Today is my Friday!!! WOOHOOOO! Can you tell I’m excited 
Yesterday the girls and I ended up making the Oreo Balls. I zoomed in closely because I let them cover most of them in the white chocolate and they didn’t look extremely appetizing. But they were foodgasmic. I saw this recipe the other day and decided since it was 3 ingredients it would be prefect to try out with a 2 and 4 year old! Well the 4 year old doesn’t like chocolate (insanity, right?) – So i changed it to her likings…and for the sake of me eating less.
It didn’t work… I still at the same amount I normally would have. Below is the recipe. You’ve got to try it.
White Chocolate Covered Golden (Oreo) Balls
For the Balls
1 Package of Golden Oreo Cookies
1 8 oz Block or Tub of Cream Cheese
For the Dip
1 bag of Ghiradelli white chocolate baking chips
Additional:
Sprinkles *I am the sprinkle queen.
Directions
Crush the Oreos and stir in the cream cheese.
Set in the freezer (at least 10 minutes) while making the white chocolate dipping sauce.
Remove from the freezer, dip the balls, and place on parchment paper and freeze again until serving. Store in the freezer or fridge.
Yields 40 balls.
I headed to the gym straight from work and put in another 40 minutes on the elliptical. Yawn. I got back to my car and received this lovely note.
Merry Christmas to you too! I wasn’t even over the line… Sometimes I feel like people are so miserable around Christmas time. Anyways…I had a couple of missed calls from family members – My cousin was home from his semester in Spain and they were meeting at Outback. I NEVER turn down Outback and I of course wanted to see my little T-T. When I finally arrived they had already housed 2 orders of cheese fries…SOOO I ordered another half order because you don’t go to Outback and not eat these. Seems that everyone else was full off the 2 previous orders because I was the only one to touch these. 
and finish them I might add…. You cant go wrong with potatoes, cheese and BACON. Good thing I went to the gym, right? Riiiight. I ordered the half appetizer of seared ahi tuna for dinner… But was a little too full to even take a bite. So I boxed it up and am thinking of making some sushi out of it for lunch today!
I also went to the library yesterday and checked out a Fitness DVD – Billy Banks Bootcamp! I did that this morning and my body already hates me. But the good kind of hate.
Breakfast was Baked Pumpkin Oatmeal! Thank goodness I bought a lot of pumpkin because I’m pretty sure I’ll be making this again tomorrow morning…and the next…and the next.
Here is what you’ll need:
- 1/3 cup Old Fashioned Oats
- 1/3 cup almond milk
- 1 flax egg (1 tbsp flax + 3 tbsp warm water, mixed and set aside for 2-3 minutes)
- 1 tsp. vanilla
- 1/2 cup pumpkin puree
- cinnamon + nutmeg to taste
- cooking spray of choice
The first thing you want to do is preheat your oven to 375 degrees.
The next thing you’ll want to do is mix everything together in a greased oven safe bowl and pour the batter into it. A single serve Pyrex bowl would work, or in my case a mini cake pan
Into the Oven!
You will want to bake this for approximately 20 minutes at 375 degrees, or just until your flax egg sets.
Top this baked pumpkin oatmeal with your toppings of choice and enjoy! I topped mine with some fresh raspberries (even though I really wanted a banana), some raisins, and a dollop of peanut butter. The only thing I would do differently is wait to put my toppings on because my peanut butter melted instantly… I guess I was a little excited to eat this – and rightfully so
Off to work…and late again. I wonder what we’ll get into today!
PS: I also took this on my way to outback… I’m obsessed with sunrises and sunsets and thought this was a cool picture. Backwards out of my window while driving – So talented. 
