appetizer

Published!

12:21 PM



It is no secret my crew and I love Asian inspired meals. I seriously watch Mark Weins of Migrationology every single day.  He is this amazing blogger and food traveler that I am subscribed to and dude makes me so hungry with every single video. He does primarily focus on Asian countries but he has been featuring videos of his trip to Mexico and that is another place that has some serious amazing good food.



Anywoo, I am now contributing as recipe developer for Town and Gown magazine here in my town. When the editor said healthy and good, I knew I wanted to do Asian inspired. The use of fresh greens, herbs and veggies is so inspiring and so healthy. Pair it with a little flair with the sauces and oh muh gawd, yes.

My children loved each one of these recipes but they took most to the spring/summer rolls so much that I had to make them everyday for that entire week. I didn't complain though, heck, they were eating clean, right.



Check out these recipes coming to the Town and Gown website soon, but for now, if you are local to Starkville, Mississippi or the surrounding areas, you can pick up the magazine locally and try these out!


cake

Carrot Garden Cupcakes...

11:11 PM



While scanning pinterest for Easter ideas I ran across this super cute idea. I have always wanted to make cupcakes in flower pots and found some fabulous silicon baking pots at WalMart. I knew it was meant to be for me to make these. Super easy, although messy to make, they are so cute!

I found this idea over at Frog Prince Paperie.



You need:
Cake mix (mixed as directed)
Large Marshmallows
Melting Chips (I used yellow and mixed with a few drops of red food coloring)
Edible grass (Or make your own using green soft candies you make into strings)
Chocolate cookies (finely crushed)
Chocolate Frosting
Orange Sugar Crystals

Melt your chips and add food coloring to make orange if you have yellow.  Quickly coat the marshmallows in the melted coating, then dip the top into orange sugar crystals. I used a chopstick to stick the marshmallows on and then swirled into the coating. Place on wax paper to set.



Cut a slit into the top of the marshmallows once they have dried. Using a chopstick, I pushed the 'leaves' into the top of  each 'carrot'.



Frost your cupcakes and then top with the crushed cookies. Then firmly place a 'carrot' into the center.






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