Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts

June 13, 2011

Make Me Happy Monday: Cornstarch Quicksand Goo

Do you remember this stuff from when you were little? I was doing some research and came across this and I got so excited! It made me really happy remember all the fun times I had out in the sun with this stuff (I think because my day camp leaders didn't want us kids inside with it. Imagine the clean up with 15 kids!)

Happy Monday everyone!


  • One box of cornstarch (16 oz)
  • Large mixing bowl
  • Cookie sheet, square cake pan, or something similar
  • Pitcher of water
  • Spoon
  • Gallon size zipper-lock bag
  • Newspaper or a plastic drip cloth to cover the floor
  • Water
  • Food coloring
  1. Pour approximately 1/4 of the box (about 4 oz) of cornstarch into the mixing bowl and slowly add about 1/2 cup of water. Stir. Sometimes it is easier (and more fun!) to mix the cornstarch and water with your bare hands.
  2. Continue adding cornstarch and water in small amounts until you get a mixture that has the consistency of honey. It may take a little work to get the consistency just right, but you will eventually end up mixing one box of cornstarch with roughly 1 to 2 cups of water. As a general rule of thumb, you're looking for a mixture of roughly 10 parts cornstarch to 1 part water. Notice that the mixture gets thicker or more viscous as you add more cornstarch.
  3. Sink your hand into the bowl of “quicksand” and notice its unusual consistency. Compare what it feels like to move your hand around slowly and then very quickly. You can’t move your hand around very fast! In fact, the faster you thrash around, the more like a solid the gooey stuff becomes. Sink your entire hand into the goo and try to grab the fluid and pull it up. That’s the sensation of sinking in quicksand!
  4. Drop a plastic toy animal into the cornstarch mixture and then try to get it out. It’s pretty tough even for an experienced quicksand mixologist.

May 22, 2011

Cadida Diet Lunch: Turkey Pasta Salad with Cilantro Pesto

For 2 servings:

1 cup brown rice pasta
200-300 grams of turkey thigh (or turkey breast if you prefer)
1 medium onion
1 medium tomato
1 lemon
1/2 cup fresh cilantro
1 handful of almonds
Olive oil

Cook the pasta, then set aside when ready. In a pan, sauté the turkey and the chopped up onions for 5-10 minutes, then set aside.

Meanwhile, use the food processor to mix up half a cup of cilantro, a handful of almonds, a squeeze of lemon and 2 tablespoons of olive oil. This is the cilantro pesto.

Chop up the tomato, then add everything to a bowl, mix together and serve.

May 1, 2011

Heart Shaped Pancakes

My sister got me this cute heart shaped pancake mold for Christmas and I finally tried it out. I think I maybe didn't oil it enough because I had a little trouble with the batter sticking but all and all it was fun. I put a big smile on Marshall's face when he saw them. (If you want the recipe here's the post!)

April 30, 2011

Candida Diet Supper: Lamb Coconut Curry

For 2 servings:

500 mg minced lamb
4 medium tomatoes, chopped
1 medium onion
1 can coconut milk
2 cloves garlic
1 tablespoon coconut oil
1 chili pepper (seeds removed)
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric powder
1/2 teaspoon curry powder
Salt to taste

Chop up the onions, garlic and chili pepper - you can use your food processor to save time. Add them to a frying pan with the lamb and a tablespoon of coconut oil for 5 minutes. Then add all the other ingredients, and simply leave it to simmer for 30 minutes on a low heat.

Serve with wild or brown rice (optional).

I shared this recipe at:

April 24, 2011

Candida DIet Supper: Quinoa Meatloaf

Quinoa meat loaf
This meatloaf is so tasty! It is really moist too and you feel really healthy eating it too which I always love!

For 2 servings:

1 pound minced beef

2 eggs
1/4 cup of uncooked quinoa

1 medium onion
3 garlic cloves
2 chilies
1 tablespoon coconut oil or olive oil

1 teaspoon Thyme

1 teaspoon Rosemary
1/4 teaspoon black pepper
1 teaspoon salt

Cook quinoa as directed. Preheat oven to 350 F. Add onion, chili, and cloves to a food processor and chop finely. Add cooked quinoa and all ingredients to a large bowl and mix together. Grease a loaf tray with coconut or olive oil, then add the mixture and bake for 1 hour.

