Not exact matches
I mean, don't get me wrong — I love the line - items of the house like a quiet settled neighbourhood and how everyone gets their own room (Anne is especially chuffed about this) and the backyard and the big deck
with a view of the mountains and especially the double -
fridge -
freezer - combo thing (that
fridge is THING OF BEAUTY THO).
7 Cu Ft Dual Door Compact
Fridge with Freezer, Black / Stainless The Danby DCR326 BSL 3.
A couple of things that could contribute to the batter being thicker than expected: - Not letting the flax egg fully set - Not using the exact flour blend in the recipe (I have not tested this
with other flours, only the ones in my blend)- Dipping the measuring cup into the flour vs. spooning it into the measuring cup - The flour not being at room temperature (if it's from the
fridge or
freezer, it will be dryer and will suck up the moisture).
Pleased to see an egg white in the recipe too, always have an egg white or 6 hanging about in the
fridge or
freezer (I freeze them labelling the amount on the bag, makes it easy to whip however many I need for a recipe), this also adds to the protein content of the bars along
with the yoghurt content.
The timing of this recipe couldn't have been more opportune as I had half a rotisserie chicken in my
fridge begging to be used, I had one chipotle chili
with adobo sauce in a small container in the
freezer from a previous recipe, and I had some leftover milk from my son's last visit (he loves milk
with his chocolate - anything).
The meal options I came up
with had to be: # 1 things that would be fairly easy to prepare (I wasn't about to take an extra hour on Sunday to make something elaborate), # 2 had to be foods I could easily manipulate the nutritional profile for (ensuring a balance of protein, carbs, and fat), # 3 the food had to store well in the
fridge or
freezer, # 4 they had to reheat well in either the toaster or microwave OR be eaten cold right from the
fridge, and # 5 ideally, they needed to be things she could easily eat in the car on the way to school (remember, it takes us at least 20 minutes
with no traffic to get to school so eating in the car gives us even MORE time to sleep lol).
Ocado now have these, store in the
fridge or
freezer and throw them into curries and soups as you would
with bay leaves — the candied - lime punch they pack is incredible.
I had this little bit of buttercream in the
freezer, and since I'm on a tear to use up the odds and ends in my
fridge, I mixed that
with DDL and went
with it.
I have a standard
fridge with the
freezer on top and a tall cake won't fit in the
freezer.
Whenever we are in town, I buy a couple of BBQ chickens, and remove all the chicken and package for
fridge and
freezer later, and boil up the bones / skin etc
with onion, carrot, ginger root and let it simmer a few hours, then I can the broth for later.
Top
with any remaining Créme and chill in the
freezer 2 hrs or in the
fridge until set.
Or wrap
with plastic wrap and store in the
fridge for up to 5 days or in the
freezer for up to 6 months.
6 — Sprinkle
with a little sea salt then place them back into the
fridge or
freezer for 5 minutes to set and voila»
This would hypothetically store for a while in the
fridge but since I only ever need a little bit at a time, I put it into the
freezer and just scrape some off
with a knife — just don't get it confused
with granita....
Cover dough
with plastic wrap and chill in the
fridge or
freezer until firm, about 10 - 15 minutes.
With just a quick switch - a-roo of ingredients (even leftovers found in the fridge or freezer), you can come up with a one - of - a-kind, personal - sized cure for any craving — even dess
With just a quick switch - a-roo of ingredients (even leftovers found in the
fridge or
freezer), you can come up
with a one - of - a-kind, personal - sized cure for any craving — even dess
with a one - of - a-kind, personal - sized cure for any craving — even dessert!
And
with that, let's talk about the nuts I always keep in my pantry (or
fridge or
freezer).
But let me explain; you see, when your house guests fill your
fridge and
freezer with sausage and cheese and bread and you buy some wonderful Satur Farms arugula (now available at Whole Foods!
Top
with sprinkles if you'd like, and then place in
fridge, or
freezer, to firm up.
She would whip up the most amazing, vegetarian meals, all
with provisions found in my pantry,
fridge, and
freezer.
Hi Heidi, Funny you mentioned the
freezer clean - out, I spent a good 3 hours taking everything out of my
fridge and wiping it down
with soapy warm water, then threw out all the junk that I never use, or had turned.
I didn't use any heat, I put 1/2 cup of coconut oil in a
freezer bag and played
with it like a stress ball until it went more runny but was still white, added 3 table spoons of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of coco powder and massaged the bag again, added 1/2 teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the
freezer and half in the
fridge.
