Saturday, September 26, 2009

Noodle vending Machine?

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

Odd Birthday cakes

The title says it all.
Stop questioning and click on this link!|hp-laptop|dl9|link5|
(I follow one of these AWESOOMME bakers on blogspot,

Sunday, September 20, 2009

Thank You!

Thank you, dear Darlene and Sasha, for visitng my blog! You are my role models and I am proud to have my first follower being one of you guys! Thank you again!

Tuesday, September 15, 2009

Chocolate Chip Banana Muffins

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 egg
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

What kind of donut am I?

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

Yum! Froyo!

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( 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

Vanilla FroYo

From my other blog-

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)

Alaya's tip- Top with candies, chocolate chips, mochi, or fruit! I also love dry cereals, dried fruits, and sprinkles!

Monday, September 7, 2009

Polka Dot Cupcakes

Makes 26
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
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.


Tuesday, September 1, 2009

Cedar Plank Salmon Recipe

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.