Ariana Grande and Starbucks collab with a new drink

Cloud Macchiato will be a permanent menu item and combines coffee with one of Grande’s favourite things -clouds. The beverage features whipped cold foam made from combining milk with cloud powder and a hint of flavour. The foam is then topped with espresso and finished with a caramel sweetener

The Cloud Macchiato will be available with caramel and cinnamon flavours, and served cold or hot. It will join Starbucks’ menu as a new permanent item as the coffee giant doubles down on cold beverages.

According to internal documents viewed by Business Insider, Starbucks plans to debut a playlist featuring Grande’s songs and some of her favourite music on Saturday, as well as a playlist for International Women’s Day on Friday The drink is part of a collaboration with the singer Ariana Grande.

On Monday, both Starbucks and Grade posted cryptic tweets with cloud emoji’s. Grande’s love of clouds (and the cloud emoji) is well documented, with the singer launching a Cloud perfume in February.

kale chips

I bet you you have never tried something so easy, tasty and healthy as these kale chips. i absoultley love these chips whenerver im craving somthing like a salty snack, a make abunch of these mouthwatering chips in no time flat

Some facts about kale chips

  • Keep The Leaves Large: You want to tear away the stems, but keep the leaves themselves a fair size. They’ll shrink once they’re dehydrated so you want them large and in charge.
  • Use Parchment: Whether it’s a baking sheet or dehydrator tray, line it with parchment paper to keep the kale chips in tact when removing them.
  • Eat Them Straight Away: Yes, you can store kale chips in an airtight container, but if there is any humidity, they’ll get limp pretty quick. Eat them straight away, I don’t think that will be hard.
  • Drink Water! You can easily knock back an entire head of kale when crisped into chips.

Ingredients:

  • 1 medium bunch kale
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Directions:

  1. Preheat oven to 300 degrees Fahrenheit.
  2. Wash kale leaves and dry very well.
  3. Using a paring knife or kitchen scissors, trim out the ribs and discard. Cut the remaining kale into approximately two-inch pieces.
  4. Place kale in a large bowl and toss gently but thoroughly, making sure that every last bit of kale leave is coated with olive oil.
  5. Line a large baking sheet with parchment paper or a silicone baking mat. Lay kale in a single layer on the baking sheet and sprinkle with salt. (If you have more kale than baking sheet, you may need to cook them in batches).
  6. Bake for 8 – 12 minutes, just until crisp. Start checking at 8 minutes – don’t overcook or they’ll burn! I find that Lacinato kale cooks faster than curly kale. If your kale isn’t crisp after 12 minutes, keep baking until it is – check every couple minutes.
  7. Remove from oven and let cool for a minute or two, then serve.

Healthy Ferrero Rocher Truffles

Welcome back to my blogging website where I have another delicious treat for you to try out yourself. These truffles are a force to be reckoned with. Not only are these truffles totally amazing, but so healthy as well and can wow a crowd.


Per Serving:  Calories: 79; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 16mg; Potassium: 95mg; Carbohydrate: 5g; Fiber: 1g; Sugar: 2g; Protein: 2g
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes to freeze
  • Servings: 18

Ingredients

150 grams or 2/3 cup roasted hazelnuts
2 tablespoons raw cacao powder
1 teaspoon of vanilla extract
1/8 teaspoon sea salt
3 tablespoons maple syrup
chopped hazelnuts (to garnish)

Instructions

1. Add the hazelnuts into a food processor (keep aside 18 hazelnuts for the center) and blend until chopped into fine pieces.
2. Add cacao, vanilla and salt and blend again.
3. Add maple syrup and blend until the ingredients start to stick together, this can take a minute depending on the power of your food processor.
4. Roll into small bite-sized balls, insert at the center one hazelnut, and roll over chopped hazelnuts to cover the balls.
5.Place in the freezer for 30 minutes to harden. 6. If you wanted to jazz things up place each truffle ball in a mini cupcake baking cup.

Enjoy 🙂

Healthy Strawberry & Cream popsicals

Have you ever wished you could eat sweets or desserts and not gain a lot of weight. Well nows your chance because im giving you the recipe to a low fat, tasty straberry and cream popsical. This tasty treat will not only amaze your tastebuds but keep you cool throughout thoes hot sun-shinny days

Easy Recipe for Strawberry-Cream Popsicles

Prep time: 5 minutes
Cook time: 4 hours
Makes: about 6 popsicles

Ingredients:

  • 3 cups frozen strawberries
  • 1 1/2 cups coconut milk
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon natural sweetener (such as pure maple syrup, raw honey)

Directions:

  1. Puree strawberries in a food processor.
  2. In a bowl, combine coconut milk, lemon juice, vanilla extract, and sweetener.
  3. Alternate between pouring a layer of strawberry puree, then a thinner layer of coconut mix into popsicle molds. Continue doing this until both are used up.
  4. Insert popsicle sticks and freeze for at least 4 hours. Enjoy!