tag:blogger.com,1999:blog-321643033253667442024-03-04T23:38:02.658-08:00Weiss' PiecesDIY and Food. Cooking tutorials and reviews on food. Pinterest ideas.Emmyhttp://www.blogger.com/profile/01738071683665896457noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-32164303325366744.post-30765917942048457582017-12-03T13:21:00.000-08:002017-12-03T13:21:06.116-08:00My Favorite Roasted Veggie Medley Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2az-u0LjPvoltAw5KmX7tD2EoGA2BMvwiDTJDUmekB0piVsJCV_wbTg-HgV4xd4vVH5MTBK56k3mGkdZ4kzJcBkRd3NttJl5S8T1NUWUKe3MJEJ6jB76-MrCGffIF64Dx-6T29_UUr3I/s1600/Screen+Shot+2017-12-03+at+1.12.48+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="1280" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2az-u0LjPvoltAw5KmX7tD2EoGA2BMvwiDTJDUmekB0piVsJCV_wbTg-HgV4xd4vVH5MTBK56k3mGkdZ4kzJcBkRd3NttJl5S8T1NUWUKe3MJEJ6jB76-MrCGffIF64Dx-6T29_UUr3I/s400/Screen+Shot+2017-12-03+at+1.12.48+PM.png" width="400" /></a></div>
I love to create new ways to eat vegetables - from seasoning and herbs, to creative uses and ways to cook them, there seems to be endless options for me to try. However, when it comes to autumn and winter squashes and other seasonal veggies, I tend to go back to a veggie medley that is seasoned with an unexpected dash of yum: Jamaican jerked seasoning.<br />
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Whaaat? Yes, Jamaican jerked seasoning. With its subtle hints of cinnamon and spice, it pairs so well with the sweetness of the sweet potatoes and squash, but adds enough savory notes with its spicy pepper seasonings for other veggies, such as red-skinned potatoes and zucchini.<br />
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Below, I share with you a short video walking you through the simple and easy steps to make a vegetable medley of your own... I make this for dinner so often because it's incredibly easy to make and fairly quick - once it goes into the oven, you simply set your timer and go. It allows me to multi-task because I'm a #BossWoman who is always busy in the evenings. ;-)<br />
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<u><b>Ingredients:</b></u><br />
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- Any vegetables you like!:<br />
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<li>Sweet potatoes</li>
<li>Carrots</li>
<li>Zucchini</li>
<li>Mushrooms</li>
<li>Onion</li>
<li>Any winter squash</li>
<li>Peppers</li>
<li>Etc. </li>
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- Extra-virgin olive oil<br />
- Crushed red pepper flakes<br />
- Jamaican Jerk seasoning (the one I used is from Pampered Chef)<br />
- Black pepper <br />
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<b><u>Instructions:</u></b> <br />
Preheat oven to 325 degrees F. Lay parchment paper down on baking sheet. Chop up your veggies. Mix oil and seasonings in a large bowl until well mixed. Toss veggies into oil mixture until well coated and place onto baking sheets evenly. Bake for 30-40 minutes or until fully cooked. Enjoy!<br />
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Let me know if you try and enjoy it!<br />
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Happy eating,<br />
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EmEm Weisshttp://www.blogger.com/profile/14978820976350023095noreply@blogger.com0tag:blogger.com,1999:blog-32164303325366744.post-81068992035960847052015-01-06T12:07:00.002-08:002015-01-06T12:07:51.761-08:00The Best Darned Chocolate Crinkles EVER<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTO52jEDRSz5bjDIWpHgLU2k4GyJPNZPIvULOexh2lpyr3VM1vsP6h_wr0GGoUovt12-qeyun0RHySTMLP6_uI1WmqzI2SrxnQwqqVW5EVTFh7wgOUNUTK73nRc51H0PBBPU0PropBWA/s1600/chocopic+complete.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTO52jEDRSz5bjDIWpHgLU2k4GyJPNZPIvULOexh2lpyr3VM1vsP6h_wr0GGoUovt12-qeyun0RHySTMLP6_uI1WmqzI2SrxnQwqqVW5EVTFh7wgOUNUTK73nRc51H0PBBPU0PropBWA/s1600/chocopic+complete.jpg" height="640" width="518" /></a></div>
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Yes, you are reading that correctly.</div>
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Every year for the Christmas season, I bake up a storm. With all the powdered sugar I use up between all my sugar cookies and my chocolate crinkles, I am not surprised that my kitchen does actually look as though a snow storm hit!</div>
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My mom used to bake a lot when I was growing up, and she'd make chocolate crinkles. Every Christmas without fail, there were chocolate crinkles scattered on her giant platters, amongst all the other decadent candies, breads, cookies, and various assortments of other confections. Of all, these were my absolute favorite and still are.</div>
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I don't actually know the exact recipe she used though, but I did find a Betty Crocker version that works wonderfully, albeit a few modifications that I like to make (such as using coffee to intensify the bold cocoa flavor) and adding more vanilla to give a nice hue of dreamy chocolate flavor. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikK9uhUjP5Tiejly0vWKI6wfFUfjT_v-vJF_NEBFDkaIMiFLw-QRr_lo_7aUk2RW3L1lD2qcUjV6PUG3dHxvXPry7wX_ThJScofxATTIF8YiMMVQktIvcCKcIRCtE_4_JFKt86m_NGnA/s1600/choco+center.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikK9uhUjP5Tiejly0vWKI6wfFUfjT_v-vJF_NEBFDkaIMiFLw-QRr_lo_7aUk2RW3L1lD2qcUjV6PUG3dHxvXPry7wX_ThJScofxATTIF8YiMMVQktIvcCKcIRCtE_4_JFKt86m_NGnA/s1600/choco+center.jpg" height="360" width="640" /></a></div>
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<b><u>Ingredients</u></b><br />
1/2 c vegetable oil<br />
4 oz unsweetened baker's chocolate <br />
2 c sugar<br />
2 1/2 tsp vanilla<br />
3 eggs<br />
1/4 c strong black coffee - cold<br />
2 c all-purpose flour<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
1/4 - 1/2 c powdered sugar<br />
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<u>Instructions</u><br />
1. Mix oil, melted and cooled chocolate, sugar, cold coffee, and vanilla together.<br />
2. Add in your eggs, one at a time to allow for even mixing.<br />
3. Add flour, baking powder, and salt gradually. Mixture should form a ball in bowl. Cover and refrigerate for about 2 hours.<br />
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4. Preheat oven to 350<span class="recipePartStepDescription">°F.</span><br />
<span class="recipePartStepDescription">5. Line cookie sheet with parchment paper (or grease sheets evenly).</span><br />
