Still at a loss about what to get your special someone? How about a five-pound Gummy Bear?
Weighing in at a whopping 12,600 calories and allegedly the world's largest gummy bear, this mammoth gummy is equivalent to 1,400 itty-bitty gummy bears.
Available in blue raspberry, red cherry, and green apple from Vat19.com for $40 big ones.
This Valentine's Day, take a cue from Del Monte spokesman and chef-author Dave Lieberman with healthy sweet treats for your beloved.
Lieberman, author of The 10 Things You Need To Eat, has found a way to make beets palatable to those who wouldn't ordinarily eat them while dishing up a pretty in pink (and chocolate) cupcake perfect for sweethearts to share.
Del Monte offers a coupon to make things even sweeter.
Beet Mash Cupcakes (or Cake)
For the cupcakes
One 14.5 oz. can Del Monte® Fresh Cut® Sliced Beets, drained
2 sticks unsalted butter, melted
½ cup vegetable oil
2 ½ cups granulated sugar
½ cup warm water
1 ½ cups all-purpose flour
¾ cup sweetened cocoa
2 teaspoons baking powder
½ teaspoon salt
For the Icing
2 sticks unsalted butter
Approx. ½ a can of Del Monte® Fresh Cut® Sliced Beets, drained
1 pound confectioners sugar
For Cupcakes: Preheat the oven to 350ºF. For Cake: Preheat the oven to 325ºF.
In a small bowl, mash the drained can of beets finely with a potato masher and set aside.
In a large mixing bowl, whisk together the melted butter, granulated sugar, oil, eggs, and water. In a separate bowl, whisk together the dry ingredients until thoroughly combined.
Gradually mix the dry ingredients into the wet. Fold in the mashed beets and mix well.
For Cupcakes: Pour the batter into greased cupcake tins. Bake about 15-20 minutes, until set but moist. (Or until toothpick inserted in the center comes out clean)
For Cake: Pour the batter into a greased 10-inch Bundt pan. Bake about 70 minutes, until set but moist. Let cool, and turn out onto a large serving plate.
Make the Icing: Mash the ½ can of beets finely with a potato masher. Melt 1 stick of butter in a saucepan and add mashed beets. Simmer on very low heat for 5 minutes.
Meanwhile, cream the second stick of butter with a mixer in a bowl. Mix in the melted butter and beet mixture until fully incorporated. Gradually beat in the confectioners sugar.
Ice the cupcakes or cake with a thick layer of icing.
Unlike my son, who practically cut his teeth on sushi, dim sum and curry, we were not exposed to a wide range of foods beyond our regional cuisine and hearty American classics like pot roast with mashed potatoes.
My mom was a great scratch cook, but women of her era were enamored of the subtleties of French cooking not anything as scarily exotic as Asian or Latin food.
These days you can find a recipe - either traditional or modified - for just about any world cuisine.I don't know if it's because it's freezing cold or because everyone - but me - is gearing up for Super Bowl Sunday, but recipes for Taco Soup are every where.
Maybe it's because tacos are a quick and easy family favorite. Maybe it's because nothing shouts fiesta like Mexican comfort food.
I'm a fan of tacos, tortas, burritos, enchiladas - anything salsa- and guacamole-laden, so the idea of Taco Soup is pretty tasty to me. Whatever the reason, I have to weigh in with my own recipe for Southwestern Chili.
This recipe is fast, nutritious and delicious. And who doesn't love a meal that requires minimal effort with maximum flavor.
serves six to eight
2 tablespoons olive oil
1 onion, diced
2 stalks celery, diced
4 cloves garlic, minced
1/2 pound lean ground beef
1/2 pound chorizo (the crumbly Mexican kind)
1 16-ounce can black beans, drained & rinsed
1 16-ounce can pinto beans, drained & rinsed
1 12-ounce can sweet corn, drained
1 10-ounce can diced tomatoes & green chilies
1 28-ounce can crushed tomatoes
1 cup chicken stock
2 bay leaves
2 teaspoons cumin
1teaspoon chili powder
1 teaspoons chipotle chili powder1 teaspoon cayenne pepper
1 cup cheddar cheese, grated for garnish
1 avocado, diced for garnish
1/2 cup sour cream for garnish
1/2 cup taco sauce
1/2 cup fresh cilantro, coarsely chopped
In a six-quart stockpot, heat olive oil over medium heat before adding onion, celery and garlic. Sautee until soft, about five minutes, then add ground beef and chorizo. Brown until meat is no longer pink and is finely crumbled, about six to eight minutes.
