Since I love to cook almost as much as I love to write, here are some of my recipes! Enjoy!
Every once in a while I like to try new recipes that are your typical “off-the-menu” item. This week I came across this lovely and delicious almond poppy seed cupcakes recipe which you can also make into a traditional cake but I love how cute and individual cupcakes are so I’ll share the cupcake recipe with you! This is a Swedish recipe and goes great with any lunch, brunch or afternoon tea with friends. I found this yummy treat from Kelsey Hilts over at Honest Cooking
These almond poppy seed cupcakes combine almond cake, almond butter-cream frosting, raspberry filling, chocolate gouache and marzipan.
Almond Poppy Seed Cake:
Almond Butter-cream Frosting:
Almond Poppy Seed Cake:
Almond Butter-cream Frosting:
Spring has sprung and what could be any better than eating yummy spring inspired foods? I love this dish because it’s so colorful and just small enough not to do too much caloric damage! I got this recipe from the lovely Girl Who Ate Everything!
Individual Seven-Layer Dips
Note: All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less.
Do you have leftover potatoes and no taco shells or tortillas? Then this is your recipe! I always have leftover mashed potatoes and now I know a way to use them! I love this because it is so simple, different, but tastes absolutely delicious!
1/4 cup butter
2/3 cup milk
1 package taco seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional
1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.
2. Bake for 7-10 minutes until it just BARELY turns golden brown.
3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly.
4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.
5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.
Ingredients: (Makes about 15 cookies)
3/4 almond flour
1 1/2 cup while wheat flour
1/4 cup of sugar
3/4 cup cold butter
Pinch of salt
1 tablespoon powdered sugar
Dash of vanilla sugar or flavor
Knead the almond, flower, sugar, egg yoks and butter with a dough hook or with your hands
Shape into a ball of the dough and wrap it in plastic wrap, place in the fridge for about an hour
Pre-heat oven to about 350
Take the cooled hardened dough and shape into small moon, crescent shapes
Bake for about 15 minutes until golden brown
Mix the powered sugar and vanilla sugar onto a bowl to sprinkle over the cookies
Eat and Enjoy!!
Here's a cute new - old recipe and just in time for spring!
- 3 T. butter
- 4 cups miniature marshmallows OR 40 regular marshmallows
- 6 cups KELLOGG’S RICE KRISPIES
- 1 bag pastel colored M&M's or Jellybeans
- Frosting - squeezable kind - green
1. In large saucepan melt chocolate morsels and butter over low heat. Add marshmallows and stir until completely melted. Remove from heat
2. Add KELLOGG’S RICE KRISPIES cereal in to a muffin tine pan, allow to cool.
3. Remove from pan, top with green squeezable frosting
4. Add candy toppings.
5. Serve, eat and enjoy!
In microwave-safe bowl heat chocolate morsels, butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 thru 4 above. Microwave cooking times may vary.
For more Spring or Easter Rice Krispies, check out this awesome site!
Wednesday is recipe day, or at least it is today so here’s a yummy recipe I’d like to share with you. By the way, last night I made Homemade Chicken Noodle Soup! Home-style and you totally missed out!
Pasta Carbonara Florentine:
1/2 teaspoon salt, divided
1 (6-ounce) package bagged prewashed baby spinach
6 slices center-cut bacon, chopped
1 cup finely chopped onion
2 tablespoons dry white wine
8 ounces uncooked spaghetti
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 teaspoon freshly ground black pepper
1 large egg
1 large egg white
3 tablespoons chopped fresh parsley
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/4 teaspoon salt and spinach; cook 1 minute or until spinach wilts, stirring constantly. Remove spinach from pan; place in a bowl.
Add bacon to pan; cook 3 minutes or until crisp, stirring frequently. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add onion to drippings in pan; cook 2 minutes or until tender, stirring frequently. Add wine; cook 1 minute or until liquid is reduced by half. Remove from heat; keep warm.
Cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1 tablespoon cooking liquid. Immediately add pasta and the reserved cooking liquid to onion mixture in skillet. Add spinach and bacon; stir well to combine. Place skillet over low heat.
