Follow these simple steps and you’ll be on your way to making some shockingly delightful savory treats that you can feel awesome about.
1. Preheat oven to 220 C/425 F
2. Cut your veg into 8-cm/3-inch sticks, making sure they are even in thickness.
3. Line a baking tray with baking paper and a light layer of olive oil.
4. SEASON – go with the usual salt&pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay – you know, just not all at once.
(Today I used salt&pepper + smokey paprika and crushed red peppers.)
Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.
5. Spread your seasoned veg over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.
Yields 1 serving
1/2 cup rolled oats
2/3 cup milk
1/4 cup buttermilk*
1/4 cup canned pumpkin puree
1 Tbsp light-brown sugar
1/4 tsp cinnamon
1 pinch nutmeg
1 pinch ginger
1 dash salt
1 – 2 Tbsp caramel sauce or caramel ice cream topping
1 Tbsp chopped walnuts or pecans, optional
In a large microwave safe bowl, whisk together oats, milk, buttermilk, pumpkin puree, light-brown sugar, cinnamon, nutmeg, ginger and salt. Microwave mixture on HIGH power for 3 1/2 minutes, then allow oatmeal to rest a few minutes (for a thinner consistency, if desired, pour in additional milk or you could use half and half). Drizzle oatmeal with caramel sauce and sprinkle with optional chopped nuts. Serve warm.
*or an additional 1/4 cup milk plus 3/4 tsp lemon juice
Ingredients (3 pizzas with a diameter of 25 – 30 cm)
Dough: 1 purse dry yeast (7 g) or 25 g fresh • 300 ml of lukewarm water • 1 teaspoon sugar • 2 tablespoons olive oil extra virgin • 500 g flour • 1 teaspoonsalt
Extras: • Tomato sauce: 1 cup of tomato paste from the carton ( puree, passata tomato), 2 teaspoons dried oregano, 2 tablespoons olive oil extra virgin, sea salt and freshly ground black pepper • 2 balls of mozzarella , each 125 g, torn into pieces • 250 g of small tomatoes with sprigs, chopped in half• 1/2 zucchini , cut into thin slices (a vegetable peeler) • 18 slices of salami or 9 slices of Parma ham • fresh thyme • pepper powder (slightly spicy or sweet) • 6 tablespoons olive oil extra virgin
- Dough: Mix the dried yeast, water, sugar, olive oil. Let stand for 5 minutes. Prepare fresh yeast solution and allow to foam for 15 minutes. Sift the flour with the salt pastry board, forming a mound. Make a hollow in the flour, pour in water from a yeast, gathering the flour into the center at the same time. Gradually, combine all the ingredients at the end of a ball of dough formed and become. Knead for 10 minutes, until dough is smooth, elastic and soft. Put the dough in a bowl, coat the surface with a thin layer of olive oil. Cover the bowl with a cloth and let stand for 1 hour to double in volume. *
- Remove the dough from the bowl, put the flour oprószonym countertop and knead for about 2 – 3 minutes. Divided into three parts, each cake was rolled out to a diameter of about 25 – 30 cm and thickness of about 0.5 cm. Let stand for about 10 minutes to podsypanej floured surface (a wooden paddle to slide the dough onto the stone or baking paper).
- Prepared additives for pizza, make tomato sauce stirring all the ingredients in a bowl. Remove from the oven and grill with hot stone or baking tray and slide the first disc of dough (no additives). Quickly spread 4 tablespoons of tomato sauce, add 1/3 of pizza toppings: mozzarella, tomatoes, zucchini, salami (without Parma ham). Place the thyme sprigs **, sprinkle with paprika powder and drizzle with olive oil.
- Put in the oven heated to a maximum temperature and bake for 8 minutes. One minute before the end of baking pizza, add a Parma ham. Repeat with the other two pizzas.
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 3 eggs
- 8 oz. can crushed pineapple (with juice)
- 2 cups diced ripe bananas
- 1 cup chopped walnuts
- 1 1/2 teaspoons vanilla extract
Cream Cheese Frosting
- 1 8 oz. package cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 6 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line the bottom of three 8 inch cake pans with wax paper, and grease the sides.
In a large bowl, whisk together flour, sugar, baking soda, salt and cinnamon. Add applesauce, oil, eggs and vanilla. Mix until smooth. Stir in pineapple, bananas and walnuts. Divide equally into prepared pans.
Bake for 25-30 minutes, until toothpick inserted in center comes out clean. Allow to cool on a rack.
Cream Cheese Frosting
In a large bowl, cream butter and cream cheese until light and fluffy. Mix in the vanilla. Add the sugar a few cups at a time, beating until fluffy.
Now I’m going to show you how to decorate it with a petal technique.
A yummy recipe and a decorating tutorial…it’s a Two-fer!
This design was inspired by My Cake School
I think it is my new favorite – so easy and so pretty!
- Cover your cake with a crumb coat (very thin layer of frosting).
- Prepare a decorating bag with a large round tip (Wilton #12).
- Pipe a vertical line of dots on the side of your cake.
- Use a small spatula to press down on each dot, dragging to the right.
- Make another line of dots, just to the right of your petals. Repeat.
Baked Butternut Squash Fries
one 2lb butternut squash
2 tablespoons canola oil
Preheat the oven to 400 degrees F. Peel and cut the squash into long, thin french fry shapes (roughly 1/3″ thick). In a large bowl, toss the squash with oil, using your hands to evenly coat each one. Lay them on a wire rack set on top of a baking sheet and salt them generously. Bake for about 40 minutes, flipping halfway for even crispness. Serve immediately with extra salt and ketchup.
- 8 oz fat free cream cheese, softened
- 4 oz goat cheese, softened
- 1/4 c powdered sugar
- 1 tbsp freshly squeezed lemon juice
- In the bowl of a stand mixer or in a bowl with a hand mixer, beat cream cheese, goat cheese, powdered sugar, and lemon juice on low until the sugar is incorporated.
- Switch stand or hand mixer to high and whip frosting for 2 minutes until light and fluffy
- Apply to cupcakes.