Monday, November 2, 2009
Wow, really! People are grabbing these instead of Louis Vutton's or something? Karl Lagerfeld is sporting them now?! Mom's must feel awesome stepping into Wal Mart with their 99 cent reusable canvas bags. I'm okay with them, as long as mine doesn't say "Save Money, Live Better-Wal Mart"
Whats next? The chanel fast food covers. Got a picture off the internetz, but It's not uploading.
As Bryanboy would say, let's get to WERQ.
Sunday, November 1, 2009
Sunday, October 11, 2009
I've followed Tavi, on style rookie, here at blogspot. She's the only other blogger my age, who is super popular. Sadly, these are my lasts posts.
Tavi, thank you, I never got to get to know you, but I'm telling you, speak up for us fashion nerd teens! Wait for me when I am older and can come back! I love all of you! Thanks to Sasha, Darlene,Tavi, Camille, Bryanboy, and everyone else I didn't mention. Again, thanks for your support and inspitation.
Sunday, October 4, 2009
No, you pervert! I don't mean a make-out session, I mean one of the coolest frozen yogurt companies in the world! It's called snog, and in the U.K.
It's quirky,unique and has gooey toppings! I have no idea how people still stay thin out of it. Any people you know from the U.K? Ask them about Snog!
Saturday, September 26, 2009
During lunch, we have about 200 kids buy ramen noodles. A cup of Cup Noodles is $ 1.00, so you can get 200 dollars from 1 out of three lunches. That's 600 dollars made from the Cafeteria just from ramen noodles! And in Japan, they have ramen noodle vending machines? If kids are charged a little more for already boiled noodles, and that's probably only going to be 15% of the kids. It adds extra money since the majority is still buying Cup noodles. These should totally be found in College and High Schools worldwide.
Monday, September 21, 2009
Stop questioning and click on this link!
(I follow one of these AWESOOMME bakers on blogspot, cavelava.blogspot.com
Sunday, September 20, 2009
Tuesday, September 15, 2009
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Sunday, September 13, 2009
I am a Powdered Devil's food Donut!
"A total sweetheart on the outside, you love to fool people with your innocent image.
On the inside you're a little darker, richer, and more complex.
You're a hedonist who demands more than one pleasure at a time.
Decadent and daring, you test the limits of human indulgence."
Mmm... donuts make a good breakfast, but it wouldn't be as cool if you had Froyo for breakfast!
Saturday, September 12, 2009
I had the BEST froyo today. It's always good! What makes it so good is its light,fluffy texture, creamy cool taste, and sweet and tart froyo. The toppings make me crazy! I had these super fresh strawberries! Yesterday, I went To Red Mango(redmangousa.com) and got Dark chocolate chips, and strawberries! The Frozen Yogurt angel has blessed me, with her fluffy vanilla froyo wings and chocolate and berry lined froyo dress. Thank you Fro-Yo fairy!
Tuesday, September 8, 2009
From my other blog- froyo-love.blogspot.com
Vanilla Frozen Yogurt RecipeHeidi notes: First off, remember it is important to use good-quality whole-milk yogurt. The version in David's book is Vanilla Frozen Yogurt. This time around I skipped out on the vanilla, opting for straight, bright white yogurt with the sweetness playing off the tang of the yogurt. I also used slightly less sugar than called for here, more like 2/3 cup - but you can go either way depending on what you like.
3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions.
To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Makes about 1 quart.
(From 101 Cookbooks) http://www.101cookbooks.com/archives/a-frozen-yogurt-recipe-to-rival-pinkberrys-recipe.html
Alaya's tip- Top with candies, chocolate chips, mochi, or fruit! I also love dry cereals, dried fruits, and sprinkles!
Monday, September 7, 2009
FOR THE CUPCAKES
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter
2 cups sugar
4 large eggs
Finely grated zest of 1 orange
1 cup milk
FOR THE ICING
8 ounces cream cheese (not whipped)
4 tablespoons unsalted butter
3/4 cup confectioners' sugar
1 tablespoon milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees with racks in top and bottom thirds. Line twenty-four muffin cups (1-cup capacity) with paper or foil liners, and set aside. Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
Combine butter and sugar in a large bowl; beat until pale and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Add orange zest. Beat in flour mixture and milk in three alternating batches, beginning and ending with flour mixture. After each addition, beat until just combined, scraping down sides and bottom of bowl as necessary.
Fill prepared muffin cups with about 1/4 cup batter. Bake, rotating pans once, until cupcakes are just golden brown and spring back to the touch, 18 to 20 minutes. Let cupcakes cool in tins, about 5 minutes, then turn them out onto wire racks. Repeat with any remaining batter. Let cool completely.
