Tag: foodie

Maya Kaimal Indian Simmer Sauces

Maya Kaimal Indian Simmer Sauces

I love love love Indian food. The combinations of flavors are so delicious. I have tried to re-create Indian flavored/themed dishes and they have turned out terribly. The staff over at Maya Kaimal were nice enough to send me a box of their simmer sauces, along with some recipe cards. I have tried three of the six sauces, but I couldn’t wait to tell you all about the three I’ve tried! Keep an eye out for further recipes with the rest of the three sauces.

For two of the three sauces I tried, I used recipes off of the recipe cards I was given. First was a Roasted Cauliflower and Peas with the Butter Masala sauce. This was good, but this sauce wasn’t my favorite- butttt that doesn’t mean I didn’t enjoy it! I did enjoy the sauce. It was sweet, not as spicy. It is a good sauce for those who prefer sweets over spicy. I served it over a bed of brown rice.

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The second recipe I tried was their Chicken Tikka Masala. This sauce was very good (still not my favorite- the last one is my favorite thus far!!!).. This had a bit more of a kick to it. The flavor combination was delicious, and I really enjoyed the chicken. If I were to re-do these recipes, I would combine these two dishes and pick a sauce. I do like the combination of veggies and chicken.

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The third recipe is an Indian twist on a Hawaiian pizza… When I first received the simmer sauces I knew I wanted to make some sort of pizza. I love putting twists on pizzas. For this pizza I used the Jalfrezi Curry. The recipe card below will detail how I made this pizza. It was a combination of the simmer sauce, sauteed onions, chicken, mangoes and mozzarella cheese… It. Was. Delish. This was by far my favorite sauce. I have left-over chicken in the fridge and I can’t wait to make a pita/wrap/sandwich with it. 

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Indian Curry Pizza

Ingredients

  • 1 chicken breast, cooked and cubed
  • 1 c. Onion, sliced
  • 3/4 c. Simmer Sauce
  • 1/4 c. Mangoes, diced
  • 1/2 c. Mozzarella Cheese
  • 1 Naan bread

Instructions

  1. In a frying pan, put in your cubed chicken and onion slices. Over medium-low heat, pour in 1/2 c. simmer sauce.
  2. Simmer your chicken and onions in the sauce until the onions are just about translucent. Roughly 7-10 minutes.
  3. While your chicken and onions are simmering, pre-heat your oven to 400. Take your Naan Bread, pita or whatever you are using for crust and spread 1/4 c. simmer sauce on the crust.
  4. Spread the chicken and onion over the crust, distribute the mangoes, and top with mozzarella cheese.
  5. Bake at 400 for 7 minutes and then broil on high for 3. Enjoy!
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Oreo Truffles

Oreo Truffles

Oreo Balls/Truffles/whatever you call them. They are simple and always a crowd pleaser. With two ingredients, you can do no wrong while making them. Similar to my M&M cookies, these can be customized for any occasion.

As seen below, I dipped them in pink Wilton Candy Melts and topped them with sprinkles. The other ones, my mom shaped them like footballs, dipped them in Milk Chocolate and then I striped them. Perfect for Super Bowl Sunday!!!

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As for making them, many people use a food processor to crush the Oreo’s into crumbs. We don’t have a food processor (long story, but I accidentally threw it away when I thought it was broke) so I just put the Oreo’s in a large Ziploc bag and crushed them with a meat tenderizer.

I am going to do a post rounding up some of my favorite dip recipes from around the internet- so keep an eye out for that! What’s a Super Bowl Sunday without an absurd amount of dips?

Here is what you’ll need to make a batch of these addicting truffles!

