Yep – you heard that right – cottage cheese pancakes. And although I normally consider myself much more a waffle girl than a pancake girl, this recipe might be giving my beloved waffles a run for their money. John is a very healthy eater, so I’m always on the lookout for new recipes that are healthy and flavorful. Imagine my delight when I stumbled across this recipe on Pinterest (get the directions at The Fountain Avenue Kitchen) for low carb, high protein pancakes! The end result is moist, light, fluffy goodness that pairs great with some maple syrup. Looks like we’ll all be able to have our (pan)cakes and eat them, too!
Ingredients (I halved the recipe, double this if you need to!)
3/4 cup low fat cottage cheese
1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon baking soda
Optional: 1/4 teaspoon cinnamon (I highly recommend this!)
Recipe instructions found here.
*Note: I used a blender to combine everything. Start by blending cream cheese until smooth, then add all the other ingredients and blend to combine. Add additional flour if needed to thicken the batter.
John and I both agreed that we’ll be making these pancakes again very soon. With the added cinnamon they almost taste like french toast, which might be why I love them so much. Next time I’d love to top them with strawberries (ok, and some powdered sugar). Also, I tried out Courtney’s tip of using Crisco to grease the pan and it worked great. I definitely recommend giving it a try if you love the outside of your pancakes a little crisper.
As a complete Pinterest addict, nothing frustrates me more than pinning something only to find it leads to a dead end source. In fact, Alison from Long Distance Loving wrote a whole article on how to effectively clean up your Pinterest account (read it) and ever since reading it I have been much more conscious of what I re-pin. Nontheless, this pin slipped through the cracks. So I was left with the desire to make this delicious spritzer, yet had no recipe to follow. Lucky for you guys, the ingredients were listed in the pin and in a moment of bravery I decided to wing it and hope for the best.
In hopes that you’ll all pin this post to your own boards, here is my (not so formal) recipe for “Christmas” Spritzers (unfortunately there is nothing Christmas about these, other than the fact the drink is red).
– Package of 4 187 ml bottles of white zinfandel (you can find these small bottles at most grocery stores)
– Diced strawberries
When I said I was going to “wing it” I wasn’t lying. I didn’t measure anything but instead did guesswork (fancy, I know). The majority of the drink is the white zinfandel, so I used 3/4 of a bottle for each drink. I topped it off with a dash of sprite and vodka, ice, and about 2 diced strawberries. The result is a beautiful, light and refreshing cold drink that would be great served with appetizers on Christmas day.
Nothing makes me happier than a good batch of homemade Christmas cookies, so I was thrilled when Alyssa from the Glossy Life asked me to share my favorite Christmas cookie recipe. My mom has made Peanut Blossoms for Christmas ever since I can remember so finally decided to try making them on my own. The result? Pure deliciousness. Hop on over to Alyssa’s blog for more photos and to get the recipe. I promise you won’t be disappointed!
Happy Holidays! In honor of Christmas next week, I’ve decided to share 5 fun holiday projects from Pinterest with you all throughout this week. If you’re looking for the perfect thing to bring to a holiday party or just need a last minute holiday DIY to finish decorating, you’ll find it all here this week.
Today’s project is my favorite and was a total hit at the ugly sweater party John and I attended over the weekend: Candy Cane Jell-O shots. I pinned the recipe here and only altered it slightly for my shots. Instead of using a different liquor for each layer, I stuck with Rumple Minze for both layers. The addition of whipped cream, sprinkles and crushed candy cane to the shot were truly heavenly. Here is the recipe, slightly altered from betterrecipes.com:
2 envelopes plain Knox gelatin
3/4 cup Rumple Minze Peppermint Schnapps
1 can sweetened condensed milk
1 cup water (boiling and divided between 2 pans)
1/2 cup cold water
1 package (3oz) cherry jello
2/3 cup Rumple Minze Peppermint Schnapps
1 1/3 cups water
You can find the directions here. I made my white layer the night before the party and let it set overnight in the fridge, then added the red layer the morning of. I also sprinkled crushed candy cane in between the white and red layers which was a nice burst of flavor!
When I created my Fall Bucket List back in October, this was one of my favorite items on it. The lovely Maria of kitchen/closet/heart hooked me up with an amazing spiked apple cider recipe and this weekend I finally had a chance to make it. The recipe is simple and combines Goldschlager, Dark Rum and a variety of spices (orange and cinnamon to name a few). You can view the original recipe here, but I’m reposting ingredients and directions here for convenience. Instead of serving this in mugs, I chose to follow Jen’s instructions for apple cups from her blog, Pearls and Lace. It doesn’t get more fall than spiked apple cider served in apple cups!
1/2 bottle dark rum (I used Cruzan)
1/2 bottle Goldschlager
1 qt apple cider
4 cinnamon sticks
6 whole allspice
10 whole cloves
1 orange, cut into slices
1. Combine all ingredients in a saucepan and bring to a boil.
2. Once boiling, reduce heat to low and heat for 30 minutes stirring occasionally.
The recipe says to leave this on the stove for 1-2 hours and then transfer to an insulated punch bowl, but the first batch I made a lot of the liquid evaporated as a result of being on the stove this long. For the second batch, I only let it “cook” for 30 minutes which resulted in a slightly stronger and much yummier cider.