Decadent desserts made with beer

cooking with beerCraft brew desserts

When you come to the end of a meal, do you choose a decadent dessert for a sweet finale or do you choose a flavorful and filling stout to cap off the evening? What if you could have the delicious luxury of doing both?

Bringing two delicious vices together

Fondling a frosty mug or two full of cold, crisp beer is one of the best ways to spend an evening…savoring a delicious dessert after a good meal is just as blissful. Just think of the edible ecstasy created when these two vices are combined! Follow these great tips to use beer in your favorite recipes or try one of the chef-inspired favorites below!

Learn to be a craft beer connoisseur >>Opt for magnificent microbrews

First and foremost, when chosen correctly, a great beer can enhance the taste of a decadent dessert. Note that the mass-produced beer you chugged in college is not going do a dessert any justice. However, the well-crafted microbrews — and there are plenty to choose from — will pair best with a sweet treat and be the best choice to use as an actual ingredient for an ale-centric dessert recipe.

Creative combinations make dazzling desserts

Choosing the right beer is truly a matter of tasting and testing. The array of microbrew flavors gives you a nearly endless opportunity to combine dessert and drink. Chocolate stout, oatmeal stout and pumpkin ale are as dessert-like as beverages — imagine them added to your favorite chocolate cake, oatmeal cookie or pumpkin pie recipes. Yum! And don't forget the fruity or honey ales — they add depth to a standard fruit pie. In baking, a good rule of thumb is to substitute your favorite brew for half the liquid called for in your dessert recipe.

Beer is a natural for baking

Another consideration is texture. Thick, darker beers have a good body for heavier dessert recipes like chocolate cakes and pies. Lighter beers, such as Belgian wheat beers, are better suited for lighter desserts like ice cream or vanilla cakes. Regardless, the carbonation in beer can act as a leavener and lighten up dense desserts to make lighter sweets even lighter.

Don't feel confident messing with your own dessert recipes? Try these delicious treats from Chef Dan Pino!

Craft brew dessert recipes

All recipes courtesy of Chef Dan Pino, XIX Restaurant

Almond brittle recipe

Ingredients:1 cup water2 cups sugar1 cup corn syrup12 ounces slivered almondsPinch salt1 tablespoon butter1 teaspoon baking soda2 teaspoons vanilla extractDirections:

Combine water, sugar and corn syrup and cook in a large saucepot to 250 degrees F.Mix in nuts and salt and cook to 295 degrees F, stirring constantly.Take the pot off the flame, mix in the butter, baking soda and vanilla extract and stir until the butter is melted.Pour the mixture onto a well-buttered cookie sheet and allow to cool and harden, then coarsely chop.Brittle can be stored in an airtight container at room temperature for up to 2 weeks.

Belgian Abbey Dubbel almond brittle milk chocolate chunk ice cream recipe

Makes 4 servings

Ingredients: 2 cups finely chopped almond brittle (recipe above) 2 quarts heavy cream1 quart whole milk1 tablespoon corn syrup1-1/4 cups milk powder2-1/4 cups sugar28 egg yolks3 bottles Flying Fish Belgian Abbey Dubbel2 cups roughly chopped almond brittle1 cup milk chocolate chunksDirections:

Combine the finely chopped almond brittle, cream, milk, corn syrup and milk powder in a large saucepot and heat, stirring until the sugar is dissolved and the temperature is 140 degrees F.In a large mixing bowl, whisk together the sugar and egg yolks until the mixture is a uniform yellow color.Slowly stir the hot cream into the egg mixture, then transfer the mixture back into the saucepot. Cook the mixture until the temperature reaches 185 degrees F.Chill for 24 hours.Add the Belgian Abbey Dubbel. Pour this mixture into an ice cream machine and process according to the manufacturer's instructions.When ice cream is made, fold in the roughly chopped almond brittle and the milk chocolate chunks.Freeze until firm.

Macerated raspberries with stout foam and shaved dark chocolate recipe

Makes 4 servings

Ingredients:2-3/4 cups milk2-3/4 cups heavy cream1 cup sugar2-3/4 cups high-quality stout2 pints raspberries1 tablespoon sugarPinch kosher salt8 ounces 73% dark chocolateDirections: 

In a saucepan over medium heat, combine the milk, cream and sugar and bring to a simmer, stirring occasionally, until the sugar dissolves.Transfer the mixture to a mixing bowl and chill for about 2 hours.Add the stout and whip the mixture with beaters until foamy, about 5 minutes.Chill until ready to use.Puree and strain 1 pint of raspberries with the sugar and salt.Toss the second pint of raspberries with the puree.Grate the chocolate on a box grater.Spoon about an ounce of stout foam onto a plate.Gently arrange the macerated raspberries in the middle of the foam.Sprinkle the grated chocolate generously over and around the raspberries and serve immediately.

