Your Basket is Empty
Sign in to see items you may have added previously.
See samples, rewards and promotions in .

Item Added to Basket

Free Shipping!

You're only $50.00 away from Free Shipping.

Post in Besides Beauty

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? Smiley Very Happy

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

<3, 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?

I'll try and find the recipe for you! 

<3, Randee

Re: What's on your plate?

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

Re: What's on your plate?

They are extremely dangerous! Smiley Wink 

<3, Randee

Re: What's on your plate?

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.

 

<3, Randee

Re: What's on your plate?

Today I had

-Chicken and dumpling soup

-Italian Sub

-Cheese Fries

 

My favorites are

-Kale

-Cabage

-Fried Squash

-Cooked carrots

-Cornbread

-Salmon Cakes

-Grilled green peppers

-Grilled mushrooms (the good kind you have to hunt for in the woods)

-Just about all meat (pork chop, fish, beef, chicken,venison)

-Every fruit  (I'm sad I lost all my berries) 

-And I drink sweet iced tea by the gallon 

 

Re: What's on your plate?

Stop! You had mer at "chicken and dumpling"! Hahaha! LOVE that stuff!

 

Cornbread too! You like sweet or savory/spicy? Ooooo, salmon cakes! You know, I never had them until my bf made me some? 

 

Lost your berries????? Oh no!!!! Maybe someone nommed them!

Re: What's on your plate?

I love spicy! I eat the hottest buffalo wings. I've been doing it since I was little. I want to try these wings I have to sign a release form to eat, I feel like I will regret it. 500,000shu is a lot. I've gone up to 30,000shu before though (that I know of, some places don't list it). 

 

I always have people that ask me "what's that" when I offer them food. They probably think I'm strange. I think any food that's not made by my mom, grandma, or me tastes strange most of the time. I'm like, what did the meat look like when you bought it. Did you wash the vegetables. Where did you buy it at (if it didn't come out of the garden)?

 

I store all the berries I pick. Last year we had a bad power outage and the freezer thawed out. I fed them to the bunnies. So much hard work, and so many freezer bags gone. Lots of fat bunnies around here now, and I know why. 

Re: What's on your plate?

Awww, that's so sweet that you fed your bunnies berries! I bet they were jumping for joy and feeling all sorts of spoiled! 

 

I like spicy as long as it's flavorful spicy. I can't stand food that is only hot for the sake of being hot. If there's actual flavor and spice that I can taste and not just TONGUE...BURNING then I'm good. 

 

I'm more of a sweet cornbread fan personally, but do you have any spicy recipes you can share? I haven't had many savory/spicy cornbreads that I've been blown away by so maybe you can steer me on the right track!

Re: What's on your plate?

Sweet cornbread? Do you mean corn muffin? I hate going into a place to get what I consider cornbread to end up with a corn muffin. I found that out a couple years ago when I bought something labeled corn bread, and took a big bite out of it to discover it was actually a muffin in the shape of bread. 

 

I thought you were talking about sweet/spicy in general, not cornbread. As far as I know cornbread is bland with lots of butter.

 

If you haven't figured it out all of my family are mountain people. There's generally not much spice in the food. It's basically just salt and pepper. I don't think you need all that stuff in most things if you are using good ingredients though. I rarely go to bigger cities (I hate them) but when I do, and I eat something, I always think the veggies taste bad. The taste of home grown food is really superior to shelf food. The same with meat, I prefer local meat. It's kind of like if the steak is actually good you don't need steak sauce. Steak sauce is meant to cover up the taste of bad meat, and sometimes even the whole bottle won't help you.

 

All my friends love heat em' ups and that's all they have in the fridge. I've yet to figure out how they survive. I don't mind going into the kitchen and fixing things but I will starve before I eat a heat em' up. 

 

swfupload_7485877774016746092.jpg

My reaction when I get salmon. 

Re: What's on your plate?

Haha, that's like my face too when I get salmon or when I get something super yummy!

