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Paleo Pumpkin Lava Cakes

Понедельник, 02 Сентября 2019 г. 06:37 + в цитатник

These Paleo Pumpkin Lava Cakes are a fall twist on the classic chocolate recipe that are SO easy, and ready in 20 minutes! Gluten, grain and dairy free too!

Paleo Pumpkin Lava Cakes - A fall twist on the classic chocolate lava cake recipe that are SO easy to make and ready in 20 minutes! Gluten, grain and dairy free, but you would never know it because they are SO yummy! | #Foodfaithfitness | #glutenfree #paleo #pumpkin #healthy #dairyfree/www.foodfaithfitness.com/wp-content/uploads/2018/09/paleo-pumpkin-lava-cakes-picture-200x300.jpg" target="_blank">https://www.foodfaithfitness.com/wp-content/upload...lava-cakes-picture-200x300.jpg 200w, https://www.foodfaithfitness.com/wp-content/upload...ava-cakes-picture-768x1152.jpg 768w, https://www.foodfaithfitness.com/wp-content/upload...ava-cakes-picture-683x1024.jpg 683w" sizes="(max-width: 650px) 100vw, 650px" />PIN Paleo Pumpkin Lava Cakes

Did you ever play the game “lava” as a kid?

You know where you pretend your living room floor is hot lava and you spread a bunch of pillows everywhere, jumping to-and-fro, trying to not touch the floor for fear of BURNING TO DEATH?

This is not THAT lava.

This oozy-warm and SPICY-SWEET lava goodness is the kind of thing that you’d fall off the pillow ON PURPOSE just so you can get eaten alive but it’s cinnamony deliciousness.

If you’re the kind of person that, once September first hits, you turn on the fire place, makes a cup of maple pumpkin steamed almond milk and wraps yourself up in the coziest sweater, even though its still 90 billion degrees outside, and pin ALL the pumpkin recipes on Pinterest, this lava cake recipe is FOR YOU.

Paleo Pumpkin Lava Cakes - A fall twist on the classic chocolate lava cake recipe that are SO easy to make and ready in 20 minutes! Gluten, grain and dairy free, but you would never know it because they are SO yummy! | #Foodfaithfitness | #glutenfree #paleo #pumpkin #healthy #dairyfree/www.foodfaithfitness.com/wp-content/uploads/2018/09/making-paleo-pumpkin-lava-cakes-pic-200x300.jpg" target="_blank">https://www.foodfaithfitness.com/wp-content/upload...kin-lava-cakes-pic-200x300.jpg 200w, https://www.foodfaithfitness.com/wp-content/upload...in-lava-cakes-pic-768x1152.jpg 768w, https://www.foodfaithfitness.com/wp-content/upload...in-lava-cakes-pic-683x1024.jpg 683w" sizes="(max-width: 650px) 100vw, 650px" />

It’s:

  1. Supppper cozy with the perfect balance of sweetness and all the usual pumpkin pie spice suspects like ginger! Cinnamon! Clove! COZINESS.
  2. Bakes in 15 minutes so you can still wear that chunky sweater without having to heat up your house for TOO LONG, causing you to have to – GASP – take it off!
  3. SUPER pin-able, because there is always space on that pumpkin recipe Pinterest board that I know you started

It also is probably really, REALLY good with a side of that almond milk that you just made.  Just sayin’

I always thought lava cakes could not get any better.  I mean, when we’re talking a peanut butter chocolate lava cake recipe or paleo chocolate lava cake recipe with almond butter, AKA chocolate + nut butter + oozy, melty GOODNESS,  how could one even FATHOM something more delicious than THAT?

Something more delicious is basically just a unicorn. DOES IT REALLY EXIST ON THE EARTH THOUGH?

Most definitely did NOT expect to like this CHOCOLATE-less paleo pumpkin lava cakes as much.

Paleo Pumpkin Lava Cakes - A fall twist on the classic chocolate lava cake recipe that are SO easy to make and ready in 20 minutes! Gluten, grain and dairy free, but you would never know it because they are SO yummy! | #Foodfaithfitness | #glutenfree #paleo #pumpkin #healthy #dairyfree/www.foodfaithfitness.com/wp-content/uploads/2018/09/paleo-pumpkin-lava-cakes-photograph-200x300.jpg" target="_blank">https://www.foodfaithfitness.com/wp-content/upload...a-cakes-photograph-200x300.jpg 200w, https://www.foodfaithfitness.com/wp-content/upload...-cakes-photograph-768x1152.jpg 768w, https://www.foodfaithfitness.com/wp-content/upload...-cakes-photograph-683x1024.jpg 683w" sizes="(max-width: 650px) 100vw, 650px" />

I mean, it had pumpkin and it was still cake, which is generally always a recipe for success. So, I knew it couldn’t fail TOO HARD.

But would it live up to the rich, deep and INTENSE chocolatey-ness of the lava cakes that have blazed the molten trails before?

HOLY HOLY HOLY. I have NEWS FOR YOU.

Lava cakes WITHOUT chocolate, swirling around with the cozy flavors of pumpkin spice is TRULY everything nice.

The nutty undertones of creamy-dreamy almond butter that burst on the tip of your tongue as it tingles with MOLTEN PUMPKIN GOODNESS don’t hurt either.

Don’t be alarmed if that, after tasting one lava cake, you decided to go in for THE KILL.  And by “kill” I mean KILLING the S-E-C-O-N-D one too. All by yourself.

Paleo Pumpkin Lava Cakes - A fall twist on the classic chocolate lava cake recipe that are SO easy to make and ready in 20 minutes! Gluten, grain and dairy free, but you would never know it because they are SO yummy! | #Foodfaithfitness | #glutenfree #paleo #pumpkin #healthy #dairyfree/www.foodfaithfitness.com/wp-content/uploads/2018/09/paleo-pumpkin-lava-cakes-photo-200x300.jpg" target="_blank">https://www.foodfaithfitness.com/wp-content/upload...n-lava-cakes-photo-200x300.jpg 200w, https://www.foodfaithfitness.com/wp-content/upload...-lava-cakes-photo-768x1152.jpg 768w, https://www.foodfaithfitness.com/wp-content/upload...-lava-cakes-photo-683x1024.jpg 683w" sizes="(max-width: 650px) 100vw, 650px" />

AINT NO SHAME IN YOUR LAVA CAKE EATIN’ GAME.

Plus, since they take almost no time, you can easily make a second batch before whoever-you-originally-planned-to-make-these-for gets home and they will be NONE the wiser.

Look at you, just so smart.

Now take that oversized brain of yours into the kitchen, secure that cozy sweater, hear the fire crackle and let’s get our LAVA CAKE ON.

I also shared the paleo pumpkin lava cakes recipe on Food Fanatic, so be sure to check it out there!

Paleo Pumpkin Lava Cakes - A fall twist on the classic chocolate lava cake recipe that are SO easy to make and ready in 20 minutes! Gluten, grain and dairy free, but you would never know it because they are SO yummy! | #Foodfaithfitness | #glutenfree #paleo #pumpkin #healthy #dairyfree/www.foodfaithfitness.com/wp-content/uploads/2018/09/paleo-pumpkin-lava-cakes-image-200x300.jpg" target="_blank">https://www.foodfaithfitness.com/wp-content/upload...n-lava-cakes-image-200x300.jpg 200w, https://www.foodfaithfitness.com/wp-content/upload...-lava-cakes-image-768x1152.jpg 768w, https://www.foodfaithfitness.com/wp-content/upload...-lava-cakes-image-683x1024.jpg 683w" sizes="(max-width: 650px) 100vw, 650px" />

Other Recipes You Might Like:

Easy Strawberry Gluten Free Chocolate Lava Cakes

Pumpkin Spice Paleo Magic Cookie Bars

Pumpkin Blondies

FOR THIS RECIPE, I RECOMMEND:

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WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 15 POINTS+: 12. OLD POINTS: 10

(per 1 cake)

