Monday, November 23, 2015

Strawberry Popsicles

Strawberry Popsicles | #Strawberrypopsicles #Dessertrecipes #Cookingrecipes #Frozendesserts #Deliciousdesserts #Icecreamrecipes #Ovendriedstrawberries #Strawberrysyruprecipe #Freezedriedstrawberries #Bakingstrawberriesoven #Healthypopsiclerecipes #Cookedstrawberries


  • 1 cup fresh strawberries
  • ¼ cup sugar
  • 1 Tbls lime juice


  1. Slice strawberries into small pieces. Sprinkle with sugar and let sit for 20 minutes until juicy.
  2. Add lime juice and mash strawberries with a fork or blend until smooth if desired.
  3. Pour into molds, (or paper cups if you don't have molds), and Freeze!

RECIPE ADAPTED  >>>>>  here

Thursday, November 19, 2015

Pomegranate Sangria

Pomegranate Sangria | #Cocktaildrinks #Cocktailrecipes #Yummydrinks #Nonalcoholicdrinks #Freshdrinks #Alcoholfreecocktails #Fallsangriarecipes #Autumnsangria #Pomegranatesangria #Neworleans #Yummydrinks #Cocktaildrinks


  • Red wine (1 bottle)
  • Brandy  (1 handle)
  • Pomegranate juice (.5 liter)
  • Orange Juice (.5 liter)
  • Oranges (3)
  • Pomegranate seeds (from 3 Pomegranates)
  • Cinnamon sticks for Garnish


  1. Mix liquors and juices into large pitcher
  2. Slice oranges and take out seeds from pomergranates
  3. add slices and seeds to pitcher
  4. Chill in fridge for at least an hour
  5. Garnish each glass with a Cinnamon stick


Saturday, November 14, 2015


VEGAN GUMBO RECIPE | #Vegangumborecipe #Vegetariangumbo #Vegetarianveganrecipes #Veganfoods #Vegandinners #Vegandishes #Easyveganmeals #Vegetarianrecipesdinner #Quickveganmeals #Vegetarianrecipeseasy #Vegancurryrecipes #Veganonepotmeals


  • ¼ cup olive oil
  • ¼ cup flour
  • 1 medium onion, diced
  • 1 small green pepper, diced
  • 1 celery stalk, diced
  • 3 cloves of garlic, minced
  • 2 cups (200 grams) okra, sliced
  • 1 can (400 grams / 14 oz) crushed tomatoes
  • 2 ½ - 3 ½ cups vegetable stock
  • 10 button mushrooms, quartered
  • ½ teaspoon thyme
  • ½ teaspoon cayenne pepper (or more to taste)
  • 2 bay leaves
  • 2 cups (330 grams) mixed beans or lentils (I used chickpeas, kidney beans, white beans and brown lentils)
  • 1 tablespoon dark miso paste
  • ½ teaspoon salt (or to taste)
  • Freshly ground pepper
  • Brown rice, to serve
  • A small handful of fresh parsley, for garnish (optional)


  1. Heat a wide saucepan over medium heat. Add the oil and sprinkle over the flour. Stir or whisk continuously until the roux reaches a dark caramel or milk chocolate colour, a bit darker than peanut butter. It will take about 15 – 20 minutes. Don’t let it burn or you will have to start over.
  2. Add the onions and continue stirring continuously until soft. Add the green pepper, celery, garlic and okra. Saut̩, stirring frequently for 10 Р15 minutes until the vegetables are soft and the okra slime has disappeared.
  3. Add the tomato, 2 ½ cups of stock, mushrooms, beans, thyme, cayenne pepper and bay leaves. Bring to a boil then lower the heat to medium-low and simmer gently for 30 minutes.
  4. If you like your gumbo a bit thinner and more soup-like, add as much of the remaining stock as you want. Turn off the heat and ladle a small amount of the gumbo into a small bowl and add the miso paste. Stir well to dissolve and add back to the saucepan. Mix well. Taste the gumbo and add salt to taste (depends on how salty your stock and miso are) and pepper.
  5. Serve the gumbo with brown rice and sprinkled with some fresh parsley.

  recipe adapted >>>>>  here

Tuesday, November 3, 2015

Chocolate Buttermilk Cake with Frosting

Chocolate Buttermilk Cake with Frosting | #Chocolatecreamcheesepoundcake #Chocolatepoundcakerecipe #Doublechocolatecocacolacake #Whitetexassheetcakerecipe #Whitetexassheetcaketasteofhome #Peanutbuttersheetcake #Caramelcake #Buttermilkchocolatecake #Yellowcakemixrecipesboxed #Texassheetcakecookies #Texassheetcakewithbuttermilk #Applesaucebarsrecipes


  • Cake
  • 1 cup Challenge butter
  • 1/3 cup unsweetened cocoa
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Chocolate-Buttermilk Frosting
  • 1 cup Challenge butter
  • 1/4 cup unsweetened cocoa
  • 1/3 cup buttermilk
  • 1 (16-ounce) package confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted pecans


  1. Preheat oven to 350 degrees and grease a 9X13-inch pan.
  2. Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat.
  3. Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth.
  4. Gradually add melted butter mixture, beating until mixed.
  5. In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the middle.
  6. To make frosting, combine butter, cocoa, and buttermilk in a medium saucepan. Heat over medium heat, stirring constantly, until mixture is smooth.
  7. Remove from heat and stir in confectioners' sugar, vanilla, and pecans. Pour over cake while cake is still warm. Let frosting cool and set some before slicing.

RECIPE ADAPTED  >>>>>  here

Texas Cinnamon Butter

Texas Cinnamon Butter | #Orangehoneybutter #Garlicparmesanbutter #Cookingrecipes #Flavoredbutter #Breadrecipes #Dippingsauce #Brownsugarbutter #Cinnamonsugarbutter #Raspberryhoneybutter #Cinnamonbutterrecipe #Cookingrecipes #Homemadebutter


  • 2 sticks butter, softened
  • 1/4 c. honey
  • 1 tsp. ground cinnamon, plus more for sprinkling
  • 1 tsp. kosher salt
  • 1/2 tsp. pure vanilla extract


  1. In a large bowl, combine all ingredients. Using a hand mixer, beat all ingredients until fully combined and butter is slightly whipped.
  2. Place butter in a ramekin and garnish with a sprinkle of cinnamon. Slather on everything.

Recipe has been adapted from >>>>>  here

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