If it really is true that “you are what you eat,” then from the ages of 6 to 13, I was a walking, talking fruit snack. I was a Gushers crusher. A String Thing enthusiast. A Fruit by the Foot fanatic. (Shout-out to my fellow children of the 90s.)
The truth is, my enduring passion for all things fruity and chewy is a well-documented love story. But now that I’m
old wise enough to understand the mile-long ingredient lists that accompany such snacks, I’ve resorted to getting my fruit snack fix the DIY way with a recipe for Healthy Homemade Mango Fruit Roll-Ups. Sound challenging? Tune in to my video below to see just how easy it is to go from fresh fruit to fruit roll-ups.
These bright yellow beauties are 100% fruit, which means there’s no added sugar and no ingredients I can’t pronounce without phonetically sounding them out. There’s also no dehydrator required. So essentially, if you’ve got mangoes and an oven, you’ve got healthy homemade fruit roll-ups, which are the ultimate back-to-school snack for fruit leather lovers of all ages.
Tune in to Just a Taste every Friday starting August 2 for cooking videos featuring quick tips and recipes to help you save time and up your game in the kitchen.
It’s mid-July in Manhattan, which means I’ve entered my annual no-cook/no-bake phase when salads, chilled soups and frozen sweets rule my culinary repertoire. And high on that list of no-cook favorites are these Ahi Tuna Stacks with Ginger-Soy Dressing.
Bite-sized cubes of cucumber, mango and avocado and topped with fresh ahi, red onion and a drizzle of ginger-soy dressing. But don’t let those perfect cubes intimidate you! Check out this quick video for how to cut a mango without making a mess.
This simple stacked salad was inspired by its seafood predecessor, The La Jolla Crab Stack. And if both ahi tuna and lump crab meat can make the cut, who’s to say diced lobster meat wouldn’t also work fabulously atop this elegant appetizer or main dish? So steer clear of the stove and bypass the burners with this fast and flavorful way to beat the summer heat.
Top Pot in Seattle. Voodoo in Portland. Gourdoughs in Austin. Doughnut Plant in New York City.
You name the iconic doughnut spot and chances are my taste buds and I have made the trek by plane, train, automobile or foot (See: The Just a Taste Doughnuthon) to sample the chosen city’s Holy Grail of Glaze. Put simply, doughnuts are my favorite food. My edible obsession. My caloric kryptonite.
Lucky for me, and unlucky for my pants, I’m now a DIY doughnut machine thanks to a sleek mini doughnut pan that has me ditching the deep-fried dough in favor of a baked variety. Slather on a silky Nutella glaze and a shower of sprinkles and you’ll be bypassing the store-bought doughnuts in favor of these hot, fresh two-bite beauties. But the goodness doesn’t end there.
It’s time to step aside Oprah because … YOU get a mini doughnut pan and YOU get a mini doughnut pan and YOU get a mini doughnut pan. And it’s all thanks to one of my favorite bakeware companies, Wilton, who has graciously offerred to give away not one, not two, but three mini doughnut pans.
UPDATE: This giveaway is now closed. Congratulations to the winners, Laura (comment #53), Jackie (comment #74) and Sarah (comment #115).
Make sure you’re following Just a Taste on Facebook, Twitter, Pinterest, and Instagram for all of the latest updates, and then enter for your chance to win by leaving a comment on this post that answers the following question:
What type of doughnut would you make with your new Wilton mini doughnut pan?
Three separate winners will be selected via Random.org and announced on Wednesday, July 17, 2013. This giveaway closes on Tuesday, July 16, 2013 at 12 p.m. EST and is open to U.S. participants only. The winner will be contacted via email, so please include a valid email address in the email address entry box.
If you’ve found your way here, chances are you love food. You either love to cook it, love to eat it, love to photograph it, love to talk about it, or, if you’re like me, you are so in love with it all that you just can’t help but want to share that love with others. Great news! You’ve come to the right place.
As the author of Food Blogging For Dummies, I get a lot of questions about what steps you should take to start, design, maintain, market and monetize a food blog. And while the book goes into great detail—320 pages of detail, to be exact—about a wide range of topics, I wanted to create an online resource for food lovers who are either looking to start a food blog or take their existing food blog to the next level.
Check out the Just a Taste Food Blogging Guide for resources and tips devoted to every topic from blogging platforms and doman registrars, to Web hosts and backup services. This is an ever-evolving guide that I’ll be updating as I discover new resources and test out the latest services, but I hope it’ll provide valuable insights and guidance as you start and grow your food blog.