Getting Healthy with Flavofit

Posted in Food, Two Cents on November 3rd, 2014 by Ruth – Be the first to comment

While making beautiful and delicious desserts has been a passion of mine for several years now, like many of you, becoming and staying healthy have been a lifelong quest. I can’t say that I have always maintained a condition that is tip-top, or eaten (or drank) for the part, but it is and has been an important part of my life and struggle as a human being. Being married, having a child and now getting older have made it a priority for me. I see my life in twenty years and beyond, and hope I will still be up for the task to face new challenges, both mental and physical. Becoming a parent has also made me want to set an example for my child and educate her on what good nutrition and good food is.

flavofit logo large 300x150 Getting Healthy with Flavofit

That’s why I decided to start a site exclusively devoted to helping people eat better, get fitter and informed on the issues that affect our health and our environment. will be chock full of news, product reviews, tips and delicious easy recipes to help you navigate through a sea of conflicting voices on what you should and shouldn’t do to be and feel healthy.

We subscribe to real food. Our tenets are based on moderation, less processed, fresh fruits and vegetables, naturally-raised, sustainable and local whenever possible. Hopefully this will counterbalance all that sugar you might have been eating!


Hawaiian-Themed Dessert Table

Posted in Cakes, Food on July 29th, 2012 by Brooklyn Cake – Be the first to comment


photo 81 Hawaiian Themed Dessert Table

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Passionfruit Marshmallows

Posted in Food, Recipes on May 14th, 2012 by Brooklyn Cake – Be the first to comment

Passion marshmallows 1 Passionfruit MarshmallowsI was recently doing some experiments and trials trying to develop a vegetarian recipe for marshmallows. I was thinking that there must be a simpler way than buying all the exotic ingredients like soy protein isolate, xanthum gum, etc. Maybe there isn’t. My experiments were a huge FAIL! After cleaning up the mess, I decided that I still I wanted to make marshmallows (non-veg) but not the usual vanilla. I had some passionfruit puree around, so I decided this was it. *Please note: This is NOT a vegetarian recipe.

Passionfruit Marshmallows

1/4 C plus 2 T passionfruit puree or juice

1 1/2 T gelatin

1/4 C water

1 C granulated sugar

1/4 C corn syrup

pinch of salt

Tsp vanilla (optional)

1 egg white, at room temperature

Grease a 6×6 metal pan. Generously dust with powdered sugar.

Sprinkle gelatin with passionfruit puree/juice until the gelatin sponges. (Sprinkle little by little so the gelatin sponges evenly.

Combine sugar, water, corn syrup and salt over medium heat. Stir with a spoon or swirl pan a bit to dissolve sugar. You can brush the sides of pan with water if crystals form, but generally leave the pan alone after the sugar is dissolved. Heat until syrup reached soft ball stage (240 degrees F). You can also tell it’s reached this stage when the bubbling in syrups is thick and slow. Carefully pour into the gelatin mixture and stir until dissolved.

Using an electric mixer, beat the mixture until it is thick and white and cooled. Add vanilla extract and beat (if adding). In a separate bowl, beat egg white until soft peaks form. Add this to the gelatin mixture and mix. Pour mixture into the prepared pan and dust with powdered sugar. Alternately, you can put this into a piping bag and pipe out marshmallows with a decorating tip of your choice. Refrigerate for a few hours until firm.

Western/Cowboy Dessert Table

Posted in Cakes, Food, Uncategorized on August 11th, 2011 by Brooklyn Cake – Be the first to comment

Western 2 Western/Cowboy Dessert Table

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Exploring exotic flavors: Adventures in Durian

Posted in Food, Two Cents, Uncategorized on March 9th, 2011 by Brooklyn Cake – Be the first to comment

And now for something completely different… My family and I recently went to visit my brother’s family in Maryland. We happened to go to their local supermarket which, it turns out, sold quite a variety of interesting and hard-to-find produce. Sour oranges, Thai eggplant, Jack fruit and…. durian! If you are not familiar with the name of this fruit, you might actually have seen it and not known what the heck it was. I personally, had seen them a number of times being sold down in Chinatown by the food stand vendors. They are large and melon-like with many spikes (they look ouch) and are sold usually in plastic meshes for easy carrying. read more »

Flavor of the week: Watermelon Paletas

Posted in Food on July 27th, 2010 by Brooklyn Cake – Be the first to comment

watermelon paletas2 Flavor of the week: Watermelon PaletasBut not just watermelon paletas… watermelon lime and mint paletas. What could be more refreshing than biting into a super juicy and sweet watermelon on a hot summer day? Answer: Watermelon paletas on a super humid day of 95 degrees F. Well, this summer in NY has been really hard and my family and I found relief in watermelon popsicles.

