Refreshing Apple Drink

Are you looking for something a little healthier and a little less processed to give you kids to drink? Try this delicious apple-quinoa beverage. It's a common drink here in Peru, and can be served warm or cold depending on the weather. The grains make it a great breakfast drink.

Apple and Quinoa Drink

* 2 quarts of water
* 1 cup quinoa
* 4 apples, cored and cut into quarters
* 4 quince fruit
* 1/2 cup kiwicha (can be omitted if you can't find it)
* 2 cinnamon sticks and 4 cloves

Preparación:
Boil everything together for 20 minutes.
Let it cool.
Liquify in the blender, strain and serve.

For us, this is sweet enough, but you may want to add some sweetener.

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Chocolate Bread Pudding with Chocolate Sauce

Do love bread pudding? Nothing beats a waking up on a Sunday morning to find out Mom has just taken fresh bread pudding out of the oven. But traditional bread pudding doesn’t hold a candle to this scrumptious treat. Raisins can also be added, just fold them into the pudding before transferring the batter to the custard cups.

What You Need:

2 C half and half, divided
4 oz bittersweet chocolate, chopped
2 eggs
1/4 t salt
2 t vanilla extract, divided
4 C stale bread cubes
1/2 C half and half
1 large egg yolk
2 T sugar
4 oz good quality milk chocolate

How to Make It:

1) Place the rack into the center of the oven and preheat the oven to 325 degrees.
2) Lightly spray oven proof custard cups with a non stick cooking spray and place them on a baking sheet.
3) Pour 1 1/2 C of half and half into a saucepan placed over medium high heat.
4) Bring the half and half to a boil.
5) Remove the pan from heat and add the bittersweet chocolate.
6) Swirl the pan so that all the chocolate is covered well with the hot liquid.
7) Let the mixture stand for 1 minute then stir until the chocolate melts and is smooth.
8) Break the eggs into a mixing bowl.
9) Add the sugar, salt and 1 t of vanilla.
10) Whisk the mixture 20 seconds or until frothy.
11) Gradually pour the chocolate cream into the mixture, stirring to blend in.
12) Add the bread cubes then press them down with a spatula to submerge.
13) Let the mixture stand for 10 minutes, pressing down the bread occasionally.
14) Divide the mixture between the 4 custard cups and bake 30 minutes or until set.
15) Transfer the custard cups to a wire rack and let cool at least 10 minutes.

For Hot Chocolate Sauce:
1) Pour the remaining half and half into a small saucepan and place over medium high heat.
2) Bring the mixture to a simmer and simmer for 3 minutes.
3) Place the egg yolk into a bowl.
4) Add the sugar and whisk for 30 seconds or until it thickens and pales.
5) Quick whisk 1/2 of the warm half and half into the egg mixture.
6) Pour the egg mixture into the saucepan with the remaining half and half.
7) Place the pan over medium heat and, stirring constantly with a wooden spoon, heat 2 minutes or until the mixture coats and sticks to the back of the spoon.
8) Remove the pan from the heat and stir in the chocolate and vanilla until smooth.
9) Pour the sauce evenly over the top of the four custards.

Makes 4 servings

Free Stuff!

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I've haven't posted any free stuff in a while, so here's a few things to get excited about!

1) Have you got a 'latte' things to do today? Check out these adorable to-do lists that are free for download over on Skip-to-my-Lou.com - and head over to her attached post to learn how to turn the downloadable list into a great refrigerator magnet!

2) Taxes are such a depressing thought for many people. However, I thought these two coupons might make things a little easier for you this year. The first is a personalized coupon just for you. With it you can get $20 off your tax preparation. Here is another for $20 off and it mentions special pricing for AtHome ™ online and software programs. Check both of these out to find out which one best fits your needs.

3) When disaster strikes, it's too late to try to figure out what to do. It's important to make plans and be prepared ahead of time. Preparing for an emergency at home is a matter of collecting the appropriate things for survival. Preparing for the possibility that you will have to leave your home is a matter of collecting information. Here is a printable guide with emergency cards from Prepare Then Share that you can fill out and share with each family member, in case you get separated.

Individual Party Cakes

Image by Melly ♥ Kay via Flickr

These little cakes are perfect for a child’s birthday. Each child can have their own little cake with their name on it. You can also make this as one cake by pouring the batter into a round 9 inch pan and baking it as directed.


