Movies and Popcorn – A Classic Combo

When you think movie, do you also think popcorn? A good percentage of movie viewing people do.

And what’s the biggest movie night of the year?  The Academy Awards, of course.

Oscar has been around for a long time – the first Academy Awards ceremony was in 1929 – but the main snack food that’s associated with movies has been around a lot longer.

The Evolution of Popcorn

The puffy goodness we know as popcorn is a strain of corn (from maize) cultivated in Central America about 8,000 years ago.  North American whalers probably brought popcorn to New England from Chile in the early 19th century. Popping popcorn was fun and its appeal spread across the country.

By the mid 1800’s popcorn was widely available, especially at places like circuses and fairs. The invention of the steam-powered popcorn maker in 1885 meant popcorn could be made anywhere.  Amazingly, the only place where it wasn’t available was in theaters, which typically had carpeted floors. Theater owners didn’t want popcorn “dirtying” up the place.

Popcorn and Movies

Because of its popularity, theater owners began to allow popcorn vendors to sell popcorn outside their theaters.  During the Great Depression people looked for cheap diversions and movies were it.   Popcorn — at 5 to 10 cents a bag — was an affordable luxury.

Theater owners began to lease their lobbies to popcorn vendors, but figured out they could make more money by selling it themselves. Selling popcorn, candy, and soda from their own concession stands meant higher profits. Sugar shortages during World War II made sweet treats hard to come by, and popcorn became the main snack.  By 1945 over half of the popcorn eaten in the US was consumed in movie theaters.

It’s still king.  Americans eat, on average, about 13 gallons of popcorn a year. It’s cheap to make and allows for a huge price mark-up. You might pay $5 for a bag of popcorn, but it costs the theater about 50 cents. Plain popcorn doesn’t have all that much flavor, so yellow oil (it isn’t butter) and salt are added to make it tasty and make you thirsty.  So, you buy a soda. No wonder movie theaters make an estimated 85 percent profit from concession sales.

Popcorn Recipes

This Sunday as you prop your feet up to watch the glamorous stars grab their golden statues, make sure you have a good supply of popcorn on hand.  You don’t have to settle for the plain variety – unless you want to.  There are some fantastic popcorn recipes with names like Bacon Bourbon Caramel, Cinnamon Candy (red, like the red carpet), Peanut Butter Popcorn, and Endless Caramel Corn.

For even more popcorn recipes to accompany your cheers, boos, oohs, and ahs on Oscar night, check out:

19 Creative Ways to Flavor Popcorn

11 Popcorn Recipes to Take Your Movie Night to the Next Level

50 Flavored Popcorn Recipes

The post Movie Night? Try Some (Flavored) Popcorn appeared first on Eat Out Eat Well.

When you think movie, do you also think popcorn? A good percentage of movie viewing people do. And what’s the biggest movie night of the year? The Academy Awards, of course.

Although the Oscars have been around for a long time – the first Academy Awards ceremony was in 1929 – the main snack food that’s associated with movies has been around a lot longer.

The Evolution of Popcorn

The puffy goodness we know as popcorn is a strain of corn (from maize) cultivated in Central America about 8,000 years ago. North American whalers probably brought popcorn to New England from Chile in the early 19th century. Popping popcorn was fun and its appeal spread across the country.

By the mid 1800’s popcorn was widely available, especially at places like circuses and fairs. The invention of the steam-powered popcorn maker in 1885 meant popcorn could be made anywhere. Amazingly, the only place where it wasn’t available was in theaters, which typically had carpeted floors. Theater owners didn’t want popcorn “dirtying” up the place.

Popcorn and Movies

Because of its popularity, theater owners began to allow popcorn vendors to sell popcorn outside their theaters. During the Great Depression people looked for cheap diversions and movies were it. Popcorn, at 5 to 10 cents a bag, was an affordable luxury.

Eventually theater owners began to lease their lobbies to popcorn vendors, but then figured out they could make more money by selling popcorn, candy, and soda from their own concession stands. Sugar shortages during World War II made sweet treats hard to come by, and popcorn became the main snack. By 1945 over half of the popcorn eaten in the US was consumed in movie theaters.

It’s still king. Americans eat, on average, about 13 gallons of popcorn a year. It’s cheap to make and allows for a huge price mark-up. You might pay $5 for a bag of popcorn, but it probably costs the theater about 50 cents. Plain popcorn doesn’t have all that much flavor, so yellow oil (it isn’t butter) and salt are added to make it tasty and make you thirsty. So, you buy a soda. No wonder movie theaters make an estimated 85 percent profit from concession sales.