Oreo Balls

Ingredients

  • 1 package Oreo's
  • 1 8 oz. block Cream Cheese, room temp
  • 1 bag Candy Melts or Chocolate chips, melted

Instructions

  1. In a food processor or sealed bag, crush the Oreo's until they are finely crushed
  2. Using a spatula, combine the Oreo's and cream cheese until you make the "dough"
  3. Roll into balls, roughly 1 tbsp, and place on a cookie sheet covered in parchment paper.
  4. Chill for 2 hours
  5. After chilled, melt the chocolate, and one by one dip the truffles in the chocolate and place back on the parchment paper covered pan
  6. Allow to cool and enjoy!
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Sweet Potato Hash

Sweet Potato Hash

I have posted some skillet recipes before, and this one is similar- except somewhat healthy. I love making skillets on a Saturday morning if we have left over brats or Italian sausage. I pretty much throw whatever leftovers together and put some over easy eggs on top.

This, is not like my thrown together skillets. Trader Joe’s had $0.99 sweet potatoes- each!!! Yes, each!!!! So, naturally, I grabbed the biggest sweet potatoes my eyes could see. I’ve got some sweet potato recipes that I’m brain storming, but I can’t have a week of sweet potatoes. That would be overkill.

Last week I tried chicken apple breakfast sausage in a scrambled egg spinach mixture topped with melted Gouda (yes, it was heaven on a plate to answer your question)- the chicken apple sausage was so good!! So now I’m all addicted to the idea of putting chicken apple sausage in a breakfast egg dish… I threw some into this hash. Phenomenal!!!!

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You can omit the chicken apple smoked gouda sausage if that just sounds too freaky for you, or you could substitute it with another breakfast sausage. Do you!

I didn’t include any greens, but I’ve seen other hashes with Kale or spinach- which would be a nice addition. Personally, I like the simplicity of the sweet potatoes, onions, and chicken apple smoked gouda sausage (it doesn’t seem that simple when I actually type it out), but you can add in whatever veggies you would prefer! Regular potatoes would work just fine too if you aren’t a sweet potato fan.

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For the Chicken Apple Smoked Gouda Sausage (it was so good), I bought the brand Sausages by AmyLu. They are all natural and gluten free (I’m not gluten free, but for those folks who are). There is a wide array of various different products out for you to choose from! I definitely want to go back to the store and try some more. Here is the link that will take you to the Sausages by AmyLu!

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As you can see in that big frying pan, this batch makes a lot! I put the leftovers in a Tupperware container and I plan on reheating them in a frying pan tomorrow morning for breakfast.

Below you’ll find the printable recipe for this sweet potato hash. Enjoy!

Sweet Potato Hash

Ingredients

  • 2 tbsp Oil of choice
  • 1 large Sweet Potato, diced
  • 1 large Sweet Onion, diced
  • 2 Chicken Apple Smoked Gouda Sausage Links, diced
  • 1-2 cloves Garlic, minced
  • 1 tsp Thyme
  • Salt and Pepper, to taste

Instructions

  • In a large frying pan, on medium-low heat, heat up your 2 tbsp of oil. While that is heating up, dice your sweet potatoes.
  • Turn the heat to medium, and put your sweet potatoes in the frying pan. While those are cooking, dice your sweet onion. Once diced, mix your sweet onions in with your sweet potatoes.
  • Allow that to cook for 7-10 minutes. You can put a lid over it if you like. I put a lid over it for about 4 minutes. While that is cooking dice your chicken apple sausage.
  • After you notice the onions becoming transparent and some of the potatoes are browned on one side, dump your chicken apple gouda sausage in the frying pan.
  • Allow to cook for about 5 more minutes. The chicken apple gouda sausage I bought was pre-cooked, so it simply needed to warm up.
  • After your 5 minutes, push your hash to one half of the frying pan. Cook your eggs however you like on the other half.
  • If you wish to, you can cook your eggs in a separate pan- do whatever is easiest for you!
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Vegetable Lentil Soup

Vegetable Lentil Soup

Oh, hello singe digit, below zero temps. How long do you plan on staying??

Actual temp 12°. Feels like temp? -6°… it is pretty chilly in the Chicagoland area. Those 50° temps we were enjoying just a month or so ago are officially behind us. Or are they? You never know. I did want these temps and the snow to come. I was hoping the sooner the snow came, the sooner it will leave!! I mean, the snow is pretty (from the view out my window while I’m on the couch wrapped in my fuzzy blanket) However, as I’ve said before, this makes for perfect soup and chili weather.

