Girlyyy Girl Food

[sister herb]

We girls are sometimes worry about calories (maybe because we like so much girl food). These popsicles are heatlh and what is the best - fresh and cool and no extra sugar added:


Fresh Fruit Popsicles

3/4 cup strawberries, chopped
1 peach, cut into 1/2-inch slices
2 kiwis, peeled and sliced into 1/4-inch rounds
1/2 cup blueberries
1/2 cup raspberries
1 1/2 to 2 cups of white grape juice (no sugar added)

Or use your favorite fruits – pineapple, mango, cherries and nectarines work really well

Directions

Combine fruit in a mixing bowl and arrange the mixture into eight 3oz. popsicle molds.
Pour just enough juice into each mold to cover fruit.
Insert popsicle sticks and freeze until solid.

Source: http://eathealthyandthrive.wordpress.com/2012/05/02/fresh-fruit-popsicles/

 

[sister herb]

Here is time of fresh strawberries and strawberries are always perfect girl food. So enjoy.

Strawberry Cream Cheese Fudgy Brownies

(makes 18 brownies)

Brownies:

Ingredients:

8 Tablespoons cocoa powder
1 cup (2 sticks) margarine (not butter!)
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
2 1/2 cup all-purpose flour
pinch of salt

Directions:

Grease a 9"x13" baking pan. Preheat oven to 325 degrees F/160 C. Melt margarine. Stir in cocoa. Mix sugar and eggs in mixing bowl. Stir in margarine and cocoa. Add vanilla, flour, nuts and salt. Bake 25 to 30 minutes, or until cooked through. Let cool and frost.

Frosting Ingredients:

2 (8 ounce) packages cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1/2 cup strawberry jam

Directions:

In a medium bowl, cream together cream cheese and butter until creamy. Mix in vanilla and gradually stir in the powdered sugar. Fold in strawberry jam. Spread over cooled brownies.

http://www.sixsistersstuff.com/2013/02/strawberry-cream-cheese-fudgy-brownies.html

 

[sister herb]

This is tea specially to girls:

Rose Petal Tea

(remember to use rose cups too...)

Ingredients:
2 cups fresh fragrant rose petals (about 15 large roses)*
3 cups water
Honey or granulated sugar to taste

* All roses that you intend to consume must be free of pesticides. Do not use or eat flowers from florists, nurseries, or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops. The tastiest roses are usually the most fragrant.

Preparation:
Clip and discard bitter white bases from the rose petals; rinse petals thoroughly and pat dry.
In a small saucepan over medium-high heat, place the prepared rose petals. Cover with water and bring just to a simmer; let simmer for approximately 5 minutes, or until the petals become discolored (darkened).
Remove from heat and strain the hot rose petal liquid into teacups. Add honey or sugar to taste.

Makes 4 servings.

Source: http://whatscookingamerica.net/Beverage/RosePetalTea.htm

You can also dry rose petals for tea or mix them to tea/dry herbal tea. Dry the rose petals in a dry, airy place out of direct sunlight, on the paper.

 

[sister herb]

And what is perfect with Rose Petal Tea...

Rose Petal Sugar Cubes

Yield: About 40 cubes (with an approximate volume of 3/4 teaspoons each)
Active Time: 15 minutes
Total Time: 4 hours, 15 minutes

1 tbsp. dried organic (edible) rose petals, finely crushed
1 tbsp. water*
4 drops of red food coloring (optional)
1 c. sugar

1) Mix the water and food coloring together.
2) Separately, mix together the sugar and rose petals until the rose petals are evenly distributed within the sugar.
3) Combine the liquids with the sugar mixture and stir until the sugar has the consistency of snow.
4) Press enough sugar into each mold until it is well packed, smooth the top surface by scraping off any excess sugar, then gently pop out of the mold. Repeat until all of the sugar has been used up.
5) Allow the sugar to dry at room temperature for 4 hours or more until solid. If stored in an airtight container, these should stay fragrant for up to a month.



*Chef’s Tip:
For a more intense rose flavor, you can also steep 1 tablespoon of dried rose petals in 1/2 cup of hot water for 30 minutes (but just be sure to allow it to cool to room temperature before using so that it doesn’t dissolve the sugar).

You can use ice cube mold when making these or teaspoons (remember, you need 40 spoons).

