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Myra Cook’s Outrageous Muffins are a good carb/protein snack or meal!

24 Apr

6 egg whites, slightly beaten

1 1/2 cups quick oatmeal

1/4 cup unsweetened applesauce( can sub with 1/4 banana, 1 cooked apple in micro)

1/4 teaspoon baking powder

1/2 teaspoon vanilla

1 teaspoon cinnamon

6 packets Splenda

 

Beat egg whites until frothy (but not stiff). Fold in the other ingredients. Portion batter to make 6 regular muffins. Add ground oat flour or more oats to your consistency. Bake at 375° approximately 14 minutes or until golden brown on top. Can be refrigerated or frozen.

This is an amazing and portable way to get your protein and good carbs in. This recipe can be doubled in size to make 12.  Feel free to make this your own and substitute! Some have tried using pumpkin and zucchini. Some prefer making the applesauce to 1 cup or adding mashed banana or blueberries. Make it your own and throw in some ground cloves, ginger or nutmeg. I have a friend that doubles the recipe but with 3 cps zucchini instead of applesauce, plus she cuts her oats to 2 cups. Enjoy!

 
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Posted in Breakfast, Gluten Free, Good Carbs, Lunch, Misc, Muffins, Protien, Recipes, Stevia, Sugar Free, Vegan, Veggies

 

What to do on a rainy day. White Chocolate Chip Cookies.

06 Mar

The ingredients I’m using today are Nestle Butterscotch Chips and Ghirardelli Chocolate Classic White Chips

I could not find any macadamia nuts so I substituted with cashews and pistachios.

I used Ann’s House Pistachios and Planter’s Cashews.

The substitution materials.

I substituted 1/2 of my white granulated sugar with Stevia per the Stevia In The Raw package recommendation.

I also substituted the all purpose flour with King Arthur Gluten Free multi-purpose flour.

 

White Chip Macadamia Bars

 

Yield: 3 dozen bars

  • 2 cup(s) Classic White Chips
  • 1 cup(s) butter, at room temperature
  • 1 1/2 cup(s) brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 teaspoon(s) pure vanilla extract
  • 2 1/2 cup(s) all purpose flour
  • 1 1/2 teaspoon(s) baking powder
  • 1 teaspoon(s) salt
  • 3/4 cup(s) macadamia pieces, coarsely chopped

Directions
Preheat oven to 350°F. In medium-size bowl, beat butter with brown sugar at medium speed until creamy and lightened in color, about 4 minutes. Add eggs, one at a time, beating at low speed until combined. Add vanilla. Add flour, baking powder, and salt to creamed mixture, and fold until combined. Fold in chips and macadamia pieces. Spread batter in a 13″ x 9″ pan in an even layer. Bake at 350°F for 27 to 30 minutes. Let cool at least 40 minutes before cutting into squares. Store in airtight container at room temperature.

Optional: Espresso White Chip Macadamia Bars: Add 1/4 cup brewed espresso or 1 teaspoon instant espresso powder to the batter after combining eggs. Or substitute 1/4 cup water and 4 teaspoons instant coffee, if espresso is not available. Bake as directed above.

I can never resist a taste test so I split the dough in two batches and put the pistachios with the butterscotch chips and white chocolate and the other half with white chocolate and the cashews. I preferred the Butterscotch ones and my husband preferred the white chocolate and cashews.

 

I used a big ice cream scoop to make them all the same size. I ended up having to bake them for about 15 minutes since they were so large.

I love using the Baker’s Secret pans that have a layer of air between them. The cookies never burn.

I showed the coke zero so you could see how large the cookies were.

My cookie model, social media dude, WebPress guru and dear husband, Ken Cook.

This is an unsolicited commentary. I have not been compensated by any of the brands depicted.

 
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Posted in Cookies, Gluten Free, Stevia, Sugar Free

 

10 Feb

Crocheted Afghans
25 throws, wraps, and blankets to crochet
By: Melody Griffiths
Published By: CICO Books
ISBN: 978-1-906525-78-1

Book reviewed by Michael Sellick – The Crochet Crowd

“Artistic Crochet” is what comes to mind when I think of this book. I had already purchased this book prior to being asked to review it. The green afghan with the wildflower design on the cover grabbed my attention. This book goes beyond the traditional crochet techniques to something that takes the normal crochet hook and creates another dimension of crochet with an artistic edge.