Beat cream cheese, butter, and sugar in a small bowl until just smooth. Add milk and vanilla; beat frosting until combined. Use immediately.
FROM MARTHA STEWART
Tuesday, September 1, 2009
My favorite cooked salmon recipe would be Cedar Plank Salmon. It's great with a splash of lemon, sea salt, and fresh ground pepper. It's delicious. The best way to learn it is from an easy recipe and food archive like Food Network. It's an easy way to learn new recipes!
1 cedar plank (6 by 14 inches)
2 salmon fillets (1 1/2 pounds total)
Salt and freshly ground black pepper
6 tablespoons Dijon mustard
6 tablespoons brown sugar
Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.
Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.
Monday, August 31, 2009
Hand shaven noodles are great! I had my first serving just a few days ago. They are thick, chewy noodles, and a great changed to the Italian Style chow mein. They are great made with barley green powder, and sauteed with spinach! I highley recomond buying them. They shiud be full bodied, chewy and thick!
Sunday, August 30, 2009
Another recipe from Food Network. Yum! I LOVE Spanish cooking!
Spice Mix for chicken, recipe follows
1 (3-pound) frying chicken, cut into 10 pieces
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving
Large paella pan or wide shallow skillet
Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
Cook's note: The ideal paella has a toasted rice bottom called socarrat.
Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.
Spice Mix for chicken:
1 tablespoon sweet paprika
2 teaspoons dried oregano
Kosher salt and freshly ground pepper
Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered
Saturday, August 29, 2009
Teddy Hilton, Perez Hilton's ah-dorable labradoodle is so cute!
Gossip wise, Teddy is as famous as Perez! He's even landed a magazine cover!
Doodles are such good dogs Being a proud owner of the fluffy Prince Dallas Carmello, I highly recomond a goldendoodle or labradoodle!
I love Teddy and Perez! And they both have a love for Hello kitty! Me too!!
Mmm... Crepes. . The thin, delicate, and crispy French "Pancakes". My personal faveorite is when they are sweet, topped with fruits,berries, whipped cream and chocolate! A perfect breakfast paired with turkey bacon, hot chocolate or coffee au lait, here is a sweet recipe from food network.
(5 servings, 18 min cooking time)
3/4 cup all-purpose flour
1 teaspoons salt
1 cup milk (preferably whole)
2 tablespoons sugar
1 tablespoon melted butter, plus more for cooking crepes
1/2 teaspoon vanilla extract
Chocolate hazelnut spread (recommended: Nutella)
Put the flour and salt and in a large mixing bowl. Gradually whisk in the milk. Whisk in the eggs, 1 at a time, and then whisk in the sugar, melted butter, and vanilla. Cover and let rest in the refrigerator for about 1 hour.
Heat an 8-inch nonstick skillet over medium-high heat. Melt a small pat of butter in the pat and swirl around so that it lightly coats the surface.
Add 1/3 cup of the batter and move your wrist in a circular pattern to coat the pan with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.
Fill with jam, honey, sugar, chocolate hazelnut spread, peanut butter, bananas - anything sweet that you enjoy from your pantry!
Alaya's toppings/fills- Nutella,strawberry jam, whipped cream,ice cream, chocolate syrup,caramel,bannanas,strawberries.
Friday, August 28, 2009
Want to buy froyo instead of waisting gas for soft serve? Even though it's not the same experience, but bulk candy,snack packs and ice cream cases equal a money friendly yummy replacement!
1.Trader Joe's Frozen Yogurt(vanilla)
2. Dryer's Frozen Yogurt(vanilla)
3. Freeze a Yoplait Whips!
Or just make your own!
You never need to add rum, but it's a nice dash of flavor!
From my buttery fingers. (mybutteryfingers.blogspot.com/)
30ml + 3tbsp Water (measured separately)
300g Strawberries, hulled and halved
2 tsp Lemon Juice
*Amounts of sugar and lemon juice can be adjusted accordingly to suit the strawberry's sweetness or tartness
1. Place the 3tbsp water in a small, microwaveable bowl and sprinkle on the gelatine. Leave for it to bloom.
2. In a small saucepan, place the sugar and the remaining water and cook until the sugar is dissolved. Set aside to cool.
3. Place the strawberries, lemon juice, rum and the cold syrup into a blender. Whizz until the the mixture is homogeneous. Transfer into a large bowl.
4. Place the gelatine mixture into the microwave and heat it on medium for around 30 seconds (or less) until the gelatine is thoroughly dissolved. Slowly mix it into the strawberry mixture.
