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Recipes : Pumpkin Chocolate-Swirl Cheesecake

2 cups graham cracker or nilla wafer cookie crumbs
6 tablespoons unsalted butter, melted and cooled
3 8-ounce packages cream cheese, at room temperature
1/4 cup sour cream, at room temperature
1 cup granulated sugar
1 tablespoon unsulphured molasses (blackstrap is my fave, but not necessary)
3 extra-large eggs, lightly beaten and at room temperature
1 teaspoon pure vanilla extract
1 cup pure pumpkin puree
3 teaspoons pumpkin pie spice
5 ounces bittersweet chocolate, chopped
1/4 cup milk or cream

1. Preheat your oven to 350 degrees F. Grease well a 9- or 10-inch springform pan* and wrap the bottom tightly with aluminum foil.

2. In a large bowl, place the cookie crumbs and melted butter and mix until the crumbs are all moistened. Press the crumbs into the bottom and halfway up the sides of the prepared pan. Set the pan aside.

3. In a large bowl (preferably that of a stand mixer), place the cream cheese and sour cream and beat until well-combined. Add the sugar, molasses, eggs, vanilla, pumpkin puree and pumpkin pie spice, and mix until well-blended and smooth.

4. In a separate small microwave-safe bowl, place the chopped chocolate and milk or cream. Zap in the microwave for 30 seconds, and stir well until melted, smooth and shiny. Zap again for another 15 seconds if the chocolate isn’t fully melted after lots of stirring.

5. Pour half the cream cheese mixture on top of the crust. Place half the melted chocolate in dollops with a spoon (see photos) scattered around the filling.

6. Swirl the dollops carefully with a butter knife (see photos). Top with the remaining cream cheese filling, and finish with the remaining chocolate, and then swirl once more (see photos).

7. Place the cheesecake in the center of a large roasting pan and place it on the center rack of the preheated oven. Fill the roasting pan with hot water (from the tap) until the water reaches about halfway up the side of the springform pan. Close the oven door, and bake for about an hour, or until most of the cake is set, but the center is still somewhat loose when shaken from side to side. Turn off the oven, and crack the oven door a bit, leaving the cake inside.

Allow to sit for about 30 minutes.

Remove the cake from the oven and chill until ready to serve.

Gluten-Free On a Shoestring
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Sources : Pumpkin Chocolate-Swirl Cheesecake Photo | Pumpkin Chocolate-Swirl Cheesecake Article
Recipes : Sausage & Pepperoni Pizza Casserole

8 ounces (about 3 cups) uncooked spiral pasta
1 pound Italian sausage or pizza sausage
4 cups spaghetti sauce
1 cup grated Parmesan cheese
3 ounces sliced pepperoni
8 ounces shredded mozzarella cheese

1. Preheat the oven to 350 F.

2. Cook the pasta according to package directions and drain. Return the pasta to the pot.

3. Meanwhile, in a skillet over medium heat, cook the sausage; drain.

4. Add the sausage and spaghetti sauce to the pasta and stir to combine. Stir in the Parmesan cheese and half of the pepperoni slices.

5. Spread pasta mixture into a lightly greased 9-by-13-inch pan. Top with the mozzarella cheese. Arrange remaining half of pepperoni slices over top. Bake for 20 minutes, until cheese is bubbly.

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Sources : Sausage & Pepperoni Pizza Casserole Photo | Sausage & Pepperoni Pizza Casserole Article
News : Yogurt Doesn't Make You Healthier

For years various researchers have stated the benefits of eating yogurt on a regular basis although its effectiveness has never been proven. In fact, until now, few studies have specifically examined the effect of consuming this product on health.

Now, a new study carried out in Spain evaluates whether there is a link between the regular consumption of yogurt and the physical and mental improvement in health-related quality of life (HRQL) in the adult population, gauged from the SF-12 survey.

Led by researchers from the Autonomous University of Madrid, the study analysed the relationship between the consumption of yogurt and the change in the test score over a three-and-a-half-year period in a sample of 4,445 Spanish adults.

"The regular consumption of yogurt was not linked to health-related quality of life," as lead author Esther López-García explains. "For future research more specific instruments must be used which may increase the probability of finding a potential benefit of this food."

The results, published in the Journal of the Academy of Nutrition and Dietetics, also found no link for individuals with no diagnosed illnesses, who had never smoked and who followed a Mediterranean diet, or rather those without any risk factors which could obscure the relationship under review.

"In comparison with people that did not eat yogurt, those who ate this dairy product regularly did not display any significant improvement in their score on the physical component of quality of life, and although there was a slight improvement mentally, this was not statistically significant," adds López-García. Currently, claims of the health properties of food items must be scientifically evaluated in accordance with the European Food Safety Authority (no.1924/2006).

The US Department for Agriculture also reviews the claims proposed by the food industry to allow or reject the use of these assertions for commercial purposes. This study provides new information to evaluate the claims from the dairy industry.

Yogurt in diet
The main dietary guidelines in Spain and other countries support the consumption of dairy products as part of a healthy diet. "This is because the majority of studies have focused on the effect as a whole, but it would be interesting to evaluate the independent association between each type of product and global health indicators," the researcher points out.

