Camembert Caprese Grilled-Cheese Sandwiches

Last Monday I shared a recipe for  Caprese Salad

This recipe has put a warm twist on a cool summer salad.
Pretty fancy description eh?

I can’t wait to make these the recipe only makes four….wonder what everyone else will eat??

Camembert Caprese Grilled-Cheese Sandwiches

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Serves 4

30 minutes or fewer

Fresh basil and tomatoes bring out the lighter side of Camembert.
8 slices rye or sourdough bread
8 tsp. melted butter, trans fat–free margarine, or olive oil, divided
6 oz. Camembert cheese, thinly sliced
2 large tomatoes, thinly sliced
1 cup large fresh basil leaves
1. Brush 4 slices bread with half of melted butter, and set butter side down on baking sheet.

2. Divide Camembert among bread slices on baking sheet. Top with tomato slices, then basil, and cover with remaining 4 slices bread. Brush sandwich tops with remaining melted butter.

3. Heat large skillet or griddle over medium-low heat. Cook sandwiches in skillet 4 minutes, or until browned and crisp. Flip, and cook 3 minutes more, or until second side is browned.

www.vegetariantimes.com

FUn FriDaY SwiTchy

Well guys….I’m still alcohol free…well except for last night I shared a beer with a friend and it was a Blue Light so it doesn’t really count! 😀

Here is another awesome alcohol free summer cocktail,this ginger punch is flavored with lemon juice and sweetened with honey and molasses for a refreshing drink that quenches even the fiercest summer thirst.  (Could add vodka) 😀

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Haymaker’s Ginger Switchel

Ingredients

  • 9 cup(s) water, divided
  • 1/4 cup(s) minced fresh ginger
  • 1/4 cup(s) honey or pure maple syrup
  • 1/4 cup(s) molasses
  • 3/4 cup(s) lemon juice
  • 1/4 cup(s) cider vinegar
  • Fresh berries, mint sprigs or lemon slices for garnish

Directions

  1. Combine 3 cups water with ginger in a small saucepan. Bring to a boil over medium-high heat. Boil for 2 minutes. Remove from the heat, cover and let infuse for 15 minutes.
  2. Strain the ginger-infused water into a pitcher, pressing on the ginger solids to extract all the liquid. Add honey (or maple syrup) and molasses; stir until dissolved. Stir in lemon juice, vinegar and the remaining 6 cups water. Chill until very cold, at least 2 hours or overnight.
  3. Stir the punch and serve in tall glasses over ice cubes. Garnish with berries, mint sprigs or lemon slices, if desired.

www.delish.com

Mini Peanut Butter Cups – Totally vegan

One of my most favorite food groups….chocolate!!

This post is also for Pam who is always posting the most delicious recipes, and throwing me off my whole weight loss regime ,

 this is my “sweet” little payback

😀 😀 😀

OM NOM

I found this awesome website and post at –   ohsheglows.com

Imagine a cross between a peanut butter cup and a chocolate peanut butter torte, with a healthy, vegan twist. This is it! See original post for swaps, tips and tricks.

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Ingredients (5 mini mason jars (125ml))

    For the crust

    • heaping 1/2 cup + 2 tbsp graham cracker crumbs (10 squares) or use homemade PB graham crackers
    • 1.5 tbsp pure maple syrup (or other liquid sweetener)
    • 1 tbsp coconut oil (or Earth Balance)
    • 2.5 tsp cocoa powder

    For the filling

    • 200 grams soft/silken organic tofu, roughly chopped
    • 1/4 cup natural peanut butter
    • 1/2 cup Sucanat or brown sugar, processed into powder (or 3-5 tbsp icing sugar to taste)
    • 1 tbsp almond milk
    • 1 tsp pure vanilla extract
    • salt, to taste (add enough to make the filling pop!)

    For the chocolate shell

    • 2.5 tbsp dark chocolate chips
    • 1.5 tsp coconut oil (or Earth Balance)

    Instructions

    • 1. If making homemade powdered sugar, add 1/2 cup of Sucanat (or brown sugar) into a high-speed blender and blend until a powder forms. Set aside, but leave the lid on as it needs to settle.
    • 2. Grab 5 mini (125ml) mason jars. In a food processor, process the crust ingredients until crumbs are a bit damp. Add 2 tablespoons of the crust into each jar. Spread out evenly and flatten with fingers.
    • 3. Quickly wipe out the processor bowl. Now add the filling ingredients and process until silky smooth, scraping down the sides as necessary.
    • 4. Add approx. 3 tablespoons of filling into each jar and smooth. Place jars into freezer, uncovered, for about 30 minutes to firm up a bit.
    • 5. Remove jars from freezer and melt the chocolate on the stove-top or microwave. Spoon 1 teaspoon of melted chocolate on top of the filling. Quickly, twist the jar around to coat all sides. Repeat for the rest. chill in the fridge or freezer to firm up the chocolate or just dig in as is!
    • See my original post for a FAQ on swapping out nuts, soy, gluten, making powdered sugar at home, and more.

    Laugh loudly, Love generously, Care deeply, Speak kindly

    Sunday Morning

     

     

    It’s Sunday morning and the house is extremely quiet.  The girls each had a friend over last night and probably didn’t go to sleep until well after midnight.  Chances are they won’t be up until around 10.

    I’ve had two cups of coffee and am totally enjoying the peace and the time to myself uninterrupted. The calm before the storm

    I look forward to my lazyish Sunday mornings.

    We often have BIG breakfasts on Sundays, bacon, pancakes, eggs and toast it seems to be the only day everyone is here to enjoy breakfast together, the girls usually have friends over and it makes it so much more fun and entertaining.

    I can hear the  giggling, and chit chat starting already my quiet time is over 😦

    Happy Sunday!!