Iced Strawberry Lemonade I saw today that an Iced Strawberry Lemonade has made it’s premiere at McDonalds. “Brilliant!” was my first thought. Then, “ugh.” The stuff is surely full of tons of sugar. So, why not make it at home with real fruits and a smidgen of organic sugar? Iced Strawberry Lemonade 10 strawberries2/3 cup organic sugar4 whole lemons, with rinds cut off3 cups ice1 1/2 cup water Place the strawberries and 1/3 cup of sugar in the blender with 1/2 cup of ice and 1/2 cup of water. Rinse your blender with water, then add the lemons, remaining sugar, ice, and water.
Canned Strawberry Jam without a Canner | Living With Three Hobbits and a Giant When I was a kid, I always looked forward to June. It seemed like the day school let out mom would load up the station wagon and we’d head to upstate NY to see her folks. Her sisters would meet us there and we’d have a huge party. Well, okay, maybe not a party, but a lot of fun. One of the things we cousins did was watch our moms make strawberry jam. Our mothers toiled a l l d a y l o n g. As we’ve grown up, gotten married, and had kids of our own, my sisters and I have gone to mom’s to put up jam, peaches, and corn. Last week, my sister Johanna and I decided we wanted to make strawberry jam without a canner to see if we could pull it off. Also, I’m moving so I don’t have time to pick strawberries one day and then the very next day turn around and make jam. We made an executive decision and bought strawberries from a local farm stand. Here’s what we did: We sterilized our jars by putting them into the dishwasher and running a regular cycle with heat dry. Then the fun began.
Limonada Brasileña (Brazilian Limeade) Brazilian Limeade is creamy, tangy and sweet and is a wonderful and refreshing drink for summer or any time of the year. And the best thing about making this limeade is that you can simply throw the limes quarters in the blender! Ever since learning about Brazilian Limeade I can’t seem to stop drinking it. I’m very thankful to my friend Liliana in Colombia who told me about this delicious drink. Buen provecho! Ingredients (About 4 servings) 3 limes, washed and quartered8 cups of cold water1/2 cup sweet condensed milk½ cup of sugar, or to your taste1 cup ice cubes. plus more for serving Directions Place the quartered limes in the blender with the water, ice and sugar. Blend on high speed until smooth, 3 to 4 minutes.Strain the limeade through the sieve and press on the solids until only a dry pulp remains. If you like this page, you can say thanks by sharing it :-) Tagged as: Brasil, Brazil, Cold Drink, Kid friendly, Summer Food
Traditions I love figuring out new traditions to make with my own little family. I definitely found one for General Conference on Sunday morning. My sis-in-law (SIL) Dana was telling me about how often she goes to my friend Hannah's blog and tries out her recipes. Let me just say WOW! My Aubri said while eating her sticky bun, "these are so yummy mom!" If you haven't already, you need to check out my beautiful and talented friend Hannah's blog! **If you aren't on Pinterest yet, please let me know and I'll send you an invite. Here is the recipe with my results in pictures: (hopefully it tempts you to try it!) Sticky Bun Breakfast Ring 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 3 Tbsp. butter, melted 1/2 C. pancake syrup (any brand you like, I used Mrs. 1/3 C. packed light brown sugar 1/2 tsp. cinnamon 1/4 C. chopped pecans, optional 1/4 C. chopped almonds, optional Instructions: Spray a fluted pan with non-stick spray.
Perfect Sweet Tea Sweet Tea... Just hearing those words make ya sigh a satisfied sigh... I am a Southern Woman... Southern women love their Sweet Tea... And... I'm gonna let you in on my little secret. I'm not kidding! I never gave it up. I never told. I was a good employee. Well, Guess what?!? Perfect Sweet Tea. marta writes: s'more brownies / just in time for july my friend laney cooked up these killer s'more brownies for bookclub the other night and all the ladies went back for more. i had to hurry and make them again, for the fetus' sake. simple to make, ooey and gooey and delicsh. benji pounded a piece during a glowstick enhanced past-bedtime soccer game. these are getting me in the mood to sleep under the stars at the big family camp-out next week. can you believe the fourth of july is right around the corner?! happy weekending. S'more Browniesoriginal recipe from allrecipes 1 (21.5 ounce) package brownie mix6 graham crackers2 cups miniature marshmallows8 (1.5 ounce) milk chocolate bars, coarsely choppedPreheat oven to 350 degrees F (175 degrees C). Prepare brownie mix according to package directions. Spread into a greased foil-lined 9x13 inch pan.In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate.
35 Secret Starbucks drinks you didn’t know you could order | ♡ TAY's Okay. Starbucks. Everyone love Starbucks. Dont deny it, we always have cravings for it, and there are so many times we hope that Starbucks do delivery. So this whole post is gonna be bout Starbucks drinks!! Most people don’t know this, but Starbucks has a secret menu created by dedicated baristas and enthusiastic customers. Ever notice custom frappuccino suggestions scrawled on blackboards in the store, with a barista’s name as the creator? Please be respectful to your Baristas; none of these items are on the actual menu, and are instead creations/customizations by enthusiastic customers and baristas from throughout the world. 1. This one can taste like caramel dipped apples, or even like a slice of cinnamon-scented apple pie topped with caramel. Cream base to the first line Apple juice to the second line Caramel syrup (2 pumps for venti, 1.5 pumps grande, and 1 pump tall) Cinnamon dolce syrup (2 pumps for venti, 1.5 pumps grande, and 1 pump tall) 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.
