B.a.N.A.n.A's... Pancake Style!

Once again I find myself posting a banana themed recipe. I honestly believe I am obsessed with this fruit and have come to accept it!

This weekend, while cleaning my apartment and watching endless Food Network shows- Diners, Drive-ins and Dives to be specific- I got a bit hungry.
Into my kitchen I went and decided that since I never opt to get the banana themed pancakes at any of the IHOP, Pancake Houses or diners- I would try it out on my own and be a bit more specific with my recipe.

Using a complete pancake mix [just add water type] some cinnamon, a whole banana and a splash of Aunt Jemima Butter LIGHT syrup, I discovered my new breakfast FAVORITE!

Start with getting all of your ingredients together....What you will need:
1 Large Banana
1/3 cup of Complete Pancake/ Waffle Mix
1 Small- Medium Mixing Bowl
1 Tsp Cinnamon (ground - NOT sticks )
1/4 cup of water (I use luke warm temp.)
Smart Balance (or any type) Cooking Spray
1 Tsp of Aunt Jemima Butter Light Syrup (100 Cals per 1/4 cup)
and your best cooking pan=]

- Combine 1/3 cup of Complete Pancake mix into your mixing bowl with 1 Teaspoon of ground cinnamon.
- Add 1/4 of water to your dry ingredients and mix until lumps are nearly gone. The additional moisture from the bananas will alleviate the need for any extra liquid.
- Cut your banana into 1/2 inch pieces and add to your pancake mixture:

- Once your bananas are mixed into your pancake mix, the mixture will appear relatively thick- this is fine:)
- Heat up your pan on low- low/medium heat.
- Spray pan with cooking spray and dollup three - four pancakes into the pan. For the 1/3 cup of dry mix and water combo, you should be able to make three 4 inch pancakes.
- Cook until golden brown on each side.

- Once golden, remove and place on plates.

Now I LOVE syrup and being on weight watchers, I found this Butter Lite syrup by the Aunt Jemima brand that I whole heartedly love. Not only is it only 100 calories for 1/4 cup (which for me is WAY too much syrup for two pancakes), but it doesn't lack in that gooey - sweet- syrupy flavor!

Because the bananas are so warm and creamy in my - now cooked- pancakes, I chose to only use a teaspoon of the Butter Lite syrup. You can use the 1/4 cup or anywhere up to that measurement and stay under your 100 calorie mark!

My boyfriend loved them and he is one of the pickiest eaters I know.... So long as the person doesn't have anything against banana's and LOVES pancakes.....You should 100% try this recipe at home. Next time I think I will make my own Strawberry compote..... That would be amazing in place of the syrup =]

Good luck folks! Enjoy them as much as I did/do!!=]
#foodiesunite
TMD

You say Po-tay-toe....

During lunch yesterday, some co-workers and I sat in the conference room and watched Giada cook her glorious food on The Cooking channel... I didn't realize she was ok Cooking and Food Network..One in the same I suppose... ::hmpp::
Not only did I take away great ideas from her show, Cheese and Veggie stuffed Chicken Breast Rollups, but got a great idea from a co-worker. She has been making Zucchini Cakes that I am desperate to try!

However.... I have a 5 lbs bag of potatoes at home ( on sale for $2.99- can't go wrong) that I need to cook up... I decided to make home-made potato cakes....From scratch....without a recipe... I'm brave...

So here is the scoop on my self-created Cheesy Potato Cake Recipe:

*Note: This recipe will make about 6 potato cakes (small medium in size)*

Step One:
GRATE two large white potatoes. I opted not to shred the potato because 1- my shredder wouldnt shred and 2- the grater actually gives a finer, creamier texture in the finished product.

Step Two:
Move grated potatoes to a mesh strainer (or a bundle of paper towels) to press out 90% of water from the potato.

Step Three:
Move your nearly dried potatoes to an empty, clean, mixing bowl. Salt, Pepper and Garlic.. I am not a heavy salt- eater, but add it to taste. I use literally a pinch (between pointer finger and thumb). About a pinch and a half of pepper so you're not over-spicing and I LOVE garlic, so I used close to half a teaspoon...

Step Four:
Add a 1/4 cup of shredded cheese & mix together. I used a cheddar/ colby jack mix because I like the sharpness paired with the creamy sweet of the potato.

