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Monday, September 7, 2020

How Montreal-Based Model Djamilla Toure is Amplifying the Voices of the African Diaspora

At the age of seven, Djamilla Toure learned what it’s like to be “the other.” She and her family had just moved to Morocco from Côte d’Ivoire, where a political war was raging, and she was a dark-skinned girl in a North African country where many people have lighter complexions.

“I was one of just a few Black kids in my school. To have lived in a place where I was the majority and then be a minority at seven—it was really difficult for me to navigate,” says Toure, who moved to Montreal upon completing high school. “After Casablanca, I wanted to go someplace where nobody knew me and I could define who I was.”

Toure began modelling while still a student of international relations and international law at Université du Québec à Montréal. Since signing with modelling agency NEXT, she has worked with brands including M.A.C, Want Les Essentiels and Browns Shoes. This past winter, Toure was featured in a CoverGirl campaign and wrote this caption when she shared the news on Instagram: “No one can understand how crazy this is for me. How unbelievable it is. NEVER ever my 15 year old self could have thought that this was possible for her…that this was waiting for her.”

With her career on the rise, though, Toure notes that it’s “unfortunate” that even in 2020, makeup artists and hairstylists aren’t taught how to work with Black models’ skin and hair, which makes for uncomfortable experiences on-set. Or Black models are asked to come to the set with their hair already done.

“Most of the time when I’m booked, I’m the only Black girl,” Toure adds about modelling in Montreal. “And it’s sad because there’s this weird competition because we know that only one Black girl can be booked. But because we don’t have that many Black girls represented by modelling agencies, we know each other. And we support each other.”

“Most of the time when I’m booked, I’m the only Black girl. And it’s sad because there’s this weird competition because we know that only one Black girl can be booked.

Toure has spoken up throughout the Black Lives Matter movement about these examples of racism in the fashion industry. And the pervasiveness of the inequities is clearly fatiguing for her. “But the thing that keeps me going,” she says, “is knowing that if I’m booked for a job, somewhere a little Black girl will be able to see a young Black woman with a wide nose, big lips and an afro in an ad.”

Growing up, Toure was acutely aware of the lack of African women in mainstream media. “For me, media representation is truly key,” she says. “I believe that you can become what you cannot see, but it will take a lot of strength and a huge amount of imagination. Media has the power to make that path easier for us as minorities, whether it’s the Black woman doctor with kinky hair that they put in an ad or an Arab woman with a veil running in a Nike outfit. But while it’s great to see an ad with women from all walks of life doing amazing stuff, and men as well, I truly believe that the best representation happens in the rooms where the decisions are made—at the table where they’re creating ads and fashion shoots.”

In an effort to amplify and empower Black identities and voices, in 2015—the same year she began modelling—Toure launched Sayaspora, an online platform for the African diaspora to share their stories; the site now receives freelance submissions from African women around the world. The platform, explains Toure, “gives young women the space to share their ideas and also provides a community that will read what they have to say.”

A collective of 14 women in Montreal works on the  site on a volunteer basis, with a recent grant from the Department of Canadian Heritage allowing Toure to work on expansion plans such as launching a podcast and establishing partnerships with like-minded organizations across Canada to create a wider network of voices.

“Sayaspora at its core is an act of resilience against a biased system,” she says. “It was created in response to how Black people, and more specifically women from the African diaspora, are widely under-represented in the media. As Black women, we have the experience of our own condition, and our voices need to be heard during this crucial time. Our space is a way for us to provide that.”

The post How Montreal-Based Model Djamilla Toure is Amplifying the Voices of the African Diaspora appeared first on FASHION Magazine.



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Chanel is Expanding Its Boy de Chanel Collection Next Month

Men wearing makeup shouldn’t be considered a novelty, yet makeup collections designed with dudes top of mind still feel like a new concept in the beauty world, especially because cosmetics to this day are still typically geared toward women. In 2018, Chanel busted up that industry status quo by launching a collection called Boy de Chanel that included a foundation, a lip balm and an eyebrow pencil.

