Giveaway From Tricia's Dish

I know this is not cooking related, but there is a giveaway over at Tricia's Dish for a handbag, and I so I thought I'd share this with everyone else.

Mrs. Weasley's Rock Cakes Updated

So, I realised that my conversion skills from metric to imperial really blow, so I had to change the recipe to the correct conversion. The original recipe I posted was a half recipe, so I just had to change the half recipe to metric... Before the metric recipe was the whole recipe, and I converted it to imperial in a half recipe not knowing that my conversion was off. However, the conversion to imperial turned out to be an exact half recipe, so the Americans were making half recipes and the metric users were making the full recipe. I'm really sorry for this, now the metric users can have a half recipe, and the Americans can have a full recipe. So, I have updated it to give the correct imperial conversion.

Here is the link to Mrs. Weasley's Rock Cakes Updated

Cherry Almond Muffins

These muffins are so moist and light. I love the cherry preserves and the almond flavouring... This was a major hit in my house!


Yield: 18 muffins

Topping:
* 1/2 cup all-purpose flour
* 1/4 cup brown sugar
* 1/4 cup granulated sugar
* Pinch ground cinnamon
* 1/4 cup butter, cut into small pieces
* 1/4 cup slivered almonds

Muffins:
* 3 cups cake flour
* 2 cups superfine sugar
* 2 teaspoons baking powder
* 2 teaspoons baking soda
* 1 1/4 teaspoons salt
* 1/2 cup butter
* 2 teaspoons vanilla
* 3 eggs
* 1/8 cup vegetable oil & 1/8 cup melted butter
* 1/2 teaspoon almond extract
* 1/2 cup cherry preserves (I used Trader Joe's)


Muffins:

* Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
* Stir to combine.
* Spoon butter into dry ingredients and beat well with mixer on medium speed.
* Mix until no chunks of butter are visible.
* The mix should resemble cornmeal.
* Using an electric mixer, combine cake mix, eggs, oil, butter, extract and preserves. Batter will be somewhat lumpy.
* Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.

Topping:

* In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
* Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.

Peachy Keen Splash

Here is the recipe for the peachy keen splash that you can get at Red Robin... The Monin syrup was a little more effort than going down to a store and buying it. I had to call Red Robin and ask them if they'd sell me a couple bottles and they agreed. They had to order it for me and I had to wait a few days, but I got it at wholesale price. Anyway, here is the recipe.

* 2 tablespoons Monin Peach Syrup (I might buy some peach flavoured Torani just to see if it would taste the same)
* 1 tablespoon Minute Maid Lemonade (I used the frozen lemonade)
* 1 12 ounce can Sprite
* 1/8 cup diced peaches (optional)
* Ice
* If you want a spiked drink you can add 1 oz. Bacardi Rum to the drink


In a 20 ounce glass pour in syrup and lemonade. Stir.

Fill glass with ice. Pour in Sprite and top off with peaches.

Enjoy!

*NOTE: The peaches don't really change the flavour of the drink, so you can leave them out if you don't feel like trying to find frozen diced peaches, or dicing a fresh one yourself. However, the peaches are great if you are having a party and you are entertaining, they make the drink look nice.

Purple Fuzzy Cow

This drink is similar to a Purple Cow, but the reason why it's called a Purple Fuzzy Cow is because of the carbonated soda. I love these drinks and my mum used to make them for me when I was young child, and I've loved them ever since!

Serves 1

2 - 3 scoops lemon or lime sherbet
2/3 cup grape juice
1/2 - 1 cup 7 up (7 up is the best for this drink, it's not quite as sweet as other lemon-lime sodas, you can also use an all natural soda from a health store if you wish)

In a 20 ounce glass, place 2 or 3 scoops sherbet.

Pour grape juice over the top, then top off with 7 up.

Eat with a spoon like you would a root beer float. Enjoy!

Chicken Teriyaki Burgers

I made up this recipe because I wanted something new, and low in fat to eat. I wasn't expecting these burgers to be as good as they are. I really love these burgers, and on weight watchers they are 11 points per burger.

Serves: 4

1 lbs ground chicken
1/4 cup teriyaki sauce (Recommended: Yoshida's)
1 clove garlic
1/2 tsp minced ginger (I used minced ginger in a jar, and it's more of a pureed texture)
2 tbsp pineapple juice
1 cup plain bread crumbs
2 oz. provolone cheese
1 can rings of pineapple (optional)
Green Leaf Lettuce (optional)
Sliced Tomatoes (optional)
4 potato hamburger buns


Preheat a greased non-stick pan or skillet over medium heat.

In a bowl small mix together the teriyaki sauce, garlic, ginger, and pineapple juice.

In a medium sized bowl, mix chicken and 2/3 of the teriyaki mixture. Add the bread crumbs and mix well.

Pat four pineapple rings dry and brush the teriyaki mixture over both sides and sauté in the preheated pan on both sides for 2 - 3 minutes or until golden brown. Side pineapple aside.

Reduce heat to medium-low. Weigh out 4.25 ounces of chicken mixture, or divide into four equal parts and shape into patties. Then cook on both sides for about 6 - 7 minutes or until medium brown. Using some of the left over teriyaki, brush the tops of the chicken burgers once they have been flipped. This will add a golden colour to the burgers, and also add more teriyaki flavour.

Keep your oven on warm and place burgers inside warm oven with half a slice of provolone cheese on top to melt.

Place patties on buns, and add pineapple, lettuce, and tomatoes.

Enjoy!

Easy Rice Breakfast

I came up with this the other day because I had some left over rice and didn't know what to do with it... I'm supposed to try to limit my wheat consumption, so I decide to go gluten free for this breakfast. I hope you all enjoy!

4 oz. cooked rice (I used jasmine rice)
1 tablespoon toasted coconut
1 tablespoon toasted sliced almonds
2 tablespoons dried cranberries
2 tablespoons low-fat 1% milk
2 teaspoons honey of your choice

In a bowl weigh out your rice. Pour in your milk, honey, and cranberries and microwave for 1 minute. Remove from microwave and stir; add almonds and coconut. Enjoy!