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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Easter Treats

Happy Easter!

Peeps Chick Surprise Inside Cupcakes

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DIRECTIONS

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2. Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

3. Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candies.

4. Spoon frosting into medium bowl; stir in enough food color until desired green color. Frost cupcakes with frosting; sprinkle with colored sugar. Top with yellow PEEPS® chick. Store loosely covered.

NUTRITION INFORMATION

Serving Size: 1 Cupcake Calories 260 ( Calories from Fat 90), Total Fat 10g (Saturated Fat 3g, Trans Fat 1g ), Cholesterol 25mg Sodium 180mg Total Carbohydrate 41g (Dietary Fiber 0g Sugars 12g ), Protein 1g ; % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2%

Easter Egg Cookies

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In a stand mixer, beat cream cheese, butter, egg, and sugar. Add vanilla. In a separate bowl, mix together flour, baking powder and salt. Gradually add the flour mixture to the sugar mixture while beating on low speed. Divide the dough into four balls and knead the food coloring into each portion of dough until the color is even. Wrap in plastic wrap and refrigerate for one hour. Unwrap each and press a small portion of each color dough together. Roll into a 12 inch rope and coil the rope into a circle. Pinch the dough together on one end to create an oval “egg” shape. Repeat for remaining dough. Bake on a greased cookie sheet at 350 for 8-10 minutes or until edges are just slightly browned. Cool on wire racks. Melt white chocolate chips in microwave according to package directions and drizzle over cooled cookies. Store in an airtight container in the refrigerator until ready to serve.

Cereal Easter Eggs

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DIRECTIONS: 1. In a large pan melt butter using medium heat.

2. Add marshmallows and stir until melted.

3. Pour in the cereal and mix to incorporate.

4. Spray plastic eggs with cooking spray. I found it was easiest to use eggs that split vertically. You could just use 1 or 2 eggs for this process as the cereal does not take long to take the shape of the egg.

5. Spoon the cereal mixture into each half of the egg then close egg to form shape. Pop cereal out after about 10 seconds.

Memorial Day Bundt Cake

Memorial Day Bundt Cake

Post image for Firecracker Bundt Cake – An Explosive Red, White and Blue Dessert 

 

Ingredients:

 

  • 1 box Betty Crocker® SuperMoist® white cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • Red food coloring
  • Blue food coloring
  • 1 (12 oz) can Betty Crocker® Whipped Fluffy White Frosting

 

Directions:

 

Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batter as directed on box. Pour 1 cup of batter into a bowl and add the red food coloring, mix well. Pour another cup of the batter into a bowl and add the blue food coloring, mix well.

 

Pour the red cake mix into the bottom of the greased pan. Carefully pour the white batter over the red batter in pan.  Then carefully pour the blue batter over the white batter.

 

 

 

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The blue batter does not need to cover the white batter completely.  It looks better if it just forms a ring in the center of the white batter. When you add the batter, do not mix with a spoon. Just pour it in so the colors don’t mix but rather, just rest on top of each other in the pan.

 

Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.

 

 

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Once cake is cool, equally divide the frosting into 3 bowls. Microwave the white frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the white frosting back and forth around the whole ring in a striping pattern until you use it all.

 

 

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Then microwave one of the other bowls. Before drizzling, mix in a few drops of blue food coloring. Then drizzle over the cake, scattering back and forth. Repeat with the red food coloring, making sure you can see the red, white and blue colors. Add sprinkles if desired. Set cake aside to dry.

 

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Enjoy!!

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For more recipes, visit http://www.cookingwithsugar.com

Giant Hershey Kiss Stuffed Chocolate Chip Cookies

 

 

Who would have thought my crazy idea of stuffing a giant Hershey Kiss inside of my cookie dough would turn out so fabulous!  I totally expected the kiss to still be a kiss inside, but it turned into what I like to call a chocolate molten cookie.  The chocolate oozed out like a dream!

 

Now…. I swiped the giant Kiss from my mom’s house over Christmas Break but I am assuming with Valentines Day right around the corner that you can still find these giant kisses at your local drug stores, grocery stores, Targets etc…  I have spotted them specifically in Walgreens.

