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Caramel Stuffed Chocolate Chip Cookies
These look simply incredible. Two of my favorite things, chocolate chip cookies and caramel, combined into one heavenly cookie creation. I was looking for more caramel recipes (because that's what I do in my spare time, duh) when I found this recipe from Table for Two. I mean, can you even imagine anything more perfect?!? Look at that gooey, warm caramel. Those molten chocolate chunks. That perfectly chewy cookie. Imagine how good these are fresh out of the oven. Caramel Stuffed Chocolate Chip Cookies Prep Time: 10 min. Cook Time: 13 min. Difficulty: Easy Recipe adapted from Table for Two Ingredients 3 sticks (1½ cup) unsalted butter, softened 1½ cup dark brown sugar, packed ½ cup granulated sugar 2 eggs 4 tsp. vanilla extract 2 cups all-purpose flour 2 cups bread flour (you may use all-purpose flour instead if you don't have it on hand) 4 tsp. cornstarch 2 tsp. baking soda 1 tsp. salt 1½ cups chocolate chunks ½ cup dark chocolate, finely chopped 18 caramel candies, cut in half to give you 36 Directions 1. Preheat oven to 350°F. Line baking sheets with parchment paper. In a large bowl, whisk together the flours, cornstarch, baking soda, and salt. In another mixing bowl, cream together butter and sugar until fluffy (about 2 mins). Add eggs and vanilla. Beat 2 more mins. 2. Gradually add flour mixture, beating until fully incorporated. Fold in chocolate chips with a spatula. To form the cookies, take a spoonful of dough, and use your thumb to make a small hole and press the caramel into the center. Re-roll the ball to cover the caramel candy. 3. Bake for 11-13 minutes. They may look quite soft at this point, but remember they will continue to cook after you remove them from the oven. Allow them to cool completely on baking sheet, or else they'll break and caramel will ooze everywhere. Enjoy, my fellow cookie monsters!! This one's for @JPBenedetto – maybe you could find a way to work in some oatmeal here, for a little extra chew? :D <3 @Luci546 @MooshieBay @InPlainSight You guys might like this one as well :)
Benefits of Natural Medicine: Sea moss, Bladderwrack, Tumeric, Maca, and Chasteberry
Hello fam! I've been making adjustments to my lifestyle so I can have a healthier life. One big thing that I do is utilize natural alternatives to my healthcare regimen. I take vitamins and use natural ways to regulate my hormones levels since I do have POCS. I know longer have cysts but I do have the other issues as in insulin resistance, over weight, and irregular hormone levels. Again I'm not a doctor so make sure you always consult with your doctor before doing anything. I'm just sharing some things I do that has helped me greatly! I'm a texture person I just add this to my scrambled eggs. This does have a salty sea taste since it is from the ocean. I know people who purchase the actual algae and soak in hot water to drink as a tea. I purchased my sea moss gel from a legit herbal person who also can mix whatever other vitamins or herb in your batch. Tumeric When using this try to get organic in the powder form. My mom even used this for inflammation. When ingesting this make sure to add Black pepper to activate this. Basically, no use taking this if you don't add the Black pepper. The Black pepper allows our body to absorb the tumeric. I just sprinkle on food. It does stain so be careful. I use these both to regulate my hormones and this stuff is golden! I do not have the issues I had with my POCS once I changed to taking these two together. I actual purchased these in liquid form recently and love it. However, you can purchase the maca in powder form and both in supplement form.
Korean Girls Try Mexican Soda For The First Time!