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Zucchini Cakes With Creamy Green Chile Sauce

Date Night Dishes... A Fresh StartIf you want a date night in to feel like a true date night and not just another dinner at home, you have to set the stage. Add some pizzazz to these veggies and your next date night by serving these crispy cakes as an appetizer.

Most dates at a restaurant begin with an appetizer while most dinners at home do not include this pre-meal indulgence. Appetizers are often considered a special treat that are not necessary with week night dinners. By serving an appetizer you will add extra time for conversation and transform your average dinner into a special occasion for two.

This blend of fresh summer veggies with a light creamy sauce won't ruin your appetite for the main course, but it is hearty enough to be served as the main course during the week if you prefer.

Pair this with a crisp and fruity Pinot Grigio and, as always, a little candle light.

Summer Zucchini Cakes with Creamy Green Chile Sauce

Serves 2-4

Ingredients:

1-1/2 cups panko bread crumbs 1/4 cup flour2 cups shredded zucchini1 cup shredded carrots1/4 cup diced roasted red peppers1 clove of fresh pressed garlic2 eggsSalt and pepper to tasteOlive Oil

Creamy Green Chile Sauce:

1/2 cup sour cream2 tablespoons of diced green chiles1 tablespoon of diced fresh cilantro1 tablespoon of lime juiceA sprinkle of smoked paprika

Directions:

Wrap zucchini, carrots, and roasted red pepper in a damp paper towel and squeeze to eliminate as much excess liquid as possible. Add the vegetables to a large bowl with the bread crumbs, flour, garlic, eggs, and salt and pepper. Stir to combine. If it is too dry, add a bit of water. For the sauce add all of the ingredients to a small bowl and stir to combine. Set the sauce aside.Add enough olive oil to coat the bottom of a sauté pan and let it warm up. Form the zucchini mixture into small patties and place in the hot pan. Cook until each side is a golden brown. It will take approximately 2-3 minutes per side. Place the cooked cakes on a paper towl to soak up some of the excess oil.Serve immediately with a dollop of sauce on each cake.

MORE APPETIZER RECIPESPeach and greens salad recipeCreamy avocado dip recipeMozzarella, gouda and blue cheese pizzettas

 

Tonight's Dinner Greek Pizza

Amp Up That Frozen Pizza With Fresh Mediterranean ToppingsDoes dinnertime arrive every night and baffle you? If you don't know what to make for dinner, or feel stuck in a dinner time rut, here is a simple way to take a convenience food and turn it into a fresh, healthy meal.

You can make quick work of dinner when you use a premade, frozen cheese pizza as the base for this recipe. Just pop the pizza in the oven and cook it according to package directions. Then, pull the pizza out of the oven, top with a few fresh ingredients, and you'll feel like a dinnertime rockstar. Healthy, fresh, and fast. Dinner doesn't get any better than this.

10-Minute Greek Pizza

1 frozen cheese pizza, cooked1 cucumber1/2 cup cherry tomatoes, sliced1/4 cup sliced olives1/2 cup purple onions, sliced1/2 cup feta cheeseItalian Spice Mix (optional)

Bake the cheese pizza according to package directions. As soon as the pizza is finished, turn the oven to broil. Top the pizza with the cucumbers, tomatoes, olives, and onions. Sprinkle feta cheese and spice mix generously over the pizza. Return to the oven and broil 1-2 minutes, just until the feta cheese is softened. Slice & enjoy!

5 Gluten-free Christmas cookie recipes

What If Santa
Has A Gluten Allergy?Living a gluten-free lifestyle doesn't have to mean you give up Christmas cookies or holiday baking. Whip up one of these five delicious cookies, made without any gluten! If you don't tell them, most of your family and friends won't even be able to tell the difference!

These iced pumpkin spice cookies, chewy molasses cookies, chocolate macaroons, buttery sugar cookies and delicious thumbprints are absolutely divine to eat and a breeze to make! Fall back in love with holiday baking (and eating) with these fabulous cookie recipes!

