Ricotta Cherry Muffins

When I came across this recipe I was in such delight that I went out and bought 3 pounds of cherries from the farmers market, and for a really good deal! When I got home I dropped them on the counter and ate them like candy. After I finally got my hands on some organic Trade resources buttermilk and readied some homemade ricotta cheese was set to bake. Im not a baking person by nature and the only thing Im ever tempted to bake is sugar cookies, yet for some reason Im always missing ingredients. I was so draw to this recipe that I went out and found a few baking essentials, for instance a muffin pan.

Mixing the batter was fun and ever so tasty, if you have kids or finger licking friends I’ll be paper products company sure they will be there to clean out the bowls, spatulas and whiskers as I sure did! The recipe is simple though a little time consuming as halving and pitting the cherries is tedious, find a friend or sit down in the sun to pit away. Make sure you don’t eat every other cherry as I did, you may be there for a while longer. Once all of the ingredients are mixed you will have a very thick paste of a mess. At this point you may as well get dirty, I first tried spooning out the batter into the cupcake papers but it seemed to be a bigger nusiance than just picking balls of the mix and dropping them in. Perfect cupcakes are for Starbucks, I just allowed the batter to set into place on its own,solar motor licked my fingers clean and topped the muffins with leftover cherry halves.

Ricotta Cherry Muffins

(9 muffins, small/Doubling this recipe will give you a dozen big muffins)

1/2 cup Homemade Ricotta Cheese
3/4 cup Cherries: Halved & Pitted
1/2 cup Buttermilk
2 tbsp Butter: Unsalted & Melted
1 Egg
1/2 tbsp Vanilla Extract
1/2 tbsp Lemon Juice & Zest
1 cup All Purpose Flour
1/3 cup heaping White Sugar
3/4 tsp Baking Powder
1/16 tsp Baking Soda

Preheat oven to 350?F line muffin tray with 9 paper cups, fill remaining empty muffin spots with a centimetre of water. Set aside
Whisk Ricotta and egg together, add buttermilk, cooled melted butter, vanilla extract, and lemon juice. Mix Well
In a separate bowl mix flour, sugar, salt, baking soda, baking powder, and zest. Mix Well
Add ricotta mixture to the flour mixture, blend until completely combined yet still thick. Do not over mix
Gently combine halved cherries into mixture, set aside 9 cherry halves to place atop each muffin.
Bake for 20 min or until golden, check with a toothpick

Ricotta Cheese Muffins are great for breakfast, brunch, and desert


Roasted Turkey Gravy

From Woman's Day
Add tons of flavor to your turkey with this simple and elegant gravy you can whip up in no time.

By Woman's Day Kitchen

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Nutritional Information

Calories    94
Total Fat    7g
Saturated Fat    4g
Cholesterol    15mg
Sodium    68mg
Total Carbohydrate    6g
Dietary Fiber    0
Sugars    --
Protein    3g
Calcium    --
roasted turkey gravy

Con Poulos; Food styling by Vivian Lui; Prop styling by Paige Hicks

Yields: 3 1/2 cups (cost per serving of 58¢)

Total Time: 25 min

Prep Time: 15 min

    U.S.         Metric     Conversion chart

    Roasting pan and its contents (turkey removed)
    1 cup(s) dry white wine or hard cider
    2 cup(s) (or up to 3 cups) low-sodium chicken broth
    1/4 cup(s) (1/2 stick) unsalted butter
    1/3 cup(s) all-purpose flour
    Kosher salt


    Remove the vegetables and neck from the roasting pan. Strain the pan drippings into MDF Displaya fat separator (or measuring cup). Let it stand for 5 minutes so the fat rises to the top. Leaving the fat behind (or spooning it off if not using a separator), pour the juices from the bottom into a large (4-cup) measuring cup.
    Place the empty roasting pan across two stove burners on medium-high heat. Add the wine or cider and cook, stirring and scraping up any brown bits, for 1 minute.
    Pour the wine mixture into the measuring cup with the pan juices and add enough low-sodium chicken dc brushless motorbroth to make 4 cups liquid total.
    In a large saucepan over medium heat, melt the butter. Sprinkle the flour over the top and cook, whisking, until deep brown in color, 4 to 5 minutes.
    Gradually whisk in the 4 cups liquid; bring to a boil. Reduce heat and simmer, stirring tourism courses occasionally, until thickened, 8 to 12 minutes. Season with salt and pepper. Strain just before serving.


Roasted Butternut Squash

From Woman's Day
Sliced almonds add crunch to this warm and slightly spiced vegetable side dish.

