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Sugar Who Needs It

June 24, 2010 By The Recipe Mom Leave a Comment
whitesugar

Real fast think of your favorite childhood holiday. Ok now real fast think of the one thing your favorite childhood holiday has in common with most other holidays. Is candy your answer? It should be. That’s what almost all holiday’s have in common. Yep that tasty sugar filled candy. It can be chocolate, caramel, marshmallow or any of those wonderful sugary treats every child and admit it every adult loves about their favorite holiday.

The reason we are looking at a single holiday event is because, due to the excess of candy ingested, it is easier to see the effects that take place. Most candy is made up of two dangerous ingredients – hydrogenated fat (trans-fatty acids) and sugar. We saw the removal of trans fats from almost all restaurants because they were finding a direct link to heart disease, type 2 diabetes and even Alzheimer’s disease. Studies have shown that trans fats don’t allow for any safe level of intake.

Ok but what about that sugar? The common denominator with almost every jaw-breaking, teeth-rotting, incredibly tasty piece of candy out there that has it’s spell on us, urging us to satisfy that one last sweet tooth addiction. Leaving the kids out of it, consider this fun fact; the typical adult consumes 15 to 20 teaspoons a day – we definitely have a lot to learn.

Sugar Plain and Simple

Sugar comes in many forms including white sugar (sucrose, aka table sugar), brown sugar, cane sugar, sugar in the raw, high fructose corn syrup, maple syrup, candies, pop, jams, ketchup, baked goods, juice, several packaged foods and many low-fat products for added taste. Refined flour, chips, pretzels, muffins, white rice and pasta also end up as sugar in our body. Although sugars are safest in their natural, unprocessed forms such as maple syrup, honey or sugar in the raw – all forms of sugar possess similar health risks.

The Highs and Lows of Sugar

When we consume foods high in sugar, the glucose enters the bloodstream, quickly causing blood sugar to rise. Insulin is then secreted by the pancreas, which causes the sugars to enter the cells. This sugar is either used as immediate energy or stored as fat to be used by the body later. Once the sugar is used up for energy, the levels in the blood quickly fall back to normal or even below normal.

During the holidays this ebb and flow is quite evident in children. They get all wound up, running around like crazy, then crash out on the floor amidst their toys, where they are found lying asleep in a ball and chaos all around. This drop then triggers another craving for sugar to restore the balance that once was, causing the process to start all over again.

Sugar and Immunity

In the early 1970s, studies were done – and again in 1997 – that showed a suppression of white blood cells after sugar was consumed. White blood cells act as the body’s first line of defense against a virus or bacterial infection. This leaves our immune system weakened and compromised, and to top it all off, this process increases exponentially with the regular consumption of sugar. Many doctors have noted that adults who snack on sweets at their desk are usually the ones admitted with the flu, shingles and other illnesses.

Sugar and Our Aging Process

Glycation is a process where sugar molecules abnormally attach themselves to cells in the body. This imbalance of sugar causes the cells to begin to shrink, dehydrate and wrinkle. When this occurs, tissue elasticity reduces and causes sagging of the skin, stiffening of the arteries and organ function goes out the window. Sugar also has an effect on the brain, eyes and nervous system, and don’t forget about what it does to your teeth.

Reducing your sugar intake is a great step to take if you want to avoid the highs and lows, keep your immunity up and prevent aging. Of course, cutting out sugar all together is the best way, but start by taking it one step at a time and eventually you will get there. Make sure you consult your physician before making any drastic changes to your diet and keep an eye on your insulin levels at all times. The next time you go to grab for that delightful piece of chocolate-covered caramel, think about the kids you see during the holiday season – then opt for a more nutritious snack.

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Watch Out for Those Sneaky Little Extras

April 22, 2010 By The Recipe Mom Leave a Comment
moneywallet

Those checkout lines in the grocery store can be the best anglers around. It’s only those little extra’s that can bait and real you in before you know it. There are so many different items that are placed within the, already tight, confines of a checkout line. There is a good chance at least one of them will catch your eye. It may be the candy, the collector cards or even the small little shiny trinket. Oh and let’s not even bring small children into the picture because the odds are instantly increased.

