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Top 5 Metabolism Boosting Foods

Monday, January 10th, 2011

We all know exercise plays a large role in how efficiently our bodies burn calories.  But did you know that food impacts your metabolism as well?  In fact, there are a number of delicious foods that not only bump up your metabolism to influence weight loss but also help create sustained energy throughout the day.  Who could say no to that?  The only caveat is that these metabolism boosting foods are not found in a box, package or plastic wrap.  That’s right…they are real, whole foods that need a little tender love and care (i.e. cooking) before you put them in your mouth. Here are the most fantastic fat burning foods and a few inspirational tips to make them unbelievably tasty.

Dark Leafy Greens- Kale, Collard Greens, Bok Choy, Broccoli, and Swiss Chard are all amazing metabolism-boosting foods that many of us forget to eat.  Ideally we should eat these vitamin-loaded greens twice a day.  That’s right…twice!  Sauté kale with garlic and olive oil for a delicious side dish.  Quickly steam broccoli and toss with sesame oil, lemon and tamari for a taste of heaven or cookcollard greens with chopped sweet potatoes and coconut milk.  Yum!

Daikon- A long white radish, daikon is best pickled, grated into salads or throw into a rich beef stew to soak up all the amazing juices.  For a quick pickle, chop daikon and sprinkle it with salt.  Let it sit for 30 minutes then drain the excess water.  Toss with pepper and sesame oil and you are good to go!

Radish- Their innately spicy crunch makes radishes the ideal food to take your metabolism to the next level.  Eat them with hummus or eggplant spread for an easy snack or throw them in a salad with avocado, orange and mint.  A perfect combination!

Shiitake Mushrooms- Shittake mushrooms not only aid metabolism but also bolster the immune system and clear the body of excess mucus.  Simply chop the mushrooms and sauté with onions, carrots, broccoli and olive oil for a satisfying stir-fry.  Add them to soups for an added bit of texture, or slice and bake with red onions and garbanzo beans for a delicious protein-rich dish.

Onions, Garlic, Scallions and Leeks- If you don’t already cook with these, I don’t know what to say!  Honestly though, onions, garlic and their cousins scallions and leeks are some of the healthiest, inflammation-reducing, calorie-burning foods on the planet.  How to use them? Put them in everything!  Try a red onion frittata and throw freshly chopped scallions into your salads or on top of your sautéed kale.  Leeks add a hearty sweetness to soup or are perfect caramelized and thrown on top of baked potatoes.  And as for garlic, well…think of garlic as onion’s twin.  The two shall never part.  If you are worried about becoming “fragrant” after eating these lovely alliums, don’t worry.  Just make sure everyone else around you eats them too.  Enjoy!

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Jamie G. Dougherty is the owner and founder of JAMIE|LIVING, Health and Lifestyle Coaching. She is an AADP certified Holistic Nutrition Coach with a private and corporate practice that offers assistance nationwide. She is passionate about deliciously healthy food and specializes in helping her clients transform their lives through the power of nutrition and self-care.

To get more great health info and recipes become a JAMIE LIVING Facebook Fan, read the JAMIE LIVING blog or follow her on Twitter.

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The Girl’s Guide to Beer

Monday, July 26th, 2010

On a sweltering summer day at the ballpark or a friend’s BBQ, nothing is more refreshing than an ice-cold brew. This summer ditch that prissy pink cocktail and back away from the Budweiser. With a little beer savvy you can discover some great brews that will satisfy your taste buds and impress even the guys.

There are 4 main ingredients in beer: grain, yeast, water and hops, but the creativity when it comes to brewing is endless. There are beers with fruit, smoked beers, beer made with chocolate and even beer brewed with bacon. Navigating your way through the numerous types and styles of beer can be daunting, but here are some helpful hints about the most popular styles that can help you choose a winner for your next potluck or outdoor summer event. Who said beer had to be just for the boys? Go ahead, embrace that summer night CRAVING.

