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Fitness Advice, Workout Videos, Health & Fitness | Bodyrock.tv. Hi BodyRockers, This is a recipe for a cake that will satisfy your cravings. It’s high in protein and relatively low in carbs so you don’t even have to earn this dessert with a workout. It is helpful to have a snack like this ready in your fridge for those days when you don’t have the option of eating veggies, fruit, and complete lean protein from whole foods. You can also enjoy this recipe as a post workout snack or anytime you feel like pigging out uncontrollably. This cake is not going to rival the chocolate cakes at Starbucks or Coffee Heaven, but it is a much better choice for those of you who are serious about fat loss.

Here is the quick overview of the recipe that I showed in the video above: Step One: Spread the extra virgin olive oil evenly across the non stick cookie sheet. Step Two: Crack and egg, peel a banana, and the entire amount of cottage cheese. Step Three: Mix those 3 ingredients with a blender until you get a smooth mixture. Step Four: Step Five: Step Six: comments. Simply Recipes Food and Cooking Blog.

Drinks

Sauces. Breads. Dessert. Healthy Recipes & Easy Meal Solutions | Nestlé Meals. Recipezaar: The most complete collection of free recipes on the. Slowcooker. Dips. Nibbles. Chadzilla: pinot noir caviar. Chef K did a version of alginate caviar as a component to a foie gras pate for the Chaine dinner and again for Valentine's Day. It was used as an hors d'ouevre. The ratios for the alginate mix is: 380g pinot noir (good quality with full flavor) 420g water 9g sodium alginate Whisk the alginate into the liquids slowly as to not incorporate excessive air.

Note: Chef K added a little purple food coloring to spike up the color. Squeeze small drops of the alginate into a cold bath of 1000g water and 7g calcium chloride. This recipe is designed to be made ahead of time. There are several machines available now for purchase to make big amounts of caviar.

Meat

Soup. Watermelon pops recipe at kraftfoods.com. The Idea Room: Party Ideas. The Idea Room Inspiring Mothers, Women and Families You are here: Home / Search for "label/Party Ideas" Search Results for: label/Party Ideas Sorry, no content matched your criteria. Amy Huntley is the owner/author of The Idea Room. Copyright Policy Feel free to use an image...as long as you link back to this blog. This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. Blog Contributors: our sponsors: my home tour Disclosure of Material Connection: I received one or more of the products or services mentioned in some of my posts for free in the hope that I would mention it on my blog. This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. Feb. 2009. Our Best Bites: Perfect Cupcake Frosting and Filling. I always hear people say “I’m not a frosting person”. And while part of me thinks that’s ridiculous, I can understand to a certain extent when so many frosting are sickeningly sweet.

I love frosting that is more like whipped cream. I used to actually fold whipped cream into classic buttercream to get that lighter texture and not so rich taste. Then I realized that I could get that same result by making it like this- starting with a white sauce. Sounds weird, but man this stuff is good. And it’s not so thick and sweet that you need a gallon of milk to get it down your throat.

Perfect Cupcake Frosting and Filling 3 tablespoon Flour1/2 cup milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)1/2 cup real butter (I prefer salted, but you can use also unsalted and add salt to taste)1/2 cup sugar (that’s granulated sugar, not powdered sugar)1 teaspoon vanilla extract, or other flavor if you wish. Whisk together the flour and the milk. But you just wait. 1. 2.

Our Best Bites: Pizzookies. Okay, so for those of who were scandalized by my use of artificial vanilla flavoring in the Snickerdoodle Ice Cream recipe are about to REALLY keel over when you see what I’m about to post. But before I show you what I’ve done, can’t we all just agree that sometimes all you need is some chocolate chip cookie dough? And sometimes you need it FAST? And, especially when it’s smothered in vanilla ice cream, chocolate syrup, and caramel syrup, you don’t even really know that it’s not homemade from scratch? Come on, all you cookie dough junkies, I know you’re out there! This dessert is for the end of the week and you’re dead tired and so very grateful for the weekend, something you can delight in while you watch all the shows you DVRed during the week.