/www.foodfaithfitness.com/wp-content/uploads/2018/09/shareonpin-300x68.jpg" target="_blank">https://www.foodfaithfitness.com/wp-content/uploads/2018/09/shareonpin-300x68.jpg 300w" sizes="(max-width: 700px) 100vw, 700px" />

Paleo Pumpkin Lava Cakes - A fall twist on the classic chocolate lava cake recipe that are SO easy to make and ready in 20 minutes! Gluten, grain and dairy free, but you would never know it because they are SO yummy! | #Foodfaithfitness | #glutenfree #paleo #pumpkin #healthy #dairyfree/www.foodfaithfitness.com/wp-content/uploads/2018/09/paleo-pumpkin-lava-cakes-pic-nocompress-107x300.jpg" target="_blank">https://www.foodfaithfitness.com/wp-content/upload...kes-pic-nocompress-107x300.jpg 107w, https://www.foodfaithfitness.com/wp-content/upload...es-pic-nocompress-768x2150.jpg 768w, https://www.foodfaithfitness.com/wp-content/upload...es-pic-nocompress-366x1024.jpg 366w" sizes="(max-width: 650px) 100vw, 650px" />

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Source: https://www.foodfaithfitness.com/paleo-pumpkin-lava-cakes/

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How to Make Sushi Rice

Вторник, 27 Августа 2019 г. 12:31 + в цитатник

Sushi Rice is super easy to make at home! With just FOUR simple ingredients, the possibilities with this scrumptious Sushi Rice recipe are endless!

What is Sushi Rice?

Sushi is gaining popularity at a rapid rate these days. It’s the kind of thing that once you try you’re hooked! We’ve made many friends and family sushi believers over the years, and most of that is due to this sublime Sushi Rice. At the base of any good sushi recipe is the rice. Its chewy texture and unique flavor creates restaurant-worthy recipes that turn out perfectly every time! Sushi rice is sometimes called sticky rice, because of its sticky, starchy texture. It’s perfect in these gorgeous California Rolls, Shrimp Tempura Godzilla Rolls (so yummy!!!) or even SPAM Musubi.
Close up of California Roll made with Sushi Rice/www.favfamilyrecipes.com/wp-content/uploads/2009/01/Sushi-Rice-how-to-make-267x400.jpg" target="_blank">https://www.favfamilyrecipes.com/wp-content/upload...i-Rice-how-to-make-267x400.jpg 267w, https://www.favfamilyrecipes.com/wp-content/upload...i-Rice-how-to-make-200x300.jpg 200w" sizes="(max-width: 500px) 100vw, 500px" />

What is the Best Kind of Rice to Use for Sushi?

Not all rice is created equal. To make the best homemade sushi rice you’ll need to find the right rice. Lucky for all of us, it’s a wonderful time to be alive because Sushi Rice is available right at your regular grocery store! It’s generally made from short-grain white Japanese rice or medium-grain California rice. It should say “sushi rice” right on the bag. But if you can’t find sushi rice, Calrose rice works terrifically too.

What Ingredients Do You Need to Make This Sushi Rice Recipe?

Now that you know what kind of rice to start with (see above) the rest is easy! All you need is:

  • Japanese Rice Vinegar – This will give your sushi recipe a rich, slightly sweet flavor that is to die for! If you’re in a pinch, substituting apple cider vinegar for rice vinegar is a tasty alternative.
  • Sugar
  • Salt

That’s it! No fussy ingredients here. This Sushi Rice could not be easier to put together. Trust us, it’ll become a favorite in your family recipes rotation for sure!
Bowl of sushi rice next to two sushi rolls/www.favfamilyrecipes.com/wp-content/uploads/2009/01/Sushi-Rice-267x400.jpg" target="_blank">https://www.favfamilyrecipes.com/wp-content/uploads/2009/01/Sushi-Rice-267x400.jpg 267w, https://www.favfamilyrecipes.com/wp-content/uploads/2009/01/Sushi-Rice-200x300.jpg 200w" sizes="(max-width: 500px) 100vw, 500px" />

How to Make Sushi Rice

Sushi Rice

Resting/Cooling Time

1 hr 20 mins

Sushi Rice is super easy to make at home! With just FOUR simple ingredients, the possibilities with this scrumptious Sushi Rice recipe are endless!

Course: Main Course, Side Dish

Cuisine: Japanese

Keyword: Sushi Rice

Servings: 6

Ingredients (with Amazon Links)

Instructions

  1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water with your hand, pour off and repeat 2-3 times or until the water is clear. Rinse a few more times.

  2. After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour.

  3. After the rice has drained, put the rice in the rice cooker with the 3 cups of water, cover, and start.

  4. If you don't have a rice cooker place rice and water in a heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and let rice rest, covered, for 15 additional minutes.

  5. While rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool to room temperature.

  6. When the rice is done cooking, gently spread out the rice over a cookie sheet. Evenly distribute the cooled vinegar mixture over the rice. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly.

  7. To speed things up, fan the rice each time you turn it over. When rice has cooled to room temperature, it is ready to use for sushi rolls!

  8. If you want to wait a little bit before making your sushi or while you are making the rolls, you can keep the rice at the right temperature by placing it in a large bowl and covering with a damp kitchen towel.

More from Favorite Family Recipes:




Source: https://www.favfamilyrecipes.com/sushi-rice/

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Healthy Meal Plan Week 61

Воскресенье, 25 Августа 2019 г. 03:35 + в цитатник

It’s time to do some planning for next week’s meals, and Week 61 of this Healthy Meal Plan includes plenty of dinner ideas, including both meat and meatless recipes.
Healthy Meal Plan, Week 61 - Meat and Meatless Recipes

Here comes fall! One last hurrah of summertime grilling and warm weather this weekend, then headfirst into the school year’s regularly scheduled programming. If you’re looking for Labor Day barbecue ideas, check out the recipes listed under “Monday” of this week’s meal plan. I added something for both the meat lovers and the vegetarians in the crowd.

If you’re looking for more ideas for get-togethers over the long weekend, check out my Favorite Grilling Recipes.

But if you’re like me and are ready to dive straight into fall recipes, I’ve got your back (good stuff in this week’s menu!) Last week, I was so excited about the cooler weather that I strayed from my plan and made a batch each of Chorizo & Butternut Squash Soup and Pesto Tortellini Soup 30-Minute Meal, and served them with a Kale, Grape and Goat Cheese Salad. Soup lover’s heaven!

Let’s get started with this week’s healthy meal plan…

Click here for the previous meal plans.

Each week’s meal plan mirrors the way we eat at home – 90% healthy, with the occasional decadent meal thrown in. There will be a mixture of meat and meatless meals, with everything from slow cooker soups and dinner salads to one-pot dinners and breakfast for dinner recipes. A little bit of everything, which is exactly how we eat at our house.

Instagram-button If you make any of these recipes, I’d love to see them on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find your photos.

Signature




Source: https://www.cookincanuck.com/healthy-meal-plan-week-61/

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apple and honey pizza + wheat harvest!

Четверг, 22 Августа 2019 г. 01:38 + в цитатник

Today is the last day of wheat harvest! It was earlier than expected this year because it was such a hot and dry summer. The wheat fields are soooo pretty so I'm kind of sad they'll all be picked now but one perk of this earlier wheat harvest is that Eggboy will have some breathing time before beet harvest, some of which will be spent at summer camp!!! Since it’s been a good few years since I took a camera out to the fields, I thought it would be fun to have Chantell and Brett come out and capture the harvest, the wheat, and a fun thing to do with the wheat: mill it into flour and make pizza with it! 

Wheat harvest is less intense of a harvest than sugar beet harvest because you can only harvest the wheat when it’s very dry, meaning that you can’t really start until 11am, and then you have to stop at sundown, so there’s still time at night to sit on the couch and eat a taco and watch half an episode of Breaking Bad. (Sugar beet harvest goes 24 hours a day… no time for couch or TV.) But that doesn’t mean it’s less dramatic!! The way the fields are so golden and create big poofs of dust when the combines roll through creates the coolest scene. 

