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PRODUCT REVIEW: Francois et Mimi 50oz Glass French Press

Francois et Mimi 50oz Glass French Press

I received this free product from the company in exchange for writing a review on my blog.

I am not being compensated any further. The company's links are at the bottom of this post.

I've never used a Press but always wanted to!

My 18 yr old son loves stronger, bold-flavor coffee, where I am a Breakfast Blend-type of person (mild to medium coffee), so he was thrilled that we got this.

I used a glass so that you could see the final 'color' well.

We have both enjoyed using this. The recommended 4 Tbsp of coffee per 16 oz of water were right on the nose for me. Zach prefers 4-6 Tbsps of his stronger coffee depending on the time of day...

 (This calls for course-ground coffee, but regular worked fine for me, it's what I currently have.) 

You simply add your coffee grounds to the inside of the pot, then add your measured, very hot water. 

Let steep with lid on for 5 or more minutes. Grasp the handle with one hand and the plunger with the other... take your time to press down the plunger, not forcing it or being in a hurry. Then hold the lid with your opposite hand when pouring, just in case.

(All instructions are on the box)

Total time for 2 or more mugs of coffee? 5 minutes!!

This manner of producing coffee does leave a residue, not a clear coffee, so don't let that turn you off. If it does bother you, just re-strain the liquid through a cone filter into a new mug, taking care not to burn your fingers.

I added a scrap of green scrubby to my sink drain when rinsing out the grounds from the pot, then threw it away... and another time I simply wiped them out of the glass with a paper towel into the trashcan.

You can get yours on Amazon here:
http://www.amazon.com/dp/B00KSRXUFM/

#GlassFrenchPress

• Elegant Chrome Finish
• Holds 1500ml, or 50oz
• Dishwasher Safe
• Micro-Mesh Filter
• Works great with coarse-ground coffee or tea leaves

I was asked to test and review this product,

with no other promise of compensation,

but to give my honest opinion.

Crock Pot Cheesy Pasta and Beef Casserole

Crock Pot Cheesy Pasta and Beef Casserole
Ingredients

1 tbsp canola oil
1 pound ground beef
1/2 cup chopped onion
1 tsp Worcestshire Sauce
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
2 8oz cans tomato sauce
14. 5 oz can diced tomatoes in basil, garlic and oregano
1 pound penne pasta
2 cups shredded cheddar cheese

Directions

1. Heat oil in a large skillet and brown beef

2. Transfer beef to crock pot, stir in onion, Worcestershire sauce, dry mustard, salt, pepper, garlic powder, onion powder, tomato sauce and diced tomatoes

3. Cover and cook on LOW for 8 hours

4. Cook pasta on stove top according to directions

5. Stir cooked pasta into beef mixture just before serving

6. Top with Cheddar cheese

PRODUCT REVIEW: Reese's Spreads YUMMM!

I received this free product from the company in exchange for writing a review on my blog.

I am not being compensated any further. The company's links are at the bottom of this post.

REESE'S SPREADS!!

Personally I have never liked that other spread that everyone talks about,

but Reese's, well now, this is a whole different ballpark! YUMMY!! 

#ReesesSpeads

____________________________________________________

I received the product(s) complimentary to test and/or

review through VoxBox and Influenster

_________________________________________________________________

I was asked to test and review this product,

with no other promise of compensation,

but to give my honest opinion.

Quick Italian Cream Cake

Quick Italian Cream Cake

1 package white cake mix with pudding

3 large eggs

1 1/4 cups buttermilk

1/4 cup vegetable oil

1 (3 1/2-ounce) can flaked coconut

2/3 cup chopped pecans, toasted

3 T Rum (optional)

Cream Cheese Frosting (below)

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.

Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. 

Remove from pans, and cool completely on wire racks.

Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.

Spread Cream Cheese Frosting between layers and on top and sides of cake. 

Chill 2 hours before slicing!

Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened

1/2 cup butter or margarine, softened

1 (16-ounce) package powdered sugar

2 teaspoons vanilla extract

1 cup chopped pecans, toasted

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans.

Frost cake when completely cooled.

White Velvet Chocolate Mousse

White Velvet Chocolate Mousse

(add thinly sliced strawberries for garnishing 'hearts')

Serves: 6-8

Created by The MDM Team, Sunday, December 30, 2007
Creamy, dreamy and oh so sweet. That's the best way to describe this out-of-the world dessert experience. Garnish with raspberries or strawberries for an even better punch and to match Valentine's Day colors - (you can also slice the strawberries thin and they will resemble hearts!).

