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Joy Bauer is an excellent blog for ANYONE who likes food or wanting to improve their health. There was an article recently posted on the site that I learned a lot from due to the fact that I crave sugar, so I usually just grab some colourful labelled fruit juice at the store. However, the juices that are 100% real fruit juice are WAY better for you. For example vitamin C can help maintain healthy skin, hair, aid in joint flexibility and help prevent eye problems like cataracts. The fruit drinks which contain mostly just simple sugars are not as filling, so you end up drinking up so much of it to fill yourself you raise your blood sugar level significantly. In turn your hypothalamus (part of your brain involved with homeostasis) will sense all this excess sugar so it will convert all the monosaccharides to glycogen which is stored in your liver, muscles and fat tissue. Without a doubt, fruit drinks are a major contributor to fat build up on the body. This article highlighted a major issue going on today where everyone favours artificial flavours and I feel so many people could help themselves feel so much better just by taking time and choosing a 100% real fruit/vegetable juice. Unfortunately this post will conclude our blog, but I strongly urge all of our followers to try to spice up your old recipes or experiment with new dishes, all while keeping in mind what your body needs. Good luck in all of your future cooking.

#joybauer

I think salmon is a type of fish that most people love, but sometimes have we difficulty figuring out ways of preparing it. In these burgers, the salmon is chopped into 1/2 inch chunks and tossed with fresh flavours like mint, chives, and lemon. This is super healthy and delicious, and it’s perfect for a nutritious weeknight meal that everyone will love! The total time it takes to make this delicious meal is 20 mins!

INGREDIENTS

12 oz of fresh salmon, cut into ½-inch pieces

2 (6-inch) pitas rounds torn into small pieces

¼ cup mayonnaise

1 large egg, lightly beaten

1 tablespoon chopped chives

1 tablespoon chopped mint

1 tsp lemon zest

¼ tsp pepper

½ tsp salt INSTRUCTIONS

Mix together salmon, pita, mayonnaise, egg, chives, mint, zest, salt, and pepper. Form into 4 equal sized patties.

2. Heat one tablespoon of olive oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers.

3. Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.

Doughnuts aren’t normally one of my favourite desserts, but delicious homemade ones are definitely a step up from the store produced ones. These doughnuts here are just like the old-fashioned cake doughnuts from the bakery. These are my favourite homemade ones. We completely dunk the doughnuts in that glaze in the recipe, and it’s amazing. The inside is soft and cakey with a more firm bite than yeast doughnuts. Plus you can’t beat sour cream, it’s good with just about everything. I don’t always prefer old-fashioned cake doughnuts to yeast doughnuts, but when I do this is absolutely the recipe I use. Old-Fashioned Doughnuts never go out of style! Below is the recipe. Photo Creds to “Handle the heat”

Ingredients

For the donuts:

2 1/4 cup (255 cake flour) 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 cup sugar 2 tablespoons butter, at room temperature 2 large egg yolks 1/2 cup (113 grams) sour cream Canola oil, for frying For the glaze:

3 1/2 cup powdered sugar, sifted 1 1/2 teaspoons corn syrup 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1/3 cup hot water Directions

For the donuts: In a bowl, sift together the cake flour, baking powder, salt, and nutmeg. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for 1 hour. On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts and holes. Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease. For the glaze:

Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.

I came across this article on the Food Network and it wasn't so much the recipe, but the idea of it that gave me pause. This article written by Jennifer Bartoli, is the reason I jumped up from my bed to get some frozen blueberries from the freezer just now. It reminded me that I can not longer get affordable watermelon at the store (inflation of food during the winter). The frozen blueberries are proof my diet can no longer consist of chocolate in solid or liquid phase. I crave saturated watermelon, sweet oranges and soft blueberries, it's just the sweets that come hand in hand with the holidays distracts me from what I truly need. What really hit home for me is that is so important to freeze all of the fruit you don't eat in the summer because the quality of the fruit just keeps going down after August/September. If you don't freeze it, you won't have it, thus initiates a long unfortunate chain of events because you cannot get good fruit in January, unless you are willing to pay ridiculous amounts of money. I cannot stress enough that frozen food is good on its own, but you can add it to so many dishes like thawing strawberries and serving with pancakes and a fruit syrup or one of these cool recipes in this article.

#thefoodnetwork

Craving comfort food? Try this creamy lasagna with layers of tasty chicken and four cheeses. Its perfect for any kind of pot luck!

