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Archive | April, 2012

Cookies n Cream Cookies

24 Apr

Cookies n Cream used to be favorite flavor of all time when I was little. I couldn’t get enough of it. These cookies are for my younger self when memorizing times table’s used to be my only worry. Have a cookie and feel five again.

This recipe makes seven cookies give or take.

Adapted from here

Ingredients

  • 1/2 cup butter, at room temperature
  • 6 tbsp sugar
  • 6 tbsp brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1-1/4 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 Oreo’s broken up

Directions

Pre-heat the oven to 350 degree’s.

Cream the butter and sugar together until light and fluffy. Add in the egg and the vanilla extract mix until combined.  In a separate bowl, whisk together the flour, the baking soda and the salt. Slowly add the dry ingredients into the wet until just combined. Fold in the Oreo’s.  Scoop the dough onto a greased cookie sheet one inch apart.  Bake for 8 minutes.

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Cocoa Nib Chocolate Vegan Cupcakes With Cream Cheese Frosting

21 Apr

Let me guess. When you think of vegan cupcakes, you think of cardboard? That’s what I used to think too. But atlas I am here to prove you wrong.  These cupcakes have tons of chocolaty flavor plus when they are topped with the vegan cream cheese frosting it takes the whole thing over the edge. Have a great weekend!

Serves 7

Adapted from here and here

Ingredients 

  • 1 cup coconut almond milk or soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon chocolate extract or more vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cocoa nibs

For The Frosting

  • 4 cup Mori-Nu silken-firm tofu (regular or lite) (60g) (See nutritional info link below, for substitution notes.)
  • 1/4 cup plus 2 tablespoons Tofutti Cream Cheese (regular cream cheese or non-hydrogenated are both fine) (90g)
  • 1/2 tsp pure vanilla extract
  •  powdered stevia

Directions:

Preheat oven to 350°F and line a muffin pan with paper or foil liners.

Whisk together the almond coconut milk and vinegar in a large bowl, and set aside for 5 minutes to curdle. Add the sugar, oil, chocolate  extract, and vanilla extract, to the soy milk mixture and beat until foamy. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK). Fold in the cocoa nibs. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

For The Frosting 

Blend everything together in a food processor or magic bullet. It is best to top the cupcakes before serving since the ingredients are perishable.

5 things before 25

19 Apr

So you know that soup I was supposed to post today? Yea, not going to happen.  It tasted like lemon water with some spinach. If you really want to make it, you can go and find it online at wholeliving.com. Since, I didn’t plan for another recipe, I thought it would be fun to do a list of the five things’ I want to do before I turn twenty-five.

  1. Publish my book with good reviews
  2. Travel around Europe with only a backpack.  Lugging a suitcase around doesn’t sound nearly as fun.
  3. Learn how to properly frost a cupcake. Right now, they just end up looking like a third grader decided to throw some frosting around.
  4. Learn Spanish or French.
  5. Figure out what the hell I am doing. Skating by can only take you so far.

Grapefruit Strawberry Smoothie

18 Apr

 

 

It’s day two on the cleanse and I’m still going strong.  I got a headache all day yesterday from not eating sugar which made me realize just how addicted I am to the stuff. Sheesh! As promised, here is the smooth recipe. Enjoy!

PS:  I would like to thank you sometimessweet.com for featuring me on her daily links post. It was a huge honor!

Ingredients

  • 1/2 apple
  • 1/2 grapefruit
  • 1 cup strawberries
  • 2 teaspoons fresh ginger
  • 1 cup water or as needed

Directions

Throw everything in a blender and blend until smooth. Drink.

 

Beet-Avocado, And Arugula Salad With Sunflower Seeds

17 Apr

The past couple of days or ok, months have been filled with sweets. I’m talking brownies, cookies, and cake two times a day.  My stomach and waistline has been starting to feel it. That’s why when I saw this cleanse in Whole Living Magazine, I knew I had to try it.  Basically it’s the same three meals for three days.  You start with a Strawberry-Grapefruit Smoothie for breakfast then move on to a Beet, Avocado And Arugula Salad With Sunflower Seeds for lunch and then for dinner you have a Carrot-Spinach Soup with Dill.  I didn’t have the smoothie for breakfast but I did have the salad for lunch. It was pretty awesome.  Over the next two days, I will give you the recipe for the soup and the smoothie. Sorry it’s out of order.  Enjoy!