Popcorn Recipes

On Oscar night as you prop your feet up to watch clips of nominated movies and famous actors grab their golden statues, or on any movie viewing night in the comfort of your own home, make sure you have a good supply of popcorn on hand. You don’t have to settle for the plain variety – unless you want to. There are some fantastic popcorn recipes with names like Bacon Bourbon Caramel, Cinnamon Candy (red, like the red carpet), Peanut Butter Popcorn, and Endless Caramel Corn.

For even more popcorn recipes to accompany your cheers, boos, oohs, and ahs on Oscar night, check out:

19 Creative Ways to Flavor Popcorn

11 Popcorn Recipes to Take Your Movie Night to the Next Level

The post Movies and Popcorn – A Classic Combo appeared first on Eat Out Eat Well.

How many ketchup drips, chocolate smears, coffee stains, or cookie crumbs and sugar sprinkles do you have in your car (or on your clothes)? Is your daily road trip to work or a weekend or vacation drive an endless fest of fast food, junk food, and all kinds of snacks? Does your dashboard or vacant passenger seat serve as your kitchen table?

If you’re nodding your head, you’re a dashboard diner. It’s way too easy to indulge your dashboard dining gremlin at fast food and doughnut shop drive-thrus or gas station mini-marts with their canisters of coffee and cold cases of soda along buddied up with an array of baked goods and king size candy bars.

What is it about mini-mart and rest stop food? It seems to touch that primal urge to devour sweet and/or salty stuff that’s loaded with calories. Or, maybe we just remember stopping at rest stops as a kid on family road trips. Whatever the reason, potential trouble lurks for anyone with a proclivity for dashboard dining.

The Trap And The Danger Of Rest-Stops And Mini-Marts

Inside, there’s an endless stream of high carb, high fat, high calorie, and processed food just begging you to plunk down your money so you can immediately indulge (watch how many people start eating the food they’ve bought before they even pay) or take with you.

The real danger – aside from the damage to your waistline – is that high-carb processed foods spike then crash your blood sugar —making you really tired and cranky.

• Drowsy drivers are most definitely not safe drivers.
• Cranky drivers make life miserable for everyone in the car – not a great tone to set if you’re going on vacation.

Rest-Stop And Mini-Mart “Gotchas”

Candy is an impulse purchase; 49 percent of shoppers admit to unplanned purchases of candy. It seems that we want to treat ourselves and candy is an affordable luxury.

Check out the placement of candy the next time you’re in a mini-mart or convenience store — it’s positioned to grab your attention. Vividly colored wrappers reach out to you from high-traffic areas of the store: the checkout area, the aisle that leads to the check out, and on the way to the restrooms.

Know that your senses are going to be assaulted and have a plan for what you will and will not buy. If you’ve decided you want M&Ms go straight to them and don’t get sidetracked by a new kind of chips, or seasonal displays, or the latest and greatest deal on a king-sized package of candy.

Coffee, unlike candy, isn’t an impulse purchase. Nearly 96% of customers intend to buy a cup of coffee before they walk in. Here’s the impulse buy: stores put candy, baked goods, and chips near the coffee to entice you to buy them. As a man standing in line in front of me at a popular gas station mini-mart muttered, “I stop here for coffee every morning and I’ve gained 20 pounds since they put in the Krispy Kreme donut display between the door and the cash register.”

