June is National Rose Month. Did you know that on November 20, 1986 then President Ronald Reagan signed a resolution making the rose the national floral emblem? And he signed it at a ceremony held where else but the White House Rose Garden!
Almost everyone loves roses, these beautiful blooms come in many sizes and colors, and have a wonderful scent. They are the symbol of love and romance, after all who can resist a gift of roses from their significant other?
Celebrate National Rose Month with a Vintage Rose Garden Tea Party! This theme can be used for anything from an intimate tea party for two, a bridal or baby shower, birthday party, and what ever occasion you like. Roses and tea parties are an awesome combination. Here are some ideas to inspire you!
Everyone loves Chocolate Chip Cookies. It’s the world’s most popular cookie! Last week I shared the recipe for The Neiman Marcus Chocolate Chip Cookie. It is one of my favorites! But sometimes I get a craving for more chocolate and that’s when the Triple Chocolate Chip Cookies come in handy. They are simply delicious!
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I’m sure you’ve seen them at Starbuck’s and other retail bakeries. I think there are even some packaged ones by Pepperidge Farms. But nothing comes close to my Triple Chocolate Chip Cookies. They’re definitely chocolaty but the white chocolate morsels I add give it that extra yum! They like crunchy brownies with a kick of delicious white chocolate. They go great with a cold glass of milk!
Another tip for making bakery quality cookies is to have the proper tools. In this case to make really good looking (and tasting) cookies you’ll need a measuring cups and spoons, mixing bowls, an electric mixer (a standing mixer is easier but costlier so a hand mixer works too), a 1 Oz. Scoop (they make the cookies all the same size) and a Silicone Baking Mat (or you can use parchment paper, either one works well, but the mat ends up cheaper in the long run and is definitely more eco-friendly). I know it seems frivolous to buy these things specially if you don’t bake often. I remember back in the day when we really didn’t have the extra money to spend on them (they were much more expensive then) I used to make do with whatever I had. But these days with online shops and big box stores baking equipment has become much more affordable!
But you don’t have to rush out and buy mats, scoops, and whatever. Use what you have or borrow from a baking friend or your mom! Just make sure you use the best ingredients that you can find, that’s the most important thing!
I’ve been creating low carb broccoli dish for years, however typically not with cranberries, since the shop bought ones are filled with sugar. Since I started creating sugar-free dried cranberries recently, it had been time to alter up my broccoli dish instruction and add those in. when one or two experiments, this straightforward broccoli cranberry dish with bacon and walnuts has become a daily at our house.
When I was trying to find ways that to use my new sugar-free dried cranberries, i used to be torn regarding what quite cranberry dish recipes to form. Sweet or savory I’m therefore glad I settled on this broccoli dish with bacon. Give it a attempt. It simply may become a replacement favorite at your house, too. And, if you celebrate Christmas, you’ll love adding its red and inexperienced palette to your vacation table!
Making broccoli bacon dish could be a breeze. mix all the ingredients during a giant bowl, whisk the dressing during a tiny bowl, and blend ’em along. That’s it! This makes a good make-ahead or nightlong dish, and also the flavors get even higher if you refrigerate it for a moment. Healthy olivie dish could be a nice nightlong dish still. There are not any greens to wilt or get slimed, therefore it stores well and is totally fantastic consecutive day.
1 bunch Broccoli (chopped into small florets) 1/4 cup Red onion (sliced) 1/2 cup Sugar-free dried cranberries (or any dried cranberries) 1/2 cup Walnuts (chopped; or pumpkin seeds for nut-free) 1/2 cup Bacon bits (cooked) 1/2 cup Mayonnaise 1 tbsp Olive oil 1 tbsp Lemon juice 1 tsp Orange zest 1/2 tsp Garlic powder 1 1/2 tbsp Sweetener of choice (optional, to taste – preferably powdered or liquid*) 1/2 tsp Poppy seeds (optional) Sea salt (to taste) Black pepper (to taste)
1. Combine the chopped broccoli, red onion, cranberries, walnuts, and bacon bits in a large bowl. 2. In a small bowl, whisk together the mayonnaise, olive oil, lemon juice, garlic powder, orange zest, sweetener, and poppy seeds (if using). Adjust sweetener to taste. Season with sea salt and black peper to taste. 3. Stir the dressing into the vegetable mixture. Refrigerate for an hour for better flavor (optional).
Broccoli Cranberry Salad Recipes with Bacon and Walnuts
We love Chocolate Cake! It’s one of my favorites! I mean seriously what’s not to love?
So whenever I get hungry for a quick fix of chocolate cake I grab a box of my favorite mix, add a few extras, and bake an almost homemade chocolate cake. Of course I could make it from scratch, but sometimes I just don’t have the time. When I’m pressed for time it’s either box mix or make a run to the store and many times it’s just easier to use the cake mix.
