Good Morning everyone! I am extremely exhausted and running on 4 hours of sleep today but I’m starting the day with a smile 🙂
Yesterday I started my LONG day off with some pancakes… I wanted to give them a burst of Protein so I made them Cottage Cheese Pancakes. If you’re craving pancakes and in a rush…these are the way to go!
Cottage Cheese Pancakes – Serves 2 (2 pancakes each)
- 1/2 cup of fat free cottage cheese
- 1/2 cup whole wheat flour
- 1/2 cup egg whites
- Olive Oil Spray
Place skillet on stove and lightly mist with Olive Oil Spray. Mix cottage cheese, whole wheat flour and egg whites together until combined. Pour onto skillet while on Med-High heat. Add desired toppings.
Good thing I made a quick breakfast this morning because I came out to my car covered in a sheet of ice.
It doesn’t even surprise me that I would be out of gas the day there is an ice storm and I would need to defrost my car for an hour. It’s just the way my life goes…I’m just glad my car held out until I was done with my manual labor for the day.
When I got to work I decided to make some protein bars. The luna bars are expensive, I haven’t found a Larabar I enjoy yet and the fiber one bars give me extreme stomach pain… So i thought I’d give making my own a go!
Chewy Protein Granola Bar
- 3 1/2 cups oats
- 2 cups almond milk
- 4 heaping tablespoons of brown rice protein powder
- 2 tbsp ground flax
- 6 tbsp warm water
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 cup agave
- 3/4 cup raisins
- 3/4 mini chocolate chips
- 1/4 cup cinnamon almonds
- 1/4 cup dried bananas
Preheat oven to 325 degrees F.
In a large bowl, mix together oats, raisins, protein powder, chocolate chips, almonds and dried bananas. In a medium bowl, whisk together remaining ingredients. Pour wet ingredients over dry and mix with a wooden spoon until uniformly moist. The batter will be very thick like stiff cookie dough.
Dump into a 9X12 baking pan that has been greased with non-stick cooking spray and spread into an even layer.
Bake in oven for 35 minutes or so, or until lightly brown around the edges. The dough will not change shape at all during the baking process. Allow to cool for 10 minutes before cutting into 12-14 individual bars. Wrap each bar individually and store in the refrigerator for a quick snack anytime. The finished product should be very chewy and thick like a dense brownie. They are very satisfying and very healthy. The best part about them is you can customize them to your liking!
We had an inside day since it was so icy cold out. We made lots of crafts out of food!
Last week while making the Chocolate Chip Pumpkin Bread I burned myself on the oven (it was worth it). But I think it is starting to get infected!
Lunch was leftovers of Monday Night’s Dinner (Pumpkin Enchilada) and then I
forced myself headed off to the gym. I had a sore throat all day but thought a sweat might help… I ran 3 miles and left. I need to work on toning today because I’ve been doing more cardio then weights! I stopped by Michael’s on my way home (Michael’s is like Target to me… I could spend forever in there). I picked up some supplies for my Cake Pops and went home to get them started!
First I had dinner… I used some Veggie Protein Crumbles and mixed with corn and BBQ sauce to mimic a sloppy joe. Stuffed it in half of a pita and made some zucchini “fries”.
I was contemplating what to have for dessert and then it hit me… I hadn’t had Peanut Butter in 2 days! I’m sure this is why my throat was hurting… Withdraw symptoms 😉
Freshly opened jar… I sliced up some bananas, drizzled my “medicine” on top and stirred in
a lot of some mini chocolate chips. Guess what? My sore/swollen throat has disappeared! See, there is a reason why I have to eat Peanut Butter everyday. It keeps me healthy 😉
OK now to the cake pops that took over my life last night. My little cousin and his 5th grade class better enjoy these!
- Box of cake (yes i cheated) – i made two white & devils food
- 2 containers of frosting (cheating again)
- Lollipop sticks
- Lollipop wrappers
- Candy Melts (or white/dark chocolate)
Prepare Cake as directed on box. Cool completely.
Prepare two large baking sheets by covering with wax paper or parchment. Use an ice cream scooper to scoop balls out of the mixture and then roll each one into a smooth ball. Place in fridge for another 15 minutes while you melt the candy melts.
Dip lollipop stick into the melted candy and stick into cake balls (Like a glue).
Dip into candy melts and stick in styrofoam. I bought this fancy contraption that I DO NOT recommend. It was a hassle.
Last step of the process is to let them cool completely and wrap them in a lollipop wrapper and tie with a pretty ribbon!
They’re terribly cute, incredibly delicious and a nice switch from cake or cupcakes. The outter shell gives way with a little snap to a moist and soft inside.
If you have some time one day and you want to make something fun definitely do these! However if you work all day and do a million other things I do not suggest staying up until 2 am to make these.
OK, one more cake recipe and then I’m off to work. The cake I made for the birthday party on Saturday…
Triple Layer Devils food w/ Vanilla Buttercream and Milk Chocolate
- 3/4 cup unsweetened cocoa
- 1 1/3 cups granulated sugar
- 1 1/4 cups milk, scalded
- 2 cups cake flour, sifted or stirred before measuring
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 2/3 cup shortening
- 3 eggs
- 1 1/4 teaspoons vanilla extract
Grease a 13x 9 cake pan and sprinkle bottom with wax flour. Sift the cocoa with 1/3 cup sugar; pour into the milk gradually; stir until well blended. Set aside to cool. Sift together flour, remaining 1 cup sugar, soda, and salt. Add shortening and half of the cooled cocoa and milk mixture. Beat at medium speed of an electric hand-held mixer. Add eggs, vanilla, and remaining cocoa and milk mixture. continue beating for about 2 minutes, scraping bowl with a spatula occasionally. Pour into prepared pan. Bake at 350° for 35 minutes or until toothpick inserted comes out clean. Completely cool. When completely cooled, stick in the freezer while you make second layer.
Don’t forget to lick your spoons 🙂
Vanilla Buttercream Icing (2nd Layer)
- 1 cup unsalted butter, softened
- ½ cup 2 % milk
- 3 cups powdered sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
Beat butter and slowly add milk and vanilla. Add powdered sugar and salt, beating until mixture is thick. Spread in an even layer on top of the chocolate cake. Set in the freezer for 15 minutes while you make your last layer.
Milk Chocolate Frosting – 3rd layer
- ½ cup unsalted butter, softened
- ¾ cup cocoa
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 8 tablespoons of water added 1 or 2 at a time
Beat butter and vanilla. Add cocoa powder and powdered sugar until combined. Add water 1-2 tablespoon at a time until mixture is smooth – Make sure the frosting does not thin out. Spread onto 2nd layer of cake.
I am more of a vanilla (or funfetti) cake girl… but this is definitely one of the best cakes I’ve had. All of the flavors combined in one bite are phenomenal. It’s a classic dessert and the three layers of the tender cake slathered in a vanilla buttercream AND a milk chocolate frosting make for an impressive slice.
I need to get to the gym just thinking about all of these sweets.
QUESTIONS: Do you like vanilla or chocolate cake more? Have you ever made cake pops?