Healthy Cookie Dough Dip - {the famous recipe!} If you received an email from Pinterest saying I didn’t want you to pin my recipes, this is NOT true! I am so sorry for this and have no idea why they would send such messages out! Please accept my apologies… I’m so honored when people pin things from my site or follow my Chocolate Covered Katie Pinterest Board. Healthy Cookie Dough Dip… it’s like an unbaked form of those popular White Bean Chickpea Blondies. I don’t know about you, but when I make the blondies, quite a bit of the raw dough gets consumed in the process! So I figured, why bother baking them at all? But will “normal” people like it? Often, I’m unsure if a recipe with which I am in love will be a hit with the general population of people who aren’t used to healthy food. The following is directly from my About Chocolate Covered Katie page. I refuse to believe one must give up delicious food in order to be healthy… Healthy food can taste incredible when it’s prepared the right way. Something amazing happened… Ingredients
{ Avocado and Grilled Corn Salad with Cilantro Vinaigrette } A few days ago, I arrived home from work to find a surprise at my front door. It was a box addressed to me. Typically most boxes are addressed to my hubby, who is an avid Ebay participant. I reviewed the package label to realize that is was from the Tastemaker program at Foodbuzz. The wheels of imagination went off in my head. When I opened the box, these avocados were absolutely perfect. When I explored the California Avocado Commission’s website, they had a section for fun facts about avocados. Avocados are a fruit, not a vegetable, belonging to the genus Persea in the Lauraceae family Avocados are sodium and cholesterol-free and have only five grams of fat per serving, most of it the monounsaturated kind. I do have a couple other avocado related recipes that I will share with all of you. Avocado and Grilled Corn Salad with Cilantro Vinaigrette Serves 4 Add to a large bowl and refrigerate until ready to use. Cilantro Vinaigrette 6 T. 2 T.
Butter converter | Stick | Gram | Cup | Ounce | equivalent amounts conversion Calculator for converting butter amounts between weight and volume equivalent measurements from sticks of butter into grams, ounces, pounds, cups, kilograms. Enter Butter Amount: Precision: Choose a butter From unit: Choose a butter To unit: This automatic butter weight versus volume conversion calculator lets you instantly convert measurements of butter and margarine from cups (US and Metric), sticks, grams g, ounces oz, pounds lb, tablespoons tbsp, teaspoons tsp and from/to dekagrams dkg or dag amounts into scale needed.You may enter whole numbers, decimals or fractions ie: 7, 29.35, 15 3/4 Butter or Margarine volume vs. weight conversions Block of butter of sizes Width 75mm x Depth 50mm x Height 35mm weights exactly 125 grams and, 125g or any other measure in ounces - grams of butter equals how many cups? Tutorials
A Turtle's Life for Me: Grilled Cheese... Adult-Style I just inhaled one of my favorite grilled cheese sandwiches, so I thought I’d spread the love and share with y’all (impressive talk for somebody from PA, huh??). All you need is fresh California Avocados, fresh mozzarella and a thin layer of pepperoni. Tomatoes would have been great, but you’ll have to take that up with the hubster who made his sandwich first. grrrr… The pepperoni gives it a nice subtle little kick, and really, is there anything in this world that isn’t better with avocado?? (and it’s not actually burnt, I just prefer wheat bread so it looks darker) Editing because I’ve gotten a lot of emails/comments asking for a specific recipe: It’s really just a grilled cheese! And because we all have a little bit of a kid left in us… it’s best served on a Goldilocks plate with a side of Mike’s. A great ending to a chilly day! We went on a hay ride… and even had some good old fashioned relay races! Linking up to: Natalie
Cake Batter Pancakes I’m fairly convinced that the world would be a better place if more sprinkles were involved. I know. I just made pancakes. It seems I have an unnatural obsession with cake batter. Well I do. But hear me out. When I develop recipes, I try to make all of them for a purpose. Case in point: it isn’t anyone’s birthday. But I don’t need an excuse to eat cake and sprinkles. And because pancakes always need some sort of topping, I went with a sprinkled glaze. Because nothing goes better with cake than more sugar! These are just plain fun. Sure, they would be best for a special occasion like a birthday, but they also work on a random Saturday in January when it’s -2 degrees outside and all you want to see is some sunshine. That wasn’t me. And yes, this means you will have an open box of cake mix, just like you did with the cake batter bark. Cake Batter Pancakes makes about 12 pancakes 1 1/2 cups all purpose flour 2/3 cup yellow cake mix 1 tablespoon sugar 3/4 teaspoon baking powder pinch of salt 2 eggs
French Onion Soup Stuffed Mushrooms Important note: this recipe has absolutely nothing to do with Thanksgiving. I’m so glad I got that out. I feel cleansed! I whipped up these little mushroom appetizers yesterday for two reasons: 1. You’ll love these! (And here are a couple of other ‘shroom recipes if you’d like to have a variety): Original Stuffed MushroomsMushrooms Stuffed with Brie Begin by cutting an onion in half from root to tip. Melt butter in a medium skillet. Throw in the onions and toss them around. Cook for about fifteen minutes, then pour in wine and broth. You can leave out the wine if you’re a good girl or boy. When it comes to cooking with wine, I’m not a good girl. I’m also not a boy. I realize that made no sense. Let the onions cook down until most of the liquid is gone, about 5 minutes. Grab some mushrooms and pull off the stems. Melt some butter in a large skillet. Throw in the mushrooms. Sprinkle on a little salt, then just toss them around to cook ‘em for a couple of minutes. But just a couple. Yum and a half. Yum!