India Pale Ale (IPA): This beer has a light pale to golden color. Its crisp bitter flavor is attributed to the high hops and alcohol content which helped preserve the beer during the long journey across the ocean when British brewers began to export to India.
Try: Lagunitas IPA, Lagunitas Brewing Co, Petaluma, CA, 5.7% Alcohol by Volume (ABV)
Drink with: Spicy foods like a Thai Yellow Vegetable Curry

Hefeweizen: Perfect for summer, this German style wheat beer is distinguished by fruity notes, cloudy appearance and high carbonation. This beer is usually served with a slice of lemon and its bright flavor is often accented by citrus, banana, clove or nutmeg flavors.
Try: Widmer Hefeweizen, Widmer Brothers Brewing, Portland, OR, 4.7% ABV
Drink with: Classic German food such as chicken sausage topped with brown mustard or a salad tossed with candied pecans and feta.

Stout: Familiar to many because of the popularity of Guinness, Stouts have a heavy body and are very dark in color. This beer has a high alcohol content and is often characterized by caramel, coffee, chocolate or even oatmeal flavors.
Try: Chocolate Stout, Rouge Brewery, Portland OR, 6.3% ABV
Eat with: This beer could be a meal in itself, but pairs nicely with desserts like tiramisu.

Pilsner: This all American beer represents nearly 90% of the major beer brands sold in the U.S. Pilsner is golden in color and tends to have a light, clean, drinkable flavor sometimes compared to toast or fresh bread.
Try: Prima Pils, Victory Brewing Company, Downington, PA, 5.3% ABV
Eat with: All American foods like hearty chili or a grilled burger and fries

Brews to CRAVE this summer
Sierra Nevada Summerfest
New Belgium Skinny Dip
Anderson Valley Brewing Co., Summer Solstice Cerveza Crema

This is by no means a complete list of all the styles out there so experiment, go to a brew festival this summer, and discover which styles and breweries make you CRAVE more. For a fun new adventure, why not grab your beer drinking gal pals and do a brewery tour? Try this for a fun weekend or birthday activity. For more information on beer and the female movers and shakers in the beer industry, check out the Pink Boots Society at pinkbootssociety.org.

*written by Alyssa Goldberg for the CRAVE company. Alyssa is a lover of all things to do with food and travel- check out her blog, WorldSavour by clicking here.

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World Cup Celebration: Indulge in Global Treats

Thursday, July 8th, 2010

For weeks we have been huddled around the television, sometimes at ungodly hours of the morning, to watch beautiful men from around the world kick around a soccer ball and compete for the coveted World Cup. Whether you have followed the sport for years or just recently discovered what terms like “off-sides” or “stoppage time” mean, it is truly amazing how soccer can bring entire nations together for a common goal.

America’s run has ended, but there are some amazing teams that have risen to the top of the competition! Gather your friends together and indulge in these fun recipes perfect for a summer barbecue or potluck that are inspired by the stand out teams of the 2010 World Cup!

Chimichurri Steak- Uruguay/ Argentina

Chimichurri is a sauce from South America and is served in countries like Uruguay and Argentina over steak and chicken.

Ingredients:
1 cup packed fresh flat leaf parsley
¼ cup packed fresh cilantro
½ cup olive oil
1/3 cup red wine vinegar
2 garlic cloves peeled
¾ teaspoon dried crushed red pepper
a pinch of salt and pepper
a squeeze of lemon juice

Preparation:
Mix all ingredients in a food processor and serve over steak, chicken or fish.

    Party Sangria- Spain

    Ingredients:
    1 bottle of red wine
    1 lemon cut into wedges
    1 orange cut into wedges
    1 lime cut into wedges
    1 apple diced
    1 cup raspberries or strawberries
    1 small can of diced pineapples with juice
    2 tbsp of sugar
    4 cups ginger ale or lemon lime soda
    2 shots gin or triple sec

    Preparation:
    Pour wine into a large pitcher and squeeze the juice from the lemon, oranges and lime into the wine.
    Toss in the fruit wedges and add pineapple, apples sugar and gin.
    Chill overnight.
    Add ginger ale or soda, berries and ice just before serving.

      Potato Salad- Germany

      Ingredients:
      2 pounds red potatoes
      ¼ lb bacon cut into small pieces
      ½ medium onion chopped
      1/3 cup cider vinegar
      ¼ cup water
      1 tbsp sugar
      1 tsp salt
      1 tsp mustard
      2 tbsp chopped fresh parsley

      Preparation:
      Place potatoes in saucepan and cover with water. Bring to a boil over high heat and reduce to simmer, uncovered for 20-30 minutes or until potatoes are fork tender. Drain. Let potatoes cool. Peel potatoes and cut into ¼ inch pieces.
      Cook bacon in skillet over medium heat until crisp and set aside.
      Cook onion in bacon drippings until tender.
      Combine vinegar, water, sugar, salt and mustard in a large bowl. Toss in potatoes and bacon and mix until well coated.
      Garnish with parsley and serve warm.