Source: http://homemadeforfriends.com/2014/04/30/rose-petal-sugar-cubes-free-giveaway/

 

[sister herb]

Pink Peppermint Meltaway Cookies

The cookies are light and airy, and as their title suggests – they melt in your mouth.

1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon peppermint extract
3-4 drops pink food coloring
Additional powdered sugar for coating cooled cookies

Directions:

Preheat oven to 350 degrees F/175 C. Line cookie sheets with parchment paper.

In a medium bowl, combine flour and cornstarch. Set aside.

In a large bowl, cream butter and 1/2 cup powdered sugar together until light and fluffy. Mix in peppermint extract.

Gradually add dry ingredients to creamed mixture; mix well.

Add food coloring to the dough, until you get the shade you want.

Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheets.

Bake for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

Gently roll cooled cookies in powdered sugar.

Makes approximately 3 dozen cookies.

Source: http://alskamom.wordpress.com/2011/12/17/pink-peppermint-meltaway-cookies/

 

[sister herb]

Frozen Brownie Sundae

Yield: 16 to 20 servings

Ingredients:
1 brownie recipe for a 9x13-inch pan (look below)
½ gallon vanilla ice cream, softened
1½ cups salted peanuts

For the Topping:
2 cups powdered sugar
1 cup evaporated milk
⅔ cup semisweet chocolate chips
½ cup unsalted butter
1 teaspoon vanilla extract

Directions:
1. Prepare the brownies as directed and allow to cool completely.

2. Spread the vanilla ice cream over the cooled brownies, then sprinkle the peanuts evenly over the ice cream. Place in the freezer until the ice cream is completely firm, at least 2 hours.

3. Meanwhile, make the topping. Combine the powdered sugar, evaporated milk, chocolate chips and butter in a medium saucepan over medium-high heat. Bring the mixture to a boil and cook for 8 minutes, stirring constantly. Remove from the heat and stir in the vanilla extract. Allow to cool for 30 minutes.

4. When ready, pour the chocolate topping evenly over the ice cream and peanuts. Return to the freezer for at least 2 hours, or until firm. Let sit at room temperature for 5 to 10 minutes before slicing and serving.

Brownies:

1/3 cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups (17½ ounces) sugar
1¾ cups (8¾ ounces) all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces

Directions:
1. Adjust oven rack to lowest position and heat oven to 350 degrees F/175 C. Line a 9x13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

Source: http://www.browneyedbaker.com/2013/05/23/frozen-brownie-sundae/

 

[zaman-gm]

What can i say......huumm.... ok Boyzyyy Food....

 

[sister herb]

But but... this thread is for girl food ONLY... But ok, I think we can deal if I can decorate that leg (is it lamb leg?) by some pink sauce... like beetroot sauce...

Any better?

 

[zaman-gm]

That is brilliant!!! A Winner cook. I guess you can smell it also. And yes it is a lamb leg. sorry for the entrance.

 

[sister herb]

Ok, now back to girl food (kicks boys out of the kitchen

):



Irish Fairy Cakes

You will Need
100g / 4oz caster sugar
100g / 4oz butter, softened
2 large eggs
100g / 4oz self-raising flour
1/2 tsp baking powder
15ml / 1tbsp milk
1/2 tsp vanilla extract (optional)

For the Buttercream Frosting
50g / 2oz butter or margarine softened
75g / 3oz sifted icing sugar
A few drops of vanilla extract or essence of your choice
A few drops of food colouring of your choice

To Do

Preheat the oven to 190°C. Line a muffin tray with 12 paper muffin cases.



Place the sugar, butter, eggs, flour, baking powder and milk in a large bowl and mix with an electric whisk until pale and creamy.



Divide the mixture between the muffin cases and bake for 15-20 mins until risen, golden and firm to the touch. Transfer to a cooling rack. Leave to cool.



To make the buttercream, place the butter in a bowl and sift over the icing sugar. Beat until smooth. Add the vanilla extract or food colouring of your choice.



Smooth over the cold fairy cakes.

