In addition to being a fun way to jazz up all types of dishes, did you know that adding some heat to your meal actually has some pretty impressive health benefits?
Cayenne pepper has been shown to help speed up your metabolism, rid the body of LDL (or "bad") cholesterol, and normalize blood pressure. Read all about the health benefits of cayenne pepper here. A 2006 study even found that capsaicin, the main ingredient in cayenne pepper, can destroy prostate cancer cells, at least in lab tests.
Fresh chiles and other peppers are also a great source of antioxidant vitamins A and C, several important B vitamins, and minerals like potassium, iron, and copper.
Not a huge fan of BYFO (burn your face off) heat? Don't worry! Even small doses of fresh and dried peppers can impart some impressive health benefits, while adding amazing flavor to your favorite dishes.
You know what they say...some like it hot! And if you're one of them, these 5 recipes are sure to
When it comes to dreaming up your wedding cake, outside appearances aren't everything-what's on the inside counts, too. We've rounded up mouthwatering dessert options that are sure to please everyone's palate.
Read More »from 5 Wedding Cake Recipes You Haven't Tried Before
Photo: Romulo Yanes Lemon-Thyme Cake
This provencial masterpiece, a lemon-thyme cake (recipe here), alternates layers of lemon curd and vanilla buttercream. The finishing touches: more buttercream, candied citrus, and sugared lemon- thyme sprigs. As a tasty alternative, sub in fresh rosemary. Or, pair lime with basil.
Plus: Wedding Toast Dos and Don'ts
Photo: Romulo Yanes Scrumptious S'Mores Cake
A twist on the childhood indulgence, this confection combines graham cake with chocolate ganache, marshmallows, and vanilla buttercream. We "toasted" the swiss meringue frosting with a chef's torch for that straight-from-the-campfire flavor and added chocolate curls for extra appeal.
Get the Recipe
Photo: Romulo Yanes Raspberry Dacquoise Cake
Almond-and-hazelnut meringue joins vanilla buttercream laced with
- The Daily Meal | Shine Food – Wed, Jul 17, 2013 12:39 PM EDT
www.blindloop.comIn these economically challenging times, many cringe at the costs of weddings. Imagine spending $130,000 - on the cake alone! Draped in stunning platinum necklaces, pendants, and pins, this white wedding cake is worth more than $130,000. Edible platinum flakes boosted the price of this $130,000 cake that's covered in plain white frosting and fondant, and fine necklaces and pendants brought an additional dose of elegant class to this luxurious (mostly) edible creation.Read More »from This $130,000 Platinum Wedding Cake is Outrageous!
Related: 16 Outrageous Celebrity Wedding Cakes
In 2007, Japanese pastry chef Nobue Ikara created this jaw-dropping creation to be showcased by Platinum Guild International, a company that at the time was encouraging more and more people to buy platinum jewelry. According to Luxist.com, the cake itself was dedicated to several famous Japanese women, including actress Rinko Kikuchi (from Babel) and model Chie Kumasawa.
Related: 11 Fabulous (Gay) Wedding Cakes
Since 2007, the idea of dressing wedding cakes in jewelry and
- Babble.com | Shine Food – Wed, Jul 17, 2013 12:30 PM EDT
Grilled fruit punchMy mom's birthday is right around the corner, and this year she's requesting a small gathering with her sisters and a few other women with whom she wants to celebrate. Being her only child, I've taken charge of all the party planning, including inviting the guests and preparing the menu. Her only request thus far is having a shindig that's casual and relaxed. I am going to do a brunch, but nailing the relaxed and casual part has me stumped. What to do?Read More »from Party in a Bowl: Make Sparkling Grilled Fruit Punch
And then I had an epiphany! Why not hold the party outdoors and make brunch on the grill? For one, it's summertime, and second, grilling the party fare will help cultivate a relaxed, casual atmosphere - exactly what my mom requested! Next, I thought about drinks and what would go well with a breakfast lunch theme. I found the perfect fit: cored pineapple and ginger ale! How wonderful would it be to grill the fruit then place it in cold ginger ale for a sparkling grilled fruit punch? Sounds refreshing, right?
Related: 10 tasty mug cakes
- Redbook | Shine Food – Wed, Jul 17, 2013 11:54 AM EDT
Chef Gaby Dalkin substitutes an avocado - packed with healthy fats and vitamins - for a stick of butter in her chocolate-chip cookies, and even the men in her life don't notice. REBDOOK.Read More »from These Cookies Have a Secret Healthy Ingredient, but You'd Never Know It
Avocado Chocolate Chip CookiesPrep Time: 1 hour 10 minutes (includes chilling time)
Cook Time: 18-20 minutes per baking sheet
Total Time: 1 hour 30 minutes
Serves: 18 (makes 3 dozen cookies)
1 1⁄2 Hass avocado (4 1⁄2 ounces)
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups cups dark brown sugar
2 large eggs, at room temperature
2 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp coarse salt
1/2 tsp baking powder
1 1/2 cups old-fashioned rolled oats
1 3/4 cups semisweet chocolate chips
Related: The Hottest Summer Drink Trends of 2013
Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh in a large bowl along with the butter and brown sugar. Cream together the avocado, butter, and sugar for 3
Image Source: Raw Carrot-Onion Cupcakes
The best things do come in small packages, especially when the thing you're talking about is a sweet treat. If you're going to indulge in something decadent, the last thing you want is to be tempted to devour a humongous slice of cheesecake or a pie.
Enter miniature desserts that come in cute little packages and pack just about enough creamy, decadent, deliciousness to satisfy your sweet tooth.
