Good Foods and Desserts

Spicy Thai Basil Beef 
Ingredients3 T fish sauce1 T soy sauce1 t lime juice1 T brown sugar1 T cooking oil (canola works fine)2 large cloves of garlic, finely chopped1-2 Thai chilies, finely chopped (jalapeños or serranos will work as well)1 lb ground sirloin1/2 lb fresh green beans (cut into 1″ pieces)1/2 c red bell pepper strips1 c Thai or sweet basil (loosely packed)2 c cooked rice
Directions1.  In a small bowl, whisk together the fish sauce, soy sauce, lime juice and brown sugar. Set aside. Heat the oil in a large skillet or wok and add the garlic.  Cook over medium high heat for about a few seconds, then add the chilies and cook for about a minute or so.
2.  Add the ground beef to the garlic & chilies.  Break up the meat with your spoon as it cooks, taking care to brown completely. Once browned, add the green beans and bell pepper strips, and cook for about 2-3 minutes, until tender. Add the sauce and mix until completely incorporated. Cook for about 30-60 seconds and remove from heat.  Finally, add the basil and mix well.
3.  Serve over cooked brown or white rice. Garnish with a couple extra sprigs of basil and some lime wedges if you like, and enjoy!

Spicy Thai Basil Beef 

Ingredients
3 T fish sauce
1 T soy sauce
1 t lime juice
1 T brown sugar
1 T cooking oil (canola works fine)
2 large cloves of garlic, finely chopped
1-2 Thai chilies, finely chopped (jalapeños or serranos will work as well)
1 lb ground sirloin
1/2 lb fresh green beans (cut into 1″ pieces)
1/2 c red bell pepper strips
1 c Thai or sweet basil (loosely packed)
2 c cooked rice

Directions
1.  In a small bowl, whisk together the fish sauce, soy sauce, lime juice and brown sugar. Set aside. Heat the oil in a large skillet or wok and add the garlic.  Cook over medium high heat for about a few seconds, then add the chilies and cook for about a minute or so.

2.  Add the ground beef to the garlic & chilies.  Break up the meat with your spoon as it cooks, taking care to brown completely. Once browned, add the green beans and bell pepper strips, and cook for about 2-3 minutes, until tender. Add the sauce and mix until completely incorporated. Cook for about 30-60 seconds and remove from heat.  Finally, add the basil and mix well.

3.  Serve over cooked brown or white rice. Garnish with a couple extra sprigs of basil and some lime wedges if you like, and enjoy!

(Source: poorgirleatswell.com)


Fettuccine with Spring Vegetables



Yield: Serves 4



This is such a popular dish that its Italian name almost does not need translation. A common mistake in making this is not sautéing the vegetables enough. Do not be afraid of overcooking them here. Whatever dubious virtue there may be in undercooking vegetables, it certainly does not apply to pasta sauces. By cutting the vegetables in tiny pieces and sautéing them thoroughly, you will concentrate their flavor and infuse the cream with it. Done properly, this is a heavenly dish with the rich, sweet flavors of spring.


½ small yellow onion
1 large carrot
1 medium celery stalk
4 tablespoons butter
8 ounces asparagus
¾ red bell pepper
1½ medium zucchini (8 ounces)
1 cup heavy cream
4-5 sprigs flat-leaf Italian parsley
Salt
Freshly ground black pepper
½ cup freshly grated Parmigiano-Reggiano
10 ounces dried egg fettuccine


