NATIONAL CHOCOLATE CUPCAKE DAY
National Chocolate Cupcake Day on October 18th annually celebrates the sweetness of small chocolate cakes. With a dollop of frosting, one sweet serving satisfying chocolate and dessert lovers!
Cupcakes have also been known to be called:
- Fairy Cakes
- Patty Cakes
- Cup Cakes (different from Cupcakes (one-word))
Cupcakes can be traced back to 1796 when a recipe notation of “a cake to be baked in small cups” was written in American Cookery, by Amelia Simmons. The earliest known documentation of the term cupcake was in 1828 in Seventy-five Receipts for Pastry, Cakes, and Sweetmeats in Eliza Leslie’s Receipts cookbook.
Bakers initially baked their cupcakes in heavy pottery cups. Today, some still use individual ramekins, small coffee mugs, large teacups, or other small ovenproof pottery-type dishes for baking their cupcakes.
Chocolate cupcakes come in a variety of flavors, too. Of course, there’s always the standard chocolate cupcake. But why stop there on a holiday?
- Chocolate caramel cupcakes satisfy that extra cry for sweetness.
- Peanut butter chocolate cupcakes are the snackers delight.
- Get devilishly good cupcakes with Devil’s Food.
- Cool things off a bit with chocolate mint recipes, too.
- And you can’t forget chocolate orange cupcakes. Citrus brightens the flavor of any chocolate recipe.
HOW TO OBSERVE #ChocolateCupcakeDay
Celebrate by trying one of the following tempting recipes while watching an episode of the Food Network reality-based competition show, Cupcake Wars. Remember to invite friends or family over to share. That’s how we like to #CelebrateEveryDay!
Use #ChocolateCupcakeDay to post on social media.
NATIONAL PIEROGI DAY
National Pierogi Day is observed annually on October 8. This is a day to enjoy this delicious side dish.
Pierogi is the plural form of the rarely used Polish word pierog. The word Pierogi can be found spelled several ways including perogi and pierogy. However you choose to spell it, pierogi are dumplings made up of unleavened dough that are first boiled then sometimes baked or fried in butter. Usually semicircular in shape, they are traditionally stuffed with a mashed potato filling, potato and cheese, potato and onion, cheese, cabbage, sauerkraut, ground meat, mushroom, spinach or fruit.
Pierogi are often served with melted butter, sour cream, fried bacon crumbles, sauteed mushrooms and onions and/or green onion. The dessert variety, those filled with a fruit filling, can be enjoyed topped with applesauce, maple syrup, chocolate sauce and/or whipped cream.
There are other similar types of dumpling-like dishes in other ethnic cuisines.
It was the Eastern European immigrants that popularized pierogi in the United States. At first, pierogi were a family food among the immigrants and were also found in ethnic restaurants; Freshly cooked pierogi became a staple fundraiser for ethnic churches in the post-World War II era. By the 1960s, pierogi were being marketed for the frozen food aisles of grocery stores in many parts of the United States.
While pierogi are eaten as a main dish in other countries, Americans typically consider them to be a side dish.
- The Pittsburgh Pirates hold a pierogi race at every home game. Six pierogi costume-wearing runners (Potato Pete, Jalapeño Hannah, Cheese Chester, Sauerkraut Saul, Oliver Onion, and Bacon Burt) race to the finish line between innings.
- Whiting, Indiana celebrates an annual Pierogi Fest each July.
- Glendon, Alberta, Canada is home to a 6000-pound pierogi which stands 25 feet tall and is made of sturdy fiberglass and steel. Piercing the giant pierogi, which was build in 1991, is an equally giant fork.
HOW TO OBSERVE
Have some pierogi and use #NationalPierogiDay to post on social media.
There are over 1,500 national days. Don’t miss a single one. Celebrate Every Day with National Day Calendar!
This easy side dish not only looks great but tastes so good even the kids eat all these vegetables.
IngredientsYou can substitute vegetables according to likes and diet needs. These are what have used for both a regular or holiday meal.
1 bag brussel sprout halves ( fresh produce)
2 bell peppers assorted colors
1 pint grape tomatoes (I cut mine in half)
1 purple medium onion in wide strips
Baby or chopped carrots
You can add potatoes if you choose
- Chop vegetables. Cut harder things like carrots in smaller pieces to make for more uniform cutting.
- Put all cut vegetables except tomatoes in large bowl. Add 2 Tbsp Olive oil, salt, pepper, 3 Tbsp lemon juice and garlic powder if desired.
- Mix well to coat in both oil and seasoning.
- Spread evenly, on a baking sheet.
- Place in pre-heated 350° oven for 30 to 45/minutes.
I also add different seasoning depending who and how I’m serving them. I add Rosemary when serving with Christmas dinner. These also save a ton of time and you can skip the oil.
1 Yellow or White cake mix ( I usually use a Duncan Hines)Butter, eggs and oil or water as directed.
1 lg container of cool whip
1 can sweetened condensed milk
1 can evaporated milk
1 cup milk or heavy cream
Cinnamon to sprinkle on top.
- Mix batter according to direction.
- Pour into pan. I like a 9″ x 13″ pan myself.
- Bake as directed.
- Cool completely
- In separate bowl mix your 3 milks or tres leche, 1 can sweetened condensed, 1 can evaporated, and 1 cup regular milk or heavy cream with a wisk. Set aside.
