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bakerbattle46-blog · 5 years ago

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Best Baked Kale Chips Recipe

If you’ve never tried them before, you are in for a treat. Crispy, crunchy and salty – these tasty baked kale chips are just as addictive as their potato cousin.

Crispy, crunchy and salty. Never cooked with kale before?

This is a fabulous beginner recipe that your family will love. My ever-picky husband literally couldn’t stop eating them. Kale is abundant at farm stands in the late-Fall and this recipe is the perfect way to get more greens into your diet.

Why is Kale a super food?

Here are a few reasons why:

It’s Excellent source of phytonutrients, a powerful antioxidant

Natural source of dietary fiber

Loaded in vitamins and nutrients including iron, calcium, copper Vitamins C, E, B6, B1 and B2.

But enough with all the health talk. The bottom line: kale chips are the perfect way to satisfy your salty tooth for a fraction of the fat and calories of most bags found in the chip aisle.

The other benefit? Making your own kale chips at home will save you a ton of dough spent on packaged foods. And, you get the control the amount of fat and sodium your family consumes. Not up for Kale? Check out my Baked Turnip Chips recipe instead!

Your chip bowl is waiting.

<![CDATA[.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * fill: #343434; ]]>

Course: Snack

Cuisine: American

Keyword: how to make kale chips

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 96kcal

Author: Liz DellaCroce

Made with fresh kale, olive oil and kosher salt, these tasty baked kale chips are just as addictive as their potato cousin.

Print Recipe

Ingredients

8 cups raw kale cut into 2-3 inch pieces

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Instructions

Pre-heat oven to 350 degrees.

Place kale in a large bowl and drizzle olive oil, salt and pepper. Toss well, ensuring pieces are evenly coated in oil.

Divide kale evenly between two baking sheets. It is important to lay the kale on a single layer. This helps the kale become crispy and avoids steaming which makes the chips soggy.

Bake for 12-20 minutes, checking after 12 minutes, until crispy and lightly browned.

Notes

Excellent source of Vitamin A and C, good source of Calcium and Iron.

Nutrition Information:

DID YOU MAKE THIS RECIPE?If you tried this recipe I would love to to see it and have you share! Tag me @thelemonbowl using the hashtag #thelemonbowl!

If you love this snack recipe, you have to check out my Pinterest board!

Source: https://thelemonbowl.com/baked-kale-chips/

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bakerbattle46-blog · 5 years ago

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Latest posts by Leigh Anne (see all)

Source: https://www.yourhomebasedmom.com/top-ten-posts-2018/

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bakerbattle46-blog · 5 years ago

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RoboCop Colonel Sanders Has Arrived to Threaten People With Kentucky Fried Chicken

KFC’s venerable founder and chameleon-like mascot Colonel Sanders has once again morphed into a new form — RoboCop. A new ad campaign features the dystopian zombie cyborg police officer, voiced by original 1980s RoboCop actor Peter Weller, defending the fried chicken chain’s secret blend of 11 herbs and spices in a nuclear bunker in Stockholm, Sweden.

In one spot, Colonel RoboCop offers a family one of KFC’s $20 Fill Ups meals and demands that they comply. In another, he attends a dinner party and deflects questions about the recipe with an “If I told you, then I’d have to kill you.” The awkward silence is broken by a mechanical laugh. In the final spot, RoboCop scans the city streets for all-white meat $5 Full Ups instead of criminals.

As usual, the KFC campaign is incredibly weird — it stars a chrome-plated cyborg donning the white-haired wig of the Colonel to urge people to eat fried chicken — and uncannily aware of the ways in which it’s manipulating nostalgia and a sense of satisfaction that remix culture often traffics in, of being in on the reference. But it’s all the weirder given that the original movie, a Christ allegory and one of the most blood-soaked movies of the 1980s, heavily satirized Reagan-era consumerism and brand tyranny in the form of OCP; KFC is part of Yum brands, which also owns Pizza Hut and Taco Bell, and was once part of PepsiCo, one of the largest food corporations in the world.

This is the latest in a long string of celebrities taking on the Colonel’s persona, including Reba McEntire, Jim Gaffigan, Rob Lowe, Billy Zane, Ray Liotta, and Norm Macdonald.

Source: https://www.eater.com/pop-culture/2019/2/22/18236670/kfc-robocop-colonel-sanders

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bakerbattle46-blog · 5 years ago

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This On-the-Go Coffee Combines Energy with Nutrition

Because of complexities with the new General Data Protection Regulation (GDPR), Tasting Table is temporarily unavailable in the European Union (EU). We are currently working on making our web site compliant with GDPR and expect to be available again in the near future. Thank you for your patience!

If you think you reached this page in error, please click here to let us know.

Source: https://www.tastingtable.com/entry_detail/national/27498/This_On-the-Go_Coffee_Combines_Energy_with_Nutrition.htm?referrer=rss_feedly

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bakerbattle46-blog · 5 years ago

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Baking Made Easy with Pillsbury Filled Pastry Bags

Posted by Paula in Kitchen Sink | 1 comment

Baking is a breeze with the new Pillsbury™ Filled Pastry Bags. From DIY event cakes (graduation, engagement, sweet 16, retirement, etc.) fun cookies or cupcakes for birthday parties, get-togethers or just because you want a sweet treat and you don’t want to spend all day making it. Pillsbury™ Filled Pastry Bags really do make baking a breeze. They come in three different flavors and you can find them in the frosting aisle at your local Walmart.

