Friends Posting recipes on FaceBook

weinbagel

"hide" them.

SunnyAndrsn

Has anyone else noticed the annoying trend of FaceBook friends posting endless recipes? During one week I had 2 different people post recipes for greasy, cheesy, fattening stuff and then post “spring cleanse” recipes for water and various fruits and seasonings. I posted the snarky observation that if you refrained from all the bad stuff, you wouldn’t need “spring cleanse” recipes. No one responded.

I thought the worst offender had reformed when he posted a link to recipes for lean, healthy meals that could be made ahead and frozen. No, the next day there was “Millionaire Spaghetti Casserole”. Yesterday there was “Strawberry butter”- perfectly lovely, healthy strawberries blended with a ton of butter and sugar. This morning there was “two-ingredient lemon cake”. The two ingredients were cake mix and lemon pie filling. Guess they didn’t count the ingredients in the ingredients.

I finally used the option to hide all his posts. Every recipe seemed focused on taking basic, healthy stuff and turning it into a sugar and cholesterol bomb. And of course they all exhorted the reader to “be sure to re-post this on your Wall so you can refer to it when you need it.”

Anyone else find this annoying?

Everyone seems to be doing it. It's food porn, and honestly I enjoy it. I do bake a lot because it's something I really love to do. I don't care for the casserole type stuff, but the desserts....YUM. I take them to work for special occasions, have the fun of baking without the temptation of having the results in the house.

laughingdani

You sound like a peach.


Speaking of.... here's my recipe to peach cobbler.....:laugh:

dorthymcconnel

I don't let it get to me.....

And one's I see that are good, I just reform into something healthier.

Exactly. I see some that I like and post them to my page if it looks good enough to bother. Most I just scroll right past and move on. I'd rather see the recipes than the political wars any day.

devil_in_a_blue_dress

Has anyone else noticed the annoying trend of people not knowing how to use social media settings? Why bother controlling your own feed when you can try to control others!

Alicia_Monique

Some of you people are so ****ing uptight LOL

My friends post cake recipes all the time and I'm like omg I'm going to make that and then I'm going to eat it. I get to eat cake if I want. Whether or not I'm losing weight.

Scott46617

Did someone say they wanted recipes? Here's my favorite facebook gem so far


Vanilla Cake with Strawberry Cream Frosting Recipe (Be sure to "Share" to save this recipe to make later!)

Ingredients
Frosting -
2 8-oz packages of cream cheese, room temperature (I used low-fat)
1 cup (2 sticks) unsalted butter, room te...See More⅓ cup seedless strawberry jam
2¼ lbs strawberries, hulled, sliced (about 6 cups), divided

Instructions
FROSTING: Put a small/medium bowl in the freezer to chill. In a separate large mixing bowl, beat cream cheese and butter until smooth. Beat in sugar, then jam. Remove that chilled bowl from the freezer and beat cream in that chilled bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it’s firm enough to spread. (If you are in a hurry, you could put the frosting in the freezer to chill quickly.)
CAKE: Preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. (I used 10″ cheesecake pans – aka springform pans – because they were the only round pans I had with high enough sides and they worked great!) In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. I threw the two cake layers in the freezer for about an hour to make the cake assembly easier.
Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate.
Spread 3 TBSP of strawberry jam over the cake, then spread ¾ c of the frosting over the jam. Arrange ¾ c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries.
Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting. This recipe makes a very big 4-layer cake that will feed a lot of people. It says it has 12 servings but I definitely think it feeds even more!



And something I've been meaning to try

Pecan Maple Bars
For Crust
1 cup butter, softened
1 cup packed brown sugar
2 cups flour

For Filling
2 large eggs
¾ cup corn syrup
¾ cup packed brown sugar
2 tablespoons maple syrup
1 teaspoon vanilla
2 cups pecans

Preheat the oven to 375 degrees. In a large mixing bowl, cream the butter and sugar. Add the flour and beat until coarse crumbs form. If the mixture is too soft, add a little more flour. It should be crumbly but stick together when pressed.

