` Europe and the Introduction of the New Frozen Dunkaccino Fudgaccino and Mocha Crunch Donut Range '


#AceGuestNews – CANTON – MASSACHUSETTS – May 04 /PRNewswire/ — Dunkin’ Donuts, one of the world’s leading coffee and baked good chains, is celebrating the Dunkaccino at participating restaurants across Europe with the introduction of the new Frozen Dunkaccino Fudgaccino and Mocha Crunch Donut.

With the addition of the Frozen Dunkaccino Fudgaccino, guests can now enjoy the delicious flavour of Dunkin’ Donuts’ signature Dunkaccino both hot and frozen. The Mocha Crunch Donut also gives guests the chance to enjoy Dunkaccino-inspired flavours in a new bakery offering, available a limited time.

The signature Hot Dunkaccino features the brand’s smooth espresso derived from high-quality coffee beans, steamed milk and rich chocolate flavour, topped with a mocha drizzle. The beverage can be enjoyed on its own, or with the added indulgence of sweet whipped cream.

The Frozen Dunkaccino Fudgaccino combines the rich flavours of espresso and hot fudge, blended well with ice and topped with whipped cream and a chocolate drizzle to create the perfect drink for cooling off. The Mocha Crunch Donut is a round yeast shell donut with white frosting and chocolate covered crunchies sprinkled across the top. Guests can now indulge in their favorite Hot or Frozen Dunkaccino creation and pair it with a delectable Mocha Crunch Donut.

“We’re so excited to be celebrating our delicious Dunkaccino lineup at our restaurants across Europe this spring,” said Jeff Miller, Executive Chef and Vice President of Culinary Innovation at Dunkin’ Brands. “Now, guests can choose from our signature Hot Dunkaccino, Frozen Dunkaccino Fudgaccino and Mocha Crunch Donut as the weather begins to warm up for the spring. We hope our guests enjoy these sweet treats, in addition to our wide range of other delicious menu items, including beverages, sandwiches and baked goods.”

The Hot Dunkaccino, Frozen Dunkaccino Fudgaccino and Mocha Crunch Donut are available at participating Dunkin’ Donuts restaurants throughout the United Kingdom, Germany, Bulgaria and Russia, as well as participating Dunkin’ Coffee locations in Spain. In addition to the new Dunkaccino beverages and donut, guests can enjoy Dunkin’ Donuts’ wide range of high-quality hot and iced beverages, donuts, muffins and sandwiches, all served fast and in friendly environments.

Dunkin’ Donuts currently has more than 120 restaurants across Europe, in countries such as Bulgaria, Germany, Spain, Russia, and the United Kingdom.

About Dunkin’ Donuts

Founded in 1950, Dunkin’ Donuts is America’s favourite all-day, everyday stop for coffee and baked goods. Dunkin’ Donuts is a market leader in the hot regular/decaf/flavoured coffee, iced coffee, donut, bagel and muffin categories. Dunkin’ Donuts has earned the No. 1 ranking for customer loyalty in the coffee category by Brand Keys for eight years running.

The company has nearly 11,000 restaurants in 33 countries worldwide. Based in Canton, Mass., Dunkin’ Donuts is part of the Dunkin’ Brands Group, Inc. (Nasdaq: DNKN) family of companies.

For more information, visit http://www.DunkinDonuts.com.

Contact:
Justin Drake
Tel.: +1-781-737-3315
justin.drake@dunkinbrands.com

#AFHN2014

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5 reasons NOT to buy those Girl Scouts cookies


#AFN2014

Fellowship of the Minds

Girl Scouts USA is beginning its annual cookie sales drive.

Here are 5 reasons NOT to buy those cookies:

1. Girl Scouts promote Planned Parenthood, the largest abortion provider in the United States

Bob Unruh reports for WND that two pro-life organizations, American Life League and American Family Association are boycotting Girl Scouts cookies and urging us to join them.