Iced pumpkin spice

Recipe adapted from Kristen Benston

Yields about 24 cookies

Ingredients:1 stick butter, softened2 cups gluten-free flour (we used Bob's Red Mill all-purpose)1/2 teaspoon xantham gum2 teaspoons pumpkin pie spiceDash of salt1/2 cup brown sugar1/4 cup white sugar1 egg1/2 cup pumpkin puree1 teaspoon gluten-free vanillaCream cheese icing (we like this recipe)Directions: 

Preheat oven to 350 degrees F. Lightly grease a baking sheet with nonstick cooking spray and set aside.In a large mixing bowl, beat sugar and butter until fluffy. Add in egg and vanilla and beat until fully mixed.In another bowl, whisk the flour, xantham gum and pumpkin pie spice. Gradually add the flour mixture to the wet mixture and stir after each addition.Roll about 1-1/2 tablespoons of dough (each) into balls and place 1 inch apart on the cookie sheet. Bake for about 11 minutes, or until golden brown and puffy.Once chilled completely, ice with cream cheese icing!

Chewy molasses

Yields about 14 cookies. Recipe adapted from Recipe Girl.

Ingredients:2 cups gluten-free all-purpose flour1 teaspoon xantham gum2 teaspoon baking soda1 teaspoon baking powder1 teaspoon cinnamon1 teaspoon ground ginger1-1/2 sticks unsalted butter, softened3/4 cup brown sugar1/4 cup white sugar1/3 cup molasses1 egg1/2 teaspoon gluten-free vanillaWhite & red icing gel (gluten-free) for decoratingDirections: 

Preheat oven to 350 degrees F. Grease a cookie sheet with nonstick cooking spray and set aside.In a bowl, beat the butter and sugars until creamy. Add egg and vanilla and beat until fully combined. Slowly stir in molasses.In a large bowl, sift together the flour, xantham gum, baking soda, cinnamon, ginger and salt. Make a well in the center.Add the wet ingredients to the dry ingredients and mix well.Roll tablespoons of dough into balls and roll them into white sugar. Then place them about 1 inch apart on the cookie sheet.Bake for about 8 to 10 minutes, or until you see cracks on the top. Let cool completely. Once cooled make little trees on the top with white and red icing gel.

Chocolate macaroons

Yields about 12 cookies

Ingredients: 2 large eggs1/2 cup sugar1/8 teaspoon salt1 teaspoon gluten-free vanilla extract3 cups shredded sweetened coconut flakes (gluten-free version)3/4 cup semisweet chocolate chips2-3 tablespoons butterFor the instructions on how to make these delicious treats, check out the recipe here on Fabulous Foods!Sugar cookies

Yields about 24 cookies

Ingredients:1/2 cup sugar1 stick (1/2 cup) unsalted butter, softened1 teaspoon gluten-free vanilla1 egg yolk1 cup + 2 tablespoons gluten-free all-purpose flour1/2 teaspoon xantham gumDash of saltDirections: 

In a large mixing bowl, beat butter and sugar until creamy. Add vanilla and stir well. Mix together flour, salt and xantham gum. Gradually add flour mixture to the wet mixture and stir well.Roll dough into a disc and place in plastic wrap. Chill for at least an hour.Once chilled, place dough on a floured surface. Using a floured rolling pin, roll dough out to about 1/4- to 1/2-inch thickness. Using a holiday themed cookie cutter, stamp out cookie shapes.Place 1 inch apart on the cookie sheet and bake for about 8 minutes, or until lightly browned.Let cool completely before you frost or decorate.

Peanut butter thumbprints

Yields about 24 cookies

Ingredients:1 cup gluten-free all-purpose flour1/4 cup almond flour1/2 teaspoon baking powder1/2 teaspoon baking sodaDash of salt3/4 cup smooth peanut butter1/3 cup unsweetened applesauce1-1/2 tablespoons unsalted butter1/3 cup brown sugar2 tablespoons white sugar for dusting1 large egg1 teaspoon almond extract1/2 cup jamFor the delicious recipe, check out the recipe here on SheKnows!More gluten-free recipes

Gluten-free and vegan mac and cheese
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5 Ways to speak your mind

How To Be
More AssertiveSpeaking your mind is a skill that is necessary in both work and personal relationships. Follow these tips to overcome the anxiety of speaking up for what you want and believe.

Start off small

If you are shy or have a difficult time speaking your mind, start off small. You don't need to blurt out your concerns at a staff meeting or explode at your partner about something that has been bothering you for year. Instead, practice speaking your mind to your friends about small things. Even if it's something simple -- like deciding what movie to see or where to go for dinner -- speak up about what you really want. Participating in even small decisions will help you learn to speak your mind in more critical situations.

