Friday, March 19, 2010

Fairy Fizz and Angel Food Cupcakes!

Wednesday - leprechauns, Thursday - fairies... it’s been a busy week here at our house. My daughter has a fairy tea party book that she absolutely loves so, of course, she has to have her own fairy tea parties. In the book there is a pop out kitchen and in the kitchen is a recipe for the famous and very secret fairy Fizz. If you promise not to tell I’ll share the recipe with you... remember SHHH! Oh, and because it's so secret I can’t share a photo with you, or maybe I forgot to take one?? Hmmm??? One of those. Also because I love you all so much I’ll share a great LOW cal cupcake recipe with you.

Fairy Fizz

Ingredients:

  • Pineapple Juice (can’t remember what size the container is)
  • 2 liter Cherry 7UP
  • Cherries

Directions:

  • Pour ½ a container of pineapple juice in a punch bowl.
  • Add the 7Up
  • Pour into a fun see through cup and drop in a cherry or two.


Angle Food Cupcakes

Recipe from”Betty Crocker’s Just Cupcakes” Cookbook.

Ingredients:

  • 1 ½C powdered Sugar
  • 1C Flour
  • 12 Egg whites
  • 1 ½ tsp Cream of Tartar
  • 1C Sugar
  • 1 ½ tsp vanilla
  • ½ tsp Almond Extract
  • ¼ tsp Salt

Directions:

  • Place the oven rack on its lowest setting and preheat the oven to 375 degrees.
  • Line cupcake tins with paper and set aside.
  • Combine the powder sugar and flour and set aside.
  • Beat the egg whites and cream of tartar together until foamy.
  • Beat in the granulated sugar 2 tablespoons at a time.
  • Add the vanilla, almond extract and salt with the last sugar addition.
  • Beat until stir and glossy.
  • Fold the flour mixture in ½ a cup at a time until the flour disappears.
  • Divide evenly into the cupcake cups and bake for 15-20 mins or until the cupcakes feel dry and the cake springs back.

Note: I didn’t use the angle food cupcake recipe for our party. It just felt like too many eggs for a fairy party.

Friday, March 12, 2010

Fruit Smoothie!

Anthony TV presents the Fruit Smoothie!

video

Ingredients:

  • 1C Strawberries
  • 1 Banana
  • 1C Milk
  • 1/2 C Plain Yogurt
  • 1 TBSP Honey

Directions:

  • Throw all the ingredents into the blender and blend until smooth.
  • Serve!


Monday, March 8, 2010

Mushroom and Swiss Patty Melt with Peas


Here's another faboulous recipe that I found in my low carb search. I found this on the Whole Foods app on my phone. My husband, who is not a ground turkey fan, asked if I would make this again soon. He loved the taste and the texture that the turkey had in this meal??? I served it with roasted asparagus and big salad.

Yum! Try it. I can’t wait to hear your reviews!

Ingredients

Adapted from whole foods.

  • 1 pound ground turkey, formed into a patty
  • Salt and ground black pepper to taste
  • 2 teaspoons extra virgin olive oil
  • 2 small onions, sliced
  • 2 cup sliced mushrooms
  • 1 cup frozen 365 Everyday Value Organic Green Peas ( I forgot to add these)
  • Swiss Cheese

Directions

Lightly season patty with salt and pepper. Heat olive oil in a large skillet over medium-high heat; add patty and cook until golden brown on the first side, about 3 to 4 minutes. Flip patty, move to one side of skillet. Add onions, mushrooms, salt and pepper to cleared side of skillet and cook until softened and golden brown, about 5 minutes. Add peas and cook for 1 minute more, checking to ensure patty is cooked through. Sprinkle patty with cheese and transfer to a plate. Spoon hot mushroom mixture on top and serve.

Wednesday, March 3, 2010

Breakfast Muffins


Here is a slightly healthy take on the breakfast Muffin. I love the cheery, wheat and pecan mix in these muffins.

Cherry Pecan Muffins
Recipe adapted from Stoneyfield Farms

Ingredients:
  • 1 C flour
  • 1 C whole wheat flour
  • 1/2 C sugar
  • 1 1/2 tsp baking soda
  • 1 C frozen cherries, drained
  • 2 eggs
  • 1 C yogurt
  • 1/4 C butter, melted
  • 1 tsp vanilla
  • 1 C Pecans


Directions:
  • Preheat oven to 375℉.
  • In a medium bowl, combine the flours, sugar, and baking soda.
  • Stir in cherries and pecans, then set aside.
  • In a large bowl, whisk together the eggs, yogurt, butter and vanilla.
  • Gradually stir dry ingredients into wet.
  • Divide batter evenly amongst a 12-cup muffin tin that has been greased or lined with papers.
  • Bake for 20-25 minutes, or until the tops are golden brown.