5. Place the bowl on top of an ice bath and cool, stirring occasionally. The mixture should thicken slightly.
6. Churn the mixture for around 20 minutes or until frozen
Thursday, August 27, 2009
Monday, August 17, 2009
To be called fierce is the highest form of fashion gawdliness. This term can be defined as-
Marc Jacobs campaigns.
His sultry, dark hared raven Daisy Lowe has totally taken the fashion world by storm. Her big lined eyes and alluring smirk is so, so, FIERCE!
Sunday, August 16, 2009
Terribly corny title. Sorry peeps!
A recipe from mexicanfood.about.com
This brightly flavored beverage is great for adults and kids. Fruity and delicious it's a great treat on a hot day or a fun fiesta.
1 quart pomegranate juice
2 cups papaya or mango juice (substitute apple if necessary)
1 mango or papaya
1/2 cup sugar
Mix juices and sugar until sugar dissolves. Wash orange and berries and slice into thin slices. Remove mango or papaya skin and cut fruit into chunks. Remove kiwi skin and cut into thick slices. Place all fruit into juice and let flavors meld in fridge for 2-3 hours or overnight before serving.
Serve garnished with fruit slices.
It's pomegranate! Fresh and fruity stuff! YAAAAHOUHOU!
2 posts today people! I repeat- 2 posts!! XD
Right now its all about me,myself and Moi!!
Yesh, me me and me!
Fave color: Royal purple
Fave type of food: Japanese with a twist.
Fave entree: Ebi sashimi with gyoza.
Fave snackie: Froyo! Or chocolate truffles.
Fave cupcake: Devils food cake with ganache filling and chocolate frosting.
Fave froyo: CeFiore original with pinapple, chocolate chips and strawberries.
Fave Fashion Designer: Marc Jacobs/ The Juicy girls.
Fave shoe line: Betseyville by Betsey Johnson.
Fave bag: A puffy Italian Leather Fendi purse.
Fave fabric: Italian Leather
Fave make up: Benefit is so fierce!
Fave flavor lip gloss: Vanilla frosting!
Thursday, August 13, 2009
1 c. water
1/2 c. butter
1 c. flour
Bring to rolling boil water and butter. Take off heat. Add flour and stir with spoon until ball can be formed. Add eggs. Beat like crazy. Mix until dough is very stiff; otherwise it will run all over pan. Drop by full teaspoons onto a cookie sheet for individual serving; put in a circular ring or in a strip. Bake 45-50 minutes at 400 degrees. Cool out of draft.
2 pkg. instant French vanilla pudding
2 1/2 c. milk
1 (8 oz.) container Cool Whip
1 tsp. vanilla
Mix pudding and milk. Mix well. Fold in Cool Whip and vanilla. Slice eclair in half and fill generously with entire amount of filling. Replace top of eclair. Drizzle top of eclair with Chocolate Sauce.
6 oz. semi-sweet chocolate chips
1 1/3 c. canned milk
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla
Melt chocolate chips and butter together. Gradually add milk and powdered sugar. Bring to boil. Stir continuously. Boil for 8 minutes. Remove from heat and add vanilla.
Makes 3/4 quart.
Thursday, August 6, 2009
Another ah-mazing recipe from Kraft Foods!
What You Need4 cups pitted fresh sour cherries 1-1/2 cups sugar 3 Tbsp. MINUTE Tapioca 1/4 tsp. almond extract 1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts) 1 Tbsp. butter or margarine, cut up Make It
PREHEAT oven to 400°F. Toss cherries with sugar, tapioca and extract. Let stand 15 min.
PREPARE pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with cherry mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
BAKE 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Kraft Kitchens TipsSubstituteSubstitute frozen sour cherries, thawed and drained, for the fresh sour cherries.How to Make Lattice-Top PiePrepare bottom crust and fill with cherry filling as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place five of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge. Bake as directed.Jazz It UpServe topped with 1-1/2 cups thawed COOL WHIP Whipped Topping.
Wednesday, August 5, 2009
I think I have became addicted to posting recipes! I would blog more, but I find so many yummy recipes! This sorbet requires and Ice Cream Maker.
1 cup (3.25 oz) cocoa
Scant 1 cup sugar
2 tiny pinches salt
2 cups boiling water
1/4 tsp vanilla
1 1/2 tbsp rum or vodka (optional)
Combine cocoa, sugar, salt in saucepan and whisk in 1/2 cup boiling water to make a thick paste. Add the remaining water. Stir over medium heat just until tiny bubbles form at the edges of the pan. Don’t cook any longer, as the heat can damage the flavor of the cocoa.