Get what you want in the bedroom >>

Think before you speak

Though some people don't speak their minds at all, others speak without being considerate. Before you speak, think and choose your words carefully. You don't need to be hurtful, rude or aggressive when speaking your mind. Insults and foul language aren't necessary and will not help you get your way. By thinking about your words before you say them, you'll be able to maintain respect and relationships. You want to be assertive without turning people off.

Keep calm

No matter how passionate you are about something, don't scream or yell when speaking about it. Raising your voice tends to make people tune out. Whether you are speaking your mind to your kid's teacher or to your own husband, getting loud won't benefit you. Speak succinctly and clearly with a calm yet determined tone. You'll find that remaining calm is easier if you speak your mind at the time something bothers you, rather than letting your feelings brew and intensify.

Get what you need at work >>

Join a group

If you feel strongly about a particular cause or your political stance but have never spoken your mind about it before, join a group or organization for like-minded people. At meetings and events, force yourself to participate until speaking your mind becomes easier.

Do it in writing

If you aren't comfortable with your verbal skills, speak your mind in writing. Write an email or letter to your child's principal, your congressman, a store manager or to whomever you want to express your feelings. The written word can be very powerful.

Make the most of conference time >>

Some people avoid speaking their minds because they don't want to offend anyone or get into a conflict. Accept the fact that everyone will not always agree with you -- and don't be afraid of ruffling some feathers.

More tips on speaking your mind

How to get what you want

The right way to rock the boat
Assertive body language for women
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Gluten-free jalapeño cheddar cornbread

Southern cooking,
the gluten-free way

Classic Southern cornbread gets a gluten-free makeover and a flavor boost from jalapeño and cheddar cheese.

Whether you're gluten-free or not, you'll love this cheesy cornbread slathered with butter.

Gluten-free jalapeño cheddar cornbread recipe

Adapted from Bon Appetit Y'All: Recipes and Stories from Three Generations of Southern Cooking

Serves 6-8

Ingredients:1 cup white or yellow cornmeal1/2 cup rice flour1/4 cup sorghum flour1/4 cup potato starch1/2 teaspoon xanthan gum2 tablespoons sugar1-1/2 teaspoons baking powder1-1/2 teaspoons baking soda3/4 teaspoon salt1-1/4 cups shredded cheddar cheese, divided1/4 cup melted butter1 cup buttermilk2 large eggs1 jalapeño, seeded and mincedDirections:

Preheat oven to 400 degrees F and grease a 9 x 9-inch pan.In a large bowl, combine the cornmeal, rice flour, sorghum flour, potato starch, xanthan gum, sugar, baking powder, baking soda, salt and 1 cup cheddar cheese.Pour the melted butter on top of the cornmeal mixture. Add the buttermilk and eggs. Stir to combine. Mix in the minced jalapeño.Pour batter into prepared pan. Bake about 20 minutes, until the top begins to turn golden brown and a toothpick inserted in the center comes out clean.Remove the cornbread from the oven and sprinkle with the reserved cheddar. Return to oven and bake until the cheese is melted.Let cool slightly before cutting into squares. Serve warm.

More Daily Flavor

Gluten-free lemon tart
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Jalapeño pale ale cornbread

Tips for changing up your workout

Change Can Be
A Good ThingChange is the spice of life, so to keep your workout nice and spicy, you’ve got to mix things up. If you’re stuck in a rut and you’re not sure what’s next, use these quick tips to change up your workout and continue seeing health-related results.

Increase your cardiovascular fitness

If your normal routine consists of 30 minutes of cardio at a relatively steady pace, you may find yourself hitting the dreaded fitness plateau. Give your routine a makeover by incorporating intervals into your regular workout. According to the University of Rochester Medical Center, alternating between bursts of higher- and lower-intensity cardio can improve cardiovascular fitness as your body develops new capillaries to efficiently deliver oxygen to the muscles.

BONUS: You'll burn more calories, too!

If you're wary of interval training, just keep in mind that you don't have to become a sprinter to see results. Simply increase your workout intensity for 30 to 60 seconds before slowing back down to your original pace. Stay at the lower intensity level for 30 to 120 seconds as your body recovers, then bump up your pace or resistance again. Continue alternating between intensities for 25 to 45 minutes.

Read more: Interval training 101 >>Enhance muscular health

When you find a weight training routine you're comfortable with, it's easy to avoid branching out to try new exercises. Unfortunately, most weight machines only allow your muscles to move in a single plane of motion and don't require "helper" muscles to enhance stability at the joints. These exercises are less functional and rarely mimic real-life movements. So while you'll get stronger, your functional fitness may not improve.

