Cross-posted link over here.
Cross-posted link over here.
– Large coffee mug
– 1oz Vanilla Syrup
– 2-2oz Shots of espresso or 4oz of strong coffee
– 4oz-6oz of Chocolate Milk (Milk may vary depending on size of coffee mug)
– Chocolate Redi Whip
– Sprinkles-any color
– Chocolate pieces
First pour the vanilla syrup into a large coffee mug. Next add your fresh brewed coffee to the vanilla syrup and blend the two ingredients together. Then steam your chocolate milk to 160 degrees F. You can use a beverage or candy thermometer to test the temperature of the milk. Once milk has been steamed add it to you coffee. Finally, top your cappuccino with the whipped cream to your desired amount. Add sprinkles and chocolate for decoration.
Didn’t have time over the past few months to visit one of my favorite food blogs, a cat in the kitchen… but I went over there today and saw this yummy delectable surprise! Hmm, wait till I get my hands on the oven!
200 gram dark chocolate
200 gram butter, softened
220 gram + 130 gram caster sugar
110 gram plain flour
400 gram cream cheese (I used Kesella 10% as I prefer quark, add 1.5 tbsp flour if you use Kesella)
1 tsp vanilla extract
200 gram fresh raspberries (frozen ones work as well)
Preheat oven to 170 degrees C. Grease and line a 20 X 30cm lamington pan. Melt chocolate in bowl over simmering water. Set aside to cool slightly. Cream butter and 220g of the caster sugar until pale, then add 3 of the eggs, one at a time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread 3/4 of the mixture into the pan. In a separate bowl, beat cream cheese, 130g sugar, eggs and vanilla until smooth. Spread over chocolate base. Dollop remaining chocolate mixture over cream cheese layer and swirl the chocolate. Poke raspberries into the top and bake 40-45 minutes. Cut into squares and serve.
– 1 egg, beaten
– 2 ounces dry bread crumbs
– 2 skinless, boneless chicken breast halves
– 3/4 (16 ounce) jar spaghetti sauce (Garlic, basil and tomato)
– 1/4 cup fresh sweet basil leaves
– 2 ounces shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
3. Pour 1/2 of the spaghetti sauce into a 7×11 inch baking dish and basil leaves Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
Well, well, does the title sound like I’m taking all the credit? I guess so since I came up with this in fifteen minutes and unless someone decides that it exists somewhere first, you discovered this recipe here first!
-600gm of skinned, boneless chicken (well, you can use half a chicken)
-1 table spoon salt (*)
-75ml white wine
-4 table spoons olive oil
-4 cloves garlic, diced
-small pat of butter
-Basil leaves, ground about 2 handfuls.
-Oregano (4 table spoons) and Paprika to taste
Rub salt on chicken. Add white wine and then continue rubbing with basil leaves, half of the diced garlic, oregano and paprika. Preheat over to 200 degress celcius. Melt the butter till liquid and add the remaining garlic. Add the olive oil into a baking pan and mix with the garlic and liquid butter. Put the chicken plus the all the marinade into the pan. Mix well. Bake for 45 minutes at 200 degress or until lightly browned.
* This is a low sodium entree so you might want to add another tablespoon of salt.
Try this little smoothie to pick you up in the morning! Actually, I guess it works anytime in a day too!
You’ll need a blender, juicer and orange press though!
-100ml pineapple juice (use a juicer since pineapple is very pulpy)
-500gm papaya, cored and skinned
-200gm seedless grapes (use a juicer for this too)
-100ml cranberry juice (ocean spray will do because you can’t really get this here)
-5 oranges (use a manual press, and scoop two tablespoons of the pulp)
Pour pineapple juice and papaya chunks into blender, blend till mostly smooth. Add cranberry, grape and orange juice plus pulp. Blend till smooth. Makes about 1 liter. If you find it too thick, blend with a dozen ice cubes or serve with ice.
Alternative #2 (you can see I’ve been experimenting)
-Substitute cranberry juice with one mango but add 100ml of water and one less orange. Mango and papaya are usually very pulpy so this can be thick.
You can actually store this in a freezer if you wish to keep it for more than a day or two.