Diamond Dietitian

08/07/2026

Yum !
Caramel pecan shortbread -/
Ingredients
• 3/4 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 tablespoons evaporated milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• Filling:
• 28 caramels
• 6 tablespoons evaporated milk
• 2 tablespoons butter
• 1/2 cup confectioners' sugar
• 3/4 cup finely chopped pecans
• Icing:
• 1 cup semisweet chocolate chips
• 3 tablespoons evaporated milk
• 2 tablespoons butter
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
Pecans

1 In a large bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Beat in milk and vanilla.
Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
1. On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2x1-in. strips. Place 1 in. apart on greased baking sheets.
2. Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool completely
3. For filling, combine the caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie.
5
For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, confectioners' sugar and vanilla until smooth.
Cool for 5 minutes.
6
1. Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set.
Store in an airtight container.

08/07/2026

This recipe for hot water buttercream ❤️❤️
(Maybe I should change the name of this group to
" Laura Bakes " 🤣

07/14/2026

Italian Wedding soup for Dinner ☺️☺️

04/30/2026

Had this for dinner ! It was superb ! Slow Braised Beef with Cranberry Balsamic Glaze
Glaze
Ingredients:
1 tablespoon olive oil
1 beef roast (2-3 pounds, chuck or brisket)
1 large onion, thinly sliced
2 tablespoons tomato paste
4 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
½ teaspoon red pepper flakes (optional)
2 cups beef broth
½ cup cranberry sauce (optional)
2 tablespoons soy sauce (gluten-free, if needed)
4 tablespoons maple syrup or brown sugar
1 tablespoon Worcestershire sauce (gluten-free, if needed)
1 cup fresh or frozen cranberries
1 pound carrots, peeled and sliced (or baby carrots)
2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
Hint - i think bext time i make it , it will be without the red pepper flakes !

Directions:
Preheat oven to 325°F (165°C). Pat the beef roast dry and season generously with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
In the same pot, add sliced onions and cook for 5-6 minutes until softened and lightly caramelized. Stir in tomato paste and cook for 1 minute to deepen flavor.
Add garlic, thyme, rosemary, and red pepper flakes, stirring until fragrant, about 30 seconds.
Pour in beet broth, cranberry sauce, soy sauce, maple syrup, Worcestershire sauce, and cranberries.
Stir well, scraping up any browned bits from the bottom.
Return the beef roast to the pot, nestling it into the liquid. Scatter carrots around the roast.
Cover tightly and transfer to the oven. Braise for 3-3½ hours, turning the roast once halfway through, until the beef is fork-tender.
Remove the roast and carrots to a serving platter. If a thicker glaze is desired, bring the braising liquid to a simmer on the stovetop and stir in the cornstarch slurry. Cook until thickened.
Slice or shred the beef, spoon the cranberry balsamic glaze over the top, and serve warm.
Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes
Kcal: 520 kcal | Servings: 6 servings

04/28/2026

Not exactly healthy, but a wonderful Spring Dessert!!
FYI --This recipe has you spread blueberry compote " on top" of lemon layer In the photo , it isshiwn below the lemon layer Still tastes delicious 😆

Lemon Blueberry Delight
A light, refreshing dessert with layers of zesty lemon, juicy blueberries, and creamy goodness-perfect for spring and summer!
› Ingredients
For the Crust:
1½ cups graham cracker crumbs (or almond flour for gluten-free)
½ cup melted butter (or coconut oil for dairy-free)
2 tbsp sugar (or honey/maple syrup)
For the Lemon Layer:
1 cup heavy cream (or coconut cream for vegan)
8 oz cream cheese, softened
½ cup powdered sugar (or erythritol for sugar-free)
¼ cup lemon juice (freshly squeezed)
1 tbsp lemon zest
1 tsp vanilla extract
For the Blueberry Layer:
1½ cups fresh blueberries (or frozen, thawed)
2 tbsp sugar (or honey)
1 tbsp lemon juice
1 tsp cornstarch (mixed with 1 tbsp water, optional for thickening)
Topping:
Whipped cream
Extra blueberries & lemon zest
@ Instructions
1. Make the Crust:
Mix graham crumbs, melted butter, and sugar. Press into a 9-inch pie dish or individual glasses.
Chill for 15 mins while prepping the filling.
2. Whip the Lemon Layer:
Beat heavy cream to stiff peaks, set aside.
In another bowl, beat cream cheese, powdered sugar, lemon juice, zest, and vanilla until smooth.
Fold in the whipped cream gently. Spread over the
Crust ...
Cook the Blueberry Layer:
In a saucepan, simmer blueberries, sugar, and lemon juice for 5 mins until saucy.
For a thicker sauce, stir in cornstarch slurry and cook 1 more minute. Cool completely.
4. Assemble & Chill:
Spoon blueberry sauce over the lemon layer.
Refrigerate at least 4 hours (or overnight).
5. Serve:
Top with whipped cream, fresh blueberries, and lemon zest.

04/21/2026

This will outperform and outrun any fancy Kitchen Aid
Mixer !!!

03/23/2026

Three daughter in laws visiting me. Have to have a tea with these lemon iced cookies !!

03/19/2026

If you cannot grow your own spices , quit buying the pricey old grocery store spices.
You can order from the Spice House with no shipping costs when you buy the " flat packs "
Fill your glass jars that you already own
Their spices are awesome 👏

The Spice House online store features exquisite spices, herbs and seasonings. Browse our fabulous selection of spices and recipes and bring your dishes to life.

03/11/2026

Thai Peanut Sweet Potato Bowl

🥔🥜 Creamy, colorful, and packed with bold Thai flavors! Roasted sweet potatoes paired with crunchy veggies and a rich peanut sauce make this bowl comforting and nourishing. 🌿🥗

Ingredients:

2 medium sweet potatoes, peeled and diced

1 tbsp olive oil

Salt and pepper to taste

1 cup cooked jasmine rice

1 cup shredded red cabbage

½ cup shredded carrots

¼ cup cucumber slices

2 tbsp chopped cilantro 🌿

For the peanut sauce:

3 tbsp peanut butter

1 tbsp soy sauce

1 tbsp lime juice 🍋

1 tsp honey

1–2 tbsp warm water (to thin sauce)

½ tsp grated ginger

Instructions:

Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. ⏱️ 5 minutes

Roast sweet potatoes 25 minutes, turning halfway, until tender and golden. 🥔✨

In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, ginger, and warm water until smooth. 🥣

Assemble bowls with cooked rice, roasted sweet potatoes, cabbage, carrots, and cucumber. 🍚🥗

Drizzle generously with peanut sauce and sprinkle with fresh cilantro before serving. 🍽️

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 2–3 servings

03/10/2026

Parsley , Sage , Rosemary and Thyme. 🎶 🎵