That’s right. You have read correctly. I’ve gone and made that tasty ice cream topping from scratch and now you can too! I haven’t had Magic Shell topping in ages, but when I needed it for another dessert I was making and you will soon see, I didn’t want to run out to the store simply to buy that one particular item. Plus, without even looking I knew there would probably be lots of ingredients I didn’t care to recognize! So, I hit the internet and found that making your own is very simple indeed. All you need is some coconut oil and chocolate. Granted, you may not have coconut oil in your pantry, but it comes in handy sometimes and is more useful than having a container of the store-bought Magic Shell!

As with anything, the higher quality chocolate you use, the better it will taste. If you want something really rich and decadent go for your favorite chocolate of choice, but if you want a simple treat using some semi-sweet morsels will work just fine! Word of caution, make sure whatever chocolate you are using does not contain alcohols. This will cause the chocolate to seize up.

Magic Shell Topping

Ingredients

• 8 oz chocolate
• 2 Tbsp coconut oil

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Combine ingredients in a microwave safe bowl and heat for 20 second increments until melted. Stir and drizzle over ice cream.

To store in a container, in the refrigerator. When ready to use again, simply microwave and pour over ice cream.

Source: Our Best Bites, Vanilla Bean Ice Cream

When I first started dating my husband and was in charge of dinners I was always looking around for recipes. I call it my hunting and gathering period. I still have recipes that I gathered back then that I haven’t tried! This particular recipe I tried, we loved, and then it was shoved in a box with some index cards never to be seen again. Until I finally cleaned my recipes all out a few weeks ago! I’m not sure where this recipe came from. It appears that it was from a grocery store advertisement, but I can’t figure out which one.

Either way, it’s a nice change from the typical marinated chicken. It has familiar flavors, but the yogurt and lime add a fresh flavor. It has a much quicker marinade time, with only 10 minutes, which makes this a perfect last minute dinner option!

Southwestern Lime Chicken

Ingredients

• 1 medium lime
• 1 tsp garlic, minced
• 1 tsp ground cumin
• 1/8 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• 1/2 cup non-fat plain yogurt, liquid drained
• 1 lb boneless, skinless chicken breast, cut into thin filets

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Zest or grate lime and measure 1/2 tsp lime zest. Squeeze lime and measure 2 Tbsp lime juice. In a shallow pie plate, mix lime peel and juice with garlic, cumin, red pepper flakes, oregano, yogurt, salt, and pepper. Mix well.

Flatten breasts to an even thickness and pat dry with a clean paper towel. With a large fork, poke each chicken breast 4 to 5 times. Add chicken to the yogurt mixture and coat all surfaces. Marinate for 10 minutes. I actually prefer to let it marinate for 30 minutes to get a stronger flavor.

Pre-heat grill or broiler. Place chicken on an oiled rack and grill or broil, 5 inches from the heat, for 4 to 5 minutes per side or until the  internal temperature reaches 165 F.

Source: Unknown

I am probably the opposite of most people, in that I gain weight in the summer, not the winter. I can avoid the heavy casseroles and baked goods, but give me a good barbecue with chips, salads, and meat slathered in sugar sauces and I’m a happy girl who can’t resist.

For me, pork can be somewhat boring unless it is fried or smothered in a sweet barbecue sauce, but that isn’t the healthiest option is it? So, I was happy when I found this very quick marinade that is light and has basically no carbs. This is also a favorite of my daughter’s and I’m happy serving it to her since it doesn’t need sweet condiments either!

Garlic and Soy Pork Chops

Ingredients

• 2 boneless center-cut pork loin chops, trimmed of all visible fat
• 1/2 Tbsp light soy sauce
• 1 tsp minced garlic
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

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Add all of the ingredients in a large plastic bag and refrigerate for at least 20 minutes and up to 2 hours.

Coat a grill rack or broiler pan rack with cooking spray. Pre-heat the grill or broiler.

Cook the pork chops 4 inches from the heat, turning once halfway through the cooking time, for about 10 to 12 minutes or until a thermometer reads 155F and the juices run clear.

Nutritional Information 105 calories, 2.9 total fat, 55mg cholesterol, 0.54g carbohydrates, 18.22g protein, 0 fiber, 169mg sodium

Source: The South Beach Diet Cookbook

Finding a moist, flavorful vanilla cake is actually harder than it seems. I’ve gone through quite a few and have a couple of favorites. What makes this one special is the addition of vanilla bean seeds. The vanilla taste is heightened and I always love seeing the little seeds inside! No longer will people pass by the vanilla cupcake and head for the chocolate. This vanilla bean cupcake is flavorful enough to compete and works well with any kind of frosting. For these, I used my simple Vanilla Buttercream.
Vanilla Bean Cupcakes

Ingredients

• 3 cups cake flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 vanilla bean, split lengthwise
• 2 sticks unsalted butter, room temperature
• 2 cups sugar
• 5 large eggs, room temperature
• 1 1/4 cups buttermilk, room temperature
• 1 Tbsp vanilla extract

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Pre-heat oven to 350 F. Line two cupcake pans with paper liners and set aside.

In a medium mixing bowl, combine flour, baking powder, and salt. Whisk the ingredients together and set aside.

Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Scrap the vanilla been seeds into the bowl of the mixer and discard the pod. Mix on medium-high for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and mix for 1 additional minute.

Add the sugar to the mixer bowl, 1/4 cup at a time, beating 1 minute after each addition. Mix eggs in one at a time until combined. Scrape down the sides of the bowl after each addition.

Combine the buttermilk and vanilla extract. With the mixer on low-speed, add the dry flour mixture  alternately with the buttermilk mixture. Beginning and ending with the dry ingredients and mixing until incorporated. Scrape the sides of the bowl and mix for an additional 15 seconds.

Pour the batter into the cupcake liners, filling each about 2/3 of the way full. Bake for 18 to 22 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool in the pan for 5 to 10 minutes and transfer to a wire rack to cool completely.

You will have leftover batter, for about 5 more cupcakes.

Makes about 29 cupcakes.

Source: Annie’s Eats