I've shared this recipe at:

Show & Tell Party
Idea Sharing Wednesday 
Whatever Goes Wednesdays

April 22, 2011

A Thank You Hamburger

We made a deal with our friend Joey for taking our One Year photos that we would make him dinner in return. Well that was in September and it's taken us this long to actually have him over but I would say that it was worth it because the dinner was great! I hope we can get him to do some year two photos.

I made these fries just by cutting them (in almost wedge size) pieces and deep frying them. I don't have a deep frier so I just use a pan and oil on high.

I made these onion rings with the left over beer batter I had from when I made beer battered fish. I had put it in the freezer not wanting to waste it and thought this might work out well and it did! The boys loved it! A great add to an already huge burger.

I shared this at:

April 18, 2011

My New Food Blog!

Hi all!

I just thought I would let you know that I started another blog! I thought seeing as I post so much about food I would start a blog just for that! It will be a little over lap at times (especially for things that I really love!!) but I'm going to be writing a lot about new places to try, recipes, and all my experiences and experimenting with food! I'm pretty excited about it and I'd love for you all to check it out and show me some love by following and/or adding my new button to your blog (I know you all know how hard it can be to bring awareness to your blog and gain followers, even more when starting up).

Also if you have any recipes you'd love to post about (i.e. be a guest writer) or anything you've always wanted to try but haven't had the guts or time message me, I'd love to try it out in my kitchen or have some great people contributing to my blog as well!!

Cheers and happy cooking!

April 13, 2011

Easter Baking Ideas

I decided that with all the baking I am doing through my Baking My Way Through project I wouldn't do any Easter baking. So I thought I would do a post instead of all the fun stuff I see out there. Maybe next year I'll try one or two of them. If you like any of these ideas click on the photo to get to the recipe.

April 10, 2011

Candida Diet Breakfast: Rice Pudding

1 cup cooked brown rice

2 tbsps coconut oil



Add 2 tablespoons of coconut oil to the cooked rice. Mix in cinnamon and Stevia to taste. I love a nice and simple recipe, but something that tastes so good!

April 6, 2011

Candida Diet Breakfast: Apple Walnut Yogurt Parfait

1 apple

Handful of walnuts

1 cup plain yogurt


Chop up the apples and walnuts. Layer them with the yogurt as seen on picture, then top with cinnamon.

March 27, 2011

Baking My Way: Pillsbury Almond Fudge Brownie

I love this brownie recipe! It's a little more detailed but so worth it! I usually make a double batch and put it in the freezer!! I've done this recipe about 4 times now and didn't realize I hadn't posted about it yet! If you're wanting a super tasty, chewy rich brownie this is the one!

I give these a 5! (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

- 1 teaspoon instant coffee
- 2 tablespoons hot water
- 4 eggs, separated
- 1 cup sugar
- 1/2 cup butter
- 3 1/2 oz. almond paste
- 1 cup flour
- 1 cup chocolate chips, melted
- 1 teaspoon vanilla
- 1/2 chocolate chips

- 1/4 cup sugar
- 1/4 firmly packed brown sugar
- 1/8 teaspoon salt
- 1/4 milk
- 2 tablespoons butter
- 1/2 cup chocolate chips
- 1 cup powdered sugar
- 1/2 teaspoon vanilla

Brownie Instructions:
- Heat oven to 350
- Grease and flour the bottom of a 13x9 inch pan
- Dissolve instant coffee in hot water
- In another bowl beat egg whites until stiff peaks form
- In a large bowl combine sugar and butter, beat well until light and fluffy
- Stir in almond paste; beat well
- Add flour, coffee, egg yolks, melted chocolate chips, and vanilla; mix well
- Fold in beaten egg whites
- Fold in chocolate chips
- Spread in greased and floured pan
- Bake for 25-35 minutes. DO NOT OVER BAKE

Frosting Instructions:
- In a saucepan combine white and brown sugars, salt, milk, butter and chocolate chips.
- Bring to a boil and stir constantly
- Reduce heat and let it simmer for 3 minutes
- Remove from heat
- In in icing sugar and vanilla; beat until smooth.
- Frost cooled brownie

March 25, 2011

Cooking Tip: Yeast Substitution

I was baking and was sure I had yeast but none, I didn't. I was already too far into it to go back so I was very happy when I found a substitute and that it worked

Prep Time: 2 minutes
Total Time: 2 minutes

Baking soda
Lemon juice


Add all ingredients according to the recipe

Then, add in equal parts baking soda and lemon juice to equal the amount of yeast called for in the recipe


Baking My Way: Spicy Banana Bars

So I had one rip banana and I was just going to go for the default when that happens- Banana Chocolate Chip Muffins but I remember about my goal and decided to find something that would work. I found this recipe and although presentation wise it doesn't look that great these bars are super tasty and make a great spring or summer light treat! Also great with tea or coffee!

