BAHAN :
• agar-agar 2 bungkus
• air 4 gelas
• gula pasir 10 sdm
• sumba kue 3 macam

CARA MEMBUAT PUDING PECAH BELING :
• 2 bungkus agar-agar dengan 4 gelas air direbus sampai masak.
Kemudian dibagi menjadi dua bagian.
• Satu bagian biarkan polos tidak berwarna (putih),
masukkan ke dalam cetakan(separoh adonan saja), dinginkan.
• Satu bagian dibagi lagi menjadi tiga bagian dan beri warna berbeda untuk ketiga bagian tersebut.
(Merah, Kuning , Hijau ). Dinginkan agar-agar tersebut , hingga mengeras,
Potong kecil–kecil agar-agar tersebut.
• Masukkan agar-agar warna-warni yang telah dipotong-potong tersebut ke dalam agar-agar putih
secara berlahan dan merata. (Usahakan agar-agar putih belum sampai mengeras),
sehingga potongan agar-agar dapat tenggelam ke dalam agar-agar putih,
• Setelah potongan agar-agar warna-warni habis, dinginkan, hingga mengeras.
• Siram berlahan separuh agar-agar putih di atasnya (sebagai lapisan penutup).
• Dinginkan sampai mengeras, hidangkan dengan vla atau dengan sirup dan buah.

BAHAN I :
2 pak agar-agar putih
1700 cc air
1 kaleng susu cair carnation
275 gram gula
Buah strawberry
Buah leci sebagai isi
Essen strawberry
Pewarna merah

BAHAN II :
1 /2 bungkus agar-agar putih
450 cc air

BAHAN SAOS :
1 kaleng susu cair
2 sendok makan tepung cusrat
1 sendok makan tepung maizena
1 butir kuning telur
3 1 /2 sendok makan rhum lemon hard

CARA MEMBUAT PUDING MERI LA COFE :
1. Semua bahan I dicampur jadi satu kecuali buah sebagai bahan isi dan pewarna merah.
2. Aduk sampai tercampur rata, lalu jerang di atas api sampai mendidih dan agar-agar matang.
3. Angkat dari perapian, beri essen dan pewarna sesuai dengan selera.
Kemudian masukkan dalam loyang sambil di angin-anginkan.
4. lsi dengan setup buah leci dan strawberry kemudian siram dengan adonan puding tanpa warna.
Tutupi dengan adonan puding dengan cita rasa lain.
5. Begitu seterusnya sehingga adonan puding habis dan terakhir di garnis dengan buah leci dan straberry
yang utuh dan siram dengan adonan puding yang tanpa warna.
6. Sementara itu, buat saosnya, campur semua bahan saos dan jerang di atas api sedang sampai matang.
7. Dinginkan sampai agar-agar padat dan siap untuk dihidangkan dengan saosnya.

BAHAN :
2 bungkus agar-agar putih
1600 cc susu cair
300 gram gula pasir
2 butir kuning telur
1 sendok makan coklat pasta
Rhum secukupnya

CARA MEMBUAT PUDING COKLAT :
1. Rebus agar-agar putih, susu, gula pasir hingga mendidih sambil diaduk-aduk terus
agar susu tidak pecah.
2. Tambahkan kuning telur yang sudah, dikocok dan rhum.
Aduk kembali sampai agar-agar mendidih benar. Bagi menjadi dua bagian, satu bagian biarkan putih.
3. Tambahkan coklat pasta untuk separuh adonan berikutnya. aduk hingga tercampur rata.
4. Sementara itu isi siapkan cetakan puding.
5. Isi cetakan dengan adonan agar-agar putih dan biarkan agak keras tutup dengan adonan coklat ,
Biarkan sampai agar-agar membeku.
6. Lepaskan dari cetakan, Puding coklat siap untuk dihidangkan.

Since pumpkin is in great abundance this fall, I have a good reason to publish another recipe using pumpkin. This yogurt is not only extremely delicious, it’s also extremely healthy as well. It makes perfect breakfast — tasty and satisfying.

