Skinny Sunday



4 eggs

2 ripe bananas

1/2 cup rolled oats

1 scoop chocolate protein powder (1/4 cup)

2 Tablespoons cocoa powder

1 teaspoon cinnamon

diced strawberries


powdered sugar

1.Combine the eggs, bananas, oats, protein powder, cocoa powder, and cinnamon in a blender or food processor. Pulse for a few seconds until every thing is smooth.
2.Drop by 1/4 cup onto a hot skillet. Cook the first side until bubbles appear over the top of the pancake. Flip carefully and cook the other side about a minute. Serve hot with powdered sugar, and diced strawberries mixed with honey. Makes 8-10 pancakes. Keep leftover pancakes in a sealed container in the refrigerator. Reheat in the microwave for a few seconds.


National Buttercrunch Day!

National Buttercrunch Day!

Buttercrunch Toffee
The Perfect Scoop, David Lebovitz

1 cup, almonds, toasted and finely chopped
1 tablespoon water
4 tbsp butter, salted or unsalted butter, cut into pieces
1/2 cup granulated sugar
2 tbsp packed light or dark brown sugar
1/8 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 cup chocolate chips, or 3 oz bittersweet or semisweet chocolate, chopped

Using half of the chopped almonds, form an 8-inch circle in an even layer on an ungreased baking sheet.

Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, and brown sugar, mixing them together. Have the baking soda and vanilla measured and ready.

Cook the mixture over medium heat, stirring as little as possible. When the mixture reaches 300F, remove the pan from the heat and immediately stir in the baking soda and vanilla. Mix just until combined; don’t overstir.

Right away, pour the hot toffee mixture over the circle of almonds on the baking sheet. Using as little movement as possible, spread the toffee to cover the circle.

Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt. Use a spatula to spread the chocolate into an even layer, then scatter the remaining chopped almonds on top, pressing them into the chocolate. Cool completely until the chocolate is firm. Depending on the temperature of your kitchen, you may need to cool it in the refrigerator. Remove it once the chocolate has hardened.

National Vanilla Cupcake Day~ Savor it Sunday

Vanilla Cupcakes with Buttercream Frosting: 

Yields 12 cupcakes
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
8 tbsp (1 stick) unsalted butter, room temperature
1/2 cup sour cream
1 egg, room temperature
2 egg yolks, room temperature 
1 1/2 tsp vanilla extract
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups confectioners’ sugar
1 tbsp vanilla extract 
Preheat oven to 350°F. Line a standard muffin pan with paper liners; set aside.
 In the bowl of a stand mixer, fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until no flour pockets remain.
 Divide batter evenly among prepared muffin cups. Bake 20-24 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 minutes, then transfer to wire rack to finish cooling.
 For frosting…  In a large bowl, whip butter with an electric mixer on medium speed for about 3 minutes. Gradually add confectioners’ sugar. Add vanilla, mix until incorporated. Frost cupcakes; decorate as desired.
Cherry Vanilla Cupcakes:

For the Vanilla Bean Cupcakes:

1 1/4 cup all purpose flour
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter
1 1/3 cups sugar
1 cup sour cream
1/2 cup milk
4 large egg whites, room temperature
seeds scraped from one vanilla bean
2 teaspoons pure vanilla extract

For the Cherry Vanilla Buttercream:

3 sticks unsalted butter, softened
seeds scraped from one vanilla bean
2 teaspoons vanilla extract
1 1/2 pounds (24 ounces) confectioners’ sugar
12 ounces chopped maraschino cherries
reserved juice from cherries

For the Vanilla Bean Cupcakes:
Preheat the oven to 375 degrees F. Place the racks in the center position. Line cupcake tins with cupcake liners. Set aside.

In a large bowl combine both flours, baking powder, baking soda, and salt. Whisk to combine.

In a medium bowl whisk together the milk, sour cream, and egg whites. Set aside.

Fit a stand mixer with a paddle attachment, or use a hand mixer (I got a better dome with the hand mixer). Add the butter, sugar and vanilla to the bowl and beat at medium speed for 3 minutes, or until light. Scrape the sides as necessary.

