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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?

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?

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?

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! 

<3, 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!

 

Re: What's on your plate?

Thank you, DiVWA! :3 It's quite an easy recipe although time consuming. I would be happy to share my recipe for those whom I cannot bake one for.

Re: What's on your plate?

I had some yellow squash and zucchini that was about to go bad so I sautéed them with garlic, onion, olive oil, veggie sausage and then baked it with some grits. It turned out really good. The light is really bad, but it was very colorful. Smiley Happy

 

image.jpg

Re: What's on your plate?

You have the coolest fork ever.

Re: What's on your plate?

Your response suddenly sparked the inspiration wheel in my head to turn....there's a song on the radio that goes "I wish that I could be like the cool kids" and so on and so on, but change that to "I wish I could eat like the cool kids". Haha!

Re: What's on your plate?

"I wish that I could eat with the cool kids,
'Cause all the cool kids, they seem to eat squash.
I wish that I could eat with the cool kids, eat with cool kids."

Re: What's on your plate?

You say the light was bad....I say it "set the mood" for a lovely meal Smiley Very Happy

Re: What's on your plate?

Haha, I like your brain!

Re: What's on your plate?

I'd like my stomach more when it's stuffed with yummy food, haha!

Re: What's on your plate?

I don't know why I found this page when I was hungry and why I keep coming back when I'm starving. xD  So delicious it looks, veg! 

3,027 Replies