Step Five:
Use cooking spray to coat your frying pan, warming it on low-medium heat. These potato cakes are really tender because of how fine the potatoes will be grated.

Step 6:
Plop your hand-shapen potato cakes into the pan and let them brown. They should cook on low-medium heat in about 10- 12 minutes and be golden on both sides (Flipping Twice after 3-4 mins on each side).

Finish off with a shake of parmesan cheese as your cakes cool to add a nice bite=]

*Additional Notes*

- If you are working with an older stove or electric, you may need to add or subtract a few minutes depending.Either way- make sure you flip after 3-4 minutes on each side to make sure that you are cooking equally on each side!

- If you don't have a stove (believe me I have been there)- opt to cook this in your toaster/ convection oven at 300- 325 degress  for ten minutes or until golden brown. Make sure you STILL use a non-stick spray so the bottoms dont burn =]  


Keep an eye out because tomorrow I will have a recipe for my Chicken Breast rollups stuffed with White Aged Cheddar and Broccoli Florets.. SO excited!!!!

Tmd

Yummy Time: Banana-Oatmeal-Bread

This week has been absolutely insane to say the least. I have been swamped at work, donated blood[oh yeah!]and have been doubling up on gym classes in prep for my cousins wedding & our family vay-cay! [August 15th I cannot wait for your arrival!]

To ease my anxiety, I like to look for new & healthy receipes for my friends & I to enjoy.

Recently, I was sitting at home and realized I had some slighty-over-ripe bananas!
I live on a budget and refuse to toss anything that can still be used!

Turns out, those three[over-ripe] bananas are EXACTLY what my Banana-Oat Bread[Weight Watchers] Recipe called for!

Your Ingredients should include:
All Purpose Flour[ 1 and 1/4 Cup]
Brown Sugar[ 1/2 Cup]
Salt[ 1/2 Tsp -Table Salt is fine]
Baking Powder[ 1/4 tsp]
Baking Soda [1/2 tsp]
Canola Oil [ 3 tsp]
3 Lrg Eggs[ 1 whole egg, 2 egg whites]
3 RIPE Bananas
Uncooked Old Fashioned Oats[ 1 Cup]
Servings: 10
Points +: 5

Now I used a small loaf pan & this recipe resulted in two Banana- Oatmeal Bread loaves.
It cut into 18-20 pieces so this [per my opinion] is about 3 points per serving as opposed to 5 points for a larger slice.

**Additional Note: The WW recipe uses a larger pan to make a loaf that cuts into 10 equally sized servings. Their recipe calls for a 40-45 minute cooking time/ or until top of loaf is firm.

I hope you guys enjoy this recipe. I cannot take credit for it since I got it from Weight Watchers, but it definitely a good one to share with your family!

Enjoy<3

TmD

Yummy Time: Sugar & Spice

So while I have been on my Weight Watchers- Points Plus- Recipe kick... I also made Brown Sugar and Spice drop cookies.


Now...Although these are 2 points each and not significantly as tasty as the W.W. Glazed Pear Muffins[ which are 4 points and much more satisfying & the recipe can be found --> here]....I still recommend trying them out... Especially if you are relatively new to baking your own desserts from scratch..

Brown Sugar & Spice Drop Cookies:

Points Plus Value: 2 per serving
Prep Time: 20 minutes
Cook Time- 8-10 Minutes
Serves: 36
Level of Difficulty: Easy

Ingredients:
4 tbsp Unsalted Butter
1, 1/2 Cup All-purpose Flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp Salt
3/4 packed brown sugar
1/4 honey
1 Large Egg-White
2 tsp Vanilla Extract
1/3 cup fat-free Sour cream
36 halves- pecan halves(optional)

Instructions:
Preheat oven at 350* and spray two baking sheets with non-stick cooking spray.
Melt Butter in Saucepan over low heat- browning the butter will add a nice smokey flavor.. Poor butter into small bowl and let sit.

*I opted just to microwave my butter until melted:on low heat:*


Mix together flour, baking soda, ginger, cinnamon and salt in a large bowl & set aside.

Mix together egg white, brown sugar, honey and vanilla in a large bowl until blended. Once blended, add browned butter and sour cream to mixture. Slowly add to your wet ingredients- your dry ingredients. Stir until blended.

