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Muffins heart philadelphia




Lovers philadelphia cheese and fruit fillings? Here, this issue affects you hihi! Tasty gourmet muffins and many generous hearts anyone?!? Yes yes, a few days after Valentine's Day, they literally charmed me when I saw him first in our charming friend Esther and thereafter at our beautiful gourmet blancmange. So if like me you like that sort of decadent dessert, go put your apron quickly and offer a delicious pleasure to your taste:)) xxx





Preparation: 15 minutes Cooking
: 20
minutes Servings: 12 (depending on size)

Ingredients for the filling in center of muffin
1 pkg (250 g) Philadelphia cream cheese (light me in bold)
1 / 4 cup (25 g) sugar icing






















Ingredients for the dough muffin
2 1 / 2 cups (335 g) flour 1 tbsp
tablespoons (12 grams) baking powder
1 / 2 c. Tea (cc) salt 1 egg

1 1 / 4 cup (310 g) milk
1 / 2 cup (90g) brown sugar
1 / 3 cup (80 g) vegetable oil 1 tablespoon
. teaspoon lemon zest (peel me a whole lemon)
1 / 2 tsp. tea (3 g) almond essence
Jams choice (blueberries me low sugar)





Preparation 1) Preheat oven to 350 degrees F.

2) In a small bowl, combine cheese and powdered sugar (reserve).

3) In a medium bowl, combine flour, baking powder and salt (reserve).

4) In a large bowl, beat egg, milk, sugar, oil, zest and almond extract.

5) Stir the dry ingredients (2nd mix) in the third mixture

6) In greased muffin cups, pour a little mixture, then put some cheese mixture and icing sugar and add 1 tsp. Tea Jam above, return the mixture and garnish with fruit (optional) (me blueberry)

7) Bake in the center about 20-22 minutes.

8) Cool completely before serving as the jam can burn you. If you're too greedy, let cool at least 10 minutes.



Source: Life Vicky
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Veggie

is this beautiful picture of Brussels sprouts in my Flickr feed contacts that drew me to the gallery Ninaroid today. I set browse his other photos and then I suddenly wanted to become a vegetarian. It's so beautiful, fresh, colorful ... and health! If you're interested, it offers a large selection of recipes on her blog veggie-wedgie .

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Blueberry Banana Bread, Pears & Chocolate Miracle Whip






















It there are ingredients in the bread you say? Yes yes, I know but I had a surplus of bananas and pears on my counter that were beginning to want to talk to me then both pass through a fine bread have I said! To add a touch more demanding since it contains no fat I thought putting chocolate chips! The addition of mayonnaise in desserts gives a softer texture and useless sayings you how each bite melts in your mouth us;) Decadent to say the pig hihi!

Note: Because I loved pears and chocolate chips, I had to change my title accordingly. For even less calories, I opted for that Splenda is a sweetener without calories and finally to my mayonnaise, I used Miracle Whip Fat Free (pot white and green).

I got this recipe just divine here.



Preparation: 15 min
Cooking Time: 1 hr
Makes: about 12 slices (depending on size)


Ingredients 1 cup Miracle Whip (me-fat)
1 cup ripe bananas mashed (about 3 bananas) *
add my 2 very ripe fresh pears, peeled and diced) 2 cups flour

3 / 4 cup sugar (Splenda me)
2 tablespoons teaspoon baking soda * my
adding chocolate chips to taste (about 150g)




Preparation 1) Preheat oven to 350 degrees F. Stir in Miracle Whip bananas and pears in large bowl. Mix together flour, sugar, baking soda and chocolate chips. Add dry mixture to wet mixture, stir to moisten.

2) Pour into a greased loaf pan 5 x 9 inches. (Me-coated Pam)

3) Bake for 55-60 minutes or until a wooden toothpick inserted in center comes out clean. Cool 10 min in pan, then unmold onto a rack. Cool completely and enjoy!
source: Inspiring change by Kraft ~ ~ Lexibule
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Cream of Mushroom Filled Chocolate Cookies



Humm! Nothing more comforting than a good rich cream to keep warm during very cold day as we had those days! Let me tell you that according smelled the Big Happiness in my cottage today hihi! Ready in a few minutes and how much appreciated by those of you who have the joy of taste;) xxx



Preparation:
10 minutes Cooking time: 20 to 25 minutes
Servings: 4 Ingredients


1 onion, chopped 2 tablespoons
tablespoon (30ml) butter
1 pound (500g) mushrooms, sliced
5 cups (1.25 liter) chicken broth
1 / 2 cup (125ml) cream 35%
Salt, pepper
fresh chives chopped (for garnish)



Preparation
1) In a saucepan, soften the onion in butter, add mushrooms and saute until tender.

