How to make perfect chocolate mousse Crepes suzettes and rhum baba may have come and gone, and profiteroles long outstayed their welcome, but chocolate mousse is one sixties favourite that's immune to the vagaries of fashion. Richly flavoured, yet light as air, there are few more perfect ways to end a meal. But, as with so many of its contemporaries time has not been kind to this once proud dessert – people have added olive oil, basil, and even – dear God – avocado, soy sauce and balsamic vinegar, all in the name of clever modern twists. The classic recipe When it comes to continental classics, I'm duty bound to consult Elizabeth David. The American version Elizabeth David wasn't the only greedy harpie whooping it up across the Channel in the 1960s though – Julia Child published her infamous Mastering the Art of French Cookery with two Parisennes at the beginning of the decade, a book which, of course, includes a recipe for chocolate mousse. Adding cream The complicated one The egg-white only option The magic mousse Ingredients
NFSC - No Fail Sugar Cookies Recipe on Cake Central on Cakecentral Posted by Jackie This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies. Ingredients 6 cups flour 3 tsp. baking powder 2 cups unsalted butter 2 cups sugar (white granulated) 2 eggs 2 tsp. vanilla extract or desired flavoring (I like almond myself) 1 tsp. salt Instructions Cream butter and sugar until light and fluffy. HINT: Rolling Out Dough Without the Mess Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper.Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator.Continue rolling out your dough between sheets of paper until you have used it all. [findcakes q=nfsc]
Naturally Flavored Water Say goodbye to soda, juice, and bottled water with these refreshing, healthy flavors! I'm keeping 2-3 flavors of this "spa water" in my fridge now, so I have a variety to motivate me to drink more water. I was a hardcore Dr. Pepper girl for years. Then I gave up regular soda because of the high sugar content and switched to diet soda. Simply water At the end of the day, regular old tap water--or at least a filtered version of it--seems to be the way to go. Aside from my morning coffee, I honestly forget to drink fluids throughout the day. Subtle flavor without sweetnessThese aren't sweet waters, so they'll be disappointing if that's what you're expecting. The KISS (Keep It Simple Stupid) approach to Flavored WatersMy natural tendency is to go overboard and overcomplicate things, so I really have to fight that when I'm developing recipes. How to makeNaturally Flavored Water Supplies Needed: Fresh vs. frozen fruit. A variety of fresh herbs. 1. 2. 3. 4. 5. Here's the whole gang. Ingredients
101 Healthy Smoothies After receiving an email from one of my Fab Clients saying she is going to be getting braces and needs some new smoothie recipes I got the creative urge and this is what happened! I encourage you all to print this off and add it to your DAMY binder. Here I am going to give you an awesome “Build Your Own Shake” kit and some awesome recipes. There are enough combination’s and recipes here to last a lifetime (more than 101 combinations!). If you love the benefit of adding greens to your smoothies and are looking for the healthiest, most nutrient packed smoothies you will find them here in this post. Here is my basic list of great Smoothie ingredients!! This is the most important category! Same with your yogurt! Greek Natural, Plain Yogurt Natural, Plain Whey Protein Powder Natural, Plain Yogurt Natural, Soy Protein Powder Tofu Natural, Plain Brown Rice Protein Natural, Plain Hemp Protein Liquid (Always add water to desired consistency) Flavors Healthy Add Ons Add in a little “Power Booster!”
Warm Herbed Coriander Rice Salad Recipe at Epicurious photo by Stephanie Foley yield Makes 4 servings active time 20 min total time 1 1/2 hr If you think brown rice isn't for you, think again. Preparation Bring rice and water to a boil with 1 tablespoon oil and 1/2 teaspoon salt in a 2-quart heavy saucepan. While rice is standing, cook coriander and cumin seeds in remaining 2 tablespoons oil in 12-inch heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, 1 to 2 minutes. Cooks’ note: Plain rice can be made 1 day ahead and chilled. Calories393 Carbohydrates45 g (15%) Fat22 g (33%) Protein7 g (13%) Saturated Fat2 g (9%) Sodium20 mg (1%) Polyunsaturated Fat5 g Fiber4 g (16%) Monounsaturated Fat14 g Cholesterol0 Reviews write your own review Omitted pecans and squash due to not having it in larder. More Recipes from Bon Appétit
Online Recipes | Online Cookbook | Recipe Contests | Daily Sweepstakes | Better Recipes no-bake energy bites I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
How to Eat Five Times a Day … If you want to give yourself the best chance at succeeding in your weight loss efforts, you need to improve your metabolic rate and consume less calories than you burn. Achieving these objectives involves two lifestyle aspects: diet and exercise. They are both equally important, and as far as diet goes, it is not just the quality that matters, but also how frequently you eat. You may have heard nutrition experts constantly talking about the need to eat more often than most of us usually do. Ideally, what you need in order to improve your metabolism is eat 5 moderate meals, spaced out at regular intervals during your day. Table of contents: 1 Discard the Guilt If you are going to feel guilty about eating more often, believing that you will put on weight, you are stressing yourself out needlessly. 2 Control Your Portions To hit your target of eating five times a day, you will need to change your lifestyle. 3 Get in Exercise 4 The Challenge of Regular Meals on a Busy Day… It is a big one.
Our Veggie Kitchen: Seitan Parmesan I used to make chicken Parmesan whenever I wanted a good old-fashioned indulgence, but I'd abandoned thoughts of veganizing it long ago. After my fist bite of Daiya vegan cheese, though, I thought "I've gotta make Seitan Parmesan." I added some lemon zest and salt to the breading and it made for a tasty crust and, with the cheese and sauce, I was back in good-old-fashioned heaven again. Seitan Parmesan 1/2 Recipe Marinara Sauce (about 2 cups) 4 Chicken-y seitan cutlets 1 cup vegan mozzarella cheese oil for frying Breading: 1 cup bread crumbs (I used whole wheat) 1/4 cup flour 1/2 tsp lemon zest 1/4 tsp salt Batter: 1/2 cup unsweetened soy milk 1 tbs Vegenaise Prepare the marinara ahead of time or have your favorite jarred sauce ready. For each cutlet, dip into the milk, then toss with the bread crumbs. Heat the oil over medium-high heat in a large saute apn. While frying, preheat the oven to 450 degrees. 4 Servings: 771 cal (30g fat, 89g carbs, 38g protein)
Mr. Food OOH IT'S SO GOOD!! Raw cookie dough bites | A Dash of Compassion Raw cookie dough bites Happy twenty-eleven! Now that it’s the beginning of a new year, it seems the holiday hoopla is already becoming a distant memory. But wait, don’t go! While it’s nearly impossible to attest to giving up all sweets in January without caving before the start of February, one thing I have learned is that nutritious, whole food options are the keys to success. Print Save Ingredients: 2/3 cup raw almonds2/3 cup raw walnuts2/3 cup raw oat flakes (see note below)1/4 tsp ground cinnamon1/8 tsp sea salt1/4 cup raw agave nectar2 tsp pure vanilla extract3 tbsp cacao nibs or dark chocolate chips Directions: In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.Add the agave nectar and vanilla and process to combine.Next, add the cocoa nibs (or chocolate chips) and pulse just to combine.Roll the cookie dough into balls about 1 tbsp each (wet your hands if the dough is too sticky) and place them on a cookie pan lined with parchment paper.