Food Can't Make Me Happy, or Can It?

Our guest blogger is Lisa Francombe. Please welcome her as she shares the about two of my favorite subjects, food and happiness!

Can Food Make You Happy?

The obvious answer to the question ‘can food make you happy?’ is, of course, 'yes'! Surely there’s not a single person out there who doesn’t experience some form of overwhelming euphoria when they sit down in front of a gooey cheese pizza or a big tub of ice cream? Food like this not only satisfies the body’s need for fuel, but it also tastes delicious, which is why there’s that sudden explosion of bliss, but food can actually have much more long term effects on your state of mind, if you eat the right things of course. A chocolate cake every day may seem like a good idea at first, but ultimately it’s going to leave you feeling a bit down, not to mention a good few pounds heavier!

Greek food mix by Signe Karin

The Mediterranean Diet

If you take a look at the instances of depression around the world, you’ll see some very interesting figures. In the United States, a whopping 20 percent, that’s one in five people, report feelings of depression or anxiety, but in Mediterranean countries such as Spain and Italy, the percentage drops by half to just 10 percent, or one in 10 people. Why is that? Well, the obvious answer is that they enjoy gloriously sunny weather and have access to some of the world’s best beaches, but it goes a bit deeper than that, and researchers actually believe that the Mediterranean diet plays a big role. The Mediterranean diet is full of fruits and vegetables, cheeses, seafood and meats, legumes, nuts such as peanuts and almonds, and grain-based breads and pastas, all of which contain high levels of B Vitamins and it’s these vitamins that are thought to play a big part in preventing the signs and symptoms of depression in women especially.

If you think eating a Mediterranean diet is boring then you’re wrong! There are so many interesting meals and snacks you can whip up that your whole family will love. Do you know what’s great as a quick after school snack, or even as a healthy lunch for yourself? Black eyed pea and olive oil hummus, served with some carrot sticks or pita chips. This gives you a good mix of the B vitamins in the legumes, and the healthy fats in the olive oil. A bean and tuna salad makes a great appetizer, instead of fried hot wings, for example, but don’t feel like you need to jump in at the deep end. You can still incorporate aspects of the Mediterranean diet into your everyday eating habits without having to do without all your favorite foods. Rather than calling for takeout on a Fridaynight, why not make your own pizza with grilled chicken, avocado, lots of fresh herbs and a drizzle of garlic-infused olive oil? Your kids will love creating their own pizza!

Chocolate Coffee Ice Cream by gordonramsaysubmissions

It’s Good to Indulge a Little

While the Mediterranean diet is great for boosting your state of mind, there are other foods that have been found to have a similar effect. One such food is chocolate! Chocolate increases serotonin production in the brain (the chemical that makes us happy) in the same way as an antidepressant would, although on a much smaller scale. Technically speaking, eating an apple has the same effect, it makes people feel happy and joyous afterwards but, you know, sometimes you just want a candy bar! Eating food with a high fat content can also be a great mood booster. Now, this isn’t something you should do all the time, unless you want to be squeezing into your jeans, but if you want to indulge in a cheese-covered taco with a generous dollop of sour cream or rum-laden homemade ice cream, then why not? There’s nothing wrong with that, and a little bit of indulgence every now and then is actually good for you. If you give in to your temptations once in a while, you’re more likely to stick to a healthy diet rather than become fixated on all the things you ‘can’t’ have.

In answer to the question ‘can food make you happy?’ - absolutely it can, but it does so in many different ways. Hopefully this has shown you that you don’t need to stick to one particular diet or one specific type of food to enjoy a healthy diet and a happy frame of mind. It’s all about mixing it up a little and enjoying everything in moderation.

If you liked this post, Please Rate My Blog @ Top Mommy Blogs

The Truth about the Power of Food

Our guest blogger is Lisa Francombe. Please welcome her as she shares the Truth about the Power of Food.

