Makes 1 1/2 cups
The ingredients:
1/2 cup coconut butter
1/2 cup dates soaked for 20 minutes
1/2 cup pine nuts
1 teaspoon vanilla (optional)
Combine all ingredients in a food processor and puree.
Friday, May 13, 2011
Raw Carob Frosting
The ingredients:
1 avocado, pitted and peeled
1 cup dates, soaked for 20 minutes
1/2 cup carbo powder
1 teaspoon vanilla extract (optional)
The directions:
Combine all ingredients in a food processor and puree.
From the book Rawsome by Brigitte Mars
1 avocado, pitted and peeled
1 cup dates, soaked for 20 minutes
1/2 cup carbo powder
1 teaspoon vanilla extract (optional)
The directions:
Combine all ingredients in a food processor and puree.
From the book Rawsome by Brigitte Mars
Sunday, May 1, 2011
Dark Chocolate Frosting
about two weeks ago i took my first visit to sprinkles cupcakes.
after trying one bit of the frosting i instantly understood why people
swooned and scallwaggered after these cupcakes so much
it was delicious.
i knew i had to google the recipe.
and since oprah loves them so much her site has the recipie
so here it is:
after trying one bit of the frosting i instantly understood why people
swooned and scallwaggered after these cupcakes so much
it was delicious.
i knew i had to google the recipe.
and since oprah loves them so much her site has the recipie
so here it is:
The ingredients:
10 ounces bittersweet chocolate , chopped
1 pound unsalted butter , at room temperature
1 pound plus 8 ounces powdered sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup sour cream
The Directions:
Melt and cool chocolate (until just slightly warm). Beat butter until light and fluffy. With mixer on low speed, gradually add powdered sugar. Add salt, vanilla and sour cream and mix until very smooth. Add chocolate and mix until just incorporated.
*Don't over-whip and add too much air into the frosting. The consistency should be rich and dense, like ice cream!
10 ounces bittersweet chocolate , chopped
1 pound unsalted butter , at room temperature
1 pound plus 8 ounces powdered sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup sour cream
The Directions:
Melt and cool chocolate (until just slightly warm). Beat butter until light and fluffy. With mixer on low speed, gradually add powdered sugar. Add salt, vanilla and sour cream and mix until very smooth. Add chocolate and mix until just incorporated.
*Don't over-whip and add too much air into the frosting. The consistency should be rich and dense, like ice cream!
now your all set.
the only problem is.
that you about to become the go to cupcake maker.
live with it.
the only problem is.
that you about to become the go to cupcake maker.
live with it.
Thursday, April 7, 2011
Lion House Rolls
This last weekend i got the chance to go to
April Conference for the LDS Church.
while there me and my friend had dinner at the Lion House Pantry
and let me tell you their rolls where to DIE for
i had gotten their clam choweder and roll
and needless to say it was HEAVEN.
so i found the recipie at LDSliving.com
i decided i'd share it with you.
(the recipe and directions are copied straight from the web page.)
but I sure can enjoy these tasty rolls!
April Conference for the LDS Church.
while there me and my friend had dinner at the Lion House Pantry
and let me tell you their rolls where to DIE for
i had gotten their clam choweder and roll
and needless to say it was HEAVEN.
so i found the recipie at LDSliving.com
i decided i'd share it with you.
(the recipe and directions are copied straight from the web page.)
The ingredients:
2 cups warm water (110 to 115° F)
2/3 cup nonfat dry milk
2 tablespoons active dry yeast
1/4 cup granulated sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 1/2 cup all-purpose flour or bread flour
2 cups warm water (110 to 115° F)
2/3 cup nonfat dry milk
2 tablespoons active dry yeast
1/4 cup granulated sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 1/2 cup all-purpose flour or bread flour
1/2 cup butter, melted
The directions :In large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours.
I might not be in utah anymoreThe directions :In large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours.
Bake at 375° F for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.
Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.
but I sure can enjoy these tasty rolls!
Saturday, March 26, 2011
applicious delicious.
Carmel Apple Dip
carmel apples.
who doesn't love them.
however sometimes these tasty treats are a little difficult to consume
that's where this carmel apple dip recipie comes into play.
a perfect treat for sleepover, team dinners, and dinner parties.
your will be sure to love this dip.
carmel apples.
who doesn't love them.
however sometimes these tasty treats are a little difficult to consume
that's where this carmel apple dip recipie comes into play.
a perfect treat for sleepover, team dinners, and dinner parties.
your will be sure to love this dip.
