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Pineapple 7-UP Cake

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Pineapple 7-Up Cake is a lemon-flavored cake covered in a thick, luscious pineapple-coconut frosting. Made with cake mix and instant pudding mix, this cake is fabulously moist and easy to make. Perfect for summer potlucks with its bright citrusy and pineapple flavors.

Pineapple 7-Up Cake

Baking with soft drinks has been popular in the south for generations. You’ll find recipes for this cake in lots of old southern church cookbooks. It’s a popular potluck dessert.

The 7-Up in this cake not only gives the cake more citrus flavor, it also lightens up the texture. The gooey, sweet icing is the perfect contrast for the lightly textured cake.

Pineapple 7-Up Cake with Coconut Frosting

If you want less lemon flavor, you can use a box of vanilla pudding mix instead of lemon-flavored pudding mix.

The frosting will soak into the cake some, making it even more moist. To prevent it from soaking in too much, let the frosting cool and thicken slightly before spreading it on the cake.

Add more or less coconut to the frosting based on personal preferences.

If you like pecans, some toasted chopped pecans taste great in the frosting. Add 1/2 a cup or a little more.

This cake should be stored in the refrigerator.

Pineapple 7-Up Cake baked in a 9x13-inch pan

More Recipes Using Soft Drinks:

Pineapple 7-Up Cake is a lemon-flavored cake covered in a thick, luscious pineapple-coconut frosting. Made with cake mix and instant pudding mix, this cake is fabulously moist and easy to make.

  • 1 box yellow cake mix
  • 1 (3.4-ounce) box instant lemon pudding mix
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 1 1/4 cups 7-Up soda
Pineapple-Coconut Frosting
  • 1 1/3 cups granulated sugar
  • 2 tablespoons flour
  • 2 large eggs, lightly beaten
  • 1/2 cup butter, cut into 1 tablespoon pieces
  • 1 (20-ounce) can crushed pineapple, undrained
  • 1 cup sweetened shredded coconut
  1. Preheat oven to 350 degrees and spray a 9x13-inch pan with cooking spray.

  2. Using an electric mixer, beat cake mix, pudding mix, eggs, and vegetable oil until well mixed.

  3. Beat in 7-Up until batter has an even consistency. Pour batter into prepared pan.

  4. Bake for 30 to 35 minutes or until cake feels firm when you press on the top.

  5. Prepare the frosting while the cake is baking. In a medium saucepan, whisk together the sugar and flour.

  6. Add the eggs, butter, and pineapple and cook over medium-low heat, stirring constantly, until mixture thickens up.

  7. Remove from heat and stir in the coconut. Pour over cake.

Store cake in refrigerator.

Some of the frosting will soak into the cake. To prevent too much of it from soaking into cake, let it cool slightly to thicken it some before pouring it on cake.

* Percent Daily Values are based on a 2000 calorie diet.

Pineapple 7-Up Cake




Source: https://spicysouthernkitchen.com/pineapple-7-up-cake/

simple sautéed swiss chard

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Who are my Swiss Chard lovers? If you love Swiss Chard you will fall head over heels for this Simple Sautéed Swiss Chard Recipe. It is so easy to prepare, and only 80 calories per serving. Naturally vegan and only 7 grams net carbs per serving. A white ceramic dish with sauteed swiss chard in it

If you are stuck in the rut of baby spinach from a plastic box every week, it’s time to get on the Chard train! Don’t be intimidated by it, it’s not as scary as it looks and it is so good for you. Before we get to the tips on how to make this simple sautéed Swiss chard, here are some useful facts about it!

What is Swiss Chard?

Swiss Chard is a leafy vegetable that is related to beets. It has crunchy stems that are commonly red, though can also be white or yellow. The leaves range in color from dark green to reddish green. The flavor is similar to beets and spinach, with slight bitterness, and strong earthy flavor.

What Part of Swiss Chard is Edible?

Swiss Chard is entirely edible, including the leaves and stems. The stems need a little more cooking time than the leaves because they have a lot of cellulose that needs to soften for longer. The leaves cook quickly.

Swiss Chard can be eaten raw, though it contains oxalic acid, so it may be better for you to eat it cooked. Cooking it also makes it less bitter. I like to pair it with sweet onions, garlic and even a splash of vinegar. While it may be counterintuitive to add vinegar to make it more palatable, the acidity in the vinegar balances the bitter taste in the chard and the overall effect is more harmonious.

Benefits of Swiss Chard

What are the Health Benefits of Swiss Chard? Swiss Chard is naturally low in calories and carbohydrates but high in Vitamin K, Vitamin A and Vitamin C.

A black skillet with sautéed swiss chard, overhead

What is the difference between Swiss Chard and Rainbow Chard?

Swiss Chard is somewhat of a misnomer because it implies that it is a variety of chard from Switzerland. But actually it is a general common name for chard, and got the designation from the botanist who determined the plants scientific name in the 19th century. So to clarify, Swiss Chard and Chard are the same thing. Rainbow chard is not a specific variety of chard but a blend of different varieties planted and harvested together (or sometimes commercially blended after harvesting.)

A black skillet with sautéed swiss chard, a bottle of vinegar and an onion overhead

How to Prepare Simple Sautéed Swiss Chard with Onions

  • Chard cooks down a lot when you cook it, so I like to make a big batch of it. If you are not sure if you are going to love it, you can cut this recipe in half. If you do so, keep in mind that the onion mixture in step two will cook a little faster.
  • To cut the Swiss Chard, lay a few leaves on top of each other on the cutting board, and remove the stems. Chop up the leaves and place them in a salad spinner. Repeat until you have a stack of stems and a spinner full of greens. Fill the salad spinner with water, swish it around and drain it. If it is a particularly muddy or dirty batch of chard, wash it again. Spin the chard greens dry. Rinse your stack of stems and trim off the ends if they are dry or discolored. Chop the stems up, just like you would celery.
  • Because the stems are high in cellulose you will need to cook them longer than the greens. I love to add flavor and sweetness by cooking the stems with a chopped sweet onion. They cook at about the same rate and the onion really balances the flavors of the chard.
  • Once the stems and onions are softened and the onions are starting to caramelize a bit, then add the green leaves at the end, since they don’t need as much cooking time to become tender.
  • To wilt the greens, splash in a couple tablespoons water and cover the skillet with a lid. Note: If you don’t have a very large skillet with a lid you can do this in a wide Dutch oven instead.
  • Once the greens are wilted down, remove the lid and continue cooking and stirring until the greens are tender.
  • If you want to, drizzle on some Balsamic vinegar. Other ways to add a bit of pizzaz are to add a handful of toasted almonds or pine nuts, gloden raisins, dried cranberries or dried currants, or even a little crumbled feta or goat cheese. Fresh herbs can be added as well. Mint goes well with feta and pine nuts. Try it!

