So not only was I offline because of Hurricane Sandy, my computer now has a virus and I need a new one. That’s why I have has such a lack of posts lately. Well, I’ve hijacked my sisters computer for the night so I can stay connected and I figured it was time to talk about these AMAZING new Pop Tart flavors.
I must say, I haven’t eaten a Pop Tart in about 10 years but that doesn’t mean I don’t remember how good they were. And now they have come out with holiday Pop Tarts… Drool! My favorite part is that you can eat them for any meal. They sound and look amazing and I felt like now was the time to share them with the world!
Pumpkin Pie Pop Tarts
Gingerbread Pop Tarts
Sugar Cookie Pop Tarts
Marshmallow Hot Chocolate
This bread is so good and so easy! I made it as a dessert but it turned out to be a really great breakfast item. I spread a little Trader Joe’s Pumpkin Cream Cheese on top and it was fabulous! And the best part is that it’s healthy. YAY!
What you’ll need:
1 3/4 cup of all purpose flour
1 tsp baking powder
1 1/4 tsp baking soda
3 large ripe bananas, mashed
1/2 cup sweetened coconut, plus more for sprinkling
1/2 Tbsp olive or coconut oil (I used olive)
1 tsp vanilla extract
1/2 cup brown sugar
3 egg whites
2 Tbsp skim milk, if needed
1/4 cup fat free Greek Yogurt
1/4 cup orange juice
What to do:
Preheat oven to 350 degrees F. Mix the flour, baking powder and baking soda in a bowl. In a separate bowl, mix together the mashed bananas, brown sugar and vanilla. Add in the egg whites and mix together until the dough is smooth. Then, add the oil. Slowly, add in the flour and combine.
Next add the greek yogurt and orange juice. If the dough is too thick to work with, add the 2 tablespoons of milk (I didn’t have to with mine. It depends on how yours comes out). The thicker the dough, the denser the bread will be. It depends on your preference.
Then fold in the coconut to the batter. Pour the dough into a well greased 9×5 inch loaf pan. Sprinkle the extra coconut on top of the bread and bake for 50 to 60 minutes or until toothpick comes out clean and the edges are golden brown.
OPTIONAL: If you want to be a little more health conscious, you can use whole wheat flour instead of white.
Recipe from: Ambitious Kitchen
This was my first shot at homemade rice krispies and I’m so glad I tried it. It was the easiest recipe to follow and only took about 15 minutes. And they are so delicious. Everyone loves a rice krispy treat… It certainly brings me back to elementary school with that shiny blue wrapper!
The cake flavor adds a whole new element and makes them even better!
3 Tbsp. of butter
1 (10 oz.) bag of marshmallows
1/3 – 2/3 cup yellow cake mix
6 cups rice krispy cereal
1 (1.75 oz) container of sprinkles
What to do:
In a large saucepan, over low heat, melt the butter and then add in the bag of marshmallows. Stir until they begin to melt. Add in the cake mix one spoonful at a time so it’s combined. Taste the mixture to get the desired cake flavor. Stir in the cereal so it is completely coated with the marshmallow mixture. Pour in half the sprinkle container and stir. Press into a baking dish (any size depending on how thick you wants your treats) and let sit for about 30 minutes before cutting into squares.
I love the color that the sprinkles add. It makes them more fun!
I love fall baking. Anything with apple or pumpkin and I’m in! So I decided to make Pumpkin Spice Scones. They are a delicious treat and are surprisingly light (probably because they are vegan and gluten free!!). Serve ’em up with a little cool whip or frozen yogurt for a yummy healthy treat!
2 cups whole spelt flour
1 tbsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1/3 cup coconut oil, plus more for brushing
3/4 cup pumpkin puree
1/3 cup agave nectar, plus more for brushing
1 tbsp vanilla extract
1\4 cup hot water
1 tbsp sugar
1/2 tsp pumpkin pie spice
What to Do:
Preheat your oven to 350 degrees and line a sheet with parchment paper or foil. In a medium bowl mix the flour, baking powder, salt and pumpkin pie spice. Add in the coconut oil and mix with your hands until the dough is crumbly. Then, add the pumpkin puree, agave nectar and vanilla and mix until combined. The batter is going to be very thick and dry, so add in the hot water to make it easier to work with.
Use an ice cream scooper to form the dough into little balls and place them on the baking sheet, leaving 1 inch between them. Lightly brush the top with some of the coconut oil. Bake for 14 minutes or until scones are golden brown and lightly firm.
While the scone are baking, mix together the sugar and the pumpkin pie spice. Remove the scones from the oven and brush them with the agave nectar and sprinkle each one with the sugar/pumpkin mixture. Let them cool before eating (or eat them hot like I did!)
Recipe From: The Healthy Diaries
I know baking should consist of LOTS of butter, sugar, and cream but I made these healthy sugar cookies the other day and they came out great. The best part is, they are only 50 calories a cookie, so you can eat them without feeling guilty.
3/4 cup ww pastry flour (or white if you want)
1/4 tsp baking powder
1/4 tsp salt (just under level)
1/4 tsp plus 1/8 tsp baking soda
1/4 cup white sugar
1/2 tsp pure vanilla extract
1 and 1/2 tablespoons nondairy milk of choice
1/4 cup butter sub (I used Brummel and Brown)
Preheat oven to 325º F. Combine dry ingredients and mix well. In a separate bowl, melt the butter substitute, then stir in vanilla and milk. Pour dry into wet and mix again. Form balls or roll out (not too thin), then use a cookie cutter to make shapes. Cook in oven for 9 minutes. Just let them cool for 5 minutes before touching.
When they have cooled, you might want to put some icing on them to give them a little more oomph, but I ate my plain and they were great!
Recipe From: Chocolate Covered Katie