seven spoons - main 1 Minute Coffee Cake in a Mug Here. I made you something: A single-serving coffee cake! Complete with crumbly streusel topping in each little bite. (Side note: If you’d prefer chocolate, be sure to try my 1 Minute Chocolate Cake in a Mug – with over 900 positive reader reviews of the recipe) I think every one of my friends (the girls, anyway) is now on Pinterest. Finally she wrote down the recipe, then was horrified to learn one mug contained 720 calories and an entire day’s worth of saturated fat! How can they fit so much fat into a single mug?! So I came up with a healthier version for her: You could quadruple the following recipe and it would still be healthier than eating one of the frankenmuffins from Pinterest. I think my friend approves of this recipe. *Shudder* 1 Minute Coffee Cake in a Mug Ingredients Instructions (If using an oven, preheat to 330 F.) View Mug Cake Nutrition Facts Recipe from ChocolateCoveredKatie.com ♥
life, in recipes: Of Deutschland, edelweiss, and wurst. The second challenge for Project Food Blog is to recreate a classic dish from a culture other than our own – something with which we are relatively unfamiliar and that might be out of our comfort zone. We are charged with being as authentic as possible, and we’re asked to explain how we reached our decision. For me, this story starts in high-school when, as freshmen, we had the opportunity to choose a foreign language. Most girls chose French, because it was pretty (and wouldn’t it be fun to study abroad in Paris!?). I’ve traveled to Germany a number of times, falling in love with the country, its architecture, its history and its inherent order and cleanliness. I also have a classic symbol of German chivalry tattooed on my upper left shoulder. Before you begin your corny rendition of the Rogers and Hammerstein classic, let me assure you it’s not because I’m a fan of The Sound of Music (although it is a good show). Sauerkraut prep time – 10 minutes fermentation time – 2-3 weeks Ingredients
Back to the Cutting Board - Recipes and food photography Skinny Queso - Weight Watchers Queso Dip | The Slender Kitchen It is just too hard not to want to dip watching Football on Sundays. I have tried just dipping veggies in hummus, carrots in skinny ranch, baked chips and salsa, and as much as I love of those things, I just can’t resist queso. Literally I have to save points for it every weekend because someone inevitably brings queso, and I have to eat it whether it is delicious and homemade or out of a jar. My favorite kind of queso is homemade, has no beans or meat, and has lots of spice, so this recipe mirrors that. However, you could easy saute some hamburger to start the recipe, or throw in some beans. Skinny QuesoServings: 16Serving size: 1/4 cupNutritional Info: 75 calories, 2g of fat, 3.1g carbohydrates, 4g protein, 1.1g dietary fiberWeight Watchers® PointsPlus®: 1 * In a small bowl, whisk together 1/4 cup milk with 3 tsbp of cornstarch. Do you like these recipes? Check out our healthy meal plans featuringrecipes just like this. About Kristen I’m Kristen and I couldn’t be happier you are here.
Project Food Blog Entry: What?! A CHINESE dish?? Cheeky Kitchen Recipe: Sous Vide Ribeye Steak | Live To Feast I have always been a bit of a gadget nerd. Well, you could probably argue that I have been an all-over nerd this whole time and that an appreciation of cool gadgetry is just part of the package. Either way, my love of new nerd-toys has definitely extended into my kitchen. As soon as I learned about Sous Vide cooking, I knew that I would eventually succumb and try to do this on my own. For those that are not familiar, Sous Vide (literally translated from French it means “under vacuum”) is the practice of submerging vacuum sealed food in a hot water bath at below-boiling temperatures for extended periods of time. The real magic in sous vide is the evenness of the cooking. In professional kitchens and laboratories this is accomplished with expensive immersion circulators that can accurately maintain the temperature of a large volume of water to within +/- 0.1 °F. The Sous Vide Supreme I chose option C, which is to combine a temperature regulator with a slow-cooker. First order of business?
Low Carb, Keto , Paleo Diet Recipes | Nutrition Tips SinOrSlim.com may be available for purchase. Inquire today! Inquiry Form Inquire with your Facebook or LinkedIn profile, or complete this form to receive a free quote. Every big dream that became a reality had one thing in common: A solid foundation. First impressions matter.Get an email address as big as your dreams. SinOrSlim.com Owner and CEO name@SinOrSlim.com Don't be limited by a free webmail address. Visibility is the cornerstone of every business.Your dreams deserve to be seen. The leading Sin or Slim site on the net"We're the best at what we do"Your NameFounder, CEO If they don't see you, you don't exist.
Wonton Soup This soup changed my life. Okay, that might be a slight exaggeration, but it did change my feelings regarding the soupy area of Chinese food. For many years I’d been operating under the belief that I liked these soups, only to order them at my local Chinese place to discover that I, in fact, do not like them. They’d always end up tasting too fishy or too bland. This was a very disappointing cycle. Much like how I always think I’m going to find a million cute things in Forever 21 and never fail to emerge cranky and empty-handed. This pretty little dish was different. When it came to the wontons, I took an even more expedient approach by pureeing the filling in a food processor, making it easier to measure out and handle. …and they were ready to go. In this case, rather than simply boil the wontons and risk them disintegrating, I popped ‘em in a steamer for 10 minutes, which let them retain their shape much better. And let me tell you, that’s a good place to be.
The Joy Of Clean Eating - Recipes, Tip, Tricks and Info for Healthy Living » Raised Doughnuts, V3.0 || Lara Ferroni (Food Photographer & Writer, Seattle, Washington) Raised Doughnuts, V3.0 2 Mar 2011 It seems that I can never quite be done with a recipe. A recent reader comment prompted me to dig deeper into why homemade doughnuts go stale so quickly, when the commercial variety can hang out at least for a day, if not more without becoming tough. My immediate thought: chemicals. Who knows what sorts of preservatives you can find going into the doughnuts of the big chain stores. Yep, there they are. Well, look a bit closer, and you'll see another sneaky ingredient in there: soy flour. To try this, add 5 to 8 grams (a little less than 2 tablespoons) of soy flour (I used Bob's Red Mill) along with the 300-400g of bread flour in the recipe*. The big test was ahead: Did I just make icky bean flavored doughnuts? Oh, my. Update: An hour later - and the pastry is still soft. Update: For last night's late night snack, Cam and I munched down a couple. *I used the original Basic Raised recipe from my book... but you can also try with my Raised Variation 2.0.
Family Feedbag Sea Salt and Pepper Crackers « Lemons and Anchovies In preparation for a last minute get-together with friends last week, my husband and I dashed to our neighborhood grocery store for a whirlwind shopping trip. There was no time for homemade appetizers. Some wine, cheese, olives, salami, hummus and crackers would have to do. Of course, I couldn’t help myself; I doctored up the hummus as a compromise for not serving my usual homemade version. The dressed-up hummus earned the praise of our friends but my husband and I were especially pleased with the crackers we purchased. They were simply seasoned with salt and cracked pepper but at $6.00 for a mini package, I was motivated to make my own. I’ve had my mind on homemade crackers all week. I consulted a few recipes for my maiden cracker voyage. I didn’t realize how easy crackers are to make. The key is to roll out the dough paper thin. This is a good basic recipe. Sea Salt and Pepper Crackers Preheat your oven to 450°F.