A white ceramic dish with sauteed swiss chard in it

More Swiss Chard Recipes

Chard Egg Bake

Swiss Chard “Cabbage” Rolls

Chard Tart with Goat Cheese

Chard with Chicken and Curry

A white table and gray cloth with a skillet with chard in it

What to Serve with Simple Sautéed Swiss Chard

This Balsamic Chicken would be nice.

This sautéed swiss chard would be a super yummy and easy accompaniment to these Lemon Caper Salmon Cakes.

For a weekend meal, try this spatchcocked chicken and a batch of simple saffron rice.

Or for a vegetarian meal, serve this with my pumpkin brown rice risotto.

Thanks so much for reading. Let me know if you make this recipe by coming back and leaving a star rating and review! It is so helpful!

Happy Cooking!

~Katie

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simple sautéed swiss chard

Description

Simple Sautéed Swiss Chard with onions, garlic and a splash of balsamic vinegar. A healthy low calorie side dish.

Ingredients

2 large bunches Swiss chard, or rainbow chard

2 tablespoons extra-virgin olive oil

3 cloves garlic, finely chopped

1 large onion, diced

½ teaspoon salt

pinch each dry thyme and nutmeg

Freshly ground pepper to taste

2 teaspoons balsamic vinegar, optional

Instructions

  1. Chop and clean Swiss Chard: Stack several pieces of Swiss chard on work surface. Remove stems and set aside. Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining swiss chard. Transfer the chopped leaves to a salad spinner filled with water. Drain, repeat washing if necessary, and spin dry. Rinse and chop the Swiss chard stems (about the same size as the diced onion.)
  2. Heat oil in a large heavy skillet over medium high heat. Add chopped chard stems, garlic, onion, salt, thyme, nutmeg and pepper and cook, stirring often until the onions are starting to brown, 6 to 8 minutes. Add chopped cleaned Swiss chard leaves, 2 tablespoons water and cover. Let wilt, 2 to 4 minutes. Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes. Remove from the heat and drizzle with balsamic vinegar if using. Serve hot.

Nutrition

  • Serving Size: 2/3 cup
  • Calories: 80
  • Sugar: 5 g
  • Fat: 5 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Protein: 2 g

Keywords: side dish,greens,vegetables,chard,lowcarb,vegan,glutenfree,primal,paleo,cleaneating

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Source: https://www.healthyseasonalrecipes.com/simple-sauteed-swiss-chard/

Sausage Gravy Biscuit Cups

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Sausage Gravy Biscuit Cups are a fun, portable way to eat Sausage Gravy and Biscuits. Only 6 ingredients and about 25 minutes of time are needed for this delicious southern breakfast. I love this easy recipe every bit as much as  Sausage Gravy Stuffed Biscuits.

Sausage Gravy Biscuit Cups

These Sausage Gravy Biscuit Cups are so good y’all!! A buttery golden biscuit cup holds a delightfully creamy sausage gravy flavored with a little cheddar cheese.

HOW TO MAKE SAUSAGE GRAVY BISCUIT CUPS:

  • Preheat oven to 350 degrees and spray a 12-cup muffin tin with cooking spray.
  • Brown sausage in a large nonstick pan, breaking it up as much as possible while it cooks.
  • Sprinkle the flour on top of the sausage. Stir and cook for 1 minute.
  • Gradually whisk in milk. Simmer for a few minutes to thicken and then add salt and pepper to taste, the garlic powder, and cheddar cheese.
  • Remove from heat and let cool slightly while you separate each of 6 biscuits into 2 pieces and press one into the bottom and up the sides of each muffin cup.

Sausage Gravy Biscuit Cups

  • Fill the cups with sausage gravy and bake until golden brown.

Sausage Gravy Biscuit Cups

TIPS FOR MAKING SAUSAGE GRAVY BISCUIT CUPS:

  • You can use regular, hot, or sage breakfast sausage. I typically use Jimmy Dean.
  • To make them a little richer, replace 1 cup of milk with heavy cream.

Sausage Gravy Biscuit Cups

A warm buttery biscuit filled with rich, creamy sausage gravy makes a southern breakfast like no other!

More Sausage Gravy Recipes:

Sausage Gravy Biscuit Cups

Sausage Gravy Biscuit Cups are a fun, portable way to eat Sausage Gravy and Biscuits. Only 6 ingredients and about 25 minutes of time are needed for this delicious southern breakfast. 

  • 1 pound ground breakfast sausage
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 1/8 teaspoon garlic powder
  • salt and pepper
  • 1/2 cup shredded cheddar cheese, optional
  • 1 (8-count) tube Grands biscuits, flaky layers
  1. Preheat oven to 350 degrees and spray a 12-cup muffin tin with cooking spray.

  2. Brown sausage in a large nonstick pan, breaking it apart with a wooden spoon as it cooks. 

  3. Once sausage is completely cooked, sprinkle flour on it. Cook and stir for 1 minute.

  4. Gradually whisk in flour. Bring to a boil and simmer for a few minutes to thicken. Add garlic powder and season to taste with salt and pepper. 

  5. Add cheese and stir until melted.

  6.  Let gravy cool slightly and it will thicken and be easier to scoop.

  7. Separate each biscuit into 2 pieces. (Note: you will only use 6 biscuits. You can bake the extra 2 whole.)

  8. Press each biscuit piece into a muffin cup, pressing it up the sides as much as possible.

  9. Fill biscuit cups with sausage gravy. Bake for 12 to 15 minutes or until golden brown. Let cool a few minutes and then run a knife around the edges and lift out of cups.

You can use regular, spicy, or sage ground breakfast sausage.

Sausage Gravy Biscuit Cups
* Percent Daily Values are based on a 2000 calorie diet.

Sausage Gravy Biscuit Cups




Source: https://spicysouthernkitchen.com/sausage-gravy-biscuit-cups/

Coconut Cream Poke Cake

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Coconut Cream Poke Cake is wonderfully moist and delicious with lots of fresh coconut flavor. Made with a box of cake mix, this easy poke cake is topped with whipped topping and lots of shredded coconut. Great for potlucks!

Coconut Cream Poke Cake

This fabulous cake is rich and decadent but also light and fresh tasting.

To make Coconut Cream Poke Cake, I start by baking a box of yellow cake mix in a 9×13-inch pan. White cake mix can be used if you prefer. Once baked, poke holes all over the cake and slowly pour a mixture of Cream of Coconut and sweetened condensed milk over the cake. This is going to give the cake a texture like that of Tres Leches Cake. So good, and because so much liquid is added, it will keep for days and days with no risk of drying out.

Be sure to use Cream of Coconut and not Coconut Milk. You can usually find it in the cocktail mixers section or the Asian food section of the grocery store.

Coconut Cream Poke Cake

Refrigerate the cake for at least 2 hours and up to 24 hours to let the cake really absorb all the liquid. Next, you’ll cover the cake with a thick layer of whipped topping and shredded coconut. You can toast the coconut first for a little more flavor if you like.

