Monthly Archives October 2021

Variants add intrigue to cask aged stout versions. Fun additions to the base stout allow brewers to get creative and give beer lovers more flavor options. Third Space Brewing found a way to better showcase the variations last winter when it released Deconstructed Dessert: Mocha Pie, a barrel aged stout that has been broken down into stouts showcasing its singular ingredients for several weeks. The robust variations resulted in a mix of all five to create the fully formed Mocha Pie in the final week of release.

This year’s version is the German Chocolate Cake, and the first two beers in the series will be released on Saturday (October 30) at Third Space. The Beer, the basic keg aged stout, and The Chocolate, the basic beer with added chocolate, are available on presale and on tap on weekends at Third Space. Vanilla, coconut, pecans and the complete German chocolate cake will follow. If the first two beers in the series are a good indicator, the German Chocolate Cake Stout won’t disappoint.

“The Deconstructed Dessert concept was born out of necessity during the 2020 pandemic, but we liked the concept so much that we decided to make it a recurring series,” said Andy Gehl, co-founder of Third Space. “In 2020 the goal was to spread outings over several weeks to avoid overcrowding the brewery and to provide our customers with a more convenient process to secure each beer without having to stand in line for hours on a single day of. exit. People loved trying the different variations of the same cask aged beer and comparing how different additions affected the flavors and aromas of the beer. I think they especially enjoyed trying the simple variations and then seeing how all the ingredients came together in the final dessert variation.

Tasting preview

I was fortunate enough to have a sample of both releases this week, and after tasting them, I expect all of this year’s six-variant series beers to be worth checking out in the Valley of Menomonee.

Beer: The Basic Imperial stout has aged in bourbon barrels for six months. It’s slightly alcoholic with hints of coffee and dark chocolate, and it has a solid bitterness tinge. It’s good on its own, but because it’s not too rich, it should also work really well as a base beer when combined with some of the sweeter ingredients that have been added.

Chocolate: Go figure, the chocolate is great here. But it’s a rich, well-balanced dark chocolate flavor that isn’t overly sweet. There’s also quite a bit of alcohol, but that’s a good thing. If The Chocolate is any indicator, beers in this series should be in demand.

Release schedule

Pre-order for each four-can pack begins two weeks before each release date. The beers will also be on tap at noon on the release dates. All six will be available on December 18.

“On the last day of the outing, guests will be able to try a flight of the six beers side-by-side,” Gehl added. “However, we don’t plan to have cans of these first two beers by December 18, so we strongly recommend people come over this weekend to buy the first two variations.”

Saturday October 30
Beer. The base beer is a Russian Imperial stout aged in bourbon barrels for six months.
Chocolate. Beer with added cocoa.

Friday November 26
Vanilla. Beer with vanilla bean.
The coconut. Coconut Beer added.

Saturday, December 18
The Pecan Nut. Beer with pecans.
The German chocolate cake. Beer with chocolate, vanilla, coconut and pecans added.

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A cake is a pillar that makes every celebration special. Whether it’s a big party or a small gathering, a cake has the capacity to please everyone. Especially if it’s a chocolate cake, it’s even better. Delicious chocolate richness, with layers of mousse, topped with delicious cream or chocolate chips – chocolate cake makes us salivate every time. Despite its immense popularity around the world, a majority of us still prefer to buy a cake from a bakery rather than make it at home. Now, there could be several reasons for this; some may think that baking a cake is a complex task; others might not have the right equipment to do it – such equipment being an oven.

If you’ve ever seen a video or recipe for making chocolate cake, most chefs bake their cakes in the oven. However, if you don’t have an oven at home, don’t worry, because today we bring you a delicious and easy cake recipe that you can easily microwave in the microwave!

(Also read: 3 Ingredient Chocolate Banana Cake: A Quick and Delicious Chocolate Cake Recipe for Special Occasions)

In this chocolate cake, you would need the basics like all purpose flour, eggs, sugar, cocoa powder, vanilla extracts, baking powder and soda along with a few other ingredients. Once you’ve gathered them all you need to do is combine them carefully with the correct measurements and microwave them. So, if you also want to make a delicious chocolate cake quickly, find his recipe below.

