First Birthday Cakes - 7 Tips For A Killer Cake

First birthday cakes are often the most stressful part of
planning a baby's first birthday. Many new mothers want
something special and memorable, yet easy to prepare.

The problem is they're just not sure where to start. Should
you choose a cartoon character or an animal? Is a rectangle
one better, or should you go round? Well, fear not. Here are 7 easy first birthday cake tips
that will help you make the perfect cake.


1. Make It Kid Approved -

The first thing to keep in mind
is that you need to make the cake with the kids in mind.
Ok, so this may seem like a no-brainer, but consider what a
kid likes in a birthday cake.

Gooey and sticky are always winners. Bright colored icing is
a must. Also, keep in mind that your new baby will likely be
eating it with their hands, so something spongy will help
make it finger-friendly.

2. Make It Look Like It Can Move -

Chances are your little
one will never remember this cake. But you can make it one
they recognize and enjoy. But one-year-olds are learning
about shapes and movement. Consider decorating it with cars
or trains. Use big shapes.

3. Go Easy On The Sugar -

Your baby, as you know can have
a sensitive stomach at times. By making their cake with
less sugar, you can make sure their little tummy plays
along. One easy way to do this is to use whipped cream
instead of icing. It's easier to spread, too.

4. Two Is Better Than One -

With a first birthday [], the mess is inevitable and
frankly, your baby is more likely to treat their cake like
modeling clay rather than food. But you have the guests to
consider too. So, try making two cakes, a larger one for
the guests, a small one for your baby to smash. That way
everyone gets cake and a video-opp too.

5. Use A Thin Layer Of Icing First -

Icing the cake can
make you want to cuss (bite your tongue, though). It never
seems to fail that chunks of cake get ripped off while
spreading the knife.

Two things you can do: one let the cake cool all the way.
And second, spread a real thin layer of icing first and let
it sit. This will make the second, real layer much easier to
spread. Plus it's easier to camouflage places where the cake
has peeled off.

6. Draw On It -

When cutting your sheet cake into a shape,
use icing to draw on it first. This will ensure you have
the shape you want before cutting. Plus the icing tastes
better than an ink pen (that was bad, I know).

7. Make Your Cake Number 1 -

And finally, here's an easy
way to cut your cake into the shape of a one. First, take
your sheet cake and cut it down the middle long ways. Use
one of these halves to make the "foot" and "upper lip" of
the 1. The other half will be the main body of the 1.

To do that simply cut the selected half at the 1/3 mark.
Take the 2/3's piece and place it at the bottom of the first
long piece. That's your foot. Then take the 1/3 piece, cut
it once from corner to corner, making a triangle, and use
one of these as the "upper lip." That's it. Oh, and snack on
the leftover piece.

There you go. First birthday cakes don't have to be the
Booga Bears. With some simple techniques, you can pull off
a winner very easily.

And if you want additional first birthday party ideas,
visit my blog.

First Birthday Cakes - 7 Tips For A Killer Cake

Make your baby's first birthday a roaring success. Discover cake secrets, memorable activities, and more. To learn more, visit Alyse's blog, Childrens Birthday Cakes.

The History of Candy Bars

Candy bars have been around for hundreds of years. Yes, hundreds. One of the first candy bars ever created was made in 1847. Joseph Fry figured out a way to mix cocoa powder, sugar, and cocoa so it could be made into a paste and placed in molds. It was a success. People enjoyed eating the chocolate as much as they did drinking it. However, this chocolate bar and the candy bars we are familiar with are completely different.

It was not until 1876 that milk chocolate was invented by Daniel Peter from Switzerland. It took him eight years to do this. It only took three more years for Daniel Peter to join with Henri Nestle to form the Nestle Company. This company introduced the famous Nestle Crunch in 1938.


We are getting ahead of ourselves. Let's go back to 1900. Milton S. Hershey decided it was time to let everyone taste the wonders of milk chocolate. Up until then it was only the wealthy who could really afford this wondrous confection. Locating his candy factory in dairy country, now known as Hershey, PA, Milton was able to start mass producing candy bars. The all time American favorite (Hershey) was introduced to the public. Eight years later, in 1908, Hershey started putting almonds in them and the Hershey with Almonds was born.

Once milk chocolate became so popular everyone started creating candy bars. The Mars candy company was formed by Frank and Ethel Mars in 1911. 1914 brought about the introduction of the Heath bar. Peter Paul Halijian invented Mounds in 1921. These candies were marketed under the name of Peter Paul Mounds. The Almond Joy was not introduced until 1947.