Ingredients
8 oz. imported white chocolate, chopped
1 3/4 cups whipping cream
4 tbsp. light corn syrup
3 oz. semisweet chocolate, chopped
Mint leaves

Methods/steps
Stir white chocolate, 1/4 cup cream and 2 tbsp. syrup in saucepan over very low heat until chocolate is melted and smooth. Pour into a bowl and allow cooling to lukewarm. Beat 3/4 cup cream with electric mixer to firm peaks. Fold cream into the white chocolate mixture in 2 batches. Divide mousse among 4 custard cups. Cover and refrigerate until firm, about 4 hours. Can be prepared up to 2 days ahead. 
Bring remaining 6 tbsp. cream and remaining 2 tbsp. corn syrup to simmer in heavy saucepan over high heat. Reduce heat to low, add semi-sweet chocolate and stir until melted and smooth. Cool to room temperature. Spoon enough sauce over each mousse to cover completely. 
Garnish with mint leaves, and with a dollop of chocolate whipped cream.

Dr. Weil's Multi-Grain Scones

Mmmmm, ran across Dr. Weil's Multi-Grain Scones recipe again!

Multi-Grain Scones

10 Scones 

These scones are the perfect answer for the morning rush! Unlike a lot of low fat foods, which can be so loaded with sugar that you feel hungry soon after eating them, these are quite filling -- you can eat just half of one and still satisfy the need for morning sustenance. Plus, you'll get in a nice amount of bran for the day, an appropriate source of roughage. 

Ingredients:
1 egg 
1/2 cup sugar 
5 tablespoons grapeseed or expeller-pressed canola oil 
1/8 teaspoon lemon zest 
1/2 cup oatmeal (not instant) 
1/4 cup wheat bran 
1 1/2 cups unbleached white flour 
2 tablespoons millet 
2 tablespoons poppy seeds 
1/2 teaspoon salt 
1 tablespoon baking powder 
1/2 teaspoon cinnamon 
1/2 cup milk 

Lemon Topping: 
3 tbsp freshly squeezed lemon juice 
1/4 cup confectioners sugar 

Instructions:
1. Preheat oven to 375 degrees F. 

2. Whisk the egg, sugar, and oil together in a bowl. Mix the lemon zest and all of the dry ingredients together in a separate bowl and stir with a wooden spoon until all of them are evenly dispersed throughout. Slowly add the dry ingredients into the egg, sugar, and oil, and mix to create a thick dough. Add the milk and mix well. 

3. Lightly grease a baking pan. Scoop up tablespoonfuls of the dough and drop them one by one in mounds onto the baking sheet, leaving 2 inches of space between. You should have about 10 scones. Bake for 15-20 minutes, just until the crust is barely golden brown and the dough is dry. Remove from the oven and let cool for 10 minutes. With a fork mix the Lemon Topping ingredients until the sugar is completely melded in. Drizzle 1 tablespoon ever each scone. 

Nutritional Information: 

Per serving:
375 calories
10 g total fat (2 g sat)
23 mg cholesterol
62 g carbohydrate
9 g protein
5 g fiber
120 mg sodium 

-Recipe reprinted with permission of DrWeil.com

How COOL are these GLASS STRAWS?! :)

     

Different styles to choose from, different sizes & widths (think smoothies), their own little carry cases, brush cleaners, I mean, come on, so stinkin cool, and earth-friendly!!

Glass Straws are an excellent choice to promote reusable vs. “disposable”.  In a perfect world, single use plastics will cease to exist.  A straw is one small step that creates a spiraling thought process toward other re-usables.  Together, we are making a difference that greatly impacts our environment!  We guarantee that GlassDharma products will stand up to surpass your expectations in quality and durability.

More about us:

http://glassdharma.blogspot.com/

Why we are different

Why glass is better

I am IN LOVE with Krusteaz various muffin mixes...

I make these quite often and I don't know why I have never posted about it before.
I prefer "cake" or "bread" over muffins, so I make these, and banana bread 'muffins', in a bread pan or a bundt pan, and slice off what I want. The time is lower and I don't have to wait as long.
I also reserve and add a little of the berry juice into the mix to keep it moister :) Sometimes I get very brave and add flavorings, but they are not needed at all, it's just something I do on occasion.

Love love LOVE!!

#krusteaz

www.krusteaz.com

YUMMY Healthy Breakfast :)

My first time trying a sandwich baggie ‪#‎omelet‬ - IT WAS SO GOOD! lol 
It had 2 eggs, half a slice of torn cheese because I didn't have my usual shredded, parsley, about 2 Tablespoons of salsa, Pink Himalayan salt, and black pepper. (I used a thicker quart baggie and after mixing it all, I rolled it down to get the air out and paperclipped it so the mix wouldn't be all spread out). You can use any ingredients you like. Ham chunks, chopped green onions, etc)
Also, regular oatmeal with cinnamon, Madhava Natural Sweeteners' Agave syrup and Newman's Own Organics Mixed Berries on top,‪#‎YUMMY‬!!