With everyone feeling the difficulties of the recession, stores are counting more and more on the little extra impulse buys. Have you noticed that the checkout lanes are more organized and enticing than ever before? That’s because these last minute items are extremely important to their business. It is the magazine that you need to grab because you don’t have an updated copy, the gum you really need or that favorite candy bar, just waiting to be gobbled down on the way home.

Currently, impulse shopping is down. That being said, retailers are getting savvy to how consumers are beginning to shop. They are changing up the impulsive items. Where customer once would splurge on a seven-dollar bag of beef jerky, the stores are now replacing the dried meat with more health conscious alternatives like seven-dollar bags of dried fruit. The consumer is justifying the purchase by the “at least it is good for me” standard, not even aware he or she just spent the same amount of money.

There are a few tips to curbing that impulse shopping and allowing the call from the checkout line to grow more distant every day.

LIST

This is the single most important thing you can do if you are trying to save money. Many people believe that making a list will help to keep them on track when it comes to items they are going to buy, and it does, except when impulse buys come into the picture. By taking a list, you are able to track your spending and stick with your budget. This means if you need Parmesan cheese but you want the candy bar, you may have to settle for store brand to keep the balance in check.

SNACKS AND DRINKS

Parents will bring a snack and juice for their child while walking through the store so they don’t try to grab anything outside the cart. Subsequently, those parents also grab a box of goldfish and a soda. Why not bring in your own snack and drink to satisfy that snack attack?

CHECKOUT LINE CHOICE

Picking out the shortest line when checking out is a must if you want to avoid the extras. The less time you are standing around, the less likely you are to “find” something you “need.” Check the items on your list as you put them on the conveyor and make sure you know the prices ring up correctly. Some stores offer free items if they ring up your purchases incorrectly. If you stay busy, you will not have time to act impulsively.

Of course the checkout line is not the only place impulses hide. They also lay in waiting down the chip isle, soft drink isle and the candy isle. Ever notice how these isles are thoughtfully spread throughout the store like a team of well-trained snipers? This is not saying that you cannot ever go down those isles. It’s a warning to be weary when walking around without a plan. Make a list and stick to it. If you have a craving for some junk food, be sure to have some already on hand. Choose the checkout line that fits your purpose. Being prepared will save you time, money and a lot of unnecessary stress.

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The Special Side of Chocolate

February 25, 2010 By The Recipe Mom 1 Comment
specchoco

specchocoAll chocolates are not created equal. There is the chocolate that many of us know in our favorite candy bars and then there is the specialty chocolate. These chocolates cost a bit more but when you taste them you will know they are well worth their cost.

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

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

There is a difference in these trees which is why not all chocolates are created equal. The Forastero tree grows fast and is responsible for most of the cocoa that is produced around the world. The Criollo doesn’t produce as many cocoa beans in a year and so they are considered a higher quality bean. The Trinitario has the taste of the Criollo tree but the disease resistance of the Forastero.

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

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

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

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

A few examples are Domori, Dagoba, Venchi and Scharfeen Berger, Most of these chocolates can be purchased in specialty stores or online. If you are looking for something unique try one of these specialty chocolates. Your taste buds will thank you.

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What Type of Chocolate Will Work

February 20, 2010 By The Recipe Mom 2 Comments
chocolate2

chocolate2If you are a baker then you know that the baking isle at the supermarket is filled with many different types of chocolate. For the experienced and not so experienced a trip down this isle can have you asking the question “which chocolate should I choose?” Here are a few tips that can help you decide on the perfect chocolate for your baking needs.

The baking aisle in the supermarket is filled with all types of chocolate from milk chocolate morsels to flavored morsels to block chocolate to gourmet varieties. What you choose depends on why you need it.

