Mini Mint Brownie Bites

Posted on March 19, 2013 by bradygrl1

mint brownie bites 

Mint Brownie Bites

For a quick enhanced brownie recipe pick up a bottle of peppermint extract and add a dash (1/4 tsp) to your favorite brownie batter! Then buy or make our Luscious Butter Cream Frosting, add at least 1 tsp of peppermint extract and green food coloring to create these beautiful mint green brownies!

Cookin’ Up Sweet Treats: Cookies, Brownies, and Bars

To find additional Brownies and Frosting recipes check out our cookbook, Cookin’ Up Sweet Treats in the Amazon Kindle Store. It is FREE for Amazon Prime users! Remember, you don’t have to have a kindle to read our ebook, you can download the kindle app on your smart phone, home computer or tablet! Alternatively Cookin’ Up Sweet Treats is available in print here as well :)

Mint Butter Cream Frosting
 
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Top your favorite Brownies with this minty green frosting for a perfect bite!
Author:

Ingredients
  • ¼ Cup Butter Flavored Shortening
  • ¾ Cup Butter (Softened -NOT melted)
  • 4 Cups Powdered Sugar
  • ½ tsp Vanilla
  • 2 Tbs Milk
  • 1-2 tsp Peppermint Extract
  • Green Food Coloring as desired (gel food color works best)

Directions
  1. Cream the shortening and butter together.
  2. Then slowly add powdered sugar, about one cup at a time.
  3. Add vanilla and milk to loosen up the frosting to desired thickness.
  4. Then add peppermint to taste
  5. Add food coloring slowly until you reach your desired color.

Tips
To make Brownie Bites, just place your favorite brownie batter into mini muffin tins that have been sprayed, about half way full. If your batter is a little too tight to pour, add up to ⅓ cup more oil. Bake 325 for about 12-15 minutes.

 

 

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Posted in American, Brady Girls, Brownies, Cookin Food, Desserts, Easy, eBooks, Recipe, Recipes, Treats, Uncategorized | Tagged , , , , , | Leave a comment

“Kool” Way to Dye Easter Eggs

Posted on April 3, 2012 by bradygrl2

My Rustic Looking Easter Eggs

I’m always on the hunt for something new and fun to do with my kids.  So when I stumbled upon this method of dying Easter Eggs with Kool-Aid, I was fascinated.  How fun and super easy!  I knew I already had the egg dying cups from years passed and the dippers too.  Just needed to get the Kool-Aid and I was set.

I let the kids know of my plans and they were pretty darn excited, I must say.  Especially when they found out the colors in the cups were made with that drink mix they usually sip in the summer.  Here’s what you need, and let me tell you, it really isn’t much!

Dying Easter Eggs with Kool-Aid


Ingredients
Kool-Aid Packets (whatever colors you like)

2/3 Cup Water per Kool-Aid Packet

Hard Boiled Eggs

Crayons (optional)

Directions

Mix each packet with 2/3 cup water in egg dying cup or any cup that will allow egg to be completely covered by colored liquid.   If you like, you can use crayons to write on dry eggs to make designs which will show up after you dye them.  Place egg into cup and let sit for as long as you like.  The longer you allow the egg to sit in the Kool-Aid colored water, the brighter the color will be.

Tips:  As you can see from my pictures, I had to improvise on the green.  The store I frequent was out of Lemon Lime Kool-Aid so I used Lemonade and added a few drops of green food coloring.  That worked just fine.  Turns out they were out of Grape too!  So I combined Mixed Berry (which is blue) and Cherry to make purple.  The purple color is very dark so you may want to play around with your mixtures a little to get your desired color. 

I really let my kids go with this project….it really is for their enjoyment in the end.  Both of them were arguing over who got to draw on which egg and who got to drop which egg in what color. ”Hey, that’s my dipper”,”Quit poking at my eggs.” Ahhhhh, the sound of siblings lovingly sharing in holiday traditions.  Really makes you want to get started on your own, doesn’t it? :)   But enjoy it they did and the end result was most definitely “Kool”.

Keep your carton. It works great as a drying rack!

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Spring M&M Cookies.

Posted on March 30, 2012 by melody150

Here’s an idea for this Easter to use up all of that candy! These oatmeal cookies are sure to please everyone before, during, and after the holiday. So make a batch right now!

Oatmeal M&M Cookies

Spring M&M Cookies
 
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Big crowd coming for the holiday? Want to bring your neighbors out of winter hibernation? Pass a plate of these their way! This recipe makes a heap of cookies so bake some now and freeze some dough for later. great for gifts or a party too!
Ingredients
  • 1½ Cup Butter (softened)
  • 2 Cup Brown Sugar
  • 1 Cup Sugar
  • 3 Eggs
  • 3 Tbs. Milk
  • 2 tsp. Pure Vanilla
  • ½ tsp. Pure Almond Extract
  • 6½ Cups Quick oats
  • 2½ Cups Flour
  • 1¼ tsp. Baking Soda
  • 1 tsp. Salt
  • 3 Cups M&M’s

Directions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl cream the butter and sugars until smooth. Add in the milk, the extracts and the eggs, beat until well mixed.
  3. In a separate bowl measure out all of the dry ingredients
  4. except the M&M’s (last step), stir together the dry ingredients then slowly add them to the wet mixture.
  5. Once you’ve combined everything else, then add in the M&M’s. Stir well. Drop by rounded tablespoons onto a lightly sprayed pan. Bake one sheet at a time for 11-13 minutes.