5 Ways to Make Ice Cream Steps Making Ice Cream Without an Ice Cream Maker <img alt="Image titled Make Ice Cream Step 14" src=" width="728" height="485" class="whcdn" onload="WH.performance.clearMarks('image1_rendered'); WH.performance.mark('image1_rendered');">1Make a custard base with your favorite mix-ins. If you don't have an ice cream maker, you can freeze your ice cream in your freezer. Starting with a custard-based ice cream will help your finished ice cream freeze with a creamy, smooth texture. If you use a cream base instead, your ice cream is more likely to freeze solid - it'll be more icy than creamy. Freezing ice cream in the freezer Using a freezer bag Making a pot freezer Making Cream-Based Ice Cream Making Custard-Based Ice Cream Using an Ice Cream Ball 1Buy an ice cream ball. Making Ice Cream from Milk and Sugar Community Q&A Ask a Question Answer Questions Tips Article Info
Cupboard Cooking, Coconut Oat Cookies | Life Currents The cookbook writing is going well. I’ve done lots of research, and I’m quite happy with where I’m headed. Now, most of what I’m working on for the cookbook is testing the recipes. For the most part, I’m very pleased with the results. We rarely have a less-than-satisfactory dish. So, I’m pretty happy. However, I’m very happy with the Coconut-Oat Cookies. I’m a big fan of the toaster oven- it doesn’t take much energy and it doesn’t heat up the house. The dough is really easy to make too, as there isn’t much mixing involved, and the melted butter makes them come together in a snap. Coconut-Oat Cookies Serves 12 257 calories 34 g 20 g 13 g 3 g 9 g 57 g 62 g 0 g Nutrition Facts Amount Per Serving Calories 257 Calories from Fat 114 Trans Fat 0g Polyunsaturated Fat 1g Monounsaturated Fat 2g Total Carbohydrates 34g Sugars 20g Protein 3g * Percent Daily Values are based on a 2,000 calorie diet. Ingredients Instructions Preheat oven to 350° F. Notes Makes 12 (3-inch) thin crisp cookies
Molten Chocolate Cakes l Once Upon A Chef Molten chocolate cakes — also known as chocolate lava cakes — are rich individual chocolate cakes with oozing molten centers. The original recipe was created by master chef Jean-Georges Vongerichten fortuitously, when he pulled a chocolate cake out of the oven before it was done and discovered the center to be wonderfully warm and pudding-like. Surprisingly, they’re easy enough for even the novice baker to make at home. What’s more, they can be prepared ahead of time, stored in the fridge and then baked at the last minute. You’ll need six oven-proof 6-ounce ramekins for the recipe, which you can find at any kitchen store. Next, chop up your chocolate. Melt one stick of butter and add the chopped chocolate to the bowl. Stir until the chocolate is melted and smooth. Next, combine the eggs, egg yolks, brown sugar, salt and vanilla extract in a bowl. Beat until pale and thick, about 4 minutes. Add the flour and melted chocolate. And gently fold to combine. It will deflate a bit — that’s okay.
Vanilla Birthday Cake with Old-Fashioned Vanilla Buttercream l Once Upon A Chef My daughter is turning eight years old this week, and for months she’s been begging me for two things: a puppy and her favorite vanilla birthday cake. The puppy is definitely not going to happen — I already have my hands full with this big guy. But the cake’s easy. I’ve made this simple vanilla cake every year on her birthday since she was two. I know baking a cake from scratch can be intimidating, and I won’t lie: it can be tricky. To begin, whisk the dry ingredients together in a bowl. Next, cream the butter and sugar until light and fluffy, about 5 minutes. Meanwhile, whisk together the egg whites and milk. When the butter and sugar are creamed, beat in the vanilla and almond extract, then add one-quarter of the flour mixture and beat on low speed. Then add one-third of the milk mixture. Continue alternating adding the flour and milk mixtures, scraping down the bowl as necessary, then pour the batter into the prepared cake pans and smooth the tops. That’s all there is to it. Ingredients
Nutty Jam Thumbprints l Once Upon A Chef These Nutty Jam Thumbprints could win a cookie contest on looks alone, but they’re just as delicious as they are pretty. The cookie is actually a Mexican Wedding Cake, also known as a Russian Tea Cake, Viennese Crescent or Snowball. Delicate, nutty and not-too-sweet, these cookies make the perfect shortbread-like base for a dollop of luscious fruit preserves. The recipe is adapted from Alice Medrich’s award-winning cookie book Chewy Gooey Crispy Crunchy. The most tender wedding cookies are made with superfine sugar, so begin by pulsing the granulated sugar in a food processor until it is fine and powdery. Next, add the flour, salt and pecans. Process the mixture until the nuts are finely ground. Add the butter in small pieces. Then pulse until the mixture comes together. Transfer the dough to a bowl and refrigerate for at least one hour or overnight. Bake for 22-24 minutes, then transfer the cookies to a rack. Now, for the fillings. That’s all there is to it. Enjoy and Happy Holidays!
Chocolate Peanut Butter Pie l Once Upon A Chef Last weekend, I was asked to bring dessert to a holiday party. I wanted to make something fun so I decided on this decadent pie version of a Reese’s Peanut Butter cup. I’m sure I don’t have to tell you, combining chocolate and peanut butter is usually a very good idea; it got a unanimous blog-worthy nod from everyone there. I know it looks complicated but, trust me, it’s really not hard to make. All I can tell you is that if you walk into a party with this dessert, you’ll be very popular. Note: You can find a tart pan with a removable bottom for about $10 at any kitchen shop. Ingredients For the Crust 4 ounces semisweet chocolate, chopped (best quality, such as Ghirardelli)4 tablespoons unsalted butter, cut into tablespoons8 ounces Nabisco Chocolate Wafers (about 32 cookies from a 9-ounce package), finely ground in a food processor to make 2 cups of crumbs For the Peanut Butter Filling For the Topping Instructions Make the chocolate crust: Preheat the oven to 375 degrees.