Cocoa Powder

This is where the chocolate begins as a press cake once the cocoa butter is removed. The press cake can then be packaged as cocoa powder for hot chocolate and also for baking. Unsweetened baking cocoa is best for recipes. Hot chocolate has other dried ingredients added like sugar and dehydrated marshmallows. It is just for drinking.

Chocolate Bars

Sweetened chocolate bars, with or without the nuts or fruit pieces, are great for eating. If you are trying to get your daily dose of chocolate, eating a dark variety without the nuts or fruit will be the best overall as far as calories. Dark chocolate has many health benefits. Milk chocolate is creamy but the added milk also adds calories and fat. Eating a specialty or gourmet chocolate bar will yield a smoother taste. Depending on the chocolate manufacturer, you may get a different taste with each brand you try. Depending on the chocolate manufacturer, you may get a different taste with each brand you try.

Unsweetened chocolate is used for recipes that call for other sweet ingredients like sugar or honey to offset the bitter taste. Many unsweetened dark chocolate bars don’t contain anything but cocoa solids so they are safe for those with food allergies. Don’t attempt to eat these bars like a candy bar. They are bitter and will leave a bitter taste in your mouth that is impossible to get rid of.

Bricks

Bricks are primarily used for baking chocolate. They are chopped and melted to make chocolate candy, chocolate cakes and icings. They also make great chocolate cheese cakes, brownies, puddings and mousse.

Morsels

Everybody loves chocolate chip cookies. They are a favorite after-dinner or party-time treat. So, what chocolate do you reach for? Most people reach for the semi-sweet chocolate morsels or chips. They hold their shape and are not bitter. Once you bite into them, they melt into sweet goodness. Use them also for muffins, pancakes or any of your special treats.

Morsels can be found in many chocolate flavors. From semisweet to white these chips give our dessert and snacks just the right amount of delectable chocolate flavor.

If you are an avid baker, try different types of chocolate to make your creations. Gourmet chocolates are usually made from different types of cocoa beans which can intensify the flavor. Keep a variety of chocolate products on hand so that you are always prepared to whip up something good when the mood hits you.

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Tips for Creating Delectable Christmas Goodies

December 5, 2009 By The Recipe Mom 2 Comments
cuttingchristmasfudge

cuttingchristmasfudgeChristmas is a time for enjoying many things such as family, good cheer and of course those Christmas sweets. Having that chocolate fudge, candy and Christmas cookies at the top of the list is sure to put a smile on everyone’s face. Here are a few tips that will help you to create delectable Christmas goodies to die for.

Butter vs. Margarine

Butter doesn’t normally top our list of healthy ways to eat. At Christmas butter is a must when it comes to making those tasty little treats. There is no substitute for using regular butter in those recipes. Substitutes can be used but it will not give you the consistency or taste most are used too. To balance it out eat a little less of each goody. Just remember to at least take a small taste of them all.

Butter is much creamier than margarine because it contains no water like margarine. The water in margarine evaporates during the baking process leaving breads, cakes and cookies a little dry. To soften butter lay it out on the counter and allow it come to room temperature. This makes it much easier to work with.

Using Chocolate

Many believe that working with chocolate is a cause for disaster. If you keep a close eye on your chocolate it’s not as difficult as one might thing. When melting chocolate use moderation. Keep the heat on low when melting chocolate on the stove and remember to stir stir stir. When melting chocolate in the microwave heat it a short intervals and stir after each heating time. Stirring often helps the chocolate to melt keeping heating time down and less chance of the chocolate burning.

There is a healthy side to chocolate. Dark chocolate is full of antioxidants and it tastes great. Dark chocolate can be used for decorating also. Those little curls and ribbons of dark chocolate on top of that cream pie are a sight to behold. Melted dark chocolate is also great for piping decorations onto cakes and cookies.

The Fruit of the Goodies

Fruit pies, cobbles and blintzes are all a part of those delectable holiday goodies. Fresh fruit can be rather expensive at this time of year since most are out of season. Frozen fruit will work just as well and it’s about as close to fresh fruit as anyone can get.

