makemesweatx:

Blender-Free Strawberry Banana Sorbet

• 1 medium Banana
• 4 medium Strawberries

While still in peel, lightly roll banana on counter top to soften it up. Cut one end of banana off and carefully squeeze contents into a plastic sandwich bag. Cut up 4 strawberries, removing leaves, and place in bag. Close bag and squish contents until contents are mixed to your liking. Cut corner off of bag and squeeze into a freezer-safe container (I like to use a rinsed out small Chobani yogurt cup). Cover with saran wrap and a rubber band. Put in freezer and wait for contents to firm. Enjoy.

Nutritional Content: (<1g fat, 32.5g carbs, 1.75g protein, ~128 calories)

Peanut Butter and Jelly Cupcakes with Peanut Butter Chocolate Ganache

Ingredients

For the Cupcakes

• 1 3/4 cups AP flour
• 1/4 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, room temperature
• 1 1/3 cups sugar
• 2/3 cup creamy peanut butter, preferably natural-style
• 3 large eggs, room temperature
• 1/2 tsp pure vanilla extract
• 1/2 cup nonfat Greek yogurt
• 3/4 cup coarsely chopped salted roasted peanuts
• 1/2 cup raspberry preserves (I use Bonne Maman…because what else is there, really?)

For the Frosting

• 6 oz lowfat cream cheese
• 2 cups confectioner’s sugar
• 1/2 tsp salt
• 1 cup creamy peanut butter (NOT natural this time)
• 1/2 tsp pure vanilla extract
• 1/2 cup heavy cream

For the Ganache

• 8 oz semisweet chocolate, coarsely chopped
• 3 tbsp peanut butter
• 2 tbsp light corn syrup
• 1/2 cup heavy cream

Instructions

For the Cupcakes:

1. Preheat oven to 375,  Line muffin tins with paper liners.  Whisk together flour, baking soda, baking powder and salt.
2. Cream together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes.  Reduce speed to low and mix in peanut butter.  Add the eggs, one at a time, beating until incorporated (about 30 seconds each) and scrape down the sides of the bowl after each addition.  Mix in vanilla.  Gradually add the flour and beat until just combined.  Mix in the greek yogurt and peanuts.
3. Divide batter evenly among the lined cups, filling each until 3/4 full.  Bake, rotating tins halfway, until golden and a toothpick inserted in the center comes out clean (about 22 minutes).  Transfer tins to wire racks and cool completely before removing cupcakes.
4. When cupcakes are completely cool, use a knife to cut a shallow circle in the tops of the cupcakes (go about halfway down the cupcake). Pop out the cylinder you just made.  Try not to eat all 22 of them.  And fill them with the preserves.

For the Frosting:

1. With an electric mixer on medium-high speed, beat cream cheese and sugar until pale and fluffy.  Add salt and peanut butter and beat to combine.  Beat in vanilla.
2. In another bowl, with an electric mixer on medium speed, whisk cream until medium-stiff peaks form.  Fold the cream into the peanut butter mixture.

For the Ganache:

1. In the top of a double boiler set over simmering water, combine the chocolate, peanut butter, and corn syrup.  Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the heavy cream.  Place in the fridge.  Stir every ten minutes until chocolate on the outside of the bowl starts to set.  Spoon about 1 tbsp ganache onto the center of each cupcake (on top of the jelly!).  Using a 1M Wilton tip, pipe the peanut butter frosting in a circle around the ganache.

[From Eats Well With Others]

Chicken with Heavenly Paprika and Cream Sauce

• 8 chicken legs
• 1 onion
• 2 tsp red sweet paprika
• 5 cups chicken bouillon or broth
• 4 tbsp vegetable oil

• 4 tbsp all-purpose flour
• 3 1/2 tbsp (heaping) sour cream
• 1/2 cup whipping cream
• salt to taste

1. Grab an onion and cut it into halves. Cut the half horizontally and then slice it neatly.
2. Now pour 4 tablespoon vegetable oil into a bigger pot and heat it up.
3. Add the onions and fry them, stirring constantly
4. Then add 2 teaspoons sweet red paprika.
5. Stir the paprika with the onions around for about 30 seconds
6. We are going to need the skinned chicken legs now… so yes, it is very good if you have skinned them in advance.
7. Place the legs into the pot and cover them with the bouillon/broth.
8. Stir gently, cover and bring to a boil. Then allow to boil moderately just until the meat gets fork-tender.

   This is going to take about 45-55 minutes, I guess.

9. In a separate bowl, pour 4 tablespoons flour, 3 1/2 tablespoons (heaping) sour cream and 1/2 cup (120 ml) whipping cream. Give that all a good mix.
10. Remove one leg from the pot and check whether it is tender enough to be easily pierced or cut with a fork.
11. After you’ve concluded that the legs are exactly how they should be, remove them all from the pot onto a separate plate or bowl.
12. Pour the flour-cream mixture into the pot while whisking constantly and bring the whole mixture to a boil (while still whisking).

    Allow to boil for about 3-5 more minutes – giving the sauce the necessary time to get thicker (and of course, stir constantly).

13. Remove the sauce from the heat and taste it. Some more salt might be needed (the amount of salt needed depends on the bouillon/broth you’ve used).
14. At this point you can decide, whether you want to serve the legs in whole pieces (in this case return them back to the pot), or if you want to serve the meat only (using two forks remove the meat from the bones and return the meat into the pot).

[From Zoom Yummy]

Customizable Bread Bowl Breakfast

• 8 crusty bread rolls
• 2 Tb butter, melted
• Salt and pepper
• Assorted fillings*
• 8 eggs

1. Preheat your oven to 350 degrees F.  Slice off the top of each roll and scoop out the soft bread inside, leaving the sides of the roll intact.  Brush the inside of each roll with the melted butter and season with salt and pepper.
2. Let your guests fill the roll with their favorite toppings*.  Crack an egg or egg white on top, season with salt and pepper, and place on a cookie sheet.  Bake for 10-12 minutes and then cover the pan loosely with foil.  Bake an additional 20-25 minutes, or until the egg is just set.

cheezepleaze:

pizza dip

kitchinspiration:

Breakfast: Spinach and Goat Cheese Rolled Omelet

http://www.preventionrd.com/2012/05/spinach-and-goat-cheese-rolled-omelet-weekly-menu/

fuckyeahbookarts:

Make a handmade leather travel journal (by Sotoday)

partyrehab:

Booze Birthday Cake Shots!

What you need:

• 1 oz. Cake Vodka
• 1 tsp Dry White Cake Mix
• 1/2 oz. Whipped Cream Vodka
• 1/2 oz. Half & Half
• Whipped Cream
• Sprinkles

How to make:

Shake all ingredients in a martini shaker with ice and strain into sprinkle-rimmed (optional) shooter or shot glass and top with whipped cream and more sprinkles.

oohhhbaby:

pulled BBQ chicken sandwich

fattributes:

Blackberry Lemon Waffles