This Healthy Vegetable Chicken Soup is FULL of veggies and great to detox when you need to eat healthy! You can definitely make the prep time shorter by buying prechopped veggies if you want.When I say that I’ve been on a month long eating bender I’m not exaggerating. I literally ate my way through New York, …
This is a versatile dish that’s a crowd-pleaser and not too sweet. This Bahamian favorite is easy to make, using simple ingredients you likely already have in your fridge and pantry. And while the word “cake” conjures up visions of a rich dessert, Johnny Cake is actually more akin to bread – think cornbread or another dense loaf you might eat as a side dish.
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
¼ cup sugar
½ cup cold butter, cut into small cubes
⅔ cup milk
Mix all the dry ingredients together in a large bowl. Cut in butter using a pastry cutter or your hands, working the mixture until it resembles coarse meal. Add milk and combine until you have a soft dough consistency. Knead on a floured surface until smooth. Let the dough rest for 10 minutes, then transfer into a greased 9×9-inch pan. Bake at 350°F for 20-25 minutes, until the edges of the cake begin to turn a light golden brown. Let cool on a wire rack before serving.
Serve the Johnny Cake warm with butter or jam as a breakfast treat or a snack, or enjoy it as a side dish with stew or soups.
YIELD: ABOUT 12 BISCUITS
3-INGREDIENT COCONUT OIL BISCUITS
These 3-ingredient biscuits are made easy with self-rising flour and coconut oil.
PREP: 10 MINS COOK: 10 MINS TOTAL: 20 MINS
2 cups self-rising flour, store-bought or homemade http://www.gimmesomeoven.com/how-to-make-self-rising-flour-recipe/
1/4 cup coconut oil (solid, not melted)
3/4 cup coconut milk*, or any milk
Preheat oven to 425 degrees.
Add self-rising flour and coconut oil to a mixing bowl, and use a pastry cutter or forks to cut the coconut oil into the flour until the mixture is like fine crumbs. Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl. Knead the mixture until combined, but be careful not to over-knead.
Turn the dough out onto a cutting board that has been lightly dusted with flour. Gently roll the dough out until it reaches a 1/2-inch thickness. Use a biscuit cutter (mine was a 2-inch circle) to cut out the biscuits, and transfer to a baking sheet.
Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top. Remove and serve immediately.
*I used refrigerated coconut milk from the carton, not the thicker coconut milk from the can.
DIFFICULTY: EASY INGREDIENTS: COCONUT MILK, COCONUT OIL, SELF-RISING FLOUR
Flat top cakes – A great tutorial on how to make sure your cakes come out nice and flat straight out of the oven!
Source: Flat Top Cakes – Liv for Cake
It’s that time of the year!! Everything PUMPKIN!! The month of October is my Favorite month of the year!! Cooler weather, trees are starting to turn orange, red & yellow, pumpkin flavors are out, and the best part of the month is…Halloween!! My favorite holiday of the whole year! I love to watch scary gory bloody movies throughout the year, but there is just something about the month of October and Halloween that makes scary movies so much more enjoyable. And being that I live in the South, in the great state of Louisiana, with history of haunted houses, haunted plantations, Tree Farm Massacres, and my favorite of course is The 13th Gate, located in Baton Rouge, La., well I get to really enjoy the holiday. Back to the pumpkin, I absolutely love the flavor. Which can be in just about any recipe, cake, dessert, coffee, even side dishes. I’ll be posting some of my favorite recipes, and recipes that just simply look mouth watering. Happy Halloween to all!!!!Ingredients:
3 cups whole milk
1/2 cup heavy cream
6 large eggs
1 cup granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 (15-ounce) can 100% pure pumpkin (not pie filling)
1/2 pound French or Italian bread, sliced thick and torn into large chunks
Whipped cream, if desired
1. In a large bowl, combine all ingredients except the bread and whipped cream; whisk until smooth. Add bread and stir until all chunks are evenly moistened. Cover and let soak 4 hours or overnight in the refrigerator.
2. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
3. Spoon bread mixture into baking dish and bake 1 to 1-1/4 hours, or until set. Let cool slightly, spoon into serving dishes, top with whipped cream, and serve.
Options: You can also bake this recipe in individual ramekins. Just place them on a baking sheet and reduce baking time to 40 to 45 minutes.
3⁄4 cup butter
2 cups sugar
1 cup firmly packed brown sugar
2⁄3 cup evaporated milk
1⁄2 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 (11 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1⁄2 teaspoons vanilla extract
In a heavy saucepan, combine the first 6 ingredients (butter, sugar, brown sugar, evaporated milk, pumpkin, pumpkin pie spice); cook mixture over medium heat.
Bring mixture begins to a boil, stirring constantly. Boil mixture until candy thermometer reaches soft-ball stage . It’s best to use a candy thermometer but if you don’t have one you can boil the mixture until it gets foamy and once it’s foamy boil for an additional 4-6 minutes.
Remove pan from heat; stir in chocolate chips until melted. It’s important to remove it from the heat so that the chips don’t get overheated and turn grainy.
Add the marshmallow cream, pecans, and vanilla and stir to combine well.
Pour into a buttered 13×9 inch baking pan; cool to room temperature.
Cut into squares; store in the refrigerator in an air-tight container. Enjoy!
Source: Food.com Source: Pumpkin Fudge – The Girl Who Ate Everything