26 9 / 2014

19 9 / 2014

18 9 / 2014

docholligay:

If y’all use a decent box mix and use melted butter instead of vegetable oil, an extra egg, and milk instead of water, no one can tell the difference. I sure as hell can’t. 

Also, if you add a little almond extract to vanilla cake, or a little coffee to chocolate cake, it sends it through the roof. 

This concludes me attempting to be helpful. 

(via callmecordelia)

16 9 / 2014

12 9 / 2014

blogilates:

Hey guys! This is a perfect easy lunch that high in protein, super fresh, and super crunchy, and yummy! These are my Crunchtastic Chicken Lettuce Cups! (Serves 2) Recipe below:

1⁄2 pound boneless, skinless chicken tenders

1 clove garlic, minced

1 tablespoon natural peanut butter

2 tablespoons unsweetened coconut milk

Pinch cayenne

1 packet sugar substitute

1 tablespoon Greek yogurt

1⁄2 red apple, chopped

2 celery stalks, chopped

1⁄2 green onion, chopped

6 leaves iceberg lettuce

2 tablespoons peanuts, chopped

TOTAL PER SERVING: $2.30

CALORIES: 236

Protein: 30 g

Net Carbs: 8 g

Fat: 9 g

Fiber: 3 g

12 9 / 2014

12 9 / 2014

11 9 / 2014

blogilates:

Hey guys! This is a perfect easy lunch that high in protein, super fresh, and super crunchy, and yummy! These are my Crunchtastic Chicken Lettuce Cups! (Serves 2) Recipe below:

1⁄2 pound boneless, skinless chicken tenders

1 clove garlic, minced

1 tablespoon natural peanut butter

2 tablespoons unsweetened coconut milk

Pinch cayenne

1 packet sugar substitute

1 tablespoon Greek yogurt

1⁄2 red apple, chopped

2 celery stalks, chopped

1⁄2 green onion, chopped

6 leaves iceberg lettuce

2 tablespoons peanuts, chopped

TOTAL PER SERVING: $2.30

CALORIES: 236

Protein: 30 g

Net Carbs: 8 g

Fat: 9 g

Fiber: 3 g

07 9 / 2014

07 9 / 2014

prettygirlfood:

Blueberry Lemon Glazed Donuts
FOR THE DOUGHNUTS:2 cups Cake Flour
3/4 cup Sugar
2 tsp. Baking Powder
3/4 tsp. Salt
1/2 cup Greek Yogurt, Chobani3/4 cup Milk½ tsp. Vanilla Extract2 eggs, lightly beaten
2 Tbsp. Butter, meltedFOR BLUEBERRY JAM:1 cup Blueberries1/2 cup Sugar1 Tbsp Lemon JuiceFOR THE GLAZE:1 cup Powdered Sugar4 Tbsp. Milk1 tsp Lemon Zest1/4 Vanilla Bean Scraped of Caviar
Preheat your oven to 425F.

In small saucepan over medium high heat, add blueberries, sugar and lemon juice. Mash blueberries until only a few remain whole. Heat and stir until boiling. Remove from heat and allow to cool and thicken. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
 Beat in greek yogurt, eggs, vanilla, milk and melted butter until fully incorporated.
Spray doughnut pan with non-stick spray, filling each cavity with ¼-1/3 cup doughnut batter. Dollop two to three tsp of blueberry jam on top doughnut batter in each doughnut pan cavity. Using a knife swirl the jam into the doughnut batter. Bake in oven for 9 minutes, or until light golden brown.
Allow to cool on wire rack.
In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar until sugar is dissolved and mixture is runny.
 Pour over each doughnut, or dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.

prettygirlfood:

Blueberry Lemon Glazed Donuts

FOR THE DOUGHNUTS:
2 cups Cake Flour

3/4 cup Sugar

2 tsp. Baking Powder

3/4 tsp. Salt

1/2 cup Greek Yogurt, Chobani
3/4 cup Milk
½ tsp. Vanilla Extract
2 eggs, lightly beaten

2 Tbsp. Butter, melted
FOR BLUEBERRY JAM:
1 cup Blueberries
1/2 cup Sugar
1 Tbsp Lemon Juice
FOR THE GLAZE:
1 cup Powdered Sugar
4 Tbsp. Milk
1 tsp Lemon Zest
1/4 Vanilla Bean Scraped of Caviar

Preheat your oven to 425F.


In small saucepan over medium high heat, add blueberries, sugar and lemon juice. Mash blueberries until only a few remain whole. Heat and stir until boiling. Remove from heat and allow to cool and thicken. Set aside.

In a large bowl, whisk together flour, sugar, baking powder, and salt.
 Beat in greek yogurt, eggs, vanilla, milk and melted butter until fully incorporated.

Spray doughnut pan with non-stick spray, filling each cavity with ¼-1/3 cup doughnut batter. Dollop two to three tsp of blueberry jam on top doughnut batter in each doughnut pan cavity. Using a knife swirl the jam into the doughnut batter. Bake in oven for 9 minutes, or until light golden brown.

Allow to cool on wire rack.

In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar until sugar is dissolved and mixture is runny.
 Pour over each doughnut, or dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.

(via callmecordelia)