https://delightfullydoable.com

Easy cake pops

Posted by Delightfully Doable on 14 March, 2014 1 comment

Cake pops can take a lot of work and a lot of your precious time to compile them. After all the time spent into making delicious cake pops the family devours them leaving you with nothing but crumbs and begging for more.

Do you ever think about the amount of time you spend in the kitchen slaving over breakfast, lunch, dinners, and tasty desserts? I don’t think about it as I know the hours are beyond what I can count. Although my husband is an accountant I still refrain from asking him as I still like to believe ignorance is bliss. :)

These are pretty good and I freeze them and pull one out at a time to enjoy throughout the month. (Okay maybe I take a few out at a time)

Here’s what you do…

Ingredients:

1 box yellow cake mix
¼ cup oil
2 eggs
Water (as per the box of cake mix)
8 oz Sweet cream frosting
2- 16oz bag of chocolate (I used semi-sweet and white chocolate for a variety)

Bake the cake according to package instructions.

Let cool fully! Once cooled take a butter knife and slice through every which way to crumble to cake easily and into small pieces.

For easy use, in a stand mixer combine the cake crumbs with the frosting.

Roll into small balls and place in muffins cups or line up in a 9×13 pan.

Place in the fridge for 2 hours.

Once cold, melt chocolate and 1 tbsp of butter (optional) together until fully melted.

Dip each individual ball into chocolate and place back in the pan. Keep in the fridge.

Once chocolate is hardened you can drop them into a plastic bag and keep in the freezer if so desired.

Polenta Deep Dish Pizza

Posted by Delightfully Doable on 13 March, 2014 No comment

I made this for dinner tonight and was in love with how easy making your own polenta truly is. I was also 100% guilt free of eating two LARGE portions as it was polenta and not actual white crust. (Remember it’s deep dish pizza so one piece is pretty large) This gluten free recipe was very delicious and a must have when you want something divine and healthy.

Homemade Polenta:

3 cups water
3 cups chicken broth
2 cups cornmeal
1 tsp garlic salt
5 tbsp butter
2 tsp salt

In a large saucepan bring 3 cups water and 3 cups chicken broth to a boil. Turn on low heat and add cornmeal.

Add in garlic and salt and let simmer for 15 minutes; stir constantly.

Once thickened, add butter.

Pizza Sauce:

1 cup Ricotta cheese
1 tsp Italian seasoning
1 tsp garlic salt

In a small bowl mix together all three ingredients.

Set aside.

Pizza Toppings:

1 garlic clove, minced
1 ½ lb, mushrooms, sliced
1 small onion, chopped
1 tsp parsley
1 tsp salt
Freshly ground pepper
8 oz Sliced Salami (omit for vegetarian)
1 cup shredded cheese (I used Baby Bell cheese and shredded it myself)

In a large skillet add mushrooms, onions and garlic. Begin to simmer over medium heat.

Add Parsley, salt, and pepper.

In a greased cheesecake pan, add about 4 cups polenta and spread throughout pan as well as up the sides make it “deep dish.”

Spread ricotta cheese mixture on top of polenta

Layer mushroom mixture on top of ricotta

Layer salami on top of mushrooms to help hold the ingredients together

Top with shredded cheese

Bake at 375 for 15 minutes or until heated through and cheese is fully melted

To serve, remove outer rim and cut through.

Enjoy!

Idea adapted from Rachael Ray but recipe not used.

Department Store Makeup

Posted by Delightfully Doable on 12 March, 2014 No comment

Sometimes you get what you pay for, other times you don’t. I have found through my deep obsession with Sephora that not everything is worth the price or that good of quality. Don’t get me wrong, I LOVE Sephora, I love makeup and I love face lotion and masks.

I have found certain products aren’t worth the high price tag. Face Primer to be one of those products that I feel is just as good of quality if not better than the high priced primer I bought at Sephora.

Recently I was running out of my Benefit face primer (it only lasted three weeks) and was on the hunt for a primer that would last longer as it was $31. I was in the department store the other day with Cooper and I were looking at all the primers and found Revlon Photo Finish Face Primer for $10.97. Cooper enjoyed this product as he can pop the lid on and off. :)

Benefit was .9oz for $31

Revlon was .75oz for $10.97

The price was triple and had less product.

