Electrical Contractor
On Monday’s episode of “The Fix,” The Basketball Jones recap Game 5 of the NBA Finals. Topics discussed include: Manu’s breakout performance, Tony Parker killin’ Cole and Chalmers, Danny Green’s unprecedented three-point shooting, Diaw on LeBron, whether Spoelstra should go back to The Birdman, and transition D.
All that, plus Jay-Z’s commercial, Tim Duncan’s masked kids, and women razor blades.
Good news! Amazon.com finally has some copies of my cookbook back in stock! Go buy one and shove in an Easter basket! It shows you how to make those Cadbury Creme Egg-stuffed cupcakes!
During my first fall of full-time food blogging, my mom and I decided to meet in San Francisco for dinner one Saturday evening. I suggested my favorite sushi restaurant in Japantown, the one my best friend had introduced me to in high school, and although Mom typically avoids raw fish, she still agreed when I mentioned there were plenty of vegetarian sushi rolls, along with lots of other fully cooked dishes on the menu.
Ever since my friend taught me how to eat sushi and sashimi — with chopsticks and wasabi and just enough soy sauce — I’ve jumped at any chance I could get… Especially when it involves a trip to the city!
That particular afternoon, I checked on traffic before hopping into my car for the drive. It normally took at least an hour, if not closer to two, from where I lived in the Sacramento suburbs, yet Mom only needed 45 minutes to get there from my hometown. I really didn’t want to be late or keep her waiting, so I left with plenty of time to spare.
Before leaving my house, I poured myself a mug of coffee and grabbed a big spiced pumpkin muffin, just in case there was a long line at the restaurant when we arrived. I didn’t want to be grumpy or hangry when I met my mom, so I ate my snack in the car on my way to San Francisco.
Yet after exchanging hugs in the parking lot and walking to the sushi place, the hostess immediately led us to a vacant table and handed us menus. Completely startled, I glanced down at the sheet of paper in front of me and then back at my mom.
I had totally mistimed my pumpkin muffin snack… But at least my mom and I still had an amazing time laughing, talking, and catching up that night!
Memories of that fun dinner in San Francisco recently resurfaced, which left me craving both sushi and pumpkin muffins… But this time, I decided to bake these Healthy One-Bowl Pumpkin Mini Muffins instead so I’d have enough room to fully enjoy both!
These healthy pumpkin mini muffins have the same supremely moist and soft texture as bakery-style ones, even with no butter, eggs, dairy, refined flour or sugar. They’re also easy to make (you just need 1 bowl and a fork!) and have the same sweet and irresistible flavors as pumpkin pie!
Those are definitely my kind of muffins!
Continue reading & see the rest! ›› Healthy One-Bowl Pumpkin Mini Muffins {Eggless & Dairy-Free!}
Two short videos of transition drills from successful Division 1 Coaches.
The first is a 1 on 1 drill to work with players on developing an aggressive downhill mentality with Buffalo Men’s Coach Nate Oats. In addition to a demonstration of the drill, Coach Oats provides his 5 defensive non-negotiables.
The second video is Arkansas women’s coach Mike Neighbors with a 5 on 0 transition drill.
These videos of are hosted on You Tube, so you will not be able to access it unless you are on a server that allows You Tube access.
Click the play arrow to view the videos.
There is narration with the video, so please make sure that your sound is on.
You can find out more about the Championship Productions video that this clip is from at this link: Nate Oats: Transition Offense
You can find out more about the Championship Productions video that this clip is from at this link: Green Light Shooting: Determining Shot Selection and Shot Distribution
The post Buffalo Nate Oats 1 on 1 Transition Drill appeared first on .
During my first fall of full-time food blogging, my mom and I decided to meet in San Francisco for dinner one Saturday evening. I suggested my favorite sushi restaurant in Japantown, the one my best friend had introduced me to in high school, and although Mom typically avoids raw fish, she still agreed when I mentioned there were plenty of vegetarian sushi rolls, along with lots of other fully cooked dishes on the menu.
Ever since my friend taught me how to eat sushi and sashimi — with chopsticks and wasabi and just enough soy sauce — I’ve jumped at any chance I could get… Especially when it involves a trip to the city!
That particular afternoon, I checked on traffic before hopping into my car for the drive. It normally took at least an hour, if not closer to two, from where I lived in the Sacramento suburbs, yet Mom only needed 45 minutes to get there from my hometown. I really didn’t want to be late or keep her waiting, so I left with plenty of time to spare.
Before leaving my house, I poured myself a mug of coffee and grabbed a big spiced pumpkin muffin, just in case there was a long line at the restaurant when we arrived. I didn’t want to be grumpy or hangry when I met my mom, so I ate my snack in the car on my way to San Francisco.
Yet after exchanging hugs in the parking lot and walking to the sushi place, the hostess immediately led us to a vacant table and handed us menus. Completely startled, I glanced down at the sheet of paper in front of me and then back at my mom.
I had totally mistimed my pumpkin muffin snack… But at least my mom and I still had an amazing time laughing, talking, and catching up that night!
Memories of that fun dinner in San Francisco recently resurfaced, which left me craving both sushi and pumpkin muffins… But this time, I decided to bake these Healthy One-Bowl Pumpkin Mini Muffins instead so I’d have enough room to fully enjoy both!
