How to Make Whipped Cream
https://ift.tt/2r8kxGR Whipped cream is arguably the world’s best dessert topper. It makes rich desserts feel light, fruit desserts feel rich, and hot cocoa feel extra special. THE MAGICAL POWERS OF WHIPPED CREAMI have a soft spot in my heart for whipped cream. When my kids were toddlers, I told them I had magical powers. I would pour liquid heavy cream into a cold bowl and whisk vigorously by hand until suddenly their mother’s secret power was revealed—I can transform “milk” into sweetened whipped cream perfect for topping strawberries. It’s one of my many superpowers as mom. HOW TO MAKE HOMEMADE WHIPPED CREAMYou don’t have to be mom, however, to make lovely creamy whipped topping at home. Just follow a few simple steps and you too can wow the masses (or all the 2-year-olds) with your skills. Step 1: Use the proper bowlHeavy whipping cream will double in volume and it splatters a bit while you whisk it. The bowl needs to be large enough to accommodate the increase in size. Step 2: Keep everything coldWhen cream is too warm the fat loses its ability to stabilize the air you’re whipping into it. It will still whip up, but not to the volume and texture you want it to, and it will likely deflate more quickly. So put the bowl and whisk in the freezer for 20 minutes before you want to whisk the cream. Keep the heavy cream in the refrigerator until you want to whip it up. Step 3: You need heavy whipping creamHalf-and-Half and whole milk don’t have enough fat to whip. Note: Heavy cream and whipping cream are the same thing and can be used interchangeably! Step 4: Don’t add the sugar too soon (or too late)Add the sugar when the cream is thickened, but still spoonable—just before the soft peak stage. If you add it too soon, it won’t whip as well. If you add it too late, the sugar granules won’t dissolve as well. I like to use powdered sugar rather than granulated sugar for two reasons:
Step 5: Watch your whippingWhipped cream goes from soft peaks to firm peaks to butter in the blink of an eye. For this reason, I usually whisk the cream by hand or use a hand mixer. I never use a stand mixer to make whipped cream because it’s easy to get distracted and walk away from the mixer (which I have done) then I end up with butter. The rule of thumb here is to stay nearby and watch for changes. Once whipped cream is over whipped there is no saving it. It will look dry, crumbly and unappetizing. Personally, I prefer loose and droopy whipped cream most of the time, so I generally stop at the soft peak stage, but you can make your whipped cream as soft or as firm as you like it. Step 6: Flavor your whipped cream at the endAdd the extract or flavoring during the last minute of whipping—if you add it too soon, it will deflate the whipped cream a little bit. Ways to Flavor Your Whipped CreamYou can flavor whipped cream with almost anything. Add spices like cinnamon or pumpkin pie spice. Make a grown-up version with a kick from rum or whiskey, fold in pumpkin puree to give it color, flavor and body. You can also warm the cream gently on the stovetop with herbs and spices to infuse it with flavor, then chill it in the refrigerator before whipping. HOW LONG WILL WHIPPED CREAM KEEP?Whipped cream can be made and kept for a day or two in the refrigerator. It will decrease in volume over time, but you can just whip it again. No worries. HOW TO KEEP WHIPPED CREAM FROM “MELTING”If it’s really hot outside or if you want to pipe it, you need the whipped cream to be sturdy and long lasting at room temperature. To do this, you need to add a stabilizer. This can be done by adding liquified gelatin, cream cheese, or mascarpone cheese to the heavy cream after it’s been whipped to soft peaks and the sugar has been added.
