What's on your plate?

What's on your plate?

Hello there, ladies and gents!

 

Keeping in line with all the fun and interactive threads asking about your most recent halls, items you have your eyes on, what you're currently wearing, what's your hair routine, and more, I've decide to branch out and ask:

 

"What's on your plate?"

 

The beauty world doesn't just stop at skin care and cosmetics, it also goes hand in hand with your overall health and well-being, so with that, I'm curious to see what we're all chowing down and snacking on be it for breakfast, lunch, dinner, dessert, or inbetween!

 

For those with apps that help count calories or to those who just want to keep a log, here's a place to share, possibly find and share some recipes, and even tips on maintaining a balanced diet.

 

Don't just share food items, but even drinks! I'm a huge fan of tea and at least have a cup of green tea a day (anti-oxidants) and drink plenty of water.

 

For lunch today, I had:

 

-Brown rice

-Steamed egg

-Steamed red snapper with green onion, sesame oil, and black pepper

-Gai lan (it's a type of Chinese vegetable/greens)

 

Now, tell me, Beauty Talk world, what do you have? :smileyvery-happy:

Re: What's on your plate?

(0) Hearts

YES

Re: What's on your plate?

And music!

 

I'M IN!!!

 

What would everybody bring?

Re: What's on your plate?

I think this would be great! An evening of playing with makeup, eating, and listening to good music! :smileyhappy:

Re: What's on your plate?

I agree with 80% of these declarations. Guess. Which. Ones.

Re: What's on your plate?

[ Edited ]

The healthy part? I had to throw that in because I know many BTers are vegans and a lot like to just watch what they eat, but we can totally have unhealthy food as well :smileytongue:

Re: What's on your plate?

This is all the love, Malday knows. No sweet is healthy unless we're talking fruit. And mama taught me to shower the sugar on the ones I love. Then they can't run very far.

Re: What's on your plate?

[ Edited ]

Guess: healthiest = the 20%? Or having to bring a dish to potluck?

Re: What's on your plate?

This sounds amazing. Count me in!

Re: What's on your plate?

[ Edited ]

I hosted my birthday party on Sunday for my family (aunts and uncles, etc), and I had intended to take photos of everything. Unfortunately that didn't happen because I was so busy and stressed and when I finally finished, I was so hungry that I completely spaced the photo-taking. By the time that I remembered, everything was picked over and not so pretty anymore. So I will list what I made:

 

Finger tea sandwiches

-egg salad with butter lettuce

-salmon lox with ginger & scallion cream cheese

-avocado with cucumber & fresh mint

Black currant & vanilla bean scones

Strawberry & banana fruit salad

Lemon cream layer cake - my favorite cake; I have perfected this recipe and my family is always requesting it for their birthdays too... It is made with a doctored Betty Crocker cake mix, the frosting is cream cheese and powdered sugar and whipped cream with fresh lemon juice and zest, and it is coated in vanilla crumb topping. Rather labor-intensive, but so very rewarding.

 

The only thing I managed to do was take a snapshot of my leftover cake slice that I took home (how tragic).

LemonCreamCake.jpg

Re: What's on your plate?

Happy Belated Birthday, Gwen! That cake looks amazing! It reminds me of these lemon cupcakes I made for my friend for her birthday!

 

I took a picture! They don't look like any big deal in the picture but they were seriously amazing. They had fresh lemon zest and lemon juice in both the cake and frosting and the frosting was cream cheese! :heart: They were such a hit! 

 

lemon cupcakes.jpg

Best,
Randee

Re: What's on your plate?

Share share share please, Randee!!!????? I'd love a good lemon cake/cupcake recipe!

Re: What's on your plate?

[ Edited ]

INGREDIENTS:

 

Cupcakes:


1 large egg
1 cup granulated sugar
2/3 cup buttermilk 
1/2 cup canola or vegetable oil
1/4 cup lemon juice (freshly squeezed if possible)
2 tablespoons lemon zest (or more to taste if you're really into lemon)
2 rounded tablespoons Greek yogurt or sour cream (I used sour cream and it seriously made the cupcakes so moist!) 