Directions
1. Peel and finely chop the onion. Peel the carrot and cut into ½-inch dice. Wash the celery, trim the top and bottom, and peel the back to remove the tough strings. Cut it into ¼-inch dice. Put the butter in a 12-inch skillet and place over medium-high heat. Once the butter begins to melt, add the onion, carrot, and celery and sauté until the vegetables begin to brown, about 5 minutes.
2. While the vegetables are sautéing, fill a 12-inch skillet with water and place over high heat. Cut off the white, woody bottom part of the asparagus spears, then peel the remaining bottom third. Add 1 teaspoon salt to the boiling water, then gently slide in the asparagus. Cook for 5 to 6 minutes or until the asparagus is tender, then lift them out and set aside.
3. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
4. Wash the zucchini, trim the ends, and cut into ½-inch dice. Peel the pepper, core it and remove the seeds. Cut away any white pith inside the pepper and cut into 1-inch squares.
5. When the onion, carrot, and celery are ready, add the zucchini and peppers. Season generously with salt and pepper and continue sautéing until the zucchini and peppers are quite tender and lightly browned, about 15 minutes.
6. While the zucchini and peppers are cooking, finely chop enough parsley to measure 1½ tablespoons. Cut the cooked asparagus into pieces about 1 inch long. When the zucchini and peppers are ready, add the asparagus and sauté for about another minute. Add the cream and parsley and continue cooking until the cream has thickened and reduced by almost half.
7. While the cream is reducing, cook the pasta. Add about 2 tablespoons salt to the boiling pasta water, add the fettuccine, and stir until all the strands are submerged. Cook until al dente.
8. When the pasta is done, drain it well, toss with the sauce and the freshly grated Parmigiano-Reggiano, and serve at once.

Yield: Serves 4


This is such a popular dish that its Italian name almost does not need translation. A common mistake in making this is not sautéing the vegetables enough. Do not be afraid of overcooking them here. Whatever dubious virtue there may be in undercooking vegetables, it certainly does not apply to pasta sauces. By cutting the vegetables in tiny pieces and sautéing them thoroughly, you will concentrate their flavor and infuse the cream with it. Done properly, this is a heavenly dish with the rich, sweet flavors of spring.

  • ½ small yellow onion
  • 1 large carrot
  • 1 medium celery stalk
  • 4 tablespoons butter
  • 8 ounces asparagus
  • ¾ red bell pepper
  • 1½ medium zucchini (8 ounces)
  • 1 cup heavy cream
  • 4-5 sprigs flat-leaf Italian parsley
  • Salt
  • Freshly ground black pepper
  • ½ cup freshly grated Parmigiano-Reggiano
  • 10 ounces dried egg fettuccine

Directions

1. Peel and finely chop the onion. Peel the carrot and cut into ½-inch dice. Wash the celery, trim the top and bottom, and peel the back to remove the tough strings. Cut it into ¼-inch dice. Put the butter in a 12-inch skillet and place over medium-high heat. Once the butter begins to melt, add the onion, carrot, and celery and sauté until the vegetables begin to brown, about 5 minutes.

2. While the vegetables are sautéing, fill a 12-inch skillet with water and place over high heat. Cut off the white, woody bottom part of the asparagus spears, then peel the remaining bottom third. Add 1 teaspoon salt to the boiling water, then gently slide in the asparagus. Cook for 5 to 6 minutes or until the asparagus is tender, then lift them out and set aside.

3. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

4. Wash the zucchini, trim the ends, and cut into ½-inch dice. Peel the pepper, core it and remove the seeds. Cut away any white pith inside the pepper and cut into 1-inch squares.

5. When the onion, carrot, and celery are ready, add the zucchini and peppers. Season generously with salt and pepper and continue sautéing until the zucchini and peppers are quite tender and lightly browned, about 15 minutes.

6. While the zucchini and peppers are cooking, finely chop enough parsley to measure 1½ tablespoons. Cut the cooked asparagus into pieces about 1 inch long. When the zucchini and peppers are ready, add the asparagus and sauté for about another minute. Add the cream and parsley and continue cooking until the cream has thickened and reduced by almost half.

7. While the cream is reducing, cook the pasta. Add about 2 tablespoons salt to the boiling pasta water, add the fettuccine, and stir until all the strands are submerged. Cook until al dente.

8. When the pasta is done, drain it well, toss with the sauce and the freshly grated Parmigiano-Reggiano, and serve at once.

(Source: cookstr.com)

Yesterday, my school was serving this cake called Milk Cake and I’ve never tried it and it just looked so delicious with the whip cream, strawberry on top and milk at the bottom I just had to try it! From the first piece, I knew I had to look for the recipe and share it!
Three-Milk Cake Also known as tres leches cake, this sweet, moist Mexican sheet cake contains whole milk, evaporated milk, and sweetened condensed milk. Top with a dollop of whipped cream and fresh strawberries.



Ingredients


8 large eggs
1 1/2 cups sugar
2 cups all-purpose flour
1 tablespoon baking powder
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 cup milk
1/4 cup Kahlua (or strong coffee)
1 teaspoon vanilla
Lightly sweetened softly whipped cream
Sliced strawberries




Preparation



1. In a large bowl, with a mixer on high speed (use whip attachment if available), beat eggs and sugar until thick and pale yellow, 5 to 6 minutes. In a small bowl, mix flour and baking powder. With mixer on medium speed, gradually add flour mixture in small increments and beat until smooth. Scrape batter into a buttered 9- by 13-inch baking pan.
2. Bake in a 325° regular or convection oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
3. Meanwhile, in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until well blended. Pour evenly over hot cake; let cool about 15 minutes, then cover and chill until cake has absorbed all the milk mixture, at least 3 hours, or up to 1 day.
4. Cut cake into squares or rectangles, lift out with a wide spatula, and set on plates. Top each piece of cake with a spoonful of whipped cream and garnish with strawberries.

Yesterday, my school was serving this cake called Milk Cake and I’ve never tried it and it just looked so delicious with the whip cream, strawberry on top and milk at the bottom I just had to try it! From the first piece, I knew I had to look for the recipe and share it!

Three-Milk Cake Also known as tres leches cake, this sweet, moist Mexican sheet cake contains whole milk, evaporated milk, and sweetened condensed milk. Top with a dollop of whipped cream and fresh strawberries.

Ingredients

  • 8 large eggs
  • 1 1/2 cups sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 can (14 oz.) sweetened condensed milk
  • 1 can (12 oz.) evaporated milk
  • 1 cup milk
  • 1/4 cup Kahlua (or strong coffee)
  • 1 teaspoon vanilla
  • Lightly sweetened softly whipped cream
  • Sliced strawberries

Preparation

1. In a large bowl, with a mixer on high speed (use whip attachment if available), beat eggs and sugar until thick and pale yellow, 5 to 6 minutes. In a small bowl, mix flour and baking powder. With mixer on medium speed, gradually add flour mixture in small increments and beat until smooth. Scrape batter into a buttered 9- by 13-inch baking pan.

2. Bake in a 325° regular or convection oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.

3. Meanwhile, in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until well blended. Pour evenly over hot cake; let cool about 15 minutes, then cover and chill until cake has absorbed all the milk mixture, at least 3 hours, or up to 1 day.

4. Cut cake into squares or rectangles, lift out with a wide spatula, and set on plates. Top each piece of cake with a spoonful of whipped cream and garnish with strawberries.

cinnamon roll pancakes
Yield: Eight 4-inch pancakes
Prep Time: 25 min
Cook Time: 10 min

An absolutely decadent morning treat…
*NOTE: This recipe has been revised (2/18/12) from its original publication. I’ve tried the current version many times with great success. Just follow all the tips and you’ll get it right!

ingredients:

CINNAMON FILLING:4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)1/4 cup + 2 tablespoons packed light brown sugar1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:4 tablespoons (1/2 stick) unsalted butter2-ounces cream cheese, at room temperature3/4 cup powdered sugar1/2 teaspoon vanilla extract
PANCAKES:1 cup all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1 cup milk1 large egg, lightly beaten1 tablespoon canola or vegetable oil

directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: 
Heat a large, nonstick skillet over medium-heat and spray with nonstick spray.
Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter).
Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner.
When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll).
Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom.
Slide a thin, wide spatula underneath the pancake and gently but quickly flip it over.
Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon.
Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed.
Serve pancakes topped with a drizzle of glaze.

tips:

*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it’s best when it’s similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*I wrote a very detailed post on how to get the cinnamon filling *just right* on my Gingerbread- Cinnamon Roll Pancakes Post. Check it out before you attempt these!
*If you’re trying to justify your intake of decadent cinnamon rolls, you can make this a tad bit healthier by using half whole-wheat flour and low fat cream cheese, or enjoy the pancakes without glaze.

cinnamon roll pancakes

Yield: Eight 4-inch pancakes

Prep Time: 25 min

Cook Time: 10 min

An absolutely decadent morning treat…

*NOTE: This recipe has been revised (2/18/12) from its original publication. I’ve tried the current version many times with great success. Just follow all the tips and you’ll get it right!

ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: 

Heat a large, nonstick skillet over medium-heat and spray with nonstick spray.

Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter).

Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner.

When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll).

Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom.

Slide a thin, wide spatula underneath the pancake and gently but quickly flip it over.

Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon.

Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed.

Serve pancakes topped with a drizzle of glaze.

tips:

*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it’s best when it’s similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.

*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!

*I wrote a very detailed post on how to get the cinnamon filling *just right* on my Gingerbread- Cinnamon Roll Pancakes Post. Check it out before you attempt these!

*If you’re trying to justify your intake of decadent cinnamon rolls, you can make this a tad bit healthier by using half whole-wheat flour and low fat cream cheese, or enjoy the pancakes without glaze.

Tiramisu Pancakes

(Serves about 5 reasonably hungry people)

For the pancakes:
2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons cocoa powder, slightly rounded, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
a generous pinch of salt

1 1/2 cups milk
1/2 cups sour cream
3 large eggs
4 tablespoons butter, melted
2 teaspoons vanilla
2 tablespoons instant coffee

For the glaze (optional):
1/4 cup maple syrup
3 tablespoons softened butter
2 tablespoons coffee liqueur

For the cream:
4 oz. mascarpone cheese
1 cup whipping cream
2 tablespoons coffee liqueur
2 tablespoons maple syrup

DIRECTIONS:

  1. Start by preparing the cream and the glaze. For the cream, beat all ingredients together and whip until you have soft peaks. Set aside in the refrigerator. (Tip: this cream tastes amazing, and is what really makes these pancakes. If you like generous amounts of cream on your pancakes, you might want to make a double portion.) The glaze is optional, but very, very (and I mean very) good. Simply combine the ingredients well. Set aside.
  2. In a medium bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure the cocoa powder is well sifted, so that it will dissolve evenly.
  3. In a separate bowl, combine the milk and sour cream until smooth (it helps to slowly dilute the sour cream with the milk while whisking, which reduces the chances of clumps). Add the instant coffee powder and mix well until dissolved. Whisk in the eggs, melted butter, and vanilla. Add the wet mixture to the dry ingredients, mixing gently until you have a slightly lumpy batter but without any large clumps of flour. If batter is a little runny, add a tablespoon or two of flour.I like to transfer my batter to a measuring cup or something else with a spout, for easier cooking.

  4. Let the batter sit while you preheat your griddle. When griddle is hot, drop batter in portions desired (1/4 cup for regular-sized pancakes) onto the greased griddle. When bubbles come up and edges look cooked, gently flip to cook the other side. Once pancakes are cooked, transfer to a plate. 
  5. Spread a small amount of the maple glaze over the top of the pancake so it soaks in while still hot. Continue with the remaining batter until done.
  6. To serve, dollop a generous amount of the cream in between layers of pancakes. Top with more cream, and then top with shaved chocolate, or a light dusting of sifted cocoa powder. 

  7. Serve with extra cream and/or glaze on the side for dipping.

 A bonus: these pancakes taste amazing even when cold.

Healthy Baked Mozzarella Sticks

Ingredients

1 pkg. low fat mozzarella cheese strings (8-10 sticks)
1/2 cup flour
2 large egg whites, lightly beaten
1 cup dry bread crumbs or Italian style panko (seasoned)
marinara sauce for dipping

Directions

1. Cut mozzarella string cheese pieces in half and put in freezer for 15 minutes (so they ooze less while baking)
2. Preheat oven to 400 degrees.
3. Place flour, egg whites, and bread crumbs in three separate shallow bowls for dipping. If using bread crumbs, season with salt and pepper to taste (Italian style panko is already seasoned)
4. Dip each mozzarella stick, one at a time, into the flour to lightly coat, then into the egg whites, and finally into the bread crumbs, completely covering the cheese. Pat crumbs on to help them adhere to egg whites layer.
5. Place each completed mozzarella stick onto a baking dish.
6. Bake for 10-15 minutes, until mozzarella sticks are a golden color. Serve with marinara sauce or dip of choice.

I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. If you are health conscious, for your heart or weight, these lighter, less greasy Baked Mozzarella Stickswill make you feel like you aren’t missing a thing! If you try them, I’d love to know what you think of my recipe.

(Source: )

Cheap and YUMMY recipe! If you’re on a diet or planning to get healthy, I do not recommend this but I do think it’s nice to give yourself a  treat or make it for a special occasion avoid it. 
Cookies and Cream Cheesecake CupcakesFrom Martha Stewart’s CupcakesMakes about 30 (Note: I halved this recipe and it was very easy, 30 of these cupcakes would surely be the death of me)
Ingredients:
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds (4 8-oz packages) cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
1. Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.


Cheap and YUMMY recipe! If you’re on a diet or planning to get healthy, I do not recommend this but I do think it’s nice to give yourself a  treat or make it for a special occasion avoid it. 

Cookies and Cream Cheesecake Cupcakes
From
 Martha Stewart’s Cupcakes
Makes about 30 (Note: I halved this recipe and it was very easy, 30 of these cupcakes would surely be the death of me)

  • Ingredients:
  • 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
  • 2 pounds (4 8-oz packages) cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt

1. Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

justanotherblondeasiangirl:

Foods to avoid before going to sleep
1. Ice Cream
A bowl of ice cream might be the most comforting bad-breakup bed accompaniment, but there’s a limit to its soothing properties.
For starters, ice cream is loaded with fat, so you’re not going to give your body a chance to burn any of it before bed, and then all of the sugar is going to pump your body full of energy right before you hit the hay, so you’ll be sending your body divergent messages. On top of that, the sugar just gets stored and turned to fat, too, so this is a lose-lose situation all around.
It’s also been discovered that eating high-sugar foods before bed causes nightmares, so while the taste might be calming, the results are unnerving.
2.Celery
Seeing celery on this list might surprise you, but there’s a simple reason for it: celery is a natural diuretic. What that means is it’s going to make you pee a bit more than usual.
Diuretics elevate the rate of urination because they push water through the system. So that means that if you’re dipping into too much celery right before bed, your body might wake you out of your slumber for a pee break.
Vegetables are some of the most nutrient-rich foods you can give your body, but avoid ones like celery for the sake of uninterrupted sleep.
3. Pasta
Pasta is a fast and easy fix for those craving a quick bite before bed, but it’s not your ideal nighttime snack.
Pastas are straight carbohydrates, and if you’re going to bed right after eating, that’s all going to turn into fat. On top of that, the things added to pasta — oils, cheeses and heavy cream or tomato sauces — will only add to the crowd in your love handles.
Also, most pasta has a high glycemic index, which means it’s more likely to play with your blood-sugar levels, delay sleep and wake you up at night.
4. Pizza
If you want to give your stomach a good workout before bed, feed it some greasy, salty pizza. Your stomach, like the rest of your body, would love to relax when most of the other organs are chilling, too, but pizza isn’t exactly a light meal. Your tummy will have to get busy.
The layer of tomato sauce has high levels of acidity, which is just another catalyst for acid reflux, but in general, fatty and greasy toppings — especially high-fat meats and cheeses — do a good enough job of their own on stirring up heartburn. That’s not the wakeup call you want at night. If you’re going to do it, be nice to your stomach and check out these nutritional pizza toppings.
One slice isn’t the end of the world, but when’s the last time you stopped at one slice?
5. Candy Bars
If nightmares about the monster in the closet or the gremlins under the bed disturb your sleep, you might want to avoid candy bars.
One of the easiest — and worst — ways of breaking out of a deep slumber is from a nightmare that’s very real to us. A recent study has shown that 7 out of 10 people who eat junk foods like candy bars before bed are more likely to be prone to nightmares. The hypothesis is that the high levels of sugar create more nightmarish brain waves. Try these junk food substitutes instead.
Cross this late-night snack off your list if you’re looking for a peaceful night.
6. Cereal
Mitt Romney loves a good bowl of cold cereal right before bed, but he might want to be careful which one he chooses or he won’t get the rest he needs.
Cereals often contain high amounts of refined sugar and are chock-full of carbohydrates. That might set you off on a bit of a spike and crash in your blood sugar levels, which is not the ideal way to put your body at peace before bedtime.
Instead of reaching for sugary cereals, go for healthier cereals. Those that are whole-grain and have low sugar will quench the craving but won’t keep you up.
7. Garlic
You might want to avoid garlic before bed if you’re sleeping with a partner, but it’s best avoided for reasons besides bad breath. Garlic is known as a “hot herb,” and, along with spicy food, it tends to have some properties in it that can cause heartburn.
It’s known to sometimes have the side effect of upsetting the stomach, so if you have a weak stomach or are vulnerable to acid reflux, the last thing you want to do is light the fire right before you lie down to rest.
8. Dark Chocolate
Who doesn’t like to sneak a little nub of chocolate before bed to get that warm feeling inside? Unfortunately, if you’re aiming for a good night’s sleep, dark chocolate is one of the foods you’d better avoid.
Dark chocolate is a sneaky source of caffeine, which is known to perk you up. Almost all chocolate contains some level of caffeine, and on top of that, it’s loaded with stimulants like theobromine, which is known to make your heart race a little bit.
The lone saving grace is white chocolate, which doesn’t have theobromine and is usually short on caffeine.
9. Alcohol
There’s a general belief that copious amounts of alcohol puts you into a deep daze and produces great sleep, but that’s not fully accurate. While alcohol does help you get to sleep, it doesn’t lead to long-lasting and refreshing rest.
Alcohol actually interferes with the restorative functions of sleep, often paving the way for shallow sleep and several awakenings throughout the night. On top of that, people who regularly use alcohol to fall asleep develop a dependency on it, which creates a frustrating cycle.
If you’re aiming for a deep, peaceful sleep, alcohol is to be avoided.
10. Red Meat
After a big portion of red meat — be it a nice brisket or a big, juicy steak — most of us undo the top button on our jeans and give way to the snooze-inducing itis.
The problem is that red meat is loaded with proteins and fats that will keep your body hard at work throughout the night. To achieve a deeper sleep, you ideally want all your systems at peace — and meat takes longer to digest than any other foods.
Don’t avoid red meats altogether, as they have high levels of iron and tryptophan, which helps sleep. Just don’t eat it right before bed, or your body will be busy breaking it down all night.

justanotherblondeasiangirl:

Foods to avoid before going to sleep

1. Ice Cream

A bowl of ice cream might be the most comforting bad-breakup bed accompaniment, but there’s a limit to its soothing properties.

For starters, ice cream is loaded with fat, so you’re not going to give your body a chance to burn any of it before bed, and then all of the sugar is going to pump your body full of energy right before you hit the hay, so you’ll be sending your body divergent messages. On top of that, the sugar just gets stored and turned to fat, too, so this is a lose-lose situation all around.

It’s also been discovered that eating high-sugar foods before bed causes nightmares, so while the taste might be calming, the results are unnerving.

2.Celery

Seeing celery on this list might surprise you, but there’s a simple reason for it: celery is a natural diuretic. What that means is it’s going to make you pee a bit more than usual.

Diuretics elevate the rate of urination because they push water through the system. So that means that if you’re dipping into too much celery right before bed, your body might wake you out of your slumber for a pee break.

Vegetables are some of the most nutrient-rich foods you can give your body, but avoid ones like celery for the sake of uninterrupted sleep.

3. Pasta

Pasta is a fast and easy fix for those craving a quick bite before bed, but it’s not your ideal nighttime snack.

