Earthly Eating

Use seedless strawberry or raspberry jam. (Using seedless for this fun treat is better because it won’t have more of a tendency to run faster down the side of the glass.) Or use fruit flavord syrup. The same kind you would buy for your banana split or ice cream sundae.

Be sure and use a glass that has smooth sides on the inside and not a pattern within the glass. This will make it harder for the jam or syrup to stick to the sides of the glass.

Using a spatula or knife, make thin stripes or spirals even down the sides of the inside of the glass. You can make your childs name or even designs of your liking.

It is best to put the glass in the freezer for about 20-30 minutes. It will stay on the glass longer this way and not run down the sides of the glass when the liquid is added, plus an added bonus is, the chilled glass is great for ice cold milk.

When you pour the milk in make sure it is in the middle of the glass and not down the sides, so that your jelly or syrup doesn’t get mixed into the milk when it is added.

If you don’t frost the glass in the freezer after adding the the jam the stripes will hold for about 20 minutes and then they will begin to incorporate into the milk.

For a black and white version, try chocolate syrup and while chocolate syrup. For a creamier version try butterscotch or carmel. You can even go as far as melting white chocolate chips in the microwave in a microwave safe bowl and use the melted chips as the stripes. (This fun treat can also be used with sugar-free jams and syrups, as well as soy milk and goats milk.)

**Do you fear god? Bridget Wright over at Spirituality Guide does and she states the reason you should as well. Read them here.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Cheesecake Minis
Serves: 12 (Makes 1 dozen)

12 vanilla wafers
1 phg. (8 oz.) Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) Whipped topping, thawed, and divided
1/4 cup Flake coconut, toasted
12 paper cupcake liners

Place 1 wafer on the bottom of each 12-paper-lined medium muffin cups; set aside. Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Add 2 1/4 cups of the whipped topping; and mix well. Spoon evenly into the muffin cups.

Cover and refrigerate 3 hours or overnight. Spread tops with remaining whipped topping. Sprinkle coconut just before serving. Store leftover cheesecakes in the refrigerator.

Happy Eating!

A popular herbal supplement for menopausal symptoms, black cohosh (Cimiicifuga racemosa), common Name: Black Snakeroot, Bugbane, Bugwort, Rattle Root, Rattleweed, Richweed, Squawroot. It contains phytoestrogens, plant chemicals that mimic the effects of endogenous estrogens. While no epidemiological evidence has linked black cohosh with lower rish for breast cancer. Women taking black cohosh and/or Remifemin (a well-studied proprietary black cohosh extract) have substantially lower risk for developing breast cancer.

Black Cohosh contains Acetic-acid, Actein, Ascorbic-acid, Butyric-acid, Cimicifugin, Formononetin, Gallic-acid, Isoferulic-acid, Oleic-acid, Palmitic-acid, Salicylic-acid, and Tannic-acid. It is a powerful cardiac stimulant and has a sedative effect on the nervous system. Research has shown that Black Cohosh root has estrogenic activity and reduces levels of pituitary luteinizing hormone, thereby decreasing the ovaries production of progesterone. Used as an alterative, antidote, anti-inflammatory, anti-rheumatic, antispasmodic, astringent, birthing aid, cardio-tonic, diaphoretic, diuretic, emmenagogue (to promote menstruation), expectorant, hypnotic, tonic and to treat rheumatism. Black Cohosh leaves laid around a room were said to drive away bugs and negativity. Also, menstrual cramps, symptoms of menopause such as, hot flashes, irritability, mood swings, and sleep disturbances. Black Cohosh is endangered and should be cultivated. Do not harvest from the wild.
Click here to find out more about Black Cohosh.

** World Heavyweight Champion Batista will put himself to the test in the Land of the Extreme, taking on the always-dangerous Elijah Burke. And Scooter over at WWE Daily has the whole story. Read it here.**
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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Angel Lush with Pineapple
Serves: 10

1 pkg. (4-servings size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (20 oz.) Crushed Pineapple in juice, undrained
1 cup thawed whipped topping
1 pkg. (10 oz.) prepared round angel food cake
Seasonal berries

Mix dry pudding mix and pineapple with juice in a medium bowl. Gently stir in whipped topping. Let stand 5 minutes. Cut cake horizontally into 3 layers. Place bottom cake layer (cut side up) on a serving plate. Spread 1 1/3 cups of the pudding mixture onto cake layer; cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer; top with remaining cake layer. Spread remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. Top with your favorite seasonal berries.