Let it cool in the
fridge or
freezer for a few minutes then break into pieces
with a knife or your hands.
When stored in the
fridge or
freezer, make sure to allow the flour to come to room temperature before baking
with it!
I did NOT halve the filling or the topping, you will use all the filling in the rolls and you'll have leftover topping but that stuff is good on everything so feel free to stash it in your
fridge or
freezer for the next time you want to jazz something up
with a bit of streusel on top.
He uses whatever meat is in the
fridge or
freezer, sautes it up
with onions, and then mixes it
with a sauce that includes some secret combination of almond butter, ginger, peppers, soy sauce and rice vinegar.
I am definitely making these and dipping them in same dark chocolate for my friend when she has her new baby... She loves Strawberry Cheesecake, but I want to make her little «bites» she can grab from the
fridge /
freezer with infant in - hand!
So I took some veggies I had in my
freezer, a small Russet potato that I had left in the
fridge, my favorite red split lentils (which are tiny and easy to digest), tomatoes from the pantry along
with organic wild and brown rice, and then I added some simple herbs and spices.
6 — Now, take your chocolate fudge out of the
fridge or
freezer (they should be nice and set by now), top each chocolate cup
with 1/2 a tsp of your strawberry coconut butter, then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.
While having a fully vegan kitchen has long been a dream of mine, I'd be happy to settle for an omnivorous one, complete
with veg - specific cookware, knives and cutting boards and designated veg - only sections of the
fridge and
freezer.
Shape into a ball, flatten slightly to form a thick disc, wrap
with plastic wrap, and set in the
fridge for at least 1 hour (or pop in the
freezer for 15 minutes)
Show us your best DIY recipe for keeping cupboards,
fridge or
freezer stocked
with healthy basics.
Be sure to store your homemade chocolate chips in a cool place (if you used coconut oil they will need to be stored in the
fridge or
freezer) If made
with cacao butter and maple sugar crystals they will hold up better at room temp, though I still store the bulk of them in the
fridge.
The chocolate chips made
with coconut oil will need to be stored in the
fridge or
freezer since the melting point of coconut oil is so low.
Then I filled the
fridge and
freezer with fruits and veggies to make fresh salads, soups, juices and smoothies.
Tip into a tray, and pat down
with a spoon until its all nicely compressed, then pop them in the
fridge or
freezer and leave for a good few hours before cutting into a load of awesome festive tasting protein bars for a post workout treat!
This is their time to shine, along
with any other odds and ends in your
fridge,
freezer, and pantry that you may have forgotten about.
I made it a couple times last week
with some naan bread I took out of the
freezer and some leftover pesto I had in the
fridge.
If you want to make your own, you can use the same mixture as for the chocolate cups / shells and pour it onto an oiled baking sheet (or lined
with some baking / greaseproof paper)-- after it sets (in the
fridge or
freezer), just break / chop up the chocolate sheet and use as decoration!
This pumpkin cheesecake was dessert yesterday... even
with a power outage (3 hours in the
freezer instead of 6 hours in the
fridge).
Place them on a plate or small baking sheet lined
with parchment paper, and then transfer them all to the
fridge or
freezer to set.
But it's definitely worth the effort - I made the cake on a Sunday, popped it into the
freezer, and took it out to gild
with the mirror frosting on Wednesday morning, leaving it in the
fridge to thaw.
All the mixing, blending and freezing in the end leaves you
with incredibly pretty raw vegan cookie dough chocolate cups that taste best slightly thawed out of the
freezer, or directly out of the
fridge.
Those that allow you to fill up the
fridge and
freezer with stuff that makes a healthy and delicious meal in no time!
I entered a world of small
fridges that had even smaller European - style
freezers with drawers.
I need to clarify that you chill it in the
fridge — not
freezer — and the texture is like a fall - flavored cloud
with bites of coffee graham crackers and the taste equivalent of angels singing.
You can slice them right from a
freezer with a sharp knife, though I find it a bit easier after leaving them in the
fridge overnight.
Natural Delights is my go - to for Medjool dates, my
fridge is just about as packed
with them as my
freezer is
with half - eaten ice cream experiments.
As you work the dough
with your hands, it gets warmer, and the butter gets melt - ier, so touching it as little as possible and returning it to the
fridge or
freezer frequently for a few minutes to re-cool the butter can help.
Ladle soup into bowls and enjoy right away
with a mountain of your favorite toppings, then store the remaining soup in your
fridge or
freezer.