<span class="recipePartStepDescription">6. Use a small spoon to scoop out balls of dough. Roll into balls about the size of golf balls and drop into a small bowl of powdered sugar. The balls should look like the following:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAxFgSNF4pm1HTg0GaejnZXej27qHNM6-ytqhjbHe12Kk2ck3ivRbCxJEC8YEFw7uQAYJu089Dwo2ovjEqjaV1zkfg7C7FtErMNDbqAF8DffIC2Gu0ILbJ9CthyphenhyphenEOcU7uHtYLGcy9GfQ/s1600/rolled+dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAxFgSNF4pm1HTg0GaejnZXej27qHNM6-ytqhjbHe12Kk2ck3ivRbCxJEC8YEFw7uQAYJu089Dwo2ovjEqjaV1zkfg7C7FtErMNDbqAF8DffIC2Gu0ILbJ9CthyphenhyphenEOcU7uHtYLGcy9GfQ/s1600/rolled+dough.jpg" height="360" width="640" /></a></div>
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7. Place on cookie sheets about 2 inches apart and bake for 10-12 minutes. </div>
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8. Immediately transfer baked cookies to cooling racks. </div>
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9. Take caution - these are addicting little treats that are best served with hot cocoa or steamed milk. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScbf4QfQbLKst9uSJkrrkVNKstwE1-t0we00U59UCVqJL3YRi1CbDOph-5-pcwsOqxRmHsQYoFNmcGjJRHsdER7S9W-9pWfpY82kjkqLX6lmyR5AhrtJ1SI1YjSRR-YeGJokqASQ7Lw/s1600/chocolate+crinkle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScbf4QfQbLKst9uSJkrrkVNKstwE1-t0we00U59UCVqJL3YRi1CbDOph-5-pcwsOqxRmHsQYoFNmcGjJRHsdER7S9W-9pWfpY82kjkqLX6lmyR5AhrtJ1SI1YjSRR-YeGJokqASQ7Lw/s1600/chocolate+crinkle.jpg" height="360" width="640" /></a></div>
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These are so so good! You will not be disappointed.<br />
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If you want to try some different intensities of chocolate oomph, I recommend trying it with semi-sweet chocolate - 2 oz semi-sweet, and 2 oz unsweetened. Or, if you want to die from chocolate over-load, try milk chocolate instead (but reduce the amount of sugar used and add a little extra flour instead).<br />
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Let me know what you think and if there are any other types of yummy recipes you'd like to see, or any fun DIY projects.<br />
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Muah!<br />
<br />
Em</div>
Emmyhttp://www.blogger.com/profile/01738071683665896457noreply@blogger.com0tag:blogger.com,1999:blog-32164303325366744.post-88529019857604065262014-11-29T23:48:00.002-08:002014-11-29T23:48:31.396-08:00Brussels Sprouts That Everyone Will Eat<div style="text-align: justify;">
Hello dear readers! It has been quite some time since I have posted any recipes or food ideas here on this blog, but I do have one for you now using a vegetable that a lot of people completely misunderstand or undervalue, which is a shame since these veggies are packed with high vitamins and other nutrients. </div>
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When I was little, I wasn't really picky about the vegetables I ate, except for in the case of beets and canned spinach. Some veggies, such as Brussels sprouts, were never really an item that made it onto the dinner table since my parents didn't have a huge love for them. Eventually, I grew up to love eating them and am always on Pinterest finding new ways to eat these (and other) delicious veggies.</div>
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For Friendsgiving Day, (Thanksgiving for all our friend group hosted just before or after Thanksgiving day) I decided to make a veggie side with Brussels sprouts. At first, I wanted only to make a balsamic-maple glaze, but decided on a more "southern" style instead - utilizing the double-b's of fat: butter (affectionately known as, 'buddah') and bacon. </div>
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Here are step-by-step instructions with images to show you how I accomplished this side that most of my friends scarfed down:</div>
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<table align="center" cellpadding="0" cellspacing="0" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTduBGJQfBKzfsUymQBfPoacSM81GJXEWXa3pA1WesrA7cU2M0hejSd9apQDGV1K884jza400Tz5mh3C3iBiEsEZ_L1tWFrGQdlTnFlfJGhiDsbb9t2VuiPTm5knoXwFfij_4tHWiAw/s1600/brussels+sprouts.jpg" height="360" title="Brussels Sprouts" width="640" /><br />
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After rinsing and straining nearly 2 lbs of B. Sprouts, I added them into a small pot and flash boiled them until the were almost fully cooked. I left them somewhat undercooked though to prevent them from getting mushy from overcooking. These were boiled for about two minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-nNVOzHj5TJG5Le588ynPUX3suoAyIM6uOmijmXTBPG7D_SIKe0d4RJkc29g9sicIYaZ5qKxHKk2NlyATKtfTpyYx3BqVWkcs-YU8r26BuFoKWKWw7kBkrYz4TfSS2kGBPNOLFkit6g/s1600/baconbaking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-nNVOzHj5TJG5Le588ynPUX3suoAyIM6uOmijmXTBPG7D_SIKe0d4RJkc29g9sicIYaZ5qKxHKk2NlyATKtfTpyYx3BqVWkcs-YU8r26BuFoKWKWw7kBkrYz4TfSS2kGBPNOLFkit6g/s1600/baconbaking.jpg" height="342" width="640" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGr900TPApzXnnhFKJhO2-AtYPwfgkC37fN7RVKWMxO42YJCmCEaa4wu6aG125UCLV2inz868iNiTVNtjSPOF7O2CLQlDs05G2FGKvaVwA6xLJ2E2Xg1iF0jjYQVPACCx9fd1jNVLkw/s1600/chopped+bacon.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGr900TPApzXnnhFKJhO2-AtYPwfgkC37fN7RVKWMxO42YJCmCEaa4wu6aG125UCLV2inz868iNiTVNtjSPOF7O2CLQlDs05G2FGKvaVwA6xLJ2E2Xg1iF0jjYQVPACCx9fd1jNVLkw/s1600/chopped+bacon.jpg" height="358" width="640" /></a>During earlier prep work, adding 1 lb of bacon to a parchment paper-lined cookie sheet to bake in the oven on 350 degrees F. will create a crispy bacon that can later be chopped up and used in the dish later.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2jiQ8UO7S5P9QB_5r0rVq5Z89HOspMOnMiJUeiK1u7Ob68M78UGI65oZPz9akVDerVVrPrJZWU0LTHNaTcyP2sxT3ECryb_zeM_hud_lFF2bOuxkAQL39uAdVSPbob0Ry2EKYBl9DQ/s1600/Steamy+leeks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2jiQ8UO7S5P9QB_5r0rVq5Z89HOspMOnMiJUeiK1u7Ob68M78UGI65oZPz9akVDerVVrPrJZWU0LTHNaTcyP2sxT3ECryb_zeM_hud_lFF2bOuxkAQL39uAdVSPbob0Ry2EKYBl9DQ/s1600/Steamy+leeks.jpg" height="360" width="640" /></a></div>
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Out of all the steps, this is probably the most satisfying. It smells completely fantastic as you add half a stick of butter to a hot skillet and add chopped up onion to caramelizing leeks. This will made your stomach grumble with hunger after smelling this amazing olfactory pleasure.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYo7qcCsbO7dbb_YV0RwdhZOXqSsW7wPIuejsrH6cVkNnzPaTwbmqGnwksE9IXyZ5AYwjdM6O4CjCQQAmR405Sz9-RB98eqIGt_Xj-0xEnKcdZT9dksacTGIADMNBlFqXBtMwUs9aDgQ/s1600/butter+cheese.jpg" height="444" width="640" /></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2bENQxVOuyXvMBPbI_Ro2ejVUGIYEhVOvrL1MLkoO1XkG0hdWrpGBQceVUxALOolFsV4s9BFE9SlpjllTir8TbhYd6G8vDEushIgM4V-3TVq_W_R_KEs_D0I-e_9PXqoAVFN0ANV6Q/s1600/sauce.jpg" height="360" width="640" /></div>
