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  Link directly to the WEB LIFE features mentioned in the February 2015 issue.  

Bon Appetit – Bistro Cloclo

7600 Dr. Phillips Boulevard, Suite 22
Orlando, FL 32819




Dining – Rock & Brews

7131 Red Bug Lake Road
Oviedo, FL 32765




Feature – Love Your Heart

Try these lightened-up recipes from the American Heart Association

Slow-Cooked Pot Roast with Vegetables           

-1 Tbsp. olive oil
-1 1/2 lb. beef top round roast in one piece, all visible fat discarded
-1/4 tsp. salt
-1/2 tsp. ground black pepper
-1 medium yellow onion, about one cup, thinly sliced
-3 clove garlic, chopped into 4 pieces each
-2 stalk celery, about 1 cup, cut into 1-inch pieces
-2 potatoes, unpeeled, cut into 2-inch pieces
-2 carrots, peeled and cut into 1-inch rounds
-1 cup water

Remove meat from refrigerator an hour before cooking, trim and pat dry with paper towels. Preheat the oven to 325 degrees F. In a deep heavy oven proof pot heat the olive oil to medium and sear the meat on all sides, about 2-3 minutes per side. Sprinkle with salt and pepper. Add the onions, garlic, celery, potatoes, carrots and water. Cover and bake in the oven for 2 hours. Remove the meat from the pot and allow it to rest, covered loosely with foil, for 15 minutes before you slice into quarter-inch slices. This allows the juices in the meat to redistribute so this lean cut of meat is moister. Serve with the cooked vegetables on the side and the pan juices over the meat.

Nutritional Info:
Calories Per Serving 211, Total Fat 5.6g, Saturated Fat 1.4g, Trans Fat 0.0 g, Polyunsaturated Fat 0.4g, Monounsaturated Fat 2.9g, Cholesterol 57mg, Sodium 158mg, Carbohydrates15g, Fiber 3g, Sugars 3g, Protein 25g.

Devil’s Food Cupcakes with Almond-Mocha Topping

Ingredients for Cupcakes:
-18.25 oz. devil’s food cake mix (1 box)
-2.5 oz. jarred, puree baby food prunes
-1 cup strong coffee OR
-1 cup water PLUS
-2 tsp. instant coffee granules
-3 large egg whites
-2 Tbsp. canola or corn oil

Ingredients for Sauce:
-24 oz. packaged, frozen, unsweetened raspberries, thawed
-1/2 cup sugar
-1 1/2 Tbsp. cornstarch
-1 tsp. vanilla extract

Ingredients for Topping:
-2 tsp. instant coffee granules
-2 tsp. water
-8 oz. frozen, fat-free whipped topping, thawed in refrigerator
-2/3 cup sliced almonds, dry-roasted

Preheat the oven to 325°F, or as directed on the package. Lightly spray two 12-cup muffin pans with cooking spray. In a large mixing bowl, combine the cupcake ingredients. Follow the package directions for beating the batter and baking and cooling the cupcakes. Meanwhile, in a medium saucepan, stir together the raspberries, sugar, and cornstarch until the cornstarch is dissolved. Bring to a boil over medium-high heat. Boil for 1 to 1 1/2 minutes, or until thickened, stirring frequently. Remove from the heat. Let cool completely, about 20 minutes. Stir in the vanilla. In a medium bowl, stir together the coffee granules and water until the coffee is dissolved. Fold in the whipped topping until well blended. Cover and refrigerate until needed. For each serving, spread 1 tablespoon plus 2 teaspoons raspberry sauce on a dessert plate, top with a cupcake, spoon 1 tablespoon plus 2 teaspoons whipped topping mixture over the cupcake, and sprinkle with about 1 1/2 teaspoons almonds.

Nutritional Info:
Calories Per Serving 173, Total Fat 4.0g, Saturated Fat 1.0g, Trans Fat 0.0g, Polyunsaturated Fat 1.0g, Monounsaturated Fat 2.0g, Cholestero l0 mg, Sodium 198 mg, Carbohydrates 31g, Fiber 2.0g, Sugars 18gm, Protein 2.0g. 

In the Kitchen – Indulge Your Sweet Tooth

Try these chocolate-inspired recipes from Peterbrooke Chocolatier. 

Bacon Chocolate Cookies

-1 lb of thick cut smoked bacon
-4 cups all-purpose flour
-1 teaspoon baking soda
-1 teaspoon salt
-1 1/2 cups unsalted butter, melted
-1 cup packed dark brown sugar
-1 cup packed light brown sugar
-1 cup white sugar
-2 tablespoons vanilla extract
-2 eggs
-2 egg yolks
-3 cups semisweet chocolate chips

For the bacon: Cook your bacon until crispy and set aside on paper towels to drain excess grease. Yes it is a lot of bacon but we are making a lot of cookies! For the cookies: Preheat the oven to 325°F. Grease cookie sheets or line with parchment paper. I used a little bacon grease. Sift the flour, baking soda and salt together and set aside. In a medium bowl, cream together the melted butter and all sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips and chopped bacon by hand using a wooden spoon. Drop cookie dough 1 tablespoon at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Lemon Pepper Dark Chocolate

-½ tsp fresh ground Tellicherry Peppercorns
-1 ½ tsp fresh lemon zest, minced
-1 cup tempered dark choclate

Grind Tellicherry peppercorns. Zest a lemon. Mince lemon zest. Mix zest, pepper and tempered chocolate well. Pour mixture into a bar mold and place in refrigeration to set. Remove from fridge and de-mold.

Champagne Truffles

-12 ounces dark chocolate, chopped
-1/4 cup heavy cream
-2 ounces butter, softened to room temperature
-1/4 cup champagne (reduced by half)
-1 pound of tempered chocolate for coating

Directions for Ganache:
Place the chopped dark chocolate in a medium heat-safe bowl. Microwave heavy cream until it just starts to scald (boil). Pour scalded cream over chocolate and let sit for 3-4 minutes, then stir until completely smooth. Add reduced wine and butter and stir until completely incorporated. Set in fridge for a few hours to chill and set

Directions for Truffle Centers:
Using a spoon or scoop and gloved hands to portion ganache and roll into balls. Return to the fridge to set.

Directions for Dipping:
Dip truffle in choice of chocolate, decorate, set and enjoy!


Staycation – Lakeridge Winery



Places to Go – Locale of Love




Your Local – Lean on Me

For more information about becoming a sponsor or volunteer with Families in Transition, contact Beth Davalos at or www.seminolehomlesskids.org/volunteer


Your Local – More Than Mints



Your Local – It Takes a Village



Your Local – TLC for Our Wounded


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