Press the crust into a 9×13 baking dish. Bake for 12-15 minutes or until top appears dry and slightly puffed

For the filling, whisk the eggs, corn syrup, brown sugar, maple syrup, and vanilla. Stir in the pecans and pour the mixture over the crust. The filling should not be more than just a light layer of sauce over the crust. Arrange any stray pecans and return to the oven for 15-20 minutes. Remove from oven when the filling appears mostly set. Sprinkle with coarse sea salt. Cool completely and refrigerate overnight. Cut into 24 pieces and serve slightly chilled.

Planning my next cheat day...

sevsmom

I drool and then move on. Although, it is annoying to have to scroll through 10 recipes from the same person just to see what my other friends decided to update about. Ah well. . .it's like most things in life. . .small stuff.

laserturkey

I almost never use FB but in general I LOVE recipes of all kinds. I will often think about how I can remake a recipe to capture the essence of it but with less fat or fewer calories or no meat or whatever. The posts that drove me off FB were the strident political rants.

toaster6

Meh. Not everyone is concerned about losing weight or eating healthily. I don't expect everyone to eat healthier just because I started to.

saxmaniac

Has anyone else noticed the annoying trend of people not knowing how to use social media settings? Why bother controlling your own feed when you can try to control others!

Sadly, Facebook turned into pinterest + cheezburger a year or so ago, and there's no workaround.

There is no way to disable "Shares" from status updates. So, if I have a crazy aunt that posts a useful status update and pictures of my cousins once a week, but shares 900 recipes per day, there's no way to get the useful stuff.

So, I wind up removing her from the newsfeed entirely. I wish there was a better way, but there isn't.

Solution: socialize on MFP

Adw7677

Erm, nope, it's their facebook, they can do what they like.

I have a friend who can't have children, this would be like her saying she gets annoyed at people posting pics of their kids.

If you don't like seeing their posts, hide them but they're entitled to post whatever they want on their facebook even if it upsets you on your diet.

^^^ Yep.

There are a lot of options for what you see or don't see from particular friends. You don't even have to go to the extreme of unfriending, since that can equate to unfriending in the real world. My personal peeve is the "what I ate for dinner." I really don't care that you had hamburger helper with a can of green beans. It makes me want to respond with "what my dinner looked like when it came out."

Sweetestthing87

I noticed a bunch of them too all of the sudden so I figured it was one of those sneaky apps that auto posts for people. Most of them really are horribly bad for the body but it doesn't bother me. *Scroll, scroll. Gross food. scroll, scroll.*

THIS ^

They don't bother me either, some people I have to "HIDE" their feed or I just keep scrolling... :glasses:

devil_in_a_blue_dress

Did someone say they wanted recipes? Here's my favorite facebook gem so far


Vanilla Cake with Strawberry Cream Frosting Recipe (Be sure to "Share" to save this recipe to make later!)

Ingredients
Frosting -
2 8-oz packages of cream cheese, room temperature (I used low-fat)
1 cup (2 sticks) unsalted butter, room te...See More⅓ cup seedless strawberry jam
2¼ lbs strawberries, hulled, sliced (about 6 cups), divided

Instructions
FROSTING: Put a small/medium bowl in the freezer to chill. In a separate large mixing bowl, beat cream cheese and butter until smooth. Beat in sugar, then jam. Remove that chilled bowl from the freezer and beat cream in that chilled bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it’s firm enough to spread. (If you are in a hurry, you could put the frosting in the freezer to chill quickly.)
CAKE: Preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. (I used 10″ cheesecake pans – aka springform pans – because they were the only round pans I had with high enough sides and they worked great!) In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. I threw the two cake layers in the freezer for about an hour to make the cake assembly easier.
Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate.
Spread 3 TBSP of strawberry jam over the cake, then spread ¾ c of the frosting over the jam. Arrange ¾ c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries.
Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting. This recipe makes a very big 4-layer cake that will feed a lot of people. It says it has 12 servings but I definitely think it feeds even more!



And something I've been meaning to try

Pecan Maple Bars
For Crust
1 cup butter, softened
1 cup packed brown sugar
2 cups flour

For Filling
2 large eggs
¾ cup corn syrup
¾ cup packed brown sugar
2 tablespoons maple syrup
1 teaspoon vanilla
2 cups pecans

Preheat the oven to 375 degrees. In a large mixing bowl, cream the butter and sugar. Add the flour and beat until coarse crumbs form. If the mixture is too soft, add a little more flour. It should be crumbly but stick together when pressed.

