Skinny Vanilla Mocha Frappe | Peanut Butter and Peppers Hi Everyone, Since it’s Monday again, I thought I would share with you my newest coffee creation. I figured we would need the caffeine kick to get us through the day! Wouldn’t you agree? This my lovely Friends is so easy, so low-calorie, not to mention a chocolaty, creamy treat that is so guilt-free, that you can have two or three. I made this drink using instant coffee, but you can always brew up your favorite coffee, the key is to make it strong cup. I have to say, nothing like sitting outside on a hot day and sipping on a cool drink. Now you know I love to do my comparisons. Starbucks Caffe Vanilla Frappuccino Light Blended Coffee – Grande: Calories: 180, Fat: 0, Sodium: 200, Carbs: 40, Sugar: 39, Protein: 3 My Skinny Mocha Frappe – over 2 cups: Calories: 43.3, Fat: 0, Sodium: 65, Carbs: 7, Sugar: 6, Protein: 4.2 You have to love mine! Skinny Vanilla Mocha Frappe Ice coffee blended drink made with milk, vanilla and cocoa powder. Ingredients Instructions Notes Have a wonderful week! Toodles, Jen
Beef and Guinness Pie Recipe Happy St. Patrick’s Day! I don’t usually celebrate St. Patrick’s Day, but this year I thought I’d make something Irish themed. After all, I’m quite fond of Ireland–we share a love of potatoes. I have a thing for beef stew. Having never tasted beef stew as a kid, I don’t have any nostalgic memories of how beef stew should taste. You really can’t go wrong with tender, slow-braised beef, carrots and mushrooms in a savoury gravy topped with golden brown puff pastry. I am beefy, I am Irish: I AM BEEF AND GUINNESS PIE!
Cheesecake Stuffed Strawberries Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! I’m serious. They are amazing! Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!!
Blackberry Frozen Yogurt July 15th, 2011 When browsing for new recipes to try I’m usually drawn to the simple ones with fewer ingredients. This frozen yogurt recipe only calls for yogurt, blackberries, and sweetened condensed milk. The flavor is amazing, and it’s the perfect summer dessert (or lunch… ehem). 3 cups fresh blackberries3 cups yogurt cheese (or greek yogurt)1 can sweetened condensed milk In a blender (or food processor) puree the blackberries with the sweetened condensed milk. Recipe from Just Cook Already My Favorite Chocolate Chip Cookie A while back I posted THIS picture on Facebook and Instagram. It was just a picture of some ‘Plain Jane’ chocolate chip cookies I was making on a random Saturday. But people were interested… I had no idea you guys still cared about a recipe for a chocolate chip cookie. Here I am, in the kitchen day after day trying to come up with ridiculous combinations of candy and butter to wow you, and all I needed to do was make a stinking chocolate chip cookie. I have a lot to learn. So today I am going to give you MY favorite recipe for chocolate chip cookies. Here’s the thing. That is all. So here you go…My Favorite Chocolate Chip Cookie Recipe. Honestly, it’s simple. My slight variation is the addition of a little dark brown sugar…not too much, just a little to give it some extra depth, mini chocolate chips and also, I only use coarse sea salt. I’ve been using coarse sea salt in my cookies for about 10 years now…it happened on mistake, honestly..long before I even knew what a baking blog was. Notes
The Pastry Affair - Home - Garlic Parmesan Pull-Apart Bread I once made the driest pancake in the world. I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. How would you even know? But this is the truth, my friends. Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? I got angry, as one will when they want food and want it now. When I took it out, the pancake was slightly less cool. It took me a few hours to realize what had happened. It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves. Thus, the world's driest pancake was born. And to think I took a bite... Luckily, this Garlic Parmesan Pull-Apart Bread is definitely not dry. One Year Ago: Chocolate Orange Miniature Cakes Garlic Parmesan Pull-Apart Bread Yields 1 loaf Punch down the dough.
Summer Recipe: White Peach-Lavender Soda What does one do when one receives a gift of perfect and oh-so-fragrant lavender from a friend's garden? If one is like me and has just finished writing a book of homebrewing projects and suddenly has free time to play with recipes not going into the book, one naturally thinks about making soda. Lavender became a bit of a nemesis when writing True Brews. But contemplating my bounty of lavender last week, I figured that a soda would be safe. The white peaches and white nectarines are phenomenal right now. And they were. I didn't intend or expect that lovely pink color either. White Peach-Lavender SodaMakes about 4 to 6 servings (enough to fill a recycled 1-liter soda bottle) 1 cup water, plus more to fill the bottle 3/4 cup sugar 1 1/2 tablespoons fresh lavender flowers (1 tablespoon dried lavender flowers) 1 pound very ripe white peaches 1 tablespoon lemon juice Pinch salt 1/4 teaspoon champagne yeast or baker's yeast Need: one clean 1-liter plastic soda bottle with screw-on cap Notes:
Honey Sesame Chicken Sesame chickens are a very popular restaurant or take out dish. I'd like to share this restaurant quality recipes at it always comes out perfect with very little fuss and inexpensive ingredients which you probably have on hand. It can be served at home, potluck, special party, or anytime you crave for some Chinese take out food. Ingredients : 3 pieces of chicken breast or 1/2 chicken - cut to bite size pieces 1 tbsp of light soy sauce 1 tbsp of cooking wine 1/2 tbsp of sesame oil 1 tsp of sugar 2 tbsp flour 1 tbsp rice flour or cornstarch Salt & pepper to taste Sauce: 3 tbsp of sweet chili sauce 2 tbsp of tomato ketchup 1- 2 tbsp of honey (depend on how sweet you want) 1 tbsp of oyster sauce 2 tbsp of light soy sauce 1/4 cup of water some toasted sesame seed 1. Note : You can use bone in chicken,chicken thigh, chicken wings or even pork ribs for this dish.
