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Amy Van Bloom Carlsen

@carlsenamy

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@amymadeitbetter

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Rice Krispie treats with toasted coconut and Cadbury eggs

4 TBS butter
1 bag marshmallow reg or mini
4-6 cups Rice Krispies ( I use on the lesser side because I like them gooooey)
1/2c-3/4c crushed Cadbury eggs I use milk chocolate
½ c sweetened toasted coconut plus a little more to top with
1tsp vanilla

Melt butter on stove in large pot add marshmallow and stir until melted
Remove from heat and add desired texture of Rice Krispies
Add the toasted coconut and crushed eggs (I reserve some to sprinkle on top of both)
Lay parchment into a 9x13 pan and I use a little water on my hands so it doesn’t stick to press into pan

They are so amazing 🤩 by @carlsenamy

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6 months ago

Happy fourth birthday to the muppets. Brother/sister duo forever 🫶🫶🫶🫶🫶 love you Gibson and Betti! by @carlsenamy

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a year ago

Skinny(ish) Bagels

Ingredients:

1 cup flour
1 cup non-fat greek yogurt (plain)
2 tsp baking powder
¾ tsp salt
Olive oil
Everything but bagel seasoning or your favorite spice blend
Egg white or egg wash to brush

Instructions:

Mix the flour, salt and baking powder. Add the yogurt and mix well. Knead dough on a floured surface and cut into 4 pieces. Take olive oil in your hands and make round balls, punch a hole through and set on to a cookie sheet with parchment and olive oil. Brush each bagel with egg wash and add your seasoning blend. Sprinkle with a little more olive oil and bake 375 for 20-25 minutes. Serve with your favorite cream cheese spread. by @carlsenamy

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a year ago

27 years! Love you Tbear. Lucky me! 🫶 by @carlsenamy

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a year ago

Thank you so much to @auntieshothoney for sending us the perfect drizzle to make this recipe extra special! 🍯

These crostinis are the ultimate appetizer. Sweet, salty, tangy, and a little spicy.

Here’s what you’ll need:
— 1 baguette, sliced and toasted (drizzle with olive oil + sprinkle of salt, bake at 375° for ~7 minutes)
— Prosciutto, thinly sliced or chopped (about half a package or more)
— Crushed pistachios
— Auntie’s Hot Honey
— Italian parsley + lemon zest for garnish

Roasted tomato jam:
Roast fresh cherry tomatoes (1 container) with garlic, olive oil, thinly sliced onion (about ¼ of an onion), thyme, salt, and pepper.

Whipped ricotta:
Blend or whisk together 2 cups ricotta, juice of 1 small lemon, herbs of choice (I used Italian parsley and thyme), 1 garlic clove (minced or roasted), salt and pepper to taste, a drizzle of Auntie’s Hot Honey, and a splash of olive oil.

Assemble:
Spread the whipped ricotta on each crostini, then layer on prosciutto, tomato jam, and crushed pistachios. Finish with a drizzle of Auntie’s Hot Honey, sprinkle of parsley, and lemon zest.

The perfect bite every. single. time. 😋 by @carlsenamy

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a year ago

by @carlsenamy

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a year ago

Hey friends, welcome to Amy Made It Better!

This is the first of many in my series Making Something From Nothing.

For my very first recipe, I walked into Chipotle (for the millionth time) and thought… you know what? After years of eating their famous honey vinaigrette, I can make it better. So here we are — my version of the C-word vinaigrette, with a twist.

🥗 Chipotle(ish) Vinaigrette

Ingredients:
- ⅔ Cup olive oil ( sub avocado oil/vegetable oil)
- 3 TBS red wine vinegar
- 3 TBS honey
- 1 chipotle in adobo + 1 tsp of the sauce
- 2 cloves garlic
- 2 TBS lime juice (about 1 lime)
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp kosher salt
- ¼ tsp black pepper
My special ingredient for creamy delight is a dollop of mayo or sour cream for a crema feel :)

Instructions:
— Add all of the dressing ingredients to a high speed blender or food processor and blend on high until it’s completely combined
— Taste and add more spices as needed for your taste. Blend again
— SERVE! Leftovers can be stored via mason jar in fridge

Just shake it or pulse in your favorite bullet blender all and… YUM. 🥄your friends will thank you.

I can’t wait to create masterpieces with all of my favs in the kitchen. It’s going to be a fun journey!!! Follow along and let’s make it better together. 💛 by @carlsenamy

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a year ago

#mnfoodie #foodhacking #happyeating❤️ by @carlsenamy

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a year ago

by @carlsenamy

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a year ago

Ahhhh dad. A year has passed. Love you. Miss your wit and charm everyday. 🩷 by @carlsenamy

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a year ago

What a weekend! Thanks @burloaksgolfclub AND @rorymcilroy for the best masters experience. ⛳️ by @carlsenamy

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2 years ago

The @redroostermn is now serving weekend brunch and it doesn’t disappoint. Get there! Great food and the best of what’s around. ❤️ taken in The Red Rooster by @carlsenamy

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2 years ago