Once it’s harvested, the wheat, which is hard red spring wheat, gets brought to the mill in town where it’s ground into flour and shipped all over the country. Some of it becomes King Arthur Flour! Some goes into pancake mix. And some of it (the high protein variety) gets sent to the Bronx to make bagels!!!

And then there’s like .00000001% of it that Eggboy has brought in for me to blend in the Vitamix and play around with. I added some to challah and it came out reeeeally dense. It was bad. But that density works really well in pizza dough, so I’ve been adding it to my current favorite pizza dough, which is based on the recipe in Bread Toast Crumbs. It’s a no-knead recipe that only needs to rise for an hour and a half, so it’s the best on pizza Fridays when I forget to make dough the day before. And the nutty whole wheatiness of our home-milled flour goes splendidly with this new concoction: apple and honey pizza! With apples from our trees!!!

Apple and honey pizza is a Rosh Hashanah-ready recipe I’ve been wanting to make for a while and it works because sharp sharp cheddar, pepper-y arugula, and punchy balsamic all balance out the sweetness of the apples and honey so it definitely does still feel like a good salty savory situation. In a slightly dainty move, the crust here is really thin and crisp, so you could totally house the whole thing for supper or serve it as an appetizer flatbread thing. There’s no real sauce, just some slow cooked olive oily onions, and brie would be en excellent alternative to the sharp cheddar. Overall it strikes a perfect combo of sweet, salty, and acidic, so it's fully ready for a sweet (yet balanced!) new year!

apple and honey pizza

serves 2-4

ingredients

Dough:

1 1/3 c (173g) all-purpose flour, plus more for dusting
2/3 c (86g) whole wheat flour
1 tsp kosher salt
1/2 tsp instant yeast
1 c (236 ml) lukewarm water

Toppings:

1/4 c (50g) olive oil
1 yellow onion, thinly sliced
2 sprigs fresh thyme
6 oz (170g) sharp cheddar, shredded
1 apple, thinly sliced
leaves of 1 sprig of rosemary, chopped
Black pepper
Kosher salt
4 tsp honey
Crushed red pepper
2 handfuls of arugula
A drizzle of balsamic glaze
 

clues

In a medium bowl combine the flours, salt and yeast. Mix in the water until combined. Cover with plastic wrap and let rise for 1 1/2 hours (or overnight).

Meanwhile, heat the olive oil in a skillet over low heat and add the onion and thyme sprigs and cook for about 45 minutes, until very very soft.

Preheat the oven (ideally with a pizza stone) to 500ºf, cut out two big sheets with parchment paper, and dust liberally with flour. Divide the dough into two parts, and place each on a piece of parchment. The dough will be very sticky, so don't be shy in dusting it with enough flour as needed to handle it. Roll out until the dough is very thin, just a little thicker than 1/4” (and again, feel free to dust dust dust with flour as you're rolling). 

Discard the thyme leaves from the onion mixture and transfer the onions and the excess olive oil to the dough, spreading it around to distribute evenly. Top with the cheese, apple slices, rosemary, and black pepper, and sprinkle the edges with salt. Using a pizza peel or baking sheet, slide the dough onto baking stone and bake until the cheese is splotchy with brown marks; begin checking for doneness at 7 minutes. If you don’t have a baking stone, you can simply bake on a baking sheet. 

Drizzle the pizzas with honey, sprinkle with crushed red pepper, top with arugula, and a drizzle of balsamic glaze. Enjoy! 



Source: http://mynameisyeh.com/mynameisyeh/2018/8/apple-and-honey-pizza-wheat-harvest


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Turkey Fajitas

Понедельник, 19 Августа 2019 г. 08:48 + в цитатник

This is another quick and simple supper we enjoyed recently that is low in fat, carbs and sugars.   That's because I make the fajita seasoning from scratch . . .  not from  packet.

It is quite surprising the amount of sugar that will be in a ready-prep seasoning packet!!  Or maybe not.  We have been conditioned through the years to eat sugar in just about everything without even knowing it.

Its only been in recent years that healthy studies have confirmed that it really isn't fat that is our enemy, but sugar. There are several generations of people who have been sadly misinformed about that, and I am one of them.

For years I have been buying and eating low fat this and low fat that, only to keep getting, well . . .  fatter.  When you take the fat out of things you take out a lot of the flavour and sadly the need to put the flavour back in has resulted in gross amounts of sugar being added to things in on form or another.

This recipe uses full fat Greek Yogurt as a garnish to the finished fajitas.  It is rich and creamy and a little bit goes a long way.  I add some green Tabasco sauce to it to give it some spark! 

Ideally you should use iceberg lettuce to hold the fajitas, as it forms a bit of a cupping shape, but I didn't have any, so used Cos (Romaine) lettuce on this occasion.  I just dolloped the fajita filling and the sour cream on top, and ate it like a salad.

If you are not bothered by carbs, by all means enjoy the filling in some warmed soft tortillas  . . .  Todd did.  He still eats them with a knife and a fork however. He thinks that eating with ones hands is a bit barbaric. 

I've been following this low carb, low sugar, low calorie diet for about a week or so now, and nothing had budged.  *Sniff*sniff*

I am trying very hard not to get discouraged.  In that week I have sniffed but not eaten  . . .  fresh strawberry pie  . . .

Just for-going the pastry was torture for me.  Pastry is my favourite thing.  Our whole family loves pastry. If it is in pastry, we are all over it like a rash.  Sweet or savoury. It doesn't matter.

I shall keep slogging along. After all I didn't gain the weight in a week and I won't lose it in a week.  I just hope I start to see some progress soon.  Its so easy to be discouraged!

Yield: 4

Author:

Turkey Fajitas

Spicy and yes, delicious. I am sure you get tired of that word.  Quick and easy as well. If you are not watching the carbs or calories, you can have this with some salsa and warmed tortillas. Maybe even some Guacamole. What's good about this dish is there is no sugar in it. You won't miss it. I promise.

ingredients:

For the turkey:

  • 1 TBS rapeseed oil
  • 400g turkey breast steaks, cut into thin strips (about 1 pound)
  • 1 medium red onion, peeled and cut into wedges
  • 1 red pepper trimmed, de-seeded and cut into thin strips
  • 1 yellow or green pepper trimmed, de-seeded and cut into thin strips
  • 1 tsp hot smoked paprika
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • salt and black pepper to taste

To serve:

  • 8 ice berg lettuce leaves (cup shaped)
  • a handful of fresh coriander leaf, coarsely chopped (cilantro)
  • 100g full fat Greek Yogurt (about 1/2 cup)
  • 1/2 tsp green Tabasco sauce
  • lime wedges

instructions:

  1. Heat the oil in a large non-stick skillet over medium heat. Add the turkey, onion and peppers. Cook, stirring and tossing together, until the turkey is cooked through and the peppers and onions are crispy tender. Add all of the spices, and salt and black pepper to taste. Cook for another minute or two. Scatter the coriander leaf over top and serve immediately.
  2. Stir the Tabasco sauce into the Greek yogurt, just to marble it. Spoon the turkey mixture into lettuce leaves to serve. Top with a dollop of yogurt and pass the lime wedges.

There are less than 200 calories in this tasty dish, which is in fitting with the 800 Fast diet. If you are only low carbing it, you could certainly have some cheese on top, or even if you are not on a fast day a bit of cheese would be okay.  I don't think, on a non-fast day, a small tortilla would even be out of line, but I am holding to the less carbs the better school!!  Interestingly I haven't felt like I was starving.  Oh, I have had cravings for sure . . . but that's all they were.





Source: https://theenglishkitchen.blogspot.com/2019/07/turkey-fajitas.html

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The Best Basic Chocolate Frosting

Пятница, 16 Августа 2019 г. 08:48 + в цитатник

We’ve got lots of frosting recipes on this site (most are attached to cakes or cupcakes), but the other day someone asked me for a go-to chocolate frosting and I realized we didn’t have this one in our index.  I love chocolate, and I love fancy chocolate frostings like Swiss Meringue buttercream, Whipped Ganache, or cooked frostings.  But when it comes to just good ol’ basic, creamy, chocolate for slathering on cupcakes or cakes or sugar cookies or brownies, this is the chocolate frosting recipe I make.  Instead of cocoa powder, I use melted chocolate, which gives a much richer flavor profile and smoother texture.  Make sure to read through the tips here to get the absolute best results!