Chocolate candy bars were being created by the hundreds. The candies we are most familiar with such as the Butterfinger and Milky Way were introduced to the public in 1923. 1925 saw the invention of the Oh Henry, Baby Ruth, and Mr. Goodbar.

The 1930's brought about an even bigger demand for the chocolate. This is because the Hershey Company had created a chocolate bar for the boys who were fighting in the first and second world wars. When these soldiers came home, they wanted more chocolate. From 1930 to 1938 products like Snickers, 3 Musketeers, Kit Kat, and Nestle's Crunch gave the public what they wanted.

It has been reported that 2.8 billion pounds of chocolate is consumed each year by the American public. However, recent studies are hinting that chocolate can actually be good for you. According to a report in the Journal of the American Medical Association says that dark chocolate is good for you. This report was quick to point out that did not include milk or white chocolates. Dark chocolate contains antioxidants and it can also lower blood pressure. So the next time you are feeling a little under the weather or stressed out grab a couple dark chocolate candy bars and enjoy.

The History of Candy Bars

Read more about candy bars on our bulk candies blog. Learn facts on the most popular products like the Snickers chocolate bar.

Food in Dog Names

We all have to eat. And, we love to eat delicious, colorful, delightful, and appetizing food. It is easy to name the dog from the name of the food. There are many cute and pretty food names for dogs. Here are some popular food names as dog names.

The color in food increases the appetite for food. After you added the ingredients and presented the food, you can see the vibrant of color from the food. It is no wonder that we sometimes base the dog names from the color of the food.


The common colors between food and dog are orange, black, brown, white, and light brown. The popular foods with orange color are almond, apple, caramel, honey, and marmalade. Thus, the dog owners like to use the above food for dog names.

Almonds are nuts with woody orange surface. And, apple comes in green, yellow, orange, red or mix. With an apple a day, the fruit lowers many health problems. By heating sugar, the sugar melts to form the caramel. The color ranges between light orange and dark brown. Next, the honey is sweet flower nectar from honey bees. Finally, the marmalade is preserved food from citrus fruits. That is why most marmalade is orange in color.

Most dog breeds can come in various colors, but some pure dog breed just come in specific colors. For example, Doberman, German Shepherd, and Pit Bull are usually black. Cinnamon Bun is baked bread with white sugar glazed. The bread may turn to orange and black. Therefore, Cinnamon is a cute dog names for German Shepherd and Pit Bull.

An alternative name is coffee. It is a beverage from coffee beans. When you mix coffee and frothy milk with cinnamon sprinkles, the coffee turns to beige or light brown. It is more commonly known as Cappuccino. Now, we can apply Cappuccino to another breed. Let us say Labrador and Golden Retriever.

The Border Collie and Dalmatians are usually black and white fur. Dalmatians are tall and slender white dog with black spots, while Border Collie is breed to herd with black and white fur. Naturally, the Oreo which is my favorite cookie can be pretty dog names for the breed. The Oreo are two black crispy cookies with white cream in the middle.

Brown is the next popular color for dogs. Brown foods are Brownie, Biscuit, Muffin, Cupcake, and Chocolate. Apparently, it is just an adorable name. Brownie is chocolate cake which is top with chocolate glazed and crushed nuts. Muffin and Cupcake is also dog names meaning cake. It is in smaller portions in a small and thin paper cups. Chocolate which is one of favorite comfort food and snacks are confections from cacao.

White is another popular color for dogs. Many dogs are just plain white. The suggestions are sugar and marshmallow. Sugar is a sweetener which is derived from sugar cane. On the other hand, the marshmallow is a soft and spongy confection. It is usually white. Marshmallow is perfect for white Poodle, and Pomeranian

The attribute of food may resemble the dog. For example, the wrinkle of ginger skin may resemble the face of a Mastiff dog breed. Hence, some dogs are called Ginger. The drumstick may look similar of a short fur dog. For example, the back legs of a puppy are small and cute. The leg is almost the size of a chicken drumstick.

Dogs may have favorite food. For example, dog may like biscuits, cookie, and muffin. Since the dog likes the food so much, we may call the dog Biscuits, Cookie, or Muffin.

Food is one of the great places to find inspiration for dog names. Food may have cute attribute that reminds us of our dog. It may be the taste, smell, color, texture, history, and origin. It is all fun.

Food in Dog Names

Dennis Estrada owns and operate the food dog names, and dog names article websites.

