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Dessert – The Most Delicious Lemon Bars

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I love lemon bars. There is nothing better than a golden buttery crust with a goooey oooey lemony middle and a little powder sugar dusted on top. My aunt has passed down her famous lemon bar recipe and I wanted to share it with you guys. These are theeeee BEST lemon bars I have ever had! Be careful because they are SO ADDICTING and not very healthy..but a very awesome and easy dessert to prepare to please a whole crowd.

Ingredients:
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Crust:
– 1 cup cold butter. (I stick mine into the freezer for at least an hour or two before)
– 1/2 cup powder sugar
– 1/2 tsp salt
– 2 cups all-purpose flour

Filling:
– 1/2 tsp baking powder
– 1/4 cup all-purpose flour
– 4 eggs
– 2 cups granulated sugar
– juice of 1 large lemon
– zest of lemon (about 2 tbsp)
– powder sugar for dusting

1.Preheat oven to 350 degrees F.
2. Combine powdered sugar, salt, and flour in a bowl. Mix the ingredients.
3. Use a grater and grade the butter into the bowl. Use a fork to cut into the butter if needed until it looks like fine meal.
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4. Put foil over a 9 in by 11 in pan so the bars come out easily.
5. Press the mixture into the pan.
6. Bake the crust for 20 minutes.
7. While the crust is baking, work on your filling.
8. Combine flour and baking powder in a small bowl.
9. Combine egg and sugar into another small bowl. Beat with a whisk until full incorporated.
10. Add the flour and baking powder into the egg and sugar in small amounts while whisking each time.
11. Whisk in the lemon juice and zest.
12. Pour the filling over the crust and bake for another 20 minutes.
13. Let the bar cool COMPLETELY, at least 3 hours before removing from the pan and cutting into the bars.
14. Dust with powder sugar.
15. ENJOY!
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**Update on my NO DAIRY/NO CHIPS month. 01/07-01/13
So far, so good. I did slip on Monday because I drank some boba milktea without even realizing it. I only drank half and gave the rest to my sister once I realized it. After that, I haven’t slipped! =) So proud of myself…I’m thinking of what resolution I’m going to do for the next month and I’m thinking I’m going to give up sweets. Not being able to eat/drink dairy, I find myself looking for vegan desserts which are not necessarily healthier! How’s everyones’ resolutions going?? Are you guys keeping up with them? Keep me posted!

Namaste,
Jenn

 

Creamy Mushroom Risotto

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If you’ve ever watched Hell’s Kitchen, you’d think that risotto is one of thee hardest thing to master. Seems as if the chefs on the show have trouble making risotto. However, risotto isn’t hard necessarily. It just takes a LOT of time, presence, and persistence. I found a mushroom risotto on all recipes.com that had great reviews so I decided to alter it to my liking. The risotto turned out great. Creamy and flavorful. It would be a great side to serve to your family.

Servings: 6

Ingredients:
– 6 cups vegetable stock
– 2 tbsp olive oil
– 2 large portebella mushrooms
– 8 oz crimini mushrooms
– 2 shallots
– 1 1/2 cup arborio rice
– 2 tbsp chopped chives
– 4 tbsp unsalted butter
– 1/3 cup grated parmesan cheese
– salt and pepper to taste

This recipe will take 40-50 minutes so make sure you have the time to stand there and stir the rice. Haha
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1. Bring vegetable stock to a simmer. You don’t want it boiling but you want it hot. VERY IMPORTANT TO HAVE HOT STOCK.
2. Clean and chop mushrooms.
3. Bring a large pan to medium high heat and put in olive oil.
4. Sautéed mushrooms until cooked and soft. Remove from pan.
5. Chop shallots.
6. Add a little bit of olive oil and toss in shallots. After 2 minutes, toss in arborio rice. Toss rice until it’s a golden color.
7. Add one ladle (1/2 cup) of vegetable stock and stir. Continue to add the stock one ladle at a time after the one before has evaporated. You need to stand next to the stove and stir the ENTIRE time. DO NOT LEAVE IT UNATTENDED!
8. Once the rice is cooked and to the consistency of your liking, add in the mushrooms (along with the mushroom water), butter, cheese, chives, pepper, and salt.