Combine remaining 1/4 teaspoon salt, cheese, pepper, egg, and egg white, stirring with a whisk. Add to pasta mixture, tossing well to coat. Cook 1 minute. Remove from heat. Sprinkle with parsley. Serve immediately.
Have you ever tried to step out on a limb and try a new fruity recipe? Well, Spring is always a good time to add something new into your life! So why not add a new family recipe to the menu!?
Preheat oven to 180°C/350°F. Butter a 20cm (8in) round baking pan, line the bottom with baking paper and butter the paper as well.
Place the butter, sugar, lemon zest and vanilla in the bowl of an electric mixer and beat for 6–8 minutes or until light and creamy.
Add the eggs, one at a time, beating well after each addition – scrape the sides of the bowl occasionally. Sift the flour, baking powder and salt over the mixture. Add the yogurt and beat until just combined.
Spoon batter into prepared pan and smooth the surface. Top with the nectarine slices and bake for 50-60 minutes or until risen and golden and a skewer inserted in the center of the cake comes out clean.
Cool in the pan, over a wire rack, for 15 minutes then carefully unmold. Remove the paper then invert the cake again. Cool completely and dust with icing sugar before serving.
So if your anything like me, you probably LOOOVEE all things chocolate... Or maybe not but even if you like chocolate a little bit you've got to try this simple and yummy recipe which I found over at Chocolate Covered Katie!
So the recipe is simple and so are the directions!
Here's what you'll need:
Chocolate Mousse Frosting
(or just chocolate mousse)
Open the coconut milk, and leave the can (or transfer to a bowl) uncovered in the fridge overnight. (Don’t shake the can before opening.) It should get very, very thick. (If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I highly recommend Thai Kitchen, or especially Thai Kitchen Organic.) Once thick, transfer to a bowl (you can opt to leave out the watery bit at the bottom of the can, if you want it even thicker) and whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy. (For the photos on this page, I didn’t use beaters. But I did pipe the mousse out using an icing tip.) Stored uncovered in the fridge, the mixture gets even thicker.
So what can you do with this sweet treat? Well, eat it of course, but more importantly you can even use it to top off your cakes, cupcakes, to put between two cookies to make a cookie sandwich and the options are endless!
When I was a little girl I use to make this recipe, my Mom always loved it and would ask me to make it all the time but I hated cooking so I would make a big deal about it and act all annoyed but secretly I like that she wanted me to make it. Anyways, recently she asked me if I remembered the recipe and I told her I'd look it up but for some reason I forgot to and then today I came across a similar one and thought it would be a nice Christmas gift to her to post it on here! (Love you Mom!)
What You Will Need:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix (I used unroll-able pie crust)
1 cup whipping cream
1/2 cup Rich & Creamy cream cheese frosting (from 1-lb container)
( Instead of frosting, I used cream cheese and half a cup of sugar and mixed it with the whipped cream)
3 1/2 cups assorted fresh fruit: strawberries, kiwi, blue berries, etc...
What To Do:
1. Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.
2. If you decide to use the pie crust skip step 3 (honestly its just easier to use the pie crust and follow the cooking directions on the pie box)
3. In medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
4. Remove pie crust/cookie dough from oven and set aside to cool before adding toppings.
5. In chilled medium bowl, beat whipping cream and gently stir frosting into whipped cream. I used cream cheese and mixed in half a cup of sugar. Spread over cookie pizza. Arrange fruit on top.
Saturday was such an eventful day for me. I live near DC but that’s the trouble, when things are right there for you to access, often times you don’t get the chance to go but not this weekend! I took full advantage of what I live near and went out “sight-seeing” in my local area!
After I left the Loft Georgetown Grand opening event, I decided to head over to Georgetown Cupcakes for 2 reasons: 1 I had been watching their show a few days earlier and 2, I was given the opportunity to try one of their cupcakes at the Loft event and was pleased with the flavor!
So off I went, I knew there would be a line because rumor spreads fast in the DMV so I came prepared with my camera to snap some photos while I waited. I also chatted with some of the people in line with me.
This line was CRAZY!!
I love chocolate chips cookies just as much as the next person so I’ve decided to share this yummy cookie recipe with all my readers. I hope you enjoy it!