This is a sponsored conversation written by me on behalf of J.M Smucker company . The opinions and text are all mine.

I have a wicked sweet tooth. If you know me, then it’s no surprise, it’s more like I have sweet teeth. Beautifully decorated desserts however are not my forte. But, that doesn’t stop me from trying to make them. I’m stubborn and we’ll leave it at that. I can make a tasty treat (cakes, cookies, brownies, bars and all that jazz) all day long but fancying it up, that takes a little smoke and mirrors, and perhaps a few you tube tutorials for me.

My mom would make the most amazing birthday cakes. She’d set up her piping bags, with different tips, different colored frostings and like a painter working on a blank canvas she went to work. Like magic, the cake would transform right before my eyes. I was amazed and elated every single time she made one. It was as delicious as it was beautiful.

While I can’t decorate like she did I did learn a few shortcuts that have stayed with me.

One shortcut in particular was to use piping bags. She preferred the reusable piping bags (that were really hard to clean – that was my job). I go with the disposable ones. Let’s just say that all that cleaning did me in, y��all know that cleaning dishes is my leaset favorite kitchen task.

Using piping bags, in my opinion, makes the frosting easier to apply. Getting that frosting into a piping bag, well that’s a little messy. I usually start with a large drinking glass, place the piping bag inside and then as carefully as possible take a spatula and shove the frosting into the bag. There’s usually as much on me and the outside of the top of the piping bag as ends up inside.

E for effort right?

There’s a happy ending to this decorating story. Baking just got a whole lot easier with the help of Pillsbury™ Filled Pastry Bags. You can find them in frosting section of the baking aisle at your local Walmart. They’re available in THREE flavors: vanilla, chocolate, and cream cheese.

Pillsbury Pastry Bag – Vanilla 16oz Pillsbury Pastry Bag – Chocolate Fudge 16oz Pillsbury Pastry Bag – Cream Cheese 16oz

There are simple instructions on the outside of the box for using the filled pastry bags.

I chose VANILLA and paired it with Pillsbury Funfetti® cupcakes. The filled pastry bags even come with a build in star tip! You can create stars, rosettes or even waves using this tip. Options, you know we love options. You really don’t need a handful of tools to create something special when you’re using Pillsbury Filled Pastry Bags.

How fun would these be for a children’s birthday party or sleepover, or even end of year school party? Set out a few filled pastry bags and place a tablecloth down on the table to keep messes to a minimum (maybe I’m the only messy person). A dozen or so cookies, a few varieties of sprinkles or fun toppings and let me decorate to their heart’s content. Best part? It’s EASY and edible!

Frosting made fun and easy for the whole family with Pillsbury Filled Pastry Bags. What will you do with yours?

xo!

Source: https://bellalimento.com/2018/07/11/baking-made-easy-with-pillsbury-filled-pastry-bags/

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bakerbattle46-blog · 5 years ago

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Moms of Kids Baking Championship Season 6: Indian Upma Recipe

Do you all love trying new foods? You'll love this Indian Upma recipe from my friend, Indu, another Mom from Kids Baking Championship Season 6 — I'm so excited to share it with you!

In the coming weeks I'll be posting recipes from my new friends that I met last summer when we were all in New Orleans with our kids for the taping of Food Network's Kids Baking Championship Season 6. (Read more about that whole WILD story here plus see pics of our trip to tape the show.) One of the neatest things about these new friends, besides that we hit it off so well and have this crazy deep connection that is such a huge blessing, is that we are all so different!!! We're from all over the country, with very different backgrounds, cultures, and religions, yet we all just laugh when we're together and have a blast! We also think it's SO special how much our kids all love each other too. God is so good you guys, the people He brings into our lives in ways you'd never expect. 🙂

Recently those of us who could make it met up in New Jersey/New York City for a few days (to watch the finale together!) and Kasey and I stayed with Indu and Karthik's family. They were such wonderful hosts and we had a great time being with them and seeing everyone. (Subscribe to my Youtube channel and click the bell to be notified when a new video goes up, because soon I'll be adding a fun new video all about our out-East trip!)

Indu made this Indian Upma recipe for us and the flavor, oh. my. gosh you guys, it was bursting with flavor! Indu said this is what she makes when they're short on time and she needs a quick breakfast that everyone loves. Yep, they have this for breakfast. She said, “we eat savory breakfasts, not sweet”.

By the way, to all of you other Moms from the Kids Baking Championship Season 6 show, I'll be coming for you next, asking if you'll share a family favorite recipe too!

Moms of Kids Baking Championship Season 6: Indian Upma Recipe from Indu

Author Indu via Kelly the Kitchen Kop

Yield 6-8 servings

Below are the original notes from the recipe Indu uses, with my own modifications added since I made a bigger batch to feed 6 of us, which includes 3 hungry men. 🙂

(Plus you know me, I'm always playing with recipes!) This has a little spicy bite to it but not too much, it's just bursting with delicious flavor.

Ingredients

4 Tablespoons oil, I used sesame oil

2 teaspoons mustard seed (I used 2 Tablespoons)

1 teaspoon chana dal/split chickpeas, optional (Indu didn't use these and neither did I)

1 Tablespoon lentils <-- those are the ones I used, but I used a little less than Indu because I don't love them

2 dried red chilis (I found a bag of them at the store)

A few curry leaves <-- those are the ones I used, I threw in about 6 of them

Optional: 1 teaspoon cumin/jeera, but Indu didn't use this and I liked it without too -- I loved the Indian taste of this dish and think cumin would make it taste more like a Mexican dish.