Even if you're regularly using free weights or performing more functional movements, you still need to switch things up on a regular basis to prevent stagnation. Consider boosting your muscular health by trying the following:

If you're a weight machine queen, commit to incorporating at least one workout a week that uses body weight or free weight exercises like squats, lunges, pushups, pull-ups and bench dips. All of these exercises require the engagement of multiple muscle groups while also mimicking real-life movements.If you're already a free weight maven, commit to incorporating balance training into your workout. Start using a BOSU ball, balance disc or fitness ball to make your normal exercises more difficult. The American College of Sports Medicine released an update to their exercise recommendations in 2011 recommending at least 20 to 30 minutes a day of this type of neuromotor exercise.Read more: Top 10 functional exercises for full-body fitness >>Prevent boredom

Sometimes working out is boring. If you're having a hard time finding the motivation to head to your regular yoga class or pop in your go-to workout video, it may be time to turn your workout upside down. Consider mixing things up and trying a workout outside of your normal comfort zone:

Turn in your running routine for a month of yoga, Pilates or ballet-inspired danceGive up traditional group exercise for a booty-busting boot camp workoutSwap your swim for weight-bearing strength trainingChange up your cardio routine with rock climbing, sport leagues or track-style workoutsRead more: Ways to motivate yourself to get fit >>Reach a goal

Sometimes the best way to challenge yourself in your training is to set new fitness goals. Take a moment to think about the types of physical activities you'd like to try or the goals you'd like to accomplish. Maybe you've always wanted to try surfing or to complete a 10K. Whatever it is you want to accomplish, change up your fitness routine to help you reach that goal. For instance, if you want to learn to surf, start working on balance and upper body strength to help you get up and stay up on the board. If you want to run a 10K, sign up for a race and start working on lower body and cardiovascular endurance. Having a tangible goal to reach will help you choose daily exercises designed to help you reach that goal.

Read more: Setting fitness goals >>More fitness tips

Quick cardio workouts in your neighborhood
Setting up a workout schedule
Ways to motivate yourself to get fit

New Year’s Eve appetizers for pairing with Champagne

Just as you would pair wine with certain foods and special appetizers, Champagne tastes even better when paired with the right bites. Whether you're having a quiet night in or throwing a formal party, these appetizers are perfect for ringing in the New Year.

Tasty nibbles that complement the bubbly Casual evening

For a casual New Year's Eve at home or with a small group of friends, pair your Champagne with simple salty appetizers. Salted or spiced mixed nuts, cocktail-sized hot dogs, mini quiche and prosciutto all enhance the taste of Champagne and complement each other extremely well.

Dinner party

An elegant cheese plate is just one go-to appetizer for pairing with Champagne. Top baked Brie with crushed walnuts or a fruit preserve and serve with whole grain crackers. Surround your cheese plate with fresh strawberries, grapes and raspberries for a light and delicious pre-dinner treat.

Creamy dips -- like crab and artichoke based dips -- make for a delicious pre-dinner snack when Champagne is being served.

Fried foods also taste delicious with Champagne. Sweet potato fries with a side of garlic aioli, fried mushrooms, tempura vegetables and flash fried salted vegetables all make great appetizers or side dishes.

Pairing Champagne with desserts is easy. Champagne tastes delicious with most desserts, especially chocolate covered strawberries, berry tarts, lemon cake and sorbet topped with fresh fruit.

Entertaining on New Year's Eve >>Formal party

Hand-passed hors d'oeuvres are an essential for a formal New Year's Eve party. Escargots and seafood pair brilliantly with Champagne and make great bite-sized appetizers for your guests. Try these seafood bites for your New Year's Eve party.

Prosciutto wrapped shrimpBacon wrapped scallopsCrackers topped with crabmeat and green olivesSushi cut rolls or hand rollsSashimiLobster martinis

As a main course, suggested pairings include: foie gras, duck, caviar and baked chicken.

Champagne wishes and caviar dreams >>More Champagne recipes and pairings

New Year's recipes: Mussels and Champagne
Champagne dreams cocktail
Classic Champagne cocktail

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5 Fruity Valentine's Day cocktail recipes

cocktail recipesPucker up on Valentine's Day!

Looking for a delicious way to celebrate Valentine's Day? Pucker Vodka has you covered with five fun, flirty and fruity cocktails!

Skip the chocolates, candies and conversation hearts — indulge in a Valentine's Day cocktail instead! Whether you're celebrating with your true love or partying it up single-style, these cocktails might have you puckering up by night's end. Don't say we didn't warn you!

