LilSugar

Food Review: Bear Naked Granola's New Flavors

FitSugar — Fri, 19 Mar 2010 09:00:09 -0700

Granola is filled with sweet oaty goodness that not only satisfies your sweet tooth, but also fills your belly and gives you energy all morning. Bear Naked is one of my favorite brands because their products always test fresh, homemade, and are made with basic ingredients like oats, agave syrup, and almonds. If you're also a fan of Bear Naked, you'll be happy to see they came out with two new flavors of granola: Maple Pecan and Peak Flax.

To hear more about these tasty new granolas and see how they measure up nutritionally, read more.

The Maple Pecan has a traditionally warm and autumnal flavor, with a very strong hint of maple syrup. The pecans add a crunchy surprise, and every bite reminds me of pancakes at my grandma's when I was a kid. I equally enjoyed the Peak Flax granola. It has a uniquely sweet hint of honey and lemon that's very refreshing, and the crunchy texture complements the chewy dried blueberries beautifully. You'll see on the package that this granola is made with heart-healthy flaxseeds which deliver 320 mg of ALA per serving.

When you check out the nutritional info above, you'll see that both are low in saturated fat, sodium, and surprisingly, sugars. Four grams of protein per 1/4-cup serving isn't bad at all, but I would have thought they'd be higher in fiber. All in all, I'd definitely recommend trying these new flavors out if you're a granola fan. They taste great in milk, on top of yogurt or ice cream, and they were especially delicious warmed up.

Fast & Easy Dinner: Corned-Beef Hash

partysugar — Wed, 17 Mar 2010 07:50:55 -0700

Ever since I was little and my mom would make "breakfast for dinner," I've been a fan of enjoying classic breakfast items at night.

Today, to celebrate St. Patrick's Day, why not make the hearty brunch favorite known as corned beef hash? It's traditional meat and potatoes at its best, and when topped with a perfectly poached egg, it makes a fine meal.

Serve with a cold beer and mixed greens for a festive and satisfying dinner. Get the speedy recipe after the jump.

Healthy Dessert: Baked Pears With Maple Greek Yogurt and Granola

FitSugar — Mon, 15 Mar 2010 12:00:59 -0700

Spring is coming soon, but for many of us, we still have some cold nights ahead of us. This time of year I always try to make my favorite cold weather foods like soups, breads, and warm treats before Spring officially blows in. Here's one my family loves that's easy to make, tastes oh-so decadent, but is a great source of fiber and protein. Make it to enjoy for breakfast or an after-dinner dessert.

Check out this simple recipe when you read more.

Baked Pears with Maple Greek Yogurt and Granola
Modified from recipe found in Snack Attack Group

Ingredients

2 firm pears (Bartlett or Anjou)
1/2 cup apple juice
1/2 cup water
1 tablespoon honey
16 ounce container plain Greek yogurt
4 tablespoons maple syrup
1/2 cup granola
2 tablespoons chopped walnuts

Directions

Preheat the oven to 375°F.
Cut the pears in half lengthwise, and remove cores with a spoon. Place in an 8x8-inch baking pan, cut-sides down.
Pour apple juice and water over pears, and drizzle with honey. Cover pan loosely with foil and bake about 35 minutes or until tender.
When pears are done, pour the leftover baking liquid into a small saucepan and reduce over medium heat until about 1/4 cup of syrup remains; set aside to cool.
Open the container of Greek yogurt and stir in the maple syrup. Divide yogurt into four bowls. Place a half of the warm pear in each bowl, cut side up. Top with granola and walnuts, and drizzle with syrup you set aside.

Makes four servings.

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I also like serving this dish for brunch. If you have a tasty and healthy recipe to share, post it in the Healthy Recipe Group. I am always looking for new ones to try.

Irish Soda Bread Evokes Mouthwatering Memories

partysugar — Mon, 15 Mar 2010 04:00:47 -0700

There are some recipes, like this one for Irish soda bread, that are full of history. My great grandmother was born in Ireland, and she shared her method, for the St. Patrick's Day staple, with my dad. He only makes it around this time of year and when I was little, my disgust for both raisins and caraway seeds caused me to dislike the bread.