When meat mixture is browned, add the black beans, pinto beans, corn, diced tomatoes & chilies and crushed tomatoes. Add chicken stock as needed to adjust thickness of the chili. Stir in bay leaves, cumin, chili powder and cayenne pepper. Bring to a simmer, where the chili is just bubbling a bit, then reduce heat and cook gently, allowing flavors to marry for about 45 minutes to an hour.
While the chili is simmering, prepare long grain rice, according to package instructions.
Once the rice is ready, spoon a half cup into each bowl, then top with a half cup of chili. Garnish each bowl with 1 tablespoon grated cheddar cheese, 1 tablespoon diced avocado, and 1 tablespoon sour cream. Drizzle with taco sauce and sprinkle with fresh cilantro.
Serve with warmed flour or corn tortillas.
Let Your Luck Decide Your Discount!
MAGPIE BOUTIQUE’S 1ST annual Draw Your Own Discount Sale and Grand Opening Party is FEBRUARY 6TH.
The fates will decide when you draw for a 25-50% discount on all Fall/Winter clothing and shoes.
Bring a friend and bring home a find from top designers like BCBG, Corey Lynn Calter, Eva Franco, Gold Hawk, James Jeans, Lauren Vidal, Pur Premium Denim, Red Engine, Cavage, Corso Como, Remix, and many more.
Desserts by Pastry Chef Christa Evans and Sparkling Drinks Served at 4 pm.
601 W. Main Street, Suite D
Durham, NC 27701
But really, the happiest I have been in six months was the day I walked into BeYú Caffé (335 W. Main St., Durham, NC 27701, 919-683-1058). The cafe bistro, only open about two months, is like a delicious slice of my former urban life served up with a huge dollop of fresh whipped cream.
Owner Dorian (DJ) Brown has transformed the space in the historic Snow Building into a cozy, ambient place to chill - morning, noon and night. The decor is decidedly inviting with colors that are warm and inviting - walls of deep turquoise, rich burgundy and sunflower yellow - and interesting, carefully curated art. The staff is wonderfully warm - there is nothing like a Southern welcome - and the coffee is brilliant. I can't wait to try the food, particularly my favorite - Red Velvet Cake. It goes without saying, I'm cheerful about a well-stocked wine bar.
Brown, a former big city finance guy, graduated from Duke University and left to chase money. He found himself dissatisfied and began thinking about what to do with his life. He researched and he worked a part-time job as a barrista before leaving his suit behind. This is the sweetened condensed version, but the end result was BeYú Caffé.
I, for one, am exceedingly glad he followed his dream.
I heart BeYú Caffé.
This year, Valentine’s Day falls on one of the least romantic days of the week: Sunday. But while Sunday may not shine in the romance department, it positively owns brunch. So let’s make the most of it, shall we?Invite two or three couples over and celebrate the fact that cupid’s arrow finally hit its target and the pressure is off!
What could possibly be sweeter than your sweetheart? That’d be dessert. Strawberry Crème Brulee is a fabulous treat that is as easy on the eyes as it is the taste buds.
Strawberry Crème Brulee
Prep time: 15 minutes
Bake time: 35 minutes
Makes 6 servings
1 package (16 ounces) Driscoll’s Strawberries, hulled, divided
2 cups half and half
7 egg yolks
1/2 cup sugar
1 teaspoon vanilla
1/4 cup light brown sugar, divided
Heat oven to 325°F. Place six 6-ounce ramekins in a roasting pan; set aside.
Coarsely chop 4 strawberries and evenly divided in bottom of each ramekin. Bring half and half to a boil in a saucepot over medium heat. Whisk egg yolks, sugar and vanilla in a bowl 2 minutes or until golden yellow. Slowly whisk hot half & half into egg mixture. Divide among prepared ramekins. Pour enough hot water into roasting pan to reach halfway up sides of ramekins.