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This soup is a mix of veggies along with some lentils. Trader Joe’s has lentils that are prepped and ready to cook with. I really enjoy them, and, well, they are the only lentil’s I have ever cooked with. Over the summer, I made a delicious lentil veggie salad. That will be published once the temps get warmer!

Really, you can customize this soup with whatever vegetables you like. I think kale or spinach would be a nice addition to the assortment of veggies I have already.

I also weirdly love peas (don’t get me started on snacking on frozen peas- really incredibly weird I know), if you don’t…. you can add maybe a cup or two. Not the whole 1 lb. bag.

My mom: “Kate, you know there’s a lot of peas in the soup?”… me: “yeah, I like peas”

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Below you’ll find the printable recipe for this soup! It is perfect for a cold winter day!!

Vegetable Lentil Soup

Ingredients

  • 6 c. Chicken Broth
  • 1 28 oz. can Diced Tomatoes
  • 4 stalks Celery, chopped
  • 3 large carrots, chopped
  • 2 Sweet Onions, chopped
  • 3 Russet Potatoes, Diced
  • 1 can Whole Kernel Corn, rinsed and drained
  • 1 package (1 lb.) Lentils
  • 1 sprig Rosemary
  • 1/2 tbsp Thyme
  • 2-3 Bay Leaves
  • 2 Garlic Cloves, minced
  • Salt and Pepper to taste

Instructions

  • In a large pot, pour in your chicken broth, 28 oz. can diced tomatoes, sprig of rosemary, thyme, bay leaves and garlic.
  • Bring that to a boil, and once it is at a boil, switch your heat to low. Let it simmer on low, with the lid on, for 1 hour.
  • After 1 hour, take out your sprig of rosemary and dump in all of your veggies (minus the lentils). Simmer on low, with the lid on, for 4 hours.
  • After the 4 hours, take your lid off and add your lentils. Allow to cook, with the lid off, for 1 hour.
  • Let it cool and enjoy!
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Banana Nut Oatmeal

Banana Nut Oatmeal

Banana nut bread is great. Such a great breakfast, snack, lunch, whatever- it is so yummy. I’ve had this bag of Trader Joe’s Rolled Oats sitting in the pantry for months now. My mom recently said “wow I haven’t had oatmeal in a long time, I need to have some” and light-bulb (!!!!) I remembered my huge bag!!!!!

I was searching through my cabinets thinking of what I could possibly incorporate into the oatmeal. I had bought some pecans to put on a citrus salad I am making this week (stay tuned it is going to be great!!!!), I love putting bananas in or on any recipe I can and I just recently bought some honey (we were out of some for weeks and I kept forgetting to get some)… then bam, I realized I could do a banana nut oatmeal.

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I used my new rice cooker/slow-cooker/steamer machine I got for Christmas to cook the oatmeal. (See the Amazon link below) When I’ve made oatmeal before, I have either used the stove top or I put it in the Crock Pot for 8 hours. I’m thinking to myself “Ok, I’ll let it cook on the slow cooker setting for 7 hours” uhhhhh, nope. I checked it (cause I made it this morning being too nervous to leave it over night- thank GOD I did) after one hour… ONE HOUR!!!! and it was pretty much done. I stirred it, let it cook for another hour, then left the top off and allowed it to cool for about 20 minutes. Oatmeal always thickens up when it is cooling down.

While the oatmeal was cooling, I chopped my banana and 1/4 c. pecans (I measured the pecans before I chopped them. So, 1/4 c. whole pecans)… 1/4 cup of pecans is seriously like 6-8 pecans, which doesn’t seem like a lot. Butttttt chop them up and it won’t seem like a little bit, it will turn into a lot. Plus, I didn’t want to add anymore, because the serving size was 1/4 cup. In 1 serving size there was 210 calories, 160 of those came from fat. Which, I know, is good for you fat. Still, that doesn’t mean you can eat a whole bag and they will be good for you.

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Ok, below is everything you will need to make this banana nut oatmeal!