What are we making? Pizzookies Chocolate chip cookie dough (look here or here for a recipe if you want to make your own) Vanilla ice cream (click here for vanilla ice cream; omit cookies and cinnamon and add an extra tsp. vanilla) Ingredients: Our Best Bites: Brazilian Lemonade. This is my most favorite drink. Ever. Maybe I’d feel differently if I drank (as in alcohol), but there is nothing I love more than a warm, breezy afternoon and a pitcher of Brazilian lemonade. I didn’t try it for a long, long time because I was very put off by putting sweetened condensed milk in with citrus fruit.

It seemed very wrong. And then I had some at Tucano’s and my life has not been the same since. I’ve never met anyone who doesn’t love it, but I won’t tell them what’s in it until they try it because about 80% of people seem to have the same reaction as I did. And yeah, I totally just made up that statistic. It starts off with fresh, juicy limes.

You pop them in a blender with some sugar water and pulse just a few times. Pour the mixture from the blender through a strainer and into a pitcher, thus saving all of the flavorful liquid. Then the secret ingredient: sweetened condensed milk. Brazilian LemonadeOur Best Bites Ingredients: Instructions: Serve immediately over lots of ice. Red Velvet Whoopie Pies Recipe from Betty Crocker. Cupcakes and Layla...What more could anyone want?: In the Limeli. You won't believe how delicious these cupcakes are...You'll just have to make them yourselves to find out...but I assure you, you won't be disappointed. I got this recipe for Coconut Cupcakes with Lime Curd from the book by Marcianne Miller called The Artful Cupcake.

They are actually coconut cupcakes with lime curd on top, topped with more coconut. As with most of my other cupcake experiences, this one began with a trip to the grocery store...Food Lion in this case. I hadn't been there for a while but Saturday morning I read an article in the Washington Post about how Food Lion is splitting into three different kinds of stores: Bloom, Bottom Dollar and, well, Food Lion.

The Rockville Food Lion is in the deconstructing phase. I made the cupcakes on Saturday night, knowing that I was making a trip to IKEA on Sunday morning all the way to Woodbridge, Virginia, to pick up a chair I wanted that wasn't available anywhere else in our area. Here's the recipe: 1. 2. 3. 4. 5. 6. 7. 8. 9. 1. 2. Cupcakes and Layla...What more could anyone want?: Strawberry-Li. This cupcake definitely caught my eye when I found it on the Food Network web site...I just had to try this.

And, it was no small effort! First, you need to make extra-large cupcakes to get that strawberry in there. In fact, I used my new "Texas"=sized (XXXL) Cupcake tin! I was pretty sure that no one would actually appreciate eating a cupcake that large, at least in my family...except maybe James or John. So, I only made two of the jumbo cupcakes and the rest I turned into the mini-byte-sized cupcakes. It was such a beautiful day today that we ate lunch on the deck for the first time this year. The recipe for the Strawberry-Lime Stuffed Cupcakes is below. FLASHBACK: Last year at this time, we were making Chocolate Caramel Walnut Cupcakes. Rock On! Here's the recipe from the Food Network Kitchens: Strawberry-Lime Stuffed Cupcakesmakes 6 jumbo cupcakes 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, room temperature 2/3 cup sugar 1/2 cup milk Icing:

Cupcakes and Layla...What more could anyone want?: Champagne Cup. Layla is watching this cupcake very closely! The recipe for this cupcake is from Crazy About Cupcakes by Krystina Castella. When I made the frosting I added some Creme de Cassis to the champagne to make it more like a Kir Royale...my fav drink! Here's the recipe: Champagne Cupcakes (I got 20 cupcakes out of this recipe) Ingredients:2 3/4 cups all-purpose flour3 tsp. baking powder1 tsp. salt2/3 cup butter1 1/2 cups white sugar3/4 cup champagne (the sweeter the better – even strawberry would be great!!) 6 egg whites Directions:Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together butter and sugar until very light and fluffy. In another large clean bowl, beat egg whites until stiff peaks form. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.

