baked sprinkle donuts

Wow.  I can't believe it's been two months since I last blogged!  Life tends to get pretty crazy in the spring (between Easter, Liam's birthday, and trying to figure out the upcoming school year) and this year was no exception.  I've either been busy or using recipes I've already posted.  I can't tell you how nice it was to have free time this weekend to experiment!  

I love this donut recipe and so do my boys.  Sure, it's a donut so its full of sugar.  BUT this donut is baked instead of fried, and has protein powder in it, so at least it has a few nutrients to go along with all the sugar.  If you want to be really bad you could add icing on top and some more sprinkles over that, but honestly these donuts don't need the extra sugar or mess.

This recipe is great for busy mornings because it takes less than 30 minutes (including bake time!) and you can easily eat them on the go.  No mess.  Plus they taste so good!  

Baked Sprinkle Donuts
makes 12

Ingredients:

• 1 tablespoon unsalted butter, melted
• 6 tablespoons sugar
• 1 egg
• 2 teaspoons vanilla
• 3/4 Cup AP flour
• 1/4 Cup vanilla whey protein powder
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 6 tablespoons milk
• 1/4 Cup rainbow sprinkles

Directions:

1. Preheat oven to 350 degrees F.  Add all ingredients except sprinkles to a medium bowl and whisk just until batter is smooth.
2. Gently stir in sprinkles.
3. Scoop batter into a freezer bag and seal.  Snip a small corner out and fill the bowls of a greased donut pan 3/4 full.  Bake for 6-8 minutes.  
4. Remove from oven and immediately turn donuts out onto a cooling rack.  Enjoy warm and fresh.

Notes:  I only have one donut pan (makes 6) so I have to make my donuts in two batches.  Donuts are fully baked when a toothpick comes out clean or the edges are lightly golden and not overly shiny.  I like to eat these as is, but you could easily make icing to dip the donut tops in if you wanted.  Mix milk and powdered sugar until smooth and dip donut tops lightly, shaking off any excess. Immediately drop extra rainbow sprinkles on top before icing hardens.  Enjoy!

Blueberry coffee cake

This is one of the easiest baking recipes ever.  Okay, I totally cheat here and use Bisquick.  Normally I am a "completely from scratch" type of baker, but I like to keep a bit of Bisquick on hand in case I want something baked very quickly, or run out of too many essential ingredients.

Liam was my baking assistant today.  He was so excited to get stirring and egg cracking duty (his favorite), but he was mostly excited to eat them... :)

The picture above was Liam instructing me to take a picture that looked like he was trying to eat the uncooked coffee cakes.   Silly boy.

As you noticed, I used mini fluted pans for this recipe.  Totally unnecessary, but SO pretty!  Plus portion controlled.  Always a plus!  If you don't have a mini fluted cake pan, just use a 9" cake pan.

I love this recipe because it's so simple, and sometimes in the mornings I completely forget about breakfast... but it's okay because this recipe only takes about half an hour to make!

Blueberry Coffee Cake
serves 6

Ingredients:

• 1 3/4 Cups Bisquick
• 3/4 Cup skim milk
• 1/4 Cup granulated sugar
• 1 tablespoon unsalted butter, melted
• 1 large egg
• 2 tablespoons old-fashioned oats, uncooked
• 1 teaspoon cinnamon
• 2/3 Cup blueberries
• 1/4 Cup brown sugar, unpacked

Directions:

1. Preheat oven to 375 degrees F.  Spray a mini fluted cake pan (or one 9" cake pan) with baking spray and set aside.
2. Stir all ingredients except the blueberries until there are no lumps.  Gently stir in the blueberries.  Pour the mixture evenly into the prepared pan.  Sprinkle brown sugar over the tops.  Bake until inserted toothpick comes out clean.  Remove from oven to cool for 5 minutes before eating.

Bake times:

mini fluted pan: 16-18 minutes

9" cake pan: 18-23 minutes

Peach Crisp Overnight Oats

I think I've made it pretty clear how much I like a sweet breakfast, especially one I can grab as I'm running out the door in the morning.  This peach crisp overnight oats recipe is my new favorite.  Its perfect for this gorgeous early spring weather and makes me so happy when I eat it!  

I love the serious peachy flavor from the oats and at less than 300 calories per serving, plus 14 grams of protein this little jar will keep me going all morning.  It tastes like dessert, makes me happy, and doesn't make me hangry halfway through the morning like some other quick breakfast can.  

I like putting my overnight oats in cute jars so they're easy to grab the next morning, but it also helps with portion control.  Yeah, I'd probable eat more of it because its so good, but its really the kids I portion it for. They can be little rage monsters if I don't give them the right amount, but if its already in a little jar?  Crisis averted.  Yay!

