Passover & Easter Desserts
Passover Dessert
These Simple Macaroons are crisp, dipped in decedent chocolate and a completely scrumptious option for celebrating Passover. Simple to make and easy to eat, this sweet dessert is a crowd favorite. With a fresh kick of lemon zest and crunch of shredded coconut, they are a bite-sized, delicious way to end your meal.
They take little to no time to make, only baking 10-12 minutes for a tray full of tasty dessert bites ready to devour. With sweet honey and vanilla, the flavors come together to create something sweet but not overpowering. It’s a small, crumbly bite that’s perfect for sharing during Passover. Find more sweet treat recipes for any holiday at www.culinary.net
Simple Macaroons ~ Yield: 15 macaroons
Recipe adapted from www.marthastewart.com/1098219/coconut-chocolate-macaroons
- 1 large egg
- 2 1/4 tablespoons honey
- 1/4 teaspoon vanilla extract grated lemon zest
- 1/4 teaspoon salt
- 1 1/4 cups shredded coconut
- 5 ounces dark chocolate, melted
Preheat oven to 375° F.In bowl, whisk egg. Add honey, vanilla, lemon zest and salt; whisk. Stir in coconut until completely coated with egg mixture.
Using 1 1/2-inch ice cream scoop, make 15 balls, transferring each to parchment-lined baking sheet, spacing about 2 inches apart.
Bake macaroons 10-12 minutes, rotating halfway through, until coconut starts to brown on edges.
Transfer sheet to wire rack and let cool. Before serving, drizzle with melted chocolate or dip bottom sides of macaroons in melted chocolate to cover bases. Refrigerate 15 minutes to set.
Family Features #15603; Source: Culinary.net
Easter Dessert
Carrot Cake ~ Recipe courtesy of Chef Kevin, ALDI Test Kitchen
Prep time: 35 minutes ~ Cook time: 25 minutes ~ Servings: 8
- 1 cup, plus 2 tablespoons, Carlini Vegetable Oil
- 1 1/4 cups Baker’s Corner Granulated Sugar
- 3 Goldhen Large Eggs
- 1 1/2 cups shredded carrots
- 1 cup Sweet Harvest Crushed Pineapple, with juice
- 1 teaspoon Baker’s Corner Baking Soda
- 1 teaspoon Stonemill Ground Cinnamon
- 1/2 teaspoon Stonemill Iodized Salt
- 1/2 teaspoon Baker’s Corner Baking Powder
- 2 1/4 cups Baker’s Corner All-Purpose Flour
- 2/3 cup Southern Grove Chopped Walnuts, divided
Frosting:
- 3/4 cup Countryside Creamery Butter, softened
- 1 1/2 cups Happy Farms Cream Cheese, softened
- 1 teaspoon Stonemill Pure Vanilla
- 5 1/2 cups Baker’s Corner Powdered Sugar
Heat oven to 350° F. In mixing bowl, cream together oil and sugar. Add eggs one at a time. Slowly add in carrots and pineapple. In separate mixing bowl, sift together baking soda, cinnamon, salt, baking powder and flour. Add dry mixture to wet mixture and beat until smooth. Fold in 1/3 cup walnuts.
Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until toothpick inserted into center comes out clean. Allow cakes to cool completely; remove from pans.
To make frosting: In mixing bowl, cream together butter, cream cheese and vanilla. Slowly add powdered sugar and mix until smooth.
Trim and level cakes. Spread 1 1/2 cups frosting over one cake and stack second cake on top. Carefully frost entire cake with remaining frosting and garnish with remaining chopped walnuts.
#15180 Source: ALDI
Dew You
By Gabriella Shtanko
Spring has arrived, and it’s time to shed off the layers of clothes and the layers of makeup. This spring is all about your skin, that glowing dewy look that’ll make any hour feel like golden hour. It may seem some celebrities like Hailey Bieber are just born with it. I’ve learned that there is a method to her youthful, hydrated glow and it starts with your skin care routine and ends with not what you apply to your face but the order in which you apply it.