Earmarked for style-savvy fellas, the line was a forward-thinking move by the French luxury house to help ditch preconceived notions about who should and should not get to dabble in complexion enhancing. “Men should be free to use makeup products to correct or improve their appearance,” says Armelle Souraud, the brand’s international scientific communications director, who helped lead the product development. “With this new range, Chanel wishes to accompany men in their beauty approach and give them the tools they need to feel self-assured.” This makes total sense considering that men also experience undereye circles, skin blemishes, pigmentation issues and patchy brows.

Joining the Boy de Chanel collection this October are the hyaluronic acid- and green coffee extract-spiked Fortifying Gel Moisturizer ($110), which does triple duty as a strengthening face moisturizer, soothing aftershave and foundation primer; a non-oily concealer stick ($60) in eight shades; the 3-in-1 Eye Pencil ($53), which can be used as an eyeliner or blended out for eyeshadow (try it in black, brown or navy); and Chanel’s signature Le Vernis Nail Colour in natural and matte black shades ($46 each).

boy de chanel
Photograph courtesy of Chanel

Bonus: The sleek packaging will look super-dapper in a #shelfie.

The post Chanel is Expanding Its Boy de Chanel Collection Next Month appeared first on FASHION Magazine.



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Homemade Butter Cookies

A batch of butter cookies, some chocolate coated, spread over a marble bench top

Buttery, tender and unbelievably light these homemade Danish Butter Cookies are so much better than the tinned version. Loaded with flavor, they’ll literally melt in your mouth and are so easy to make.

Just a few slight changes from my Melting Moments Cookies, you’re going to love these. Why not make up a batch to gift to those you love with some Peppermint Meltaways and Snow Kiss Cookies too.

A batch of butter cookies, some chocolate coated, spread over a marble bench top

Homemade Butter Cookies

Danish butter cookies are an absolute classic holiday cookie but why wait for the holidays when you can make them all year round? This recipe takes just 6 ingredients and a few minutes to put together.

There are so, so many reasons to enjoy these cookies;

  • Soft and tender
  • Melt in your mouth
  • Buttery and flavourful
  • Just 6 ingredients
  • Easy to make
  • Pipe or press them into pretty designs
  • Decorate to your hearts content.

A stack of butter cookies, some chocolate coated, sitting next to a glass of milk

Ingredients in Butter Cookies:

With the buttery flavour of shortbread but with a soft melt-away texture, these cookies have definitely earned their name.

  • Butter – a large amount and since this is the most dominant flavour, use a quality brand.
  • Sugar – regular white granulated sugar will do the trick here.
  • Vanilla extra – make sure to use extract (not essence). You could even go the extra mile and use vanilla bean paste or vanilla bean seeds so you get that gorgeous little black speckles.
  • Egg yolk and milk – both are used for richness and they also allow the dough to be soft enough to be piped.
  • All purpose flour – of course you need some sort of flour to create cookies and these ones just need the regular all purpose variety.

How To Make Danish Butter Cookies:

This incredibly simple dough is the work of minutes using a stand mixer, definitely my prefer way to mix this thick dough.

  1. Wet ingredients: mix together the butter, vanilla, egg yolk, most of the milk and the sugar in a stand mixer – just using a paddle attachment.
  2. Add flour: Add the flour in 3 parts, then give it a good beat until it’s forms a soft dough.
  3. Pipe: Transfer the dough to a piping bag, then pipe in any shape you like – see my tips below.
  4. Bake: Bake them at 350F for roughly 14 minutes or until the edges just start turning golden. Let them cool completely before decorating.
  5. Decorate: These are gorgeous dunked in chocolate with some sprinkles. Add any colour to suit the season or whatever you love. You can also sprinkle sugar over them before baking.

3 shots showing dough texture for cookies, piping cookies, then dipping them in chocolate

Tips and Variations:

  • The dough: After adding the flour, you give it good beat for 30 seconds or so until it becomes a nice soft dough and everything is fully combined.
  • Milk: You can add a little more milk if it’s not soft enough to pipe but don’t add too much or they will use their shape as they bake. It should take some pressure to pipe but should not break as you do so.
  • The piping bag: Use a small piping bag. This is quite a thick dough and easier to pipe when you have a small amount to handle at a time.
  • Piping: So they keep their shape, pipe them high with the piping bag completely vertical (not at an angle). Hold the tip ½ inch from the baking tray, use both hands on the bag and press firmly to pipe.
  • Designs: Use a piping bag, cookie press or freeze in logs to make slice and bake cookies. When you pipe use an open star tip like an Ateco 829. Pipe in a small circle so it becomes a rosette. You can also pipe logs of dough or large stars (without making a circle) then add a glace cherry to the centre.
  • Hold down the paper: Quick trick to hold that baking paper down, dot a little of the dough under the corners and it will assist in holding it in place while you pipe.
  • When decorating: Be gentle with the cookies when you’re dipping them as they are very delicate.

A batch of butter cookies, some chocolate coated, next to a glass of milk

How Long Will These Cookies Keep?

These homemade cookies are good at room temperature for up to 7 days. Keep them in an airtight container. You can also freeze them for up to 2 months – perfect for getting ahead if you’re gifting them. Again make sure they are in an airtight container.

  • One last tip: While they’re best known for their pale color, go ahead and ‘over-bake’ a few so they get quite golden – the nutty butter flavor this gives is absolutely amazing.

A batch of butter cookies, some chocolate coated. One being picked up

More Amazing Cookie Recipes:

A batch of butter cookies, some chocolate coated, spread over a marble bench top
Print

Butter Cookies

Buttery, tender and unbelievably light these homemade Danish butter cookies are so much better than the tinned version. Loaded with flavour,they’ll literally melt in your mouth and are so easy to make.
Course Dessert
Cuisine American, Danish
Keyword best butter cookies, butter cookies, butter cookies recipe, danish butter cookies, homemade butter cookies
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 25 cookies
Calories 154kcal
Author Marie Roffey

Equipment

  • medium piping bag

Ingredients

  • 8 oz unsalted butter, softened (226g / 2 sticks)
  • 1/2 cup granulated sugar (3.5oz / 100g)
  • 1 1/2 teaspoons vanilla extract
  • 1 egg yolk
  • 4-5 teaspoons milk
  • 2 cups all purpose flour (9.2oz / 260g)
  • 5.5 oz semi-sweet chocolate, melted (3/4 cup, chopped)
  • Sprinkles if desired.

Instructions

  • Preheat the oven to 350F. Line two baking trays with baking paper.
  • WET INGREDIENTS: Beat together the butter, sugar egg yolk, vanilla and 3 teaspoons of milk together for a few minutes until well combined and looking a little creamy.
  • DRY INGREDIENTS: Add the flour in two or three parts, beating until well incorporated and it turns to soft dough.
  • PREP FOR PIPING: Transfer a little of the dough to a medium piping bag with an open star piping tip.
  • TEST: Test pipe a rose holding the bag directly upright and about half an inch from the tray. If it cracks or breaks or you can't pipe it, return it to the bowl and beat in a little more milk. Don't add too much. The consistency should be thick and still require some pressure to pipe but should pipe smoothly. See notes.
  • PIPE: Once you're happy with the consistency, pipe rosettes of dough about 2 inches wide, leaving 2 inches space between each so they have room to spread.
  • CHILL: Chilling is optional but doing this for 10-15 minutes may keep your design even more defined.
  • BAKE: Bake for around 14 minutes or until just starting to turn golden on the edges.Transfer to a wire rack to cool completely.
  • DECORATE: Line a baking tray with baking paper. Dip half of each cooled cookie in chocolate, scraping the base on the edge of the bowl, then place on the tray and add sprinkles if you like. Let them set in the fridge for 1/2 an hour.

Notes

  1. There's no need to beat the butter mixture too long as it may soften your piped design on baking.
  2. I find a stand mixer best for this thick dough but a handheld electric beater and some elbow grease at the end will work too.
  3. Different brands of flours will absorb different amounts of moisture which matters in this dough. Only add enough milk that, while still requiring pressure to pipe, you can pipe it smoothly. Too soft and you won't get the defined design on top.
  4. Decorating: You can add a variety of sprinkles to suit the season. You could even sprinkle over granulated or turbinado sugar before baking.
  5. Piping: You don't have to pipe these cookies. You could just scoop like regular cookies, or use a cookie press. You can also roll the dough into logs and place in the freezer for 1 hour. Later, slice and bake.

Nutrition

Serving: 31g | Calories: 154kcal


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Calling The Shots

With her latest film, the bilingual Moothon, sweeping up three awards at the New York Indian Film Festival in August, Geetu Mohandas continues her successful turn as a writer-director in Malayalam cinema. We had caught up with the former actor for a casual chat in her Kochi home a few months before, to talk movies, memories and motherhood.

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Cuban Chicken Stew

This one pan Cuban Chicken Stew is really easy to make and so incredibly delicious. It’s a recipe of mine that has recently featured in Wellbeing’s food magazine, EatWell. It’s a real mix of the Spanish and African flavours unique to Cuban cuisine and a well rounded casserole that will definitely become a firm favourite!…

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Japanese Salad

Some salads are all about a cracking dressing and this Japanese Salad is one such salad! Japanese cuisine is known for its freshness and clean tastes – this is a delightful combination of crunchy vegetables that are dressed in iconic Japanese flavours. My family just loves this salad dressing so I use that to my…

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Smoky Paprika Broccoli

This Smoky Paprika Broccoli stir-fry inspired side is a delicious combination of flavours. Even adults need help eating their vegetables sometimes, so this one adds smokiness from paprika, crunch from the nuts and zing from the splash of vinegar. I’ve just used broccoli, but feel free to throw in any other vegetables too or substitute…

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Sunday, September 6, 2020

What I Love This Week

We’re gearing up for James’ second birthday this week! Last year we had a big party with all our family ...

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Copycat Texas Roadhouse Rolls

Fluffy, melt in your mouth rolls are the perfect Copycat of Texas Roadhouse Famous Rolls. Watch these rolls disappear as soon as they hit the table!

I declare these the best rolls in the entire world!   Freshly baked, and so soft inside they are perfect, Try with this Cinnamon Honey Butter (which is BETTER than Texas Roadhouse Butter for a heavenly experience.

Fluffy soft Copycat Texas Roadhouse Rolls with Cinnamon Honey Butter.

Copycat Texas Roadhouse Rolls

If everyone is truly honest with themselves they would all admit they go to Texas Roadhouse for the rolls. They are so soft and flavorful, with a brush of melted butter on top. Served warm with cinnamon honey butter they are so good and now they can grace your table anytime you get a craving.

It’s an enriched dough slathered with butter and then again with cinnamon honey butter, what’s not to love?! Incredibly simple and even easier to shape, a beginner baker can master this and wow families and friends. The hardest part will be waiting for them to rise and bake!

Roadhouse Roll Ingredients:

Keep these pantry staples on hand to whip these Texas roadhouse rolls up whenever the urge or occasion occurs. These rolls are always a family favorite and can be made in a short amount of time!

  • Active Dry Yeast: There is a difference between active and Instant yeast, you can use either, I’ll explain below.
  • Sugar: The food for the yeast.
  • Warm Water: Necessary to help yeast bloom.
  • Milk: Use whole milk to really create a soft tender roll.
  • Melted Butter: Mixes better when it’s melted and gives incredible flavor.
  • Flour: Unbleached Bread Flour is the best to replicate Texas Roadhouse texture.
  • Egg: Adds more richness to the dough.
  • Salt: Don’t skip the salt, it’s a must to slow the rise and give depth of flavor to dough.

Making Texas Roadhouse Rolls:

Bread can be kind of intimidating to make at times. But seriously. Nothing compares to freshly made bread at home. Surprisingly this recipe is pretty simple! You will be surprised how quick and easy these roadhouse rolls are to make.

  1. Yeast: Place the yeast, sugar and warm water in your stand mixer and allow to double in size which takes about 5 minutes.
  2. Scald: Meanwhile place your milk in the microwave for 45 seconds. Add the butter and stir till butter is melted. Allow to cool till it’s lukewarm.
  3. Mix: Add the milk to your yeast mixture, along with the sugar and half of the flour. Mix thoroughly, then let it rest for 10 min.
  4. Blend: Next add in the egg and salt, mix well. Followed by the remaining flour mixing till a soft dough has formed.
  5. Knead: Using a dough hook or your muscles knead the dough until it’s smooth and satiny.
  6. Rise: Cover with plastic wrap and let it rise until doubles in size. Punch it down and let it rest for 10 minutes.
  7. Roll: On a lightly floured surface roll the dough in a large rectangle about a 1/2 inch thick. Cut in half then cut each half into 6 square pieces.
  8. Bake: Place on a greased baking sheet and allow to rise again then Bake at 350 for 10-15 minuets.

