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Guinness is Good for You

Smirk all you want, Guinness actually is good for you.

"Guinness Extra Stout has only 176 calories per 12 ounces, according to both CalorieKing and WastedCalories. That works out to 234 calories for a 16-ounce pint,” says the Orange County Register.

"By comparison, 16 ounces of Budweiser has 193 calories. Other Irish beers you might be more inclined to drink include Smithwick’s and Murphy’s Stout (200 calories per 16-ounce pint) and Harp (203 cals)," the article continues.

Drink up and don’t worry so much about slimming down.

Serious Eats tests the best chocolate chips for chocolate chip cookies! Love when someone else does the footwork and you get to reap the delicious benefits.
See the winners here.

Serious Eats tests the best chocolate chips for chocolate chip cookies! Love when someone else does the footwork and you get to reap the delicious benefits.

See the winners here.

Best Pizza33 Havemeyer Street, WilliamsburgRating: 3 out of 5 L’s
"What happened to pizza in this town? Not that I don’t love Motorino and  Co. and all of the other great Neapolitan pizza places in New York City.  It’s just that there is something about the corner slice joint that I  also love: the no-nonsense guys working the counter, the clientele of  penny-pinching bar-hoppers and, naturally, the cheap, delicious and  portable slices of regular cheese pizza, reheated of course. Luckily for  people like me, Best Pizza combines both models into one, all located  on a quiet stretch of Havemeyer Street in Williamsburg."
Read more about Best Pizza at The L Magazine

Best Pizza
33 Havemeyer Street, Williamsburg
Rating: 3 out of 5 L’s

"What happened to pizza in this town? Not that I don’t love Motorino and Co. and all of the other great Neapolitan pizza places in New York City. It’s just that there is something about the corner slice joint that I also love: the no-nonsense guys working the counter, the clientele of penny-pinching bar-hoppers and, naturally, the cheap, delicious and portable slices of regular cheese pizza, reheated of course. Luckily for people like me, Best Pizza combines both models into one, all located on a quiet stretch of Havemeyer Street in Williamsburg."

Read more about Best Pizza at The L Magazine

White and Dark Heart Brownies
This recipe makes 16 2-inch square white or dark chocolate  brownies. To make a pan of each and reverse the middles, you’ll need  double the ingredients listed below. You will end up with 32  reversed-center brownies.
3 ounces (85 grams) semisweet or good white chocolate*, coarsely chopped 1 stick (4 ounces or 113 grams) unsalted butter, plus extra for greasing pan 3/4 cup plus 2 tablespoons (6 1/8 ounces or 175 grams) sugar 2 large eggs 1 teaspoon (5 ml) vanilla 1/4 teaspoon table salt or 1/2 teaspoon flaky salt (about 2 grams) 2/3 cup (83 grams) all-purpose flour
1-inch heart or other shaped cookie cutter
Preheat oven to 350°F. Line an 8×8-inch square baking pan with foil,  with ends of foil extending over opposite sides of pan. Repeat with  second piece of foil in opposite direction. Butter foil.
Melt white or dark chocolate and butter together in a large bowl over  a simmering pot of water (or in the microwave in 30 second bursts,  stirring between each) until it is 90% melted; remove from heat and stir  the mixture until it is smooth. (I do this too keep things from getting  too hot.) Whisk in sugar. Whisk in eggs, one at a time, then vanilla.  Add flour and salt together, stirring until just combined. Spread into  prepared pan and bake for 25 to 30 minutes (for the dark chocolate  version) and 30 to 35 minutes (for the white chocolate version).
Repeat this recipe with the other kind of chocolate and a second  8×8-inch square pan. If you don’t have two matching square pans  (understandably) simply wait until you can remove your brownies from the  pan as directed in the next step, and start again.
Cool pans on a wire rack in the freezer if you’re going to make  cut-outs; frozen brownies are much easier to  make clean cuts from. Once  solid, transfer brownies in their foil “sling” to a large cutting board  and cut each pan of brownies into 16 even squares, about 2×2 inches  each. Still cold (and if they warm up and soften too quickly, pop them  back in the freezer for 5 minutes), carefully, slowly, gently, press  your cookie cutter into the center of each brownie and set the cut-out  aside. Insert the dark cut-outs into the centers of the light brownies,  and vice-versa. From here, you can let them warm up to room temperature  or wrap them up in the freezer until you will need them.
More recipes at The Smitten Kitchen

White and Dark Heart Brownies

This recipe makes 16 2-inch square white or dark chocolate brownies. To make a pan of each and reverse the middles, you’ll need double the ingredients listed below. You will end up with 32 reversed-center brownies.

3 ounces (85 grams) semisweet or good white chocolate*, coarsely chopped
1 stick (4 ounces or 113 grams) unsalted butter, plus extra for greasing pan
3/4 cup plus 2 tablespoons (6 1/8 ounces or 175 grams) sugar
2 large eggs
1 teaspoon (5 ml) vanilla
1/4 teaspoon table salt or 1/2 teaspoon flaky salt (about 2 grams)
2/3 cup (83 grams) all-purpose flour

1-inch heart or other shaped cookie cutter

Preheat oven to 350°F. Line an 8×8-inch square baking pan with foil, with ends of foil extending over opposite sides of pan. Repeat with second piece of foil in opposite direction. Butter foil.

Melt white or dark chocolate and butter together in a large bowl over a simmering pot of water (or in the microwave in 30 second bursts, stirring between each) until it is 90% melted; remove from heat and stir the mixture until it is smooth. (I do this too keep things from getting too hot.) Whisk in sugar. Whisk in eggs, one at a time, then vanilla. Add flour and salt together, stirring until just combined. Spread into prepared pan and bake for 25 to 30 minutes (for the dark chocolate version) and 30 to 35 minutes (for the white chocolate version).

Repeat this recipe with the other kind of chocolate and a second 8×8-inch square pan. If you don’t have two matching square pans (understandably) simply wait until you can remove your brownies from the pan as directed in the next step, and start again.

Cool pans on a wire rack in the freezer if you’re going to make cut-outs; frozen brownies are much easier to make clean cuts from. Once solid, transfer brownies in their foil “sling” to a large cutting board and cut each pan of brownies into 16 even squares, about 2×2 inches each. Still cold (and if they warm up and soften too quickly, pop them back in the freezer for 5 minutes), carefully, slowly, gently, press your cookie cutter into the center of each brownie and set the cut-out aside. Insert the dark cut-outs into the centers of the light brownies, and vice-versa. From here, you can let them warm up to room temperature or wrap them up in the freezer until you will need them.

More recipes at The Smitten Kitchen

Vervacious!: Yum! 25 Super Foods for Women

livewithverve:

Warning: This post will make you hungry.

We all know that eating well is only one part of a healthy lifestyle. But sometimes it’s difficult. There are just so many tasty foods out there, and most of the time, I want to eat them all! Luckily, some of the healthiest, good-for-you foods are…