What You Need:

1/2 C of water
1 large egg yolk
2 t of vanilla extract, divided
6 T of unsalted butter, melted and cooled
5 T of unsweetened cocoa powder
1/2 t of baking soda
1/4 t of salt
1/2 C of sugar
6 oz. of milk chocolate, chopped fine
4 oz. of bittersweet chocolate, chopped fine
6 T of sour cream, at room temperature

How to Make It:

Adjust the ovens temperature to 325 degrees and allow the oven to preheat.
Place the rack into the center of the oven.
Lightly spray 6 muffin tin cups with a non stick cooking spray.
Lightly dust the cups with flour tapping out any excess.
Place the water, egg yolk and 1 t of vanilla into a mixing bowl and stir to blend.
Slowly pour, while whisking, the cooled melted butter into the mixture.
Sift the flour, cocoa powder, baking soda and salt into the mixing bowl.
Whisk to blend together well.
Add the sugar and whisk again to combine.
Add the egg mixture and stir just until the dry ingredients are moistened through.
Spoon the batter into the individual muffin cups.
Bake 25 minutes or until a toothpick inserted in center comes out clean.
Remove to a wire to cool for 15 minutes.
Run a knife around and under each cake and carefully lift out.
Place back on the wire rack to continue cooling.
Place both types of chocolate into the top of a double boiler over simmering water.
Heat, stirring often, until the chocolate has completely melted and is smooth.
Remove the top pan with the chocolate from the heat and allow the chocolate to cool 5 minutes.
Stir in the sour cream and remaining vanilla until well blended.
Frost the cakes on the top and sides.

Makes 6 individual cakes

The Health Benefits of Chocolate

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Chocolate has always been a forbidden food. We love it but we aren’t supposed to. Now you can like it, love it and have more of it if you want. The experts have found out that there really ARE health benefits to eating your chocolate.

Where does chocolate come from?

Chocolate has enjoyed a long history but, suffice it to say, it comes from the cacao tree. Large pod-like fruits grow on these trees (out of the trunk to be exact) and they are cracked open to reveal a fleshy fruit and their seeds, cocoa beans. It is the seeds that are used to produce chocolate.

New Discoveries Regarding Chocolate

Like we said, chocolate has gotten a bad rap, until now. With the various types of chocolate, the one thing that is different is the amount of cocoa solids in each. Cocoa solids are made up of cocoa butter and cocoa.

The health benefits of the world’s favorite sinful treat come from the cocoa bean. Chocolate varieties that contain the most cocoa solids are the best for you.

So, here’s the skinny. Chocolate is found to contain antioxidants. As we all are aware, antioxidants are substances that everyone wants to get their hands on these days. They help the body fight the ravages of time by combating free radicals in the body. The type of antioxidant found in chocolate is a flavonoid called flavonol.

Flavonoids work on the cardiovascular system. In any artery, high cholesterol levels can lead to fatty deposits adhering to the walls. These hard deposits are called plaques. They narrow the opening of the artery leading to an increase in blood pressure and the possibility of stroke.

High levels of flavonoids help to reduce that risk. They prevent cholesterol plaques from forming and ruining blood vessels. Cocoa beans have as much antioxidant flavonoids as red wine, blueberries, tea and other food substances that are antioxidant-rich.

People who eat chocolate, dark chocolate that is, also have lower blood sugar. Unlike other chocolate varieties, dark chocolate doesn’t spike blood sugar levels. This is a great thing because now you can eat dark chocolate, satisfy your craving and not crave any more afterwards.

What about your brain?

Chocolate helps there too. Chocolate contains a substance called theobromine. It acts like caffeine to give you a little “pick-me-up” when you need it.

Chocolate also triggers the brain to release those good feeling endorphins. You know the ones – they are accessed when you exercise. So, eating chocolate has a soothing effect on the brain, helping to reduce stress and improve clarity in the mind (even if only for a little while).

Don’t forget that over eating any food, especially chocolate, can have negative effects. In other words, we’re not suggesting you sit down and eat an entire box of candy bars. However, if you do, be prepared for the crash that will come once the sugar high is gone.

Who knew that chocolate was good for your heart and your mind? Will it replace the apple a day to keep the doctor away? Maybe not, but it is the sweetest way to help your health that we know of.