Potato Starch Uses

Potato starch is considered a great alternative to corn starch and wheat flour as thickening agent. Its chief advantage especially over wheat flour is its gluten free composition which lets it be used to thicken soups and sauces. One of the main reasons why people like potato starch is to give the sauces a translucent effect. Wheat flour on the other hand gives it a more muddy appearance. One of the potato starch most frequent uses is to make thickeners and binders. Potato starch is also used in fast food, processed meats, baked goods, noodles, pet foods, shredded cheese, sauces, gravies, soups, sweets and sausages. They are also used in tablets and paper products. Another of the uses of the potato starch is yeast filtration and as an added ingredient for some cosmetic products.

One of the most popular forms of the potato starch is the organic one. It often bears the name starch flour or potato flour but refers to the same item. With potato starch a lot of gluten free recipes can be made. The bread from potatoes made using the potato starch has a very nice sweet taste. But be careful to check the label while buying as they are often mixed with wheat flour.


The energy collected by the leaves by photosynthesis is used to make a sugar solution which is stored as grains of starch inside the potatoes. This starch needs to be extracted before being used. This is done by an extensive process of washing and cooking. Potatoes consume a portion of their own starch. When the temperature drops in winter a portion of the starch is converted into sugar to make an extra coating that helps them survive the winter. If there is abnormal increase in heat a lot of starch is used up in respiration and the potato may die in the process.

Potatoes need to be carefully transported and stored. Blows and improper storage conditions easily damage potatoes resulting in starch loss and perished potatoes. Buffer silos and drop curtains are used during unloading to minimize impact. All loose dirt and gravel need to be removed. Careful washing helps to remove any dirt. The secret of getting good potatoes to the refinery is to reach for the potatoes at the bottom every day as potatoes are damaged very fast by pressure and lack of ventilation.

The first step at the refinery is rasping where the tuber cells are opened to release the starch granules. Sulfur is used in the form of Sulfur dioxide gas and sodium bisulphate solution to prevent the starch from coming in contact with air to react with air to form colored compounds. Powerful washing then flushes out the starch completely from the cells. The potato juice made during extraction is used as fertilizer. The process to extract the potato juice uses filters that rotate and the centrifugal action helps to make the extraction faster. Potato starch is a these days a very valued thickener and is a valued product for the food processing industry.

Potato Starch Uses

Go to for delicious potato ideas and more information. Also check the tasty potato casserole recipes.

What's the Difference Between DS3 and T3 Bandwidth?

Don't be confused about the difference between DS3 and T3 circuits. These terms are really synonymous. Instead you should focus on what they can do for you...and the best scenarios for application.

Digital Signal (DS) is a system of classifying digital circuits according to the rate and format of the signal (DS) and the equipment providing the signals (T). DS and T designations have come to be used synonymously so that DS1 implies T1, and DS3 implies T3.


A DS3 line (also known as a T-3) is an ultra high-speed connection capable of transmitting data at rates up to 45 Mbps. A DS3 line is equal to approximately 672 regular voice-grade telephone lines, which is fast enough to transmit full-motion, real-time video, and very large databases over a busy network. A DS3 line is typically installed as a major networking artery for large corporations and universities with high-volume network traffic. Other example applications include large call centers, enterprise wide VoIP and IP PBX systems, Internet service providers, research labs, video conference centers and software development companies. A DS3 is the second fastest, non optical connection offered in North America. A DS3 line is comprised of 28 T1 lines, each operating at total signaling rate of 1.544 Mbps.

DS3 circuits provide businesses and Internet Service Providers (ISPs) with up to 45 Mb/s of dedicated Internet connectivity. This is an ideal solution for users who have outgrown their T1 connections and are in search of unlimited, high-capacity access. A DS3 line actually consists of 672 individual channels, each of which supports 64 Kb/s. DS3 lines are extremely high bandwidth connections into a carrier's backbone. They typically include SLAs (Service Level Agreements) that guarantee uptime and performance.

The DS3 signal itself is composed of 28 DS1 signals and is constructed using a two-step multiplexing process. First, the 28 DS1 signals are multiplexed into seven DS2 signals. Second, the seven DS2 signals are multiplexed into one DS3 signal. Each multiplexing step uses bit stuffing to handle the different input frequencies. Overhead bits provide alignment, error checking, in-band communications, and bit stuffing control information.