Pastas are straight carbohydrates, and if you’re going to bed right after eating, that’s all going to turn into fat. On top of that, the things added to pasta — oils, cheeses and heavy cream or tomato sauces — will only add to the crowd in your love handles.

Also, most pasta has a high glycemic index, which means it’s more likely to play with your blood-sugar levels, delay sleep and wake you up at night.

4. Pizza

If you want to give your stomach a good workout before bed, feed it some greasy, salty pizza. Your stomach, like the rest of your body, would love to relax when most of the other organs are chilling, too, but pizza isn’t exactly a light meal. Your tummy will have to get busy.

The layer of tomato sauce has high levels of acidity, which is just another catalyst for acid reflux, but in general, fatty and greasy toppings — especially high-fat meats and cheeses — do a good enough job of their own on stirring up heartburn. That’s not the wakeup call you want at night. If you’re going to do it, be nice to your stomach and check out these nutritional pizza toppings.

One slice isn’t the end of the world, but when’s the last time you stopped at one slice?

5. Candy Bars

If nightmares about the monster in the closet or the gremlins under the bed disturb your sleep, you might want to avoid candy bars.

One of the easiest — and worst — ways of breaking out of a deep slumber is from a nightmare that’s very real to us. A recent study has shown that 7 out of 10 people who eat junk foods like candy bars before bed are more likely to be prone to nightmares. The hypothesis is that the high levels of sugar create more nightmarish brain waves. Try these junk food substitutes instead.

Cross this late-night snack off your list if you’re looking for a peaceful night.

6. Cereal

Mitt Romney loves a good bowl of cold cereal right before bed, but he might want to be careful which one he chooses or he won’t get the rest he needs.

Cereals often contain high amounts of refined sugar and are chock-full of carbohydrates. That might set you off on a bit of a spike and crash in your blood sugar levels, which is not the ideal way to put your body at peace before bedtime.

Instead of reaching for sugary cereals, go for healthier cereals. Those that are whole-grain and have low sugar will quench the craving but won’t keep you up.

7. Garlic

You might want to avoid garlic before bed if you’re sleeping with a partner, but it’s best avoided for reasons besides bad breath. Garlic is known as a “hot herb,” and, along with spicy food, it tends to have some properties in it that can cause heartburn.

It’s known to sometimes have the side effect of upsetting the stomach, so if you have a weak stomach or are vulnerable to acid reflux, the last thing you want to do is light the fire right before you lie down to rest.

8. Dark Chocolate

Who doesn’t like to sneak a little nub of chocolate before bed to get that warm feeling inside? Unfortunately, if you’re aiming for a good night’s sleep, dark chocolate is one of the foods you’d better avoid.

Dark chocolate is a sneaky source of caffeine, which is known to perk you up. Almost all chocolate contains some level of caffeine, and on top of that, it’s loaded with stimulants like theobromine, which is known to make your heart race a little bit.

The lone saving grace is white chocolate, which doesn’t have theobromine and is usually short on caffeine.

9. Alcohol

There’s a general belief that copious amounts of alcohol puts you into a deep daze and produces great sleep, but that’s not fully accurate. While alcohol does help you get to sleep, it doesn’t lead to long-lasting and refreshing rest.

Alcohol actually interferes with the restorative functions of sleep, often paving the way for shallow sleep and several awakenings throughout the night. On top of that, people who regularly use alcohol to fall asleep develop a dependency on it, which creates a frustrating cycle.

If you’re aiming for a deep, peaceful sleep, alcohol is to be avoided.

10. Red Meat

After a big portion of red meat — be it a nice brisket or a big, juicy steak — most of us undo the top button on our jeans and give way to the snooze-inducing itis.

The problem is that red meat is loaded with proteins and fats that will keep your body hard at work throughout the night. To achieve a deeper sleep, you ideally want all your systems at peace — and meat takes longer to digest than any other foods.

Don’t avoid red meats altogether, as they have high levels of iron and tryptophan, which helps sleep. Just don’t eat it right before bed, or your body will be busy breaking it down all night.

(via iamglaziemae)