Instead of using store-bought whipped topping, you can make fresh whipped cream by beating 1 1/2 cups of heavy whipping cream until thick, adding enough sugar to sweeten it to your liking.

Coconut Cream Poke Cake

This creamy, delicious cake packs so much coconut flavor!

Do you love poke cakes? Check out our YOUTUBE CHANNEL for more easy dessert recipes including Hummingbird Poke Cake.

On our Youtube Channel you’ll find over 100 family-tested recipe videos. New videos are being added weekly. These short videos walk you through the recipe step by step, making sure you have success in the kitchen.

More Poke Cake Recipes:

Coconut Cream Poke Cake is wonderfully moist and delicious with lots of fresh coconut flavor. Made with a box of cake mix, this easy poke cake is topped with whipped topping and lots of shredded coconut. Great for potlucks!

  • 1 box yellow cake mix, plus ingredients needed to make cake
  • 1 (15-5-ounce) can cream of coconut
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (16-ounce) container frozen whipped topping, thawed
  • 1 1/2 cups sweetened shredded coconut
  1. Preheat oven to 350 degrees.  Spray a 9x13-inch pan with baking spray. Mix cake batter and bake cake according to directions on cake box.

  2. Poke holes in the cake while still hot.

  3. In a medium bowl, stir together cream of coconut and sweetened condensed milk. Slowly pour over cake.  Cover and refrigerate for 2 to 24 hours.

  4. Spread whipped topping on cake and sprinkle with shredded coconut.

Coconut Cream Poke Cake

Disclosure: This post contains affiliate links.



Source: https://spicysouthernkitchen.com/coconut-cream-poke-cake/

How To Make a Better Sandwich

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There is not a lot of cooking going on here at the moment with our cooker being out of service!  We have an engineer booked to come and have a look at it on Monday, and God willing, he will be able to fix it!  Fingers crossed! Cookers are big ticket items!  In the meantime after  figuring out what it would cost to eat out for five days, we purchased a counter-top hot plate, which will be great for heating up soups, scrambling eggs, etc.  I don't think there will be any real cooking going on, but you never know.  Today we had some delicious Roast Beef, Horseradish and Baby Rocket Sandwiches, along with some Deli potato Salad and Cheese Slaw.  They went down a real treat.  I thought I would take this opportunity to share with you my rules and tips on how to make a better sandwich.

I can tell you that the whole time I was growing up, I never had a horrible sandwich made by my mother.  Mom made the best sandwiches and I learnt a lot from watching her.  Even a humble sandwich of white bread and Heinz sandwich spread was a feast. 

How many times have you been disappointed with a purchased sandwich . . .  dry bread . . .  lack of filling . . .  tasteless filling, etc. Too many times for me to count, in my experience.  I don't know how they can get something which is so simple so very wrong, but more often than not they do! 

Making your own Sandwiches doesn't really take a lot of effort or time. There are a few rules to follow however, which will help to make your sandwiches/butties/sarnies to be the best darned ones on the block!  These are my tips and secrets, and now they can be yours too! 

Any sandwich worth making, or eating is worthy of only the best ingredients. If you start with the best, you are well on your way to a fine eating experience.  I like to use quality bread, and the freshest bread that I can.  I also like to use interesting bread.  Sour Dough loaves, whole grain breads, seeded buns,  French Baguettes, and even the humble sliced white bread can make for a really great sandwich if you start with the best and the freshest you can find.  Today I used fresh store baked Croissants.  The starch/bread/wrap is one of the key factors in your sandwich.  Why stint on quality, when to do so can make a huge difference between making a sandwich, or making a SANDWICH!  Just make sure that the bread you choose is sturdy enough to stand up to the filling you are going to use.  Quality and care can make a huge difference between a sandwich that isn't worthy and a sandwich that will hold up to a journey and be able to stand for several hours prior to eating.

Fresh meats, fish, or cheeses . . .  fresh vegetables . . .  quality condiments, all of these things go a long ways towards building a better buttie.  Do NOT stint on any of these items.  

Choose the right bread for the right filling.  Chewier, crustier bread works well with study fillings, softer bread works best with soft fillings.  For instance serving an egg salad on a very chewy crusty bread doesn't work. By the time you have chewed through the bread, half of your filling is escaping from the edges and falling into your lap. Not all breads and fillings are created equal.  Texture is important. On a softer bread you might be able to get away with more filling, but on a super crusty bread this can be disastrous. Be judicious about balance between your choice of bread, your filling and the amounts you choose to use.

So now you have gathered all of your ingredients, and they are the best, and balanced, and you are ready to begin . . .  in all truth, even with all of these factors in place, you can still ruin a sandwich by not treating it properly.  Spread any sandwich which is going to have a wet filling generously with butter, or mayonnaise, and right to the edges of the bread.  This helps to provide a barrier which can prevent a soggy filling from soaking into the bread.  It also helps to prevent dry corners which will only end up being discarded in the trash, uneaten.  Don't be chintzy with any of your condiments really, but do remember there is a fine line between just enough and over the top.  You also don't want them to overwhelm the sandwich.  So a thin even spread of butter works well, and then any other condiment you are using, bearing in  mind that strong flavours need to be used sparingly or they will completely take over and can even create an inedible sandwich.  When I first moved here to the UK, I had no idea of how really strong English Mustard was.  I was slathering it on my husband's sandwiches just like regular American Mustard.  It was only once he told me that it was blowing his head off I realised that less was actually more. 

When using sliced meats and cheeses, I find that they work much better when thinly sliced.  It is easy to layer them, and you can create something much more visually beautiful. They are also easier to bite through, when they are thinly sliced.  Also layer them evenly so that you don't end up with more in the middle than you do at the edges.  I like to put any vegetables on first, after the mayonnaise or horseradish or mustard, chutney, etc.  

Make sure your vegetables are washed and dried.  I slice tomatoes super thin and then layer, it is the same with cucumbers, or pickles, lettuces or any other vegetables.   I often use my  Essential 5-in-1 vegetable shredder to slice my vegetables. It is  a really handy tool to have in the kitchen.  Easy to use, clean, store and maintain.  I love it and use it a lot.  You can find out more here

If you are taking your sandwiches on a journey, either to school, or work, or even on a picnic, you will want to make sure that you have cut them into manageable shapes and sizes. I like to cut them either in half diagonally or horizontally, depending on where I am going with them.  If I am going on a picnic, cutting them in half horizontally makes them much easier to pack.  

If I am eating them at home, cutting them in half diagonally is perfect, and if you are using them for a tea party, removing the crusts and then cutting them into smaller sized shapes is best, not much more than two bite size. 

If you are packing them to go, make sure that you wrap them well in either greaseproof/waxed paper, plastic cling film, or even bees-wax wraps (best for the environment) to help to keep them fresh. Make sure you store them in a sturdy container or box to help prevent them from being crushed.