Banana Nut Oatmeal

Ingredients

  • 2 c. Rolled Oats
  • 2 c. Water
  • 2 1/2 c. Milk, I use Unsweetened Vanilla Almond Milk
  • 2 tbsp + more for topping Truvia Brown Sugar Blend
  • 1 Banana, sliced
  • 1/4 c. Pecans, chopped
  • 1-2 tbsp Honey

Instructions

  • For Crock Pot or Slow Cookers- put your oats, water, milk and 2 tbsp truvia in the pot. Cook on low for 6 hours
  • For a Rice Cooker (like mine above)- put your oats, water, milk and 2 tbsp Truvia in the pot. Cook on "Slow Cooker" setting for 2 hours
  • For Stove Top: Bring your liquid to a boil, add in your oats, stir until desired consistency
  • Once your Oats are cooked and while they are cooling, prepare your toppings.
  • After about 15 minutes, top your oats and enjoy! This is a great breakfast to divvy up and have your breakfast for the week!

Notes

You don't have to split up the liquid like I did. You can just use 4 1/2 c. liquid of your choice. All milk, all water- do your thing!

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Hot Chocolate Cupcakes

Hot Chocolate Cupcakes

Day 3 of the 12 Cupcakes of Christmas!! I’m not sure about you, but I love me a good cup of hot chocolate in the heart of winter or during the Christmas season. I am hoping that I will be able to experiment and come up with a great hot chocolate recipe to post for you all!

As for now, I present to you Hot Chocolate Cupcakes with Marshmallow Frosting. I toyed with the thought of using hot chocolate mix instead of cocoa powder for my chocolate cupcake… however, I decided against it. What truly makes this a “hot chocolate cupcake” is the delicious marshmallow frosting. Because who doesn’t like a massive pile of marshmallows on top of their hot chocolate?!?!?!?

For the cupcake, I used my chocolate cupcake recipe. However, instead of water- I added in buttermilk. This added a great richness to the cupcake that the water did not. I also included some Ghirardelli (a very complicated name to spell) milk chocolate chips in the cupcakes. Other than a great chocolate cupcake, is there anything better than ooey gooey milk chocolate chips inside?

Ok, now let me go back to this frosting. I used Fluff to make the frosting. I. Love. Fluff. A peanut butter and fluff sandwich!? (In a super cool Barbie lunch box, of course) Now I’m feeling nostalgic. Anyways, this frosting is legit. It is a buttercream, per say, but it is not super fluffy like your typical buttercream. I was planning on topping it with mini marshmallows, but I loved the look of the little loopy thingy on top!!

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Below you’ll find the printable recipe (including my updated Chocolate cupcake recipe)!

Hot Chocolate Cupcakes

12 Cupcakes

Ingredients

    For the Cupcake:
  • 1 1/2 c. All-Purpose Flour
  • 3/4 c. Granulated Sugar
  • 1/3 c. Light Brown Sugar, packed
  • 1/2 c. Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1/2 c. Buttermilk
  • 1/2 c. Milk
  • 1/2 c. Oil
  • 1 tsp. Apple Cider Vinegar
  • 1/2 c. Milk Chocolate Chips
    For the Frosting:
  • 1/2 c. Butter, room temp
  • 1 7 oz. jar Fluff
  • 3 c. Powdered Sugar
  • 1 tsp Vanilla Extract

Instructions

    For the Cupcakes:
  • Preheat your oven to 350 and line 12 cupcake tins
  • In a large bowl, combine your dry ingredients (flour, both sugars, cocoa powder, baking soda, salt). Set aside.
  • In a small bowl, combine your liquid ingredients (buttermilk, milk, oil, apple cider vinegar). Stir until roughly mixed.
  • Pour your liquid ingredients into the large bowl with your dry ingredients. Using a spatula, fold your liquid mixture into the dry mixture until combined.
  • Pour in your milk chocolate chips, and fold in until incorporated.
  • Fill your lined tins 3/4 full, put in the oven and bake for 17 minutes. (or until you can stick a tooth pick and it comes out clean!)
  • Once cooked and cooled, top with marshmallow frosting and enjoy!
    For the Frosting
  • Using beaters, cream your butter until light and fluffy
  • Dump in your marshmallow fluff, and beat until mixed together
  • One cup at a time, incorporate your powdered sugar
  • Pour in your vanilla extract and continue to beat the frosting for a minute or two

Notes

If the frosting is to thick for your liking, you can add in milk or cream. I suggest doing so 1/2 tbsp at a time!