2 teaspoons ghee/clarified butter (I used 3 Tablespoons because oh how I love my healthy fats, especially this kind of ghee)

1/2 onion, finely chopped

2 inches ginger root, peeled and finely chopped (or 2 teaspoons dried)

3 green chili peppers, finely chopped -- Indu just cuts them open down the middle

6 cups water (I used bone broth for extra nutrition, but Indu's family is vegetarian so they use water)

1 teaspoon sugar (I used a bit more)

1 teaspoon salt (I used sea salt and more like 2-3 teaspoons)

2 cups cracked wheat/bulgar <-- that's the kind I used

Juice of 1 organic lemon

4 Tablespoons of chopped cilantro/coriander

Instructions

I made this in my big 16" frying pan. (Read more about my FAVORITE pan here or you can snag one here.) Indu made it in a large skillet on the stove. The amounts below are enough to fill my 16" pan and fed all 6 of us with just a little bit of leftovers, but we ate it as a side dish for dinner with some chicken. As I said, Indu's family eats it for breakfast.

Heat the oil, mustard seed, optional chickpeas, lentils, red chili, curry leaves, and optional cumin.

Sauté until the mustard seeds pop a little, then add in ghee, onion, ginger, and split green chilis and sauté well.

Pour in water/broth and bring to a boil as you stir in the sugar, and salt.

Keeping the heat on low and slowly add in the cracked wheat, stir continuously to prevent lumps from forming. Keep mixing until all the liquid is absorbed. Cover and simmer on low heat for 5 minutes or until the Upma is cooked well/completely soft. It'll sort of have the consistency of a very well-cooked rice dish. You'll LOVE the wonderful flavors.

Before serving, stir in the lemon juice and cilantro.

Let me know what you think! By the way, get someone to help you with the chopping and the time it takes to actually whip up this recipe is pretty fast.

Adapted from this recipe.

Did you make a real food recipe?

I want to see it! Tag @KitchenKop on Instagram and hashtag it #KitchenKopRecipes OR share anything you know I’ll love by tagging @KitchenKop and hashtag #KitchenKop -- see you over there!

In case you're wondering whose Mom is who in the photo above… left to right: Mindy (Madison's Mom), Moraydda (Nyah's Mom), Sasha, sitting on the floor (Misha's Mom), Indu (Karthik's Mom), Suhair (Jenna's Mom), and me, Kelly (Kasey's Mom). Sadly the others couldn't join us this time. 🙁

Watch the recipe video here — Moms from Kids Baking Championship Season 6 Family Favorites: Indian Upma from Indu:

More you might like:

Source: https://kellythekitchenkop.com/moms-of-kids-baking-championship-season-6-indian-upma/

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bakerbattle46-blog · 5 years ago

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Bloody Mary Cocktail

August 19, 2018 By Jennifer Tammy (WE EARN COMMISSION FROM PURCHASES MADE VIA PRODUCT LINKS IN OUR POSTS)

This Bloody Mary Cocktail is a spicy take on a classic. Bloody Mary’s are a great brunch cocktail, learn how to make one in the comfort of your home!

Bloody Mary Recipe

When first asked to make a Bloody Mary cocktail, I was intrigued – I had actually never had one before! I’m Canadian and “our version” of a Bloody Mary is called a Caesar (like the salad) and is made not with tomato juice but with clamato – a combination of clam juice and tomato juice. (If you’re curious to try it, check out my Caesar Cocktail recipe.)

The original Bloody Mary cocktail was simply equal parts tomato juice and vodka – delicious and clean, but the cocktail has evolved in the past century to now be known for having just the right amount of kick thanks to the addition of lemon juice, hot sauce, salt and pepper, and sometimes Worcestershire sauce.

I experimented with a few classic Bloody Mary recipes before settling on this version – which my dad declared his favorite. You can adjust the spice to make it cleaner or spicier to your liking.

While I provide a measurement for the tomato juice in this recipe, I usually just top the glass off with tomato juice until it’s full, so sometimes we have more, sometimes we have less.

Our Bloody Mary cocktail recipe is a delicious option for brunch or for late evening hang-outs, whether around a bonfire or on the patio. I hope you love it!

Ingredients for a Bloody Mary Cocktail

4 oz vodka

8 oz tomato juice

1 oz lemon juice

Dash Worcestershire sauce, to taste

Dash Hot sauce, to taste

Coarse salt and pepper, to taste

2 celery stalks, cleaned and cut to glass size, optional garnish

Lemon slices, optional garnish

1 teaspoon cajun spice mix

Makes 2.

Kitchen Tools You May Find Helpful:

How to Make a Bloody Mary Cocktail

Place the Cajun spice mix in a shallow dish wide enough to fit the mouth of your glass in.

Wet the edge of your glasses with a bit of water and roll it in the Cajun spice to create a spicy rim.

Fill your glasses with ice and set aside.

In a cocktail shaker, combine the vodka, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. Shake to combine.

Divide the cocktail mixture among the two glasses. Top with tomato juice.

Garnish with a stalk of celery and a lemon slice.

Serve immediately.

When do you like to enjoy your Bloody Mary cocktails? Are they a brunch cocktail or will you be making them for late evening porch sipping?

Don’t miss more of our cocktail recipes below!

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Bloody Mary Cocktail

This Bloody Mary Cocktail is a spicy take on a classic. Bloody Mary’s are a great brunch cocktail, learn how to make one in the comfort of your home!

