2 Stews: Cheesecake In A Mug I was telling a friend about my 1-2-3 Chocolate Microwave Mug Cake and kept thinking there had to be equally easy and delicious alternatives. I had some cream cheese and sour cream in the refrigerator and played around with a microwave cheesecake. The first time I overcooked it, but the second time was a charm. This cake is great for people at work, in dorms or if you just want cheesecake...fast! Instead of a crust, I added a crumb topping. Microwave Mug Cheesecake 2 ounces low fat cream cheese, softened to room temperature1/2 cup low fat sour cream1/4 teaspoon vanilla2 tablespoons sugar2 tablespoons egg white, slightly beaten (egg whites in a carton work fine)1/2 teaspoon lemon juice1/2 teaspoon cornstarch (prevents liquid from forming) For "mix ins", add 1 tablespoon mini chocolate chips, or swirl in (not stir) 1 tablespoon jam of choice. In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. or swirl in jam at this time. Serves 1.
Ivory's Ivory Rebatch | Little House in the Suburbs Thank you for visiting Little House in the Suburbs. Please subscribe and you'll get great simple living tips and how-to articles delivered to your inbox, for free! Last week, TL acquainted you with the perils of remilling homemade soap. In that article, she mentions that ‘tallow’ soap is easier to rebatch. Well guess what’s the first ingredient in Ivory Soap? Sodium Tallowate. So, this is for all ya’ll who thought my soap wrapping post betrayed a secret knowledge of store-bought rebatching. Ivory’s Remilled Ivory Ivory soap Water Additives (~1 tsp oil/8 oz soap) Microwave 1. 2. 3. 4. 5. BTW, that’s lavender bits on the right. Tagged as: chemical-free, frugal living, green living, homemade body products, natural body care
Chocolate Cake with Raspberry White Chocolate Cream Cheese Frosting As good as the cake I shared with you yesterday was (and it was mighty good), I simply could not resist pairing that heavenly white chocolate cream cheese frosting with some real chocolate. And since two cakes are certainly better than one, only a week after I made the raspberry cake I went ahead and threw this puppy together. I used the recipe that my friend Lindsay uses for her chocolate ganache cake and it worked beautifully. The frosting tasted just as good on this chocolate cake as it did on the raspberry cake. Chocolate Cake From the Chocolate Ganache Cake recipe on Epicurious - 3/4 cup boiling water - 1/2 cup unsweetened cocoa powder (not Dutch-process) - 1 teaspoon instant-espresso powder (I didn’t have any on hand, so I left it out – I’m certain it would deepen the chocolate flavor, though…so if you’ve got it, use it!)
Twice Baked Potatoes Hiiii Abby!!! This blog post is dedicated to Abby. Abby emailed me a few weeks ago requesting a recipe that could be made in the microwave. No biggie, Abby; I got you, gurrrrl! Meet the Twice Baked Potatoes. I made ‘em two ways: decadent and amazing (bacon, cheddar, jalapenos, sour cream) and healthy and good (yogurt, chives, zucchini). I’m not even gonna pretend the healthy way tastes better. You’re gonna start by forking the potatoes. Now, pretend you’re in a video game. If you’re going right (oven), then put them on a baking sheet, season them with salt, pepper and olive oil and bake. If you’re going left (microwave), you’re going to place them on a microwave safe plate, season them with salt, pepper and olive oil and nuke. (Directions for both are below!) This is what potatoes look like when they come out of the oven/microwave. Thrilling picture, isn’t it? HOLD ON TO YOUR BUTTS, everyone….because it’s about to get all cheesy/yogurty/exciting up in this place. Add the yogurt and mash. P.S.
Samoas ~ The Girl Scout Cookie Clone For a PRINTABLE copy of the recipe, you'll find it on my recipe blog. Click below:Once Upon a Plate RecipesIf you like the Girl Scout Cookies Samoas (also known as Caramel De-lites), I'm quite certain you will like these! I found the recipe on the excellent website "Baking Bites", and posted by a wonderful baker named Nicole. Thank you Nicole, for cracking the code for these delicious cookies. And please don't overlook all of Nicole's OTHER recipes on her incredible website ~ her talent is amazing: Please NOTE: I don't want you to be disappointed.---> If you are of the 'slice and bake' cookie mind, making these cookies might not be for you. <--- These cookies DO take TIME, EFFORT and a bit of SKILL. (also known as Caramel de-Lites) Makes about 3 1/2 to 4 dozen 1 cup butter, softened 1/2 cup sugar 2 cups all purpose flour 1/4 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon vanilla extract up to 2 tablespoons milk Preheat oven to 350F. Cream together butter and sugar in a large bowl. Topping:
Flourless Chocolate Cake Flourless Chocolate Heaven- Perfection for a Gluten-Free Diet This is my go-to dessert whenever I'm having guests. Everyone loves it. And the best part is- the recipe is inherently gluten-free. No substitutions. Karina's Flourless Chocolate Cake Recipe Originally published January 2007. Dense, sexy chocolate deliciousness on a plate. Ingredients: 16 oz. solid dark chocolate (use your favorite GF dark chocolate bars) 1 cup organic light brown sugar, packed 1/2 cup organic white cane sugar 3/4 cup very hot strong coffee (or use espresso powder in very hot water) 2 sticks unsalted butter, room temperature, cut into pieces 2 tablespoons unsweetened organic cocoa powder 8 large organic free-range eggs, at room temperature 1 tablespoon bourbon vanilla extract- yes, a tablespoon! Instructions: Preheat the oven to 350ºF. Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pour the hot water or coffee slowly into the feed tube as you pulse again.