A few days ago I came across the coolest baking blog and I knew I was going to post about it. One of the most fascinating baking techniques I have ever witnessed was reblogged by them recently and this was how I was hooked. The recipe started by putting all the ingredients in a large zip-lock bag, then sealing and shaking it to mix it all together. After the bag is put in a bowl of warm water for one hour to let the yeast rise. Another creative reblogged post was a thin layer of cake batter was poured into a glass pan. Then already cooked cake was dyed light blue and cut into four stars and placed on the thin layer of batter. To complete the recipe more cake batter was poured in to cover the stars and baked. This blog (on Tumblr) has so many amazing recipes and techniques that blew me away when I first saw it. I encourage everyone to take a look at it and try some out!

#food4stim

Le réveillon may originate with the French Creole people, but back in the 1800's Québécois settlers brought it to Canada. 'Le réveillon' translates to the awakening, which makes sense because on Christmas Eve everyone that went to church were out until Midnight Mass was over. They fasted all day then came home and were tired and hungry, then had feasts fit for royalty which energized them, awakened them if you will. By cause of this meal being Creole, it traditionally has a colourful array of seafood, succulent meats, and rich sweets. A French Canadian spin on the meal is having 'Ragoût de pattes de cochon' which is pig foot stew which is typically served with a dish of pickled beets. The stew is so well liked because of the flexibility of the recipe, one can make it with veal meatballs or beef instead of the pork. These two dishes attract many so they are placed near centre of the table and are made in generous proportions. Another very Québécois dish is the Bûche de Noël, a jelly rolled cake with multiple foundations of sugary flavours. The filling can be cream, puréed fruits or caramel, once finished it is decorated to resemble a log much like in the above photograph. After the feast-of-a-lifetime one can enjoy a pancake and maple syrup brunch on Christmas Day.

#foodnetwork

These candy cane cookies are the best. I love them for pretty spiraled colors, their soft vanilla-mint sweetness, and the fact that they hooked so perfectly over the edge of a mug of hot chocolate. Simple pleasures. December marks the beginning of the baking season and I always like to start my baking with something Christmassy. Since candy canes are a symbol of Christmas, Candy Cane Cookies seem to fit it!

I may be lactose intolerant so I force myself to dislike all the creamy cheeses and malt ice creams the world has to offer, but even this turned my head! It's Mexican hot chocolate so lots of ingredients added will make your eyes roll back it's so heavenly into the concoction. What had me stop and take a second and third look at this is the fact it's made in a crock pot! I have never even heard of this, it makes me wonder if the final product tastes more rich, velvety or milky. The curiosity is pushing me over the edge that I might just break my abstinence. The thought that this recipe could be like nothing I could even conjure with the cinnamon, chilli powder and nutmeg dispersing through out the sweet milk, I might end up trying some. This recipe's paradisiacal feature or hamartia is the fact that if one just puts this recipe's ingredients in a slow cooker, one will have fabulous hot chocolate before the movie "A Christmas Tale" is over.

This upcoming holiday season is the perfect time to experiment with fun and healthy meal ideas. Why not start with crepes? A crepe is a type of very thin pancake, usually made from wheat flour or buckwheat flour. The word is of French origin, deriving from the Latin crispa, meaning "curled"

Today I learned that the name of a Brazilian dessert means "posture, gesture or the humorous characteristics of teenagers". I mean how odd, I was wondering why someone thought to name a dish that, so I did some research on this mysterious dish. It's captivating name is quindim and it derives from the Sub-Saharan Bantu language that spread throughout Africa about 3000 years ago. Many African slaves were brought to Brazil around the 17th century, thus bringing Bantu to Brazil. Quindim is founded on traditional Portuguese pastry, one can tell this from the large amount of egg yolk used. In the original recipe the principle flavour was almond that just soaked into one's tongue. However in the 17th century there was a high abundance of coconut and the recipe got changed because of the easier to obtain, yet deeply loved ingredient.