The True Power of Good Food

Everyone knows the overwhelming power food can have - it can have such power that you do nothing but think about those meatballs slowly cooking away in the crock pot all day long, it can have such power that your mouth becomes moist and you literally drool at the mere sight of a big, stodgy lasagna, and it can have such power that you dream about a good meal for days, even weeks after you’ve eaten it. That’s how food should be, but there’s actually much more to it than how it looks, how it smells, and how it tastes. Good food and good drink can have a power over your entire body, and we’re not just talking about ‘rabbit food’ and tap water here, we’re talking about the good stuff - even wine can be beneficial to your health!

Good Food can Prevent Cravings

Cravings happen because the body is missing something specific, or, more specifically, because the body thinks it’s missing something. You've probably heard people say they’re craving chocolate, or you may have even thought yourself that you could just kill for a bag of chips, but you’re probably not actually craving these things, it’s more likely that your body thinks it’s running low on an ingredient in these foods.

Of course, one way to banish the craving is to give in and indulge in the food you’re lusting after, but if you’re striving to maintain a healthy diet, this isn't always such a good idea. Fortunately, most cravings can be kicked through healthier alternatives. For example, if you’re craving chocolate, you probably need something with a bit of sugar. If you eat a bit of fruit that is high in natural sugars, you’ll likely find that the craving for chocolate disappears soon after. It’s the same with chips. You’re not actually craving chips, it’s more probable that your body is asking for salt. This can happen if you've been exercising or out in the sun and you've lost salt through sweating. Feed the craving with some meat or fish, both of which are high in natural sodium. Somewhat surprisingly, food can actually be the answer to preventing more severe cravings, such as nicotine. Around 43.8 million Americans crave cigarettes but, when coupled with drugs that balance chemical levels in the brain, foods containing tyrosine, such as eggs, cheese, and oily fish like salmon, can help banish these cravings.

Good Food can Lower Blood Pressure

An estimated 76.4 million Americans have been diagnosed with high blood pressure, or hypertension, according to the American Heart Association. Hypertension greatly increases the risk of coronary and kidney-related diseases, and should be regularly monitored and kept under control. One way to manage high blood pressure is through medication, but some dietary changes can also be effective, most notably an increase in Omega-3 intake. Omega-3 can be found in a wide range of foods, particularly those that are considered to contain ‘good fats’ such as oils, nuts, and seeds. This shows just how much power good food can have over the heart.

Change is constant, that much is true...

It was a running job when I work for a company a decade ago in downtown Houston that the company name stood for Sudden Change Imminent.  It seems since that joke, the only thing constant in my life is change.

Changes are always happening in my house...New jobs...Moves...New schools...Lost teeth and new smiles...New routines...New challenges...Changes can be great. But, changes certainly take their toll on me, mentally and physically.  Physically is the worst because it never fails to land on my hips.  I think the saying is, "A moment on the lips, a lifetime on the hips."  That statement rings true the stages of change for me.  Lets just say I'm a little fluffier than I was this time last year.  And, with four little men running around, its a wonder that I haven't changed into an alcoholic too. Although, I do love my wine!

But I always find a way to see peace in the change.

Images belong to LicktheBowlGood

Last week was another change, a big change.  I switched careers.  I have a new job, a new desk, a new car and a lovely new 45 minute commute.  But its during this commute that I get to reflect on my children, my God and my life.  One thing I have determined for sure is that my children are my life.  Messy house, clutter bookcases, laundry piled on the couch; all of that is insignificant in life.  A laugh.  A smile.  A hug.  A wonderful memory of my boys and I bowling or reading together.  That is the important stuff.

So what did I do last weekend?  I cooked with Cole.  And we made Sopapilla Cheesecake, as it is known in the South.  Many of you asked for the recipe, so here it is, straight from the Pilsbury website.  Enjoy!

My Fantasy Trip...France via NileGuide

** picture from NileGuide.com

I love France! Or atleast I like most things French and think I would love France if I had the opportunity to experience it. French wine, French fashion, French food...what isn't there to love? 


Après des études de français pendant dix ans, ma récompensedoit être un beau voyage en France. Mon mari n'est pas d'accord. Je voudrais voir les rivières, les pays et les magasins. Je voudraismanger du chocolat et du pain frais. Je voudrais profiter des musées et de la musique. Je veux boire dans la culture française.