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Not that the buttery leeks is enough, I created this cheesy buttery sauce using the remaining half stick of butter with half a package of cream cheese. What's important here is that using a whisk will prevent the cheese from getting chunky from the heat, and will emulsify the butter into the creamed cheese. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7FjWcRuIp3idoCzbq5iPNDjBp8h_PAow06axQJNbR8sDEdCyEENRW5_FVGaVsiKCjjG15_ahDtdYNMufTcFv0jmXsIE_-zHK9qN5sl6YbpaWnSf71N9NXYqq9hRjrIyNwmBozJTQKQ/s1600/leeks+and+sprouts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD7FjWcRuIp3idoCzbq5iPNDjBp8h_PAow06axQJNbR8sDEdCyEENRW5_FVGaVsiKCjjG15_ahDtdYNMufTcFv0jmXsIE_-zHK9qN5sl6YbpaWnSf71N9NXYqq9hRjrIyNwmBozJTQKQ/s1600/leeks+and+sprouts.jpg" height="360" width="640" /></a></div>
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Next, mix the leeks in to make sure that any residue of butter is absorbed by the Brussels sprouts. Then, afterwards, add the remaining ingredients and mix together well. It makes me hungry just to think about the bacon and leek scents combining with the browned butter. Nom nom nom.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmlECKNierHclUTou2lbaXHSXyhTwUWMQ7kKG9-AEGXyr6cvrSt0PSeV4TrikVWnGV_fjR5FeQBYfiD8JixclYjMA86LEsWMoN1O1u0QI13GxJPlkGKXwQ4uh-mnln4-Kjy41fDlCLw/s1600/finished+sprouts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmlECKNierHclUTou2lbaXHSXyhTwUWMQ7kKG9-AEGXyr6cvrSt0PSeV4TrikVWnGV_fjR5FeQBYfiD8JixclYjMA86LEsWMoN1O1u0QI13GxJPlkGKXwQ4uh-mnln4-Kjy41fDlCLw/s1600/finished+sprouts.jpg" height="360" width="640" /></a></div>
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Finally, add your butter-cheese sauce and coat everything evenly. Add your sprouts to an oven-friendly casserole dish, or else line a pan with foil (for easier cleanup) and add in the sprouts. If using foil, be sure to keep the sides opposite from each other long so that you can use it to cover the sprouts when you are baking them. Bake at 350 degrees for about 15-20 minutes. </div>
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As I said, my friends, even a very picky eater, complimented me on this dish and asked me for the recipe. Yay!</div>
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I hope you enjoy this post. Please let me know if you have any other requests! </div>
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<br />Muah,</div>
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Em </div>
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Emmyhttp://www.blogger.com/profile/01738071683665896457noreply@blogger.com0tag:blogger.com,1999:blog-32164303325366744.post-22945523287588260852014-11-18T21:32:00.004-08:002014-11-18T21:32:48.744-08:00DIY Autumn-Inspired Tiered Stand for Less Than $10Wow, it has been a long time since I've blogged here in this particular blog, sadly to say. As I've started to upload more videos to my All Things Emmy YouTube channel, those uploads will coincide with blog posts here.<br />
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I recently uploaded a new video to YouTube for a super easy DIY project in making a tiered stand. What's great about this project is that it will cost less than $10 to make, including the glue.<br />
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Materials you will need:<br />
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2 wine glasses<br />
2 large plates<br />
1 small saucer-sized plate<br />
Industrial-strength glue (I used E6000)<br />
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I bought the large plates and wine glasses at my local Dollar Tree, but the smaller plate at Value Village. The glue was something I purchased at WalMart, I believe. <br />
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Here is the video:<br />
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I hope you enjoy this tutorial! Please let me know if there is anything else you'd like to see.<br />
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Muah,<br />
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EmEmmyhttp://www.blogger.com/profile/01738071683665896457noreply@blogger.com0tag:blogger.com,1999:blog-32164303325366744.post-53947983763723543072012-06-21T16:59:00.001-07:002012-06-21T18:11:58.197-07:00The Purple Cookie Monster<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NuF7G-QeSU92MIFevAENE_odTR53mx2kilztnct47gU2MFyc-CXBkGzGZGACaOoPPcgVwamMUNvn0m6hd_VhL557yyJaD-_MyOD3jeATPY3RcK4bCQO6O9bFqGc1CzU9JRax3oI6gA/s1600/many+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NuF7G-QeSU92MIFevAENE_odTR53mx2kilztnct47gU2MFyc-CXBkGzGZGACaOoPPcgVwamMUNvn0m6hd_VhL557yyJaD-_MyOD3jeATPY3RcK4bCQO6O9bFqGc1CzU9JRax3oI6gA/s640/many+cookies.jpg" width="640" /></a></div>
Now before I begin to give you the steps in preparing this delicious and somewhat healthy snack, I must warn you that are dangers to making these cookies. Not only are you going to be tempted, but those around you will be tempted too. They are nutritious, yes, but if you have too many, you'll be in trouble. They are so addicting that I have to call these my little purple cookie monster creations...And yes, they are a very dark purple hue.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDF2xS6LrpUWe2OHLFAYXCyGOmGsiIOH5HsZRFaGII4P5MkWuCUrzjFdT614808sa9PmP83elrb94ChkjOb2sBMGuTn_Bd5hS1UzlnP7cE9Makd6TZqEMaCXfPe9W0p-IhoTjqAhD81A/s1600/cookies+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDF2xS6LrpUWe2OHLFAYXCyGOmGsiIOH5HsZRFaGII4P5MkWuCUrzjFdT614808sa9PmP83elrb94ChkjOb2sBMGuTn_Bd5hS1UzlnP7cE9Makd6TZqEMaCXfPe9W0p-IhoTjqAhD81A/s400/cookies+2.jpg" width="400" /></a><br />
At one point, I had an extremely bad sweet tooth--I mean, it was so insatiable that even a Yoplait yogurt cup couldn't help me. I sought out to make a delicious and quick confection with the ingredients I had available to me, which ultimately made my confection experiment a 'vegan' one. Even the chocolate used doesn't have dairy... I have never baked vegan before, nor did I have an example recipe for referral. I took the few skills and knowledge I possess in regards to the composition of a cookie and went from there.<br />
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Having staved off of eggs and butter recently meant I had to find another way to add in the moisture...I went to my freezer and found that I had some organic frozen wild blueberries. I also have agave syrup, vanilla, and water on hand. Almond butter also came to mind as it has an amazing creaminess that I wanted to replicate in the cookies' texture.<br />
