I am in love with Hungry Girl! I received two of her recipe books, and I have to say I am quite impressed.
Her pumpkin pie oatmeal is to die for!
2 T canned pumpkin
1 T sugar free maple syrup
1/4t pumpkin pie spice
2T Cool Whip Lite
1/4 cup water
1/4 cup vanilla soymilk fat free
1/4 Fiber One (original) cereal
Mix it all up, put it in the microwave and get to eating! Let me know how you like it. Sometimes it tends to be too much for me to eat…
I have taken some time off from writing due to the holidays, and I am sure you have probably been busy wrapping, stuffing, unwrapping, entertaining and cleaning up.
We spent several amazing days in St. Louis with Richard’s side of the family and enjoyed 60 degree weather, which was a nice change of pace from the teens we experienced in Chicago.
One fun Christmas gift I received was an old school Better Homes and Garden cookbook.
My goal is to make something from each tab listed, which would total about 12 new recipes. After a quick glance, I quickly realized that making some of these recipes verbatim was not going to happen.
My book came from the 1970’s in which apparently a frosted ribbon loaf was a “perfect ladies luncheon choice.” As a note, ribbon loaf consists of egg salad, ham salad, and a layer of tomatoes in between bread and frosted with cream cheese.
So I will hopefully be able to put a healthy twist on some old favorites.
I hope you got some unique gifts this holiday season! Does anyone else use a Better Homes and Garden Cookbook? Are the more recent ones healthier?
I attempted to make the delicious egg nog pound cake two nights ago, and my devilish, fickle, horrible oven ruined my cake!
My oven requires constant attention. It is much like a small child. If you don’t check on what’s cooking every ten minutes or so, it will throw a temper tantrum and burn your delicacies to a crisp!
My oven is brown and retro, yet not matter how much I hate it, there is a certain image that always makes me smile when I go to cook or bake. Let’s take a look at it:
Let’s take a look at the variety of images we have here. I think the image that makes me chuckle the most is the fish and citrus fruit (I imagine it to be a lemon). Why on earth would Autocrat (what is Autocrat?!) put a slimy fish on their stove?! Additionally, if someone can tell me what the contraption is with the handle and barrel, I will give you a high five.
So I finally stuck it to my oven last night and ended up making a delicious egg nog pound cake!
If you want to try out the cake, I will list the recipe below:
3 cups sifted flour
2 cups granulated sugar
1/4 tsp. nutmeg
1/4 tsp. salt
2 tsp. baking powder
2 Tbsp. dark rum
1 tsp. vanilla extract
1 cup egg nog
1 stick unsalted butter
3 eggs lightly beaten
2 Tbsp. rum
2 Tbsp. water
3/4 cup granulated sugar
- Pre-heat oven to 350 degrees. Grease and flour a tube cake pan (angel food cake pan), or bundt pan. Sift dry ingredients together on wax paper. Set aside.
- Beat butter and then add sugar until light and fluffy. Add eggs slowly and beat well.
- Add flour and egg nog alternating and ending with flour. Pour flour into bowl and then add egg nog. Repeat this three more times ending with flour.
- Pour mixture into pan. Cook 50-65 minutes.
- Mix up glaze and brush on immediately! Enjoy!
I received a TON of compliments on this when I brought it to work so I hope it goes as well for you as it did for me…the second time around!
Watch out now! I am about to get my bake on tonight! I am making egg nog cake and chocolate truffles. I am bringing the cake to work tomorrow, in order to get everyone in a festive mood (and because we won’t eat it all), and the truffles are going to my acting girls.
My off day from working out is Tuesday, because I head to the suburbs to teach an acting class to talented young ladies at a local dance studio! This Tuesday is our last class before their holiday break starts, so the truffles will be eaten in a festive manner!
In more important news, yesterday we made dinner for some friends, and I was so happy to finally use my vegetable scrubber! Check out the little guy below:
Who wouldn’t want to scrub potatoes with this adorable hedgehog? Stay tuned for baking pictures sure to make your mouth water!
Making the bath bombs last night was quite fun, although I tend to talk too much (way too much) and end up embarrassing myself and others, but beyond that little hiccup, I had tons of fun!
Look at how beautiful they are! We really out-did ourselves last night. Although I will say our first batch had way too much water, but the second and third batches turned out, and we even had some unconventional molds used.
Now that it is over, I will miss Sara referring to the evening as “going to go bomb.” I am surprised that through our email conversations we were not taken out by the FBI Blagojevich style.
Tonight I return to the gym. I think tonight’s schedule calls for legs and cardio.
Your eyes do not deceive you, yes, I wrote “0 Calorie Recipe.” OK, so it might be a little deceiving as I am going to give you a recipe for bath bombs, or as some may call them, bath fizzies.
I should note that is not a picture of me or my apartment above. In fact, I refuse to take a bath in my apartment because the previous renter left about 5 years worth of grime in the tub. It took some serious muscle and the help of 7 Comet bottles to make it look somewhat new. I can still picture the dirt, and I refuse to let my bare bottom come anywhere near my tub. Too much info? Moving on….
I am getting together with some “work friends” tonight to show them how to make this relatively inexpensive gifts.
- 2-3/4 tablespoons Almond oil
- 3/4 tablespoon Water
- 1/4 teaspoon Borax (optional)
- 1-1/2 teaspoon fragrance oil or essential oil
- Mix dry ingredients together with a whisk. Then combine wet ingredients together in a separate bowl. Combine the two and then place mixture in a mold of your choice. Let set and then place in any decorative container.
I will post pictures of our adventures tomorrow. I found most of the ingredients above here.