Nile Guide has a great trip planner for almost every destination under the sun. And for those of us dreaming, its the perfect place to layout our perfect vacation sans fils of course. Check it out!!

France Travel Guide - France Trip Planner - France Vacation - NileGuide | NileGuide

Warm sweet cobbler and creamy ice cream is the perfect combo to end a case of the Monday's!

Nothing says Spring and Summer like a warm bowl of cobbler and frozen Blue Bell Ice Cream. And after a Monday, like today, Peach Cobbler is definitely on the dessert menu!! My mother passed this recipe down to me. And if there is one thing she always did right, it was dessert. So i'm sharing it with you. 


And as Truvy from Steel Magnolia's said, "Oh hell, Clairee, you don’t need a recipe.  It’s just a cup of flour, a cup of sugar and a cup of fruit cocktail WITH the syrup, stir and bake in a hot oven ‘til golden brown and bubbly.  I serve it with ice cream to cut the sweetness."

things you'll need:

• 1 1/2 Large cans of sliced peaches in heavy syrup, save the heavy syrup
• 1 cup of melted butter
• a box of yellow cake mix
  • 1 cup of syrup from the peaches
  1 cup of Sugar

1. • 1
     Drain peaches, saving 1 Cup of Heavy Syrup in a glass bowl. Layer peaches in a 9x12 baking dish.
   • 2
     Dissolve 1 cup of sugar into heavy syrup set aside. Pour evenly over peaches.
   • 3
     Pour cake mix over the berries and even out with a spoon. be sure to cover all the peaches as much as possible.
   • 4
     Pour 1 cup melted butter over the cake mix, making sure to coat fairly evenly.
   • 5
     Bake for 40-60 minutes at 350* degrees until bubbly and brown. The top should be a light brown and crusty. Serve warm with Vanilla ice cream!

02/04/05: Six years ago tomorrow

Yes I am becoming old. It will be official at 1:19pm on 02/04/11. My oldest son, Case will be 6. I know you might think, whop-te-do. But to me, this is my baby. This little...hmm...sweet innocent boy, yeah that is what I'll call him today and tomorrow, changed my life. I never knew what it would be like to be a mom. I always imagined growing up how it might feel and how much fun it would be, who didn't? But I don't think anything ever REALLY prepared me for the chaos and joys of motherhood. Nor did I have any idea that 6 years later, I would have 4 spawn screaming my name hourly.

So it comes, the oldest turns 6 tomorrow and has requested Blueberry Indiana Jones Cupcakes. Tonight he will bake with me. Tonight we will buy Indiana Jones ring party favors. Tonight we will make a mess out of my already messy kitchen. But tonight, we will also make a memory that he and I both won't forget. I love my little boy. Happy Birthday Case! Your mother is very proud of you!

...You don't think I'd leave the post without atleast something to tide you over until tomorrow, do you? Nope. I had hoped that Case would have jumped at my new favorite thing, Cake Balls. No they aren't new. But they are still new to me because I haven't mastered them like I have cupcakes and pumpkin bread. I was hoping he would go for some strawberry cake balls and I could practice my chocolate coatings and drizzles. But no that was not his request this year. I might still make them next week. ;)

However, Today I found a great post because of @bakeat350tweets twitter feed. My kitchen addiction posted a great post on chocolate drizzle and tips to make it "chaos" proof. Here is a picture of her amazing work:

You can read the full post here. Not only did she do a great job with the tips and techniques, she incorporated some humor as well. I can just see her kitchen covered in gloopy chocolate.

Hottest Food Trends for 2011

What are the hottest trends in food for 2011? According to Chris Macias McClatchy Newspaper, Milk, goat, Iphone Wine lists and humane foods are among the list. You can see the full article here.

Why did that catch my eye, because I'm always looking for new ways to incorporate nostalgic favorites with hot trends when it comes to cooking and baking. I've had an iphone wine list for 2 years now, so this isn't new to me. But i love that Chris mentions Nostalgic ethnic foods returning. What makes a food nostalgic? And which ethnicities is Chris referring to? The one preparing the food or the one enjoying it?

