Sweet Potato Pancakes (Half Win)

Hey!!!
So lately I’ve been wanting breakfast breads, like waffles and pancakes. Since I’m dieting I have to find a different way to eat these things. So today after searching Pinterest, I’m trying something new, sweet potato pancakes.
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Okay so this is what I use and its nutritional value:
PB2 with chocolate, 2 tbsp: 45 cal 6 carb 4 g protein
Cinnamon, to taste: 0 cal 0 carb 0 protein
Stevia, to taste: 0 cal 2 carb 0 protein
2 eggs: 140 cal 0 carb 6 protein
-2 medium sweet potatoes: 250 cal 27 carb 4 protein

This all totals: 435 calories, 35 carbs and 14 protein. Now this may sound like a lot, but you will only be eating a small portion of this. After making a large pancake for myself and smaller pancakes for my boyfriend I still have over half of the batter left.

Okay really quick, I want to talk about this peanut butter alternative. It’s called PB2. Basically, it’s peanut butter that’s been pressed to remove the oil which in turn reduces the fat and calories. And it’s still delicious. Look below, the proof is in the nutritional facts.

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Now here are pictures of the other ingredients that I used.

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First, cook your sweet potatoes either in the microwave or the oven. Then mash them in a bowl.

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After mashing the potatoes, at all other ingredients.

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Mix until you have sweet potato goop lol

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Now cook your sweet potato pancakes just like you would normal pancakes. Flipping the pancakes can be a little tricky though, as they tend to fall apart pretty easily. Plus I suck at flipping pancakes anyway 😕

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I meet my boyfriend’s pancakes almost the same way. Instead of stevia, I use plain sugar. And I also made his pancakes smaller. They were a lot easier to flip.

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And there you have it, sweet potato pancakes!!!

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As mentioned in the title, this was a half win. My pancakes were a little thick, almost like cake texture. But my boyfriend’s pancakes turned out pretty good. I don’t know if it’s because I made his with sugar or if it’s because his were smaller. Next time I’ll add a banana to mine, or maybe more stevia. Give them a try yourself and tell me what worked and did not work for you.
Until next time!

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Foods and Drinks That Remind Me Of Fall

This year, fall lasts from September 22nd until December 20th.

There are so many things that make us think of fall:

lowering temperatures, leaves on the ground and yummy smells coming from the kitchen!

These are some foods that have me drooling for Fall!

8. Pumpkin

7. Cinnamon and Nutmeg

6.  Apple Cider

5.  Chilli and Soup

https://i2.wp.com/www.frontiersoups.com/images2/products/chili-soup.jpg

4. Hot Chocolate

3. Dressing

2. Gingerbread

1. EGG NOG (My Fave!)

Homemade Apple Dumplings

Country Apple Dumplings from Crescent Rolls: Butter with a Side of Bread

It’s fall and it’s time for some good southern comfort food
What better place to start than apple dumplings!

Country Apple Dumplings from Crescent Rolls: Butter with a Side of Bread

Ingredients

  • 1 large apple {any apple will do, tart is better}
  • 1 can Pillsbury Crescent dough
  • 1/2 cup butter
  • 2/3 cups sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 3/4 cup or 6 oz. 7-Up or equivalent {half the can}

Preheat the oven to 350 degrees F. Grease an 8×8 baking dish.

Country Apple Dumplings from Crescent Rolls: Butter with a Side of Bread

Country Apple Dumplings from Crescent Rolls: Butter with a Side of Bread

Cut each apple into 8-10 wedges. Slice the apple skin off as well and set aside.

Country Apple Dumplings from Crescent Rolls: Butter with a Side of Bread

Country Apple Dumplings from Crescent Rolls: Butter with a Side of Bread

Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the wide end. Pinch to seal and cover apple and place in the baking dish. {This is easier if you first pat the apple wedge dry, then wrap dough around it.}

Country Apple Dumplings from Crescent Rolls: Butter with a Side of Bread

Country Apple Dumplings from Crescent Rolls: Butter with a Side of Bread

Melt butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to combine. The mixture will slowly combine and thicken. When it’s thickened, remove from heat and add vanilla.

