but it was on sale…

Well, if there’s one thing I can’t resist…it’s a good sale. But, a close second (or actually probably first, lets be honest), is dessert. So when I was perusing the home goods aisles at Kroger the other week, I nearly stopped dead in my tracks, as my jaw dropped to the floor, when I  saw this adorable Babycakes Donut Maker. DONUT…MAKER?! I still can hardly believe such a wonderful treasure exists. It’s like…finding another M&M in the bottom of the plastic yellow wrapper when you thought the bag was empty (obviously peanut is my absolute favorite…)

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Needless to say, I had to have it. For $12.oo, I would buy anything that meant I could make something warm, gooey and chocolatey. Once I got home I could barely wait to break into my new kitchen appliance. After much research on healthy baked donut recipes, I decided to make banana chocolate chip donuts!

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  • 1 cup Mashed Ripe Banana (Roughly 2 small bananas)
  • 1/2 cup Raw Cane Sugar
  • 1/2 cup Fat Free Greek Yogurt (I use 0% Fage)
  • 1/4 cup Unsalted Butter (Melted)
  • 2 Eggs (Room Temperature)
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups Spelt White Flours (You can also use AP Flour)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 cup Chocolate Chips (I used 1/2 dark chocolate chips and 1/2 milk chocolate chips)
Icing
• Powdered sugar
• Almond Milk
• cocoa powder 
• add the mashed banana, sugar and greek yogurt. Mix until incorporated.
• Add melted butter, eggs and vanilla extra and mix.
• Add flour, baking powder, baking soda and salt to the batter and mix until just incorporated.
• fold in the chocolate chips.
• Scoop the batter into a zip lock bag and seal shut. Using scissors, snip the bottom corner of one side of the ziplock bag to create your homemade piping bag.
• Grease the donut maker
• fill each hole 3/4  full. 

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They’re just mini bite sized treats that are so adorble and tasty. Perfect for a quick snack, fast breakfast on the go, or pre-workout energy boost!

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Caprese Skewers

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Yesterday was the Christmas potluck at work! So many delicious goodies. I made caprese skewers. These cute treats are so super simple to make, and only require a few ingredients. I got all of my ingredients at my favorite store in the world, Trader Joes!

All it takes is: 
* 1 pint cherry tomatoes
* 1 pint yellow tomatoes
* 1 pound fresh marinated mozzarella (I used two containers)
* 1 cup fresh basil leaves, gently torn into 1/2-inch pieces
* Pinch red pepper flakes, to taste
* Sea salt, to taste
* Extra-virgin olive oil, for drizzling
* Wooden skewers, for serving
 
1. Beginning with a fresh basil leaf, spear the basil, followed by a cherry tomato, mozzarella piece, and yellow tomato, as center. Repeat with each additional skewer.2. Lightly drizzle the assembled skewers with extra-virgin olive and sprinkle with red pepper flakes and sea salt.

Monday Munchies [stuffed portobello mushrooms & zucchini/eggplant bake]

Since I was actually home for dinner tonight (I work nights Tuesday-Saturday…) I decided to take advantage of being home and make dinner! I try to use up my produce as soon as possible to avoid it from spoiling, so that was my main goal tonight. I made pesto grilled chicken, spinach, kalamata olives, and feta stuffed portobello mushrooms. With a side of zucchini, eggplant bake with marinara sauce and mozzarella cheese. They both were absolutely delicious! And made so much that I have leftovers for dinner for tomorrow 🙂

Stuffed portobello mushrooms:

• Portobello mushrooms
• Spinach
• Grilled chicken
• Feta cheese
• kalamata olives 
 
Directions:
• Preheat oven to 400 degrees
• Bake mushrooms for 10 minutes (or until they are dark grey and a little squishy)
• While mushrooms are baking, cook chicken in skilled with pesto (I used philly cream cheese – creamy pesto cooking creme
• Once chicken is done cooking, add a few handfuls of spinach.
• Cook spinach down.
• add olives.
• remove mushrooms from the oven
• spoon the chicken, spinach, olive mix into the mushrooms
• sprinkle with feta
• bake for 8-10 minutes or until cheese is bubbly 
 
 
 
zucchini/eggplant bake:
 
 
Zucchini & eggplant bake:
 
ingredients:
• zucchini
• eggplant
• marinara sauce
• mozzarella cheese 
 
Directions:
• preheat over to 400 degrees
• slice eggplant and zucchini into half circles, and place along the bottom
• bake for 20 minutes 
• remove from oven
• spread desired amount of marinara sauce on top
• sprinkle cheese
• bake for 10 minutes (or until cheese is golden brown and bubbly)
 
Enjoy! 🙂 

Ban-pum-chip Bread

1 1/2 cups brown sugar, firmly packed
3/4 cup butter, softened
3 eggs, beaten
1 cup pumpkin, cooked or canned
2 ripe bananas, mashed
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips, miniature or canned
Directions:
1 Preheat oven to 350.
2 In large bowl combine brown sugar, butter, and eggs. Mix until mixture is light and fluffy, approximately 1 to 2 minutes.
3 Add pumpkin and bananas, mix well, approximately 1 to 2 minutes.
4 Add remaining ingredients, except chocolate chips,mix until just moistened, approximately 1 minute.
5 Stir in chocolate chips.
6 Pour into 4 greased 5 1/2 x 3 inch mini loaf pans.
7 Bake for 40 to 50 minutes or until knife inserted comes out clean.
8 Cool five minutes and remove from pans.
9 * 3/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon each of nutmeg and cloves can be substituted for 1 1/2 teaspoons pumpkin pie spice.
10 Tip: One greased 9×5 loaf pan can be substituted for mini loaf pans. Increase baking time to 65 to 75 minutes.

Monday Munchies: [homemade pumpkin pop-tarts & maple icing]

Today I have the day off from work, so I decided to spend a little more time in the kitchen than normal. While perusing the cereal aisle in the grocery store the other day, I saw Kelloggs limited edition pumpkin pie pop-tarts. Having grown up eating pop-tarts for nearly every breakfast before school, I instantly craved the comforting fruity treat, and since pumpkin is my absolute favorite thing the month, I decided to recreate them my own way!

For the crust:

I just used refrigerated Pillsbury Pie Crust found in the refrigerated baking section. It’s perfect for these pop-tarts because it comes with 2. A top and a bottom.

For the filling:

3/4 cup canned pumpkin
1/4 cup brown sugar
1 large egg
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon all spice.

For the Maple Icing:

1/ cup powdered sugar
2 tbsp milk
2 tbsp maple syrup
 
• Roll the crust out on a flat surface. Since my pie crusts were circular, I cut them using a pizza cutter to make it into a rectangle and flattened out the leftover dough to make 2 more.
• Melt butter and brush it onto one side of the dough.
• Spoon the filling in the center of one side of each square.
• Top with empty dough square.
• Using a fork, close the ends by pushing spokes down.
• Make a few slits on the top to eliminate air bubbles.
• Bake on 375 degrees for 15 minutes, or until golden brown.