topping is tomato and basil. You can look for some more unusual alternatives, as well.

Microwave Popcorn

Popcorn is everybody’s favorite. Though it has nothing to do with sophisticated and intriguing party foods, microwave popcorn will be a success. It can be served during movie marathons, birthday parties and all other types of celebrations that bring young people together.

Experiment with premade party treats. Your grocery store could have many other types of attractive appetizers available. Take some time to go shopping and explore all of the opportunities available.

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Five Ideas to Capture the Essence of Valentine's Day

It has become a challenge for every holiday: how to honor its intent, not the commercial qualities. This is especially true for Valentine’s Day.

How did Valentine’s Day come to mean the most romantic holiday? Well, St. Valentine’s Day began as a celebration of one or several early Christian saints. There are a number of stories about martyred saints with this name. But the holiday first became associated with romantic love around the 12th century when it was connected with courtly love. Geoffrey Chaucer, the English poet, popularized the holiday with his poetry about “valentines” in the 14th century. The holiday continued to evolve until, in the 15th century, lovers commemorated the day by giving one another “valentine” cards and flowers or candy. Eventually, printers began creating “Valentines” expressing affection creatively for people to give to one another and in later years, to mail to one another. The style of Valentine cards varied over time, ranging from tintypes to lace trimmed paper to decorative wreaths.

What can you do to acknowledge Valentine’s Day and demonstrate your affection for your beloved? Here are some gift ideas that involve more than ordering red roses from the florist (although that is a wonderful start to the celebration):

1. Make it an occasion for the two of you. Prepare a special Valentine’s dessert. If your Valentine is a lover of chocolate, make a mini-chocolate cake: one for each of you. Maybe one with a molten chocolate center would make it a truly special event! Or just make a fancy version of your beloved’s favorite dessert.

2. Locate a good photo of the two of you and place it in a very special frame. You can make one (construction paper and lace trimmings) or purchase one. Give it to him or her with a poem you wrote yourself.

3. Build a Valentine box by locating an antique wood box or small metal one. Spruce it up with glitter or rhinestones or ribbon. Or even, if it is wood, take the time to refinish it into bright, satiny wood. Inside, place a special gift. Perhaps a gift card or “IOU” for some activity you can do together. After the gift is used, your Valentine can use the box for other items. But the memory will linger for years.

4. Using heavy-stock paper, cut out hearts and fold them over. Inside, place different messages of love. You can even use this gift to make it “Valentine’s Week” by placing heart messages around the house for him/her to find. Alternatively, you can include photos from times you have spent together and put those in the hearts that you scatter around the bedroom or places your Valentine relaxes.

5. Plan a romantic evening. Make reservations at a romantic or favorite restaurant. After dinner, place candles around the living room or bedroom to set the mood – or continue it. Perhaps place a bottle of wine nearby to toast another year of love. Rent a romantic couples’ movie and watch it together. Or play soft, romantic music to enhance the mood. Remember, this is your time to appreciate one another and the feelings of love you share. Perhaps you can conclude the evening with a sensual massage.

In the busy life that is typical of modern society, we rarely make the time to focus on one person. Make this Valentine’s Day a special one by giving the gift of time and you to your beloved.

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Top Surprising Foods That Cause Drowsiness And Why

There is a definite correlation between your drowsiness and the food you eat if you are sleeping well and aren’t on medication that causes drowsiness. So, what are these foods that cause drowsiness? In this article I will show you some of the top offenders.

Foods that make us drowsy do so in a few ways. One way is by causing an increase in blood sugar. When this happens, your pancreas has to produce insulin to balance and reduce the blood sugar spike. Sometimes too much insulin is produced and the sugar levels in the blood spike in the opposite direction creating drowsiness.

This affects us all but affects diabetics to a greater extent because of their reduced or complete inability to produce insulin. The foods listed below have this effect due to their high ranking on the Glycemic Index which goes from 1-100. The higher the rank the more sleepy the food item can make you.

Tofu frozen dessert – 115

French bread – 95

Red baked potato – 93

Instant Rice – 91

Cornflakes – 84

Rice cakes – 82

Pretzels – 81

Jelly beans – 80

Grape-Nuts Flakes – 80

Vanilla wafers – 77

Another way food can make you drowsy is if they contain an amino acid called tryptophan. High carbohydrate, low protein foods contain large amounts of tryptophan which produces serotonin and melatonin. Both of these help the brain relax and cause drowsiness.

If you need to stay awake you want to avoid these top causes of drowsiness. However, if you are having difficulty sleeping, you may want to eat these sleeper foods.

chocolate, pastries and desserts

bean burritos

nuts and seeds

legumes

Lastly, Tyrosine is another amino acid that is found in protein rich foods and helps the brain perk up. These are foods you may want to consume when you need to be sharp. Some categories of High protein, low carbohydrate foods that contain high amounts of tyrosine that will help the brain wake up are:

Seafood

Soy

Meat

Eggs

Dairy

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Tips for Decorating a Bridal Shower Party

Decorating a bridal shower can be simple and fun. Here are some tips to follow:

1. Follow a theme If you’re concerned with your party seeming “put together” and having continuity from start to finish, it is a good idea to have a bridal shower theme. Themes can be as simple as choosing a few colors you like and threading them throughout the party, or as elaborate as showcasing a specific designer. Most themes are fun and full of potential.

Some popular themes follow: *Honeymoon: decorate with posters, photos, and items showcasing the location of the bridal couple’s honeymoon *Lingerie: host an adult pajama party and invite a salesperson to do a lingerie demonstration for your bridal shower. Decorate in boudoir silks and reds or in a fifties pajama party theme *Stock the Pantry: each guest is instructed to bring a gift that can be used to stock the pantry or kitchen of the new couple. Decorate with potted herbs, herbal prints, and flowers. *Kiss the Cook: for a woman with culinary leanings, have a chef do a demonstration at the bridal shower. For a specific niche of cooking, decorate with the country of origin in mind (eg. France, Italy). For a general cooking theme, decorate with kitchen utensils and retro food prints.

2. Use food as decoration Potted and fresh herbs make good decorations. Appetizers and desserts can be arranged in tiers. Petit-fours and tea sandwiches or cookies make especially pretty tiered sculptures. Certain foods, like cheese fondue or chocolate fountains, are decorative enough to become centerpieces on their own. Using the food to fill out the decorations keeps both costs and cleanup down and makes a unique look.

3. Create tablescapes Decorating at a party where food will be served need not be as simple as throwing a tablecloth over a table, setting out place settings, and serving lunch. Take time to contrast and combine colors, textures, and patterns to build a layered, finished look. Use a bold tablecloth in one of the theme colors. Layer with placemats of two more contrasting colors. Integrate antique, thrift-store, or found place settings, vases, and silverware for a unique look. For an example of what this looks like, watch Semi-Homemade Cooking with Sandra Lee on The Food Network. She creates a special tablescape for each show to go along with the dishes she has made.

4. Use the entire room Don’t forget to use lighting, music, and room elements to aid the decoration of the party. Changing the lighting by using table lamps, fairy lights, or candles can create an incredible difference in mood and ambiance. You can also use or depart from the season you’re in to add to the decoration of the party. Allow the scene outside of the window to become a decorative touch. Bring the season inside with found nature objects and flowers.

What you need most when decorating for a bridal shower is creativity and an open mind. No matter your budget, you can make a bridal shower look great. Use what you have, play up the best parts, and tie it together with color or a theme.