Makes three 2-cup servings

For the big batch

  • 2 beets, boiled and thinly sliced
  • 4 celery stalks, thinly sliced
  • 1 English cucumber, seeded, thinly sliced. 
  • 2 scallions (green parts only) thinly sliced
Keep this slaw in the fridge for the next two days. When ready to serve, add the following. 

For each serving

  • 1 packed cup baby arugula 
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp lemon juice
  • Course salt and pepper
  • 1/2 avocado, diced
  • 3 Tbsp sunflower seeds
Directions
In a large bowl, toss beets, celery, cucumber, and scallions. To serve, toss 2 cups slaw with arugula, oil and lemon juice. Season with salt and pepper. Top with avocado and sunflower seeds. 

Hot Fudge Cheesecake

10 Apr

Don't look at me I'm naked!

Much Better

I wish I could tell you that I didn’t eat this slice of cheesecake for breakfast but I did and you know what? It was delicious! This cheesecake has three layers. A creamy cheesecake filling with bits of lemon zest, a sour cream topping and then hot fudge.  It’s a winning combination.  Enjoy!

Serves 12

Adapted from here

Ingredients

Crust

  • 2 cups finely ground graham crackers (about 30 squares)
  • 1/2 teaspoon ground cinnamon
  • 1 stick unsalted butter, melted

Filling

  • 2 (8-ounce) blocks, softened
  • 3 eggs
  • 1 cup sugar
  • 1 pint sour cream
  • 1 lemon, zested
  • 1 dash vanilla extract

Topping

  • 1/2 cup sour cream
  • 2 tablespoons sugar
  • 1/2 cup hot fudge sauce, melted

Directions

Preheat the oven to 325 degree F

In a mixing bowl, combine the graham crackers, cinnamon and butter with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

In a large bowl, beat the cream cheese on low-speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add the sour cream,lemon zest, and vanilla. The batter should be well-mixed but not over beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Since the cheesecake is going to be covered with hot fudge and sour cream, there is no need for the water bath. Place the springform pan in the oven for 45 minutes or until the middle slightly jiggles. Let cool.  Turn up the oven to 400 degrees F.

Mix together the sour cream and sugar. Spread over the top of the cheesecake. Place it back in the oven for 5 minutes.  Let the cheesecake rest overnight. When ready to serve, heat up the hot fudge sauce for 10 seconds in the microwave. With an offset spatula, spread it over the sour cream. Enjoy!

Chocolate Chip Lemon Oatmeal Creme Bars

5 Apr

These Lemon Chocolate Chip Oatmeal Creme Bars are perfect for Easter.  So lemony and dreamy!  They are little too sweet for my taste to be perfectly frank but I think kids will love them.  Enjoy!

Servers 12

Adapted from here

Ingredients 

  • 1/2 cup cold butter
  • 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal chocolate chip cookie mix
  • 1 egg
  • 1 can (14 oz) sweetened condensed milk
  • 2 teaspoons lemon zest
  • 1/4 cup lemon juice (about 2 lemons)

Direction:

Preheat oven to 350 degree’s F and spray a 8 inch pan with non stick spray. Set aside

In a large bowl, cut the cold butter into the cookie mix until course and crumbly.

Add in the egg and mix until the dough sticks together.

Press half the dough into the bottom of the greased pan and bake in the oven for 15 minutes.

In a small bowl, mix together the condensed milk, the lemon zest and the lemon juice until thick and combined .

Spread lemon mixture over the baked crust and crumble the remaining dough on top.

Bake for another 25 minutes or until the top is golden brown. Let cool and refrigerate for 30 minutes or until set.

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