Some Helpful Tips

• Nuts have protein and crunch, won’t cause swings in your blood sugar, and are almost always stocked. Tread a little gently — nuts aren’t low in calories. For a one-ounce serving of nuts you might find at rest stops: 49 shelled pistachios, 162 calories; 23 almonds, 169 calories; 18 cashews, 163 calories; 19 pecans, 201 calories; 10-12 macadamias, 203 calories; 39 peanuts (technically a legume), dry roasted, 170 calories.
• Some mini-marts have fruit (bonus: oranges and bananas come in their own natural wrapper and don’t have to be washed) and almost all have dried fruit – it’s a good idea to balance the higher sugar content of the dried fruit with the fat and protein in nuts or cheese.
• Sometimes you can find individual bowls of whole grain cereals, although check labels because some cereals are loaded with sugar. To go with it, grab a small container of low-fat milk or a container of yogurt.
• Protein bars can be good, better, and best. Check the labels for higher protein and lower sugar. Some can be the equivalent of a candy bar and are so large (with so many calories) that they are made to be meal replacements. A protein bar for a snack should be around 150 calories. Meal replacement bars have around 300 calories or more. Look for at least 15 grams of protein.
• If you’re really hungry, choose a sandwich or burrito over donuts, pastry, and cookies. Check out how fresh it is, though. What’s appealing early in the morning when the shelves are first stocked might not be so appealing at 10PM if it has been sitting around all day and lots of people have picked up the sandwich, squeezed it, and put it back again.
• Beef jerky or beef sticks (or nuggets) are good, portable protein snacks. A one-ounce serving usually has around 80 calories and 5 grams of fat or less.
• A hard-boiled egg is a good choice, too. Just make sure it’s been refrigerated and hasn’t been sitting around for a couple of days.
• If you must go with crunchy stuff, stick with popcorn, pretzels, soy crisps, or baked or popped chips in single-serving bags to keep portions in check. Sometimes bags might look small, but still contain multiple servings. Remember that the salty stuff will make you thirsty so stock up on water. There’s something to be said for snacks that take time to eat one by one when you’re spending a lot of time in the car.

Remember …

• Drink water. People sometimes confuse thirst with hunger, so you can end up eating extra calories when a glass of water is really all you need. If plain water doesn’t cut it, try drinking flavored still or sparkling water. We need water for fluids such as tears, sweat, and urine, and to allow chemical processes to take place in our bodies. Dehydration can cause fatigue and there’s some evidence that even mild dehydration can slow metabolism and drain your energy.
• If you just want to leave your rest stop purchases to chance, at least have your own mental list of some good, better, and best choices of food to buy. The danger is that candy, chips, fries, and doughnuts will start calling your name the minute you walk in the door. If you know that you’re going to head straight for the nuts, or popcorn, or even a burger, that’s great, as long as the giant chocolate chip cookie and the bargain 99 cent 32 ounce soda doesn’t grab you first. Try to decide what you’re going to buy before you go in and then stick to your decision.
• Too much sugar causes a spike and then a nose dive of your blood sugar levels.  The consequence is that you’re initially energized and then can get very drowsy and unfocused as your blood sugar plummets.  Not exactly what you want when you’re driving.

For your unique baking and kitchen needs and gifts, visit our eats and more Amazon store:

www.amazon.com/shops/eatsandmore

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The cold deliciousness of ice cream, gelato, sherbet, and sorbet is hard to beat.  There are an astounding number of flavors with varying degrees of fat, calorie, sugar, and dairy content.  The sad truth is that no matter how innovative food scientists and savvy marketers have become, a three-scoop sundae or a chocolate dipped waffle cone still isn’t going to rank at the top of the health-o-meter.

The Difference Between Ice Cream And Gelato

In the US, the government regulates what can be called ice cream, but in some other countries ice cream can mean all frozen desserts.

Ice cream and gelato are usually dairy-based but differ in texture, fat and air content, and ingredients. Because gelato is made and stored at a higher temperature than ice cream, it’s softer, smoother, and quicker to melt.

Both are usually made from sugar, milk, eggs, and flavorings — although gelato is often made from fresh fruit. Gelato has less butterfat than ice cream, usually about 4 to 8% compared to ice cream’s 10 to 20%.

Gelato has a higher sugar content than ice cream, and the sugar/water combination acts like anti-freeze, preventing the gelato from freezing solid. Most US commercial ice creams are frozen in an assembly line freezing process while gelato is frozen very quickly in small batches.

Both ice cream and gelato are churned during the freezing process, which incorporates air. Most commercial ice cream contains about 50% air while gelato contains much less, generally 20-35%, producing a denser product with more intense flavor.

Ice cream is sold by weight, not by size, so a pint of cheaper ice cream which is fluffed up with more air than premium or artisanal ice creams will feel lighter than better brands which are pumped up with just enough air to make the ice cream nice and smooth.  Compare pints of different levels of quality when they’re fresh out of the freezer.  Which one is heavier in your hand?  Not surprisingly, the premium brands will also be higher in calories, probably have more intense flavor, and be higher in price.

Ice cream, with its higher fat content, can be stored frozen for months. High-quality artisan gelato, when stored carefully at consistent, low temperatures, only keeps its peak flavor and smooth texture for several days.

