Pancakes, waffles, and French toast are all great, but these breakfast basics are really just a vessel for us to eat more maple syrup, right? While unflavored maple syrup is a delight in its own right, every now and then it can be a real treat to dress it up.
Flavoring maple syrup is a fun way to make breakfast an adventure. Here are five delicious ways to do it.
I did something similar recently. I made some blackberry sauce by simmering frozen blackberries with a little water and mushing them through a strainer to get out the seeds. Then I heated the sauce with a shot of my homemade vanilla rum and some maple syrup.
We don’t have to tell you about the frustration of getting the leftover dregs out of a nearly-empty jar—the peanut butter that hangs to the walls, the Nutella that clings to the bottom ridges.
It’s even inspired inventions: an angled spoon that fits perfectly into peanut butter jar ridges, a double-sided jar. But for all the custom spoons and specially-made jars, there will always, always be a little bit you can’t quite reach.
…we began to think about other ways to use the same technique—of adding a food into the jar—to make the most our dregs. Our favorite solution? Peanut butter hot chocolate.
I adjusted the recipe just a bit, didn’t have chocolate chips but grated some butterfinger bites into it and instead of a microwave used my waffle iron. Let cool a little, and they were prefect (and no waste).
Not around your waist, but on your plate: A new report from the Credit Suisse Research Institute found that more and more of us are choosing whole-fat foods over skim, lite, fat-free or other modern monikers of leanness. And while many health organizations like the American Heart Association still want us to cut down on fat—particularly saturated fat—this full-fat trend may be a healthy rebellion against those decades-old credos, according to recent studies.
The article fails to mention why fat is good in our diet: fat soluble vitamin uptake is greatly improved when consumed with fat. So I don’t know why they listed protein as something that is improved by eating fat…
Be mindful of how much vitamin K there is in the suggested foods:
The required daily amount of protein varies by age, gender, and level of physical activity. In general, adult women who fit in at least 30 minutes of moderate exercise (such as jogging or biking) five times weekly should consume 5 to 5.5 ounces of protein per day. Women who work out more should increase their protein intake accordingly. Each of the following options offers a meatless alternative for one ounce of protein.
Almonds can be costly; sunflower seeds are marginally cheaper. The primary ingredient of hummus is chickpeas/garbanzo beans (how much vitamin k?)… Don’t get me wrong – I like hummus. Hummus, like avocado, is very nutritious but high in calories. Peanut butter isn’t an option if you’re allergic, but no mention about other nut butters…
If you click that link, it will only make you hungry. You’ve been warned 😉
…there are plenty of recipes out there for “Nutella-stuffed pancakes,” which consist of sandwiching Nutella between two pancakes. But this recipe includes a life-changing trick for getting perfect portions of Nutella into one pancake.
The most expensive peanut butter in the world is sold by the U.S. government. The $761 jar of peanut butter, created to calibrate machines in food science labs, went viral last month. But “Standard Reference Material 2387,” aka peanut butter, is only the tip of the iceberg of a strange and fascinating world.
…If you look in the right places online, you can find a dazzling array of NIST products for sale. Peanut butter, of course, but also organics in whale blubber (SRM 1945), baking chocolate (SRM 2384), lake sediment powder (SRM 4354), and nicotine metabolites in frozen human urine (SRM 3671). That’s just a small sampling of the over 1,300 reference materials catalogued by NIST.
Stop snickering – putting out a product that tests to narrow specifications is very expensive. If a batch doesn’t meet those specifications? You have to toss it. Calibration samples can be ridiculous in price. Similar to how equipment gets incredibly expensive when you tack on words like “medical” or “marine”.
Many simple foods are not only easy to make at home, they’ll likely be cheaper, healthier, and much tastier than the store-bought varieties. From cheese to peanut butter, here are a few DIY, delicious food projects.
Arachibutyrophobia is a proposed humorous name for the fear of peanut butter getting stuck to the top of your mouth, coined by Charles M. Schulz in a 1982 edition of his famed Peanuts comic strip. But why does peanut butter have such a tendency to get stuck in your palate when so many other foods don’t?
As it so happens, peanut butter contains a perfect storm of ingredients seemingly designed with the express intent of creating a peanut flavoured choking hazard. For starters, peanut butter, shockingly enough, contains a lot of peanut oil, which makes it incredibly difficult for your saliva to perform its normal task of helping in this first stage of processing food; as we all know, oil and water don’t really like to mix.
While I know natural peanut butter won’t be appreciated by everyone (heathens!), here’s something that can be: instead of sliced bread – use tortillas. Warm them in a pan on both sides, adding the peanut butter after you’ve flipped the tortilla. I like mind a little crispy, but if you like yours soft, just set the stove to a lower temperature and don’t cook as long.
Tip for natural peanut butter (or tahini/etc that separated): flip the jar upside down for a day or two before you open it. The oil will move to the bottom, more or less, and make stirring easier.