What foods do you find nostalgic? Which ones would you like see a new twist to? I'm considering learning to can jellies this year. And I am flirting with the idea of incorporating Messina Hof wines into my jellies. Any suggestions?

24.24.24...entered again!!

Have you heard of what buzz at Foodbuzz.com, their 24.24.24?? Not yet you say? Then man are you missing out. Every month at Foodbuzz.com 24 chefs or foodies get $250 to create an amazing blog about their experience with food, menus, celebrations, etc that all happen on a set day.

"Showcasing posts from 24 Foodbuzz Featured Publisher Bloggers, the monthly Foodbuzz 24 highlights unique meals occurring around the globe during a 24-hour period."

What a great idea!! So I'm thinking about actually putting in for it this month. So here i am, adding another thing to my list, hoping I win the opportunity to be highlighted on www.foodbuzz.com for the month of January.

So whats on the agenda??

We will be guided through an exquisite five course menu created especially for us by the Executive Chef at Messina Hof Winery and Vintage House Restaurant. Each course will be perfectly paired with their amazing award winning wines. Since the Chef is from Louisiana originally, we will work with him to develop a dinner that incorporates his flair in the meal and compliments the wine.

We have 4 dear friends, my husband and I, that we enjoy having wine and dinner with for special occasions. We would like to treat them to this 5 course meal in honor of our friendship, the foundations and the new year to come!

As a photographer and blogger, I will journal the meal with photographs focuses on the enjoyment the food brings to each individual. I would like to find the connections between Chef's creations and our memories and scribe those for foodbuzz to read and enjoy. Recipes will be included, Pictures will be taken in great fashion and video will be incorporated to showcase the Chef's amazing personality and passion for his craft.

This would be unlike any blog post i have written to date.

Howdy 2011!

(Image from Brooke Griffin's Healthy Taco Soup)

Boy are we glad to see 2011!! Not that 2010 was bad, but I'm very over it. I'm ready to move on to resolutions I can break, changes I can make and opportunities yet to unfold. :)

One thing I will make sure to keep the same, the Southern tradition of eating Black eyed peas on January 1st. My Granny always made a big pot of black eyed peas that we always enjoyed shortly after the ball dropped in NYC every year. She would always remember to drop a quarter in the bottom of every one of our bowls to encourage a prosperous new year. While I was preparing my families serving of 2011 luck, it got me thinking. Where did this tradition come from? Was it something my Granny's family passed down for years, or is there more to it?

Lets start with what is a black-eyed pea? Wikipedia states "The black-eyed pea, also called black-eyed bean, ChawaLie, Lobia, Mulatto-Gelato in various languages in India, is a subspecies of the cowpea, grown around the world for its medium-sized edible bean. The bean mutates easily, giving rise to a number of varieties. The common commercial one is called the California Blackeye; it is pale-colored with a prominent black spot."

Why are they lucky? The tradition came to America when the first Sphardi Jews settled in Georgia in the 1730s. The beans are tolerant to drought and do well in hotter temperatures. This made them a prominent protein during the American Civil War. The story is told that the Union soldiers believed field peas/beans to be animal feed thereby leaving the pea/bean crops when stripping the other fruitful crops from the South. The meal is typically cooked in bacon or with ham bones, diced onions and served with hot chili sauce, collard greens or cabbage and cornbread. The peas symbolize prosperity because they swell when cooked. The greens symbolize money and the pork stands for positive motion because pigs will root in a forward motion when foraging.

A little history for us all...now what to make this year? I went between 3 recipes before finally settling on a modified classic in our household.

