Month: August 2013

Slow Cooker Chocolate Chip Cookies

Did you know you can make cookies in your slow cooker? Seriously guys. This fun fact blows my mind and makes my slow cooker that much more of a prized possession in my kitchen collection. Since everyone loves a good cookie, I couldn’t help but share this delicious recipe from Kathy Hester’s newest book, Vegan Slow Cooking for Two or Just for You.

And may I just say that if you win our college dorm slow cooker giveaway, this should be the very first recipe you try. 😉

Also, Kathy is going to be answering questions and talking about cookies, stews, soups, and slow cookers today during our #spoonchat. Join the conversation at 1 PM EST on Twitter. See you there!


Slow Cooker Chocolate Chip Cookies for Two (with tons of variations)
Excerpted from Vegan Slow Cooking for Two or Just for You by Kathy Hester. Photography by Kate Lewis.

SOY-FREE
GLUTEN-FREE OPTION*
OIL-FREE OPTION**

No matter how many people you’re feeding, eventually you’ll want a sweet treat. This recipe makes a warm, ooey gooey cookie for two. Use your favorite nuts or extracts to change it up. You could make variations on this recipe to have a different cookie every night!

FOR THE DRY INGREDIENTS:
½ cup (60 g) whole-wheat pastry flour (*use gluten-free baking mix)
1 tablespoon (15 g) brown sugar
⅛ teaspoon baking soda
Pinch salt

FOR THE WET INGREDIENTS:
¼ cup (60 ml) unsweetened nondairy milk
1 teaspoon ground flaxseeds mixed with 2 teaspoons (10 ml) warm water
1 teaspoon olive oil (**substitute applesauce or pumpkin purée)
¼ teaspoon extract (vanilla, orange, lemon, mint, lavender, etc.)

EXTRAS:
¼ cup (44 g) vegan chocolate chips or
¼ cup (44 g) vegan chocolate chips and ¼ cup (30 g) chopped nuts or
½ cup (60 g) chopped nuts

Spray the crock with oil or **line with parchment paper to make the recipe oil-free.

Mix the dry ingredients in one bowl and the wet ingredients in another. Then add the wet to the dry and mix until combined. Add in the extras of your choice.

Pour the mixture into the slow cooker and spread evenly on the bottom. Put a clean dish towel or paper towel between the lid and slow cooker to absorb the condensation.

Cook on high for 45 to 60 minutes or until the middle springs back when touched.

YIELD: 2 servings

PER SERVING (USING ¼ CUP [44 G] CHOCOLATE CHIPS AND ¼ CUP [30 G]NUTS): 470.4 calories; 29.3 g total fat; 3.8 g saturated fat; 5.5 g protein; 49.5 g carbohydrate; 8.5 g dietary fiber; 0 mg cholesterol

PREP TIME: 15 minutes
COOKING TIME: 45 to 60 minutes

RECIPE VARIATION
Try one of these combinations:
• Vanilla extract, walnuts, and vegan chocolate chips
• Lemon extract and almonds with or without vegan chocolate chips
• Mint extract and vegan chocolate chips
• Lavender extract and vegan chocolate chip

If you have a small family or are looking for better-portioned vegan meals (that don’t force you to eat chili for a week straight!), Vegan Slow Cooking for Two or Just for You is the perfect resource for you. Featuring recipes geared specifically for use with a 1.5- to 2-quart slow cooker, you’ll find endless meal ideas that you can make with minimal effort and maximum taste.

If you are looking for a life hack which is similar, that will require minimum effort but get better profits then you must visit this link that provides Qprofit System full review. This will allow you to slowly improve the life style and bank balance without much hard work just like a slow cooker provides a delicious meal at the end.

Just prep a few items the night before or morning of, and come home to a hot meal—or side, or dessert—the moment you walk in the door!

The little slow cooker is so easy to use that it makes cooking everyday a snap, so you can have a healthy variety of foods at a fraction of the cost of eating out. Inside, you’ll find a whole new world of food to fall in love with, from breakfast-y Pumpkin Polenta to comforting White Bean Quinoa Gumbo to luscious Blueberry Lemon Cake. You’ll be amazed at what your little slow cooker can do!

Banana and Nutella Milkshake and National Pots de Creme Day!

So I’ve been going through the “food holidays” calendar (as you do) and keep coming across these truly strange and marvelous holidays that I can’t help but share with you all. For example, today is both National Pots de Crème Day(we have a recipe for that) and Banana Lover’s Day. Now I’m not a big banana fan unless it involves chocolate in some way. So this recipe was obviously created with me in mind.

Here is what I need to share about my trading experience to you. Initially, when I made an entry into this filed, it was all new to me like any other newcomer but trust me you will get unexpected and unprecedented support from all sides once you have made up your choices and mind to trade on a particular platform. Yes, this is from my experience that I am telling you mainly to soothe and bring comfort to those who are interested in getting into this but are a little hesitant when comes to being comfortable and safe here. Cryptocurrency trading is where I started my trading career with and the best part of being here is you are never treated like a newcomer here and you will get to enjoy everything that a seasoned trader would. So do not fear for everything here is so dear.

Happy weird food holidays, SPOON fans!

Banana and NUTELLA Milkshake
Excerpted from NUTELLA by Ferrero

Tiny school-goers are sure to love this delicious NUTELLA-flavored milkshake!

Serves 2
Preparation time: 10 minutes

Ingredients
2 bananas
400 ml (1 3/4 cups) whole milk, chilled
3 tablespoons (42 g) NUTELLA
1 tablespoon (14 g) caster/superfine sugar
4 or 5 ice cubes

Directions:
Peel and slice the bananas.