WHAT TO DO IF YOU OVER WHIP YOUR CREAMIf you have over whipped it, you can undo what you’ve done — but don’t throw it away! Continue whipping it until the solids separate. You will end up with buttermilk and butter. Transfer the butter to a glass jar and store it in your fridge for a week. You can use it just as you’d use any butter or buttermilk. Recipes that could use some WHIPPED CREAM!Recipes via Simply Recipes https://ift.tt/2F9fkDA November 22, 2018 at 09:02AM
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Leftover Turkey Pot Pie Empanadas
https://ift.tt/2DC2CQ7 These Leftover Turkey Pot Pie Empanadas, or hand pies are a delicious way to use up your leftover Thanksgiving turkey! The best part of making a Thanksgiving turkey are always the leftovers! We always make a larger bird for that reason. Some popular Thanksgiving Leftover recipes are Leftover Turkey and Sweet Potato Fritatta, Leftover Turkey Noodle Soup and Leftover Turkey Pot Pie Soup, to name a few! Recipes via Skinnytaste https://ift.tt/2ix3Luq November 21, 2018 at 03:36PM
Honey Ricotta Stuffed French Toast
https://ift.tt/2ActYZX I grew up on French toast: thin slices of white bread, soaked in custard, cooked in butter, and served in stacks. I know this French toast well—and maybe you do, too—but I don’t make that version of French toast very often these days. (I find it to be too sweet.) This Stuffed French Toast is the real deal, though, and it’s the ideal breakfast for someone who likes good flavors and just a touch of sweetness. While it is admittedly more work to stuff the toasts, this mix of mild ricotta cheese, honey, and lemon is one of the best flavor combos out there. And you don’t have to make a huge stack of slices to be satisfied. One big stuffed slice per person is plenty. THE BEST BREAD FOR STUFFED FRENCH TOASTFor starters, if you are stuffing your French toast, you must buy a full loaf of French bread and cut it into thick slices. This means you can get a nice crust on both sides of the bread and you won’t have any flimsy business going on. Cutting it thicker makes it much easier to work with! There are many different options when it comes to French bread. You might see some artisan loaves or long thin baguettes. In my experience, the best loaf is a thick, long loaf with a very soft interior and a pale, soft crust (not an artisan loaf with a crispy crust). It’s the kind of loaf you might use for a huge sub sandwich for a party. THE HONEY RICOTTA FILLINGThe best part is the filling. The ricotta, lemon, and honey create a semi-sweet, semi-savory filling that is creamy, rich, and perfect when paired with a few tart berries. You’re going to love this dish! HOW TO MAKE STUFFED FRENCH TOASTStuffing French toast might seem like an advanced technique, but once you get the hang of it, you’ll realize that it’s more flexible than it seems. The key is to make sure you cut your slices thick enough—about 1 1/2 inches thick. Then use a thin serrated knife, like a steak knife, to cut a slit in the bread. It should be a nice clean pocket and try not to tear up the bread too much. (But if there are a few holes, it’s okay. They will seal shut during cooking.) Once your toast is stuffed, dip it in the custard mixture (which is just eggs and milk) and then put it into a medium heat skillet or griddle. You want to cook these slices at a lower heat than you would normally with French toast. They are super thick. If you sear them when the pan is too hot, they will just cook on the outside and not all the way through. So err on the side of lower heat. One of these huge slices is enough for one person, easily, especially with a handful of berries, some powdered sugar, and syrup. Dig in! MORE GREAT FRENCH TOAST RECIPES!Recipes via Simply Recipes https://ift.tt/2F9fkDA November 21, 2018 at 09:05AM
Thanksgiving Veggie Tray
https://ift.tt/2OV6fmn Need a healthy app to snack on before your Thanksgiving feast? Make a Thanksgiving themed turkey veggie tray. It’s super easy to whip up, healthy and so cute! Over the years I’ve come to realize that every party needs a veggie tray and it’s sort of become my go-to dish. Not only do veggie trays provide a super healthy option to snack on while mingling, they’re really fun to make — especially when you create themed veggie trays for different holidays. A few years ago I made a Christmas tree veggie tray that was a huge hit so this year I decided to try my hand at making a Thanksgiving veggie tray. I mean if a turkey sitting in guac isn’t the cutest Thanksgiving dish you’ve ever seen, I don’t what is! A couple things to note:
I have to give a little shout-out to Maria because she totally took the lead on this one and came up with the fun design for the feathers. She’s a bit more crafty/artsy than me which I so appreciate.
