Winter Archives - Mommy Makeover Menu

10 Party appetizers your friends won’t be able to get enough of

admin — Wed, 25 Aug 2021 08:55:09 +0000

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Start planning now for your perfect party menu!

1. Wanna start with some ice cream?

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Caramelized Strawberry Crumble Ice Cream

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Check out this recipe

2. Serve delicious cake

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Lemon Cake with Cream Cheese Frosting

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Check out this recipe

3. More cake for different tastes

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Fresh Pear Cake with Sliced Pears

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Check out this recipe

4. Don’t forget about drinks

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Meyer Lemon Margarita with Rosemary

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Check out this recipe

5. Non-alcoholic drinks such as Lemonade

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Simple but Perfect Lemonade & Cocktail Recipe

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Check out this recipe

Conclusion

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The post 10 Party appetizers your friends won’t be able to get enough of appeared first on Mommy Makeover Menu.

Salted Caramel and Milk Chocolate Brownie Cake

admin — Mon, 23 Aug 2021 14:26:54 +0000

A recipe has no soul. You, as the cook, must bring soul to the recipe.
Thomas Keller

Lemon & Limes Dark Recipe Template Example (with Instagram Call to Action)

Lemon & Limes Theme provides several recipe templates for WPRM plugin, including dark color versions. If your blog is set to dark mode, you can choose the “Lemon Limes Recipe Dark ” or “Lemon Limes Recipe Instagram Dark” as the default recipe template.

Salted Caramel and Milk Chocolate Brownie Cake

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Servings 2 people

Prep Time 2 30

Cook Time 40

Total Time 3 10

Print Recipe Pin Recipe

Ingredients

1 cup whole raw almonds
1½ tbsp frozen raspberries (stems removed)
1 cup all purpose flour
1½ tbsp fresh grated ginger (room temperature)
⅔ cup ice cold water
3 grams salted butter (room temperature)

Instructions

Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.

Calories: 380kcal

Course: Dessert

Cuisine: French

Keyword: Kid Friendly

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.

Credit: Featured video source – Spice Bangla – https://www.youtube.com/watch?v=Z1OLG7F3HD4

The post Salted Caramel and Milk Chocolate Brownie Cake appeared first on Mommy Makeover Menu.

Vegetarian Chilli Con Carne with Roasted Chickpeas

admin — Mon, 23 Aug 2021 14:25:58 +0000

Jump to Recipe Jump to Video Print Recipe

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Vegetarian Chilli Con Carne with Roasted Chickpeas

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Course Salad, Side Dish

Cuisine American

Keyword Casserole, Quick Meal, Stovetop

Prep Time 2 30

Cook Time 40

Total Time 3 10

Servings 2 people

Calories 380kcal

Ingredients

1 cup chickpeas
1½ tbsp fresh rosemary (stems removed)
1 cup cherry tomato
1½ cups whole milk ricotta cheese (room temperature)
4 tbsp salted butter (room temperature)

Instructions

Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Video

Notes

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.

The post Vegetarian Chilli Con Carne with Roasted Chickpeas appeared first on Mommy Makeover Menu.

Fresh Pear Cake with Sliced Pears

admin — Mon, 23 Aug 2021 14:13:10 +0000

Fresh Pear Cake with Sliced Pears

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Course Dessert

Cuisine French

Keyword Kid Friendly, Quick Meal

Prep Time 2 30

Cook Time 40

Total Time 3 10

Servings 2 people

Calories 380kcal

Ingredients

1 cup orange juice
1½ tbsp fresh rosemary (stems removed)
1 cup all purpose flour
1½ cups whole milk ricotta cheese (room temperature)
⅔ cup extra virgin olive oil
3 grams blood oranges (small, Cara Cara, or Valencia)

Instructions

Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.

The post Fresh Pear Cake with Sliced Pears appeared first on Mommy Makeover Menu.

Parsley and Cheese with Roasted Garlic Tomato Cream Sauce

admin — Mon, 23 Aug 2021 11:08:06 +0000

Parsley and Cheese with Roasted Garlic Tomato Cream Sauce

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Course Breakfast

Cuisine Italian

Keyword Instant Pot, Sauce, Stovetop

Prep Time 2 30

Cook Time 40

Total Time 3 10

Servings 2 people

Calories 380kcal

Ingredients

1 gram fresh grated ginger
1½ tbsp salt + pepper
1 cup cherry tomato
1½ cups whole milk ricotta cheese (room temperature)
⅔ cup extra virgin olive oil
3 grams blood oranges (small, Cara Cara, or Valencia)

Instructions

Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.