But just because I use a cake mix that doesn’t mean my cake has to taste like it came out of a box. By adding and substituting a few things anyone can make a box mix cake taste like it was made from scratch!
Here’s how I make my almost homemade chocolate cake. I’m pretty sure you’ll have the ingredients in your kitchen. I usually have a box or two of cake mix, one yellow and one chocolate, and a couple of cans of frosting in my pantry; I like to stock up on them when they’re on sale.
What you’ll need:
1 Box Devil’s Food Cake Mix – or any type of chocolate – any brand will work
1 Cup Milk
1/3 Cup Butter, melted
5 Large Eggs
2 Tsp. Vanilla Extract
2 Tsp. Instant Espresso Powder
2 9″ Round Pans
1 Can Chocolate Frosting
Here’s what to do:
Heat oven to 350º
Grease the 2 pans
Substitute the water the box mix calls for with milk, and use melted butter instead of the oil
Use 5 eggs instead of however many the box mix calls for
Place the mix, milk, butter, and eggs in a bowl and mix on medium speed with electric mixer
Stir in vanilla extract and espresso powder
Pour equal amounts of batter into the 2 pans
Bake in oven for 25 minutes or until a tester comes out clean
Remove from oven and let cool about 10 minutes
Flip cakes onto a rack and cool completely
When cakes are completely cooled use a wire or sharp knife to level the tops and make them flat
Dust off any crumbs
Place 1 layer on cake plate, bottom side on the plate
Spread a thin layer of raspberry preserve on top to seal the crumbs
Spread a thin layer of raspberry preserve to the top of the second layer
Spread a layer of chocolate icing on the first layer
Flip the second layer over and place it on top of the first layer – your cake should be top sides together
Spread a thin layer of raspberry preserve on the top and sides of your cake – this seals in any crumbs
Frost the top and side of your cake
Garnish with fresh fruit or whatever you like before serving.
This cake is really great with a scoop of vanilla ice cream or a cold glass of milk!
One of my favorite Chinese seafood dishes is Salted Pepper Shrimp, we used to order it every time we dined at a Chinese restaurant. Since I found a recipe for it we can enjoy it at home. I modified it to fit our tastes and I think made it a bit simpler to make. Served over steamed white rice it’s yummy!
1 lb. Medium to Large shrimp – peeled and deveined
1 tbls. sea salt
1/2 cup corn starch
2 tbls. ground white pepper
2 tbls. ground black pepper
1 tbls. garlic powder
3 tbls. chopped green onions
2 tbls. minced garlic
1/4 + cup peanut oil
Place shrimp in a small bowl and cover with warm water
Add sea salt and let soak for 30 minutes to 1 hour
In a shallow bowl mix together corn starch, 1 tbls. each of white and black peppers, and garlic powder
Drain shrimp and lightly pat dry with a paper towel
Heat peanut oil in wok or large frying pan on medium heat until hot
Coat each shrimp in cornstarch mixture and place in wok
Cook until shrimp turns pink – turn halfway for even cooking – you may need to add more peanut oil if it gets too dry
Place cooked shrimp on paper towel to drain – Do not turn stove off
If pan is dry add a tbls. more peanut oil – add mince garlic and stir until it starts turning golden
Add fried shrimp back into pan
Add chopped green onions and stir til green onions turn bright green and starts to soften
I’ve heard it said many times that Lebanese cooking is the best cuisine the Middle Eastern countries have to offer. Lebanese restaurants are the go to places when one has a yen for Arabic or Middle Eastern food. This seems to be one of the few things that Arabs from around the world can mostly agree on.
I must confess that in my experience this is usually true. Lebanese cooking is definitely top notch and any where we travel we look for a Lebanese restaurant. Among my favorites are Al Halabi in Dubai’s Mall of the Emirates and Wafi Gourmet in both the Dubai Mall and Wafi Mall; Reem Al Bawadi in Amman; and Mandaloun not far from the Spanish Steps in Rome.
But what makes Lebanese cuisine so great? I’m not exactly sure, but I believe that one of its secrets are the spices they use. Their Lebanese 7 Spices Mix in my opinion is the key to their delicious entrees.
Lebanese 7 Spices Mix contains many of the spices found in cuisine in and around that region. It has cumin and coriander for sure and 6 other spices making it actually an 8 spices mix. Why it’s called 7 Spices is beyond me unless the ground black pepper isn’t counted as a spice.
Anyway whatever you call it seasoning grilled meats and stews with this Lebanese 7 Spices Mix makes for a delicious meal! I like to keep a jar on hand and use it in marinades and of course for one of the family’s favorite dishes Mesaf or Fatiyeh, a dish of stewed meat in yogurt sauce.
You can mix up a batch of Lebanese 7 Spices Mix to add to your stews too. Just be sure you store it in an airtight container. I use pint sized mason jars to store all my spice mixes.