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Spinach Artichoke Dip

Spinach Artichoke Dip

This isn’t JUST Spinach Artichoke Dip…. no, no, no no. It is Spinach Artichoke dip ammmmmmmped up. Get ready for this… Spinach Artichoke Dip with Roasted Garlic, Bacon and Jalapenos. Mmmmmmmmmmmmmhhhhhmmmmmmmm.

Seeing as though this Sunday was incredibly gloomy, (but 60 degrees in Chicago, in the middle of December- like whaaaaat?)  and that I hadn’t eaten all day, I decided to make a big batch of this. I added slowly but surely to the dip to develop my own recipe. With cooking, not including baking, it is very easy to create your own meals/dips/whatever you like. Spinach Artichoke dip in general, has the possibility to be suuuuuuper unhealthy. Yes, this dip does have bacon in it, but there are many healthy alternatives. I would love to had made this dip healthier than I did, but we already had majority of the ingredients, and well I didn’t feel like being wasteful, so I used what we had.

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Here’s how you could make this dip healthier

Bacon– Turkey Bacon, Veggie Bacon, or you could leave out the bacon. In all honestly, it does add a really nice crunch and flavor to the dip.

Mozzarella and Parmesan Cheese– Low-Fat or Fat Free cheese, or you could use veggie cheese (such as Go Veggie!)

Cream Cheese– Low Fat Cream Cheese is probably the only option for going healthier… if any one else has any ideas- feel free to comment!

Butter– I used Coconut Oil instead of butter, that doesn’t neccessarily lessen the amount of calories, or fat, but it is a healthier alternative to butter. You could use any other butter/oil substitute that you like. I’ve used SmartBalance, as I’ve mentioned before, with added Omega-3… that worked great too!

Below you will find the printable recipe- so you can make this amazing dip for yourself!

Spinach Artichoke Dip

Ingredients

  • 4 oz. Cream Cheese, half a block
  • 1 c. Greek Yogurt, plain
  • 1 c. Mozzarella, shredded
  • 1 c. Parmesan, shredded
  • 1 tbsp Coconut Oil
  • 7 oz. Artichokes (roughly 4-5 hearts), chopped
  • 1 c. Frozen Chopped Spinach
  • 4 slices Bacon, cooked and chopped
  • 2 cloves Garlic, chopped
  • 1 Jalapeno, chopped

Instructions

  • Using a large frying pan, cook your bacon. Once cooked, place on a plate covered with a paper towel. Let the bacon cool. Don't touch the grease in your pan.
  • While the bacon is cooling, chop your garlic and jalapeno into tiny pieces.
  • Your bacon should be cooled enough to chop. Chop your bacon into tiny pieces.
  • Dump the grease into the garbage. Leave whatever grease residue there is left over on the pan.
  • Using your bacon-greased pan, dump your garlic, jalapeno, and bacon onto the pan.
  • While this that mixture is cooking in the pan, get a large pot out.
  • In the large pot, over medium heat, heat your cream cheese, greek yogurt, mozzarella, parmesan and coconut oil. Stir until the mixture is completely melted together.
  • Stir in your artichokes and spinach
  • Stir in your bacon, garlic, and jalapeno mixture
  • Stir for a few more minutes, add salt and pepper to taste and enjoy!
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Butternut Oatmeal