Drop the dough in teaspoonfuls onto the baking sheet. If you opt to use pecans, press a pecan into the center of each drop cookie. Bake 8-10 minutes, rotating the baking sheets after 4-5 minutes. Let cookies cool for 3-5 minutes and remove from cookie sheet.

Yields one cookie per serving.

Yummy Time: Glazed Pear Heaven

My mom and I made these amazzzzing muffins a few weekends ago when she came to visit from Ohio..

I highly recommend this Weight Watchers - Points Plus- recipe to everyone....even if your not on w.w. it's so worth it!!!

Glazed Pear Muffins PointsPlus® Value: 4
Servings: 12
Preparation Time: 18 min
Cooking Time: 35 min
Level of Difficulty: Easy

These pear muffins are topped with a fabulous ginger-vanilla glaze. I opted to just make a vanilla glaze rather than using ginger.

 They're great for breakfast, brunch or as a gift for your favorite hostess
[ask me how you can schedule a mark. party]

Muffin Ingredients:
2 spray(s) cooking spray
2 large pear(s), ripe, Bosc, with skin
1/2 tsp ground cinnamon
1/3 cup(s) sugar, granulated
1 tsp fresh lemon juice
1/2 cup(s) sour cream
1 large egg(s), beaten
1 1/4 tsp vanilla extract
1/3 cup(s) fat-free skim milk
2 cup(s) all-purpose flour, unbleached
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt

Glaze Ingredients:
1/2 cup(s) powdered sugar
1/4 tsp ground ginger
1 Tbsp water, warm, or more if necessary

Instructions
1. Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray (or muffin liners). 2. Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; gently stir and set aside.
3. In a small bowl, whisk together sour cream, egg, 1 teaspoon vanilla and milk; set aside.
4. In a large bowl, sift together flour, baking powder, baking soda and salt.
5. Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches; mix until barely blended. Do not over beat.
(NOTE: Batter will be very thick.)

6. Drop batter into prepared muffin holes until about 2/3 to 3/4 full; bake until tops are golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin pan; remove from pan to a wire rack to cool completely. (Or leave slightly warm to dip into glaze for easier preparation.)
7. While muffins are cooling, make glaze: Mix together powdered sugar, ginger, remaining 1/4 teaspoon vanilla and warm water in a small bowl (add another teaspoon of water if glaze is too thick). Spread a thin layer of glaze over each muffin.

( I drizzled it with a spoon.. MUCH Easier)

Yields 1 muffin per serving. SO GOOD!! I had to pass them out at work so that I wouldn't eat all of them!!

More of my FAVORITE recipes to come:)

<3TmD

Yummy Time: Southern Gravy Style

So... those of you who know me, know that I have been doing Weight Watchers in an attempt to lose 45 lbs before my cousins wedding this coming Summer.

This recipe defies all Weight Watchers logic.... Hah! I apologize, but I could not keep from sharing this recipe with everyone. It is just THAT good!

Another thing that I did over the New Years weekend was learn how to make Southern Style Sausage gravy.. This is what you will typically see when you go to a restaurant that serves country fried steak or chicken and bisquits with gravy.

I know not every state has Bob Evans and understands its glory, but I am sure we have all been to an IHOP or something of that nature... and if you haven't [seriously??]- definitely try this recipe!

To Serve 6:

Courtesy of Paula!

In in large saute pan or cast iron skillet, cook sausage over medium-high heat until browned and crumbly. Reduce heat to medium and add flour to sausage; mix thoroughly. Cook until flour browns, about 4 minutes stirring constantly. Add milk slowly and increase heat to medium-high. Continue to stir. Add [Paula add's Hot Sauce-owOw!] pepper and salt. As the gravy comes to a boil, it will thicken.

If too thick, add additional milk.

If you visited Paula Deen's recipe- you know that these beautiful buttermilk bisquits (above) were also included in the instructions! I will be trying a bisquits recipe out this weekend with a honey and butter topping!

Weight Watchers friendly version......coming soon!:)

1 pound Breakfast Sausage (not heat and serve links or patties...Get the real stuff =-P)

3/4 cup flour

4 1/2 cups milk

1/2 tablespoon freshly cracked black pepper

Salt to taste

Yummy Time: Here is to a Red Velvetty 2012!

That title alone, how can you go wrong....?