Line rate: 44,736,000 b/s
Signals: 7 DS2 signals = 28 DS1 signals

Overhead bits:
56 bits total/frame
F-bits (framing) 28 bits/
M-bits (multiframing) 3 bits/
C-bits (stuffing) 21 bits
X-bits (message) 2 bits/
P-bits (parity) 2 bits/
Data bits between overhead bits 84

A DS3 connection is comprised up of two monthly charges: the local loop and the port charge. The local loop charge is the cost of the circuit provided by the Local Exchange Carrier (LEC) that allows DS3 access into the carrier's network. The loop charge is based on the distance from the customer's location to the edge of the carrier's network; the farther the customer is from the network, the more the loop will cost. Nearly every carrier prices loops differently so it is in your best interest to price DS3 service with several providers to ensure that you get the best deal.

DS Internet Access is the ideal solution for businesses that require high-bandwidth access at a reduced price. Whether you host high-traffic Web sites, support Web hosting or need high-capacity bandwidth on an as-needed basis, there's a level of DS3 service (Full or fractional) that will meet your needs. Fractional to full DS3 or T3 circuits run from speeds of 3 Mbps up to 45 Mbps.

For customers that require more bandwidth than a T1 line can provide but do not yet require the capacity of a full DS3 line, a fractional DS3 connection is the ideal solution. A fractional DS3 is similar to a full DS(T)3, only with some of the channels turned off. This reduces the total monthly cost and provides additional capacity that can be turned up in a matter of days. Unfortunately, the DS3 (T) loop is still required for this service.

If a full DS3 line is more bandwidth that you really need, it is also possible to get Fractional DS3, which gives you a portion of full DS3 bandwidth at a lower cost. Of course, DS3 is also available in multiples to increase bandwidth, similar to bonded T1 service.

DS3 service can be deployed for a wide verity of applications. The most common uses are DS3 point-to-point, DS3 internet, DS3 frame relay, DS3 voice and DS3 VPN. The pricing for these connections varies widely depending on the carrier, location of service and the application for which the connection is being used. Visit DS3 Bandwidth Solutions to obtain current "real time" rate quotes for your location.

What's the Difference Between DS3 and T3 Bandwidth?

Michael is the owner of FreedomFire Communications... including DS3 Bandwidth Solutions. Michael also authors Broadband Nation where you're always welcome to drop in and catch up on the latest BroadBand news, tips, insights, and ramblings for the masses.

Ice Cream History Facts - Where Did This Creamy Cool Dessert Originate?

The history of ice cream is a mixture of both truth and myth. No one would think that it could be traced back to ancient civilizations, and that these civilizations possessed techniques of storing and keeping ice. The earliest known ice houses can be traced to 4000 years ago in Mesopotamia. History also shows that the pharaohs of Egypt used to have ice shipped to them, and that the Roman Emperor Nero in the 4th century used to have servants run to the mountains to collect ice for his fruit toppings.

This is not ice cream as we know it, but it shows that the idea of "iced desert" has been around for centuries. The earliest kind of ice cream as we know it can be found from the Chinese with King Tang (AD 618) who had invented a method of mixing ice and milk into flavorful concoctions. Folklore also claims that Marco Polo saw Ice Cream being made in China and brought the recipe back to Italy. This is how it is claimed that Ice Cream came to the West, but Marco Polo never mentions this anywhere in his writings.


Ice Cream, as a dairy delight, first came into popularity in the 1600's. The story goes that Charles I of England's cook had acquired a Chinese recipe for ice cream and presented it as an after dinner desert at a state banquet. Charles I was so impressed that he wanted this delicacy to be served only in his palace, and offered the cook 500 pounds a year to keep the recipe secret. However, this didn't happen. Charles I was soon beheaded after coming under some serious unpopularity, and the "secret" recipe of ice cream was out.

Ice cream then first began to feature in public life in the 18th century when cream, milk and egg yolks began to be mixed with ices. A 1768 cookbook (L'Art de Bien Faire les Glaces d'Office by M. Emy) was published and featured many different recipes for flavored ice and ice cream. Ice cream then traveled to the USA through colonists, and it began to be sold by confectioners in cities. The first ice cream Parlor in America opened up in 1776 in New York.

When a man named Italo Marchiony used to sell ice cream on Wall Street from his cart, he discovered that many customers were breaking or wondering off with his serving glasses (and this cost him money.) To drop his overhead costs, he invented edible waffle cups with sloping sides and a flat bottom. Hence, the ice cream cone started coming into being. He patented this idea in 1903.

Ice cream first started becoming more widely available since Nancy Johnson invented the hand cranked churn. This freezer ensured that there was no need for continuous chilling between the production and consumer. She sold the patent to a Philadelphia kitchen wholesaler, who had made enough of these freezers by 1847 to satisfy the increasing demand. The first ice cream factory was opened in Baltimore, Maryland, in 1851 by a dairy farmer who was looking for new ways to satisfy the incredible demand for his cream. He found that he could produce ice cream for twice the price of his cream on it's own, and soon opened up branches all over the country.