Butternut Oatmeal

A few weeks ago, I posted a recipe for Cinnamon and Brown Sugar Roasted Butternut Squash. You can find the recipe here! Still having some leftover, and trying to think of what the heck else I can do with this- I came up with an idea. What if I puree it, stick it in oatmeal, and top it with some fruit? Well, let me tell you.. I did that, and it turned out phenomenal. I love putting a twist on oatmeal. My favorite add-ins for oatmeal is usually just peanut butter, honey, and some cinnamon. Such a great combination. Buttttt, I was not disappointed with how this recipe turned out. This would be a super easy make-ahead breakfast. You could make it in a big batch, and divvy it up for your mornings. You could add in other fruits, or leave fruits out (depending on how you feel about fruit and it’s sugar contents)

So below, you will find the printable recipe card. Like I said, you could subtract the fruits, the maple syrup, add in honey, or another fruit. This oatmeal is yours for the taking!

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Butternut Oatmeal

Serving Size: 1 bowl

Ingredients

  • 1/2 c. Oats, I use Old Fashioned Oats
  • 1 c. Water
  • 1/4 c. Roasted Butternut Squash
  • 1/2 Banana, sliced
  • 1/4 c. Pomegranate seeds
  • 1/2 tbsp Maple Syrup

Instructions

  • Take the 1/4 c. roasted squash, and using any sort of blender tool (I used an immersion blender) puree the squash. It took me about 5 minutes. I had to scrape the squash out of the blades often.
  • Cook your oats according to the instructions on the container (mine said 1/2 c. oats to 1 c. water- microwave for 2:30 min)
  • Once your oats are cooked, mix in your pureed squash
  • Top with your sliced bananas, pomegranate seeds, and maple syrup
  • Enjoy!

Notes

The 1/2 c. Oats and the 1 c. Water are based on the instructions on my oatmeal container. Be sure to follow the cooking instructions on your container! It may require different quantities.

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Donut Muffins

Donut Muffins

Ok, you guys!!! Yesterday I was a maniac in the kitchen. I am super excited to (shortly) be bringing you the 12 Cupcakes of Christmas!! Stay tuned- They will be posted within the upcoming weeks. Along with other recipes 🙂

Yes, I have combined two breakfasts into one- on accident. You call call it a muffin, but it was intended to be a donut. I just gave these yummy treats the name of “Donut Muffins” to give them the best of both worlds. Should I combine the name like cronuts? Should these be Duffins? Hahah (if you can’t make yourself laugh- who can you make laugh??) All I know is that these treats are really really yummy. It has the cake-y texture of a donut, yet it is baked in a muffin tin- so it doesn’t have all the added calories of a deep fryer!

I made these on accident by actually wanting to make baked donut holes. After doing some researching, I saw a handful of recipes called for a mini-muffin tin. I don’t own a mini muffin tin- even though I would love one… It is just a matter of me getting my butt to the store and buying one. So, I kinda looked at some recipes for donut holes, winged the ingredients and THANK GOD they turned out. I looked in my oven and thought “well, those certainly are not donut holes… they’re ginormous donut hole muffins”

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The texture of a donut, but the shape of a muffin! And that vanilla glaze- too good!

Here are some healthy alternatives that you could include in these muffins- that way they make a great grab-and-go (healthy!) breakfast or snack.

Flour– I use unbleached flour. However, I have substituted ground flax-seed (1 c. flour to 3/4 c. ground flax-seed). I haven’t tried using any other flours, such as oat flour or coconut flour. I have been wanting to- so maybe I will make these again, experiment, and let you all know how it goes!

Sugar- I really like Truvia’s various baking blends. I think they don’t change the texture or taste of classic baking recipes. On the back of Truvia bags, they give you the conversions (which is super convenient!) I do not use artificial sweeteners such as Splenda. I keep them out of my diet as much as possible. I would much rather use regular sugar than that stuff. For this recipe, I suggest (if making it healthier) to use Truvia. Maple Syrup and Agave Nectar are also sugar substitutes, but I would be worried that those would play with the flavor too much.

Butter- I have used Coconut Oil before in substitute of butter and really liked the results. It doesn’t add a coconut taste to the baked goods, and yet there are so many nutritional benefits that the oil retains throughout the baking process. I also really like Smart Balance (with added Omega 3) as well! You can substitute this 1 for 1. Seeing as though I only used 3 tbsp of butter, it really isn’t the end of the world if you just use butter… I mean, 3 tbsp for 17 muffins? Is it thaaaaaat bad?

