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My life is Twilight
Twilight!
Thursday, September 30, 2010
A Look At The Home Of Vampires: Forks, WA
Breaking Dawn Part 1 News!
Wednesday, September 29, 2010
Twilight Quote Of The Day!
Breaking Dawn Part 1 News!
Eclipse Star News!
Monday, September 27, 2010
A Look At The Home Of Vampires: Forks, WA
Twilight Quote Of The Day!
Eclipse Star News!
Sunday, September 26, 2010
A Look At The Home Of Vampires: Forks, WA
Friday, September 24, 2010
Twilight Quote Of The Day!
Breaking Dawn Part 1 News!
Thursday, September 23, 2010
Breaking Dawn Part 1 News!
Eclipse News!
Monday, September 20, 2010
Breaking Dawn Fan Made Pics!
My Life Is Twilight: Confessions
Sunday, September 19, 2010
Cooking With Bella!
2 Tablespoons of oil
1 Tablespoon of cumin
3/4 teaspoon of chili powder
1/2 teaspoon of pepper
1 1/4 cups of stewed tomatoes
1/4 cup of chopped green chilies, drained
1 medium onion, finely diced
1 1/2 cups of stewed tomatoes, drained
3/4 cup of chopped green chilies, drained
1 teaspoon of chili powder
1 teaspoon of ground cumin
1/2 teaspoon of pepper
Twilight Quote Of The Day!
Eclipse Star Photo!
Friday, September 17, 2010
Bella's Top Read!
Ships from and sold by Amazon.com
Eclipse Star News!
Thursday, September 16, 2010
Fun Twilight Saga Word Puzzles!
Twilight Star News!
Monday, September 13, 2010
Cooking With Bella
Ingredients
- 1 cup vegetable shortening
- 2 eggs
- 1 1/2 cups sugar
- 1 teaspoon cocoa powder
- 2 ounces red food coloring
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon vinegar
- White frosting, recipe follows
White Frosting:
- 2 tablespoons flour
- 1 cup milk
- 1 cup unsalted butter
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.
Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.From foodnetwork.com
Eclipse News!
Thursday, September 9, 2010
Breaking Dawn Part 1 News!
Wednesday, September 8, 2010
Eclipse News!
Tuesday, September 7, 2010
Cooking With Bella
Prep Time: 30-40 minutes
Cook Time: 3-5 minutes
Ingredients
Ravioli:
1 tbsp reduced fat butter (I can’t believe its not butter)
1 tbsp extra virgin olive oil
1 tbsp finely chopped shallots
1 tsp garlic (2 cloves)
1 cup finely chopped portabello mushrooms
1/2 cup finely chopped button mushrooms
1 cup skim or reduced calorie ricotta cheese
1/4 cup reduced calorie parmesan cheese
30 wonton wrappers (about half the regular package)
Sauce:
6 cups traditional tomato sauce
1/2 tsp garlic (1 clove)
1 tbsp extra virgin olive oil
1 tsp italian seasoning
1/2 tsp basil
salt and pepper to taste
Preparation Instructions
- Add 1 tbsp each butter and olive oil to skillet. Heat over a medium-high heat (about 2 minutes) until melted.
- Add 1 tbsp finely chopped shallots and 1 tsp garlic to the skillet and saute.
- While shallots and garlic saute, in a food processor, finely chop 1 cup portabella mushrooms and 1/2 cup white button mushroom and then add to skillet. Cook around 5 mins to allow the moisture from the mushrooms to escape.
- In a separate bowl, combine ricotta and parmesan cheese and blend thoroughly until smooth.
- Once mushrooms are cooked, add to the ricotta and parmesan cheese mixture. Once mixed, you are ready to begin stuffing your wonton wrappers.
- Before you begin creating the raviolis, you will want to start your sauce. In a medium saucepan, heat 1 tbsp olive oil and 1/2 tsp garlic. Saute for 2 minutes. Next add in 2 cups tomato suace, 1 tsp italian seasoning, 1/2 tsp basil, and salt and pepper as desired. Cook over a low-medium heat.
- Once you sauce is going, you are ready to stuff the wonton wrappers. First add about 2 tbsp flour to a large baking sheet (any large plate will do as well) that will be used to stuff and wrap the wontons. Make sure that there is a thin layer of flour covering the sheet in order to keep wrappers from sticking. (Note: do not pile wontons on top of each other after wrapping. They will stick together, causing them to tear)
- Once your sheet is covered with a thin layer of flour, you can begin filling your wrappers. Filling a wrapper at a time, wet each edge of the wrapper. This will allow you to seal the edges once full. Now take a tsp of the mushroom filling and place in center of wrapper. With the edges of the wrapper wet, fold one corner of the wrapper to the adjacent corner, forming a triangle. Press edges to seal. Now fold in the remaining corners towards the center of the wonton, creating an envelope. See the example to the right. Place the wrapper on your sheet and repeat this process for remaining wrappers. (Note: to keep other wrappers moist while wrapping, lay a damp paper towel over unused wonton wrappers.)
- Once your wontons are ready, you are ready to cook your raviolis. In a large pan, bring 6 cups water to a low boil. Add salt for extra flavor. Once water is boiling add ravioli to pan, being careful to not stack them on top of each other (if needed you can cook two batches since they cook quickly). Stacking on top of each other could cause them to stick to each other and then tear. Boil 3-5 minutes, until wrappers are soft.
- Once your raviolis are cooked, cover with sauce and you are ready to enjoy!
*Note: There may be extra sauce dependent upon your desired amount. If so, just save it and use it for ravioli the next night!
From www.funhealthyrecipes.com