Author Archives for alenhart2

• Gather Equipment
• In a small bowl or ramekin add 1 tbs butter
  
• Put bowl in microwave for 30 seconds to soften
• Add 1 tbs to bowl with butter
• Add 1 1/2 teaspoon of molasses to bowl
• In a small bowl, stir together the butter, brown sugar, and molasses.
  
• Add the remaining ingredients and stir until fully combined.
• Enjoy as is, or add your favorite toppings such as sprinkles, nuts, peppermint pieces, or chocolate chips.

• Gather Equipment
• Prepare the ingredients
  
• Once all ingredients are cut into small pieces, Place all the ingredients in a food processor.
  
• Pulse the mixture until it reaches your desired consistency.
• If the salsa is too watery, you can strain it to remove excess liquid.
  
• Eat with Chips and Enjoy!

• Prepare the Ingredients:
• Romaine Lettuce: Rinse 1-2 leaves, pat dry, and chop into bite-sized pieces.
• Cherry Tomatoes: Rinse and cut 5-6 cherry tomatoes in half.
• Cucumber: Slice 1/4 of a cucumber into rounds or half-moons.
• Assemble the Salad:
• In a bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and cucumber slices.
• Top with 1/4 cup of croutons.
• Add Dressing:
• Drizzle 1-2 tablespoons of your preferred dressing over the salad.
• Toss gently to coat.
• Optional Toppings:
• Sprinkle 1 tablespoon of grated Parmesan cheese if you're using Caesar dressing.
• Serve:
• Enjoy your fresh single-serving salad right away!

• Preheat the oven to 350°F (177°C).
• Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your chocolate banana bread turns out perfect every time. 
• gather all ingredients and cooking equipment
  
• Lightly coat a 10-ounce ramekin with cooking spray or butter.
  
• Measure Flour and add to bowl
• Measure Cocoa powder and add to bowl
  
• measure baking soda and add to bowl
• Measure cinnamon and add to bowl
• measure salt and add to bowl
• Set this bowl aside for later use.
• On another small bowl, use a fork to thoroughly mash the banana.
• Measure sugar and add to mashed banana and mix well for 3 minutes
  

Separate Egg Yolk from Egg

• Crack the egg cleanly and evenly across the widest part of the shell on a flat surface or the rim of a bowl.
• Gently break the shell into two halves over a bowl, using your thumbs to hold the egg in both hands.
• Let the yolk settle in the lower half of the shell.
• Tilt the shells back and forth, or towards each other, to pass the yolk from one shell to the other, allowing the egg white to drip into the bowl.
• Repeat until only the yolk remains in one shell, then drop it into a banana-sugar mixture bowl.
• Add melted butter to the banana-sugar mixture
• add Vanilla Extract to banana-sugar mixture
• Blend well until all elements are uniformly integrated.
• Fold the dry ingredients into the banana mixture until fully incorporated
• Fold in the chocolate chips.
  
• Pour the batter into the prepared ramekin.
• Slide the baking sheet with the ramekin into the preheated oven. Bake for 25-30 minutes.
• Tip: You can tell if the banana bread is fully cooked if a toothpick inserted in the center of the bread comes out clean or with just a few crumbs clinging to it or if the surface of the bread springs back after you’ve lightly pressed the top of the bread with your finger.
  
• Once baking is complete, remove the ramekin from the oven. Allow it to cool for a few minutes before digging in.

Clean Up

• While bread is baking in the oven, clean all bowls, measuring spoons, and other equipment

• Turn the oven on and set the heat to 350 degrees
• using spray, grease ramekin lightly
• Chop veggies (spinach and onions, into small pieces)
• Crack the eggs into the bowl, and beat them with the fork or whisk until pale yellow
• discard egg shells in trash and wash hands
• Add veggies and cheese to bowl with eggs. MIX
• Pour egg and veggie mixture into ramekin
• carefully move the tin into the oven.
• Bake until the top is golden and the eggs are set, 20-25 minutes
• To see if the eggs are set, use pot holders to jiggle the tin back and forth: you should not see the eggs moving around as if they’re still liquid in the center.) Remove the tin carefully from the oven and set it aside to cool.
•  Serve warm or at room temperature, or cover and refrigerate up to 2 days.

• Toast the sliced bread in the toaster oven
• Spread the hummus evenly on the toast, making a thin coating over the bread.
• Put half the avocado slices on each piece of toast. Use a fork to mash and spread it evenly.
• Sprinkle with the salt and pepper, then top it off with a pinch of cayenne.

• Wash strawberries with cool water
• Grab a cutting board & knife
• cut strawberries into small bite size pieces, discard stems
• Grab a small bowl
• Add a handful of strawberries to bowl
• Add 1 tsp sugar to bowl
• Add 1 tsp lemon juice to bowl
• Mix together
• Add 1 large spoonful of cool whip and stir
• scoop mixture into cake cup and enjoy!

• Preheat your oven to 325 °F (160 °C) and set a pot with water over medium heat (for the water bath).
• separate the egg whites, from the egg yolks carefully. Discard the egg whites
  
• Add the egg yolks, the sugar, the vanilla extract and the salt to a large bowl and whisk to combine.
• Heat the cream until almost boiling and slowly add it to the egg yolk mixture whisking continuously until incorporated.
• Pour the mixture into the ramekins filling them half way, place them inside a baking pan and fill the baking pan with boiling water about 1 ¾ inches deep (this is the water bath)
• Bake in the middle rack of the oven for 30-35 minutes or until the surface of the cream is set and the middle is still jiggly.
• Wait until the cream is cool, cover with plastic wrap and chill in the fridge
• Just before serving, sprinkle each ramekin with 1 tablespoon sugar and burn it with a torch. We will use the broil setting on the ovens instead of a torch.

• Gather the ingredients.
  
• Dice watermelon
• Peel and dice cucumber
• chop red onion
• mince jalapeno pepper
• chop cilantro
• chop fresh mint
• In large bowl, combine ingredients 2-7
  
• In a small bowl, add honey
• add lime juice and zest to small bowl
• Add salt and pepper to small bowl then whisk
  
• Add the dressing to the large bowl and gently toss to coat the watermelon salsa.
  
• Cover and let sit up to 1 hour to chill

Clean Up

• put away any left over ingredients
• wash your bowls and utensils

• Preheat oven to 350 degrees
• Spray muffin tin cups with cooking spray
• Slice pita bread into 6 slices (like a pizza)
• Place each triangle in a muffin cup, forming a bowl shape
• Dice cucumber, onion, and tomatoes in small pieces
• Add chopped veggies to a bowl
• Add 1/2 tbsp of olive oil to vegetables
• Take out pita chips from oven
• Spread hummus into pita cup
• Add vegetable mixture
• Add feta cheese on top
• Enjoy food