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[Week 1] Monday & Friday - Rest Day Recipes (Chocolate Peanut Butter Banana Smoothie)
You've got to love a training plan that starts off with a rest day! Since Tuesday will be my first long distance run, I want to make great post-run meals ahead of time since I'll probably be too tired once I get home. I'll be making a Chocolate Peanut Butter Banana Smoothie since it has complex carbs AND protein. Plus its chocolate peanut butter...hello! Here’s the protein breakdown of my new favorite smoothie: 6 oz greek yogurt → 18 grams 3/4 cup skim milk → 6 grams 1 Tablespoon natural peanut butter → 4 grams The yogurt adds a ton of protein to the shake and should be pretty easy on your stomach, which can be sensitive after a run. Here's the recipe, enjoy! Ingredients: 1 large banana, peeled, sliced, and frozen 3 Tablespoons unsweetened cocoa powder 6 oz Chobani 0% Greek Yogurt (or 2%, flavored or unflavored) 3/4 cup skim milk (or your favorite kind of nondairy or dairy milk) 1 Tablespoon honey, maple syrup, or agave 1 Tablespoon peanut butter (any kind you like) Directions: Put all of the ingredients into the blender, in the order listed, and blend on high until thick and smooth. I would start with only 2 Tablespoons of cocoa powder, blend, and then add 1 more for a stronger chocolate taste. You may need to stop and stir/scrape down the sides of the blender a few times. Drizzle glass with 1 teaspoon of chocolate syrup (optional) and enjoy! If you prefer a less sweet smoothie, you may leave out the honey. Add more peanut butter for a stronger peanut butter taste. Add more milk to make the smoothie thinner, if desired. Add 1 cup of your favorite greens for added nutrition.
OMG Samoa Brownies – Girl Scout Cookies Gone Wild
Somebody pinch me. Am I dead? I must be dead. Because I am IN HEAVEN. These Samoa Brownies, brought to you by Broma Bakery, are all I've ever needed in a dessert: gooey chocolate brownie, toasted coconut, and sweet caramel. I thought Samoa girl scout cookies were as good as it gets – and then I met these brownies. Samoas Brownies Recipe by Sarah Fennel at Broma Bakery Ingredients For the brownies: ¾ cup cocoa powder 1½ cups sugar 2 eggs 12 tablespoons unsalted butter ½ cup all-purpose flour 2 teaspoons vanilla extract ½ teaspoon salt ½ cup bittersweet chocolate disks 1 teaspoon brewed coffee (optional) For the coconut caramel: 1 cup granulated sugar 6 tablespoons unsalted butter, room temp, cut into tablespoons ½ cup heavy cream, room temp 2½ cups sweetened, shredded coconut For the chocolate drizzle: ¼ cup chopped bittersweet chocolate 1. Brownies: Preheat oven to 350°F. Line an 8"x8" baking dish with parchment paper and set aside. In a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, salt, and optional coffee. Once combined, fold in cocoa powder and flour. Toss in bittersweet chocolate disks. Pour the brownie batter into the baking dish, spreading evenly to the edges. Bake for 35 minutes, or until a knife inserted in the center of the brownies comes out clean. Remove from oven and allow to cool for 15 minutes before topping with caramel sauce. 2. Coconut Caramel Sauce: While the brownies are baking, make your coconut caramel. In a medium saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don't stir too often, just enough to keep everything evenly cooking. After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You're doing it right. Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes. Next, pour in the heavy cream and sea salt. You can use 1 to 1½ teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat. Stir in coconut flakes. Set aside until brownies are cooled. 3.) Assemble the Brownies: Once the brownies have cooled for 15 minutes, run a knife along the edges so they don't stick to the pan. Spread the coconut caramel on top of the brownies. Again, run a knife along the edges to prevent anything from sticking to the pan. Heat the drizzling chocolate in a microwave-safe bowl in 30 second increments. Stir in between each heating. Spoon melted chocolate into a small ziplock bag, creating a makeshift pastry bag. Cut a small (tiny!) slit at the bottom corner of the bag. Drizzle the melted chocolate over the coconut caramel. Set in the fridge to cool for about 1 hour. Cut into 9 brownies and serve! If you liked this Girl Scout cookie remix recipe, try making your own Homemade Thin Mints!