If you store fruit in the refrigerator be sure to let it come to room temperature before using it in those recipes. Room temperature fruit will have more juice than cold fruit. To remove fruit skins scald it. This will help to keep your fruit intact and save you time.

There are just a few ideas for creating those delectable Christmas goodies. Remember not to skimp on the flavor and be sure to enjoy every last morsel.

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Non Food Necessities for Your Christmas Dinner

November 21, 2009 By The Recipe Mom Leave a Comment
utensils

utensilsWhen it comes to preparing the Christmas dinner making a shopping list of food seems to come natural. What about the other necessities you need? There never seems to be enough pans and utensils to pull off the perfect Christmas dinner. Here are a few ideas to add to your shopping list.

No one wants to have to make a last minute substitution because they forgot something at the store. When you are making a list of the grocery items you need, don’t forget the utensils. Unless you have a large family, most people don’t use every pot, pan and spatula in their kitchen unless it is Christmas.

To save on storage space and money, look for items that are disposable. It makes clean up easier and is a little lighter on the pocketbook.

• Aluminum roasting pans for meats
• Square aluminum side dish pans
• Round aluminum cake pans for cakes and rolls
• Serving utensils
• Plastic silverware, paper plates and napkins
• Thermometers for both meats and candy
• Plastic mixing bowls
• Trash bags

It’s not really a long list but makes the clean up much easier. Instead of using all of your baking pans and washing them repeatedly, it is easier to cook sides and meats in disposable aluminum pans. They hold up well when cooking and can be thrown away afterwards. Any extra pans can be used for take home items. If gives them a container to carry the food and reheat the food once they get home.

There always seems to be a problem when it comes to plates and silverware. There enough for 8 but not enough for the entire family. Party supply stores sell Christmas plates, napkins and silverware that resemble the real thing. The family won’t mind and your holiday table will still look elegant.

When preparing meats for a large crowd a thermometer is necessary. Turkey takes a long time to cook and you want to be sure it is cooked throughout. A meat thermometer inserted in the thickest part of the thigh will let you know when the turkey is done. If the turkey comes with a pop up you still need to ensure the turkey is cooked through with a meat thermometer. Creating the perfect fudge or other types of candy also need a thermometer to ensure they come out perfect every time.

There is a lot to pulling off the perfect the Christmas dinner but by planning ahead you can keep the stress and work to a minimum. These tips can help in making Christmas day special for all.

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Butterscotch Potato Candy Drops

October 7, 2009 By The Recipe Mom Leave a Comment
potato-sticks

potato-sticksWhat You Need:

1 (11 oz.) pkg. butterscotch chips
2 T of creamy peanut butter
1 (12 oz.) jar dry roasted peanuts
1 (4 oz.) can potato sticks

How to Make It:

Place the chips and peanut butter into a saucepan over low heat.
Heat the mixture 5 minutes stirring constantly or until very smooth.
Take the pan from the stove and stir in the peanuts until well coated.
Carefully stir in the potato sticks and coat them well.
On a pan lined with wax paper drop the mixture by teaspoonfuls.
Chill the candy drops until firm.

These make great goodies to give to trick or treaters. They will come back again and again for these sweet salty drops. You may use semisweet chocolate chips if you prefer instead of the butterscotch and the peanuts are optional.

Makes 5 dozen drops

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Chocolate Marshmallow Graham Nachos

October 5, 2009 By The Recipe Mom 1 Comment
smores

smoresWhat You Need:

8 graham crackers
3/4 C of milk chocolate chips
1 1/2 C of mini marshmallows

How to Make It:

Preheat the oven for the broiler.
Break all the graham crackers into 4 squares.
Place all the graham cracker squares into a 9 inch aluminum pie plate.
Evenly sprinkle the chocolate chips over the graham crackers.
Lay the marshmallows over the top of the chocolate chips.
Place the pie plate in the oven 6 inches from the heat.
Broil 45 seconds or until the marshmallows are lightly browned and puffy.

Watch closely so your nachos don’t burn. Do not use a glass pan when making these as it will break from the intense heat of the broiler.