Bake 35 minutes or until edges of custard are set and center jiggles when ramekin is tapped. Remove from hot water bath and cool to room temperature. Cover each one with plastic wrap and refrigerate 2 hours or overnight.
Heat broiler. Press through a sieve 2 teaspoon light brown sugar evenly over the top of each custard. Arrange custards on a baking sheet and place 2 inches from source of heat. Broil until sugar melts and bubbles.
Top each with a strawberry halved.
Nutrition Per Serving: 285 calories, 13.26g total fat, 7.23 saturated fat, 6.33g protein, 31.85g carbohydrate, 284.74mg cholesterol, 1.03g fiber, 51.27mg sodium
Tip: lighten up the recipe by replacing half and half with milk
Usually, we'll make a pie using pizza dough from Trader Joe's with great fresh ingredients. But there are nights where even something as easy as a homemade pie - how hard is it to layer sauce, cheese and toppings - is too much.
When I'm not feeling like toiling over the kitchen, much less lifting a finger to put together even a simple meal, I want take-out. Our choices here are pretty limited. Our only delivery option is Papa John's or Domino's.
Sometimes even not great pizza beats no pizza at all.
Every time we order from Domino's, I'm amazed by the curiosity that is the Domino's Chicken Carbonara Breadbowl Pasta. Who would create such a monstrosity? And yet I'm perversely interested in trying it.
Can all those carbs, saturated fats and sodium taste bad? Loading up a menu item with the big three is a sure guarantee of its success since these flavor and taste enhancers are what satisfy when eating. Unfortunately, they (and sugar) are just a little too satisfying in some cases.
A refined palate is going to find this gross. Truthfully, the thought of it grosses me out, but I did say my curiosity was a perversion.
Here's what the Eat This, Not That expert has to say about this Worst Food Invention.
56 g fat
(24 g saturated, 1 g trans)
2,280 mg sodium
188 g carbs
Here’s the breakdown: The noodles here contribute 200 calories, the sauce and toppings another 440. And finally, the bread bowl itself contributes a staggering 840 calories and 138 grams of carbohydrates. It’s like eating 12 slices of Pepperidge Farm White Sandwich Bread alongside your pasta dish, and all of those calories are the kind that spike your blood sugar and force your body to store away more fat. We used to harp on Panera’s Sourdough Soup Bowl, but it looks tame next to the Domino’s disaster.
Read more about the top 20 offenders.
Specifically, I was looking for my donut muffin fix from Scratch Seasonal Artisan Baking and then to buy some winter vegetables to make up for my fall from dietary grace.
I stopped at Brinkley Farms for a couple of beautiful acorn squash and a pound of anti-biotic free pork chorizo - the crumbly Mexican kind. Total expenditure: $8
Next stop was Chapel Hill Creamery where the cheesemakers Portia McKnight and Florence Hawley were sampling a lovely stinky soft cheese so new it had No Name. No Name cheese was delicious and only $8 for a generous half round.
We inquired after the subscription at Tiny Farm - $15 for a box of winter greens and root vegetables - that can be picked up at the market of the farm. We signed up for the no-obligation email alerts.
On our way out, we spied an enormous turnip nearly as big as the boy's head at Hurtgen Meadows Farm. I've seen some whoppers before, but this one takes the blue ribbon. The folks at Hurtgen were giving Mr. Turnip Head away to the person who could guess it's weight within a tenth of an ounce.
Let me preface this by saying, I don't usually win anything. Not since I used to fool the guys at the State Fair who guessed your weight. You won if they were off by 5 pounds. I am pretty tall and used to be skinny as a string bean. They always got robbed.
Anyway, the boy guessed 5 pounds. Ha. Wild guess! I took a stab with 2 pounds, 4 ounces. Unbelievably, I was exactly right. To the very ounce. Incredible.
Mr. Turnip Head tasted very delicious diced and mixed with Swiss Chard and chorizo in a big old Stromboli. He was a good old root.