If you have some really wet ingredients/add-ins you might even want to store them separately, ready to add to the sandwich at the last minute.  That way you can be really sure that your sandwiches won't be soggy. 

If you are making sandwiches ahead to serve for something like a tea party, I cover them with damp paper towels or tea towels.  Just wet the towels with cold water and then squeeze out as much of the water that you can.  Lay the towels gently over the top of the sandwiches, covering them completely, and store in a refrigerator, until you are ready to lay them out, uncovering them only at the last minute.  They will stay fresher longer.

By choosing the right ingredients, layering them proportionately, and with care, you can always be assured that you are going to have a great sandwich, that everyone will be able to enjoy.  Look for a balance in flavours and structure.  Its never pleasant to eat a sandwich that is falling apart as you are eating it, or whose fillings are slipping out the sides and back.  Its also not nice to eat a sandwich whose flavour is completely over-powered by the strongest flavoured ingredient in the mix! By following these simple hints and tips you can be sure that every sandwich, even a simple one,  is a feast to be enjoyed!  Bon Appetit! 




Source: https://theenglishkitchen.blogspot.com/2019/02/how-to-make-better-sandwich.html

Wild Rice Pecan Burgers + Creamy Sunflower Chive Spread

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Wild Rice Pecan Burgers + Creamy Sunflower Chive Spread By Faring Well #Vegan

This post is sponsored by the American Pecan CouncilI wish I could buy everyone a plane ticket to southern California this time of year. In terms of weather, pace of life, experiences, I love it all so much I wish I could give the coastline a big squeeze! There are cooler days in the fifties, mornings with fog, days with rain, and even more days with seventy degree sunshine. Throw in a few random eighty degree weekends with acai bowls, followed by chillier nights ending with warm bowls of soup – and it’s exactly the kind of randomness I crave week to week. Plus there are less people visiting, and the holiday craze is over so we can get back to bowls of raw veggies and plant burgers topped with avocado and sprouts. (I’m sorry holiday food, I see you, I loved you, and I’m over you.)

I decided there aren’t nearly enough veggie burgers on this site, and Scott agreed (my previous recipe from years ago is his favorite). I’m not sure why we don’t make them more often, they are so incredibly easy to throw together, and involve toppings, which is just exciting. I have yet to nail down a recipe using beans and grains, and end up focusing more on the veggie-heavy sort. Typically this is because the bean and grain patties always involve some kind of flour, and maybe I’m weird, but I don’t want flour in my burger. I’m already enjoying it with a bun, and would love if it was filled with a more nutrient dense ingredient than flour (oats included). This is when I thought to use nuts! Most importantly my favorite nut as of lately, pecans.

Pecans are so wonderful in savory foods, and we love them especially paired with wild rice. They contain a valuable package of protein, healthy fats and fiber, and a butter-y flavor and texture that is incredibly good in a veggie burger patty. As you know from my first post featuring pecans last month (these cookies) they are the only major tree nut indigenous to the United States – so neat! Nearly eighty percent of the world’s pecans are grown right here in America. And when I think of America, I think of burgers, so it’s time the two got together and made a delicious plant burger, right?

This recipe comes together in minutes. All you need to do ahead of time, with your weekly food prep, is to be sure to cook up a batch of wild rice and pop it in a container in the fridge, along with a jar of sunflower seeds in water to soak (for the sauce). Come dinner time during the week when you’re ready to make the burgers, you’ll only be thirty minutes away from prepping and cooking everything! And it’s an easy breezy thirty minutes, I promise.

I hope you enjoy this recipe if you give it a go! It tastes so much like California to me with the sprouts and avocado. If you do try, be sure to let me know what you think in the comments below. And a big thank you for your replies on my Instagram post inquiring about hurdles you feel as if you are facing when it comes to eating more plant-based this year too. I’m writing them all down and hoping to dive more into those topics, with helpful recipes as well, in the coming months. Know that I am rooting for you! – xx

Wild Rice Pecan Burgers + Creamy Sunflower Chive Spread By Faring Well #VeganWild Rice Pecan Burgers + Creamy Sunflower Chive Spread By Faring Well #VeganWild Rice Pecan Burgers + Creamy Sunflower Chive Spread By Faring Well #VeganWild Rice Pecan Burgers + Creamy Sunflower Chive Spread By Faring Well #VeganWild Rice Pecan Burgers + Creamy Sunflower Chive Spread By Faring Well #VeganWild Rice Pecan Burgers + Creamy Sunflower Chive Spread By Faring Well #Vegan

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This post was sponsored by the American Pecan Council. All words and opinions are my own, and I absolutely love pecans. Thank you for supporting Faring Well through your support if its sponsors.

WILD RICE PECAN BURGERS + CREAMY SUNFLOWER CHIVE SPREAD
Makes 8 small burgers, or 4 servings.

wild rice pecan burgers
1 cup cooked wild rice mix
1 1/2 cups chickpeas
1 cup raw pecan halves
1/3 cup chopped yellow onion
3 minced (or pressed) garlic gloves
1/2 teaspoon sea salt (or to taste)
5 to 6 cranks of fresh black pepper
1/8 teaspoon cayenne
1 teaspoon low sodium tamari

creamy sunflower chive spread
3/4 cup hulled sunflower seeds
3 tablespoons chopped fresh chives
1 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
1/2 teaspoon sea salt, or to taste
3/4 cup filtered water

burger fixings
sliced avocado
alfalfa sprouts
thinly sliced red onion
whole grain buns

Ahead of time: cook up a portion of wild rice, and get the sunflower seeds soaking in water for at least 4 hours (can soak longer in a jar in the fridge, ie. several days).

Make the veggie burgers: combine all of the ingredients listed in the bowl of a food processor. Pulse 6 or 7 times. Then stop and scrape down the sides, giving it a stir. Pulse another 4 to 5 times, and it’s ready. You want it to be able to hold together, but still have bits and pieces left whole to give it texture.

Heat a ceramic nonstick skillet on the stove over medium-high heat (I use these Green Pans). If using a traditional skillet, add a little oil to keep the burgers from sticking.

Form 8 equally sized balls from the mixture and shape into patties about an inch thick. Place in the heated pan, and do not touch for 10 minutes. Check and make sure they have browned well before carefully flipping and cooking an additional 5 minutes to brown the other side too. Transfer to a plate for serving.

While the veggie burgers cook, make the spread. Rinse and drain the soaked sunflower seeds and add to a blender with the remaining sauce ingredients. Puree until smooth, then taste for seasoning. (Make adjustments with salt and lemon juice if needed.)

Now it’s time to build the burgers! Give a good schmear of spread on the inside of each bun half, and layer with a patty, sliced avocado, red onion, and sprouts. Enjoy right away! Any leftover cooked patties store well in an airtight glass container in the fridge for a few days (makes a delicious cold burger/sandwich for lunch).