Recipe #1: Texas Caviar

2 cans of black-eyed peas (use ones with jalapeños)

1 can white hominy

1 can rotel

1/2 bottle of zesty Italian dressing (small bottle)

cilantro

1 avocado chopped

1 bell pepper chopped

Directions: Mix it all up and let sit in fridge a bit before serving. Best served with big scoop Fritos

Recipe #2: Black Eyed Pea Hummus with Olive Oil (recipe from Kalyn's Kitchen)

(Makes about 3 cups hummus, adapted from Black-Eyed Pea Hummus at Lentil Breakdown.)
2 cans (15 oz. can) black eyed peas, rinsed and drained
(or use 3 cups cooked black-eyed peas)
2 tsp. garlic puree or minced garlic
6 T fresh-squeezed lemon juice (or slightly less if you're not that into lemon)
1/2 - 1 tsp. salt
2 T olive oil
1/2 tsp. ground cumin
3-6 T tahini (sesame seed paste), to taste
water to thin hummus as needed (I used 2 T water)
2-3 T olive oil, for drizzling on hummus
powdered Sumac, for sprinkling on hummus (or use a smaller amount of paprika or just skip this
whole wheat pita bread for serving

Directions: Dump the canned black-eyed peas into a colander placed in the sink, then rinse with cold water until no more foam appears. Let black-eyed peas drain for a minute or two, then put them into the food processor with the garlic, lemon juice, salt and olive oil and process until black-eyed peas are pureed, about 1 minute. Add the ground cumin and 3 T of tahini and process until it's combined. Taste to see if you want more tahini, and keep adding in small amounts until it seems right to you. (I used the full 6 T of tahini, but I really like the taste of tahini.) If the hummus seems too thick, add a few tablespoons of water and process. (I added 2 tablespoons of water.) Put hummus into serving bowl, drizzle with olive oil, and sprinkle with Sumac (or a smaller amount of paprika.) Serve with whole wheat pita bread. Hummus will keep in the fridge for at least a week.

But the winner was recipe #3...Taco Soup with Black Eyed Peas

2 Cans of Black Beans

2 Cans of Pinto Beans

2 Cans of Black Eyed Peas

2 Cans of Stewed Tomatoes

1 Can of Rotel Tomatoes

1 Can of Mexicorn

1 pkg of Taco seasoning

1 pkg of Ranch Dressing

1 lb of Hamberger browned and drained

Directions: Mix all together in crock pot for 3 hours on high. Serve with Sour Cream, shredded cheese and tortilla chips.

What did you eat? What traditions do you keep? What resolutions are you making?

Stuffed Flat Iron Steak - NYE Dinner!!!

I went searching for the perfect New Year's Eve dinner and stumbled across Stuffed Flat Iron Steak by Marica Kiesel. I'm not even going to take credit for this one. It rocks, all on its own. Although I have made a few adaptations...

Active Time: 40 mins

Total Time: 1hr 40 mis

Servings: 4-6 servings

INGREDIENTS

1. Five 1/3-inch-thick slices of white Pullman bread
2. 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for brushing
3. 10 pitted prunes (omitted and replaced with figs)
4. 1 1/4 cups dry red wine (I love the Messina Hof Private Reserve Shiraz)
5. One 5-ounce piece of pancetta, cut into 1/4-inch dice
6. 4 large garlic cloves, very finely chopped
7. 4 ounces vacuum-packed cooked chestnuts, coarsely crumbled
8. 1 tablespoon chopped rosemary, plus 2 large sprigs
9. 1 tablespoon freshly grated pecorino cheese
10. 1/4 teaspoon cayenne pepper
11. Salt and freshly ground pepper
12. 2 large eggs, lightly beaten
13. Two 1 1/4-pound flatiron steaks, each pounded to a 1/3-inch thickness (look for ones with great marbling, this means the flavors will merry well throughout)
14. 2 1/2 cups beef broth
15. 2 large shallots, coarsely chopped
16. 2 tablespoons all-purpose flour

