“i want to live a healthy lifestyle two egg white meringue recipe”

Stacked high with slices of tomato, onion, cucumber, avocado, and provolone cheese, this is a vegetable sandwich that even confirmed carnivores will love. You can add or substitute other fresh vegetables; radishes, spinach, or grated carrot go particularly well here. When you can’t get good tomatoes, don’t buy lousy, cotttony ones; use twice the amount of lettuce instead.
Do you always make red-wine vinaigrette? Shake up your routine and try sherry vinegar instead. It’s made from Spanish sherry and, therefore, has notes of almonds and caramel without a hint of sweetness.
Dessert is individual molten chocolate cakes. They’re simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature.
Spray a 9-inch cake pan well with non-stick cooking spray.  Bake at 350°F for about 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for about 10-15 minutes, then remove from the pan and transfer to a wire rack to finish cooling.  I suggest cutting the frosting recipe in half for a 9″ cake.
I first tasted this rich fruit salad at my wedding reception almost 40 years ago. The ladies who did the cooking wouldn’t share the recipe at the time, but I eventually got it. I’ve made it for many meals, and our daughters copied the recipe when they married. —Eileen Duffeck, Lena, Wisconsin
I agree with you completely! Most store bought cakes and cupcakes do not impress me either. I bake for all the birthday’s in my family, for my birthday we usually order a cake. Last year we threw most of it away. Now for the part I disagree with, I have made a few of the cupcakes on the list and I have been wanting to make the spiced latte one. You forgot your strawberry cupcakes with the strawberry Swiss butter cream. Let me tell you my family loves them!!! I have made them for a couple of years and my youngest step daughter requests them for her birthday. Last year we had a big family party, I changed the cupcake up, I made a double chocolate cupcake with the strawberry Swiss butter cream and dipped them in chocolate ganache. I was told they were the best cupcakes, I had two request to make for parties. Love your site!
PPS. According to the original recipe author, you can create a 9″ cake out of this recipe. I have not tested this but several readers have reported good results turning it into a cake. You would need to double the recipe for two 9-inch cake layers.
Did you spot the onion and lime?  Yup, our simple Guac that we made above is the most important component here.  And now you can use that foundation as your starting point any time you need a standout on the appetizer table.
I just made this with all purpose wheat flour since I didn’t have GF. Used 1/2 head of a large cauliflower (still 4 cups). Omitted chili sauce. Instead of coating in sauce, I left on tray as another suggested which left one crispy side. I spooned sauce on to each piece and baked for another 5 minutes. Delicious! Had with a side of rice since it was already meal prepped in the fridge, but steamed veggies or something lighter like an Asian salad would have been better. It was enough food for two with a tiny bit leftover. Enjoy!
Another bonus? This sticky sesame cauliflower recipe is really really easy. I know the batter recipe by heart now – and there’s no added steps of dredging or dipping in breadcrumbs. Just mix together one bowl of batter, dip the florets in it, and you’re done. I often just wing it with the sauce too (sesame or otherwise) until I get something tasty. Of course, I measured the exact quantities for my sauce this time before sharing it with you, but it’s very open for experimentation! As a general rule, add as little liquid as possible to your sauce to get the best textural result with this cauliflower. That’s why you don’t see a cornstarch slurry in my sticky sesame sauce, which many similar non-cauliflower recipes include.
These would definitely not work with coconut flour. Coconut flour is vastly more absorbent and your batter will be a crumbly mess. If you are trying to make it grain-free, perhaps you could come up with a combination of chickpea flour and and almond flour that might be a better substitute. I have tested it with 100% chickpea flour, it works ok but stays pretty soft after baking, so i think needs something more. Hope this helps.
“Made with 2 avacados, the juice of a small lemon, onion and one chopped tomato. Did add the salt. Didn’t realize I had forgotten the green chilis until it was ready to go on the table. Didn’t miss them and the guacamole was terrific! Will definitely add this to my recipe file as a keeper.”
The amount of agave nectar in this recipe is prone to sending me into a food coma, so reduce it if you like, but know that that’s where the “sticky” sesame comes from. I keeping meaning to try this out with brown rice syrup instead, so I’ll update here if I do.
No matter the cupcake recipe or size of muffin cups, it’s best to fill cups one-half to three-fourths full with batter. If desired, before baking the whole batch, bake one or two cupcakes with different amounts of batter in the liners to see which height you like best.