2 1/2C whole milk (don’t use skim!)
1 bunch fresh mint, about 20 sprigs
5 large egg yolks
1C heavy cream
1/4 tsp peppermint extract
6 oz dark chocolate, chopped roughly
1. In a saucepan, combine the milk and the fresh mint. Bring to a gentle boil, take off the heat, cover and let sit for 30 mins. This lets the mint “steep” into the milk and flavor it. Than strain the milk to remove the mint leaves.
2. Combine egg yolks and sugar, whisk for about 3 minutes until combined and pale yellow. Add half of the milk and whisk. Return to a saucepan with the remaining milk. Stirring constantly, cook on low heat until the mixture gets thick enough to coat the back of a wooden spoon.
3. Remove the milk mixture from the heat. Stir in the heavy cream. Transfer to a new bowl so it stops cooking. Cool in the fridge for about 1 hour.
4. Freeze according to your ice cream maker’s instructions. Add the chocolate, the mint extract and devour!
5C all purpose flour
1 1/2 tsp salt
1 tsp baking soda
1T baking powder
1 stick unsalted butter, cubed
3T caraway seeds
2 1/2C buttermilk
1 large egg, beaten lightly
1. Preheat your oven to 350*F. Butter a 10 by 12 in dish. Whisk the first 5 ingredients in a bowl.
2. Add the butter to the flour mixture and using your fingers, rub it until it makes crumbs.
3. Add raisins and caraway, buttermilk and egg. Stir with hands (dough is sticky and thick).
4. Transfer the dough to your buttered dish. Put an “X” in the center with a knife that’s been dipped in flour.
5. Bake at 350* for 1 hour and 15 mins.
6. Cool in the pan for at least 10 mins (if you take it out now, it will crumble everywhere). Slice it up and smother it with some butter!! Yum!
1 gallon water
1 whole chicken, cut into pieces
2 bay leaves
1 large onion, halved
8 whole peppercorns
2 whole garlic cloves
1 stick lemongrass
1T poultry seasoning
1 bunch of celery leaves, chopped
1 lb carrots, chopped
1 bunch of celery, chopped
1 bunch of fresh rosemary
1 8 oz pkg egg noodles
1. Place chicken into the pot of water and simmer for 30 mins (skim the fat with a spoon)
2. Place the garlic, onion, some celery & carrots (3 whole carrots, 3 whole celery pieces), lemon grass, bay leaves and poultry seasoning into the water. Simmer, covered for 1 hour.
3. Strain the stock over a colander. Place the chicken pieces onto a plate and shred once cool enough to handle.
4. Put the broth back on the stove. Add the remaining celery and carrots. Bring to a boil and add the celery leaves and egg noodles. Simmer until the egg noodles cook. Add in the chicken and enjoy!
After months of eating really bad (and ok…not working out), I’ve been looking for something to get me motivated and back on track. I researched a bunch of the home delivery cleanse programs and they’re all super-expensive! I’m talking $300-500 for 3 or 5 days. Yikes! I’m all about health, but at those prices it would make more sense to invest in a VitaMix and make your own juices for life. I researched every health magazine and blog and wanted to find a 3-day program with the least amount of effort and the smallest investment. Now before you start judging…I know, I know…cleanses are bad, they’re not long-term, etc. I’ve heard the negatives too. I’m not doing this to “lose weight quick,” or starve myself. This is all about eliminating toxins, restoring your system and resetting your body. I’ve had a lot of negativity and stress lately (I’m sure some of you guys can relate) and I hope to gain back my energy and be committed to a life-long plan of healthy eating. Consistency is key when it comes to staying healthy and this is a nice start to getting back into a regimen. I’ll be posting the drinks the next 3 days so stay tuned! XoXo
1 3/4C all-purpose flour
1/2C brown sugar
1/4C unsweetened cocoa powder (I always use the Hershey’s dark chocolate)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1T instant espresso powder
1C whole milk
1/4C canola oil
1T red wine vinegar
1 tsp vanilla extract
1/2C dark chocolate chips (I used a little bit more than 1/2)
1. Preheat your oven to 400*F. Combine the flour, brown sugar, cocoa powder, baking powder, baking soda, salt & espresso powder. Mix well.
2. Combine the milk, Nutella, canola oil, red wine vinegar, vanilla extract and egg. Add this mixture to the dry ingredients, stir until moist (do not overmix!). Fold in the chocolate chips.
3. Divide evenly among muffin cups, Bake at 400*F for 15 mins (the center will come out clean when you poke it with a toothpick) Enjoy! XoXo
- Pour cranberry and lime juices into a small saucepan and sprinkle with gelatin. Allow to soak for a few minutes. Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes).
- Stir in the liquors, making sure to fully incorporate.
- Pour into pan or molds, and chill until set, several hours or overnight.
- Using a heart-shaped cookie cutter, cut out the jello into shapes. Sprinkle with gold dust and devour
Chocolate Ganache Brownies by CaitlinCooks
12 oz semi-sweet chocolate
11T unsalted butter
1 1/4C sugar
1 1/2 tsp vanilla extract
1/4 tsp salt
1C all purpose flour
3/4C heavy whipping cream
1. Preheat oven to 350*F. Combine 6oz of chocolate and the butter – melt over medium-high.
2. Whisk eggs, sugar, vanilla and salt. Whisk in the chocolate butter mixture. Stir in flour, than walnuts.
3. Pour the batter into a brownie pan and bake 26-28 mins (the center will come out w/ moist crumbs attached when you insert a skewer or toothpick…) When done, set the pan aside to cool.
4. Make the ganache: simmer cream and remaining chocolate over medium-high until chocolate melts. Pour this ganache over the cooled brownies. Let set for about 4 hours (I know the waiting sucks, but the ganache has to “set” so it’s not liquid).
5. Slice into even pieces and enjoy!