Blend the bananas for 1 minute with the chilled milk, NUTELLA, sugar, and ice cubes until the mixture is creamy and frothy.

Pour the milkshake in two two glasses and serve immediately.

Variation: You can replace the ice cubes with two scoops of vanilla ice cream.

From irresistible macaroons to tasty cheesecakes, discover new ways of using, cooking, and enjoying Nutella with 30 mouthwatering recipes. 30 delicious recipes in a Nutella-shaped book for all the fans of the famous spread:

– little individual sweets: from a revisited version of bread with Nutella to Nutella and banana tartlettes
– generous Nutella cakes to share: cake roll, Twelfth Night cake, or even a Nutella charlotte.
– creamy, ‘must have’ recipes: mousse and little cream
– surprising recipes to impress both young and old: macaroons, caramelized hazelnut stuffed truffles, little mango egg rolls

This sweet book is available wherever books are sold.

National Peach Month: Peach Pielets

This past weekend, I took my family peach picking for the first time ever at our local farm, Cider Hill. I had been apple picking hundreds of times, but for some reason never got around to peach picking. Which is silly since I adore peaches. So after an hour of excited picking, we ended up with a basket filled with the best smelling most wonderful peaches ever (even white peaches!).

This was possible only because I work from home and trade online. I can trade from anywhere and still keep track of my stocks. I use a specific platform and you can read its full report here. It provides me with good profit margins and more spare time to spend with my family. You should check it too if you want a relaxed life.

We even got to ride the hayride back to the farm (my son’s favorite part of the experience).

 

 

 

Of course this means that I now have tons of peaches in my house ready to be baked into something wonderful and delicious. No worries. My plan? Well, since you asked… It happens to be National Peach Month and so I thought I’d step outside my usual peach crumble/crisp/pie world and try something a bit different. Enter this amazing peach pielet recipe from Celine and Tami’s new book, Whole Grain Vegan Baking. I also definitely want to try this peach scone recipe from Two Peas and Their Pod.

Peach Pielets
Excerpted from Whole Grain Vegan Baking by Celine Steen and Tami Noyes

The slightly crisp, maple-sweetened crust is the ideal vessel for fresh peaches. These adorable deep-dish pies disappear quickly, whether it’s as dessert or on a bake sale table. They are sure to be popular at any gathering, so you might want to double the recipe.

Ingredients:

Nonstick cooking spray

For the filling:
500 g (2 3⁄4 cups) peeled, sliced peaches, cut in half
2 tablespoons (23 ml) pure maple syrup
24 g (3 tablespoons) whole wheat pastry flour
1⁄4 teaspoon ground cinnamon
Pinch of fine sea salt

For the crust:
180 g (1 1⁄2 cups) barley flour
105 g (3⁄4 cup) whole spelt flour
90 g (3⁄4 cup) whole wheat pastry flour
1⁄2 teaspoon fine sea salt
1⁄2 cup plus 1 tablespoon (135 ml) neutral-flavored oil
3 tablespoons (45 ml) pure maple syrup
1⁄4 cup plus 2 tablespoons (90 ml) vegan milk, divided, plus extra for finishing the pielets
1 teaspoon organic turbinado sugar

Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat 10 of the cups of a standard muffin pan with cooking spray. Fill the remaining 2 cups halfway with water to ensure even baking and to avoid warping the pan.

To make the filling: Stir all the ingredients together in a medium-size bowl.

To make the crust: Whisk together the flours and salt in a medium-size bowl. Stir together the oil and maple syrup in a small bowl. Drizzle the oil/syrup mixture into the flours, and stir with a fork. The flour should resemble crumbs. Add 1⁄4 cup (60 ml) of the milk and stir with a fork. Add the remaining 1 to 2 tablespoons (15 to 30 ml) milk if needed, to make a dough that holds together when pinched.

Fill the cups with a scant 3 tablespoons (60 g) of dough. Press the dough onto the sides and bottom of the cups. Spoon a heaping 1⁄4 cup (50 g) filling into each cup.

Pat or roll out the remaining dough on a lightly floured surface to 1⁄4-inch (6 mm) thickness. Using a small cookie cutter, cut 10 shapes. Place the shapes on top of the filling. Lightly brush the shapes with milk and sprinkle with the turbinado sugar.

Bake for 23 to 27 minutes, until the edges are slightly browned. Let the pielets sit in the pan for 10 minutes, then loosen carefully with a butter knife and lift from the pan. You may need to gently tip the pan and guide the pielets from it. Let cool on a wire rack until serving.

Yield: 10 pielets

Recipe Note

The sweetness of fresh fruit varies, so feel free to add more maple syrup to the filling to suit your taste.

Have Your Cake and Feel Good About It Too!

Do whole grain flours intimidate you? Does amaranth flour sound fascinating but perhaps a little too froufrou? Do you love the chocolate cherry scones at your local coffee shop, but feel way too scared to attempt them on your own?

Fears begone! You are now in the safe (albeit floury) hands of Celine Steen and Tamasin Noyes, two vegan ladies who know their way around the oven—and barley and buckwheat flour too. Expect to see not an ounce of white flour, refined white sugar, or powdered egg replacer in this book. Instead, indulge in wholesome breads, muffins, pies, pancakes, and other treats that draw on the nutty depth of flavor and enhanced taste of ingredients like whole grain flours and natural sweeteners.

All you need is a bowl, a spoon, and a little “can-do!” attitude to whip up treats like Caramel Nut Barley Squares, Potato and Walnut Wheat Bread, and Chocolate Raspberry Tart. With more than 100 recipes to choose from, the hardest thing you’ll have to do is pick out what to bake first!