I used the photo finish face primer and really loved how it went on. This is a product I will continue to buy and continue to save.

Thought of the Day

Posted by Delightfully Doable on 12 March, 2014 No comment

I heard this morning on the radio:

A negative attitude makes it extremely difficult to move in a positive direction.

This is not something new to me, but hearing it again shines light on the reality that positivity is extremely difficult to maintain when negativity breeds negativity.

Moment of Truth: take the next hour remind yourself of all the blessings in your life. Watch your attitude change for the morning. Write your blessings down on paper!

New Look, New Designs

Posted by Delightfully Doable on 11 March, 2014 No comment

Jamberry designs, mix and match.
Here’s another fabulous look!

First application of a dear friend; she did AWESOME!

Mint Green Chevron and Grey Polka Dot

For more information go to my store: http://bit.ly/1ePczqt or to order go to: www.delightfullydoable.jamberrynails.net

Almond Pesto

Posted by Delightfully Doable on 11 March, 2014 No comment

I love Pesto and you all should make it especially this time of year. I bought my basil plant about a week ago and have already made a batch of Almond Pesto. You can make so many different types of pesto and even freeze it in an airtight plastic bag.

Ingredients:

2 Large handfuls of fresh Basil
½ cup fresh parmesan cheese
Salt
Pepper
1 garlic clove
1 handful of raw almonds*
¼ cup EVOO or Grapeseed Oil (You may need more)

Simply add all ingredients to a food processor.

Pesto goes on anything and everything. For a yummy appetizer serve on Baggett chips. Serve on grilled cheese, or use in anything to create a sauce with terrific flavor.

*Pine nuts work great in pesto but I like to switch it up from time to time even adding additional flavors to give a bit of a spice!

Shiitake Mushroom Pasta

Posted by Delightfully Doable on 10 March, 2014 No comment

What’s for dinner tonight??? Shiitake mushroom with zucchini and asparagus. This meal is easy to make and can be healthy as well. I served it over spaghetti squash but also made noodles as my husband is not a fan of squash.

Make your own cream sauce. It’s simple and delicious! For the sauce I added cornstarch to the meat and veggies and tossed until thoroughly coated. Next, add milk and heat on low heat to help thicken. For a little extra flavor I added sriracha and chicken “better than bouillon” to help bring out the flavors. Easy, tasty and a little spicy but not too much for that sensitive tongue.

Ingredients:

1 lb pork sausage (Italian sausage)
1 lb mushrooms, chopped
2 medium zucchini’s, chopped
1 lb asparagus
¼ cup Pesto*
1 tsp garlic
1 tsp parsley
3 large fresh basil leaves, chopped
1 tbsp cornstarch
2 cups milk
1 tsp sriracha (optional)
1 tsp chicken bouillon (better than bouillon)
1 cup Kale or Spinach
Spaghetti Squash or Pasta

Chop zucchini and mushrooms; set aside.

In a large skillet begin cooking the meat until half done, add the mushrooms and zucchini and continue to cook.

Add pesto and continue to cook the meat until thoroughly done.

*Pesto- I made my own pesto with my basil plant a couple days prior. To make your own add 1 cup fresh basil leaves, 1/4 cup fresh parmesan cheese, salt, pepper, small handful of raw almonds. In a food processor begin to puree while adding enough EVOO to make a paste.

Once meat is no longer pink, add cornstarch and coat evenly.

Add milk and simmer over low heat until it begins to thicken.

Add Sriracha sauce (optional)

Add Better Than Boullion.

Turn heat off and top mixture with kale and place a lid on top of the skillet to not overcook the kale.

Once the kale is wilted, you are now ready to serve and eat up! :)

Meanwhile, broil asparagus with EVOO, salt, pepper, and garlic salt for 5-7 minutes.

Serve on Spaghetti Squash (or pasta)

Top squash with sauce and layer with asparagus!

Enjoy!

Carrot, Zucchini Bread

Posted by Delightfully Doable on 9 March, 2014 No comment

Being on the health train we’ve attempted lately, I have been craving bread, carbs and flat out junk food. I want anything and everything that is terrible for you. Craving sugar, bread and donuts has been anything but unusual for me lately. Although our cupboards are filled with fruit and veggies I opted for a healthy bread that I was by far impressed with. Being as I am a sugar and carb gal, I was beyond shocked I was able to enjoy a slice without butter. Yes, withOUT butter. My heart probably thanked me and my tongue didn’t ask for some. So all around we were good!