How you prep your skin is vital for this sought after look. Kayla Newman, a Dermatology MA, advises her patients to use coconut oil to remove their makeup. She says coconut oil is gentle and hydrates the skin all at the same time. You can then use a gentle hydrating facial cleanser like Cetaphil to remove the coconut oil. Once your face is washed and patted dry, it is important to layer on your moisturizer. “Always go from thinner to thicker consistency (when applying moisturizer) it really helps lock in the moisture.” Newman suggests using a vitamin C or hyaluronic acid serum to boost the production of collagen in your skin. She then recommends topping your face off with a hardy, protective cream made by CeraVe.
Now that your face is prepped, it’s time to transform the way you’ve been doing your makeup. For years women have been applying foundation first, then concealer, ultimately caking products on the face and wondering why their makeup never looked as flawless as Kendall Jenner’s.
Elite makeup artist, Mary Phillips, the woman that gets to paint the faces of Hailey Bieber and Kendall Jenner, unveiled her technique on tiktok earlier this year and people are loving it.
The technique is called under sculpting, and it’s exactly that. Instead of applying your concealer, contour and highlight above your foundation, you begin with your contour, concealer, and highlight, blend it out and then apply a thin layer of foundation over your contour. The trick is to use a fluffy brush, rather than a dense brush when applying your foundation, and this will allow all of the under sculpting to stay in place. Once all your makeup is applied, use a damp beauty blender and be sure to dab, not smudge the product all over your face, just to give it that flawless finish we all love.
You can add a cream blush to your cheekbones, tip of your nose and along the sides of your forehead to add depth. (Be sure not to skip blush, it’s making a huge comeback this year!)
Tyler Gugliotta, a long island esthetician and makeup artist says, “With natural glam on the rise over the last 3 years, this makeup hack is a go to for everyone looking for a glow from within style.” Spring is for fresh, hydrated glowing skin. Dew your face, Dew you.
Sources : Kayla Newman, Dermatology MA; Tyler Gugliotta ~ Esthetician and Makeup Artist, Email: teezskin@gmail.com
Creating a New Vegetable Garden Bed : Part 1 of 3
Welcome to almost-spring and the first of a three-part series about my journey setting up a brand-new garden space. Over the years, as the plantings in my yard have grown and changed, my garden spot has been subject to less and less sun, and with the short growing season here in the northeast, we need to maximize full-sun hours.
Over the winter, I’ve been plotting and planning the new space’s location and layout. Key things I considered:
Location: I wanted to choose the spot in my yard with the longest amount of sunshine during the growing season. I made mental notes last summer and will use those to plot out the final location. I’ll also need to ensure my in-ground sprinklers aren’t impacted, and will take the opportunity to have drip-lines added, which I didn’t have in the old garden.
Building materials: I want something that looks nice but will also last. In addition, I have rabbits that like to nibble on my veggies. Therefore, I’ll need to incorporate fencing with holes small enough to keep out the rabbits, and high enough they can’t hop over. I also want to ensure I can add deer fencing if needed in the future. Over the last year, some deer have moved into the neighborhood. They haven’t been in the backyard (yet!) but I want to ensure I can fence them out if necessary. I have a wood fence surrounding my property that is cleaned and sealed each year, so I’m leaning towards similar material for this project. I also want the bed to be slightly raised, so I have nice soft garden soil for my carrots and potatoes to grow in instead of the rocky natural soil.
Size and shape: My original “garden” rapidly expanded from a patch of bed along the fence to also include a raised bed on the deck, along with multiple deck pots. I want to consolidate everything into one space, with the exception of the raised bed on the deck, as that has my herbs and is conveniently located near the back door of the kitchen. I also want all sides of the garden to be easily accessible for harvesting, so there will be an access path up the middle.