Salted Caramel Dark Chocolate Cookies
I can't tell if how much I love caramel should be cause for concern, or if everyone loves that sweet gooey goodness as much as I do. *shrug* What can I say? I know I posted a caramel-stuffed cookie recipe not so long ago, but I saw this one on Sally's Baking Addiction and simply could not resist. Dark chocolate cookies stuffed with caramel, sprinkled with large flake sea salt? Yes please. Oh, and these don't have just any old caramel on the inside. They're ROLOs. Isn't that ingenious?? What you'll need: 1/2 cup (115g) unsalted butter, softened to room temperature 1/2 cup (100g) granulated sugar 1/2 cup (100g) packed dark brown sugar (or light brown sugar) 1 large egg, room temperature preferred 1 teaspoon vanilla extract 1 cup (125g) all-purpose flour (measured correctly) 2/3 cup (58g) unsweetened cocoa powder 1 teaspoon baking soda 1/8 teaspoon salt 2 Tablespoons (30ml) milk 1 and 1/2 cups (270g) Nestlé® Toll House® Dark Chocolate Morsels 16-17 chocolate coated caramels, such as Rolos coarse sea salt 1. In a large mixing bowl, cream butter on medium speed for about 20 seconds. Add sugars and cream together until light and fluffy. Beat in egg and vanilla. 2. In another medium-size mixing bowl, sift together flour, cocoa powder, baking soda, and salt. Gradually add to wet ingredients until combined. Stir in milk, and fold in dark chocolate morsels. Let dough chill for 1-2 hours. 3. Preheat oven to 350°F, and line a baking sheet with parchment paper. To form cookies, take 2 tablespoons of dough, split in half, and stick a caramel in the middle. Roll into a ball, making sure caramel is sealed completely inside. Sprinkle with sea salt before baking. Repeat 16-18 times. 4. Bake for 12-13 minutes. Cookies will still appear somewhat raw, but they will continue cooking after you remove them from oven. Allow to cool on cookie sheet for 5 minutes before carefully removing to wire rack to cool completely. Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely. I am making these the SECOND I have some baking time in my schedule. I can't wait. For someone who loves to eat healthy and exercise, I sure can eat a lot of chocolate and caramel... Hope you guys enjoyed the recipe from Sally's Baking Addiction! :) Be sure to check out her blog for more awesome recipes.
Do non-stick pans cause cancer?
Non-stick pans and cancer have been a hot topic in the past few years. I'm afraid to put flaky Teflon cooking pans into my kitchen because of the increased cancer risk which has heard rumors of from people that have used them. The truth of the matter is that they are not nearly as dangerous as you would think, and I can't blame the fear of cancer that some people feel when they hear about them. The good news is that the non-stick pans we use now have many health benefits as well as having a very shiny finish that is very appealing. One of the biggest selling points for these new non-stick pans is that they are non-stick and there are no health risks associated with them at all. This is certainly a benefit to me because I don't know what the long-term effects of using a pan with no coating to cook in could do to me. I'm sure the oils that come off the pan, as well as the food and other items that are cooked on it, can definitely have some harmful effects on us. I would like to know that before I was exposed to the dangers of using non-stick cookware pans because my children also use them at home. If something bad were to happen to my family, I would want to know exactly what I was putting into my body before it was consumed. It's true that some of the other materials that we use in our kitchen are not as safe as the non-stick pan and some of those other materials have some very dangerous carcinogens in them. However, the non-stick pans that we use are also not as dangerous as some people might have you believe. The non-stick pans that are available today are made of a substance called Phytessence Wakame, which helps to keep our bodies from getting cancer from things such as processed foods, as well as certain types of chemicals that we are exposed to every day. Another major benefit of using the non-stick pans that you use to cook on is that they allow you to cook delicious meals in them that you can only dream of. The new non-stick pans that are available have so many benefits, and they are definitely worth the extra money that you will be spending on them, because of their many health benefits. So, if you are concerned about your health, then I suggest that you look into using a pan that has non-stick as one of its main features.
