Here is an amazing dessert recipe round up that will have guest bragging after the family BBQ. This post will definately get you in the patrotic mood as we aproach the 4th of July. Enjoy and let me know which one is your favorite! Continue reading
I love sugar cookies that are crisp on the outside and very chewy on the inside. Perfect for decorating! Sugar cookies are a buttery classic that make a delicious anytime treat. This recipe can easily be made for your enjoyment.
Today’s recipe was inspired by a good friend of my Kizzie Inc. This is a perfect recipe for the fall season!
6 (med size) apples
1 pound soft Kraft wrapped caramels
2 tablespoons water
1 tsp. vanilla extract
1 cup water
1 cup (chopped salted almonds)
6 wooden skewers (don’t forget to decorate them)
6 cupcake paper liners
Wash apples and remove their stems. Stick the wooden skewers securely into the stem end of the apples. Chop salted almonds and add to a large bowl, set aside.
In a double boiler, add 1 cup of water to bottom and boil, set the top pan aside, unwrap the caramels; place them in the top pan with the vanilla and 2 tablespoons of water.
Place the top pan with the caramel mixture over the boiling water. Let them heat up, and stir them gently until they are completely heated and smooth. (please use a spatula to stir).
Remove the double boiler with the caramels from the heat. Dip the apples one at a time into the melted caramel and coat them, by gently turning the apple in a circular motion to coat.
Dip the coated apples into the chopped salted almonds, and place each apple in a cupcake paper and sit on a pan.
Chill the apples in the fridge until the caramel is set, about 30-60 minutes.
When ready to serve, remove from refrigerator and let the caramel apples sit on kitchen counter for about 15 minutes and enjoy!!!
Kizzie Tip: Have fun and try unique coatings for your caramel apples. Be fabulous! http://www.kizzieinc.com/
Kizzie Tip: Have fun anhkizzieinc.com/d try unique coatings for your caramel apples. Be fabulous!
Here is one of my favorite recipes I had to share this just in time for the holidays Glazed Lemon Pound Cake inspired by Land O’ Lakes.
The prep time is under 20 minutes. The total cook time is around 2.5 hours and serves about 16-20.
i am sharing this recipe from Land O’ Lakes http://www.landolakes.com/recipe/543/glazed-lemon-pound-cake
2 cups sugar
1 cup Land O Lakes Butter, softened
4 Land O Lakes Eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 tablespoon freshly grated lemon zest
1 tablespoon lemon juice
1 1/4 cups powdered sugar
2 teaspoons lemon juice
1 to 2 tablespoons milk
Heat oven to 325°F. Grease and flour 12-cup Bundt® pan or 10-inch tube pan; set aside.
Combine sugar and butter in bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
Beat at low speed, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tablespoon lemon juice. Continue beating until well mixed.
Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.
*Substitute 2 teaspoons vinegar plus enough milk to equal 3/4 cup. Let stand 5 minutes.
– Glazed Lemon Pound Cake can be baked in loaves. Divide batter between 2 greased and floured 9×5-inch loaf pans. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
– May freeze up to 1 month. Thaw and glaze before serving.
Pictured is the cake I baked using the recipe.
CATCH EPISODES OF HUNGRY GIRL WEDNESDAY MORNINGS ON THE FOOD NETWORK!
Watch the preview now, and tune in to Food Network this Wednesday, 11/7, at 10:30am/9:30c!
I recently revisited my favorite recipe book “Hungry Girl To The Max” it is the Ultimate Guilt Free Cookbook”. What a perfect gift for someone who prefers Gluten Free foods and snacks without feeling guilty. The colorful graphics section and personal style of the author along with the collection of 650 recipes makes menu planning and cooking an enjoyable experience. To sum this book in one word simply FUN no I need two words FANTASTIC!
Recipes are for one serving which is great for someone that lives alone, but can be doubled or tripled for larger servings. Each recipe includes icons to indicate serving size, amount of preparation time, meatless dishes, and those that use five ingredients or less. Also quick prep-time recipes dinner served in 15 minutes. There is no icon for freezer-friendly dishes.
16 chapters that include Egg Mugs and Egg Bakes, Oatmeal Bowls, Parfaits, Faux-Frys: Poppers, Onion Rings, Chicken Nuggets and More; Pasta, Pizza, Mexican, Crock-Pot, Party Foods, Burgers and Fries, Sweet Stuff, and Foil Packs, and much much more.
Other recipes include Chili Cheese Egg Mug (195 calories), Cinna-Raisin Oatmeal (301 calories), Over the Rainbow Pancakes (267 calories), Garlic-Bread White Pizza (289 calories), Southwestern Meatloaf (232 calories), Cheesed-Up Taco Turkey Burgers (219 calories), Cheesy Cherry Danish (135 calories), Gooey-Good Fuji Apple Pie (159 calories), and Caramel Bread Pudding for Two (190 calories), Joe Cool Java Freeze (68 calories), and the Slamming Strawberry Daiquiri (121 calories) to name just a few from this generous collection.
My personal favorite the 14 Carat Cupcakes which I will list the recipe below for anyone interested in trying this delicious dessert without any guilt just enjoyment. Only 60 calories per cupcake. Also chapter 14 contains recipes for comfort foods such as your Mac N Cheese ummm hmm delicious.
The index page was a little weird, but otherwise no complaints.
While not included in the book itself, Weight Watchers point values for recipes can also be found on the website http://www.hungry-girl.com . The book does include nutritional values for calories, fat, carbs, sodium, fiber, and protein.
I recommend this cookbook because if it’s variety and versatility. Great gift item for any and everyone whether you can cook or not.
Fans I will do my best to obtain the Happy Hour Recipe book you requested for review or giveaway the Supermarket Survival book, Hungry Girl 1-2-3, and the Official Survivor Guide or Chew The Right Thing . This is not a guarantee, but I will do my best.
Hungry Girl 14-Carat cupcakes
1 1/2 cups shredded carrots, roughly chopped if shreds are long
1 cup (1/4th of box) Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
3/4 cup whole-wheat flour
3/4 cup canned pure pumpkin
2/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
2/3 cup canned crushed pineapple in juice (not drained)
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup raisins (not packed)
2 tbsp. brown sugar (not packed)
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
1 tsp. baking powder
4 oz. fat-free cream cheese, softened Fat Free
1/3 cup Fage Total 0% Greek Yogurt (or another thick, plain fat-free yogurt)
1/2 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract
Preheat oven to 350 degrees. In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words — cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside. In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended. Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray. Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 – 25 minutes (until a toothpick poked into the center of one comes out clean). While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill. Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops. Refrigerate until frosting has set and you’re ready to serve. Enjoy!!! MAKES 12 SERVINGS
Serving Size: 1 frosted cupcake
Weight Watchers POINTS Value 2
Number of Servings: 1
Share and Enjoy!
I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.
Please visit the Hungry Girl website for more information on the brand and how to obtain daily recipes by email or for other information. http://www.hungry-girl.com