Ιδού ο Νυμφίος God is Holy -I think some people have forgotten -

I miss my Grandfather.  When i was a little girl I loved to listen to him Chant.

I am grounded by these pictures from Japan-what should I complain about I am so blessed

PRAY FOR THE PEOPLE OF JAPAN

MD knows !!!!!!

I saw this on Tv last night and told my husband Britt will have this by the weekend---------now onto dessert

Brownie Pudding (lava poop)

This recipe is incredible easy, sweet and tasty.   It should be served alongside some ice cream (perhaps Peppermint Ice Cream). It is adapted from Ina Garten’s with a couple tweaks.  I wonder how many Ina recipes I can actually post on this blog.  I am also surprised by all of the sweet recipes we have seeing as most of us are all about the savory.  –ts

2 sticks unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
seeds scraped from 1 vanilla bean or 1 teaspoon vanilla extract
½ bag semi-sweet chocolate chips
Pinch of salt
Ice cream, for serving

1. Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder, salt and flour together and set aside.
3. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla and the dry sifted ingredients. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.  Lightly mix in chocolate chips until combined.
4. Pour the brownie mixture into the prepared dish and bake for about 30-40 minutes. Center will appear very under-baked, and the top will be toasted; this dessert is between a brownie and a pudding.
5. Allow to cool and serve with ice cream

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for britt

Peanut Butter and Nanner Ice Cream

Recipe courtesy Claire Robinson, 2010

Show: 5 Ingredient FixEpisode: Resolutionary

Rated: 4 stars out of 5Rate itRead users' reviews (43)

• Filed under: Peanut Butter, Fruit, Banana, 
  more

• RECIPE
• RATINGS & REVIEWS(43)

• Prep Time:

  5 min

• Level:

  Easy

• Yield:

  2 to 4 servings

Ingredients

• 2 to 3 ripe bananas
• 1 tablespoon creamy peanut butter
• 1 to 2 tablespoons honey (test banana sweetness)

Directions

Cut the bananas into 1-inch pieces and freeze. Put the frozen bananas in a food processor and puree, scraping down sides periodically, until smooth. Add the peanut butter and honey and puree. Serve immediately or refreeze until ready to enjoy.

The Sweet Avenue Bake Shop of Rutherford, N.J., introduced a new addition

Sweet Avenue Bake Shop's colorful Charlie Sheen cupcake is blood orange with a mixed berry filling.

Cold Noodles with Yogurt Sesame Sauce

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Serves: 4
Preparation time: 15 minutes
Cook time: N/A
Calories per serving: 283

Ingredients

2 Tbsp reduced-sodium soy sauce

2 Tbsp smooth peanut butter

2 Tbsp Plain 0% or 2% Chobani Greek Yogurt

1 Tbsp toasted sesame oil

1 Tbsp unseasoned rice vinegar

1 tsp peeled & grated fresh ginger

1 tsp garlic chili sauce

8oz whole-wheat spaghetti, cooked according to package directions, drained, and rinsed under cold water until cool

Thinly sliced scallions and red peppers, for garnish

Sesame seeds, for garnish

Preparation

Blend soy sauce, peanut butter, Chobani, sesame oil, vinegar, ginger, and chili sauce in blender or food processor. Blend until smooth. Pour sauce over noodles and toss to cover. Add 1 to 2 tablespoons cold water to thin, if necessary. Sprinkle with scallions, peppers, and sesame seeds. Serve immediately or refrigerate up to 3 days.

Nutrition Information (per ¾ serving): Calories 283, Fat 8g, Saturated Fat 1g, Trans Fat 0, Cholesterol 0, Sodium 340, Carbohydrate 45, Fiber 8, Sugars 3, Protein 11g