Just when that whole YouTube trend of sampling foods from different cultures was losing its sparkle to me, Digitalsoju TV had to go ahead and introduce Korean girls to Jarritos. I've been wanting to write a card about Jarritos for a while now, as it's one of those Mexican sodas that are an essential part of the culture of Mexican cuisine. Sure, you can talk about Baja California seafood or the delicious carnes of central Mexico's ranching region, but what would that deliciousness be without a cold, fizzy Jarritos on the side? If you don't know Jarritos, it's an incredibly popular Mexican soda brand that's made with cane sugar and comes in a variety of flavors, including strawberry, guava, pineapple, and tamarind. In this video, the girls end up sampling the pineapple, grapefruit, mango, and guava flavors, but how does Jarritos translate in the Land of the Morning Calm? Let's look! Like any good soda, the first thing they notice is it's full of sugar. And then they all realize they're obsessed with the guava one. My favorite was the homegirl going too hard on the grapefruit. This one had her ranking all figured out. Does it match yours? Overall, these girls all agreed that Jarritos was delicious - and would be even more delicious mixed with a little vodka! You can check out their FULL commentary - plus their opinion on Squirt! - in the embedded video above. And then let me know: What's YOUR favorite Mexican soda flavor? And if you haven't tried Jarritos before, which flavor would YOU want to try? @bangtanboysfan1 @AnnahiZaragoza @fabiola12fb @abiersack666 @YeseniaLira @DianaKpop58 @reyestiny93 @AdaliaMartinez @exokpop12385 @michellefuentes @perlaaraujo73 @jessicacruz1480 @DulceOjeda @giselacampos14 @wuyifanslover @nevershoutnancy @mirandazamira @jooheony @YeseniaF @SunnyV @IlseJimenez @KpopGaby @NelyJoss @aabxo @aliciasalinas @ThyaremyCreator @Cuetlatchli @Sunflower18 @purplem00n23 @jannatd93 @Luci546 @ALEXCAMACHO @TehDL @buddyesd @JocelynPacheco @SarahRegulski @MyAffairWith @FelipeZambrano @LindaGuandique @KassyGuz96 @XDLP @alywoah @FelipeZambrano
Low-Fat Spinach Lasagna with Roasted Cauliflower Ricotta & Spinach
Who said that being vegan means you have to skip out on your favorite Italian? This lasagna recipe is not only highly customizable (I sauteed some mushrooms and added them right under the spinach in mine!), but the handful of olives across the top gives this dish the right amount of salty kick without kicking up the amount of sodium in a serving. One serving of this lasagna (1/6 of the recipe) is only 300 calories, but switch that standard pasta out for something whole wheat, and you've got the ultimate diet recipe! --------------------------------------------------- Lasagna with Roasted Cauliflower Ricotta & Spinach To Make Ricotta: 1 medium-size head cauliflower (1 1/2 to 2 pounds), chopped into 1/2-inch pieces 2 teaspoons olive oil 1/2 teaspoon salt 1 pound extra-firm tofu 1/4 cup nutritional yeast flakes 2 tablespoons freshly squeezed lemon juice Several pinches of freshly ground black pepper For the Red Sauce: One (28-ounce) can crushed tomatoes with basil 2 tablespoons chopped fresh thyme 3 cloves garlic, minced 1/2 teaspoon salt To Assemble: 8 ounces lasagna noodles, broken in half, cooked in salted water 1 1/2 cups chopped fresh spinach 1/4 cup chopped black olives 1. First, we’ll roast the cauliflower. Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper; that way the cauliflower won’t stick. Place the cauliflower on the sheet and drizzle the oil over it. Spray it with nonstick cooking spray and sprinkle with 1/4 teaspoon of salt. Toss it with your hands to make sure everything is salted. Spread the cauliflower in a single layer and bake for 10 minutes, then flip it with a spatula. You don’t have to flip each and every one, so don’t get OCD about it. Bake for another 15 to 20 minutes, until lightly browned, tender, and toasty. 2. In the meantime, crumble the tofu into a mixing bowl. Use your hands to mash the tofu, squeezing it between your fingers, until it has the consistency of ricotta cheese. Add the nutritional yeast, lemon juice, pepper, and remaining salt. Use a fork to mix well. 3. When the cauliflower is done, transfer it to the mixing bowl with the tofu mixture. Use a potato masher to mash it really well, for a minute or so. If it doesn’t seem to be mashing enough with the potato masher, a few pulses in the food processor should get it nice and crumbly. Set aside. 4. To prepare the sauce, mix all its ingredients together and set aside. 5. Preheat the oven to 350°F. Pour a thin layer of red sauce on the bottom of an 8-inch square casserole. Line with a layer of noodles. Spread with one-third of the cauliflower ricotta. Layer with 3/4 cup of spinach leaves. Pour on about a cup of sauce. 6. Repeat the process one more time, creating another identical layer, starting with the noodles. For the top layer it’s just a little different: Layer with noodles, pour the sauce on first, then layer with ricotta. This layer doesn’t get any spinach. Sprinkle with a layer of olives and press it into the the tofu. 7. Bake for 40 minutes, until the top is browned. Let it cool down before serving.