I served this for a Friendsgiving party we had at our house and everyone thought it was so cute. The only trouble is that no one was eating it because they didn’t want to mess it up. Be aware that this might happen if you make a themed tray. My advice… just be the first one to load your plate up with veggies. Once one person dives in everyone else will follow. If you make this Thanksgiving veggie tray please come back and leave a comment letting me know how it turned out and what your party guests thought of it! PrintDescriptionTurn your Thanksgiving veggie tray into a turkey for a fun and healthy Thanksgiving app. Ingredients
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Keywords: thanksgiving veggie tray, thanksgiving vegetable tray, turkey veggie tray The post Thanksgiving Veggie Tray appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH November 21, 2018 at 08:42AM
Easy Vegan Mushroom Gravy
https://ift.tt/2Ttqxqt Always posting last minute recipes around the holidays, that's me! Well this Easy Vegan Mushroom Gravy is worth it. This is the time of year when I remember just how easy a few of my favorite comfort food recipes actually are to make. Mashed Potatoes and Gravy being one of them! This gravy is rich and savory with mushroom flavor throughout. You can whip it up in just a few minutes and be pouring it over everything on your holiday plate. Get the recipe and my 1-2-3 mashed potatoes too!..Read more » This is a summary, images and full post available on HHL website! Recipes via Healthy. Happy. Life. https://ift.tt/ygHPsr November 20, 2018 at 06:31PM
Holiday Gift Ideas for Women and Men
https://ift.tt/2KnjRWK It’s holiday gift time! I LOVE this time of year and have a ton of fun choosing gifts for family and friends, but sometimes it’s so dang hard to figure out what to get people. I feel like most of us buy whatever we need/want throughout the year so when the holidays come around we don’t really need anything. Maybe you feel the same way and if so, hopefully this post gives you a little inspiration. I’m share two gift guides this year — one for women and one for men. Most of the items I’ve included on the guides are either owned by Isaac and me or on our current wish list(s). And there’s really something for every one! If anything goes on sale for Black Friday or Cyber Monday, I’ll be sure to update this post and I’m sure I’ll be sharing some deals on my Instagram story as well so stayed tuned there. Gift Ideas for WomenFor this list I’m basically including things that are on my wishlist or things I have and love.
Gift Ideas for Men
Need more ideas? Check out last year’s gift guide for health and fitness lovers or my Shop page which has all my favorite products in one spot. The post Holiday Gift Ideas for Women and Men appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH November 20, 2018 at 03:19PM
5 Ideas for Easy Homecooked Meals During the Busy Holidays
https://ift.tt/2FveXbd Ok, wait a minute . . . it feels like Labor Day just happened, and now we’re well into the holiday season? What happened? Just when you think things can’t speed up any more, the holidays are upon us. But it’s not like the holidays happen in a vacuum; surrounding those holidays are school plays, trips to visit family, friends coming into town, food shopping, gift buying, present wrapping, cocktail parties. We are all just dancing as fast as we can during these last months of the year. Somehow, in between all of these activities and the Big Holiday Meals themselves, we have to keep feeding ourselves and our families. Often during this time of year, finding meals that can accommodate the comings and goings of all of your busy family members is even more challenging. But seven days a week, dinner still needs to happen. Well, happen it will. Let’s see if we can make it happen without any of us losing our marbles. How to Meal Plan During the Busy Holiday SeasonBelow are five suggestions for meals that are easy to make, serve a crowd (or make leftovers for the week), and that can accommodate busy schedules. Pick one or two for your meal plan each week to help ease the stress. Remember, anything that can be made ahead and frozen is a boon to the busy person. Most of the suggestions below are freezable, so whenever you are making one of these types of dishes, double the recipe and freeze half. For soups, stews, and chilis, you would be very smart to freeze them in zipper top bags, for easy storage and quick defrosting. Also, at dinner time, leave a little pile of plates or bowls, napkins, and serving and eating utensils right near whatever you are offering up. This way, it’s easy for everyone to serve themselves. (And remind your family that they are responsible for their own dishes!) 