Chocolate Frosting on a Spoon

You start with a basic buttercream mixture of real butter (always real!) I always use salted butter because you need the salt to balance the sugar load but if you use unsalted that’s fine, you’ll just want to add additional salt in there.

chocolate buttercream

Then you’ll add melted chocolate.  I suggest dark chocolate or even bittersweet, because again, you’ve got plenty of sugar in there, but you can get away with semi-sweet if that’s what you’ve got.  Personally I would avoid milk chocolate.  It won’t give you as strong of a chocolate flavor and it runs the risk of being overly sweet.

Adding Melted Chocolate to Buttercream

As you whip this up it will need a little liquid.  I suggest cream for the absolute silkiest yummiest frosting.  You can use milk, but cream yields better results.  At about 2 tablespoons it will start to look great and whip up nicely.  Look at this photo- delicious, right?

Chocolate Buttercream Process

But when you get just the right amount of cream and you keep on whipping, something magic happens and it suddenly turns silky, see the difference?

Silky Chocolate Buttercream

The sugar granuals dissolve and everything comes together in this beautiful, fluffy, silky cloud of awesomeness.

Buttercream frosting

Later this week I’m going to share an easy chocolate cupcake recipe but in the mean time you can top this on just about anything.  Like have you ever had frosted graham crackers??  Make that.

Print

Description

Easy and amazing chocolate buttercream frosting using melted chocolate and great for cakes, cupcakes, brownies and more!


Ingredients

3.5 oz chocolate (chips, chopped chocolate bar, etc.), about 1/2 cup
8 tablespoons (1 stick) real butter, softened to room temperature
2 cups powdered sugar
1/2 tablespoon vanilla
1/4 teaspoon salt
3 tablespoons cream (more or less as needed)


Instructions

Melt chocolate in 30 second intervals in the microwave until melted and smooth.  Set aside to cool. 

Whip butter in a stand mixture until smooth add powdered sugar, vanilla, and salt and continue beating until smooth.  Add in melted chocolate.  Beat to combine and slowly add cream and beat until silky and smooth. 

Frosts 24 cupcakes normally and 12 generously (piped high). 

Your GO-TO chocolate frosting recipe.  So easy and wonderful on cupcakes, cookies, brownies and more!


Source: https://ourbestbites.com/the-best-basic-chocolate-frosting/

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Guilt Free Late Night Nachos

Вторник, 13 Августа 2019 г. 07:33 + в цитатник

HomeRecipesSnacksGuilt Free Late Night Nachos
This post may contain affiliate links. Please read my disclosure.

These cheesy, loaded, vegetarian, late night nachos are super satisfying and ready in under 30 minutes! And the best part: they taste just like the traditional recipe but can be enjoyed completely guilt-free!

guilt free late night nachos topped with tomatoes, peppers, onions, cheese, beans and spinach on a baking sheet

There is just something so satisfying about nachos. That gooey, cheesy goodness over crispy tortilla chips: it’s indulgent and tasty, the best type of late-night snack. But honestly, these nachos taste so good you’ll pretty much want them anytime of the day!

My husband absolutely loves nachos – but was super skeptical that I could actually make them healthy and still taste as good as the traditional recipe.

Challenge, accepted.

Enter: these loaded, late-night, vegetarian nachos. With a few simple swaps you’re able to enjoy a GIANT plate of nachos for only about 400 calories, 12g of filling fiber, and 22g of protein – with all of the richness of what nachos are all about!

ingredients for late night nachos: chips, peppers, onions, beans, taco seasoning, tomatoes, greek yogurt and spinach

What makes these late night nachos healthy?

  • Using real, organic, corn tortilla chips instead of a processed alternative. These chips only have 3 ingredients: corn, olive oil, salt. You can also make your own at home using cut up corn tortillas, baked in the oven with olive oil cooking spray and salt!
  • Adding vegetarian refried beans (either pinto beans or black beans will work well). The key here is that the beans should only have 3 ingredients: beans, salt, and water.
  • Adding in TONS of veggies! I chose tomatoes, bell peppers, baby spinach and onions — but you can really add in any veggies you like. The key is to load up the nachos with veggies to amp up the fiber and nutrients.
  • Using less cheese. You don’t need cups of cheese to make nachos cheesy – that’s the beauty of melted cheese! I used about 1/2 cup for 2 servings and that was more than enough!
  • Using Greek Yogurt instead of sour cream – that’s a healthy swap that adds in more protein, which makes these nachos even more filling.

How to make these guilt-free late night nachos – Step by Step

Preheat oven to 350 degrees F. Line a baking sheet with foil. While the oven is preheating, heat the refried beans in a pot over medium heat. Stir in taco seasoning. Cook on low for 5 minutes until combined.

refried beans cooked with taco seasoning

Once the beans are done, add corn chips to the baking sheet. Top with beans, onions, bell peppers, spinach and then cheese. 

guilt free late night nachos before being baked in the oven

Bake at 350 degrees for 10 minutes.

guilt free late night vegetarian nachos fresh out of the oven with onions, peppers, beans, cheese and spinach as toppings

Remove from the oven and top with tomatoes and Greek Yogurt. Serve Warm.

Are Nachos with Cheese still healthy?

Absolutely! The key here is: how much cheese are you using? In this recipe, we only use 1/2 cup of cheese for two giant portions – which only amounts to about 200 calories total. If you’re using real, shredded cheese in moderation and are adding extra veggies and other high fiber, high nutrient ingredients (like beans) to your nachos – they are still healthy!

Do traditional nachos usually have beans?

Believe it or not, real authentic nachos are only made with tortilla chips, cheese and jalapeños. Adding beans and other toppings are considered a spinoff of the original. That said, I think these additions just make the original recipe even better! �

Should you use nacho cheese instead of shredded cheese in this recipe?

I wouldn’t recommend it! Nacho cheese, technically, isn’t even considered a “food” by the FDA. It doesn’t meet their standards for real cheese! Plus, shredded cheese just melts so wonderfully over these nachos and makes them slightly crispier too. So, while ballparks and stadiums still use nacho cheese, I’d go with the original recipe on this one and stick to real, shredded cheese. It’s better for you, less processed, and much more satisfying!

Can you make these nachos vegan?

Yes! Just omit the cheese and greek yogurt and they are vegan-friendly!

Can you make these nachos gluten-free?

The good news is, they already are gluten free! As long as the corn chips you use aren’t made in a facility that also processes wheat, you should be good to go.

healthy guilt free late night nachos fresh out of the oven with tomatoes and greek yogurt added

Top Tips for Making These Guilt Free Late Night Nachos

  • Load up your nachos so you can get as many ingredients on each chip as possible. The more the merrier here!
  • If you’re adding any of the extra fresh toppings like cilantro or green onions, sprinkle them on after the nachos come out of the oven.
  • If you want to add any extra “wet” toppings like salsa, guacamole, etc. serve it on the side of your nachos so you don’t end up with a soggy mess!
  • Use foil on your baking sheet for easy cleanup.
late night nachos fresh out of the oven, presented on baking sheet with all toppings included

More Healthy Snack Recipes

If you have tried this recipe for Guilt Free Late Night Nachos, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

These cheesy, loaded, vegetarian nachos taste just as good as the traditional recipe, but can be enjoyed completely guilt-free!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Appetizer

Cuisine: Mexican

Servings: 2 servings (1 serving = 14 nachos)

Calories: 415kcal

Author: Anjali Shah

  • 28 corn tortilla chips
  • 1 cup vegetarian refried beans (either black or pinto beans)
  • 1-2 tsp taco seasoning more to taste
  • 4 tbsp low fat Greek Yogurt
  • 1/2 red onion diced
  • 1 bell pepper (yellow, orange or red) diced
  • 1 5oz clamshell baby spinach chopped
  • 1 6oz box cherry tomatoes halved or quartered
  • 1/2 cup shredded Mexican cheese blend

Optional toppings: cilantro, fresh lime, green onions, jalapeños, guacamole, salsa, etc.

