Durable ProductThis little 250-watt workhorse comes in handy when a full-size food processor is unnecessary. The 3-cup work bowl is just right for making pesto or a salad dressing, and two receptacles in the lid have pinholes for one or two oils to stream into the bowl while the processor is blending a perfect emulsion. It’s also ideal for chopping and grinding. Pressing the “chop” button deploys the sharp edge of Cuisinart’s patented reversible blade to chop onions, herbs, or bread crumbs. Pressing the “grind” button whirls the blade in the other direction so its blunt side can grind nuts, coffee beans, or cheese. Compact at just 9 inches high and lightweight (it has a plastic body), the Mini Prep Plus can be tucked away in a cabinet, and the little spatula accompanying it goes into a drawer. It carries an 18-month warranty against defects. The plastic work bowl and lid are dishwasher-safe, but the stainless-steel blade should be hand washed to protect its edges. –Fred Brack
Snacks, desserts, keto fuel? This ketogenic cookbook has you covered!
Fat bombs are delicious high fat, low carb, ketogenic snacks designed to keep you fueled throughout the day. In this keto cookbook, I’ve got 20 delicious paleo ketogenic fat bomb recipes that you’ll love. From Blueberry Nut Bars to Bacon Avocado Balls and Cinnamon Walnut Cashew Cheese Sandwiches. I’m sure you’ll find a recipe to satisfy your keto diet.
I’ll also teach you in 3 simple steps how to create your own fat bomb recipes so you can always have fat bombs ready for nom nom eating.
Chocolate and coconut are always a delicious combination. Sometimes, they meed in the form of a chocolate-dipped coconut cookie and coconut is the star. Other times, coconut is added to chocolate for texture and the chocolate takes center stage. In these Coconut Macaroon Brownies, both of these flavors share the spotlight: fudgy chocolate brownies are packed with shredded coconut and topped with a crisp-chewy coconut macaroon topping.
To make these Coconut Macaroon Brownies, you’re going to start with my recipe for Fudgy One Bowl Brownies and add chocolate chips and shredded coconut to the batter. Chocolate chips are an addition that I usually make, just for even more chocolate, and the shredded coconut adds a nice texture and subtle coconut flavor to the mix.
The brownie batter is divided into individual muffin cups – I recommend lining them with paper liners – before being baked. You could bake the brownies in a square pan (following the directions for the original brownie recipe), if desired, but I love the look of these individual brownies and feel they have the perfect edge-to-center ratio for this recipe. The brownies are baked, then topped with a coconut macaroon mixture and baked again until the coconut is set and lightly browned. You don’t want to bake it until it looks completely dry, as you want the macaroon to be chewy in the middle (like the brownies) and crisp on the top.
The brownies are ready to eat as soon as they have cooled completely and they can be stored in an airtight container until you’re ready to serve them. They should be crisp, chewy, coconutty and very chocolaty. The somewhat generous portion size makes them a little bit decadent – and you can also share them by cutting them in half, if you don’t think you can eat the whole thing by yourself.
Coconut Macaroon Brownies
1 batch of batter for Fudgy One Bowl Brownies
1/2 cup chocolate chips
2/3 cup shredded coconut
1 1/2 cups confectioners’ sugar
1 1/4 cups shredded coconut
2 large egg whites
1/2 tsp vanilla extract
1/4 tsp salt
Preheat oven to 350F. Line a 12-cup muffin pan with paper liners.
Prepare the brownie batter as directed by the brownie recipe (without adding extra chocolate chips or nuts, as suggested by the original recipe), then add in 1/2 cup chocolate chips to the batter, along with 2/3 cup shredded coconut.
Divide batter evenly into prepared pan.
Bake for about 20 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
While brownies are baking, prepare the topping. In a medium bowl, whisk together confectioners’ sugar, shredded coconut, egg whites, vanilla and salt, until ingredients are all moist and well-combined.
When brownies are ready, pull them out of the oven and quickly divide the coconut mixture on top of them, gently spreading the mixture with a knife so that it covers (or mostly covers) the brownies.
Return brownies to the oven for 8-10 minutes, or until coconut is lightly browned.
Allow brownies to cool completely before serving.
|The sharing jars are on the right, a classic Ball jar is on the left|
The Ninja Professional Blender 1000 features a sleek design and outstanding performance with 1000 watts of professional power. Ninja Total Crushing blades gives you perfect ice crushing, blending, pureeing, and controlled processing. The XL 72 oz. professional blender jar is great for making drinks and smoothies for the whole family. All parts are BPA free and dishwasher safe.
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A cute spoon that colors your table! It is a healed spoon of a dream come true in your cup. A cat that seems to be drowsy in the cup border is very cute
Use for tea, coffee, dessert, appetizers, perfect baby or toddler spoon, or any other need of a small utensil.
Adorable little kitty design, suit for kids and teenagers. Kids will be excited to have like mommy and daddy that are just their size and safe. Makes a perfect gift for new parents, baby showers, baby’s 1st birthday, Easter, Christmas, or any event.
Warm Tip: Pointy cat ears, please be careful when children use 🙂
Material: Stainless steel
Size: 11.8*3.1*0.8cm / 4.6*1.2*0.3″ (L*W*H)
Net Weight: 20g
Package Include: 4 Different Colors Kitty Coffee Spoon
This post was originally published on November 12, 2014 and is now updated. I have added a recipe video and tweaked the recipe for best results.
It’s that time of year again! Pumpkins are popping up everywhere and baking with them has started too! You’ve probably also spotted cans with pumpkin puree in your supermarket and plan on stocking up on them to make pumpkin pie. But wait! Don’t rush! How about we make pumpkin puree from scratch today? Because homemade is always the best! Plus, it is so easy to make! All you need is a pumpkin, an oven, and the if-this-can-be-made-at-home-then-let’s-make-it-at-home attitude, and you are good to go.