Happy Eating!

• Eggs or Egg Beaters? Egg Beaters has less fat and cholesterol than eggs so its is healthier?
Actually: Egg consumption is not linked to heart disease, as many people still think. Eggs are actually an excellent, inexpensive source of essential nutrients. Much of the best things for you are in the yolks of eggs. This part of missing for the Egg Beaters variety. Egg Beaters includes vitamins, such as A, D, and E, but real eggs still have a nutritional edge. Specifically, eggs supply micronutrients such as choline, which is essential for healthy brain and central nervous system functioning and zeaxanthin and lutein, carotenoids that protect your eyes from cataracts and macular degeneration. They also contain vitamin K, which helps build strong bones, guards against cell damage and encourages healthy blood clotting.

• Soy Milk or Cow’s Milk? Anything made from soy is the healthier choice?

Actually, the low-fat versions of both soy and cow’s milk have about 80-100 calories, 8 grams of protein (soy has about 6 grams of protein), 10 grams of carbs and 2 grams of fat. Because soy comes from plants and is often fortified, it also delivers phytochemicals such as isoflavones that may help protect your heart as well as vitamins and the minerals, folate, selenium and zinc, which you don’t get from regular milk. Just make sure any soy milk you buy is fortified with vitamin D, an essential nutrient for bone health.

• Butter or Margarine? Margarine is better for the heart than butter?

Actually, stick with the margarine, but not with the sticks. Hard stick margarine contains dangerous trans fats. But there are a number of tub margarines that not only leave out trans fats, but also contain plant sterols that interfere with cholesterol absorption in the body, so they can help lower LDL cholesterol levels and protect against heart disease. Look for brands like Benecol and Smart Balance that are trans-fat free and heart smart.

• Veggie or Meat Burgers? If it’s vegetarian, it must be good for me?
Actually, if you’re a vegetarian, the choice is obvious. But if you’re making the switch for health reasons, you may be surprised. Health-­conscious eaters often choose veggie burgers because they’re lower in fat and calories than ground beef, though if you buy lean ground beef, the difference is less dramatic. A quarter-pound burger made with lean beef contains 5 grams of fat and 140 calories, compared with 3 grams of fat and 90 calories in a Boca burger. But the beef patty also has nearly twice the protein (23 grams, as compared with 14 grams in a soy burger) as well as healthy doses of other essential vitamins and minerals such as zinc, selenium and choline. Veggie burgers have the advantage of being easier to prepare because they’re precooked. But there’s room for both in your diet.

• Pasta or Rice? Pasta is the carbo-loading king, but rice is better because it’s a whole grain?
Actually, the whole-grain or brown varieties of both are a healthy choice. Each supplies about 35 grams of slow-burning complex carbs and between 150 and 170 calories per serving. Whole-wheat pasta often delivers more protein and tends to have more fiber, as much as 6 grams for whole-wheat spaghetti compared with just 2 grams for quick-cooking brown rice. But there are advantages to both: Brown rice is rich in heart-healthy antioxidants called lignans, for instance, which you won’t get from eating pasta. When you’re trying to decide between one healthy food and another, the best choice is often both. When it comes to your diet, variety is almost always best. (Source: Some information pulled from Bicycling 2007)

**Over at Discussing Autism, Marcie has a gingerbread train recipe that is great for kids at any stage. It is allergy-free approved and great for kids to help in the making process. Read her story and get the recipe here.**
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Earthly Eating Recipe: Count Down To Christmas Recipe Of Sweets

Pumpkin-Coconut Flan
Serves: 8

1/4 cup water
1 1/2 cup sugar, divided
5 eggs
1 can (15 oz.) pumpkin purée
1 can (12 oz.) low-fat evaporated milk
1 cup coconut
2 tsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 cup toasted unsweetened coconut (optional)
1 cup lightly sweetened whipped cream (optional)

1. Preheat oven to 300°F. Have a 9″ or 10″ round baking dish ready.

2. Heat water and 1 cup sugar in a small, heavy-bottom saucepan over medium heat. Once sugar starts to melt, stir constantly using a wooden spoon until the sugar turns a rich carmel color.