I love seeing what you create! Be sure to tag your photos on Instagram with #FWmakers.

This post contains affiliate links (they are underlined for clarity). Purchases you make through these links will help fund the work I do here on Faring Well at no extra cost to you. Thank you sincerely for your constant love and support.




Source: http://faring-well.com/wild-rice-pecan-burgers-creamy-sunflower-chive-spread/

My History with Anxiety and Depression, Part II: Causes, Treatments and How I Got Free

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This post is Part 2 in a two-part series about anxiety and depression. You can check out Part 1 here.

Ricki's story of anxiety and depression

Because this post turned out to be so much longer than I expected, I’ve separated it by sub-topics, so you can skip ahead to any part you would like.

VERY IMPORTANT CAVEAT: I am not a doctor or other healthcare professional and absolutely nothing in this post is intended to diagnose, treat, or otherwise make any kind of suggestion to you as to how you should deal with your own anxiety or depression. I share this for informational purposes only, and as an example of what I did about my own anxiety and depression. In my own case, I never took prescription drugs and I was never suicidal. Please, please, PLEASE, always speak to your own doctor or other qualified professional before you try or change anything when it comes to these serious conditions. 

My History with Depression and Anxiety

Causes of Depression and Anxiety

Available Treatments

What Worked for Me

Moving Forward Once You’re Happier and Calmer

My History with Depression and Anxiety

If I’m honest about it, I started exhibiting symptoms of depression almost as soon as puberty hit. A very outgoing and confident child, I became extremely uncertain, insecure and introverted when I hit 13. Part of this shift was due to a new school for the first time, where, as a late bloomer, I watched as all my friends began to flirt and socialize with boys while I remained on the sidelines.

During that year, I missed about 50% of the academic year, claiming I didn’t “feel well” (my mom just accepted that excuse, allowing me to write my own letter to the teacher so I could miss class).

It was also the year my pediatrician suggested I meet with a social worked to discuss what was bothering me. At the time, it felt like the worst, most shameful thing in the world. Looking back, I think that guy was ahead of his time.

According to therapist Nancy B. Irwin, PsyD., anxiety and depression are like two sides of the same coin. “Being depressed often makes us anxious, and anxiety often makes us depressed,” she says.

causes and treatments for depression and anxiety

When I was first hit with panic attacks in my early 20s, I simultaneously went through a major depression and began to isolate myself in my studio apartment. Over time, the practice of sitting alone in my pyjamas all day, scarfing junk food, watching soap operas (there were no personal computers in the 1980s) and ruminating about my next panic attack rendered me even more depressed. Eventually, I began to shun even well-meaning friends who invited me to join them for drinks, dancing, or whatever we 20-somethings did back then.

Luckily, I never lost my unshakable work ethic, as my job as a TA at the university was the only reason I ever left the house. That 3 hour-per-week commitment forced me to wash my hair, put on clothing, and head out to tutor students once a week on campus. If not for that job (which provided funds for my rent and groceries), I likely would have never left the apartment at all–except for the regular taxi trips to the local hospital Emergency Department, of course (by that time, I was visiting emerg 4-6 times a week).

My rationale went something like this: I just know that this time something is different. This time, I’m sure I’m having a heart attack. If I go to the hospital, at least I’ll be somewhere that they can treat me, and I’ll have the best chance of survival.

The fact that, each time, I’d return to my apartment at 6:00 AM still breathing didn’t console me in the least and didn’t change the way I felt. To make matters worse, the concept of panic attacks was virtually unknown in the 1980s, so I was brushed off as a neurotic, or worse, mentally disturbed, young woman.

So how did things begin to change?

When I moved to Toronto to begin my PhD at the University of Toronto, I was offered a position as Floor Don at Victoria University College. This coveted appointment (there were only 7 of us) meant that I received free room and board in the heart of downtown Toronto (where rents for a one-bedroom apartment peaked at $2260 as of December, 2018). Clearly, as a student with no employment and a daughter who’d been disowned by her father, it was an offer I couldn’t refuse.

Being a don was a simple arrangement. I got to live in a spacious, comfortable room in a historic building in the heart of the city, treated to three daily meals of home-cooked food (Annesley Hall was the only residence at that time with its own on-site cooks who prepared fresh food every day, as opposed to industrial food services in other residences).

In exchange, I was expected to act as a mentor, counselor and friend to the 20 or so girls who lived on the residence floor with me. The rules were clear: be a good role model, help them when they need it, and be sure that you remained on-campus from 11:00 PM until 7:00 AM, at least 29 days per month.

Say what? I don’t know if I missed that tidbit during my interview or if my subconscious simply made me overlook it, but, practically speaking, that meant I could no longer trek to the Emerg several times a week.

The first dozen or so terror-stricken nights were, as you might guess, horrific. I got no sleep, I paced my room in a shaky, sweaty panic, and I prayed to be alive by morning. I was literally trembling, sweating, sobbing and pacing my way through the night. As soon as day broke, I’d fall into a restless slumber, toss and turn for a couple of hours, then haul myself to my classes. This pattern continued for several months.

Then, one day, I realized, there had been no panic attack the night before. Eventually, I didn’t have a panic attack for a few days, then a week. . .then a month.

Eventually, the attacks came fewer and farther between. By the end of the academic year, more than a few months had gone by without a single panic attack.

While I’d say I was by no means “cured” of my panic attacks after my year as a don , they decreased from an almost daily occurrence to something that happened perhaps 4 times a year, when something particularly anxiety-provoking occurred (such as the breakup of my marriage or my mom’s death). Over time, they diminished to the point when they stopped altogether. These days, I can no longer remember the last time I had a panic attack.

Causes of Depression and Anxiety

According to the Mayo Clinic, the causes of anxiety aren’t entirely clear, but it is often related to a traumatic trigger event. When it comes to depression, it can be complicated. An article in Harvard Health suggests that the common conception that depression is a chemical imbalance in the brain is too simplistic, and that the causes are, in fact,  multi-factoral.

I talked about the onset of my anxiety in Part I of this series, how I began to experience panic attacks during the year I studied for my Master’s degree. In that case, it seems as if the confluence of several factors worked to trigger the anxiety, as if my body and brain were able to withstand a certain degree of disruption in my life, but one negative event too many toppled that delicate balance.

As for my depression, turns out it was due, in part, to my high-sugar eating habits (see more on this below). In addition, living with a depressed mom (albeit whose depression was undiagnosed), served as a role model for depressive behavior. When faced with adversity, my mom’s first reaction was to be passive and give up; because I was close to her, it felt natural to embrace that same pattern as well.

Available Treatments

Medication

depression and anxieity medications

One of the most common–and certainly best-known–treatments for both anxiety and depression is prescription drugs. I don’t know about you, but I’ve never met a person who hasn’t heard of Prozac, or has never met at least one person on an anti-anxiety medication.