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
Roll the piecrust out to about 1/4″ thick. Using a 4″ cookie or biscuit cutter, cut out circles. Drop 1 to 1 1/2 tablespoon of the filling on to each circle of dough.
Fold the top of the dough over the bottom, and seal the edges. Place the pies on the baking sheet and brush with the egg wash. Cut a small slit in the top of each pie.
Bake 30-40 minutes or until golden brown, makes about 10 bite-sized pie.
Eat and enjoy!
Today is one of my favorite days over at FTLOB’s, it's Tasty Tuesday and since I love food so much I happen to love Tuesday’s blog theme and have the perfect recipe to share! If your vegetarian you'll really love it but to be honest, I think anyone will love it, vegetarian or not it's that good!
It’s easy and relatively inexpensive to make. All you need is tofu and broccoli, along with a few other ingredients that most people have on hand in the fridge. It's not too bad on the fat and calories aside from the frying of the tofu but just use Pam cooking spray instead of butter or grease to save on the fat.
Soy-Mirin Tofu With Rice, Broccoli and Peanut Sauce:
Blend, serve, enjoy!
Source: The Nifty Foodie
Makes 24 bites
Preheat your oven to 400 degrees.
Using a 2″-3″ circle cookie cutter, cut out circles in the bread. I was able to get 2 per slice.
Press each circle into a mini muffin pan, making sure it’s pressed well against the edges to form into a good crust. (see above picture)
Brush melted butter on the tops of the crusts.
Combine sugar and cinnamon. Sprinkle liberally over the buttered crusts.
Bake for 5-8 minutes, until the crusts brown. Allow to cool.
To make the apple filling, melt the 1/2 stick butter in a small pot and add apples. Then, add brown sugar, cinnamon and nutmeg. Cook down for about 5 minutes on low/med-low heat. Add flour to thicken the sauce and cook another 5 minutes or until tender. Allow to cool until apple filling is just warm.
To assemble the bites, add about 2 tsp. of ice cream to each of the crusts (just eyeball it). Add a tsp. of apple filling and then drizzle with caramel sundae topping. Serve immediately.
What You Will Need:
Eat and enjoy!
Get Ready For Party In Your Mouth!!
This is a very low calorie and low fat recipe that takes all of 20 minutes to make! I actually had this for dinner tonight and it was really good!
So you will need:
Calories: 284, Fat: 12.3g, Protein: 14.9g, Fiber: 3g
Looking for something to spice up your lunch that won’t over fill your belly? Try this super fresh and super delicious veggie sandwich and if you’re not into full on veggie, try adding a bit of turkey or chicken breast.
Spread Dijon mustard on one slice of the multigrain, then top with cheese, lettuce, onion, cucumber, and tomato. Scatter the carrots evenly across the tomato, then put the avocado on top of the carrots. Spread mayo on the other slice of bread and lightly press the slice onto the veggie pile. Hold with both hands and eat!
*Also if you want more flavor put the carrots and lettuce in a bowl and splash in a little bit of vinaigrette.
Because I’ve been trying to eat healthier I try to stay away from Latin food because it can often times be very fattening but I can not deny my love for it so I’ve found alternative ways to make some of my favorites foods tasty while still healthy. Shrimp Fajita’s are one meal that can be pretty light.
Not only is this dish super yummy but its also very pretty to look at with all its bright colors.
In a medium sizes bowl, mix together chili powder, garlic salt, oil and lime-juice.
Toss in shrimp to coat with seasonings. Let marinate for about 10 minutes.
Heat a large skillet over medium heat, spray with non-stick cooking spray.
Add peppers, onions, jalapeños and sauté for about 10 minutes then transfer finished warm veggies into a separate bowl.
Add shrimp and marinade to skillet, cook shrimp for about 2 minutes on each side.
Warm tortillas on a small griddle or skillet on low heat. Flip from side to side. (Remember: tortillas do not need to be crispy, just warm cook for about 1-2 minutes for each tortilla).
Prepare the finished tacos:
Serve shrimp and warm veggies on a taco, about 1½ tablespoon per taco. Add thousand island dressing and other desired toppings, eat and enjoy!!
I made this recipe last week and the cake only lasted 1 day!! This is a very low-fat and super yummy desert for any time of the year but really great for the summer, for a picnic or BBQ or group gathering and its very low stress and simple to make!