Pour cinnamon mixture over the apple dumplings. Pour soda over the dumplings.

Country Apple Dumplings from Crescent Rolls: Butter with a Side of Bread

Country Apple Dumplings from Crescent Rolls: Butter with a Side of Bread

Bake for 40 to 45 minutes in the preheated oven, or until golden brown.
They’re best when served immediately, with a scoop of Cool Whip or vanilla ice cream.
However if you want to save them for later, be sure to separate the dumpling from the excess liquid that remains after baking.

Enjoy!

Country Apple Dumplings from Crescent Rolls: Butter with a Side of Bread

18 Microwave Snacks You Can Cook In A Mug

All recipes are under their pictures : )

 

1. Coffee Cup Quiche

Coffee Cup Quiche
Image by Bill Hogan/Chicago Tribune/MCT

 

Get the recipe from The Saint Louis Post.

 

 

2. Instant Blueberry Muffins

Instant Blueberry Muffins

 

Get the recipe from Spark Recipes.

 

 

3. French Toast In A Cup

French Toast In A Cup

 

No-hassle brunch for one. Find the recipe for french toast here.

 

 

4. “Baked” Oatmeal In A Mug

"Baked" Oatmeal In A Mug
Source: foodwhine.com

 

Find the recipe for “Baked” Oatmeal on Food and Whine.

 

 

5. Cinnamon Roll In A Cup

Cinnamon Roll In A Cup

 

Find the recipe here.

 

 

 

6. Coffee Cup Coffeecake

Coffee Cup Coffeecake
Image by Bill Hogan/Chicago Tribune/MCT

 

Find the recipe for coffee cake here.

 

 

7. Banana Bread In A Mug

Banana Bread In A Mug

 

Use up overripe bananas with this recipe from Pass the Sushi.

 

 

 

8. Mac and Cheese In A Cup

Mac and Cheese In A Cup

 

DIY Easy Mac here.

 

 

9. Meatloaf In A Mug

Meatloaf In A Mug

 

Yes, you can even make meatloaf. Find the recipe here.

 

 

10. Coffee Cup Chilaquiles

Coffee Cup Chilaquiles

 

Find the recipe for chilaquiles in a mug here.

 

 

 

11. Chocolate Peanut Butter Mug Cake

Chocolate Peanut Butter Mug Cake

 

Peanut butter pie mousse, hot fudge, and whipped cream all in one cozy mug. Find the recipe here.

 

 

12. Nutella Mug Cake

Nutella Mug Cake

 

O-M-G. Get the recipe from Live, Love, Pasta.

 

 

13. Cheesecake In A Mug

Cheesecake In A Mug

 

Find the recipe here.

 

 

14. Chocolate Fudge S’mores Mug Cake

Chocolate Fudge S'mores Mug Cake

 

Find the recipe for s’mores in a mug here.

 

 

15. Cookie In A Mug

Cookie In A Mug

 

Top your hot cookie with ice cream and hot fudge and then serve. Get the recipe from No.2 Pencil.

 

 

16. Strawberry Mug Pie

Strawberry Mug Pie

 

Make this strawberry pie in a mug in the microwave or get fancy and use the oven. Get the recipe from How Sweet It Is.

 

 

17. Chocolate and Caramel Mug Cake

Chocolate and Caramel Mug Cake

 

You can make this cake in just two minutes with the recipe from Babble.

 

 

18. Sticky Date Pudding In A Mug

Sticky Date Pudding In A Mug

 

Find the recipe here.