I give these a 4 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

- 1/4 butter
- 1/3 mashed banana
- 1/4 milk
- 1 egg
- 1 cup flour
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/3 cup chopped pecans

- 2 tablespoons butter
- 1 cup icing sugar
- 2 teaspoons lemon juice
- 2-4 teaspoons water

Bar Instructions:
- Heat oven to 350.
- Grease and flour 13x9 inch pan.
- In a bowl mix butter and banana; blend well.
- Add milk and eggs; blend well.
- Add all remaining bar ingredients; blend well.
- Spread in the prepared pan, bake for 20-25 minutes.

Frosting Instructions:
- Melt butter in a small saucepan.
- Stir in icing sugar, lemon juice and water
- Spread over warm bar
- Cool completely before cutting into squares

How to Make Candy Sushi

Wow, look at all that sugar! What a fun idea!

Have a great weekend everyone!

March 24, 2011

Cooking Tip: Cornstarch Substitution

I was baking today but I didn't have any cornstarch so I went a search for a substitute and here's what I found:

For 1 tablespoon cornstarch:

Option 1:
substitute 2 tablespoons all-purpose flour;

Option 2:
1 tablespoon potato flour or rice flour;

Option 3:
4 teaspoons quick-cooking tapioca;

Option 4:
2 teaspoons arrowroot


March 22, 2011

Baking My Way: Pillsbury Crisp Chocolate Snaps

I had a girl friends birthday party so I thought I would make these to bring a long (I promised some baking). I didn't have any butter, shortening or even margarine (the last two I almost never have) and I'm trying to stick to the grocery budget so I looked up other substitutes and I had no idea that you could just use oil! Here's the post I did about oil and the conversion but I didn't know you could do that. For some reason I thought you had to do a combination if you didn't have enough butter, but no, you can use just straight up oil. And I'll tell you other then the difference in how the batter looks at first you can't tell or see (or taste!) the difference!

I give these a 4 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

2 cups sugar
1 cup firmly packed brown sugar
1 1/2 cups margarine or butter, softened
6 oz. unsweetened chocolate, melted, cooled
2 teaspoons vanilla
1/2 teaspoon red food color, if desired
3 eggs
4 cups All Purpose or Unbleached Flour
2 teaspoons baking soda
1 teaspoon salt
1/4 cup sugar

In large bowl, combine 2 cups sugar, brown sugar and margarine; beat until light and fluffy. Add chocolate, vanilla, food color and eggs; blend well.

Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.

Heat oven to 350°F. Lightly grease cookie sheets. Shape dough into 1 1/2-inch balls; roll in 1/4 cup sugar. Place 3 inches apart on greased cookie sheets.

Bake at 350°F. for 8 to 12 minutes or until set. (Cookies will puff up, then flatten during baking). Cool 1 minute. Remove from cookie sheets.

March 20, 2011

Baking My Way: Pillsbury Whole Wheat Zucchini Cookies

I had a zucchini in the fridge that needed to be used, it was on it's last day so I looked up a recipe with zucchini (surprised that there even was on in the book!) and got to work.

I wasn't too sure how they would turn out but they taste amazing! They are super moist, and not too whole wheaty, which is was good. I wanted healthy but I still wanted them to taste like a dessert. It's a nice change from the usual chocolate chip cookie!

I give these a 4 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")

3/4 cup sugar
3/4 cup firmly packed brown sugar
1 cup margarine or butter, softened
1 teaspoon grated lemon peel
1 teaspoon vanilla
2 eggs
2 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups quick-cooking rolled oats
2 cups shredded zucchini, drained
1(12-oz.) pkg. (2 cups) miniature chocolate chips

Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add lemon peel, vanilla and eggs; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls onto greased cookie sheets.

Bake at 350°F. for 9 to 13 minutes or until golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.