Yogurt with Pumpkin Swirl 2 teaspoons organic extra virgin coconut oil 10 drops (or to taste) liquid stevia 1/2 teaspoon ground organic cinnamon 3 tablespoons organic pumpkin 4 oz = 115 g organic Greek or Turkish yogurt (fat content 10%) Directions Melt the coconut oil in a small heatproof dish. Add the stevia and the cinnamon to the coconut oil and mix well. Add the pumpkin and mix well. Put the yogurt in a serving bowl. Add the pumpkin mixture to the serving bowl. Mix gently, creating big swirls.

Nutrition information	Protein	Fat	Net carbs	kcal
One portion:	5.2 g	21.5 g	6.8 g	241 kcal

Tips for making the dish

This is really easy and quick dish to make. Just melt the coconut oil and add the cinnamon and stevia. When those are well mixed, add the pumpkin. Cinnamon and stevia are added first so that they mix well with the coconut oil. Pumpkin is added after that, since it might cause the coconut oil to solidify. This means that the sweetener and cinnamon might not mix well enough at that point, that’s why they are added before pumpkin.

If you are in a hurry, you can omit the coconut oil. Just mix the pumpkin, stevia and cinnamon, and add to the yogurt. Mix gently, creating big swirls. I’ve added the coconut oil because of healthy fats, but you can omit it if you are not fond of coconut oil or if you don’t have time for melting it.

My experiments with the dish

I was planning to publish my stracciatella yogurt recipe, but thought that pumpkin suits better — it’s still fall. No worries, I will publish the stracciatella yogurt recipe in the near future.
I often have yogurt for breakfast, and I was thinking how to get some variation. Since there was plenty of roasted pumpkin in my fridge, I got an idea to use that. I wanted something simple, as always. Somehow a big swirl of pureed pumpkin flashed into my mind.
I wanted to add some richness and good fats. There extra virgin coconut oil came in. I just had to melt it first, which is not a big issue because coconut oil melts at a quite low temperature. I like to use water bath for melting the coconut oil.
Cinnamon to season and then some sweetener. Erythritol might have been too gritty, so I chose unflavored, liquid stevia. That was perfect.

Ideas for variation

Instead of pumpkin, you can use unsweetened applesauce. Just keep in mind that the carb count is higher (10.6 grams net carbs). For less carbs, you can use crushed berries, like raspberries, which are low in carbs. A small amount of crushed cranberries would also fit perfectly, you just might need a bit more sweetener. Cinnamon can be replaced for example with organic vanilla extract if you use berries.

If you use pumpkin, you can replace the cinnamon with pumpkin pie spice, or with your favorite spice mix. A pinch of chili adds a warming, fiery touch — perfect for chilly weather.

Chopped nuts — for example pecans — give even more richness and crunchy texture.

For a real delicacy you can add dark chocolate shavings or dark chocolate chips.

For layered yogurt, add first the pumpkin mixture to a serving bowl, then add gently the yogurt so that it doesn’t mix with the pumpkin, but forms a nice layer.

Since I published it, Butternut Squash Pancakes has been my most popular recipe.  I’m not entirely sure why – well, except for the fact they’re delicious pancakes – but it is.  It occurred to me this past weekend that just about any squash would work in the recipe, including pumpkin.  And, lo and behold, I had a small pumpkin sitting on my counter, just begging to be roasted.

So I did.

And I made pancakes out of it.

And flavored them with pumpkin pie spice.

And topped them with buttered pecans.

And they were delicious.

Note:  If you don’t have a pumpkin on your counter with a delicious death wish, feel free to use canned pumpkin puree – not canned pumpkin pie filling, which contains large amounts of sugar and other questionable ingredients.

Pumpkin Pie Pancakes

Serves: 4

Ingredients

• 2 large eggs
• 1/2 cup pumpkin puree
• 2 tablespoons maple syrup
• 1 teaspoon pumpkin pie spice
• 2/3 cup almond flour
• 1/8 teaspoon kosher or sea salt
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/2 cup pecans
• 2 teaspoons ghee or butter, melted
• 1/4 teaspoon kosher or sea salt