Now that I've grown to become a foodie, I've taken on the annual tradition of baking and sharing my great grandmother's Irish soda bread. Each March when I make it, I imagine my relative stirring together the ingredients.

The recipe is incredibly simple; no special standing mixer or fancy gadgets are necessary. All you need is a bowl and a wooden spoon and you can enjoy this savory, slightly sweet, and wonderful bread. My favorite way to eat it is in the morning, toasted with butter. To see a part of my family's past get the recipe and read more.

Irish Soda Bread
From Patrick Sweeney (PartySugar's Dad)

Ingredients

cooking spray or butter for the pan
2 cups flour, plus more for the pan
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons caraway seeds (If you don't like them you can leave them out)
1/2 cup raisins
2 eggs
1/2 cup milk

Directions

Preheat the oven to 350°F.
Spray pan with cooking spray or rub with butter. Dust bottom and sides of pan with flour.
In a large bowl, mix together 2 cups flour, sugar, baking powder, and salt with a wooden spoon.
Stir in seeds and raisins.
With a fork lightly beat the eggs and milk.
Gradually add eggs and milk mixture to dry ingredients and stir with a wooden spoon until mixture forms a sticky, thick dough.
Turn the dough into a 5 x 9 loaf pan or a round 8-inch pan. Sprinkle a little flour on the top.
Bake for 1 hour for loaf pan or 50 minutes for round.
Turn out of pan onto wire rack to cool. Slice, serve, and enjoy!

Makes 1 loaf of bread.

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Fast & Easy Dinner: Baked-Potato Eggs

partysugar — Fri, 05 Mar 2010 08:00:23 -0800

If you're a fan of eggs and potatoes for breakfast, get excited. This recipe takes the classic combination and translates them into a meal that's ideal for dinner. Think twice-baked potatoes with a fried egg on top! How good does that sound?

Use the recipe as a guide and you can come up with all sorts of creative dishes. Substitute bacon or pancetta for the sausage, mix in cooked vegetables, and stir in any cheese you like. Learn the uncomplicated technique when you read more.

Baked-Potato Eggs
From Real Simple

Ingredients

2 large baking potatoes
2 tablespoons butter
1/4 cup grated Parmesan
2 precooked turkey sausages, diced
4 large eggs

Directions

Heat oven to 400° F.
Scrub the potatoes and pierce each with the tines of a fork. Bake until fork-tender, about 45 minutes.
Carefully cut each potato in half. Scoop out the insides and stir in the butter and cheese. Fold in the sausages. Spoon the mixture back into the potato halves, creating a hollow in each center. Break 1 egg into each hollow.
Arrange on a baking sheet and cook 10 to 15 minutes or until set.

Serves 4.

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Jamba Juice Turns to Hot Blended Drinks

YumSugar — Thu, 04 Mar 2010 04:00:08 -0800

Most of you aren't taken by the idea of a hot smoothie, but maybe the concept isn't too far off. This week, Jamba Juice introduced Hot Blends, a new line of organic hot blended beverages. The drinks, which are $2.95 for 12 ounces, come in four flavors: Heavenly Green Tea, Perfectly Chocolate Chai Tea, Original Spiced Chai Tea, and Classic Hot Chocolate. All are blended hot with nonfat, two percent, or soy milk. "Building on the spin of the blender and taking it from cold smoothies to hot beverages is something that hasn't been done before," the company said.

Jamba has also begun serving new scones and Mighty Leaf whole leaf teas in-store. Later this month it will expand its grocery offerings with smoothies in three of its most popular flavors: Razzmatazz, Mango-a-Go-Go, and Strawberries Wild. The make-at-home smoothie packs will come with frozen fruit, nonfat yogurt, and antioxidant boosts.

Sounds like Jamba Juice is firing back at other chains competing for market share in the recent fast food coffee drink and breakfast wars. I think the idea of hot blended drinks is silly - that's why it's never been done before! Do you agree?

