Brownie Batter Milkshake

 

 

Ingredients

3 cups vanilla ice cream
1 1/2 cups dry brownie mix
1 cup cold milk
How to Make

Mix all ingredients in a blender.
Garnish with Brownie Batter Whipped Cream and chocolate sauce.

Makes 3 shakes

Carmelized Chicken Wings

 

Ingredients:

3 lbs chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 garlic clove, minced, to taste
1 pinch salt
1 pinch ground black pepper

Directions:

1 Preheat oven to 375°F.
2 Place chicken in a 9×13-inch baking dish.
3 Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken.
4 Bake at 375°F (190°C) for one hour or until sauce is caramelized.

Peaches poached in prosecco with homemade amaretti

 

Serves 4

Ingredients

4 peaches (freestone)

1 bottle Prosecco or dry sparkling wine

1 cup sugar

1 teaspoon lemon juice

1 tablespoon peach flavored liqueur

Pinch sea salt

Lemon verbena leaves, optional

For the amaretti cookies:
1 2/3 cups blanched slivered almonds, lightly toasted and cooled

2 cups powdered sugar

4 egg whites

1 teaspoon almond extract

1 teaspoon Amaretto (or add another teaspoon almond extract)

1/2 cup granulated sugar

Directions

1. Score an X on the bottom of each peach with a small sharp knife. Drop the peaches into a 3 -or 4 -quart saucepan of boiling water and simmer 5 minutes. Drain them and let cool for a few minutes before slipping off the skins. Slice the peaches into halves and remove the pits.
2. Pour 3 cups Prosecco into the same saucepan. If the Prosecco is nice and cold, pour the remaining ½ cup into a glass and take a sip. If for some reason you’re not indulging in the bubbly, just pour the whole bottle into the pan (sadly).
3. Stir the sugar, lemon juice, liqueur, salt and lemon verbena leaves if using into the Prosecco.
4. Bring to a simmer and gently drop the peaches into the pan. Simmer the peaches until just tender when you poke them with a toothpick but not mushy, 10 – 15 minutes. Remove from the heat, let cool then transfer to the refrigerator to chill at least 4 hours. Discard the lemon verbena leaves.
5. To make the cookies: Heat the oven to 325 degrees. Line 2 rimmed baking sheets with parchment paper.
6. Grind the almonds with the powdered sugar in a food processor until finely ground, being careful not to grind too much or you’ll make almond paste.
7. Whip the egg whites in a standing mixer until soft peaks begin to form. Add the extract and amaretto; with the mixer running gradually add the granulated sugar and beat until the egg whites are very stiff and fluffy.
8. Pour the almond mixture over the egg whites and gently fold with a spatula until the dry ingredients are just incorporated. Scoop the batter into tablespoon-sized mounds 1-inch apart on the baking sheets (I like to use this stainless steel cookie scoop).
9. Bake 12 – 15 minutes for a lightly golden cookie with a soft and chewy interior. Rotate the pans from front to back and top to bottom halfway through baking so they bake evenly. Cool the cookies completely.
10. Serve the peaches in small bowls with the cookies along side or crumbled over.

Chocolate Mascarpone Brownies

Prep Time: 25 minutes

Cook Time: 55 minutes

Yield: 16 2-inch brownies

Ingredients

For the brownies:

• 1 cup unsalted butter (plus more for preparing pan)
• 3 ounces semisweet chocolate, finely chopped
• 1 cup granulated sugar
• 1/2 cup cocoa powder
• 1/2 cup mascarpone cheese, softened
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt

For the ganache:

• 6 ounces semisweet chocolate, finely chopped
• 6 tablespoons heavy cream
• 3 tablespoons unsalted butter

Instructions

To make the brownies:

Preheat oven to 325°. Butter an 8-inch square glass baking pan and set aside.

Place the butter and chocolate in a microwave-safe bowl. Microwave at half power in 30 second intervals, stirring between each heating. Continue until both are completely melted.