These healthy pumpkin mini muffins have the same supremely moist and soft texture as bakery-style ones, even with no butter, eggs, dairy, refined flour or sugar. They’re also easy to make (you just need 1 bowl and a fork!) and have the same sweet and irresistible flavors as pumpkin pie!
Those are definitely my kind of muffins!
Continue reading & see the rest! ›› Healthy One-Bowl Pumpkin Mini Muffins {Eggless & Dairy-Free!}
Coconut lovers: These moist and tender Coconut Cupcakes with Cream Cheese Frosting will thrill your palate with your first nibble. The decadent mound of cream cheese frosting guarantees that these will be unforgettable!
If you love a Coconut Cake Recipe, these delectable cupcakes provide built-in portion control. Though, I’d never fault anyone for going back for seconds. They’re just that irresistible!!!
The post Coconut Cupcakes with Cream Cheese Frosting appeared first on That Skinny Chick Can Bake.
It’s been over five years since I wrote about my first Breville oven, calling it the perfectly even oven. My test was to pipe a spiral of cream puff pastry to see how it browned and it was perfectly even.
I have been so enamored of this oven, I have since purchased one as a wedding gift and another to have in my weekend home.
A few weeks ago, I discovered the latest model, the Smart Oven Air. When I learned about the extra features this newer slightly larger model offers I had to have it. And I’m totally smitten! I’ve even put it to use for a newly developed terrific technique, which I will share at the end of this posting. First: here are the new features that I most value:
(I tested it and it holds true to temperature with no more than 3°F fluctuation.)
Now here is my great new discovery: Anyone who has ever tried to melt white or milk chocolate without stirring it constantly, has learned the hard way that it will seed. This is caused by the milk solids in the chocolate. And there is no way of restoring the little specks of hardened milk solids. But, if you heat the chocolate at 100°F/38°C it will melt gradually to be as smooth as silk. In short, you can place it in a container in the Breville, turn it to the proofing setting, set the temperature to 100°F/38°C, and leave it to melt on its own.
Breville BOV900BSS The Smart Oven Air, Silver
During the fall, when I’m using a lot of pumpkin in my baking, I’m always looking for new pumpkin recipes to use up leftover pumpkin that I might have sitting around in my refrigerator. This Pumpkin Granola is definitely worth making even if you don’t have leftover pumpkin that needs to be used up because it is so tasty, but you have no excuse not to make it if you have a half-used can of pumpkin puree waiting to be stirred into something.
This granola recipe is a bit unusual in that it only contains a very small amount of added fat, just a tablespoon of oil. The rest of the moisture in this recipe comes from the pumpkin puree itself, which binds all the granola components together. You might think that this would result in a soggy granola, but it bakes up to be perfectly crisp in the oven, just as you would want it to! The granola is packed with rolled oats, pumpkin pie spices, sugar and maple syrup. It also has generous quantities of both slivered almonds and toasted pumpkin seeds, which add a great texture to the granola. You can use untoasted nuts in the granola, since they will toast in the oven, however toasted nuts can also be used and they should hold up to the additional baking time without a problem.
I usually use puffed rice cereals in my granolas to lighten them up and give them a bit more crunch, however I opted to use a chocolate cereal in this batch of granola. Specifically, I used Count Chocula cereal, which is a cocoa flavored seasonal cereal that you can find around Halloween. It has a great texture and flavor (though I remove all the little marshmallows that come in it), and the chocolate adds a little complexity to the granola. If you don’t have Count Chocula available, you can use something like chocolate rice krispy cereal or simply use plain puffed rice cereal and you will still get a delicious granola.
This granola has a nice blend of flavors and is perfect for breakfast or a snack anytime during the fall. It keeps very well in an airtight container, so you can also consider packing it up as a homemade gift for pumpkin-loving friends and family members!
Pumpkin Granola
3 1/2 cups rolled oats
1 1/2 cups chocolate puffed rice cereal (such as Count Chocula or Cocoa Krispies)
1 tsp ground cinnamon
1 tsp ground pumpkin pie spice
3/4 tsp salt
3/4 cup brown sugar
3/4 cup pumpkin puree
1/4 cup real maple syrup (pref. Grade B)
1 tbsp vegetable oil
1 tsp vanilla extract
3/4 cup slivered almonds
3/4 cup pumpkin seeds
Preheat the oven to 325F and line a large baking sheet (or two smaller sheets) with parchment paper.
In a large bowl, combine oats, cereal, and spices. In a medium bowl, whisk together sugar, pumpkin puree, maple syrup, vegetable oil and vanilla. Pour wet ingredients into dry ingredients along with nuts and pumpkin seeds and stir to combine. Spread on prepared baking sheet(s) in an even layer.
Bake for 30 minutes, then turn over the granola carefully using a large wide spatula, and bake for additional 10-15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center might not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola to a cooling rack and let the rest cook for another 10 minutes until done.
Cool on pan or on a wire rack.
Break granola up and transfer to an airtight container for storage.
Makes about 6-8 servings.
The post Homemade Pumpkin Granola appeared first on Baking Bites.
I gotta say, it worked.
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From BakeandDestroy.net:
So many vegan apparel brands released Halloween collections this year that what started out as a Friday Five idea turned into a big ‘ol roundup. Here I’ve pulled together some favorites from those collections, on-theme cookbooks, and other spooky things. Did I miss something cool you spotted this year? Tell me in the comments!
Bake and Destroy – Recipes with mosh parts since 2006.