        Oliebollen (Apple Fritters)- Netherlands

        Ingredients
        2 tbsp sugar
        2 pkg yeast
        4 cups sugar
        5 eggs
        2 cups scalded milk
        ½ cup butter softened
        10 cups flour
        1 ½ tsp salt
        3 diced Granny Smith apples
        1 cup raisins pinch of cinnamon
        canola oil for frying

        Preparation:
        Dissolve 2 tbsp sugar in 1 cup warm water. Sprinkle yeast on top. Let stand while preparing dough.
        In a large mixing bowl beat eggs, add scalded milk, 1 ½ cups warm water, yeast mixture and butter and beat well. Add flower, 1 cup sugar and salt. Mix well. Add diced apple.
        Let dough rise in a warm place until it has doubled in size.
        In a separate bowl mix 3 cups sugar, and cinnamon to taste.
        Fill a fryer pot with 3-4 inches of canola oil. Heat to 375 degrees and scoop spoonfuls of down into the oil. Turn to ensure even browning.
        Drain on paper towels. Sprinkle with cinnamon sugar mixture and serve warm.

          *written by Alyssa Goldberg for the CRAVE company. Alyssa is a lover of all things to do with food and travel- check out her blog, WorldSavour by clicking here.

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          Snag the Perfect Travel Snacks

          Monday, July 5th, 2010

          Summer is finally here which means many people are planning their summer getaway. So after packing the bathing suit and sunscreen, what’s next to go into your bag? That’s right, must have travel foods! Read on for some insight from our wellness guru Jamie Dougherty.

          Of course, fantastic food awaits you upon arrival. However, it is not always fun to trust the culinary “delights” along the way. Airplane and airport food? No, thanks! To make sure you don’t get hungry before reaching your final destination, it is important to pack a reusable grocery bag full of edibles that will keep well for at least 24 hours without refrigeration.

          Here are the best travel friendly foods that will withstand up to 30 hours of travel. They are all delicious, nutritious, and easy to pack.

          1. Dried fruit and nuts- Favorites are peaches, apricots, cherries, dates, prunes, walnuts, almonds, and pecans. Just make sure they are organic and sulfur-free.

          2. Fresh fruit with hard cheese- Apples and oranges work best.

          3. Roasted garbanzo beans- Rinse and drain 2 cans of garbanzos. Mix with olive oil and salt and roast at 400 degrees for 30-40 minutes. They are yummy and a great protein source.

          4. Tamari sunflower and pumpkin seeds- A perfect snack when you want something fatty and salty. Click here for a yummy, crunchy recipe.

          5. Honey tea cookies- Make a whole batch of these and grab one every time you need something sweet. Click here to find out how to make yummy cookies.

          6. Cut veggies- Celery, radishes, carrots, and sugar snap peas work well. They also help keep you hydrated on the dry plane.

          7. Your favorite chocolate bar- What can I say? Never travel without chocolate. My favorite is the Alter-Eco BlackOut bar. YUM!

          8. Crackers- These will keep you way from the baggies of pretzels. The best brands are Ryvita, Dr. Kracker, and Mary’s Gone Crackers.
          So this summer, whether you are traveling long distances or just doing a few day trips, be sure to pack these snacks for the journey. I promise they will keep you energized, full, and away from all the junk along the way.

          To receive your fill of healthy living tips become a JAMIE|LIVING Facebook Fan or follow her on Twitter! You can also find delicious recipes at http://www.jamieliving.blogspot.com/.

          Jamie G. Dougherty is the owner and founder of JAMIE|LIVING, Health and Lifestyle Counseling. She is an AADP certified Holistic Nutrition Counselor with a private and corporate practice that offers assistance nationwide. She is passionate about deliciously healthy food and specializes in helping her clients transform their lives through the power of nutrition and self-care.

          *written by Jamie Dougherty for the CRAVE company

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          Dangerous Foods Hiding in Your Pantry

          Monday, May 24th, 2010

          Do you CRAVE a healthier lifestyle? We asked one of our favorite wellness gurus, Jamie Dougherty, for some simple ways to improve your diet by cleaning out the “dangerous” foods hiding in your pantry. Here is what Jamie had to say about those last few items in your kitchen standing between you and your healthiest self.