From sinful chocolate cupcakes to summery mango cheesecakes, these 5 mini-desserts are sure to please! They're all-vegan (no dairy, no eggs!) and many are raw and healthy. YAY!
1. Mini Chocolate Cupcakes
For the cupcake:
- 1 cup walnuts
- 1 cup + 2 tablespoon raisins
- 2 tablespoons agave nectar
- 1 tablespoon cacao butter, melted (or use coconut oil)
- 2½ tablespoon cacao powder
- 1 cup almond flour
- 1 cup coconut flour
- pinch sea salt
- ½ cup mashed avocado
- 3 tablespoons Navitas Naturals Cacao Paste,
Spicy Shrimp FajitasChili powder is the magic ingredient which gives these shrimp fajitas their spice. For lovers of heat, sprinkle in a dash more for an extra kick.Read More »from Faster Than Takeout: 15-Minute Fajitas
Prep time: 15 minutes
Oven temp: 400
Related: 8 Deliciously Healthy Seafood Recipes
- 2 tablespoon(s) olive oil
- 1 large onion, sliced
- 2 large red peppers, sliced
- 1 pound(s) shrimp
- 1 tablespoon(s) olive oil
- 1 tablespoon(s) lime juice
- 2 clove(s) garlic
- 1/2 teaspoon(s) chili powder
- 1/4 teaspoon(s) salt
- 8 flour tortillas
- 1 cup(s) salsa
- 2/3 cup(s) reduced-fat sour cream
Related: Speedy Seafood Supper Ideas
1. Preheat oven to 400 degrees F.
2. Heat 2 tablespoons olive oil in 12-inch skillet on medium-high. Add onion and red peppers; cook, covered, 10 minutes or until softened, stirring.
3. Meanwhile, in large jelly-roll pan, toss 1 pound shrimp; 1 tablespoon each olive oil and lime juice; 2 cloves garlic, pressed; 1/2 teaspoon chili
- Food52 | Shine Food – Wed, Jul 17, 2013 11:04 AM EDT
Food has the power to transport us -- to take us back to our childhoods, or to a past summer vacation. This menu is taking us to Italy, and we couldn't be happier. Both the Linguine con Vongole and the Tuscan Grilled Zucchini & Summer Squash are deep and flavorful, but neither are heavy -- plus they bring a lot of colors to the table. Looks and substance: a winning combo.
1 dozen fresh clams (I used Littleneck)Read More »from Dinner Tonight: Linguine with Clams + Grilled Summer Squash
1 handful of pasta noodles, enough for 1 serving (linguine or spaghetti noodles works well here)
1/3 of a large sausage link that has fennel and garlic in it (each sausage link is around 1/3 pound at Whole Foods)
5 large garlic cloves, minced
1 jalapeno pepper (optional)
2 tomatoes, peeled, seeded and diced
1/8 teaspoon kosher salt
1/8 teaspoon sugar
1/4 teaspoon seasoned pepper, divided
1/16 teaspoon red pepper flakes
1/16-1/8 teaspoon dried oregano
1 tablespoon Parmesan cheese, finely grated
- webflakes.com | Shine Food – Wed, Jul 17, 2013 8:44 AM EDT
Today I'd like to try something else - I will add a spicy Chinese pepper and seasonal Japanese vegetables to the traditional Japanese nibbles.
It's a little laborious though.
It's a great dish that gives comfort in a way that only Japanese cuisine can. It's so delicious it makes me happy!
My husband used to come home from work and would be so happy drinking beer or distilled liquor and eating his favorite simmered nibbles such as this one, which he enjoyed a lot.
It's a scene that recurs in my mind as if it just happened yesterday.
Before I share the recipe, please take a look at the finished dish:
Deep Fried Tofu with Vegetables and Chinese Pepper
Bamboo Shoots, Bracken Fern, and Deep-Fried Tofu and Vegetables Flavored with Chinese Pepper
Yield: 3-4 servings
Preparation time: 15-30 minutes
- 1 bamboo shoot washed and sliced diagonally. Remove the scum first by boiling it in water that has been used to wash uncooked rice.
- 1/2 bunch of bracken ferns washed and sliced in bite-sizedRead More »from Delicious Japanese Comfort Food - Deep Fried Tofu with Vegetables and Chinese Pepper
- webflakes.com | Shine Food – Wed, Jul 17, 2013 8:34 AM EDT
Mango and Coconut Cupcakes Decorated with Butterflies
I wanted to make some mango cupcakes with coconut frosting. Those flavors are associated with summertime, so I'm finally going to use the mango paste to make them.
The cupcakes are decorated with beautiful butterflies made with special icing sugar that is placed on a silicone pad from Silikomart and baked at a low temperature. The icing sugar is very easy to use, and I think it makes cakes, cupcakes, and cookies look great.
Mango and Coconut Cupcakes
Related article - Strawberry and Almond Cupcakes
Mango and Coconut Cupcakes
Makes 12 cupcakes
· 120 gr. (4.2 oz.) of salted butter at room temperature
· 200 gr. (7 oz.) of sugar
· 3 eggs
· 200 gr. (7 oz.) of flour
· 120 ml. (1/2 cup) of milk
· 1 1/2 tsp of baking powder
· 25 gr. (1 1/2 tbsp) of mango paste
· 250 gr. (8.8 oz.) of salted butter at ambient temperature
· 325 gr. (11.4 oz.) of icing sugar
· 2 drops of coconut extract
· 2 tbsp. of milk
· grated coconut
Directions:Read More »from Mango and Coconut Cupcakes Decorated with Butterflies
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