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Artisan and High Quality Chocolates

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Just like other things in life, all chocolates aren’t created equal. There's chocolate, and then there's chocolate! Specialty chocolates cost a bit more than traditional brands and are every bit worth the cost.

We know that all chocolate starts off the same way. The beans come from large cacao pods that grow on trees found in South American rainforests and in Africa. The pods are large and grow directly from the trunk of the tree.

There are three main types of cacao trees used for chocolate – Forastero, Trinitario and Criollo. The Criollo tree is mostly cultivated in South America and is probably the tree that explorers found when they landed in that region. The Forastero tree is found in Africa mostly. The Trinitario tree is a hybrid of the Forastero and the Criollo tree. It is typically grown in South America, Central America and Asia.

Now, you may be wondering what the difference is. The Forastero tree grows fast and is responsible for most of the cocoa that is produced around the world. The Criollo doesn’t produce as many cocoa beans in a year is considered a higher quality bean. The Trinitario has the taste of the Criollo tree but the disease resistance of the Forastero.

Now, when making chocolate, it's important to start with a good bean. That’s not to say that all cocoa beans don’t have the potential to be good, but there are many factors – type of tree, climate, temperature and soil. Choosing cocoa beans from trees that are grown in their natural surroundings is the goal of specialty chocolate makers. Many trees have been adapted to grow in other climates closer to the manufacturers.

Specialty chocolate makers create their confections from a single type of bean. The most highly prized bean is that of the Criollo tree but single-bean chocolates can be created from the other trees as well. These chocolates can be found all around the world from both European and American chocolatiers.

So, what’s the secret? It varies from manufacturer to manufacturer. Suffice it to say, many use simpler processes in their factories, even mixing some ingredients by hand. They produce less chocolate per year than more popular chocolate companies but that is due to the laborious and time-consuming technique.

These aren't just dark chocolates either. Specialty chocolates can also be milk chocolate varieties. They distinguish themselves in the types of beans used and in the other ingredients added. Some even roast their own beans so that they control the flavor of their chocolate right from the beginning.

Some examples:

• Domori
• Dagoba
• Venchi
• Scharffen Berger

So, want to taste something unique? Try a specialty chocolate today!

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Banana Pie with Chocolate Pie Crust

This pie would make a perfect desert to end your Valentines Day dinner.

What You Need:

1 partially baked prepared chocolate pie crust
2 T sugar
1 T + 2 t of flour
1/8 t of salt
1 large egg yolk
1/4 C + 2 T of whole milk
1 1/2 t of banana extract
1/2 t of vanilla extract
1 banana

How to Cook It:

Dump the sugar into a saucepan
Add in the flour and salt and toss with a fork to combine.
Stir in the egg yolk and milk then place the pan over medium heat.
Stirring constantly, cook 4 minutes or until the mixture thickens and just begins to boil.
Remove the pan from the heat and blend in the banana and vanilla extracts.
Transfer the mixture to a bowl and allow it cool to lukewarm, stirring it occasionally.
Spread half of the custard mixture into the bottom the prepared pie crust.
Slice the banana into thin slices and place over the top of the custard.
Spread the remaining custard mixture over the top.
Cover the pie and chill for at least 2 hours or until very cold.

Makes 8 servings

Garnish the top of your pie with curled chocolate or whipped topping. The banana extract will give this pie a vibrant banana taste. It may be omitted if you want a mellower banana taste.

Chocolate Musketeers Quesadillas

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These special treats are great for kids of all ages. Use your favorite candy bars such as Snickers, Mounds, Reese Cups or Health Bars for a different flavor every time you make them. To liven them up, you can sprinkle the outsides with a little colored sugar instead of white.

What You Need:

4 (6 in) flour tortillas
1 (3 oz.) pkg. cream cheese, room temperature
2 T unsalted butter, melted
4 T sugar
2 (2 oz) Three Musketeers candy bars, sliced

How to Make It:

Set the oven temperature at 450 degrees and line a baking sheet with aluminum foil.
Wrap the tortillas in plastic wrap and place in the microwave on high for 10 seconds or until soft enough to work with.
Line the tortillas out on a flat surface.
Spread cream cheese over half of each of the tortillas.
Divide the candy bar slices between the four tortillas and place on the cream cheese.
Fold the tortillas over and place on the baking sheet.
Brush the top of the tortillas with the melted butter and sprinkle evenly with the sugar.
Bake 5 minutes then remove from the oven.
Turn over and brush with the remaining melted butter and sprinkle with the remaining sugar.
Return to the oven and bake an additional 3 minutes or until a golden brown.
Allow the quesadillas to cool slightly then serve immediately.