Your taste buds will love you, your friends will adore you, your waist will thank you, and the planet will be singing your praises with Whole Grain Vegan Baking. You’re just a whisk away!

Farm Share Friday: Making Basic Sauerkraut using Real Food Fermentation

We’re going to switch it up this Farm Share Friday and talk about fermentation. So it’s kind of a Farm Share Friday and kind of a Fermentation Friday. hehe. Alex Lewin is the author of Real Food Fermentation. He’s coming along with us to Mother Earth News Fair in Pennsylvania on September 20-22, so we thought we’d share one of his classic recipes for sauerkraut. You can use cabbage from your backyard garden, your farm share CSA, or your local farm stand.

Are you still an onlooker who is in a dilemma about starting a trading career? Worried about whether you would succeed and take back the initial investment paid? Now all these would be answered in clear terms only when you step a foot here. Below is a full report on this.

Sauerkraut is a food whose salient ingredient is lacto-fermented cabbage—green, red, savoy, or napa.

An amazing jar of sauerkraut

Sauerkraut has a colorful history. It has existed in one form or another, by one name or another, for at least several thousand years. Evidence has been found of sauerkraut in the diets of the workers building the Great Wall of China; Pliny wrote of sauerkraut in ancient Rome; fermented cabbage has been a mainstay of cold-weather European diets since at least the Middle Ages; and sailors have carried it on ships to ward off scurvy, which it can do because of its high vitamin C content.

Basic Sauerkraut Recipe
Excerpted from Real Food Fermentation by Alex Lewin

In its basic form, sauerkraut contains only two ingredients: cabbage and salt. The recipe can be varied by adding other vegetables or seasonings. By eating it young or letting it ferment for a longer time, you can choose between crunchy, slightly sour cabbage; epic, Wagnerian SAUERKRAUT; or anything in between.

INGREDIENTS
2 pounds (900 g) cabbage (green and red cabbage work best for this simple sauerkraut recipe)
4 teaspoons (20 g) sea salt

EQUIPMENT
Large cutting board (wood is ideal)
Large knife (a chef’s knife is ideal)
Large mixing bowl
1-quart (950-ml) mason jar, or similar glass jar with a tight-fitting lid

Yield: 1 quart (950 ml)

Prep time: 10 minutes

Total time: 4 days–4 weeks

WEIGHING
If your cabbage is not exactly 2 pounds (900 g), use approximately 2 teaspoons (10 g) of sea salt per pound (450 g) of cabbage. Alternatively, you can use 2 percent salt by weight.

For best results, weigh your cabbage after you have removed its outer leaves and core.

JARS
For each pound (450 g) of cabbage you use, you will need 16 ounces (475 ml) of jar capacity, or a bit more. Depending on the size of your jars, you can use a small jar to help pack the sauerkraut into the bigger jars (in step 10).

PREPARATION
1. Peel off the outer leaves of the cabbage and discard them (Note: This is particularly important if your cabbage is not organically grown.)

2. If you are working with a whole cabbage, cut it in half, from the south pole to the north pole.

3. Cut each half once more, along the north-south axis, so that the whole cabbage is now in four pieces.

4. Optional: Remove some of the core of the cabbage by cutting diagonally into each quarter.

5. With its south pole facing you, lay a quarter of the cabbage on your cutting board, and slice it as finely or as coarsely as you like. More finely cut cabbage will ferment more quickly and will become a softer kraut. Coarser cut cabbage will lead to a crunchier product. Be careful of your fingers!

6. When it becomes awkward to slice, turn or flip the cabbage quarter in whatever way is convenient to make it more stable on the cutting board and easier to cut.

7 If you prefer, use a food processor with a “slice” wheel to shred your cabbage. You could also use a deli-style meat slicer, a box grater, or a purpose-built Krauthobel.

8. Slice the rest of the cabbage in this manner. When you are done, put it all in the mixing bowl and add the salt.

9. With clean hands, firmly massage the mixture of cabbage and salt until you are able to squeeze liquid out of the cabbage. Depending on how fresh the cabbage is, how much cabbage you have, and how hard you are squeezing, this may take anywhere from 1 to 10 minutes. You will develop a feel for it after you have done it a few times.

10. Pack the mixture into a jar or jars . Using an appropriately sized implement, such as a small jar or potato masher, push down as hard as you can to get rid of as many air bubbles as possible, so that the liquid rises above the top of the cabbage. Ensure that there is at least 1 inch (2.5 cm) of space between the top of the cabbage and the mouth of the jar, because the cabbage will expand as it ferments.

11. Close the lid of the jar and place it in a cool, dark place, if possible (between 50°F and 75°F [10°C and 25°C]).

FERMENTATION PROCESS
Check on your sauerkraut every day or two. Open the jar, smell it, taste it with a clean fork, and pack the sauerkraut back down until the liquid rises above it. After a few days, it should get bubbly. After a few more days, it should start to smell and taste sour.

You can eat it any time you want, or you can put it the refrigerator to arrest its progress. Young sauerkraut is crunchier; older sauerkraut has a stronger flavor. For maximum digestive and nutritive benefits, eat your sauerkraut raw (i.e., do not heat it beyond about 115°F [46°C]). However, if digestive and nutritive benefits are not your main goals, there’s no shame in cooking your sauerkraut. In fact, old sauerkraut that has become soggy and very sour may taste best cooked.

Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you’ll use again and again. And express yourself by making something unique and whole.