Chocolate Powder– A few months ago, I made chocolate protein muffins. I used half coco powder and half of my Quest Chocolate Milkshake Protein. They turned out great. So, you can use chocolate protein powder as a substitute for coco powder- if you’re into that stuff. Cacao powder is also a great, nutrient-packed option. You can use these substitutions 1 for 1.

Here’s what I used to make these hybrid breakfast treats…

Donut Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

15 Muffins

Ingredients

    For the Donut Muffins:
  • 2 c. Flour
  • 1/3 c. Cocoa Powder
  • 1 c. Sugar
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 Eggs
  • 1 c. Milk
  • 3 tbsp Butter, melted
    For the Vanilla Glaze
  • 1 tsp Vanilla Extract
  • 2 tbsp Milk
  • 1 c. Powdered Sugar

Instructions

  • Heat the oven to 350 and either line or grease 15 muffin tins.
  • Combine all of your dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda and salt)
  • In a separate bowl, whisk your eggs. Add in the milk, and whisk eggs and milk together. Once mixed, whisk your butter into the egg and milk mixture.
  • Pour the wet ingredients (eggs, milk, butter) into your bowl with your dry ingredients. Using a spatula, fold the wet mix into the dry mix. Once it is just fully mixed together, you can start scooping into the muffin tin.
  • Bake the donut muffins for 20 minutes, or until you can stick a tooth pick into majority and the pick comes out clean.
  • While your donut muffins are baking, you can prepare the glaze. Simply pour your ingredients into a bowl, and whisk until they are fully mixed together. That's it! Super simple and easy!
  • Allow your donut muffins to cool somewhat, then drizzle the glaze over it.
  • Top with sprinkles, or any other little candies you may want- or just eat them plain!
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Pumpkin Spice Latte Smoothie

Pumpkin Spice Latte Smoothie

Pumpkin Spice Latte Smoothie?? Can you guys handle any more pumpkin?? Do you have pumpkin overload? Maybe a little. Feeling kinda gross, sluggish, and needing to get back on track after this holiday weekend? Yes, yes, yes. I had a little bit of left over pumpkin after making 36, yes 36 (!!!), pumpkin cupcakes on Wednesday. As I am looking through the fridge and cabinets attempting to brain storm what the heck to do with this pumpkin puree, I find 2 frozen bananas in my freezer. Right after, I realize my coffee I had is getting cold. Coffee, pumpkin puree, bananas…. pumpkin spice latte smoothie? Genius! (I just took you inside my thought process, hope you all enjoyed) After Thanksgiving, tailgating all day Saturday, and my dad making Chicken Parmesan last night… I need some nutrients. The pumpkin spice latte smoothie doesn’t taste gross, as some “back on track” smoothies could. It honestly tasted like a milkshake, minus the ice cream and plus bananas!

I am already brainstorming what Christmas recipes to make for you all! I finished all my Christmas shopping between Black Friday and Cyber Monday. Today, being Cyber Monday, I had made sure to use my Ebates account to see if I could get any cash back at my favorite stores! You can sign up for Ebates here, if you haven’t already.

Here’s what you’ll need to make this pumpkin spice latte smoothie!

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A healthy pumpkin spice latte smoothie? Yes, please.

Pumpkin Spice Latte Smoothie

Cook Time: 10 minutes

Ingredients

  • 2 Bananas, frozen
  • 1/4 c. Pumpkin Puree
  • 1/2 c. Milk, I used unsweetened vanilla almond milk
  • 1/4 c. Coffee
  • 1 tbsp Pumpkin Spice Coffee Creamer OR 1 tbsp Pumpkin Pie Spice

Instructions

  • Blend together all of your ingredients until smooth
  • If your smoothie is not thick enough, add in some ice cubes
  • If your smoothie is not thin enough, add in some more milk
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http://bitsandbitesblog.com/pumpkin-spice-latte-smoothie/