2) Stir in chicken broth, cover and simmer about 15 minutes

3) Reduce pureed in a blender and return to pot.

4) Add cream and salt and pepper.

5) Before serving, garnish with fresh chives
source: Kitchen Creations (Old recipes) by ~ ~ Lexibule
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With Valentine's Day approaching apace, I thought we make these biscuits gift I fell in love just seeing the total here. Decorating them with small miniature candy colors of love, you charm your little and big appetites for sure because they are so irresistible:) xxx



Note: I cook 7 minutes on the top rack. The texture of shortbread biscuits is rather with a whole heart chocolate fudge! As the recipe was in English, I had to translate.



Preparation: 15 minutes Cooking
: 7 to 8 minutes
Servings: about 60 cookies (depending on size)


Ingredients 2 / 3 cup unsalted butter, softened (I 1 / 3 butter and 1 / 3 vegetable fat)
1 / 2 cup sugar
1 / 4 cup dark cocoa powder
1 / 4 c. teaspoon baking soda
1 / 8 c. Tea
salt 1 egg 1 tsp
teaspoon vanilla
1 1 / 4 cups all purpose flour
3 / 4 cup chocolate or multicolored (or both!)
Chipits Mini Kisses milk chocolate biscuits for the center




Preparation 1) Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

2) In a large bowl, beat butter at medium-high speed for 30 seconds.

3) Add sugar, cocoa powder, baking soda and salt. Beat until smooth, scraping sides of bowl occasionally.

4) Incorporate the egg and vanilla until smooth.

5) Add flour and mix well to make a fine paste. If dough is too sticky, let it cool in the fridge for a while for it to be healed a little.

6) Once the dough easy to handle, form 1 inch balls and flatten slightly and roll sides in candy colors.

7) Then place the balls of dough coated on the cookie sheet and using your thumb make an indentation in the center of each cookie.

8) Bake in oven for 7-8 minutes or until farms. Upon exiting the oven, immediately add on each biscuit chocolate mini kisses in the center. Transfer to a rack and let cool.





source: http://www.foodbuzz.com/blogs/3156074-chocolate-thumbprint-cookies translated by ~ ~ Lexibule
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Anniversary Speeches For Company

Yes yes, you read that haha! What a great idea was this Dear Ricardo to reinvent how to cook her lasagna! Much faster, without hassle, without fuss, it's almost magic as he says so well:) For those who like I had almost forgotten, this is the perfect opportunity to get acquainted again with her slow cooker;) A lasagna moist as I had never eaten! Now, how I will cook my lasagna with slow cooker;) xxx

Note: I received yesterday evening, my photos had to be made quickly and say they are not really to my taste. But it still give you a good overview of the results hihi!

As there are a lot of fat in the Italian sausage and there was no question of eating it, I preferred to remove the skin and keep the chair and then cook in a skillet as ground meat. Then I spent my meat through a sieve, pressing firmly with paper towels to drain any fat. I then followed the steps as mentioned in the recipe. I also doubled the ingredients except the pasta, sauce, ricotta and Parmesan. Since there was not much fat, I could put a little more sauce but it was still delicious. I served with a salad offered by Marie-Soleil Michon on the issue of Ricardo.



Preparation: 30 minutes Cooking
:
4 hours Servings: 4-6 Ingredients


454 grams (1 lb) meat mild Italian sausage or spicy (me strong and it was perfect!)
1 large carrot, peeled and finely grated 1 stalk celery
minced
115 gr (4 oz) mushrooms, finely chopped 2 cloves
, minced garlic finely
1 liter (4 cups) tomato sauce homemade or commercial (me Hunt's and 3 cheeses)
12 lasagna noodles, uncooked (do not use quick version)
250 ml (1 cup) Parmigiano-Reggiano grated
1 containing of 475 grams of ricotta cheese (me that at 66% less fat)
375 ml (1 1 / 2 cup) grated mozzarella cheese salt and pepper



Preparation

1) In a bowl, combine the sausage, carrot, celery, mushroom and garlic. Add salt and pepper. Book.

