Download the FREE My Best Life Planner printable to live your best life! It comes with 11 sheets to help you plan your budget, set fitness goals, and more!
This baked ziti sauce is sweet and savory. It's easy to put together, and it'll feed a crowd, which is good since a crowd will want to eat it.
How to apologize. — @sylviaduckworth
Exploring the isle of plenty.
✨Que faire quand on s’ennuie à la maison ? Voici 50 idées passionnantes et efficaces qui t’aideront à ne plus t’ennuyer. Tu vas adorer !
La ricetta dei pancake proteici fatti con yogurt greco e albumi
Beans and brown rice balls served in a rich masala sauce with incredible flavors. Everyone, even meat-eaters will love this vegan dish!
photo nyago.com In 1880 Charles Tiffany, founder and principal owner of Tiffany & Co. jewelers, and his wife Harriet Olivia Avery Young ...
My husband has told me many times, he is NOT a fan of french toast. I love french toast. Hmmm.....this, of course, posed a predicament on mornings where I though french toast would be the perfect breakfast. And he did not. So, I would make him something like breakfast burritos and french toast for myself. Even when I discovered this amazing recipe and wanted so bad for him to try it, nope, he would prefer something else he said. Then finally one day I convinced him to try a bite. He liked it. And now, he actually asks for french toast for breakfast. Hooray!! The reason he didn't think he liked french toast was because it was often soggy. This recipe is not. This recipe has flour added to the egg mixture which helps to crisp the exterior. Additionally, I've found soaking bread that has been dried out slightly for only a few seconds in the egg mixture makes a perfectly non-soggy piece of french toast. **I put the bread slices in the oven for a few minutes while I bake a side of bacon in the oven. {lay bacon on a foil-lined cookie sheet and bake in a 400 degree Fahrenheit preheated oven for 15-20 minutes.} Watch the bread closely and only allow to start drying out. Remove from the oven and set aside.** The Best French Toast source: slightly adapted from a recipe by America's Test Kitchen Serves 3-4 8 slices high-quality white sandwich bread or Italian loaf bread 6 Tablespoons unsalted butter, divided 1 cup milk 1 large egg 2 Tablespoons sugar 2 teaspoons vanilla extract 3/4 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup all-purpose flour Adjust an oven rack to the middle position and heat the oven to 200 degrees Fahrenheit. Arrange the bread on a wire rack set over a baking sheet and bake until slightly dried, about 15 minutes. **see note above about using an already warmed oven** While the bread is in the oven, melt 2 Tablespoons of the butter and whisk it together with the milk, egg, sugar, vanilla, cinnamon and salt in a medium bowl. Slowly whisk in the flour until smooth. Pour into a large, shallow dish {I use a pyrex pie plate}. Heat a 12 inch nonstick skillet over medium heat. Add 1 Tablespoon of the remaining butter and heat until just beginning to brown. Lightly whisk the egg mixture and soak 2 pieces of the bread for about 15 seconds per side. Remove the bread from the egg mixture, allowing excess to drip back into the dish, then add to the heated skillet. Cook until golden brown on both sides, approx. 2 1/2 minutes per side. Repeat with remaining butter and bread. Serve.
Printables for toddlers and preschoolers. Alphabet games, Scissor skills pack, Pre-writing & more!
Quinoa tabbouleh is always a hit, starring lemon and fresh herbs! This spin on the classic Middle Eastern salad is an easy healthy side dish.
These muffins are one of the easiest things to make that I've ever made, use only 2 ingredients, and are ready in less then an hour. What can be better then that???? While I don't know that I can actually call them "English muffins" because there is definitely a difference in ingredients, they look like them but they taste sooooo much better. I stumbled upon a recipe that wasn't in English but looked intriguing. I figured out the measurements and made it. While it was definitely very good, I knew it could be even better. I adjusted the ingredients just slightly, made them a bit bigger, and ta-da! It resulted in some superb little muffins. I thought this recipe may be especially important right now, while much of the country is quarantined and trying to make do with the food they have in their house. There is no kneading, no complicated instructions, and no experience making bread required. Honestly, anyone can make these. If you want to make more than 8 of these muffins, I don't think I would double the recipe because it could get difficult to work with since it's quite sticky. Instead, I would make 2 separate batches. How To Eat They are their absolute best the day you make them. If you eat one shortly after making them you may not be left with any leftovers.... That being said, what we've discovered is that once they are a day or more old they are a bit more dense (no yeast = no air pockets) making them hold up beautifully for breakfast sandwiches, breakfast pizza or mini pizzas. Toast or grill them first and then top and enjoy! Some ideas to use them include: Toast them - If they happen to last longer than once you remove them from the skillet, you can cut them in half and toast them just like an English muffin. Sliced and any topping added - jam, nut butter, nutella, cinnamon & sugar, butter, whatever your heart desires. Sandwich - They would be perfect for making a breakfast sandwich out of. Breakfast Pizza - almost like an open faced breakfast sandwich with scrambled eggs, chunks of cooked ham or sausage, and topped with cheese put under the broiler until the cheese is melted. Eggs Benedict - they would be the perfect bread to add the poached egg, Canadian bacon, and bechamel sauce to. Mini Lunch Pizza - a little tomato sauce, a few pizza toppings and topped with cheese put under the broiler until the cheese is melted. On to the recipe! 