Here is the recipe for microwave chocolate cake | Microwave Chocolate Cake Recipe

First, line the bottom of the pan with buttered paper or grease the bottom and sprinkle with maida or sugar until well coated. Sift together the flour, cocoa, baking soda and powder, and transfer to a mixing bowl. Add salt, sugar, fat, water and vanilla. Beat the mixture with a wooden spoon or a mixer until well combined. Crack the eggs one at a time and add them to the cake batter and beat until smooth. The dough should look almost shiny when baked. Pour the batter into the mold and cook the cake in the microwave. Rotate the container halfway and cook for two more minutes. Turn again and bake for a minute. When done, let it cool to room temperature, then take it out and enjoy!

For the full microwave chocolate cake recipe, click here.

Bake this delicious and quick cake, and let us know if you liked the taste!

A delicious chocolate cake is a beautiful thing. Chewy, decadent, and not too sweet, so you can devour the whole slice and maybe even a little more.

In his new book Sugar, I love you: playoff recipes to celebrate the sweetest things in life, British pastry chef Ravneet Gill writes about her sweet life, with life trivia and lessons learned both inside and outside the kitchen. The recipe that excites her the most (and speaks to my budding baker soul) is LPC, also known as Lazy Person’s Cake.

“I love chocolate cake; I actually have one in the fridge at the moment that I’ll have a piece of very soon, ”Ravneet told me when we spoke to each other on his book’s publication day. “One of my favorite things to do, especially during lockdown, is take a piece of chocolate cake as a 10 minute break while sitting in front of the TV. I reheat it so that all the ganaches melt, I pour double cream on it, I sit down and I eat. “

It took dozens of attempts to perfect the LPC (Ravneet estimates around 50 to 60), resulting in a rich, chocolatey cake, slightly salty and not too sweet. “I wanted to design something that people could knock out really quickly and if they had to bring it to a party they could because it looks awesome but in reality it’s really easy to do,” he said. she declared.

While developing this recipe, Ravneet got together with other pastry chefs and shared what each of them was their favorite chocolate cake. They carried out tests in which they changed the acidity of batter using different dairy products, adjusted the fat content, tried different types of cocoa powder and flour, and much more, until that everyone is tired of eating chocolate cake; all in the name of science and delicious dessert.

Ravneet has graciously shared the LPC recipe below, which gives you a taste of the delicious (but not too sweet) desserts that fill the pages of Sugar, i love you. Beyond the cake, there are also chapters for cookies (what we call cookies in the United States), cheesecake, pies and pies, and desserts.

Extract Sugar, I love you: playoff recipes to celebrate the sweetest things in life by Ravneet Gill (Pavilion Books)

To your delight, I spent weeks trying out different variations of chocolate cake. I knew what I wanted: something wonderfully chewy, a bit bitter, light, quick to make, and beautiful. The perfect cake for the lazy. It had to be a sparkling beauty that looked like she had spent forever on it, when in reality it involved very little effort. We bake this cake for the people who are dear to us, but for whom we do not have much time. Fringe friends, you might say.

LPC (Sloth Cake)

Makes a 20 centimeter (8 inch) cake

For the wet cake mix

175 ml of olive oil, not too strong, plus a supplement for the cans

2 eggs

175 ml buttermilk

170 ml boiling water

5 g / 1 teaspoon of instant coffee

For the dry cake mix

125 g caster sugar

125 g light brown sugar

80g cocoa powder

230 g plain flour

5 g / 1 teaspoon sea salt flakes

10 g / 2 teaspoons of baking soda

5 g / 1 teaspoon of baking powder

For the chocolate malt ganache

150 g of 70% cocoa chocolate, chopped

50 g of 55% cocoa chocolate, chopped

pinch of sea salt flakes

300 g double cream

1 tablespoon malt extract (alternatively use black molasses, maple syrup or honey)

I want to jump into this recipe as fast as you do, so here we go!