3. Pour browned sugar into a baking dish, tilting the pan to coat the bottom evenly.

4. Place baking dish into a larger baking pan. Set aside.

5. Whisk together eggs, pumpkin, evaporated milk, coconut milk, vanilla, spices, and remaining sugar. Pour custard into sugar-coated baking dish.

6. Pour hot water into larger baking pan so that it reaches halfway up the side of the smaller baking dish.

7. Bake 60-to-70 minutes until the center is set. Cover and chill at least 2 hours before serving.

8. To serve, run a kniofe around the edge of the flan, place serving platter on top of the baking dish and invert. Carefully remove the baking dish.

9. If desired, top with whipped cream and toasted almonds.

Happy Eating!

1. The Chef’s Knife: A 8-to10-inch chef’s knife is a must in any kitchen. It works for everything from cruching garlic with the side of the blade, to chopping spinach. The large blade provides plenty of surface area for dicing potatoes or a bunch of herbs, plus plenty of sharpness and stength to tackle hard-to-slice items such as a head of ice berg lettuce. If you have smnall hands or don’t feel comfortable wielding a big knife, try a 6-inch or a santoku-style knife. Look for a high-carbon stainless steel is the material of choice for a chef’s knife. It really is the best of both worlds. High -crabon stainless knives are rust-resistant but still hold their sharpness.

2. The Pairing Knife: With its 3 1/2 to 4-inch blade, this petitie kitchen wonder can slice, dice, mince, and peel-although you will probably want to use a chef’s knife for big choppoing jobs like stir-fries and grain salads. Look for a stainless steel model with a smooth blade. Avoid cheap pseudo-serrated knives, but do look for bargans. Because of their size, paring knives can get lost in a pile of peels and accidentally thrown out.

3. The Serrated Knife: Alternate called a bread, carving, deli, or utility knife, this model is defined by its toothly blade that does just as well sawing through a crusty loaf of bread as it does slicing delicate tomatoes and citrus without crushing the insides. Look for 6-to-7-inch blade ones. You don’t need a 10-inch carving knife. The other provides plenty of slicing surface and is much easier to store in your kitchen chopping block.

**Do you love vintage anything? Over at Bead Arts Cindy Lavin has a bracelet that you would just love. It’s a vintage button bracelet and it’s as easy to make as sewing on a button. Read how to make the bracelet here.**
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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets-20

Rabanadas
Serves: 4

1 cup milk
1 tbs. sugar
1/2 baguette of French bread, sliced into 2-inch thick pieces
3 eggs
1/2 cup vegetable oil
1/4 cup confectioners’ sugar (to taste)
1/2 tsp. ground cinnamon (to taste)

Measure the milk and sugar. Mix together in a medium bowl. Set aside.

Beat the eggs in another medium bowl. Set aside. Wash your hands every time you handle eggs.

Measue the confectioners’ sugar and cinnamon. Mix together in a third bowl. Set aside.

Dip each slice of bread into the milk mixture, soaking each side competely.

Use a spatula or tongs to dip both sides of the soaked bread into the eggs.

In a large frying pan, heat the oil on a medium-high setting. Fry the bread until browned on each side.

Once bread is fried, use a fork or clean tongs to dip each piece int the bowl of confectioners’ sugar and cinnamon to coat. And serve.

Happy Eating!

Have you head or read anything about the Brazilian fruit açaí. Ever wonder what it is? Grown in the Amazon, açaí tastes like a combination of rich dark chocolate and blackberries. This nutritious berry has antioxidants and essential fatty acids. It has been said its healing properties are some of the greatest and have been used in the Amazoine for centuries.

Due to its delicate texture and nature, whole açaí are unavailable in the United States. Instead, flash frozen pulp, which provides the same nutrients and great flavor as fresh, is available year round in your grocer’s freezer. The fruit comes into season September through January.