Grow-goals: I have high, middle, and low growers on my planting list. The high growers are my trellised cucumbers and sweet potato vines, so they’ll need to be positioned so as to not block the sun for other plants. Mid-height growers include tomatoes, peas, and peppers. Carrots, spinach, and zucchini will be closest to the ground, but the squash also take up a lot of space, so I’ll take that into account when planting.
Next up: Digging, building, and assembling the new garden, to get it ready for planting!
Take on Allergies Naturally
With the change of seasons, many of those who suffer from allergies fear the onset of spring & high pollen count days. Fear no more! What if you could empower yourself and make your body a strong vessel to lessen and even eliminate your seasonal allergies? Did you know there is a food product that you could start avoiding today to help you? And the healing doesn’t stop there. There are so many natural things you could do to alleviate your allergy symptoms. And guess what? Your overall health will benefit too!
There are two major considerations to think about when it comes to the body’s response to allergies: chronic inflammation & mast cell activation. The common denominator of both of these factors is your immune system. Chronic inflammation is tricky because it presents in all sorts of ways. Two people with chronic inflammation can have different symptoms. One person may have nagging migraines and the other scratches their itchy rash day and night. The thing that is important to remember: when inflammation is the root cause, once the inflammation is identified and reversed, these symptoms melt away.
Inflammation can even settle in the respiratory system. This can cause allergens to adhere to the mucus membranes which leads to buildup of phlegm and irritation. Dairy is sticky and damp. By consuming milk, cheese or any product with whey & casein, leads to build up of inflammation in the body as well. Inflammation is a breeding ground for allergens to stay in the body and wreak havoc such as seasonal allergies.
Mast cells are part of your immune system and are throughout your body. When the body gets exposed to an allergen, chemical mediators are released such as histamine. This can cause protective mucus to trap the allergen and this is a normal allergic response. However, when there is inflammation and/or immune system dysfunction, then too much mucus exists and the person suffers.
The key is to have an immune system functioning properly. It’s healthy to get sick, recover quickly and develop natural immunity. Some nutrients to test via bloodwork and have in optimal range are Vitamin A, C, and zinc. Vitamin A and zinc also support a healthy gut lining, so if you have digestive issues make sure your doctor is testing properly. Vitamin A taken in high doses is also anti-viral, but make sure you are dosing correctly. One of my favorite supplements to decrease inflammation and control mast cells is quercetin. It ‘quenches’ the mast cells so that they stop releasing histamine in excess. This can provide tremendous relief both preventatively and immediately with seasonal allergies. Onions, capers and raw apples with the skins are high in quercetin as well.
If you are suffering from chronic illness, find out if inflammation is going on in your body. Allergies can be easily managed and even eliminated with proper nutrient supplementation and diet. Find out if Naturopathic Medicine could be the answer to your seasonal allergy complications and start enjoying the outdoors again!
Springtime Cake Pops
Prep Time: 1 hr. ~ Resting Time: 3 hr. minimum, or overnight ~ Servings: 24
HERE’S WHAT YOU NEED :
For the cake pops:
- 1 Vanilla layer cake that yields two 8- or 9-inch layers
- 2 sticks unsalted butter softened
- 2 ½ cups Powdered Sugar
- 1 teaspoon water
- 1 teaspoon vanilla extract
- Food Dye – 4 colors
- For decorating the cake pops:
- 12oz white chocolate chips
- 24 lollipop sticks
1 cup granulated sugar divided into ¼ cup portions and placed in a plastic sealable bag
HERE’S HOW YOU DO IT :
In a large mixing bowl, crumble cake, then divided equally into four bowls and set aside. In another bowl using a mixer or by hand, beat butter until smooth, then slowly add in powdered sugar, water, and vanilla together until smooth.
Divide the frosting into 4 separate bowls and color into four separate colors, by adding 2 to 3 drops of food dye.
