Well, Thanksgiving 2010 is done. Let the indulging begin. I know it is the season, but remind yourself of all the hard work you have done this year and keep up the good work. If you have to take a day or two off, that is OK! RockIt Mamma was so ill over the holiday break, the two little (more…)
Take your Hot Chocolate and make it your own. You can always start with the old-fashion Original, you can’t miss with the Original.
Original: Combine 1/3 cup of unsweetened cocoa powder, 3/4 cup of white sugar, and a pinch of salt in a saucepan. Blend in 1/3 cup of boiling water. Simmer and stir for about 2 minutes, then stir in 3 1/2 cups of milk and heat until very hot, but keeping it just below a boil. Remove from heat and add in 3/4 teaspoon of vanilla extract.
Healthy Version of The Original: Combine 1/3 cup of unsweetened cocoa powder, 3/4 cup of Truvia, and a pinch of salt in a saucepan. Blend in 1/3 cup of boiling water. Simmer and stir for about 2 minutes, then stir in 3 1/2 cups of almond milk and heat until very hot, but keeping it just below a boil. Remove from heat and add in 3/4 teaspoon of vanilla extract.
Mexican Hot Chocolate: Simply add 1/2 teaspoon of ground cinnamon and a pinch of chili pepper to your favorite. The zip from the cinnamon and chili pepper will warm you right up.
Toffee Treat: Stir in butterscotch chips into the original hot cocoa until melted, top with whipped cream, and then sprinkle with crushed toffee bar pieces (Heath bars are recommended).
Cookies & Cream: Simply crush Oreo cookies and sprinkle them on top of the whipped cream.
Holiday Hot Cocoa: Crush up pieces of hard peppermint candies (approximately one per cup), stir into the chocolate, and add 1/2 teaspoon of peppermint extract for good measure. Sprinkle any leftover candies over the whipped cream.
Raspberry Heaven: Pour raspberry liqueur (preferably Chambord) into an original hot chocolate for a decadent drink. Garnish with a piece of crystallized ginger, if desired.
White Delight: Heat 6 cups of milk and 2 cups of heavy cream until bubbles form, then pour over 12 ounces of white chocolate (finely chopped) in a medium heat-proof bowl. When it begins to melt, stir to combine, then whisk in 1 teaspoon of vanilla extract. Continue whisking until light foam forms. Serves 8.
Frozen Hot Chocolate: Sounds like an oxymoron, doesn’t it? Simply mix 3 ounces of your favorite high-quality chocolate (melted) with two teaspoons of store bought cocoa mix and 1 1/2 teaspoon of sugar in a saucepan over medium heat, stirring until well blended. Remove and slowly add 1/2 cup of milk, stir until smooth, and then cool to room temperature. Then blend mix, 1 cup of milk, and 3 cups of ice in blender until smooth. Top with whipped cream and chocolate shavings.
Sexy Citrus: Add in 2 strips of orange peel and 2 strips of lemon peel to 4 ounces of melted semi-sweet chocolate, 3/4 cup half-and-half, and 3/4 cup of milk, over heat. Remove peels after 2 minutes and add Brandy and Limoncello to taste. Zing!
Rise & Shine: To put a pep in your step, add 1/2 cup of hot coffee to 1/2 cup of milk. Mix in 1 1/2 teaspoons of unsweetened cocoa, 1 tablespoon of grated milk chocolate, and sugar to taste. Definitely worth climbing out of bed for.
Russian Hot Chocolate: Sorry kids, this one’s for mom and dad only. Mix together 2 ounces of Kahlua, 1 ounce of vodka, and 1 cup hot chocolate made from milk. It won’t just be the temperature that warms you up with this drink.
Peanut Butter Better: Chocolate and peanut butter is the best combo ever, right? Melt peanut butter cups into your favorite hot cocoa for a candy-inspired beverage.
Country Cocoa: Stir in maple syrup to your original hot cocoa for a completely different (yet delicious) version.
What’s your favorite variety of hot chocolate?
For some, bedtime is a nightly battle of tossing, turning and exhausted frustration; I have been there myself. As with any of life’s imbalances, there’s usually an underlying reason for insomnia and although stress and tension are usually the root cause, there are natural solutions to help you get the rest you deserve. Try some of these ideas and see which ones work for you. (more…)
Cook Time: 15 minutes & Chill: 4 hours
1 9-inch frozen pie crust, thawed
1 teaspoon unflavored gelatin
1 cup canned pumpkin puree
1 teaspoon pumpkin-pie spice
1/2 teaspoon vanilla extract
3 large egg yolks
1/2 cup sugar
1 cup heavy cream, whipped to stiff peaks
1. Place a baking sheet in oven and preheat to 400ºF. Bake pie crust until golden brown, 12 to 15 minutes. Place crust on a wire rack to cool completely.