Pucker cherry temptress

Yields 1

Ingredients:3 parts Pucker Vodka Cherry Tease1 part Licor 43Splash of creamSplash of sodaDirections:

Add all ingredients over ice to a cocktail shaker. Shake and pour into a collins glass.

Pucker crimson pout

Yields 1

Ingredients:1-1⁄2 parts Pucker Vodka Cherry Tease4 fresh cherries, pitted1 part lemon juice1 part simple syrup2 basil leaves, tornDirections:

Add fresh cherries to cocktail shaker; muddle.Add all remaining ingredients to cocktail shaker. Shake, double strain and pour into a coupe glass.

Pucker February fling

Yields 1

Ingredients:1-1⁄4 parts Pucker Vodka Citrus Squeeze1 part lemon juice1⁄2 part simple syrup1-1⁄4 parts orange juice4 dashes orange blossom water4 dashes orange bittersDirections:

Add all ingredients over ice to cocktail shaker. Shake and pour into a coupe or martini glass.

Pucker cupid's kiss

Yields 1

Ingredients:1-1⁄2 parts Pucker Vodka Raspberry Rave2 parts pomegranate juiceSplash of lime juice3-4 dashes orange bitters1 part lemon-lime sodaDirections:

Add all ingredients to cocktail shaker over ice. Shake and pour into a rocks glass.

Pucker my sassy valentine

Yields 1

Ingredients:1-1⁄2 parts Pucker Vodka Sour Apple Sass1 strawberry1 raspberry1 dash cherry bitters1 part soda2 parts cranberry-pomegranate juiceDirections:

Add ice to the cocktail shaker. Muddle the strawberry and raspberry in cocktail shaker; add cherry bitters.Add in all remaining ingredients to cocktail shaker. Shake and pour into a collins glass.

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Gourmet gifts for the meat lover

The Ultimate Gift Guide For Meat LoversIt’s far easier to holiday shop for the meat eaters on your list than the picky eaters who eschew entire food groups or have ethical issues with certain cuisines. Here is our juicy list of gourmet holiday gifts for your favorite carnivores.

The Joy of Smoking and Salt Curing: The Complete Guide to Smoking and Curing Meat, Fish, Game, and More ($10)

The ideal gift for the meat artisan who wants to do more than just put a steak on the grill, The Joy of Smoking and Salt Curing (Skyhorse, September 2011) by Monte Burch is a practical handbook on how to turn wild game, fish, pork, chicken or beef into scrumptious ham, bacon, sausage and more. Drawing on more than forty years of experience smoking everything from salmon to whole hogs, Burch presents an easy-to-follow guide for creating all types of fresh cured products at home. Recipes include Deli-Style Corned Beef, Pastrami, Beef Jerky, Smoked Tuna Steaks and Horizon Smoked Turkey, just to name a few.

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Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time ($15)

Living in Montana, I can't help but love this meat-celebrating cookbook. Girl Hunter (De Capo, December 2011), written by classically-trained New York chef and fearless omnivore Georgia Pellegrini, is a food-laden hunting narrative that shares the adventures of being a self-sufficient eater. Teaming up with veteran hunters, Pelligrini travels over field and stream to hunt venison, wild boar, elk, quail and more. After the kill, she presents succulent ways to eat her meats. Finger-licking recipes include Wild Turkey and Oyster Stew, Stuffed Quail, Pheasant Tagine and Venison Sausage. After paging through this cookbook, you may just find yourself booking a hunting vacation – and, if not, you will certainly gain an appreciation for those who hunt for their meals.

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Diamond Dishes: From the Kitchens of Baseball's Biggest Stars ($25)

While not solely a meat-centric cookbook, it's one that baseball lovers can page through for hearty meat-featuring recipes and more. In Diamond Dishes (Lyons Press, April 2011) by Julia Loria (who ranks cooking and baseball high on the list of her lifelong passions), baseball fans and food lovers get a behind-the-scenes look at their favorite Major League Baseball players with stories told through memorable meals, family recipes, exclusive full-color photos of the players off the field and in the kitchen, and revealing anecdotes about life beyond the diamond. Though we love this cookbook because it is an easy gift for the guys on your list, don't forget the sports-loving women who'd jump at the chance to check out the pro-baseball meals.

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Monogram Forged Steak Brand ($40)

For the meat eaters who like to make a statement at every barbecue, the Williams Sonoma steak brand lets backyard chefs sear their own initials into steaks and chops. The customized iron brand is hand forged by a Texas cattle rancher and is an authentic miniature version of the cattle brands used for centuries to identify livestock and designate ranch families. Choose single, double or triple initials for your favorite grill king or queen. The branding iron even comes with a wall-mounting storage rack.

