I’m gearing up for my daughter’s bday party on Sunday and so have made a sweet treat for the guests.
Princess Marshmallow Pops
Dandies marshmallows (which are vegetarian no gelatin, and vegan)
Melting chocolate of your choice
Sprinkles or toppings
Small lollipop sticks
Small clear bags and ties
Melt the chocolate and dip each marshmallow and then top with sprinkles. Let them harden and push in stick and wrap with bag and tie.
I used a plastic container as the holder, I filled it with dry dal and the cut small x’s in the top.
I think the kids will love them.
I wanted to share my recipe for the most amazing low fat, homemade macaroni and cheese. Both kids and adults eat every bite and ask for seconds and thirds!
Your choice of pastas (macaroni, shells, curly pasta work great)
Fat free milk
Smoked Gouda cheese (make certain there is no “rennet” in the cheese)
Salt and pepper to taste
If you want to make enough to serve 3-4 people, use half a box of pasta, boil as per directions.
In separate pot, melt 4 tablespoons of margarine, when bubbly add 4 tablespoons of flour and mix until smooth. Next add 2 cups of fat free milk and stir while on high heat until boiling and it has thickened, lower heat to low. Shred Gouda cheese to make one cup and add little at a time to the sauce and stir until all is melted. Add salt and pepper to taste.
Drain pasta and add sauce to pasta in pot and mix. Serve hot.
I would like to share the recipe for some wonderfully scrumptious cookies today. I’ve made shortbread cookies with a black raspberry jam filling.
Makes about 30 cookies
2 1/2 cups of all purpose flour, sifted
1 cup (two sticks of butter or margarine, I used I can’t believe it’s not butter) at room temperature cut into small pieces
1/2 cup of sugar
1 tsp vanilla extract
1/4 almond extract
1/2 to 1 cup of a seedless black raspberry jam
Powdered sugar for dusting
Beat the butter with an electric mixer until creamy, about 4 minutes then add in sugar, vanilla and almond extracts. Start adding the flour about a cup at a time and mixing until you’ve added all the flour. Shape together into a ball and place back into the bowl and cover with plastic wrap. Put in the icebox for at least one hour until chilled. It will not roll out smoothly until this is done.
Preheat oven to 325 degrees
Once removed from the icebox, roll out onto a floured surface and use cookie cutters to cut out cookies. Use a whole cutter for the bottom of the two part cookies and then the same cutter again but make a tiny shape in the middle so when stacked with jam (after cooking) you can see the jam.
Bake in the oven for 14-16 minutes or until you see the edges just start to brown very lightly. Let cool and dust the cookie tops with powdered sugar. Next use about a 1/3 of a teaspoon of jam and place on the bottom piece of the cookie and put a top cookie on top.
They look wonderful and taste amazing!
Hope you have a wonderful Thanksgiving.
Today I tried my hand at making a new kind of vegetarian ravioli from scratch. I made simple pasta dough (2 cups flour, 3 eggs, 2 tablespoons olive oil) and rolled it into sheets after kneading and letting it rest. Then I made a mixture for half the filling as low fat ricotta cheese (1 cup), shredded mozzarella cheese (1 cup), Parmesan cheese grated (1/2 cup), 1 egg and dried basil/parsley/thyme/salt/pepper. The other half the filling I made by sautéing small pieces of veggie sausage with diced onion and a clove of garlic and salt/pepper. I layer out my pasta dough and put about 1/2 teaspoon of each type of filling for each ravioli, covered with dough and then cut them out. I boiled in oiled and salted water for 9 minutes and made a light bruschetta type sauce of just diced tomatoes, onions, garlic and olive oil to top them.
Simply fresh and fabulous ravioli!
We are heading out to the India Day Parade here in Edison, New Jersey today and so I’ve made a snack Bento to bring along. I think it is appropriate to showcase love for India on the heart shaped peanut butter sandwiches, along with some strawberries, grapes and roll ups made with a tortilla, little cream cheese and veggie turkey lunch meat. This is a very simple and quick bento I made.
Day 3 of camp Monster High Doll Bento
Made with roll ups, black olive bats, string cheese ghosts, moon shaped strawberries, pumpkin shaped cucumbers, hard boiled egg with skullette drawn on and biscuits with whatzit drawn on.
For my daughter’s second day of camp I have tried to create an angry birds theme.
This box includes: kiwi fruit cut in the shape of the green long beaked bird, black olives with an angry birds ring, a hard boiled egg, two grilled cheese sandwiches and 3 quadratini cookies. All the food coloring was done by edible markers.