2 Ingredient Homemade English Muffins Makes 8 muffins 3 cups self-rising flour (alternatively, use 3 cups all-purpose flour + 4 1/2 teaspoons baking powder + 1 teaspoon salt and whisk together) 2 cups yogurt (as mentioned above, dairy or non-dairy regular yogurt) 2 Tablespoons oil (only needed if not using a non-stick skillet) Add the yogurt to a microwave-safe mixing bowl. Microwave 35-50 seconds, or until warm. Stir with a spoon or spatula. Sift the flour (or flour mixture) into the yogurt. With a wooden spoon or rubber spatula, carefully stir the flour in, working the outside of the bowl to the inside of the bowl. The dough will look shaggy and be sticky. Once the flour is almost completely incorporated, using your hand, turn the dough a couple of times in the bowl and then dump out onto a lightly floured counter. Mold and turn a couple of times just until you can mold it into a fairly smooth log about 11 inches long. Using a sharp knife, cut the log in half. Cut each half in half and then again, cut each of those in half so you have a total of 8 pieces. (the dough is very forgiving - if you accidentally make some too large you can remove a piece and add it to a smaller one to create uniform pieces) Gently roll each piece into a little ball, using a little flour if needed, but don't add too much. Lay the ball on the counter and press it down lightly, creating flat sides on the top and bottom (see photo below). Repeat with each piece. Allow to rest for 15 minutes. Pre-heat an uncovered skillet over low-heat for 4-5 minutes. Once it's ready, brush with a teaspoon of oil if not using a non-stick skillet (use a silicone brush or even a cloth or piece of paper towel). If you are using a non-stick pan, oil is not necessary. Add as many muffins as will fit in the pan without touching. They do rise a little and need some space to do so. Cover and cook for 12 minutes. Remove the lid, with a spatula flip the muffins, cover and cook an additional 12 minutes. Once the 12 minutes is up remove the muffins to a wire rack to cool. Continue with the remaining muffins. **there may be a little moisture in the pan from the steam that builds up, it's fine. it will not affect the muffins.** Allow to cool at least 10 minutes before eating. If you cut them open too soon they may be a bit doughy. (not a bad thing....) To store, once cool place in a Ziploc bag or covered container and leave on the counter for up to 5 days or freeze in a freezer safe bag or container for up to a month. the dough is a little shaggy once mixed create an 11-inch long log from the dough slice the dough into 8 pieces and gently roll each piece into a ball, flatten slightly flip the muffins after 12 minutes
I've finally found the Best Pancakes Ever. They are fluffy, crispy on the edges, tender in the middle, and completely stackable. The search is over!
This Mexican Street Corn Pasta Salad is loaded with corn, cotija and a deliciously tangy, creamy dressing that is the stuff dreams are made of. It's quick and easy to throw together and is made up of mostly pantry ingredients that you've probably already got in your kitchen!
What a busy week! I can’t believe it is only Thursday! Well we’ve been up to our elbows in plants this week. Here’s a peek at what’s been “sproutin”” in our classroom! To kick off our seeds and plants unit, we’ve been using The Tiny Seed by Eric Carle (You can check out this special […]
Creamy, cheesy and delicious this Homemade Baked Mac & Cheese is a delicious weeknight dinner recipe that feeds a crowd and is completely addicting.
Create the perfect sanctuary at home with the best meditation room ideas and create peace of mind. Learn how to create a zen room for ultimate relaxation.
Personal style icon, bad-ass business woman, mother of two (to Lennon & Costa) and all around California cool girl Hannah Henderson has been on my radar for years. I constantly find myself looking to her (don't follow her on Instagram ? you should) for style inspiration and motherhood adv
In case you’re new here, you may not yet have noticed: I love eggs. For breakfast or dinner; scrambled, hardboiled, fried, or poached. I don’t like to play favorites, but baking them in individual ramekins until the whites are barely set and the yolks reach that creamy, pudding-like consistency may, perhaps, be my egg de resistance. It’s so easy and has an air of fancy that makes a weekend breakfast feel extra special. Here’s how to do it.
Need to Organize Your Entire Life? When you are organized, you get more done and accomplish things quicker than most. Here are 13 tips on how to organize your life today!
Great low carb alternative to traditional corn or flour tortillas.
With the start of June, the temperature here has dropped drastically and the cold is starting to make its way into our house. One of the best ways to boost our immune system is to
Sharing a weekly keto meal plan today that I'm very proud of! This easy keto diet meal plan should give you some ideas on how to approach your ketogenic diet.
If you're interested in pelvic floor occupational therapy, this interview-based post will give you a thorough discussion of OT's role in pelvic floor OT through the lens of experienced pelvic floor OT Tiffany Ellsworth Lee, OTR and her graduate student Anjana Aluri Boyanapalli, OTS.
Want to make your favorite childhood snack at home? These Homemade Strawberry Pop-Tarts are super easy, filled with strawberry jam and glazed to perfection.
Mmmm ice cream... This paper ice cream cone craft is a cute summer craft that is great for kids of all ages. Simply print our provided template and let your child color in the scoops to creat their own flavors. Our daughter decided to make pink vanilla ice cream! Once the cone is glued together add an extra level of fun by adding on sprinkles. This is a fun summer craft for kids that incorporates scissor skills, gluing skills and fun sensory play.
Crochet a dinosaur with these fun prehistoric patterns. Both beginner and advanced crocheters will enjoy making one or multiple amigurumi reptiles.