» USPS Mail Shipping Classes Explained Email Over the course of the last few weeks, I’ve been mailing a bunch of documents and packages back and forth between my parents and myself. Some of these packages have been important from a sentimental perspective, some have been important from a financial perspective, and some were just some routine things that weren’t important at all. Certified Mail The package is trackable and a signature is required on delivery. Registered Mail Registered mail is the only one that guarantees delivery and they claim to put it under “tight security from the point of mailing to the point of delivery,” plus insurance of up to $25k against loss and damage. Express Mail The package is trackable (if you print the label online) though no signature is required on delivery. Priority Mail The package is trackable (if you print the label online) though no signature is required on delivery. First Class Mail This is essentially everything else and is what I call regular mail. Confusion… Related Posts
3 ingredient cakes “K-I-S-S: Keep It Stupid Simple” is a mantra that should pop in my head more often. Sometimes I feel like many of us (women especially) are so addicted to trying to make things so complicated, perfect and impressive that they turn into a nightmare rather than the dream we had in mind. Using a simple approach I came up with 4 healthy cake recipes using only 3 ingredients per cake. These cakes are just easy, quick, no-fuss healthy treats. Walnut cake Banana cake Brownies Peanut butter cookies These basic recipes can obviously be made more interesting or fancier by adding flavorings (vanilla, orange peel, instant coffee powder, etc.), extra ingredients (dried fruits, nuts, chocolate chips) and sweeteners if you feel you need them! Tagged as: banana, beans, black beans, brownies, gluten-free, peanut butter, protein powder, walnuts
Garlic Knots When I was in High School, I thought garlic knots were the best things on earth. I guess I still kind of think that, but often I’m disappointed by the garlic knots I buy. I’m not sure if the quality of garlic knots has gone down in NYC or if I’ve become harder to please. These days, they are often hard and dry, probably from being left around too long. As with all bread-based goodies, the freshest way to get it is out of your own oven. These really are a reasonable amount of work, and easily doubled, tripled, or quadrupled for even more return. I’m assuming that pizzerias make their garlic knots with the same dough that they make pizza with, so use any pizza dough that you like. Garlic Knots~12-13 knots 3/4 cup +1 tablespoon all-purpose flour1/2 teaspoon sugar1/2 teaspoon instant yeast1/2 teaspoon table salt1/3 cup water at room temperature (70 to 90 degrees)5 1/2 teaspoon olive oil, divided4 large cloves garlic, minced1/4 teaspoon kosher salt1 packed tablespoons chopped fresh parsley 1.
My FAVORITE Chocolate Chip Cookie I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences: texture: chewy w. medium thickness --- everyone has their preference, and this is mine! chocolate to cookie ratio: 50/50 --- I really enjoy having a lot of chocolate in every bite chips vs. chunks: chunks --- I like sizeable pieces of chocolate in my cookie. type of chocolate: bittersweet --- I like using Valrhona 61% extra bitter nuts or other add-ins: NONE!! With the above criteria in mind, this recipe is the closest I've come to experiencing CCC perfection. - Don't substitute the pastry and bread flours w. - Hand chopped chocolate chunks, NOT premade chips - I will purchase a hunk of the best bittersweet chocolate that I can afford and hand cut them into chunks. - Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking.
Lemon-poppy seed cake with vanilla-cream cheese frosting and 4 years of blogging Thank you all for the birthday wishes! You guys are the best! ♥ I turned 32 a couple of days ago, and this blog turns 4 today – for this double celebration I baked a lemon cake (and please let’s pretend you are surprised with the flavor choice). Lemon-poppy seed cake with vanilla-cream cheese frosting slightly adapted from Sky High: Irresistible Triple-Layer Cakes Cake: 3 cups (420g) cake flour* 2 cups (400g) caster sugar 4 ½ teaspoons baking powder ½ teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks/226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 ¼ cups (300ml) buttermilk 5 egg whites 1/3 cup (80ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners’ sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g/2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180°C/350°F.