HI FRIENDS.HOW ARE YOU? I HOPE YOU ALL IN THE PINK OF HEALTH . I WOULD LIKE TO SUGGEST YOU ALL ABOUT HOW TO EAT HEALTHILY....  


  FIRSTLY, WE SHOULD EAT CEREAL AND BREADS MUCH BECAUSE THIS ITEMS WERE VERY GOOD FOR OUR BODY. BESIDES THAT,WE SHOULD EAT VEGETABLES AND FRUITS DAILY. MOREOVER, WE MUST EAT MEATS AND CHEESE LESS.AFTER THAT, WE MUST AVOID OIL AND SWEETS.

  OKAY BYE FRIENDS.....SEE YOU ALL IIN THE NEXT POST..







BENEFITS FOR READING MY POST:

• CHILDRENS CAN WRITE ESSAY ABOUT HOW TO EAT HEALTHILY
• ADULTS CAN LEARN HOW TO EAT HEALTHILY
• FINALLY, I ALSO CAN BE POPULAR.........HA.. HA.. HA.

                                                             

Strawberry Smoothie

1. About 12 strawberries.
2. 1 cup of ice.
3. 1/2 cup of plain or fruit-flavored yogurt.
4. 1/2 tsp of strawberry, strawberry-banana, or vanilla ice cream (optional)
5. 1/2 cup of milk.
6. 1/2 cup of orange juice.

The BEST Carrot Cake with Cream Cheese Frosting

This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.

Ingredients

For the carrot cake:

• 2 cups (250 grams) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup (180ml canola) or vegetable oil
• 4 large eggs room temperature
• 1 and 1/2 cups (300 grams) light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (125 grams) unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 3 cups (300 grams) grated carrots, lightly packed

For the cream cheese frosting:

• 1 (8-ounce) package brick style cream cheese, softened to room temperature
• ½ cup (115 grams) unsalted butter, softened to room temperature
• 2 cups (240 grams) powdered sugar
• 1 teaspoon pure vanilla extract

Report this ad

Instructions

To make the carrot cake:

1. Preheat oven to 350°F. Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
3. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.
4. Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
5. Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.

To make the cream cheese frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

To assemble the cake:

1. Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.

Recipe Notes

Prep time includes cooling time for the cakes.

12 Tasty, Fat-burning Salad Recipes

• Blood orange and roasted beet salad with walnut dressing. ...
• Beet and berry salad. ...
• Kale Caesar salad with homemade pepper garlic croutons. ...
• Strawberry arugula salad with chicken, goat cheese, almonds, and strawberry lemon vinaigrette. ...
• Super raw power salad. ...
• 5 Salty, Satisfying Beers to Quench Your Thirst This Summer.

Idian Thosai Recipe.....

1. Prepare Dosa Batter:Soak rice and urad dal in separate bowls for 4-6 hours. ...
2. Process rice and urad dal mixture in commercial grinder or food processor. ...
3. Salt to taste.
4. Cover mixture and let sit overnight. ...
5. Prepare Masala Dosa Filling: Add oil or ghee to a skillet.
6. Add mustard seeds and chana dal.

Chicken Burger Recipe.....

1. Mix ground chicken, 1/4 cup bread crumbs, onion, egg, garlic, salt, and black pepper in a bowl. ...
2. Spread remaining 1/4 cup bread crumbs into a shallow dish. ...
3. Heat olive oil in a large skillet over medium-high heat.
4. Cook patties in hot oil until deep brown in color on the bottom, 5 to 6 minutes.

Strawberry cake recipe

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree.

Instructions

1. Heat the milk. Pour the milk into a Dutch oven and place over medium to medium-high heat. ...
2. Cool the milk. ...
3. Thin the yogurt with milk. ...
4. Whisk the thinned yogurt into the milk. ...
5. Transfer the pot to the (turned-off) oven. ...
6. Wait for the yogurt to set. ...
7. Cool the yogurt. ...
8. Your next batch of homemade yogurt. 

 Butter cake Ingredients

1. 1/2 cup unsalted butter softened to room temperature (113g)
2. ½ cup canola oil* (120ml)
3. 1 1/2 cup sugar 300g.
4. 4 eggs room temperature preferred.
5. 1 Tablespoon vanilla extract.
6. 3 cups all-purpose flour (390g)
7. 1 Tablespoon baking powder.
8. 1/2 teaspoon salt.

I love rainbow                                                       cupcakes....

        

Rainbow Cupcakes 

• 1 (15.25oz) box white cake mix.
• Ingredients for cake mix as stated on box (Use only egg whites if that is an option. ...
• Red, Orange, Yellow, Green, Blue, and Purple Food Coloring/Gel.
• 1 recipe The BEST Cream Cheese Frosting (link in instructions below)
• 1/2 (8oz) tub whipped topping (Cool Whip)

                                                 

What dishes can I make with chicken?

Find new ways to cook a weeknight chicken with these ideas from Food Network Magazine.

• Blue Cheese-Shallot (No. 3) Season 4 small chicken breasts with salt and pepper. ...
• Parmesan (No. 14) ...
• Pho (No. 21) ...
• Ratatouille (No. 25) ...
• Pizza (No. 28) ...
• Fried Rice (No. 31) ...
• Barbecue Sandwiches (No. 38) ...
• Tostadas (No. 42)  

MOIST VANILLA CUP CAKES


INGREDIENTS

VANILLA CUPCAKES
2 1/2 cups (325g) all purpose flour
2 cups (414g) sugar
3 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 tbsp vanilla extract
2 large eggs
1 cup (240ml) water
VANILLA FROSTING
1/2 cup (112g) salted butter, room temperature
1/2 cup (95g) shortening
4 cups (460g) powdered sugar
1 1/2 tsp vanilla extract
2-3 tbsp (30-45ml) water or milk


INSTRUCTIONS
1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
6. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
8. To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
9. Add 2 cups of powdered sugar and mix until smooth.
10. Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
11. Add remaining powdered sugar and mix until smooth.
12. Add remaining water or milk as needed and mix until smooth.
13. Pipe the frosting onto the cupcakes.

HI... 

My dear friends.. here i like to post cookings recepies to you all.❤