Detox Water

detox water - helps you maintain a flat belly, 2 lemons, 1/2 cucumber, and 3qts water fuse overnight to create a natural detox, helping to flush impurities out of your system.

The recipe is two handfuls of baby spinach,1 apple,1 bananas,1 cup of yogurt,5 strawberries,1/2 orange.Blend well This will give you tons of energy!

Red Velvet Twinks

Recipe courtesy Baking Out Loud: Fun Desserts with Big Flavors by Hedy Goldsmith

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Photo: Red Velvet Twinks

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YIELD:16 servings

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Ingredients

FOR THE CAKES:

• 2 1/2 cups cake flour
• 2 tablespoons natural dark cocoa powder (preferably Valrhona)
• 1 teaspoon kosher salt
• 1 1/2 cups sugar
• 1 1/2 cups canola oil
• 2 extra-large eggs, at room temperature

• 2 teaspoons vanilla bean paste or pure vanilla extract
• 1 teaspoon red food coloring gel (or 2 teaspoons liquid coloring)
• 1 cup buttermilk, at room temperature
• 2 teaspoons white vinegar
• 1 1/2 teaspoons baking soda

FOR THE FILLING:

• 4 ounces cream cheese, at room temperature
• 4 ounces goat cheese, at room temperature
• 6 tablespoons (. stick) unsalted butter, at room temperature
• 1 1/2 cups confectioners' sugar

• 1 teaspoon vanilla bean paste or pure vanilla extract
• 1/2 teaspoon kosher salt
• 2 cups chopped toasted pecans or shredded coconut

 

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Directions

To make the cakes, position racks in the upper middle and lower middle of the oven, and preheat the oven to 350 degrees F (325 degrees F if using a convection oven). Lightly grease (preferably with Pam) 2 canoe baking pans. (Similar to muffin tins, these pans have 8 oblong cups with rounded bottoms. You can buy them in gourmet equipment or bakeware shops or online.)

Sift the flour, cocoa powder, and salt together.

Using an electric mixer fitted with the whisk attachment, beat the sugar and oil on medium speed until blended. Add the eggs, vanilla, and food coloring and beat on medium speed for 1 minute, until blended. Add a third of the flour mixture, and beat on low speed until just blended. Add half of the buttermilk and mix on low speed until just blended. Repeat with the remaining flour mixture and buttermilk, ending with the last third of the flour mixture, mixing until the dough just comes together.

Stir the vinegar and baking soda together in a small bowl. Add to the batter and stir using a rubber spatula until just blended.

Divide the batter evenly between the prepared baking pans. Bake for 17 to 19 minutes (14 to 17 minutes if using a convection oven), switching the baking pans' positions halfway through baking, until the tops feel slightly firm and a toothpick inserted in the center of one cake comes out clean. Transfer the baking pans to wire racks and let cool completely.

To make the filling, using an electric mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, and butter on medium speed for about 2 minutes, until soft and smooth. Add the confectioners' sugar, vanilla, and salt, and beat on medium-high speed for 2 minutes, until smooth, light, and fluffy.

Scrape three-quarters of the filling into a piping bag fitted with a 1/4-inch plain tip, leaving the remaining quarter of the icing in the bowl for use in the next step.

Because the round top of these cakes actually becomes the bottom, you'll want to trim off this rounded part using a serrated knife. To fill, hold a cake in one hand, flat side up, and push the tip of the pastry bag into the flat side of the cake about 1 inch from the end. Squeeze about 1 tablespoon of filling into the cake. Repeat 2 more times, evenly spacing the filling across the cake. Using a small spatula, cover the bottom with a thin layer of the remaining icing. Dip the bottom into the pecans or coconut, and arrange, rounded side up, on a serving plate. Repeat with the remaining cakes. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Banana Cream Puffs

I used to make these as teen, made them for my first boyfriend ever and would surprise him at lunch with one.

Banana Cream Puffs

Banana Cream Puff

I love cream puffs. I love banana cream pie. This is a natural merger of those two wonderful desserts. Inside this cream puff lies a bottom layer of banana chunks mixed with vanilla pudding. Then on top is a heap of Bavarian cream (vanilla pudding mixed with whipped cream) with the cream puff top. A light-tasting creamy dessert.
For some reason, when I make these without the bananas, I use much smaller amounts of vanilla pudding and whipped cream. At least, this time I used large amounts of each. Today the recipe made 11 pretty large puffs. Normally I make about 15-18 smaller ones. Try this out. Leave me a comment if you find that my proportions are way off. I need to know.
If you'd like to try cream puffs without the bananas, I've got that posted too.


Banana Cream Puffs

Ingredients

1 cup water, boiling 1 stick butter 1 cup King Arthur Unbleached All-Purpose Flour 4 eggs

1 pkg (5.1 oz) instant vanilla pudding mix 2 1/2 cups milk 3 cups heavy cream 2 largish bananas, cut into about 1/4 inch chunks Powdered sugar for garnish

Directions

1. Bring water and butter to a boil. Add the flour all at once & stir vigorously until it forms a ball. Set aside to cool, stirring occasionally.

2. When water-butter-flour mixture is cool, beat in eggs, one at a time, until smooth each time. Scrape into a gallon-size plastic storage bag. Snip off about ½” of one corner to make a pastry bag.

3. Preheat oven to 450°F. Chill the bowl and whisk attachment of a standing mixer, or other mixing bowl and beaters.

4. Squeeze out blobs that are about 3 tablespoons worth of the paste onto two parchment-lined baking sheets. (More paste for larger puffs, less for smaller puffs) Blobs should be at least 2 inches apart.

