Month: January 2016
There has always been a weakness for chocolate cake in our house! Especially the super dark rich kind. My son always wanted chocolate cake with strawberry ice cream for his birthday. This recipe brings back those memories!
Just for your information, 160 degrees C is 320 degrees Fahrenheit.
Source: Super Moist Dark Chocolate Cake
From Fly Me To The Clouds!
I love anything with carrots! Carrot muffins are my favorite. The problem has been with carrot muffins, they tend to be heavy in fat. This recipe looks good in that regards. Less fat due to the yogurt. I love how it looks too. Dark and spicy and rich. I can’t wait to try this!
From Daily Recreation!
The other day, I had been running from pillar to post. I had forgotten to eat anything for breakfast. No lunch either. So about 4 p.m. I weakly walked into a local HEB(Texas Supermarket). I didn’t want just fruit. That would just spike my blood sugar for a little bit.
I needed protein and fat. Lots of it! I thought why not Trail Mix? I went to that area. What they had was pretty disappointing. The mixes all had some form of candy in them. Chocolate chips. M&Ms. Not my kind of thing. I eventually did buy a bag and picked out all the chips.
I decided that I was going to start making my mix and taking a bag with me when I went out. The next day, I saw a this post. Talk about coincidence!
From Rantings of an Amateur Cook!
I love balsamic vinegar. It is the most divine type of all the vinegars. Sweet and smoky. It gives dishes an added depth and richness. I use it in my Black Bean Chili. Incredible. One of my favorite desserts is sliced strawberries served over yogurt. Sublime. Mmmm.This dish looks like a great addition to our dinners!
Sunday Rewind: Mixing It Up With Balsamic Vinegar
I don’t know what the weather is like by you, but here on the Gulf Coast, looking out of the window, it’s gloomy with a drizzle of rain. And it is pretty darn damp. Being on an island I do expect it to be damp, but this is bone chilling damp.
So I saw this recipe that I had saved to make. This is a completely vegan dish. I know it has sausages in the title, but they are meatless. I hope you give it a try.
Prep: 40 mins (*Dependent upon skill and/or kitchen helpers!)
Cooking Time: 4-8 hrs (*Dependent on S.C. setting)
Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C, carbohydrates, protein, fibre calcium, iron, magnesium, potassium, zinc and per serving* is low in added sugar, salt and saturated fats. (*Dependent upon the type and/or quantity of stock and/or vegan sausages used).
Happy New year everyone! We would like to take a moment again to thank everyone that has supported us during the last fourteen months; you have truly made it a very productive and rewarding time indeed! It’s been a pleasure sharing, interacting and seeing our posts receive visits from over 80 countries! Thanks everyone, we really appreciate the support and hope that we have helped make your culinary journey and healthy lifestyle easier, tastier and well informed! 🙂
Today we would like to share another great (mostly!) seasonal recipe that’s plant-based and easy to execute! A tasty…
View original post 767 more words
From Bella’s Belly!
One of the most wonderful things to eat are roasted vegetables! When you roast vegetables, the flavor is much more intense. And the roasting caramelizes the vegetables, so that they taste sweet.
I never had them before I became a vegetarian. Once I had them, I was hooked and now we have them several times a month. One of the perks of going vegetarian was finding new ways to prepare food!
Source: Roasted Root Vegetable Galette
From The Daily Cupboard!
I shouldn’t be doing this, but I can’t help myself. I had told myself that after New Years Day, I would be good. But I saw this photo. And I saw the name. “Princess Cake.”
It looks like a challenge. I have never done marzipan before. And what is marzipan? Marzipan is an almond and sugar paste that is used to ice cakes and other pastries or sculpted into a variety of shapes to be eaten as candy or used as cake decorations. I After the ingredients are mixed, the paste reaches a consistency of dough or soft rubber and can be rolled, shaped, cut, or molded. Sounds like playdoh! What fun!
It’s a new year and a new beginning. Over the last couple of weeks, I have thinking about what 2016 will be bringing us. Bringing me, especially with this blog. It’s a vegetarian food blog. Though I will go off on a tangent if there is an idea that intrigues me. And that happened a lot. This year I want to be a little more structured.
I has been pretty cold for the Gulf Coast. Low 50s in the days and 40s at night. We live on an island, so the cold seems colder with the damp. I am constantly am looking for warm filling foods at this time of year.
I saw this recipe for potato and fennel soup. Yum! What’s even better is that I have a ton of wild fennel growing in my yard. I love potato soup. I think the fennel will sweeten it up. I hope you try it!