Press the crust into a 9×13 baking dish. Bake for 12-15 minutes or until top appears dry and slightly puffed

For the filling, whisk the eggs, corn syrup, brown sugar, maple syrup, and vanilla. Stir in the pecans and pour the mixture over the crust. The filling should not be more than just a light layer of sauce over the crust. Arrange any stray pecans and return to the oven for 15-20 minutes. Remove from oven when the filling appears mostly set. Sprinkle with coarse sea salt. Cool completely and refrigerate overnight. Cut into 24 pieces and serve slightly chilled.

You forgot the photos:

devil_in_a_blue_dress

Has anyone else noticed the annoying trend of people not knowing how to use social media settings? Why bother controlling your own feed when you can try to control others!

Sadly, Facebook turned into pinterest + cheezburger a year or so ago, and there's no workaround.

There is no way to disable "Shares" from status updates. So, if I have a crazy aunt that posts a useful status update and pictures of my cousins once a week, but shares 900 recipes per day, there's no way to get the useful stuff.

So, I wind up removing her from the newsfeed entirely. I wish there was a better way, but there isn't.

Solution: socialize on MFP

Or hide the person entirely.

Adw7677

Did someone say they wanted recipes? Here's my favorite facebook gem so far

LMAO!!!

Achrya

Did someone say they wanted recipes? Here's my favorite facebook gem so far


Vanilla Cake with Strawberry Cream Frosting Recipe (Be sure to "Share" to save this recipe to make later!)

Ingredients
Frosting -
2 8-oz packages of cream cheese, room temperature (I used low-fat)
1 cup (2 sticks) unsalted butter, room te...See More⅓ cup seedless strawberry jam
2¼ lbs strawberries, hulled, sliced (about 6 cups), divided

Instructions
FROSTING: Put a small/medium bowl in the freezer to chill. In a separate large mixing bowl, beat cream cheese and butter until smooth. Beat in sugar, then jam. Remove that chilled bowl from the freezer and beat cream in that chilled bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it’s firm enough to spread. (If you are in a hurry, you could put the frosting in the freezer to chill quickly.)
CAKE: Preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. (I used 10″ cheesecake pans – aka springform pans – because they were the only round pans I had with high enough sides and they worked great!) In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. I threw the two cake layers in the freezer for about an hour to make the cake assembly easier.
Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate.
Spread 3 TBSP of strawberry jam over the cake, then spread ¾ c of the frosting over the jam. Arrange ¾ c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries.
Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting. This recipe makes a very big 4-layer cake that will feed a lot of people. It says it has 12 servings but I definitely think it feeds even more!



And something I've been meaning to try

Pecan Maple Bars
For Crust
1 cup butter, softened
1 cup packed brown sugar
2 cups flour

For Filling
2 large eggs
¾ cup corn syrup
¾ cup packed brown sugar
2 tablespoons maple syrup
1 teaspoon vanilla
2 cups pecans

Preheat the oven to 375 degrees. In a large mixing bowl, cream the butter and sugar. Add the flour and beat until coarse crumbs form. If the mixture is too soft, add a little more flour. It should be crumbly but stick together when pressed.

Press the crust into a 9×13 baking dish. Bake for 12-15 minutes or until top appears dry and slightly puffed

For the filling, whisk the eggs, corn syrup, brown sugar, maple syrup, and vanilla. Stir in the pecans and pour the mixture over the crust. The filling should not be more than just a light layer of sauce over the crust. Arrange any stray pecans and return to the oven for 15-20 minutes. Remove from oven when the filling appears mostly set. Sprinkle with coarse sea salt. Cool completely and refrigerate overnight. Cut into 24 pieces and serve slightly chilled.

You forgot the photos:

Is the picture I have for the cake, but you're right, I forgot the best part, pictures!

bethlaf

i admit , i have facebook, it was my best friend when i was bedridden, but , i also admit , MFP has replaced it ..

saxmaniac

Or hide the person entirely.

