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!)
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!
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!
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
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! 🙂
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.
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.
- 1 banana
- 3/4 cup vanilla yogurt
- 1/2 cup pumpkin puree
- 1/4 cup oats
- a pinch of cinnamon and ground ginger