  • Preheat oven to 350 degrees F. Line a baking sheet with foil.

  • While the oven is preheating, heat the refried beans in a pot over medium heat. Stir in taco seasoning. Cook on low for 5 minutes until combined.

  • Once the beans are done, add corn chips to the baking sheet. Top with beans, onions, bell peppers, spinach and then cheese. 

  • Bake at 350 degrees for 10 minutes. Remove from the oven and top with tomatoes and Greek Yogurt. Serve warm. 

Top Tips for Making These Guilt Free Late Night Nachos
  • Load up your nachos so you can get as many ingredients on each chip as possible. The more the merrier here!
  • If you’re adding any of the extra fresh toppings like cilantro or green onions, sprinkle them on after the nachos come out of the oven.
  • If you want to add any extra “wet” toppings like salsa, guacamole, etc. serve it on the side of your nachos so you don’t end up with a soggy mess!
  • Use foil on your baking sheet for easy cleanup.

Serving: 14nachos with toppings | Calories: 415kcal | Carbohydrates: 51.5g | Protein: 22g | Fat: 13.3g | Saturated Fat: 4g | Sodium: 873mg | Potassium: 987mg | Fiber: 12.6g | Sugar: 7.1g



Source: https://pickyeaterblog.com/guilt-free-late-night-nachos/


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Smashed Chickpea Salad Sandwiches

Суббота, 10 Августа 2019 г. 05:02 + в цитатник

Smashed Chickpea Salad Sandwiches | A Sweet Spoonful/asweetspoonful.com/wp-content/uploads/2018/04/20180413_BlogChickpeaSandwiches-101-130x130.jpg" target="_blank">http://asweetspoonful.com/wp-content/uploads/2018/...kpeaSandwiches-101-130x130.jpg 130w, http://asweetspoonful.com/wp-content/uploads/2018/...kpeaSandwiches-101-300x300.jpg 300w, http://asweetspoonful.com/wp-content/uploads/2018/...eaSandwiches-101-1080x1080.jpg 1080w, http://asweetspoonful.com/wp-content/uploads/2018/...kpeaSandwiches-101-244x244.jpg 244w, http://asweetspoonful.com/wp-content/uploads/2018/...kpeaSandwiches-101-430x430.jpg 430w, http://asweetspoonful.com/wp-content/uploads/2018/...eaSandwiches-101-1000x1000.jpg 1000w, http://asweetspoonful.com/wp-content/uploads/2018/...eaSandwiches-101-1350x1350.jpg 1350w" sizes="(max-width: 675px) 100vw, 675px" />Late the other night we arrived home from a week-long stay on the big island of Hawaii. Oliver promptly fell asleep in the car ride home (of course, after not sleeping through the duration of our 12 hour travel day), and Sam and I were starving so we stopped at the store for a frozen pizza, got O into bed and brought the luggage upstairs, and sat quietly at the dining room table listening to the spring rain sharing a few slices. It wasn’t great pizza, and it followed not great airport sandwiches, and all I could think about was how excited I was to get in the kitchen and make something great. Something with protein that felt nourishing and tasty — that all of us would eat and love. So instead of tackling the piles of vacation laundry today (so. much. ketchup), I headed to the store to pick up a few things to make a springtime chickpea salad — great as a sandwich filling or dip, and the perfect antidote to too much starchy food on the road.

Smashed Chickpea Salad Sandwiches | A Sweet Spoonful/asweetspoonful.com/wp-content/uploads/2018/05/20180413_BlogChickpeaSandwiches-198-300x199.jpg" target="_blank">http://asweetspoonful.com/wp-content/uploads/2018/...kpeaSandwiches-198-300x199.jpg 300w, http://asweetspoonful.com/wp-content/uploads/2018/...peaSandwiches-198-1080x717.jpg 1080w" sizes="(max-width: 675px) 100vw, 675px" />While spending time in Hawaii, sandwiches were our lunchtime savior: we were on the East side for the first half of our trip, staying at a farmhouse situated near the Hawaiian Vanilla Company. There’s a great natural grocery store in nearby Honokaa where we often stocked up for dinner provisions, and a good spot for acai bowls in the morning, but lunch often found us out and about so we relied on peanut butter and jelly or turkey and cream cheese sandwiches. Both felt bland and dull but simple to execute, and on long sightseeing days, that’s really the best you can hope for.

Smashed Chickpea Salad Sandwiches | A Sweet Spoonful/asweetspoonful.com/wp-content/uploads/2018/04/20180413_BlogChickpeaSandwiches-163-130x130.jpg" target="_blank">http://asweetspoonful.com/wp-content/uploads/2018/...kpeaSandwiches-163-130x130.jpg 130w, http://asweetspoonful.com/wp-content/uploads/2018/...kpeaSandwiches-163-300x300.jpg 300w, http://asweetspoonful.com/wp-content/uploads/2018/...eaSandwiches-163-1080x1080.jpg 1080w, http://asweetspoonful.com/wp-content/uploads/2018/...kpeaSandwiches-163-244x244.jpg 244w, http://asweetspoonful.com/wp-content/uploads/2018/...kpeaSandwiches-163-430x430.jpg 430w, http://asweetspoonful.com/wp-content/uploads/2018/...eaSandwiches-163-1000x1000.jpg 1000w, http://asweetspoonful.com/wp-content/uploads/2018/...eaSandwiches-163-1350x1350.jpg 1350w" sizes="(max-width: 675px) 100vw, 675px" />Back home, it was time to add some color, crunch and a little acid to the mix. Our sandwich game needed some help. This morning Oliver went to his Aunt Christa’s for the day so we could catch up on work and settle back in, and I mashed up a can of chickpeas, cut up some herbs, grated carrots, chopped celery and pickles, and squeezed a fresh lemon into a bowl. Good things were happening.

Smashed Chickpea Salad Sandwiches | A Sweet Spoonful/asweetspoonful.com/wp-content/uploads/2018/04/20180413_BlogChickpeaSandwiches-148-130x130.jpg" target="_blank">http://asweetspoonful.com/wp-content/uploads/2018/...kpeaSandwiches-148-130x130.jpg 130w, http://asweetspoonful.com/wp-content/uploads/2018/...kpeaSandwiches-148-300x300.jpg 300w, http://asweetspoonful.com/wp-content/uploads/2018/...eaSandwiches-148-1080x1080.jpg 1080w, http://asweetspoonful.com/wp-content/uploads/2018/...kpeaSandwiches-148-244x244.jpg 244w, http://asweetspoonful.com/wp-content/uploads/2018/...kpeaSandwiches-148-430x430.jpg 430w, http://asweetspoonful.com/wp-content/uploads/2018/...eaSandwiches-148-1000x1000.jpg 1000w, http://asweetspoonful.com/wp-content/uploads/2018/...eaSandwiches-148-1350x1350.jpg 1350w" sizes="(max-width: 675px) 100vw, 675px" />Because I’m hanging onto vacation mode just a bit longer, I decided to put a few Tim’s potato chips in my sandwich for extra crunch. Sam thought I’d lost my mind until he tried it: elevated sandwich game accomplished. Now, onto the next great thing. See you back here soon.

/asweetspoonful.com/wp-content/uploads/2018/04/20180413_BlogChickpeaSandwiches-100-1000x1000-c-default.jpg" target="_blank">http://asweetspoonful.com/wp-content/uploads/2018/...es-100-1000x1000-c-default.jpg 1000w, http://asweetspoonful.com/wp-content/uploads/2018/...ches-100-675x675-c-default.jpg 675w" sizes="(min-width: 1042px) 676px, (min-width: 724px) 70vw, 100vw" alt="Smashed Chickpea Salad Sandwiches " width="675" height="675" />

While this isn’t the sandwich I’d choose to pack for a long trip (it’s a little messy — in the best possible way), it’s a great vegetarian go-to and is sure to elevate your sandwich game at home. I love serving these with a few potato chips inside the sandwich for extra crunch, but if you’re not much of a sandwich person, you could always forego the bread and fold in some leftover cooked grains or even pasta to make this a filling salad on its own.