 

Making fluffy soft rich rolls

Tips for Working with Yeast:

Yeast breads can be intimidating but if you follow these tips you’ll become skilled and successful every time. Learn the best way to manage yeast and master making these Texas Roadhouse rolls often!

  • What is it? Yeast is a microscopic living cell that can reproduce rapidly creating carbon dioxide which allows the bread to grow and rise.
  • Feed it: Yeast needs a sugar and warm liquid to grow.
  • Warm Water: Water should be about 80 degrees Fahrenheit for optimal yeast growth. Using warm water from the tap works perfectly.
  • Active Yeast: This recipe uses active yeast which needs to be activated, using the sugar and warm water.
  • Instant Yeast: You don’t have to activate Instant yeast so it can be mixed right in.
  • Expired Yeast: Always check your expiration date and store unused yeast in the fridge or freezer to maintain freshness. If you mix your yeast with water and sugar and it does not “grow” don’t use it. Your bread won’t rise.
  • Warm Place to Rise: Dough will rise best if kept in a warm place. If your kitchen is cold, warm your oven to 100-125 degrees then turn it off. Place your dough in an oven safe bowl and place in your oven till it doubles in size.

Making fluffy soft rich rolls and cutting them getting ready to bake.

Hints for the Perfect Texas Roll:

Making these rolls is easy, but here are some sure fire ways to make them perfect every time and some variations as well. This roll recipe is definitely a keeper!

  • Sugar: Sugar is the food for your yeast, it helps make it grow, Use white sugar so as not to change the flavor,
  • Dough: Your dough should be tacky but not sticky. If it’s too sticky you’ll have lots of it on your hands if you touch it. Add a little more flour 1 tablespoon at a time till you get the desired consistency.
  • Milk: Scalding the milk is crucial to helping it break down the proteins, which can keep the gluten from forming properly in your bread. Bringing it down to lukewarm temperature is vital to helping the yeast grow without killing it.
  • Cutting:  Getting that classic square Roadhouse shape, use a pizza cutter for quick easy cutting without tearing the dough which a knife will do.
  • Buttered Tops:  Add extra goodness by waiting till rolls are slightly cooled to brush with melted butter.
  • Storage: Store completely cooled rolls in a sealed container or Ziploc bag for up to 3 days. Freeze in a freezer bag for up to 2 months.
  • Double: This recipe is easy to double for a crowd. Double the ingredients but don’t increase cooking time.

Fluffy soft Copycat Texas Roadhouse Rolls with Cinnamon Honey Butter.

Cinnamon Honey Butter:

Now this cinnamon honey butter is just what these roadhouse rolls love! Spread this butter over top a warm Texas roll and you have the MOST amazing combination ever!

  • Butter: Soften, but don’t melt the butter to make it easier to mix.
  • Powdered Sugar: mixes in smoothly without making it grainy like sugar and provides fluff.
  • Honey: Golden, drippy sweet must helps to thicken the spread.
  • Cinnamon: Adds a nice little spicy punch.

Fluffy soft Copycat Texas Roadhouse Rolls with Cinnamon Honey Butter.

More Amazing Roll Recipes to Try:

Print

Copycat Texas Roadhouse Rolls with Cinnamon Honey Butter

Delicious and soft homemade rolls that taste just like Texas Roadhouse Rolls!
Course Appetizer, Side Dish
Cuisine American
Keyword copycat texas roadhouse roll, roadhouse rolls, rolls, texas roadhouse rolls, texas rolls
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 12 Rolls
Calories 291kcal
Author Alyssa Rivers

Ingredients

  • 2 tsp active dry yeast
  • 1 tsp sugar
  • ¼ cup warm water
  • 1 cup milk
  • 1 Tbsp. melted butter
  • ¼ cup sugar
  • 3-4 cups flour
  • 1 egg
  • 1 tsp salt
  • Cinnamon Honey Butter

Instructions

  • In the bottom of your stand mixer bowl, add yeast and 1 tsp sugar to 1/4 cup warm water. Allow yeast to proof, or double in size, which takes about 5 minutes.
  • Place milk in microwave for 45 seconds. Add the butter to the milk and stir until it is completely melted. Allow milk to cool until it is lukewarm.
  • Once the yeast has doubled, add the milk to the yeast mixture. Add sugar and about half of the flour until it reaches a muffin batter. Let rest for 10 minutes.
  • Add egg and salt to the mixture. Mix well. Add remaining flour to form a soft dough. Knead the dough until it is smooth and satiny.
  • Cover and let rise until it doubles in size. Once it has doubled, punch the dough and let it rest for 10 minutes.
  • Lightly flour a surface and roll the dough into a large rectangle, about a 1/2 inch thick. Cut the rectangle in half, and then cut each half into 6 square pieces with a pizza cutter.
  • Place on a greased baking sheet and allow to rise until double in size.
  • Bake at 350 for 10-15 minutes or until the tops are golden brown.
  • To make the honey butter, whip together butter, powdered sugar, honey, and cinnamon and serve on warm rolls.

Notes

Recipe Originally posted on November 5, 2013 
Updated on September 6, 2020

Nutrition

Calories: 291kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 286mg | Potassium: 79mg | Fiber: 1g | Sugar: 22g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

A bunch of Texas road house rolls in a basket together.



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Keto Lamb Kofta (and an air fryer giveaway!)

A delicious keto lamb kofta recipe, made extra easy in your air fryer. Great Middle Eastern flavor for a simple low carb dinner in minutes. If you’re looking for more easy, flavorful keto dinners, look no further than this lamb kofta recipe. I made mine in the air fryer, which made it quickly and with...

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Sabbath Ramblings: Breathtaking

Respiratory physiology is absolutely fascinating to me. So fascinating, in fact, that I have a host of breathwork resources I've

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[Transcript] – Is Charcoal Toothpaste OK, 8 Crucial Mouth Beauty & Oral Health Tips, Peptides For Oral Care, The Invisible Dental Flow In Your Mouth & Much More With Nadine Artemis.

From podcast: https://ift.tt/2DBRJ3i [00:00:00] Introduction [00:01:38] Podcast Sponsors [00:03:04] Podcast and Guest Introduction [00:06:52] Personal History In The Realm Of

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Saturday, September 5, 2020

7 Day Healthy Meal Plan (Sept 7-13)

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7 Day Healthy Meal Plan (Sept 7-13)

7-Day Healthy Meal Plan

I cannot believe it is already Labor Day, I am not ready for summer to be over lol!! I do want wish everyone a safe school year- students and teachers, whether in school or virtual learning. Be kind to each other and yourself- this will be a learning curve for us all! And again, in case you missed it, I shared a FREE bonus pack last week which you can download today, it includes 3 exclusive recipes and some sneak peak recipes from my new Skinnytaste- Meal Prep cookbook. All you have to do is pre-order the book and submit your proof of purchase here to automatically download the bonus pack (if you already pre-ordered, no worries, you can still fill it out!) The deadline is September 30th! (more…)

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Cream Cheese Wontons

Crispy, fried to perfection pastry wraps around savory smooth cream cheese filling for a homemade version of everyone’s favorite restaurant style Cream Cheese Wonton.

Serve these fantastic starters before any meal. Make it a complete Chinese night with some of these favorites. Baked Sweet and Sour Chicken, Skinny Slow Cooker Kung Pao Chicken, or Firecracker chicken.

Cream cheese wontons in a creamy bowl with a side of sauce.

Cream Cheese Wontons

The hardest part of these is yummy mouth popping appetizers is  going to be shaping them. Super simple, few ingredients, yet amazingly delicious. A new favorite for the whole family to love. You’ll get asked to make these over and over. And because you make them at home, you can eat as many as you want,for half the price. Making it a perfect addition for any party.

These hot crispy outsides, and warm oozy tasty insides, are a perfect marriage of American and Chinese cuisine. Cream Cheese Wontons, which are also sometimes called Ragoons, are a staple in most American Chinese establishments and now they can be in your own home as well.

Wonton Ingredients:

  • Cream Cheese: You can use low fat cream cheese, soften in the microwave on high for about 20 sec.
  • Green Onion: Finely chop the onions to avoid large chunks
  • Garlic Powder: Adds a nice subtle savoriness
  • Salt: Helps to cut the sweetness of the cream cheese
  • Wonton Wrappers: Look for these in your grocery store often near the produce in the refrigerator section or an Asian specialty store.
  • Oil: Peanut oil is the best oil for frying.

How to Make Cream Cheese Wontons:

  1. Beat: In a small bowl bet the cream cheese, finely chopped onion, garlic powder and salt till nice and creamy.
  2. Fill: With a wonton wrapper on a non slick surface wet the edges all the way around. Add a teaspoon of the filling.
  3. Fold: Pinch tightly  each corner bring them together to create a star.
  4. Fry: Add enough oil so it’s about 1/2 an inch deep to a medium sized pan. Heat on medium high, add the wontons and cook on each side for 2-3 min or until golden brown.

The process of making cream cheese wontons

Tips and Variations:

  • Wonton Wrappers: Wrappers can dry out quickly so cover the ones you are not using with a damp paper towel, or plastic to keep them moist while you work. Work in small batches if that helps.
  • Folding: There is no wrong way to fold a wonton. Search ideas on the internet or create your own fold. The key is to make sure they are sealed so the creamy goodness doesn’t leak during frying.
  • Sealing: If you struggle to keep them sealed try using a well beaten egg mixed with a Tablespoon of water.
  • Just Damp: Over wetting the wrappers will cause them to be soggy and not seal at all. A little bit goes a long way.
  • Placing: Put made wontons on parchment paper while finishing the others to prevent them from sticking to other surfaces.
  • Fillings: You can get creative with the insides. Try adding sriracha or hot sauce to spice it up a bit. Leave out the onions and garlic and in drained crushed pineapple and or coconut for a sweeter side. Add bacon and chives or strawberries and powdered sugar. The possibilities are as endless as your imagination.
  • Sauce: These can be served with your favorite sweet and sour sauce, Thai sweet chili sauce, or any of your other favorite sauces.
  • Bake: These can be baked instead of fried, it won’t be exactly the same but still very tasty. Bake at 325 for 8-10 minutes until golden brown.

Storing Cream Cheese Wontons:

  • Refrigerator: Cooked wontons can be refrigerated in single layers separated by paper towel in a sealed container for up to 2 days. Reheat on a baking tray in the oven at 325 for 5-8 minutes.
  • Freeze: Uncooked Wontons can be made ahead of time and frozen till needed.
    • Make Cream Cheese Wontons according to directions.
    • Place in single layer on a baking tray lined with parchment paper and freeze for 1 hour.
    • Place frozen wontons in a gallon freezer bag.
    • Fry straight from the freezer just add a few more minutes to frying time.
  • Freeze: Cooked Wontons: Freeze the same way you would uncooked wontons and warm up the same as well. Perfect for a quick appetizer on the fly.

A wonton being dipped in sauce with other cream cheese wontons on the side.

More Amazing Asian Appetizers:

Print

Cream Cheese Wontons

Crispy, fried to perfection pastry wraps around savory smooth cream cheese filling for a homemade version of everyone's favorite restaurant style Cream Cheese Wonton.
Course Appetizer, Side Dish
Cuisine Asian American, Chinese
Keyword cream cheese wontons, wontons
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People
Calories 196kcal
Author Alyssa Rivers

Ingredients

  • 8 ounce cream cheese softened
  • 2 Tablespoons green onion finely chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • wonton wrappers
  • oil for frying

Instructions

  • In a small bowl add the cream cheese, green onions, garlic powder and salt and beat until creamy.
  • Lay a wonton wrapper on a non stick surface. With your finger wet the edges of the wonton wrapper. Add about a teaspoon of the cream cheese filling and bring up each corner creating a star and seal tightly.
  • In a medium sized saucepan add 1/2 inch of oil along the sides. Heat to medium high heat. Add the wontons to the hot oil and fry until golden brown and crispy 2-3 minutes. Remove with a slotted spoon and set on a paper towel lined plate. Serve with sweet and sour sauce if desired.

Nutrition

Calories: 196kcal | Carbohydrates: 3g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 328mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 791IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

 



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