Print

Ingredients

4 ounce vodka

8 ounce tomato juice

1 ounce lemon juice

dash Worcestershire sauce to taste

dash hot sauce to taste

pinch coarse salt and pepper to taste

2 stalks celery optional

2 slices lemon optional

1 teaspoons cajun spice

Instructions

Place the cajun spice mix in a shallow dish wide enough to fit the mouth of your glass in.

Wet the edge of your glasses with a bit of water and roll it in the cajun spice to create a spicy rim.

Fill your glasses with ice and set aside.

In a cocktail shaker, combine the vodka, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. Shake to combine.

Divide the cocktail mixture among the two glasses. Top with tomato juice.

Garnish with a stalk of celery and a lemon slice.

Serve immediately.

Nutrition Facts

Bloody Mary Cocktail

Amount Per Serving (1 cocktail)

Calories 164

% Daily Value*

Sodium 44mg 2%

Potassium 386mg 11%

Total Carbohydrates 8g 3%

Dietary Fiber 1g 4%

Sugars 5g

Protein 1g 2%

Vitamin A 23.6%

Vitamin C 37.8%

Calcium 2.7%

Iron 3.9%

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

Jennifer Tammy

Jennifer loves sharing positive parenting inspiration, easy recipes for the foodie family, and fun kids’ activity ideas. Her goal is to provide a safe space for busy moms to come find great resources and reliable ideas to help you & your family thrive.

Latest posts by Jennifer Tammy (see all)

Source: https://amandascookin.com/bloody-mary-cocktail/

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bakerbattle46-blog · 5 years ago

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This Is Every Generically Cool Restaurant’s Playlist

Most major American cities have several restaurants that could be described as cool. Maybe it serves a shareable menu of eclectic bites; maybe it’s a concise tasting menu that manages to stay under $150; or maybe it’s the newest slightly French dinner spot; and maybe there’s even some quirky natural wines on the menu. Your parents would probably find it a bit too loud. Chances are, this is what’s playing on the speakers.

Wait, is this Phoenix, who I haven’t actively listened to in at least five years? Yes!!! Hold on, is this that one TV on the Radio song I got *really* into my second year in Brooklyn? It is! OMG is it the Biggie song I know all the words to? BELIEVE IT.

Without further ado, here’s every cool restaurant’s playlist. If you see any songs missing, let me know on Twitter and if I, too, have eaten a $27 roasted cauliflower head while listening, I’ll add it to the playlist.

To open this playlist in a new window, click here.

Eater.com

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Source: https://www.eater.com/2019/2/5/18210964/this-is-every-cool-restaurant-indie-music-playlist-spotify

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bakerbattle46-blog · 5 years ago

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What I Ate Today – 8/21

We’re back with another installment of my What I Ate Today series, where I share exactly what I ate.

I’m happy to hear these posts have inspired you to add new foods into your diet, spice up your lunch game, or find a new healthy snack!

So let’s get into what I ate yesterday, August 21, 2018.

What I Ate Today

Pre-workout

If you read my most recent WIA post, you know that I’ve been on a Perfectbar kick. I have them first thing in the morning before my workout. Today was Blueberry Cashew! And of course, I always drink coffee in the morning! One cup a day!

Late breakfast

Around 10:30am, I was starting to cook and didn’t really want to stop to make breakfast, so I ate the three leftover Spinach Donuts from Luca’s breakfast, dipped in almond butter! Every meal doesn’t have to be incredible, remember that!

Lunch

Easy, peasy lunch – chicken sausage, sweet potatoes and brussels sprouts, seasoned with garlic powder, chili powder, red pepper flakes, and salt and pepper. Topped with avocado! I ate it so quickly, I forgot to take a photo, so here is portion 2 for tomorrow!

Snack

I steamed some purple sweet potato earlier in the day for Luca, and so for lunch, I had about a cup of sweet potato dipped in this amazing eggplant dip I recently found at Whole Foods! It’s Luca-friendly, too – sometimes I serve it to him on a preloaded spoon and he loves it!

Dinner

My original meal plan intentions were to make the Thai Chia Fish Cakes with Bok Choy in Coconut-Ginger Broth from my new cookbook, but by the time I got to dinnertime, I was exhausted from cooking SIX meals that day, so I just winged it – I made halibut in a coconut-ginger broth with bok choy and served it over quinoa! It was actually OUTSTANDING, I’m definitely making this again! Thanks to my cookbook for the inspiration!

I also had 1.5 glasses of wine (really loving Francis Coppola’s Pinot Noir these days.)

Dessert

I was craving something savory, so I had about a serving and a half of Veggie Stix. I actually like the Whole Foods 365 brand better, but I forgot to pick them up this past weekend on my grocery shop, so they carry these at my local grocery store and these are my second favorite!

And that’s what I ate yesterday, August 21st! Let me know in the comments if you’d like to see these every Wednesday, if they’re helpful for those of you looking for daily eats inspiration!

Source: https://inspiralized.com/what-i-ate-today-8-21/

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bakerbattle46-blog · 5 years ago

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Cucumber (Kheera) Raita

Cucumber Raita is a delightful refreshing side dish and compliment to any meal. Raita is made so many ways, but the main ingredient is always the yogurt. Cucumber raita is one of my favorites especially during the summer. This is a quick and easy recipe. I also like to serve cucumber raita as a spread or dipping sauce.

Method

In a bowel beat the yogurt until it is smooth and creamy.

Peel and shred the cucumber.

Mix shredded cucumber, salt, black salt, cumin powder, green chili, mint leaves to yogurt and mix it well.