Tips
Make sure you spray your cookie sheet or these may stick. You can also freeze the cookie dough for another time, try freezing it in ice cube trays for cookie size balls you take straight from your freezer and bake in the oven -no thawing necessary!

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Finishing the Brown Rice Diet: Gluten Free Biscuits

Posted on January 7, 2013 by bradygrl1

I think this will be my last post specifically about the Brown Rice Cleanse. I did it, 7 days feels like forever at the start of the week, but by day 5 and 6 it felt like it was ending too soon -guess that’s a good thing ;)

I should note that I lost 2 lbs last week, I feel less bloated, more healthy, and full of energy! I think I’ll continue to keep meat, dairy, and wheat to a minimum in my diet. I’ve noticed my body adjusted to eating a lot of rice and fruits and veggies very well. And only being off of the cleanse for two days now I’ve noticed some foods not sitting as well with me as they once did, or at least I’m more aware of it. And that was the goal, be aware of what I’m really eating, and to jump start a healthier lifestyle. So far, besides the cleanse, I’ve been taking baby steps, I’m not perfect and slip up some days, but little by little I think I see a healthier me in the future. So good luck to you all with your New You Resolutions!

Gluten Free Biscuits

I wanted to share this quick gluten free drop biscuit recipe to give you an idea at how easy it can be to live without or with a minimum of wheat in your diet, if only for a little while. About day 3 I needed bread. I love bread and not having it just wasn’t an option. So I whipped these little drop biscuits up. They were the perfect vehicle for jelly, peanut butter, and great with honey. The texture is different from a normal biscuit, just a little more crumbly. And I noticed the corn flour (masa) that was in my pancake mix the most, so it was almost like a cross between a biscuit and a corn muffin. Super yummy though!

Easy Gluten Free Drop Biscuits (Vegan)
 
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Super easy and healthy drop biscuits that are great for a gluten free diet. Amazing with honey!
Author:
Serves/Makes: 12

Ingredients
  • 2 Cups Gluten Free Pancake Mix (or GF All-Purpose Flour -add 2 tsp Sugar)
  • ½ tsp. Xantham Gum
  • ½ tsp. Baking Powder (add additional ½ tsp. if using GF Flour)
  • 1 Tbs. Margarine (Good Earth)
  • 1 Cup Almond Milk (or Soy Milk) (may need an additional ½ cup)

Directions
  1. Preheat oven to 350
  2. Mix all dry ingredients together, cut in margarine with forks until mixture is crumbly.
  3. Slowly pour in almond milk while stirring, until mixture just sticks together as a sticky dough.
  4. Drop by spoonfuls on a sprayed or parchment paper cookie sheet, approx 1″ apart.
  5. Bake 8-10 minutes. The biscuits may not turn golden brown, so stick a toothpick in center to check if they’re done.

 

This post is partying over at: Coastal Charm, Savvy Southern Style, The Shabby Creek Cottage, French Country Cottage, Whipperberry, The Shabby Nest, Serenity Now, Funky Junk Interiors, Today’s Creative Blog, Home Stores A to Z, Tip Junkie and others

 

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Finishing the Brown Rice Diet: Rice Pudding

Posted on January 7, 2013 by bradygrl1

brownricepudding

The last couple days of the Brown Rice Diet flew by. I was able to make some healthy meal choices and try new things, some of which I’ll have to share with you all later… But here are a couple recipes that saved me this week that I think you’ll love.

The first is brown rice pudding. This was a great simple recipe that went well for breakfast, or for a little dessert after dinner. It’s vegan and gluten free, so it fit perfectly into the brown rice diet week!

 
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Ingredients
  • 2 Cups Cooked Brown Rice
  • 1-1½ Cups Vanilla Almond Milk (or add ½ tsp. vanilla if using plain almond milk)
  • 2 tsp. Cinnamon
  • ½ Cup Raisins

Directions
  1. Heat almond milk and cinnamon together over medium heat, stirring constantly until it starts to boil.
  2. Add rice and raisins. Stir until fully incorporated and heated thoroughly. Enjoy for breakfast or dessert!

Tips
Note, using slightly overcooked brown rice -where it is the slightest bit mushy- will add to the custard texture of the pudding. So when cooking your rice, you can add about ⅓ of a cup more water for every cup of uncooked rice, and cook a little longer for desired tenderness.