2) Spread 125ml (1 / 2 cup) tomato sauce in bottom of slow cooker. Cover with a layer of pâtes.Ne not hesitate to break them if necessary.

3) Y allocate one third of the meat mixture. Cover with 250ml (1 cup) tomato sauce and sprinkle with 75ml (1 / 3 cup) of Parmesan. Cover with a layer of noodles and add the ricotta cheese.

4) Continue with a layer of noodles. Y allocate one third of the meat mixture. Cover with 250ml (1 cup) tomato sauce and sprinkle with 75ml (1 / 3 cup) of Parmesan.

5) Cover Pulp and repeat with remaining meat, 250ml (1 cup) tomato sauce and parmesan. Finish with remaining sauce and sprinkle with mozzarella cheese.

6) Cover and cook on low about 4 hours. Serve with a green salad.



dressing ingredients Marie-Soleil Michon
1 tsp teaspoon (5 ml) Dijon mustard (I 2 tsp) 1 tsp
teaspoon (5ml) 1 tablespoon salted herbs
teaspoon (5 ml) maple syrup (a little)
1 / 3 cup (75 ml) olive oil
1 / 3 cup (75 ml) chicken or vegetable broth (my broth chicken)
1 / 3 cup (75 mL) citrus juice of your choice (I only 1 tbsp lemon juice)
pepper


Preparation Mix well and serve over salad.



Source: Ricardo cook leftovers volume9 transcribed by Nicocles # 2 ~ ~ Lexibule
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Lasagna Slow Cooker Chicken Couscous Merguez with Cilantro-



A remaining chicken and do not know what to do? This is an excellent convenience store ready in just fifteen short minutes and guaranteed to delight all your diners, is not it wonderful that;) Needless to say how the combination of flavors is very tasty! To remake it so good:) xxx



Note: Here it is very rare that there are still remaining, so I cooked some nice breasts, skinless chicken and sausages in the oven merguez. I then threw the fatty sausages and cut into chunks and chicken into cubes. In this way, I skipped the step to blanch sausages. For the rest I followed the recipe.



Preparation: 15 minutes Cooking
: 10 minutes
Servings: 4 to 6


Ingredients 1 lb (454g) of blanched sausages, cut into chunks 2 tablespoons
soup (30ml) olive oil (not me put)
2 cups (500ml) chicken stock
1 cup (250ml) cooked chicken, cubed (me a little more)
1 / 2 cup (125ml ) raisins choice
1 / 3 cup (75ml) chopped fresh coriander (me a little more)
2 cups (500ml) medium couscous
Salt, pepper to taste




Preparation
1) In a saucepan or large skillet, brown the sausages in the oil. Add broth, chicken, raisins and half the cilantro. Bring to a boil and add couscous. Stir. Cover and remove from heat. Let stand for 5 minutes. Adjust seasoning.

2) Serve and sprinkle with remaining cilantro.
Source: Ricardo Cooking remains volume9 transcribed by # 2 ~ ~ Lexibule
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_________________________________________________________________

~ By the same token I postulate here two tags that I got first to the very friendly letrecivette his blog which shines through his talent so Great! The tag is to name things that we like and I remembered having had the Tag what I like. For this reason I do not do it again. Thank you again to you my dear for that warm attention! xxx

Aussi j'ai reçu de notre si Adorable amie Caroline dont je me régale à chacune de mes visites chez elle et qui est d'une Gentillesse fort attachante!! Et le même par notre si Charmante amie Kat qui est si attachante sans parler de ses recettes et photos toujours plus alléchantes d'une fois à l'autre!! Merci beaucoup à vous deux Chères amies d'avoir pensés à moi pour cet tag!! xxx

Je postule ceux-ci mais je ne tag personne en retour car la liste serait trop longue et plusieurs je crois l'ont déjà reçus. J'ai d'autres tags en attentes mais par manque de temps, je ne pourrai les postuler mais sachez que c'est très apprécier!!xxx
The tag
Caroline and Kat is to take 4 resolutions that I will take for the year 2011.

1) I have a beautiful brand new fryer still in its box just waiting to be used ... My gang would love that I decide to use it for good fries, donuts and so on ... So this year is to decide, I have to dust off the hihi!