While it’s tough to know exact numbers, various sources report that 25 million Americans have been on anti-depressants for over 2 years (a 60% increase since 2010), that “prescribed drugs from a group that included sedatives, hypnotics and anti-anxiety drugs,” and that 1 in 6 Americans is on some kind of psychiatric prescription medication. In 2017, it was reported that Canadians are among the highest users of antidepressants in the world, with 1 in 9 people taking the drugs (the 3rd highest percentage in a study of 23 countries in 2011).

The Anxiety and Depression Association of America suggests that “Symptoms of depression and anxiety disorders often occur together, and research shows that both respond to treatment with selective serotonin reuptake inhibitor (SSRI) and serotonin norepinephrine reuptake inhibitor (SNRI) medications.” Commonly-known SSRIs are Prozac, Paxil or Zoloft; commonly-known SNRIs are Effexor or Cymbalta.

Talk Therapy

There are various kinds of therapy recommended for these conditions, from Cognitive Behavioral Therapy (which focuses on changing your thoughts and beliefs, which will then change how you feel) to traditional psychotherapy or interpersonal therapy.

Although talk therapy is generally touted as effective for mild to moderate conditions, recent studies have suggested it may be less effective than previously thought. 

In my own case, decades of talk therapy, while comforting to me while I was in the therapist’s office, did very little to reduce my depression (I continued to refuse medication, so I don’t know what would have happened if I’d combined the two). Many people do see improvement over time with talk therapy.

For this kind of therapy to be truly effective, the subject must be willing to delve into personal issues, fears, beliefs, and so on, and to examine her or his past in great detail. Clearly, talk therapy isn’t for everyone (I can’t imagine my hubby going through this process, for example!).

Relaxation Techniques

Tried-and-true relaxation techniques include meditation, yoga or breathing exercises.  Of course, anything that works to relax you, from walks in nature to taking a bubble bath, can be useful as well.

Natural or Holistic Approaches

depression treatment with gratitude

Some of the more natural approaches include exercise (which can raise serotonin levels, thereby boosting your moods), practicing gratitude, eating better, focusing on others, doing things you love, or using herbal supplements such as St. John’s Wort or lavender, all of which have shown some results in various studies.

My Anxiety Plans from Anxiety Canada

Finally, in researching for this article, I came across an incredible-looking program from Anxiety Canada. This organization offers programs for teens or adults, which walk you through a research-based course that outlines what anxiety is and how to overcome it in short, 10-minute lessons. As it turns out, I did most of what they suggest, although I didn’t realize it at the time.

What Worked for Me

Dietary Changes

anxiety depression treat with food

Because I’d dealt with depression since my teenage years, I assumed it was genetic and that I’d have to deal with it for the rest of my life. Little did I know that candida overgrowth can cause depression symptoms (it disturbs the normal chemical balance in the brain, which can result in anxiety and/or depression).

In fact, when I first changed my diet the year I attended nutrition school, I discovered by the end of the year that my chronic low-grade depression had magically vanished! Without meds or any other changes to my daily practices, simply cutting out refined sugars and grains completely removed depression from my life.  For many people, eliminating sugar and refined grains from their diets can have a similarly dramatic effect on their moods.

Exposure (or Immersion) Therapy

It seems that, unwittingly, during my year as a don I had put myself through an extreme version of what’s known as Exposure Therapy, which exposes people to their fears or phobias through progressive stages.

In my case, because I had no choice but to sit through my panic attacks, eventually I realized that they followed the same pattern each time, and that it always ended with me still there in the morning. This is not to say that panic attacks disappeared forever once that year ended, but over the following decades, they became less and less frequent until there came time when I couldn’t remember how long it had been since the previous panic attack.

Self-Talk (CBT and variations thereof)

Cognitive Behavioral Therapy, or CBT, was the first therapy I encountered that suggested a connection between my thoughts and feelings, and that my feelings might, in fact, follow from thoughts. In other words, change your thoughts–change your feelings.

One of the beauties of CBT is that it requires you to challenge the reality of your beliefs. If you believe that the world is flat, for instance, CBT would have you conduct research to see which experts (if any) supported the idea, and if so, what percentage; study the physical evidence around you to determine if the laws of physics in your world supported a flat earth; and so on. As a result, you change what you tell yourself so that you subsequently also change the way you feel.

Again, though I wasn’t aware of it at the time, I put these principles into practice every time I had a panic attack and was unable to visit the emergency room. Like a mantra, I’d silently repeat to myself over and over, “nothing happened last time, it all turned out fine, you’ll be fine this time too. . . nothing happened last time, it all turned out fine, you’ll be fine this time too. . . ” and so on, until I lulled myself to sleep.

Similarly, despite the heart pounding or shooting pains in my chest, I’d remind myself, “It’s only anxiety, this happens every time, you’re going to be okay, 20-somethings don’t have heart attacks.” (Though sadly, these days, that’s not entirely factual any more). Again, the repetition of these thoughts delivered a modicum of comfort and reassurance that sometimes propelled me through the night.

Finally, as the years went on after I left the university residence, I’d often call my sister in the throes of a panic attack, hoping for some reassurance (since she was a nurse, I figured she’d know when the symptoms were truly serious). Eventually, though, even she tired of reassuring me, and finally suggested, “If you are truly that worried, why don’t you just accept the way you feel, go to the emergency room and then you’ll know for sure that you’re fine? Then you can go back home and go to sleep.”

Somehow, that alternate interpretation of my trip to the emerg–that it merely provided reassurance that I needed–allowed me to, paradoxically, stop going. As long as I held on to the thought that I could go if I truly needed to, somehow that knowledge gave me the fortitude to stay home, reassure myself that this had happened countless times before with no ill results, and I was able to ride through the period of anxiety. The anxiety always subsided eventually, I reasoned. Once I was clear on that fact, I was so much better able to handle it.

Supplements

depression anxiety natural treatments

I’ve tried a variety of herbal supplements and homeopathic treatments over the years. The ones that seemed to work best for me weren’t specifically geared toward easing anxiety, but rather at supporting my adrenals. Since constant stress can put a real strain on your adrenal glands, support can help to alleviate those symptoms as well. I’ve used a tincture called Strest from St. Francis with good results, as well as this adrenal support.

Meditation

There are many forms of meditation out there, and I’ve found a few that have worked for me.

Initially, I practiced a relaxation technique known as progressive muscle relaxation, in which you move up your body from the feet to head, or down the body from the head to feet, focusing on each muscle group individually, tensing it, then relaxing it. Since that was the first technique I ever learned, it’s the one I still find most comfortable to use today.

Over the years, though, I’ve also tried traditional meditation techniques that require you to focus on a mantra and/or your breathing, and those have also served to help induce calm. Meditation doesn’t produce an immediate result, but it does work over time.