Preheat the oven to 160 ° C hot air / 180 ° C / thermostat 4. Grease two 20 cm (8 inch) cake pans with oil, then line them with parchment paper.

Weigh all the dry ingredients for the cake mix in a large bowl and mix with a whisk to combine well. (If the sugar is lumpy, you will need to sift it.)

Weigh all the ingredients for the wet cake mix, except for the water and coffee, in a large bowl and whisk together. Prepare the coffee in a cup with the measured boiling water and instant coffee, pour it into the bowl of wet ingredients and stir well.

Add the dry mixture to the wet mixture and mix well with a whisk to combine.

Distribute the mixture evenly between the prepared molds (if you want to be precise, you can weigh the total dough, then divide it exactly in half).

Bake for 35 minutes or until a toothpick inserted comes out clean.

Remove from oven and let cool in pan for 20 minutes before returning to a wire rack (let cool completely before adding the ganache you are about to make).

To make the ganache, place the chocolates and salt in a large heatproof bowl.

In a saucepan, heat the cream with the malt extract until it is steaming but not boiling.

Pour the hot cream over the chocolate and let stand 1 minute. Using a whisk, stir the ganache from the middle outward – so as not to whip it in the air – until it is silky and beautiful. Let the ganache sit for 10 minutes.

Take a large plate with a lip. Place a cooled cake on the plate and pour enough ganache to cover the top. Don’t worry if it spills over the edges, that’s what we sort of want. Place the next cake on top. Pour the rest of the ganache on top, without any worries.

Use a spoon to guide it, making sure that plenty of ganache falls down the sides. Put the cake in the refrigerator for 20 to 30 minutes.

Take the cake out of the fridge and, using a small offset palette knife, scoop the ganache set on the edges of the plate and spread it out to the sides to create a smooth finish. It really is that easy and effortless.

Your friends will think you really care …

This cake keeps best in an airtight container at room temperature for 3 days. If you store in the refrigerator, let come to room temperature before eating – it will be much nicer! I recommend reheating a slice in the microwave for 20 seconds and pouring cold cream over it.

KUALA LUMPUR, October 20 – I often think that my social media account knows me better than me … like my craving for cake. Perhaps this is how an Instagram ad appeared for Bayker.Co?

The photo of their signature chocolate cake definitely piqued my interest. A dark chocolate cake covered in ganache that reminded me of the old fashioned chocolate fudge cake I used to have at Lana Cakes in Singapore.

The online bakery has been perfecting its art of chocolate cakes for two years. They are distinguished by their use of fine chocolates. No industrial chocolate or “chocolate” made from cheaper vegetable fat is used in the products. Expect Valrhona or Swiss Felchlin chocolate cakes.

In February of this year, they launched their social media and website with their Bayker Original which mixes three types of Valrhona chocolates. Later, the Bayker 70 was introduced and uses 70% Valrhona Guanaja. Following requests for a “light chocolate naked cake”, the Bayker Classic using Swiss Felchlin chocolate was introduced. This month, they tease a new cake to introduce.

You order through their website which is really easy. Just give them two days in advance and you get your cake. You can choose to pick up the cake from their Sri Petaling store or have it delivered.

Their Bayker Original uses Valrhona chocolate, one of my favorite brands. As the different types of chocolate offer a different taste, they experimented and imagined a cake that was neither too bitter nor too sweet.

I love how they are candid with their ingredients as they clearly state what they are using for each component of the cake. For example, their classic French chocolate cake uses a combination of 85% Abinao and 66% Caribe. The smooth ganache is made with 70% Guanaja while the chocolate cream is whipped from 66% Caribe and Elle & Vire whipping cream. Just note that the percentages refer to the cocoa mass in the chocolate. Most importantly, there is no fake gasoline or even a preservative used in their cakes.

