Over Night Oats

 

 

So I have seen this on pinterest and have thought about trying this out for a year now and today I am going to! I found the recipe on Lauren Conrads Blog and it looks good so here it is!

 

Ingredients

• 2/3 cup almond milk (or milk of your choice)
• 1/2 cup organic rolled oats
• 1/2 cup vanilla (or plain) Greek yogurt (I used non-fat)
• 1 pinch of cinnamon

 

Instructions

1. The night before you plan to eat your oats, mix together all of the ingredients listed above and seal in an airtight container.
2. Refrigerate the mixture overnight (they will be ready in about 3 hours, but overnight is best).
3. Wake up and enjoy the next day!

 

Sounds pretty easy and you can always add fruit or some sugar in it in the morning! But there are tons and tons of recipes for this out there so google it some time if you want to get a little daring! So I’m excited I’m off to the store in a little bit to get my ingredients! Wish me luck! I’ll post some pictures later!

Kale Chips Recipes? Help & Advice? Anyone? Please!

So I have can kale chips before and I loved them! Problem? Well I had them because my ex-boyfriend had a friend that came up from Boone, NC all the time and got them from a awesome farmers market-made fresh! Now that place he got them from doesn’t sale online (much to my dismay) and yes I could just buy them offline somewhere but I figured why not try and make some! Simple right? Yeah I am on the search for a recipe that is simple and doesn’t require the dehydr….wait a minute we have a dehydrator! Okay so I am looking for a simple recipe! Someone! Anyone! Help!

Also I’m still not sure what nutritional yeast is for sure and yes I have found an awesome website ( What the Heck is Nutritional Yeast? )
that explains it and frankly can you find this at like Walmart or Foodcity? Because I’m impatient and I really don’t want to order this…so if you know of any recipe without this that would be great! Unless you can in fact find this magical yeast at walmart then sure I’ll try it! Maybe I can get my brothers girlfriend to find me some before she heads this way….

Here is a pretty good site it seems for buying it though Red Star Nutritional Yeast from Vitacost
One review of this magic yeast:

“This was my first taste of yeast flakes and good thing it was or I probably would never have tried it again. Once I ran out I bought some “bulk” flakes at my local natural foods store. ughhh disgusting! It was very cheap, but not worth it if it is not used. Red Star has a nice cheesy flavor, good on eggs, popcorn, rice… Quite addicting. The bulk brand had a strong taste and not in a good way, kind of like cardboard and a prominent bland taste if that makes sense.”

 

Also is there an actual recipe that involves real cheese? I am seeing “cheesy” in well quotes a lot. As a big, and I mean BIG, cheese fan these quotes don’t really do me any good. I respect all you out there that are vegan and what not but yeah I am not and I really don’t think I am going to find this vegan stuff in Eastern Kentucky so….it’s not that I wouldn’t try it I just don’t want to have to order it. I guess if my search comes up empty (or some lovely soul throws be a recipe bone) this recipe does seem promising.

 

Cheesy Kale Chips
Recipe lightly adapted from Pride & Vegudice

Found on Jack and Erin: Dashboard Cheesy Kale Chips

1 bunch curly kale
1 cup cashews (raw, not roasted or salted)
1 red bell pepper, deseeded and roughly chopped
2 tablespoons fresh lemon juice
1/2 cup nutritional yeast
2 garlic cloves
1 teaspoon sea salt

(again this is hinged on finding that magical yeast)

Directions:

Step One: Place the cashews in a medium sized bowl and cover with water. Let the cashews soak for a minimum of 3 hours. This will soften the cashews and make them easier to blend. You can even do this step the night before, if you’d like, and let the cashews soak while you sleep.

Step Two: Remove the tough, woody stems from the kale leaves and tear them into bite-sized pieces. Thoroughly wash and dry the kale (a salad spinner is great for this) and drop the pieces into the biggest bowl you have. Kale seems to expand.

Step Three: In a food processor, drop the garlic cloves through the shoot while the food processor is running. When the garlic is chopped, stop the food processor, add everything but the kale, and process until everything is smooth. It should look like a really thick salad dressing.

Step Four: In a large bowl, toss the “cheese sauce” and kale until the kale is thoroughly coated. Try not eat it straight from the bowl like I did. Seriously…I could have eaten the whole bowl just like that.

Step Five: Line two large cookie sheets with foil or parchment paper (I only brought one with me to work). Arrange the kale pieces on the cookie sheets so there’s still a little space in between them. At this point, you can either pop these in an oven at 200 degrees for around 45 minutes…or they suggest if its warm enough to just leave them of the dash for two-three hours if it is above 95 degrees outside…but I’m super impatient and that would involve waiting for summer so….

Well I guess you actually would if you lived somewhere warm or it was summer for you (lucky, lucky people)…but yeah I just don’t know about leaving it on your dashboard it seems like the perfect opportunity for coworkers and friends to take pictures and shamelessly mock you. Although if they like kale chips yo would always threaten them and not share…

And God looked upon what he had made and saw that it was good and then he added cheese…

Okay so thats a little extreme but its almost two o’clock in the morning and I’m tired and I finally found a recipe with cheese!

