FOOOOOOOOOOD!!!!

[anakin]

Seriously?

Edit: Cats can totally be freaky. Come on!

[canadian_turtle]

[anakin]

Bit of a risk having a cat in a Food thread?

[canadian_turtle]

Oops, I didn't realise this was the food thread! Sorry, back on topic:

[superhero]

Anyone making pancakes tomorrow for pancake day?

[jojojoanne]

we're all going round to raineylb's .... see The Diary Room ...

[destresserai]

Just been forced to dive into my stash of "only 100 calorie cupcakes" that I made yesterday and no I am not sharing them with anyone in the office today as I am not feeling that generous!

[McG]

Just been forced to dive into my stash of "only 100 calorie cupcakes" that I made yesterday and no I am not sharing them with anyone in the office today as I am not feeling that generous!

Quite right! . . . .though if you want to share with me, I won't refuse!

[destresserai]

Just been forced to dive into my stash of "only 100 calorie cupcakes" that I made yesterday and no I am not sharing them with anyone in the office today as I am not feeling that generous!

Quite right! . . . .though if you want to share with me, I won't refuse!

Not quite the real thing but here is the recipe.......

Vanilla Cupcakes
Makes about 14 cupcakes

Ingredients
5 organic egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
¼ cup nonfat Greek yogurt
½ cup whole wheat flour
1 teaspoon baking powder

For the raspberry frosting
1 cup non-fat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish

Method:

1. Preheat oven to Gas Mark 3

2. Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.

3. Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract

4. Fold in the yogurt

5. In a separate medium mixing bowl combine the flour and baking powder and mix well.

6. Sift the dry ingredients into egg whites a little at a time, gently folding them in with a rubber spatula.

7. Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.

8. Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.

9. Remove from the oven and cool the cupcakes at room temp.

10. While the cupcakes are baking, puree the raspberries in a blender until smooth.

11. Pass through a fine mesh strainer into a small saucepan and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.

12. Cool completely.

13. Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.

14. Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.

[Mesa7719]

so who'll be having pancakes this evo?

I am at college so I will miss out.... but usually I am a lemon juice and sugar kinda gal.

How do you eat yours?