Since 2002, Adrienne’s Classic Creations has been providing baked goods to satisfied customers in Connecticut, New York, New Jersey, Southeastern Pennsylvania, Maryland, and Virginia.

The delicious baked goods have been used at dinners, cookouts, and other gatherings to enhance and impress customer’s families and friends alike. They are available at a number of stores and restaurants, like Pennington Quality Market in Pennington, NJ; Linvilla Orchards in Springfield, PA; Johnson’s Corner in Medford, NJ; and multiple Whole Foods - from New Jersey to Virginia

They are also being enjoyed in select nursing homes, corporate cafeterias, and schools; providing flavorable, healthier alternatives to regular sugared baked goods.
Complete List of Stores

Now, with the introduction of all natural sugar replacement baked goods, these products can positively touch the lives of those experiencing health issues like diabetes and weight management. They provide great taste without an aftertaste - fooling even the most discriminating taste buds. And they can be ordered through the Internet.
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Baking Tips

        
Healthy Recipes

My Top 6 Cupcake Baking Tips

If you want to make some great cupcakes and muffins, keep these 6 classic tips in mind!

 

 

 

1. Cupcake batter is a little more forgiving than muffin batter, which needs to be beaten gently. I beat cupcake batter using an electric mixer and muffin batter by hand with a wooden spoon.
2. Use paper liners in cupcake pans for easy clean up.
3. Choose cupcake pans that are as deep as your paper liners. A pan that is not as deep will cause the cupcakes or muffins to bake up and over the side, creating a big top - nice on a muffin but not so easy to frost on a cupcake.
4. Mist the top of the cupcake pan lightly with vegetable oil spray so the cupcakes or muffins don’t stick to it.
5. Use a scoop to portion just the right amount of batter into each cupcake liner. A standard ice cream scoop holds about 1/3 cup of batter, enough for a 2 ½ inch cupcake. A smaller scoop will fill a mini pan with 1 ½ to 2 tablespoons of batter. Using a scoop with a spring-action lever that sweeps across the scoop’s bottom and removes the batter makes cupcake assembly a mess-free breeze. Fill cupcake liners about two thirds to three quarters full, depending on the recipe.
6. If you can find a short metal spatula, you can use it to run around the edges of the cupcakes after baking, making removal easy. And a small spatula makes frosting the little cupcakes a real pleasure.

Wholesome Bean Chili

Ingredients
2 tablespoons extra virgin olive oil
1   pound ground beef
1/2   medium yellow onion, chopped (about ½ cup)
1/2   medium green pepper, chopped (about ½ cup)
1   teaspoon minced garlic, or 2 garlic cloves, finely chopped
1   can (14.5 ounces) diced tomatoes
1   can (8 ounces) tomato sauce
3   tablespoons chili powder
1   teaspoon ground cumin
2   cans (15.5 ounce each) red kidney beans, rinsed and drained
2   tablespoons Goya Adobo with Pepper
1/2   teaspoon sugar


To Prepare
1   Heat oil in a medium pot over medium-high heat. Add beef, onions, green pepper and garlic; cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Stir in diced tomatoes, tomato sauce, chili powder and cumin. Bring tomato mixture to a boil. Reduce heat to medium low; cover pot. Simmer, stirring occasionally, until sauce thickens, about 1 hour.


2   Stir in beans, Adobo and sugar. Cook until heated through, about 10 minutes more. Divide chili evenly among serving bowls.


This recipe serves 4 to 6, and takes a total of 1 hour and 35 minutes to prepare and cook.

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