Champagne Buttercream Icing Directors:In a large bowl beat the shortening and butter until combined. Hope you have a great week...and so does Layla! Cupcakes and Layla...What more could anyone want?: Things Go Bet. For some time I've wanted to try these Coca-Cola cupcakes and I found the perfect recipe on the Coca-Cola website!

Did you know that "Things go better with Coke! " was Coke's slogan from 1963 to 1966? Check out this link to see all Coke's slogans...it's pretty interesting. Here's the recipe: (fyi) I did not make my frosting chocolate and I did not use pecans.) Cupcakes (Makes 24 regular cupcakes) 2 cups sugar 2 cups all-purpose flour 1 1/2 cups small marshmallows 1/2 cup butter or margarine 1/2 cup vegetable oil 3 tablespoons cocoa 1 cup Coca-Cola® 1 teaspoon baking soda 1/2 cup buttermilk 2 eggs 1 teaspoon vanilla extract Preheat oven to 350 degrees. In a bowl, sift sugar and flour.

Frosting: 1/2 cup butter 3 tablespoons cocoa 6 tablespoons Coca-Cola 1 box (16 ounces) confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans For frosting, combine butter, cocoa and Coca-Cola in a saucepan. Have a great week! Cupcakes and Layla...What more could anyone want?: Billboard Pai. Billboard painting takes place wherever there is something to advertise...and these guys are sharing their work on these red velvet cupcakes! A red velvet cake was a signature dessert at the Waldorf-Astoria Hotel in New York City during the 1920s. According to a common urban legend a woman once asked for the recipe for the cake, and was billed a large amount. Indignant, she spread the recipe in a chain letter! This recipe is from Anne Byrn's Cupcakes From the Cake Doctor.

Here's the recipe from the Cake Mix Doctor! "Red velvet cupcakes take a beloved traditional recipe and make it even more flavorful. 2. 3. 4. 5. Use reduced-fat sour cream, and you'll sacrifice only fat and calories, not flavor. (I just made White Cream Cheese Frosting) White Chocolate Peppermint Cream Cheese Frosting Makes 3 cups, enough to frost 24 cupcakes (2 1/2 inch size) generously Preparation Time: 10 minutes 1. 2. Feel free to fold in up to 1/2 cup crushed peppermint candy for a crunchy and creamy frosting! Rose Cupcakes Recipe | Valentine Cupcakes, Cookies & Cakes | Fam. This photo originally appeared in FamilyFun Magazine You don't need to have a green thumb -- or be a florist -- to share these beautiful blooms. They're made from spirals of Fruit by the Foot fruit leather centered on mini cupcakes.

Here's how to arrange your own bouquet. What you'll need 12 mini cupcakes White icing Scissors 6 rolls of Fruit by the Foot fruit leather in Cherry Rage or strawberry flavor 1 roll of Fruit by the Foot fruit leather in Color by the Foot flavor How to make it Frost 12 mini cupcakes with white icing. Seven-layer cookies. Most of my cookie loves are almost predictable: browned butter, twice-baked shortbread, ground nuts, sables, dense chocolates and an occasional stacked or filled something or other–always compact and tiny. And they’re all simple.

I mean, it takes less than 10 seconds to eat one, so you might as well zoom in on flavor, not exacting processes. But if I were going to make one exception to the simplicity rule, it would have to be rainbow, or seven-layer cookies. More like petit-fours, these stacked almond cakes with apricot filling and a chocolate coating, are popular in Italian-American bakeries and I’ve loved them forever.

Yet the vast majority of seven-layer cookies out there these days really disappoint. So, despite wanting to make these for years I have put it off again and again. And this is why I actually spent most of Saturday in a fantastic mood because I got to say, these are shockingly easy to make. Need a gluten-free version? Menu for Hope Continues until December 24!

1. 2. 3. Cardamom Oat Slice Recipe.