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…)
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!
• 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.
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)
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!
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.
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
• Grilled chicken
• Feta cheese
• kalamata olives
• 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:
• marinara sauce
• mozzarella cheese
• 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)
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.