Snickerdoodle Body Butter

5

Butter up your whole body with this decadent, creamy body treatment. Enjoy the smell of cinnamon, vanilla and cocoa butter, while Shea Butter and Coconut Oil hydrate and leave you feeling deliciously soft and moisturized.

Snickerdoodle Body Butter
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Snickerdoodle Body Butter
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Ingredients
Servings:
Instructions
  1. In a double boiler (I use a small saucepan within a larger saucepan), on medium heat, melt the shea butter, cocoa butter, coconut oil, and sweet almond oil.
  2. Wait until they become into a liquid form. About 5 minutes.
  3. Pour the contents into your mixer bowl, set aside, and let it partially solidify. This takes about thirty minutes. If you are impatient like me, stick the bowl in the fridge for five to ten minutes and you will be good to go!
  4. If your whole mixture accidentally ends up being hard, just reheat the contents and repeat the steps above.
  5. Add the ground cinnamon and vanilla extract and almond oil.
  6. Now it’s time to whip. Whip on high for five to seven minutes. This may seem long, but this is what makes the whipped body butter get a light and fluffy texture.
  7. Fill into your jars or containers and whaalaaa!
  8. Lather this Cinnamon Vanilla Whipped Body Butter into your skin, remember a little goes a long way. This recipe fills about one 8-ounce jar.
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Dutch Baby

5 1 vote

This fluffy pancake is just lake eating billowy clouds of deliciousness. It’s perfect for any time of day or year. It is fast to make. Just dump all of the ingredients into a mixer, stir it up, and pour it into a hot cast iron skillet, sizzling with butter, and put it into the oven. Then, in twenty-five minutes… Heaven.

Dutch Baby
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Servings Prep Time
3 people 5 mins
Cook Time
25 mins
Servings Prep Time
3 people 5 mins
Cook Time
25 mins
Dutch Baby
Print Recipe
Servings Prep Time
3 people 5 mins
Cook Time
25 mins
Servings Prep Time
3 people 5 mins
Cook Time
25 mins
Ingredients
Servings: people
Instructions
  1. Preheat oven to 425 degrees.
  2. Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
  3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
  4. Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
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Spanish Chicken Thighs with Mushrooms and Olives

5

Recipe collaboration by Aki Yorihiro and Christine Crawford

This delicious comfort food is perfect for a chilly autumn day. I hope you enjoy it as much as we do!

Spanish Chicken Thighs with Mushrooms and Olives
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Spanish Chicken Thighs with Mushrooms and Olives
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Ingredients
Servings:
Instructions
  1. Salt and pepper chicken thighs then dredge them in flour.
  2. Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it’s hot, add the chicken and cook undisturbed, adjusting the heat so the chicken doesn’t burn, until the pieces are browned on the bottom and release easily from the skillet, about 5 minutes. Continue cooking, turning the chicken every few minutes, until it’s brown all over, about 5 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
  3. Add mushrooms stirring occasionally, 3 to 5 minutes.
  4. Deglaze with white wine or balsamic vinegar.
  5. Add the garlic, chicken stock and marinara; cook until the mixture starts to bubble and the sauce thickens slightly, 2 to 3 minutes. Stir in the pesto sauce and let the mixture bubble for another 2 minutes.
  6. Add the olives, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook until the chicken is tender and cooked through, appx. 10 minutes
  7. Taste the sauce and adjust the seasoning. Garnish with the basil, and serve with quinoa.
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Pumpkin Spice Whipped Coffee

5
This Pumpkin Spice Whipped Coffee evokes memories of Autumn gone by. With the recent restrictions of the COVID 19 pandemic, I thought I would try making this at home. I love the flavors and scents so much. I hope you like it as much as I do!