DIRECTIONS

1. Preheat the oven to 400°. Put the bread on a large baking sheet and brush all over with olive oil. Bake for about 20 minutes, until very crisp and golden brown. Let cool. Break up the toasts and transfer to a food processor. Process to coarse crumbs.
2. In a large glass measuring cup, cover the prunes with 1/2 cup of the wine. Microwave at high power for 1 minute, or until the prunes are soft. Cut the prunes into 1/2-inch pieces and transfer to a large bowl along with the soaking wine.
3. In a large, deep ovenproof skillet, heat the 1 teaspoon of olive oil. Add one-third of the pancetta and cook over moderate heat until crisp, about 7 minutes. With a slotted spoon, add the pancetta to the prunes. Add the garlic to the skillet and cook over low heat for 1 minute. Scrape the garlic into the bowl. Add the bread crumbs, chestnuts, chopped rosemary, pecorino and cayenne and season with salt and pepper. Stir in the eggs.
4. Put the steaks on a work surface and season both sides with salt and pepper. Press half of the stuffing over each steak. Roll up the steaks lengthwise and tie at 2-inch intervals with kitchen string.
5. Turn the oven down to 350°. Heat the remaining 1 tablespoon of olive oil in the skillet until shimmering. Add the steaks and cook over moderately high heat until browned all over, about 8 minutes. Turn the steaks seam side down. Add the remaining 3/4 cup of wine and pancetta to the skillet along with the broth, rosemary sprigs and shallots; bring to a boil. Transfer the skillet to the oven and braise the steaks for about 25 minutes, turning once, until a thermometer inserted in the steaks registers 130° for medium-rare to medium meat.
6. Transfer the steaks to a carving board to rest for 5 minutes. Whisk the flour into the pan juices and simmer over moderately high heat, whisking a few times, until the gravy is thickened and slightly reduced, about 3 minutes. Strain the gravy into a small saucepan, pressing on the solids. Season with salt and pepper and keep the gravy warm.
7. Untie the steaks and slice crosswise 1/4 inch thick. Serve with the gravy.

“Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Holland House.”

Middle Sister Wine: Goodie Two-Shoes

While browsing the isles of Targét last week a sweet label caught my eye, Middle Sister Wine. Speaking from a middle sister's point of view, who wouldn't want a wine named after them?! So I grabbed a bottle of "goodie two-shoes" california pinot noir. And tonight is the night that I popped that cork. The first surprise was the wonderful design of the many personalities of Middle Sister worked right into the cork. What a cleaver way to continue the theme!

This sparked my interest in find out more about Middle Sister. Afterall, if they were able to catch my attention and then include other elements that I, as a middle sister found intrigue, what more would I find amirable?!

The label reads: "Don’t hate me because I’m beautiful. Or because I graduated top of my class. Being almost perfect is a terrible burden to bear. So I must confess I do have one or two vices. Wine, cheese, cheeseburgers, vampire novels, pink outfits and serial flirting…is that more than one or two? I hope my secrets are safe with you. I have an image to protect. Let me buy you a glass of wine." Clever label and catching. The taste exhibits that attitude quite well. With a medium body, light vanilla notes dancing with lush berry and finishing with hints of cocoa, who wouldn't find Goodie Two-shoes almost perfect?!

Are there other sisters? Well, there are other characters of middle sisters, yes. Check "the Girls" out for yourself at Middle Sisters Wine.

A night at the Vinyard

Picture the event...No screaming kids yelling "MOM/DAD" every two minutes. No calls from work or volunteer organizations trying to buy a few moments of time. Simply nothing competing for your attention. Now picture the venue...beautiful vineyard, antiques, bottles of wine, the man/woman of your dreams and the sun setting. What could be better?

This is exactly how my Thursday evening began. My groom escorted me to the Messina Hof Winery in Bryan, Tx, not that far from home but still a journey from reality. We arrived in time for the last tour and tasting that evening. Our tour guide was phenomenal. She had a great dry sense of humor with perfect delivery. We peeked in on the Villa, Messina Hof's bed and breakfast. Merril's taste in antique is exquisite. We also enjoyed learning about the fermentation process and the process for making wine, but my favorite part was tasting 4 of the amazing wines Messina Hof has to offer. The tasting menu of the night was Unoaked Chardonnay, Chenin Blanc, Merlot and Angel Harvest Riesling. Of course, my personal preference is the Riesling, but David actually really enjoyed the Chenin blanc.

