Happy New Year's Eve!!
Clinking my glass with you, toodles!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Monday, December 31, 2012
Monday, October 15, 2012
apple picking
Hot Apple Cider Recipe
from Cooks.com
Ingredients:
1/2 galloon apple cider (or juice)
1/4 cup red hots
1/4 cup brown sugar
1 tsp. cloves
1 tsp. allspice
1 orange (optional)
Directions:
Combine 2 cups cider, red hots, brown sugar and microwave (medium heat) for 7-8 minutes. Add cloves and allspice. Mix with remainder of cider. Heat in crock pot then add 4 or 5 cinnamon sticks. Cut oranges into quarters and float on top.
Thursday, September 6, 2012
champagne treat
Check out this delicious, bubbly dessert!
My friend is turning 21 this weekend and I think this might be a perfect celebratory treat to kick-off the evening.
Would you substitute the raspberries for something else? I am sure blueberries, strawberries, and cherries might add the perfect tuity-fruity element.
Festive for any occasion, I am sure this will satisfy everyone's sweet tooth :)
Don't forget to enter my 500th post giveaway!
Thursday, August 16, 2012
Fruit Flush
I have received a lot of feedback regarding my short "fruit flush" that I mentioned briefly on Friday.
I felt that the best way to get back to all of you who were interested in learning more about it or trying it yourselves, would be do to a post!
When I returned from vacation last week, I wanted to do an easy cleanse. Sometimes it is nice to refresh and recharge your body, especially after vacations or holidays when you feel like your eating schedule, and therefore your body, is a little out-of-wack.
The fruit flush cleanse is a three day cleanse with approximately a week follow-up where you monitor your eating to ease back into your regular diet.
The recommended fruits are:
Day 1: Watermelon
Day 2: Grapes
Day 3: Strawberries
I substituted the strawberries with cantaloupe. Additionally, I kept the bulk of the food per day as the one assigned, but I did snack on the other types as well. Not sure if that was something I should have done or not? Regardless, it's fruit...and probably wouldn't make much of a difference.
The greatest thing about this cleanse is there is no restriction to the amount in which you can eat. Anytime you are hungry, just grab a handful of grapes, a bowl of watermelon, etc. I would say I ate approximately 3 lbs. a day. One important reminder, is to keep drinking water!
After the cleanse, it is recommended that you eat an all white diet for 5-7 days after. This includes: chicken, rice, noodles, white fish, etc. This will just continue to clean out your system.
At the end of the day, the cleanse really didn't do anything for me. I can't say that I lost any weight...nor felt as though my digestive system cleaned out. With that being said, I didn't really keep to the all white diet following the fruit flush. Since the fruit didn't create a change, I didn't think rice would make that much difference.
Even though the flush wasn't successful for me, it was neat to try and I would recommend a similar type of flush. It's amazing how much better you can feel increasing the amount of fruit in your diet. Natural fruit is not only delicious, but does wonders to your body. It allows you to feel healthier and it could be the perfect way to start you on a path to a healthier lifestyle.
Let me know if you've tried the flush and what you're thoughts are! I'd love to hear from you!!
Toodles!
Tuesday, July 10, 2012
Tuesday, June 26, 2012
The Amy & Arnold
You might have seen my feature on lemonade as a perfect summer refreshment, a couple weeks ago. I am back for another ideal summer drink, this time the Arnold Palmer. Named after the golf legend, a delicious combination of lemonade and ice tea quenches anyone's taste buds and thirst during the hot afternoons.
A switch to the recipe is an Amy Palmer which mixes PINK lemonade with iced tea. A little feminine touch to your refreshment!
Friday, June 15, 2012
Summer Outfit Crush
I am crushing on this classic summer look I came across a few weeks ago. I love wearing white in the summer and I try and pull it off in as many ways as I can (it helps with a summer glow!) I am not sure if this is a shirtwaist dress or not, regardless I found separates so you can emulate the look.
Check out more crushes of the moment on {long distance loving}.
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Also, I wanted to take the opportunity to share some of my favorite things at the moment, so
"Here's What I'm Loving Now"
the most fabulous way to spend your june.
summer snail mail. how do you stay in touch with friends out-of-town?
lazy afternoons at art museums.
the secret to beauty.
check out this video to make the perfect summer treat. s'meaches...s'mores + peaches, what could be better?
