The Dish

THE DISH

June 22, 2005|By LIZ ATWOOD | LIZ ATWOOD,SUN FOOD EDITOR

Cupcakes show their colors

Celebrate the Fourth of July with this patriotic cupcake recipe from the U.S. Highbush Blueberry Council:

Preheat the oven to 350 degrees. Beat 1 package of yellow-cake mix with 1/3 cup applesauce, 3 egg whites and 1 1/4 cups water for 30 seconds on low speed in a large mixing bowl. Then mix for 2 minutes on medium speed.

Spoon batter into 24 aluminum or paper-lined muffin cups. Divide 1 cup of blueberries onto the tops of batter without stirring. Bake cupcakes according to directions on cake-mix package. When done, remove the cupcakes to a wire rack and let them cool completely.

In a bowl, beat an 8-ounce package of cream cheese, 1/2 cup confectioners' sugar and 1 teaspoon vanilla extract until smooth. Spoon mixture onto cupcakes and spread.

Unroll 1 roll of red-colored fruit snack and cut into strips 1/8 inch wide by 2 inches long. Arrange strips of fruit snack on one half of each cupcake. Divide 2 cups of blueberries on the frosting of the other halves of the cupcakes (about 10 blueberries per cupcake).

Makes 24 cupcakes.

Per cupcake: 135 calories; 3 grams protein; 24 grams carbohydrate; 3 grams fat; 1.8 grams saturated fat

-- Analysis courtesy of the U.S. Highbush Blueberry Council

Nutrition for moms

The makers of nutrition bars, having marketed their products to athletes, dieters, kids and women, now are turning to pregnant and breast-feeding women.

Vincent Foods from Baltimore has introduced Oh Mama! nutritional bars that contain an omega-3 fatty acid and 14 vitamins and minerals recommended for pregnant women. They are available in three flavors, Chocolate Peanut Butter, Frosted White Raspberry and Yogurt Honey, for $22.50 for 15 bars when purchased online at www.ohmamabar.com.

Meanwhile, a Florida company, Eating for Two, has its own line of nutritional bars, Mommy Munchies. They come in four flavors: Cinnamon Bun, Lemon Creme, Vanilla Creme and Chocolate Mint. They are available at www.mommy munchies.com for $11.95 for a box of six.

To keep the chill on

Enjoy a cool bottle of champagne on the beach this summer without worrying about the sizzling weather. The insulated Champagne Veuve Clicquot Ice Jacket is specially designed to keep champagne at an ideal temperature for up to two hours when ice is not an option.

It is available at wine stores nationwide and has a suggested retail price of $55 (including champagne). For more information, visit www.clicquotinc.com.

An enchanting treat

A new bundt pan by NordicWare turns out perfectly sculpted sand-castle cakes as enchanting as they are delicious.

The cast-aluminum construction and nonstick interior ensure sharp detail and uniform baking. For a real treat, fill the center with ice cream and fresh berries. The pan is available for $29.95 at Williams-Sonoma stores or www.williams-sonoma.com.

EVENTS

Learn how to cook seafood with Galen Sampson, chef of the Harbor Court Hotel, at 7 p.m. June 29 at Williams-Sonoma, 70 Village Square in the Village of Cross Keys. Classes are $40. Call 410-435-6020 for more information.

Make honey vanilla ice cream and fruit-flavored sorbets 6:30 p.m. June 30 at For the Love of Food, 20 Clarks Lane in Reisterstown. Class is $60, $175 if you buy an ice-cream maker. Registration is required and class is limited in size. Call 410-833-5579 or visit www.fortheloveoffood.com for more information.

Hear about the evolution of food in America at Food Culture USA! at the Smithsonian Folklife Festival on the National Mall between 7th and 14th streets tomorrow through Monday and June 30 through July 4. This program focuses on America's recent food revolution. Visitors can learn about cheeses, wines, spices and herbs, and about the movement that promotes locally grown food. There will be cooking demonstrations by chefs such as Emeril Lagasse and Mario Batali. All events are free. Festival hours are from 11 a.m. to 5 p.m. Call 202-633-1000 or visit www.folklife.si.edu for more information.

The Dish welcomes food news and notes. Send to The Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail food@baltsun.com.

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