Soft-Serve Frozen Yogurt You guys must think that all I eat these days is ice cream. Well, that’s not true, I still eat my green salad everyday and a few other things, but for some reason every recipe I create for the blog turns into an ice-cream. I hope you are enjoying the ice cream spiral I’m on. Today’s ice cream is soft-serve frozen yogurt, destined to cool you off. I remember when I discovered frozen yogurt. It was about 9 years ago- There was a shop in Plaka making delicious frozen yogurt! Flash forward 9 years later, I got a craving for that ice cream. It came out delicious and it’s really simple to make, so you won’t break a sweat while preparing this. Ingredients (Serves 2) -1 cup whole frozen strawberries -3/4 cup chilled young coconut yogurt (click on the link to get the recipe)* Blend the ingredients in a high speed blender until smooth and serve immediately. Mode : Stretching
Stephanies Kitchen – Snickerdoodle Cupcakes w/Cinnamon Cream Cheese Frosting My kids have been running around the house like chickens with their heads cut off. Tornados really. I don’t know if it is because we got our usual winter snowstorm in early spring, or if they are just tired of being in the house. So what does a Mom do when her kids are running around screaming and beating each other with wooden spoons and spatulas? We love Snickerdoodle cookies at our house. Have an awesome week. Snickerdoodle Cupcakes w/Cinnamon Cream Cheese Frosting makes 18 cupcakes 1 1/2 cups cake flour (or add 1 tablespoon cornstarch per 1 cup all purpose flour to make your own cake flour) 1/2 tablespoon baking powder 1/4 teaspoon salt 1/2 tablespoon cinnamon 1/2 cup butter, at room temperature 1 cup sugar 2 eggs 1 teaspoon vanilla 2/3 cup milk In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Cinnamon Cream Cheese Frosting Cream the cream cheese and butter until creamy and smooth. Happy Baking! xoxo, Steph
Cultured Young Coconut Yogurt A few months ago I decided I wanted to make my own yogurt. Real, cultured yogurt. Of course making it traditionally with animal milk was out of the question, so into the world of milk alternatives I went. First that came to my mind was soy milk, but I already buy an exceptional soy yogurt from organic stores, so I saw no point of trying it. After all I was looking to reduce my soy intake and have a more varied diet. I didn’t try to make yogurt again until a few days ago. Ingredients -4 young coconuts/ 4 νεαρές καρύδες -4 tbsp agave nectar (1tbsp for each coconut)/ 4 κ.σ. σιρόπι αγαύης (1κ.σ. για κάθε καρύδα) -1/4 cup coconut water/ 1/4 κούπας νερό καρύδας -pinch of salt/ μια πρέζα αλάτι -1/2 tsp acidophilus powder/ 1/2 κ.γ. σκόνη acidophilus Open the coconuts and scrape out the meat, put it in a high speed blender and blend with the agave nectar and salt on high until it is completely smooth. Ανοίγουμε τις καρύδες και βγάζουμε με ένα κουτάλι την ψίχα τους.
cake batter blondies. | girl meets life. I don’t say this very often. But this is one of the most delicious things I’ve ever eaten. Remember how I made dense, fudgy brownies by using a boxed chocolate cake mix? Well, let’s just say that I haven’t been able to stop imagining doing the same with a yellow cake mix ever since. I thought, if this method can get me to actually love chocolate, how insanely good would a cake version be?? So, chocolate-lovers, this isn’t entirely for you. cake batter blondies. ingredients: 1 box yellow cake mix1/4 cup canola oil1 egg, beaten1/4 – 1/2 cup milk1/4 cup rainbow sprinkles1/2 cup white chocolate chips (optional) directions: Preheat oven to 350 degrees. notes: I should mention that because I don’t have any bakeware yet, I actually baked this batch in a casserole dish (I’m classy like that, what can I say?). **edited to add: I made these again in an 8-inch cake pan, and they came out perfectly! **also edited to add: I made the blondies successfully without using eggs!
Chocolate & Zucchini Healthy Baked Chicken Nuggets | Ginas Skinny Recipes Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Healthy Baked Chicken NuggetsGina's Weight Watcher Recipes Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 ptsCalories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g Ingredients: Preheat oven to 425°.
smitten kitchen Chicken Pot Muffins Recipe Alright y’all. It’s the last week in the H-E-B Meal Maker Challenge and soon I’ll be done begging for votes. I can’t thank you ALL enough for voting for me. I really appreciate your support. If things continue like they are, it looks like I’ll be one of the finalists that will compete in the final challenge and get to meet Celebrity Chef, George Duran! But, let’s get to the recipe. When I first learned that this weeks special ingredient was H-E-B Frozen Vegetables, I was anything but inspired. And then it happened. I remembered doing my Pepperoni Pizza Muffins and decided to do something along the same lines — except reinvent the Chicken Pot Pie into a Chicken Pot Muffin. And that’s what I did. Chicken Pot Muffins A new twist on the Chicken Pot Pie. Author: Crystal @ SimplyBeingMommy.com Recipe type: Main Serves: 8 Ingredients Instructions Heat oven to 375.Cook frozen vegetables as directed on the bag. Notes This recipe makes 16 muffins with a little mixture left over. In-Store Combo Loco Deal: