Category Archives: Friends Feeding Friends

Holiday Cookies (Friends Feeding Friends)

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Happy Friday everyone! As you all know, for Live, Laugh, Cooking this means it is time for “Friends Feeding Friends”.  Today’s festive recipe comes from Ada of “New Sweets on the Blog”  Please be sure to check out her wonderful blog & beautiful treats here! Thank you so much Ada for sharing these delightful cookies with us!

Ingredients for the cookies:

  • 4 cups flour
  • 1 cup butter, softened
  • 2 large eggs
  • 1 1/2 cup granulated sugar
  • 1 teaspoon orange zest
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Steps for cookies:

  • Preheat the oven to 350 degrees.  Beat all the ingredients together until smooth.
  • Roll dough out on a generously floured surface (to about a 1/4″ thickness).
  • Using cookie cutters cut out into desired shapes.
  • Bake 10 to 12 minutes, or until edges are lightly golden brown.

Ingredients for the icing:

  • 1 egg white
  • 3-4 cup confectioners’ sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cream of tartar
  • 1 teaspoon oil-free flavoring (optional)
  • assorted food coloring colors (optional)
  • edible decorator balls, sprinkles, or other (optional)

Steps:

  • In a bowl, stir together the egg white, lemon juice, cream of tartar, and the flavoring.
  • Beat in confectioners sugar until smooth and glossy.  If the icing is too think, add some drops of water.
  • Divide the icing into separate bowls, and add food colorings to each to the preferred color intensity. Pant the icing onto the cookies or pipe with decorator icing tubes and tips.
  • Top with candy decorator balls, holiday sprinkles, or any other festive design. Enjoy!

HAPPY COOKING, HAPPY FRIDAY, & HAPPY HOLIDAYS EVERYONE!

*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps.  If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*

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Guilt-free Chocolate Peanut Butter Mugcake

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Happy Friday everyone! Once again, it is time for “Friends Feeding Friends”. This one comes from someone who is like a sister to me. She is my cousin, best friend, and partner in crime. This simple dessert is a great way to get that protein in after a workout… and tastes just like a regular cake! Check out her Instagram ketchupwithmeee for other mugcake recipes! Show her some love by following. You can follow my instagram also (lolosayshello) which sometimes has extra LLC recipes on it.

Want to have your cake and eat it too, but not break a healthy lifestyle? This mug cake tastes like a 1000 calorie indulgence, but the healthy ingredients let you enjoy this cake guilt-free! It is a perfect single serving, super moist, and will most definitely satisfy your sweet tooth. Keep in mind that if you don’t have some of the ingredients listed here, then you can easily get creative and substitute!

Cake Ingredients:
2tbs chocolate protein powder
2 tbs cocoa (hot chocolate) powder
A pinch of baking soda
2 tbs all-purpose flour
1/2 tbs cinnamon
½ tsp vanilla extract
¼ cup almond milk
Note: if you do not have protein powder on hand, then substitute an additional 1-2tbs of cocoa powder

Frosting Ingredients:
A dallop of peanut butter
Warm water

Instructions:
1) Spray mug with nonstick cooking spray.
2) Combine all cake ingredients in the mug and mix until it forms a batter consistency.
3) Put the peanut butter in a microwave-safe bowl and microwave for 30 seconds to create a smoother consistency. Remove from microwave.
4) Microwave mug cake for 1 minute (1:00). Remove from microwave and let cool.
5) Microwave the peanut butter for an additional 15 secs (:15) – do this in two intervals because if you microwave peanut butter too long then it turns into a cookie-like substance! Slowly add warm water to thin out the consistency – start with 1 tsp, and continue to add slowly until you reach your desired consistency.
6) Remove the mug cake, top with the peanut butter frosting, and enjoy this little piece of heaven!

Happy baking!

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*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps. If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*

Vietnamese Spring Rolls

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Happy Friday everyone! As many of you know, in the LLC world this means it is time for our weekly “Friends Feeding Friends” post. This week, the recipe comes from Jessica, an amazing food blogger who was kind enough to share with us her awesome Vietnamese Spring Rolls recipe.  Her fabulous blog is called “Gluten Free Boston Girl” and can be found at…

http://www.glutenfreebostongirl.com

In addition, I would like to share with all of you the links to her original posting of this recipe as well as her Facebook page.  Be sure to show her some LLC love by checking out her other great recipes and following her blog and FB!

http://www.glutenfreebostongirl.com/vietnamese-spring-rolls/

https://www.facebook.com/pages/Gluten-Free-Boston-Girl/194349280664649?fref=ts

Now let’s get cooking….

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Ingredients:

  • 2 red bell pepper, julienned
  • 2 large carrots, shredded or julienned
  • 2 cucumbers, seeded and julienned
  • 2 avocados, pitted and cut into thin strips
  • 4 oz rice noodles
  • 1 pound cook shrimp (optional)
  • Juice of 1 lime
  • 1 tbsp of rice vinegar
  • 2 bunches of scallions, chopped
  • Mint (can also use basil or cilantro- the more herbs, the more more flavorful the rolls will be)- Jessica suggests using more than you think you need because this is where the flavor will be coming from.  Don’t use sparingly!
  • 12-15 rice paper wraps

Steps:

  • If using shrimp, slice them in half lengthwise. Place in a bowl and coat with the juice of one lime. OR if using small shrimp, cut up into small pieces. (This is also helpful if you do not have a lot or shrimp.)
  • It is also a good idea to pour lime juice over the avocados to keep them from browning (especially if you are making these hours or on day in advance).
  • Cook noodles according to package directions. Drain and toss with rice vinegar.
  • Place mint, scallions, basil, and/or cilantro in a blender and blend until finely chopped.
  • Line all ingredients up, almost like an assembly line, to make preparation easy.
  • Fill a pie plate or bowl with lukewarm water. One at a time, dip rice paper into the water, shake off any excess, and transfer to work station (a plate will work just fine). Let stand for 30 seconds until it is softened.
  • Arrange rice noodles on rice paper. Top with two or three strips each of the red pepper, avocado, cucumber, carrots and a pinch of scallions and mint, evenly spread across the vegetables, leaving a one-inch border along the edge. (The fillings may be placed on the rice paper in any order you’d like.)
  • Roll up the rice paper, pressing down on the fillings with your fingers – this is important to keep the roll tight –  fold one side over the fillings, folding the sides in as you go. Press to seal. Repeat with the remaining rice papers and fillings until you run out.
  • Cut rolls in half and serve with your favorite dipping sauce; sweet and sour, sweet chili, or soy.

Thank you again Jessica for this delicious recipe!

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*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps.  If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*

Buffalo Chicken Quinoa

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It’s FRIDAY!!! That means it is time for Live, Laugh, Cooking’s 3rd “Friends Feeding Friends” post. This buffalo chicken quinoa recipe comes from Courtney who I graduated with last year.  It sounds & looks amazing and I can’t wait to try it! Thank you bunches Courtney for sharing this awesome recipe.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or water)
  • 2 boneless, skinless chicken breasts (about 8-10 ounces) OR 2 cups shredded rotisserie chicken
  • 1 cup shredded carrots
  • 1 cup broccoli florets
  • 2-3 green onions chopped (whites and greens separated)
  • Cooking spray
  • 1/2 cup hot sauce (Courtney recommends Frank’s hot sauce)
  • 1/4 cup extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp sal
  • Optional toppings: blue cheese crumbles or shredded cheddar cheese

Steps:

  • Make quinoa: In a medium sauce pan, put rinsed quinoa and vegetable broth and bring to a boil. Cover and reduce heat to a simmer for 15 to 20 minutes. Let sit for 5 minutes and then fluff quinoa with a fork.
  • Poach chicken: While the quinoa is cooking, place chicken in medium pot, and add enough water to cover chicken. Bring to a boil, cover and reduce to a simmer; cook for 5 minutes. Remove pan from heat and let chicken stand, covered until cooked through (about 12 to 14 minutes). Remove chicken from liquid and shred with 2 forks.
  • While quinoa and chicken are cooking, sauté the vegetables. Spray a nonstick skillet with cooking spray and heat over medium high heat. Add broccoli, carrots and the whites of green onions, and sauté for 5 minutes, or until desired crisp-tenderness. Set aside.
  • Make the sauce: Whisk together hot sauce, oil, lemon juice, garlic powder, paprika, onion powder and salt.
  • Pour 1/4 cup sauce over shredded chicken, tossing to coat. To a large bowl, add quinoa, chicken and vegetables, tossing to combine (You can add remaining sauce with this step OR drizzle as desired over each individual serving).
  • Sprinkle with remaining chopped green onion and serve.

If you try this recipe, please be sure to comment below to let Courtney know what you think!

HAPPY COOKING & HAPPY FRIDAY!

*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps.  If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*

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Roasted Tomato, Zucchini, & Goat Cheese Quiche

ImageIt’s time for our 2nd “Friends Feeding Friends” post!  This delicious roasted tomato, zucchini, and goat cheese quiche comes to us from a fellow food blogger Elizabeth!  Her blog is called Cooking with Milton.  She has great dishes on there that you guys will love!

http://www.cookingwithmilton.com

Please be sure to check it out!  … & her Facebook page too! https://www.facebook.com/CookingWithMilton

Roasted Veg Ingredients:

  • 1 Pint Cherry Tomoatoes
  • 1 1/2 Zucchini
  • 3 Tablespoons Olive Oil
  • Salt and Pepper

Quiche Ingredients:

  • 1 Pie Crust
  • 2 Whole Eggs
  • 2 Egg Yolks
  • 1 1/2 Cups Milk (can use whatever kind you like, although it’s best to have some with a higher fat content)
  • 3 Ounces Goat Cheese
  • Salt and Pepper

Steps:

  • Pre-heat the oven to 400.
  • Roll out the pie crust and place into a greased pie pan. Poke holes all around the crust. Pre-bake for 15-20 minutes.
  • Chop the vegetables into roughly equal, bite sized pieces. Toss with olive oil, salt, and pepper. Roast them at 400 for 30-40 minutes.
  • While the vegetables are cooking, mix the eggs, milk, and a little more salt and pepper in a bowl.
  • Crumble about half the goat cheese on the bottom of the pre-baked pie crust.
  • Top with the vegetables and eggs. Add the remainder of the goat cheese on top.
  • Bake at 400 for 30-40 minutes, until the eggs no longer jiggle.

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HAPPY COOKING & HAPPY FRIDAY!

*If  you would like to be featured in an upcoming Friday segment of “Friends Feeding Friends”, please comment below or message me on my Facebook page http://www.facebook.com/livelaughcooking .  I would simply need your ingredients, steps, and a picture.  If you have a food blog, I will be sure to link all of your information! *

Chocolate Oatmeal Cookies (No-Bake!)

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I’m excited to begin my new Friday segment “Friends Feeding Friends” !  This recipe comes from my friend Joao.  If you would like to post one in the future, please message me on my Live, Laugh, Cooking Facebook page.  If you have a blog, I will be sure to link the information over to your blog in my posting.

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Ingredients:

1/2 cup butter
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1/2 cup creamy peanut butter
2 teaspoons vanilla
3 -3 1/2 cups dry quick-cooking oats

Steps:

1. Add the first four ingredients into a pot.
2. Bring to a boil for 1 minute.
3. Remove from heat & add peanut butter into the hot mixture.  Stir until it is melted.
5. Next, add in vanilla.
6. Mix in the oats and drop by tablespoons onto wax paper.
7. Let cool until set.

*This recipe came from Food.com*
Happy Cooking Dear Food Bloggers & Happy Friday!!!!!!