"Fuel your body...Delight your senses"
Stephanie Brina-Herres, MS, RD, CDN
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Dec
17
2012
In Part 1 of 2 of our series on baking with yeast, we mentioned a bit about the history of baker’s yeast and some details concerning fresh yeast and active dry yeast.
In this Part 2 of 2 of our baking with yeast series, we’ll discuss how to “proof” or “bloom” active dry yeast prior to incorporating it into recipes, as well as the various offerings under the category of instant dry yeast and some pointers when it comes to using it. Also feel free to check out our accompanying picture-based recipe blog post on how to make G’s Heavenly Cinnamon Rolls.
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Dec
17
2012
Are you a seasoned home baker who doesn’t hesitate to work with yeast dough, or does the thought of working with baker’s yeast make you nervous?
Have you ever wished you knew more about yeast baking so that you would always be successful in working with any form of baker’s yeast sold to consumers? Have you ever wished you could get some yeast risings to go a bit faster to save some time making a recipe from start to finish? Have you ever wondered about the differences between fresh yeast, active dry yeast, and instant dry yeast?
We’d love to share some background & pointers when it comes to baking with yeast to reinforce your confidence in working with it.
There’s really nothing quite like the aromas that emanate from freshly baked, yeast risen breads, rolls, and pastries, etc.
In this Part 1 of 2 of our series on baking with yeast we’ll mention some background about baker’s yeast and some details about fresh yeast and active dry yeast.
Then in Part 2 of 2 of our baking with yeast series, we’ll discuss how to “proof” or “bloom” active dry yeast prior to incorporating it into recipes, as well as some of the various offerings under the category of instant dry yeast.
Read the rest of this entry >
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Dec
17
2012
G’s Heavenly Cinnamon Rolls recipe was adapted from other cinnamon rolls recipes by our webmaster to have a more heathful profile overall for baking a yeast-based cinnamon roll.
Each 3+” diameter cinnamon roll from the adapted recipe features an overall lower fat and lower saturated fat content than other typical cinnamon rolls, features applesauce as a replacement for fat in the actual dough, is higher in whole grain content through the use of some* white whole wheat flour to replace some of the all-purpose unbleached flour, is lower in overall sugars, yet when iced still offers the appeal of those typical mall or rest stop type cinnamon roll bakery offerings.
*Next we’re going to try increasing the proportion of white whole wheat flour in the recipe to see if we can’t get closer to having half whole grains in the rolls.
The following approximate nutrient content was quickly calculated using the free Lose It! app version 3.9.3 since we know that is a favorite of many and was a 2012 First Place winner in the Surgeon General’s Healthy App Challenge in the category of Fitness/Physical Activity.
G’s Heavenly Cinnamon Rolls UNiced recipe (roll shown above, which is low-fat) will come in at ~ 200 calories/roll w/ ~>110 mg sodium. Using whole eggs, the total fat will come in ~<2 g w/ ~0.3 g saturated fat, ~36 mg cholesterol. Each roll also has ~6 g protein, ~40 g CHO, which includes ~<3 g fiber and ~<10 g sugars. We’d like to decrease the sugar profile.
G’s Heavenly Cinnamon Rolls recipe ICED (roll shown at bottom of blog post below) will come in at ~<250 calories/roll w/ ~>139 mg sodium. Using whole eggs & the icing, the total fat will come in ~<5.5 g w/ ~1.6 g saturated fat, ~>40 mg cholesterol. Each roll also has ~6 g protein, ~43 g CHO, which includes ~<3 g fiber and ~>12 g sugars. We still need to work on tweaking the icing to decrease that fat and sugar profile.
All photographs used in this blog post, including the one above of an UNiced cinnamon roll are ©2012 courtesy of the staff at sensorynutrition.com
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Dec
9
2012
Why not grab a cup of fragrant not-too-hot tea and we’ll wrap up this blog series on Christmas tea and how it can contribute to helping you and yours to stay healthier during the holidays.
We’ve already mentioned in Part 1 of this series how tea can contribute valuable flavonoids to your diet, and then in Part 2 of this series shared some thoughts concerning brewing tea and its caffeine content as well.
Now we’d like to share some other potential health benefits of drinking a not-too-hot cup of freshly steeped tea and mention just some of the supermarket accessible brands of holiday tea offerings.
Did you know that tea you brew (in either loose form or from a tea bag) can help you stay hydrated year round, may contribute to your oral and bone health, potentially help you age better, and possibly even help you lose a little excess weight?
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Dec
7
2012
It’s easy to get caught up in the hustle and bustle of the holiday season and inadvertently forget about setting aside time to help keep yourself healthier during the holidays.
Sometimes you need to just stop, catch your breath, and maybe even sit down and treat yourself to a wonderfully aromatic warm cup of tea!
It’s important to keep up your antioxidant intake during the winter months and as we noted in Part 1 of 3 of this blog series, especially green and/or black tea made from the tea leaves of the Camellia senesis plant can be an excellent source of important flavonoids.
(Image of Christmas Tree + ornaments courtesy of dyet at rgbstock.com)
You might be wondering how to get the most “bang for your buck” out of the tea you steep, so let’s see if some researcher insights can shed some light on that.
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Nov
28
2012
Preparing a holiday (Thanksgiving) meal using an electric stove provided a new twist for us this year.
It turned out to be an eye-opening event.
The stove’s performance was enhanced in an unexpected way!
(Roof solar cell powered house photo ©2012 courtesy of DCH in conjunction with Sensory Nutrition.com)
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Nov
17
2012
Many people are considering the merits of a Whole Food focus basis for planning their upcoming Thanksgiving meal.
Of course, the most important aspect of Thanksgiving is truly the opportunity give thanks for the blessings in our lives and to share that sentiment while being able to spend time with family and friends, so any food choices should enhance that overall experience.
Memories of Thanksgivings past are connected to our emotional perceptions of those times, so there are sounds, sights, smells/aromas, tastes, textures that all contributed to the sensory perceptions we have locked in our memory banks of those special times. When we again hear similar sounds, perceive similar smells, etc., it brings back a rush of emotion that makes us feel connected to that past and to hopefully many cherished memories that we can enjoy re-experiencing in the present.
Adults often want to recreate and evoke those sensory memories for themselves, while at the same time helping younger members to create similar sorts of hopefully happy memories for children and grandchildren, nieces and nephews, cousins, etc.
For many families, Thanksgiving conjures up memories of home and home is a safe haven most of us yearn for at holiday time.
To help insure those memories are as happy as they can be this year, it is important to take into account any particular dietary needs of family and/or other guests.
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Dec
24
2011
Sometimes a gift basket can be the just right gift to give to others at holiday time.
Santa Face with “Fuzzy Fleece” beard is the “Applique Santa” design (Single 3) from www.adesignbylyn.com used with permission. (Fuzzy Fleece is also sometimes known as Silky Fleece).
You can pick a basket size from small to extra large and include in it whatever suits your fancy and seems appropriate for the sentiments you wish to convey to the recipient at holiday time, no matter what the holiday may be.
Contents of a gift basket can be whimsical to practical to inspirational.
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Dec
22
2011 -
Dec
22
2011
Many holiday recipes, especially for baked goods, feature tree nuts in them.
Nuts can contribute wonderful sensory qualities as well as terrific nutritional value when used in moderation as part of a healthier diet.
That said, what’s up with nut prices this holiday baking season?
Are dramatically higher prices a one time fluke or are they here to stay for awhile?
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