1 teaspoon vanilla extract
1 3/4 cups + 2 tablespoons all-purpose flour (2 cups minus 2 tablespoons)
3/4 teaspoon baking soda
pinch salt, optional and to taste

 

Lemon Cream Cheese Frosting
1/4 cup cream cheese, softened (I used Trader Joe's soft spreadable light; don't use light cream cheese if you want thick frosting that you can pipe)
2 tablespoons lemon juice (freshly squeezed if possible)
about 1 1/4 cups confectioners' sugar, or as necessary for desired consistency
1 to 2 tablespoons lemon zest, optional for garnishing

 

DIRECTIONS:

  1. Preheat oven to 350F. Line a muffin pan with paper liners; set aside. You will likely have batter for a 13th or 14th cupcake....(I personally doubled the recipe because I was making these for a lot of people!)
  2. Cucpakes - In a large mixing bowl, whisk together the first 8 ingredients, through vanilla, until smooth.
  3. Add the flour, baking soda, optional salt, and whisk until just combined; don't overmix.
  4. Using a spoon place about 2 heaping tablespoons of batter per cupcake into each of the 12 cavities so they're solidly 3/4-full. 
  5. Bake cupcakes for about 18 to 19 minutes (I baked the mini loaf for 23 minutes), or until domed, set, pale golden, springy to the touch, and a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter; don't overbake. Allow cupcakes to cool in pan for about 15 minutes before removing. While cupcakes cool, make the frosting. (I started checking the cupcakes around the 14 minute mark. My oven cooks really fast though!) 
  6. Lemon Cream Cheese Frosting - Combine first 3 ingredients in a large mixing bowl, add about 1 cup confectioners' sugar, and whisk to combine or beat with an electric mixer until smooth. Continue adding sugar until desired frosting consistency is reached. Because I used light cream cheese, the frosting stayed on the runnier side. If you want frosting thick enough to pipe, do not use light cream cheese. If you like your frosting really piled on thick and high, make a double batch.
  7. With a spoon, add 2 to 3 tablespoons frosting to the top of each cupcake and smooth with the back of the spoon if necessary. Optionally transfer frosting to a piping bag and frost the cooled cupcakes. You may have a small amount of frosting left over. It will keep airtight in the refrigerator for up to 1 month. (I just waited for the cupcakes to cool for a few hours and used a butter knife to frost them.)
  8. Optionally, garnish each cupcake with a pinch of lemon zest. Cupcakes will keep airtight at room temperature for up to 3 days. I personally am comfortable storing cream cheese-frosted items at room temp, but if you prefer to store in the fridge, that's fine, but note the fridge will dry cupcakes out much more quickly.

 

Best,
Randee

Re: What's on your plate?

I'll try and find the recipe for you! 

Best,
Randee

Re: What's on your plate?

Whoohoo! Thank you, Randee, I can' wait!

Re: What's on your plate?

(0) Hearts

They are extremely dangerous! :smileywink: 

Best,
Randee

Re: What's on your plate?

[ Edited ]

LOL....out of all you had, just a cake photo! That looks so good, I looooooove me some lemon cake!

 

Happy belated!!!

Re: What's on your plate?

I'm very late, but HAPPY BIRTHDAY

That cake looks delicious.

I hope you had a wonderful time and are in store for a fantastic year!

Re: What's on your plate?

That kitty is seriously so adorable, EvangelineDamon. I love his little feet! 

Best,
Randee

Re: What's on your plate?

You are not late, I think today is actually the day. ^-^

Re: What's on your plate?

This is what dreams are made of! yum-yum-yum

Re: What's on your plate?

Even though you have a photo of just one piece of cake, I claim it as MINE !!!!!

 

Everything you made sounds like it was so delicious! Your cake looks luscious!

 

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