Source

Healthy Recipe: Low Cal Chai Spiced Granola

FitSugar — Mon, 01 Mar 2010 07:00:43 -0800

I love a little granola in the morning. It naturally sweetens my bowl of Greek yogurt, a breakfast staple loaded with protein but a bit on the sour side. Problem is, my favorite granola is packed with calories and fat. I decided to create my own recipe using a bunch of spices to add flavor without calories while omitting the oil which adds fat. I added warming spices, many of which can be found in chai tea: cinnamon (a granola must in my opinion), nutmeg, cardamom, and cloves. My kitchen smelled divine as the granola baked, and I definitely cut a significant number of calories of the total calorie tally, as well as halving the grams of fat.

Check out the recipe when you read more.

Low Calorie Chai Spiced Granola
Adapted from Everybody Likes Sandwiches

Ingredients

3 cups organic oats (not instant)
1/4 cup uncooked millet
1/4 cup sesame seeds
1/8 cup flax seeds
1/4 cup chopped pecans
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/4 cup diced dried sour cherries
1/4 cup raisins
1/4 cup maple syrup
1/4 cup orange juice

Directions

Heat oven to 300F. In a large bowl, combine all dry ingredients except dried fruit. Drizzle in the maple syrup, stir well. Add orange juice stirring so all ingredients are coated. If mixture seems too dry add in some more maple syrup and/or orange juice.
Spread the mix out onto a large, low rimmed baking dish and bake for 30 minutes, stirring checking about every 10 minutes so nothing burns. Add in the raisins and cranberries and bake until the granola turns golden and crisp, about five to seven minutes.
Remove from oven and cool completely. Store in an airtight container. Serve with fresh fruit and yogurt.

Makes 8 half cup servings.

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The Mister wanted me to name the homemade cereal Goa Granola, in honor of the cardamom. Cute, no? Make it and let me know if you come up with a catchy name. If you have a tasty, cleaned-up recipe be sure to add it to our Healthy Recipe Group.

Up Next: Starbucks Dark Cherry Mocha, McDonald's Oatmeal?

YumSugar — Fri, 26 Feb 2010 13:00:51 -0800

This year, coffee and breakfast have been the name of the game for fast food and casual chains. Last week, Burger King announced it'd soon be serving specialty coffee in a partnership with Starbucks-owned Seattle's Best - part of the company's goal to bring "new and improved" products to a.m. customers. But they're not the only ones raising the bar: Starbucks will also up the ante with a new specialty coffee, and McDonald's has been mulling over oatmeal.

With the Dark Cherry Mocha, which makes its US and Canada debut Mar. 9, Starbucks hopes to add cachet to its coffee drinks. The drink is already an international favorite and has a significant cult following abroad. It comes with espresso, bittersweet chocolate sauce, dark cherry flavoring, milk, whipped cream, and chocolate curls and can be made hot or iced.

Number one fast food chain McDonald's, in turn, has been following the lead of Starbucks and Jamba Juice by testing out oatmeal in test markets like Baltimore and Washington DC. Although it hasn't yet decided the future of the breakfast offering, McDonald's representatives maintain that the oatmeal has been "well-received."

One thing is for sure: the breakfast wars are on in full force. Which chain do you count on for breakfast on the go?

Source

Yeast-Raised Donuts Are Doubly Satisfying

OnSugar Blog — Wed, 24 Feb 2010 13:00:41 -0800

Here, OnSugar blog baking and love makes yeast-raised donuts on a whim - and doesn't regret it one bit.

Last night I had this sudden urge to make donuts! So I did this afternoon using the recipe taken from 17andBaking. I had bookmarked it for a looong looong time but was simply unwilling to mess with yeast. It seemed easier than I thought though and I was certainly glad I tried . . . Anyway, the writer of 17andBaking, Elissa, is a very, very talented senior whom I look up to very much. Not only does she bake well, her photography skills are also excellent!

Her recipe - and what she learns from her first attempt at making donuts - after the break.

Do You Cook in Your Pajamas?

partysugar — Wed, 24 Feb 2010 09:15:35 -0800

For some strange reason, I hate cooking in my pajamas. Even if I sleep in and am making a leisurely brunch at my vacation cabin, I need to change into regular clothes before I cook.

I understand that there's no logic to this behavior, but I thought maybe I wasn't alone. How about you?