はのねは

• Can't get enough
  
  Hope your day was just as lovely. And I hope you get a chance to try this cake! It starts with a yellow cake mix so it’s super easy and fool-proof, and I even lightened it up by using Greek yogurt. It’s laced with almond glaze so it stays super moist Necklace online. Top it with a freshly whipped cream and a handful of your favorite berries. You don’t even have to worry about putting the berries on just so – go ahead and pile them on all willy nilly. It’s the perfect fancy cake for those of us who don’t make fancy cakes stainless steel travel tea mugs!
  
  Can't get enough?  Subscribe and I'll send all my recipes right to your inbox!  You can also keep up to date by following me on Pinterest, Instagram,  Facebook, and Twitter Managed Security Service.
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  • はのねは
  • 2014/05/15 12:00
  • 0
• equal parts of each
  
  My all-time favorite banana bread recipe is my Mom’s Banana Bread. It’s perfectly sweet and soft, full of banana flavor, and is coated in a crunchy sugary exterior.
  It also has 1/2 cup of butter and a full cup of sugar, plus that exterior. It’s a special occasion bread because I can’t stop eating it
  So I set out to make my mom’s recipe a little healthier. That way I can eat it more often. How is this healthier banana bread? Well :
  There is no butter in this bread. To compensate, I added some unsweetened applesauce and an extra banana. I added one tablespoon of vegetable oil for some fat. (I haven’t done it, but I’m sure coconut oil or olive oil could be substituted Maggie Beauty.)
  I cut the sugar down to 3/4 cup. That’s still a lot of sugar, but it’s better than a full cup!
  I used unsweetened vanilla almond milk, but you can substitute non-fat. (Unsweetened vanilla almond milk has less calories than nonfat milk.)
  I used a combination of whole wheat and all-purpose flour (equal parts of each).
  I also added chocolate chips, but really that was to make it prettier. And, er, because I love chocolate. But they’re optional if you don’t want the added calories Maggie Beauty.
  
  This bread bakes up beautifully. It’s a deep golden in color with a slight crack down the middle. You can sort of see from the pictures that mine still has a small river of gooey-underdone bread along the crack. That’s how I like my bread. If you want it more done, you can cook it longer (as mentioned in the recipe).
  Healthier Banana Bread is the perfect recipe to make when you want something sweet and homey like banana bread…but you want it better for you. I love to slice this bread and freeze the individual slices in ziploc baggies. They’re the perfect grab-and-go breakfast or quick snack Maggie Beauty.
  I may go eat some while I watch Scandal tonight, because the draft is over!
  • はのねは
  • 2014/05/15 11:50
  • 0
• The seafood also varies
  
  Just about a year ago today, I ate one of the best meals of my life in Salvador, a city in Northern Brazil.  Salvador is famous for its amazing Bahian food, capoeira, and live drum troupes, and it's showcased famously in Michael Jackson's "They Don't Really Care About Us" video.  MJ's presence is everywhere in the Pelourinho, the funky cultural epicenter of the city.  He's just another offbeat element that makes Salvador one of the liveliest and joyful cities I've ever been, despite some fairly severe social issues.
  
  My friends and I took advantage of the free margarita happy hour in our hostel, and before long we had made some new friends, ready to shamble out for some food together.  Somehow we ended up in a secluded garden in the back of a restaurant that was far too refined and romantic for our ragtag, noisy group of five.  We still refer to that night as "the five man date," surrounded by schmoopy couples, dining by candlelight with random Brits we thought we would never see again gucci clearance sale.
  
  One of the dishes that we shared that night was an octopus moqueca.  Moqueca is a classic dish from Bahia and is characterized by seafood, coconut milk, peppers, onions, and tomatoes.  Some versions omit the coconut milk and add other delicious things like plantains or dried shrimp.  The seafood also varies. 
  