This New Years Eve I got to hang out with my family and my younger brothers from Ohio. It was fun! We made nachos and had pizza and stuffed ourselves with these Red Velvet & Cream Cheese cupcakes. 

This was my first time making Red Velvet cupcakes( I totally cheated and used the Betty Crocker mix that was on sale at the grocery store: don't judge:), but I was working with a brand new conventional oven that I got for Christmas.

The recipe calls for Vegetable Oil- but have no fear- you can substitute with Canola (that's what I had to do- Whoops!) and it actually resulted in a much more moist cupcake and wasn't greasy at all!

and I figured with the theme of NEW YEARS EVE and sparkles- I would start with silver and white cupcake foils (Reynolds Wrap style!) decorate my Red Velvet cupcakes with the traditional Cream Cheese frosting and design with Blue Icing!

They came out a little bit too- *Independence Day*- but tasted yummy all the same!

Next time I will try making these from scratch ( without burdening my family and bullying them into being the taste testers)...haha!

Wish me Luck and a Happy (Belated) New Year to ALL!

Yummy Time: Cookie Crumble: Oatmeal Scotchies!

Every Christmas I always look forward to the different variation of cookies and desserts that everyone is going to make. From Chocolate Mint cookies and Gingerbread Men to my ULTIMATE favorite: Oatmeal Scotchies!  

Thinking about these cookies alone makes me drool! This cookie is the epitome of delish! Creamy butterscotch with the texture of the oatmeal grains! ::YUM!!!!!!!::

I definitely think I am going to attempt making these bad boys on my own this year.. I won't be home in Ohio for the holidays. Rather- I will be a bit outside of NYC with the bf and his family. Hopefully these will be impressive. I hate when someone invests time into a dish and noone eats it!


Here is my favorite ::soon to be attempted: Nestle TollHouse Recipe for Oatmeal Scotchies cookies! I will absolutely be positing pictures when I make these. It should be interesting to see if they turn out!
                                    :: If you are looking for a "healthy" cookie.....Walk away now....Haha!::

Credits to VeryBestBaking.Com for the Recipe :)

Prep Time:

10 mins

Cooking Time:

7 mins ( to max of 10 minutes)

Cooling Time:

15 mins

Ingredients:

1 1/4 cups all-purpose flour
1 teaspoon baking soda

1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Directions:

*PREHEAT oven to 375° F.

*COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
      *BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely(about ten minutes).

               

                         WISH ME LUCK:)

                                             

                                                                               **Pictures to come 12/28/2011**

Memorial[Day] Weekend Madness

Memorial [Day] weekend!

Hellooooo **::Summer::** Kick-Off!!!

I started it off by going to the Huntington fair with my friends! Reminded me of " Old Fashioned Days" in my hometown, only it was much smaller... We went on this ride " Gravitron" and I was so sure I was going to be sick after spinning round and round and round.. I closed my eyes 3/4 of the time, but still felt dizzy when I finally stood up. It was....need.I.Say... interesting.

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Friday, we had a short work day and I actually went straight from work to KMart to pick up this book Crescendo which is the Second in a series of 3 books by Becca Fitzpatrick. The first book Hush Hush was too cute! Similar to the Twilight saga about forbidden love and other-worldly beings...This is about a fallen angel and a girl with a mysterious past -and unbeknownst to her- a mythical bloodline. My typical "soap opera" fairytale...

 I can't get enough!

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Anywho...

Saturday, I went to the airshow for the first time at Jones Beach.. I got a SERIOUS sunburn but had a lot of fun! The para-shoot jumper guys jumped into the ocean and swam up shore. We got to meet and take photos with them which was so awesome! Great guys, saving lives;)

It was definitely an awesome experience and I am absolutely going again next year! If you are near Jones Beach--my recommendation is to check it out!
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Sunday I decided I would make a cake and do my nails so that my sunburn and I could recover. haha! Yeah Riiight*

I decided to make a marble cake with cream cheese (Miss Betty Crocker) frosting!

