by Safir K.
Have you ever wanted to lose a little belly fat, but you don’t know how to? If you have, then this article is for you. Losing belly fat can be very challenging. Going to the gym or just exercising could be a solution, but going to the gym everyday for a few hours takes a lot of effort.
An easier solution is to go on a diet! You don’t have to get up from your couch and exercise; you could just sit on your couch, and eat healthy foods instead of unhealthy. If it doesn’t reduce your weight, then you might have to exercise, but let's leave that for a different article. Here are some foods that can help you reduce fat:
Keep these foods in mind the next time you’re at the grocery store. Hopefully, this will help you manage your health condition, and keep you away from all the artificial foods that we eat in our daily lives.
By Greg D.
Gingerbread cookies are a delicious holiday or winter treat. Their spicy and sweet flavor can be yummy if you like that ginger taste. Here is a recipe you might like to try.
1. In a large bowl, whisk together flour, spices, salt, and baking soda.
2. In a mixing bowl, cream butter and brown sugar on medium until fluffy. Add eggs and molasses and mix until combined. Add in flour mixture, and mix on low.
3. Divide dough into 4 parts and wrap in plastic. Refrigerate.
4. Preheat oven to 350°. Line two baking sheets with parchment paper.
5. Roll out each portion of cookie dough between two sheets of waxed paper. Use some flour if dough is too sticky. Freeze until firm (while still between waxed paper) for about 30 minutes.
6. Loosen paper from one side, flip, and remove paper from top of dough. Cut cookies as desired and place on prepared baking sheets.
7. Bake cookies for 12 to 15 minutes until crisp and not yet darkened.
8. Put on a cooling rack when done.
For royal icing:
1. Mix all ingredients on low speed for 10 minutes (yes, really).
2. Put into piping bags or just spread on top of the cookie.
I hope you enjoy your cookies!
by Rebecca P.
Halloween has come and gone but here are 3 recipes to save and enjoy for next year!
Appetizer: Crescent Mummy Hot Dogs
1. Heat oven to 375°F.
2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal.
3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. Separate "bandages" so hot dog shows through for"face."
5. On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
6. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.
7. With mustard, draw features on "face."
Main Course: Coffin Steak
Ingredients for 2 servings:
1. Preheat oven to 200°F (95°C).
2. Generously season all sides of the steak with salt and pepper
3. Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare.
4. Heat the canola oil in a pan over high heat until smoking.
5. Sear the steak for 30 seconds on the first side, then flip.
6. Add the butter, garlic, rosemary, and thyme and swirl around the pan.
7. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon for about 30 seconds.
8. Rest the steak on a cutting board or wire rack for about 10 minutes or the steak will dry out and taste yucky.
9. Cut into a coffin shape
Dessert: Spooky Ghost Cookies
1. In a large bowl, whisk together flour, baking powder, and salt.
2. In another large bowl, beat butter and sugar together. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until just combined. Shape into a ball and wrap in plastic. Refrigerate 1 hour.
3. When ready to roll, preheat oven to 350º and line two large baking sheets with parchment. Lightly flour your work surface and roll out dough until 1/8” thick. Using a ghost cookie cutter, cut out cookies. Re-roll scraps and cut out more cookies. Transfer to prepared baking sheets and freeze for 10 minutes.
4. Bake until edges are lightly golden, 8 to 10 minutes. Place on a wire cooling rack and let cool completely.
5. Meanwhile, make icing: In a medium bowl, combine powdered sugar, corn syrup, milk, and almond extract.
6. Place about 1/4 of icing into a small bowl and dye black with black food coloring.
7. Place about half the white icing in a piping bag and pipe edges around cookies.
8. Thin remaining white icing by adding 1 teaspoon milk at a time until icing runs easily on cookies, but isn't water thin. Place icing in another piping bag and fill in centers of cookies.
9. Place black icing in a piping bag with a small round tip and pipe eyes and mouths onto cookies.