 

I never made corn anything in a muffin pan, it's always in a rectangular or square baking pan so it ends up getting cut into squares. To me, the muffin shape was just a shape, not necessarily a determining factor if the corn bit was sweet or spicy/savory. 

 

Good ingredients are definitely key! I agree that if something is good from the start it doesn't need a lot of spices or seasonings. I try to never over do it when I'm cooking, if I do use multiple spices/seasonings I like to use individual spices rather than premade mixes because most of the times prepackaged stuff is like 80% salt. I never use steak sauce, that drowns out the actual flavor of the meat to me, why ruin a good cut of meat with some sauce? Makes no sense to me, at that point if it becomes all about the sauce, you might as well just not spend the money and get a ho-hum cut of meat rather than something top notch. 

Re: What's on your plate?

We mostly do sweet cornbread here (it's the only way to get it in the South), but my mom will throw some shredded cheddar cheese and a small can of chopped jalapenos to the mix before baking it.  It gives it just a bit of heat and savory, while keeping the sweet aspect.  ^_^

 

Those waver-wings usually aren't worth it.  They're cranking up the heat by adding straight capsaicin oil, which gives it all the chemical burn with no real addition to flavor.  Bleah.

Re: What's on your plate?

Well I'm also southern, and sweet was strange to me. That was not how anyone in my family makes it. 

 

Wings of that heat are less because you enjoy spicy and more because you want a challenge. I've eaten this kind of stuff since I was little though. I'd always want the hottest on the menu. Someone once told my dad when he was ordering them for me that it was (jokingly) considered child abuse. I got home with them and my Mom was at first mad because my Dad just wasted money on something she thought I wouldn't eat. To her horror I ate them all. 

Re: What's on your plate?

I'm in the South too, and though I've had a range of cornbread, sweet is the way I tend to lean. At Esdee, cheese sounds real good right now....mmmm...cheesey....

 

That's a funny story, Neko! I bet your mom's eyes were all O_O as you were chowing down! You ever try your hand at Thai food? Thai food can tend to get quite spicy yet still retain lots of flavor. There's also a Korean place I go to that has spicy clam and tofu soup that is to die for! Every time I eat it I'm slurping to try to cool my mouth down yet I keep eating because it's so good!

Re: What's on your plate?

I've never tried Korean. My dad was stationed in South Korea so he's probably had a lot of authentic Korean food. He told me about the Kimchi and how bad it smelled.

 

Thai just sounds strange to me. I don't even think there are any places like that around here to try if I wanted to. 

Re: What's on your plate?

I'm not a fan of Kimchi (I'm not a fan of anything pickled to be honest), but my bf eats that stuff up! So when we go to the Korean spot he eats my portion.

 

Spyski posted a photo of Bi Bim Bop not long ago and that's my go-to order. It's this giant bed of rice with shredded carrots, cucumber, mushroom, beef, bean sprouts, seaweed, and a fried egg on top and there's a chili sauce you can add. It's so delicious!

Re: What's on your plate?

Now I'm wondering if there is a place open at 12:30am that serves ramen and kimchi....There's a Korean-Mexican food truck somewhere tonight...

Re: What's on your plate?

I would get in trouble if there was a late night ramen place!

 

Re: What's on your plate?

How did I miss the conversation about kimchi?!  Hahahaa - yes it smells.  I had to stop my mom from packing it in my lunch growing up.  Koreans always have a separate kimchi refrigerator so as to not stink up the rest of the food.  But it's soooo good.  There's a great Anthony Bourdain episode in Korea where they show how it's made.  Ah..now I'm missing my grandma who used to make it (though without the hole digging).

Re: What's on your plate?

My mom used to pack seaweed and dried squid in my lunch, but I didn't mind. The kids did stare and give me odd looks but my happy tummy overruled any sense of feeling judged haha!

 

Although when I take steamed fish to work (steamed with green onion, ginger, and fish soy sauce) employees do get all huffy and puffy because they can smell it from the kitchen!

13 Replies