Key Lime Parfait

Ingredients

  For the graham cracker crumble

• 3 tablespoons unsalted butter
• 2 tablespoons white sugar
• 1 tablespoon light brown sugar
• 1/2 cup graham cracker crumbs 

For the sweetened whipped cream

• 2 cups chilled whipping cream 
• 1/4 cup powdered sugar
• Pure Vanilla Extract
• Use one cup for the Key Lime cream and one cup for the topping
  

For the Key Lime Cream

• 1 14-ounce can sweetened condensed milk
• 1/2 cup fresh lime juice
• One cup sweetened whipped cream
• 1 drop of green food coloring (optional)

Directions

Melt butter in heavy small skillet over medium heat. Mix in brown sugar and stir until bubbling, about 1 minute or less. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool. 

For whipped cream topping, beat 2 cups whipping cream in bowl until stiff peaks start to form. Add 1/4 cup powdered sugar and 1 teaspoon vanilla. Make sure the bowl and the beaters are cold. It helps if you put the bowl in the freezer and the beaters 10 minutes before you make the whipped cream. 

Using electric mixer, beat cream in medium bowl until firm peaks form; hold 1 cup of whipped cream for key lime cream mixture.  Save the remaining whipped cream for topping the parfaits. Set aside while you make key lime cream.

To make the Key lime cream, stir condensed milk, lime juice, green food coloring, and one cup of whipping cream topping in large bowl to blend (mixture will thicken).

Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours. Just before serving, add a generous dollop of whipped cream.

 

Honey Mashed Sweet Potatoes

Honey Mashed Sweet Potatoes

Ingredients:
Sweet Potatoes
Brown Sigar
Butter
Honey

Peel and cut sweet potatoes and boil until they are tender.

Mash the sweet potatoes with a fork

Add butter, brown sugar, and honey. Stir on low heat until mixed well. And then serve!

See my Coconut Cream Corn post for the recipe.

Take Care of Your Scalp!!!

We scrub, rub, and moisturize every square inch of our body, but the scalp tends to get  neglected!!!

 

 

Oatmeal and Olive Oil Mix

Oatmeal is extremely moisturizing. That’s because it has hair-loving B-vitamins which contributes to the  thickening/strengthening of hair. It makes your hair less brittle and more elastic. This is a plus for curly and kinky (or happily nappy) hair types especially since our hair tends to be more prone to damage via simple hair manipulation like combing and using hair bows. Using oatmeal in a hair treatment will make your hair feel silky and soft while you’re washing it, which keeps it from tangling later…and when you wash it out it coats your hair with a film that locks in moisture, which is perfect for me because my hair can get super dry. And last but not least, it makes hair “shine bright like a diamond” (in my Rihanna voice LOL)

How to:

1. Make your oatmeal into a fine powder. Put it in the blender. And NOT INSTANT OATMEAL people lol you don’t want to risk getting visible pieces of it stuck in your hair. Grind ¼ cup (approximately 2 oz) of oatmeal until it becomes a very fine powder. To make sure what you’ve made is fine enough see if 1 tsp will dissolve in 8oz of water. The water should turn a tan color and the oatmeal should not settle at the bottom. If it does, get on the grind

 

2. Add ¼ of a cup of powdered (colloidal) oatmeal to an empty pitcher then add 2 quarts of warm water while stirring. Then add 2 tbsp of olive oil and mix. Make sure there are no clumps of oatmeal in the water.

 

3. Pour the mix into your hair after you have washed and conditioned it making sure to get every strand and even your scalp (especially if you suffer from dry and itchy scalp)

 

4. Cover you hair with a plastic cap to allow your colloidal oatmeal and water soaked hair to reap all the benefits of the treatment. Let it sit for 10-20 minutes.

 

5. Rinse thoroughly and enjoy the feeling of beautiful, soft healthy, oatmeal fed hair!

 

Adding Baking Soda to Shampoo

 

Adding Baking soda to shampoo gives it a little extra oomph on those days when your hair’s gotten so dirty, it needs some super-strong cleansing. Instead of reaching for a clarifying shampoo – which is more than likely loaded with toxins – just pour about a teaspoon of baking soda into your hand, add your usual amount of shampoo and lather up. You’ll find that the lather is extra rich, and helps your shampoo go a little further. Work it into your scalp with your fingers for a soothing massage. Remember to use a good conditioner after to moisturize.