Risotto usually has the consistency of a porridge. When you put a spoon against the pan and scrape it towards you, the rice should part but then melt back into the center. I like my risotto to be a little thick. Many may think that it’s a goopy mess but that’s how I like it! Haha. So make it to how you like it, if you like it more loose and watery then add more stock, if you don’t then don’t add as much.

It’s amazing and perfect on a cold day.

Namaste,
Jenn

Food Recipe: 8 Layer Magic Bars!

Hi everyone! I hope everyone had a nice Christmas. Mine was awesome. I got to spend two days with my family, friends, and boyfriend. Couldn’t have asked for a better time. I’ve missed you guys…haven’t blogged in awhile. Today I have a dessert recipe for you guys. This is NOT a healthy recipe…but a hit for those sweets-lovers. Hey, it’s okay to indulge and treat yourself a little…especially with the holidays! =)

I call these my 8-layer magic bars…I got the recipe from a friend and modified it a little bit. Here’s what you need.

Ingredients:
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– 12 graham crackers – make it into crumbs (I used a food processor)
– 3/4 cup unsweetened butter (melted)
– 2/3 cup walnuts
– 2/3 cup pecans
– 2/3 cup  semi sweet chocolate chips
– 2/3 cup white chocolate chips
– 2/3 cup butterscotch chips
– 1 cup coconut flakes
– 1 14.5 oz can of condensed milk

1. Preheat your oven to 350 degrees.
2. Toast your coconut flakes. Be sure to check and stir every TWO minutes. They burn VERY VERY fast. I forgot the first time and out come black coconut flakes..Haha. Once they’re browned and toasted, take them out.
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3. Combine the melted butter with crumbs. Once all incorporated, press down into a 13 x 9 pan. Foil it to ensure that the bars will not stick!
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4. Sprinkle, walnuts, pecans, semi-sweet chocolate chips, white chocolate chips, and butterscotch chips. Make sure you do it in this order.
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5. Pour the condensed milk all over. The condense milk makes everything come together.
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6. Sprinkle on your coconut flakes on top.
7. Stick it in the oven for 20-25 minutes until the edges are brown. Let it cool COMPLETELY, about 3-4 hours before you take it out to cut or else it will crumble and fall apart.
8. ENJOY! =)
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I have tons of recipes coming up. Been cooking up a storm and can’t wait to share them with you guys. Have a happy new years everyone! I have a special idea coming up. 😉

PS. I’ve been noticing that my links on other pages don’t work…they’ll work for the first day and then take people to a ‘nonexistence’ area. Anyone know how to fix that? I link the permalink and sometimes short link. They both do that after time =(

Namaste,
Jenn

Apple Pie + Winners from Giveaway!

Jeez, time escaped away from me again. For those who blog every single day, upload pictures, and the whole sha-bang. Props to you. I don’t think people realize how much time it takes to blog every single day…okay it’s not too bad but there are those days where you just wanna watch TV in your free time or are just lazy! =P

As promised…here’s my apple pie recipe. I adapted it from the Apple Pie By Grandma Ople’s recipe on Allrecipes.com

Ingredients:
– Pillsbury Pie Crust
– 1/2 cup unsalted butter
– 4 granny smith apples & 2 honey crisp apples
– 1/4 cup of water
– 3 tbsp whole wheat flour
– 1/2 cup white sugar
– 1/2 cup packed brown sugar.

1. Core, peel, and slice all apples. Set aside.
2.Preheat oven to 425 degrees.
3. In a small saucepan, melt the butter and then stir in the flour. After it becomes smooth and mixed, add in water, brown, and white sugar and bring to a boil. Then, simmer.
4. Layer the bottom pie crust in the baking pan.
5. Pile on the apples.
6. Pour the sauce over the apples.
7. Cover the pie with the remaining crust. Squeeze the two crusts together so the filling will not ooze out during baking. Make fork imprints for a pretty presentation.
8. Carefully slice the top layer of the crust into an X shape so that the pie doesn’t explode in the oven.
9. Bake the pie at 425 for 15 minutes and then lower temperature to 350. Bake for another 40 minutes.
10. Enjoy! If preparing for next day, you can leave it out at room temperature and then bake it at 350 degrees for 30 minutes to reheat.