Wine tips...Okay so our tour guide provided tips for tasting wines that I have never heard in all the years of waiting tables. When tasting wines, the first thing should be to smell the bouquet. Then swirl the wine. I know, most think you should swirl first, but that is the case. Smell, Swirl and then Smell again. The swirling awakens the wine and gives it life. You'll notice the wine's bouquet is stronger and more aromatic.

When tasting White Wines...start with the above but then try trilling the wine. What is trilling? Trilling is very similar to sucking up that last noddle of spaghetti that is hanging from your chin. Take a sip of the wine to clear your pallet, the take another sip but before swallowing, Trill the wine welcoming air over the wine and taste buds. Finish with another sip and continue drinking. This wakes up the taste buds need to appreciate white wines making them smoother and more full flavored.

When tasting Red Wines...Smell and swirl, but notice the legs on the wine before smelling again. The slow or fast return of the wine from the top of the swirl to the bottom of the glass is known as the legs. The slower the legs return, the sweeter the wine. This will give you a great idea of what you are tasting before you actually do. Then smell the awoken bouquet. Now take a sip and clear the pallet. Make the actions with your mouth like when you say "cluck". Okay now you are ready to cluck and awaken the red wine taste buds at the back of the throat. Take another sip, then before swallowing tilt your head back and cluck. Key thing to remember is keep your mouth shut. Swallow the sip and take another sip. This has awoken your taste buds and made the red wine more flavorful and smoother to drink.

After joining the VIP club of the winery, the husband and I moved on to our Cajun dinner with the Chef. The menu: blackened shrimp on roasted red pepper polenta cake, crab salad on bib lettuce, jambalaya and gateau du syrup. The pairings: Angel Harvest Riesling, Unoaked Chardonnay, Beau, Texas Hold'em and Solera Sherry. The Executive Chef was unable to speak so Kelly filled in and did a great job. She was warm and inviting and offered some amazing tips for cooking with blackening seasonings, vinaigrettes and making stocks. The two other couples at our table were very welcoming as well. They shared in enlightening conversation over amazing food and wine selections. It was an evening to remember...but it was done there.

We decided the evenings sans kids are few and far between and we should capitalize on the moment, so we acquired a room in the Villa...

We spent the evening in the Romeo and Juliet room. It was perfect. Large enough to have some space, but small enough to really embrace the romantic ambiance. The bed and breakfast had every amenity we could need, including a champagne European style breakfast. We were greeted with mimosas and crapes shortly after the sun rose above the vineyard . This was my first time at a b&b and the event was one I'll never forget. Even after 4 kids, having a moment away with the husband is priceless and will be one to keep in the memories for the years to come.

I'm not sure my husband can top our experience at Messina Hof. The staff were very warm and accommodating. The Wines were flavorful and perfectly paired with exquisite food. This will definitely be one evening to repeat several times in the years to come!

FoodBuzz 24.24.24.

Have you heard of what buzz at Foodbuzz.com, their 24.24.24?? Not yet you say? Then man are you missing out. Every month at foodbuzz.com 24 chefs or foodies get $250 to create an amazing blog about their experience with food, menus, celebrations, etc that all happen on a set day.

"Showcasing posts from 24 Foodbuzz Featured Publisher bloggers, the monthly Foodbuzz 24 highlights unique meals occurring around the globe during a 24-hour period."

What a great idea!! So i'm thinking about actually putting in for it this month. Its perfect grilling weather. We've had amazing weather for outdoor photography, not to mention the bluebonnets are in full bloom. So what better way than to document a Spring festivity in Texas?!

So here i am, adding another thing to my list, hoping I win the opportunity to be highlighted on www.foodbuzz.com for the month of April. Now to just decide if I want to make it a wine-excursion, Grill feast or a romantic spring celebration! Any input?

I know one thing is for sure, dessert is a definate. Cookies, cupcakes, you name it. I WILL be baking! I'm so ready to get back in the kitchen.

