#zendam

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Zenda Marsh

http://daisyt13.wordpress.com/2012/05/05/raspberry-basil-italian-cream-soda/

[letsshareawesomerecipes]

Zenda Marsh

Thinking of doing these for my daughters 1st birthday only catch ours will be gf/df so will used a different recipe but I have heard this is a great recipe  http://www.stayathomemum.net.au/recipes/baking/rainbow-cupcakes-recipe/

Rainbow Cupcakes Recipe

1/2 cup (125g) caster sugar

125g unsalted butter

2 eggs

1 cup (125g) self-raising flour

1 teaspoon vanilla extract

3 tablespoons milk

4 bottles food colouring, red, blue, yellow, green

Preheat oven to 200 degrees C. Line a 12 hole cupcake tray with patty cups.  Cream the sugar and butter until light and fluffy.  Beat the eggs in one at a time adding a little flour in each time until the ingredients are mixed.

Add the vanilla and mix. Then add the milk 1 tablespoon at a time mixing after each addition.

Divide the mixture into 6 bowls:

In Bowl 1 – Add half a cap of red colouring

In Bowl 2 – Add half a cap of red and half a cap of yellow

In Bowl 3 – Add half a cap of yellow

In Bowl 4 – Add half a cap of green

In Bowl 5 – Add half a cap of blue

In Bowl 6 – Add half a cap of blue and half a cap of red

Mix colouring into each mixture after adding.

Divide the purple mixture between the 12 cases. Repeat with the other mixtures in this order: Blue, Green, Yellow, Orange, Red.

Bake in the preheated oven for 10-15 minutes.

Ice with plain icing or frosting – for a recipe – Click Here!

Recipe Hints & Tips:

For brighter colours, add a teaspoon of white vinegar to every coloured bowl.

The cupcakes can be frozen, place in an airtight container and freeze for up to four weeks un-iced.

Read more http://www.stayathomemum.net.au/recipes/baking/rainbow-cupcakes-recipe/

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Zenda Marsh These are gluten and dairy free and everyone except one girl liked them and she doesnt like red lol she just wanted to lick the icing off

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Rebbecca Dietz

Hey I need a Really Good Red Velvet Cupcake reciepe

Michelle Peaker http://smittenkitchen.com/2007/09/red-velvet-cake/

red velvet cake | smitten kitchen

smittenkitchen.com

A home cooking weblog from a tiny kitchen in New York City. The place to find all of your new favorite things to cook.

Michelle Peaker Try that. Also hershies natural cocoa powder is available at usafoods or i use the nestle cocoa in a pinch

Zenda Marsh I use homebrand cocoa as its 100% pure and with mud cakes give a really deep flavour

Michelle Peaker Its not about purity, its about the way the cocoa is processed. The natural and dutch processed create different chemical reactions

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garlic dip on tomatoe also tastes great on celery, cucumber, carrot or crackers this was my lunch one day last week very healthy and super yummy　

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Zenda Marsh

potatoes, sweet potatoes, pumpkins and carrots sliced finely then put in a boil with olive oil and tuscan herbs shake till all covered then bake in the oven. For the last 10 minutes crank the heat a little to make them crispy I also throw in some garlic cloves but thats me.

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Sami Whittington

Low carb ideas. .? Please? My growing butt is begging you :P

Sharon Ross the zucchini slice I posted down a bit lower is low carb, filling and goes great with a salad for a healthy lunch.

Sami Whittington I just made mini quiches:  3 flavours! A breakfast one: bacon mushroom onion tomato and egg of course and cheddar cheese.. A veggie one: pumpkin onion corn zucchini and cheddar cheese.  And an italian one: sundried tomato, onion, olive, basil fetta and parmesan cheese :) all flavored with salt and pepper and nutmeg :) pretty tasty and handy for my uni lunches

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Zenda Marsh I do a yummy salad. Chopped cucumbers avocado mushrooms then add sunflower seeds, pumpkin seeds and dried cranberries. simple and super yummy also add feta cheese for variety or a bit of kewpie mayo for extra yumminess.

Helen Walker I just read recently that we should only eat about 170g of pasta in a meal - I think that equates to a small handful. If eating pasta - eat it at lunch time, stick with tomato based or oil based sauces - the creamy ones are the fattiest, and eat it with a salad to fill you up rather than having seconds of the pasta. 

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Zenda Marsh

made some damper for dinner 3 cups of SR flour (I make this gluten free) 80g butter (I use dairy free) pinch of salt 2 Tablespoons of oil from jar of sundried tomatoes 6 sundried tomatoes finely chopped  1/2 cup sliced black olives Fetta cheese to taste (I use goats milk) I mix in a mixmaster using dough hooks till well mixed place on floured board needed dough make into a round cut a knife across it to make 8 sections bake in a preheated oven 180 degrees for about 20 minutes