Vegan Margarita Cupcakes - Made with Real Tequila!
Now I'm not saying my best friend Mandy is an alcoholic, I'm just saying that if she can take any given recipe and add a sufficient amount of booze to it, she's pretty excited. Needless to say, when we were planning her second annual 29th birthday party, and I was the one on dessert duty, I decided to create a batch of these beauties! This Margarita cupcake recipe has a lot going for it. It's completely vegan, has the natural flavor of fresh lime, and uses an entire mini bottle of tequila. It's pretty magical. The garnish, like margaritas themselves, is completely up to you! I put pectin lime gummy slices on top of mine (see picture 2), but I would also recommend trying out course cocktail rim sugar or even bright paper umbrellas! ------------------------------------------------------------------- Vegan Margarita Cupcakes To Make Cupcakes: 1/4 cup lime juice, freshly squeezed 1 1/2 teaspoons lime zest, freshly grated 1 cup soymilk 1/4 cup canola oil 2 tablespoons tequila 1/2 teaspoon vanilla 3/4 cup granulated sugar 1 1/3 cups all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt To Make Icing: 1/4 cup margarine 1 tablespoon soymilk 3 tablespoons lime juice 1 tablespoon tequila tiny drop green food coloring 2 -2 1/2 cups confectioners' sugar 1 pinch kosher salt or 1 pinch coarse salt 1. Preheat oven to 350 F and line muffin pan with cupcake liners. 2. Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar. 3. Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smooth. 4. Fill liners about 3/4 fill. I use an ice-cream scoop. Bake 20-22 minutes or until toothpick inserted in center comes out clean. 5. Transfer cupcakes to a cooling rack and cook completely before frosting. 6. To make the icing, blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring. 7. Sift in 2 cups confectioners sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too liquidy. Refrigerate until ready to use. 8. Spread icing on the cupcakes spreading all the way to the edges. 9. Garnish to your preference. Enjoy!
Meatless Monday Recipe: Chipotle Black Bean Tortilla Soup
One full week into June means that we're well on our way to Summer! But I'll be honest - the weather has been a little bit strange here in San Diego. With Tropical Storm Blanca coming up from Mexico, the month so far has been unexpectedly cool and overcast - a bit dissuading for those of us who want to reach for our flip-flops and head to the beach! However, the wonky weather of Southern California's late Spring and early Summer always has me looking to make some unconventional soups. For example, I might go for some matzoh ball soup with a side of sauerkraut pirogi or sprinkle some Follow Your Heart cheddar shreds on a hearty potato soup. But perhaps my favorite soup for this weather is a bean-based tortilla soup garnished with a couple corn tortilla chips for an added crunch, so I can enjoy the flavors of summer while beating that untimely chill! Try this recipe with a number of different garnishes. Top it with a dollap of Tofutti Better Than Sour Cream or chop up some fresh slices of avocado. Either way, you'll find yourself falling in love with the slight kick and aroma of this soup - and have plenty of leftovers too! Chipotle Black Bean Tortilla Soup (Adapted From Minimalist Baker) MAKES 6 SERVINGS INGREDIENTS: For The Soup - 2 tablespoons avocado, grape seed, or coconut oil 1/2 white or yellow onion, diced 3 cloves garlic, minced 1/2 red or orange pepper, diced 1 1/2 teaspoons cumin 1 teaspoon chili powder 1 1/2 cups chunky spicy salsa 4 cups vegetable stock 2 tablespoons coconut sugar or maple syrup (optional, to taste) 2 15-ounce cans of black beans cooked in salt, slightly drained 1 15.25-ounce can of whole kernel corn, drained For The Garnish (Optional) - Lime juice Fresh cilantro, chopped Red onion, diced Tortilla chips Ripe avocado, cubed Hot sauce Non-dairy sour cream (or cashew crema) DIRECTIONS: 1) Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper, a pinch each salt, and pepper, and stir. Cook for 4 - 5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color. 2) Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock, and coconut sugar. Stir to combine, then increase heat to medium heat and bring to a low boil. 3) Once it’s boiling, add black beans and corn, and stir. Reduce heat to low and simmer, covered for 30 minutes or more, stirring occasionally. 4) Serve as is or with recommended serving options above. Leftovers will keep covered in the refrigerator for 5 - 6 days, or in the freezer for 1 month.