Twice-Baked Potatoes Recipe : Ree Drummond Directions Watch how to make this recipe. Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet. Slice the butter into pats. With a sharp knife, cut each potato in half lengthwise. Smash the potatoes into the butter, bacon and sour cream. Fill the potato shells with the filling. 2011 Ree Drummond, All Rights Reserved 50 Different Foods You Can Put in a Jar {Saturday Inspiration & Ideas} A couple weeks ago I posted 50 different things to do with mason jars…though all the ideas were creative and fun, none of them had anything to do with food. I thought the whole concept of food in a jar deserved a post all of it’s own. So this weeks Saturday Inspiration post is dedicated to all the glorious foods … You can put in a jar: desserts in a jar, bread in a jar, appetizers in a jar, meals in a jar, drinks in a jar… I think you can pretty much put anything in jar and it instantly becomes a million times cuter! Now I want to save even more jars! The Sunday Showcase starts tonight … I can’t wait to see what you have been working on this week! Hope you are having a fabulous weekend ~Enjoy.
Southwest Quinoa Sliders with Avocado Cream Sauce Healthy, hearty and such a crowd-pleaser! Ugh, I have the Monday blues. It doesn’t matter that this is a short work week – Mondays will always be Mondays. Speaking of Thanksgiving, I am so grateful that I have a menu finalized! Now you’re probably wondering why on earth I would post quinoa sliders today. And that’s exactly what this recipe does. Southwest Quinoa Sliders with Avocado Cream Sauce Healthy, hearty and such a crowd-pleaser! Ingredients 2 cups cooked quinoa 1/4 cup grated Parmesan 1/4 cup panko 2 tablespoons all-purpose flour 1 teaspoon cumin 1 teaspoon garlic powder 1/2 teaspoon chili powder 1-2 tablespoons pureed chipotle peppers, in adobo sauce 1 tablespoon freshly squeezed lime juice 2 large eggs 1/2 cup whole kernel corn 1/2 cup canned black beans, drained and rinsed Kosher salt and freshly ground black pepper, to taste Olive oil 12 split slider buns, toasted, for serving 2 cups arugula, for serving 2 Roma tomatoes, thinly sliced, for serving For the avocado cream sauce
Oreo Truffle Stuffed Cupcakes With Cookies & Cream Frosting After making cupcakes stuffed with peanut butter balls this weekend, I had to come up with a nut free version for my nut allergy kiddo, who was feeling all kinds of left out of the stuffed cupcake enjoyment. Since we love making cupcake pops with the Oreo Truffle recipe, I figured I would try that. Worked like a charm! To make these, you will first want to make your Oreo Truffles. For 24 cupcakes, I’d use an entire regular size bag of Oreos and about 3/4 to a whole 8oz block of regular cream cheese, and you should be able to get 24 one inch size truffles. Next make up your cake. And cover with your remaining batter. After they have cooled you can get ready to frost. You could certainly use a premade canned frosting for this. But surprise! I’m totally loving this stuffed cupcake thing.
Perfect Buttercream | stetted 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).
DIY Light Frappuccino Recipe - 2 Points photo credit: animalfriendly.me In about as much time as it takes to stand in line at Starbucks and order one of their Grande Light Frappuccinos, you can make one yourself at home and save about $4.00. Just try this Frozen Blended Cappuccino Recipe and enjoy the creamy, coffee flavored goodness that you know and love. Enjoy a homemade version of Starbucks Light Frappuccino from the convenince of your own kitchen. Ingredients 2 tbsp instant coffee granules (regular or decaf)2 tbsp fat free vanilla flavored coffee creamer, powdered1/2 cup fat free milk8-10 ice cubes Instructions Blend all ingredients together in a blender and process until smooth. Preparation time: 2 minute(s) Cooking time: Diet type: Vegetarian Diet tags: Low calorie, Reduced fat Number of servings (yield): 1 Culinary tradition: USA (Traditional) Entire recipe makes 1 cappuccino smoothie Serving size is entire recipe (about 1 ¼ cups) Each serving = 2 Points +