Pour the frosting mixture over each portion of crumbled cake. Mix starting with a fork and then use your hand until combined. Cover with plastic wrap and place it in the refrigerator overnight, or at least 3 hours.
Once the cake is chilled, roll into 2 to 3 -inch balls and set in the freezer for at least 30 minutes or refrigerate again for two hours.
Place 12oz of chocolate microwave safe bowl, and cook on high for 60 seconds, until chocolate is melted.
Insert craft or lollypop stick half way into the center of the frozen cake ball and dip into the chocolate. The chocolate should harden pretty quickly, so do not delay putting the desired toppings on the cake pop to make colored sugar place 1 – 2 drops of food dye into the sugar bags and massage until the sugar is colored. Place on wax or parchment paper until dry. Store in fridge.
Personal Development Begins with the Right Attitude
Everyone wants great things in their lives. A wonderful family, treasured memories, valued experiences, strong personal relationships and financial security, or what I call peace of mind.
Peace of mind with few exceptions makes our experiences in life far more pleasurable.
Make no mistake about it. Money in all of its forms is important. A home on a beautiful tree lined street, dining at the finest restaurants, clothes that have you look your best or a fine education for our children, all signify it’s importance.
Incredible as it seems, people want better things,but fail to do anything about it.
Habit, Commitment and Discipline are big if you want to get ahead.
People try to do something once, twice, three, four, five, even ten times and fail. Then do something that winners never do…QUIT?! People compromise their own integrity and belief system. It’s a lot easier to give up and fail, then push on and deal with the pain of attaining success.
For some, there’s a subconscious belief that even if they try, chances are you’re are going to fail anyway, so what’s the point. Committing to go through all of the pain that is associated with success is just not worth the effort. Truth is, you’ve got to go through hell before you get to heaven.
Hell is the sacrifice that you make to succeed. Sacrificing time away from things that are not enriching your life. Things that have absolutely no value, other than a cheap thrill for the moment. Ask yourself this question. Do I have a better chance of enriching my life by learning something new about my industry or profession or watching a one hour episode of “The Kardashians”? The only ones getting enriched are the Kardashians with the time you wasted in driving up their ratings!
Having a positive mental attitude, is where it all begins. A mindset of trying to do something is not as powerful as saying I will do something. No matter how painful or disappointed you become, remaining focused and discipline makes all the difference. By forming good habits with discipline, you can attain what it is you so desire.
By definition, success is anything you want it to be. Attaining a particular role in a Fortune 500 company or a management position in a small business.Becoming the top sales person on your team certainly defines success. To reach and achieve anything is a simple way of explaining it.
Desire, Belief and Commitment are the building blocks for attaining greatness. In the readings of Napoleon Hill’s “Think and Grow Rich”, what you you wish to accomplish and set out to do, can be, providing there is a goal with organized plans for it’s achievement. It all begins with creating good habits. Habits that lead to progressive change. Nothing happens in a week or two. Everything that’s worth achieving takes a commitment of time.
Become disciplined enough to realize that getting good at something does take time. Getting great at something takes a life time.
It’s been said, “The only thing that time does is pass”. Whether you do something with it or not, time just doesn’t give a crap. I figure, its better to do something with it than not. When you look back at what you achieved, you’ll feel good about the sacrifice you made.
I was listening to a podcast today from Jeffrey Gitomer, a renowned sales trainer and philosophical motivator. He was talking about his philosophy for success. “You become great at what you do, so you can become a great person”. Going on he says, “You should want to be the best you can be, so you can be the best for others”.
Isn’t this something that we all want? To create greater value in ourselves, so we are able to enrich others. Our families look to us for security, protection and to have all the answers, right?
How can we enrich others, if we are not enriching ourselves. Nothing could be more important than being the best you can be. Realize this once and for all, the most important person on earth is you! By not helping yourself first, you cannot help others.
