Thursday, December 16, 2010
Monday, December 6, 2010
Thursday, November 11, 2010
Sunday, November 7, 2010
Try not to eat them all in one sitting....lol! Hugs!
Sunday, October 31, 2010
Saturday, October 23, 2010
- Makes 25% more popcorn than other poppers
- Large capacity
- Exclusive motorized stirring rod
- Cover flips to become serving bowl with built-in butter well
- Non-stick coated popping surface
- Heat-resistant handles and base
- 800 Watts, 120 volts, AC only
- UL, c UL listed
- 12"h x 8.5"w x 10"d
Friday, October 22, 2010
Servings: 2 • Serving Size: 1 latte • Weight Watcher Points: 2 pts
Calories: 115.6 • Fat: 0.4 g • Protein: 6.6 g • Carb: 20.8 g • Fiber: 0.7 g
Adapted from The Kitchn
Pour into two mugs, add the hot espresso and top with fat free whipped cream and a dash of pumpkin pie spice on top.
Thursday, October 21, 2010
Tuesday, October 12, 2010
Sunday, October 3, 2010
|2||cups Gold Medal® all-purpose flour....(I used gluten free)|
|3/4||cup sugar (I used organic)|
|3||teaspoons baking powder|
|1||teaspoon ground cinnamon|
|1/2||teaspoon ground ginger|
|1||cup canned pumpkin (not pumpkin pie filling)|
|1/2||cup vegetable oil (I used applesauce, unsweetened)|
|2||eggs, (I used egg replacer)|
|1||cup sweetened dried cranberries (I used fresh ones)|
|1/2||cup chopped pecans|
|Coarse sugar, if desired|
|Print these coupons...|
- Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
- In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. (I used an ice cream scoop to fill) Sprinkle coarse sugar evenly over batter in each cup.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.
Monday, September 27, 2010
Tuesday, September 21, 2010
Almond Cranberry Bites
- 1/3 cup whole almonds (I used Trader Joe’s raw almond meal)
- 1/3 cup sugar (I used organic)
- 2/3 cup coarsely chopped dried cherries (I used fresh cranberries)
- 2/3 cup gluten-free flour
- 2 tablespoons canola oil (I used olive oil)
- 1 large egg white (I used egg replacer)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons chocolate chips
Monday, September 13, 2010
This is when we first received them...they were one month old! Sammie is on the feed tub, to his left Sasha and Sierra behind her!
Tuesday, September 7, 2010
Hope everyone had a lovely Labor Day!
Friday, September 3, 2010
Vegan Strawberry Shortcake
strawberries or your favorite ripe berries, sliced
vegan whipped cream
2 c flour
2 tbsp sugar
1 tsp baking powder
¼ c vegan margarine
½ c unflavored or vanilla soy milk
¼ c applesauce
Lightly grease a baking sheet and preheat oven to 425º. In a large mixing bowl, mix together flour, sugar and baking powder. Cut in margarine until pea-sized. Stir in applesauce and soy milk. Divide dough into 9 portions using an ice cream scoop, dropping them onto baking sheet. Bake for about 15 minutes, or until golden.
Slice off the top of each biscuit (or don’t) and add a dollop of of whipped cream. Top generously with berries, and remember why you love summer.
If you eat them straight out of the oven, be aware that the heat may melt the whipped cream, so the presentation may not hold for very long. That never deters me, though! If you somehow manage to have leftovers, briefly warm the biscuits in a conventional or toaster oven before serving.
A really great recipe! Happy September to ya!