By Woman's Day Kitchen

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Nutritional Information

Calories    178
Total Fat    11g
Saturated Fat    1.5g
Cholesterol    0
Sodium    285mg
Total Carbohydrate    21g
Dietary Fiber    5g
Sugars    --
Protein    3g
Calcium    --
My Plate Inspired
roasted butternut squash and spinach

Con Poulos; Food styling by Anne Disrude; Prop styling by Paige Hicks

Serves: 4

Yields: 4 servings (cost per serving of $0.90)

Total Time: 35 min

Prep Time: 15 min

Oven Temp: 425

    U.S.         Metric     Conversion chart

    1 medium (about 1 1/2 pounds) butternut wine offer squash, cut into 1-inch pieces
    2 tablespoon(s) olive oil
    1 teaspoon(s) olive oil
    Kosher salt
    1/4 cup(s) sliced almonds
    1/4 teaspoon(s) ground cinnamon
    1 pinch(s) cayenne pepper
    4 cup(s) baby spinach


    Heat the oven to 425 degrees F. On a large rimmed baking sheet, Cardboard Displays toss the butternut squash with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Roast for 20 minutes.
    Meanwhile, in a small bowl, toss the almonds with the remaining teaspoon oil, then the cinnamon and cayenne. Scatter the almonds over the squash and continue roasting until the almonds are golden brown and the squash is tender, about lafite rothschild5 minutes more.
    Scatter the spinach over the squash and almonds and let sit for 1 minute, then gently fold together.


Edamame-Ginger Dip

Think of this dip as an Asian version of hummus, made with edamame, ginger, and soy. travel industry research Serve with rice crackers and/or carrot sticks.

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Nutritional Information

Calories    70
Total Fat    3g
Saturated Fat    --
Cholesterol    --
Sodium    196mg
Total Carbohydrate    6g
Dietary Fiber    2g
Sugars    --
Protein    5g
Calcium    --
edamame-ginger dip

Ken Burris

Yields: 6 servings, about 1/4 cup each

Total Time: 1 hr 15 min

    U.S.         Metric     Conversion chart

    8 ounce(s) frozen shelled edamame
    1/4 cup(s) water
    2 tablespoon(s) reduced-sodium soy sauce
    1 tablespoon(s) minced fresh ginger
    1 tablespoon(s) rice vinegar
    1 tablespoon(s) tahini
    1 clove(s) garlic
    1/8 teaspoon(s) salt
    Hot pepper sauce to taste


    Cook edamame according to package directions.
    Puree the cooked edamame, water, soy sauce, ginger, vinegar, tahini, garlic, wavy wigssalt, and hot sauce in a food processor until smooth. Chill for 1 hour before serving.

    Carb Servings: 1/2 fat, 1/2 starch. Carbohydrate Servings: 1/2.


Crunchy Bok Choy Slaw

A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.
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Nutritional Information
(per serving)

Calories    33
Total Fat    2g
Saturated Fat    0
Cholesterol    0
Sodium    132mg
Total Carbohydrate    4g
Dietary Fiber    --
Sugars    --
Protein    1g
Calcium    0
 crunchy bok choy slaw
Serves: 8

Total Time: 20 min

    U.S.        Metric    Conversion chart
1/4 cup(s) rice vinegar
1    tablespoon(s) toasted sesame oil
2    teaspoon(s) sugar
2    teaspoon(s) Dijon mustard
1/4 teaspoon(s) salt
6    cup(s) very thinly sliced bok choy (about Hong Kong Wine Vault a 1-pound head, trimmed)
2    medium carrots,  shredded
2    scallions, thinly sliced

Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, Corrugated Display Box carrots and scallions; toss to coat with the dressing.nish with lime.


Raising Elephants

Here's a lesson I learned this week: When make fondant cakes in tropical weather, keep them small. I'd been making cupcakes with fondant figurines for a while now, so when a friend asked if I could make her a birthday cake with elephants on it, I thought, now why the hell not?

So off I set to work, fashioning the cutest little elephant (well, at least I thought so) sitting up with a fat round belly complete with a belly button and a raised trunk. I figured I didn't want to bother with leaving it in an air-conditioned room because a) I'm tight and b) I didn't want it to wilt the minute the cake was taken out of the dry air-conditioning and into our humid climes. If it was going to wilt, it may as well do so right in front of me where I could rectify it. And of course, it didn't disappoint. When I woke up the next morning, my little fella had put on some weight, lost some height, and was slipping backwards. His trunk had lost a little enthusiasm too -- it was no longer raised.

So it was back to the drawing board. After flipping through a couple of books, DDoS AttackI found inspiration in this one. A lying-down elephant, in a sort of clambering-up-the-cake kinda position. Why didn't I think of that? I also made a little baby one to accompany it.

I made this two days before it was to be collected, hoping against all hope that it would dry. It rained and rained and my elephants got less perky by the day. But I guess they held up well enough (the picture was taken shortly before it was sent on its way to the birthday girl).

