Most of us love salt, some more than others. And even though it leaves you bloated for a week you still sprinkle it on your steak, fries, potatoes, eggs and even chocolate. No matter how gourmet the dish, all of that salt is not good for your body and can leave you with a false sense of self awareness with your weight and image.
Now, most of the time we aren’t educated to pay attention to the salt content of any given processed food, but I recently stumbled upon this link for health.com. I think you will be surprised at the “hidden” salt content in some of your favorite foods.
Some of you might be screaming at this post, “Oh great! What the heck am I supposed to eat now!?” Well, it’s not to say you have to stop eating these brands. Rather be more self aware of what you are putting into your body. Ask yourself if you can make it at home with fresh produce and controlled ingredients. Better yet, read the label! You may not know the difference between 30grams and 20grams of salt, but doesn’t just reading the lower number make you feel less bloated?
Over the weekend, we saw a show on PBS’ Create making peanut butter jelly rolls. It’s not the healthiest breakfast, lunch or dinner, but it’s quick and easy. The peanut butter offers a great source of protien along with the egg mixture to dip in and the sugar content of the jelly you should be left feeling satisfied and full.
This is one dish you can be thankful for that everyone in the family will eat. It’s also an easy dish to make with the kiddos. They can spread the ingredients on the bread, roll them up, dip them in the egg and hand over to you to cook in the pan. It’s a win win for everyone and your kids will enjoy helping in the kitchen - learning new recipes and how to be creative with their food: besides spreading it on the walls and calling it their “masterpiece”.
Here’s how to make it:
Lay out a few pieces of bread. I would say two per person, but go ahead and try three.
On one half of the piece of bread, spread the peanut butter, and on the other side, spread the jelly.
The peanut butter and jelly will act as the glue as you roll up the piece of bread.
In a large bowl, wisk a few eggs (think one egg per two rolls) and dip the roll into the eggs, covering the whole thing - like you would with French Toast.
Place in a heated pan with melted butter. As it cooks, you will want to rotate each roll so every side cooks evenly.
Once each roll is a crisp, golden brown plate and sprinkle powdered sugar on top.
Hope you enjoy your peanut butter jelly rolls and have fun creating!
I’ve tasted kahlua cupcakes (yum), and recently someone posted a Pyramid Hefeweizen cupcake online. Naturally, my mind started racing with all of these ideas using my most favorite flavored beers - this one being Lindemans Framboise (Raspberry).
Always wanting to do everything extra special I realized I didn’t have the energy or time to make everything from scratch. I always want what comes out of my oven to be filled with love, and if that means taking an easy route, so be it. Opting out of making the cupcakes from scratch (for now) I went with the cheaper, can’t-mess-up option of Betty Crocker super moist cake mix and the frosting from the can.
Don’t hate - out-of-the-box items are fabulous options if you are in a hurry or don’t feel like perfecting “from scratch” creations when you are trying to perfect soaking cake in alcohol.
Since I didn’t find any recipes on replacing liquids with beer while mixing the ingredients, I poked holes in the baked cupcakes with a toothpick and after cooling down, I poured about 1 tspn over the holes of each cupcake, watching the delicious liquid sink n’ soak into the cake. I thought about replacing the water with the beer, but wanted to try the easier option first. I might replace the water ingredient once I start making the cupcake batter from scratch.
Next, one spoon full at a time, I poured the raspberry beer into a little dish with the frosting. Mixed that until nicely whipped and lightly spread over the cupcakes.
My first reaction after tasting was that I could taste the beer but not the flavor. thinking the chocolate cake and frosting flavors were overpowering the raspberry. However, after my husband got a hold of one, he said it was very strong and present. Perhaps my taste buds were on overload…maybe I shouldn’t drink the ingredients until after I have tasted everything?
Since chocolate has such a strong flavor already, my next batch will be with regular yellow cake - mixing with my favorite seasonal ale from Elysian Brewery: Night Owl Pumpkin Ale (which I keep a stock of 2 bottles through out the year for special occasions) and, for the “kiddos” a Rootbeer and Cream Soda cupcake!
UPDATE: Made the Rootbeer and Cream Soda cupcakes. Just like the Raspberry beer, I poured a spoon full into the cupcakes and then mixed more of the pop with the frosting and decorated with sprinkles.
I’ve tasted kahlua cupcakes (yum), and recently someone posted a Pyramid Hefeweizen cupcake online. Naturally, my mind started racing with all of these ideas using my most favorite flavored beers - this one being 