With ten times the amount of antioxidants found in grapes, açaí berries are a rich source of disease fighting anthocyanins, which are the antioxidants that give purple foods their color. They also provide protein, fiber and essential omega fatty acids.

You can add the fruit to smoothies and juice blends. Or make traditional açaí bowls with a purée of açaí pulp, banans and apple juice topped with granola. Look for açaí pulp in the grocer’s freezer Try a brand called Sambazon.

**Heather Scoville has the Seven Ages of Rock over at Watching VH1. Read her whole story here.**
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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets

Ginger Drizzle Cookies
Serves: Makes 3 dozen cookies

1 cup all-purpose flour
1 cup whole-wheat flour
2 tbs. ground flaxseed
2 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. salt
1 cup granulated sugar
1/2 cup canola oil
1 large egg
1/4 cup molasses

1. Whisk the all-purpose flour, whole wheat four, ground flaxseed, baking soda, ground ginger, cinnamon and salt in a bowl.

2. In a seperate bowl, combine the sugar and canola oil and beat on medium speed until well blended, about 1 minute. Add the gg and molasses and continue to beat until smooth, about 1 minute.

3. On low speed, gradually beat in the dry ingredients until just combined.

4. Cover the bowl with plastic wrap and place in the refrigerator to chill until firm, at least 1 hour.

5. Preheat oven to 350°F.

6. Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside.

7. Roll the dough into 1 1/4″ balls and place on a prepared baking sheet, leaving a 2″ space in between.

8. Bake 10 to 12 minutes or until golden brown.

9. Let cookies cool on the baking sheet for 5 minutes. Transfer tem to a wire rack and cool completely. Repeat with remaining dough.

10. When cookies have cooled completely, drizzle glaze over each cookie in a lattice or squiggle shaped design. For added fun, drizzle your initials, your children’s initials on top of the cookies.

Sugar Glaze:
1 cup confestioners’ sugar
2 1/2 tsp. 1% lowfat milk

1. Place sugar and milk in a bowl and stir until mixed throughly.

2. If the glaze is too thick, add a few drops of milk as needed.

Happy Eating!

Here is a checklist of the things needed to help your holiday entertaining go off without a hitche and it really will please every guest in attendance.

• Some nonalcoholic beverages, such as microbrew sodas, sparkling water or chai tea is always a big pleaser.

• Organic juices, freshed squeezed is best, which can be used either as a cocktail mixer or offered to the guests that do not drink alcoholic beverages, such as children.

• At least on organic beer, choose ones in a light and dark variety.

• A clean, crowd-pleasing organic white wine.

• A full-bodied, wintry organic red wine. Be sure to choose your alcoholic beverages that are all organic. It is not only better for your body, most are made in a very sustainable way and are great for the environment as well.

• A full range of organic spirits to help any guest choose something they would love to consume. And possibly help them choose a new favorite.

• A special cocktail you have devised just for the evening. Choosing one out that is your favorite and offering it to your guest for the evening, helps put that special touch to your gathering and makes you and your guest feel special.

Here are some drinks that will give your party that special touch for the evening:

1. The Tart-ini:

2 oz. VeeV
Small handful of tart fruit such as blackberries, pomegranate seeds or raspberries.
2 slices of lime
1 tsp. cane sugar

In a mixing glass or shaker, muddle 1 lime slice, fruit and sugar until integrated. Add VeeV, fill with ice and shake vigorously. Strain into a martini glass and garnish with skewer of remaining lime slices and 1 berry.

2. THE SLEIGH DRIVER:

1 oz. gin
1 oz. freshly grated ginger root
Chilled Champagne or sparkling wine
Twist of tangerine peel (for garnish)

Fill a cocktail shaker with ice and add gin, tangerine juice and ginger. Shake. Strain into a chilled cocktail glass. Top with a splash of Champagne and garnish with the tangerine peel.

