I make them so regularly it never dawned on me to blog about them because they aren’t out of ordinary lol.
I grill the peppers to soften them. Then I stuff them with a mixture of seasoned bread crumbs, Parmesan cheese, eggs and sautéed garlic. I top them with shredded mozzarella and drizzle them with olive oil. Bake for 40 minutes at 400 degrees. Delish!!! They come out soft and wonderful and super scrumptious!!! Enjoy!!!
Soups are easy and feed the masses. They are also just plan yummy.
I make this soup all of the time for the kids and I. We change up a few things here and there but generally it’s about the same.
6 cups of broth
1/2 c chopped veggies
1 onion diced
2 cloves garlic minced
1 bag of spinach
4 tomatoes diced
1 bag of tortellini
1/2 pound of chicken
Salt and Pepper and your choice of other favorite spices.
Saute the onion and garlic then add the veggies.
Pour in the broth.
Add the chicken.
Cook the chicken till it starts to fall apart, then remove it and shred it and add it back in.
Add the spinach and tortellini.
Add some monterey jack cheese and let that melt on top and voila! Dinner is served. It’s hearty and scrumptious and definitely an easy quick win for the weeknight dinner rush.
How about baked sweet potato fries and Baba ganoush!!!!
Now that’s an after school snack ☺️
Cut up a sweet potato and toss it in olive oil and salt
Bake at 425 for 35 min
Roast an eggplant – skinner and cut up with as many cloves of garlic as you can stand – again olive oil and salt
425 for about 35 min
Throw in the blender and add the juice if 1/2 a lemon, drizzle in olive oil and add in a few tablespoons of tahini and ….
Voila – healthy snack is served ☺️☺️❤️
Imagine falling backwards onto large piles of shredded sweetened coconut. Sounds dreamy doesn’t it!!!
I love coconut, like love love love it.
I have been waiting to find the time to make a coconut cake and finally last night, I busted one out.
So here we go :
- 2 and 1/2 cups sifted cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 and 2/3 cups granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned coconut milk
- 1 cup sweetened shredded coconut
Coconut Cream Cheese Buttercream
- 1 cup unsalted butter, softened
- one 8 ounce block full-fat cream cheese, softened
- 5 cups confectioners’ sugar
- 2 Tablespoons canned coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract
- 1/8 teaspoon salt
- 2 cups sweetened shredded coconut
- Preheat oven to 350°F. Butter three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. ( I used a 9 x 13 because it’s easier to bring to the office)
- Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 21-23 minutes or until the cakes are baked through. Bake for 45 minutes if using a 9 x 13″ pan. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
- Assemble and decorate: If you made these in the round pans frost each layer and then cover the outside in frosting – the 9 x 13 – well you know what to do with that!
- Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake!
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
It’s delicious and light and fluffy and thanks to the can of coconut milk it’s so moist. Enjoy!!!!
I am so so skeptical of all of these boxes of goodies I see while perusing through my social media. But then a few of the bloggers I follow, showcase these boxes every once in a while. I decided to try one of them out and see just what the hype is about.
FabFitFun let’s you customize a few things each season in your box and then throws in a handful of other cool hip items for your body, wellness or just to accessorize with.
I picked the canvas vegan leather backpack, the leave in conditioner and the Quay sunglasses. I was surprised at how awesome this box turned out! And that leave in conditioner – the scent is too die for!
Everything was well made and came in full sized which is a definite win win!
It’s the Cadillac of all carrot cakes. Let’s be honest – it’s also my most favorite cake ever.
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1-1/2 cups canola oil
- 2 cups finely grated carrots
- 1 teaspoon vanilla extract
- 1 cup well-drained crushed pineapple
- 1 cup sweetened shredded coconut
- 1 cup chopped nuts (I use walnuts)
CREAM CHEESE FROSTING:
- 6 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Additional chopped nuts
- In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.
- Pour into a greased 13×9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners’ sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.
Enjoy this one. I swear it’s worth the few extra calories. The pan is heavy as hell too, so don’t go running around with it, LOL.
So so yum!!! It was Pre-Birthday Coffee Cake celebration to make it extra special I added in yummy fruit…..I had these very ripe pears and some cranberries I had frozen from Thanksgiving time.
2 1/4 c flour
1 c softened butter
1 c sugar
2 tsp baking powder
1 tsp baking soda
1 c plain yogurt (I used Trader Joe’s – not greek)
3 tsp vanilla extract
Mix the sugar and butter; add eggs
In a separate bowl mix the dry ingredients with a whisk
Mix the wet into the dry ingredients
Chop up 1 cup of pears and mix in 1 cup cranberries (I like pecans too – but left them out of this batch)
Butter a 9 x 13″ pan
350 degrees and 50 minutes later
Enjoy and Enjoy!!!