Ever wonder why a flight attendant on a plane reminds us, “Should the aircraft lose cabin pressure, an oxygen mask will drop down. Make sure you put yours on first, before attempting to help others.”
Get the picture? If things haven’t turned out for you the way you’ve hoped. If you would like to get more out of life and experience the wonderful feeling of winning, than now is the time to take action.
It’s all up to you!
Maria’s Mexican & Latin Cuisine
I am very proud to share with you one of the more enjoyable evenings I’ve had in a long time, at a restaurant, diners have come to know and love.
Now celebrating 20 years in Nesconset, Maria’s Mexican and Latin Cuisine is a testament to how hard work translates into community support. Owner Mary Mones fell in love with the culture of Latin cuisine, dating back to 1981. Working her way up the ranks at various jobs and restaurants, Mary finally became the general manager of the once well-known Meson Olé. It was soon after in 2003 when Mary decided to take the leap of faith and follow her dreams by opening her own Latin style eatery.
Maria’s Mexican and Latin Cuisine brings diversity and authenticity with an abundance of love in every dish she delivers. As Mary explains it, “This is not work, it’s my passion to provide our customers with the best food and service they can get”. It is a business philosophy that has made Maria’s very popular and it shows. It is quite common to find Mary going table to table, checking in with her loyal patrons. Over my years in working with hundreds of restaurants, this is by far the most important aspect of the restaurant business.
Arriving at 6:30 on a Tuesday evening and to our surprise, the dining room was clamoring. Adding to the energy was authentic Mexican music, a sign of good things to come.
There were so many interesting appetizers to choose from, we could not help but to order more than we could handle. Gambas al Ajillo: five plump shrimp sautéed in a silky garlic sauce was accompanied by toasted bread. Perfect for dipping into the smooth garlicky elixir. So flavorful. Papas con Queso; Potato skin medallions stuffed with pieces of Spanish sausage, queso cheese served amongst sour cream laced with jalapeno. Bet you can’t eat just one! Sopa de Frijoles Negros; A traditional Spanish black bean soup w/ tortilla strips. Ask for some chopped white onion and white rice on the side. It is not part of the menu, but trust me, it’s delish!
For the entree I went for the dinner special. Seafood Fajitas; A medley of Mahi mahi, shrimp, scallop, a mound of fried calamari with sauteed veggies in a mango salsa was off the charts. I never had such a large portion of fajitas before. Served on the side were tortillas, rice, beans, guacamole and queso cheese. I think if Maria’s made this a staple on the menu, it would be a big hit.
For the health conscious one out there, the Vegetable Fajitas is a wonderful option; A generous portion of freshly sautéed onions, broccoli, mushrooms, peppers, green beans and tomato. Served with the same accompaniments, my vegetarian soulmate was quite content.
Having all that delicious salty and savory food means it is time for dessert. Right off the menu, try the Helado Frito; A cookie crusted vanilla ice cream, deep fried and served in a chocolate tortilla shell. I mean, look at the photo in this write up. Need I say more? Incredible! On special tonight was the Sopapilla de Manzana; A flat and crisp tortilla with spiced honey drizzle, sweet caramelized apples, vanilla ice cream then finished with Dulce de Leche. A silky, sweet harmony of texture and perfection. Loved it.
Maria’s menu is filled with an array of mouthwatering, locally sourced, fresh produce and delicious fresh meats and seafood. Gluten free options are also available. Specializing in Latin cuisine, with alluring Cuban and Mexican fare as well.
We spoke with Mary after our meal and asked her, what does she owe her incredible success to? She goes on to say, “in the simplest of terms, I attribute our success to consistency in our fresh products and exceptional service. This is a philosophy that I have instilled in my staff as well. No matter how successful you become in your life, never forget how you got started and always be grateful for what you have.” For me, as a business owner myself, this is the kind of advice you can take to the bank.
Olé to Mary and staff in celebration of Maria’s Mexican and Latin Cuisine 20th Anniversary !