When the continuous process freezer was perfected in 1926, refrigeration became common, and this resulted in an explosion of parlors and stores selling ice cream all over the world and allowed for mass production. This soon developed into the industry we know today. These days, electrical appliances allow for anyone to make ice-cream at home with ease.

Ice Cream History Facts - Where Did This Creamy Cool Dessert Originate?

For more interesting food facts and great meal ideas and a free menu planning report visit Watch for a great meal planning offer and let me – The Menu Mom – help you take care of dinner tonight!

Why Do I Always Feel Sick? - Cause of Chronically Feeling Sick Revealed!

If you're reading this article then I'm sure you are a lot like I was, asking the question why do I always feel sick? The truth of the matter is that it's an incredibly frustrating feeling to day in and day out feeling like garbage and never finding any kind of relief. Doctors appear to be of no help while your health just continues to drive downwards endlessly it would seem. If you've been trying to find the answer, read on because I'm going to let you know what's more than likely been making you feel sick.

To effectively answer the question why do I always feel sick, you need to look at what you surround yourself with in your life. This goes in both a literally and metaphorical sense, if you are constantly surrounding by negative people or stressful influences, your immune system will suffer as a result. When the immune system is weakened for some reason you are then likely to develop further, chronic illness. Beyond these factors though are also two I would consider the most important.


Allergies & Diet

Allergies: If there are improperly diagnosed allergies you respond to then your immune system will constantly be in an uphill battle to recover. In fact many times allergies are the hidden major cause of chronically feeling unwell. The reduction and elimination of these allergies is critical in making a total and complete recovery from always feeling sick.

Diet: Ths is a critical factor in that the food you eat directly affects the way your body functions in every possible way. Not only this but Diet is also a major factor in determining what grows in your body. As your body houses literally more microbes in and on it than the total amount of cells in your entire body this is a very important factor in terms of your health as the quality of these microbes literally translates into the overall health you experience. The North American diet though and many other modern diets around the world that primarily consume processed foods are literally making people sick through feeding a major health threat that remains in a somewhat dormant state in over 85% of the population... Candida Albicans.

If you haven't heard of Candida, essentially it is a fungus that grows in the majority of the population and can over-develop in many cases causing every symptom imaginable including:
o thrush
o athletes foot
o sore throat
o indigestion
o acid reflux
o abdominal gas
o headaches
o migraines
o excessive fatigue
o cravings for alcohol
o anxiety
o vaginitis
o rectal itching
o cravings for sweets
o persistent cough
o earaches
o low sex drive
o muscle weakness
o irritability
o learning difficulties
o sensitivity to fragrances and/or other chemicals
o cognitive impairment
o inability to think clearly or concentrate
o hyperactivity
o mood swings
o diarrhea
o constipation
o hyperactivity
o itching
o acne
o eczema
o depression
o sinus inflammation
o pre-menstrual syndrome
o dizziness
o poor memory

If you can relate to any of the above symptoms then you need to immediately begin learning about Candida and how it can wreck your health. More importantly you need to address the cause of why you always feel sick.

Why Do I Always Feel Sick? - Cause of Chronically Feeling Sick Revealed!

Is Candida Making you Sick? Take our FREE Candida Test, Find out HOW to Eliminate Candida and your Health Problems for GOOD by clicking

Losing Weight and Staying That Way

Dieting doesn't mean not eating. It means healthy eating. That's the best way to lose weight. Not only do you burn excess fat, but you also maintain the weight that you desire once you've achieved it since you don't end up eating too much anymore. Here are a couple of ideas that will help you achieve just that.

Know what you're eating. Understanding what you eat is the best way to count how much fatty food you're taking in. Determine which types of food belong to the groups of carbohydrates, proteins or fats, and how many grams each of these dishes have.


Count your calories - Counting your calorie intake is half the battle, since losing weight is about burning more calories than consuming them. Make sure that you always get to do the math. There are lots of websites that give nearly accurate calorie counts of most food types that you can use as reference.

Start off slow. Don't go for drastic diet routines. That's just going to backfire on you. Make changes in your lifestyle little by little and work your way up. Cut down on one or two types of food you normally eat that's unhealthy and then move on to working on other stuff. Don't drop everything in an instant.