 

 

 

I wasn’t able to get a picture of it after it was done baking but it should become this beautiful golden brown. Serve hot with vanilla bean ice cream. MmmMMMmMmMmm! Yummy in my tummy…

The pie can be frozen as well! =)

Now as for the winners for the giveaway…
I randomly chose them and the winners are…..Jordan Dunne @j_mosh & Alli Cat!

Please e-mail me at Jjjjenn.le@gmail.com with your information. I’ll need your name & mailing address. Thanks for entering! I’ll have another contest soon. Keep a lookout!

Namaste,
Jenn

Green Beans, Carrots, & Eggs

**ATTENTION!!!**LAST DAY TO ENTER MY GIVEAWAY!
GIVEAWAY ENDS AT MIDNIGHT! ENTER NOW!

This is my current comfort food. My mom’s side of the family is from Germany and almost all of them are vegetarian. This last summer, my family was able to go over to Germany to visit family members without me. =( I was stuck at work and school but when my mom came back, she started making this green bean recipe that is now my comfort food. Her mother taught her and she just taught me! It’s a mixture of green beans, carrots, and eggs. Sounds super simple right? But it is so delicious. Served with a side of brown rice and you’ve got your protein, carbs, and vegetables.

Ingredients:
– 1 lb green beans
– 2 eggs
– 1 large carrot or 2 small carrots
– 1 tbsp canola oil
– 1 tbsp of sliced leeks
– 1/4 cup of water
– salt to taste

1. Wash green beans and carrots thoroughly.
2. Slice the green beans diagonally. (Picture below)
3. Slice carrots diagonally and then stack them and slice into thin slices. (Picture below)
4. Slice leeks.
5. Heat oil in a pan on high. Add leeks. (It should start to smell good right about now.)
6. Add in water and get it boiling.
7. Add in green beans and reduce heat to medium high. Cover and cook until they are half way done.
8. Toss in the carrots and cover until both are soft.
9. Whisk two eggs in a bowl and turn the heat up HIGH.
10. Pour eggs into pan and cook.
11. Transfer onto a plate and enjoy!

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Enjoy!

Namaste,
Jenn

Shrimp Cobb Salad

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Hi Everyone,

Tonight I wanted a salad but a big HEARTY salad. The problem for me when eating just a salad for lunch around 7:00 is when 11:00 rolls around, I’m hungry again. I digest salads quick but I wanted to make sure the salad had a lot of girth. This was one of the best salads I’ve ever had, no lie! It tasted simple, clean, and full of flavors.

I call this my “Shrimp Cobb Salad”, with no bacon & ranch of course. =P Here’s the recipe:

Serving: for 2 people, you and your special someone. (whether it’s your child, spouse, or grandma; I’m sure they’d all love it!

Ingredients:
– 1 hard-boiled egg
–  1/2 lb of shrimp (raw, deveined, tail detached!)
– 1/8 tsp lemon pepper seasoning
– 1/8 tsp cayenne pepper seasoning
– 1/8 tsp dried basil
– 1 tsp olive oil
– sprinkle of salt & pepper
– 3 cups baby spring mix/spinach
– 1/2 an avocado
– 1 tomato

The Dressing:
– handful of cilantro (chopped finely)
– 2 tbsp extra virgin olive oil
– 1/4 tsp sugar
– 1/4 tsp minced garlic

Directions:

1. Mix the lemon pepper, cayenne pepper, dried basil, olive oil, salt, and pepper with the shrimp into a bowl and leave in the refrigerator to marinate for at least half an hour. The longer, the better. (For the seasoning, you can add more or less depending on what you like; feel free to throw in other seasonings as well!
2. Make the dressing. Stir the cilantro, EVOO, sugar, and garlic together and set it in the refrigerator. You can add more EVOO if you don’t want the dressing to be so thick.
3. Grill your shrimp. Let the shrimp have some marks on there and have a little crusty outside; it’s delicious!
4. Assemble your salad.


5. Enjoy & leave me a comment =P

I hope you guys enjoy the recipe! Let me know what you think. Feel free to leave suggestions for the site or recipe.

Namaste,
Jenn

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