What you'll need:
**Note** Do NOT add any other ingredients from cake mix box. The above ingredients are the only things you will add.
Follow baking direction on the box, preheat oven according to box.
Pour cake mix into a bowl, add full can of pineapples including juice. (Do not drain)
Add cup of apple sauce.
Bake and then cool in refrigerator for about 30 minutes before frosting. Top with fat free whip topping and fresh fruit such as strawberries and blueberries
Eat and enjoy!
So if you were not already aware, I'm on the Weight Watchers program which means I can no longer eat a lot of the yummy foods that I use to but that’s not stopping me from enjoying life! Now I look for healthy alternative recipes instead and am having a lot of luck. Before weight watchers I use to go to The Cheesecake Factory with my husband and we would always got the Southwestern Egg rolls appetizer (oh dear, there were tasty)! But of course now that I know how many points (calories) they are worth I probably will ever eat them again. So I did some research and found this wonderful alternative. Try it if you’d like!
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.
When I got home from work I had been thinking about Greece and the fact that its on my Bucket List to one day visit the Acropolis in Athens so I decided why not start practicing how to cook Greek food now to get in the Greek spirit! Another reason I decided to make Greek for dinner is because my husband and I really love to eat kabob from this little restaurant our home and I really wanted to learn how to make it so we didn’t always have to order out.
So with Coco in tow, we headed to the kitchen to get the stove all warmed up. I’m not going to actually post the recipe (yet) but will just post the photos along with my collection of cookbooks, enjoy!
During the weekends my dog Coco and I enjoy going for long walks not only to get some exercise but also because it allows me time to clear my mind and often come up with some great ideas for my site. Last week we were out for our normal walk, I was all bundled up while Coco refused to wear her raincoat, I think she feels constricted and can’t roam as freely as she would like. Anyway as we progressed on our walk I started to realized what a cold and rainy day it had turned out to be and decided we should head back so I could climb under the covers and read a good book. On the walk back I was remained of my childhood days when my Granny would make chicken and dumplings with cornbread on cold, rainy days like that day. I loved my Granny’s chicken and dumplings but she passed away long before I was able to realize my passion for cooking so I never did get a chance to learn her secret recipe. When I got back home I decided to see if we had anything to warm me up and as I sat in the kitchen wishing I knew how to make chicken and dumplings I vowed then and there to learn how and though it may not be as good as my Granny’s, it’d still be good!
A few days later the thought had completely slipped my mind, I was online surfing through some on my favorite sites when ta-da… a wonder recipe for chicken and dumplings had been posted by none other than Larissa! If you don’t remember I used her Chicken Wings recipe in my iReports section, (New Blog On The Block) a few months back and both my husband and I loved the taste so I trust pretty much any recipe she posts and gladly recommend them to others.
So without further ado, check out this great recipe she has posted on her site! I plan to make it sometime this week since I’ve checked the weather channel and it’s going to be cold and dreary all week! Doesn’t the photo alone make you wish you could climb into the screen and lick the bowl!!If you're looking for something to keep you warm during this winter season or just for some good home-style cooking, I highly recommend that you check out her site and try some on her delicious recipes!
One Big Mix Blog
This past Thanksgiving my husband decided to head home to visit his family. I, on the other hand opted to stay here and enjoy the peacefulness of a “stay-cation” at our home. Since he was planning to fly out Thanksgiving morning we planned a dinner together the night before he left so that afternoon he called and asked where I’d like to go for dinner. Of course I said Cheesecake Factory because, well I love their food so much and we hadn’t been in a few months. I always order the same thing but this time I decided to try something new. After flipping through the menu about 3 times I finally decided on the . I was so happy I did because it was to die for! Chicken and Avocado club… Five days later I’m still thinking of how great that sandwich was, so I woke up early & went to the market to get all the ingredients and then back home to work up an appetite playing Dance Off on my Wii. Below are the directions and ingredients.
1 chicken breast – this is good for 1 – 2 people
Swiss cheese slices
Fries – optional
On an indoor grill place chicken with seasonings of your choice
Grill for about 20 minutes flipping occasionally
While chicken is grilling, slice avocado, tomatoes, and lettuce
When chicken is still on the grill place a slice of Swiss cheese so that it melts.