I found this easy peasy recipe on this wonderful lady’s website here is her bio: “Hi, I’m Dana and, here in 90210, I’d rather be cooking than shopping! As a chef, CIA grad and cookbook author, I’ll share my fast n’ fresh, mostly meatless recipes that are hits with family and friends…plus kitchen tips and shortcuts, cooking videos, upcoming events and more. Welcome!”

You can go check her and her site out by clicking on the nice link below!

Crispy Parmesan Kale (and Collard) Chips

What you need: 

1 head flat-leaf (Tuscan or Lacinato) kale or collard greens, leaves separated, rinsed and dried well

Olive oil spray

1/3 cup grated Parmesan or Asiago cheese

Steps: 

1. Preheat oven to 275 degrees F.

2. Using a knife, remove the thick inner stems from the leaves, leaving long strips; cut the strips in half. Arrange the leaves dark side up in a single layer on two baking sheets.

3. Lightly mist each piece with olive oil spray. Sprinkle generously and evenly with Parmesan cheese.

4. Bake about 12-14 minutes, until the leaves are crisp and the cheese is lightly golden. Sometimes the leaves bake unevenly, so watch them carefully, removing the crisp ones as they are done and returning the others to continue baking until done. Serve warm.

Now I wonder if you could just sup the cheese into the first recipe? Any thoughts?….Please let me know or if you know of any better ones I would love some input before I try this myself!

Let’s try it: Jam Cake

 

 

So I found this on pinterest and thought I would try this and make a jam cake or maybe some jam cupcakes I’m not sure yet but I guess we will all find  out later after I talk my boy into going to the store with me =)

Here is the plan: 

Step 1: Look at the directions on the cake mix

Step 2: Add one more egg (or add 2 if you want it to be very rich)

Step 3: Use melted butter instead of oil and double the amount

Step 4: Instead of water use milk

Step 5: Mix well and bake for the time recommended on the box.

all the things you will need…in theory!

So for the jam filling: 

My plan is to get some jam that I like-strawberry more than likely-and get some gelatin to add to it to thicken it up.

So I picked seedless strawberry jam because I love all things strawberry!

I also picked up a can of “cupcake icing” to make my dam with for the jam. I figured this would be easier than dragging out the pipping bags and dealing with that. I figured I could also maybe decorate the top when I’m done!

What you will need: 

• 1 box of cake mix (your choice) [I’m using classic yellow]
• 1 jar of seedless jam (you could use one with seeds but I’m afraid it would cause texture issues)
• 1 box of unflavored gelatine (or if you already have some one of the packets)
• 2 cans of frosting
• 1 can of decorating frosting (if like me you are to lazy to pipe it)
• 4 eggs (fun fact room temp eggs work the best in baking)
• 2/3 cup of butter (melted)
• 1 cup milk
•  two 9-inch round pans (or whatever you want to use)

 

So I did it! Here is the first layer I did a thin layer of icing on the top  and then put the dam of icing then put my strawberry jam mixture in and then iced the other layer then very carefully flipped it over onto the cake. I found that there was a little gap between my layers so I just took the cupcake icing and filled it in completely. After that I finished the icing.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I added some of the sauce on top after I got finished it didn’t go as planned but I figure its okay since its just at my house lol.I also tried to decorate around the top but that didn’t go so well either.

 

 

Easy Peach Cobbler

If you don’t know how to peel peaches all you have to do is boil some water  (make sure you have enough to completely cover the peaches) and with a slotted spoon sumerge the peach for around 45-50 seconds in the boiling water then take it out and dip it into ice water (make sure you have enough to completely cover the peaches) for a couple of seconds then all you have to do is rub on it and the skin will come off!

• 1 cup self rising flour
• 1 cup sugar
• 1 cup milk
• 1 teaspoon vanilla
• 1 stick of butter (4 ounces) melted
• 3 teaspoons sugar
•  1/2 teaspoon cinnamon
•  3 to 4 fresh peaches (peeled and sliced)

mix together flour and sugar until well mixed then add your milk and vanilla and stir until blended together. In your pan put the melted butter then pour your batter mixture in then arrange your fruit and sprinkle the rest of the sugar (add more if you like I do) and the cinnamon. Bake for 25-30 minutes or until a toothpick comes out clean and enjoy!

Cookie Dough Cheesecake

Cookie Dough Cheesecake

This one of the simplest cheesecakes you will ever make! Word of warning though it’s so good you might become addicted to it! My boyfriend loves this and even though he normally doesn’t like cheesecake he asks me to make this all the time! Its fun to make to with the cookie dough so it would be a perfect dessert to make with kids! So go forth and try some wonderful new desserts today!

Ingredients:

– 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

– 1/2 cup sugar

– 1/2 tsp. vanilla

– 2 eggs

– 3/4 cup prepared or refrigerated chocolate chip cookie dough, divided

– 1 Honey Maid Graham Pie Crust (6 oz.)

Directions:

PREHEAT oven to 350 degrees F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1/2 cup of the dough; drop by teaspoonfuls into batter. Stir gently.

POUR into crust. Top with level teaspoonfuls of the remaining 1/4 cup cookie dough.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or over night. Garnish as desired. Store leftover cheesecake in refrigerator.

Makes 12 servings.

Cookbook and Recipe Cards. Lincolnwood, IL: Publications International, 2009. Print.