What’s In The Frozen Desserts?

According to US federal standards, a frozen dessert must have a minimum of 10% milk fat to be called ice cream.  Economy brands usually have the least amount of fat and super premium brands have more.  Milk fat content of less than 10% makes the product ice milk or light ice cream.

• Premium ice cream has between 11% and 15% butterfat, which makes it richer, denser, higher in calories.
• Regular ice cream – what you usually find in the larger containers in the market — is somewhat less dense and contains 10% to 11% butterfat (perfect for milkshakes).
• Economy ice cream, by law, has 10% butterfat        

• Light ice cream has either 50% less fat or 33% fewer calories than the producer’s regular ice cream. Here’s the hitch: because of the higher starting point for fat content especially in premium brands, light versions of premium ice cream can have more fat and calories than the regular version of other brands.
• Reduced fat ice cream must, by law, have 25% less fat than the regular ice cream produced by the same vendor.
• Soft serve ice cream is the same as regular ice cream but is served at a higher temperature.
• French Style Ice Cream also called glace, has a custard base that includes eggs, which makes it silky and rich.
• Gelato (plural, gelati) has more milk than cream (if any) so its fat content is significantly lower. It doesn’t saturate your taste buds as much as ice cream so the flavor seems more intense. It’s often flavored with fresh fruit, nuts, chocolate, and other natural flavors. Gelato is served at a higher temperature than ice cream making it look more like frozen yogurt or whipped cream than ice cream.
• Sorbet, which means water ice, is made from fruit, wine, or liqueur, but not milk and is sometimes flavored with herbs and spices and then whipped to lighten its texture. It’s sometimes used as a palate cleanser.
• Sherbet, like sorbet, is traditionally fruit flavored but with milk added for creaminess. By law it contains between 1 and 2% butterfat – which makes it lighter in flavor and texture.
• Granita is similar to sorbet but not whipped. Ice crystals give it a granular appearance and a crunchy texture.

How Many Calories?

There’s a huge variation in nutrition so it’s best to check labels if you’re counting calories, fats, and/or carbs. These are the general caloric ranges for “naked” ice cream and gelato (without sauce, toppings, nuts, and whipped cream):

• 5 ounces of milk-based gelato has between 120 and 160 calories, 4g to 8g of fat, and 30 g to 45g of carbs; milk and soy-based gelato has between 3g and 5g of protein
• 5 ounces of American ice cream (not churned, light, or reduced fat) averages 240 calories, 15 grams of fat, and 24g carbs
• 5 ounces of light ice cream can vary between 100 to close to 200 calories depending upon whether it is just light or if it is slow churned light.  The flavor and the add-ins can significantly raise the calorie count.

Tip:  Order a small serving of ice cream or gelato instead of a medium or large. You’ll probably be just as satisfied.  Even if you indulge in your favorite full-fat flavor, you’ll save as many as 550 calories with a 5-ounce size of ice cream instead of a 12-ounce size.

Don’t be led astray by frozen yogurt which has a wide range of calories depending on fat content and flavorings. Frozen yogurt can be as caloric, if not more caloric, than other frozen desserts.

The post Ice Cream or Gelato, Sorbet or Sherbet? What’s the Difference? appeared first on Eat Out Eat Well.

Lots of people have a thing for those fluorescent marshmallow bunnies and chicks that were hatched over 50 years ago. They got their name – PEEPS — because the original candy was the yellow chick.  Now they’re produced for many holidays – in seasonal colors and different shapes.

They continue to be the subject of lots of design contests (you’d be amazed what you can make out of peeps) and scientific experiments (some claim them to be indestructible). Just Born, the parent company of PEEPS, claims to produce enough PEEPS in one year to circle the Earth twice. Their website boasts a fan club and a section for recipes.

PEEPS have been the number one non-chocolate Easter candy in the US for more than a decade. Although yellow is America’s favorite color for PEEPS chicks and bunnies, they also come in pink, lavender, blue, orange and green.

What’s In Them?

Send a PEEP for lab analysis and you’ll find sugar, corn syrup, gelatin, less than 0.5% of potassium sorbate, natural flavors, dye, and carnauba wax. They’re gluten and nut free.  (No wonder some claim that they’re indestructible!) You can even get sugar free PEEPS that are made with Splenda.