The pictures inside this book are crystal clear. Me, being a very visual person can observe the stitches and count them out for myself to help me understand the written pattern directions. The ideas are modern and extremely colorful in design. In some of the designs, there are Charted Diagrams to show where the stitches are being placed.

Win this Crocheted Afghans book! http://www.allfreecrochet.com/sweeps/Crocheted-Afghans-Book-Review-Giveaway

We are giving one Crocheted Afghans book to one lucky winner.  In addition:

1. If you blog about this giveaway at your blog, we’ll give you an extra entry. Contact us and include a link to the blog post.
2. If you tweet or Facebook about this giveaway, you’ll get an extra entry. Again, contact us and include a link to the tweet.
3. If you add a link to us on your blogroll or website, we’ll give you an extra entry. Again, contact us!

Contest ends February 23, 2011. You can enter once daily, so return often to improve your chances of winning!
Crocheted Afghans Book Giveaway

 
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Posted in crochet, giveaway, hobby, win

 

Valentine’s Day Blast! You goin?

01 Feb

VALENTINE’S DAY AT GEORGIA AQUARIUM

It’s already time to plan for Valentine’s Day! Georgia Aquarium is hosting a unique night with a lecture about secret mating rituals of aquatic animals on Feb. 12, 2011 in Georgia Aquarium’s Oceans Ballroom. Hosted by our very own Dr. Al Dove and Sr. Animal Care Specialist Trish Dove (yes, they’re married!), Motions of the Oceans, presented by HalfOffDepot.com, will surely entertain you. The event will also include dinner by Wolfgang Puck Catering. Bring your loved ones or a group of friends to this fun experience at the Aquarium. Then, go all out this Valentine’s and join us after the event for our Adult Sleepover! Discount for Members! Save your spot today.

 
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Posted in Uncategorized

 

Homemade Caramel Apples

31 Oct

I was definitely in the mood to make a healthy and delicious treat this year! I found this easy recipe on The Food Network. This new chef named Anne Thornton does sweets right. She is so fun to watch on tv. It is nice to watch a chef that is beautiful inside and out. She looks like a real chef. I was surprised that she used chop sticks for her handles, that was such a smart idea! Be sure not to substitute anything in this recipe (otherwise you might be making caramel for a half of a day!) I was two tablespoons shy of light Karo syrup and used agave nectar instead. Not a good idea! Anyways a half of a day later, my caramel is scrumptiously divine. The taste is WAY better than the store bought alternative.  I can’t wait to crunch into and eat my treats! I will give some away to the trick or treating neighbors tonight. Yay for Halloween!

Homemade Caramel Apples

Couture Caramel Apples

Anne Thornton

Recipe courtesy Anne Thornton

Show: Dessert First With Anne ThorntonEpisode: Scary Sweet

Cook Time:15 min Level:Easy Yield:6 servings

Ingredients

  • 1 1/2 cups white sugar
  • 1 cup light corn syrup
  • 1 teaspoon fine sea salt
  • 1/4 cup (1/2 stick) butter, softened
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 6 wooden sticks
  • 6 Granny Smith apples

Toppings:

  • German Chocolate Apples: chopped salted pecans, toasted coconut, miniature chocolate morsels
  • Peanut butter chocolates (recommended: Reese’s Pieces – Halloween colors)
  • Ginger snap crumbs and candied ginger
  • Caramel popcorn apple: salted buttered popcorn
  • Halloween sprinkles

Directions

Mix the white sugar, corn syrup, and salt in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 7 minutes, but do not stir or swirl around to mix. Watch it carefully at the end, as it will go from caramel to burnt in no time. Put an oven mitt on the hand you will be using to stir in the butter, and heavy cream, and stand back to avoid splattering. Slowly and carefully, stir in the butter and the heavy cream. Remove the pan from the heat and stir in the vanilla. Cool slightly.

Put the apples on a cookie sheet lined with lightly greased aluminum foil. Insert wooden sticks 3/4 of the way into the stem end of each apple. Dip each apple into the caramel and scrape the excess caramel from the bottoms using the side of the saucepan. Roll the apples in the desired toppings and arrange them on the aluminum foil. Serve.

 
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Posted in Entertainment, Halloween, Misc, Sweets, Syrup, Trick or Treat, Uncategorized, Vegan

 

Scary Treats!