Source: http://avillagepantry.wordpress.com/2012/01/26/erins-irish-fairy-cakes/

 

[sister herb]

Pink Coconut Ice

100 g butter
1 cup milk
6 cups icing sugar
1 teaspoon salt
1 cup desiccated coconut
2 teaspoons coconut essence
(red food color - see Note)
How to make it

Place the butter, milk, icing sugar and salt in a medium- sized saucepan and heat gently until the sugar dissolves. Bring the mixture to the boil and keep the heat sufficient to just maintain the boil, stirring only occasionally, until the mixture reaches soft-ball stage (120 C). Add the coconut and coconut essence and remove from the heat. Cool for 5 – 10 minutes, then beat until the mixture thickens. Pour into a greased tin approximately 20 x 20 cm. Allow to cool and cut into squares.
Note: For pink coconut ice add a drop of red food colouring with the coconut. For the traditional two-tone effect make a batch of white and then a batch of pink, pouring the pink on top of the set white.

Source: http://www.grouprecipes.com/23611/coconut-ice.html

 

[sister herb]

Pink Ice Petit fours

Cake Ingredients:
1/4 cup butter, melted
1/4 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
3 egg whites

Fruit Glaze:
12 ounces raspberry preserves (or heated jelly)
3 tablespoons water

Directions:
Prepare the cake. Preheat oven to 350 degrees F/175 C. Grease and flour a 9-inch baking pan.

Cream butter, shortening, and sugar together in a large bowl. Beat in vanilla and almond extracts. In a separate bowl, combine flour, baking powder, and salt. Add dry ingredients to the creamed mixture alternately with the milk. In another bowl, beat egg whites to soft peaks. Gently fold the egg whites into the batter.

Pour the batter into the cake pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in pan for 10 minutes. Turn cake out onto a cooling rack. When cooled, chill cake in refrigerator for a bit before freezing it for at least 1 hour.

Right before removing the cake from the freezer, prepare fruit glaze. In a medium saucepan, heat preserves with the 3 tablespoons water on low heat. If using jelly, judge whether or not you need any of the water to make it a thin consistency.

Remove cake from freezer. Using a long, serrated knife, cut a thin slice off each side of chilled cake. Cut cake into squares of desired size (for me, about 1.5-inch squares). Place squares 1/2 inch apart on a cooling rack over a sheet pan. Use a pastry brush to spread a thin layer of heated preserves over tops and sides of petit fours before icing. Allow excess to drip off. Let dry (I put them in the fridge and let them set up a bit — they never really “dry”). Repeat if necessary to thoroughly coat squares.

Prepare your desired poured fondant or chocolate and pour over the petit fours. Decorate the tops with different frostings, chocolates, sprinkles, candy, sugar flowers, etc. as you wish. Refrigerate until ready to eat — eat within a day or two.

Source: http://willowbirdbaking.com/2010/08/29/secret-garden-recipe-pink-ice-petit-fours/

 

[sister herb]

Pink Grapefruit Truffles

Ingredients
1/3 cup plus 1 tbsp cream
1 pink grapefruit
3/4 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
4 tbsp (2 oz) butter, cut into small pieces
12 ounces chocolate coating

Preparation
1. Zest the grapefruit and chop the zest finely. Reserve 1 tsp of the finely chopped zest, and place the remainder in a very small saucepan. Add the cream to the zest in the saucepan, and heat it over medium heat, until it starts to simmer and bubble around the edges. Immediately remove from the heat and cover the pan with a lid, allowing the cream to infuse for at least 20 minutes, or up to several hours.

2. While the cream is steeping, combine the white chips, the semi-sweet chips, and the diced butter in a large microwave-safe bowl. Microwave the chocolate and butter for 45 seconds, to begin to melt the chocolate and butter. Set aside. Cut the grapefruit in half and squeeze out 1.5 tablespoons of juice.

3. After the cream has infused for at least 20 minutes, return the cream to the heat and reheat it, stirring occasionally, until it once again reaches a simmer. Remove the simmering cream from the heat, and stir in the fresh grapefruit juice.

4. Place a wire mesh strainer over the bowl of chocolate and butter, and pour the hot cream over the chocolate. Press down on the grapefruit zest in the strainer with a spoon to extract all of the remaining juice.

5. Gently whisk the cream and chocolate together, stirring until the mixture is smooth and all of the chocolate has melted. Whisk in the reserved 1 tsp of finely chopped grapefruit zest. Cover the surface of the chocolate with cling wrap and refrigerate the candy until firm enough to roll, about 1 hour. If you refrigerate these for several hours or overnight, the ganache might be too hard to work with. In this case, let it stand for an hour or two at room temperature until it is workable.