Inside, you’ll find:

—All the basics: the process, the tools, and how to get started

—A guide to choosing the right ingredients

—Sauerkraut and beyond—how to ferment vegetables, including slaw-style, pickles, and kimchi

—How to ferment dairy into yogurt, kefir, crème fraîche, and butter

—How to ferment fruits, from lemons to tomatoes, and how to serve them

—How to ferment your own beverages, including mead, kombucha, vinegar, and ginger ale

—A primer on fermented meat, fish, soy, bread, and more

—Everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste.

Hot Buttered Rum: The Sailor’s Cure-All

My husband is an avid sailor who races each Thursday night. He also gets ridiculously seasick when he sails on the ocean. His crew keeps a bottle of rum on the boat and they all have a ceremonial swig before they launch the boat each time. I love the tradition of it all.

It is always better and advisable to start a trading activity with a prelude. By this we mean that people should take up the demo account that comes with each trading platform. The suggested web pages of the various websites also specify the same thing. This is like a trial round, a warm up before the actual trading activity.

Whenever we invite the sailing team over for dinner or have a dinner party, we serve hot buttered rum. There’s just something magical about this warm and soothing drink, especially when the weather turns cooler and the leaves start to change.

The incomparable Warren Bobrow (and his charming gnome Klaus) has a wonderful recipe for this clever concoction in his forthcoming book Apothecary Cocktails. I couldn’t help but share.

Be sure to preorder your copy of Apothecary Cocktails today.

Hot Buttered Rum: The Sailor’s Cure-All

Excerpted from Apothecary Cocktails by Warren Bobrow (AKA the Cocktail Whisperer)

The hot toddy cocktails we know and love today have their roots in the days of yore, when apothecaries might have prescribed them for relief against the aches and pains the Siberian-strength cold weather brings on. Hot toddies are cocktails in which hot or boiling water is added to spirits and other ingredients, and many of these tasty, warming tipples were created to ease cold and flu symptoms. Ships’ doctors of yesteryear may have delivered doses of this classic hot buttered rum to sailors to relieve aching bones and flagging spirits. Four magic ingredients—hot tea, sugar, butter, and rum—connect every sailor who’s ever had to head face-first into a full gale while out at sea.

Today, this curative is a treat that goes down smoothly after a long day of skiing, hiking, or just sitting by the fire.

Ingredients

Hot black tea
6 ounces (175 ml) rum
Dark brown sugar to taste
2 teaspoons butter (9 g or about 2 acorn-sized lumps)
Freshly grated nutmegPrepare a pot of strong black tea. While the tea is steeping, preheat mugs by filling them with boiling water; discard the water after a few seconds.

Add 3 ounces (90 ml) of rum to each mug. Fill each mug with tea and mix gently. Sweeten to taste with dark brown sugar. Add a walnut-sized lump of butter to each mug, and dust each drink with fresh nutmeg. Anchors aweigh!

Serves 2

At the turn of the century, pharmacies in Europe and America prepared homemade tinctures, bitters, and herbal remedies mixed with alcohol for curative benefit for everything from poor digestion to the common cold. Today, trendy urban bars such as Apotheke in New York, Apo Bar & Lounge in Philadelphia, and 1022 South in Tacoma, as well as “vintage” and “homegrown” cocktail aficionados, find inspiration in apothecary cocktails of old.

Now you can too!

Apothecary Cocktails features 75 traditional and newly created recipes for medicinally-themed cocktails. Learn the history of the top ten apothecary liqueurs, bitters, and tonics that are enjoying resurgence at trendy bars and restaurants, including Peychaud’s Bitters, Chartreuse, and Vermouth. Find out how healing herbs, flowers, and spices are being given center stage in cocktail recipes and traditional apothecary recipes and ingredients are being resurrected for taste and the faint promise of a cure. Once you’ve mastered the history, you can try your hand at reviving your favorites: restoratives, sedatives and toddys, digestifs, and more.

Whether you’re interested in the history, the recipes, or both, you’ll love flipping through this beautifully presented book that delves into the world of apothecary cocktails.

How to Make Homemade Lollipops

My son’s 2nd birthday is quickly approaching and so I’ve been in a mad birthday planning mode. My mom is a professional cake decorator, so I never need to worry about what kind of cake to get, but I do like to add my own personal touch to the occasion and make something people will remember.

Having a professional trader at home is advantageous. Understanding the market, the reviews, the various changes in it and forecasting the market becomes simple with them by our side for they would have had enough experience in trading through such situations and hence become a good guide for us in treading us in the profit path.

Enter The Sweet Book of Candy Making by Elizabeth LaBau. This wonderful book is filled with the sweetest recipes imaginable. It took me about 2.5 seconds to stop on this homemade lollipop recipe. I am definitely going to give this one a try. Thanks Elizabeth!

Lollipops
Excerpted from The Sweet Book of Candy Making by Elizabeth LaBau of Sugarhero

If you love classic lollipops, then this is the recipe for you! These lollipops can be customized with your favorite colors and flavoring extracts to make an endless variety of treats. If you don’t want to use candy molds, you can make free-form lollipops by dropping spoonfuls of the cooked candy onto a silicone mat and then inserting a lollipop stick before the candy hardens.4 ounces or ½ cup (120 ml) water
7 ounces or 1 cup (196 g) granulated sugar
11 ounces or 1 cup (308 g) light corn syrup
1 to 2 teaspoons flavoring extract (see Note below)
3 or 4 drops gel food coloring of your choice

Prepare your hard candy lollipop molds by coating the cavities with a very light layer of nonstick cooking spray or vegetable oil. Insert lollipop sticks into the molds and set aside for now.