Take the mixture off the heat and add the vanilla. Refrigerate until cold, at least 4 hours. Add the rum or vodka, if using. Freeze in an ice cream maker according to the manufacturer’s instructions. Harden the sorbet in the freezer for at least 3 to 4 hours.
Note: The flavor is so rich that you can substitute half of the water with milk.
Tuesday, August 4, 2009
Pad Thai - This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different variations from food carts all over the city. Pad Thai is the ultimate street food. While "street food" may sound bad, food cart cooks are in such a competitive situation, with such limited space, ingredients and tools they need to specialize in a dish or two just to stay in business. The best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it.
Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. I've never actually seen the red, oily pad thai in Thailand that is common in many western Thai restaurants.
The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.
Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like.
4 teaspoons fish sauce
3 cloves garlic, minced
1/2 teaspoon ground dried chili pepper
1 shallot, minced
2 tablespoon sugar
2 tablespoon tamarind
1/2 package Thai rice noodles
2 tablespoon vegetable oil
1/2-1/4 lb shrimp Optional
1/2 banana flower Optional
1/3 cup tofu - extra firm Optional
1-1/2 cup Chinese chives - green Optional
2 tablespoons peanuts Optional
1-1/3 cup bean sprouts Optional
1 tablespoon preserved turnip Optional
Tips and substitutions
By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can't take it out.
Shrimp can be substituted or omitted.
In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper. For kids, omit the gound dried chilli pepper.
Tamarind adds some flavor and acidity, but you can substitute white vinegar.
The type of extra firm tofu called for this recipe can be found at most oriental groceries in a plastic bag, not in water. Some might be brown from soy sauce, but some white ones are also available. Pick whatever you like.
If you decided to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark.
The original Pad Thai recipe calls for crushed roasted peanuts. Many people in Thailand avoid eating peanuts drom it's link to cancer.
Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Julienne tofu and cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.
Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.
Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top.
As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.
From Kraft Foods.
Prep Time: 15 min Total Time: 1 hr 15 min Makes: 24 servings Make It
BEAT Neufchatel with mixer until creamy. Blend in dry pudding mix. Gradually beat in milk. Stir in COOL WHIP.
PLACE 1 wafer on bottom of each of 24 (2-inch) paper baking cups; place in muffin pan. Cover with pudding mixture.
FREEZE 1 hour. Top with berries just before serving.
Extra credit- Top with strawberry toppings used for Shortcakes.
CRAP! I missed my row of perfect blog entries! I am so bad! ( '^ - ^ )
Well, I am very happy because I may get to go to Red Mango today for yogurt!!
Schweet! Lately, also, I have gotten really caught up in Anime/Manga. I like Strawberry Marshmallow, Aranzi Hour, Tokyo Mew Mew and the Animal Crossing Anime versions. My friend wants me to read a series but I am being to lazy. I also like Fruit's Basket and Peach. I'm a sucker for romance comedy movies, books and anything else I can get my hands on. Mmm.. for Valentnes Day, Baskin Robbin's has this white chocolate ice cream ith rasberry and chocolate swirls and truffles wiith rasberry cream... It is so good...
Luv you all
Saturday, July 18, 2009
No, I am NOT vegan yet.But these babies look delish By Chris on www.vegalicious.org.
Yield: 12 muffins
1/2 cup plain soy yogurt
3 tablespoons vegetable oil
1/4 cup lemon juice
1 egg replacer
1 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
grated zest of 2 lemons
for the tops:
1/4 lemon juice
1/4 cup melted vegan margarine
1 cup sugar
Preheat the oven to 350 degrees F.
Line a cupcake tin with paper liners, spray the papers with a spray baking oil.
In a large bowl, mix together the soy yogurt, oil, lemon juice and egg replacer.
In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest.
Add the wet ingredients to the dry, and mix until just blended.
Spoon the batter evenly into the prepared muffin cups.
Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched.
Cool muffins in the tin on a wire rack.
Dipping the Tops:
When the muffins are cool, dip each muffin in the lemon juice, then the vegan margarine followed by the sugar sugar.
adapted from All Recipes
Carrot Cake Cupcakes
Adapted from Cathy
1 1/4 cups vegetable oil
2 cups sugar
2 cups flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
3 cups grated carrots
1 cup chopped walnuts
1. Preheat oven to 300F. Mix oil and sugar together in a large bowl. When it's blended well, add the eggs one at a time, beating after each one.