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Found this cute little article on Buzzfeed by Ariel Knutson

 

Mother’s Day Breakfast in bed: Praline French Toast

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Ingredients

Glaze:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 tablespoons honey, maple syrup or corn syrup

Bread

  • French or Italian bread sliced 1/2″ thick, enough to cover the bottom of a 9″ x 13″ pan

Custard

  • 1 1/2 cups whipping cream, half and half, milk, or fat-free half and half
  • 5 large eggs, or 1 1/4 cups egg substitute
  • 1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto, or your choice; OR 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Topping

  • 1/2 cup brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

 

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Now, pick what bread you’d like to use. Leftover/stale bread works well here. You’ll want to slice the bread 1/2” thick. It helps if all the pieces are the same thickness, so slice carefully. Cut enough slices to snugly line the bottom of a 9” x 13” pan. Set them aside while you make the syrup and custard.

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Melt 1/2 cup butter in a saucepan, and stir in 1 cup brown sugar and 2 tablespoons honey, maple syrup, or corn syrup. Bring the mixture to a gentle boil, cooking until the sugar melts.

 

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Pour the glaze into your lightly greased 9” x 13” pan, spreading it to the corners.

 

 

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Lay the slices of bread in the pan, atop the glaze. Use a fat loaf of Italian bread for larger servings…

 

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…or baguettes for smaller servings.

 

 

 

 

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To make the custard, whisk together 1 1/2 cups whipping cream, half and half, or milk; and 5 large eggs.

 

Add 1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto or your choice; OR 2 teaspoons vanilla extract.

 

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Whisk thoroughly.

 

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Pour it over the bread in the pan…

 

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…pressing the bread down into the custard.

 

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Within minutes, the bread will start to absorb the custard.

 

Cover the pan with plastic wrap, and refrigerate overnight for best results or let it sit for at least 30 minutes

 

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Next morning, the bread will be soaked, and the custard level way down; that’s fine.

 

When you’re ready to bake, preheat the oven to 350°F.

 

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Make the topping by stirring together 1/2 cup brown sugar, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon. Sprinkle it evenly over the bread.

 

This makes a very sweet French toast. Cut the amount of topping in half, if you like. Or sprinkle with simple cinnamon-sugar. Or even just cinnamon; leaving the bread naked is kind of gloomy looking, so DO sprinkle it with something LOL

 

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Like this.

 

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Bake the French toast for 40 to 45 minutes.

 

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The filling will be bubbly, and the top very lightly browned.

 

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See that syrup underneath?

 

Let it rest for about 15 minutes before serving, to give the syrup a chance to thicken a bit.

 

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Pair it with some bacon or fruit, whatever mama likes!

 

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The slice above wasn’t flipped over, but simply had some of the syrup in the pan spooned over the top.

 

 

And here’s what it looks like in a different incarnation: with the bread diced, instead of sliced (as though you were making bread pudding) and served right side up, without flipping to reveal the syrup.

 

Happy Mother’s Day!!!

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Visit: http://www.kingarthurflour.com

Homemade and Naturally Flavored Water

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Hey y’all!

I hate hate hate hate HATE drinking water. It’s gross lol. The only time I enjoy drinking water is after a near death workout and even then it has to be ice cold. So I think I have found a solution: make water taste good…but without changing it from water. I usually use those little packets of water flavoring…but those add all kinds of sugar and other crap. I want to be able to know (and actually pronounce) what I’m consuming. K…here we go!

I have seven (5 I’ve tried):

1) Citrus

water 1

Mix 10 cups of water + 1 orange, 1 lime and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves.

2) Strawberry/Lime or Raspberry/Lime

water 2

Mix 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves.


3) Blackberry/Sage

water 4


Mix 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. This one is a good antioxidant!

4) Watermelon/Rosemary

water 3


Mix 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems.

5) Pineapple/Mint

water 5


Mix 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped.


6) Apple/cinnamon
Mix 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon.

7)Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.
Mix 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes.

I haven’t tried the last two. For all of these waters, before you add the water, crush the fruit a little. Also refrigerate overnight and enjoy the next day!!

Try em, let me know what you think or make your own and share them with me!

*sips* Ahhhhh

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