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MiX'N' iN THE KiTCH'N....Recipes from the Rainbow

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#316

scorbett1103 , 09-15-2012 06:52 PM

Rainbow, if I could fly down there and kiss you, I would.
#317

Hgamroth , 09-15-2012 06:56 PM

Rainbow---I love you! You are my hero! You are a superstar!
#318

rainbowsmiles , 09-15-2012 06:57 PM

Amaretto Chocolate Doughnuts!!!
AMARETTO CHOCOLATE DOUGHNUTS!!!

same recipe as the cake...only made in my mini doughnut baking pan!!
enough to make 16 doughnuts!!

this is the pan i used...but there was lots of mixture left, so i put the leftovers into a small bowl and baked!!

i put the mixture into a baggie....to make it easier to fill the mini doughnut pan!!

once you fill the bag, squish it down into the corner

then make a SMALL cut across the tip

pipe mixture into your pan....do not overfill!!! (i did a little)
they puff up when baking!!

yummy!!

eat plain...or frost as desired!!

even my leftovers baked up like a muffin top!!!

and were just as delicious!!

this is how i frosted my muffin top!!!
now THIS IS A MUFFIN TOP A GIRL CAN LEARN TO LOVE!!

WANNABiTE?????
#319

evepet , 09-15-2012 07:09 PM

That cake looks absolutely scrumptious. (drooling here...)

I think I'm going to have to go through your recipes and select alternative packets based on what I need to make some of them. Everything looks so tasty. I've been avoiding ordering from nashuanutrition and other US-based places, due to the shipping and customs fees to get it here in Canada .... but you're recipes are sorely tempting me.
#320

Tigerlvr52 , 09-15-2012 10:42 PM

Rainbow my cooking pal. I used your frosting recipie this evening to make myself. Sound of Music snack. And since I am girly I felt the need to have pink frosting. Toffutti, rasberry suryp and splenda.... rasberry chocolate goodness. You should try it. I used the Davincci suryp.
#321

Starshine , 09-16-2012 09:56 AM

Quote:
Originally Posted by rainbowsmiles
NOTICE:
i usually try to always make recipes for 1...so no overeating!!!
this is a recipe for 2!!! or makes 2 servings!!

[/CENTER]
OMG, that cake looks delicious. I would be afraid of that cake (I still don't trust my sweet tooth). Luckily, I live at 7,000 feet, and cakes just don't turn out well here unless you adjust them, which takes practice, which I don't have.

Rainbow, you are just fantastic!
#322

rainbowsmiles , 09-16-2012 04:44 PM

Silken Chocolate Pots De Creme
SiLKEN CHOCOLATE POTS DE CREME

this is what i used

1/2 cup unsweetened chocolate Almond Breeze Milk
1/2 Package of silken tofu
1/4 cup Torani Sugar Free Chocolate Syrup
YOUR sweetener of choice, I used 14 stevia glycerite drops
1 package Knox unflavored gelatin
1/2 teaspoon vanilla extract
dash salt
2 TBSP Walden Farms Chocolate Syrup

i peel back the top and score the tofu so it is easily removed and easily measured.

put the 8 oz of silken tofu into the magic bullet

add the torani syrup, the almond milk, the vanilla and
don't forget the dash of salt...see...mine is pink salt!!

blend well and set aside....

measure out your 1/2 cup almond milk....
make sure it is UNSWEETENED!!

add your milk into a small saucepan and heat on low heat
until hot but NOT boiling

Whisk in the gelatin packet until dissolved, about 1 minute. Remove from heat.

Whisk the tofu mixture into chocolate milk mixture and stir until smooth.

Add 2 TBSP Walden Farms Chocolate Syrup and the sweetener of your choice.
you can use powder or liquid, splenda, stevia, etc.
Taste....and add more sweetener to your own taste.
I added 14 drops.

Pour your Chocolate Pots De Creme into individual serving dishes and refrigerate until firm, about 2 hours. Makes 3 fully rounded 1/2 cup servings!!!

each serving has only 45 calories, 3.5 grams of fat, 3 carbs, 1 fiber, 0 sugar and 2 grams of protein!!!

ENJOY!!!!!!
#323

droidgigi , 09-16-2012 06:16 PM

Oh my sweet Jesus
Quote:
Originally Posted by Delgen
Awesome! I told you you would like jicama!
OH RAINBOW! You are wonderful for this...although I tweaked it a bit, it was the best thing I have had in months!

So, I have never had Jicama before! I'm on a reboot and thought to myself..gotta try something new! Looked through recipe after recipe and came across your wonderful thread. This one is just the first one I have tried of many that look scrumptious.
I went out -3 stores later-got me a small jicama. I'm a picky eater so I wasn't sure how it was gonna taste. Can't wait to get more!
Just finished about 15 min ago.
I don't like coconut so I used plain grapeseed oil. (3/4 tsp)
I dashed Torani vanilla on one slice to see if that was better than the WF syrup. Equally delish!

Thx again :-)

English Muffins up next later in the week...
#324

evepet , 09-16-2012 07:07 PM

Rainbow - I see you found the silken tofu . Those puddings look delicious - I think I have all those ingredients too - I'll have to try it out.
#325

mompattie , 09-16-2012 10:12 PM

Drool
#326

mompattie , 09-16-2012 10:25 PM

Yeah!!! Success!!! I made cookies with a ProtiDiet vanilla shake packet, 3 TBSP egg whites, 1 tsp baking powder, 1 TBSP Splenda, 1 tsp ginger, 1 tsp pumpkin pie spice, splash of vanilla. Made into 6 cookies, sprayed tops with Pam, flattened down with my fingers. Baked at 350 for 10 minutes. Delish ginger snaps for moi!!! Kids were eyeing them up!!
#327

Ticiabean , 09-16-2012 11:07 PM

I enjoyed the chicken and dumpling recipe Rainbow posted! Delish!!!
#328

prettyone , 09-17-2012 07:25 AM

OMG that Chocolate Cake looks amazing (drooling). Thanks for sharing Rainbow
#329

rainbowsmiles , 09-17-2012 04:26 PM

video below to show how crunchy they really get!!!

yellow summer squash chips!!

sliced thin!

LOOK HOW GORGEOUS!!!!!!!!

heavenly good!!!!!!!!! healthy good!!!!!!!!!!
HAPPY DANCE!!

slice thin, bake 200 degrees for 1 hour and 20 mins...
TURN OVER
bake another 40 mins
CRUNCHY CHIPS!!!

http://flickr.com/gp/56800290@N02/64r2y4

SEE.....they get good and crunchy!!!!!
#330

stargirl66 , 09-17-2012 04:57 PM

I know what I'm making tonight, mmmm . . . yellow squash chips!

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