2. In a smaller bowl mix together flour, salt, baking soda and cinnamon. Slowly add to egg mixture and when blended add carrots and walnut and mix well.
3. Use a 1/4 cup measure to portion batter into well-greased cupcake tin. Bake for 25-27 minutes, or until a tester comes out clean. Cool completely before frosting.
Cream Cheese Frosting
Makes enough to frost a bazillion cupcakes (i.e. I had lots left over after frosting 24)
8 oz cream cheese
1/2 stick butter, room temperature
1 1 lb box of powered sugar
2 tsp lemon juice
2 tsp vanilla
Blend cream cheese and butter until creamy. Slowly add sugar, mixing well after each addition. Add lemon juice and vanilla and beat just until blended in. Spread on cooled cupcakes.
It really looks yummy!!
Wednesday, July 15, 2009
Lady Gaga how-to make up, and even things to buy to look like her!
American Apparel- Liquid black leggings, and big unisex tee shirt in black! Poker Face make up! Watch this vid by Make up mogul Michelle Phan!
Tuesday, July 14, 2009
Sunday, July 12, 2009
Today's DIY! Cheap and chic!
Today, guys and girls spend tons of money getting tacky, orange tans. Spray tans are gross and too tangerine like, and UV beds make your skin age super quick. Get a perfect shade.
*Items can be found at a drugstore, prices here from Walgreens/drugstore.com*
First, for your body apply a cocoa butter to add a golden glow to the skin.
WALGREENS- Palmers Cocoa butter with Vitamin E. (5.29)
For the legs, more daring can apply Sally Hansen spray Airbush Legs in your skin tone. WALGREENS(13.49)
For the eyes, apply a copper colored eyeshadow to add a glow to the face.
CoverGirl, WALGREENS, 3 KIT EYE ENHANCERS METALICS (4.99) Line the creamy stick to the inner corners of the eyes. DRUGSTORES-(2.00) Apply two coats of eye brightening mascara by Neurtrogena, Healthy volume in a chocolate brown. (9.00)
To finish it out, apply a medium amount of Bonnebell Lip Lites in Angel food Cake
(4.00), and dust Maybeliine Finishing Veil bronzer Powder (9.49).
NOTES-Keep the bronze look a shade darker then your skin (Vanessa)or risk tacky tans!
Saturday, July 11, 2009
VISIT HER WEBSITES!
Wednesday, July 8, 2009
1. OMFG! I should make a poem!!
2. I need to stop saying AMAZING!
Lemme get it out- AMAZING! AMAZING! AMAZING! AMAZING! AMAZING! AMAZING!
Rehka is her name. She has a photo called I need myself to survive, so I look at it and go. "Wow! Poem time!"
Here it goes...
Struggling, pulling myself
I realize I stand in my
I face my reflection
whom I realize
that it is reacting
My reflection opens my mouth
Rehka, pull it together
and wipes away my tears with
I see her grab my hands
I am the poison at times
A few days ago I went to a local lake. I dug in the mud, collected feathers and made ugly mounds of mud with feathers stuck on the top, called a sand castle.
We watched Canadian geese dive and nibble on grass and mud beetles. We bought a box of 200 Otter Pops. I think were going to eat all of them pretty soon.
I'm not sure if the blog life is for me. I mean, I have alot to say, but no one
is even reading these.
Friday, July 3, 2009
I don't think I have any readers, but still...
I haven't been posting for awhile.
I really have been busy, and I'm also trying to convince my family to allow me to go vegetarian. Pretty serious about it too. I can't go full on with no meat, I still have to eat fish... After that I'll go Lacto-Ovo-(eggs and milk) then maybe head on to full frontal. I guess after that, vegan, fruitatarian, then raw foodist...
Think I'll stop at Lacto-Ovo.
I really don't have anyone to enertain... so I'm feeling really stupid.
Oh! Has anyone seen the new Marc by Marc Jacobs summer collection! I haven't yet, and can't find it either. He's a GENIUS.
Friday, June 26, 2009
I wanted to post sooo bad after MJ'S death yesterday, but I'm a little dissapointed because all the radio stations are playing his music. I love him! But I want my Lady Gaga and Katy! R.I.P.
Your'e legacy will go on forever. Everyone knows you Michael, we all love you and never expected you to die! And Farah, we love you too, even in vinyl jumpsuits! We will forever call the feather cut, the Farah Fawcett. MJ died from his heart stopping and fell into a coma. Paramedics tried to revive him and he died before reaching help. Farah fought cancer hard, and was SO close to kicking its butt. But today I'm really CRAVING froyo! More than usually, cause its warm enough.