Saturday, March 5, 2011

Cashew Oat Milk with cinnamon and agave

I love trying new things.

I'll head to trader joes to get my raw cashews and other fixins to make other goodies for some friends.

Once I'm back I'll have to prep for this lovely cashew oat milk.

I'll keep you posted on how I like it, I'm sure I'll love it.

Cashew Oat Milk with cinnamon and agave

Thursday, March 3, 2011

Lemon Cake w/ Butter Cream frosting drizzled with Lemon Glaze

I found a recipe that I wanted to try out from Sunshine and Carousels She also found this recipe from the Food Networks Ina Garten Who I just adore.

The cake comes out like a pound cake which isn't too sweet. The pairing of the butter cream frosting works well. I made a white lemon butter cream and a made a yellow lemon butter cream. I pipped the two colors together and drizzled the cupakes with a lemon glaze.

Recipe for cupcakes:

* 1 stick of soften butter (1/2 a cup)
* 2 cups sugar
* 4 extra-large eggs
* 3 tablespoons cup grated lemon zest
* 2 cups of flour
* 1 cup of cake flower
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 3/4 cup freshly squeezed lemon juice
* 3/4 cup of milk (whole)
* 1 1/4 teaspoon vanilla

Preheat the oven to 350 degrees Cream the butter and sugar together until smooth.

Add one egg at a time and then your lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl.

In another bowl, mix 1/4 cup lemon juice, the milk, and vanilla.

Add the flour and milk mixture alternating each addition, beginning and ending with the flour.

Bake for 20-22 minutes.

Let cupcakes cool before icing.

For the frosting:

4 sticks of soften butter
1 block of soften cream cheese
1 two pound bag of powder sugar
lemon juice just enough to make it as thin or thick as you like.

I mixed all this together for about 3-5 minutes until it was very creamy.

I took about two cups of frosting out into another bowl and tinted it yellow.

Placed the yellow frosting into a small pipping bag with no tip.

Placed the white frosting into a small pipping bag with no tip.

I placed a pipping tip into a large pastry bag and placed both small filled pipping bags into the large and pipped the frosting onto the cupcakes.

For the glaze:

1/4 cup powdered sugar
enough lemon juice to make it thin
yellow food coloring

Mix well and set aside.

Once cupcakes are frosting drizzle the glaze over the cupcakes and place in fridge.

(recipe adapted from the food network's lemon glaze cake).

Tuesday, March 1, 2011

Cupcake Project: How to Make Grenadine and Why You Should Bother

Picture courtesy of Cupcake Project

I'm into baking wacky style of cupcakes. I'm not the best cake decorator or anything but I still have the love to make them.

I found this wonderful website that had a recipe for homemade grenadine which I adore to bake with. Please take a moment to check it out.

Cupcake Project: How to Make Grenadine and Why You Should Bother: " Kristen of Bakesweet contacted me wondering if I had a recipe for a cupcake with grenadine. I did not, but immediately got excited abo..."

Citrus Chicken Salad

I came across this recipe and I can't remember for the life of me where I found it.

I made some grilled chicken last night and saved a grilled chicken breast for this recipe.

I diced it up into bite size pieces.
Juice from 3 limes but I used lemons because that is what I had handy.
1/2 cup coleslaw mix
1/4 cup chopped cilantro
2 kiwi's cut into bite size pieces
1/4 cup chopped red onion
3 Tablespoons olive oil
Lemon pepper to taste. You can use salt and pepper if you like.

Mix all together and chill til you are ready to eat. My container I brought to work was too small LOL I had the kiwi's here in my office so I diced them here and topped the salad.

Sunday, February 27, 2011

Kitchen Karate - a food blog with kick: Mini Low Carb Chocolate and Orange Cheesecakes and...

Kitchen Karate - a food blog with kick: Mini Low Carb Chocolate and Orange Cheesecakes and...: "Remember when you were a kid and you had all these dreams about what you wanted to be when you grew up? Like, how you wanted to be a dentis..."

You know, life is just too short. Eat what you want but just in moderation.

I've been following this blog Kitchen Karate and just love everything they make.

I ran across this dessert they posted and just had to give a shout out to them for a job well done!!

Take some time and make this for your next dessert.

Jenny Craigs Beef Veggie Soup

I love searching the recipes on Jenny Craig website. I'm not a member of J.C. but love the recipes I find. I made a batch of this wonderful soup and have put it in containers for a single serving and froze them. Along with other healthy dishes like bbq beans, healthy style of course, are all ready for me to pop into my bag to take to work. When ever I'm hungry and really not a good time to eat something large, I'll pop one of them in the microwave and enjoy.

1/2 lb lean boneless top round steak
nonstick vegetable spray
1 tsp olive oil
1 1/2 cups onion, thinly sliced
3/4 tsp salt (I'm trying to not use salt so I'll use Lemon Pepper)
1 tsp garlic, minced
1 1/2 cups water
2 cans (14.75 oz) no-salt-added beef broth
1 can (14.75 oz) no-salt-added whole tomatoes, undrained and chopped
1/2 tsp dried thyme
1/2 tsp pepper
1 bay leaf
1 1/2 cups cabbage, coarsely chopped
1 cup celery, chopped
1 cup carrot, sliced
1 medium-size yellow squash, cut into 1-inch chunks
1 small zucchini, cut into 1-inch chunks

1. Trim fat from steak; cut steak into 1-inch pieces.

2. Remove steak from Dutch oven, and set aside.

3. Add oil to large pot or Dutch oven. Place over medium-high heat until hot. Add onion; sauté 5 minutes or until tender.

4. Reduce heat to medium-low; add lemon pepper. Cook 15 minutes or until golden, stirring occasionally.

5. Add garlic; cook 1 minute.

6. Add beef, water, and next 5 ingredients to onion mixture. Bring to a boil; cover, reduce heat, and simmer 1 hour.

7. Add cabbage and remaining ingredients. Cover and simmer 25 minutes or until vegetables are tender.

8. Remove and discard bay leaf.

Makes 10 servings
Calories 79
Carbohydrate 9g
Protein 6.8g
Fat 1.6g
Cholesterol 13mg
Sodium 216mg (Will be less if you use lemon pepper instead of salt)