Up until now, several pieces of research have suggested that the consumption of yogurt could influence directly or indirectly on HRQL. For the experts, one of the reasons may be because it is rich in calcium, protecting the bones and which could help to combat osteomuscular illnesses, one of the conditions with greatest negative impact on quality of life.

Also, more specifically, its intake has been associated with lesser weight increase (Wang et al., 2014), lower blood pressure (Ralston et al., 2012 and Soedamah-Muthu et al., 2012) and a lower rate of cardiovascular diseases (Soedamah-Muthu et al., 2011).

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Sources : Yogurt Photo | YogurtArticle
Restaurants : Boundary Stone : Washington, DC

Boundary Stone
Boundary Stone Public House is a neighborhood establishment created to foster a warm, welcoming environment where people can gather to enjoy food, drink and the simple pleasures of music and good company. Boundary Stone is a place where the genuine care and comfort of our guests is our highest mission. We support our community and embrace the powerful role that business has in environmental and social responsibility. We are resolute in our desire to achieve a sustainable business and be a positive force in our community.

The name Boundary Stone is a nod to the history of the city of Washington, and the formation of the District of Columbia. Forty stones were placed as mile markers forming the original diamond shape of the District. The boundary stones remain today and are considered the oldest federal monuments in the country. Boundary Stone will strive to be the cornerstone of Bloomingdale and its surrounding neighborhoods as the place to kick back and enjoy a quality chef-prepared meal accompanied by one of our tasty craft brews, carefully chosen wines or handmade cocktails.

In Boundary Stone, aesthetics fuse to create a diverse and welcoming environment in which you can enjoy your favorite pint or indulge in the nourishment of your favorite dish. Exposed brick walls and the original tin ceiling complement the beautiful oak bar, exquisite fixtures, polished concrete floors and cozy booths and nooks, melding the old with the new. The swirl of conversation, laughter, music and a few pints will make Boundary Stone an experience as unparalleled as the neighborhood in which it resides.

The writings of English Parliamentarian and diarist Samuel Pepys describe the public house, or pub, as “the heart of England and the church as its soul.” We at Boundary Stone Public House believe the people are the heart of the neighborhood, and the pub is where they will come to relax, drink and nourish their souls in the company of friends and neighbors.

Menu Item : Bacon Jam Burger : Boundary Stone

Bacon Jam Burger
Aged Cheddar, bacon jam, fries

All burgers are all natural, freshly ground in house and are cooked medium to medium well
Bacon Jam Burger Review By Ariane V.: Washington, DC
I loved it. Cool, hipster-y place, delicious beer and food. The bacon burger was to die for; the right amount of bacon and minced meat on a homemade bun. I could live on it. Fried pickles- jeez, yum. Great local brews. Small place, but totally worth going.

Boundary Stone Review By Matt M. : Washington, DC
How have I not reviewed Boundary Stone?!?!? It's obvious that I'd rate this place 5 stars. I think on average we go here about twice a week and have been doing so for the last year. I actually have their logo tattooed on my calf (no joke, it's a great representation of DC) and I wouldn't do that for some mediocre or even a "good" bar. This bar is great!

The food is fantastic. They have a regular menu which is great and they also have a seasonal/rotating menu. On the regular menu my go-to is usually the bacon burger. The fries are crisp and (word to the wise) GET THE HORSERADISH SAUCE that normally comes with the steak frites. Seriously... GET THE HORSERADISHSAUCE... best. thing. evar.

The bartenders all care about the patrons. They're big fans of "community"... not the tv show... i mean, maybe... I haven't asked them, but I mean the real community. My first time coming into "The Stone" I asked them about the area because I was considering buying a house. They talked about all the great restaurants and businesses popping up (and even more coming soon). And even introduced me to some other regulars at the bar.
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Address : 116 Rhode Island Ave NW, Washington, DC 20001

Sources : Boundary Stone Photo | Boundary Stone Article | Bacon Jam Burger Photo | Bacon Jam Burger Description | Bacon Jam Burger Review | Boundary Stone Review
Foodies : Mary Younkin (Bare Feet In The Kitchen)

Mary Younkin is the writer, blogger and photographer for Barefeet In The Kitchen. She has a passion for white dishes, funky forks, dark chocolate and fresh vegetables.

On a perfect day, you'll find her browsing a used bookstore, enjoying lunch with friends, or on a date with her husband. On a typical day, you'll find her in the kitchen with three boys at her feet, flour on her face and a whisk in her hand.

Mary loves to travel and typically starts planning the next trip on the way home from the last one. Whether it's time spent visiting family or a weekend away exploring a new city, the anticipation is part of the fun.

Feeding a crowd, taking cookies to a friend or planning snacks for a family movie night, sharing food and spending time with others are two of her favorite pastimes.

Bare Feet In The Kitchen
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Sources : Mary Younkin Photo | Mary Younkin Bio
Drinks : Persimmon Cocktail

1 3/4 fl oz gin
2 persimmons
1/2 fl oz sugar syrup
1 fl oz lime juice

1. Purée the persimmon with the sugar syrup.

2. Add all the ingredients to a cocktail shaker and shake vigorously until combined. Serve in a cocktail glass rimmed with sugar and cinnamon.

Fennel And Fern
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Sources : Persimmon Cocktail Photo | Persimmon Cocktail Article