Combine the water, granulated sugar, and corn syrup in a 2-quart (1.8-L) saucepan over medium-high heat. Stir until the sugar dissolves, then wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

When the sugar syrup comes to a boil, insert a candy thermometer.

Continue to cook the sugar syrup, stirring occasionally, until the thermometer reads 300°F (149°C). Remove the pan from the heat, and let the candy stop bubbling completely. Once it is still, stir in the flavoring extract and the food coloring of your choice.

Carefully spoon the hot sugar syrup into the prepared molds, making sure that the tops of the sticks are covered with syrup and are well embedded in the candy. Let the lollipops sit and harden at room temperature until they are completely cool and firm. Once cool, don’t pull them out by the sticks. Instead, carefully flex the back of the molds to remove the lollipops without causing any breakage.

Lollipops keep well when stored in a cool, dry environment. For best results, wrap them individually in plastic wrap and store them in an airtight container at room temperature for up to a month.

NOTE: The strength of extracts varies greatly from brand to brand and flavor to flavor. Some, like vanilla, are quite mild, while others, like peppermint and cinnamon, are very strong. It may take some trial and error to determine how much flavoring to add to suit your taste. Never add the flavoring until the candy stops bubbling; if you add it too early, the heat from the candy will just cook off most of the flavor. If you are using flavoring oils, they are much stronger than extracts, so start by adding just ¼ to ½ teaspoon flavoring oil.

VARIATION: To make sour lollipops, add 1 teaspoon of citric acid to the sugar syrup when you add the flavoring and color. Citric acid adds a tart, tangy flavor.

Create your own delicious, gorgeous, and professional-quality candies with The Sweet Book of Candy Making. Whether you’re a beginner or a seasoned candy maker, you will find mouthwatering recipes and expert tips to inspire you—and satisfy your sweet tooth.

Inside, you’ll find:

—Candy-making essentials: all you need to know about equipment, ingredients, and techniques, including step-by-step lessons on pulling taffy, rolling truffles, filling peanut butter cups, and more

—More than 50 recipes for sugar candies, fondant, caramels, toffee, fudge, truffles, chocolates, marshmallows, and fruit and nut candies

—Troubleshooting tips for each type of candy

—How to perfect the classics you love, from English Toffee to Chocolate Fudge to Peanut Brittle

—Try your hand at something new: Pistachio Marzipan Squares, Passion Fruit Marshmallows, Mango-Macadamia Nut Caramels, Lemon Meringue Lollipops, and more

—Decorating techniques to show off your tasty results

Summer Cocktail Sunday: Party! Sangria Recipe, Finale Live-Tweet, and Recap of True Blood S6E09

It’s a sad, sad day. The last Summer Cocktail Sunday post! So let’s go out with a bang! I have some awesome things for you to check out today.

  1. Recap of last week’s episode.
  2. A recipe for Sangria from Olivia Dupin’s newest book!
  3. I am going to live-tweet the Season Finale tonight and you can follow along right here on SPOON!
  4. A call for ideas!By the way here is a great idea for investment. This automated trading scheme called the QProfit system has been recommended by experts for its reliable and efficient software. You can read about the program for more information. This is not a random platform with a cocktail of features but created with care and a focussed trading program that functions well all the time.

    Do you want us to do a cocktail feature this fall? Send us some TV or movie ideas and we will continue this popular column. But we need to hear from you, so send us your thoughts!

So without further ado, let’s get down to the nitty-gritty and do some bad things.

Do you need a tissue for your issue, ’cause these Spoilers are kinda rough!

After Eric sucked Warlow almost dry, Sookie tried to revitalize him while Bill just thinks he can grab and go. When Sookie starts to feed Warlow, Bill gets a little excited and Sookie has to blast him with her light to push him out of the Sort-Of-Fairy-Dimension. Bill begins to follow Eric’s trail of destruction in the hopes that what Sookie said (“Eric has more of Warlow’s blood than Warlow does.”) is enough to save his progeny. Sookie explains to Warlow that she will keep her promise of becoming his vampire wife/daughter(?). Is it me or should we still not trust Warlow? I’m with Sookie on this one, why can’t he just ask her on a date or go to a movie?

Terry’s funeral. Oh my, oh my, oh my. I’m just gonna dive in so’s I don’t just crumble. Letty Mae! I’ve missed you. Still as awkward as ever, huh? What I love about the start of this scene, and actually the show often does this pretty well (I mean for soap opera about vampires), is the realism. Yes, Sookie pops into existence, but when she goes to sit, she asks about Hoyt, makes light chit chat with Jane Bodehouse, and we see this small town come together like any small town would. It kind of throws me back to season one when they gathered in the town hall to hear the Civil War exploits of Vampire Bill. It’s about humanity. It’s about people sharing their stories with each other. Even if those people are a telepath/fairy, a werewolf, a shifter, black, white, male, female. During the times that matter, we can all come together, and love. That’s the end of my long-winded speech, because Alcide shows up looking better than ever and Jane and Maxine start to drool.

Reverend Daniels begins the service and sets the tone. The stories of this very large and dysfunctional family begin. We flash back with Andy to when Terry returned from war and his antics, though silly, are still very real for many people. It seems that Terry is hiding from his life, but Andy tries to connect with a fundamental thing that unites all men: Beer.

Returning with the Raging Bitch IPA (love it!), Sam and Andy come to offer Terry a job. They go fishing together, because beer and fishing is a lot less pressure than talking. When he catches a catfish, we get a glimpse into Terry’s profound guilt and self-consciousness. Terry has learned a huge life lesson during his duty: Every life matters.