Five little chicks (42g, one serving size): 140 calories; 0g fat; 1g protein; and 36g carbs.

PEEPS Preferences

People have definite PEEPS preferences. Some like them nice and soft, others leave them out in the air to age to perfection so they get a little crunchy on the outside.

They’ve been microwaved (careful, they expand and can really make a mess in your microwave), frozen, roasted, used to top hot chocolate, and added to recipes. They don’t toast well on sticks like regular marshmallows because their outer sugar coating tends to burn.

Newspapers have been known to run contests for best PEEP recipes and best PEEP pictures, and, in a world of contrasts I’ve seen a blackboard outside of a bar in NYC advertising a PEEP contest and a kids’ store using boxes and boxes of PEEPs for window decoration.

I have a few members of my family who love their PEEPS and I freely admit that I am not one of them — although I do think they make great table decorations.

If PEEPS are part of your Easter ritual, even though they’re filled with sugar and all kinds of dyes and chemicals, for a seasonal treat, you could do worse.

What’s your PEEPS preference?

The post PEEPS: Do You Love Them Or Hate Them? appeared first on Eat Out Eat Well.

When you think movie, do you also think popcorn? A good percentage of movie viewing people do.

And what’s the biggest movie night of the year? The Academy Awards, of course.

Oscar has been around for a long time – the first Academy Awards ceremony was in 1929 – but the main snack food that’s associated with movies has been around a lot longer.

The Evolution of Popcorn

The puffy goodness we know as popcorn is a strain of corn (from maize) cultivated in Central America about 8,000 years ago and probably brought to New England from Chile in the early 19th century by North American whalers. People discovered that popping popcorn was fun and its appeal spread rapidly across the country.

By the mid 1800’s popcorn was widely available, especially at places like circuses and fairs. The invention of the steam-powered popcorn maker in 1885 meant popcorn could be made anywhere. Amazingly, the only place where it wasn’t usually available was in theaters, which typically had carpeted floors and theater owners didn’t want popcorn “dirtying” up the place.

Popcorn and Movies

Because of popcorn’s popularity, theater owners began to allow vendors to sell popcorn outside their theaters. During the Great Depression people looked for cheap diversions and movies were it and popcorn — at 5 to 10 cents a bag — was an affordable luxury.

Eventually theater owners began to lease their lobbies to popcorn vendors, but then figured out they could make more money by selling it themselves. Selling popcorn, candy, and soda from their own concession stands meant higher profits. Sugar shortages during World War II made sweet treats hard to come by so popcorn became the main snack. By 1945 over half of the popcorn eaten in the US was consumed in movie theaters.

Popcorn is still king. Americans eat, on average, about 13 gallons of popcorn a year. It’s cheap to make and allows for a huge price mark-up. You might pay $5 for a bag of popcorn, but it costs the theater about 50 cents. Plain popcorn doesn’t have all that much flavor, so yellow oil (it isn’t butter) and salt are added to make it tasty and make you thirsty. So, you buy a soda. No wonder movie theaters make an estimated 85 percent profit from concession sales, with those sales accounting for 46 percent of their overall profits.

Popcorn Recipes

On Oscar night – or any movie night — as you prop your feet up to watch the glamorous stars grab their golden statues, make sure you have a good supply of popcorn on hand. You don’t have to settle for the plain variety – unless you want to. There are some fantastic popcorn recipes with names like Bacon Bourbon Caramel Popcorn, Cinnamon Candy Popcorn (which is red, like the red carpet), Pizza Popcorn, Peanut Butter Popcorn, and Endless Caramel Corn.

For even more popcorn recipes to accompany your cheers, boos, oohs, and ahs on Oscar night, check out:

Food Network’s 50 Flavored Popcorn Recipes

19 Ways to Flavor Popcorn

27 Healthy Popcorn Recipes to Cure Any Snack AttackPopcorn Recipes

allrecipes Popcorn Recipes

The post Movies, Popcorn, and the Oscars appeared first on Eat Out Eat Well.

Super Bowl 51 is this Sunday. Even though professional football — as we know it – has been around since 1920, the first Super Bowl only dates back to January 1967.

Super Bowl Sunday certainly has the trappings of a holiday both in the US and in many expat communities. It’s the most watched annual television program in the US and ranks second (Thanksgiving is first) as the day for most food consumption. Over 20 million Americans attend Super Bowl parties and half of all Americans say they would rather go to a Super Bowl party than to a New Year’s Eve party.

