Buttercream icing. You know the scene – you’re at a party, and it’s time for the cake to be served. The cake sure looks beautiful, but the frosting … well, you never can tell with frosting. On the cake it all kind of looks the same. The flavor is a mystery. Will it send you running for your toothbrush with its sweetness? Or even worse, will it taste like a dollop of butter? Both can ruin a good cake and cause people to doubt the skills of the cake baker.
Last week I was roped into asked to coordinate last-minute baby shower for one of our temps whose last day was Friday. Megan’s Perfect Buttercream makes enough to fill and frost a 9-inch two-layer cake 2 sticks (8 ounces total) butter, softened 6 cups sifted powdered sugar 4 tablespoons milk (I use whole) 1 tablespoon vanilla extract 1 teaspoon almond extract Dump everything into a large bowl (preferably stand mixer bowl with whisk attachment). Chicken and dip. Mozzarella sticks. Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food.
They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Make healthy, Baked Mozzarella Sticks! Here is a recipe I love, and your family will too. Ingredients 1 pkg. low fat mozzarella cheese strings (8-10 sticks) 1/2 cup flour 2 large egg whites, lightly beaten 1 cup dry bread crumbs or Italian style panko (seasoned) marinara sauce for dipping Directions 1.
I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. Note: Some comments indicate that mozzarella is oozing sooner than time prescribed in this recipe- keep an eye on the sticks while baking and feel free to shorten the bake time to suit your oven. You May Also Like: Popsicles. Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone.
Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Pizza puffs. If I ask my kids what they want for dinner, there's a ninety percent chance they will say pizza. They love it, as most kids do. I guess I have an affection for it too, but we don't indulge too often. If I had to choose a favorite pizza, it would be the Hawaiian, but no one else in my household appreciates its flavors like I do, too bad for them.
So when my kids came home from school and I had this afternoon snack waiting for them, they were pretty excited to be having pizza at 3 PM. These are the simplest, yummiest little bites. If you have a mini muffin pan you are good to go. Preheat oven to 375o. Stir the batter and divide among the mini-muffin cups. Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Print Recipe Ingredients Directions Preheat oven to 375 degrees F. Wraps and burritos. Garlic recipe. Photos: Jaden Hair A friend recently bought a jar of already-roasted garlic, thinking it would be great warmed and stirred into mashed potatoes. “It’s already roasted and it’s so easy!” She exclaimed. “Yeah, but it also cost you $4.99 and has absolutely no taste to it,” I replied.
It’s true, pre-roasted garlic is a rip-off, and with the bulbs having spent weeks crammed in a jar, it had the texture of baby food ... and tastes about the same. Roasting your own garlic only takes 3 minutes of hands-on time and costs just maybe 30 cents. To roast garlic, lop off the top of the garlic just like this: Place the bulb on a piece of tin foil, and drizzle about 2 teaspoons of olive oil right on top. Scrunch up the foil, and put it in a 400 degree Fahrenheit preheated oven for 30 minutes. Let it cool for a bit, just enough so you can handle it. Now, you've got roasted garlic. Roasted Garlic Mashed PotatoesServes 6 Directions: 1. Recipe collage. Vegan recipes. Baked oatmeal squares. Chicken soup substitutes. You can’t escape it. No man is immune to The Cold. The cure?
Feed it, as they say. To combat the inevitable, you'll probably whip up a batch of your old stand-by, chicken soup. Smart move. Studies have found a mild anti-inflammatory effect linked to this broth—making your stuffed head and chest feel a little less bloated. Their selections range from French-native Francois Payard who remembers eating chicken soup as a kid to a Japanese chef reminiscing about his sake and fish remedy. MEXICO CITY: Tortilla Soup“My parents would make tortilla soup with pureed roasted tomatoes and roasted chilies. CHINA: Ginseng Chicken Soup “My mom always made me ginseng chicken soup when I was sick.