Eat slowly as well. Try to enjoy the food that you're eating more. Take time to chew your food properly rather than just gulping them down. This not only helps you digest your food better, but it makes you control your appetite as well. People who swallow their food faster tend to consume more food in one meal versus a person who takes his or her time with every bite. So eat slowly and lose weight faster.

Binge on veggies. If you're feeling hungry in the middle of the night, go for some fruit and vegetables. That's something that you won't regret, as opposed to having a slice of chocolate cake. Hunger pangs usually just require you to chew on something. So chew on greens.

Eat your breakfast, and have smaller meals for the day. Breakfast is important, so don't do most of your diet there. Instead, distribute the rest of you day's meals into small portions. That way you make sure that you only eat as much as you need. By sticking with lunch and dinner, you might get so hungry that you end up eating more than your body needs.

Cut down on Sugar. Avoiding most sugary stuff alone can significantly reduce your calorie intake. If you look at your eating lifestyle, you'd be surprised at how much sugar you eat every day - from sodas to dessert. Just imagine if you lost all that.

In conclusion, the secret to losing weight is eating properly. Knowing the tips above will definitely keep results coming in.

Losing Weight and Staying That Way

Mariyah loves to write about weight loss and invites you to visit -

Traditional Cuban Dessert Recipes

If you enjoy South American sweet treats, you will love Cuban dessert recipes. A lot of them are similar to easy Mexican recipes for desserts, which you have perhaps already made at some point. Lots of tropical fruits grow in Cuba, including bananas, mango, soursop, pineapple, tamarinds, coconuts and guava, which means that fruity desserts are especially popular.

Well loved Cuban desserts include rice pudding and merenguitos, which are sweet meringue puffs. Torrejas are like French toast. They are sweet fried bread slices served with syrup and raisins. In Cuba, French toast is served for dessert rather than breakfast. Cubans also like to make cookies and pastries using the locally sourced fresh fruit. Fruit turnovers and parfait desserts are really popular there.


Flan, which is also known as creme caramel, is very popular in nearly all Spanish speaking countries, including Cuba and Mexico. This delicious egg custard is flavored with vanilla and has a smooth, silky texture.

An Easy Recipe for Boniatillo

This sweet potato pudding is popular during the holidays in Cuba. The pudding is flavored with cinnamon, cream, lime juice, vanilla and more and everybody will love the delicious flavor of this wonderful and traditional Cuban dessert. Chill it for a couple of hours or serve it hot. It tastes great either way! This recipe makes enough to serve four people.

What you will need:

  • 2 cups brown sugar
  • 1 1/2 lbs sweet potato
  • 2 limes
  • 1 stick cinnamon
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 3 egg yolks
  • 1 tablespoon butter
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon ground cinnamon or grated cinnamon stick
  • Water, as needed
How to make it:

Peel and chop the sweet potato and cover it with water in a pan. Add a teaspoon of salt and boil it for twenty minutes or until tender. Drain the potato and mash it using a fork, blender, or food processor.

Peel the limes and save the fruit for another use. Put the peel in a big pan with the brown sugar, cinnamon stick, and two cups of water. Cook the mixture over a moderate heat until it reaches 250 degrees F, stirring it all the time. You will need a candy thermometer to gauge the temperature.

Take out the peel and cinnamon and turn the heat down to low. Add the mashed sweet potato and keep stirring the mixture until it is smooth. Take it off the heat. Beat the cream, butter, egg yolks, and a pinch of salt until smooth, and then add this to the sweet potato mixture.

Cook it over a low heat for a couple of minutes, then take the pan off the heat and stir in the vanilla. If the mixture is too runny, you can mix a quarter cup of cornstarch with a quarter cup of water and add this. Divide the sweet potato pudding between serving bowls and garnish each one with a little ground cinnamon.

Traditional Cuban Dessert Recipes

If you enjoy Cuban food, you will also enjoy making easy Mexican recipes. South American desserts, and Mexican food desserts especially, feature a wide range of delicious ingredients such as chocolate, fresh fruit and more, and they finish off a meal perfectly. The Sweet Side of Mexican Food

Side Effects of Xylitol

Since some time ago, Xylitol became popular as a low-calorie sugar substitute found naturally in fruits, fibrous vegetables, and trees, being mostly used in chewing gums and other processed food products as a dietary supplement and for oral care.

This sweetener is a five-carbon sugar basically alcohol derived from xylose with a flavor similar to sucrose and more often consumed as Xylitol gum for tooth care, in which potential side effects rarely are disclosed.


Claimed to be a non-cariogenic sweetener, Xylitol is a white crystalline carbohydrate also used as a sugar substitute for diabetic patients, it's dietary uses cause a slight diarrhea as a result of slow absorption from the intestine, a temporary condition but discomforting.