It’s amazing how food has become associated with football — from tailgating to food for the game.  Think of all the hand to mouth munching on chips, dips, and wings; a swig or two or three; a cookie here and there.  And then there’s the “real food” at halftime – or maybe there’s pizza first followed by a selection of subs. By the end of the game do you have a clue about how much – or even what — you have popped into your mouth?

Super Bowl Food Facts

• About one in twenty (9 million) Americans watch the game at a restaurant or a bar.
• Americans double their average daily consumption of snacks on Super Bowl Sunday, downing more than 33 million pounds in one day.
• The average Super Bowl watcher consumes 1,200 calories. Overall, potato chips are the favorite munchie and, in total, account for 27 billion calories and 1.8 billion fat grams — the same as 4 million pounds of fat or equal to the weight of 13,000 NFL offensive linemen at 300 pounds each.

• Nearly one in eight (13%) Americans order takeout/delivery food for the Super Bowl. The most popular choices are pizza (58%), chicken wings (50%), and subs/sandwiches (20%). Almost 70% of Super Bowl watchers eat a slice (or two or three) during the game.
• The amount of chicken wings eaten clocks in at 90 million pounds or 450 million individual wings. It would take 19 chicken breasts to get the same amount of fat that you usually get from a dozen Buffalo wings.
• On Super Bowl Sunday we eat an estimated 14,500 tons of potato chips, 4000 tons of tortilla chips, and eight million pounds of avocados. Five ounces of nacho cheese Doritos is equal to around 700 calories. You’d have to run the length of 123 football fields to burn them off.  You’d have to eat 175 baby carrots or 700 celery sticks to get the same number of calories.
• According to 7-eleven, sales of antacids increase by 20% on the day after Super Bowl.
• Pizza restaurants love Super Bowl Sunday – it’s their busiest day of the year, according to the National Restaurant Association. Papa John’s, Pizza Hut, and Domino’s sell twice as many pies as they do on any other day. Domino’s expects to sell 11 million slices.

• The Hass Avocado Board predicts that over Super Bowl weekend approximately100 million pounds of guacamole will be eaten – and approximately 14,500 tons of chips are used to scoop it up.
• About 2 million cases of beer are sold every year for Super Bowl – which might explain why 6% of Americans call in sick for work the next day.

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Morning coffee. Coffee break. Afternoon tea. A nice cup after dinner. Many of us love – need – our coffee or tea.

A nice hot steaming cup of coffee or tea can hit the spot and a hot skim latte is a great snack – soothing, calorie controlled, and protein laced.  On the other hand, a giant hot coffee drink filled with syrup and whipped cream – often clocking in at 400 to 500 calories — might be soothing but sure isn’t great for your waistline.

Black Or Light And Sweet?

How do you like your coffee?  Black, light and sweet, regular?  Do you add sugar and pour milk until the color and taste is just right?

As you dump sugar and pour cream into mugs and those too hot to touch cardboard containers, have you ever thought about how many calories you’re actually adding to an otherwise very low calorie drink? Probably not. They’re calories not usually measured and all too easy to forget.

What Do You Put Into Your Coffee Or Tea?

There are about two calories in eight ounces (a small cup) of unsweetened black brewed coffee or tea – doesn’t matter if it’s hot or iced. Not a bad deal.

What a lot of us don’t think about is how many calories are in the add-ins that we stir into our coffee and tea.

How much milk or half and half do you add to your coffee or tea? How much sugar? Bet you don’t have a clue. We all do a freehand pour.  Try measuring how much you pour and you might be really surprised.

The Add-Ins

• Heavy cream, 2 tablespoons:  104 calories
• Half and half, 2 tablespoons (1/8 cup):  40 calories
• Whole milk, 2 tablespoons:  18 calories
• 2% (low fat) milk, 2 tablespoons:  14 calories
• Non-fat milk, 2 tablespoons:  11 calories
• Table sugar, 1 tablespoon:  49 calories
• Table sugar, 1 teaspoon:  16 calories

How’s This For An Eye-Opener?

Say you have 3 grande (Starbuck’s) – or 3 large (Dunkin Donuts) – size coffees a day.  Each is 20 ounces or 2.5 times the size of a traditional 8 ounce cup.

If you add 4 tablespoons of half and half and three teaspoons of sugar to each that’s adds up to128 calories for the additives and around 5 calories for the coffee. That’s 133 calories for each grande/large cup of coffee.