2) Make a little more exercise, not to lose weight but to keep fit! Say I do not like winter because I am by nature very chilly winter when the exercises are a little less if not practically. I'll have to dust off also the treadmill hehe;)

3) I have already brought on tofu and we love our menu! We also like a lot but I fish the little kitchen. Yeah, needless to say I'm going to introduce a bit more on the menu!

4) And finally, as I am curious and gourmet, try new foods that I've never cooked.

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Cakes Mango-Cranberry Mini pitas






















In January we like to cook a little healthier for us to forgive excess of our celebrations. Leafing through my magazine of Clodine Simply, I had a great favorite for these colorful little cakes and both health! Yes yes, I am repeating myself but there are ways to please our young and old lovers with a sweet tooth even if it is healthy;) With such a snack, you will not caught off guard when your children reach the school very hungry! xxx

Note: Since I changed the pears mango, I had to change my title accordingly. I made some changes to the recipe that will be in brackets. Also, you can use leftover cranberry sauce for the holiday season.



Preparation time: 25 minutes
Cooking time: 30 minutes total (me 25 minutes)
Servings: 18 patties (depending on size)
Rest: 5 minutes
Freezing: Yes


Ingredients 1 bag of 12 oz (340g) fresh cranberries, washed and drained
1 / 2 cup (125ml) apple juice (mango me)
1 / 2 cup (125ml) maple syrup 2 eggs

1 / 3 cup (80ml) sugar (splenda me)
1 / 3 cup (80ml) butter, softened 1 tablespoon
teaspoon (5 ml) vanilla extract 2 cups
(500ml) rolled oats 1 cup quick-cooking
(250ml) whole wheat flour 1 tablespoon
teaspoon (5ml) baking powder (baking powder) 1 tablespoon
teaspoon (5 ml) ground cinnamon (I ground ginger)
1 / 2 cup (125ml) of pears or dried apricots, diced (I dried mango)




Preparation
1) Preheat oven to 350 degrees F. (180 ° C). Place rack in center of oven.

2) In a medium saucepan, combine cranberries, apple juice and maple syrup. Bring to a boil over medium-high heat. Reduce heat to low and simmer 10 minutes, stirring regularly. Remove from heat and mash the cranberries with a fork (not crush me because I find fruit in cookies). Let the sauce cool 5 minutes in the freezer.

3) Meanwhile, in a large bowl, beat eggs and sugar with a fork. Stir in butter and vanilla and mix well. Book.

4) In another bowl, combine oats, flour, baking powder and cinnamon. Add dry ingredients to liquid ingredients and mix until flour is well incorporated. Do not overmix.

5) Add to prepare the cranberry sauce and pears.

6) Using a tablespoon, shape 18 balls of dough and place on a baking sheet lined with parchment paper.

7) Bake 15 to 17 minutes, until cakes are firm to touch (I have only 15 minutes).

8) Cool on baking sheet and store in an airtight container.






















Source: Genevieve O'Gleman by Simply Clodine Special Health 1.Février vol.7 # 2011 tweak and transcribed by ~ ~ Lexibule
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ham salad




You want to renew the Form your sandwiches? Yeah, it's very simple! Just a nice rich filling and a variety of breads in which the filling will be served. Sometimes it takes only a little to break the routine of the eternal villain sandwich on white bread with crust. Quick quick quick eat and guaranteed Friends (e)! xxx



Note: I really like alfalfa, I took the opportunity to introduce some of the pita. Mmm! It gives a little crunch in the mouth very interesting:)



Preparation: 10 minutes Cooking
: no
Servings: 4 Ingredients


12 mini-pitas 2in (5cm)

For ham salad
1 1 / 2 cup (375ml) chopped ham (my low-fat grains)
1 stalk celery, chopped
1 / 2 cup (125ml) mayonnaise (me-fat) 2 tbsp
(30ml) 3 tablespoons of relish
tablespoons (45ml) chopped parsley 1 tablespoon
(15ml) chopped chives Pepper to taste





Method 1) Cut a quarter of the mini-pitas and open to form pockets.

2) In a bowl, mix together the ingredients for the ham salad and garnish with the mini pitas.



source: I cook by ~ ~ Lexibule
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Detour Japan

The Minato Flickr gallery is absolutely adorable. Through his photos, we get a glimpse of what the Japanese like to eat. Matcha tea with a small traditional Japanese dessert, cute cookies, lunch is not so different ours, but has something exotic in the way is primed. Natural light, cozy atmosphere, simplicity. When are we going to Japan?