          When people begin to eat better, the food in their refrigerator changes. More fruits, fresh vegetables, organic, pasture raised diary and meat. However there is one place that is always the last vestige of unhealthy food…the pantry! Pantries are the final frontier of “hazardous for your health” foods. Pantry food must be shelf stable, meaning food items are pumped full of chemicals and preservatives to make them last longer. Processed foods are also loaded with sugar, low quality oils and genetically modified fillers that can damage our bodies.

          Luckily there are a number of tasty alternatives to replace the unhealthier models. Here are a few easy pantry raiding swap-outs to get started.

          Top 5 pantry foods to replace

          Bread crumbs

          OUT - The packaged stuff. Full of hydrogenated oils, sugar, and anti-caking agents.
          IN - Make your own crumbs. Take unused stale bread, put in a food processor with sea salt, and then toast in a slow oven. Keep them in the freezer or in the pantry in a sealed container.

          Broth

          OUT - Bouillon cubes, powder or canned stock. Full of sugar, low quality salt, MSG, and genetically modified ingredients.
          IN – Homemade or organic boxed stock (Pacific Naturals Vegetable Stock is very good).

          Cooking Oils, Fats & Sprays

          OUT –Aerosol oils (PAM) and vegetable shortenings. Dump the corn, peanut, vegetable, soybean, safflower oils, margarine, and Crisco.
          IN - High quality extra virgin olive oil, extra virgin coconut oil, sesame oil, flaxseed & hemp oils, ghee/clarified butter, organic butter.

          Salad Dressing and Sauces

          OUT - Bottled dressings, marinades, sugary BBQ sauce, ketchup, soy sauce.
          IN – fruit sweetened ketchup and BBQ sauce (check out Organicville), tamari/shoyu, and homemade dressings. Use good oils, balsamic/red wine vinegar, ginger/sesame oil/tamari, tahini with lemon.

          Vanilla

          OUT           - Imitation vanilla: loaded with corn syrup and added sugars.
          IN – Real vanilla extract and vanilla beans. They’re expensive, but totally worth it!

          To receive your fill of healthy living tips become a JAMIE|LIVING Facebook Fan or follow her on Twitter! You can also find delicious recipes at www.jamieliving.blogspot.com.

          Jamie G. Dougherty is the owner and founder of JAMIE|LIVING, Health and Lifestyle Counseling. She is an AADP certified Holistic Nutrition Counselor with a private and corporate practice that offers assistance nationwide. She is passionate about deliciously healthy food and specializes in helping her clients transform their lives through the power of nutrition and self-care.

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          Planning a Fun in the Sun Picnic

          Sunday, May 16th, 2010

          Food always seems to taste better when enjoyed outdoors and in the company of great friends and family. So, pack your picnic basket, grab a blanket, bring some companions, and take advantage of the sunny warm weather the spring and summer months have to offer with an al fresco dining experience! Don’t sweat, planning a picnic doesn’t have to be overwhelming. Here are some fun and fuss-free ideas for planning a picnic in the fresh air and sunshine!

          1. Pick a Location:

          • At the Park: Whether you’re on a grassy spot in the sunlight or under the shade of a tree, a park is the perfect place to gather for a picnic! If you’re feeling guilty about leaving your beloved pooch at home, there are plenty of pet-friendly parks so you can bring Fido along!
          • On a Beach: Sun, surf, and sand is the ideal combination for a picnic on the beach! Just make sure you enjoy each element separately to avoid melted, soggy, or grainy grub.
          • At a Drive-In Movie: CRAVing a romantic night with your sweetie? Dinner and a movie underneath a blanket of twinkling nighttime stars is a perfect date night combination. Don’t forget to bring popcorn and candy!
          • In Your Backyard: Want to enjoy a meal outside but don’t feel like hauling a basket or cooler full of food around? No problem, a picnic in your backyard can be just as fun and probably less stressful if you happen to forget the napkins!
          • On a Roof-top Patio: For those of you dwelling in the concrete jungle, many apartment and condo buildings have a roof-top patio for their residents to enjoy. The only difference? Rather than being surrounded by trees, you have adjacent skyscrapers to provide shade.