Marble[Layer] Cake Recipe

2 sticks butter (8 ounces)       2 cups sugar

1 ¼ teaspoons vanilla              4 eggs

2 ½ cups plus 2 tablespoons all-purpose flour       6 tablespoons cornstarch

1 tablespoon baking powder                ½ teaspoon salt            1 cup milk

3 ounces semi-sweet or bittersweet chocolate, chopped 
(I USED HOT CHOCOLATE MIX lol)

Follow these directions to a "T"

1. Using an electric mixer beat butter and sugar at high speed until lighter in color and fluffy.


2. Add the eggs, one at a time, mixing well after each addition

3. Sift the flour, cornstarch, baking powder and salt on to a piece of parchment.

4. Mix the milk and vanilla together.

5. Add the dry ingredients and wet ingredients alternately to the batter, ending with the dry ingredients.

6. Divide the batter evenly into two bowls and mix the melted, choped chocolate into one.
7. Spoon vanilla then chocolate batter into the prepared pan, alternating the colors all around the pan.  ( Or if you opt to use cocoa like I did - sift some over the top of the cake batter evenly)

 8.Use a knife to gently swirl the two colors of batter together to get the marbelized effect. Don't over do it!

 9. Bake for 35-40 minutes.  I checked on mine every ten minutes to see how it set.

10.cool the cake in the pan for about 15 minutes then turn out of the pan on to a wire rack to cool completely.
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:: TIP:: I found it helpful to flip the pan and tap at it with my spatula. This helped to loosen the bottom of the cake from the pan for easier separation. ::


Once the cake is cool to the touch, frost and slice!


Take the easy route and pick up a box of Betty Crocker Marble- Cake Mix! Saves a lot of time!

 

Now-- I've seen all these advertisements for the new Crackle/Shatter nailpolish by OPI and China Glaze so I had to test it out... Needless to say, I love it!
 
Using my SUPER SHINE Top Coat by Sally Hansen, Black Shatter Nail Polish by China Glaze and my Top Speed [Quick-Dry]Polish by Revlon in Lilac~ I couldn't stop staring at my nails.  The girl at the PetStore even complimented them..
 

 

Still have to get used to the technique of applying the shatter polish, but I think it came out pretty nicely for my first time:)
Yay me!

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To match my nails- I used my i.Mark Shadow selections in Glitterati, Fairy Dust and Plum Velvet[my favorite shade!)
 

Using mark. Get in Line Hookup Liquid Waterproof Eyeliner, I lined from the inner to outtermost point of my eye lid coming to a small point at the end. This allows for a more almond- look to the eye and also blends nicely with my lashes.

 

and with the weather being so ridiculously warm lately, I decided to wear my mark. It's a Long Story dress..

 

My friend, also a mark. rep, said that this dress looks good on anyone and I was skeptical.. Then I bought it and realized she was COMPLETELY right!

 

You can find all of these mark. Products at my eBoutique...

Hurry Now while the summer pickins are still hot!!

 

here:)

 

 
Happy Shopping<3
TmD

 

..Sweet Treats.Eye Candy & Healthy Eats..

Woke up today at 6:15a.m. to my t.v. still on, window wide open and laying onto of my comforter freezing to death.. I definitely did not plan on falling asleep like that last night... Needless to say, I got up and started things off right.

I made a big bowl of fruit salad last night to portion out as breakfast this week! Fresh strawberries, pineapple, honey dew and cantalope! MmmmmMMmmmmMmmm!!! I totally devoured it at my work desk this morning..

My doctor/nutritionist has insisted that I drink 2.7 fl oz before 1pm(Lunch) and then eat a small [veggie] snack at 3:30pm. Sticking to doctors orders, I have been guzzling water and running back and forth to the powder room. ::haha:: Lucky me.

I think people totally underestimate the power of water/fruit/veggies and poultry to make you feel great. I haven't felt the need to indulge in massive amounts of salty sweets or eat fried "comfort food".. Eliminating cheese has been the most difficult part of this lifestyle change. I am limited to a slice a week to start. So today I have a turkey and swiss whole wheat wrap for lunch.

Any-who... Since I started my day off so well~ I decided to mix up some shadows I hadn't used together yet.
Pulling out my ridiculous collection of mark. eyeshadows- I came up with this mix....



Get Bright Hook Up Highlighter in :Light: below brow line and under lower lash line.
Glitterati below brow line, Luvstruck brushed across full eye-lid with Corset blended through crease and lid. Lashes coated with mark. Make-It-Big Lash Plumping mascara in Raven and lower lash line with No Place to Run eyeline in JetSet.