Ingredients

1 15-ounce can chickpeas, drained and rinsed

1/4 cup diced celery

3 tablespoons diced dill pickles

1 medium carrot, grated (about 1/3 cup)

1 tablespoon finely chopped shallot (from 1 small shallot)

2 tablespoons mayonnaise (or vegan mayonnaise substitue)

1 teaspoon stone ground mustard

2 tablespoons lemon juice

3 tablesoons chopped fresh parsley

2 tablespoons chopped fresh dill

1/2 teaspoon kosher salt

1/4 teaspoon turmeric (for color; optional)

1/8 teaspoon groung black pepper

Arugula or baby spinach, for serving

Tim’s Salt and Vinegar potato chips, for serving

Instructions

In a medium bowl use a fork or potato masher to mash the chickpeas. You’re looking for a chunky texture – it’s ok if you have some whole chickpeas remaining but you want to avoid an extremely overmashed texture (like hummus).

Add the celery, pickles, carrot, shallot, mayonnaise, mustard, lemon juice, chives, parsley, dill, salt, turmeric and pepper. Mix well. Taste and adjust the seasoning as desired, adding additional salt or pepper as needed.

Lay two slices of bread on a flat surface and arrange a flat layer of spinach on one slice. Spread chickpea mixture on top of spinach. Pile a handful of potato chips on top, and place remaining slice of bread on top of chips. Press firmly to marry all the sandwich fillings.



Source: http://asweetspoonful.com/2018/05/smashed-chickpea-salad-sandwiches.html


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Oops, Sorry! A Little Glitch Here

Среда, 07 Августа 2019 г. 11:45 + в цитатник

Happy New Year, To All! See you in 2019!




Source: https://www.aveggieventure.com/2018/12/oops-sorry-little-glitch-here.html

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DIY Painted Pennants

Пятница, 02 Августа 2019 г. 11:52 + в цитатник

DIY Painted Pennants/www.handmadecharlotte.com/wp-content/uploads/2018/08/paintedpennants.done1_.690-148x197.jpg" target="_blank">https://www.handmadecharlotte.com/wp-content/uploa...ennants.done1_.690-148x197.jpg 148w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done1_.690-600x800.jpg 600w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done1_.690-370x493.jpg 370w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done1_.690-570x760.jpg 570w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done1_.690-435x580.jpg 435w" sizes="(max-width: 690px) 100vw, 690px" />

Who doesn’t love a good old silly phrase? These DIY painted pennants are super simple to make and the perfect excuse to come up with a long long list of silly phrases, expressions, and sayings. For the most part, we went with exclamations but boy are there lots of options to choose from! It’s seriously so much fun to think of, search for, and discuss your favorite old-fashioned or unusual expressions. You could even choose to focus on nicknames, family inside jokes, or whatever you like really!

DIY Painted Pennants

And the best part is that these pennants are super quick to whip up. We used craft foam as the base of the pennant, but if you don’t have any on hand you can definitely swap in felt or even recycled cardboard scraps. We found these really affordable laser cut alphabet letters at our local dollar store – we’re betting you’ll be able to find something similar near you, or if not then for sure online. We like them better than the foam alphabet stickers some stores carry for a handful of reasons. First of all, we like the simple font, and more importantly, since they start out as unfinished wood you can easily paint them any color you like, not just the primary colors foam stickers often are. Ready to make a set of your own? Keep reading!

DIY Painted Pennants/www.handmadecharlotte.com/wp-content/uploads/2018/08/paintedpennants.done4_.690-134x197.jpg" target="_blank">https://www.handmadecharlotte.com/wp-content/uploa...ennants.done4_.690-134x197.jpg 134w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done4_.690-600x880.jpg 600w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done4_.690-370x543.jpg 370w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done4_.690-570x836.jpg 570w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done4_.690-395x580.jpg 395w" sizes="(max-width: 690px) 100vw, 690px" /> DIY Painted Pennants/www.handmadecharlotte.com/wp-content/uploads/2018/08/paintedpennants.supplies.690-296x197.jpg" target="_blank">https://www.handmadecharlotte.com/wp-content/uploa...nants.supplies.690-296x197.jpg 296w, https://www.handmadecharlotte.com/wp-content/uploa...nants.supplies.690-600x398.jpg 600w, https://www.handmadecharlotte.com/wp-content/uploa...nants.supplies.690-370x246.jpg 370w, https://www.handmadecharlotte.com/wp-content/uploa...nants.supplies.690-270x180.jpg 270w, https://www.handmadecharlotte.com/wp-content/uploa...nants.supplies.690-570x378.jpg 570w" sizes="(max-width: 690px) 100vw, 690px" /> DIY Painted Pennants/www.handmadecharlotte.com/wp-content/uploads/2018/08/paintedpennants.step1_.690-296x197.jpg" target="_blank">https://www.handmadecharlotte.com/wp-content/uploa...ennants.step1_.690-296x197.jpg 296w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.step1_.690-600x398.jpg 600w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.step1_.690-370x246.jpg 370w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.step1_.690-270x180.jpg 270w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.step1_.690-570x378.jpg 570w" sizes="(max-width: 690px) 100vw, 690px" />

Step 1
Pick out your messages and spell them out in wooden letters. Give the letters a coat of paint – we did each word in a different color so that the messages are easy to read. Let dry completely.

DIY Painted Pennants/www.handmadecharlotte.com/wp-content/uploads/2018/08/paintedpennants.step2_.690-296x197.jpg" target="_blank">https://www.handmadecharlotte.com/wp-content/uploa...ennants.step2_.690-296x197.jpg 296w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.step2_.690-600x398.jpg 600w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.step2_.690-370x246.jpg 370w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.step2_.690-270x180.jpg 270w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.step2_.690-570x378.jpg 570w" sizes="(max-width: 690px) 100vw, 690px" />

Step 2
Cut your craft felt into a triangle. We did this by finding the center of the narrow side of the foam sheet and using a pencil and a straight edge to connect the dots to form a pennant-shaped triangle. Cut the triangle out and save the cut-offs for another craft. Arrange your letters onto the triangle and use small dabs of hot glue to keep them in place – you can also do this step with white glue if you prefer. Either way, let dry completely.

DIY Painted Pennants/www.handmadecharlotte.com/wp-content/uploads/2018/08/paintedpennants.done3_.690-296x197.jpg" target="_blank">https://www.handmadecharlotte.com/wp-content/uploa...ennants.done3_.690-296x197.jpg 296w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done3_.690-600x398.jpg 600w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done3_.690-370x246.jpg 370w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done3_.690-270x180.jpg 270w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done3_.690-570x378.jpg 570w" sizes="(max-width: 690px) 100vw, 690px" />

Step 3
Repeat as many times as you like! We used a handful of silly phrases as our theme, but you can do whatever you like: your kids’ names, favorite teams, cities you’ve visited, anything really!

DIY Painted Pennants/www.handmadecharlotte.com/wp-content/uploads/2018/08/paintedpennants.done5_.690-148x197.jpg" target="_blank">https://www.handmadecharlotte.com/wp-content/uploa...ennants.done5_.690-148x197.jpg 148w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done5_.690-600x800.jpg 600w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done5_.690-370x493.jpg 370w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done5_.690-570x760.jpg 570w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done5_.690-435x580.jpg 435w" sizes="(max-width: 690px) 100vw, 690px" />DIY Painted Pennants/www.handmadecharlotte.com/wp-content/uploads/2018/08/paintedpennants.done6_.690-263x197.jpg" target="_blank">https://www.handmadecharlotte.com/wp-content/uploa...ennants.done6_.690-263x197.jpg 263w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done6_.690-600x450.jpg 600w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done6_.690-370x277.jpg 370w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done6_.690-570x427.jpg 570w" sizes="(max-width: 690px) 100vw, 690px" />DIY Painted Pennants/www.handmadecharlotte.com/wp-content/uploads/2018/08/paintedpennants.done5_.690-148x197.jpg" target="_blank">https://www.handmadecharlotte.com/wp-content/uploa...ennants.done5_.690-148x197.jpg 148w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done5_.690-600x800.jpg 600w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done5_.690-370x493.jpg 370w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done5_.690-570x760.jpg 570w, https://www.handmadecharlotte.com/wp-content/uploa...ennants.done5_.690-435x580.jpg 435w" sizes="(max-width: 690px) 100vw, 690px" />

Happy crafting!!