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So the dry ingredients felt less intimidating since I did already have flour, baking powder, stevia, (which is easily measured cup-per-cup comparably to sugar) unsweetened cocoa powder, salt, and oats! Chocolate and oats are so delicious together and the last time I had an oatmeal chocolate chip cookie was so easily forgotten because it has been so very long! I knew where to draw inspiration.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjORfUKC1vctdOOb9zCxZLyIFlp-ELrz0jEZkest9jUdy334S2O85deY1rAEyVPgLh-UhdO0Vozgw_xgeJOxNJrDRqSIidNvWzayNK7rVPNzRv4dNKdlqyCBfnjhyphenhyphenUxvLym07gT3kQZDA/s1600/half+eaten.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjORfUKC1vctdOOb9zCxZLyIFlp-ELrz0jEZkest9jUdy334S2O85deY1rAEyVPgLh-UhdO0Vozgw_xgeJOxNJrDRqSIidNvWzayNK7rVPNzRv4dNKdlqyCBfnjhyphenhyphenUxvLym07gT3kQZDA/s640/half+eaten.jpg" width="640" /></a></div>
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Yes, you can drool now.<br />
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The best part about these cookies are their low sugar and high nutrient contents. Using stevia and agave syrup together helps to curb the amount of sugar released into your blood, reducing a sugar spike. The blueberries also have amazing antioxidants and fiber. I even had a couple for breakfast the day after making them. One of my roommates is eating a vegan diet and is very conscientious of what she is eating, and the other eats somewhat healthily too. I got asked for seconds. That is a sure sign of making some delectable treats.<br />
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The recipe I threw together makes approximately 36 cookies. This a drop-dough cookie and a small teaspoon is about all you need per cookie. Each cookie has approximately 70 calories (yes, I carefully calculated this) and a few grams of sugar (I haven't calculated the sugar content though).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDR-OsWbmelnlYTHYyQ94j79pB50tRYkpnYQBHvJeUPgvkc2OEDOFa0T_9Q5yWxVNiL0H_AMI9imoHUqsriHjbmQ91Kj46YAwRplNiifE7uKqAaOqbBkAWwpMMMwCBkxQIE4DcZCXnlQ/s1600/the+dough.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDR-OsWbmelnlYTHYyQ94j79pB50tRYkpnYQBHvJeUPgvkc2OEDOFa0T_9Q5yWxVNiL0H_AMI9imoHUqsriHjbmQ91Kj46YAwRplNiifE7uKqAaOqbBkAWwpMMMwCBkxQIE4DcZCXnlQ/s640/the+dough.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretty purple cookie dough.</td></tr>
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<u>The Purple Cookie Monsters:</u><br />
<u><br /></u>Ingredients<br />
1 cup all-purpose flour<br />
1/2-3/4 cup stevia or sugar substitute (amount used depends on taste)<br />
2/3 cups oats<br />
1 TBS ground cinnamon<br />
1 TBS baking powder<br />
1/2 tsp salt<br />
1/2 cup unsweetened cocoa<br />
1/2 cup almond butter (I used crunchy, but you can use whatever kind you like)<br />
2 TBS vanilla<br />
2 TBS agave syrup<br />
1 cup thawed frozen wild blueberries<br />
1 1/2 cup pureed frozen blueberries<br />
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*for an optional topping: 2 squares semi-sweet bakers chocolate<br />
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Instructions<br />
Preheat oven to 350 degrees F. Grease cookie sheets. <br />
Mix all dry ingredients together. Then add in the thawed blueberries. Mix.<br />
Mix almond butter, vanilla, agave syrup, and blueberry puree together in separate bowl. Using a fork significantly helps if you do not have an electric mixer.<br />
Cut wet ingredients into dry. Because the almond butter is a little tough, you may have to add a little water into the mix to help smooth out the consistency.<br />
Use a tablespoon to measure out cookie dough and drop onto greased cookie sheet. Dough will not spread out much, so you can have as many as 15-18 cookies on a standard sheet.<br />
Bake 10-12 minutes. They will be firm to the touch if cooked thoroughly. Remove from heat.<br />
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Optional topping: Melt semi-sweet squares on double boiler or in microwave on High for 1 1/2 minutes. Use teaspoon to apply. Optional garnishment: chopped nuts sprinkled on hardening chocolate.<br />
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This is a recipe that I had to carefully remember since I rarely like something enough to have to recreate it for the world in written form. I am so glad I did! Please let me know what you think if you do make them!<br />
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Staring at my yogurt cup,<br />
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Em<br />
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<br />Emmyhttp://www.blogger.com/profile/01738071683665896457noreply@blogger.com0tag:blogger.com,1999:blog-32164303325366744.post-43527816509689944682012-06-13T12:23:00.001-07:002012-06-13T12:23:11.718-07:00Fruit-Infused Oatmeal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0C6ZEU3kwbKf1dHdhg02_UY6LSrY9Nq0HgzXF4qDUCVVovDeffHLA_l14LKzys0KH0bDthxDkyE7lCQho-B8wxGlHHcQ4SF1X2MADED9fRtQE0Gs4oLY2Og0ScVXFe8Rg_FUXBFoPYA/s1600/fruit+infused+oatmeal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0C6ZEU3kwbKf1dHdhg02_UY6LSrY9Nq0HgzXF4qDUCVVovDeffHLA_l14LKzys0KH0bDthxDkyE7lCQho-B8wxGlHHcQ4SF1X2MADED9fRtQE0Gs4oLY2Og0ScVXFe8Rg_FUXBFoPYA/s640/fruit+infused+oatmeal.jpg" width="426" /> </a></div>
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Good morning and happy almost-summer to you all!<br />
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Today's yummy concoction is inspired by trying to eat healthily without excess sugar, and incorporating more vegetarian eating habits into my diet. It is very nutritious and delicious, not to mention, there's a huge variety of things you can do to change it up!<br />
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Experts say that eating oatmeal is extremely good for your health, particularly if you have cholesterol issues. Well, I don't know about you, but oatmeal can get quite bland and boring with the same old milk and sugar routine--even if you add in brown sugar and maple. With all that sugar, however, it starts to deplete the health benefits a little.<br />
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One of my favorite ways to add some variety to my oatmeal is to add fruit. I find that cooking it down a little reduces the tartness and brings out the natural sugars in the fruit. No need to even add any artificial sweeteners! Yay!<br />
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Ingredients:<br />
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1 serving size of dry oats (quick cook or regular)<br />
