Category: Yummm and then some


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What you will need:
For the crust:
1 12 cups graham cracker crumbs
2 tablespoons brown sugar
13 cup margarine, melt


For the filling:

1 cup whipped cream
1 (8 ounce) cream cheese, room temp
14 cup sugar
1 tablespoon gelatin
3 tablespoons milk
1 cup blueberry syrup, recipe for that is in the link below

 

Steps to yummy goodness:
1.Combine crumbs and sugar, pour melted butter.
2. Press into pan spring form pan (this recipe is great for a 9inch pan) chill and cover while you prepare the filling.

3. Soak gelatin in milk for 5 minutes, and heat it up (or place it in microwave) to melt the gelatin.

 

4. Beat cream cheese, add sugar.
5. Gradually pour this while beating the cream cheese mixture.
6. Fold in whipped cream.
7. Spread the filling mixture on top of crust and let chill for 2-4 hours in the fridge.
8. Top with blueberry syrup before serving.


.:Side Note:.

Blueberry syrup recipe can be found here:
https://diaryofatattooedmom.wordpress.com/2017/08/07/homemade-blueberry-syrup/

Remember the syrup must be thick or else it’ll fall from the cake.

If you press the crust into cupcake liners and then fill with mixture you can easily use this recipe for personal sized cheesecakes which are great for lunches, parties..etc

Homemade Blueberry Syrup

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What you will need:
2 cups blueberries, either fresh or frozen
3/4 cup water
1/2 cup sugar
2 tablespoon cornstarch
1 T lemon juice

 

Steps to yummy goodness:
1. Wash your blueberries well, and pick off all the stems – or at least as many as you can find.

2.Place the berries into a heavy saucepan, and add 1/2 cup of water and the sugar.

3. Stir to dissolve and cook on medium high heat. As you stir, keep watching for stems and other detritus to pop up and carefully pick them out with a clean hand, before the syrup got too hot to handle.

4. Bring to a boil, then turn down to a simmer. You’ll notice that the berries continue to change color and texture. They’ll swell, some will break, and they’ll turn a deeper, richer purple.

5. While the mixture is simmering, mix together the cornstarch and the remaining 1/4 cup of cold water, using a fork to ensure it all dissolves and there are no clumps.  This will help thicken your syrup

6. Slowly pour the cornstarch mixture into the syrup, stirring constantly while you do so to ensure it all gets mixed in.  Simmer for a total of 15 minutes or until the syrup reduces to the thickness you desire.

7. Add the lemon juice and stir to incorporate, then remove the syrup from the heat. Taste your blueberry syrup and determine if you need any more sugar. Add a teaspoon at a time until it taste right for you.

8. Now this step is totally optional, you can either strain out the blueberries as you put the syrup into a clean air tight jar or if you like a more rustic feel / cooked blueberries you can leave them in and pour the whole pot into a clean air tight jar.

 

.:Side Notes:.
 I use mason jars when it comes to storing the syrup for a long time because I know the seal is always effective and since they’re glass it won’t get stained by the syrup. I also keep a little in an oil/vinegar glass bottle for easy pouring.

This is a pretty universal recipe feel free to switch out the blueberries for any berry you like or is in season.

Feel free to use this on pancakes, waffles, on top of cheesecake. You name it you can put this recipe on it, it’s is a great little addition for when you want to change it up from normal syrups.

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For those that don’t know a simple syrup is used in a variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Since the simple syrups are liquid, they are easily mixed with other liquids in mixed drinks, making them superior alternatives to granulated sugar while adding a nice little twist / sweetness.

A wide variety of flavoring  can be made, often in combination with each other, such as herbs (rosemary), spices (chipotle chilis; cardamom), or aromatics (orange peel; lemongrass; ginger). For instance, syrupus aromaticus is prepared by adding certain quantities of orange flavouring and cinnamon water to simple syrup. This type of syrup is commonly used at coffee bars, to make flavored drinks. Infused simple syrups can also be used to create desserts, to add sweetness and depth. Now that Summer is here I wanted to share a simple syrup recipe that works with any type of Summer berry that goes great into everything from cocktails to the everyday lemonade.

 

What you will need:
1 cup blueberries, any berries can be used
1 cup sugar
1 cup water
one tablespoon vodka, optional, will last longer with it

 

Steps to yummy goodness:
1. Combine blueberries (or whatever berries you are using), sugar and water in a saucepan set over medium heat, bring to boil.

2. Reduce heat, simmer 15 minutes, stirring occasionally. The blueberries will burst on their own, so don’t worry about chopping them first.

3. Pour through strainer, gently pressing to extract as much juice as possible; don’t press too hard, it’ll make your syrup cloudy!

4. Mix in vodka (if using), transfer to a mason jar

 

.:Side Notes:.