6. Once the chocolate has set sufficiently, use a teaspoon to scoop a ball from the chocolate and roll it between your hands until it is round. If desired, you can dust your hands with cocoa powder to prevent the truffles from sticking to your palms. Once all of the truffles are rolled, prepare the chocolate coating.

7. Place the coating in a microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating. Allow the chocolate to cool just slightly--you don’t want it to start setting, but if it’s piping hot it will melt the centers. Dip the round truffles in the melted chocolate using dipping tools or two forks. Wipe the excess chocolate on the rim of the bowl, and place the dipped truffle back on the baking sheet. If desired, you can decorate your truffles with pink sprinkles, or with drizzles of white chocolate that has been colored with oil-based pink candy coloring.

8. Allow the truffles to chill until the chocolate has set. Store Pink Grapefruit Truffles in an airtight container in the refrigerator for up to two weeks. These truffles have the best taste and texture when served at room temperature.

Source: http://candy.about.com/od/chocolatetrufflerecipes/r/grapefruittruf.htm

 

[um muhammad al-mahdi]

.... Subhanallah I've just noticed this (yummy) thread!

Jazakillahu khayran dear @sister herb <3

 

[sister herb]

.... Subhanallah I've just noticed this (yummy) thread!

Jazakillahu khayran dear @sister herb <3

Nice that you found this girl food corner. Hopely you will enjoy!

 

[sister herb]

Pink Balls

Yields 10–12 pieces

1 cup ricotta cheese, drained of any whey
1 cup crumbled paneer (this is Indian cheese, easily available at any Indian store

), you can also use cottage cheese
1 can (12 oz.) sweetened condensed milk
1 teaspoon Vanilla Extract
2-4 drops of Food Coloring (red to make them pink)

In a bowl, combine all the ingredients and mix well by hand or using a hand blender.

Heat a medium non-stick pan. Add the mixture, and cook on low heat, stirring constantly, for about 25-30 minutes or until the mixture dries up and begins to pull away from the sides of the pan.

Remove from heat and transfer to a platter. Allow it to cool, about 30 minutes.

Divide into 12 pieces and roll each piece into a small ball ( the kids always help me to do this and I should have taken photos.. ah, next time). Serve.

Source: http://monicabhide.com/pretty-in-pink-giveaway/

Note: Difference Between Ricotta and Cottage Cheese:

http://www.differencebetween.net/ob...ifference-between-ricotta-and-cottage-cheese/

 

[queenislam]

Assalamu'alaikum!
Masha'allah ,
Sister
Love your remarkable delicious thread
thanks for sharing.

 

[queenislam]

 

[sister herb]

With all this pink and girl-like and sweet I need something to drink... something pink maybe.

Rose Lemonade

Serves 4

2 cans (300 ml each) sparkling mineral water or soda water (chilled)
juice from 2 lemons
2 Tablespoons rose syrup
ice cubes

Method

Mix ingredients in pitcher and taste. For a sweeter drink, add more rose syrup. For a tarter drink, add more lemon. Add ice and serve in decorative glasses. Can easily be doubled, tripled or halved.

Source: http://arabiczeal.com/rose-lemonade/

 

[sister herb]

Cream Cheese and Chocolate Truffles

*real girl-like*

Ingredients
1½ tsp vanilla
1 8oz. package cream cheese
3 cups powdered sugar
3 cups semi sweet chocolate chips (melted)
different kind of sprinkles

Instructions

First you will want to place your cream cheese into a medium sized bowl and beat until smooth.

Once the cream cheese is smooth, gradually add in the powdered sugar a little at a time and continue to beat until smooth.

Add in the vanilla and chocolate and beat until you have once again reached a smooth consistency.

Cover and place in the refrigerator for 1 hour.

After one hour, use a 2 inch cookie scoop and create perfectly round truffles.

To decorate, use melting chocolate candies in different colors and dip with a fork, then place on waxed paper to completely harden. Then dip truffles in a second coat of chocolate and coat with sprinkles or other toppings while still tacky. Allow to completely harden before serving.

Source: http://www.pinkwhen.com/delicious-and-moist-chocolate-truffle-recipe/2