          2. Picnic Menu Items:

          We encourage you to be creative, but to also keep things simple with your picnic menu! Remember, you have to schlep these baskets around with limited heating or cooling available, and food poisoning is never included in the recipe for fun. Pack your picnic baskets with these simple palate pleasers, bon appetit!

          • Savor: Definitely use your left-overs when you can! Roasted chicken can be used to make a yummy pasta or Caesar salad. You can also make some simple PB&J or turkey sandwiches the night before and refrigerate them until you’re ready to head out. Soft bagels with cream cheese are also a great and effortless menu option. Here are some other easy picnic recipes to consider.
          • Sip: Class up your picnic with a bottle of wine to sip while you savor your meal, which is ideal if you’re enjoying a laid-back picnic on your backyard porch. For public parks and beaches, we recommend some bubbly and refreshing sparkling apple cider instead. Lemonade is also the classic beverage of choice for a sunny spring/summer picnic.
          • Sweets: You can’t go wrong with brownies and cookies, which are crowd-pleasers for any age. A fresh fruit salad is delicious and nutritious, and also surprisingly portable! We generally don’t recommend packing anything that melts quickly, but if you’re having a backyard picnic you can get away with serving ice cream and popsicles!

          3. Picnic Essentials NOT to Forget:

          • Sunscreen/sun block: Don’t ruin your outdoor picnic with a painful sunburn, keep yourself sun protected! As the people from the land down under would say, “Slip, Slop, Slap: slip on a shirt, slop on sunscreen, and slap on a hat.”
          • Insect repellant: A good idea if you’re going to be outdoors long enough for the mosquitoes to come out for their own picnic.
          • Big quilt/blanket: If you’re going to be dining on the grass, sit on a big quilt or blanket to protect yourself from ants in your pants, or even worse, in your food!
          • Eating utensils: Finger food is always fun, but if you plan on serving something that requires a fork, spoon, or knife, eating with your bare hands will get messy and complicated.
          • Plastic bag(s): Be considerate of others and the park in which you are enjoying your picnic and clean up any trash or food waste. Also, if your pooch joined you for your picnic, please pick up behind your pawed pal as well.
          • Anti-bacterial hand gel/wipes: Ahh, germs! Need we say more?
          • Entertainment: Don’t dine and dash, stay a while! Bring some playing cards, a Frisbee, or play bocce ball while your tummies digest.

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          Spring Eating for your Healthy Body

          Monday, April 26th, 2010

          We are all familiar with the old adage of Spring cleaning, but did you know that it doesn’t just apply to your closet? Spring cleaning is also important for our bodies and very helpful in flushing toxins, losing weight and creating increased energy. The best place to start your spring cleaning is with spring eating! Jamie G. Dougherty, owner and founder of JAMIE|LIVING, Health and Lifestyle Counseling, offers us a fresh approach. Spring foods are light, water-logged, and perfect for cleaning out our systems of excess junk. Some of the most popular spring foods include:

          Asparagus: High in potassium and folate which aids the cardiovascular system- Roast with olive, sea salt, and pepper with a splash of balsamic vinegar.

          Artichokes: A good source of iron and calcium- Steam and enjoy with your favorite vinaigrette.

          Dandelion Greens: Aid in liver cleansing- Blanch, then sauté with garlic, olive oil, and top with currants and pine nuts.

          Green garlic: Delicious young garlic plant that has anti-bacterial properties- A perfect addition to eggs or a frittata.

          Radishes: Very high a vitamin C. Eat them raw or dip in hummus or your favorite dressing.

          The best place to find spring foods it at your local farmer’s market where vendors will have the freshest produce available. Here is a perfect dish to get your started. Who ever thought spring cleaning could taste so good? Enjoy!