25 Oct

Yummy but scary cupcakes!

This Halloween will be special if you make a few scary treats! I am so excited because this year I am guaranteed to get a lot of trick or treaters to my house. I personally don’t think these treats will last long at the office so I think I will have to make up another batch for the scary trick or treaters! Enjoy!

By Woman’s Day Kitchen from Woman’s Day |October 17, 2010

This cupcake recipe is the only one you’ll ever need. It’s simple and adaptable—to change it to chocolate, just add a cup of unsweetened cocoa powder, increase the water by half a cup and omit the eggs.

Recipe Ingredients

    • 2 2/3 cups all-purpose flour
    • 2 cups sugar
    • 2 tsp baking powder
    • 1⁄2 tsp salt
    • 1 cup milk
    • 1⁄2 cup water
    • 3⁄4 cup oil
    • 1 Tbsp vanilla extract
    • 2 large eggs

    Recipe Preparation

      1. Heat oven to 350ºF. You’ll need 24 regular muffin cups with cupcake liners.

      2. Mix flour, sugar, baking powder and salt in a large bowl with a whisk until blended. Whisk milk, water, oil, vanilla and eggs in 4-cup liquid measuring cup or medium bowl.

      3. Make a well in the flour mixture. Gradually pour milk mixture into flour mixture; whisk until blended (some small lumps may remain).

      4. Divide batter into muffin cups. Bake 20 to 25 minutes until a wooden pick inserted in center of a cupcake comes out clean.

      5. Cool cupcakes in pan on wire rack 15 minutes. Remove from pan; cool completely on wire rack.

      To make chocolate cupcakes: Add 1 cup unsweetened cocoa powder to dry ingredients. Increase water to 1 cup and omit eggs. Prepare and bake as directed.

Cream Cheese Frosting from Paula Deens’

Red Velvet Cupcakes with Cream Cheese Frosting

on the Food Network:

 
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Posted in Cakes, Cupcakes, Entertainment, Halloween, Trick or Treat, Uncategorized, Wedding Cakes

 

A Happy Husband is a Mellow Husband

12 Sep

A happy husband is a mellow husband, especially at Mellow Mushroom pizza

Cheese lips.

Calzones always make husbands very happy.

Jazz hands with the ‘food scientist’, chef and master pizza slinger Adam who happens to ROCK in the oven arena.

Build your own salads – never can go wrong there ~ I’m in heaven! Right about now I was VERY angry with my husband who had NEVER taken me to Mellow Mushroom yet in all our 13 years of marriage living in Georgia! His response was, “…well I can’t take you everywhere then it would all get too boring…” and so I’m assuming he is saving the best for last. THEN he tells me he used to eat there like 4 times a week before we got married. Hoarder.  Hummptf.

Coolness.

Adam, a ruddier jolly man very content with himself, and his job. He is one of the main reasons to experience The Mellow Mushroom.

2421 Shallowford Rd Marietta GA 30066 770-516-1500

Gotta go back! Can’t wait! I love Mellow Mushroom! More locations? Wow. Over 100 locations now. Just type in your zip code!

http://www.mellowmushroom.com/index.php#/locations

 
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Posted in Drink, Entertainment, Lunch, Meat, Misc, Pizza, Vegan

 

I did it!

21 Aug

 
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Posted in Anthony Bourdain, Dinner, Drink, Entertainment, Meat, Misc

 

FROZEN LOVE!

15 Aug



What does a girl do when 100 degrees is the norm?


Lord have MERCY!

OK so I have a new Cuisinart ice cream maker because my 1970s version finally died. So I was looking for anti-melting recipes. I met Don Pablo the coffee Lord on Saturday at Costco. (See my earlier post today). What an experience. I’m still blown over from it. So I had some left over coffee from all my Sunday morning experimentations.  Not wanting to be wasteful and discovering a whole new level of LOVE JUICE; Let me tell you this leaves ALL the big names and numbers in the dust!


REALLY HARD TO DESCRIBE HEAVEN but here goes the ingredients:

Makes about 1.5 quart

14 oz sweetened condensed milk

1 1/2 cups brewed strong coffee; add 1-2 tsp or more of espresso powder as needed if not strong enough to your liking

3/4 cup half-and-half or whatever kind of creamy milk substance you have

Instructions:

Don’t worry there were no recipes or documentation with my Cuisinart machine. Just GO for it. Welcome to the paperless society. Whisk together the condensed milk, coffee, espresso powder, and half-and-half. Freeze the ice cream maker unit according to the manufacturer’s directions, or in my case there were none so just GO FOR IT and add ingredients. I added about 1-1/2 tsp of ground coffee into the mix for fun. It was not noticeable and I think added to the whole sensory experience. Eat immediately then transfer leftovers (if any) to a covered container. Share with family and friends and enjoy!