That's what I meant by removing from them my incoming newsfeed.

devil_in_a_blue_dress

Did someone say they wanted recipes? Here's my favorite facebook gem so far


Vanilla Cake with Strawberry Cream Frosting Recipe (Be sure to "Share" to save this recipe to make later!)

Ingredients
Frosting -
2 8-oz packages of cream cheese, room temperature (I used low-fat)
1 cup (2 sticks) unsalted butter, room te...See More⅓ cup seedless strawberry jam
2¼ lbs strawberries, hulled, sliced (about 6 cups), divided

Instructions
FROSTING: Put a small/medium bowl in the freezer to chill. In a separate large mixing bowl, beat cream cheese and butter until smooth. Beat in sugar, then jam. Remove that chilled bowl from the freezer and beat cream in that chilled bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it’s firm enough to spread. (If you are in a hurry, you could put the frosting in the freezer to chill quickly.)
CAKE: Preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. (I used 10″ cheesecake pans – aka springform pans – because they were the only round pans I had with high enough sides and they worked great!) In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. I threw the two cake layers in the freezer for about an hour to make the cake assembly easier.
Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate.
Spread 3 TBSP of strawberry jam over the cake, then spread ¾ c of the frosting over the jam. Arrange ¾ c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries.
Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting. This recipe makes a very big 4-layer cake that will feed a lot of people. It says it has 12 servings but I definitely think it feeds even more!



And something I've been meaning to try

Pecan Maple Bars
For Crust
1 cup butter, softened
1 cup packed brown sugar
2 cups flour

For Filling
2 large eggs
¾ cup corn syrup
¾ cup packed brown sugar
2 tablespoons maple syrup
1 teaspoon vanilla
2 cups pecans

Preheat the oven to 375 degrees. In a large mixing bowl, cream the butter and sugar. Add the flour and beat until coarse crumbs form. If the mixture is too soft, add a little more flour. It should be crumbly but stick together when pressed.

Press the crust into a 9×13 baking dish. Bake for 12-15 minutes or until top appears dry and slightly puffed

For the filling, whisk the eggs, corn syrup, brown sugar, maple syrup, and vanilla. Stir in the pecans and pour the mixture over the crust. The filling should not be more than just a light layer of sauce over the crust. Arrange any stray pecans and return to the oven for 15-20 minutes. Remove from oven when the filling appears mostly set. Sprinkle with coarse sea salt. Cool completely and refrigerate overnight. Cut into 24 pieces and serve slightly chilled.

You forgot the photos:

Is the picture I have for the cake, but your picture is what mine looked more like. It was a frustrating "Why can't I get pretty lines!" fest and then "screw this" followed by stirring until it was a lovely fluffy pink.

That look delicious.

I want to make this tonight:



Ingredients

PAM Original No-Stick Cooking Spray
CRISCO Vegetable Shortening
1/2 (4-ounce) semisweet chocolate baking bar, chopped
1/2 (4-ounce) bittersweet chocolate baking bar, chopped
1/2 cup butter, softened $
2 cups firmly packed DOMINO Light Brown Sugar
3 large eggs $
2 teaspoons vanilla extract
2 1/4 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup buttermilk
1 cup boiling water $
Coffee Liqueur Ganache Icing
Mocha-Chocolate Cream Filling
Garnish: dark chocolate curls $

Preparation

1. Coat 3 (8-inch) round cake pans with cooking spray. Line bottoms of pans with wax paper; grease wax paper with shortening, and set aside.
2. Melt chocolates in a small saucepan over low heat, stirring until smooth.
3. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.
4. Sift together cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in 1 cup boiling water. Pour batter evenly into prepared pans.
5. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
6. Place 1 cake layer on a serving plate; spread top with 4 tablespoons Coffee Liqueur Ganache Icing. Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer. Top with second cake layer; spread top with 4 tablespoons Coffee Liqueur Ganache Icing and remaining Mocha-Chocolate Cream Filling. Top with remaining cake layer. Spread remaining Coffee Liqueur Ganache Icing on top and sides of cake. Garnish, if desired.