Have three of those and that’s 399 calories a day of coffee (or tea) your way.

Do that every day for a year and mathematically that’s the equivalent of 145,635 calories. Does that make you stop and think?

Coffee Drinks And Hot Chocolate, Too

Sweet, creamy comfort in a cup is how Starbuck’s describes their hot chocolate made with steamed milk, vanilla and mocha-flavored syrups, and topped with a generous swirl of sweetened whipped cream. With a description like that, how can you resist? Just remember that hot chocolate and specialty coffee drinks come not only with a monetary price, but with a caloric one, too.

Here’s the nutritional information for some other Starbuck’s and Dunkin’ Donuts drinks:

• Starbuck’s Caffe Latte, grande (16 oz), 2% milk:  190 calories; 7g fat; 18g carbs; 12g protein

• Starbucks’ Non-Fat Caffe Latte (espresso and non-fat milk)
  • Tall (12 oz):  100 calories, 10 grams of protein
  • Grande (16 oz):  130 calories, 13 grams protein
  • Venti (20 oz):  170 calories, 16 grams protein

• Starbuck’s Cappuchino, grande (16 oz), 2% milk:  120 calories; 4g fat; 12g carbs; 8g protein

• Starbuck’s Peppermint White Chocolate Mocha, grande (16oz), 2% milk, no whipped cream:  440 calories; 10g fat; 75g carbs; 13g protein

• Starbuck’s Gingerbread Latte, grande (16 oz), 2% milk:  250 calories; 6g fat; 37g carbs; 11g protein

• Starbuck’s Hot Chocolate, grande (16 oz), 2% milk with whipped cream:  370 calories; 16g fat ; 50g carbs; 14g protein; 25mg caffeine.  Without whipped cream: 290 calories

• Dunkin’ Donuts Gingerbread Hot Coffee with Cream, medium:  260 calories; 9g fat; 41g carbs; 4g protein

• Dunkin’ Donuts Mint Hot Chocolate, medium:  310 calories; 10g fat; 52g carbs; 2g protein

• Dunkin’ Donuts Vanilla Chai:  330 calories; 8g fat; 53g carbs; 11g protein

For flavored lattes, add (in sugars): 50 calories to the tall, 70 calories to the grande, and 80 calories to the venti and drop the protein count for each by a gram.

The post Is Your Coffee Or Tea Giving You A Muffin Top? appeared first on Eat Out Eat Well.

Ah — Halloween candy! It’s pretty hard to escape because it’s everywhere – on desks, in restaurants, even in my veterinarian’s office in a nice purple bowl with a dog bone painted on the side.

Halloween week accounts for about eight percent of yearly confectionery sales and 34% of seasonal candy sales (like Christmas and Valentine’s Day). Only Easter, the next largest candy holiday, comes close.

FYI: The top five candies of all time — click here for the list of the top 50 – even though you might not agree:

1. M&Ms
2. Hershey’s Kisses
3. Snickers
4. Twizzlers
5. Reese’s Peanut Cups

Can’t resist – do you invade your kid’s Trick or Treat bag — what do you go for first?

Don’t feel guilty — If you’ve ever swiped candy from your kid’s trick or treat bag, you’re certainly not alone. According to the National Confectioners Association, 90% of parents confess they occasionally dip into their kid’s stash. I know I sure did.

It’s been estimated that, on average, a child in the US collects between 3,500 and 7,000 worth of candy calories on Halloween night.

Parents invade that collection big time — they eat one candy bar out of every two a child brings home.  Their favorite targets are snack-sized chocolate bars (70%), candy-coated chocolate pieces (40%), caramels (37%) and gum (26%).

In Case You Want To Pick The Least Caloric Candy . . .