  Usually Moqueca is colored to a rich brick red by dende oil, an African red palm oil.  The oil is pretty unhealthy, and can be tough to find, so I used a blender to recreate the color.  Blend the tomatoes, onion, chiles and garlic and cook it like a sofrito, the classic base of many Latin American foods.  It builds great flavor and gives the stew the nice consistent red color typical of dende oil.  You can also skip the blender and just sauté everything in its chopped state, but you won't get the same color or rich texture Dentist central.
  
  I also made a quick shrimp stock using the shells.  This is another step you can skip (sub in pre-made chicken or fish stock).  But it makes efficient use of the shrimp shells, and also builds great flavor and color.
  
  Moqueca is typically served with hot sauce and toasted manioc flour.  To simplify for today, we'll just serve it with rice, another common accompaniment headphone stand.
  • はのねは
  • 2014/04/10 11:02
  • 0
• Eats Well with Others
  
  When baking a batch of cookies, I always have way more than I need to eat (want to eat is a different story). So I love passing on my leftovers to any willing and deserving friend GEM.
  
  In order to spread a little sunshine to others, I signed up for the Leftovers Club and was matched up with Joanne from Joanne Eats Well with Others. The idea of the club is to bake up something that others with love and pass on your leftovers. The club is always looking for more bloggers, so head over and sign up if you are interested in receiving fun treats iTable.
  
  Oh, and make sure to head over to Joanne Eats Well with Others and check out all of the fabulous recipes that Joanne has to share. She rocks!
  
  This is for members of The Leftovers Club to display their amazing treats that they sent to another bloggers to sample congratulations flowers!
  • はのねは
  • 2014/04/10 10:57
  • 0
• how long that lasts
  
  I was really trying NOT to make a sweet post this time. I’ve been eating far too much butter and sugar lately and the results are quite evident. 2 inches on my waistline and 4 kgs overweight :(( U know, they should’ve put a warning … “Food blogging can be hazardous to health – Blog at you own risk !!!” Looks like I’m going to be off sweets for a while now … lets just see how long that lasts
  
  If u guys remember i was supposed to be store cleaning n all as i was leaving. Well my trip got postponed by a few days :( but yes the cleaning still goes on. Looks like i will be able to use all my stocks after all . My red radishes too are ready just in time for me to start picking and consuming. I thought I’ll miss them all together , but i was fortunate enough to get the first harvest. I had planted them 40 days ago and according to the instructions they came out just in time. At least the first batch did. I still have a some in the soil n they have a few more days before they are ready. At the moment I’m trying to think as healthy as possible, so soups n salads for a while … atleast till my tummy tones down a bit hong kong property agents.
  
  Now you don’t really need instructions for this. Just place it all together nicely, dress it with salt, pepper and lime juice, drizzle olive oil all over, toss it and dive in. The sweetness of the peppers, the creaminess of the beans, the sharp saltiness of the feta cheese and olives and the crunchy n refreshing salad leaves really makes this one hellva salad … good source of protein and filling too lafite rothschild!
  
  To start the soup, u’ll need to heat in a saucepan 1 tbsp olive oil. Fry the garlic till fragrant, add the peas and stir well, cook for 2 mins and add the chicken stock and mix in the soup packet. Whisk till well combined and bring to a boil and simmer for 15 mins. With a hand blender, blend to a chunky consistency and add the seasonings. Turn off the heat, serve in a bowl and add a dollop of freshly homemade pesto, grate some Parmesan and squeeze some lime. The lemon really lifts the soup up and brings it a zingy freshness. Together with the pollenta, and some more pesto to go around, its difficult not to fall in love with this combination portable interactive whiteboard.
  
  To make the pollenta, place the water in a large saucepan and bring to boil on high heat. Slowly add the pollenta whisking continuously, until well combined. Reduce the heat to slow and stir with wooden spoon for 2-3 mins until it comes away from the sides of the pan. Stir thru the butter and Parmesan. Spoon into a baking dish/tin, flatten out smoothly and chill in fridge for 30 mins till well set. Cut in squares and grill on hot griddle pan or around 4 mins or crispy.
  • はのねは
  • 2014/04/02 16:32
  • 0