3. PINE TREE MARTINI:

2 oz. rosemary vodka (place a sprig of rosemary in a bottle of vodka and let sit for 30 minutes to 1 hour. Then remove the sprig of rosemary after 1 hour, don’t let it sit in longer than that or the rosemary will become over powering in the vodka and make it bitter.)
Dash of dry vermouth
Rosemary Sprig

Combine vodka and vermouth in a cocktail shaker. SEtir with bar spoon and then strain into a martini glass. Garnish with a sprig of rosemary.

4. VANILLA VODKA DESSERT:

1 1/2 oz. Vanilla-infused vodka
1 oz. espresso
1 oz. half and half
1/2 oz. dark chocolate liqueur
1/2 oz. simple syrup made from cane sugar
3 coffee beans or chocolate shavings as a granish

Add all of the ingredients into a mixing glass or shaker. Mix. Strain into a martini glass. Gently drop the coffee beans or choclate shavings onto the drink.

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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets

Almond Sugar Cookies
Serves: Makes 3 dozen

1 cup almonds, unsalted
1 cup all-purpose flour
1 cup whole-wheat flur
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
3/4 cup granulated sugar
1/2 cup canola oil
1 large egg
2 tsp. honey
1 tsp. vanilla extract
All-natural colored decorator’s sugar

1. Finely chop the almonds in a food processor.

2. Whisk the all-purpose flour, whole-wheat flour, almonds, baking powder, salt and cinnamon in a bowl.

3. In a seperate bowl, combine the sugar and canola oil and beat on medium speed until well blended, about 1 minute. Add the egg, honey and vanilla, and combine to beat until smooth, about 1 minute.

4. On low speed, gradually beat in the dry ingredients until just combined.

5. Cover the bowl with plastic wrap and place in the refrigerator to chill until firm, at least 1 hour.

6. Preheat oven to 350°F.

7. Generously coat two large baking sheets with nonstick cooking spray and set aside.

8. On a well-floured surface, with floured rolling pin, roll out a quarter of the dough 1/8″ thick. Keep the rest of the dough refrigerated.

9. With a cookie cutter (tree, star, snowman, etc.), cut dough into shapes. Use a spatula to place the cookies on a prepared baking sheet; sprinkle well with decorator’s sugar.

10. Bake about 7 minutes or until golden brown.

11. Cool on the baking sheet for 5 minutes. Transfer cookies to a wire rack and cool completely. Repeat with remaining dough.

Happy Eating!

A lot of fantastic memories are made right in your own kitchen with your children, grandchildren. Here are a few ways to get yout kids invilved in the preparation of some recipes.

• When dusting the top of cookies or cakes with powdered sugar, let your kids use a metal strainer or sifter to dust confectioners’ sugar on the tops.

• When pulsing some dried fruits or flour mixtures in the food processor, let your children be the ones to press the pulse buttons.

• When adding sugar or flour, cups or 1/2 cups at a time to a recipe, let your children be the flour or sugar adders.

• Using decorator’s sugar on anything is where kids can get involved and it’s a great task at the end to have the help gather the sheets of parchment with the sugar on it and add it to a bowl as well.

• Kids can also get involved by adding a sugar glaze to some cookies or cakes after they cool.

• Now-a-days there are so many choices for kids smaller version kitchens and pots and pans to get them involved in what mom, dad and grandma are doing in the kitchen. There are several on the market, but the best ones are ones that are made of solid wood, not plastic. Solid wood kitchens will be able to get passed down from generation to generation. Nothing is more pleasing then seeing your children’s children playing with the same play kitchen you played with as a child. Here are some that are great for that childhood imagination. All of the following kitchens can be found at Pottery Barn Kids.

**Looking for a gift for that auto enthusiasts that’s less than $25? Over at Automotive Blogger, M. Mayder has a suggestion for you. Click here to find out what it is. And even if you don’t need a gift for someone else, why not buy it for yourself. Your car will be greatful.**
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Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets

Chocolaty Coconut Mini Tortes
Serves: Makes 2 dozen

8 oz. Semisweet chocolate chips (about 1 1/4 cups)
1/2 cup canola oil
1 cup granulated sugar
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder, sifted
1/4 cup shresses, unsweetened coconut
5 large eggs, beaten
Confectioners’ sugar

1. Preheat oven to 350°F.

2. Lightly oil or coat 24 mini muffin cups with nostick cooking spray and set aside.

3. Stir the chocolate chips and canola oil in a medium saucepan over low heat until melted, about 2 minutes. Remove from heat.