ICE_006: Wine - Mimosa Sunrise Cupcakes

To start the New year off with a BANG, Sandy announced the first 2009 Iron Cupcake Earth challenge ingredient as Wine. It could be sweet, savory, red, white, bubbly...it didn't matter as long as it was wine.

So I chose Champagne...and paired it with oranges for a nice Mimosa Cupcake. Start off the day with a good Mimosa and start off the year with a great Mimosa Cupcake!

Happy New Year!

My recipe is a modification from a post on the Cupcake Project. The original receipe was a modification from one of my favorite blogs, Ooh You Tastey Little Things.

Mimosa Sunrise Cupcake Recipe

3 cups cake flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup (2 sticks) butter
1 cup sugar
1/2 cup + 2 tbsp frozen orange concentrate
3 eggs
3/4 cup plain yogurt

Preheat your oven to 350 degrees Fahrenheit. Mix together the flour, salt, baking soda and powder and set aside. In a medium sized bowl, cream the butter until smooth then add the sugar and cream together. Once the butter and sugar are creamed add in the orange juice concentrate. Mix in one egg at a time. Add in flour mixture 1/3 at a time. When flour is thoroughly mixed, mix in the yogurt. Batter will be slightly lumpy, but should be smooth kind of like pancake batter. Divide the batter evenly into lined cupcake tins and bake for about 15-20 minutes. Allow to cool.

Poke about 4-5 holes in the top of every cupcake, but not quite all the way to the bottom. You also might want to place the cupcakes on wax paper or a platter as the next step can run over a little.

Champagne Syrup (my modification)
2 cups champagne
2 cup powdered sugar

1pkg of Orange Jello

Bring the champagne, powdered sugar & Jello to a boil and let them reduce about half way. It will thicken up some but will still be liquidy when you are done. Drizzle the syrup over the top of each cupcake. Let it absorb into the cupcake and add more. Keep adding to taste.

Champagne Frosting

It was recommended to use champagne flavoring instead of real champagne, but I didn't have the chance and wanted to make these right away. So I modified this as well but am posting both receipes.

The problem with champagne frosting is that you have to add way too much champagne in order to get a strong champagne flavor. This ends up making your frosting runny.You can buy some champagne flavor from LorAnn Gourmet.

1 cup chilled whipping cream
8 oz mascarpone
2 to 3 cups confectioner's sugar (depending upon how thick you prefer frosting)
8 drops of champagne flavor (use an eye dropper)

Whip up whipping cream in mixer until soft peaks begin to form. Fold in mascarpone. Then, while mixing over low speed, slowly add the confectioner's sugar one cup at a time, being careful not to over whip frosting. Mix in the champagne flavor.

My Modified version:

1 cup chilled whipping cream

4 oz cream cheese, softened

4 oz sour cream

4 Tbl Champagne

3-5 Cups of confectioner's sugar

Cream the sour cream and cream cheese together until well mixed. Whip the whipping cream in mixer until soft peaks form. Add the cream mixture and the champagne. Then slowly add the confectioner's sugar until desired stiffness is acheived.

The frosting didn't set up quite like I wanted, so I will be trying the Champagne flavoring next time.

But regardless, the cupcakes are by far one of my favorites! They are moist, flavorful and just down right Yummy!!!

Special thanks for the amazing prizes this month!!

Our January ETSY PRIZE-PACK is from artists:
DOGBONE ART - http://www.etsy.com/shop.php?user_id=22042
as well as a pair of cupcake earrings from LOTS OF SPRINKLES at http://www.etsy.com/shop.php?user_id=6057281.
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, http://www.etsy.com/shop.php?user_id=5243382, who is now going to be doing a piece for our winner each month until further notice - sweet!

As an added bonus for January, our friend at SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY will be tossing in another treat as well, http://www.acupcakery.com/index.html.

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; the CUPCAKE COURIER http://www.cupcakecourier.com; TASTE OF HOME books, http://www.tasteofhome.com. NEW, BEGINNING IN JANUARY; our new friends at UPWITHCUPCAKES.COM http://www.upwithcupcakes.com/ will be providing our winner with one of their cute cupcake attitue t's! Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com .