BBAC 2015, Day Twenty-five: Eat, drink, and eat some more

Posted on Thursday, at bought • 284 views

Okay, so by this point, folks are sitting with their families and just relaxing. If anyone actually reads this post on December 25, I'll be pleasantly surprised. (Leave a comment. I'll get in touch with you and send you something.) I'm spending the holidays relaxing, coloring, watching movies, and going to see Star Wars (D-Box seats!!!) There may be some nail art happening, and there will definitely be several mornings' worth of sleeping in. Hopefully you all have something similarly relaxing planned. If not…geesh, I should have included an alcoholic-drink recipe in here.

BBAC 2015, Day Twenty-five: Eat, drink, and eat some more

The glazed carrots are something I learned about just this past year. I have not been a huge fan of carrots, probably because they weren't prepared well or interestingly. These…I love these! I can actually taste the carrot, but don't have the feeling of chomping on a raw vegetable. (I don't even like eating the carrots that are cooked all day with roast beef, and those have been soaking up roast-beef juices for 4-6 hours. The potatoes are easy to season to taste - just include your own choice of seasoning instead of (or along with) the rosemary. The cookies are something that a neighbor gave to my mom, and you can find a dozen variants by typing “no bake cookies” into your favorite search engine.

Glazed Carrots

  • 6-12 carrots
  • 1 tablespoon olive oil
  • 2-3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1-1/2 to 2 tablespoons brown sugar
  1. Peel carrots, slice them lengthwise, and then cut into 2-inch to 3-inch chunks
  2. Turn on oven to 425 degrees
  3. Toss them in 1 tablespoon olive oil until all are coated.
  4. Place them in a skillet and sauté them about 10 minutes over medium high heat, until they begin to get tender. Be sure you keep stirring them or they will burn, especially the littler pieces.
  5. Place them in rectangular cake pan that has been coated lightly with oil
  6. Sprinkle the top with the 1-1/2 tablespoon brown sugar
  7. Drizzle 1 tablespoon of olive oil over the top of the carrots.
  8. Cover with tin foil
  9. Bake for 10 to 12 minutes in 425 degree oven.

Carrots will be al dente when they come out of the oven.

No-Bake Boiled Cookies

  1. Lay out newspaper or butcher paper, then lay wax paper on top of that. (This is the "drying rack" for the cookies. The newspaper/butcher paper insulates the countertop from the heated wax paper, after the cookies are placed on top of it.)
  2. Bring the following ingredients to a full rolling boil, and boil for one minute:
    • 2 cups sugar
    • 1/2 cup milk
    • 1/2 stick butter
    • 3 teaspoons dry cocoa
  3. Remove from heat and immediately add and thoroughly mix:
    • 1/3 cup peanut butter
    • 3 cups regular oatmeal (not "quick oats")
    • 1 teaspoon vanilla
    • 1/2 cup nuts (use any kind you want)
  4. Drop by teaspoonsful onto waxed paper.
  5. Let set and cool for 2 hours

  6. Still want more? Well, why not try out this recipe for pumpkin cupcakes that I found on Weetabix' blog? Good stuff!!

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