Brown Sugar and Olive Oil Mix

Now this one I can’t use because this mix is for oily, pore-clogged scalps (and mine are dry) It removes excess oil & impurities, removes dead skin cells, and improves cell circulation

 

How To:

In a small bowl mix 2 tablespoons of Olive oil, 2-3 Tablespoons of Organic Light Brown Sugar, 3 drops of your favorite essential oil (helps invigorate scalp). Add enough sugar to make a thin paste. Do not heat the oil as this will melt the sugar. On dry or damp hair, part and section the hair into 6 or more sections. Clip or twist the hair to keep it in individual sections. Take a scoop of the scrub and apply to scalp, separating hair to reach entire scalp. In a circular motion, slowly scrub the scalp with the mixture for 1-2 minutes. Refrain from scrubbing roughly, as this may lead to irritation. Rise well, then shampoo and condition hair as normal.

 

 

Balsamic Glazed Steak Rolls

This recipe is for all of my readers and especially my fellow paleo eaters!! Balsamic Glazed Steak Rolls

 

 

 

 

 

 

Ingredients: (makes 8-10 rolls)
* 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
* Salt & Pepper (according to taste)
* 3 tbsp Worcestershire sauce
* Any steak seasoning you like
* 1 tbsp olive oil

 

For the Veggie filling –
* 1 carrot
* 1 bell pepper
* 1/2 a zucchini (depending on size)
* 5-6 green onions
* 2 cloves of garlic
* 1 tsp italian herb seasoning

 

For the Balsamic glaze sauce-
* 2 tsp butter
* 2 tbsp finely chopped shallots
* 1/4 cup balsamic vinegar
* 2 tbsp brown sugar
* 1/4 cup beef broth

How did yours taste??

 

 

For more visit picturetherecipe.com

Giant Hershey Kiss Stuffed Chocolate Chip Cookies

 

 

Who would have thought my crazy idea of stuffing a giant Hershey Kiss inside of my cookie dough would turn out so fabulous!  I totally expected the kiss to still be a kiss inside, but it turned into what I like to call a chocolate molten cookie.  The chocolate oozed out like a dream!

 

Now…. I swiped the giant Kiss from my mom’s house over Christmas Break but I am assuming with Valentines Day right around the corner that you can still find these giant kisses at your local drug stores, grocery stores, Targets etc…  I have spotted them specifically in Walgreens.

 

Alright enough talking for me, let’s take a look!

Ingredients:

2 sticks softened butter

3/4 cup granulated sugar

3/4 cup light packed brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups all purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

2 1/2 cups chocolate chips

Twelve  Hershey Kisses

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or silpat liner.

2. Place butter and sugars in stand or electric mixer beating until light and fluffy, about 2 minutes. Add eggs and vanilla, beating until well combined.

3. Place flour, salt and soda into a large bowl, mixing to combine. Slowly add to wet ingredients along with chocolate chips. Refrigerate overnight or at least 2 hours.

4. Wrap dough around giant Hershey Kisses leaving tall, do not press dough down. Bake for 15-18 minutes until baked through.  Let cool for 15 minutes before cutting open.

Makes 12 large cookies

*Note:  You can also use regular size Kisses, adjust bake time for 10-12 minutes.

 

 

 

 

First things first.  The dough I used was chilled overnight.  I suggest doing the same so the cookie holds it’s shape around the kiss   My Kiss box is beat up because I swiped it straight from my mom’s, into my suitcase   Thanks Mona!!

 

 

 

 

 

It’s kinda hard to see how big the kiss really is, so I had my little guy go grab a Lego dude.  Gives you a better idea.  I’d say it’s about 2 1/2 inches tall.

 

 

Love!

 

 

Here we go….cookie dough on the bottom….

 

 

Cookie Dough around sides and top.

 

 

Seal it up ever so gently and time to bake!

 

 

Perfection!  See the tip of the Kiss?  So fun.

 

 

Had I waited for the cookie to cool completely I kinda think the kiss would have held it’s shape, however who cares when you have this fabulous milk chocolate running out?!  I only made one giant cookie, but am assuming you could get about 12 giant cookies.  You could use the regular kisses for a smaller, equally as adorable cookie   Enjoy!

 

 

 

 

 

 

 

 

Go to picky-palate.com for more recipes

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

Ingredients:

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

 

 

Line a 9×13 baking dish with wax paper and spray with cooking spray. You don’t have to line it, but it sure makes it easier to get them out!

 

 

 

Whip up your cookie dough and spread it in the bottom of the pan.

 

 

 

Cover with Oreos…

 

 

 

And pour on plenty of fudgy brownie batter.

 

 

 

Pop this into a 350 degree oven for 45-55 minutes. Just look at those beautiful cookie and brownie layers already showing through.