BRAZIL: Cachaça Night Cap “My mother used to make me a before-bed drink when I had a cold. AUSTRIA: Oxtail Consume “In Austria, almost everyone gets Ochsenschwanz Consommé (oxtail consume) soup when they are sick. FRANCE: Chicken Soup "As a kid, my dad would make chicken broth with little elbow-shaped noodles. Summer recipes. No bake granola cakes. Big changes are happening over on my workouts page and even bigger changes are happening with my marathon training plans. February has been a challenge for me, I was losing muscle, motivation, and forgetting why I began running in the first place. My passion was slowly exiting. A couple days ago I decided I needed to switch things up, I needed to ask for help. [Something I dislike doing, but need to realize that it's okay to get a hand with things and let people in] I sent a message to Angie, a triathlon coach I’d been chatting with back in August and before I knew it I had a new training plan.
First thing I told myself: it’s okay to be nervous and a bit overwhelmed. Change has always been hard for me, but I just need to believe in myself and keep my end goal in sight. Second thing I told myself: holy moly, I’m actually going to do this! Then I had a granola cake. [print_this] No Bake Granola Cakes Vegan, Gluten free, Dairy free All the granola taste and texture in a convenient cake! Ingredients. The 'happy shake'. There’s a very good reason why it’s called the Happy Shake! Though this creamy blend tastes like a delicious dessert, it’s chock-full of spinach, berries and super happy foods, like raw chocolate and maca. The Happy Shake is a meal replacement.
It’s a key place to start when trying to lose excess weight, increase energy levels, and get healthier and happier. Before you get started, keep in mind the Happy Shake is more about technique than anything else. You can take these same ingredients, throw them into a blender and get a glass full of lawn clippings.
So follow the directions closely. ingredients: 1/2 cup water 3-4 cups spinach 1 Tbs. coconut oil 1 Tbs. raw maca powder 2 Tbs. raw cacao powder 1 cup FROZEN blueberries 3/4 cup FROZEN cherries 1/4 cup FROZEN banana Optional: a little raw honey for those who like extra sweetness Optional: 3 ice cubes or a small handful of ice for those hot humid days In your Vitamix or blender start with: 1. 2. 3. 4 . 5. 6. 7. How-to energy bar. Energy bars are a terrific option for athletes – or anyone – looking for a quick source of protein, complex carbohydrates, and vitamins & minerals.
Conveniently packaged and easy to throw in a gym or golf bag – or briefcase, for that matter – they’re a quick source of energy for athletes, students, or harried, on-the-go executives. Homemade energy bars offer all these benefits plus will save you money, and they are surprisingly easy to make! ! Before we get to the actual recipe, a few general comments on energy bars: Most commercially available energy bars – Clif Bars, Power Bars, and the like – cost around a dollar each.
Our local Wal-Mart sells Clif Bars for $.89 each, and based on my experience, that’s a really good price. If you make your own you’ll not only enjoy great tasting bars & know exactly what went into them , you’ll enjoy substantial savings versus these prices! Most energy bars contain around 220 calories. Here’s a photo of the ingredients I typically use: Other …and after:
Healthy snacks. When I snack, I try to stick to fresh fruits and vegetables, but sometimes I want something with crunch, not the moist crunch of a carrot but the carb-filled crunch of a potato chip. When I get really desperate for a treat, I leave the pre-packaged snacks–with their fat, chemicals, and processed ingredients–on the grocery store shelves and make my own healthy snacks using natural ingredients that I usually have in my pantry. My taste in snacks runs from the very simple (baked tortilla chips) to the unusual (roasted okra).
But my very favorite, the one crunchy snack that almost everyone loves, is also the easiest to make: microwave potato chips. I’ve been making these for years, and I even bought this totally unnecessary gadget, which I used exactly once. (You’re supposed to stand the potato slices in this piece of slotted, circular plastic from which, once they are cooked, it will take a bipartisan act of congress to get them unstuck. Microwave Potato Chips Ingredients Instructions.