Add the vanilla extract and one third of the flour mixture while beating on medium speed, again scraping the sides as needed. Beat in half of the sour cream mixture. Alternately add the remaining flour mixture and sour cream until all the wet and dry ingredients have added, beating until the batter fully incorporated and smooth.

Use a large scoop (about 3 tablespoons), evenly divide the batter between 18 lined muffin tins filling each about 2/3 of the way full.

Bake for 15-24 minutes, or until a toothpick inserted into the centers come out clean. Cool onwire rack.

For the Cherry Vanilla Buttercream:

In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and vanilla bean seeds. Beat until fluffy. Turn the mixer to low speed and slowly add the confectioners’sugar while continuing to beat.

Once well blended, add in the vanilla and half of the chopped cherries. Mix on low speed until well combined and moist. Scrape down the sides. Add the remaining cherries. Beat at high speed until frosting is smooth and fluffy. If more moisture is needed, add reserved cherry juice, 1 teaspoon at a time, until desired consistency is reached.






Pumpkin Spice Beer Bread

Pumpkin Spice Beer Bread

2 cups flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 tbsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
1/4 cup pumpkin puree
1 large egg
1 bottle Pumpkin Ale
3/4 cup cinnamon chips
Preheat oven to 350 degrees and grease a 9 in x 4 in pan with cooking spray or butter. Combine flour, both sugars, baking powder, salt, and pumpkin pie spice in a bowl until well mixed. Stir in cinnamon chips until evenly dispersed.
In a separate bowl, whisk together pumpkin puree, egg, and pumpkin ale. Pour this mixture over the dry ingredient mixture and stir with large wooden spoon until just combined.
Pour into prepared pan and bake at 350 degrees for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Let cool in pan for several minutes before carefully removing from pan and letting cool on a wire rack.

Chocolate Cookies with Pumpkin Spice Kisses

Chocolate Cookies with Pumpkin Spice Kisses

2 1/2 C. flour all purpose flour flour
3/4 C. unsweetened cocoa
1 tsp. baking soda
1 C. sugar
1 C. firmly packed brown sugar
1 C. butter, softened
2 tsp. vanilla
2 eggs
48 Hershey’s Pumpkin Spice Kisses, unwrapped and roughly chopped

Preheat oven to 375.

In medium bowl, sift together flour, cocoa and baking soda. Set aside.

In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in chopped kisses.

Using a medium sized cookie scoop, place dough 2 inches apart on Silpat or parchment paper lined cookie sheets.

Bake at 375° for 7 to 10 minutes or until set and slightly cracked. Cool 2-4 minutes on cookie sheets and then remove. Cool on wire rack for 15 minutes or until completely cooled

Pumpkin Spice Rice Krispie Treats!

Pumpkin Spice Rice Krispie Treats!

Perfect for fall parties!

Nonstick cooking spray

3 Tablespoons unsalted butter

1/4 cup pumpkin puree

1 (10 oz.) bag mini marshmallows

1/4 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon salt

6 cups crispy rice cereal

2 oz. pure white chocolate, white chocolate candy melts, melted, optional

Choose your desired size baking pan (I used a 9×9, but for thinner treats use 11×7 or 13×9) and spray generously with nonstick cooking spray. Set aside.

In a large saucepan (I used a 5.5 qt. Dutch oven), melt butter over medium heat. Stir in pumpkin puree and cook until warmed through. Fold in marshmallows, stirring frequently until melted. Remove from heat and stir in vanilla, cinnamon, nutmeg, cloves and salt.

Let marshmallow mixture cool at room temperature for 20 minutes (cooling helps avoid soggy treats). Add the crispy rice cereal and stir until combined.

Pour mixture into prepared baking pan, spread out evenly and gently press down with a rubber spatula. Refrigerate to set for at least 1 hour. Cut into squares and drizzle with melted white chocolate, if desired.

Store in an airtight container up to one week.