4. Whisk the sugar, flour, cocoa powder and coconut. Whisk in the eggs until well blended.

5. Add the melted chocolate mixture and stir to combine. Spoon the batter evenly into the prepared muffin cups.

6. Bake about 15 minutes or until a toothpick inserted in the center comes out clean.

7. Transfer the pan to a wire rack and cool for 5 minuts. Remove the tortes and cool.

8. Dust tops with confectioners’ sugar.

Happy Eating!

• Orilio Organic Common Ale: A golden organic beer that offer more complexity and bitterness than pale ale. ($8.99)

• Butte Creek Brewing Organic Porter: Is a rich dark brown beer with a sweet malty flavor. ($8.99)

• Pop Soda Mint Lime: Is an all-natural, handcrafted and microbrewed soda that bursts with flavor. ($5.99)

• Dry Soda Kumquat: An all-natural gourmet soda that features the tart citrus flavor of kumquat and just a bit of sweetness. ($25/12 pack)

• Otter Creek Brewing Wolaver’s Pale Ale: A light beer for everyone plus it’s certified organic. ($24.34/24 pack)

• Medlock Ames 2003 Cabernet Sauvignon: A deep and spicy organic red with dark fruit flavor. ($50)

• Gloria Ferrer Sonoma Brut: A crisp sparkling wine made from sustainably-grown grapes. ($18)

• TY KU: An all natural, sake-based liqueur that has been infused with ingredients like pomegranate, oolong and green teas, plum, and ginseng. ($30)

• Merchant du Vin Pinkus Hefe-Weizen: A very light organic beer, made from wheat. ($3.79)

• Orange Jasmine Mango AperiTea: A black tea mixer that includes that gragrant flavors of vanilla, jasmine, citrus and mango. Mix with sparkling water, juice, or spirits. ($26.95)

• Alma Rosa 2005 Chardonnay: Made from a certified-organic vineyard, is a white wine with a bright citrus and tropical fruit flavor. ($15.99)

• ModMix French Martini: A throwback to the 1920s, is an organic drink made with pineapple juice, raspberry, and a hint of lemon. ($11.99)

• Whole Foods Old Plowshare Stout: An organic dark berr, perfect for a black and tan. ($6.49/4 pack)

• Stirrings Egg Nog: An all-natural egg nog base made with real cream, vanilla bean, cinnamon and nutmeg. ($10.95)

• VeeV: An all-natural distilled spirit made from acai blended with prickly pear and acerola cherry. One dollar from each bottle sold is fdonated to the Amazon rainforest Charities. ($34.99) (Source: KIWI 2007)

**Looking for a place to showcase you art work? Over at Artists Passion, Wendy Withers shows ways to go about doing that. Read how by clicking here.**
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Earthly Eating-Count Down To Christmas Recipe Of Sweets

Sugarplum Fairy Treats
Serves: Makes 2 dozen

1 cup quick cooking oats
1 cup shreadded wheat cereal
1 cup walnuts
1 1/2 cups dried fruit (use one or use a combination of dried fruits like: apricots, plums, cranberries)
1/2 tsp. ground cinnamon
1/2 tsp salt
2 large eggs
1/3 cup honey
1 tsp. vanilla extract
1/4 cup chocolate chips

1. Preheat oven to 350°F degrees.

2. Lightly oil or coat an 8×8 baking pan with nonstick cooking spray and set aside.

3. Place the oats, shredded wheat, walnuts, dried fruits, cinnamon and salt in a food processor and pulse until mixture is finely chopped (each fruit should be the size of a dried pea).

4. In a large bowl, whisk together the eggs, honey, and vanilla. Add the oatmeal mixture and chocolate chips and stir to combine.

5. Transfer mixture to the baking pan and spread it evenly with the back of a spoon or spatula.

6. Bake about 18 minutes or until the edges turn golden brown. Cool completely in a pan before slicing.

Happy Eating!