I love making overnight oats because it takes ingredients I keep in stock anyway, one big bowl, and 5 minutes the night before to make.  You can't beat it.  Sometimes I'll double the batch or make single batches of different flavors.  My other favorite is chocolate.  

Peach Crisp Overnight Oats

serves 3

Ingredients:

• 1/2 Cup unsweetened apple sauce
• 6 oz. peach yogurt (1 yoplait container)
• 1/2 Cup vanilla whey protein powder
• 1 1/3 Cups old-fashioned oats, uncooked
• 1 teaspoon cinnamon
• 1/2 Cup unsweetened vanilla almond milk
• 1-3 teaspoons sugar (optional)

Directions:

1. Mix all ingredients in a large bowl until fully incorporated. 
2. Portion into 3 airtight containers (mason jars, tupperware, etc.)
3. Refrigerate overnight.  Enjoy cold.  

Note: These containers last at least a week in the fridge so don't worry if you want to make several batches at a time.

chocolate covered cherry smoothie

Sorry my blog posts have been a bit few and far between lately.  At least it feels that way.  From a few weeks ago through almost Thanksgiving is crazy for me.  My day planner seriously looks ridiculous.  I keep not having time to cook and/or post.  And its driving me crazy.

Since I haven't had much free time lately I've been creating new smoothie recipes.  I love a quick breakfast I can take on the go that's also healthy and delicious.  This smoothie is all of the above, plus only contains 4 ingredients!  It's a yummy no-brainer.

My frozen cherries are nice and sweet (without added sugar).  This smoothie is perfectly sweet even though the only sweetness comes from the cherries.  Make sure your cherries aren't too tart or you might want to add a bit of vanilla yogurt for the sweetness.  Can I say sweetness a bit more?  Yeah, I guess I can.  :)

I like to toss a frozen cherry or two on top.  They sink down and I eat them last.  I love cherries, these are better than normal because they're nice and cold and have a layer of chocolate smoothie covering them.  Yum...

Jack is going through a phase where he INSISTS on using a spoon for every meal.  Yes, even smoothies.  He's very civilized (read: nerd).  Although, I gotta say, watching a kid eat things like crackers and cheese with a spoon is pretty entertaining.

This smoothie is Jack approved.

Chocolate Covered Cherry Smoothie
serves 2

ingredients:

• 1 scoop vanilla whey protein powder
• 1 cup frozen cherries
• 2 tbsp unsweetened cocoa powder
• 1 cup almond milk
• ice cubes (optional)

directions:

1. Dump all ingredients in the blender and puree.  Optional ice cubes will make the smoothie thicker and icier.  Drink immediately.  Enjoy!

double chocolate fig muffins

Try as I might, I just can't do these muffins in photos.  It's always difficult to capture the true yumminess of something when the chocolate makes them so dark.  I love these muffins.  They are dark, chocolatey, and fruity.

Want to hear something even better?  They're chock full of protein!  Each muffin has about 6 grams of protein in it.  This muffins are healthy (yes, they're still full of chocolate), yummy, and filling.  They are also approved by everyone at our house.

There is a very slight protein after taste, so if you REALLY are against that, just use more flour, less protein powder.  It's an even substitution.

Double Chocolate Fig Muffins
makes about 16 muffins

Ingredients:

• 1 cup unbleached flour
• 1 cup vanilla whey protein powder
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tbsp cocoa powder
• 1 cup granulated sugar
• 6 tbsp unsalted butter
• 1 large egg
• 2 tsp vanilla extract
• 1 1/4 cup plain Greek yogurt
• 1/2 cup mini semi-sweet chocolate chips
• 3 large figs, diced

Directions:

1. Preheat oven to 400 degrees F.  Grease your muffin tin.  
2. In a medium bowl stir together the flour, protein powder, baking powder, baking soda, salt, and cocoa powder.  Set aside.
3. Cream together the butter and sugar in a stand mixer.  Add in the egg and vanilla and mix again.  Mix in the Greek yogurt, then slowly add in the dry ingredients while mixing on low.  Do not over-mix.  The batter should be fluffy and light.  Gently stir in the chocolate chips and the diced figs.
4. Evenly spoon the batter into the muffin cups and bake for about 20 minutes, or until an inserted toothpick comes out clean.  Let cool for 10 minutes, then remove from the muffin tin and let cool completely on a wire rack.

note: these muffins make a great healthy snack for kids.  If you want to make the recipe using mini muffins, bake for 16 minutes instead of 20.

chocolate protein smoothie

I NEVER remember to eat breakfast.  I make it for everyone else, but mornings are when I wander around the house getting everything done.  It's gotten to the point where I had to put a sticky note on top of the coffee maker reminding me to eat breakfast.  Because of course I would never forget my morning coffee.