 

 

 

Oh, baby. Come to mama.

 

 

 

Who wants cookies? Who wants Oreos? Who wants brownies??

 

 

 

 

 

Try it and tell me how it goes!!

 

 

 

 

 
Read more at http://www.kevinandamanda.com/recipes

Mother’s Day Breakfast in bed: Praline French Toast

Ingredients

Glaze:

• 1/2 cup butter
• 1 cup brown sugar
• 2 tablespoons honey, maple syrup or corn syrup

Bread

• French or Italian bread sliced 1/2″ thick, enough to cover the bottom of a 9″ x 13″ pan

Custard

• 1 1/2 cups whipping cream, half and half, milk, or fat-free half and half
• 5 large eggs, or 1 1/4 cups egg substitute
• 1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto, or your choice; OR 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Topping

• 1/2 cup brown sugar
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

 

 

Now, pick what bread you’d like to use. Leftover/stale bread works well here. You’ll want to slice the bread 1/2” thick. It helps if all the pieces are the same thickness, so slice carefully. Cut enough slices to snugly line the bottom of a 9” x 13” pan. Set them aside while you make the syrup and custard.

 

 

Melt 1/2 cup butter in a saucepan, and stir in 1 cup brown sugar and 2 tablespoons honey, maple syrup, or corn syrup. Bring the mixture to a gentle boil, cooking until the sugar melts.

 

 

Pour the glaze into your lightly greased 9” x 13” pan, spreading it to the corners.

 

 

 

Lay the slices of bread in the pan, atop the glaze. Use a fat loaf of Italian bread for larger servings…

 

 

…or baguettes for smaller servings.

 

 

 

 

 

To make the custard, whisk together 1 1/2 cups whipping cream, half and half, or milk; and 5 large eggs.

 

Add 1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto or your choice; OR 2 teaspoons vanilla extract.

 

 

Whisk thoroughly.

 

 

Pour it over the bread in the pan…

 

 

…pressing the bread down into the custard.

 

 

Within minutes, the bread will start to absorb the custard.

 

Cover the pan with plastic wrap, and refrigerate overnight for best results or let it sit for at least 30 minutes

 

 

Next morning, the bread will be soaked, and the custard level way down; that’s fine.

 

When you’re ready to bake, preheat the oven to 350°F.

 

 

Make the topping by stirring together 1/2 cup brown sugar, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon. Sprinkle it evenly over the bread.

 

This makes a very sweet French toast. Cut the amount of topping in half, if you like. Or sprinkle with simple cinnamon-sugar. Or even just cinnamon; leaving the bread naked is kind of gloomy looking, so DO sprinkle it with something LOL

 

 

Like this.

 

 

Bake the French toast for 40 to 45 minutes.

 

 

The filling will be bubbly, and the top very lightly browned.

 

 

See that syrup underneath?

 

Let it rest for about 15 minutes before serving, to give the syrup a chance to thicken a bit.

 

 

Pair it with some bacon or fruit, whatever mama likes!

 

 

 

The slice above wasn’t flipped over, but simply had some of the syrup in the pan spooned over the top.

 

 

And here’s what it looks like in a different incarnation: with the bread diced, instead of sliced (as though you were making bread pudding) and served right side up, without flipping to reveal the syrup.

 

Happy Mother’s Day!!!

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Visit: http://www.kingarthurflour.com

Recipe: Oreo Stuffed Chocolate Chip Cookie

 

 

 

Oreo Stiffed Chocolate Chip Cookie

 

 

Ingredients:

• 2 · Butter
• ¾ cup · brown sugar
• 1 cup · Sugar
• 2 · Eggs
• 1 tablespoon · Vanilla
• 3 cup · Flour
• 1 teaspoon · Salt
• 1 teaspoon · Baking soda
• 10 oz · Chocolate chips
• 1 box · Oreos

Directions:

• Preheat to 350°
• mixed together soft butter and sugar and brown sugar with a mixer.
• Then add one egg and mix then the other egg. Add vanilla after.
• Then add all the dry ingredients in a separate bowl, then slowly add to wet bowl , small amounts at a time. Then as chocolate chips
• Get A 1/4 cup of dough and separate into twos and roll into balls then as the oreo between both
• But balls in muffin pan, bake for 20 minutes or until cookie is golden brown

 

This is a delicious looking recipe that I unfortunately can’t have (diet ughhh!!)….Especially for the evening of 420 right?? lol Anyway try it out and tell me how it goes!!

 

http://api.allthecooks.com/oreo-stuffed-chocolate-cookie.html