Here are the calories in some popular Halloween candy – just in case you might want to minimize the caloric damage (you didn’t read that wrong — candy has a big range of calories and fat grams) – and, just so you know — minis are small square candies while snack-size and fun-size are usually about 2 inches long:

25 calories or less:

• 3 Musketeers, Mini
• Hershey’s Kiss
• Smarties Candy Roll

30 – 50 calories each: 

• Airheads, Mini Bar
• Kit Kat, Miniature
• Milky Way, Mini
• Peppermint Pattie, Fun size
• Reese’s Peanut Butter Cups, Miniature
• Snickers, Miniature
• Starburst, 2 Fun Size pieces
• Twix Caramel Cookie Bars, Mini

50 to 70 calories each:

• 3 Musketeers, Fun Size
• Hershey’s Milk Chocolate, snack size
• Jolly Ranchers Lollipop
• Skittles, Fun Size Bag
• Sour Patch Kids, Treat Size
• Swedish Fish, Treat Size
• Tootsie Roll Pop

70 to 85 calories each:

• Brach’s Candy Corn: 10 pieces
• Butterfinger, Fun Size
• Kit Kat, Fun size; 73 calories
• Milky Way, Fun Size
• M&Ms, Fun size bag
• Reese’s Peanut Butter Cup, Fun size
• Snickers, Fun Size
• Tootsie Rolls, 3 midgee pieces

The post Do You Swipe Candy From Your Kid’s Halloween Haul? appeared first on Eat Out Eat Well.

It’s orange, yellow and white candy corn time. No matter how hard you wish it, the candy shaped like a kernel of corn can’t substitute for a veggie. Those little tri-colored triangles have celebrated over 130 birthdays and are still going strong. Here are 8 sweet things you probably never knew about candy corn:

1. Candy corn was created in the 1880s by the Wunderlee Candy Company. It was popular among farmers who loved the corn kernel shaped candy that looked different from other candy. The Goelitz Candy Company, famous for their candy corn, began selling their brand around 1900. They still make candy corn today, but their company name has changed to the Jelly Belly Candy Company (guess what else they make!).

2. Candy corn is over 130 years old. It’s a “mellow cream,” a type of candy that’s made from corn syrup and sugar with a marshmallow kind of flavor. It tastes rich, but it’s actually fat-free.

3. The original three colors of candy corn — orange, yellow, and white — mimic a corn kernel, although each piece of candy is about three times the size of an actual kernel. The bottom of the triangular candy is yellow, it’s orange in the middle, and the pointy end is white.

4. Although 75% of the annual candy corn production is for Halloween, you can find it year round in varying holiday colors.

• Indian corn has a chocolate brown wide end, orange center and pointed white tip, often available around Thanksgiving
• Reindeer corn, the Christmas variety, is red, green, and white
• Cupid corn for Valentine’s Day is red, pink, and white
• Bunny corn for Easter is only a two-color candy and comes with a variety of pastel bases (pink, green, yellow, and purple) with white tips.

5. Some facts about Brach’s Candy Corn:

• There are nineteen pieces of candy corn in a serving.
• A serving has140 calories (7.4 calories per kernel), zero grams of fat, 70 mg of sodium, 36 grams of carbs, and no protein.
• A large bag of Brach’s candy corn is 22 ounces and has about 300 pieces.
• Ingredients in Brach’s candy corn: sugar, corn syrup, confectioner’s sugar glaze, salt, honey, dextrose, artificial flavor, gelatin, titanium dioxide color, yellow 6, yellow 5, red 3, blue 1, sesame oil.

6. According to the National Confectioners Association:

• candy makers will produce nearly 35 million pounds of candy corn this year equal to about 9 billion individual kernels of corn — enough to circle the moon nearly 21 times if laid end-to-end
• candy corn is so popular that it has its own day: October 30 is National Candy Corn Day.

7. How candy corn is made:

• Originally it was made by hand. Sugar, water, and corn syrup were cooked into a slurry (the consistency of thin mud) in large kettles. Fondant (a sweet, creamy paste made from corn syrup, sugar, and water) and marshmallow were whipped in to give it a smooth texture and a soft bite.
• The hot mixture was poured into “runners,” or hand-held buckets that held 45 pounds of candy mixture. Men called “stringers” walked backwards as they poured the steaming mixture into trays coated with cornstarch and imprinted with kernel-shaped molds. They made three passes; one each for the orange, white and yellow colors.
• Today, the recipe is much the same but production is mechanized. A machine fills trays of kernel-shaped holes with cornstarch to hold the candy in corn triangle shapes, then the holes are partially filled with white syrup, then orange syrup, followed by yellow syrup. The mixture is allowed to cool and harden for about 24 hours, then a machine empties the tray, the kernels fall into chutes and they are glazed to make them shine.

8. A survey of Americans found:

• 8%think the whole piece of candy corn should be eaten at once
• 7% think you should be start eating at the narrow, white end 10.6% like to start eating at the wider yellow end.

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