Instructions

1. Heat a small, heavy skillet over medium heat; add the pecans and toast, shaking the pan frequently and taking care they do not burn, until the nuts are fragrant, 5 to 7 minutes. Toss them with the melted ghee and salt and set
2. aside. Chop coarsely oncey they have cooled.
3. In a large mixing bowl, whisk together the eggs, pumpkin, syrup, pumpkin pie spice, and vanilla until well-blended. In a smaller, separate bowl, whisk together the almond flour, salt and baking soda. Stir the dry ingredients into the
4. wet ingredients, mixing just enough to ensure there are no lumps.
5. Lightly grease a griddle with your fat of choice (butter, lard, coconut oil, etc) and heat just until a drop of water placed on the griddle sizzles briefly before evaporating. Using a ladle or small measuring cup, pour the batter by
6. the scant 1/4 cupful onto the griddle and cook just until bubble appear on the surface. Carefully flip and cook on the other side until the pancake is done, about one minute more.
7. Place on a plate, cover and keep warm; repeat the previous steps until all of the batter has been used. Top with the buttered pecans and serve warm with additional maple syrup, if desired.
8. Nutrition (per serving): 283 calories, 22.3g total fat, 98.1mg cholesterol, 365.9mg sodium, 295.5mg potassium, 14.3g carbohydrates, 4.3g fiber, 8.5g sugar, 4.8g protein

Yesterday was B-E-UTIFUL!! I can’t even get over how gorgeous it was! We spent the entire day outside with our little man! We parked downtown, pulled out the stroller and started walking! It was gorgeous! I was to hot in capris and a light shirt! 80 degrees in March, in Maine! Un-stinkin-heard-of!! I am not complaining at all! It was so enjoyable!( If you don’t follow me on Instagram, you should! Heres a little recap!)

Lets no talk about how as the week goes on it gets colder  

 

First we stopped for lunch at one of my favorite places to get a bug juicy Guinness BBQ Burger! And there is nothing better than a gorgeous day, a burger, and beer..they belong together like Peanut Butter & Jelly, Februaries and skellies, After-parties and tellies….Mariah Carey anyone?! hah It was DELICIOUS!

Then we took Aiden out for his first Gelato experience..needless to say, he is definitely my child! He loved it almost as much as I did! We taste tested every single flavor before settling on something I can’t pronounce or spell..lets just say it was the greatest thing ever!

 

After much walking around and eating, we had a sleepy boy on our hands and decided to just relax in the backyard, while he naps, with…dun dun dun MARGARITAS! My favorite drink everrr! It was gorgeous and so perfect!

 

Remember yesterday I was talking all about my Trader Joes trip and the beautiful flowers I always pick up…well here was this weeks beautiful bouquet! Aren’t they GORG?!  

Okay Okay, so I should tell you about what you’re really here for…the A++, yummiest burger we’ve ever had, most amazing Thai Chicken Burger! Holy explosion of flavors in your mouth! I don’t even know how to explain this baby! All I can tell you is MAKE IT!! I was so unsure going into it..but wowsers! We were both utterly surprised and impressed with the flavors this has!!

The first bite I took made taste buds I didnt even know I had start blowing up like fireworks! (I’m not exaggerating!) This Thai Chicken Burger was freaking AH-MAZING! The combination of the peanut sauce, which I was so skeptical of, but I swear it tied it all together, and the tangy mango salsa..holy hell this sucker was succulent! There are not enough words to describe it..so just make it! All of it..don’t neglect the peanut sauce or the mango salsa..I’m telling you, the combination is im.press.ive!

Without making this post any longer, I give you the recipe for this heavenly dish! Make it, ASAP! You’ll feel the explosion at first bite!;)

 

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Thai Chicken Burgers with Mango Salsa

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: 2-8 ounce burgers or 4-4 ounce burgers

Ingredients

For the Burgers
• 1 lb ground chicken
• 2 Tablespoons chopped green onion
• 1/4 cup chopped cilantro
• 1/2 cup panko
• 1/2 of the peanut sauce (below)
• Romaine Lettuce (optional)
• Ciabtta Rolls or rolls of your choice
For the Peanut Sauce
• 3 Tablespoons smooth peanut butter
• 1 Tablespoon rice vinegar
• 1 teaspoon minced garlic
• 1 teaspoon sesame oil
• 1 teaspoon sriracha
• 1 teaspoon agave nectar (you can use honey too)
• 1/4 teaspoon ground ginger
For the Mango Salsa
• 1 mango, cubed
• 1/2 jalapeno, seeds removed and minced
• 1 garlic clove, minced
• 1/4 cup chopped cilantro
• Juice of 1/2 a lime
• 1/4 teaspoon sriracha
• salt & pepper to taste