DH says he would omit the espresso powder & grounds and go with that. Me, I LOVE IT just the way it is. I think I will have it for BREAKFAST!

 
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Posted in Breakfast, Coffee, Cookbooks, Dinner, Drink, Entertainment, Grinders, Misc, Shakes & Smoothies, Sweets

 

Liquid LOVE

15 Aug


Wow I’m so impressed! I met don Pablo at Costco yesterday; enjoying a wonderful cup today. Lovely brown oily beans make me VERY HAPPY!

http://www.cafedonpablo.com/about_coffee.html

Sweetly intense, balanced aroma, with milk chocolate, cedar and ripe tomato notes. In the cup the acidity is sweet and well-integrated, the body full and mouthfeel supple, and the flavor quite sweet, with chastened but still rich complication: semi-sweet chocolate, ripe tomato, and a round, low-acid fruit that suggested banana. The finish is cocoa-toned and slightly though warmly astringent.

http://schmap.it/PGXhC3?a

http://thechiclife.com/2010/08/don-pablo-coffee-giveaway.html

COOL GIVEAWAY! I just MET DON PABLO how cool is THAT?

http://www.cafedonpablo.com/about_coffee.html

It takes me back to the days when I could hear my brother (a former cafe owner) say that Starbucks burns their beans, and it is better to grind your own, and it is better to store your un-ground beans in the freezer. He always loved to educate me about coffee beans. And I would always thank him by drinking his coffee! :)

Yesterday don Pablo aka -Darron J. Burke President, Cafe Don Pablo taught me something. I usually always buy decaf for the aging DH. He told me that the cheaper brands use chemical solvent that is a known carcinogen to process their decaf. Yikes! That is so sad because many people think they are being healthy by drinking decaf but instead if they are not educated then they can be doing WORSE! Don Pablo told me they ONLY use water to naturally decaffeinate their coffee. Buy from Don Pablo at Costco or his website and TASTE the difference! http://www.cafedonpablo.com/store/shop_store.html This lead me on a search to find out the details. I found this really cool website that shows it all.


Decaf Coffee Methods

by Stefanie Spencer

Can decaf taste just as good as regular coffee? Is it processed with chemicals? Can it be decaffeinated without chemicals? Is there a coffee plant that does not contain caffeine at all? After it is decaffeinated does it still contain some caffeine? The answer to all of these is yes! There are many various methods used to decaffeinate regular coffee and there is development underway to improve the taste of coffee plants that contain a low amount of caffeine or none at all. Many people assume that decaf coffee can not possibly taste as good as regular, but it can! It depends on the original quality of the coffee beans, the method used to decaffeinate them, and then the time between roasting and consumption. Often decafs are not top sellers and so they tend to sit on the shelf longer; just make sure the one you choose was freshly roasted.

The process starts with dried, green (unroasted) coffee beans which are soaked in water. After they have swelled, they are processed with a solvent, which can be plain water or a chemical. After the beans are moistened the solvent is circulated through the beans, evaporated and condensed to clean the solvent, and then circulated through the beans again. After the desired caffeine level is reached the beans are rinsed with water, sometimes steamed to remove the remainder of the solvent, and then dried. Some solvents are more precise than water at removing the caffeine while leaving behind the other elements, which means in the end it will retain more of its flavor.

The solvent ethyl acetate is an ester that is found naturally in fruits and vegetables such as bananas and apples, and it is found in coffee. Coffee that has been processed with ethyl acetate is labeled as “naturally decaffeinated” because the solvent is naturally found in these food items. However other solvents, such as methylene chloride, may be harmful and possibly carcinogenic.1 Because of this it is very important to know which solvent is being used, and if methylene chloride is used the label can not say “naturally decaffeinated.”

http://www.ineedcoffee.com/09/decaf-coffee-methods/

 
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Posted in Breakfast, Coffee, Diabetic, Dinner, Drink, Entertainment, Misc

 
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