mandaala.blogspot.com Open in urlscan Pro
2a00:1450:4001:82f::2001  Public Scan

Form analysis
0 forms found in the DOM

Text Content

MANDA A LA CARTE






BACKGROUND





PAGES

 * home.
 * yours truly.
 * pepper.
 * favorites.
 * recipes





THURSDAY, OCTOBER 18, 2012


PUMPKIN CUPCAKES & PUMPKIN CREAM CHEESE FROSTING


                                      
                              pumpkin cupcakes & pumpkin cream cheese frosting


                                                          source: skinnytaste


what you need-
 * 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix*
 * 2 tsp pumpkin pie spice
 * 1 cup canned 100% pure pumpkin
 * 1 cup water

for the frosting-
 * 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
 * 1/2 cup pureed pumpkin (canned is fine)
 * 1 tsp vanilla extract
 * 1 tsp cinnamon
 * 1 tsp pumpkin pie spice
 * 5 tbsp packed brown sugar


what you do-

Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.

Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water,
mix about 2 minutes.
Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a
toothpick inserted comes out clean.
For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin
pie spice and brown sugar until smooth. You can use a spatula to ice the
cupcakes or pipe them which may require making more frosting.

Makes 24

*Betty Crocker has reduced their cake mixes, so read the labels on your box.
Dunkin Hines still carries 18.25 oz boxes.


these were so easy and soooo good!


xoxo.
manda 


Posted by maNda at 8:43 AM 2 comments:
Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest




SUNDAY, JULY 29, 2012


SWEET & SALTY GRANOLA


Sweet & Salty Olive Oil Granola 
Source: With a Cherry on Top






what you need: 
3 cups of Old-fashioned Oats
1 1/2 cups Pistachios, hulled
1 cup Almonds, roughly chopped
1 cup Sweetened Coconut Flakes
1 cup Dried Fruit
3/4 cup Maple Syrup
1/2 cup Olive Oil
1/2 cup Brown Sugar
1/4 Tsp. Salt
1/2 Tsp. Cinnamon
1 Egg White

what you do: 
Preheat oven to 300 degrees. In a large bowl, combine the oats, pistachios,
almonds, coconut, and fruit; mix well until combined. Add in the maple syrup,
olive oil, brown sugar, salt, and cinnamon; toss until evenly combined.

In a small glass, whisk the egg white until it becomes frothy and foamy (about 2
minutes). Mix into the granola mixture.

On a baking pan covered with parchment paper, spread the mixture out in an even
layer. Bake for 45 minutes, stirring every 10 minutes, to get evenly browned.

Remove from heat and let cool completely. As it cools, it will begin to harden
and form into one large piece. Once it is cooled, using your hands, break up the
granola into clusters of your desired size.**

Store in an air-tight container or resealable plastic bag.


**I don't make clusters...I like it broken apart all together in case I want to
eat it with milk like cereal. 
So good! Love it!! 


xoxo.
manda 

Posted by maNda at 6:37 PM No comments:
Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest




FRIDAY, JUNE 15, 2012


MASON JAR SALADS!


Mason Jar Salads!

Source: MY NOT-SO-SIMPLE LIFE


Another pinterest success! And, you can make them way ahead of time! :) Perfect
for lunches!!






i use the small mason jars because i feel like that's enough for lunch.
you can also do this in the large mason jars if you want a little more :)


Most important: dressing on bottom and lettuce on top. If the lettuce & dressing
touch the lettuce is slimy and gross!


Layer like this bottom to top-

Dressing

Vegetables

Lettuce

Cheese (or you could put the cheese before the lettuce. for some reason I like
the cheese on top)



My fav is easy-

Light Ranch Dressing

Carrots

Cucumbers

Red Peppers

Lettuce

Cheese

Bacon bits




Caesar (from my not-so-simple-life)-

Light Caesar Dressing

Carrots

Grilled Chicken (optional)

Celery

Cucumbers

Lettuce

Parmesan

Add croutons later


and that's it! enjoy!!

xoxo.
manda

Posted by maNda at 2:02 PM No comments:
Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest




THURSDAY, MAY 31, 2012


PEANUT BUTTER BANANA OATMEAL SQUARES


Another pinterest success! I had a lot of bananas I needed to use so I made
these bars and banana bread...yum. These oatmeal squares are great to grab and
go :)

Peanut Butter Banana Oatmeal Squares
Source: Gingerbread Bagels




1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter

Mix together the quick cooking oats, light brown sugar, baking powder, kosher
salt and ground cinnamon.

Add in the vanilla extract, milk and egg. Mix the ingredients together.

Add in the mashed banana and peanut butter. Combine with other ingredients.

Pour the mixture into a lightly greased 8 by 8 inch metal baking pan.

Bake at 350 for 20 minutes.

Easy peasy!

xoxo.
manda

Posted by maNda at 9:45 AM No comments:
Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest




THURSDAY, MAY 10, 2012


TOMATO SOUP WITH CHICKEN & GORGONZOLA CHEESE


b recently had his wisdom teeth taken out. he waited forever to have this done
and even the oral surgeon said it was more difficult than he thought it would be
so i knew b wasn't going to heal as fast as i did (mine were SO easy and i was
good to go in a few days) i knew i needed to make lots of soft foods and soup! i
started looking online and wanted to check out cooking light...AND i found this
beauty!! i made it and b loved it! (i did too! yay!) he has asked that it be
added to the "rotation" :) Tomato Soup with Chicken and Gorgonzola Cheese
source: cooking light

what you need: 1 teaspoon olive oil 1 teaspoon bottled minced garlic 1 cup
sliced celery (about 2 stalks) 1 teaspoon crushed red pepper 3/4 pound shredded
cooked chicken breast 1 (28-ounce) can diced tomatoes, undrained 1 (14-ounce)
can fat-free, less-sodium chicken broth 1/2 cup (2 ounces) crumbled Gorgonzola
cheese what you do: Heat olive oil in a large nonstick skillet over medium-high
heat. Add garlic; sauté 1 minute. Add celery, pepper, and chicken; cook 6
minutes or until mixture is heated through. Add tomatoes and broth; bring to a
simmer. Cook 8 minutes. Sprinkle with cheese. Tip: Gorgonzola is a type of blue
cheese. You can substitute crumbled feta or goat cheese, if you prefer.

soooo delish! xoxo. manda

Posted by maNda at 8:30 PM No comments:
Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest
Labels: cheese, chicken



THURSDAY, APRIL 5, 2012


MARBLED [EASTER] EGGS!


Marbled [Easter] Eggs! AKA dinosaur eggs!!




I saw this on pinterest (of course) and HAD to try it!! I have an Easter deviled
egg platter so I always make deviled eggs this time of year. We were having a
little brunch at work today so I thought it would be the perfect time to try the
marbled eggs. They turned out AWESOME and my coworkers and I have decided they
should be called dinosaur eggs…since that’s what we think they look like. I will
definitely make my eggs like this from now on…because it’s so fun! I mean,
really, how perfect would these be for kids?! OR adults…as I’m a big kid myself.




The blog that these eggs came from is narcissism is necessary and she has
step-by-step pictures. I was lazy last night and didn’t do step-by-step pics….so
if you want to see it go to her blog and check it out.

Marbled Eggs (new name = Dinosaur eggs)
Source: narcissism is necessary

What you need:
Eggs
Food coloring
Water
White vinegar
Sandwich bags

Step 1: put eggs in pot of water, bring to boil, and boil for 7 minutes.

Step 2: After eggs have boiled for 7 minutes turn off the heat and leave eggs to
cool in the water for 5 minutes.

Step 3: After eggs have cooled for 5 minutes, remove the eggs and let them cool
for an additional hour. (I just put mine in a bowl to cool)

Step 4: After the eggs have cooled for 30 minutes, gently tap or roll the eggs
against a hard surface (countertop, etc) until cracks are all over the eggs. You
want the shells cracked but still intact.

Step 5: Place your egg(s) into a sandwich bag and add a few drops (roughly a
tablespoon) of food coloring.

Step 6: Roll the eggs around in the sandwich bag until they are coated with the
dye. Leave eggs in the bags for 30 minutes to allow the color to absorb.




Step 7: After the eggs have been in the bag for 30 minutes, rinse the eggs under
water to remove excess dye. Then splash the eggs with white vinegar (this makes
the color set). Use a paper towel to dry the eggs.

Step 8: Peel off the shell and BOOM! Awesome eggs! :)




My deviled eggs-

Remove yolk(s) and put in a bowl. Mash yolks completely. Add cheddar cheese. Mix
in mayo (I use Light Dukes)…a generous spoonful, a little mustard…few squirts,
and some relish. Mix together well and pipe or spoon mixture into the egg
whites.




Posted by maNda at 5:27 PM No comments:
Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest
Labels: appetizers, diy, easter, eggs



SUNDAY, MARCH 25, 2012


COCONUT CHICKEN W/ SWEET CHILI DIPPING SAUCE


We all know pinterest is the BEST! I found this coconut chicken w/ sweet chili
dipping sauce the other day and couldn't wait to make it! B and I have been
pretty lazy in the kitchen lately so it was Friday night and we wanted to get
back into the kitchen together. Insert coconut chicken. :)

This recipe is from Budget Bytes. Awesome website...she breaks everything out in
price and shows you cost per serving. check it out here.

coconut chicken w/ sweet chili dipping sauce






what you need:

2 lbs. boneless, skinless chicken breasts
2 large eggs
1/4 cup coconut milk (optional) (i didn't use)
1/2 cup all purpose flour
1 cup panko bread crumbs
1 cup shredded coconut
1/2 tsp salt
1/2 cup vegetable oil, divided
1 cup sweet chili sauce

what you do:

Trim and cut each breast into 6 strips, diagonally to prevent the end strips
from being really short. **Making the chicken strips thinner is the best**

Prepare 3 bowls. First bowl- combine the flour and salt. Second bowl- combine
the eggs and coconut milk. Whisk together until well combined. Third bowl- stir
together the panko bread crumbs and shredded coconut.

Place 1/4 cup of vegetable oil in a large heavy duty skillet and heat over
medium/high heat until it is just below smoking. You can test the heat by
throwing in a little bit of flour. When it is hot enough, the flour will sizzle
and create a lot of bubbles.

While the oil is heating, prepare the chicken strips. First, coat each strip in
the flour and salt mixture. Then dip each into the eggs/coconut milk and finally
coat each in panko and shredded coconut. I find it easiest to coat all of them
in the flour then go back and then do the egg wash and panko/coconut for each
before moving onto the next.

After breading the strips, the oil should be hot enough. Place about 6 strips in
the pan at once. There should only be one layer in the pan and there should be
about an inch between each strip. (If you over crowd the pan it will get too
cold and the strips will soak up a lot of oil instead of frying.)

Fry the strips for 2-3 minutes on each side or until they are golden brown and
crispy. Place them on a plate with paper towel to drain and move on to the next
batch. After a couple of batches you may need more oil so you can add the second
1/4 cup to the pan. Allow the oil to come up to temperature before frying the
next batch (2-3 minutes). Because the strips are thin, they should be cooked
through by the time both sides are browned. You can tell by the texture of the
chicken; it should be stiff when pressed.

Serve with sweet chili sauce.

DELISH!!!!!!!!

xoxo.
manda

Posted by maNda at 11:07 AM No comments:
Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest
Labels: chicken, easy, pinteresting

Older Posts Home

Subscribe to: Posts (Atom)



FOLLOWERS




BLOG ARCHIVE

 * ▼  2012 (13)
   * ▼  October (1)
     * pumpkin cupcakes & pumpkin cream cheese frosting
   * ►  July (1)
   * ►  June (1)
   * ►  May (2)
   * ►  April (1)
   * ►  March (1)
   * ►  February (1)
   * ►  January (5)

 * ►  2011 (64)
   * ►  November (4)
   * ►  October (2)
   * ►  September (5)
   * ►  August (17)
   * ►  July (18)
   * ►  June (4)
   * ►  May (2)
   * ►  April (3)
   * ►  February (5)
   * ►  January (4)

 * ►  2010 (100)
   * ►  December (5)
   * ►  November (14)
   * ►  October (13)
   * ►  September (18)
   * ►  August (21)
   * ►  June (6)
   * ►  May (8)
   * ►  April (6)
   * ►  March (9)



Powered By Vistaprint



FOLLOW ME ON PINTEREST







i praise you because i am fearfully and wonderfully made; your works are
wonderful, i know that full well. -psalm 139:14




Watermark theme. Powered by Blogger.




Deze site gebruikt cookies van Google om services te leveren en verkeer te
analyseren. Je IP-adres en user-agent worden met Google gedeeld, samen met
prestatie- en beveiligingsstatistieken om servicekwaliteit te garanderen,
gebruiksstatistieken te genereren, misbruik te detecteren en maatregelen te
treffen.Meer informatieIk snap het