Potato Rings with Homemade Buttermilk Ranch If french fries and onion rings ever got married and had a baby, I think it would be something like this…a potato ring. You have a light and crispy outer coating with a soft potato and caramelized onion center…why? Because we can I guess, who knows…but it’s kind of fun, right?! My boyfriend and his friends have this thing where every super bowl they have a “Deep-Fry Fest” where, well they deep fry everything; so if you’re anything like my boyfriend you now have another “Deep Fry Fest” recipe to use! Two things I can’t stress enough is: 1) the importance of having the potatoes completely coated; no holes please, or the mashed potatoes will pour out of the holes once they hit the oil. 2) the importance of the rings being frozen solid before entering the oil…it just helps with the frying, that’s all. Finally, since ranch is pretty much good with anything it only seemed natural to pair these savory, fried treats with a quick and easy homemade ranch sauce. Directions: 1.
Not-so-Dumb Salad Recipe with Cucumbers, Tomatoes, Onions, Avocado, and Balsamic Vinegar There are a lot of salads with tomatoes and cucumbers on this blog. That's partly because I love tomatoes and cucumbers and grow them in my garden every year. To me that combination just screams summer, but I also eat tomatoes and cucumbers all year (whenever I can get good flavorful tomatoes and Persian cucumbers from Costco.) Lisa invited me to change it up a bit, but really I didn't change it much except to sub diagonally-sliced green onions for the sweet onions she used. I used my first garden cucumber (on the right) which I combined with two Persian cucumbers. Not many tomatoes yet around here, so I used these sweet Cherubs tomatoes from Costco. I cut the green onion in diagonal slices to make about 1/4 cup, but more would be okay too. You need one perfectly ripe avocado, diced into smallish pieces. As I said, I tossed the avocado with just a couple of teaspoons of lemon juice to keep the leftovers from turning brown. Instructions: South Beach Suggestions:
Living a Changed Life: Recipe Review: Berry Cobbler Last Friday, we invited some friends over for a spur of the moment game night. I knew that this was the perfect time to try making this Berry Cobbler. Not only is it easy, but I could also get some really honest feedback about the recipe. I am glad that my friends do not mind being guinea pigs for the sake of my blog! I put this cobbler together in no time. It made my entire house smell wonderful. Berry Cobbler Source: srkautz Servings: 16 Serving Size: 1/16th Calories: 140.4 Fat: 2.9 g Fiber: 1.3 g Protein: 1.4 g Old Points: 3 pt Points+: 4 pts+ Ingredients Two 12-oz bags frozen mixed berries/peaches 1 box white cake mix Approximately 1 can of diet 7-up or other clear soda (might need more than 1 can of soda to avoid dry spots) Instructions Place frozen fruit in a 9x13 baking dish.
Black Bean, Corn and Avocado Salsa Hey Everyone! Happy Friday! Omg I am so happy it’s finally the weekend. I’ve got a big day planned today – my mom is in town and it’s officially time to go buy my wedding dress, and take care of some other little details. Hello, it’s Lisa here from With Style and Grace. You can make homemade tortilla chip or tortilla bowls either shallow or deep. One thing Gaby and I share is our love for avocado. Happy snacking! Black Bean, Corn and Avocado Salad in Homemade Tortilla Cups Ingredients 5-6 corn tortillas3 tablespoons olive oil3 tablespoons fresh lime juice3 tbsp extra virgin olive oil1 15.5 oz can black beans, rinsed and drained2 cups corn - if frozen, thaw and canned, rinse.2 plum tomatoes, seeded and chopped1/4 cup red onion, chopped1/4 cup cilantro, chopped1/4 teaspoon saltFresh ground pepper, to taste1 small avocado, diced Instructions Preheat oven 375 degrees F.Warm the tortillas either on a skillet or in the microwave.