Lafayette, looking’ fan-freakin’-tastic, relays his tale with flair. Terry is having a hard time at connecting and focusing. Exuding his unique brand of love, Lafayette helps Terry through a minuscule task (baby steps) of making fries. Can we talk about the fry dance?

As a palette cleanser between good stories, we hear Portia’s story. No one really cares. But now, it’s Arlene’s turn and she’s thinking she’s not ready. So Sookie takes the bullet and comes out about her telepathy. This flashback is adorable. Arlene and Sookie acting really young, the weird flirty waitress, and Terry acting so amazingly adorable. Yup. I cried. Thanks Sookie. (grumblemakinmecrygrumble)

Arlene’s up to bat. In her story, she is freaking out about Mikey and not being a good mom. Terry steps in and becomes the strong support she needs. (“He was my ROCK!”) He transcends his past life and becomes a person that can be loving, trustworthy, helpful, and supportive.

In sharp, sharp contrast to what is happening at the funeral, Eric has a great snarl going on and is showing no mercy to any and all of the humans at Vamp Camp. Eric is dealing with his grief in a very different way than the citizens of Bon Temp as hear tears a bloody hole through the building. Dr. Overlark got the worst of it, I believe, as Eric’s propensity to tear body parts from people never ceases to amuse me. Bill’s finds Overlark and stomps his head like a bug. The gore continues! I love it! Eric releases the male vampires, but stumbles upon a young vampire who is waiting for his maker. He is dying of HepV and Eric feels the pang of heartache again.

As Bill searches for Eric, he walks through this house of horror. It reminds me of a haunted house and now i am absolutely ready for fall, pumpkins, and Halloween. After releasing the female vamps, Eric stumbles upon Jason (Violet left him?) and Jason automatically helps him. Eric decides to heal him, leaving us all to wonder about the very hot dreams that will come. They both head off to find their friends and Sarah Newlin emerges from a pile of dead bodies to go be her crazy righteous self.

When Eric and Jason stumble upon the therapist, he reveals that he slept with Pam (Oh no he di’n’t!) and Eric decides to give Pam the pleasure of killing him. On their odd little odyssey, they hear Ginger’s scream and add her to the group. Meanwhile, Bill arrives at a realization: He had it in him all along! Bill has had Warlow’s blood and therefore, his blood will hopefully be enough to save them. And as Sarah Newlin climbs the stairway to heaven to cast light down upon the demons, as the gate opens, Bill-The-Savior has fed his progeny, and they survive. Unfortunately, Steve is the runt of the litter and can’t make it to Bill nurturing blood. He tries to escape, but is met with Eric who hold him in the sun and with his last dying breath, looks at Sarah and screams “I love you Jason Stackhouse!” The Vamps are high, dancing around in the sunlight, leaving Bill to die. Jason runs off to fight his villain, Sarah.

And just when we think that it’s over, Big John steps forward. He sings “Life Matters” and everyone dissolves into tears. Cause, REALLY? We cross this highly emotional tribute to life, with Jason/Sarah clash and Jason has to ask himself if all lives really do matter? He lets Sarah escape.

In the final bits of the episode, the vamps destroy the TruBlood, but not before a truck arrives in California, where the news of HepV hasn’t yet reached. Lillith’s minions try to pull Bill into oblivion, and Jessica remembers that they left him behind and goes back to help. Eric faces the room where Nora was infected and rage engulfs him. James and Jessica try to feed Bill to help him. A 21-gun salute fires for Terry and we all cry again. I am glad to see Terry getting his due and the show taking time to go through the motions so that we can say good bye to our friend. Bill emerges into the sunlight and we praise Lillith. Turning to look for Eric, Pam realizes that he is about to fly away, leaving her again.

Spoilers over, but is it really the end?

Now let’s get on with the party!

Here’s a delicious recipe for Sangria, which means BLOOD, from Olivia Dupin’snewest book, Gluten-Free Entertaining. It seemed fitting : )
Red Sangria
•Soy-free •Dairy-free •Nut-free

Choose a fairly inexpensive dry red wine for this recipe. This recipe is for one pitcher,
but for a party of six, I usually make at least three pitchers!


¼ cup (50 g) sugar
¼ cup (60 ml) hot water
1 bottle (750 ml) red wine, such as Rioja or cabernet
¼ cup (60 ml) brandy
¼ cup (60 ml) Triple Sec
½ cup (120 ml) orange juice
1 green apple, cored and cut into ½-inch (1.3 cm) cubes
1 orange, sliced into rounds, then quartered
Ice as needed

Place the sugar in a pitcher and add the hot water. Stir until dissolved.

Add the wine, brandy, Triple Sec, orange juice, apple, and orange.

Let sit for at least 1 hour to allow the flavors to blend. Before serving, top the pitcher off with ice and serve with a wooden spoon in the pitcher to help portion some of the fruit into each glass while pouring.

Yield: 6 servings

Chef’s Tip
In the summertime, I replace the apple and orange with about 1½ cups (215 g) blackberries, raspberries, or sliced strawberries for a fresh, seasonal variation.

Cheers, all!

And now, to leave Summer Cocktail Sunday on a great note, join me (@absyntheaddict) here on Sunday for a live-tweeting event and the last Summer Cocktail Sunday. #SCSTrueBlood

 

Tweets about “#SCSTrueBlood”

About the book coming this fall:

If you’re gluten-free, you know that parties and other gatherings can be a food conundrum. What can you prepare for your guests that everyone can enjoy, gluten-free or not? And what can you bring to parties that will please a crowd, and bring praise instead of pause?