- Once cake is completely cool use a large wooden spoon handle to pole holes through out cake.
- Gently pour milk mixture over the back of your spoon to ensure you don’t make a crater in your cake.
- Let rest till all milk mixture is absorbed. Yes it will all disappear below the surface.
- Spread on lg container cool whip, in even layer on top of cake.
- Sprinkle cinnamon on top.
Enjoy this moist, delicious cake any time. I even made it for my husbands birthday cake. Just be careful with candles.
This is fall or winter comfort food everyone looks forward to. If you don’t know this yet I worked in retail for almost 20 years. It makes it challenging to serve a home-cooked meal for dinner. Especially when there are dietary observances in play. I perfected this with the help of my best friend my Crockpot. You can do it on the stove in about an hour if you have to. Letting everything blend over that longer period in the Crockpot, gives it a deeper taste. Again it is really good right off the stove too.
The Ingredients2 – lbs ground chuck or beef
2 – 15 oz cans black beans no salt added, drained ( in this instance I buy Great Value or Walmart brand. There are also less carbs than in other brands)
2 cans Diced Green Chili’s
4 – 14.25oz cans Diced Tomatoes no salt added (great value brand had the least cabs)
2 – 1.25oz pkgs Chili seasoning (pick your favorite brand and heat. We use mild, either McCormick or Great value)
1 medium onion diced
1/2 medium green pepper diced
- Brown meat, drain if needed. Leave a little for the onions and green pepper. Continue cooking till onions become translucent. (I do this night before if using my Crockpot.)
- Add green chilis and seasoning mixes with 1/4 cup water.
- Once evenly mixed add tomatoes and beans.
- Simmer covered on low 20 minutes for stove top, or 4 hours on low in Crockpot.
- Serve warm and enjoy.
- We like to top ours with fresh green onion, shredded sharp cheddar, and a spoonful of dour cream.
Nothing beats coming in after a long day to a warm, satisfying, meal. It’s even better when the temperature drops or rainy evenings. Also goes great with game day and Superbowl!
The International Day of Friendship is a United Nations (UN) day that promotes the role that friendship plays in promoting peace in many cultures. It is observed on July 30 each year.
In 2011, the UN proclaimed the International Day of Friendship with the idea that friendship between peoples, countries, and cultures can inspire peace efforts and build bridges between communities. The UN wanted for the day to involve young people, as future leaders, in community activities that include different cultures and promote international understanding and respect for diversity.
July 30 is also National Cheesecake Day, so treat yourself with a slice (or two) of this decadent dessert made of cream cheese, eggs, sugar, and a graham cracker crust.
This is a savory meal that will make you forget you’re dieting. I make mine low-carb for our diabetic friendly family. I make it with more meat and veggies. We skip the regular mashed potatoes. For a low carb or keto version, you can do parmesan and cheddar cheeses with mashed cauliflower now available in most stores.
Another trick is to use red or yellow potatoes instead. The texture is slightly different, but the carb count is lower and they are low on the glycemic index. What’s that? It’s a chart of how easily your body can convert things to sugar.
This is a great way to stay on target. It gives regular shoppers alternatives to high sugar and simple carb foods. We’ve been using this method for over 10 years. Best of all lots of items can be substituted into Keto and Paleo diets.
We started using this in conjunction with low carb dieting to keep type 2 diabetes in check. We happily report it has taken us back to pre-diabetic status. We have both lost weight and feel better even when we don’t stay as strictly to diet as we should. Hey, sometimes I just need chocolate ok.
Jen’s Easy Shepard’s Pie
1 1/2 lb ground chuck or round
1 package Steam and mash Ore-Ida potatoes Frozen (or low carb substitutions. Parmesan cauliflower is really good).
1 pkg frozen mixed vegetables (California mix is better for carb counts)
4 tsp minced garlic
1 tsp Italian Seasoning (dried)
1 cup chopped onion
2 pkg Brown gravy mix
1 cup sharp cheddar cheese, shredded
1 tsp black pepper
1 tsp salt (I skip this there is enough in gravy mix.)
2 Tbsp olive oil
1/3c water (if it’s too wet it’s a big mess)
- Heat 2 Tbsp Olive oil over medium high heat.
- Add Beef, onions, garlic, salt, and pepper. Brown beef, about 5 min.
- If not using cast iron or oven safe pan, turn into cassarole dish.
- Mix 2 pkg brown gravy mix with 1/3 cup water. Mix well and pour over beef and vegetable mix. Stir well.
- Preheat oven to 350°F
- Make topping with mashed potatoes or cauliflower.
- For topping add 4 Tbsp butter, 1/2 c milk, and dash of salt and pepper to potatoes. (If using cauliflower add parmesan and cheddar cheeses, salt and pepper.)
- Spread potatoes or cauliflower over filling. Cover completely.
- Bake uncovered at 350°F about 20 minutes.
- Top with sharp cheddar cheese.
- Put under broiler in oven for 5 minutes. Watch to make sure top is not over done. Serve hot.
These are great to freeze to. We put them in those aluminum pie pans or sealing dish. Freeze until needed. Simply defrost and warm. Those pans go easily from freezer to oven and table. If it seems flimsy simply place on on a baking sheet for ease of carrying