Indian Restaurant in Malta
The small Mediterranean country of Malta is one of the best beach destinations in Europe. It has a laidback tropic vibe with picture-perfect beaches and wondrous diving. Malta has a diversity of attractions to keep you busy on your journey. But one of the most important portions that keep you energetic is tasty food. The Naan Bar gives an exclusive environment, elegant interiors and delicious food. One of the best Indian restaurants in Malta, with a wide difference of recipes, offering a complete flavour and beautiful experience, this place has the different concept of being "raw" and seasonal fusion dishes. With a pleasant experience indoors and outdoors, the fascinating smell that spreads and the environment of a perfect night is what awaits you here. This place offers the best quality food with an authentic Indian flavour, they also have the best Indian-Maltese fusion dish that you should try here. The Maltese fish will surprise you and combine it with its classic desserts and you are ready to go. This Indian restaurant located in the heart of Valletta also offers first-class and beneficial service, with the most delicious menus around and a magnificent meal that includes veg, vegan, gluten-free and non-veg dishes. This place also gives a casual dinner laid-back meal with friends and a private dinner with groups, either you are on a romantic wave or just a sudden craving for a sweet dessert miracle. It is a cosy place, with light and excellent food, with mouth-watering dishes. All that you get from here is romance, delight, a happy heart, a completely satisfied appetite, and even your package (yes, they offer delivery). A full and modern gastronomic experience awaits you at Naan Bar.
Indian Dishes In Malta
1. Tandoori Chicken It's hard to find anyone who doesn't fall in love with tandoori chicken, that popular Indian chicken recipe. Although traditionally roasted in a clay oven, you can make the yoghurt-marinated chicken in a regular oven or on the grill. It needs prior planning, as the coated chicken should sit in the refrigerator for at least 6 hours or overnight. If you prefer, you can sear the marinated chicken cubes first on the stovetop to achieve that signature tandoori char. 2. Palak Paneer (Spinach and Cottage Cheese) The most popular and healthy paneer recipe at Indian restaurants is, by far, palak paneer. It is a mild-flavoured dish that is super healthy, as it is nothing more than spinach and cottage cheese (the paneer), along with the typical Indian spices. The large pieces of spinach and fenugreek leave included in the recipe; this dish takes on a dark green colour. The cubed paneer are pan-fried first, contributing a nice texture to the plate. Palak paneer gets even more satisfying when served with your favourite flatbread. 3. Chicken Tikka Masala Chicken tikka masala is a tasty and exotic grilled chicken dish with a thick, creamy gravy that is unforgettable after the first bite. A tomato-yoghurt sauce is spiced with chilli, ginger, garlic, and garam masala, the universal Indian spice blend. The chicken is marinated overnight, grilled, and then gently cooked in a slightly smoky gravy. You will want to serve this dish over basmati rice with warm naan bread for soaking up the gravy. 4. Rogan Josh (Red Lamb) The literal translation for Rogan Josh, the name of this recipe from Kashmir is "red lamb." The colour comes from Kashmiri dry red chillies. While the name of the dish may sound hot, the warmth of the dish is toned down by the cream that is added at the end. The long list of spices called for in this recipe, but it is available in the local market of your city. Spices such as cardamom, turmeric, cumin, and garam masala are often sold in small bulk quantities, so they'll last for quite a long time. 5. Naan (Leavened Indian Flatbread) Naan, a puffy flatbread, is a staple in the Indian dishes in Malta and can go with everything you make, including many traditional dishes like tandoori chicken or all kinds of kebabs. Though naan is cooked in a tandoor or earthen oven, you can make it in your oven. The ingredient list includes yeast, sugar, flour, and water, as well as ghee and yoghurt.
