Posts tagged ‘corn’

January 19, 2011

Cottage Cheese Pancakes, Cake & Cake Pops

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)

Ingredients:

  • 1/2 cup of fat free cottage cheese
  • 1/2 cup whole wheat flour
  • 1/2 cup egg whites
  • Olive Oil Spray

Directions:

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.

Flip after 1-2 minutes to cook the other side. Transfer to plate and add more toppings if you’d like.

I added a couple more blueberries and some Sugar Free Syrup… Scrumdiddlyumptious. It’s a word, look it up.

Good thing I made a quick breakfast this morning because I came out to my car covered in a sheet of ice.

Where is my boyfriend when I need him… This took me a good 40 minutes to scrape off AND to top it off I was completely out of gas.

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

Ingredients

  • 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

Directions:

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!

The girls liked them and so did the mom! Perfect, because I’ll need someone to help me eat 14 of these since I’m home alone this week.

We had an inside day since it was so icy cold out. We made lots of crafts out of food!

I don’t know who enjoyed it more…me or them

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!

Yuck… So the girls patched me up.

A princess band-aid? They sure know how to make me feel better!

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”.

This was my first time using the veggie crumbles instead of ground turkey for this meal but it wasn’t much of a difference. I think the BBQ sauce makes the dish!

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!

CAKE POPS

Ingredients:

  • Box of cake (yes i cheated) – i made two white & devils food
  • 2 containers of frosting (cheating again)
  • Lollipop sticks
  • Lollipop wrappers
  • SPRINKLES
  • Candy Melts (or white/dark chocolate)
  • Ribbon
  • Styrofoam

Directions:

Prepare Cake as directed on box. Cool completely.

Mash the cake… Pretend its an ex-boyfriend and just smash it until it looks like this.

Stir in entire container of frosting and mix well. Place in fridge for 15 minutes.

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.

Very messy – Next time I will use the styrofoam! I then let these cool completely and dipped the tops in a white chocolate mixture then rolled them in sprinkles.

Can you believe I used all of these?

That’s not even half of my collection.

Last step of the process is to let them cool completely and wrap them in a lollipop wrapper and tie with a pretty ribbon!

88 cake pops DONE.

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

Ingredients:

  • 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

Directions:

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)

Ingredients:

  • 1 cup unsalted butter, softened
  • ½ cup 2 % milk
  • 3 cups powdered sugar
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt

Directions:

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

Ingredients:

  • 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.

Store in fridge until you are ready to serve.

You should end up with a beautiful 3 layer chilled 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?

 

 

 

January 14, 2011

Four Things & Eight Pieces

Happy Thursday! Just one more day til the weekend 🙂 This is my first full week of work since the beginning of November! Next week is a 4 day week….whew, because I’m not used to this 5 day work week stuff 😉

Breakfast this morning was a banana oat cake. Super easy and super delicious. This recipe only took about 8 minutes and compared to my other 2 recipes that took an hour those 8 minutes were nothing!

Sooo it kind of looks like a veggie burger with honey mustard and ketchup? But it’s really a banana oat cake with peanut butter and sugar-free strawberry preserves on half of an english muffin. I’ll post the recipe once I learn how to take a better picture of it!

We spent the day at the mall with story time at Borders, playing in the play place and lunch at the food court. I snacked on a Larabar (first timer) and it was the Mint Chocolate flavor… I wasn’t a fan. Do you guys eat these? Which is your favorite flavor? I liked that there were less than 5 ingredients and it was a raw bar…but it just didn’t taste right to me!

Lunch was leftovers of last nights dinner and I also got a quick 30 minutes on the elliptical + 5 minute abs in before I ate. I started working on the invitations for the 4-year-old’s upcoming Birthday Party. They are going to be SO cute.

After work I got a manicure and pedicure…My hands and feet are forever grateful to me. I got Shellac on my nails in a Lincoln Park after Dark color and You don’t know Jacques! on my toes… Have you ever been “shellac”ed? I suggest you do it…It’s a little pricier than a regular manicure but it will stay on your nails for 3 WEEKS. The best part about it is it wont damage your nails… Most nail salons offer this service now so check it out 🙂

For dinner I made a chicken tortilla soup with homemade tortilla strips!

MMMM. MMMM. GOOD. This actually turned out really well and I was pretty proud of myself 🙂 I added some greek yogurt (sub for sour cream), shredded organic white cheddar cheese (cabot 50% light), and avocado slices. I enjoyed two bowls of this – I had planned to make a side salad to go with the soup but was reallllly full and clearly still needed to save a little room for dessert.