Judie Brown, president of the American Life League (ALL), America’s oldest Catholic pro-life education and advocacy group, warns: “The Girl Scouts was once a trusted organization dedicated to character building in young girls and women. Now, GSUSA is abusing that trust. Most parents and grandparents remain painfully unaware the GSUSA has introduced so-called ‘family planning’ ideology in its curriculum and promotes groups like Planned Parenthood to our daughters and granddaughters.”

For its part, the American Family Association (AFA), with its several million constituents and special divisions like OneMillionMoms.com which specifically work to influence…

View original post 450 more words

Spiced Candied Almonds


#AF&HN2014 says ” Nice one Shivaay” will give this one a try, for my next #SpecialOccasionParty

Shivaay Delights

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Sweet, spicy and a hint of chilli is the trio of flavour you will get with these candied almonds that crystallize as they cool down. The sugar flecks off of them with salt to lift the sweetness.

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Almonds are great for vitamin E and in turn for your skin and hair. What better way than to have them do a wonderful job for the body but also a taste sensation for our palettes!

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I used less sugar so that I got a crisp coating on the almond rather than a sticky one, I know I will be making these again! And very soon!!

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INGREDIENTS

1 cup whole almonds
½ cup granulated sugar
⅓ tsp mixed spice
pinch of red chilli powder
1 tbsp water
Sea Salt for sprinkling

METHOD

• Line a baking sheet with some greaseproof paper

• In a thick bottom base saucepan gently heat the sugar, water…

View original post 82 more words

Roasted pepper, caramelised onion & feta bread


#AF&HN2014

Shivaay Delights

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An all in one Mediterranean bread with exciting ingredients that blend so well together. The charred juicy pepper, the sweet and sour caramelised onion along with a hint of saltiness from the feta cheese makes this bread something very special, even though I do say so myself! Lovely with a light soup or just with a little butter on its own. I will definitely be experimenting more with these flavours and more breads are still to come!

INGREDIENTS

1 medium white onion sliced crescents
1/2 tbsp olive oil for onion
1/2 tsp brown sugar
1/2 tsp balsamic vinegar
1 red bell pepper
1 clove garlic crushed
30-40g feta cheese diced or crumbled
250g plain flour
2 tsp baking powder
1/2 tsp salt
2 eggs lightly beaten
100ml milk
100ml olive oil
Oil and flour for pan

METHOD

1. To roast the red bell pepper, preheat oven to 200c/400f/gas mark 6…

View original post 226 more words

“Holiday Turkey with Rice Stuffing and Gravy with Fresh Herbs”


#AceFoodNews says here is a different slant on the Traditional Turkey Recipe‘s and courtesy of George Mateljan and his Foundation, and as he says holidays are usually the time we throw caution to the wind when it comes to what we eat. But you can enjoy the holidays without compromising health with our Healthy Holiday menu which has less fat and fewer calories—one-third fewer calories!

Holiday Turkey with Rice Stuffing & Gravy with Fresh Herbs Prep and Cook Time:Ingredients:

Directions: Stuffing:

  1. Bring 3-1/2 cups of lightly salted water to a boil. While water is coming to a boil, rinse the wild rice under running water in a strainer. When water is boiling add both wild and brown rice, cover, turn heat to low and cook for about 45 minutes, until tender. Do not overcook. You will most likely have excess water when rice is cooked properly. Put cooked rice in a strainer and drain out excess water. Set aside in a large enough bowl to mix everything together.
  2. Heat 1 TBS chicken broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes. Add mushrooms and celery and continue to sauté for another 2-3 minutes.
  3. Mix all the stuffing ingredients together in bowl and season with salt and pepper.Always stuff the turkey just before roasting—never ahead of time—to avoid the growth of harmful bacteria. Have the stuffing hot and pack it loosely in the body cavity.