1 STEWSA hearty soup or stew is one of the greatest types of dinners to have going when you have people eating at different times. It can either sit over low heat on the stove for an hour or so (give it a stir now and again), or you can make it and let people reheat bowls of leftovers when they are ready to eat. If there are lots of vegetables in the stew, it’s really a one-bowl meal. You could also put out a green salad with some dressing on the side. 2 SLOW COOKER MEALSThe slow cooker is a total gift during the busiest months. First of all, you can throw your ingredients into the pot as you race out the door in the morning, and be greeted with delicious smells wafting from the kitchen when you walk back in the door in the evening. It also keeps things warm automatically once the cooking period is done, so you don’t even have to worry about precise timing. You can make so many different kinds of comforting dishes with your slow cooker, which is especially gratifying during cold, busy months. Here are but a few. 3 CHILISTechnically I guess you could call a chili a stew (though avid chili fans might take umbrage with that statement!), but we love them so much that I thought they served their own category. These also can be kept warm over very low heat with the occasional stir, or just let people reheat a bowl when they’re ready. Leave a pot of warm cooked rice in a covered pot on the stove. Put some toppings nearby in small bowls, such as shredded cheese, sour cream, cilantro leaves, and minced onion or scallion. 4 SANDWICHESNot every dinner has to be a hot meal, and there is something just so satisfying about a well-built sandwich. You can choose between making individual sandwiches or one big sandwich on a long Italian bread or hoagie roll and letting everyone slice off a chunk when they are hungry. Wrap up the sandwich(es) and leave it for folks to grab as needed, either at room temperature if it’s a short window of time, or in the fridge for longer stretches. Or, put out a mini make-your-own-sandwich bar: bread, sliced cheese, cold cuts (you can also leave those in the fridge if the dinner stretch is a long one—leave a note telling people where to find them), lettuce, tomatoes, condiments, and let everyone assemble their own when they are ready to eat. 5 QUICHES AND FRITTATASEgg-based quiches and frittatas are good warm, at room temperature, and even cool from the fridge. They have other things going for them as well, like the fact that you can make them from all sorts of leftovers or odds and ends you have hanging out in the fridge and pantry (that last cup of roasted broccoli from last night’s dinner, that small chunk of Gruyère from the gratin the week before). They can easily be made in vegetarian versions, which can also come in handy. And you can make these ahead at least one day, and pull them out of the fridge when you want them. You can certainly warm up a piece in the microwave, but again—room temperature is very much A-ok with these dishes. (Plus, these are foods that most of us would be happy to eat for breakfast, lunch, or dinner, so there’s a lot of pinch hitting these dishes can do!) Recipes via Simply Recipes https://ift.tt/2F9fkDA November 20, 2018 at 11:50AM
Our 5 Top Toasty Sandwiches to Warm up Your Week
https://ift.tt/2zhvpGQ Our 5 Top Toasty Sandwiches to Warm up Your WeekIt's always a good time for a melty, toasty sandwich and our top picks are sure to have you racing to the kitchen for an early lunch! This post is brought to you in partnership with Cuisinart. If you’re like many of us, a quick sandwich in the middle of the day is par for the course when the lunch hour strikes. But this fall, we’re excited to have WARM sandwiches for lunch, starting with a few of our favorites below! From Salmon and Gruyere Grilled Cheese to a classic Reuben, there’s a winner here for every sandwich lover. To make these sandwiches come to life, we experimented with the new Cuisinart Griddler, and we’re big fans. With five cooking options (grill, griddle, panini press and more!), it goes the extra mile in the kitchen, and helps make all our sandwich dreams come true!