Instructions

1. Preheat your grill or grill pan on medium high heat, spray with cooking spray.
2. For the peanut sauce, combine all ingredients in a small bowl and whisk together.
3. For the burgers, In a medium sized bowl combine the ground chicken, green onion, cilantro, panko, and peanut sauce. Mix well then form patties. (We did two- 8 ounce-rs, but you can easily get 3-4 smaller patties out of this)
4. Get the burgers grilling, about 4-5 minutes on each side, until cooked through.
5. Meanwhile in a small bowl combine the mango, jalapeno, garlic, cilantro, lime juice and sriracha. Toss well to combine, set aside.
6. Once the burgers are done, top a roll with them, spread on a dollop of peanut sauce, top with mango salsa, and add on some lettuce if you desire.
7. Serve and Devour!

Notes

Adapted from: Iowa Girl Eats

I’ve recently taken the initiative to actually go pretty full force in attempting to lose weight and get back to my pre-baby bod..I have started the Couch to 5K..and let me just say..I knew I was out of shape, but woah. I had no idea it was that bad haha This running thing is kicking.my.ass. I have never really ever been a big runner, so this is all new to me…(so is giving up sweets!)

I have so much incentive to get back into shape and I must say I feel so much better. I have more energy, more motivation, I’m happier..the only thing I’m bummed about is that I didn’t do this sooner. But better now than never! I want to be able to keep up with my son and never feel ‘slothy’ again…Im to young, and it has just been to long since Ive worked out. This is a good thing

With all that being said, do.not.worry. This blog, my food, it won’t change very much at all…there might be a few less sweets, and the dishes I do make may have a little healthier twist on them, but it will definitely not be all about diet food! I still love to eat just as much as always…and I don’t really believe in diets, just healthier eating!  

So let me tell you about these FABTASTIC Thai Chicken Lettuce Wraps and the amazing Pineapple Jicama Slaw that goes with them..because they truly are one of the yummiest (and messiest ) things I have eaten! Between the sweet and salty peanut sauce, the tangy slaw, all atop marinated chicken strips and a lettuce wrap..holy.cow! We will be eating these over and over and over again..and so should YOU!

 

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Thai Chicken Lettuce Wraps with Pineapple Jicama Slaw

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 35 minutes

Yield: 4-5 lettuce wraps

1 wrap

140 Calories/Wrap

Ingredients

For the Slaw
• 1 cup chopped pineapple
• 1 cup chopped jicama
• 1 lime, zested and juiced
• 1 Tablespoon rice vinegar
• 2 Tablespoon freshly chopped cilantro
• 1-2 grinds of salt and pepper
For the Chicken Marinade
• 1 teaspoon agave nectar
• 2 tablespoon soy sauce
• 2 teaspoon ground ginger
• 1 lime, zested and juiced
• 1/2 teaspoon crushed red pepper
• 1 Tablespoon Minced Garlic
• 2 large chicken breasts, rinsed and cut into strips
For the Peanut Sauce
• 3 Tablespoons Peanut Butter
• 1 1/2 teaspoon sesame oil
• 1 Tablespoon rice vinegar
• 2 Tablespoons chili sauce
• 1 teaspoon agave nectar
• 1/2 teaspoon ground ginger
• 2 Tablespoons water (for thinning)
• 5 leaves Boston lettuce

Instructions

1. Mix all the ingredients of the slaw in a bowl and set in the fridge.
2. For the chicken marinade, whisk all ingredients except the chicken together.
3. Pour into a large Ziploc bag, add the chicken strips. Shake well so all the chicken is coated, then lay it horizontally in the fridge to marinade for at least 30 minutes.
4. To make the peanut sauce, whisk all ingredients together, and set aside.
5. Heat your grill pan to medium high heat, spray cooking spray.
6. Add the chicken with the sauce and cook until the chicken is cooked through, about 7-8 minutes.
7. To assemble the wraps: spread as much of the peanut sauce as you desire on a lettuce leaf, top with some chicken followed by the jicama slaw, Devour!

Notes

Adapted From: Cara's Cravings