Tag Archives: recipes

Cottage Cheese Pancakes

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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!

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Ingredients (I halved the recipe, double this if you need to!)

  • 3 eggs
  • 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.

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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.

What’s your favorite healthy breakfast dish?
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My Favorite Holiday Cookie: Guest posting for The Glossy Life

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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!

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Fall Bucket List #7: Drink Warm Apple Cider

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!

Ingredients:
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.

What’s your go to drink for fall?

Guest Post: A Staycation Smoothie

Today Alyssa from The Glossy Life is guest posting and I couldn’t be more excited to have her! Shortly after finding each other’s blogs, we became super fast blogging buddies and I never miss a post from her. If you haven’t checked her out yet, definitely hop over to her blog for some tasty recipes and loads of fashion inspiration!

Hi twenty-something readers! I’m Alyssa, stopping over from The Glossy Life while Steph is on vacation with her guy (lucky lady!).

I have to admit, when I first heard she was sailing off to the tropics, I was a little jealous. OK–I’m still a little jealous, but two things have been helping me get by. One: the fact that we can check back in a week and see all of the gorgeous pictures she takes throughout her trip (seriously, the girl is so talented) and two: simply faking that I’m on vacation, too.

As a little girl, I was notorious for packing up my beach bag, donning my bathing suit and shades, and catching some rays. In my living room. In the dead of winter (see below if you don’t believe me!).

I’ve since graduated to more “adult” forms island-hopping; namely, this smoothie. It’s funny how a simple drink or meal can transport you, and this does just that. Make it, and you’ll feel like you’re on the pool deck of your own private cruise ship. You should know, in this fantasy, Ryan Gossling is slathering you with sunscreen and complimenting you on your bikini bod. Hey, girl–dream big.

The best thing about this is it’s customizable to whichever fruits you prefer. I’ve made mine with the ingredients that evoke the most “tropical” feel–coconut is obviously a must!

You’ll need:

½ cup frozen mango
½ cup pineapple
½ cup strawberries
¼ cup low-fat Greek yogurt
2 teaspoons agave
Coconut milk as needed

Simply combine all your ingredients in a blender, adding the coconut milk as needed (I like my smoothies really thick, so I don’t use much. It’s completely preference!). If you get really brave, add a handful of kale or spinach (my choice). I guarantee, with all the tropical fruits, you won’t even be able to taste it!

Serving suggestion: Drink slow (prevents brain-freeze, duh), while burning this candle and listening to this song (raise your hand if you’re having MK & Ashley flashbacks). Enjoy!

Crunchy Peanut Butter Cups: so delicious I had to share

When I saw these delicious peanut butter cups over at Champagne Dreams, Boxed Wine Budget, I knew I had to make them. John loves peanut butter, I love chocolate, so I couldn’t resist. Even better was the simplicity of the recipe (find it at Blue-Eyed Bakers here), requiring only a few ingredients, a microwave and a refrigerator. And the total time required to make these? About 10 minutes. Not only are these just about the easiest thing I’ve ever made, they’re also delicious. So delicious in fact that I’ve already made 2 batches since finding the recipe (they won’t last long in your house either). Ready to make them yet? Good, you won’t be sorry.

Since I’ve made these 2 times and have now obviously mastered the art of microwaved/refrigerated baked goods, I’d thought I’d share a few tricks for all of you interested in trying these out.

  • The recipe will give you about 12 peanut butter cups if you use a regular muffin pan. Use a mini muffin pan if you want fun sized peanut butter cups and double the goodness.
  • I made these with regular creamy peanut butter the first time and natural creamy peanut butter the second. Regular peanut butter seems to firm up a little better, but they both worked fine.
  • If you don’t have a muffin pan available, use a baking dish. These would be every bit as yummy as peanut butter bars as they are peanut butter cups.
  • The recipe says they’re ready to eat after 45 minutes in the fridge. In my opinion, this wasn’t long enough (they were pretty gooey and super rich). I let the rest sit in a tupperware container in the fridge overnight and these peanut butter cups definitely taste better the longer they stay in the fridge.

I hope I’ve left you with no reason NOT to make these, so get to baking, er…microwaving. You’re welcome. 🙂

What’s your go-to recipe for dessert?