Be sure to enter my pearl earrings giveaway HERE.
Wednesday, June 6, 2012
lemonade
"I believe that if life gives you lemons, you should make lemonade...And try to find someone whose life has given them vodka, and have a party."
-Ron White
10 min.
6-8 servings
Ingredients:
2 cups sugar
1 cup hot water
2 cups fresh lemon juice
1 gallon cold water
1 lemon, sliced
Mint sprigs, for garnish
Directions:
In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.
Enjoy your warm weather refreshment, toodles!
Friday, May 4, 2012
Derby Day
Wishing you a fun-filled weekend! With Derby Day tying in with Cinco de Mayo, it is bound to be a celebratory weekend. Check out the rest of the weekend style suggestions on {long distance loving}.
Also, don't forget to donate to Great Strides for CF. I am walking for Maddie tomorrow!
Shop the look:
Kate Spade Elina Flat
Mint Julep recipe:
Look for the video instruction guide HERE
4 fresh mint sprigs
2 1/2 ounces bourbon whiskey
1 tsp powdered sugar
2 tsp water
Muddle mint leaves, powdered sugar, and water in a collins glass. Fill the glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig. Serve with a straw.
Mint Julep recipe:
Look for the video instruction guide HERE
4 fresh mint sprigs
2 1/2 ounces bourbon whiskey
1 tsp powdered sugar
2 tsp water
Muddle mint leaves, powdered sugar, and water in a collins glass. Fill the glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig. Serve with a straw.
Tuesday, February 28, 2012
dunkin for doughnuts!
Best served with a side of hot chocolate (or another morning beverage of your choice). Be sure to bring along a napkin or two to wipe off those sticky fingers!
Ingredients:
2 quarts canola oil
2 cups all-purpose flour, plus more for dusting
1/2 cups sour cream
1 1/4 cups cake flour, not self rising
3/4 granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly grated nutmeg
1 packet active dry yeast, or .6 ounces cake yeast
3/4 cup plus 2 tablespoons nonfat buttermilk
1 extra-large whole egg
2 extra-large egg yolks
1 teaspoon pure vanilla extract
1 1/4 cups non-melting or confectioners' sugar
Directions:
1. Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Lightly dust a baking pan with all-purpose flour, and line a second one with paper towels; set both aside.
2. Meanwhile, place sour cream in a heat-proof bowl on top of a double boiler; set over a pan of simmering water. Heat until warm to the touch. Remove from heat; set aside.
3. In a large bowl, sift together all purpose flour, cake flour, granulated sugar, baking powder, baking soda, salt, and nutmeg. Make a large well; place yeast in center. Pour warm sour cream over yeast, and let sit 1 minute.
4. Place buttermilk, whole egg, egg yolks, and vanilla in a medium bowl; whisk to combine. Pour egg mixture over sour cream. Using a wooden spoon, gradually draw flour mixture into egg mixture, stirring until before drawing in more flour. Continue until all flour mixture has been incorporated; dough will be very sticky.
5. Sift a heavy coat of flour into a clean work surface. Turn out dough. Sift another heavy layer of flour over dough. Using your hands, pat dough until it is 1/2 inch thick. Using a 2 3/4 inch doughnut cutter, cut out doughnuts as close together as possible, dipping the cutter in flour before each cut. Transfer doughnuts to floured pan, and let rest 10 minutes, but not more.
6. Carefully transfer four doughnuts to hot oil. Cook until golden, about 2 minutes. Turn over; continue cooking until evenly browned on both sides, about 2 minutes more. Using a slotted spoon, transfer doughnuts to lined pan. Repeat with remaining doughnuts.
7. Gather remaining dough scraps into a ball. Let rest 10 minutes; pat into a 1/2 inch thick rectangle. Cut, let rest 10 minutes, and cook.
8. When cool enough to handle, sift non-melting sugar over tops; serve immediately.
Enjoy your morning treat, Toodles!
Tuesday, February 21, 2012
Mardi Gras King Cake
Happy Fat Tuesday! Enjoy this delicious holiday treat.