Recipes via Simply Recipes https://ift.tt/2F9fkDA November 20, 2018 at 09:32AM
Sweet Potato Breakfast Cookies
https://ift.tt/2QVXxGb Cookies for breakfast?! Sign me up! These sweet potato breakfast cookies are super easy to make, delicious and great to have on hand for an on-the-go breakfast. As I sat down to write this blog, I thought about my mom and what she might think about me encouraging cookies for breakfast. But then I think back to my childhood and laugh about what I grew up eating for breakfast. I know I’m not alone in this! Sugary cereals that were promoted as breakfast food instead of occasional desserts, oatmeal packets that probably contained as much sugar as the cereal, granola bars that were also packed with sugar . . . the list could go on, and yes I am cringing. WATCH HOW TO MAKE SWEET POTATO BREAKFAST COOKIES:These days my breakfast looks drastically different compared to when I was a kid, and I have to attribute a large part of that change to my education around food. I’ve learned so much about nutrition and health through my health coach training, and I’ve learned a lot about my individual body over the years. I now know what works best for my body and the key components to a healthy breakfast that will make me feel satisfied and keep me feeling full until lunchtime rolls around. Let’s break down what a healthy breakfast is, shall we? In my mind, I build it very similarly to lunch and dinner meals: healthy fats, fiber, and lean protein. Some days breakfast looks vastly different from lunch and dinner (ahem, like when I eat cookies) but other days, like when I enjoy a breakfast salad, the meals all look very similar. I like to include healthy fats in my diet in a variety of ways: nuts, oils, avocado, and fatty fish are my favorites! I love getting fiber in my diet through vegetables (shout out to #saladeveryday!) but for breakfast, I’ll often rely on oats or nuts for fiber. My protein looks different in almost every meal – some of my favorites ways to incorporate protein into meals are tempeh, eggs, chicken, nuts and protein powder. Now if we look at this cookie recipe, and specifically at the ingredients, we can see that they check all of the boxes for a healthy meal. Healthy fats? Check! Thanks to the coconut oil. Fiber? Check! Thanks to the sweet potato and oats. Protein? Yep! Thank you, nuts. However, I usually like to get a bit more protein at breakfast so I’d likely pair these cookies with some sort of protein for breakfast — maybe a hardboiled egg or a protein shake. I hope you love these sweet potato breakfast cookies as much as we do. The fall spices complement the sweet potato perfectly and I love the addition of crunchy pecans and chocolate chips. Enjoy! If you make these sweet potato breakfast cookies, be sure to leave a comment and star rating letting me know how they turned out. Your feedback is so helpful for the EBF team and other readers who are thinking about trying the recipe. PrintDescriptionCookies for breakfast? Sign me up! These sweet potato breakfast cookies are super easy to make, delicious and great to have on hand for an on-the-go breakfast. Ingredients
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Keywords: sweet potato cookies, breakfast cookies, sweet potato breakfast cookies Looking for more cookie recipes? Check out my holiday cookie recipes, these chia breakfast cookies and these carrot cake breakfast cookies. The post Sweet Potato Breakfast Cookies appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH November 20, 2018 at 07:01AM
White Bean Soup with Kale & Wild Rice
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It’s T minus three days to Thanksgiving, so I’m assuming if you’re here, you’re in one of two camps: 1. You’re looking for a last minute addition to your holiday menu, or 2. You’re kind of like me and you’re still mapping out what you’re going to make. There’s also a third possibility – you don’t celebrate American Thanksgiving and you would just love a delicious cozy Monday night dinner. This yummy soup covers all of those bases! This recipe is a sort of non-traditional spin on a classic autumnal wild rice soup. For the record, that’s the first time that I’ve ever used the word “autumnal,” but it’s also the first time that I’ve ever posted a recipe with wild rice(?!) so there are firsts for everything today!
We’re partnering with Le Creuset on this post to show you how to #gatherwithcolor this holiday season. When I think of Le Creuset, I think of the joy of simmering soups and stews in a classic, strong, cast iron Dutch Oven – which is the best product for this recipe since it has the ability to maintain heat and is great for a one pot meal. It’s the kind of cookware that’s been passed down for generations and generations of Thanksgiving-makers. While I have some really old pieces that have stood the test of time, I feel like sometimes you need some old and some new. So I’m loving my new Marseille colored Dutch Oven – it’s a fun pop of color and it just makes me happy to look at while cooking!
This soup is packed with veggies and herbs, including carrots, mushrooms, celery, kale, rosemary, and thyme. The lightly creamy base is made with almond milk, blended cashews, miso paste, and a touch of Dijon mustard. VIDEOThis is also a perfect make-ahead meal, which I tested by bringing it over to my sister’s house last night for a family Sunday dinner. Just take the whole pot and simmer it on the stove to reheat. Don’t forget the crusty bread! White Bean Soup with Kale & Wild Rice
Author: Jeanine Donofrio Serves: 4 Ingredients Creamy base
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Notes Note: If you're not serving the soup right away, it'll thicken as it sits. If desired, stir in up to 1 cup additional water if it gets too thick. 3.4.3177 This post is in partnership with Le Creuset. Thank you for supporting the sponsors that keep us cooking! Recipes via Love and Lemons https://ift.tt/2h2Uz32 November 19, 2018 at 05:28PM |
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