 

This post is partying over at: Coastal Charm, Savvy Southern Style, The Shabby Creek Cottage, French Country Cottage, Whipperberry, The Shabby Nest, Serenity Now, Funky Junk Interiors, Today’s Creative Blog, Home Stores A to Z, Tip Junkie and others

 

Posted in American, Brady Girls, Breakfast, Cookin Food, Desserts, Easy, food, Gluten Free, Journals, Light Recipes, Living Healthy, Treats, Uncategorized, Vanessa's Journal, Vegitarian | Tagged , , , , , | 1 Comment

Day 5: No Butter Fried Rice for the Brown Rice Diet

Posted on January 5, 2013 by bradygrl1

Vegan Fried Rice

I make this fried rice all the time with a few variations. This one is perfect for the Brown Rice Diet because it is vegan and gluten free, and uses fresh carrots and green onions. You can whip this up in as little as 5 minutes.

Vegan Fried Rice
 
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No butter, just a dash of sesame oil and a splash of water, and you’re good to go! This fried rice is perfect as a side or a meal.
Author:
Recipe type: Fried Rice
Cuisine: Asian
Serves/Makes: 2

Ingredients
  • 1½ Cups Cooked Brown Rice
  • 1 tsp. Toasted Sesame Oil
  • 3 Tbs. Water
  • 1 Tbs. Soy Sauce (add more to taste)
  • ½ Cup Dice Carrots
  • ⅓ Cup Diced Green Onion
  • Pepper to Taste

Directions
  1. In a small skillet over high heat, heat the water, sesame oil, and soy sauce together. Add the carrots and wait until it starts to boil.
  2. Then add your rice. Heat thoroughly. Add the green onions, and remove from heat.

Tips
I love it because the brown rice gives the appearance of fried rice, and the flavor is so good. This is light with under 200 calories per serving (1 cup) and it helps me meet my fiber intake with nearly 4 grams of fiber. I like to make this for lunch sometimes, or as a quick side dish.

Day 5 went well. I also made an amazing dinner that I’ll share later. And I worked out with some kettle bell workouts that day. Have I mentioned I’m kind of ADD when it comes to working out? I seriously have to do something different everyday for me to want to do it. I’m just not the biggest fan of working out, but if I can make it fun and spontaneous it’s not so bad.

 

This post is partying over at: Coastal Charm, Savvy Southern Style, The Shabby Creek Cottage, French Country Cottage, Whipperberry, The Shabby Nest, Serenity Now, Funky Junk Interiors, Today’s Creative Blog, Home Stores A to Z, Tip Junkie and others

 

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Day 4: Curry Over Brown Rice

Posted on January 4, 2013 by bradygrl1

20130104-120611.jpg

Day 4 I made something I had already decided on doing -curry. If you’re starting any kind of a diet, come up with a menu list of food and meals you can make while dieting, that’ll save you time and hunger pains! Sit down, do some research, hop on Pinterest or Foodgawker, talk to people and get some ideas! Planning meals before you start is key! Especially when you have certain rules for your diet, like that little no canned and no frozen rule I have to abide by this week. For this meal I really wasn’t sure if I could get away with no coconut milk from a can in my curry. But while at the store I found something I’d never really noticed before, fresh coconut milk in a carton by the soy and almond milks. How long has that been there? I got the coconut milk by Silk -really good and light- and it worked out great in the curry!

Yellow Veggie Curry
 
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A semi-traditional yellow curry recipe eaten over brown rice is a perfect weeknight dinner.
Author:
Recipe type: Yellow Curry
Cuisine: Vegetarian, Gluten Free, Vegan
Serves/Makes: 2

Ingredients
  • 1-2 tsp. Yellow Curry Powder (for a mild curry, heat will intensify as it cooks)
  • 2 Tbs. Olive Oil or Vegetable Oil
  • 1 Cup Diced Carrots
  • 1 Cup Diced Onion
  • 1 Cup Diced Red Bell Pepper
  • 1 Cup Diced Cauliflower or Potatoes
  • 1-2 Cups Fresh Coconut Milk
  • Salt and Pepper to taste

Directions
  1. Dice all the Vegetables
  2. Heat curry powder and oil over medium heat, stirring constantly until combines (30 seconds). Be careful not to burn the oil.
  3. Add 1 cup of Coconut milk and stir till well combined.
  4. Add in carrots (and potatoes if you’re using them) and let cook for 3 or so minutes, then proceed to add in the rest of the vegetables, stirring occasionally.
  5. Continue to add coconut milk during cooking to reach desired consistency. You only need to cook all the veggies together for 2-3 minutes before it’s done. You don’t want soggy oer cooked veggies.
  6. Serve over rice and enjoy!

This curry was pretty mild but had a nice little kick at the end, and was perfect over brown rice for my detox. I also speed walked over a mile, and picked up enough groceries for some hefty weight lifting for the 8 minute walk home, not too bad.

This post is partying over at: Coastal Charm, Savvy Southern Style, The Shabby Creek Cottage, French Country Cottage, Whipperberry, The Shabby Nest, Serenity Now, Funky Junk Interiors, Today’s Creative Blog, Home Stores A to Z, Tip Junkie and others

 

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