Take the fear away and fill your plate with sensational (and safe!) eats with Gluten-Free Entertaining. Author Olivia Dupin will teach you how to entertain with ease, whether you’re hosting a brunch, going to a holiday bash, or just having a casual couple’s dinner at home. And with fourteen separate menus and more than 100 party-pleasing dishes, you’ll find something for every taste and occasion.

From Deep-Dish Ham, Artichoke and Brie Quiche to Sesame Chicken Bites and Chocolate Chip Almond Torte, all of these recipes are delicious, first and foremost, and coincidentally gluten-free, so you can make them for your own get-together, or bring them along to any gathering.
Entertain with ease with Gluten-Free Entertaining!

TRUE BLOOD IS PROPERTY OF HBO.

Slow Cookers Rock! Scrambled Tofu Breakfast Burrito

Whether you attend Harvard, McGill, or the community college down the street from your parents’ place, you need to own a mini slow cooker. These amazing gadgets can create the most astounding dishes with such a little amount of work.

The amazing technology has also changed the way we trade online now. Qprofit trading robot, is one such unbelievable program that brings excellent profits for all the investors and provides the same opportunities to everyone irrespective of their experience. This automated trading system can work wonders for your financial health just like a slow cooker does for your health.

Seriously. Just toss in the ingredients and set it to cook while you’re busy studying, sleeping, or having fun. Need some recipe ideas? Need a mini slow cooker? We’ve got your back.

Kathy Hester is the queen of slow cookers. And it’s back to school time. These amazing facts came together to create the best college dorm giveaway package ever. Enter. Tell your friends. And good luck.

And as if you weren’t already excited enough, here’s a sneak peek recipe from Kathy’s amazing new cookbook.

Scrambled Tofu Breakfast Burrito

Excerpted from Vegan Slow Cooking for Two or Just for You by Kathy Hester. Photography by Kate Lewis.

Oil-free option*

Gluten-free option**

Sometimes even I need a change from oatmeal. Make this burrito filling right before you go to bed, and it will even let you sleep in. (Add extra water if you’ll sleep in longer than 9 hours.) If you have leftovers, prep extra burritos and store in fridge or freezer for busy weekday mornings.

1½ cups (258 g) cooked or 1 can (15 ounces, or 425 g) black beans, rinsed and drained
7 ounces (200 g) tofu, crumbled (no need to press)
2 tablespoons (11 g) cooked onion
2 tablespoons (19 g) green pepper, minced
¾ cup (175 ml) water
½ teaspoon ground turmeric
¼ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon smoked paprika
Salt and pepper, to taste
4 whole-wheat burrito-sized tortillas (**use gluten-free)

Extras: salsa, vegan sour cream, Cashew Cream or *Extra-Thick Silken Tofu Sour Cream (*omit to make oil-fee), shredded vegan cheese , lettuce, or other fresh veggies

The night before: Add black beans through smoked paprika and cook on low for 7 to 9 hours.

In the morning: Taste and add salt and pepper. If your tortillas are stiff, put them one at a time over the mixture in the slow cooker and steam them into submission.

Spoon ¼ of the mixture onto the tortillas. Add any extras you’d like, roll up, and serve.

YIELD: 4 burritos
PREP TIME: 10 minutes
COOKING TIME: 7 to 9 hours

DID YOU KNOW?

The fat and calorie count in burrito shells vary greatly. Check the package before you buy to get the ones that fit into your diet the best. Some of the ones that are marked low-carb actually have the lowest calories.

If you have a small family or are looking for better-portioned vegan meals (that don’t force you to eat chili for a week straight!), Vegan Slow Cooking for Two or Just for You is the perfect resource for you. Featuring recipes geared specifically for use with a 1.5- to 2-quart slow cooker, you’ll find endless meal ideas that you can make with minimal effort and maximum taste. Just prep a few items the night before or morning of, and come home to a hot meal—or side, or dessert—the moment you walk in the door!

The little slow cooker is so easy to use that it makes cooking everyday a snap, so you can have a healthy variety of foods at a fraction of the cost of eating out. Inside, you’ll find a whole new world of food to fall in love with, from breakfast-y Pumpkin Polenta to comforting White Bean Quinoa Gumbo to luscious Blueberry Lemon Cake. You’ll be amazed at what your little slow cooker can do!

Host Your Own Cicchetti Party!

The best part about working with foodies is getting to throw office potlucks. Seriously, my coworkers rock! Today we decided to try out recipes from the new cookbook Cicchetti. Needless to say, it was a huge success.

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Cicchetti Potluck Party!
This is only half the spread 😉

Interestingly enough, most people ended up leaving things until the last minute (present company included) and yet were still able to pull off delicious dishes, which means that the recipes in this book are easy enough for those of us strapped for time. Most of us agreed we would make these recipes again.

So, you ask… how do I throw my own cicchetti party? Well, start off by downloading our free printable that includes recipes used in today’s office potluck.

Here’s a sneak peek of what you can expect:

If “free” isn’t your thing, then maybe this recipe will excite you enough to just go ahead and buy a copy of Cicchetti for yourself.

Parmesan Biscuits (Biscotti al parmigiano)
Excerpted from Cicchetti by Lindy Wildsmith and Valentina Sforza

Makes 24 biscuits

7 ounces all-purpose flour
4 ounces parmesan, grated
1⁄2 teaspoon dried thyme
1 teaspoon salt
1⁄2 garlic clove, chopped
large pinch of cayenne pepper
5 tablespoons unsalted butter

These are the most delicious biscuits imaginable–truly irresistible!

Preheat the oven to 375º F (190º C or gas mark 5). Line several baking sheets with nonstick parchment paper.