The look is also simple, allowing you to focus on how it tastes. The rectangle-shaped cake measures 25 centimeters by eight centimeters while the height is approximately five centimeters. It is priced at RM95.

To be fair, when I tasted the cake on the first day, I wasn’t blown away. Yes, the ganache was silky and chocolatey but the crumb of the cake was dry on the tongue. It was always a good chocolate cake but it was not that succulent chocolate cake that I was looking for. I started to doubt my taste buds so I passed it on to a friend. She also came to the same conclusion.

I’m not the type to give up, so the next day after the cake had cooled for a full day, I pulled it out. I followed their step-by-step instructions to let it sit at room temperature for 15-20 minutes before trying it out. This time the cake was the decadent treat I wanted.

My friend also tried it the second time around but took a shortcut which was to microwave it for 30 seconds. This produced a chewy and delicious cake. It goes very well with rich chocolate cream and sweet ganache. As promised, the cake was neither bitter nor too sweet … just incredibly chocolatey. Simply heavenly.

What about the Bayker Classic? According to Bayker.Co, this cake was designed for those who prefer, what they call, a more naked cake with a slight chocolate taste. This uses Swiss Feichlin chocolates.

For the cake, they use a slightly bitter-tasting 75 percent Sao Paolo, which is single-origin chocolate. For the thin layer of ganache sandwiching the cake, they use 52 percent Felcor which is slightly sweeter to balance the bitterness of the cake.

The cake is roughly the same size as the Bayker Original which is slightly taller with the ganache layer. The price is 55 RM.

If you prefer a slightly more intense chocolate cake with less cream, the Bayker Classic will be for you. It pairs well with a cup of coffee (I had mine with a cup of local coffee) and again, just take it out of the fridge for at least 20 minutes to get it to room temperature and the crumb will be damp after a day.

Bayker. Co, 18, Jalan Radin Anum 2, Bandar Baru Sri Petaling, KL. You can contact them via WhatsApp at + 6017-9577153. Their pick-up hours are from 12 p.m. to 6 p.m. (Monday to Sunday). Website: https://bayker.co/ Facebook: @baykerco Instagram: @baykerco

Pioneer Woman Ree Drummond joins TODAY to share some of her favorite easy and delicious recipes from her new cookbook “Pioneer Woman Cooking – Super Easy!” : 120 shortened recipes for dinners, desserts and more ”. She shows us how to make Buffalo Chicken Totchos, Secret Ingredient Chocolate Cake, Plate-Roasted Vegetable Salad, and Pesto Gnocchi.

TODAY has affiliate relationships, so we may get a small share of the income from your purchases. Items are sold by the retailer, not TODAY.

In case you haven’t heard it, totchos are one thing. Basically you cook frozen toddlers and then use them to make any variety of “nachos” you fancy. This version of Buffalo Chicken is spicy, messy, and wonderful! I recommend having a large stack of towels nearby. (And maybe don’t eat them on a first date?)

Ed Anderson

As a middle aged woman of the world, it’s no secret that you can make boxed cake mix to create dessert heaven. This trend took hold in the 90s and allowed many people to forgo the measure and mess of a cake from scratch. But just in case your generation has kept this eternal truth about cake mix from you all your life, I’m here to lift the veil. This is an incredibly easy way to step into the cake-mixing era in your life – a rich, super-chocolatey cake that’s so easy to bake, it could become your go-to birthday cake request. .

Ed Anderson

Wrapped gnocchi are one of my favorite ingredients during this season when things are easier to live with. Does it make me look old? Good, because I wanted to! All references to the old lady’s self-mockery aside, this meatless wonder is both a snap and a revelation: chewy and tender gnocchi cushions roasted on a baking sheet with the best variety of vegetables and garnished with parmesan and basil. Give me that, a clear to-do list, a glass of wine… and I’m fine.

Ed Anderson

This salad on a plate is hard to describe, but I’ll give it a try: I roast squash and cauliflower (which is my favorite veg combo) with shallots and chickpeas, then use the roasted veggies as base to create a viewer of a salad. It’s a spectacle, in fact. The creamy tahini dressing makes it truly unique, but this salad is so pretty and delicious you could top it ranch and it would still be a star!