The ingredients:
1 block cream cheese
1/2 cup brown sugar packed
1/4 cup white sugar
1 tsp vanilla
1 skoor bar
1 block cream cheese
1/2 cup brown sugar packed
1/4 cup white sugar
1 tsp vanilla
1 skoor bar
Directions.
let cream cheese soften. using an electric mixer mix together brown sugar white sugar, vanilla and cream cheese until smooth. crush up a skoor bar and mix in. chill in fridge for 10 minutes. cut up some apples (granny smiths are my favorite for this recipie) and be taken away to carmel apple land. that DOESN'T involve carmel stuck to your teeth and a sore jaw.
let cream cheese soften. using an electric mixer mix together brown sugar white sugar, vanilla and cream cheese until smooth. crush up a skoor bar and mix in. chill in fridge for 10 minutes. cut up some apples (granny smiths are my favorite for this recipie) and be taken away to carmel apple land. that DOESN'T involve carmel stuck to your teeth and a sore jaw.
Wednesday, January 12, 2011
RAW Vegan Brownies
i once lived a vegan lifestyle.
and while living that life. i still longed for
some tasty sweets.
it just so happened my neighbor here in hawaii is also a raw foodie
she game me and one of my roommates a cooking lesson.
where she reveilded the secert to the HEALTHIEST brownies i have EVER eatten.
o and did i mention they are supper easy and take 6 minutes to make.
P.S.
i hate to burst your bubble.
but these brownies are not a low calorie snack.
however they are packed with nutrients and energy.
not just sugar and fat.
you body can digest them way easier
than normal brownies.
which makes them that much better than your average brownie.
NAMASTE
and while living that life. i still longed for
some tasty sweets.
it just so happened my neighbor here in hawaii is also a raw foodie
she game me and one of my roommates a cooking lesson.
where she reveilded the secert to the HEALTHIEST brownies i have EVER eatten.
o and did i mention they are supper easy and take 6 minutes to make.
The ingredients:
1 cup walnuts (or you could use pecans, or macnuts, any nut with lots of oils)
1 cup dates (make sure your take out the seeds)
1/4 cup of cocoa poweder
Special equipment:
Food Processor
The directions:
Place walnuts in the food processor. Process until walnuts turn into a sand like consistancey, Once it reachs this state do not continue to process. Chop dates into half so that it is easier for the food process to process and add dates and cocoa powder to the mix. Process until the mixture clumps together in a ball. Take the ball out and press into a 9X13 pan. Place in the freezer for about 10 minutes to harden and ENJOY!
1 cup walnuts (or you could use pecans, or macnuts, any nut with lots of oils)
1 cup dates (make sure your take out the seeds)
1/4 cup of cocoa poweder
Special equipment:
Food Processor
The directions:
Place walnuts in the food processor. Process until walnuts turn into a sand like consistancey, Once it reachs this state do not continue to process. Chop dates into half so that it is easier for the food process to process and add dates and cocoa powder to the mix. Process until the mixture clumps together in a ball. Take the ball out and press into a 9X13 pan. Place in the freezer for about 10 minutes to harden and ENJOY!
P.S.
i hate to burst your bubble.
but these brownies are not a low calorie snack.
however they are packed with nutrients and energy.
not just sugar and fat.
you body can digest them way easier
than normal brownies.
which makes them that much better than your average brownie.
NAMASTE
Monday, December 27, 2010
Chocolate Pudding Fudge Cake
just because this cake uses box cake mix
does not make it a boxed cake mix cake.
moist chocolatey and oo so much worse than your
average run of the mill boxed cake
The ingredients:
1 Box of chocolate cake mix
1 Pack of chocolate jello instant pudding
1 cup sour cream
4 large eggs
1 cup milk
1/2 cup vegtable oil
1/2 cup water
2 cups chocolate chips.
The directions:
In a large bowel mix together all of the ingredient except for the chocolate chips. Mix for 4 minutes. Then all chocolate chips. Bake at 375 for 40 minutes. Let cool for 40 minutes.
pudding . fuddgy. and chocolatey.
no one will ever know that this cake once was in a box.
well not unless they look in the trash of course.
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