Tag Archives: Tablespoon

Cookie Explosion Frozen Yogurt

Posted on by

0

It is starting to really feel like summer to me now…it’s supposed to get all the way up to 95 degrees around here on Sunday!! Craziness I tell you, craziness!

In my mind when it hits 90 that means its time for some ice cream. LOL who am I kidding? I eat ice cream in December. But it’s the end of May, Memorial Day weekend-in other words, it is bikini season ladies. (and gentlemen)

Supposedly this frozen yogurt stuff is healthy healthier than ice cream, so I decided to add some cookies and make it yummy yet somewhat healthy. This is a pretty basic vanilla frozen yogurt recipe that you can add whatever you like to it. Even fruit, however, I will have to turn my face on that one. Fruit is for breakfast. Not dessert, unless it is in the popsicle form. Then we can talk. Or apple pie.

Anwywho, this frozen yogurt is great for those of you who are gonna be melting this weekend with me! And for those of you who aren’t going to be melting, well, I recommend making this if you like yummy things.

Cookie Explosion Frozen Yogurt

1 2/3 cups milk (I used skim)

3/4 cup white sugar

4 cups vanilla or plain non-fat yogurt

1/4 cup heavy cream

1 Tablespoon vanilla extract

about 7 Oreos

about 7 Chips Ahoy Cookies

  1. In a medium bowl, whisk together milk and sugar until sugar is dissolved. Stir in the yogurt, heavy cream, and vanilla extract. Mix until thoroughly combined. Pour mixture into ice cream machine and prepare according to machine’s directions.
  2. Smash Oreos into small pieces and break Chips Ahoy cookies, by hand, into small pieces.
  3. When there are about 5 minutes left in the process in the ice cream machine, pour in cookie pieces and let mix for last 5 minutes. When done, place ice cream into air tight containers and place in freezer to set. After frozen yogurt has hardened, you may have to wait about 15 minutes for it to soften on the counter, I put mine in the microwave for about 25 seconds.

Random Fact of the Day: In 2008, 18,000 breast reductions were performed… on American men!

Related articles

Pregnant Goldfish and Taco Seasoning

Posted on by

5

I’d be willing to bet you that you couldn’t guess what the top search term was on the blog the other day. Any guesses? I seriously doubt you will guess this. Unless your guess involves fishes. And baby fishes.

An image of a Common goldfish

An image of a Common goldfish (Photo credit: Wikipedia)

Here it is…”how to tell when a goldfish is pregnant”. Seriously? LOL. Why would you think I would know when a goldfish is pregnant?! Little fact about myself: I have never owned a fish in my life. I once wanted a fish, but I think my mom said it would get smelly  or something. Or that could have possibly been when I asked for a turtle. I was/am a HUGE animal lover.

Well are you interested in finding out how to tell when a goldfish is pregnant? I feel slightly obligated since it was the top search term. After a little research, I have found that, like humans, their bellies swell. You can also usually see lumps in their tummies from the eggs, and their tummies are a slightly lighter color due to the stretching. So there you go goldfish lovers. Your little lesson on how to tell if your goldfish is pregnant.

Now that we have that cleared up, let’s talk food, shall we? I made some a taco seasoning mix. As you may know, I love mexican and southwest flavors. Hello? Remember my taco salad, Mexican Lasagna, the salsa I made for SRC, Mexican flair wraps, Spanish rice, or the Cheesy Chicken tortilla bake? I think I’ve proved my point. I love mexican food and flavors. So here we go, super simple. Just mix up these spices right here, rub them on some chicken and cook it, or you can mix it into some brown rice to flavor it up a bit. Be creative! You can even use it on oven baked fries to give them a little mexican flair.

Taco Seasoning Mix

(from Brown Eyed Baker)

4 Tablespoons chili powder

2 Tablespoons plus 1 teaspoon paprika

3 Tablespoons onion cumin

1 Tablespoon plus 2 teaspoons onion powder

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper

  1. whisk together all of the ingredients in a small bowl. Store in an airtight container and rub seasoning on any meat, tortillas, or anything else you choose!

Random Fact of the Day: Sarah Bernhardt, a famous 19th and 20th century actress slept in a coffin that she took every where with her.

Related articles

Dry Roasted Honey Peanut Butter

Posted on by

3

Some people may be thinking, “who in their right mind would make their own peanut butter?!”. Yes, I know the that Skippy sure has a good thing going for themselves. I’m a huge fan…BUT let’s face it, everything tastes better when you have made it. Am I right?!

Another thing about homemade peanut butter is that it is just about the easiest thing to make in the entire world. Two ingredients here. Peanuts and honey. That’s it. One step: Blend in food processor. Seriously, a caveman could make this. My dad, the king of the grill and microwave could make this.

I MADE this! Made peanut butter, weird, yes, just do it. Making your own nut butter is so easy and totally worth it, so get off your booty and make some now!! Perfect on toast, with celery or apples, in cookies, in smoothies, on sandwiches, on a spoon, you name it!

Dry Roasted Honey Peanut Butter

16 oz. dry roasted peanuts (or any other type of peanut to make any type of peanut butter)

3 Tablespoons honey

  1. Blend peanuts and honey in food processor until very smooth and creamy. Store in an airtight container. Keep in fridge and enjoy!

