November 2012 archive

Colorful Kitchen Appliances to Brighten My Kitchen

The moment I laid eyes on these colorful kitchen appliances from Delonghi’s kMix collection, I just had to have them. I love the sleek, retro design, the touches of stainless steel, and bright, cheery colors. If you have to display appliances on your kitchen counters then they should make a statement–like “hello look at me.”

The collection includes a 5- or 10-cup coffee maker, a toaster, an electric tea kettle, and an espresso maker. It was difficult to choose just one color–I wanted them all. I finally chose orange since I’ve been on a tangerine tango kick this year. How fun are these?

How to Make a McDonald’s McCafe Iced Mocha at Home

The first time I tried a McDonald’s McCafe iced mocha I was seriously disappointed. It was quite bitter and not sweet at all. That would have been the end of the road for me, but every time I visited the drive thru window I saw folks ordering this drink so I decided to give it another try. The second drink was much better than the first. It was slightly sweet and had the deep coffee flavor that I love and it wasn’t bitter at all. I was hooked and soon began to order this drink several times a week. But after seeing the calorie count of a medium-sized iced mocha (310 calories), I limited myself to just one drink a week.

Not only are these drinks high in calories but at $3.00 for a 16-oz. serving they’re fairly expensive, too. So I decided to try and duplicate one at home. After three attempts, I came up with this recipe that tastes very close to the original. And while it’s still high in calories (320 calories per serving), at just over $1.00 per serving, it’s much cheaper to make one at home.

Here are the ingredients you’ll need to make this delicious iced treat:

Ingredients

1 package Starbucks Via Iced Coffee Ready Brew (100 calories)
8 oz. water
3 tablespoons heavy whipping cream (150 calories)
1 tablespoon chocolate syrup (50 calories)
4 tablespoons canned whipped cream (30 calories)
1 cup crushed ice

Combine the instant iced coffee, water, and whipping cream. Coat the bottom of your glass with chocolate syrup. Fill the glass with crushed ice. Add the coffee mixture. Top with whipped cream. Drizzle with chocolate syrup. Enjoy!

Steven Tyler, the Rock Star

Little Stevie, who was named after rock star Steven Tyler, really rocked his Halloween costume this year. He wore his favorite grunge t-shirt, donned some cool shades (called “doggles”), and my daughter spiked his hair with a bit of mousse. He’s one cool little dude.

He won first place (a free week of doggie daycare) in the Halloween contest at Dogtopia. It’s a great place for active young dogs to run and play and socialize and expend their boundless energy.

Mom’s Best Pot Roast

Who doesn’t love a good pot roast? It’s comfort food at its best. And when it’s cooked with love and served by your mother in the aftermath of the worst storm to hit the east coast in over a century, it’s truly a memorable dish.

I was lucky to have weathered Hurricane Sandy with no damage to my home. I was even luckier to have weathered it with my mom, who happened to be visiting me when the storm passed through the area. I’m so grateful she was able to keep me company during the storm and so blessed that she’s my mom.

Doesn’t this look amazing? Here’s what you’ll need to make this dish.

Ingredients

3 lb. bottom rump roast or chuck roast
1 tablespoon flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup vegetable oil
1 large onion, peeled and quartered
1 clove garlic, peeled and diced
1 10-oz. can French onion soup
1 10-oz. can beef bouillon
1 10-oz. can beef consomme
1 lb. carrots, peeled and cut in half
8 large potatoes, peeled and quartered
1 bay leaf

Combine flour, garlic powder, onion powder, salt, and pepper. Coat the beef with the seasoning mixture. Heat oil in a large skillet or dutch oven. When hot add the beef and brown on all sides. Add the quartered onion and garlic. When the onions are browned, add the soups and bay leaf. Add the carrots and bake at 350 degrees for 2 1/2 hours. Add the potatoes and bake for an additional 1 1/2 hours or until the vegetables are tender.

Serve with a salad and some crusty bread to soak up all the good juice.

Mom's best pot roast

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