Ingredients:
1/4 cup butter or margarine
1 (16 oz) container sour cream
1/3 cup sugar
1 teaspoon salt
2 (1/4 oz) envelopes active dry yeast
1 tablespoon white sugar
1/2 cup warm water (~100-110 degrees)
2 eggs
6 1/2 cups all-purpose flour (divided)
1/2 cup white sugar
1 1/2 teaspoon ground cinnamon
1/3 cup better or margarine (softened)
Colored Frostings:
3 cups powdered sugar
3 tablespoons butter (melted)
3 tablespoons milk
1/4 teaspoon vanilla extract
2 drops green food coloring
2 drops yellow food coloring
2 drops blue food coloring
2 drops red food coloring
Colored Sugars:
1 1/2 cups white sugar
2 drops green food coloring
2 drops yellow food coloring
2 drops red food coloring
2 drops blue food coloring
Directions:
1. Cook butter/margarine, sour cream, sugar and salt in a saucepan over low heat, stirring often, until butter melts. Cool mixture to ~100-110 degrees.
2. Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 min. Add butter mixture, eggs, and two cups flower; beat at medium speed with an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.
3. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (~85 degrees), free from drafts, 1 hour or until doubled in bulk.
6. Stir together 1/2 cup sugar and cinnamon; set aside
7. Punch dough down; divide in half. Turn 1 portion out onto a lightly floured surface; roll to a 28 x 10 in. rectangle. Spread half each of cinnamon mixture and soften butter on dough. roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching ends together to seal. Repeat with remaining dough, cinnamon mixture, and butter.
8. Cover and let rise in a warm place, free from drafts, 20 minutes (or until doubled in bulk).
9. Bake a 375 degrees for 15 minutes (or until golden). Decorate with bands of colored frostings and sprinkle with colored sugars.
Colored Frostings:
Stir together powdered sugar and melted butter. Add milk to reach desired consistency for drizzling; stir in vanilla. Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.
Colored Sugars:
Place 1/2 cup sugar and drop of green food coloring in a jar or zip-top plastic bag; seal. Shake vigorously to evenly mix color with sugar. Repeat procedure with 1/2 cup sugar and yellow food coloring. For purple, combine 1 drop red and one drop blue food coloring before adding to remaining 1/2 cup sugar.
Wishing you the most wonderful of Mardi Gras!! Toodles!
Monday, February 13, 2012
Red and Pink
How about?
Drinking a red cream soda with a bright pink straw.
Carrying a red tote bag with a pink silk scarf tied on the handle.
Ordering strawberry ice cream for dessert, with a cherry on top.
Also...LOVING these decorative chocolate covered strawberries!
Easy to do:
Clean strawberries
Melt chocolate on low heat on the stove (I recommend semi-sweet chocolate chips)
Dip strawberries in the chocolate sauce
For sprinkle decorations, set up different bowls of sprinkles. Roll the chocolate covered strawberries around to cover with as many sprinkles as you'd like.
For chocolate drizzle, melt the chocolate in the same fashion. Take a small utensil with which you can dip into the chocolate sauce. Drizzle the chocolate over the strawberries.
Place on a cookie sheet and refrigerate.
All set to eat and enjoy :)
Thursday, January 12, 2012
Pink Kitchens
Hope you enjoy the pops of pink!
Not sure if Martha Stewart would approve, but it sure brightens my day.
And here's a recipe for Pink Champagne Cupcakes!
Champagne Cupcakes:
1 box Betty Crocker Supermoist white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops of red food coloring
Champagne Frosting:
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food coloring
Toodles!!
Thursday, December 8, 2011
Chocolate Crackle/Crinkle Cookies
These are my favorite cookies to make over the Holidays!
Better to start on your Christmas cookie baking sooner than later, get the supplies ready for Santa and be sure to keep some of the goodies for yourself!!
Recipe from Martha Stewart
Ingredients:
8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/3 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners' sugar, plus more for rolling
Directions:
1. Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.
2. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until will combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
3. On a clean counter top, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter using confectioners' sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces and toss in confectioners' sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners' sugar again to coat completely. Place the cookie 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to 15 minutes.
4. Transfer from oven to a wire rack to let cook completely. Store in an airtight container for up to 1 week.
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