The post Parsley and Cheese with Roasted Garlic Tomato Cream Sauce appeared first on Mommy Makeover Menu.

Caramel Cinnamon Graham Apple Pie

admin — Mon, 23 Aug 2021 08:36:27 +0000

Jump to Recipe Print Recipe

Food can be very transformational, and it can be more than just about a dish. That’s what happened to me when I first went to France. I fell in love. And if you fall in love, well, then everything is easy. To me, food is as much about the moment, the occasion, the location and the company as it is about the taste.

Cooking is an expression that crosses boundaries. Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat.

Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem. Nulla consequat massa quis enim. Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu. In enim justo, rhoncus ut, imperdiet a, venenatis vitae, justo. Nullam dictum felis eu pede mollis pretium. Integer tincidunt. Cras dapibus. Vivamus elementum semper nisi. Aenean vulputate eleifend tellus.

Aenean leo ligula, porttitor eu, consequat vitae, eleifend ac, enim. Aliquam lorem ante, dapibus in, viverra quis, feugiat a, tellus. Phasellus viverra nulla ut metus varius laoreet. Quisque rutrum. Aenean imperdiet. Etiam ultricies nisi vel augue. Curabitur ullamcorper ultricies nisi. Nam eget dui. Etiam rhoncus.

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.

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Caramel Cinnamon Graham Apple Pie

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Course Dessert

Cuisine American

Keyword Kid Friendly

Prep Time 2 30

Cook Time 40

Total Time 3 10

Servings 2 people

Calories 380kcal

Ingredients

Apple Filling

¼ cup brown sugar (packed)
6 apples (peeled, cored, and chopped into roughly 3/4-inch cubes)

Crust

2 cups all purpose flour plus extra for dustin the pan
½ tbsp salt + pepper
6 tbsp ice cold water

Topping

1½ tbsp lemon juice (Freshly squeezed juice, please do not use boxed juice)
⅔ cup cinnamon (crushed graham crackers)
6 cups all purpose flour (I like King Arthur Baking Company All-Purpose Flour)
½ tbsp cinnamon (ground)

Instructions

Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.

The post Caramel Cinnamon Graham Apple Pie appeared first on Mommy Makeover Menu.

Chef Tip – How to prepare a Pumpkin

admin — Sun, 22 Aug 2021 10:56:04 +0000

A recipe has no soul. You, as the cook, must bring soul to the recipe.
Thomas Keller

Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus.

Lorem ipsum dolor sit amet, consectetuer adipiscing elit.

Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem. Nulla consequat massa quis enim. Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu. In enim justo, rhoncus ut, imperdiet a, venenatis vitae, justo. Nullam dictum felis eu pede mollis pretium. Integer tincidunt.

Cras dapibus. Vivamus elementum semper nisi. Aenean vulputate eleifend tellus. Aenean leo ligula, porttitor eu, consequat vitae, eleifend ac, enim. Aliquam lorem ante, dapibus in, viverra quis, feugiat a, tellus. Phasellus viverra nulla ut metus varius laoreet. Quisque rutrum.

Aenean imperdiet. Etiam ultricies nisi vel augue. Curabitur ullamcorper ultricies nisi. Nam eget dui. Etiam rhoncus. Maecenas tempus, tellus eget condimentum rhoncus, sem quam semper libero, sit amet adipiscing sem neque sed ipsum. Nam quam nunc, blandit vel, luctus pulvinar, hendrerit id, lorem.

Maecenas nec odio et ante tincidunt tempus. Donec vitae sapien ut libero venenatis faucibus. Nullam quis ante. Etiam sit amet orci eget eros faucibus tincidunt. Duis leo. Sed fringilla mauris sit amet nibh. Donec sodales sagittis magna.

Credit: Featured video source – Kitchen Stories – https://www.youtube.com/watch?v=tG49AmBEEAg

The post Chef Tip – How to prepare a Pumpkin appeared first on Mommy Makeover Menu.