Banana Pancakes

April 27, 20121 Comment

Big breakfasts are one of my favorite things to do on a Saturday or Sunday morning, especially after a night out. Since I have been so busy lately on the weekends, I have not had time for making anything but toast or cereal in the morning. This weekend, however, I am going to use this go-to recipe. Last time I made these babies, they came out awesome. Very light, fluffy, and delicious. Oh & a few mimosas won’t hurt!

Ingredients

1 cup all-purpos flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

Directions

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.

2. Stir flour mixture into banana mixture; batter will be slightly lumpy.

3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Berry Skinny Spritzer

April 26, 20121 Comment

It’s hard to find a yummy drink these days that are not filled with calories. A margarita or pina colada can be over 600 calories- Yikes! Since I love fruity cocktails, this berry drink is the perfect warm day-on-the-deck drink. 🙂

Ingredients:

1 SPLASH PINEAPPLE JUICE, 1 SHOT BERRY VODKA, 6 OZ CLUB SODA or SELTZER

Directions:
Pour the vodka over ice in a tumbler, add just a splash of juice, then top it off with seltzer. Add a few berries or a wedge of pineapple as garnish and you’ve got a deliciously unique drink with only 120 calories.

Cake Batter Truffle Bites

April 23, 2012Leave a comment

Cake pops have been so popular and such an adorable treat for get-togethers. So when I came across this recipe of cake batter balls, I was sold. They are doughy and yummy and are the perfect snack to pop while watching a movie. They are so easy and the best part is, they are NO bake. Just refridgerate for about a half hour and they are good-to-go!

Ingredients

1 ½ cups flour
1 cup cake mix (I used Funfetti!)
½ cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla
1/8 teaspoon salt
3-4 Tablespoons milk
2 Tablespoons sprinkles

Truffle Coating:

16 ounces (8 squares) almond bark (or white candy melts)
4 Tablespoons yellow cake mix
sprinkles

Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

(Recipe from The Girl Who Ate Everything (She’s got some great recipes!)

Heat Wave

April 16, 2012April 16, 2012Leave a comment

It’s barely mid-April and there is a heat advisory for most of CT. It will 90° today; perfect beach day but unfortunately it’s Monday morning. Here are some ways to cool off on an unexpectedly hot day:

1. Make Popsicles

Homemade Blueberry Popsicles. Filled with antioxidants and will sure cool you down.

Ingredients:

1 pint fresh blueberries, washed and picked over
1 cup nonfat milk
1/3 cup sugar
1 cup low-fat vanilla yogurt

Preparation:

Place blueberries, milk and sugar in a blender, and blend until smooth. Add yogurt and blend briefly. Pour into eight 5-ounce paper cups. Cover each cup with a piece of foil wrap. Make a small slit in the center of the foil top and insert a wooden craft stick. Stand cups on a tray or in a baking dish. Freeze for 5-6 hours. Remove paper cups either by tearing them off or briefly immersing each cup in warm water then easing them off the popsicle.

2. Wear loose clothing. It’s hard for me to get away with a tank top and shorts in the office so wearing a loose top and capris or a flowy dress is the perfect way to look well put-together but also keep cool.

3. Wear your hair up. My hair usually frizzes in this heat so I throw it in a simple bony or cute bun.

4. Go light on the makeup. It’ll melt off anyway 😉 Try Neova tinted moisterizer with sunscreen. It blocks UVA & UVB rays.

Granola “Cupcakes”

April 13, 20121 Comment

Although these are not “bars” per say, making the recipe in a cupcake wrapper, makes the recipe that much easier and cleaner. And I like clean & easy.

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Ingredients

3 cups quick-cooking oats
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter, melted
1 cup flaked coconut
1 cup sliced almonds
1 cup miniature semisweet chocolate chips
1/2 cup sweetened dried cranberries

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Fill cupcake liners 2/3 full.
Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.