Garnish with chili powder and few mint leaves. Serve chill.

Recipe Notes

Notes

Use the measurements for your guide line, especially in this recipe you can adjust all the ingredients to your taste easily.

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Source: http://www.manjulaskitchen.com/cucumber-kheera-raita/

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bakerbattle46-blog · 5 years ago

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Where to Eat and Stay in Columbus, Ohio

28

Feb

Where to Eat and Stay in Columbus, Ohio

I recently explored a city that I’d truly never even considered as a travel destination… Columbus, Ohio.

After several fun days eating my way around the city, I’d love to share my thoughts on where to eat and stay in Columbus.

When I was invited to attend a food blogger’s press trip hosted by Experience Columbus, I didn’t know quite what to expect.

I love food, and love to see new places, so I happily agreed to see what Columbus had to offer.

As a west coast girl, I guess Columbus had just never been on my travel radar. If you happen to be in the same boat, I’m going to tell you now… you need to add Columbus to your travel wish list!

I was truly blown away by the beauty of the city, the variety of food experiences available, and I was reminded again just how fun it is to explore somewhere new!

Join me for a little “virtual” tour of Columbus, and then check your calendar and see when you can add a real life tour of this fun city!

The home base for our group while in Columbus was the beautiful Hotel Leveque.

Hotel Leveque is located in downtown Columbus in the historic Leveque tower. The building was built in 1927 and is just brimming with Art Deco charm.

The hotel itself has actually been fully renovated very recently and the marriage of modern details with vintage styling is a match made in heaven!

If I didn’t love my family quite so much… I would have been very tempted to just move in to Hotel Leveque!

After settling into our beautiful hotel, we began our foodie tour!

We kicked off our tour of Columbus with an incredible meal at The Kitchen.

The Kitchen is a beautifully charming space featuring hardwood floors, exposed brick, vintage inspired lighting… and most importantly delicious food!

The Kitchen is not a traditional restaurant, it’s a participatory cooking experience where guests are guided by professional chefs and help prepare the meal. It’s a mini-cooking class, an ice-breaker, and a delicious meal all in one! Such a fun setting for a group!

The Kitchen hosts all kinds of events from weddings to team building, to drop-in events like Taco Tuesday!

The next morning our group was in for a fun and food filled morning!

Local blogger and food tour guide, Nick of Breakfast with Nick took us on a breakfast tour I will not soon forget!

Our morning included not one, not two, but FIVE breakfast stops!

Our first stop was Kolanche Republic.

Kolaches are a traditional Czech pastry I’ve never had the opportunity to try before. This little shop makes all kind of delicious sweet and savory versions, perfect to grab and go, or sit and enjoy the quiet neighborhood vibe.

Next up was Fox in the Snow.

This beautiful cafe is somewhere I would visit VERY often (maybe too often) if I lived in Columbus! We enjoyed pretty cappuccinos, the most incredible breakfast sandwiches, and several pastries I still find myself day-dreaming about!

All three photos below are from Fox in the Snow.

Our third breakfast stop was at The Market Italian Village.

The Market is not only a nice stop for breakfast, but as the name suggests is actually a beautiful little gourmet food and meat market. A perfect spot for a casual breakfast, lunch or dinner… or to find some beautiful ingredients to take home.

Next up was Buckeye Donuts.

You can’t quite have a breakfast tour without donuts, can you?

Located just across the street from Ohio State University, Buckeye Donuts has been a Columbus fixture since 1969.

If you love fresh, classic American donuts you don’t need to check the shop hours before you visit… because they’re open 24 hours a day, every day of the year!

The final stop on our breakfast tour was at The Table.

A beautiful restaurant filled with perfectly mis-matched furniture, gorgeous natural light and a menu you’ll want to come back for every meal of the day to enjoy!

The Table is definitely a place I’d love to come back to and enjoy a full meal with friends and family.

After our incredible breakfast tour it was nearly time for lunch!

I’m not sure anyone in the group was actually hungry after all of the incredible treats we’d already sampled, so luckily our next stop required a little drive out of the city.

Our lunch destination was in a beautiful country setting… the property of Rockmill Brewery.

We spend some leisurely time enjoying the beautiful patio and yard, while learning about (and sampling) a variety of Rockmill Brewery beer.

The chef prepared a beautiful assortment of fruits, cheeses and crackers to pair with the beer selections.

Rockmill Brewery would be a gorgeous location to host a party or wedding!

Yes, there was still one more meal to enjoy on our first full day in Columbus…

Dinner was at the Watershed Kitchen.

After a tour of the Watershed Distillery and sampling their signature spirits, our group enjoyed a meal that included fried brussels sprouts, braised beef short ribs, roasted cauliflower, and an espresso panna cotta dessert.

The menu at the Watershed changes seasonally, so there’s always something new and delicious to try!

The next morning our group was ready to explore even more of what Columbus had to offer!

Our second full day started at the beautiful cafe and studio space, Flowers and Bread.

Now as an ex-florist, and now baker… this gorgeous business was right up my alley! I practically wanted to move in!

Flowers and Bread is a beautiful cafe that serves breakfast and lunch. Additionally, Flowers and Bread offers classes in their gorgeous bread kitchen, as well as in their airy studio space, where classes include floral design, painting, wire pairing and more!

If I lived anywhere close to Columbus I would be a frequent customer!

Flowers and Bread would be a simply perfect place to host a baby or bridal shower, ladies craft night, or simply meet a friend for morning coffee and a gorgeous pastry.

Our lunch destination (and activity) included a visit to the vibrant North Market.

