Chef Sahntie

Check out her new website!
Your Best Beautful
http://www.yourbestbeautiful.com/

Hi there! I’m Sahntie, the Stay At Home Auntie of five; three boys and two girls who range in age from two to 11. None of these little rascals actually live in my house but please understand, I’m not the kind of Aunt who puts $5.00 in a birthday card and calls it a day. Over the years, I’ve assembled and administered many bottles, changed countless poopy diapers, been the target for projectile vomit, and endured the epic grocery store tantrum of 2008. Lately, I also find myself talking about bullies, friendships, hurt feelings, and even makeup and hair styles.

I was raised on a farm by the carne king and the casserole queen, yet I learned my culinary skills while running on a treadmill watching Food Network.

I’m a voluntary vegetarian. I have vegan days on a weekly basis and I’m also on the organic bandwagon. I believe that healthy and nutritious meals are the key to a healthy and energetic you. If you eat like crap, don’t be surprised if you feel like crap. I truly believe anyone can cook – just give it a try!

When I’m not cooking, I keep busy reading, listening to podcasts, running, doing yoga, and doing laundry. I’ve also been known to moonlight as a commercial print model. Secretly, I want to have my own vegetarian friendly Food Network show with the class of Giada, the speed of Rachel, the charm of Ina, and the style of Sandra. Or, I want Cat Deeley’s job on So You Think You Can Dance. Decisions. Decisions!

Crock Addict

~TheS@hmmy

Last night I made my Crock Pot Turkey Meatloaf so I could use the extra time to make a cup cake recipe.
Not just any recipe though...

How many of you need to make birthday cupcakes for your kid’s classroom this year but are challenged by egg and peanut allergies? Yeah, me too.

 

Rafeal’s preschool included this recipe in her info packet and we tried it last night to make sure it didn’t, uh, suck.

 

Surprise! It was delicious AND easy! Now you don’t have to spend money buying cupcakes. DIY everyone at a third of the cost.

 

 

SAFE-cakes

Ingredients:

 

3 cups all purpose flour (I’m lovin’ Eagle Mills it has double the fiber and is made w/ White and Ultragrain flours)

 

2 cups sugar

½ cup Hershey’s Cocoa

2 teaspoons baking soda

1 teaspoon salt

2 cups water

¾ cup vegetable oil

2 Tablespoons white vinegar

2 teaspoons vanilla extract

 

Directions:

1.     Heat oven to 350 degrees. Line 24 muffin cups w/ paper or foil liners

2.     Combine flour, sugar, cocoa, baking soda, salt, water, oil, vinegar and vanilla in large bowl.

3.     Bake 20-25 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack. Frost and decorate. Makes 24 cupcakes.

 

Hershey’s “Perfectly Chocolate” Chocolate Frosting:

 

You can find this on the back of most Hershey’s Cocoa boxes, but just in case, here it is-

 

1 stick (1/2 c) butter

2/3 c Hershey’s Cocoa

3 c powdered sugar

1/3 c milk

1 tsp vanilla

melt butter. Stir in cocoa. Alternate adding powdered sugar and milk, beating on med speed to spreading consistency. Add more milk if needed. Stir in vanilla. Makes 2 cups.