Salted Caramel Chocolate Chip Cheesecake Bites ♥ – Sally's Baking Addiction
Oh my goodness gracious I need these in front of me RIGHT NOW. I'm obsessed. Those adorably tiny chocolate chips? And sweet caramel goodness? And Oreo cookie crust?! And CHEESECAKE, for Pete's sake?!? It just really couldn't be any better, dessert-wise. Sally's Baking Addiction, I salute you for creating this incredible little treat that's sure to be the reason I gain 300 pounds over the next month. ♥ To make your own batch of these decadent little treats, you will need: 18 whole Oreos (Double Stuf or regular) 1/4 cup (60g) unsalted butter, melted 16 oz (448g) full-fat cream cheese, softened to room temperature 3/4 cup (150g) granulated sugar 1/4 cup (60g) yogurt (you can also substitute sour cream) 2 large eggs 1 teaspoon vanilla extract 1 cup (180g) mini semi-sweet chocolate chips homemade salted caramel sauce (you can find the recipe here!) Here's what you do! 1. Preheat your oven to 350°F. Line two cupcake pans with 18 paper or aluminum cupcake liners. 2. Make the crust: Use a food processor to reduce Oreos into a fine, crumbly texture. In a medium-sized mixing bowl, combine cookie crumbs and melted butter. Spoon one heaping tablespoon of the mixture into each liner, then press down firmly and uniformly with fingers. You should have enough for 16-18 liners. Bake for 5 minutes and allow to cool while you make the filling. 3. Make the filling: In a large mixing bowl, use an electric beater to beat the cream cheese on medium speed until smooth. Add sugar and yogurt, and beat to combined. Turn mixer down to low speed and add eggs one at a time. Finally, beat in vanilla and mini chocolate chips. Remember to scrape down the sides of the bowl with a spatula as needed! 4. Use a spoon to fill cupcake molds with batter until almost full. Bake for 20-23 minutes. When you remove the cheesecakes from the oven, their centers will still be slightly jiggly and they may have inflated a bit. That's all perfectly normal. Allow to cool at room temperature for an hour. 5. After they've cooled at room temp, place the cheesecakes in the fridge and allow to chill another two hours. Top with salted caramel and additional mini-chips just before serving. Note: You can store cheesecakes in an airtight container in the fridge for up to 5 days. Store cheesecakes (without caramel) in the freezer for up to 2 months. Thaw in the refrigerator overnight. Let me know if you make these!! :D I know they're top priority on my To Bake list. Thanks again to Sally's Baking Addiction – all photos and ideas are hers! Happy baking, Vinglers :) Update: Super-awesome Vingler @PikaPixie made a great card showing her experience making these delicious treats! Check it out here for photos :)
Cách làm ruốc thịt ngon không khó chút nào
Nếu bạn băn khoăn về chất lượng và an toàn vệ sinh khi mua ruốc ở chợ vậy thì hãy tự tay làm ruốc thịt cho gia đình mình nhé. Cách làm ruốc thịt dưới đây vừa nhanh gọn mà lại không kém phần ngon miệng. >> Xem thêm: Cách làm chà bông heo sợi to tại nhà Nguyên liệu: - 500 gr thịt lợn thăn - 3 muỗng nước mắm - 2 muỗng đường - 1 chút tiêu - 1 muỗng hành khô băm nhỏ - 1 thanh quế - 2 muỗng dầu ăn. Thực hiện: Bước 1: Thịt rửa sạch, bỏ hết gân, thái dọc thớ, cắt hình quân cờ cho vào nồi nước đôi sun khoảng 3-5 phút. Sau đó vớt hết bọt ra, đổ thịt ra rửa lại bằng nước lạnh. Bước này nhằm để loại bỏ mùi hôi của thịt. Bước 2: Ướp thịt cùng nước mắm, đường, tiêu, hành khô cho thấm. Bước 3: Cho thịt và 2 bát con vào nồi đặt lên bếp ninh nhừ, cho thêm thanh quế để tạo mùi thơm. Đun khoảng 30-45 phút đến khi thịt keo lại, lượng nước trong nồi chỉ còn 1/3 bát ăn cơm. Bước 4: Gắp thịt ra cho ráo, nước luộc thịt cho ra bát riêng. Xé thịt thành những sợi nhỏ. Bước 5: Cho thịt vào chảo đảo đều cho vàng. Trong quá trình đảo châm thêm nước luộc thịt để ruốc không bị khô. Có thể nêm lại gia vị sao cho vừa miệng. Lưu ý chúng ta không để lửa to, chỉ để lửa liu riu để thịt vàng đều. Bước 6: Nếu không có thời gian dùng cối giã thì bạn có thể cho vào máy xay sinh tố sử dụng nút nhấn nhả, ấn khoảng 3 giây rồi thả ra, lắc máy để ruốc không bám vào dao rồi lại ấn tiếp. Lặp lại động tác này nhiều lần như thế. Với cách làm này ruốc vẫn bông và dài sợi. Lưu ý không ấn trong thời gian lâu không thì sợi ruốc rất vụn. Các bạn có thể tham khảo sử dụng máy xay thịt làm ruốc để không phải giã bằng cối. Bước 7: Cho ruốc lên chảo đảo lần 2. Trong quá trình đảo cho thêm ít dầu để ruốc được bóng đẹp mà không bị khô. Đảo ruốc cho đến khi được màu vàng như ý thì tắt bếp. Ruốc thịt để nguội cho vào hũ kín dùng dần. Với cách làm này bạn không phải mất nhiều sức và thời gian như dùng chày để giã mà ruốc thịt vẫn bông, ngon và đẹp mắt. Chúng ta có thể dùng ruốc ăn với cơm nóng, bánh mì hoặc với xôi cũng không kém phần ngon miệng. Chúc các bạn thành công với cách làm ruốc thịt đơn giản và bông như thế này nhé!