This simple syrup should keep in the fridge for 3-4 weeks without or vodka or 6-8 weeks with vodka (although mine always seems to disappear before then)

If you are using bigger berries like strawberries bump the recipe up to two cups instead of the one cup this recipe calls for.

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What you will need:
Ice
1 cup granulated sugar
1 cup water
6 cups cold water
2 cups fresh strawberries, hulled and sliced
1 1/2 cups fresh lemon juice (about 6 medium lemons)
lemon slice, for garnish

 

Steps to yummy goodness:
1. In a small sauce pan, bring sugar and water to a boil. Remove from heat and let cool to room temperature.

2. Place strawberries into a food processor or blender and process/blend until smooth.

3. Pour pureed strawberries into the sugar water. Add lemon juice. Stir well.

4. Pour strawberry lemon mixture and cold water into a large pitcher. Stir well and add ice.

5. Pour into glasses and top with chopped strawberries and a lemon slice.

 

.:Side Note:.
This is great as a refreshing Summer drink as is or you could add any of the following alcohols to make it a little more adult.

Vodka (plain or raspberry / berry flavored)
Limoncello
Your favorite white wine
Burbon
Champagne

 

Lemon Raspberry Cake

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What you will need:
6 tablespoons raspberry preserves
1 1/4 cups butter or margarine, softened
2 teaspoons lemon, peeled and grated
3 tablespoons lemon juice
3 cups powdered sugar
1 box Betty Crocker™ SuperMoist™ lemon cake mix ( water, vegetable oil and eggs called for on cake mix box )


Steps to yummy goodness:
To make the cake:
1. Heat oven to 350°F (325°F for dark or nonstick pans).
2. Grease or lightly spray bottoms only of three 9-inch round cake pans.
3. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat) then pour into pans.

4. Bake 15 to 22 minutes or until toothpick inserted in center comes out clean (I normally check it at 15minutes).

5. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
6. Fill layers with raspberry preserves.

To make frosting
1. In medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds.

2. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. 3. Frost side and top of cake with frosting. Store covered in refrigerator.

 


.:Side Notes:.
If I’m in a rush I will make extra preserve to put on the top then garnish with fresh berries and just frost the sides

If you don’t like the icing job you’ve done on the side of the cake don’t fret, you can grate or shave up some white chocolate then add those to the icing on the side of the cake to hide any rushed / new to icing job while still having a beautiful cake.

This recipe works well for cupcakes as well, just line a cupcake / muffin tin with liners and check the side of the Betty Crocker™ SuperMoist™ lemon cake mix box for the appropriate time and baking temperatures.

 

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What you will need:

1 cup flour , pastry flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup Greek yogurt, plain
1/4 cup  maple syrup
1/4 cup  sugar
1/3 cup applesauce, unsweetened
2 tsp vanilla extract
1 cup zucchini, grated
1/2 cup chocolate chips, semisweet 

 

Steps to yummy goodness:
1. Preheat your oven to 350F (176C)
2. Prepare a muffin pan by lining the cavities with paper liners or greasing them with cooking spray or oil. Set aside.

3. In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda, salt, and chocolate chips. Set aside.

4. In a separate bowl, beat the eggs until they become slightly frothy before whisking in the yogurt, maple syrup, sugar, applesauce, and vanilla. Mix until well combined before folding in the grated zucchini.

5. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to over mix.

6. Divide the batter evenly among the 12 muffin cups, filling until they’re about 3/4 of the way full. Top with additional chocolate chips, if desired.

7. Bake for 17-19 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the center comes out clean.

8. Allow the muffins to cool in the pan for ~10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

 

.:Side Notes:.
You could also make this with all purpose flour or use a mix of 1/2 cup whole wheat and 1/2 cup all purpose.

You can sub this with regular brown sugar.

I like to place a handful of shredded zucchini between two paper towels and lightly squeeze it over the sink to get some of the liquid out. You don’t want to get it all out, but you don’t want it to be wet and soggy either.

Easy Food Hacks…

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1.) Cooking bacon with less mess
Place a rack in the lower third of the oven then preheat the oven to 400°F: . If you’re cooking multiple sheets of bacon, position a second rack in the top third of the oven. Line a baking sheet with foil (this makes cleanup easier) and arrange the bacon on a baking sheet. Bake until the bacon is golden-brown and crispy, it should take 15 to 20 minutes. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking around 12 minutes to monitor how quickly the bacon is cooking. The bacon fat will sputter and bubble as the bacon cooks, but shouldn’t splatter the way it does on the stove top.

2.) Keeping that take home food order warm until you get home
Keep a hot water bottle / bag (like the ones most of us use for injuries or for the ladies the ones we use to help with cramps ) in the vehicle and when you go to pick up your order ask for some hot water. Put said hot water in the water bottle and place it under your take out order, between the heat from the food and the heat from the water bottle your food will stay warmer twice as long.