The North Market is filled with vendors showcasing food of almost all kinds…. from Hot Chicken to vegetarian cuisine, beer, cheese, soft pretzels and desserts. In addition to the variety of delicious prepared food options, there are also vendors selling everything cooks and food lovers need (and love) including fresh produce, spices, olive oil, and fresh flowers.

The North Market is a “must stop” for any foodie!

As a dessert lover, one of my favorite stops in the North Market was Pistacia Vera.

Anytime I can enjoy a gorgeous, fresh macaron, I’m a happy girl!

In addition to their booth in the North Market, Pistacia Vera also has a beautiful cafe and bakery location in the German Village, a charming section of Columbus I spent a bit of time exploring on my first afternoon in town. Definitely a beautiful neighborhood to walk around!

After our tour of the North Market we made a stop I’d be looking forward to all day…

A visit to Jeni’s Splendid Ice Cream!

I’ve heard lots of amazing things about Jeni’s ice cream from friends around the country, but I had never gotten to experience it myself… oh how I’ve been missing out!

Jeni’s ice cream is truly the ultimate indulgence! Incredibly high quality ingredients are source from around the globe to create the most amazing, creamy, rich and flavorful ice cream ever!

See the ice cream pictured below? Yep, mine is the bowl with FOUR scoops! =)

Dinner that evening was at a beautifully quaint Italian restaurant, Basi Italia.

We enjoyed their outdoor patio and were treated to an incredible variety of fresh Italian dishes.

Italian food is one of my very favorites, and the dishes we enjoyed at Basi Italia are really in a league of their own! Fresh and flavorful, and much different from the standard bowl of heavy pasta you might expect. One of their signature dishes is Zucchini Pronto, and it was easy to see why it’s a favorite! Every dish we enjoyed was fresh and delicious and presented beautifully!

Our final morning in Columbus our group capped off our foodie adventure at Katalina’s.

Katalina’s is a cute and edgy little restaurant that serves delicious soups, sandwiches, many Mexican inspired dishes, and they are famous for their Nutella-filled pancake balls!

Such a perfectly SWEET way to close an amazing trip!

In just a few days it was easy to fall in love with Columbus, Ohio!

When you combine food and friends it’s always a winning combo… and Columbus truly has something for everyone to love!

Here’s our adorable group of bloggers from around the country…

(back row L to R) Me, Brenda, Phillip, Michael, Jen

(front row L to R) Lindsay, Laura, Allie, Erin, Joanne

Thanks so much to Experience Columbus for helping me discover (and enjoy) this mid-west gem!

ExperienceColumbus.com is the perfect place to start when planning your Columbus, Ohio adventure!

Disclosure – This trip was organized by Experience Columbus and my food and accommodations were complimentary. I was not required or compensated to write this post, and I paid for my flight to Columbus. All images, text and opinions are my own. I had a wonderful experience in Columbus and was happy to share this city with you!

Sweet Travels

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Source: http://www.glorioustreats.com/2018/02/where-to-eat-and-stay-in-columbus-ohio.html

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bakerbattle46-blog · 5 years ago

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Readers Most-Loved Recipes of 2018 from CopyKat.com

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Source: https://copykat.com/readers-most-loved-recipes-of-2018-from-copykat-com/

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bakerbattle46-blog · 5 years ago

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Popcorn Bread

To make the sandwich today, we cut off the crust. Maybe some of you are thinking, “Aeri, that is so wasteful!” I know, I know. So today, I will share a bonus recipe with you to use up that leftover crust. We call this “popcorn bread” in Korea. Btw, I love that name, do you love it too?

Yield: 2 Servings

Short Korean Lesson

SiEoMeoNi (시어머니) = Mother-in-law

SiABeoJi (시아버지) = Father-in-law

Video Instructions

The recipe starts at 5:30

Main Ingredients:

2 Cups Bread

¼ Cup Milk

3 Tbsp Sugar

3 Tbsp Water

1 Tbsp Salted Butter

Directions

We got about 2 cups of crust from today’s sandwich recipe.

I will cut the strips into ½-inch cubes.

In a clean pan, add the chopped bread and toast it for about 5 minutes on medium. Occasionally stir it so that the bread will be toasted evenly without burning it.

After 5 minutes, take the bread out and set it aside. If your bread is stale or hard, you can skip this process and just use up the old bread. You could also use a toaster oven to dry it out a little. lol

Next, we will make some sweet sauce. In a pan, add 3 Tbsp of sugar.

And then, add 3 Tbsp of water to the sugar. Don’t stir anything yet, just let it cook on medium-high for 2 minutes. The sugar will start to melt and the water will start bubbling as a syrup now.

Depending on your stove’s temperature, the time can be slightly different, but in about 2 minutes, you will see that the syrup starts to get little bits of brown color.

Then, add 1 Tbsp of salted butter into the syrup and let it melt. You shouldn’t mix or stir either at this time.

After the butter melts and it also starts to get little bits of brown color in 2 minutes, pour ¼ cup of milk on top. Now, you can stir to mix up everything.

Keep stirring it until the sauce caramelizes and becomes brown.

After 1 minutes, turn off the heat and add the bread into the sauce.

Coat the bread with the sauce by stirring them gently.

When the popcorn bread cools down a little bit, you can serve it. 🙂

Source: http://aeriskitchen.com/2018/10/popcorn-bread/

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bakerbattle46-blog · 5 years ago

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After Internet Outrage, Apple Adds Cream Cheese to Bagel Emoji

In a bid to appease bagel fans around the world, tech titan Apple has changed its emoji depiction of the breakfast staple so that it now includes cream cheese.