Cookie swaps bring many people together, start traditions, and create strong friendships that last a lifetime. Men, women, children, families, churches, neighborhoods, etc. It is a great way to sample other baker’s cookies, as well as get to know people that share the same passion as you. But, no matter where you live, the bottom line is, you can start the same tradition. Here’s how:

• Ask each guest to bring at least six dozen of their favorite holiday cookies, along with copies of the recipe to share with everyone at the party and a few empty containers to carry home other cookies at the party as well.

• Have a large table cleared so that you can display all the special treats that arrive from the other guests. This is where decorating the table comes into play. If it is close to Christmas, incorporate that theme into your table decorations. If it is a more laid-back swap then, whatever the season is, say summer, use sunshine themed dish-ware. Or if it is cold outside, use snowflakes and tea pots to serve tea, to name a few ideas.

• Break out your calculator and figure out how manu of each type of cookie everyone gets to take home for themselves. (72 divided by how many guests have arrived and brought cookies). Each guest still goes home with six dozen cookies, this time in many different varieties of flavors, shapes and colors.

• Incorporate this idea with a kids birthday party or just a Christmas “kiddie” party, and so on. Kids love to make messes and what better way to have them make a mess than with cookies.

**The United States Botanical Gardens Christmas Display at Washington, DC that Kjersti Wasiak attended looks to be amazing. Click here to see the photos she took while viewing the display.**
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Earthly Eating Recipe - Count-Down To Christmas Recipe Of Sweets:

Gluten-Free Peppermint Meringue Snowballs
Serves: Makes 3 dozen

4 egg whites
1/4 tsp. cream of tartar
1 cup granulated sugar
1/4 tsp. peppermint extract, optional (use imitation peppermint oil so that the meringues won’t deflate.)
1/4 cup finely crushed gluten-free candy canes or peppermint candy

1. Prehat oven to 200°F degrees.

2. Line two large cookie sheets with aluminum foil and set aside.

3. Using an electric mixer, beat the egg whites and cream of tartar on medium speed until frothy.

4. Gradually add the sugar, one tablespoon at a time, beating until whites stand in stiff, glossy peaks. This will take about 10 minutes. Beat in the peppermint extract as desired.

5. Drop rounded tablespoons of mixture onto baking sheets, leaving a 1″ space in between; Sprinlkle tops with crushed candy.

6. Bake 1 1/2 hours.

7. Turn oen off and leave meringues in oven for 30 minutes. Let them cool completely before removing from the foil. Store meringues in an airtight container for up to 1 month.

Happy Eating!

Hot cocoa warms your body on winter nights, everyone knows this. But, more good news about hot cocoa is it can help protect your blood vessels as well.

Cocoa can inhibit the platelet activity that causes blood clotting. Potentially fatal blood clots have been linked to long-haul flgihts, as well as to cardiovascular disease, birth control pills, hormone replacement therapy, and extended periods of inactivity (like being laid out with the flu).

A significant increase was observed following the consumption of CocoaPro powder.

Although the drink isn’t available in the U.S., you can purchase CocoaVia Original Chocolate Bars on their website.

Here is a recipe to use with that rich chocolatey candy bar:

Fill a mug with 1 cup of 1 precent milk, then microwave on medium for about a minute; add 2 squares of a CocoaVia Original Chocolate Bar and stir until the chocolate melts. And drink up to your hearts health. To learn more, visit the CocoaVia website.

**Jessica Simpson was a guest on The View and discussed airport security with Whoopie Goldberg, and the rest of the ladies. Watch the small clip over at Simpson Watch by clicking here.**
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Earthly Eating Recipe:

Vegetable Pancakes
Serves: 6

1 egg
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tbs. baking powder
3/4 cup reduced fat milk
1 cup grates zucchini
1 cup grates carrots
Cooking oil spray

In a mixing bowl, whisk together egg, flours, and baking powder. Whisk in milk, then stir in vegetables. Let stand 20 minutes.

Coat a large, nonstick skillet with cooking spray and heat over medium heat. Pour batter from a measuring cup or a small pitcher onto pan to make pancakes of desired size. When bubbles form on top, turn over with a spatual. Continue cooking just until golden on both sides. Serve with maple syrup, sour cream or unsweetened plain yogurt.