Pumpkin Spice Whipped Coffee
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Servings
1 cup
Servings
1 cup
Pumpkin Spice Whipped Coffee
Print Recipe
Servings
1 cup
Servings
1 cup
Instructions
  1. Add 2 Tbsp. instant coffee, 1 Tbsp. granulated sugar, ¼ tsp. pumpkin pie spice, and 2 Tbsp. hot water to a bowl.
  2. Whip the mixture 3 to 6 minutes with a mixer until it's pale and fluffy, similar to the stiff peak stage of whipping eggs. Or it is possible to do this by hand with a whisk, it will just take a while longer.
  3. After you've whipped your coffee, you can add 1 Tbsp. of canned pumpkin here (optional) for a more distinct pumpkin flavor and color. Blend in the puree just until combined so you don't lose the fluffiness.
  4. Fill a glass with your milk of choice. I use lactose free half & half. Gently spoon the whipped mixture on top. Admire your beautiful creation then give it a stir. Enjoy!
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Peach Almond Shortcake ~ with Coconut Whipped Cream

5 1 vote

 

PeachAlmondShortcake_RealYummies

Starting off the week with shortcake . . .

is always a good idea. Especially if they’re amazingly satisfying and healthy.

What’s not to love about this light summer dessert? It is a favorite of mine. I believe it was this seasonal dessert that got me liking peaches when I was a kid.

These flavorful shortcakes are SO simple, grain and gluten free, and taste even better than the shortcake I grew up with. They are moist and have the slightest sweetness to them…perfect for the dessert-ifying. Here, with the addition of sweetened peaches and coconut whipped cream, they are worthy of my top 2 desert spot!

 

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Easy Tomato Mini Tarts

5 2 votes

MyCherryTomatoTarts

After some oven time, these mini tarts are flakey, golden brown, and summer lush.  We’re talking crisp, flavorful, herby, tomato-y YES!  So delicious, satisfying and SO very easy to make!  The tomatoes do all the work, when it comes to making these sweet tarts quite the lookers, as well!!

 
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Peach Shortbread Tart

5

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Is there anything that smells better than a ripe peach? I think not. The California peach season is in full swing and this Peach Shortbread Tart is a fun and delicious change from the traditional pie.

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Edible Flower Spring Rolls

5

SpringRollForBlog


Using Edible Flowers 
in your party desserts, drinks, salads and even main dishes adds a unique element to your celebration. They add color, elegance, a bit of whimsy, and also have an interesting range of tastes.

Search for what is in season in your area – your local farmers’ market is a great source for finding out what is available and they’ll often have much more variety than the grocery store. Always ask vendors how their flowers are grown (you don’t want to eat flowers that have been sprayed with pesticides!). You can also order edible flowers (fresh or crystallized, which are great for using atop desserts) from several sites online (Gourmet Sweet Botanicals, Marx Foods, Food Innovations).

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Mar 17

Fear and Coping During the COVID-19 Virus

Relaxed adult man breathing fresh air in a forest with green trees in the background

Fear of the unknown has always been part of our story as human beings. One reason that we are so scared of COVID-19 is there is a lot that we don’t know, which is something that can lead to stress and anxiety. 

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Keto Coconut Pancakes

5

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Keto Coconut Pancakes
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Keto Coconut Pancakes
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Ingredients
Servings:
Instructions
  1. Mix the eggs, coconut flour, coconut milk, vanilla, baking soda, and monk fruit sweetener. Mix well.
  2. To cook these pancakes, you can use a griddle or a frying pan. Put the coconut oil into the pan to grease it and put the pan on low heat.
  3. Ladle some of the batter into the pan (to form a 3-inch diameter circle). The pancake should be thick so don’t try to make the batter spread out. If you’re using a large enough frying pan, you can cook 3 or 4 pancakes at the same time.
  4. Cook for 2 minutes and then flip. Continue cooking and flipping until both sides are brown.
  5. Microwave the berries for 1 minute. The juices will release and you will have a Keto berry syrup. Pour over pancakes and enjoy!
Recipe Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 7 g

NUTRITION Calories: 337 Sugar: 7 g Fat: 30 g Carbohydrates: 7 g Fiber: 5 g Protein: 9 g

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