Place bacon on the grill until crispy.
Remove both chicken and bacon from grill, set a side
Butter 1 side of each slice of sourdough bread and place on the grill, browning only the buttered side, this should take approximately 2 - 3 minutes.
Remove and place on plate.
On the side of the beard that was not browned, smear on some herb mayo then top with tomatoes, lettuce and avocado and bacon slices, finally top with chicken breast and cheese.
Also if desired, top with a bit of BBQ sauce. Hold firmly and slice in half, add fries if desired. Eat and enjoy!
Tuesday night I posted a blog about a Bake-off that I participated in for Charity and I received many well wishes from family, friends, and site fans. So thank you very much all! I wanted to clarify one thing though, the Bake-sale was not a contest, I was actually mistaken myself because the previous years that I had participated it was a contest, however, this year the judges decided that instead of awarding the winning Baker with a monetary gift they would give it to charity and I’m all for that so I’m super excited that I had the opportunity to participate. Not only did I bake 2 desserts, I also volunteered 3 hours to help serve and talk with our patrons who came by to eat some yummy desserts. I really had a great time and had some great conversations too!
So, many of your have sent in inquiring emails and message about how the sale went so I decided to write a follow-up article to satisfy your hungry desires to know. We had a bunch of volunteers and we all had a great time talking and laughing together, getting to know one another and sampling the tasty treats (since we were volunteers, we didn’t have to pay). For 2 hours we served sweets and warm coffee donated by Starbucks!
My desserts were a big hit. All the Pumpkin Cream Pies Cookies were sold and the Baby Banana Cream Cupcakes received rave reviews! I even had people come back and ask for the recipe, all but 5 of them were sold and the rest I quickly gave away to the volunteers and others who had been waiting to get their hands on them! When I was finally able to take a breath and check my email, I had 3 more recipe requests from people who had been to the by the bake sale wanting my recipes. Wow, it went better than I had imagined! For all of our efforts and hard work, we were able to earn, in just 3 short hours, $500.00 to donate to charity! That’s wonderful.
Take a look at the photos from the sale!
I won't post the actual recipe until after the contest tomorrow (just in case). For now, here's some eye candy.
Baby Banana Split Cream Cupcakes:
Made with Banana Cream Cheese Filling
Pumpkin Cream Pie Cookies (in sprite of Thanksgiving)
With Pumpkin Cream Cheese Filling
Servings: Makes 24 cups
Mini Banana Split Cookie Cups
1 package (16 ounces) Pillsbury® Ready to Bake! refrigerated sugar cookies (24 cookies)
4 tsp. sugar
banana imitation or banana yogurt
1/3 cup finely chopped Fisher® Chef's Naturals® chopped walnuts - optional
I used toffee crunchy toppings found in the the baking isle
1/2 cup Hershey's® semisweet chocolate baking chips
1/4 cup Smucker's® Seedless red raspberry/strawberry jam
I used cream cheese filling instead of ice cream - with a bit of banana imitation or banana yogurt
chocolate baking bar, to make chocolate shavings - optional
Cream Cheese Filling:
2 16 oz tubes of Pillsbury whipped cream cheese
1 - 1 1/2 cups of confectioners/powered sugar
1/4 cup melted butter
3/4 teaspoon vanilla
1/2 a container of banana yogurt - optional
or 1 teaspoon of banana imitation
*mix together in a blender until smooth and fluffy, refrigerate for later.
Start to Finish: approximately 45 minutes
Heat oven to 350°. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation to place your toppings in. Cool completely in pan, about 20 minutes.
Meanwhile, in small bowl, mix and crush walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
In another small microwavable bowl, microwave strawberry or raspberry jam uncovered on high about 15 seconds until melted. Spoon or pipe in about 1/2 teaspoon jam into each cup, do not add too much of it will leak through the bottom of the cups leaving a sticky mess! Freeze cups about 5 minutes or until chocolate is set.
Spoon pipe in banana cream cheese filling mix, using a cake decorating kit. Top each cup with chocolate shavings - optional . Store in freezer; let stand at room temperature 5 minutes before serving.