If you like these homemade recipes, you should also try these:

Ree drummond

Ree drummond

Chef’s Notes

As a middle aged woman of the world, it’s no secret that you can make a boxed cake mix to create dessert heaven. This trend took hold in the 90s and allowed many people to forgo the measure and mess of a cake from scratch. But just in case your generation has kept this eternal truth about cake mix from you all your life, I’m here to lift the veil.

This is an incredibly easy way to step into the cake mix era in your life – a rich, super chocolatey cake that is so easy to bake, it could become your go-to birthday cake request. .

Technical tip: You can double the ganache if you want a thicker layer on the cake. Bake the cake in a 9 x 13 inch pan if you want square slices!

Exchange options: Top with crushed chocolate bars (like Heath, Snickers, etc.) instead of sprinkles. Substitute bittersweet chocolate chips for semi-sweet chocolate chips for a deep chocolate flavor.

Preperation

For the cake:

1.

Preheat oven to 350 F. Spray a 10-cup Bundt pan with cooking spray.

2.

In a bowl or large pitcher, whisk together milk and eggs. Add the cake mix and – this is important – don’t feel any guilt or shame. Stir until well blended, then add the vanilla, melted butter and chocolate chips, and stir again. Pour the batter into the prepared pan.

3.

Bake cake until toothpick inserted in center comes out clean, about 40 minutes. Let the cake cool completely, then turn it over on a pretty plate or rack.

For the ganache and the filling:

In a small saucepan, heat the cream over medium-low heat. Place chocolate chips in a medium bowl and pour hot cream over them. Let stand for 3 minutes then stir vigorously for 1 to 2 minutes, until the ganache is smooth and shiny.

Slowly pour the ganache over the cooled cake, making sure to put it inside and out (additional ganache can be refrigerated and reheated for another use). Before the ganache hardens, add a lot of sprinkles!

Rachael Finch impresses with her indulgent ‘guilt-free’ chocolate cake recipe – made with a VERY surprising ingredient

• Rachael Finch, 33, shared her simple ‘guilt-free’ chocolate cake recipe
• Sydney model does it with healthy alternatives like almond flour and dates
• It also adds a surprising ingredient: a dash of apple cider vinegar.
• The recipe video has garnered high praise since it was posted on Instagram

By Carina Stathis For Daily Mail Australia

Posted: 06:27 GMT, October 17, 2021 | Update: 09:42 GMT, October 17, 2021

Rachael Finch shared her remarkably simple recipe for a frosted chocolate cake you won’t feel guilty about.

Former Miss Universe Australia, 33, took to Instagram to show fans how to make this tasty dessert with healthy alternatives including almond flour, coconut sugar, coconut oil and a surprising ingredient: a hint of apple cider vinegar.

The model mother-of-two, who shares daughter Violet, seven, and son Dominic, four, with husband Mike Miziner, begins by whipping almond flour, coconut flour, sugar coconut, baking soda, cocoa powder and protein powder from her brand, Kissed Earth.

Scroll down for video

Rachael Finch (photo) shared her remarkably simple recipe for a frosted chocolate cake you ‘won’t feel guilty about’

In another bowl, she whisk the eggs, coconut oil and apple cider vinegar before adding a drop of almond milk.

Rachael then mixes the dry ingredients into the liquid mixture, stirring until smooth before adding boiling water until completely combined.

She pours the batter into a greased cake pan and bakes it for 35-45 minutes, or until a skewer comes out clean when inserted – then turns her attention to the frosting of the ganache. .

Former Miss Universe Australia, 33, took to Instagram to show fans how to make the indulgent dessert with healthy alternatives

While the cake is baking, Rachael soaks the dates in boiling water for about 15 minutes, then adds them to a blender with water and mixes until smooth.

She adds cocoa powder and vanilla extract and mixes again before letting the ganache rest in the refrigerator.