Homemade Pop-Tarts? Oh Hells Yeah!
I never want to eat a store bought Pop-Tart again. Not after looking at this recipe, which uses real, flaky butter pastry (instead of crumbly cardboard dough) and your favorite fruit preserves (instead of sugar mixed with red dye 40). The homemade frosting and cheerful rainbow sprinkles are the icing on the cake! Photo and recipe credit go to Jaclyn over at Cooking Classy, an awesome cooking and baking blog that you need to check out! For now, here's the recipe for your new favorite breakfast (or anytime) treat. Homemade Pop-Tarts Prep Time: 20 mins. Chill Time: 3 hours. Cook Time: 30 mins. Difficulty: Medium Makes 8 pop-tarts What You'll Need For the pastry: 2 cups + 2 Tbsp all-purpose flour, plus more for rolling 1 tsp salt 1 tsp granulated sugar 1 cup unsalted butter, cold and diced into 1/2-inch cubes 4 - 5 Tbsp ice water 3/4 cup strawberry preserves, divided (or other preserve of choice) For the icing: 1 cup powdered sugar 2 Tbsp half and half, plus more as needed 1/4 tsp vanilla extract What To Do 1. Make the pastry dough: Pulse together flour, salt and granulated sugar in a food processor. Add butter and continue to pulse until the butter is broken up, and the mixture has a mealy texture. Add 4 tablespoons of water and pulse a few times until it comes together into dough; if it fails to come together, add another tablespoon of water and pulse again. 2. On a clean surface, divide dough into two portions. Shape each into a 5-inch dish, cover with plastic wrap, and chill in the fridge for 1 hour. Meanwhile, line two rimmed cookie sheets with parchment paper. 3. Remove one disk from the fridge; leave the other one to chill. Roll out the dough disk into a rectangle measuring approximately 13 inches by 11 inches. If edges crack, just stick them back together and keep rolling. Trim edges just so, so you have a 12"x10" perfect rectangle. Cut this into 8 5"x3" rectangles. 4. Arrange 4 rectangles evenly spaced on the parchment-lined cookie sheet; spread 1 and 1/2 tablespoons of jam evenly down the center of each rectangle. Seal edges with fingertips, then reseal with a fork. Use a tooth pick to poke the top of each tart 4 times. Let chill in the freezer for at least 2 hours, or up to one week. 5. Repeat process with second disk of dough. 6. Preheat oven to 375°F. With one rack in the upper third of the oven and one in the bottom third, bake frozen tarts until golden, rotating racks halfway through baking. It will take about 25-30 minutes in all. Allow to cool on the cookie sheet for several minutes, then transfer to wire rack. 7. Make the icing: Whisk together all ingredients, then add additional half and half a 1/2 teaspoon at a time until you reach the desired consistency. Spread over cooled pop-tarts, then dust with rainbow sprinkles. Allow to set at room temperature. Store in an airtight container. Enjoy! A little bit of a process, but totally worth it, don't you think? I can't wait to try these sweet treats in my own kitchen! :D