3.) The egg slicer has more than one use
–  If you have an egg slicer, did you know it also works wonders with slicing mushrooms, strawberries, grape tomatoes and many other small food items.

4.) How to quickly remove burnt bits from bread or other baked items
Did those cookies/biscuits you made get a little burnt on the bottom, no need to toss them all, just use a microplane grater on the bottom of them. All the yummy goodness of your freshly baked goodies without the burnt parts.

5.) No more cutting up butter for baking
– When a baking recipe calls for  butter, such as a fruit crisp or a breadcrumb-covered casserole (it adds richness and helps browning), grate chilled butter on the large holes of a flat grater to create uniform pieces that are easier to distribute.

6.)  Defrost meat on an aluminum tray
– If you can’t defrost in water (still the fastest method), aluminum is an excellent heat conductor and will cut the defrost time by about 30 percent, according to Serious Eats – much faster than a ceramic plate or plastic cutting board.

7.) D.I.Y cooking spray
– 1 part oil + 5 parts water + squirt bottle = cooking spray for half the cost of store bought

8.) Squeeze spinach with a sushi mat or potato ricer
– Smooshing thawed spinach in a strainer or wringing it out in a paper towel is messy and not very effective. You can easily remove the excess water in thawed spinach by rolling it in a sushi mat lined with a paper towel or gently squashing it in a potato ricer. This trick comes in handy when you’re making something like Easy Spinach Lasagna, spinach dip, spanakopita, and other recipes that call for frozen spinach to be thawed and drained.

9.) Save $200 and vacuum-seal food storage bags with a straw
– Use a straw to suck out excess air in a zip-top bag. Removing the air from storage bags protects the food better and helps it last a little longer. Note: You might not want to use this trick if you’re sealing up a bag of raw meat.

10.) The smarter way to chill wine
– Stop using ice cubes to chill your glass of wine and try throwing in some frozen grapes instead. All the greatness of a nicely chilled wine without it getting watered down.

11.) Make your banana’s last longer
– Tired of buying banana’s and having them ripe faster than you can eat them? Next time just wrap some plastic wrap around the top part of the bundle, it will slow down the process of them getting ripe.

12.) Minced garlic every time
–  Instead of trying to chop a clove of garlic into super small piece try using a microplaner instead. You’ll get perfect minced garlic every time.

 

 

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Popcorn is a yummy snack but can some times get boring, here are some ideas to change it up. I haven’t tried these with microwavable popcorn so here is my go to way on how to pop popcorn kernels.

What you will need:
1/2 cup popcorn kernels
2 tablespoons canola oil

Steps to yummy goodness:
1. Add 2 tablespoons of canola oil along with a few popcorn kernels to a large, deep pot, and set on the stovetop over medium-high heat. Those few kernels are the key to knowing when the oil is hot enough to add the rest.

2. Once the first kernel pops, add 1/2 cup of popcorn kernels to the pot. Cover the pot with a splatter screen, or partially cover with a lid.

3. Gently shake the pot to prevent the kernels from burning, and cook until there’s about four or five seconds between pops. By that point, just about all of the kernels should be popped.

.:Side Note:.
A half-cup of kernels doesn’t seem like a lot, but it roughly makes 10 cups once it’s all popped.

 

Honey Brown Popcorn
What you will need:
1/4 cup of unsalted butter
1/4 cup of honey
1/2 teaspoon salt

Steps to yummy goodness:
1. Prepare popcorn as directed above.
2. In a small saucepan brown the unsalted butter.
3. Remove from the heat and whisk in  honey and salt.
4. Drizzle over the bowl of popcorn and stir until the popcorn is well-coated.

 

Matcha & Dark Chocolate with Sea Salt
What you will need:
3 ounces of good-quality dark chocolate
1 tablespoon coconut oil
2 teaspoons of matcha powder
1 teaspoon of flaky sea salt

Steps to yummy goodness:
1. Prepare the popcorn as directed above.
2. Combine 3 ounces of good-quality dark chocolate and coconut oil in a small saucepan, and melt over low heat, stirring constantly.

3.Sprinkle matcha powder over the popcorn and stir until the popcorn is well-coated.
4. Drizzle the melted chocolate over the popcorn and sprinkle with flaky sea salt. Eat immediately or chill in the fridge for 10 minutes to let the chocolate set.

 

Dill Pickle
What you will need:
2 teaspoons ground coriander
2 teaspoons dried dill
1/2 teaspoon ground mustard
1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery seed
1/2 teaspoon citric acid
1 tablespoon salt
1/4 cup of unsalted butter

Steps to yummy goodness:
1. Prepare the popcorn as directed above.
2. In a small bowl, whisk together ground coriander, dried dill, ground mustard, 1 garlic powder, onion powder, celery seed, citric acid, salt.