1 small fruit, chopped<br />
1 serving size (about 1/2 cup) of favorite yogurt<br />
*optional: Walnuts, almonds, or other favorite type of nut, chopped<br />
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Here are the instructions (given to you in the form of pictures). Enjoy!<br />
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With a little water in the pan, add in your oats. Cook on medium heat. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxrKAiJmswnX3stcVy8OAJ1o7AIKU9hZGzSrSu2hyxPCAmTBDktNLSHOnhL2PXcn5J74tsThOlCJ4GCLV7TsHIDLRvmkEwPmAUvG2Kb5CqRwUSpYhPhKR-MaOTmOzjVdLGH7AN_FUWA/s1600/yogurt+in+oatmeal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxrKAiJmswnX3stcVy8OAJ1o7AIKU9hZGzSrSu2hyxPCAmTBDktNLSHOnhL2PXcn5J74tsThOlCJ4GCLV7TsHIDLRvmkEwPmAUvG2Kb5CqRwUSpYhPhKR-MaOTmOzjVdLGH7AN_FUWA/s400/yogurt+in+oatmeal.jpg" width="266" /></a></div>
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Add in your favorite serving of yogurt. It can be low-fat or even Greek. I used Yoplait's Strawberry Banana flavor. Continue to cook on medium heat.</div>
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Now add in some chopped fruit. I chopped up an apricot that was still a little tart. You can use berries or other varieties of fruit. Let this cook in the yogurt for a few minutes, especially if the fruit is a little tart and/or hard.</div>
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This part is optional, but you can chop up your favorite nut and add it into the mix as well for a little added protein and texture. These are hazelnuts. Almonds, walnuts, and even pecans work well.</div>
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Let everything cook together until the fruit is softened and has absorbed sugar from the yogurt. Reduce heat if necessary.</div>
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Now you're ready to eat! Have fun mixing flavors and fruits!</div>
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Oatmeal has 0 grams of sugar, so the only sugar you're eating is from the yogurt--the apricot or other fruits have natural sugars, which are better for you, nutritionally as they come paired with vitamins and minerals, not to mention, fiber. Greek yogurt would be great to use as well, but keep in mind that once you heat it up, the probiotics are depleted. It does have more protein than traditional yogurt, and if you buy it plain, you can add stevia extract for sweetness, and vanilla flavoring. Ta-da! </div>
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*A note for vegans: this recipe is easily interchanged with a vegan alternative to yogurt. Just find a coconut, almond, or soy-based yogurt and substitute that instead. </div>
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Happy eating,</div>
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Em</div>
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<br />Emmyhttp://www.blogger.com/profile/01738071683665896457noreply@blogger.com0tag:blogger.com,1999:blog-32164303325366744.post-26875206677258249332012-04-03T16:57:00.000-07:002012-04-03T16:57:26.335-07:00My Favorite Gluten-Free Bread...I know, I know. It has been forever ago since I have updated this blog--between school, Simply Bellezza, moving, and church, I've come to find myself busier than I could have imagined.<br />
<br />
<a href="http://thegirlsclick.com/wp-content/uploads/2012/03/The-17-Day-Diet.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://thegirlsclick.com/wp-content/uploads/2012/03/The-17-Day-Diet.jpeg" width="150" /></a>So, if you are a follower who is not familiar with my more personal blog or my more personal YouTube channel, Emalyce89, then you have missed out on what this year has meant for me. I started off the New Year by attempting the ever-so-popular resolution to lose weight--a desired total of 75 pounds lost this year. I am down approximately 30 or so pounds and did so by beginning the first 35 days or so of the year with a book called <i>The 17 Day Diet, </i>by Dr. Mike Moreno. I won't go much into details about the diet or specifically how it works, but I will say that one of the big changes is to NOT eat any wheat products for the first two cycles (a total of 34 days). In the first month, I dropped a significant amount of weight and have since felt amazingly well. However, upon reintroducing wheat into my diet, I felt nauseated and bloated, in addition to actually gaining weight for the first time in the 2012 weight loss endeavors. Not good.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.scientificamerican.com/media/inline/celiac-disease-insights_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.scientificamerican.com/media/inline/celiac-disease-insights_1.jpg" width="200" /></a></div>I noticed that whenever I ate any wheat products, I had these types of digestive symptoms; however, when I didn't eat wheat, I didn't have any digestive issues whatsoever. I linked that to gluten. I haven't been formally diagnosed with gluten-sensitivity, but I do notice an enormous difference. My mom was diagnosed with gluten intolerance (not Celiac's though) nearly six months ago. She had gone through her regularly scheduled colonoscopy to be told that she had numerous amounts of polyps forming throughout her colon. She has had digestive problems for years, including nearly fatal bacterial infections that started from inside her colon. Her doctor attributes these issues to gluten-sensitivity.<br />
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Since she and I have similar symptoms regarding gluten, I have come to the conclusion that I need to back off the wheat products and opt for products that are gluten-free and won't upset my sensitive tummy. So how to do that and where to begin?<br />
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Well, let's first talk about what gluten is.<br />
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Gluten is a protein found in wheat and other grains (such as barley), giving it the elasticity and chewiness that you would notice in a slice of white bread. For example, gluten is what gives breads the ability to rise since it holds gases that expand when reacting with yeast. Just as an added tidbit, gluten is not soluble in water, that is, it doesn't dissolve in it. I like to think of this as an oil and water solution--they just don't mix. Gluten will float out and off a ball of dough consisting of wheat flour. Pretty interesting, right?<br />
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So I wanted to share with you my latest and yummiest gluten-free discovery. It's pretty popular now, but either way, I think I'll share it with you.<br />
