Showing posts with label Lemon. Show all posts
Showing posts with label Lemon. Show all posts

Monday, August 12, 2013

Super Healthy Diet Water

I have been drinking this water for almost 2 months now. So I am excited to share with you how good this water is. I found this through pinterest and recipe {here} and it really works.

I can honestly say that after drinking this water that;
~  I feel light, my belly feel full so I do not need to eat a lot,
~  all  ingredients in this water is super healthy and good for your body and skin
~  it helps maintain your body weight; if not losing weight
~  it tastes wonderful

You can learn what are the benefit of these ingredients in the water here!
And ginger {here}

Thank you for stopping by!

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 Piggy in Polka Dots {Party In Polka Dots} by Shelley
Twelve O Eight {Inspiration Monday} by Tanya
Lines Across {Monday Funday} by Rachel
Sumo's Sweet Stuff by Sumo
It's So Very Chery {It's Party Time}
Homemaker On A Dime  {Creative Blogger Party & Hop} by SJ
Creative Mondays by Claire
Colours Dekor {Colors Dekor..The Weekly Story} by Patricia
The Dedicated House {Make It Pretty Monday} by Kathryn

My Uncommon Slice of Suburbia by Kristin
The Blackberry Vine {Tuesday To Do Party)
Lady Bug Blessings {Handmade Tuesday} by Kristen
Not Just A Housewife {Show Me What Ya Got} by Stacy
Cup Cakes And Crinoline {Project Inspired} by Mary Beth 
Our Delightful Home {Show Me What You Got} by Mrs. Delightful
A stroll Thru Life {Inspire Me Tuesday} by Marty

The Blissful Bee {Work It Wednesday} by Amy
The NY Melrose Family {Whimsy Wednesday}
Savvy Southern Style {Wow Us Wednesday} by Kim
Raegun Ramblings
The Shady Porch {Rock N Share} by D
The Trendy Tree House 
Clean And Scentsible {Inspiration Exchange} by Jenn
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Green Willow Pond {What We Accomplished Wednesday} by Deborah
Creations by Kara
The 36th Avenue {The 36th Party} by Desiree

52 Mantels 
2 Yellow Birds Decor  {Thrusday Temptation} by Jill 
The Charm of Home {Home Sweet Home} by Shery
 Creating an Artful Home by Jen
French Country Cottage 
My Romantic Home {Show and Tell Friday) by Cindy
Chic on a Shoe String Decorating {Flaunt It Friday} by Kate
Liz Marie Blog {Inspire Me Please} by Liz
One Artsy Mama 

Dear Creatives {Inspiration Spotlight} by Theresa
If It's Not Baroque {Week End Creativity Round Up} by Lauren
Anything Blue Friday 
A night Owl {Create and Inspire} by Kimberly
Craftberry Bush 
Happy Hour Project {Happy HOur Friday} by Adrienne
Diana Rambles {Pin Me Linky Party} by Diana
Truly Lovely {Fancy This Friday} by Kassy and Kayli


Suburbs Mama {Suburbs Mama Sunday} by Rita
Nifty Thrifty Things {Nifty Thrifty Sunday} by Vanessa
Flamingo Toes {Think Pink Sunday} by Bev
Pink When {DIY Sunday Showcase} by Jennifer
I Heart Nap Time {Sundae Scoop}
Twigg Studios  {Sunday Show Off} by Aimee
Crafts A la Mode 

Thursday, May 23, 2013

Olive Oil Lemon Chiffon Cake

If you love lemon and are watching calorie intake; this cake is for you. It is light, airy, moist and lemony.

If it is me I love adding extra punch to it like lemon syrup that I created myself. It is the mixing of lemon juice, powder sugar and water. I ate it with strawberry jam and nutella as well. Oh and this is the kind of cake that tastes better eating with a cup of hot  tea after done with house work; which I always love doing.

I really love this vintage strainer. I got it at an antique shop in Vermont last winter. I think the flower motif around it is  sweet looking. Don't you think?