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Todd English GreenPan Gourmet Grill ($175)

The most recent innovation for meat eaters is the GreenPan Gourmet Grill from celebrity chef Todd English. Launched on Dec. 9, 2011 on HSN.com, the Gourmet Grill is for the indoor grilling gourmet. It features a large nonstick grilling surface, embedded heating elements for even cooking, touch pad operation, removable grease tray and plates that lock closed for easy vertical storage. This all-season grill is available in four colors: black, red, blue and white.

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Cat Cora Starfrit Maple Wood Butcher Block ($65)

Got meat? Then you certainly need a heavy duty butcher block that is as stylish as it is functional. Cat Cora has you covered with her maple cutting board, which is made of solid North American maple wood with nonslip feet and two side stainless steel handles for easy handling. The board measures 16"L x 12"W x 1-7/8"H with (2) 1-3/4" side handles and is a beautiful addition to your kitchen space.

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Omaha Steaks Tasteful Gift Combo ($70)

Give the gift of a steak house dining experience that your favorite meat lovers can have right in the comfort of their own home. Omaha Steaks is renowned for their quality meats and even have a delectable variety of accompaniments for their entrée meats. The Tasteful Gift Combo features the finest selection of meats, including filet mignon and top sirloin, stuffed baked potatoes and chocolate molten lava cakes. At $70, this gourmet gift is a steal – and right now Omaha Steaks is offering free shipping on the Tasteful Gift Combo! When you visit the site, be sure to check out the mouthwatering array of burgers, brats, seafood, poultry, appetizers, sides, desserts and complete meals.

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Prescott Frost Beef (prices vary)

If your meat eater is particular about organic eating, look no further than Prescott Frost. Offering affordable, sustainable, organic steaks, burgers and dogs, Prescott Frost raises their animals on fresh Nebraska air and organic grasses and legumes. All of the company's meat contains more vitamin E, beta-carotene and omega-3 fatty acids than conventional beef and is 100 percent USDA Certified Organic. Choose from filet mignon, rib eye, New York strip, ground beef, beef patties and hot dogs. Prescott also offers two gift options for their beef products.

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Oh Boy Oberto! All Natural Jerky ($6)

When in need of a snack, hardcore meat lovers (or low-carbers) reach for jerky over a bag of trail mix. A high-protein nosh, Oberto's newest jerky is a healthier choice compared to other preservative-laden jerky brands. Ingredients include beef, sugar, water, beef stock, salt, spices and natural flavorings, natural smoke flavor and vinegar. It includes absolutely no artificial ingredients, no preservatives and no added MSG. The All Natural Jerky line is available in six flavors: Original Beef Jerky, Teriyaki Beef Jerky, Peppered Beef Jerky, Hickory Beef Jerky, BBQ Pork Jerky and Teriyaki Turkey Jerky. This is a great stocking stuffer!

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Sculpt a strong, sexy back for summer

We all want toned abs, arms and legs -- but what about our backs? It’s an important area to strengthen, but one that often gets skipped in favor or lunges, crunches and leg raises.

Bringing sexy back

This summer, we suggest taking another look at this oft-overlooked area and including some back-specific moves into your routine. Not sure where to start? Check out the video below featuring six sculpting moves we love.

Getting started

We asked Sammie Kennedy, fitness expert and creator and host of Booty Camp Fitness Ultimate Home Edition 2, for her insight into building a stronger back. She created a simple but effective back workout to get your back in summer-ready shape. Kennedy recommends doing three rounds of the circuit twice a week to build a strong and beautiful back. She also shares some general back-sculpting tips for a better body. The following moves are what you’ll see in the video.

Lat-pull plié  (15 reps)Standing back fly (15 reps)Lat raise combo (12 reps)Bent over row (8–10 reps)Back extension (12–15 reps)Rear leg raise (16 reps)Importance of strong backs

A lot of people focus on working their core but neglect to train their back. Not a good plan, warns Kennedy. “We rely on our back muscles to complete most of our physical tasks during the day, so it’s incredibly important to develop and strengthen those muscle groups,” she explains. “A strong back also helps with both posture and core.”

Weak back muscles can also be linked to conditions like osteoporosis, so it's important to work the broad muscles in your back (latissimus dorsi), the muscles and tendons that run along your vertebral column (erector spinae) and the muscles that connect the scapula with the vertebrae (major and minor rhomboids), stresses Kennedy.