 

Alright enough talking for me, let’s take a look!

Ingredients:

2 sticks softened butter

3/4 cup granulated sugar

3/4 cup light packed brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups all purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

2 1/2 cups chocolate chips

Twelve  Hershey Kisses

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or silpat liner.

2. Place butter and sugars in stand or electric mixer beating until light and fluffy, about 2 minutes. Add eggs and vanilla, beating until well combined.

3. Place flour, salt and soda into a large bowl, mixing to combine. Slowly add to wet ingredients along with chocolate chips. Refrigerate overnight or at least 2 hours.

4. Wrap dough around giant Hershey Kisses leaving tall, do not press dough down. Bake for 15-18 minutes until baked through.  Let cool for 15 minutes before cutting open.

Makes 12 large cookies

*Note:  You can also use regular size Kisses, adjust bake time for 10-12 minutes.

 

 

 

 

First things first.  The dough I used was chilled overnight.  I suggest doing the same so the cookie holds it’s shape around the kiss :)   My Kiss box is beat up because I swiped it straight from my mom’s, into my suitcase :)   Thanks Mona!!

 

 

 

 

 

It’s kinda hard to see how big the kiss really is, so I had my little guy go grab a Lego dude.  Gives you a better idea.  I’d say it’s about 2 1/2 inches tall.

 

 

Love!

 

 

Here we go….cookie dough on the bottom….

 

 

Cookie Dough around sides and top.

 

 

Seal it up ever so gently and time to bake!

 

 

Perfection!  See the tip of the Kiss?  So fun.

 

 

Had I waited for the cookie to cool completely I kinda think the kiss would have held it’s shape, however who cares when you have this fabulous milk chocolate running out?!  I only made one giant cookie, but am assuming you could get about 12 giant cookies.  You could use the regular kisses for a smaller, equally as adorable cookie :)   Enjoy!

 

 

 

 

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Go to picky-palate.com for more recipes

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

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Ingredients:

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

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Line a 9×13 baking dish with wax paper and spray with cooking spray. You don’t have to line it, but it sure makes it easier to get them out!

 

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Whip up your cookie dough and spread it in the bottom of the pan.

 

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Cover with Oreos…

 

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And pour on plenty of fudgy brownie batter.

 

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Pop this into a 350 degree oven for 45-55 minutes. Just look at those beautiful cookie and brownie layers already showing through.

 

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Oh, baby. Come to mama.

 

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Who wants cookies? Who wants Oreos? Who wants brownies??

 

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Try it and tell me how it goes!!

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Read more at http://www.kevinandamanda.com/recipes

Breakfast: Bacon and Egg Cups

Try these bacon and egg cups.  And they are easy to make paleo friendly!

What you need:

Muffin Pan
Pam or oil
Eggs
Bacon
shredded cheese
whatever else you like in your eggs
salt
pepper

Step 1: Spray muffin pan with Pam (or use oil or non stick pan)

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Step 2: Line muffin with bacon, then pour in egg and whatever else you like with your eggs (spinach, cheese, ham, etc)

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Step 3: Bake at 350 for 45 minutes or until bacon is done! ( you might bake the bacon for 20 minutes alone first then out of the oven and add the rest of the ingredients if you like your bacon very crispy)

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Tell me how it goes!!!

 

 

http://thisfoodequalslove.blogspot.com/2013/02/bacon-wrapped-egg-and-vegetable-cups.html

Quickie: Bacon and Spinach Omelette

Good Morning y’all. I’ve got a quickie for you this morning. Dieting sucks when you are always eating the same thing. So I have to mix it up pretty often. Anyways this is a bacon and spinach omelette I made for…brunch. It’.s pretty easy.

Step 1: Cook and cut up your ingredients. I kept it really simple this morning…bacon and spinach

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Step 2: Spray your pan with Pam (or use a nonstick pan). Crack those eggs to make a circle base. Spread it out and try not to tear it. Then top should still be runny/ Add seasoning to taste and then top with you filling ingredients

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Step 4: While it starts cooking, kind of roll the edges to make sure they don’t stick. Now flip one side over onto the other and when it’s done cooking roll onto your plate. Done!!

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