Mix the flour with three ounces of the parmesan, thyme, salt, garlic, and cayenne pepper, using a food processor if you wish. Rub in the butter if making it by hand, or use the food processor on pulse to incorporate it into the dry ingredients to make a smooth ball of pastry. Take care not to work the dough too much or it will become brittle and heavy.

 

Divide the dough in half and roll each half out like a sausage, on a floured surface, to a length of about 12 inches (30 cm). Using a sharp knife, cut into one-inch (2.5 cm) rounds.

Lay the cut biscuits on the lined baking trays, allowing about two inches of space between each. Squash the rounds down slightly with your fingertips to make them about two inches across. Sprinkle with the remaining parmesan.

 

Bake for about 15 minutes, or until crisp and golden brown. Once baked, remove from the baking trays and cool on wire racks before serving. They will also keep very well for several days in an airtight container.

Cicchetti is for those of you in love with Italy and Italian food. Many people find sitting around a table with friends and family to be one of the great joys in life. This book will help bring that wonderful Italian tradition home with regional recipes from all over Italy prepared in irresistible bite-sized portions.

“Small plates” have become popular for both restaurants and now home cooking. From the tapas of Spain to the mezze of the Middle East and the canapes of France, finger food allows us to eat almost anything guilt free. The smaller bite-size portions allow us to consume even the most fattening ingredients without concern.

This book will teach you all about this Venetian tradition while delivering a unique collection of dishes that span the entire country. In no time you’ll be serving your friends irresistible little snacks on sticks or on bread with an ombra, as aperitif or for lunch on a plate with a glass of crisp soave.

Chocolate Zucchini Cake with Vanilla Spiced Cream

I love zucchini. Up until now, my favorite thing to do with zucchini was stir fry it in some olive oil with garlic and lemon juice. I also enjoy making zucchini bread. I even have tried a chocolate zucchini bread. I NEVER thought I could turn this amazing vegetable into chocolate cake! Now that I do, I’m never going back.

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Get ready for so much cake, SPOON friends. This recipe is going to blow your mind.

Chocolate Zucchini Cake with Vanilla Spiced Cream
Excerpted from Paleo Sweets and Treats by Heather Connell

Birthdays come once a year. Why not make them special with a three-layer chocolate cake? The zucchini adds moisture to the cake, which makes it even more decadent.For cake:
8 Medjool dates, pitted
1 tablespoon (15 ml) water
9 eggs
½ cup (109 g) extra-virgin unrefined coconut oil, melted
½ cup (125 g) unsweetened applesauce
2 tablespoons (30 ml) maple syrup
2 teaspoons (10 ml) vanilla extract
¾ cup (180 ml) coconut milk
1 cup (120 g) coconut flour
½ cup (60 g) cacao powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon sea salt
1¼ cups (138 g) shredded zucchini

For vanilla spiced cream:
2 cups (270 g) raw cashews, soaked in water overnight
1 cup (235 ml) canned coconut milk
2 Medjool dates, pitted
1½ tablespoons (22 ml) maple syrup
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
1 vanilla bean, split lengthwise, seeds scraped, and pod discarded

For topping:
Dark chocolate shavings (optional)

Preheat the oven to 350°F (180°C, or gas mark 4). Grease three 8-inch (20 cm) round cake pans or two 9-inch (23 cm) round cake pans with coconut oil and lightly dust with coconut flour.

To make the cakes: Place the Medjool dates in a microwave-safe bowl with the water and heat on high for 30 seconds. Drain some of the water, leaving about 1 tablespoon (15 ml), then use a fork to mash the dates until smooth.

Place the Medjool dates in a food processor along with the eggs, coconut oil, applesauce, maple syrup, vanilla, and coconut milk and process until smooth.

In a separate bowl, whisk together the coconut flour, cacao powder, baking soda, cinnamon, ginger, and salt.

Add the dry ingredients to the bowl of the food processor with the date mixture and process until well combined, stopping to scrape down the sides of the bowl.

Remove the blade from the food processor and stir in the zucchini.

Evenly distribute the batter among the prepared cake pans and bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes before removing from the pan. Transfer the cakes to a wire rack to cool completely.

To make the cream: Drain the cashews. In a food processor, combine the cashews, coconut milk, dates, maple syrup, ginger, cinnamon, and vanilla bean seeds and process until very smooth.

Spread the cream on the top of one of the cooled cakes, just coating the top. Gently place the second cake layer on top of the cream layer. Repeat with the third cake, if using. Then spread additional cream on the top of third cake. Sprinkle the dark chocolate shavings on top of the cake.

The cake can be stored in the refrigerator, covered, for up to 3 days.

Makes one 8-inch (20 cm) three-layer or 9-inch (23 cm) two-layer cake

 

The Paleo diet has swept the nation as a huge nutritional and lifestyle trend that many have embraced.

But what is the modern dessert lover to do when traditional baking ingredients such as flours, grains, dairy, and sugar are off the table? Never fear. You can have your cake and your Paleo lifestyle too! Written by Heather Connell, author of the popular blog Multiply Delicious, Paleo Sweets and Treats shows you how to bake delicious treats using fresh, seasonal produce, natural sweeteners, and nutritionally dense, grain-free flours. You won’t miss out on anything with treats such as: Dark Chocolate Pot de Crème with Roasted Cherries, Sweet Potato Tarts, Orange Pomegranate Cupcakes, and Mango Coconut Sherbert.

This paleo diet dessert cookbook gives you easy-to-make indulgent treats to let you stay the Paleo course. This collection of seasonally-focused recipes gives you Paleo-friendly options for any dessert craving.

This book is publishing September 1st and will be available wherever books and ebooks are sold.