Happy Eating!

• SODA: The average American drinks 55 gallons of sweetned soda each year. That’s nearly one 20-ounce bottle of soda and 250 calories from sugar every day. Simply cutting out soda would drop an average of 1,750 claories and a ahlf pound each week.

• CORN SYRUP: Corn syrup and its eveil twin, hihg-fructose corn syrup, are cheap sweetners used in thousands of products, from colas to condiments to most commercial baked goods, including some whole-wheat breads. Not only is high fructose corn syrup a concentrated source of empty calories, but it also might convert more easily to body fat than other types of simple sugar, such as those derived from cane or beets. During exercise, simple sugars can be quite beneficial to preformance, energy bars and gels are filled with them. But beware of them as an empty calorie source in your regular diet. Check food labels to avoid products with corn syrup and high fructose corn syrup, and instead look for cereal, juices, pasta sauce, salad dressing, and so on that house no added sugar.

• TRANS FAT: Man-made trans fat is a product of the food industry, which, to increase shelf life and reduce cost, takes heart-healthy unsaturated fats and chemically corrupts them into molecules that are more harmful to your health than the saturated fat dripping off the greasy bacon in a back-alley dinner. For years, partially hydrogenated oils, which contain trans fat, have been used in commercial backed goods, chips and fast food. Trans far not only increases LDL cholesterol levels, but also lowers blood levels of beneficial HDL cholesterol, the kind that helps strip plaque off your artery walls, and can also contribute to the stiffening of arteries. The FDA noe requires all manufacturers to list trans fat separately on nutrition labels, and because of bad publicity many food companies have eliminated trans fat from their products. Still, beware, the law allows a label to say zero grams per serving if the food contains0.5 grams or leff of trans fat. Your best bet is to look for “partially hydrogenated” anything in a food’s ingredient list and, if you find it, put the package back on the shelf.

• ALCOHOL: People don’t realize the calorie content of alcohol, seven useless calories lurk in every gram, or about 98 in each 1.5-ounce shot of spirits such as vodka or whiskey. Liqueurs and cocktails have even more calories per shot because of added sugar. And beer and wine aren’t much better. Besides being a source of empty calories, alcoholic beverages are a diuretic and contribute to dehydration, even it you have only one or two. Hangover syptoms, the pounding in your head, lethargy and cottonmouth are all due to dehydration. You don’t have to quite alcohol cold turkey though, but just limit yourself to no more than four drinks per week.

• FANCY COFFEE DRINKS: Caffeine improves physical and mental performance, including short-term memory. Coffee itself has virtually no calories. But in America, having a coffee means it’s possible to drink 700 to 1,000 calories in a single giant cup, thanks to the milk, cream and sugar dumped in. Skip the fancy coffee drinks and get a boost with just plain unaltered coffee like an espresso or a small, fat-fee cappuccino.
(Source: Bicycling 2007)

**Wii has some pretty cool new games out for their console. One being Star Trek: Conquest. Over at Wii Rally, Lynn Little has posted a list of the new games to try for your Wii. Read the list here.**
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Earthly Eating Recipe: Day 3-Week Of Sweets

Granita
Serves: Two

2 ounces espresso or strong coffee
3 ounces low-fat milk
1 ounce half and half
2 cups standard size ice cubes
1 ounce chocolate syrup or cocoa powder (optional)

Mix all ingredients in a blender for 25 seconds or until smooth. Serve immediately.

Iced Coffee
Serves: Makes 12 servings

1/2 pound very coarsely ground medium-dark roast coffee
1 one-foot-square piece of cheesecloth
3 quarts cold water
Optional additions: Simple syrup (1 cup water, 1 cup sugar, bring to a boil and stir till sugar is dissolved. Cool, bottle, and it will keep for three months.); milk; chocolate syrup.

Place coffee in cheesecloth, tied at the end, and submerge in a container filled with the cold water. Let stand overnight in the refrigerator. Remove the coffee frilled cheese cloth and pour the liquid into eight ounce glasses filled with ice. Add any of the optional additions if desired.

Happy Eating!