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360 degree backflip from mountain biker Kyle Norbraten shakes up a Deep Woods Ohranj Crush

on October 04, 2019

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Throwback Thursday: Devour Dayton May/June 2011

Once upon a time, there was a little food magazine that focused on Dayton. Here's a look back to the May/June issue of Devour Dayton from 2011! Click on the image below to go to the full issue =)

Fiesta Friday! Watermelon margarita recipe from Fruit2O

Here's a new take on a classic summer cocktail from the folks at Fruit2O . WATERMELON MARGARITA 1 ounce lime juice 1 ounce St. Germain 2 ounces silver tequila 1 cup chilled Watermelon Fruit2O Directions Combine all ingredients in a shaker and give a couple shakes to combine. Serve on the rocks with salt and a small slice of fresh watermelon.

Gluten-free peanut butter cake recipe

Some may call this a cookie, since it doesn't rise like a traditional cake does, but the texture is most definitely cake-like, more like a torte. This is a great sweet treat for any suffering from celiac or gluten intolerance. GLUTEN-FREE PEANUT BUTTER CAKE Ingredients 4 eggs 5 ounces peanut butter 3/4 cup sugar 1/2 teaspoon vanilla pinch salt Directions Generously butter a springform pan then line with parchment paper. Set aside. Preheat oven to 350 degrees F. Using a mixer, beat eggs for 5-6 minutes, until they have tripled in volume. Add sugar, vanilla and salt and beat for another minute to completely combine the ingredients. Add peanut butter to the egg mixture and gently combine until no streaks remain. Pour into prepared pan and for 20-25 minutes, until a toothpick inserted into the center comes out clean. Allow to cool completely before serving. Cook's Notes The key to achieving the right cake texture is making sure the eggs are whipped enough ...

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360 degree backflip from mountain biker Kyle Norbraten shakes up a Deep Woods Ohranj Crush

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