Friday, May 1, 2015
Thursday, April 30, 2015
A Photo A Day Challenge
As of yesterday I'm doing a "photo a day challenge". The idea is I have a list of themes (for instance contrast, yesterday's theme 4/29/15) one for every day of the year from this blog http://fatmumslim.com.au/photo-day-challenge-lists-2014/ (I'm using last years list because I like it better) and every day I look at that day's theme then throughout the day I look for something I can take a picture of that fits that theme. It's a fun thing for someone like me who enjoys photography to do and I am quite liking it. I will be posting my picture every day if possible, so keep and eye out. Feel free to join me and if you do I would enjoy seeing your pictures so you can either PM me on facebook or email me at... harponthewillow@gmail.com.
As I said yesterday's theme was contrast and this is my picture....
As I said yesterday's theme was contrast and this is my picture....
Friday, March 20, 2015
Coconut Macaroons
I found this lovely recipe for Coconut Macaroons and I just made them in celebration of spring!
Ingredients:
Directions:
In a heavy saucepan combine egg whites, sugar, salt, and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes. The mixture should be sticky and moist, not dry. Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.
Preheat the oven to 300°. Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.
Bake 27-30 minutes or until golden.
Makes 38 cookies.
Ingredients:
- 3/4 cup (5 large) egg whites
- 2/3 cup granulated sugar
- 10 oz sweetened coconut flakes (Baker's)
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- pinch of salt
Directions:
In a heavy saucepan combine egg whites, sugar, salt, and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes. The mixture should be sticky and moist, not dry. Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.
Preheat the oven to 300°. Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.
Bake 27-30 minutes or until golden.
Makes 38 cookies.
Monday, February 23, 2015
Chia Seed Pudding
My older sister came up with this recipe and its wonderful for a delicious snack or breakfast!
INGREDIENTS:
1. 2 cups milk
2. 3 T. chia seeds
3. splash of vanilla
4. 4 t. sugar
DIRECTIONS:
1. Mix ingredients in a pint jar.
2. Put lid on.
3. Shake well and place in fridge.
4. Allow to sit for at least six hours, or if you want it ready sooner shake long, well, and often until the seeds is surrounded with a transparent jelly and pudding is somewhat thick.
For a pudding with less calories...
INGREDIENTS:
1. 1 1/2 cups almond milk
2. 1/2 cup water
3. 3 T. chia seeds
4. splash of vanilla
5. 2 t. sugar
DIRECTIONS:
See above directions.
INGREDIENTS:
1. 2 cups milk
2. 3 T. chia seeds
3. splash of vanilla
4. 4 t. sugar
DIRECTIONS:
1. Mix ingredients in a pint jar.
2. Put lid on.
3. Shake well and place in fridge.
4. Allow to sit for at least six hours, or if you want it ready sooner shake long, well, and often until the seeds is surrounded with a transparent jelly and pudding is somewhat thick.
For a pudding with less calories...
INGREDIENTS:
1. 1 1/2 cups almond milk
2. 1/2 cup water
3. 3 T. chia seeds
4. splash of vanilla
5. 2 t. sugar
DIRECTIONS:
See above directions.
Thursday, February 12, 2015
Chocolate Mug-cake
If you love chocolate cake but don't want to have or make a regular sized one this is the answer! A personal chocolate cake!!
INGREDIENTS:
1. 1/4 cup all-purpose flour
2. 2 tbsp. unsweetened cocoa powder
3. 1/4 tsp. baking powder
4. 2 tbsp. granulated sugar (if you like it sweeter and 1/2-1 tbsp. extra)
5. 1/8 tsp. salt
6. 1/4 cup + 1 tbsp. milk
7. 2 tbsp. vegetable oil
8. 1 tbsp. hazelnut chocolate spread (optional)
INSTRUCTIONS:
1. In a medium bowl mix first 5 ingredients.
2. Add and mix milk and oil.
4. Pour batter into 14 oz. microwave safe mug.
6. Drop chocolate spread into the middle. Then place into microwave.
5. Start by microwaving for 70 seconds then if not done keep adding 10 seconds until ready. NOTE: It should be slightly gooey around the edge.
INGREDIENTS:
1. 1/4 cup all-purpose flour
2. 2 tbsp. unsweetened cocoa powder
3. 1/4 tsp. baking powder
4. 2 tbsp. granulated sugar (if you like it sweeter and 1/2-1 tbsp. extra)
5. 1/8 tsp. salt
6. 1/4 cup + 1 tbsp. milk
7. 2 tbsp. vegetable oil
8. 1 tbsp. hazelnut chocolate spread (optional)
INSTRUCTIONS:
1. In a medium bowl mix first 5 ingredients.
2. Add and mix milk and oil.
4. Pour batter into 14 oz. microwave safe mug.
6. Drop chocolate spread into the middle. Then place into microwave.
5. Start by microwaving for 70 seconds then if not done keep adding 10 seconds until ready. NOTE: It should be slightly gooey around the edge.
Saturday, February 7, 2015
Chocolate Peanutbutter No-bakes
My favorite kind of cookie.
1 cube butter
1 cup sugar
1/2 cup milk
4 tablespoon unsweetened cocoa powder
1 teaspoon vanilla
1/2 cup peanut butter
3 cups oatmeal
5-6 drops peppermint oil (optional)
INSTRUCTIONS:
1: Mix first four ingredients in medium pot, boil for 2 min. and remove from heat.
2: Add last four ingredients and mix together.
3: Spoon onto large cookie sheet, cover, then place in freezer until firm.
1 cube butter
1 cup sugar
1/2 cup milk
4 tablespoon unsweetened cocoa powder
1 teaspoon vanilla
1/2 cup peanut butter
3 cups oatmeal
5-6 drops peppermint oil (optional)
INSTRUCTIONS:
1: Mix first four ingredients in medium pot, boil for 2 min. and remove from heat.
2: Add last four ingredients and mix together.
3: Spoon onto large cookie sheet, cover, then place in freezer until firm.
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