Olive Oil - Lemon Chiffon Cake

~ 1 cup plus 2 tbsp cake flour
~ 3/4 cup sugar, divided
~ 1 tsp baking powder
~ 1/4 tsp baking soda
~ 1/8 tsp salt
~ 5 tbsp mild extra-virgin olive oil
~ 4 egg yoks
~ 1/2 tsp vanilla extract
~ Juice and zest of 1 lemon
~ 6 egg whites
~ 1/2 tsp cream of tartar
~ 1/2 tsp confectioners' sugar, for serving

Heat oven to 325 deg. In a large bowl, sift together flour, 1/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk together oil, egg yolks, vanilla, 3 tbsp water, 3 tbsp juice and 2 tsp zest. Whisk flour mixture into oil-yolk mixture until smooth. In first bowl, beat egg whites and cream of tartar with an electric mixer until foamy. Gradually beat in remaining 1/2 cup sugar at medium speed until mixture just holds peaks. Fold 1/4 egg-white mixture into oil-yolk mixture to lighten it, then gently fold that into remaining egg-white mixture. Scrape batter into an ungreased 10" angel food cake pan with a removable bottom; level top of batter. BAke until top springs back when lightly pressed, 30 to 32 minutes. Immediately invert pan on a wine bottle (pan will hang upside down over bottle's neck); let cool completely, about 1 hour. (Mine is a regular 10" springform pan). Slide a thin knife around edges of pan to loosen cake, then remove from pan. Just before serving, dust with confectioners' sugar. Sprinkle with 1 tsp zest, if desired.


Thank you so much for stopping by!

Wednesday, April 3, 2013

Back in Baking MACARONS {Lemon Macarons}

I can not tell you how happy I was when saw these pretty little things came out from the oven looking like macaron I used to bake.

I baked many macarons before {here, here and here} and always came out pretty. Last winter  I tried baking these pretty cookies and I think I wasted almost 20 eggs and a lot of almond meal; all cookies came out  ugly without feet and flat just like balloon looses air. Yes, after almost 20 eggs I gave up and  told myself that I should stop trying to bake these macarons and just wait until spring time. I think it had something to do with the temperature of our home at the time. I knew that during winter we like to turn up the heat very high, as a result the cookies was never came out perfectly as it should. As we all know macarons made out of egg whites and egg whites can be deflated when the room temperature is not right.

Without changing the method; this time and as you can see below - it came out very nice. We did not turn on the heat as the weather was  sunny and cool yesterday; therefore my macarons looks so pretty.

Today I made ginger and coffee macarons. I have been wanting to give some of my macarons to Dr. Chang and his staff. Dr. Chang is Korean so I think it is best to make a ginger and green tea flavor for him. Dr. Chang and his staff are always very nice and kind to me. I thought one day I will drop by at his office with box of these pretty little cookies for them.

Do you remember the daffodils I brought to New York from Vermont? {last seen here} Now they are perfectly bloomed. I deliberately made lemon flavor macarons because the color is yellow as I wanted to photograph them with the daffodils plus this is the first time I baked macarons since the disaster last winter so I just grabbed what ever flavoring I had and put yellow food coloring and lemon food flavoring. 

I am so over joyed right now and I think you will see many more posts with  macarons in the future.

Do you see the little ceramic flower boy on the right? I picked him up at a local antique store in Vermont. The owner of the store gave me a few things for free because I bought quite a few from him. And this little ceramic flower boy is one of them. His price was USD 2.00 and now he is mine!I think he is adorable!


Lemon Macarons
Recipe (here) except put 1/2 tsp lemon food flavoring on the meringue and a drop or two of yellow food coloring.
For the filling.
You can pretty much put anything on the filling like chocolate ganache, here I put Fig and Hazelnut Jam and in the future I am going to make Lemon Curd (bought in a store) mixed with cream cheese. It is entirely up to you. I have read on Martha Stewart magazine that the filling does not have to be the same as the flavoring of the shells. It said; it will create an interesting taste when combined two different flavoring together.


Thank you for looking!


Thursday, November 22, 2012

Lazy Ellya's Lemon Tart

This Lemon Tart is super easy to make and the Meyer lemon taste is easy and light in your palate after heavy meal. 

I made this Lemon Tart for the party I had the other night {here} and this time I added Dark Chocolate ganache since I happened to eat them with chocolate cake in the party and thought the taste was even better with chocolate. 


Lazy Ellya's Lemon Tart

Cut 1 large Meyer lemon into 8 pieces and place (skins too) in a blender with 1-1/2 cups superfine sugar, 1 stick butter, 1tsp vanilla and 4 eggs. Mix and chop them all up in the blender machine. Pour into your favorite store-bought tart shell. Bake at 350 deg. for 40 minutes.
(Note; I have tried as above and with skins on it tastes little bitter for me but many of my guests like it.  Next time I made another one without skins and with 1-1/2 Meyer lemons instead 1 Meyer lemon.) I also made with half Truvia sugar and half regular sugar mixed in package that available in grocery store but I do not like the taste of Truvia. So it is entirely up to you. It's just that it has much less sugar calories. But thought both method tastes as good.

Chocolate Ganache
~ Dark Chocolate morsels
~ Milk or Soy Milk
~ 1 tbsp butter
Mix them all up in a pan and low heat. Keep stirring so it wont burn. If thickens can add milks to thin it since you want to swirl it on top of your cake. I do not have measurement on this one just eye ball it for how much ganache you need for the cake you serve.

Good luck !
And thank you for reading !

Sunday, October 7, 2012

Natural Scent For Your Home {DIY}

I have always love the smell of burning scented candles when at home. But I never tried the scents that you can make your own and comes from your own kitchen. What I like about it is that these are the scents that is nice lingering around your home during fall season.

Today I did that DIY scents that came from my kitchen. In the future I will try other spices to create different scents.

I used star anise, cinnamon sticks, nutmeg powder {I do not have whole nutmegs} and slices of lemon.

Put all ingredients in a pot and put some water and boil. To my surprise the star anise reminds me to my mother's home cooking when I was growing up; I think it was a 'beef' dish.

I put the boiling spices into a mini ceramic fondue pot {available here} and put it in the living room. After quite sometime in the mini fondue pot the scent became soften.

Then I tried different ingredients that I happened to have at the moment. This time I am using lemon slices, rosemary and vanilla. I think I love this scent much better.

Thank you for stopping by !

Monday, October 1, 2012

Quinoa + Poached Salmon with Creamy Piccata Sauce

Tonight I had quinoa with salmon for dinner. Since hubby does not like 'quinoa', I made him a  different salmon dish. He loved it !

But mine was equally as delicious !

This dish has many surprising delicious tastes; bound together in one plate and just melt in your mouth when eating with the soft salmon meat. The dill was definitely  adds a special flavor; one can't go wrong with 'dill and salmon.' 


Poached Salmon with Creamy Piccata Sauce
~ 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
~ 1 cup dry white wine, divided
~ 2 teaspoons extra-virgin olive oil
~ 1 large shallt, minced
~ 2 tablespoons lemon juice
~ 4 teaspoons capers, rinsed (mine did not have capers)
~ 1/4 cup reduced-fat sour cream
~ 1/4 teaspoon salt
~ 1 tablespoon chopped fresh dill

1. Place salmon in a large skillet. Add 1/2 cup wine and enought water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat. 2. Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve top the salmon with the sauce and garnish with dill. Note: I like my quinoa with raisins. To do this, while warm add 1 teaspoon low fat butter and raisins in to cooked quinoa and mix well.

Tip: How to skin a salmon fillet; Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along  at a 30 degrees angle, separating the fillet from the skin without cutting through either.


Thank you for stopping by !