Xylitol is also known as wood sugar, hence promoted as a natural alternative sweetener derived from raspberries, birch, and plums. On the other hand, Xlear is a brand name for a saline solution used for nasal washing and toothpaste products, which primary active ingredient is Xylitol.

Xlear comes as a spray, used for reducing bacteria in the Eustachian tubes and nose. It also claims to decrease the risk of sinus infections, improving allergic conditions such as asthma and rhinitis. Products with Xylitol in their formula seem to cause no harm to people, and no side effects have been reported.

Xylitol products are more popular in Finland, where most sweets and candies are available in xylitol and sucrose-sweetened varieties. However, some Xylitol gum and candy products are known worldwide, such as Trident and Xlear.

In general terms, we can assure that Xylitol and side effects rarely occurs in people who consume this sweetener either way. Contrarily, this sweetener is recommended as a healthy alternative to sugar for most dietitians.

However, it is known that exceeding the 6 to 8 grams of recommended Xylitol for oral care can cause stomach discomfort and above 40 grams a day as sweetener, it might cause diarrhea.

Xylitol gum has minimal effects in those patients suffering from diabetes, due to blood sugar and insulin release, but doctors recommend Xylitol as a better alternative for diabetic patients, over sucrose, aspartame or natural sugar.

As Xylitol formulated product, Xlear has no side effects, and researchers have demonstrated its effectiveness combating oral and nasal bacteria that might trigger risky infections.

There are numerous products based on Xylitol that you can use without fearing side effects, including Epic Cavity Free Kits Xylitol Gum, Xylitol Mints, Xylitol Mouthwashes, Xylitol Sweeteners, and Xylitol Toothpaste.

Last but not least, if you are unsure of any potential side effect due to the use of Xylitol products or Xlear, a visit to your health care provider can put in clear terms what you can expect using this sweetener instead of sugar.

Side Effects of Xylitol

Natalie Aranda writes on health and nutrition. Since some time ago, Xylitol [] became popular as a low-calorie sugar substitute found naturally in fruits, fibrous vegetables, and trees, being mostly used in chewing gums and other processed food products as a dietary supplement and for oral care. Xylitol [] is also known as wood sugar, hence promoted as a natural alternative sweetener derived from raspberries, birch, and plums. On the other hand, Xlear [] is a brand name for a saline solution used for nasal washing and toothpaste products, which primary active ingredient is Xylitol.

Apple Crumble Recipe - Easy Apple Crumble Pie

What is more down home than a freshly baked apple pie? Not much, I tell you. This apple crumble dessert recipe is an easy-to-make variation of the popular two crust apple pie. What makes this an easy apple pie recipe is that you only use one crust (which you don't even have make), and the filling and topping will only take a few minutes to put together.

1 Ready made frozen pie crust



6 - 7 tart apples

1/2 cup sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Apple Crumble Topping

3/4 cup flour

1/2 cup sugar

1/2 cup butter, firm texture


Preheat oven to 450 degrees.

First of all, don't peel the apples. Core and cut apples into 1/2-inch thick slices. Place apple slices into the pie crust.

In a small bowl, mix together the sugar, cinnamon and nutmeg. Sprinkle this spice mixture over the apples.

Bake 30 to 40 minutes until edge of pie is golden brown and the apples are nice and tender. Keep in mind when serving - this pie will have a loose texture and not be firm like regular apple pie.

Apple Square Recipe: Fresh Apple Cake Recipe

This delicious apple dessert recipe is another great way to use fresh apples and will fill your kitchen up with a wonderful homemade aroma. This cinnamon apple recipe is also filled with raisins and pecans for a wonderful crunch and munch flavor experience in every bite.

1 cup all purpose flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

2/3 cup milk

1 egg

1/2 cup raisins

3 cups fresh apple, peeled and sliced

1/2 cup chopped pecans

1/3 cup sugar

1 teaspoon cinnamon


Preheat oven to 350 degrees.

Grease a 13x9-inch baking pan.

With a spoon, lightly put flour into a measuring cup and level off the top with a knife.

In a large bowl, add the flour, 1/2 cup of sugar, baking powder, salt and nutmeg; mix thoroughly. Add in the milk and egg; blend well.

Spread mixture into the greased baking pan. Sprinkle raisins, apples and pecans evenly over the top of the batter.

In a small bowl, mix together 1/3 cup sugar and the cinnamon. Sprinkle over the top of the cake. Bake for 30 - 40 minutes until edges are a light golden brown and the apples are nice and tender.