Cream puff just out of oven

6. Move puffs to wire racks. Poke each one with a toothpick or a sharp knife to allow steam to escape. Once cool, cut each puff horizontally in the middle and gently remove membrane-looking insides.

5. Bake at 450°F for 10 minutes—then turn oven down to 350°F for 15-20 minutes, or until well-puffed and light brown.

7. In a medium sized bowl, whisk together milk and pudding powder. Cover and refrigerate for 15 minutes or more.
8. Place banana chunks in a medium sized bowl and gently stir in about a cup and a half of the pudding.
9. Pour the heavy cream into the chilled mixer bowl. Whip on high speed until almost stiff peaks form. Then fold the remaining pudding into whipped cream. (Use 2/3 to all of the pudding, depending on how sweet you want your cream puffs to be.) Do not over-mix.

Puff interior before picking out insides

10. Spread a layer of banana/pudding into the bottom of a puff. Then with a spoon, scoop enough of the cream mixture into the bottom to just go over the top. Spoon some into the top to fill in. Return top to its puff.

11. Plate puffs and sprinkle with powdered sugar.

Makes 12 large, 18 medium, or 24 small cream puffs.

Fudgy Brownies with Cookie Butter Frosting

Just this last week I splurged and bought a truck load of makeup and some perfume. As far as my husband is concerned, I needed every last thing. Right girls? We need makeup. Well, I need it because I don’t wake up looking like Nicole Kidman. To be honest, everything I got only enhances my looks for the better, so he shouldn’t complain. Am I right or am I right?
To lessen the cosmetics blow, I bought my husband some nice shirts…ya know, cause spending more money is the answer. “Yup, I got some makeup today, BUT I ALSO GOT A NICE POLO SHIRT AND A BUTTON UP SHIRT FOR YOU BECAUSE I LOVE YOU!” That’s really how I said it too. Like say the first part quietly hoping it goes undetected and then talk 14 times louder for the part you want him to hear. I do it all the time.
“YOU’RE SO HOT…can you go weed the garden?”
“The store must have magically run out of Cocoa Puffs….I GOT GRAPENUTS!”
“I didn’t fold the laundry….BUT I DID UNLOAD PART OF THE DISHWASHER!”
“I MADE DINNER…we’re having leftovers.”
“Yes I had a 2 hour nap today but NOW I CAN STAY UP LATE WITH YOU AND WATCH MOVIES!”
Funny thing is it works like all the time. Maybe by now my husband loves me enough to put up with my crap. Or maybe his hearing is on the way out. Either way, I got some awesome makeup. Cha-ching!
No wait. I’ve figured it out. He KNOWS I’ll make him treats to make up for the fact that I do this to him all the time! That’s gotta be it.
There you have it, folks! The key to a happy marriage: brownies. Pretty sure brownies are always the answer. Especially these ones.
How can we get world peace? Brownies.
How can I get my daughter to sleep the night through? Brownies.
Who will clean out the car? Brownies.
Who will be the next president? Brownies.
This is my go-to brownie recipe that I pimped out with cookie butter frosting. That’s right. You heard me. COOKIE. BUTTER. FROSTING. Chewy, soft, thick, chocolaty brownies topped with creamy, heavenly goodness. And, they take no time at all to make! Perfect treats for a party or this weekend. Here’s how you make them:
Start by melting some butter, chocolate chips and cocoa powder together in a small pot.
Once the mixture is all smooth, remove from the heat.
Stir in some sugar,
then two eggs,
and some vanilla.
Measure your dry ingredients out into the pot and stir stir stir until just combined.
Pour the batter into a greased 9×9 glass baking dish and bake at 350 degrees.
Hello lover. This should take 20-30 minutes to bake.
In the mean time, find yourself a little bit of this stuff: cookie butter! It’s similar to biscoff spread but the trader joes version.
So, take some cookie butter and throw it into a small bowl with some softened butter.
Add in some vanilla
and powdered sugar and stir.
Once a thick paste forms, pour in some milk.
Stir it all up until your frosting is lovely and smooth.
Spread this all over your cooled brownies, cut into bars and serve.
Like so. A little bit of heaven right here. Feel free to use peanut butter or not use the frosting at all. These brownies are great anyway you want to eat them!
Here’s the printable! Have a great weekend!
Fudgy Brownies with Cookie Butter Frosting
yield: 16 small squares
Print This Recipe
Ingredients:
1/2 cup butter
3/4 cup semi sweet chocolate chips
3 tablespoons unsweetened cocoa powder
1 cup granulated sugar
2 eggs
3/4 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup all purpose flour
for the cookie butter frosting-
3 tablespoons softened butter
3 tablespoons cookie butter {or peanut butter}
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 tablespoon milk
Directions:
Preheat oven to 350 degrees. Spray a glass 9×9 square pan with non stick cooking spray and set aside.
In a small pot, melt butter, chocolate chips and cocoa together over medium low heat, stirring until smooth. Remove from heat and stir in sugar. Stir in eggs, 1 at a time and vanilla. Gently stir in all dry ingredients until just incorporated. Pour into prepared pan and bake 20-30 minutes or until just set. Mine was done right at 20 minutes, but my oven is also hotter than the sun. Set aside to cool.
For the frosting, stir butter, cookie butter, vanilla and powdered sugar together until a thick paste forms. Stir in milk carefully and then mix vigorously to smooth out any lumps. Spread over brownies, cut into bars and serve.