Turkey:

  1. Rinse turkey well inside and out. Pat dry. (If you had to buy a frozen turkey, make sure it is completely thawed.)
  2. Preheat your oven to 350°F (177°C) and put the oven rack on the bottom shelf. Right before roasting the turkey, stuff it loosely with the stuffing.
  3. Cut about 48 inches of heavy kitchen twine. Truss the turkey by first binding the legs together with the center of the length of twine. Run the twine along the sides of the turkey toward the neck tightly holding the wings to its sides with the twine. Cross the twine around the neck end of the bird and back to the legs. Loop around legs and tie a knot. Rub the turkey with a little salt and pepper.
  4. Place turkey breast side down on a flat or V-shaped rack in roasting pan. Make sure you use a rack inside the roasting pan. Otherwise the skin may stick to the pan and tear. Add a cup of chicken broth to the bottom of the pan. Roast breast side down, basting about every 30 minutes with the pan juices for about 2-1/2 hours for a 12-15 lb turkey.
  5. Bring turkey to the top of the stove, turn it to its back and remove the trussing twine. This will now allow the inside of the legs to brown along with the rest of the turkey. Baste again, and return to the oven. But first, check the breast for doneness by inserting an instant reading thermometer at the thickest part of the breast toward the neck. This will give you an idea how much longer the turkey will need to cook. It should read about 125°F (52°C) at this point. When the thermometer reads between 1657°F and 170°F (74-77°C) in the thickest part of the thigh the turkey is perfectly done. Check the stuffing by inserting the thermometer into the center of the cavity. The stuffing should read 165°F (74°C) to be done. If it has not reached this temperature, you will have to remove it from the turkey and finish cooking it in a baking pan on its own. It’s important the stuffing reaches this temperature to be safe to eat. Check the thighs for doneness. Remove your turkey to a platter, but don’t carve it for at least 20 minutes.

Gravy:

  1. Simmer all the ingredients except oat flour, thyme, rosemary, salt, and pepper for about 1 hour on medium heat.
  2. Strain and discard solids. Heat 1/4 cup broth in a stainless steel skillet. Whisk in flour a little at a time to incorporate. Using a wire whisk, add the rest of the broth a little at a time on low heat. Keep whisking to avoid lumps until all the liquid is incorporated.
  3. Add rosemary and cook for another 20 minutes on low heat, stirring occasionally. Season with chopped thyme, salt, and pepper.

Nutritional Profile

Nutrients in
Holiday Turkey with Rice Stuffing & Herbed Gravy
1.00 serving (308.02 grams)
Nutrient%Daily Value
 selenium199.6%
 vitamin A162.1%
 vitamin B12148.3%
 tryptophan87.5%
 manganese86%
 protein53%
 vitamin B244.7%
 vitamin B340.7%
 phosphorus40.2%
 folate37.3%
 vitamin K34.7%
 zinc32.6%
 iron30.7%
 vitamin B629.5%
 copper28.9%
 vitamin B527.9%
 potassium26.6%
 magnesium25.6%
Calories (540)30%

Introduction to Recipe Rating System Chart

In order to better help you identify recipes that feature a high concentration of nutrients for the calories they contain, we created a Recipe Rating System. This system allows us to highlight the recipes that are especially rich in particular nutrients. The following chart shows the nutrients for which Holiday Turkey with Rice Stuffing & Gravy with Fresh Herbs is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the recipe doesn’t contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this recipe’s in-depth nutritional profile that includes values for dozens of nutrients – not just the ones rated as excellent, very good, or good – please use the link below the chart.) To read this chart accurately, you’ll need to glance back up to see the ingredients used in the recipe and the number of serving sizes provided by the recipe. Our nutrient ratings are based on a single serving. For example, if a recipe makes 4 servings, you would be receiving the nutrient amounts listed in the chart by eating 1/4th of the combined ingredients found in the recipe. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this recipe and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration’s “Reference Values for Nutrition Labeling.” Read more background information and details of our rating system.