Moving Forward Once You’re Happier and Calmer

Ricki today

These days, I’ve come to accept a certain degree of melancholy or anxiety in my life.  I still experience the occasional bout of mild anxiety, but it’s nothing like it used to be, and generally doesn’t last.

Another thing that’s changed is how I perceive anxiety and depression in our lives in general. Previously, the very fact that I felt anxiety at all was enough to throw me into a downward emotional spiral, certain I’d never be free of those disturbing feelings and wondering what was, fundamentally, wrong with me.

In contrast, today I believe that most of us hold unrealistic expectations when it comes to how often we should feel “happy,” and that we are far too quick to assume something is dreadfully wrong if we aren’t joyful all the time.

When I do experience these emotional dips nowadays, I ride through them, reminding myself that they are natural feelings, that they will pass, and that they are simply part of being human. Ultimately, they always do go away, and then I can get back to living my life–a life in which I’m generally in a pretty good mood. Seems like a positive conclusion to me.

Have you dealt with anxiety and/or depression? What worked for you?




Source: https://www.rickiheller.com/2019/05/my-history-anxiety-depression-part-ii-treatments-how-i-got-free/

Pan Roasted Cauliflower Pasta with Golden Raisins and Rosemary Croutons

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This pan roasted cauliflower recipe is brought to you in partnership with my friends Little Northern Bakehouse. As always opinions are 100 percent my own. Thank you for supporting the brands that make this site and all my gluten-free croutons possible!

The first time I made a version of this pan-roasted cauliflower recipe, it was on live TV.

Well, live internet TV at least, which these days counts as the real thing.

Food52 invited me to be one of their three esteemed guest chefs in a live cook-off segment. We were all given the same recipe to execute—the winner of their best dinner party side contest, Cavolfiore Palma a la Leah—but the twist was, we each had to use a different type of range to cook it.

I was given the gas stove, thank my lucky stars. But that didn’t keep me from becoming a pillar of unhealthy anxiety leading up to the shoot. If there was anything my 20’s was most marked by, it was imposter syndrome. And no more so, than in the arena of competitive chef-ing. (Thank you, reality television.)

That day, though, it was not just the age difference between me and my fellow chefs, nor their vastly superior professional experience—or even the fact that I was a genuine fan girl of both of their work. It was the fact that, win or lose, the recipe was not gluten-free and I might awkwardly have to pretend to eat it on live internet TV.

Luckily, as with most highly produced bits of content, the contest itself was all pre-orchestrated and only required me cook the dish, not share in its culinary delights. But as if making up for lost time, in the 5 years since my first introduction to this pan roasted cauliflower, it’s become a regular in my repertoire, only with one key alteration.

And no, not just the fact that I now serve it on a bed of pasta.

To make the breadcrumbs gluten-free (and vegan!), I use my favorite Little Northern Bakehouse loaf: Millet & Chia. I’ve eaten a lot of gluten-free bread in my day, and was so thrilled to recently come across Little Northern Bakehouse. Not only are they whole grain, free of GMO’s, peanuts and tree nuts, but they are also egg-free. This is a very hard combo to come by, friends. And I was shocked at how light in texture their loaves are—they really have the feel of regular bread.

I’ve found that this recipe works best when you toast the bread immediately from the freezer, then chop by hand into coarse, buttery croutons. In this case, I use the base flavors from the original pan roasted cauliflower recipe and toss the crumbs together with rosemary and olive oil. You could easily rub some garlic on the toasts too before cutting it up.

It’s the perfect crunch on top of this gluten-free pasta dish, and one I’m happy not to have to do without, in front of the camera or off.

If pine nuts are too pricey or rich for your blood, you can sub toasted walnuts finely chopped. The golden raisins are also optional, but I think their sweetness adds a little something extra to this pasta. Finally, if you’re not rocking the plant-based life, feel free to cover this cauli extravaganza with a little nutty pecorino snow.

Read on for the recipe, and if you haven’t tried it yet, check out  Little Northern Bakehouse’s loaves. They truly are a gluten-free revelation.

With health and hedonism,

Phoebe

This pan roasted cauliflower recipe is a great easy meatless meal for a weeknight dinner. You can sub other toasted nuts for pine nuts if you don't want to overspend. It's very versatile! 

Instructions

  1. Remove the cauliflower florets from their core and cut into tiny pieces. (You can also chop up the stems if you want!) You should have about 6 cups of chopped cauliflower.

  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the cauliflower in an even layer. Pan-fry until the cauliflower is tender and starts to brown a bit, stirring as necessary, about 15 minutes. You can also add a bit more olive oil if the pan starts to get too dry or the cauliflower is starting to stick. Stir in the salt, 2 teaspoons rosemary, and sumac. Cook for a few minutes more, until the cauliflower is tender. Set aside.

  3. Bring a large pot of salted water to boil over high heat. Cook the pasta according to package directions until al dente. Drain and immediately transfer to a large mixing bowl and toss with a splash of olive oil.

  4. Meanwhile, in a small skillet, toast the pine nuts over medium heat until golden brown. Remove from the heat and toss in half of the chopped parsley.

  5. Toast the bread until quite brown and crusty. Finely chop into rustic breadcrumbs or tiny croutons – whatever you choose to call them! Add them to a small mixing bowl and toss with a small drizzle of olive oil and the remaining rosemary.

  6. Toss the pasta with half the toasted pine nut mixture, and the golden raisins, if using.

  7. When ready to serve, divide the pasta between bowls and garnish with the remaining pine nut mixture, rosemary croutons and pecorino, if using.

This pan roasted cauliflower recipe is brought to you in partnership with my friends Little Northern Bakehouse. As always opinions are 100 percent my own. Thank you for supporting the brands that make this site and all my gluten-free croutons possible!




Source: https://feedmephoebe.com/pan-roasted-cauliflower-pasta-recipe/

Chocolate Cupcakes with Chocolate Frosting (for our daughter’s birthday!)

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We somehow have a 14-year-old on our hands! I mean, I know 13 was technically “teenager” zone, but things really feel like they’re getting serious now. And we weren’t about to let this one slide by earlier this month without a proper celebration. So, since our girl was super embarrassed when we recently greeted her at the airport with a big “Welcome Home” sign (after she’d been away from us on an overseas school trip) we, naturally, greeted her when she got off the bus with a big mess of balloons to help ring in her big milestone day! :) (Just for the record, I think she secretly liked it.)

Our daughter turns 14

And, since this is a girl after my own heart, she requested chocolate, chocolate, and … more chocolate for her special birthday treat! We don’t normally do much refined sugar—here on the blog, or in real life—but a birthday is most certainly the perfect time for an exception to the rule. Especially when it’s homemade! So today I’m excited to share a super yummy and moist cupcake recipe, along with a decadent chocolate frosting recipe to top it off. We used dye-free sprinkles and raspberries to add a little color to this deliciousness.