Sift sugar and cocoa powder. Add to the butter/chocolate mixture. Beat in (by hand) the mascarpone, eggs, and vanilla extract until smooth. Fold in flour and salt.

Pour batter into pan and spread evenly.

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan on cooling rack.

To make the ganache:

Place chopped chocolate in a small bowl. Set aside.

In a small saucepan, heat the butter and cream over medium heat, stirring constantly. When mixture is almost boiling, pour over the chocolate. Let stand for 30 seconds. Then, stir until smooth.

Pour ganache over cooled brownies and spread evenly.

Allow ganache to firm before cutting brownies. Brownies may be placed in refrigerator to expedite this.

chipotle mexican grill, somerville – fast food with a conscience

our gfree life

We don’t normally eat fast food for multiple reasons. Firstly, fast food restaurants aren’t known for their gluten free options. Secondly, the calories and the quality of the food are not made for a healthy diet. Now, Chipotle Mexican Grill’s menu is still full of calories and sodium, but the gluten-free options are plenty and the quality of the food is a step-ahead from other fast food chains as they aim to use naturally raised, organic, and/or sustainable food and materials wherever possible. The Chipotle website allows you to calculate the nutrition values of your meal which can help you choose a more nutritious option. We recently went to the Chipotle in Davis Square in Somerville, Massachusetts to vet their gluten free options. We left satisfied, and understand what the Chipotle craze is all about.

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7 Day Body Blast: Nutrition & Health Tips | barre3 blog

mother | worker | chef | wife

Check out the recipe for the Body Blast Elixir here: 7 Day Body Blast: Nutrition & Health Tips | barre3 blog.

Jump start each day with our Body Blast Elixir before breakfast. Confession time: this drink scared me when I was first introduced to it. Ok, maybe it still scares me, BUT it works! One of our health coaches, Skylor Powell, is a big fan of this habit since apple cider supports healthy digestion. This elixer helps to break down fats so that we can use them for energy, instead of storing them. I’ll drink to that any day!

Body Blast Elixir
Serves 1

INGREDIENTS:
2 TBS Apple cider vinegar
12 oz water (flat or sparkling)
Juice from 1/2 Lemon
Optional 1-2  drops of Stevia

PREPARATION:
1. Put a 1 to 2 tablespoons of apple cider vinegar in water with a squeeze of lemon and drop or 2 of stevia…

View original post 102 more words

Marshmallow Peep Martini

Makes 1

Ingredients:

• 1-1/2 ounces fluffed marshmallow vodka
• 1/2 ounce vanilla syrup, plus extra for rim
• 1 ounce cream
• Sugar

Directions:

1. Pour a small amount of vanilla syrup onto one plate and sprinkle sugar onto another plate. Dip rim of glass in syrup and then into sugar to coat.
2. Put vodka, syrup and cream in a cocktail shaker with ice.
3. Shake.
4. Strain into glass.

Caramel Cadbury Egg Martini

Makes 1

Ingredients:

• 1-1/2 ounces Baileys Irish Cream with Caramel
• 1/2 ounce crème de cacao
• 1 ounce caramel syrup
• 1 ounce cream
• 1/2 tablespoon Hershey’s chocolate syrup, plus extra for rim

Directions:

1. Drizzle chocolate syrup around inside rim of glass.
2. Place all ingredients into a cocktail shaker with ice.
3. Shake until chocolate syrup is completely incorporated.
4. Strain into glass.

Extra Crispy Spicy Fried Chicken

 

3 eggs
1/3 cup water
1 cup hot red pepper sauce (I like Louisiana Hot Sauce)
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk (optional)
Salt, Pepper, and Garlic Powder (to taste)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Peanut Oil, for frying

Directions

1. Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.

2. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.

3. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.

4. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.

5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.

6. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.

7. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.

 

I love drizzling a little honey over spicy chicken…YUMMY