Thursday, July 4, 2013

Grilled Banana S'Mores

Just take a whole banana and slice it down the middle. I used three marshmallows per banana and a handful of dark chocolate chips. Wrap it all in foil and throw it on the grill (or in the oven) on med-high for a few minutes (lower heat can make the banana soupy but still good).

Wednesday, June 26, 2013

Delicious, classic — and Gluten Free!

Now, Gluten Free baking gets even easier (and tastier!) with two all-new additions to the delicious line of Betty Crocker Gluten Free baking products — introducing Gluten Free Sugar Cookie mix and All-Purpose Gluten Free Rice Flour Blend.
Smart moms already trust the great taste of Betty Crocker Gluten Free Brownie, Cookie and Cake mixes that the whole family can enjoy, and now beginner-to-expert bakers can use mixes or create from scratch delicious recipes year-round!
Try using the cake mixes and adding fruit for a Berry Coffee Cake or a Banana Bread!
So why are Gluten Free moms choosing Betty Crocker?
    • Taste — Our consumers rave about the great taste of our Gluten Free products. Check out some of the great comments here!
    • Shareable — You can make one dessert for the whole family.
    • Normalcy — You can feel "normal again" baking for your family just like before you went gluten free.
Betty  Crocker was kind enough to send a free gift pack of baking goodies (seen below) to which I sent to a client of mine. This little kiddo is gluten free and loves to cook, so the package was just perfect!


Blackberry Sage Water

Two sage leaves
One container of washed blackberries

Place this in a large pitcher, smash with a fork and fill with water. Chill overnight before drinking.
As the water is emptied, refill the pitcher three more times before discarding fruit (no longer than 4 days).

Friday, May 31, 2013

Morning Smoothie

Spinach Basil and Orange Smoothie!

two handfuls of spinach
one cup of orange juice (freshly squeezed if possible)
8 to 10 leaves of basil

Blend for about a minute, until smooth green color is bright!


Wednesday, May 29, 2013

No Wasting of Herbs!

When herbs are in full bloom, or even over bloom, remember this tip!

Chop herbs
Place in ice cube tray
Fill with olive oil
When completely frozen, place in ziploc bag in freezer to use for any dishes!

Monday, May 27, 2013

Crunchy Carrot Strips

Wash and peel the outside of the whole carrots
Peel carrots into strips
Toss in a little olive oil and your favorite seasoning
Lay out in a single layer on a baking sheet (I didn't place each strand out separately, but you can)

Bake at 350* for about 10 - 12 minutes

Store in an airtight container

Thursday, May 2, 2013

Coconut Raspberry Bars

One package of muffin mix - any kind that will jive with your jelly :)
5 Tbsp margarine or butter, softened
1/4 cup quick oats
1/4 cup shredded coconut
1/2 cup jam - any kind that will go with your muffin mix

Preheat your oven to 350 degrees
Grease a 9 inch square pan
Combine the first four ingredients
Mix with a fork until crumbly
Set aside 1/4 cup of the mixture
Press remaining crumb mixture into pan
Spread jam on top of the crumb layer within 1/2 inch of the edge
Sprinkle the reserved crumb mixture over the filling
Bake 25 - 28 minutes until slightly browned

Tuesday, April 30, 2013

Red Velvet Cupcakes...ish

Cupcake Ingredients
(Adapted from the American Institute for Cancer Research)

1 cup canned beets, drained (not pickled!)
1/2 cup reduced fat buttermilk, divided
1/2 tsp white vinegar
1/2 tsp vanilla
3/4 cup plus 2Tbsp all purpose flour
6 Tbsp unsweetened cocoa (be sure to sift this to remove the lumps)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp kosher salt
1/3 cup canola oil, chilled
3/4 cup sugar
1 large egg, cold

Preheat oven to 350 degrees. Drop paper liners in 12 muffin tins.

Place beets in the blender, add 1/4 cup buttermilk and whirl until beets are finely chopped. Add remaining buttermilk, vinegar and vanilla and whirl to puree, making sure no lumps of beet remain. Set beet mixture aside in a separate bowl.

In a small bowl, combine flour, 6 Tbsp of cocoa, baking powder, baking soda, cinnamon and salt, set aside.

In the clean blender combine oil and sugar. Blend until sugar is moistened. Add cold egg and blend at high speed until mixture resembles mayo and sugar is completely dissolved (90 seconds). Add beet mixture and beat until combined. Sift dry ingredients into bowl and mix until combined. Divide batter evenly among lined muffin cups, filling them 2/3 full.

Bake cupcake for 28-30 minutes or until the tops feel springy. Cool completely before frosting with your favorite cream cheese icing!

Sunday, April 7, 2013

Baby Cakes Donut Maker

Chocolate Donuts

2 cups flour
1 cup white sugar
3/4 cup chocolate chips (I use dark chocolate chips)
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 tsp vanilla
1 egg
1 cup plain yogurt
1/2 cup milk
1/2 cup vegetable oil

Combine dry ingredients in a bowl. Combine wet ingredients in a separate bowl and then combine with dry ingredients.

Preheat babycakes donut maker. Cook each donut for a few minutes then transfer to plate.