Apple Crumble Recipe - Easy Apple Crumble Pie

Easy to make – fun to drink []

Breakfast Pizza

A breakfast or dessert pizza is delicious and easy to make. It does not matter whether or not you are an experienced cook or an amateur. It does not take much time either, and leaves you with a tasty reward.

The first step is to make sure you have all the ingredients you need. You will need to purchase sugar cookie mix of whatever brand you prefer. That is what makes up the pizza crust. Next, you will need to get the sauce. I generally use cream cheese, preferably whipped, because it is easier to spread on the crust. If you are going for more of a desert pizza than a breakfast pizza, you can interchange it with cream cheese icing. Both ways are delicious. You will also need to purchase fresh fruit, which will be the toppings on your pizza. I recommend strawberries, blueberries, and kiwis, but any fruit will suffice.


The second step is to cook the crust. Depending on what kind of cookie mix you get, the preparation may vary. Betty Crocker Sugar Cookie mix requires one egg and a half cup of butter to be added to the mix. Follow the directions on container of your cookie mix. Then spread the dough into a pizza pan. The directions should tell you whether you need to grease the pan. Try to spread it evenly throughout, but don't worry if it doesn't look very high; it will rise while baking. Bake as the directions say, or until the edges are golden brown. Then take it out to cool.

The last step is putting together the pizza. While it is cooling, you can cut your fruit. Small slices are best. Once you think your crust has thoroughly cooled, ice it with the sauce of your choice. Then take the fruit slices and place them where you want them on the pizza. You can do a ring of one type of fruit and then another, forming a pattern. Alternatively, you can just place the pieces sporadically. If you know that some of the people who will be eating the pizza like strawberries but not blueberries, or any variation of liking one fruit and disliking another, you can do the pizza half and half, or make sections.

Now your pizza is finished, and ready to be enjoyed. You can bring it to a party or get together to share with friends, or just have it as a nice snack for yourself. As you can see, making a breakfast pizza is quick and easy, and definitely worth the effort.

Breakfast Pizza

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Delightfully Scented Cinnamon Apple Bread for Christmas

This is a perfect Christmas holiday recipe and Christmas recipe for kids to have them help with the holiday baking!



2 1/2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 cup sugar

1/2 cup butter (melted)

1 egg (beaten)

1/2 cup milk

1 teaspoon vanilla

1 cup peeled, chopped apples

1/2 cup raisins

1/2 cup chopped pecans (optional)


Preheat oven to 350F.

In a large bowl combine flour, baking soda, salt, sugar and cinnamon. Add melted butter, egg, milk and vanilla. Mix well. Fold in chopped apples, raisins and pecans (if using). Pour batter into a lightly greased loaf pan. Top with chopped pecans (if using).

Bake at 350F for approximately 45 minutes or until center is baked through. Cool for 10 minutes in pan before removing to wire rack to cool completely.

You can use a sugar substitute in this recipe, but I recommend using half substitute and half reas sugar if you're not diabetic. Diabetics should use their favorite sugar substitute they rely on for baking.

A few extra calories are hard to avoid during the holidays. It's dreaded by every woman on a diet--the holidays! Holidays are filled with tons of food, the nemesis of every dieter on the planet. If you're worried about how your diet will suffer during the holidays, try these tips for coping:

- Get Active. Just because it's cold outside doesn't mean you can't be active. Organize a group and go on a winter hike or ice skating. Even caroling can help take the focus off food while giving you some mild exercise too. Or go for a long walk to look at the Christmas lights. Think of small ways to stay active rather than vegging out indoors.

- Snack Light. Don't be afraid to have a few snacks at a party. But beware of snacking during the entire 3-5 hours! Allow yourself a small plate of snacks and stop there.

- Eat before you leave. If you're really worried about eating too much at a party, have a light, healthy meal before you leave. Eat something nutritious and filling, but leave enough room for a light dessert.

- Watch the Alcohol - With all those parties those few drinks can really add up. Take it easy on the alcohol as it has tons of calories. A good trick is to have a wine spritzer, mix a little wine with some club soda and sip slowly throughout the night; this could cut down your alcohol intake nearly by half.

- Forget about the Diet. Well don't dump your diet altogether or you may regret in the New Year, just don't focus on it. If you constantly worry about your diet or how many pounds you might gain during the holidays, you'll be likely to eat more. Instead, concentrate on the wonderful company you are sharing and stop worrying so much about overeating.

Delightfully Scented Cinnamon Apple Bread for Christmas

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