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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Valentine’s Treats! Nutella & strawberry frosted pop-tarts

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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!

 

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Ingredients:
• Pie Crust
• Nutella
• Strawberry Preserves
• Butter
• Milk
• Powdered Sugar
• Sprinkles (if desired)
• Food coloring
• Cookie cutter

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First , sprinkle flour on your working surface so the dough doesn’t stick. Make your desired shapes.

 

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Fill. I did not put a ton of filling in mine, but later I kind of wish I would’ve!

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Place the top and bottom together, melt butter and brush it along the top, using fork prongs seal the 2 pieces together.

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Bake at 375 for 15 minutes or until golden brown.

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Let cool! Meanwhile, mix 1/4 cup of powdered sugar and 2 tablespoons of milk together to make icing. Add food coloring if desired.

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Add sprinkles! (the best part!)

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Enjoy 🙂

Snack Attack {tastes like childhood}

 

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Who says snack time is just for kids? We all enjoy the afternoon or after-dinner/before-bed snack time! Two of my favorite things in this world, and one of my very favorite combinations, are bananas and peanut butter. When I have a sweet-tooth I try to combine fruits with something sweet, like peanut butter or dark chocolate chips, rather than grabbing the pint of Ben & Jerry’s. Today I, of course, had a giant sweet-tooth. So I decided to take a walk down memory lane and whipped together what I like to call — a smudgie!  This is a super healthy snack that is easy & delicious!

 

 

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Ingredients: 
1. Banana
2. Peanut Butter (creamy or crunchy, your choice)
3. Graham crackers (I used the low fat kind to save calories)
4. Whatever else you’d like to add! 

 

Directions: 
1. Mash up banana with a fork 
2. Add a few heaping spoonfuls of peanut butter 
3. Mix banana and peanut butter together
4. Spread mixture on one side of a graham and place the other on top, creating a sandwich
5. Place in the freezer for a few hours
6. ENJOY!
 

Somehow…this didn’t TOTALLY suffice my sweet-tooth craving, so I melted some dark chocolate chips in the microwave and simply dunked my smudgie into the chocolate. Perfection! 🙂

 

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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.

 

Pumpkin & more pumpkin

I think yes! Fall always has, and always will be my favorite season. Leaves changing, the summer heat finally cooling down, light jackets, haunted houses, and most importantly…PUMPKINS! I can’t get enough Pumpkin. I have been in a bit of a smoothie frenzy lately, attempting all sorts of healthy fruit smoothies, so I thought — why not integrate my two favorite current obsessions into a pumpkin smoothie! This smoothie tastes like Fall in a cup! (and is actually surprisingly very filling!)

This recipe is very simple and only takes a few basic ingredients. I used my magic bullet to make a single serving, which was the perfect size for me, but if you are going to use a regular sized blender, serving more than just yourself, I would suggest doubling the recipe.

Pumpkin Smoothie

serves: 1. 

  • 1 banana
  • 3/4 cup vanilla yogurt
  • 1/2 cup pumpkin puree
  • 1/4 cup oats
  • a pinch of cinnamon and ground gingerImageImage