This post is sponsored by Plaid Enterprises



Source: https://www.handmadecharlotte.com/diy-painted-pennants/


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The aim to perfect | S'mores Brownies

Вторник, 30 Июля 2019 г. 18:27 + в цитатник

I have no intention of relying on phone photography here, but I am a bit in love with this shot. It wasn't my plan on sharing this recipe either, as snapping the pic was a spontaneous thing, and the recipe was a bit thrown together, in the aim to perfect a birthday wish. But we'll get to that. First, to explain.

My freezer storage is divided into three distinct, but unequal zones. The largest is ingredient storage. It's where I keep nuts and grains, plus seeds and cacao nibs, and things like wheat germ and bran. Flours and shredded coconut. There's fruit from the summer stacked in flat packs, and bananas black-ripe and ready for bread. Ginger root I grate while still rock hard, chiles, and lime leaves. I am rarely without frozen spinach and sweet peas.

The smallest category is full of odds and ends; ice cubes, egg whites, and parmesan rinds. A package of homemade puff pastry, unbaked streusel from when I made too much, discs of pie dough, and bones for stock.

Between the two are the prepared leftovers. There is enough tomato sauce for one pizza, cooked rice, some savoury hand pies, Julia's turkey meatballs, and cakes. A lot of cake. It's not just that the pace of our consumption rarely keeps up with the celebrations around here. It's also one of those rarely-discussed byproducts of recipe testing. The spoils are regularly parcelled for giving away, but a small stash is always kept behind. Right now, my inventory includes the thinnest slice of walnut cake from Divali, a quarter of a vanilla bean cheesecake, bagged muffins, a coffeecake that's a work in progress, and s'mores brownies.

Those brownies though, they're celebratory through and through. Benjamin turned 11 in January. He's all knees and elbows now, and has strong opinions. He's had a thing for s'mores for years, and this birthday wasn't any different. He asked for a repeat of last year, brownies with chocolate ganache and a seven-minute frosting to billow on top. When I've made s'mores cupcakes in the past, the inclusion of graham crackers added essential contrast against all the dense-chocolate-marshmallowyness going on. I like them as rebar in the ganache rather than rubble in the brownie itself. Somehow they make more of an impact that way. Toasting the grahams in the oven crisps them up, the process and effect amped up with a sugar syrup glaze. 

I use my own brownie recipe, but as it was included as a preorder inclusive for my book, I made the squares this week with another favourite, from King Arthur Flour. As advertised, their brownies exist ideally between squidge and cake. You can use my recipe, if you have it, or theirs, or your preferred. One thing I'll say though, is resist the urge to use an intensely fudgey one. When combined with the ganache and the meringue frosting, it is a combination that can careen into headache-inducing real quick.

The brownies are over the top. They bring out the childlike and exuberant, and are the antithesis of refined. They are unbridled and unrestrained, and remind me of the happiest days. Don't let the fact that there were leftovers steer you into thinking they went unloved. Sometimes, you want to make the good things last. And, as brownies never fully freeze, a skinny slice on a Monday midmorning with coffee, falls into that category. 

For the record, that was exactly what I was planning when I took the photo.

Have a great week, pals. xo

TRIPLE LAYER S'MORES BROWNIES

The brownie recipe is this recipe from King Arthur Flour, halved.  The marshmallow frosting owes it loft and stability to Stella Park's revolutionary Easy Swiss Meringue

Makes an 8-inch pan

FOR THE BROWNIE BASE

  • 2 large eggs
  • 1/2 cup plus 2 tablespoons | 55 g dutch process cocoa
  • 1/2 teaspoon medium grain kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon espresso powder
  • 2  teaspoons vanilla extract
  • 1/2 cup | 115 g unsalted butter
  • 1 cup plus 2 tablespoons | 225 g sugar
  • 3/4 cup | 95 g all-purpose flour

FOR THE GRAHAM CRUNCH AND GANACHE

  • 2 tablespoons water
  • 2 tablespoons granulated sugar
  • 8 graham crackers
  • 8 ounces | 225 g bittersweet chocolate, 70% cocoa solids
  • 1/4 teaspoon espresso powder, optional
  • A good pinch medium grain kosher salt
  • 2/3 cup | 160 ml heavy cream

FOR THE MARSHMALLOW FROSTING

  • 4 egg whites
  • 3/4 cup | 150 g granulated sugar, preferably toasted
  • Generous 1/8 teaspoon cream of tartar
  • A good pinch medium grain kosher salt
  • Seeds scraped from a vanilla bean, or 2 teaspoons pure vanilla extract

METHOD

Make the brownies. Preheat an oven to 325°F | 165°C.

Lightly grease an 8-inch square baking tin, then line with a piece of parchment paper with a 1-inch overhang. Press the paper into the pan and then remove. Line the pan with another piece of parchment paper, then place the first piece, buttered side up, across. Set aside.

Crack the eggs into a bowl. Sift in the cocoa, baking powder, espresso powder, and salt. Add the vanilla. Beat for four minutes on medium speed (you can do this while melting the butter in the next step).

Place the remaining butter in a medium saucepan. Pour in the sugar. Heat over medium low, stirring, until the butter is melted. Continue to cook until the mixture is hot but not bubbling, maybe 1 minute more. It should go shinier as it heats. 

Stir the hot butter and sugar mixture into the beaten eggs until smooth. Sift the flour over top and mix it in. 

Spread the batter into the baking dish, nudging it to the edges as needed. Bake until the top begins to crack, 32 to 35 minutes or so. Cool on a wire rack.

While that bakes, make the graham crunch and ganache. Line a rimmed baking sheet with parchment paper. In a small, heavy bottomed saucepan, dissolve the sugar into the water. Bring to a boil over medium heat then simmer for 5 minutes. Brush both sides of the graham crackers with the syrup then arrange on the prepared baking sheet (there will be syrup left over. Save it as a sweetener for coffee, oatmeal, or fruit). Bake the crackers until toasted, 8 to 10 minutes, flipping once. Set aside to cool then snap into pieces, some small, some large bite-sized.

Tumble the chopped chocolate, espresso powder, and salt in a large heatproof bowl. Heat the cream in a medium, heavy-bottomed saucepan. Once steaming, pour the cream over the chocolate and let stand 5 minutes, undisturbed. After the time is up, stir until smooth, starting at the centre of the bowl and working outwards. Fold in the graham crunch. Pour the rubbled ganache over the brownies and spread to an even layer. Cool to room temperature, then refrigerate until set.

Finally, make the frosting. In the bowl of a stand mixer, stir together the egg whites, sugar, cream of tartar, and salt. Set the bowl over a saucepan of simmering water, making sure that the bowl has some clearance. Heat, stirring attentively and scraping down the sides of the bowl periodically with a silicone spatula, until the mixture reaches 175°F | 80°C on a candy thermometer, about 8 minutes. Transfer the whites to the stand mixer with the wire whisk attached. Beat, starting slow and increasing the speed steadily, until the mixer is on full. Whip until the stiff, glossy peaks form, 5 to 7 minutes. Stir in the vanilla.

Retrieve the brownies from the fridge. Spoon the frosting onto the ganache layer. Use an offset spatula or the back of a spoon to swoop and swirl it to your liking. Toast the frosting with a culinary torch or under a hot broiler—watching it all the while. Let cool and set, then use the cross of parchment to lift the brownies from the pan, then slice and serve. Extras can be refrigerated in their pan, loosely covered with cling film, for 2 days. Or, frozen until firm and then transferred to an airtight container for freezer storage up to a month. 