Talk about an easy recipe!!

Random Fact of the Day: The foot is the most common body part bitten by insects.

Related articles

Banana Boatmeal

Posted on by

4

Boatmeal.

Yes, it IS a word. It’s been approved by Katie. Boatmeal=Baked Oatmeal, for those of you who not familiar with the lingo. Anyways, when I was in Lake Geneva last summer, I tried baked oatmeal for the first time ever and was immediately in love.

It is such a simple food, but it is so, so good. It’s similar to an oatmeal muffin…but different. It’s kind of like a granola bar-muffin-bread mixed into boatmeal.

I decided to make the banana version with a few alterations. It was deeee-lish and tasted just like banana bread and oatmeal, go figure! Boatmeal has a slight chewy texture, and if you opt for the extra 5 minutes of broiling (which I HIGHLY recommend), you’ll end up with a nice, toasty little crust on top that really pulls the whole thing altogether. What are you waiting for? Hop on the boatmeal train! (or boat?)

Banana Boatmeal

(adapted from Chocolate Covered Katie)

1/2 cup oats

pinch of salt

about 1/4 of a very ripe banana, mashed

3 1/2 Tablespoons of water or milk

1/2 Tablespoon vegetable oil

2 packets of Splenda or 2 Tablespoons of white sugar

1/4 teaspoon vanilla extract

1/4 teaspoon cinnamon

  1. Preheat oven to 380 degrees F. I did not grease my baking dish before putting the ingredients in, but I was able to get my boatmeal out just fine, if you are unsure if your baking dish will let the boatmeal out easily, I recommend spraying with cooking oil.
  2. Combine oats and salt. Mix in the rest of the ingredients. Pour into a small loaf pan, or 1-cup ramekin, or I used a mini pie tin. Bake for 15-20 minutes, or until it’s set. Set your oven to HI broil for 5 minutes, or until crust is golden-brownish or to desired doneness. Enjoy!

Random Fact of the Day: The average hug lasts 3 seconds.

Related articles

Cinnamon Pull Apart Bubble Bread-SRC Post

Posted on by

18

Hey there! How ya doing on this fine Monday? You look like you could use some sugar. Maybe some cinnamon? Oh yes, yes you definitely need it. Even if you don’t think you do, trust me you definitely do.

Here we are at another lovely month of the Secret Recipe Club (SRC) and I am so excited to tell you about the blog I was assigned. I feel SO, SO, SO fortunate to have found Carrie at Bakeaholic Mama. Her blog is ah-mazing, for lack of a better word. Oh my gosh, seriously. EVERY single one of her recipes look awesome. I kinda sorta want her to hang out with me. But…she lives in New Hampshire, and I don’t want to totally creep her out. Anyways, I feel like I’m totally like her. I love all the flavors she puts into her foods. Aaand we share the common love for bologna. Why doesn’t everybody love that stuff? Sure it feels weird, but it’s so yummy! Anyways, if you’d like to find out more about Carrie, you can go to her “About Me” page right here.

It’s kind of funny I got Carrie’s blog because I had just saved a bunch of her recipes on foodgawker like a week before I was assigned to her. Talk about perfect timing!

I ended up choosing to make her Cinnamon Pull Apart Bubble Bread. It’s sort of like Monkey Bread, but in loaf form. Also, the dough balls are filled with cinnamon chips to give you that extra cinnamon kick! This is a delicious bread that is perfect for breakfast anyway, but is sweet enough to enjoy as a treat any time of the day.

Cinnamon Pull Apart Bubble Bread

(from Bakeaholic Mama)

FOR THE BREAD:

1 batch of pizza dough (for the pizza dough, I used This Recipe, it’s perfect because it is no-rise and you can just use your food processor!)

1/2 cup cinnamon chips

1/4 cup melted butter

1/2 cup white sugar

1 Tablespoon cinnamon

FOR THE GLAZE: (I made half of this recipe for my glaze, less is more to me on the icing for breads)

4 oz. cream cheese

1 cup powdered sugar

2 Tablespoons of cream or milk (I used skim milk)

1/2 Tablespoon vanilla extract

1/2 Tablespoon cinnamon

  1. Preheat oven to 375 degrees F. Grease a loaf pan using cooking spray and set aside.
  2. Mix white sugar with Tablespoon of cinnamon. Divide dough into 2 inch pieces, stretch out into a 2-inch circle, fill with a few cinnamon chips. Press edges together to seal in cinnamon chips and roll into a ball. Roll each ball into melted butter, then into cinnamon sugar. Place each ball into prepared loaf pan. Take leftover butter and cinnamon-sugar mixture, combine together and pour over dough balls.
  3. Bake loaf in preheated oven for about 30 minutes, or until top of bread is starting to harden and the sides of the pan have a bubbly caramel. Let cool for about 10 minutes. Then flip onto serving dish.
  4. FOR ICING: beat cream cheese, vanilla, and powdered sugar in the bowl of an electric mixer. Slowly add in milk or cream. Mix in cinnamon. Add more milk as needed to make icing right consistency for drizzling. Pour icing over warm bread and enjoy!

Random Fact of the Day: Marilyn Monroe was late to her gig serenading the president. She was introduced as ‘the late Marilyn Monroe.’ She died 3 months later.


Related articles