Cinnamon Bun Smoothie

Cinnamon Bun Smoothie RecipeI make this Smoothie all the time! It’s a super easy morning treat for those of us that aren’t really big breakfast eaters or else don’t have much time in the mornings to prepare a grand feast! lol ~  The banana and almond milk make this smoothie have a very light & creamy texture that is just as delicious (and evil!) as that smoothie you love from the cafe – Just minus all those extra calories!  (So of course you love me now, right!?) lol 😉

Ingredients:

1 frozen banana, cut into pieces
1 cup unsweetened almond milk

1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/2 teaspoon pure maple syrup
Cinnamon stick, for garnish

Directions:

  1. Combine all ingredients in a blender. Blend until smooth, and add more almond milk if necessary.
  2. Pour into a tall glass, add the cinnamon stick for garnish and attractiveness 😉 & drink up!

Bon Appètit!

Makes one serving

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TeaTime Raspberry Thumbprint Cookies

Hi Everybody,

A few evenings ago it was raining and stormy outside, making it a rather dreary evening inside as well, so i decided to try making these lovely little cookies to cheer me up and to my delight, they came out splendidly! I hope you all enjoy this recipe! 🙂

Ingredients:

  • 1-½ cup Butter, Room Temperature
  • 1 cup Sugar
  • 1  Egg
  • 1 teaspoon Vanilla
  • ½ teaspoons Salt
  • 3-¼ cups Flour
  • ¾ cups Jam (any Kind)

Preparation Instructions:

Preheat the oven to 350ºF.

Cream the butter and sugar together until light and fluffy, about 3 minutes. Add the egg, then vanilla and salt, mixing well. With the mixer on low speed, slowly add the flour and mix until it just comes together.

Roll the dough into small balls(which may be a little difficult) then place on a lined baking sheet a few inches apart (cookies will spread). If the dough is hard to work with, refrigerate it for 30 minutes.

Using the back of a utensil, or your thumb, create a hollow in each cookie for the jam. Fill with jam. (but don’t over-do it! this is a less-is-more type of thing)

Bake for 18 to 20 minutes; the edges will be set, but the cookies should not be browned at all, and will not look done. Let the cookies cool for 1 minute on the sheet before moving them to a cooling rack.

If desired, fill with more jam and enjoy your cookies with a nice glass of milk or sweet cup of tea.

Bon Appètit!

Cheesy Carrot Lasagna

..

Happy Monday!  This is one of my favorite (comfort-food) type of meals. It’s super easy to throw together, and you can really change things up depending on how you like it…I’ve added things like horse-radish before, but again it just depends on how you prefer you meal to taste : )

Ingredients:

  • 1 box No-Bake Lasagna Noodles
  • 1 large jar Alfredo Sauce
  • 2 cups diced Carrots
  • 2 cups diced Zucchini
  • 1 medium size onion, chopped
  • 1 cup finely chopped Kale
  • 16 ounces Ricotta Cheese
  • 1 bag /3 cups Mozzarella Cheese
  • Salt & Pepper

Directions: Starting with the noodles, Layer everything on-top of each other. Cover with Mozzarella, then Bake @ 350 degrees for approximately 45 minuets.

Crock-Pot Directions:  Just do the same layering thing with all the ingredients that you would normally do, but instead just put it in your crock-pot and then set it on high for 3-4 hours (or until completely heated and bubbling)

Tip: Times in cooking may vary depending on the brand of crock-pot you own, so just adjust your cooking time if you know from experience that it will take more or less time. 🙂

Bon Appètit!

Hey Everybody! This was one of the first recipes posted here when we started blogging so I’ve decided to Re-blog it simply because it has become the most popular and most searched-for recipe here on Sweet 16’s Country Kitchen! ~ You all make our blogging experience so enjoyably fun, so thanks for the love! 🙂 🙂 🙂

Sweet 16's Country Kitchen

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Pita’s have been all the rage at our house since i was a little girl… the best part is to watch them rising in the oven…everyone has  always  thought it just the best thing since, since….well, just since!-  when the pita’s rise from a very flat rolled-out-round shape, to a  puffed-up tasty bread that they can fill with veggies and dip, or just eat plain.   Even the simple everyday things in life can be enjoyed by making them seem special. 😉

  Ingredients:

  • 1 cup Water
  • 1 tablespoon Olive Oil
  • 3 cups unbleached white bread Flour, – plus extra for sprinkling
  • 1  1/2 tsp. Salt
  • 1 tsp. Sugar (or you can use a small spoonful of honey)
  • 1 tsp.  rapid-rise active dry Yeast

Directions:  Start by pouring the water and oil in the bread-machine  [or if not using a machine- place in a bowl large enough…

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Carrot Spice Cake

Good-Morning Lovelies!
Last week, I was in the baking mood, and we had some fresh carrots that were calling for someone to make something wonderful with them, so i decided that i would make a cake. Yup, that’s right, i decided to make a Carrot Spice Cake!

At first i couldn’t remember what kind of a recipe i liked best, one with nuts and pineapple in it or with-out, but in this case my mind got make-up for me, because i soon realized that we were out of any walnuts or pecans, and i didn’t want to just put pineapple in all by-it’s lonesome, so i picked a recipe that wouldn’t miss either.  😉

Ingredients for the Cake:

  • 1 & 3/4 cups Sugar
  • 1 cup Vegetable Oil
  • 4 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Cloves
  • ½ teaspoon Salt
  • 2 cups Grated Carrots

Frosting:

  • 1/4 stick Butter, Softened
  • 1 package (8 Ounce) Cream Cheese, Softened
  • 2 tablespoons Sour Cream
  • 1 & 1/2 cups powdered Sugar

Directions:

For the cake: Preheat the oven to 350 degrees  Mix together the Sugar, Oil, Vanilla and Eggs in a large bowl. In another bowl, sift together the Flour, Baking Powder, Baking Soda, Spices and Salt. Gently fold the flour mixture into the sugar mixture. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 45-50 minutes. Leave to cool completely.

(Note: you can also make the cake in a sheet pan, cupcake pan, or loaf pan. Just adjust the baking time accordingly, or until a thin knife comes out clean.)

For the Frosting: In a larger bowl, cream together the butter, sour cream, & cream cheese. Add the powdered sugar and vanilla and blend.  Spread the frosting on the completely cooled carrot spice cake, then sprinkle pumpkin pie spice lightly on top for a finishing effect. 😉

“Eat. Faint. Repeat as needed.”
 
Picture via Google Image & You can find the original cake recipe > Here <