2. In a small bowl, sprinkle gelatin over 1 Tbsp. cold water and set aside. In a small bowl, stir together pumpkin, pumpkin-pie spice and vanilla until well blended. Place 2 inches water in a double boiler and bring to a simmer. Whisk together egg yolks and sugar in top of double boiler and heat, whisking, until mixture registers 160ºF on an instant-read thermometer. Remove from heat and continue to whisk until cool and increased in volume, about 5 minutes. Heat gelatin mixture at 5-second intervals in microwave until dissolved, stirring between intervals. Let cool slightly, then whisk into egg yolk mixture.
3. Fold pumpkin mixture into yolk mixture. Fold in whipped cream. Scrape filling into cooled pie crust and spread evenly. Cover lightly with plastic wrap and refrigerate until set, at least 4 hours and up to 1 day.
Fat:18g (sat 9g)
We made this tonight and it was a HUGE HIT. I had to post it early. The recipe is easy, quick and a huge rave from all, along with being perfect on a chilly night. (more…)
You are hungry but don’t want to eat the wrong food. Here are some tips to snacking.
1/4 cup of buttermilk
1 oz. crumbled blue cheese
3 tablespoons chopped chives and more for garnish
1/2 teaspoon Worcestershire sauce
3 dashes hot pepper sauce
1/4 teaspoon freshly ground pepper
1/2 pound celery root, peeled and cut into matchsticks (about 1 cup)
3 tablespoons fresh lemon juice
2 Granny Smith apples
1. Whisk together first 6 ingredients (through black pepper). Toss celery root wtih buttermilk dressing and let stand 15 minutes.
2. Meanwhile, place lemon juice in a bowl. Trim tops and bottoms from apples. Cut apples crosswise into slices, removing seeds and core with a round cookie cutter or paring knife. Transfer apple to bowl with lemon juice and toss to prevent apple from browning.
3. Starting with apple slices alternately stack apple with the celery root mixture on each of 4 servng plates. Garnish with additional chives.
1.5 cup of salad= 90 Calories; 2g Fat; Protein 3g; Carbohydrate 16g; Sugars 9g; Fiber 2g.
Since when did it become “OK” to do your Christmas/December decorating the day after Halloween? Even my 7 yrs. old daughter remarked that “Thanksgiving is being skipped!” We (more…)
Brimming with chopped zucchini, carrot, and mushrooms, this meat-lover’s potpie packs in a hearty serving of vegetables. Cook the filling in a skillet on the stove top, then spoon it into a baking dish. Finish the casserole in the oven to brown the breadstick-dough topping.
1 tablespoon olive oil, divided
1 pound ground sirloin
2 cups chopped zucchini
1 cup prechopped onion
1 cup chopped carrot
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 (8-ounce) package presliced mushrooms
3 garlic cloves, minced
1/2 cup dry red wine
1/4 cup tomato paste
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 (14-ounce) can fat-free, less-sodium beef broth
2 tablespoons cornstarch
2 tablespoons water
1 (11-ounce) can refrigerated soft breadstick dough
Preheat oven to 400°.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Heat remaining 1 1/2 teaspoons oil in pan. Add zucchini and next 6 ingredients (through garlic); sauté 7 minutes or until vegetables are tender. Return beef to pan. Stir in wine, tomato paste, Worcestershire sauce, pepper, and broth. Bring to a boil; cook 3 minutes. Combine cornstarch and 2 tablespoons water in a small bowl; stir with a whisk. Add the cornstarch mixture to the pan; cook 1 minute, stirring constantly.
Spoon beef mixture into an 11 x 7-inch baking dish coated with cooking spray. Separate breadstick dough into strips. Arrange strips in a lattice fashion over beef mixture. Bake at 400° for 12 minutes or until browned.
Remember to stay focused and keep on pushing to maintain healthy habits and lifestyle through the holidays. Since the retailers like to start pushing Christmas in October, keep your wits about you. You are more than 7 weeks from the December holidays. Don’t eat that extra cookie, dessert, cake, cupcake, candy bar and think in 2011 I will be better. That is not what YOU are about. YOU are about being healthy, now TODAY! Stay in the zone. Get at least 30 min. a day of some type of movement (walk, dance, skip, shuffle around your parking lot, hula-hoop) and you will be ecstatic with yourself come 2011. You don’t want to be one of “those people” at the gym in January. You want to be a happy, confident woman keeping your routine in check. (more…)