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If you are a sandwich lover like me, giving up bread sounds like being cursed to embrace salads for lunch ALL the time! Not true. There are a few different brands that carry gluten-free bread; it becomes more difficult finding one that actually tastes good without being as hard as cardboard.<br />
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My solution: <b>Udi's White Sandwich bread</b>.<br />
Simple. Fluffy. Yummy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://udisglutenfree.com/themes/udis/thumbs/190x180/product_images/udis.pavintheway.com/1/1115.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="303" src="http://udisglutenfree.com/themes/udis/thumbs/190x180/product_images/udis.pavintheway.com/1/1115.jpg" width="320" /></a></div>It doesn't gum up at the top of your mouth either, which is the best part! (Especially if you are an avid eater of PB&B (that's peanut butter and banana) like I am!) The serving size is two slices (which is 140 calories). Their slices are about 3/4 the size of regular sandwich bread, which is fine as a dieter, being the perfect size for me, but for anyone else who wants to experience a fuller, larger sandwich, this will be a slight problem for you. The rest of the pertinent dietary information: 3g of sugar, 22g carbs, 3g protein, 1 g fiber. It does contain eggs, so if you are vegan, this is not for you either. <br />
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Price: According to the Udi's website, it is $5/loaf; however, depending on where you purchase your groceries, it may be less. I bought mine at Fred Meyer for about $4.50.<br />
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I hope this helps you and if you have any questions or comments, feel free to leave them below! I'll get back to you when I can!<br />
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Having a nummy day,<br />
<br />
EmmyEmmyhttp://www.blogger.com/profile/01738071683665896457noreply@blogger.com0tag:blogger.com,1999:blog-32164303325366744.post-80637669288097019532011-11-15T19:04:00.000-08:002011-11-15T19:04:52.224-08:00Autumn Inspired Dish: Pumpkin SoupAside from making dozens of pumpkin pies, breads, and cakes, pumpkins can also be used in savory dishes as well. One of them is soup or chowder (as my version is thicker)! Have you ever tried pumpkin soup? I will admit that this video is my first EVER attempt at making it, and I have to say that I really do like it...it has a lovely thick and creamy consistency, and the flavors give it a very exotic, yet down-to-earth taste.<br />
<br />
<a href="https://encrypted-tbn2.google.com/images?q=tbn:ANd9GcRC4YyDjZ_PyPogZ47PvPJ6OU0hWqhWiHx-7671CKozwhHz5TQBZw" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://encrypted-tbn2.google.com/images?q=tbn:ANd9GcRC4YyDjZ_PyPogZ47PvPJ6OU0hWqhWiHx-7671CKozwhHz5TQBZw" width="152" /></a>My inspiration recipe came from a book called <i>Five-A-Day: Fruit & Vegetable Cookbook</i>, by Kate Whiteman, Maggie Mathew, and Christine Ingram. I bought this book a few years ago as it looked like a great book for getting back into a healthy eating habit, and what better way to do that than to find inspiration in a pretty cookbook?<br />
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I used their version of the pumpkin soup recipe as a base for mine, but as I went along, I decided to add in my own ingredients, substitutions, and changed it around a bit. I am very pleased with how this turned out! It has such a lovely, light flavor of pumpkin, mixed in with the very woody nutmeg flavor, and a creamy semisweet milk based broth. So delicious!<br />
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Here's the video tutorial: <br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/Pa43-6gWRw0?feature=player_embedded' frameborder='0'></iframe></div><br />
<br />
<div style="text-align: center;">Here are all the ingredients for MY version of the pumpkin soup recipe:</div><br />
<div style="text-align: center;">1-2 Tbs. (15-24 mL) olive oil (or sunflower, canola, etc.) </div><div style="text-align: center;">1 Tbs. (15 mL) butter</div><div style="text-align: center;">Half of a medium-sized sweet onion</div><div style="text-align: center;"> Saute onions.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Approx. 3/4 lb-1 lb (150-225 g) Yukon Gold potato (or a soft, sweet variety)<br />
</div><div style="text-align: center;">Approx. 1 lb (450 g) of a sweet potato, cubed</div><div style="text-align: center;">1-1 1/2 cups (240-360 mL) of cooked, pureed pumpkin</div><div style="text-align: center;"> Cook potatoes and pumpkin.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2 cups (475 mL) water with 4 Tbs (60 mL) white vinegar</div><div style="text-align: center;">Add as a broth.</div><div style="text-align: center;"> </div><div style="text-align: center;"></div><div style="text-align: center;">Seasoning:</div><div style="text-align: center;">Nutmeg (to taste)</div><div style="text-align: center;">1 tsp. (5 mL) thyme </div><div style="text-align: center;"></div><div style="text-align: center;">Salt and Pepper to taste</div><div style="text-align: center;">Tabasco sauce to taste</div><div style="text-align: center;">*optional* </div><div style="text-align: center;">1 cup (240 mL) pureed acorn squash with butter, olive oil, and stevia (no recipe, just done by taste)</div><div style="text-align: center;"></div><div style="text-align: center;">Puree everything in a food processor or blender. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2 Tbs. (30 mL) fresh lemon juice</div><div style="text-align: center;">1 pint (2 cups)(600mL) milk (1% or higher is best for creamier texture/flavor)</div><div style="text-align: center;">Last of the broth.</div><div style="text-align: center;">2/3 cup (100 g) chopped yellow bell pepper</div><div style="text-align: center;">2/3 cup (100 g) yellow corn kernels</div><div style="text-align: center;">For texture and flavoring (optional). </div><br />
Let me know what you think! I hope you enjoy the crisp fall weather and I'll have another tutorial coming soon!<br />
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<div style="text-align: center;">Warm soup and a cuddling blanket,</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Emmy</div>Emmyhttp://www.blogger.com/profile/01738071683665896457noreply@blogger.com0tag:blogger.com,1999:blog-32164303325366744.post-12484183166907798442011-11-15T18:10:00.000-08:002011-11-15T18:10:24.284-08:00How To...Cook A PumpkinHi there, my lovelies. It has been several months since I have uploaded a video to my cooking/hobbies YouTube channel, and obviously the same amount of time has surpassed since my last blog update as well! I am creating a long-term series called the "How To..." which will show you specific and easy techniques on 'how to...' do something in the kitchen, be it cooking a pumpkin, to open a coconut, etc. I thought it would be the perfect time to share with you what I know about pumpkins. <br />