Makes 4 quesadillas

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FREE Potty Training DVD

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Are you going through potty training? Well, here's something to make your life easier - Huggies Pull-Ups is offering a FREE Potty Training DVD, with songs, games and other techniques to help you and your child through it. After all, we can all use all the help we can get - and it's free!

Click Here---> FREE Potty Training DVD

Speaking of diapers -
If you aren't quite ready for potty training yet, did you know that you can buy diapers online from Amazon.com? Not only are their prices often less expensive than Walmart, the price includes FREE 2-day shipping.

An additional value is that you can start a subscription through Amazon.com, and get diapers delivered to your home at regular intervals. Not only does that make buying diapers more convenient, Amazon.com will give you a 15% discount on the price for it!

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White Chocolate Butterscotch Bites

These little bites are perfect for just grabbing as a snack as you run by. They also make excellent gifts, for Valentine's, or anytime. Want to be a hero at the office? Then put them in a tin and take them into work with you!


What You Need:

1/2 C of flour
1/4 t of baking powder
1/8 t of salt
1/2 C of light brown sugar, packed firm
3 T of egg, well beaten
1 T unsalted butter. melted
1/2 t of vanilla extract
1/3 C of white chocolate chips
1/3 C of almonds, toasted and chopped coarse

How to Make It:

Place the oven rack into the middle of the oven and set the oven temperature to 350 degrees.
Line the bottom of a loaf pan with foil that runs up and over the short ends of the pan.
Spray the foil lightly with a non stick cooking spray.
Dump the flour into a mixing bowl.
Add the baking soda and salt and toss with a fork to blend together.
In a separate bowl whisk together the brown sugar, egg, butter and vanilla until well blended.
Pour the egg mixture into the flour mixture and whisk well.
Fold in the chocolate chips and almonds until well combined.
Pour the batter into the prepared pan and smooth to even.
Bake for 22 minutes until the top is dry and golden brown.
Transfer the pan to a wire rack to cool completely.
When ready to cut remove the bites using the premade foil handles.
Cut into 24 bite size squares

Makes 24 bites

Crunchy Chocolate Crisps

If you like chocolate you’ll love these little treats. Want more chocolate? Use chocolate flavored rice crispy cereal instead of the plain. These balls will stay fresh in an airtight container for up 4 days. Do not refrigerate or they will become too hard to eat.

What You Need:

8 T of unsalted butter
1/3 C of unsweetened cocoa powder
2 (10 oz.) bags of mini marshmallows
10 C of rice crispy cereal
3/4 C of semisweet chocolate chips

How to Make It:

Place the butter into a large saucepan.
Place the pan over medium high heat and allow the butter to begin to melt.
Stir in the cocoa powder until blended in well.
Add the marshmallows and stirring often, heat for 5 minutes or until the marshmallows has completely melted.
Remove the pan from the stove and stir in the cereal until well coated.
Stir in half of the chocolate chips.
Cover 2 baking sheets with wax paper.
Lightly oil your hands with liquid oil.
Form the mixture into balls about the size of golf balls.
Place the balls on the prepared baking sheets.
Let the balls stand at room temperature until cooled.

Makes 80 balls

Let's Talk About Chocolate!

February means Valentine's Day is coming and for many of us, that means one thing: CHOCOLATE! So here in the Kitchen we're going to switch gears from all this cold weather foods and talk a little bit about the good stuff.

It was once highly priced by kings, queens and emperors. Now, everyone has access to this delectable confection. Of course, when we're talking about chocolate, there are several different types that we might be talking about. Who knew that chocolate was more than just a Valentine’s Day cash cow? Most people are familiar with one or two kinds of chocolate, but we will highlight them all for you.

All chocolate is made up of mostly cocoa and cocoa butter. The type of chocolate mostly depends on the amount of cocoa solids found in it. So, let’s explore the various types of chocolate and learn a bit more about them each below.

1. Milk Chocolate – Have you heard of Hershey’s? That’s milk chocolate. This is the one that most people know. Milk chocolate is very sweet and creamy, mostly due to the milk added to it. It’s found in brownies, candy bars, cookies and more. The milk added to milk chocolate is what adds the sometimes unwanted calories and fat. Yes, the rich and creamy goodness is not healthy for you if you’re looking to keep the pounds off. About twenty percent of this type of chocolate is composed of cocoa solids.

