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Lunch

Good News: Tim’s Place Known for Serving Breakfast, Lunch and Hugs

Twenty-six year old Tim Harris is the owner of Tim’s Place, an eatery known to many as the world’s friendliest restaurant. In addition to its warm and hug-abundant atmosphere, Tim’s Place is notable for being the only restaurant in the U.S. whose owner has Down Syndrome. “When he was about fourteen years old, he told us that someday he was going to own a restaurant,” says Tim’s dad Keith Harris. “The result is history in the making.” Tim is known to greet visitors to his establishment with a smile, a handshake or even a hug. Click here to see more on this sweet young man and his journey to achieve his goals!

eatingright

How Food Choices Of Our Friends Affect What We Eat

You’ve probably heard the old saying “you are what you eat.”  But according to a new study, what you eat may be partly determined by who you’re with.

Newsy.com writer Danny Matteson reports that researchers from the University of Liverpool found the food choices of the people around you help to determine the choices you make for yourself.

So if you’re out to lunch with a friend and he orders a burger, you’re more likely to get or burger or something similar.  On the other hand, if your friend orders salad, you’re more likely to get something healthy as well

According to lead researcher Eric Robinson, the study’s findings go along with social identity theory — or the theory that a person’s sense of who they are is based on their group membership.

The researchers also found that besides helping determining what you eat, your social circles also influence how much you eat — if they eat more, you’re more likely to eat more.

The new results line up well with other recent studies on the psychological aspects of eating.

Last year researchers found that found larger bowls can lead to kids asking for larger portions of food.

And a 2007 study that found obesity can be contagious. When one person gains weight, their friends are more likely to gain weight as well.

The team behind the study says more research needs to be done on the topic, but that it could be used to help develop effective public health campaigns.

The book of proverbs has a lot to say about who we hang out with.  Proverbs 13:20 says:Walk with the wise and become wise; associate with fools and get in trouble.”

I’m Bill Maier for Shine.FM.

Listen to today’s audio here.

cake

Lisa’s Home School: Chocolate Cake Secret Ingredient?

Do you like to bake? If so, you will be surprised by this secret ingredient essential to a good chocolate cake! Listen here!

 

 

 

CHOCOLATE-CARAMEL CAKE WITH SEA SALT Recipe by Sportello, Boston Ingredients Cake: Nonstick vegetable oil spray 2¼ cups all-purpose flour ¾ cup natural unsweetened cocoa powder 1¾ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon kosher salt 3 large eggs 1½ cups sugar 1¼ cups mayonnaise (not low-fat) 1 tablespoon vanilla extract

Frosting and assembly: 12 oz. bittersweet chocolate, chopped ¾ cup sugar 1 tablespoon light corn syrup 1 cup heavy cream 1½ cups (3 sticks) unsalted butter, room temperature ¾ teaspoon flaky sea salt (such as Maldon) Extra-virgin olive oil (for drizzling; optional)

PREPARATION Special equipment: Three 8″-diameter cake pans

Cake: Preheat oven to 325°. Lightly coat cake pans with nonstick spray and line bottoms with parchment paper; spray again. Whisk flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on high speed, beat eggs and sugar until pale and doubled in volume, about 4 minutes. Add mayonnaise and vanilla and beat until just combined. With mixer on low speed, add dry ingredients in 3 additions, alternating with 1⅓ cups lukewarm water in 2 additions, beginning and ending with dry ingredients. Scrape batter into pans, dividing evenly. Bake cakes, rotating halfway through, until a tester inserted into the centers comes out clean, 25-30 minutes. Transfer pans to wire racks and let cool 20 minutes before turning out onto racks. Let cool completely.

Frosting and assembly: Put chocolate in a medium bowl. Bring sugar, corn syrup, and ¼ cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color, 10-12 minutes. Remove from heat and whisk in cream (mixture will bubble vigorously). Return to medium heat and cook, stirring, until smooth, about 2 minutes. Pour caramel over chocolate and stir until mixture is smooth; let cool, stirring occasionally. Using an electric mixer on medium-high speed, beat chocolate mixture, gradually adding butter, until frosting is thickened and smooth, about 1 minute. Chill, stirring occasionally, until stiff enough to spread easily, 20-25 minutes. Place 1 cake layer on a cake stand or platter. Spread 1 cup frosting over to come just beyond edges. Sprinkle with ¼ tsp. salt and place second cake layer on top, pressing down gently. Repeat process with 1 cup frosting and ¼ tsp. salt. Place third layer on top, and spread remaining frosting over top and sides of cake. Just before serving, sprinkle remaining ¼ tsp. salt over top of cake; drizzle slices with oil, if desired.