When the new food emoji were first announced last February, Twitter users immediately dragged the early mock-ups of the roll-with-a-hole, which was awkwardly arranged and contained no condiment whatsoever.

And when the final iOS emoji artwork was revealed earlier this month, the updated, but still condiment-less, design sparked even more outrage from bagel fans everywhere (and especially in New York).

Grub Street’s Nikita Richardson asked, “What midwestern bagel factory did this bagel come out of?” And in an explainer about the controversy, Vox’s Rachel Sugar wrote: “[T]he outcry over the bagel emoji suggests that there are people who really do feel — on some level, even if it is tongue-in-cheek — that the bagel does represent them in some way, and that this anemic version (‘the most gentile bagel ever baked’) does a disservice not only to carbohydrates but to the rich diversity of American identity.” The people at Philadelphia Cream Cheese even launched a Change.org petition to get Apple to change its design.

All of this complaining must have worked, because yesterday, the Emojipedia noticed that Apple had changed the bagel emoji with the release of iOS 12.1 beta 4. Here’s the side-by-side-comparison:

Emojipedia

In addition to a clear blanket of cream cheese gracing the top of the lower half, the new bagel emoji also has a more vividly defined texture, suggesting that the dough was both boiled and baked. So far, the response from emoji users is very positive. Perhaps now, Samsung and Microsoft will also alter their bagel emoji, which are still dry as a bone.

The bagel backlash is easily the biggest food emoji controversy since Google introduced the hamburger with the cheese on the bottom of the burger last fall.

Update: And here’s the best tweet about the new bagel emoji.

• Apple fixes its new bagel emoji with cream cheese and a doughier consistency [The Verge] • Tacos, dumplings, bagels: the complicated politics of food emoji [Vox] • Apple Fixes Bagel Emoji [Emojipedia] • Bagel Emoji Finally Added to the List for 2018 [E]

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Source: https://www.eater.com/2018/10/16/17982954/apple-adds-cream-cheese-bagel-emoji

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bakerbattle46-blog · 5 years ago

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Versatile Vegan Meaty Crumbles

these Versatile Vegan Meaty Crumbles are the star of every dish you add them to! this recipe brings great texture and flavor to tacos, spaghetti, casseroles, burritos, and so much more!

Versatile Vegan Meaty Crumbles

We have been enjoying these Versatile Vegan Meaty Crumbles for years. They are a milder version of my oh so popular Spicy Vegan Chorizo Sausage Crumbles, and originally modified from the old Raw Taco Filling we still love!

As a long time vegan, I often hear “why do vegans want to mimic meat?” when people see recipes like these Versatile Vegan Meaty Crumbles.

Well.

I have heard a few different answers to this question, including the idea that many people actually did like meat before deciding to stop seeing animals as food.

That wasn’t really me, as I have had an aversion to meat from a very young age. Longtime readers may recall the Hot Dog Incident from a six year old vegetarian Kristina.

However, I do love amping up a hearty spaghetti sauce:

Add these Meaty Crumbles to my Slow Cooker Basil Marinara and serve over fresh cooked spaghetti… a perfect Sunday Night Sauce!

I love tasty tacos. I crave a flavorful burrito that is familiar and filling. We make hearty stuffed baked potatoes! I don’t see too much difference in beginning a recipe with a base, then adding flavor to it – this recipe is like any ground beef where flavor is added – spices and aromatics.

There are plenty of vegans wanting traditional foods. With my recipes, I want to give them plant based alternatives to traditional foods. People with allergies? If I can also make these recipes gluten and soy free? I will do my best.

These meaty crumbles are moist, not dry. The deep flavors and layers of texture play well with so many recipes. I have a couple recipes featuring these meaty crumbles – I will be sharing soon!

Until then, spaghetti anyone?

Versatile Vegan Meaty Crumbles

adapted from Raw Taco Filling and Vegan Chorizo

YIELD: 4+ cups

dairy, egg, soy, oil, and gluten free, vegan

INGREDIENTS:

1 teaspoon vegan/gf bouillon or veggie broth for soy free 1/3+ cup water, for sautéing (if using bouillon, not broth) 1 yellow onion, peeled and minced 2 cloves garlic, peeled and minced 1 medium head cauliflower (about 9-11 ounces), stemmed and chopped 1 1/2 cups raw pecans, shelled and minced 1/4 cup sun dried tomatoes (rehydrated from dried), chopped 2 tablespoons tomato paste 2 tablespoons gluten and soy free coconut aminos (soy sauce if not g/s free) 2 teaspoons smoked paprika sea salt and fresh black pepper

INSTRUCTIONS:

To “rice” cauliflower: add chopped cauliflower to food processor and pulse several times, to a rice size consistency.

In large sauté pan over medium heat, add vegan bouillon and 2 tablespoons water. Once bouillon is dissolved, add onion and garlic. Sauté until softened, adding water as needed.

Add riced cauliflower and minced pecans, and continue to sauté several minutes. Continue to add tablespoons of water as needed to deglaze bits from pan.

Add sun dried tomatoes, tomato paste, coconut aminos, smoked paprika, salt, pepper, and water by the tablespoon as needed. Stir to coat. Continue to cook over medium heat until heated through.

Serve immediately in tacos, as a burrito or bell pepper filling, in a scramble, lasagna or spaghetti sauce.

Store in an airtight container in refrigerator 4-5 days. Wrap well for freezing.