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<a href="https://encrypted-tbn1.google.com/images?q=tbn:ANd9GcT6Wh9NNkeEgcPN_GI0YgiC88ONJWWIzm5T_oSM8hyZxFvpEpunmQ" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://encrypted-tbn1.google.com/images?q=tbn:ANd9GcT6Wh9NNkeEgcPN_GI0YgiC88ONJWWIzm5T_oSM8hyZxFvpEpunmQ" /></a>As it is autumn now, there are many new flavors to add to our palettes, and this season, I wanted to incorporate as many fresh seasonal fruits and vegetables in my cooking, and attempt to make most of my meals from scratch. I am the type of cook who likes to be challenged in the kitchen, and most of the time, I like to do things my own way--throw things together and see if they work. In the kitchen, I am a mad scientist, or so to speak. I enjoy cooking very much, and love sharing my tips, techniques, trials and errors, and recipes with you all.<br />
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A goal of mine this autumn was to cook my own pumpkin to use in pies, breads, soups, and where ever else pumpkin can be. Today, I am sharing with you a video on how to cook a pumpkin--and not just any pumpkin, but a Cinderella (or also known as Fairytale) pumpkin. These pumpkins have thick walls, very soft, almost melon-like flesh, and large seeds. As I mention in the video, this type of pumpkin is very similar to a cantaloupe. It is a pale orange hue, and has a very soft and sweet flavor, a little give in the meat, but it is very delicious and nutritious. This particular pumpkin is a French Heirloom, even though pumpkins and other squash fruits are originally from the New World vegetation. Its true name is Rouge vif D'Etampes ...I think it is pronounced "Roojze vee daht-ahmpuh" It's definitely a mouthful. If you speak French, will you let me know if that was correct? =)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://encrypted-tbn0.google.com/images?q=tbn:ANd9GcSvA0mN1PaTa0pMmyayomO1AaSWGsTeFD865GlHQZGGoO0bR6q4" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://encrypted-tbn0.google.com/images?q=tbn:ANd9GcSvA0mN1PaTa0pMmyayomO1AaSWGsTeFD865GlHQZGGoO0bR6q4" width="200" /></a></div>The reason I choose a fibrous, thick pumpkin instead of the typical Jack-o-lantern type is because of the flavor, textures, and consistency. The main pumpkin breed you find in the grocery store has been bred for a specific purpose--and that is to become a Jack-o-Lantern. They were biologically bred to have thicker walls to withstand the carving, and are also bred to NOT have as much fibrous flesh...(the juiciest part of the pumpkin!) They also do not have as much of a sweet or even potent flavor. For more information about the many dozens of pumpkins breeds, please visit <a href="http://www.allaboutpumpkins.com/">www.allaboutpumpkins.com</a>. They have some amazing information, and this is where I learned about my favorite pumpkin.<br />
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I have a few more tutorials coming up on how to get many uses out of your pumpkin puree this season, so keep an eye out for them, and in the meantime, here's the video:<br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/DFbvncI6Fsc?feature=player_embedded' frameborder='0'></iframe></div><br />
<div style="text-align: center;">All you need: </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Sharp utility knife</div><div style="text-align: center;">Baking pans</div><div style="text-align: center;">Several bowls</div><div style="text-align: center;">Plastic freezer bags</div><div style="text-align: center;">Plastic wrap or aluminum foil</div><div style="text-align: center;">And of course, your favorite type of pumpkin.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I hope you guys enjoyed this video. Take care and have a delicious day!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Your Emmy</div>Emmyhttp://www.blogger.com/profile/01738071683665896457noreply@blogger.com0tag:blogger.com,1999:blog-32164303325366744.post-38186726787085046622011-07-11T14:46:00.000-07:002011-07-11T14:46:43.981-07:00Sour Taste in My Mouth (Literally) but Sweet Product--A Review<div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;">Hello, my lovelies! Thank you for venturing back to my new blog. I hope that your days are filled with yummy deliciousness!</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/hWHiaYwZP0M?feature=player_embedded' frameborder='0'></iframe>I started up a new kind of review that I don't see a lot of on YouTube (unless I am blind!)! (And I very well may be if I didn't have contact lenses...hahaha). If you haven't followed me from the beginning on my weight loss, and/or you don't know me from my other YouTube channels, then I welcome you! I had started out a weight loss journey vlog series called, "I Wanna Be A Loser." I am chronicling my weight loss in videos so that everyone knows what I am doing to achieve my goal. For me, it makes me push harder to actually fulfill this goal since I feel more accountable for my actions. =] The goal: to lose 75 pounds. (The latest vlog is posted to the right).</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;">In this venture, I have been trying out various products that help you along on a diet...anything from low-carb, low-sugar, low-calorie...pretty much anything that isn't already really reviewed. With my, although short-lived, culinary arts experience, I am able to tell you if I like a product and how the reduced calories/etc. affects the overall taste and quality of a product. Today, I am sharing with you my review of the Smart Ones Key Lime Pie...</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;"> <a href="http://media.shopwell.com/kp/2580002347_full.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://media.shopwell.com/kp/2580002347_full.jpg" /></a></div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;"> Here's the basic info</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;">Serving size: 2.78 ounces or 79 g (There are two servings per container, so the following info is based on ONE of the desserts.)