Michael on the other hand doesn’t really care for all the bread, tortillas, bagels, English muffins or cinnamon rolls that Cooper and I devour. So although he thought it was good he really had no true insight because he could easily live without bread. He was not my captive audience on this particular dish; Cooper was. :)

Ingredients:

1 cup butter, melted
1 cup honey
1 cup sugar
3 eggs
¼ cup apple juice (orange juice works too)
1 ½ tbsp vanilla
3 ¼ cups whole wheat flour
½ tsp salt
2 ½ tsp baking powder
¾ tsp baking soda
1 tbsp sugar
½ tsp nutmeg
½ tsp allspice
2 large carrots, shredded (1 ½ cup)
1 large zucchini (1 ½ cup)
1 large apple (1 cup)
½ cup pecans, chopped

Preheat oven to 350 degrees.

In a large mixer blend butter, sugar and eggs until well beaten. Add apple juice and vanilla and stir well.

Add all dry ingredients: flour, salt, baking powder and soda, cinnamon, nutmeg, and allspice. Cream well.

Meanwhile, in a food processor shred carrots and zucchini. (This makes for an easy step)

Add carrots and zucchini to mixture.

With a food chopper, chop the apples into small pieces. I make sure they are extremely small for my son’s sake. Add to the mixture.

Mix well.

In two greased bread pans evenly divide the mixture and cook in the oven for 45-60 minutes depending how hot your oven runs. When a toothpick inserted comes out clean, your bread is done!

While I was making this bread my son was in his tent playing with balloons. This has been a normal activity for him lately. He has been loving his tent. Today he got extremely quiet while I was baking and almost too quite I knew I needed to check on him.

Here is what I found:

He got into the container of Peach O’s that my husband left out…. This was the funniest sight I’ve seen in quite awhile. When I peeked in the tent he had the entire Peach O in his mouth gnawing extremely fast trying to get a bite off of it.

Hahaha oh how I laughed so hard that he tried even harder to suck off all the sugar before I swept them all away. Sweet boy! It was so precious to see this sight that I gave him some bites to enjoy!

Now that I rescued my little man from this choking hazard I gave him lunch with some Peach O’s for dessert. :) He deserved it!

Toothpick inserted came out perfectly clean. This bread is extremely moist and tastes awesome! No butter needed!

Weekly Look

Posted by Delightfully Doable on 9 March, 2014 No comment

Here we are and my weekly look this week was not what I had expected. I had asked many of you whether I should do Metallic Crackle or Silver Floral on Magenta.

I did neither of these as I decided this week I would let the hubby pick. Sometimes I try and get him interested in things I know he could careless about but for me I simply want his opinion. :) He choose Flock Together.

This is a design I typically wouldn’t gravitate towards but I have learned that with Jamberry Nails, the designs you least expect to look good on your hands are the ones that look phenomenal. Though I love my stripes I opted to take my hubbys choice tonight and was well pleased!

To learn more go to www.delightfullydoable.jamberrynails.net or visit my Store

Meatloaf Bites

Posted by Delightfully Doable on 8 March, 2014 No comment

Meatloaf Bites, okay don’t ride off this recipe without reading it first. This is actually by far the best “meatloaf” recipe you will encounter. Honestly, it is! It was so good, my husband had no idea it was considered to be meatloaf as he probably wouldn’t have ate it. He absolutely hates the word “meatloaf” believing that ruins the essence of what meat actually is.

So try this recipe before you use the good ol’ excuse that you don’t care for meatloaf (I’m thinking of my sister right now). If I can trick my husband, I sure can fool you by the end of the recipe that this is even called meatloaf bites. :)

So here we are and my husband had six in one sitting and I probably had the remaining six. Luckily they make 18 muffins so we had enough for Cooper as well. We all loved them. They are healthy, full of veggies and protein and even my little toddler ate them, mind you he can be very picky as most kids are. I was thrilled that he ate them and not only ate them but ate with satisfaction! :)

Ingredients: