Wednesday, April 23, 2014

Pure Yacon Syrup Review

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Like most people my weight is up and down every year. Of course now having a baby in the house really makes it harder to get in the routine of working out, because lets face it I’m already worn out chasing him around. We do walks and try to eat in moderation, but at the end of the day I love food too much to give it up.

At first I was a little skeptical about yacon syrup and how easy it is to follow. I found a clip that I saw from Dr Oz (click HERE for details) when he reported about yacon. Like the women on his show I followed the same test where you take it 3 times a day before a meal and not adjust any of your habits.

I’ve tested this product out for 4 weeks now and I’m happy to report it does do what it promises. I have lost 3 pounds and I wish I would have measured my waist because I do fill a little thinner. My favorite part of it was that I wasn’t as hungry as I normally am between meals which meant less grazing in the kitchen. I also feel like my digestive track is more in tune and it helps your immune system get stronger. Honestly you can’t get any easier then these to start on your course of loosing weight. Now I want to continue with yacon syrup and try exercising more now that I have a little boost in results bringing me closer to my ideal weight for this summer.  

I have my dad testing it out next, because it really helps those who are diabetic and obese. It won’t cause your blood glucose levels to rise and it can easily be used to replace sugar in cooking or drinks. Click HERE for some recipe ideas.

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As with most products out on the market your results may very, but I would love to hear if it did or did not work for you. Also know that this is one of those items where you need to buy the PURE stuff not the nock off versions, as they will not give you the same results. I highly recommend ordering from this company through Amazon.

For more information be sure to check out Quality Yacon Syrup at-

Disclaimer: The Pure Yacon Syrup, information and bottle of syrup have been provided by Quality Yacon for this Review. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Monday, April 21, 2014

Oreo Butterfinger Truffles


Recently we had dinner at our friends house and they made these delicious little balls for dessert. OMG they are so addicting! Of course I had to get the recipe and make them as soon as possible! They are super easy to make ahead of time and we had enough left for the week and they tasted great. When I made the recipe I doubled it to use the whole package of Oreos and cream cheese.

I had trouble with the dipping part where they seemed to get really mushy to solve that and make them pretty looking I dipped the bottoms in chocolate then stuck them in the fridge to harden. Next I took a butter knife and iced them like a cake on the sides and top. This made them look nicer instead of a puddle of chocolate around the base.

Oreo Butterfinger Truffles

(Adapted from a friend)

This recipe is for 20 truffles. It's easy to double if you need more

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1/2 pkg Oreos

1/2 8 oz. pkg of cream cheese, softened

1 Butterfinger candy bar

8 oz. Baker's Semi-sweet chocolate, melted


Crush the Oreos and Butterfinger in a food processor for finer crumbs or I put them into a Ziploc bag and take a rolling pin to them for bigger chunks. (I used a food processor.)




Place crushed crumbs in medium bowl and add cream cheese. Mix well.




Roll into balls, between ping pong and golf balls, placing on a cookie sheet lined with parchment paper so they don't stick. Refrigerate about 30 minutes so they don't fall apart in the chocolate. (I used a small cookie scoop.)




Once refrigerated, melt Baker's chocolate per the package instructions and plop balls into chocolate until completely covered. Fish out with a slotted spoon and place back on lined cookie sheet.




Once they are all covered in chocolate, refrigerate at least an hour so the Baker's chocolate hardens.


Wednesday, April 16, 2014

Grilled Flank Steak with Gorgonzola Cream Sauce

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While I usually don’t make a lot of steak sauces I get an urge to make one once in a while. This is a really strong sauce so a little goes a long way. I meant to cut the recipe in half since it was for the 2 of us, but I started making it until I got to the Gorgonzola and remembered I didn’t have the full amount. It didn’t matter. It’s a strong cheese and you couldn’t tell. If anything it probably wasn’t as thick as it should have been, but it was still tasty.

Grilled Flank Steak with Gorgonzola Cream Sauce

(Adapted from KitchMe)


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1 1⁄2 lb flank steak

1 salt

1 Gorgonzola cream sauce, recipe follows

1 tbsp butter

1 shallot, minced

1 cup heavy cream

1⁄4 lb gorgonzola cheese

1 black pepper

1 black pepper, freshly ground


Heat a grill pan to medium heat.


Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare. *Cook's Note: If you prefer medium, cook for 8 to 10 minutes per side.


Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.

Heat a medium size saucepan over medium heat. Add butter to melt. Sauté shallots until tender.


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Add the heavy cream and let reduce by half.


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Turn heat to low, add the Gorgonzola and stir until it melts.


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Season, to taste, with salt and pepper.

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Monday, April 14, 2014

Chocolate Rum Pots

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I got this cookbook a long time ago and it comes with a Classical music cd, which my son listens to when he goes down for each of his naps. I finally got around to making one of the desserts in the book for a dinner party we had for some friends. Now I know 4 tablespoons sounds like it’s not that much liquor I think it’s a little over powering in this dessert. I would cut back to 2 1/2 or 3 tablespoons at the most. Overall I would make it again just with a little less booze.

Chocolate Rum Pots

(Adapted from The Food & The Music Chocolate)


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8oz semisweet chocolate

4 eggs, separated

1/3 cup superfine sugar

4 tablespoons dark rum

4 tablespoons heavy cream


To Decorate:

whipped cream

marbled chocolate shapes


Put the chocolate in a heatproof bowl set over a saucepan of gently simmering water until melted. Let cool slightly.


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Whisk the egg yolks with the superfine sugar in a bowl until very pale and fluffy.


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Drizzle the melted chocolate into the mixture and fold in together with the rum and the heavy cream.


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Whisk the egg whites in a grease free bowl until soft peaks form.


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Fold the egg whites into the chocolate mixture in 2 batches.


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Divide the mixture among 6 individual dishes, and let chill for at least 2 hours.


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To serve, decorate with a little whipped cream and marbled chocolate shapes.

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Wednesday, April 9, 2014

Chargrilled Oysters without their shells

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We LOVE Oysters. My husband used to hate them and get grossed out when I would order them on the half shell. Now he’s a huge fan and likes testing out all the toppings they offer.

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I noticed our grocery store offered them already shucked and cleaned which is nice and easy for po'boys, but I was craving the char grilled ones we had last summer (click HERE for details). I was trying to figure out how I could recreate that without the shells then it dawned on me….do the same thing just use a foil pan! It was easier then shucking the oysters and doing all the cleaning. I followed the same directions as doing them in the shell, you just have to watch them so when the cheese melts and it’s bubbly they are done.