3. Melt the unsalted butter over low heat then drizzle the butter and sprinkle the herb mixture over the popcorn, then stir until the popcorn is well-coated.

 

Cookies & Cream
What you will need:
10 ounces of white chocolate
2 tablespoons coconut oil
12 Oreos (1 sleeve), crushed

Steps to yummy goodness:
1. Prepare the popcorn as directed above.
2. Combine the white chocolate and coconut oil in a small saucepan, and melt over low heat, stirring constantly.

3. Drizzle the melted chocolate over the popcorn, top the crushed Oreos, and then stir until well-coated. Eat immediately or chill in the fridge for 10 minutes to let the chocolate
set.

 

Buffalo Wing Style Popcorn
What you will need:
2 tablespoons butter
2 tablespoons Frank’s Red Hot sauce (your favorite hot sauce will work just as well)

Steps to yummy goodness:
1. Prepare the popcorn as directed above.
2. Combine the butter with the Frank’s Red Hot sauce in a small microwave-safe cup.
3. Heat on high power at 15 second intervals until completely melted.
4. Toss with popcorn in a large bowl and serve.

 

Cool Ranch Popcorn
What you will need:
2 tablespoons powdered buttermilk
1 teaspoon freshly ground black pepper
2 teaspoon dried dill
1 teaspoon popcorn salt (or 2 teaspoons kosher salt)
2 tablespoons extra-virgin olive oil

Steps to yummy goodness:
1. Prepare the popcorn as directed above.
2. Combine the powdered buttermilk,  ground black pepper, dried dill, and popcorn salt .
3. Drizzle the popcorn with the extra-virgin olive oil in a large bowl and toss to coat.
4. Add the seasoning mix and toss again. Serve and enjoy

 

Lemongrass Chili Lime Popcorn
What you will need:
2 teaspoons grated zest from a lime
1 teaspoon cream of tartar
1/2 teaspoon sugar
2 teaspoons chili powder
1 teaspoon popcorn salt (or 2 teaspoons kosher salt)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemongrass stalk (the pale green and purple inner parts only), finely chopped

Steps to yummy goodness:
1. Prepare the popcorn as directed above.
2. Combine lemongrass, lime zest, cream of tartar, sugar, chili powder, and popcorn salt. 3. Drizzle the popcorn with the extra-virgin olive oil in a large bowl and toss to coat.
4. Add the seasoning mix and toss again. Serve and enjoy.

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What you will need:
3-4 large zucchini
1 cup panko
2 eggs
½ tsp garlic powder
½ tsp chili powder
½ tsp dried thyme
½ tsp dried basil
¼ cup grated Parmesan cheese
salt and pepper to taste

 

Steps to yummy goodness:
1. Pre-heat oven to 425F. Line a baking sheet with aluminium foil or parchment paper, then set aside.

2. Combine 2 eggs in a small shallow bowl and set aside.
3. Combine the panko, parmesan cheese and spices in another bowl and set aside.
4. Prepare zucchini by trimming the ends and cutting into ½ inch strips or slices.
5. Dip zucchini strips into egg mixture then in breadcrumb mixture and transfer to the baking sheet. Repeat until all the zucchini strips are coated with egg and breadcrumbs.

6. Bake in preheated oven, turning once, until golden and crisp, 20 to 25 minutes or until golden and crispy

 

.:Side Notes:.
If you can’t find panko feel free to use normal breadcrumbs, you can use already seasoned panko or breadcrumbs as well.

These are great to dip in a chipotle mayo, ranch, tzatziki, but your favorite dipping sauce will be great as well I’m sure.

If by some chance you have left overs DO NOT MICROWAVE, re-heat them in the oven and they will keep that crispy coating. I normally re-heat items like this on a non-stick baking sheet in the oven while it pre-heats to 425F.

If you want them super crispy you can do the breading part ( step 5 ) twice.

 

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What you will need:
1 piece of ginger, preferably 1-inch long
1 piece of turmeric root, preferably 1-inch long
Juice of 1 lemon
1 tablespoon honey
Ground pepper, just a pinch
A juicer

Steps to yummy goodness:
1. Peel the ginger and turmeric root then juice it.
2. Mix with juice of 1 lemon, honey, and a pinch of black pepper.
3. Serve immediately.

 
.:Side Notes:.
This is a great go to if you feel a cold coming on. The immune-boosting, pain reliving benefits of ginger and the anti-inflammatory properties of turmeric is just the thing your system need to help fight a cold.

If you don’t have a juicer that’s ok, you can use a blender just blend the ginger and turmeric root with the juice of the lemon and a little water and be sure to strain the concoction before you drink it.

If you can’t find turmeric root, powder works just fine.