Makes 4 servings

Preparation Time: approximately 10 minutes
Broiling Time: approximately 45 seconds
Total Time: approximately 10 minutes 45 seconds

Nutritional Information: (approximate values per serving):
Calories 340; fat 12 g; sodium 190 mg; carbohydrates 55 g; sugars 40 g; protein 4 g

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Fruit Snack Pretzel Ghosts

September 29, 2009 By The Recipe Mom Leave a Comment
candies

candiesWhat You Need:

1 (3 ft.) roll of chewy fruit snack
14 (3 inch long) pretzel sticks
2/3 C white baking chips
1 t miniature semisweet chocolate chips

How to Make It:

Using wax paper, completely cover a cookie sheet.
Unroll the fruit snack and cut the long end of it from end to end into 1/2 inch fringe.
Using a sharp knife cut the roll into 2 segments.
Around one end of each pretzel stick, wrap a piece of the fringed fruit snack.
Press the fruit snack with your finger onto the pretzel to make sure it is secure.
On the prepared cookie sheet lay the pretzel sticks.
In a saucepan over low heat put the white baking chips.
With a wooden spoon stir almost constantly and heat the chips 5 minutes or until melted.
Remove from the stove.
Pour 1/2 tbsp of the melted chips over the middle of a pretzel to make a ghost shape.
Continue this process until you have made 14 ghosts.
3 of the chocolate chips are used to make the eyes and a nose on each ghost.
Let the ghosts set at room temperature 45 minutes or until hardened.

If you want to save time melt the chips in the microwave instead of the stove. Put the chips into a small microwaveable dish and microwave 30 seconds on high. Stir until the chips are completely melted. The completed ghosts can be put in the freezer 5 minutes to harden to save time.

Makes 14 candies

Preparation Time: approximately 20 minutes
Cooking Time: approximately 5 minutes
Hardening Time: approximately 45 minutes
Total Time: approximately 1 hour 10 minutes

Nutritional Information (approximate values per candy)
Calories 50; fat 3g; sodium 20 mg; carbohydrates 7g; sugar 6g; protein 0g

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Participating In Halloween Candy for Soldiers

September 29, 2009 By The Recipe Mom Leave a Comment
halloweencandy

halloweencandyDentists from all around the United States have teamed up to start Halloween buy back candy program for our soldiers. Halloween is not a favorite time for dentists. They see it as a time for tooth decay and cavity ridden teeth. While many dentists see it as a bad tooth time, many of our U.S. soldiers see it as a time of missing out on the fun and excitement that Halloween can bring. Dentists want to bring that spooky fun back to our solders while helping to rid our children from too many trips to their office.

Children love to trick or treat. They can dress up, visit family and friends and take in a pumpkin full of candy to enjoy for days to come. Children have their favorite candies and often time pick through their candy to find just the pieces they like. This leaves us with buckets of candy that never gets eaten and eventually ends up in the garbage can. What a waste of time and effort for everyone involved.

Dentists around the U.S. agree that brushing and flossing will help prevent tooth decay but they also agree that the less sugar our children eat the less chance they have in getting those dreadful cavities. This inspired dentist to come up with the candy buyback program.

This program buys unwanted Halloween candy for a dollar a pound. The intent was not to deprive the children of their candy but to buy the candy that children do not want. This gave the children a choice in deciding what candy to sell and what candy to keep.
The buyback candy will then be sent to our soldiers overseas. Operation Gratitude, a non profit organization out of California will distribute the candy so there would be no outlay of money for shipping.

This idea certainly makes everyone a winner. Children can still have their favorite candy and make a little money for the candy they would normally throw away. Dentists and parents can rest a little easier about their children’s teeth as well as parents feeling better about throwing all the expensive candy in the trash. Best of all our solders can have a special treat from our children.

If you are interested in the candy buy back program contact your dentist. If your dentist is not involved talk to them about becoming involved or find a dentist in your area who is. What better way to thank our U.S. solders for their dedication to our freedom.

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