          Asparagus and Brown Rice Salad with Dijon Vinaigrette and Toasted Pumpkin Seeds
          Serves 4

          For the Dijon vinaigrette:

          2 tablespoons fresh lemon juice
          1 tablespoon brown rice vinegar or red wine vinegar
          Sea salt to taste
          1 teaspoon Dijon mustard
          1 small garlic clove or shallot, finely minced or pureed
          1/4 cup extra virgin olive oil

          For the salad:

          1/2 pound asparagus, ends trimmed, cut in 1-inch pieces and blanched for 3 minutes
          Sea salt to taste
          2 cups brown rice, freshly made or leftover
          1/4 cup chopped fresh parsley
          2 tablespoons chopped fresh herbs like mint, cilantro, tarragon, marjoram
          1/3 cup toasted pumpkin seeds

          1. Whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the oil, taste and adjust seasonings.

          2. Cut asparagus into 1 inch pieces and place in boiling water for 3 minutes. Drain and set aside.

          3. Add asparagus to the rice and toss together with the Dijon dressing.

          4. Add the fresh herb and pumpkin seeds and toss all together. Taste, adjust seasonings and serve.　

          To reheat leftover rice: Place cold rice in a small pot with ¼-1/2 cup of water (depending on amount of rice). Bring to medium heat and let steam for 4-5 minutes, or until water has evaporated. Remove rice from the heat and mix with your dressing.

          To receive your fill of healthy living tips become a JAMIE|LIVING Facebook Fan or follow her on Twitter! You can also find delicious recipes at:　www.jamieliving.blogspot.com

          Jamie is an AADP certified Holistic Nutrition Counselor with a private and corporate practice that offers assistance nationwide. She is passionate about deliciously healthy food and specializes in helping her clients transform their lives through the power of nutrition and self-care.

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          Valentine’s Day – Pink Themed Recipes

          Friday, February 12th, 2010

          There are so many pros to going out to dinner on Valentine’s Day and we can think of a lot of cons to staying in and cooking. But with the following recipes, staying in and making a home-cooked meal with your sweetheart might just look like the best idea ever!

          Rack of Lamb with Herb and Olive Crust
          For a pink themed menu, let’s start with a delicious lamb recipe. It comes from Caroline in Chicago’s blog (hwhippedtheblog.com). Our mouths are watering already!

          1/3 cup coarsely chopped olives – kalamata, picholine or Manzanilla
          1/4 cup coarsely chopped parsley
          1 1/2 Tablespoons fresh thyme
2 cloves of garlic, coarsely chopped
          Pinch of crushed red pepper flakes
          1 1/2 Tablespoons mayonnaise
          2 racks of lamb (7-8 ribs each, trimmed or frenched)
          salt and pepper
          3/6 cups breadcrumbs

          Heat the oven to 450 degrees. Combine olives, parsley, thyme, garlic and red pepper in a food processor or mortar. Make a rough paste. Stir in mayo. Set aside. Trim lamb so only a thin layer of fat remains. Heat a heavy skillet (NOT a nonstick) over high heat. Season racks with salt and pepper. Set in skillet fat side down and cook for about 2 minutes. Spread breadcrumbs on a plate. Coat the surface of the lamb with the olive paste then dip in the crumbs to coat. Put bone side down in a roasting pan. Cover the bone tips with foil so they don’t burn. Roast until instant read thermometer is 120-125 degrees for rare or 130-135 for medium. It will cook another 5 degrees when out of the oven. Let the lamb rest for 5 minutes. Cut apart between the bones and serve.

          Strawberry Cupcakes
          Amy Sherman, a San Francisco-based author, writer, and developer of all things food, shares an amazing strawberry cupcake recipe on her blog (cookingwithamy.blogspot.com). Cupcakes and strawberries are the key to any beau’s heart.

          1/2 cup sugar
          1/4 cup (1/2 stick) unsalted butter
          1 large egg
          6 ounces Dannon® All Natural Vanilla Lowfat Yogurt (or any other fruit flavor of yogurt)
          1 tsp. vanilla extract
          1 1/2 cups all purpose flour
          1 1/2 tsp. baking powder
          1/4 tsp. kosher salt
          1/4 tsp. baking soda
          1/2 cup fresh strawberries, diced

          Frosting:
          2 Tbsp. butter, softened
          1 cup powdered sugar
          2 fresh strawberries, about 2 Tbsp. mashed

          1. Preheat oven to 350 degrees. Line a muffin tin with paper liners. With an electric hand mixer, beat the sugar and butter until light and fluffy. Add the egg, Dannon® All Natural Vanilla Lowfat Yogurt and vanilla, blending until smooth.
          2. Measure the dry ingredients into the bowl and blend, then fold in the strawberries.
          3. Divide the mixture equally between the 12 paper-lined cupcake cups. Bake for 20-25 minutes or until cake tester comes out clean.
          4. Beat together butter, powdered sugar, and mashed strawberry in medium-size bowl until creamy and smooth. Chill frosting for 15 minutes or until thick. Frost cupcakes with a spatula. Keep cupcakes in the refrigerator loosely covered.
          Yield: 12 servings

          French Kiss
          To accompany your beloved meal (cupcakes are a meal, right?), the Wedding Paper Divas have some suggestions for romantically festive drinks (blog.weddingpaperdivas.com). May we recommend the French Kiss? It’s just the perfect shade of pink to match you cupcakes…we mean cheeks!