Back-strengthening tips

Kennedy shares a few general workout tips to keep in mind while performing back exercises, which may vary depending on the exercise:

Make sure that your feet are planted firmly on the ground.Push up from your heels when performing squats.Ensure that whatever weights you’re working with are evenly distributed and a reasonable weight for your level of strength. You don’t want to encourage a back injury by going too heavy too soon.Constantly remind yourself to keep your core engaged. Tightening the abdominals will help support the spine and muscles of the lower back.When lifting weights, don’t go too heavy as you may risk compromising form.Strong back benefits

Skipping back-strengthening moves? You might want to reconsider that fitness decision. Kennedy shares some of the biggest benefits to a stronger back.

Improvement in posture (you’ll look taller) and abdominal strength.Possible prevention of injury, pulled muscles, or future conditions like osteoporosis.A sculpted, toned back that looks great in summer sundresses and swimsuits.

“Just like doing abdominal exercises for a defined stomach, or squats for a sculpted booty, training all of your back muscles will help to define those beautiful back curves that all women have,” says Kennedy. “Exercises like the lat-pull plié will help sculpt the sides of your back, creating a beautiful 'V' shape that emphasizes a slimmer waist,” she explains. “Exercises like the standing back fly and bent-over row really help to define those muscles around your spine in the upper back and shoulders, so you look just as sculpted and sexy from behind in a low-back dress.”

Head-to-toe summer body tips

To get in summer-ready shape from head to toe, combine flexibility, strength training and cardio for a full-body workout, advises Kennedy. “A lot of people try to spot-train specific body parts, but unfortunately this is a myth. Only an overall reduction of body fat will help to reveal all the hard work you have done,” she says. “A full-body workout based on the three training categories mentioned above will help you develop a lean physique that’s toned all around.”

More fitness tips

Lazy girl's get-fit guide
Summer slimdown: 7 simple tips to lose weight
Kettlebell workout: 5 Dynamic moves for full-body fitness

Jamie Oliver interviewed by his daughters

Jamie Oliver Gets Grilled By Poppy, 9, And Daisy, 8The best place to be at snack time? Jamie Oliver's house! The Food Revolution star talks shop with his daughters, in REDBOOK's June issue.

Poppy: Daddy, why do we like so many different foods?

Jamie: Because Daddy has always given you different kinds of things to try since you were very young. What's the craziest thing I've made for you?

Poppy: Kangaroo!

Daisy: Rabbit! What do you and Mummy like to do when you go on a date?

Jamie: Well, we definitely like to hug.

Daisy: Oooh!

Jamie: We like to kiss.

Daisy: Oooh!

Jamie: Mummy likes it when I cook her a lovely meal and we light the fire and have a few hugs.

 

Read more

Jamie Oliver Interview - Jamie Oliver is Interviewed By His Kids – Redbook. Jamie Oliver's Food Revolution airs Tuesdays at 8 p.m. ET on ABC.

Plantain pouches with nougat rum caramel sauce

Triple Goodness Dessert!Fried plantain pouches filled with melted nougat and covered with rum caramel sauce will surely make you want more!

A crispy plantain dessert covered with melted nougat and rum caramel sauce sounds too inviting to resist. Presenting them in little pouches makes them even more irresistible. They also go well with a scoop of vanilla ice cream on the side.

Plantain pouches with nougat & rum caramel sauce recipe

Yields 12 pouches

Ingredients:1 pound white nougat7 tablespoons water2 tablespoons rum4 tablespoons brown sugar2 ripe plantains (can substitute bananas)12 square spring roll wrappers12 food stringsPeanut oil for deep-fryingDirections:

Chop the nougat to small pieces. Over medium heat, melt 3/4 of the nougat in a hot water bath with 4 tablespoons of water. When the nougat has melted, add 1 tablespoon of rum. Let the alcohol evaporate for about a minute then turn off the fire. Set aside.In a small saucepan over medium heat, mix the brown sugar, the remaining water and rum. When it boils, simmer on low heat until it thickens. Set aside.Peel and slice each of the plantains into 6 pieces (about 2 inches in length).Lay a spring roll wrapper on a plate.Place the plantain slices in the middle of each wrapper and pour the nougat sauce over the top.Gather the four corners of the spring roll wrapper then secure them with the food string.Repeat until you finish all the ingredients.Deep-fry in a pot of very hot oil, best between 335-355 degrees F, until golden brown.Let them rest on a plate with paper towels to absorb the excess oil.Garnish with the nougat you set aside and some rum caramel sauce.

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Chocolate oatmeal and caramelized bananas recipe