Holiday Turkey with Rice Stuffing & Herbed Gravy
1.00 serving
308.02 grams
540.41 calories
Nutrient Amount DV
(%)
Nutrient
Density
World’s Healthiest
Foods Rating
selenium 139.74 mcg 199.6 6.6 excellent
vitamin A 8109.70 IU 162.2 5.4 excellent
vitamin B12 8.90 mcg 148.3 4.9 excellent
tryptophan 0.28 g 87.5 2.9 excellent
manganese 1.72 mg 86.0 2.9 excellent
protein 26.50 g 53.0 1.8 very good
vitamin B2 0.76 mg 44.7 1.5 good
vitamin B3 8.15 mg 40.8 1.4 good
phosphorus 402.33 mg 40.2 1.3 good
folate 149.38 mcg 37.3 1.2 good
vitamin K 27.81 mcg 34.8 1.2 good
zinc 4.90 mg 32.7 1.1 good
iron 5.54 mg 30.8 1.0 good
vitamin B6 0.59 mg 29.5 1.0 good
copper 0.58 mg 29.0 1.0 good
vitamin B5 2.79 mg 27.9 0.9 good
potassium 931.76 mg 26.6 0.9 good
magnesium 102.58 mg 25.6 0.9 good
World’s Healthiest
Foods Rating
Rule
excellent DV>=75% OR
Density>=7.6 AND DV>=10%
very good DV>=50% OR
Density>=3.4 AND DV>=5%
good DV>=25% OR
Density>=1.5 AND DV>=2.5%

Courtesy of W.H Whole-Foods In-Depth Nutritional Profile: Read More:

Holiday Turkey with Rice Stuffing & Gravy with Fresh Herbs

 

“The Canadian Food Experience Project – Pudding Chomeur – A French Canadian Delight”


#AceFoodNews says another #AceGuestNews and Views post and recipe, this time a “French Canadian Delight” from the pen of Author: Lyndsay Wells who is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award-winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

#AceGuestViews at her YouTube Channel or at her daily on her blog, The Kitchen Witch.

Recipe and Extract:

I experienced Pudding Chomeur or “Poor Man’s Pudding” at the home of my friend Raymonde about 12 years ago. The occasion was a book club dinner that brings a group of dear friends together once a month to discuss a book, share a glass or two of wine, and enjoy what is always a memorable feast.
We’ve got together since October, 1998 and our very first book was “She’s Come Undone” by Wally Lamb. I served dinner at my place – roast beef with Yorkshire Puddings and my mom’s recipe for apple crisp.In the years since, we’ve read well over 150 books and have added new recipes to our cook’s arsenals – like today’s recipe for Pudding Chomeur for the Canadian Food Experience Project.When I tasted this family recipe passed down from Raymonde’s mother in Gerrardville Quebec, I knew this traditional dish was going to become my family’s Christmas dessert – and it also proves my theory that the very best recipes are the old time ones.

This fudgy, gorgeous masterpiece is so simple to put together and is made with ingredients most people always have on hand – but when served hot with a big dollop of vanilla ice cream it’s as good a dessert as any I’ve had in the best restaurants.

If you’ve never tried Pudding Chomeur, I hope this post will inspire you to give it a go and, I promise, you won’t be disappointed!

Please enjoy my easy to follow step by step video.
The printable recipe can be found here: Pudding Chomeur

Prep Time: 5 minutes
Bake Time: 35 minutes
Serves: 6

Sauce Ingredients 

  • 2 cups brown sugar
  • 1 1/4 cup water
  • 3 tbsp butter
  • Boil for two minutes

Cake Ingredients

  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1 tbsp shortening or butter
  • 1 beaten egg
  • 1/3 cup milk

Directions

  1. Beat all the cake ingredients together and put in the bottom of greased square 8×8 cake pan.
  2. Pour the sauce evenly over top of the cake. Bake at 350 for 35 minutes. The sauce will turn to a creamy fudgy layer onthe  bottom of cake. Slice and scoop with a spatula making sure to get lots of caramel sauce.
  3. Serve warm with ice cream.

Cooks Note
The recipe can be made the day ahead and then re-heated for ten minutes at 350 just before serving.