NOTE: 



Source: http://sevenspoons.net/blog/2017/2/12/aim-to-perfect


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Pork Fajita Quesadillas

Суббота, 27 Июля 2019 г. 22:08 + в цитатник

With two cheeses! Pork Fajita Quesadillas with two cheeses. I left that part out.

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Who doesn’t completely freak their lives over quesadillas? No one. Everyone.

Nat’s in this thing right now where she ONLY EATS QUESADILLAS. ONLY. And she’ll put her hand on her hip and spout, “JUST CHEESE. NOTHING ELSE.” I tried to tuck a scrambled egg in it once (because girl is obsessed with eggs), but it was like a mother/daughter betrayal of epic proportions. “How could you do this to me,” she looked up at me with elephant tears wobbling in her lower lids.

“SORRY! Here are the keys to my car!”

Gosh I love . . . quesadillas.

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And these have two cheeses.

And okay – see all those green bell peppers? You don’t have to put four regular-sized peppers in this. Mine are all from our garden and on the slightly smaller side. So for you, one GIANT pepper, or two medium-sized ones. Whatever makes you sob like a baby.

And the two cheeses. I mentioned there are two cheeses in this, right? Havarti and cheddar. And LISTEN, if you want to go heavier with the havarti, fly like an eagle, babe. If you prefer to stick to all cheddar, you’re still a good person.

Two cheeses, though.

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First up, you’ll just sauté your veggies. WHICH I KNOW corn is not technically considered to be “a vegetable,” but this isn’t the Dr. Phil show, so let’s all just be cool.

Also! This is where the fajita part comes in. Peppers and onions all blistered in a pan. Ha-bam.

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Out go the veggies, in goes the pork.

You’re probably like, “THAT’S PORK? It’s so dark!” Yes it is, birdies, because I seasoned it to the point that it doesn’t even know what it is anymore. Cumin, chili powder, garlic powder, onion powder, salt. You can do this.

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Now we ques! (By the way, ques is a verb that means to form quesadillas. But don’t try to look it up on Merriam-Webster because I think the internet is down.)

Cheeses on the bottom, porky, lil’ bit of fajita magic, more CHAYSES. Fold it in and crisp up the tortilla on both sides while the cheese melts. Maybe put on a little ’80s Richard Marx because this is your one life.

“Aaaaangeliaaaaa. WHERE YA RUNNING TO NOW?”

(you’re welcome.)

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I forgot to mention that my big-girl camera was out of batteries, so iPhone photos are what ya get! Well, that and two cheeses. You get two cheeses, too.

UM, these are fantastically dangerous. PERFECT for these back-to-school nights when you have less than an hour to get dinner on the table before your family starts eating your head.

Giant giant flavor, so much melty cheese(S), easily funneled into the mouth at rapid fire speed. You know.

I tried giving the kids a bite with all the toppings on it, and Nat goes, “Mom, I’m a little kid. My mouth’s not THAT big.” Ha! (yes it is, Nat. BURRRRRRN.)

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Garnish with dollops of sour cream, fresh salsa, torn cilantro, creamy slices of avocado and fresh lime.

Painfully good. Just you wait, ‘Enry ‘Iggins.

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Just you wait.

Ingredients

  • 2 medium-sized green bell peppers, seeded and diced
  • 1 medium white onion, sliced
  • 2 ears fresh corn, kernels sliced off
  • 1 pound ground pork
  • 1 Tbs. ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups grated havarti cheese
  • 3 cups grated cheddar cheese
  • 4 large tortillas
  • Lime wedges, cilantro, sour cream and avocado for garnish
  • Coarse salt

Instructions

  1. In a large skillet, heat a Tbs. of extra-virgin olive oil over medium high. Once hot, add the onions, peppers and corn. Season with a good pinch of salt and sauté for 10-15 minutes, or until the veggies are tender with nice browning all over. Remove from the pan.
  2. To the pan, add the pork and brown all over. Once there’s no pink left, add the cumin, chili powder, garlic powder and onion powder, along with a good pinch of salt. Add a Tbs. or two of water and stir it all until it’s evenly coated, shiny and luscious. Give it a taste. SEE? You done good. Remove the pork from the pan, and wipe the skillet dry.
  3. Back on a medium heat, place the tortilla in the pan, and layer one half with the cheeses, followed by a sprinkling of pork, a layer of veggies, then another sprinkling of cheese. Fold the tortilla over the goods and press down with a spatula. Let the quesadilla sit about 30 seconds, then flip it over and toast the other side. You want a light browning, with crispy edges and toasted marks. And melty cheese!
  4. Continue building and toasting the quesadillas until you’ve made enough for the faces that you’re feeding.
  5. Using a pizza cutter, slice each quesadilla into four triangles, and set them out with all the garnishes.
  6. Decorate yours however you want to, and dive in. And turn up Richard Marx. Because Richard Marx.
  7. Serves four!

7.6.7

175

http://bevcooks.com/2018/09/pork-fajita-quesadillas/

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TWO CHEESES.



Source: http://bevcooks.com/2018/09/pork-fajita-quesadillas/


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Calamondin Margaritas

Четверг, 25 Июля 2019 г. 07:18 + в цитатник

This is my favorite time of year for so many reasons. The days are longer, it's starting to warm up, and summer parties are just around the corner!

It's also the time of year when my very talented blogger friend (and fellow Ramos!), Kate, rounds up a group of food and cocktail bloggers from all over the country (possibly even world?) and has us join in for a very fun margarita & tequila-themed week of blog posts!

In previous years, I shared recipes for Fresh Ginger Margaritas and Rosemary & Fresh Watermelon Margaritas.

This year? I'm going super tart (and kinda niche) with fresh Calamondin Margaritas!

If you've never heard of calamondin, get excited!

Also known as calamansi or kalamansi lime, these tiny little tart citrus fruits are a cross between mandarins and kumquats. They look like key limes when young, but as they ripen, the skin becomes bright orange. The skin is thin like a kumquat, but full of super tart and slightly floral juice that you can instantly release with just a gentle squeeze between two fingers.

It's an incredible flavor and if you can get your hands on fresh ones, don't hesitate to try and play around with them! They make wonderful homemade marmalade and pickles, and the juice is excellent for using in marinades.

The trees are actually quite easy to grow in a sunny home (I have a few friends who grow them even here in NYC) and will produce fruit all year long. Some grocery stores occasionally carry fresh fruit (I've found them at Whole Foods and Fresh Direct at different times of year, as well at some street fruit stands.)

If you can't get your hands on the fresh fruit, a lot of Asian (especially Filipino) markets sell frozen juice, which is pretty great, too, and perfect for cocktails.

When it comes to cocktails I'm all about two things--spice and acidity. I like my drinks super tart with a hint of spice, and calamondin juice lends itself well to both those things. Instead of a traditional salt rim, I use my DIY Spicy Citrus Cocktail Salt, which adds the perfect little extra kick to take these over the top!

These calamondin margaritas would be a welcome accompaniment to all kinds of summer meals, from tacos to pork roasts.

Want more cocktail inspiration? Check out all the fun recipes on the Margarita Week page, and follow the hashtag #margaritaweek on Instagram!


Calamondin Margaritas (Calamansi Margaritas)

Serves 4

Ingredients
1 cup reposado tequila
1 cup calamondin juice (freshly squeezed or thawed frozen juice will work)
1/2 cup Cointreau
Ice, kosher salt for garnish (or use my DIY Spicy Citrus Salt)

Directions
Combine the tequila, calamondin juice, and Cointreau in a large pitcher and stir well to combine.

Rub the rim of four high ball glasses with calamondin juice (or use fresh lime), and dip in kosher salt. Fill glasses to the top with ice and divide margarita among the glasses.

Serve immediately.





Source: http://www.alwaysorderdessert.com/2018/05/calamondin-margaritas.html

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