Over lunch the next day, my friend D, who is spectacular at making fondant cakes — she's made entire Thomas the Tank Engine cakes, Spiderman cakes, and teddy bear creations (all while living IN LONDON) — later told me that in this weather elyze好唔好, it's best to just keep the fondant figurines small so they'll dry out faster and won't wilt. I wish I'd had that conversation with her earlier.

But then I remembered her telling me that she'd made a Spiderman cake for her twin sons recently and asked her how she managed that. As it turns out, she ended up making little fondant buildings and streets and then sticking a plastic Spidy figurine in the centre of it all. "If I'd made a fondant Spiderman," she said, "the black webs on his mask and costume would have streaked, and he would have company formation to be lying down playing dead."

She'd also left the air-conditioning on for four days straight so that the cake wouldn't melt and die. Next time someone asks for a large fondant covered cake, I'm going to suggest a Dali theme.


Berry Froyo Chiffon Pie

So Delicious is on a tear lately, introducing greater innovations faster than grocery stores can stock them all. In the midst of this dairy-free influx, the much-loved seasonal beverages have returned once more, but that’s not all. My tall, frosty glasses of Pumpkin Spice Beverage will all be sporting stately white coiffures this year…

CocoWhip, the very first commercial analog to Cool Whip, beats the fluffy white pants off the competition in every way imaginable. Taste is pretty much a given at this point; based on prior So Delicious creations, I would expect nothing less than each bite to live up to its namesake. Subtle hints of coconut remind the lucky eater that they’re eating an actual food item, rather than some chemical concoction of unknown origin. Bearing a distinct cooling sensation on the tongue, it does, in fact, stay true to the Cool Whip theme, clearly distinguishing it from homemade coconut whipped cream. A lighter, airier but not insubstantial texture defines this brave new entry into the world of dairy-free delights.

Offered in both an Original and Light rendition, I found the original to be the perfect ready-to-use dessert topping of my dreams. Maintaining perky peaks on top of every dollop, it stood the test of time, refusing to melt under pressure. The light version was a bit less robust, approximating softly whipped cream or perhaps clotted cream more closely. Though initially disappointing, I realized quickly that this looser CocoWhip was a prime ingredient, waiting to be turning into something much greater than it could become as merely a dessert topper.

A beauty to behold and a treat to partake in, the real secret to this fluffy frozen pie is how laughably easy it is to whip up. If you’ve ever stood in a kitchen, even once in your life, I think you could manage this recipe with aplomb. Plus, since it’s based on yogurt and jam with no additional sweeteners to speak of, I would feel entirely justified slicing off a generous wedge for breakfast, lunch, or dessert alike.

As the seasons change, this same formula can be adapted to any flavor variations your cravings demand. For example, opt for plain vanilla yogurt in the base while swirling in pumpkin or apple butter to effortlessly compliment any Thanksgiving or Christmas table. That’s only scratching the surface of what’s possible with this versatile, innovative ingredient.

Graham Cracker Crust:

1 1/2 Cup Graham Cracker Crumbs (About 12 Full Rectangle Sheets)
6 Tablespoons Non-Dairy Margarine, Melted

Berry Froyo Filling:

1 9-Ounce Container Light CocoWhip, Thawed
1 6-Ounce Container Almond, Coconut or Soy Strawberry Yogurt
1 6-Ounce Container Almond, Coconut or Soy Blueberry Yogurt
1/2 Cup Raspberry Jam or Preserves

To Garnish (Optional):

Original CocoWhip, Thawed
Fresh Berries

To make the crust, break up the graham crackers into smaller pieces before pulsing in a food processor until very finely ground. The resulting crumbs should be about the consistency of coarse almond meal. Pick out any larger pieces and re-process as needed.

Drizzle the melted margarine into the crumbs, and stir thoroughly to moisten the ground cookies. The mixture should be capable of sticking together when pressed.

Transfer the mix to a 9-inch round pie pan, and use lightly moistened fingers to firmly press it down on the bottom and along the sides. Use the bottom of a flat measuring cup or drinking glass for smoother edges.

In medium bowl, combine the CocoWhip and both yogurts, folding gently with a large spatula until well-blended. Be careful to stir gently so as not to knock all of the bubbles out of the airy, whipped mixture. stir with whisk until blended. Spoon into crust. Add in the jam or preserves last, mixing just enough to incorporate but leaving it slightly marbled throughout the filling. Transfer to your prepared crust, smooth over the top, and move the whole pie into a flat surface in your freezer. Let rest until solidified; at least 4 – 6 hours.

To serve, simply slice the pie into wedges and top with additional dollops of CocoWhip and fresh berries, if desired.

Makes 8 – 10 Servings Untitled 黑白照炫彩時期 Pure and elegant Summer seventeen How many tomorrow