Taco Tuesday is always right around the corner…

Try AmazonFresh Free Trial for Unlimited Grocery Delivery – add these recipe ingredients to your list for your own spaghetti night tonight! use code FRESH25 for a $25 off discount on your first AmazonFresh order!

ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan. As the sole recipe developer and photographer at spabettie, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.

printable Versatile Vegan Meaty Crumbles recipe:

Versatile Vegan Meaty Crumbles

Author: Kristina Sloggett

Recipe type: Entree

Serves: 4+ cups

dairy, egg, soy, oil, and gluten free, vegan

Ingredients

1 teaspoon vegan/gf bouillon or veggie broth for soy free

⅓+ cup water, for sautéing (if using bouillon, not broth)

1 yellow onion, peeled and minced

2 cloves garlic, peeled and minced

1 medium head cauliflower (about 9-11 ounces), stemmed and chopped

1½ cups raw pecans, shelled and minced

¼ cup sun dried tomatoes (rehydrated from dried), chopped

2 tablespoons tomato paste

2 tablespoons gluten and soy free coconut aminos (soy sauce if not g/s free)

2 teaspoons smoked paprika

sea salt and fresh black pepper

Instructions

To “rice” cauliflower: add chopped cauliflower to food processor and pulse several times, to a rice size consistency.

In large sauté pan over medium heat, add vegan bouillon and 2 tablespoons water. Once bouillon is dissolved, add onion and garlic. Sauté until softened, adding water as needed.

Add riced cauliflower and minced pecans, and continue to sauté several minutes. Continue to add tablespoons of water as needed to deglaze bits from pan.

Add sun dried tomatoes, tomato paste, coconut aminos, smoked paprika, salt, pepper, and water by the tablespoon as needed. Stir to coat. Continue to cook over medium heat until heated through.

Serve immediately in tacos, as a burrito or bell pepper filling, in a scramble, lasagna or spaghetti sauce.

Store in an airtight container in refrigerator 4-5 days. Wrap well for freezing.

3.5.3208

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Source: https://www.spabettie.com/2018/04/29/versatile-vegan-meaty-crumbles/

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bakerbattle46-blog · 5 years ago

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How to Make the PERFECT Tuna Melt

This is hands-down my favorite tuna melt recipe. So cheesy and delicious! Just follow these easy tips and you will have a perfect tuna melt every time.

Though this tuna melt recipe is easy, it is definitely not your average tuna melt. Think of this as more of a “grown up” tuna melt. Years ago, I tried a tuna melt at a local Boise restaurant called Bardenay and I was blown away with how good it was! I immediately went home and added it to our usual sandwich rotation. Even my kids are crazy about these cheesy tuna melts!

What kind of tuna is best for tuna melts?

Albacore tuna, hands-down. The cheap 50-cent cans of tuna won’t cut it if you are wanting to make a GOOD tuna melt. I love using Albacore tuna because it has a mild, fresh taste. You can find a great canned Albacore tuna at Costco. It is a bit more expensive than other canned tuna but it is worth it.

Tuna melts with celery, pickles, or onion

If you want to add a little CRUNCH to your tuna melt, try adding some chopped celery, pickles, and/or onion. This is a total personal preference. I have tied many different kinds of tuna melts and for me, personally, I like it best without the crunchiness of celery in a tuna melt. Leave us a comment below and tell us which you prefer: crunchy or plain?

What to put on a tuna melt

I like to keep my tuna melts simple. I like tuna, cheese, and fresh garden tomatoes. If you are feeling adventurous, you could always try avocado, pickles, sauerkraut, spouts, or even boiled egg.

What kind of cheese is best

There are many different kind of cheese that go well with tuna melts. I usually like to make it with 2 different cheeses when they are available. My favorite combination is provolone and extra sharp cheddar. Other great cheeses to use are Swiss cheese, Havarti, Mozzarella, Colby Jack, Cheddar Jack, Monterey Jack, or Pepper Jack. All of these cheeses melt great and will give you that good “cheese pull”.

Tuna melt without mayo

If you aren’t a big fan of mayonnaise, you can always replace the mayo with plain Greek yogurt. This also makes the tuna melt a little healthier. You can also use Miracle Whip or even cream cheese.

How to Make the Perfect Tuna Melt Recipe:

First, you make the tuna mixture and spread it on a slice of bread.

Then you add some tomato and salt and pepper.

Then add your favorite cheese. In this picture I used 2 slices of Provolone but usually I like to switch it up and use a slice of Provolone and a slice of sharp cheddar. YUM. Then cook on both sides until bread is golden brown and cheese is melted. Perfection.

How to Make the PERFECT Tuna Melt

This is hands-down my favorite tuna melt recipe. So cheesy and delicious! Just follow these easy tips and you will have a perfect tuna melt every time.

Course: Lunch, Main Course

Cuisine: American

Keyword: Tuna melt

Servings: 2 sandwiches

Ingredients (with Amazon Links)

Instructions

Combine tuna, mayonnaise, dijon, lemon juice, salt and pepper in a bowl. Stir with a fork until well combined.

Spread tuna mixture evenly over 2 slices of bread. Top with tomatoes and a little more salt and pepper.

Add a slice of provolone and a slice of cheddar to each sandwich and place remaining bread slices over the top, making 2 complete sandwiches.

Spread butter over both side of each sandwich and set aside.

Heat large skillet over medium heat and spray with cooking spray. Carefully place sandwiches in the skillet and cook on both sides until golden brown and cheese is melted.