How To Learn A New Language At Home
I've been trying to improve my French recently, and came across these awesome YouTubers called DamonandJo. They have self-taught themselves nearly 6 languages! I believe they speak French, Spanish, Portugese, Italian, German, and of course English! You can either watch the video above (which I suggest cause they have the BEST sense of humor) or check out their tips below: 1. Follow Famous YouTubers in the language you want to learn! There are tons of youtubers in other languages, and often if they are famous enough, there will be english subtitles. Listen to them to hear real people speaking the language rather than a text book! They're usually super entertaining too so it helps :) 2. Follow those YouTubers or famous people on twitter so you see that language each day! The easiest way to get used to a foreign language is to see it all the time and this really helps! 3. Change your phone/facebook/etc language to your desired language! Since you probably already know where everything is in your phone or facebook, you wont be confused and you'll learn a ton of new vocab! 4. Listen to audio books in the language you want!!! Audible has a ton of foreign language books. Try starting with a book you already know well (like Harry Potter for me - I'm trying to read that in Korean right now...) and listen throughout your day! 5. Sign up for foreign magazines or newsletters! Or even better download their app in another language! For example, my boyfriend gets push notification from Le Monde which is a french newspaper :) Even if you only read the headline, its practice. 6. Try cooking a meal using a recipe in a different language! You start to learn that a lot of words you actually already know (for example, sauté means the same thing in french and in korean bokkeum (like bokkeumbap) means fried! so literally "fried rice!" 7. Watch TV shows in the language Duh!!!! 8. Talk to yourself and dont be afraid! Practice speaking whenever you can, even to people who are strangers! be brave! What languages are you trying to learn?!
Vegan Pastel De Tres Leches (Tres Leches Cake)
Growing up, I took a number of trips to Central Mexico. While my family is Middle Eastern by heritage, I have a lot of family who immigrated to the Coahuila region of Mexico instead of the United States, and because of this, our family somewhat incorporated various Mexican traditions and foods into our lives. When it's my mother's birthday, my father wakes her up with "Las Mañanitas". When my sister and I were little girls, my grandmother taught us Mexican nursery rhymes and children songs. Traditional Mexican food was some of our favorite go-to comfort food. Pan dulce, tamarindo candy, and fruit sprinkled with lime and Tajín were some of our favorite treats. And to this day, pastel de tres leches is my favorite dessert! Tres leches cake is usually made with three different types of milk: evaporated milk, condensed milk, and heavy cream. So I know what you're already thinking - how could you even make this vegan? Fortunately for vegans, we've already got three milks (even more!), and for this recipe, we use almond milk, soy milk, and coconut milk! Try it the next time you're wanting to add a delicious dessert to your spread of vegan Mexican food. It's definitely worth the effort! ------------------------------------------------------------ Vegan Pastel de Tres Leches (Tres Leches Cake) 1 1/2 cups all-purpose flour 3/4 cup granulated sugar 1 tsp. baking soda 1/2 tsp. salt 1 cup vanilla almond milk 1/3 cup warm coconut oil 1 tbsp. pure vanilla extract 1 tbsp. red wine vinegar 1 (15 ounce) can coconut milk (do not shake can before opening) Vanilla soy creamer 1. Preheat the oven to 350 degrees F and grease a 9-inch square baking pan. 2. In a medium bowl, whisk together flour, sugar, baking soda and salt. 3. In the bowl of stand mixer fitted with the paddle attachment, combine almond milk, coconut oil, vanilla extract and vinegar. Blend on medium until smooth. Add flour mixture and blend on medium until ingredients are well combined. 4. Pour batter into a prepared baking pan. Bake for 25 to 30 minutes or until a cake tester inserted in the center comes out clean. Do not over bake. Set aside to cool. 5. Meanwhile, carefully open the can of coconut milk and spoon the thick cream into a medium bowl. Place this cream in the refrigerator. 6. Pour the remaining thin, watery coconut milk into a 2-cup measuring cup and add enough vanilla creamer to make 1 1/2 cups total liquid. Invert the cake onto a rimmed platter and poke holes on the top of the cake using a dowel. 8. Pour the creamer mixture all over the cake, using a spoon to evenly distribute the liquid and fill the holes in the cake. Set aside for 30 minutes for the liquid to soak in. 9. Use an electric hand mixer to whip the chilled coconut cream until fluffy. Spread whipped coconut cream over the cake. Slice and serve.