 All products with mark. are affordable$$, long-lasting and are not age-specific! Women/Girls of all ages love these products!

I have officially gotten my Mom hooked on the mark. Good Glowing Custom Pick Powder Blush!

Check out all of the products here at my mark.Eboutique! *
If you are not already a customer, be sure to visit here first and register with me for all sorts of discounts and free :FULL SIZE: products!

<3Happy Shopping

TmD

Red-Hot Monday!

Typically I hate Mondays. Prepping my lunch the night before reminds me that I have to wake up early the next day. It seems like no matter how much I work out and how early I go to sleep- I rarely feel rested on Mondays. However, today felt a bit different.

Taking my Monday by storm was my home-made Southwestern Fiesta salad! I had made a grilled chicken and whole wheat pasta dish for dinner a few days ago and had some chicken I wanted to use before it went bad.

This was the PERFECT use!

 My tastebuds are dancing and I am loving every minute of this salad. Check it out and try it out at home..

1. Head of Lettuce ( commonly seen in wedge salads)
2. Fresh Gourmet Tortilla Strips- Sante Fe Style ( 30 Calories per 2 tbsp)
3. Goya: Black Beans
4. Grilled Perdue "Fit and Easy" think chicken breast
5. Chipotle-Honey Vinagrette dressing ( recipe to follow!)
6. Weight Watchers Double Cheddar shredded cheese.( 2 pts per 2 tbsp)


Cut the head of lettuce in half or into quarters..Depends on how hungry you are. I prepared mine with a little more then a quarter of the lettuce.

Grill your chicken breast and season lightly with garlic powder and a bit of chili powder if you like the extra heat.
Cracked/crushed red pepper is very good also!

Drain your black beans, rinse and dry with paper towels..
You can opt to add a mild, sweet tomato salsa or corn salsa if you want a more 'sweet flavor'.

Once you have added your beans and chicken, sprinkle 1 to 2 tbsp of the Weight Watchers Double Cheddar shredded cheese ontop of the salad.

Top if off with the Sante Fe tortilla strips and drizzle over everything with the Chipotle-Honey Vinagrette!

CHIPOTLE HONEY VINAGRETTE

1/2 Cup red wine vinegar

1/3 Cup honey

1 Tablespoon adobo

2 Tablespoons kosher salt

1 Teaspoon pepper ( or to taste~ some people aren't pepper fans)

1 Tablespoon freshly chopped oregano

1-1/2 Cups olive oil.

If you cant find the Sante Fe tortilla strips- try the chili and cheese frito chips. They should work just as well.

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Savings.Savings.Savings

at my mark. EBoutique!!

 

Make sure you and your friends check out the "Last Chance" section of my mark. Store! There are some great deals that let you save 44% on select items if you shop now!!

Baulbles & Chains Necklace. Originally Priced at $18.00, Now $9.99!

My Favorite of ALL Favorites: the mark. SuperFlip Color Kit! [ orginially $20.00 ] is on sale for $12.99! How can you beat that price! To see some of the looks I created with this kit, check out my makeup- blogs

And for all of you GOING with the GREEN theme- Check out mark. Earth Body Butter! Orginially priced at $12.00, now $3.99!

 

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Remember to sign up at my mark. EBoutique today for all sorts of great deals!

Sign Up Today!*

 

Love<3

TmD

Healthier.Living- Spread the Word

Similar to most American's my 'New Years Resolution' was to be healthier overall.  This involved me joining two gyms and changing my eating habits and the food I choose to prepare.
As you have seen previously, I have posted recipes for cakes and cookies and yes- I have takin part in eating their yummy goodness, but I have done my best and have not over-indulged.

When I went shopping the other day I found the little mini bagels by Thomas's ( The english muffin brand), and they are 100 calorie bagels. Since I am slowly eliminating carbohydrates ( the bad carbs) from my daily diet, I figured these would allow me a smoother, guilt free transition.

They come in plain or whole wheat and are about $2.99 a bag. Not terrible at all!
What I did for breakfast yesterday morning was a twist on a breakfast sandwich I used to eat in college. Turkey-Egg and Cheese on a toasted bagel or whole wheat toast.

My creation was a less fattening and less messy version but just as satisfying!with a nice organic chocolate low fat milk on the side =D

Try it out for yourself!!