Best of Brunch
There is nothing greater than waking up on the weekend and going to brunch. I’ve held this sentiment close to my heart since college, and luckily that hasn’t changed in 10+ years. Although the current restaurant landscape is a bit different than we’re used to, we can still dine out (if taking proper precautions) and enjoy a good meal.
My favorite brunch spots are individually categorized by mood – am I looking to sit down and enjoy a long morning with my fiancé? Am I on-the-go and needing a solid breakfast fix? Or, maybe I want to stay local and shamelessly enjoy wearing a pair of jeans and a baseball hat. There is something for everyone here.
Let’s start with on-the-go. My absolute favorite breakfast sandwich is from Southdown Coffee in Huntington. The “Famous Egg Sandwich”: two eggs on a roll, with bacon, cheddar, arugula, pickled onions, and tomato butter. It is truly the perfect egg sandwich, and pairs nicely with one of their coffee offerings. (Pro-tip: their breakfast tacos and burrito are also noteworthy. Give them a try!) If I’m not at Southdown, then I’m at Kerber’s Farm (also in Huntington). I adore their egg sandwich on the in-house buttermilk biscuit. It’s build-your-own, so I generally opt for sautéed onions, tomato, bacon, and cheddar. (Pro-tip: order some baked goods to go, they’re incredibly delicious.)
If I have some time to sit down, but still want to keep it casual, I choose Maureen’s Kitchen (Smithtown), Tim’s Shipwreck Diner (Northport), or Toast Coffeehouse (Port Jefferson). These places are near and dear to my heart because they offer a small-town feel, combined with no-frills food and great beverage options. I’ve been going to Maureen’s since high school. I always order the same thing: eggs, sausage, pancakes. Tim’s Shipwreck Diner is walking distance from my house, and it’s my absolute favorite breakfast burrito anywhere. Toast in Port Jefferson has an all-around great menu, and we love their cold brew coffee! (Pro-tip: go next door, and grab some donuts from East Main & Main on your way home.)
Now, if I’m trying to stray from my usual casual wear (which is rare these days), and maybe enjoy a bubbly beverage while eating my eggs, I’ll opt for The Shed (Huntington), Tullulah’s (Bay Shore), Verde Kitchen & Cocktails (Bay Shore), Rustic Root (Woodbury), or Salted. On The Harbor (Northport). These hot spots are trendy with unique menu offerings and delicious cocktails. If I’m at The Shed, I get the breakfast bowl, complete with 2 poached eggs, avocado, home fries, spinach, onion, corn, jalapeño, and chipotle hollandaise. While enjoying the scene at Tullulah’s, I’ll get the avocado toast with pork belly, or Bahn Mi – house-smoked crispy pork belly, pickled vegetables, herb aioli on French bread. Across the street at Verde Kitchen & Cocktails, we love the Chilaquiles – sunny side farm eggs, corn chips, salsa verde, queso fresco, and onion. (Pro-tip: add carnitas, and ask for extra salsas on the side!)
On the North Shore, Rustic Root is one of my all-time favorites. We go family-style here and order the deviled eggs, crispy brussel sprouts, honey roasted wings, egg sandwich (with truffle and chive), and the grass-fed burger with French raclette cheese. (Pro-tip, add a side of the smoked slab bacon! And, if you’re vegan or vegetarian, don’t fret – they have a wonderful assortment of options.) Last but not least, the local newcomer, Salted. On The Harbor – pumpkin pancakes, chicken & waffles, lobster benedict, and brioche French toast. (Plus the friendliest staff!) Need I say more?
Whether you’re dining in, taking out, carnivore, vegan, gluten-free, looking for a breakfast cocktail, bundling up for outdoor dining, etc. – these local establishments have something for everyone. Times may look a little different recently, but there’s nothing like a solid brunch to lift your spirits and bring some cheer.
20 lucky winners will win $500 each in prizes totaling $10,000.