Chocolate Cupcakes on 100 Days of Real Food

Sponsor Shoutout: Grassland Butter

Before we dive in though, I want to share another little recent adventure … I had the opportunity to meet our newest sponsor, Grassland Dairy, when I shot some TV commercials with them in Philadelphia earlier this month. There’s a first time for everything, right? It was so great to learn more about the passion and family history behind their dairy products and why they’re so excited to be bringing a new choice in butter to real food fans like us… it’s Non-GMO Project Verified, the most trusted third-party verifier for Non-GMO food and products!

100 Days of Real Food shooting a commercial with Grassland

What I learned is that when you buy Grassland Butter, you can feel confident that the butter is traceable to the farm, from seed to feed to cow to butter and finally to your table. Here’s what their non-GMO certification means:

  • The absence of  GMO’s from seed to feed to table for verified products
  • No fertilizers, pesticides, or herbicides used
  • Veterinary treatments include no hormones

Grassland Butter is made by The Wuethrich (pronounced “wee-trick”) Family and has been a family-owned company for 115 years! Their ancestors immigrated from the Swiss Alps to Central Wisconsin, bringing dairy farming with them. (In fact, you may already know Grassland. They’ve been supplying your favorite restaurants with those little foil-wrapped butter packs for decades.) Their new Project-Verified Non-GMO butter line includes Grassland quarters and spreadables (unsalted and salted), in addition to Wuthrich European Style Butter (83% butterfat), which is great baking butter, and South Isle Grass Fed Butter, both of which are coming soon. Grassland Butter is just being introduced now in parts of Pennsylvania, New Jersey, Delaware, and Maryland, but plans to make it available nationally are coming next. Find Grassland Butter at a store near you.

Lisa on set with Grassland Butter

Now back to that tasty cupcake recipe … this would be a great one to help ring in Valentine’s day, which is coming up in less than a month!

Adapted from Food & Wine Magazine and Bunny's Warm Oven

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Ingredients

For the Chocolate Cupcakes

For the Chocolate Frosting

Instructions

For the Chocolate Cupcakes

  1. Preheat oven to 350 degrees F. Line a muffin pan with liners. 

  2. In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.

  3. In a small saucepan, bring the water and the sugar to a boil. Stir until the sugar dissolves, and transfer to a large bowl. Add the chocolate and butter pieces, along with the vanilla, and let it sit until everything melts and cools slightly.

  4. Beat the eggs into the chocolate mixture at medium speed until well combined. Slowly beat in the dry ingredients until smooth. 

  5. Fill up the cupcake liners 2/3 of the way with batter. Bake until no longer jiggly in the center and a toothpick comes out clean, about 17 to 20 minutes.

For the Chocolate Frosting

  1. Melt the butter in a small saucepan over low heat. Whisk in the cocoa until smooth and then scrape into a medium bowl.

  2. Beat in the milk, vanilla, and powdered sugar until you've reached the desired consistency. Once cupcakes have cooled, use a spatula to spread on top, garnish with any other desired toppings, and serve.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!




Source: https://www.100daysofrealfood.com/chocolate-cupcakes-chocolate-frosting/

Candied Walnuts

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Walnuts. Sugar. That's pretty much all you need to make these Candied Walnuts! These crunchy caramelized nuts are a great party snack. You can also serve them in a salad or sprinkled over ice cream!

Photography Credit: Alison Conklin

Walnuts. Sugar. That’s pretty much all you need to make candied walnuts! A dash of salt helps too.

These are very easy to make.

How to Candy Walnuts - separate the walnuts

The Trick to Making Candied Walnuts

The trick is to work very fast once the sugar starts melting, because once you mix in the walnuts, the candy syrup cools quickly and the walnuts will stick together.

You have 30 seconds or so to separate them before they are forever bonded by glassy, cooked sugar.

The other trick is to not burn the walnuts when you toast them. (Yes, we’ve done that before…)

How to candy nuts

Ways to Use Candied Walnuts

Around the holidays, candied walnuts make a great party snack. You can make them a day or two ahead, and then just set them out in small bowls or serve them alongside a cheese plate for people to snack on.

You can even add a sprinkle of minced rosemary or a dash of cinnamon when you stir in the walnuts for some extra holiday flavor!

Other times of year, candied walnuts are a fine addition to lunch salads, mixed into bowls of yogurt, or sprinkled over ice cream. They’re also a nice snack to have in your bag when traveling.

Mix it Up!

Don’t like walnuts? Use pecans, almonds, or any other nut instead.

You can also double this batch if needed, though your sugar will take a little longer to caramelize. If you need to make more candied nuts, make them in separate batches rather than trying to make them all at once; it’s more difficult to quickly separate larger batches before the caramelized sugar starts to harden.

how to make candied walnuts

How to store candied walnuts

Let your walnuts cool completely, then store them in an airtight container, like glass canning jar, at room temperature. As long as it’s not too humid where you live (which will cause the walnuts to become sticky), they should stay crunchy for at least a week.

Looking for more ideas for nuts?

Updated December 21, 2018 : We spiffed up this post to make it sparkle! No changes to the recipe.

Candied Walnuts Recipe

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Ingredients

  • 1/2 cup sugar
  • 1 1/2 cups raw walnut halves
  • 1/8 teaspoon coarse salt

Method

1 Toast the walnuts: Preheat oven to 350°F. Use middle rack in oven. Lay walnuts out on a baking sheet in a single layer. Bake for 5 minutes, until slightly darker in color and fragrant.

If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn. Remove from oven and let cool in pan on a rack.

Make candied walnuts - toast the walnuts

2 Get everything ready: You'll need to work quickly once the caramelized sugar is ready, so be sure to have everything prepped and ready to go.

Place the cooled walnuts in a bowl near the stove. Line a rimmed baking sheet with a silicon baking mat or parchment paper and place near the stove. Have two forks ready.

3 Caramelize the sugar: Pour sugar into a medium saucepan with a thick bottom and place over medium heat. Stir with a wooden spoon as the sugar begins to melt.

Keep stirring until all the sugar has melted and the color is a medium amber, 5 to 10 minutes (exact timing will depend on your stovetop).

how to candy walnuts - add the sugar to the panCandied walnuts - melt the sugarcandied nuts - cook the sugar until golden

4 Coat the walnuts in caramelized sugar: As soon as sugar has melted and the color is a medium amber, add the walnuts to the pan. Stir quickly and make sure each piece is coated with the sugar mixture.

As soon as the walnuts are coated with the sugar mixture, spread them out on the rimmed baking sheet. Use two forks to separate the walnuts from each other, working very quickly. Sprinkle the nuts with the salt.

how to make candied walnuts - add the walnuts to the caramelized sugarHow to Candy Walnuts - separate the walnuts

6 Cool and store: Let the walnuts cool completely. Transfer to an airtight container and store for up to a week.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Candied Walnuts on Simply Recipes. Thank you!

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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Source: https://www.simplyrecipes.com/recipes/candied_walnuts/


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