Step 1: Toast your 100 calorie mini-bagel.. Best idea is to put it in a toaster OVEN and not the actual toaster. You will never be able to get it out of a toaster- too tiny!

Step 2: In a hot -,no-stick skillet, cook up two organic/ or regular farm eggs( little pricier, but can be found at any grocery store). Cook them "Over-easy" by cooking to a golden crisp and flipping and cooking the other side for a 1 and a 1/2 to two minutes as well..If you like a cooked yolk- keep it on the skillet for about three minutes.. It will definitely be less messy! Season with a salt free "Mrs.Dash" or like me sodium free Garlic Powder and a sprinkle of fresh ground pepper.

Step 3: This step should be done while preparing your eggs on your skillet. Take a piece of swiss cheese and low fat turkey breast from the deli and place on your warm, toasted mini bagel. The cheese will slowly melt.

Step 4: Place the cooked eggs on ontop of each mini bagel. The turkey will get warm from the heat of the egg and the cheese will melt to perfection.

Under 200 calories and PURE heaven for breakfast!


I concluded that the "Shedding for the Wedding" diet of 600 calories a day was FAR too little calories for me.. I am not trying to shrivel and die and also am not being monitored by a doctor and nutritionist. I will stickto 1000-1200 calories since my trainer told me that is the ideal area to achieve the weight loss goal I have set.

Best advice: Speak to a personal trainer and a nutritionist before deciding to dramatically alter your eating and lifestyle change/diet habits. It really is for your own safety!

Watch out for more posts on my healthy-weight loss- progress! #WINNING!! haha

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Healthy SkinCare for your Winter Recovery & Spring Prep!

I know I am not the only one out there with EXTREMELY tempermental skin! I break out if my moisturizer has even the slightest hint of oil in it! No dewey look for me! My skin does it all by itself with the right moisturizer!

Garnier: Moisture Rescue ( $7.99 or under)

Voted Best of Beauty by Allure (2010)

This moisturizer has been my life saver after the dry winter months and cold weather! With the vitamin E, Grape Water Extracts and Apple Water Extracts, this product has a light fresh scent and is water based and won't clog your pores! For people with normal to combination skin I would recomment the LightWeight UV-Lotion with SPF15 and for those with dry skin- the Refreshing Gel-Cream!

At $7.99 for 4.5oz! The bottle is HUGE and because it is water based and not greasy- you only need about a penny-size worth of lotion for your face and neck! Check it out!  I am not the only one who can vouch for this product!

Read some reviews here:

 Amazon Reviews: Garnier- Moisture Rescue Product Line

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Fresh Make-up Looks and Products for Spring 2011!

Products available here for purchase: Tiffany's mark. Online Store! Shop Online!!!

Check out the adorable Nailed-It polish collection by mark.! This is a set of two and perfect for an at-home Mani/Pedi and can fit nicely in a purse or clutch for your weekend touch ups! ($7 for set of 2)

Loving Fushia-istic!! These shades of pink can brighten even the rainiest days!

PLUS!!!!!!

the IT-Kit!( $20) Includes eye-shadows and blush and then flips to reveal a full pallette of marks. best, silky(non-sticky) lipgloss!

This kit is just as awesome as the Super Flip Kit that I adore!

With all of your necessities in one compact: this is the perfect kit for all women!

To check out the full mark. Magalog-3: Click here!

Please Do NOT Hesitate to tell your friends about these great products! Always count on my blog for up-to-date gossip, health and skincare advice and of course my critiques of all of the above:)

Loves<3

Yummy Time: Shortbread Cookies!

Happy Wednesday Everyone!!*

I am not sure who is with me, but I love Panera Bread and all that they do.. I am obsessed with their Green Tea and Frontegga Chicken Panini. ::YUM::
Now.. Yesterday I went for lunch with a co-worker and got my usual and since I have this Panera Bread- rewards card- doo-dad, I received a free sweet or treat of my choice.
I opted for the Shortbread cookie with a whopping 350 calories.. I know, not my healthiest decision of the day, but it was one of the lowest calorie items on the menu!

I like to share my favorite recipes with you guys, so I decided to research recipes for Shortbread cookies. Next to Sugar Cookies, these are my favorite due to their similarities.


When I did the research for some yummy recipes, I stumbled upon a yummy favorite of the Brits on the other side of the pond.