Honey Sesame chicken which is also known as Chinese sesame seed chicken, is a dish, commonly found in Chinese restaurants. The dish is similar to General Tso's chicken but the taste of the sesame chicken is sweet rather than spicy. It is most commonly served with rice. INGREDIENTS: 3-4 boneless skinless chicken breasts, chopped into 1.5 inch pieces 1 tablespoon oil 6 tablespoons flour 1 egg, lightly beaten 3 tablespoons corn starch sesame seeds 3-4 cups cooked white rice optional: fresh green onions, chopped for the sauce: 6 tablespoons honey 4 tablespoons ketchup 3 tablespoons sugar 1 tablespoon brown sugar 2 tablespoons white vinegar 3 tablespoons soy sauce ½ teaspoon salt 1 teaspoon garlic powder 1 tablespoon cold water + 2 tablespoons corn starch INSTRUCTIONS: ▪Place beaten egg, 3 tablespoons corn starch, and flour in three separate bowls. ▪Dip chicken pieces in egg mixture, then flour (toss to coat), and lastly in corn starch (toss to coat). ▪Heat oil over medium heat in a large pan or skillet. ▪Add chicken and cook, stirring throughout to ensure even cooking, 5-10 minutes until cooked though. ▪Add sauce to your skillet and bring to a boil. Whisk cold water and 2 tablespoons corn starch together in a small bowl until corn starch is dissolved. ▪ Add corn starch mixture to skillet. ▪Stir until sauce thickens. ▪Serve over rice and top with sesame seeds and green onions. Enjoy!

It really is the simple pleasures, like finger foods, that make the world go round. Garlic Cheese Bombs are my new favourite snack/side dish/appetizer ever! First put 24 Rhodes frozen dinner rolls on a cookie sheet, then cover them with plastic wrap before you thaw them till soft (120-150 minutes). While they thaw, cut 24 cubes of a cheese you love, you can use the whole brick, but if you want the dish less cheesy cut the cubes smaller. Once the rolls have thawed, envelope the cubes of cheese with a roll, till you can no longer see the cheese. Now fill a greased bunt pan with the rolls, brush on some garlic butter on the surface showing, cover them with plastic wrap, and wait 30 minutes for them to rise. After the 30 minutes, take off the wrap and bake at 350 F for 30-35 minutes. In the last 15 minutes of bake time cover with foil. Once out of the oven, invert the pan to flip out the rolls on to a plate. My favourite facet in this dish is you can dip the rolls into a pizza or spaghetti sauce when eating, to balance your palate.

Next time you carve a pumpkin don't throw out the seeds. Bake the seeds. They make delicious halloween snacks. Ingredients ▪1 1⁄2 cups pumpkin seeds ▪2 teaspoons melted butter (olive oil or vegetable oil work well) or 2 teaspoons ▪melted oil (olive oil or vegetable oil work well) ▪salt DIRECTIONS ▪Preheat oven to 300 degrees F. ▪While it's OK to leave some strings and pulp on your seeds (it adds flavour) clean off any major chunks. ▪Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice. ▪Spread pumpkin seeds in a single layer on baking sheet. ▪Bake for about 45 minutes, stirring occasionally, until golden brown.

I am so hungry, but I don't know what I want to eat. Thankfully that was until a few minutes ago. Have you ever heard of combining Mexican and Italian dishes, because I haven't and now it feels like I have been living a lie. Saying tacos or pasta separately were amazing, but now I can never have either without thinking about the way the soft texture of the pasta shell compliments the rich, juicy ground beef. What I find so addicting about this dish is how I can add anything to it to satisfy whatever craving I had that day. This is because tacos and pasta have copious toppings with many being interchangeable. So to all the people out there hungry for an exciting change, I recommend this dish because it satisfies more than one craving.

Pumpkin Pie is a dessert pie with spiced pumpkin custard inside. It is usually a sign for harvest time. Pumpkin pie is often eaten during the fall or even winter. It is usually eaten in thanksgiving or christmas and even halloween. ▪1 can pumpkin ▪1 (14 ounce) can EAGLE BRAND® ▪️Sweetened Condensed Milk ▪ 2 large eggs ▪1 teaspoon ground cinnamon ▪1/2 teaspoon ground ginger ▪1/2 teaspoon ground nutmeg ▪ 1/2 teaspoon salt 1 (9 inch) unbaked pie crust 1) Preheat oven to 425 degrees F 2) Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. 3) Pour into crust. 4) Bake 15 minutes. 5) Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until tooth pick inserted comes out clean 6) Garnish as desired

Fall is upon us once again, and soon we're going to be seeing pumpkins and store bought candy everywhere. Makes me want to combine the two so I can indulge in something to comfort me in the cold. Without a doubt the answer is dulce de leche. It may sound fancy or expensive, but somehow this divine creation can easily be found in a can at your local grocery store. With this can of glory you can whip up pumpkin blondies with dulce de leche filling! Unfortunately this recipe may take a bit longer than most, but that's mostly just the cook time and in the end you get soft, chewy, sweet mouthfuls of goodness.

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