Girl Scout Lovin’

Happy Monday! How happy are you that we are ONE day away from March? Which means we are just weeks away from Spring!!! I hope this makes you as happy as it makes me 🙂

This weekend was extremely busy and filled with food. 6 hours of my Saturday was spent cooking for my Grandma’s birthday. Thankfully I have an amazing boyfriend who helped me out A LOT in the kitchen…until the beer got there 😉 Our menu included : Sesame Ginger Shrimp, Baked Potato Nachos, Pasta A la Vodka Chicken Casserole, French Bread, Spinach – Goat Cheese – Apple – Raisins  & Candied Walnut Salad, Tagalong Cake and S’mores Cookies! I bet you can guess what I wore all day yesterday… Extreme stretchy pants from food overload! Everything turned out perfect which is a plus for you because that means I have recipes to share 🙂

Sunday, I promised the recipe that included TWO boxes of Girl Scout Tagalongs. Chocolate + Peanut Butter = the dangerously delicious most perfect combination ever.

Tagalong Cake

Ingredients

• 1 box of Devils Food Cake  + ingredients you will need to make this (or make your own)
• 2 boxes of Girl Scout Tagalong cookies
• 1/2 cup Peanut Butter
• 16 oz tub of Cool Whip
• 1/4 cup Powdered Sugar

Directions

• Pre-heat oven to 350 degrees
• Prepare cake mix as prepared on box
• Chop 1 box of Tagalongs into small pieces

• Add them to the batter

• Pour batter into two greased 8 inch rounds

• Cook for 3-4 minutes less than recommended on box
• Remove from oven when toothpick comes out clean
• Cool completely then remove from rounds to a platter

• Chop 1/2 of the tagalongs into small pieces from the 2nd box
• Warm the peanut butter slightly and fold it into half of the tub of cool whip

• Slowly add 1/4 cup of the powdered sugar and mix well
• Spread the peanut butter filling between the layers

• Mix the rest of the cool whip with the remainder of the chopped tagalong cookies and frost the outside of cake.
• Cut the last of the tagalongs in half and add them to the top of the cake

• Refrigerate until ready to serve – Serve chilled

Look at the cookie pieces in the cake! I’m not a HUGE fan of chocolate cake but this cake takes the cake. Know what I’m sayin?

This deserves a total foodgasm face.

Next time you see those cute little girls at the grocery store asking you for $5 to buy a sinful treat say yes…and make this cake!

I have a couple more recipes from Saturday to share with you but I’m wrapped up in the Bachelor right now so I will save them for later on this week. Sneak peak…

In case you didn’t know – Tomorrow is National Pancake Day! If you don’t have time to stop by iHOP for your free pancakes then feel free to make one of my recipes… I bet mine taste better anyways 😉

Protein Pumpkin Pancakes

Cottage Cheese Pancakes

Funfetti Pancakes

Whole Wheat Cinnamon Apple Swirl w/ Apple Topping Pancakes

Oatmeal Cinnamon Raisin Crepe Pancakes

Pumpkin Raisin Pancakes for One

Not to mention they will save you hundreds of calories. Indulge a little…

QUESTIONS: Will you be celebrating National Pancake Day? What is your favorite girl scout cookie? Have you ever made a dessert with Girl Scout cookies?

Quickie…

Ahh it’s the weekend and I’m up at 6:45…Awesome! I’m not sure when my body decided it didn’t need 8 hours of sleep to function anymore but it’s not cool. Guess I should get my day started..

Yesterdays breakfast was a Strawberry Oatmeal Protein Shake. I’ve never added Oatmeal to a smoothie before but it was extremely filling. Good choice, Alyssa…Good choice.

Lunch was leftover Chili w/ a vitamuffin cornbread – 100 calories. Love it.

Dinner had to be quick because I had baking to do and a boyfriend to pick up! I used my trader joe’s chili lime chicken burgers and made lettuce wraps.

Bib lettuce, sprouts, avocado slices and chili lime chicken burger  dipped in sesame ginger sauce… I think PF Changs has some competition!

I am making apps/dinner/dessert for my family tonight so I did a little preparation while making myself some dessert!

I will show you the final results of the family dinner tomorrow but here is a sneak peak of what I used for one of the desserts…

2 boxes of those. I don’t have to tell you again how I feel about the chocolate + peanut butter combination… I’m sure it’s a mutual feeling.

My own dessert was a Non-Dairy attempt at my favorite Ice Cream… In the process I BROKE my ice cream maker 😦 The top has still not come off but I managed to pour what I could out of the top because I was not letting this go to waste. Tis a sad, sad day in my house.

Regardless of the tragedy it still turned out OK so I will pass the recipe on for you Non-Dairy lovers.

Mint Chocolate Chip Ice Cream (GREEN – there is no other way to eat it)

Ingredients

• 2 cups Coconut Milk – Original
• 1 1/4 cup Coconut Milk – Unsweetened
• 9 tsp stevia
• 1 tsp vanilla
• 1 tsp mint extract
• drops of green food coloring
• 3/8 tsp xanthan gum
• 1/2 cup (or more, i wont judge) vegan chocolate chips – btw, is it possible i like these more than regular now?

Directions

• Add coconut milk and xanthan gum to blender.
• Blend for 30 seconds
• Add vanilla, stevia, mint extract and green food coloring and blend for 30 more seconds
• Pour into ice cream maker (follow ice cream maker instructions)
• Last 5 minutes of churning add your chocolate chips
• Freeze in airtight container for at least 2 hours

I’m not sure if the consistency was off because the machine was broken or because it was dairy-free. Either way it was delicious and WILL be finished.

One Ice Cream Sundae at a time…

Day 29: 3 Wishes

1.) For cancer to be to a non-existent word. I hate everything about it!

2.) I wish that fantasy baseball and football teams didn’t take over my boyfriends life! It’s a weird obsession to me.

3.) To have endless amounts of money to buy these things

See, I don’t ask for much 🙂 OK We’re off to start the cooking spree… If all goes well I’ll be back with lots of recipes tomorrow!! Enjoy the rest of your weekend.

Xoxo