Once the cake has cooled, she spreads the frosting on top and serves.

Once the cake has cooled, Rachael carefully spread a generous amount of the delicious frosting on top.

The video, which has been viewed more than 55,000 times since it was shared online last week, has received hundreds of comments.

‘I’m really going to try this !! It’s a delight, ”one person wrote.

” It looks delicious ! Another said, a third added, “I don’t have your Kissed Earth powder but would love to try this recipe.”

How to make Rachael Finch’s “Guilt-Free” Chocolate Cake:

INGREDIENTS:

For the cake:

• 1 1/2 cup almond flour
• 1/2 cup coconut flour
• 1 cup of coconut sugar
• 1 teaspoon of baking soda
• 2/3 cup cocoa powder
• 1 tablespoon Kissed Earth Replenish Vanilla
• pinch of salt
• 2 eggs
• 1 cup of almond milk
• 1/3 cup coconut oil, melted
• 1 tablespoon of apple cider vinegar
• 1/2 cup boiling water

For the ganache icing

• 1 cup of dates, pitted
• 1/2 cup boiling water
• 1/4 cup cocoa powder
• 1 teaspoon of vanilla extract

METHOD

1. Preheat the oven to 180 ° C and prepare a 9 inch cake pan.

2. In a large bowl, whisk together almond flour, coconut flour, coconut sugar, baking soda, cocoa powder and KE protein powder. Put aside.

3. In another bowl, whisk together the eggs, coconut oil and apple cider vinegar. Then add the almond milk.

4. Slowly add the dry ingredients to the wet mixture, mix and then add the boiling water until the mixture is combined.

5. Pour batter into prepared pan and bake for 35 to 45 minutes or until a skewer comes out clean when inserted.

6. Let the cake cool in the pan for 15 minutes before placing it on a wire rack.

7. While the cake is baking, prepare the chocolate frosting. Soak the dates in boiling water for about 15 minutes.

8. Place dates with water and mix until smooth. Add the cocoa powder and vanilla extract and continue to mix.

9. Reserve the ganache frosting or place it in the refrigerator if it’s hot.

10. Once the cake has cooled, spread the frosting liberally over the cake and serve.

Source: Rachael Finch Instagram

As with any traditional business, it’s a challenge to keep things as they are, while driving innovation forward. In the case of Lana Cakes, the problem lies in maintaining the same flavor profile – the taste that customers have grown up with – despite changes in technology and the supply chain.

For Kwan, having a taste heritage is important, but he believes things shouldn’t stay the status quo. For example, while the classic chocolate fudge cake has remained largely unchanged, customer demands for an even more chocolatey version have persuaded it to come up with a Fudge Lovers Only (FLO) variety, two-thirds of the weight of the cake consist of pure fudge. He affectionately calls it “a chocolate cake on steroids”.

Lana Cakes is charming and anachronistic: the business still operates from the same single location, and it had no internet footprint until the end of 2018. Compare that with the eruption of home bakery businesses that have sprung up since the start of the pandemic, many of them instantly taking to Instagram to attract customers.

“We look at Instagram, and some of these [social media] tools, like ways to promote what we have rather than sell. We are still a very traditional pastry shop. And we think word of mouth still works, ”Kwan said.

What about franchise plans, then?

“I think given the challenges of the pandemic, this is not an area I am focusing on. I think in the longer term I would like to consider taking Lana Cakes internationally. But for now, I’m trying to make sure that our business in Singapore is strong and as good as it is.

“We have built the business on quality and consistency. It is never about mass production; it’s never about winning as much as you can. I see it more as a marathon, where we want to maintain that legacy, we want to go the distance. It’s not a sprint, where you just grow. If we are only focused on expansion, can we really maintain the quality and consistency that customers expect from us? He asked rhetorically.

There is no doubt that running a business that has been around for 57 years comes with its fair share of responsibility. “At any time, a customer can walk into the store and say they’ve been eating this cake for 30 or 40 years. I feel like I almost have to try harder. When I returned, I knew that it was not easy to take over this business.

