Ice Cream Cone Cupcakes – Food
Ice Cream Cone Cupcakes
merle obrien
You will need:
1 18.25 ounce box yellow cake mix
Frosting
Sprinkles or other decorations of your choice
Directions:
Prepare cake mix batter according to directions, or make any standard cake recipe batter i.e. white, chocolate, etc.
Place flat-bottomed ice cream cones in the cups of a regular muffin pan.Pour enough batter into each cone to fill from 1/2 to 2/3 full.
Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe.
Decorate with sprinkles or other decorations of your choice.
About The Author
Merle lives in the mountains of Colorado. She is a mom and teacher. She loves to help others with fun ideas. Stop by www.gratefulbaby.com and www.recipes4learning.com for more fun.
Using Natural Progesterone Cream Wisely – Diet
Using Natural Progesterone Cream Wisely
Dr. Loretta Lanphier, ND, CN, HHP
Since the total truth came out about HRT, the medical community has been in turmoil and somewhat divided as to what should be recommended to women who are experiencing symptoms of hormonal imbalance. In the meantime millions of women are confused about what to do to relieve their symptoms and at the same time not cause health problems down the road.
Natural progesterone cream, when used correctly, seems to help many women through the symptoms of hormonal imbalance with many added benefits. Natural progesterone, has the same molecular structure as the progesterone produced by the body. It is absorbed through the skin and into the bloodstream. It can help your body keep estrogen and progesterone levels in balance, resulting in maintained sense of equilibrium.
As beneficial as natural progesterone cream is, we must be aware that we are dealing with a very delicate system - the endocrine system. According to Dr. Joseph Mercola: "The problem relates to the fact that progesterone is highly fat soluble and once applied to the skin will store itself in a womans fat tissue. When one first uses the cream, there is no problem here as the fat stores are very low. But as time goes on, the cream accumulates and contributes to disruptions in the adrenal hormones such as DHEA, cortisol, and testosterone. I have learned that although progesterone cream is an enormously useful tool, it needs to be used very cautiously."
It is advised that women test their progesterone levels yearly. Although progesterone over-dose is not something that causes great harm, initially-sleepiness is a clue-the solution that we are after is balance of all hormones. Anytime there is an over-balance of a hormone, even progesterone, the system will suffer and symptoms will appear.
Along with progesterone, balancing the adrenals is very important, but something that is often over-looked in hormonal balancing. There are many useful herbs that can help accomplish this along with the following: Diet, Stress and Sleep.
A totally balanced diet like the one offered in my E-Book, Balancing Your Hormones Without Drugs
Ice Cream In A Baggie – Food
Ice Cream In A Baggie
Merle Obrien
Yes, it sounds dangerous and the potential for messes seems highly likely, but youll be surprised at the good, "clean" fun youll enjoy when you make ice cream.This recipe is enough for one person to make a dish!
1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size Zip-loc bags
1 gallon size Zip-loc freezer bag
a hand towel or gloves to keep fingers from freezing as well!
Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as ittle air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is adequate time for the mixture to freeze into ice cream.
Tips:
Freezer bags work best because they are thicker and less likely to develop small holes, allowing the bags to leak. You can get away with using regular Zip-loc bags for the smaller quart sizes, because you are double-bagging.Especially if you plan to do this indoors, I strongly recommend using gallon size freezer bags.
Here are some interesting tidbits:
What does the salt do Just like we use salt on icy roads in the winter, salt mixed with ice in this case also causes the ice to melt. When salt comes into contact with ice, the freezing point of the ice is lowered. Water will normally freeze at 32 degrees F. A 10% salt solution freezes at 20 degrees F, and a 20% solution freezes at 2 degrees F. By lowering the temperature at which ice is frozen, we are able to create an environment in which the milk mixture can freeze at a temperature below 32 degrees F into icecream.
Who invented ice cream
Legend has it that the Roman emperor, Nero, discovered ice cream. Runners brought snow from the mountains to make the first ice cream. In 1846, Nancy Johnson invented the hand-cranked ice cream churn and ice cream surged in popularity. Then, in 1904, ice cream cones were invented at the St. Louis World Exposition. An ice cream vendor ran out of dishes and improvised by rolling up some waffles to make cones.
About The Author
Merle lives in the mountains of Colorado. She is a mom and teacher. She loves to help others with fun ideas. Stop by www.gratefulbaby.com and www.recipes4learning.com for more fun.