2. Semisweet Chocolate – You find this type of chocolate in those cute little morsels that you add to cookie dough or brownie mixes. You can also melt it to add to cake batter. In semisweet chocolate, the percentage of cocoa solids rises to about sixty percent. Nestlé’s and Baker’s both market their own brands of semisweet chocolate.

3. Dark Chocolate – What used to be the black sheep of the chocolate family is now gaining quite the following and popularity. Dark chocolate contains the highest amount of cocoa solids out of any of the chocolate types. There is usually no milk added to dark chocolate. The taste is not as sweet as other brands of chocolate but it is a healthier type for those who like to eat it. Dove dark chocolate is very popular among those who love this type of the sweet stuff.

4. White Chocolate – It’s not exactly white, but has an off-white color. It is not a sweet chocolate on it’s own but is usually mixed with milk chocolate in desserts to make it seem sweeter. Because it contains cocoa butter, a type of cocoa solid, this variety gets the name chocolate but in all actuality, it contains no cocoa at all.

5. Unsweetened Chocolate - No one usually eats this chocolate because it’s actually quite bitter on its own. But, unsweetened chocolate is used in baking where sugar is added to sweeten the deal. There are 100 percent cocoa solids in this variety.

So, what chocolate suits your fancy? You’ve just received a list of five types to choose from. Whether baking, melting, gifting or eating, there is one just right for the job at hand.

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Warm Up With a Perfect Roast

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When the weather is as bad as it's been lately, with all the snow and ice and low temperatures, a good home cooked meal is all just the ticket to warm you and your family up. A juicy roast, with meat and delicious root vegetables like carrots and potatoes has a way of making us feel good and helping us ward off those cold winter days. And having a roast in the oven warms the kitchen and makes your house smell warm and comforting. Many people seem to think that roasts are hard to cook and may be afraid to attempt it, but in reality they are as simple as making a sandwich.

Large tender cuts of beef, pork and lamb make the best roasts. When purchasing a roast, look for marbling or flecks of fat within the lean meat. This marbling increases the juiciness of the meat giving it more flavors along with making these cuts tenderer. Aged beef roasts will also enhance the roast’s flavor.

When it comes to types of meats to roast, there are many to choose from. Turkeys and hams are often roasted to enhance their flavor. Beef roasts and pork roasts are favorites, but roasted prime rib and leg of lamb are mighty tasty too. Even a roasted chicken can be juicer and have more flavor than fried chicken.

Tips for Turning out the Perfect Roast

When roasting a cut of meat, be sure it is at least 2 inches thick. This will guarantee a moister and less chewy dish. Moist heat is important when roasting a large cut of meat. A large cut of meat when slow cooked should be braised to ensure a mouth watering and juicy finished product.

Browning the meat is a plus. It doesn’t matter if you are slow cooking on top of the stove, in the crock pot or in the oven, browning meat before hand over high heat will help to caramelize the proteins and sugars found on the outside of the meat. This gives your roast a richer flavor.

It is best to season a roast before browning it. By doing this prior to browning, the flavors are sealed into the meat and not left in the bottom of a roasting pan. Roasts are best cooked between 300 and 350 degrees.

If you are using vegetables such as potatoes, carrots, onions and celery and using a crock pot, always add the vegetables at the beginning of the cooking process. You want your vegetables to be soft and by letting them cook longer at the slow temperature, you’ll have just that.

If you are adding vegetables to a roast in the oven, add them about 1 hour before the roast has finished cooking. They will be soft instead of mushy from being overcooked or crunchy from not being cooked enough.

Liquids can also be added to roasts. Water, broths, soups, juices, wine and even soda can be added to help keep your roast juicy and flavorful. Always be sure to cover your pan with foil or a tight lid to keep the liquids from escaping and causing your roast to become too dry. I've always had great luck using oven bags, it seems to keep my roasts much juicier.

One last tip - remember a meat thermometer. Different meats cook in different time spans. A meat thermometer is the most reliable way to tell when any meat product is cooked all the way through.

Roasts make the best fix it and forget meals. Add a side of fruit and a slice of warm homemade bread and you have a meal that is both comforting and warming.

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