Lime has always been my secret with watermelon, more than cucumber or other melons. It’s the secret ingredient in the watermelon balls I like to serve when I have guests over. People always ask me, “What is in that watermelon? It is SO good!” It’s so simple, just toss the watermelon with some lime zest and you’re set. For a little extra something, you can sprinkle in some tequila or white rum. It was my inspiration for this paleta recipe. There is enough to make 6 standard-sized home kit popsicles. Use the leftovers for a watermelon mojito (just add ice and white rum… it’s killer!).

Watermelon Paletas

3 1/2 –  4 cups cubed seedless watermelon

1/2 tsp finely grated lime zest read more »

Flavor of week: Sour Cherries

Posted in Food on July 5th, 2010 by Brooklyn Cake – Be the first to comment

canned cherries Flavor of week: Sour CherriesJuly is an exciting time for produce, especially fruits! All my local favorites come back this month, some (sadly) for just a few short weeks. There’s a lot to write about in the way of flavors right about now. There’s peaches, gooseberries, currants, black raspberries (YES!) and sour cherries (WHOO-HOO!). I’ll write about black raspberries a couple of weeks down the line when they are at their prime, at which point, they also seem to quickly disappear. Cherries have always been a favorite of mine. As a child it was dark sweet cherries, then around twelve, I discovered the surprising yellow Rainers. As an adult, I started shifting towards sour, and greatly began to appreciate the balanced sweet and tart flavor of bright red Bings. My whole experience as a child with sour cherries was the stuff out of the can, which I found quite cloying and overly sweetened.  Still, my mind wandered to the bright little cherries perched on tables at the farmers market. I knew I was missing out. Of course, now, I spend most of the summer thinking about when they will come into season.

I just canned some maraschino cherries, old-school style…. not that Red 40 stuff in the jars. I’ll tell you how they come out in 2 weeks! But now, I’ll share a wonderful and absolutely scrumptious sour cherry pie recipe. What makes it so great is that it keeps much of the tartness of the cherries, but is sweetened by the amazing crumb topping. Use whichever pastry crust you prefer. Don’t forget the vanilla ice cream! read more »

Flavor of the week: Honey and vanilla!

Posted in Food, Recipes on May 25th, 2010 by Brooklyn Cake – Be the first to comment

There is almost nothing more basic in the world of confections and desserts as honey and as vanilla. However, putting these two things together really makes an amazing splash of not just flavor but extraordinary fragrance. I’m paying tribute to honey and vanilla this week, because I feel that it doesn’t get the attention that perhaps it should. It’s also a combo that is mild enough to pair well with other flavors, but flavorful on itself alone to make a delighted reaction on its consumer. So, here’s to you honey & vanilla. I salute you!

*Make sure to check different local honeys at your farmers market. They can vary in flavor and body considerably depending on the flowers they are extracted from. Also try using whole vanilla bean whenever possible for even more flavor and aroma. You can also use Tahitian vanilla instead of the widely popular Madagascar Bourbon for lighter floral notes.

Honey & Vanilla American-style buttercream frosting

1 Cup of unsalted butter (2 sticks), at room temp.

3 1/2 – 4 Cups of sifted confectioners’ sugar

2-4 Tablespoons milk (optional)

1 vanilla bean, split

1/2 C honey read more »

Flavor of the week: Strawberries!

Posted in Food, Recipes on May 10th, 2010 by Brooklyn Cake – Be the first to comment

I’m starting a new flavor of the week beat. This week’s flavor is strawberry cake. Normally, we all eat strawberry shortcake, but how often do we have strawberry cake itself. Sure, Duncan Hines has its own artificial rendition, but why not make fresh strawberry cake at home. You won’t regret it! Just take a regular 1-2-3-4 cake recipe and sub the milk for some freshly pureed strawberries. Note: In this recipe, you can either put in the eggs whole or separate them. If you separate them, you will be whipping the egg whites and folding them into the batter for lighter version of this cake. Also note that you can leave some small strawberries chunks if you like the appearance in your cake.  I also like to mix the strawberries with some milk (3/4 C strawberry puree and 1/4 C milk), but this is totally not necessary. If you are using cake flour for a more delicate crumb, add 1/2 C more of cake flour. read more »

How to Make Your Meyer Lemon Craze Last

Posted in Food, Tips on April 15th, 2010 by Brooklyn Cake – Be the first to comment

meyer lemon shot How to Make Your Meyer Lemon Craze Last So it’s time to face the end of another Meyer Lemon season with sadness… or is it? Every year I was disappointed when the Meyer Lemons disappeared. No more access to this super juicy unique citrus fruit, which blends flavors of the lemon and mandarin orange. The juice of this lemon is significantly less acidic than the classic lemon, rendering it nearly drinkable alone. read more »