</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;">Calories: 190</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;">Fat: 4.5 grams (so about 31 calories of total product is strictly from fat)</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;">Carbs: 33 grams (about 132 calories are from carbs)</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;">Sugar 25 grams (less than the amount in a can of soda) </div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;">Sodium: 85mg</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;">Protein: 4g (so 16 calories are from protein) </div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;">Cost (varies by market) I got mine at Target and they were $1.99 a box (has two servings inside).</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;">My overall satisfaction (based on 5 stars) is a 4 out of 5. Watch my official review (below) to find out more information!</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; color: #6aa84f; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; color: #6aa84f; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; color: #6aa84f; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; color: #6aa84f; font-family: "Trebuchet MS",sans-serif; text-align: center;"><object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://2.gvt0.com/vi/tUfr_vQRdR4/0.jpg" height="266" width="320"><param name="movie" value="http://www.youtube.com/v/tUfr_vQRdR4&fs=1&source=uds" /><param name="bgcolor" value="#FFFFFF" /><embed width="320" height="266" src="http://www.youtube.com/v/tUfr_vQRdR4&fs=1&source=uds" type="application/x-shockwave-flash"></embed></object></div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;">With tangy taste buds,</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #6aa84f; font-family: "Trebuchet MS",sans-serif;">Your Emmy.</div>Emmyhttp://www.blogger.com/profile/01738071683665896457noreply@blogger.com0tag:blogger.com,1999:blog-32164303325366744.post-72368947064481713132011-06-30T05:53:00.000-07:002011-06-30T05:53:59.460-07:00Warm Thai Peanut Noodles (Soooo delish!)<div style="font-family: "Trebuchet MS",sans-serif;">Okay, so I am a bit late on getting this blog typed and uploaded. It has been a hectic week...Busy going through my file cabinet and trying to reorganize it all. Over the past five years I have accumulated so many papers with school, work, bills...etc. etc. that it began to overflow ...like a cascading waterfall...out into other drawers and counters. Not so bueno. So I made a point to rid myself of paper clutter! While my life is getting clutter-free, I've neglected my new blogs...Oooopsies. haha. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Anyway, per the request of one awesome YouTuber, whose username is ItsJudyTime, (you know her?! great!) I uploaded a cooking tutorial video to my new All Things Emmy channel. (And just for the 411, I didn't delete my emalyce89 account, nor am I not going to be uploading videos anymore, but rather I am rearranging my content. My main account got a little cluttered with random videos. I wanted to organize my channels by topic to help you guys, my amazing viewers, to decide what you're more interested in and stick to that...so for anything beauty and fashion related, please check out my main website, www.simplybellezza.com or YouTube channel: www.youtube.com/simplybmakeup; and for my Christian blog, check out www.emalyce89.blogspot.com) </div><div style="font-family: "Trebuchet MS",sans-serif;">So, without further ado, here's the infamous deliciousness recipe! (and scroll down to the very bottom for my cooking tutorial video!)</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;"><u>Ingredients</u> (feeds 2 people...depending on appetite!)</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">*2 button mushrooms, sliced (or fewer depending on your preference)</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;"> 1/4-1/2 cup of grated carrots (I used baby carrots; please use what you like)</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">1 shallot (or about 1/8 cup of diced red onion)</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;"><u>Peanut Sauce:</u></div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;"> 1/4 cup <i>chunky</i> peanut butter</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">2 tsp. soy sauce</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">1/2 tsp (or less) ground ginger</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">*1/2 tsp. (or more) crushed red pepper (SPICY!)</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">1-2 TBS. pureed herb blend (Thai flavor) (I used Gourmet Garden)</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;"><u>Other</u> </div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">1 TBS. peanut, olive, or coconut oil</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">2 oz. angel hair pasta</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">*optional</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;"><u>Preparation:</u></div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">1. Dice mushrooms and set aside.</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">2. Grate carrots if not previously done; mix with mushrooms.</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">3. Dice up shallot or red onion; mix in with vegetables.</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">4. In separate bowl, combine chunky peanut butter, soy sauce, ginger, red peppers, and Thai pureed herb blend. Mix it well and set aside.</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">5. In medium saucepan, fill with water about 1/2 way. Add in oil. Set to boil.</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">6. Once water is boiling, place the noodles in to cook...takes about 3-5 minutes. </div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">7. Drain all but about 2 TBS of the hot water.</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">8. Toss vegetables in with noodles, adding the peanut sauce. Add the hot water to melt the peanut sauce over the noodles. Continue tossing until well-mixed.</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">9. Let sit for about 3-5 minutes so the peanut butter sauce has a chance to set. The flavors will saturate the noodles.</div><div style="color: #e69138; font-family: "Trebuchet MS",sans-serif;">10. Enjoy!</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #e69138;">Please comment, rate, and subscribe to my videos and blog for more awesome, delicious yumminess! Oh, and don't forget to vote in my poll for the recipes you want to see next!</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/XCvh4eqHuYw?feature=player_embedded' frameborder='0'></iframe></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Hope you all have a super scrumpdiddlyumptious day!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
Your Emmy.</div>Emmyhttp://www.blogger.com/profile/01738071683665896457noreply@blogger.com0