This sugary treat is called the "Millionaires Shortbread".. Let me give you the basics...

Layer of yummy shortbread topped with a layer of caramel and completed with a layer of milk(choice)chocolate!

Three things everyone loves!

I cannot wait to try this recipe at home! It reminds me somewhat of peanut butter bars.. Another of my faves! but definitely on the NO-NO list.

Find the recipe and video here at JoyOfBaking.com!!! Big shout out to them for giving us the heads up!









When I looked into the Panera Bread Shortbread Cookie Recipe and because it is a "Trade Secret" (( Like Pepsi vs. Coca Cola Recipes)), I wasn't able to find it...

So I am going to share with you one that is just like it!!

**Shortbread Cookies**

( if you aren't near a Panera Bread)

8 ounces butter, room temperature (2 sticks)

1/2 cup confectioners' sugar

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon vanilla extract

Directions:

Prep Time: 15 mins

Total Time: 35 mins

1 Combine all ingredients; use hands to knead until ingredients are blended. Press into ungreased pans (or chill and roll out to about 1/2-inch on a floured board and cut into shapes).

2 Before cooking, mark rectangle cookie lines with knife. )I even made diamonds by cutting them on a diagnol to make them look like panera's!)Bake at 325° for about 20 minutes, or until lightly browned.


Maybe I will make the Irish Version of the Millionaires Shortbread on Saint Patricks Day- then work out for 8 hours on Friday. LOL!!!

Happy Baking everyone and let me know how it turns out!  =]



We.Three.Kings....of Mardi Gras FAT TUESDAY

So Happy "Fat Tuesday" everyone!!

I keep hearing everyone talking about "Kings Cake" and there are many people even wearing Mardi Gras beads in my office today, so I thought it was appropriate to share this recipe with everyone when I saw it on Yahoo!News[ click for full article].

I never knew that the colors actually had meaning:

Purple stands for Justice, Green for Faith and Gold stands for...Of Course....Power...hahah!

Traditional King Cake

Makes 2 cakes (about 18 servings each)

Prep: 30 min.; Cook: 10 min.; Stand: 5 min.; Rise: 1 hr., 30 min.; Bake: 16 min.

This recipe uses bread flour, which makes for a light, airy cake!

Ingredients:

1 (16-ounce) container sour cream
1⁄3 cup sugar
1⁄4 cup butter
1 teaspoon salt
2 (1⁄4-ounce) envelopes active dry yeast
1⁄2 cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1⁄2 cups bread flour (*6 to 6 1⁄2 cups all-purpose flour may be substituted)
1⁄3 cup butter, softened
1⁄2 cup sugar
1 1⁄2 teaspoons ground cinnamon
Creamy Glaze: Purple-, green-, and gold-tinted sparkling sugar sprinkles



Directions:
1. Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.

2. Stir together yeast, 1⁄2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

3. Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth.
Reduce speed to low, and gradually add enough remaining flour (4 to 41⁄2 cups) until a soft dough forms.

4. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

5. Cover and let rise in a warm place (85° is a good temp); free from drafts, 1 hour or until dough is doubled in bulk.

Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1⁄3 cup softened butter evenly on each rectangle, leaving a 1-inch border.

Stir together 1⁄2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

6. Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

7. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.

Bake at 375° for 14 to 16 minutes or until golden.
Let the cake cool for ten minutes on a cooling rack. Double check it is cool with the pads of your fingers [ WASH YOUR HANDS FIRST!! :) ]

Once nearly cooled- Drizzle Creamy Glaze evenly over the slightly warm cake.
As the glaze melts over the cake- sprinkle with colored sugars, alternating colors and forming bands.
Let cool completely.

Creamy Glaze:
Makes 1 1⁄2 cups
Prep: 5 min.
3 cups powdered sugar
3 tablespoons butter, melted
2 tablespoons fresh lemon juice
1⁄4 teaspoon vanilla extract

2 to 4 tablespoons milk

Directions: Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until


I also have noticed in a lot of recipes where food coloring is used in the creamy frosting and the use of Purple, Green and Gold in the frosting is drizzled over the cake and s just perfect for the King Cake! 

In place of cinnamin filling, feel free to add any kind of filling you'd like.. Chocolate, Strawberry or Raspberry preserves---Bring a little personal taste into your pastry and its an all new recipe:)