As with any traditional business, it’s a challenge to keep things as they are, while driving innovation forward. In the case of Lana Cakes, the problem lies in maintaining the same flavor profile – the taste that customers have grown up with – despite changes in technology and the supply chain.

For Kwan, having a taste heritage is important, but he believes things shouldn’t stay the status quo. For example, while the classic chocolate fudge cake has remained largely unchanged, customer demands for an even more chocolatey version have persuaded it to come up with a Fudge Lovers Only (FLO) variety, two-thirds of the weight of the cake consist of pure fudge. He affectionately calls it “a chocolate cake on steroids”.

Lana Cakes is deliciously anachronistic: the business still operates from the same single location, and it had no internet footprint until the end of 2018. Compare that with the eruption of home bakery businesses that have emerged since the start of the pandemic, with many instantly taking to Instagram to attract customers.

“We look at Instagram, and some of these [social media] tools, like ways to promote what we have rather than sell. We are still a very traditional pastry shop. And we think word of mouth still works, ”Kwan said.

What about franchise plans, then?

“I think given the challenges of the pandemic, this is not an area I am focusing on. I think in the longer term I would like to consider taking Lana Cakes internationally. But for now, I’m trying to make sure that our business in Singapore is strong and as good as it is.

“We have built the business on quality and consistency. It is never about mass production; it’s never about winning as much as you can. I see it more as a marathon, where we want to keep that legacy, we want to go the distance. It’s not a sprint, where you just grow. If we are only focused on expansion, can we really maintain the quality and consistency that customers expect from us? He asked rhetorically.

There is no doubt that running a business that has been around for 57 years comes with its fair share of responsibility. “At any time, a customer can walk into the store and say they’ve been eating this cake for 30 or 40 years. I feel like I almost have to try harder. When I returned, I knew that it was not easy to take over this business.

The debate around infant nutrition is endless. There is often a quarrel between parents over whether children should be allowed to drink soda, candy, chips, ice cream, and other high-calorie foods. While some think it’s okay to eat these foods in moderation, other parents tend to avoid giving them altogether. These different schools of thought were the subject of a recent Facebook post, in which a 3-year-old boy was sent home with a note for parents in his tiffin box. The teacher wrote that the child brought unhealthy food, that is, a slice of chocolate cake, in his tiffin, which is why he was reprimanded by the note. Looked:

(Also read: 5 Diet Tips to Help Kids Develop Healthy Eating Habits)

The 3-year-old’s tiffin box post was recently shared on Facebook by a page called The Healthy Mummy. It has received thousands of likes, shares and retweets. “Your child today has a slice of chocolate from the ‘Red Food’ category. Please choose healthier options for children,” the note read. The category referred to corresponds to the Australian government’s “traffic light” system guidelines that classify foods into three different colors based on their health value. Thus, the green food category is the healthiest, while amber and red are generally preferred in limited portions.

The original photograph was shared on Facebook by author Melinda Tankard Reist, and she recounted the incident experienced by her friend. “My friend (mother of 8 healthy children, the following about # 7) received this today from her 3 year old. I told her to put two slices tomorrow and tell them to get lost, “we read in the caption of the original message. “Just to add that my friend makes everything from scratch for her children including bread and serves fresh, healthy food every day. My friend and her husband are both health science graduates,” he said. she added in the comments.

(Also read: 5 awesome tips to increase your child’s appetite)

Internet users remained divided over the note sent in the 3-year-old boy’s tiffin box. Some questioned the teacher’s grade, saying, “I think it’s about teaching our kids about size and portion control and not completely denying sweets. A few people also said that the grade could have a negative effect on the psyche of the child. Another argued that the rules are there for a reason: “If they’re color-coded, the family knows what to send and what not to send for lunches. If parents know, they should stick to the rules or choose another location ”.

Which side of the argument do you agree with? Tell us your thoughts in the comments below.