My best bet for breakfast is a grab and go option.  I love things like cinnamon rolls (obviously), but I'm either busy or I don't want anything too filling.  This drink is perfect.  Filling, easy to grab, and delicious.

To make this drink even easier and quicker in the morning I dump all the ingredients into tupperware in the fridge the night before.  That way the chia is easier to blend (having had all night to plump up), and all I have to do in the morning is dump one container's contents in the blender.  Simple.

I normally end up making a double batch though.  Everyone always asks for "just a few sips", and that adds up quickly!

I love having a super thick smoothie that fills me up and gives me hours of energy, especially when it feels and tastes like I'm drinking a chocolate shake (for breakfast.  Yay!)

This is the average meal for Jack and me on days when Liam is at preschool and Jeff is at work.  They almost always end up with bits of sandwich, plus a train (or two) and a cat on the table with us.  Plus Jack always decides that whatever I'm eating is what he wants.  We'll be eating THE SAME THING, but mine is in a different container than his, so...

If I'm using a cup, plate, bowl, etc. that looks like he could easily break it then Jack wants it even more.  And heaven forbid I try to help him hold it.  Nope.

He stills makes me a little nervous, but he hasn't broken any dinnerware yet *sigh of relief*.  I'm happy to share.  :)




Chocolate Protein Smoothie
makes 1 large or 2 small servings

Ingredients:

• 2 cups unsweetened vanilla almond milk
• 3 tbsp chia seeds
• 1 heaping tbsp cocoa powder
• 1 scoop protein powder (I prefer vanilla flavored whey)
• sugar to taste
• 1 banana, frozen
• ice (optional)

Directions:

1. For best results combine all ingredients overnight in the fridge.  In the morning pour out into a blender.  Blend thoroughly.  Enjoy immediately.

note: Ice is only needed if you do not use a frozen banana, or if you want an extra cold and icy smoothie.

If you make the smoothie entirely in the morning it might take a little more blender time to break up the chia seeds.

triple cinnamon cinnamon rolls

You know your husband is awesome when he goes to the grocery store and brings home fun new food items to mess around with.  This time he brought home Hershey's Cinnamon chips.  He scored big time with these.  They are so good!  Super hot and cinnamon-y, not too sweet, and very creamy.  Heavenly.  Of course my first thought was to make cinnamon rolls.  Jeff always wants a crazy amount of cinnamon in his cinnamon rolls, so I figured, why not add the cinnamon chips?

I'm never going to back to chip-less cinnamon rolls again.  Ever.

The best part about these extra cinnamon-y rolls?  I used TONS of chips and still have some left in the bag for later!

This was the very first time I've made cinnamon rolls where Jeff hasn't (half joked) that I should try to add more cinnamon next time.  But at the same time, they weren't overly spicy hot or sweet.  Perfect balance of hot, sweet, and creamy.  My personal best.

 Evenly distribute the chips over the butter, brown sugar, and cinnamon when you lay out the filling.

Haven't even been baked yet and they look amazing!

Take your cinnamon rolls out of the oven when they look like this.  Lightly golden edges, cooked centers, and don't expect all your chips to be melted.

 Set the rolls aside to cool because its time to make your cinnamon icing!

This is my favorite part about this recipe, and why the cinnamon is tripled.  Cinnamon can be found in the rolls in two ways, and the icing is cinnamon flavored, not vanilla like usual.

 Little tip?  I like to double the icing recipe and store the extra in tupperware in my fridge.  A bit of it drizzled over oatmeal, vanilla ice cream, in your coffee, etc... sooo good!

I made these yesterday and my batch is already half gone!  I like them soft and warm.   Enjoy!

Triple Cinnamon Cinnamon Rolls

total time: 2 hours

makes 12 rolls

Ingredients:

rolls:

• 2 1/4 tsp yeast
• 1/2 cup warm water
• 1/2 cup milk
• 1/4 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 4 tbsp unsalted butter, melted
• 1 tsp salt
• 1 egg
• 1 tsp vanilla extract
• 4 1/2 cups AP flour

filling:

• 3/4 cup unpacked brown sugar
• 6 tbsp cinnamon
• 3 tbsp unsalted butter, melted
• 3/4 cup cinnamon chips

icing:

• 1/4 cup milk
• 1/4 cup granulated sugar
• 1/4 cup cinnamon chips

Directions:

1.  In a small bowl mix the yeast into the warm water, set aside.
2.  In a large bowl or stand mixer mix the milk, sugars, melted butter, salt, egg, and vanilla. Add half the flour and mix. Pour in the yeast mixture, then mix in the remaining flour. Knead the dough until smooth. Let the dough sit in a greased covered bowl until it doubles in size, about an hour.
3.  When the dough has doubled in size punch it down. Spread plenty of flour on your counter and roll your dough into a 9x15 inch rectangle. Leave one long side empty on 1" and cover the rest of the dough evenly with butter, brown sugar, cinnamon, and the cinnamon chips. Roll the dough inwards towards with the empty long edge. Pinch the edges together. Cut into 12 pieces.
4.  Preheat the oven to 350 degrees F. Place the 12 rolls 3x4 in a greased casserole dish and cover with a dish towel.  Let rise again for 45 minutes. 
5.  Bake for 30 minutes.  Remove from the oven when the edges have become lightly golden.  Let cool.
6. In  small saucepan whisk together the milk and sugar on medium heat until the sugar has dissolved.  Do not allow the milk to boil.  Once the sugar has dissolved turn off the heat and whisk in the cinnamon chips.  When the cinnamon chips have also dissolved take the pan off the stove and set aside.  Let the icing sit for several minutes to allow it to thicken.  Once the rolls has mostly cooled pour the icing over top. Enjoy!

These don't last long at our house!

peanut butter cup chia pudding

Nothing makes you feel more like a hippie than looking at the huge jar of chia seeds in your pantry.  I mocked chia for the longest time, remembering it as the dreaded chia pets my friends would tease me that they'd get me for my birthdays.  Oh, the horror.

 During a shopping trip to Winco recently I bought a tiny amount of chia seeds to try out.  I found them in the huge bulk section (which is mostly the reason why I love shopping there).  I loved how versatile chia is, how easy they are to add to a recipe, or just store, and if you can find them in bulk they are dirt cheap.  For reference, I got several cups at Winco for like $2, but a barely one cup pouch of them at Trader Joe's cost $4! No thank you.

My favorite use for chia seeds currently is chia pudding, ever popular on places like Pinterest.  It takes about two minutes to make at night, then all you have to do is let it sit overnight in the fridge.  Done.  Chia pudding is the perfect breakfast for busy chaotic mornings.  Plus, it tastes like dessert, is crazy delicious and filling, and doesn't kill all my allotted calories for the day.

All you need for the chia pudding is cocoa powder, sugar, PB2 powder, chia seeds, and milk.

Add all the ingredients into a cereal bowl and whisk well.  Then place in the fridge for at least one hour, or overnight.

I like using cashew milk because it makes the chia pudding really rich and creamy with only 60 calories a cup!  That's 30 less calories a cup than the watery skim milk I used to use.

I love having chia seeds on hand now because I know I can always make this for breakfast (or a snack!), or I can toss a tablespoon or two in with a bunch of other recipes.  And how cute to the chia seeds look in this cute jar?  I find that I eat healthier when my options are visible and pretty in my pantry.

If you really dislike the tapioca like bumps in the pudding (I know some people just despise that texture, and that's okay) just can stick the chilled pudding in the blender for a minute to smooth it all out.

Also, this chia pudding keeps me super happy full and energetic all morning.


peanut butter cup chia pudding
makes 1 large bowl (but feel free to share!)

ingredients:

• 4 tbsp chia seeds
• 1 tbsp granulated sugar
• 2 tbsp PB2 powder
• 1 tbsp unsweetened cocoa powder
• 1 cup milk

Directions:

1. Add all ingredients into a large cereal bowl and whisk well.  Refrigerate overnight for a quick breakfast.  Refrigerate at least 1 hour if you want to eat sooner.  Stir well, enjoy!  Feel free to puree if you want a smooth texture.

Note: I used cashew milk for this recipe because got a free carton of it from Bzzagent and I wanted an excuse to try it out.  I love it!  I'm lactose intolerant so I like alternative diary options.  The cashew milk is delicious!  Its so rich and creamy.  IT makes this pudding taste so much more fattening than it really is.  That's fine with me.  :)

Nutrition Facts User Entered Recipe
1 Serving
Amount Per Serving
Calories		370.4
Total Fat		22.2 g
	Saturated Fat	2.4 g
	Polyunsaturated Fat	0.0 g
	Monounsaturated Fat	1.2 g
Cholesterol		0.0 mg
Sodium		255.1 mg
Potassium		147.3 mg
Total Carbohydrate		41.5 g
	Dietary Fiber	23.8 g
	Sugars	13.7 g
Protein		18.1 g

Vitamin A	11.0 %
Vitamin B-12	50.0 %
Vitamin B-6	0.3 %
Vitamin C	0.0 %
Vitamin D	25.0 %
Vitamin E	50.1 %
Calcium	70.7 %
Copper	10.2 %
Folate	0.4 %
Iron	22.2 %
Magnesium	10.7 %
Manganese	10.4 %
Niacin	0.6 %
Pantothenic Acid	0.1 %
Phosphorus	8.0 %
Riboflavin	30.8 %
Selenium	1.1 %
Thiamin	0.3 %
Zinc	10.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.