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!)
Happy Weekend! Most of you were probably delightfully enjoying this phrase yesterday, on a normal person weekend start day, but working for a newspaper means you get really weird hours/schedules. SO. TODAY is the beginning of MY weekend.
I don’t know about you, but I go through phases when it comes to my favorite things. Mostly with food. Once I find something that I love, I can’t get enough of it, and eat pretty much every day for like…a month. My current obsession for January: OATMEAL!
It all started with the obligatory New Years Resolution of being healthy. I usually don’t make New Years resolutions because I break them before the end of the month, so this year I’m taking the approach to just simply live healthy. Oatmeal is one of the healthiest foods you can eat. I’ve always LIKED oatmeal, but I never loved it. And that’s probably because I never realized how FUN it can be! I’ve tried about a trillion different things in my oatmeal (some successful, some not so much) and have found that this tasty treat has a little something for everyone.
Strawberry ,banana, peanut butter:
Friday’s are always everyone’s favorite days for many different reasons, right? Well one of the reasons it’s my favorite day is because it’s Food Truck Friday! When I moved to a Phoenix, I was wondering where all the food trucks were hiding! Well, I finally found out! Every Friday at the Phoenix Public Market food truck vendors from around Phoenix congregate and serve their specialty item. There is everything from jambalaya, burgers, creme brûlée and pizza, to hot dogs, cheesy tater tots, pulled pork, and my personal favorite — the “un-bun veggie burger”. I always order from the Uprooted Kitchen. They specialize in vegetarian and vegan items. Their food is always so fresh, and they have a new addition to their salads every week! This salad I have here is the Mediterranean bowl. Being a greek food fanatic, I really enjoyed the different tasty vegetables and the spicy hummus dressing. Yum! Happy food trucking 🙂
I am so thankful for so much in my life. Thanksgiving is just any other day to remind me of how lucky and blessed I am. I hope you had just as great of one as I did! Here are a few highlights from our dinner. My personal favorite holiday dish is green bean casserole. Deeelicious 🙂 Now that we’ve got that out of the way, time to start getting serious about my favorite holiday…Christmas! 🙂
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)