Chicken Tortilla Soup

Ingredients

  • 2T Olive Oil
  • 1 medium sized white onion chopped
  • 1 medium sized red pepper, diced
  • 2 cloves of garlic
  • 1 1/2 teaspoon cumin
  • 1 teaspoon of chili powder
  • 3 organic boneless skinless thin chicken breasts
  • 36 ounces low-sodium vegetable stock
  • 4 ounce can of green chilis
  • 1/3 cup of frozen corn kernels
  • 1/2 cup red enchilada sauce
  • 1/4 plain greek yogurt

Garnish:

  • Whole wheat tortillas (low carb) made into tortilla strips, toasted in the oven ( brush olive oil on, sea salt, paprika – 400 degrees 10 min)
  • avocado
  • lime slices
  • fresh cilantro
  • Greek Yogurt
  • organic white cheddar cheese (i used cabot 50% light) shredded ( do this yourself – so much better!)

In a large pot add olive oil and heat on medium heat. Add onion and pepper and saute until tender for about 4 minutes. While sauteing vegetables cut your chicken into small pieces and sprinkle with sea salt and fresh ground black pepper. Add garlic, cumin and chili powder and mix well. Add the chicken – This should cook quickly because you cut into small pieces – about 6 minutes. Pour in your chilis, corn enchilada sauce and vegetable stock. Bring to a boil, reduce and simmer on low/medium covered for 25 minutes. Stir in greek yogurt. Ladle into bowls. Serve with all the toppings!! Relax and enjoy 🙂

Dessert was no surprise… Banana slices, with peanut butter and vegan chocolate chips. OK I bought both of these 10 days ago and they are completely gone. THAT is a problem. Someone check me into peanut butter and chocolate lovers anonymous.

Dont let that portion size fool you…There were multiples. Good news is – I have none of these items left so tomorrow if when I want dessert I will have to be a little more creative!

I wanted to do a quick post on 8 Key Pieces to have this Winter… So here it goes

1. Oversized Sweater – great with skinny jeans, flats or boots. Dress it up or down!

2. Pleated Skirt – pair with tights, high boots or booties. Endless options!

3. Fringed Bag – A girl can never have too many bags

4. Crochet Dress – Layer in the winter… Wear it solo in the spring. HOT!

5. Classic White Top – I dont think this needs explanation

6. Wider Leg Jeans – You cant wear a skinny EVERY day.

7. Boyfriend Blazer – i probably wear this TOO much. jeans, shorts, rompers, dresses…sweatpants. you know.

8. Infinity Scarf – buy lighter material so you can wear year round. I love the colors on this one!

I also participated in a survey that is going around blogs called Four Things!

Four Things

Four TV Shows I Watch:

  • Real Housewives of Beverly Hills
  • The Bachelor/ette
  • The Kardashians
  • Jersey Shore (i realize this is all reality tv. not to self: turn on discovery channel tomorrow)

Four Things I’m Passionate About:

  • My family – no doubt number 1 thing
  • Children – a child can always brighten up your day!
  • Cooking – i love to cook every single meal of the day.
  • Wedding/Event Planning – i love the details

Four Things I Learned In the Past:

  • You can’t avoid offending people from time to time. When you don’t mean it, apologize. When you do mean it, accept the consequences.
  • It’s 10 times easier to fall in love than to stay in love. And no matter what the sad songs say about romance, broken hearts do mend and you will fall in love again.
  • Be truthful or be quiet. Lies are hard to keep track of.
  • Never let a day go by without telling someone “I love you.”

Four Things I’m Looking Forward To:

  • Two of my best friends weddings and their bachelorette parties of course 🙂
  • Making banana soft-fro-yo every day until i get sick of it. Which will be never.
  • Continue building a healthy relationship with my amazing boyfriend who puts up with my bossiness 😉
  • Planning some type of warm vacation ASAP.

Four Things I Love About Winter:

  • Nothing. Ohh, I have to do this? Hmm ok. Well, I usually work out more in the winter.
  • Chili, Soup, and Comfort Foods.
  • Marshmallows with Hot Chocolate 😉
  • Scarves. Obsessed.

I’m going to tag…

Sophia

Angie

Kristina

Holly

Tomorrow is Favorite Friday! Anything specific you would like me to comment on? Also thanks to everyone who entered my giveaway…If you haven’t done so yet, go ahead! You have til Saturday at 4pm til I pick the winner 🙂 Good Luck!

Questions: Do you eat Larabar’s? What is your favorite flavor? Have you ever gotten shellac on your nails? Is there anything you want me to cover in Favorite Friday!?