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!
Happy belated Valentines Day! I know I’m a little late, but believe me, this recipe is worth the wait! I’m not usually huge on baking, but for holidays I can’t resist making adorable, cheesy, holiday color-themed treats. Plus, I mean, these pop-tarts are super delicious and super easy to make, so what’s not to love? My boyfriend and I have a weird obsession with Nutella. If you’re reading this I’ll go ahead and assume you’re thinking, “Oh, me too!”, just to make myself feel a little better about my spoon-licking-eat-it-straight-from-the-jar-with-my-fingers obsession. BUT, the beauty about Nutella (besides everything) is that it pairs nicely with fruit flavors. So I decided to get a little craft in the kitchen and pair Nutella with strawberry preserves. This recipe is a little different from my pumpkin pop-tart recipe from Fall because I did not make a filling, per-say. But it turned out just as delicious!
• Pie Crust
• Strawberry Preserves
• Powdered Sugar
• Sprinkles (if desired)
• Food coloring
• Cookie cutter
First , sprinkle flour on your working surface so the dough doesn’t stick. Make your desired shapes.
Fill. I did not put a ton of filling in mine, but later I kind of wish I would’ve!
Place the top and bottom together, melt butter and brush it along the top, using fork prongs seal the 2 pieces together.
Bake at 375 for 15 minutes or until golden brown.
Let cool! Meanwhile, mix 1/4 cup of powdered sugar and 2 tablespoons of milk together to make icing. Add food coloring if desired.
Add sprinkles! (the best part!)
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.