          ¾ oz Chambord
          ¾ oz Peach Schnapps
          ¾ oz Vodka
          Splash orange juice, pineapple juice, cranberry juice
          Serve straight up in a martini glass

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          CRAVE-able Cupcakes in Hawaii

          Wednesday, February 10th, 2010

          Frosting and sprinkles and smiles – oh my! Cupcakes are becoming a must-have morsel these days, and we know where to find the most decadent, mouth-watering confections hidden around Honolulu. Below are two local shops that produce original, delicious, and truly CRAVE-worthy cupcakes.

          Cake Couture Cupcakes (cakecouture.com)
          820 West Hind Drive #112, Honolulu 96821
          Founded in 2007 by wedding cake baker Carmen Emerson-Bass, Cake Couture began as a small shop whose popularity exploded along with the cupcake craze sweeping the nation. With Classic, Gourmet, and Mini confections in flavors like Orange Creamsicle, Chai Spice, and Mocha, these cupcakes sell out fast! It’s not a bad idea to get there early or call ahead and make sure your favorites are still available.

          Hokulani Bake Shop (hokulanibakeshop.com)
          500 Ala Moana Blvd. Suite 4-B, Honolulu 96813
          Husband and wife duo, Tushar and Ana Dubey, infuse their made-from-scratch cupcakes with loads of local flavor! If you’re in the mood for unique and delicious island-inspired morsels, try the Strawberry Guava or Lilikoi with Lemon Cream Cheese Cupcakes. Or, if you really want to indulge, bite into a luxurious Waialua Chocolate Fudge Cupcake filled with fudge made from the rarest chocolate in the entire world (it’s from the north shore of Oahu)!

          These are just two of what is sure to be many more local cupcakeries near you.  As the obsession for these sweet treats grows, we’ll keep you posted on the newest Hawaiian hot spots!

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          South Side Splurge: Fun in Maui with Your Girlfriends

          Tuesday, February 2nd, 2010

          Craving some quality time with your friends? Take a little road trip to Maui’s southern tip for an afternoon of relaxing fun with the girls. Start by pampering your bodies, then head to The Shops at Wailea for a little retail therapy, and round out the day with some fresh, delicious comfort food.

          Lily Moon Salon
          300 Ohukai #319, Kihei, Hi

          While Lily Moon Salon specializes in services for weddings, owner Gina Carter offers haircuts, facials, manicures and more for ladies not heading down the aisle any time soon. Treat yourselves to a one hour pedicure complete with a sugar and coconut oil treatment, slough, massage, and exfoliation. You won’t want to leave!

          Enchantress Boutique
          3750 Wailea Alanui Drive, Kihei, HI

          Now that you’re feeling blissed out and rejuvenated, how about a new outfit from Enchantress Boutique to compliment the mood? You’ll think you’ve crossed to the other side of the looking glass when you step inside Britta Alexandra and Judith Carroll‘s whimsical yet oh-so-fashion-forward boutique. Don’t miss Fifi & Bootzie next door – also owned by Alexandra and Carroll, its focus is more on accessories and home embellishments than clothes but it maintains the same magical ambiance.

          Joe’s
          131 Wailea Ike Place, Wailea, HI

          Top Chef Bev Gannon‘s elegant eatery features food that makes you feel good. Set atop a hill overlooking the Wailea Tennis Club, Joe’s (named after her husband) is frequented by locals and celebrities alike both for the phenomenal dishes and the unparalleled ocean view. Fresh seafood and succulent meats make for a simple, well-rounded menu, and the martinis are truly top-notch! A perfect spot for dinner with the girls.

          After a day like this, your nails, wardrobe, and belly will be thanking you. And so will your friends for suggesting a day that satisfies so many cravings. Have fun!

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          Posted in Enhance, Sip / Savor, Style | No Comments »

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