Sunday, February 28, 2016

A couple random sides and one random tip too

I have been on the search for a new protein powder to bake with and to use
for smoothies. Well I think I have found a winner....Pe select snickerdoodle flavor! I used it for the cookies in the previous post and wanted to use it again. I used it for a twist on my Siggis frozen yogurts. I wasn't sure about adding protein powder to the combo but I figured it is very similar to making a smoothie so why not try it? Tastes like a little cinnamon strawberry shortcake  treat especially with the strawberry breakfast bread. 

Follow the same directions as previous post...basically just pick a fruit flavor/combo and put all the large container of plain Siggis in the food processor and add half a scoop of Pe select snickerdoodle protein powder. Process until combined and place in mason jars or freezer safe containers. 

Going along with my new cooking goal I tried new things at the farmers market this weekend. This was one of them 
Apparently it is called celeriac root. I was being adventurous and the person selling it made it sound good. All I did to prepare it was peel it, chop it, and boil it in the Microwave for about 8-10 minutes total ( did it a couple times ). Then I added it to some roasted parsnips, cinnamon and spinach (for iron) and created a version of mashed root veggies or a little veggie dip or spread for wraps. 

And last random side is more of a tip but just looks so pretty and colorful.....if you know you will have a busy week make a big salad for lunches or sides ahead of time and just add the meat or protein later on! Chopping all the veggies can become time consuming! 

A little twist on my almond biscotti...maple walnut

I just  like to bake. End of story. I like to experiment with new flavors and variations....I don't like to make the same things over and over. Hense the maple walnut twist in my normal almond biscotti. I know my mom really likes the regular ones I make and she has been doing a bunch for me seeing as every appliance in my apartment seems to be broken so I wanted to surprise her with a treat. I followed the same recipe and stows as my almond biscotti just added in some pure maple syrup and switched the almonds for walnuts. So you don't have to scroll back I will repost here. Enjoy! 

1 stick of unsalted butter softened 
1 cup dark brown sugar 
2 eggs
3 tbsp of pure maple syrup 
A heafty pour of vanilla 
3 cups of white wheat flour ( or flour of choice)
A pinch of sea salt 
1 and 1/2 tsp baking powder 
1/2 cup (or to your liking) walnut pieces  

1. Cream together butter and sugar until smooth. 

2. Add in eggs and vanilla 

3. Add in 2 cups of the flour, baking soda and salt. Mix until combined.

4. Add in walnuts  and mix until just combined. Add in final cup of flour and mix in using hands. Dough might seem a tad crumbly so make sure all is incorporated. 

5. Split dough into two equal sized balls. 

6. Place on a work surface and mold into 2 log shapes. Wrap with plastic wrap and place in fridge for an hour or so.

7. When ready preheat oven to 350
  Place logs on baking sheet lined with parchment paper. Place in oven for 20-30 mins ( until golden brown) 

8. When timer goes off take cookie sheet out and turn oven down to 325 (I do this because I don't like them super crispy). Cut dough into diagonal slices and arrange on cookie sheet side up.

9. Bake on sides of 4-5 mins flip and repeat on other side for 4-5mins (if you want them crispier cook for the longer time. 

10. Place on cooling rack or be like me and burn your mouth eating them :). They go great in a cup of coffee! 

11. If you have any left store in an air tight container! 

Again why not?

Like previously mentioned I am after an easy quick to go breakfast after I swim in the morning before work. I strayed from the usual flavors I bake with and experimented. I think it came out pretty well and pairs nicely with a side of yogurt and warmed up with butter spread on top or some peanut butter! Enjoy! 

Blood orange and strawberry breakfast bread: 

  • 2 ½ cups oat flour or flour of choice 
  • 1/2 old fashioned oats (not ground up)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • A pinch of salt 
  • 1 overripe medium/ banana 
  • About a cup of chopped and slices strawberries ( I used about 6 and they were on the larger side---set aside one or two to slice and place on top)
  • 1 tbsp coconut oil (melted)
  • 2 large egg whites
  • 1 container of Siggis strawberry yogurt (vanillia would work too or plain)
  • 2 tbsp pure maple syrup 
  • freshly squeezed blood orange juice from one blood orange
  • 1/4cup skim milk

1. Preheat oven to 350 and line either a loaf pan with parchment paper or a glass baking dish ( just depends on how thick or thin you would like this) 
2. Place banana, oat flour and maple syrup in mixer and mix until a dough forms (2-3 minutes depending on how ripe your naner is).
3. Add in baking powder, baking soda, salt and oil. Mixed until combined.
4. Add in egg whites and mix until just combined. 
5. Add in 1/2 of ungound oats, yogurt, orange juice, and milk and again mix until just combined. 
6. Add in sliced and chopped berries and mix with mixer until just combined (allows juices to come out rather than folding in).
7. Make sure everything is combined and pour batter into prepared dish.
8. Top with sliced berries and place in preheated oven.
9. Bake for 35-45 minutes depending on dish depth (I baked it for about 35...if deeper it will probably take longer).
10. Let cool and enjoy spread with some butter or nut butter of choice! Pair with some yogurt too! 
****I would store in fridge after completely cooled. slice up and freeze to keep longer for an easy to go snack/ breakfast. Just take out and let defrost first! 

Why not?

The title says it all. I saw this recipe online last week and it looked interesting. I have been looking for a new protein powder to try and one to include in my baking so why not? I had a coupon for fhe vitamin store so made my way there and of course purchased way more than I needed but also bought the protein powder used for these. Now I know in your head you are saying cookies with protein powder? Yes but they do not taste chalky or anything! They have a nice nutty flavor and with the caramel are pretty easy to eat the whole batch before you realize it (makes a small amount). Enjoy!

    Shortbread cookies: 
  • 1 scoop protein powder (I used Snickerdoodle PEScience)
  • 3 tbsp. almond meal or flour
  • 3 tbsp. powdered peanut butter ( I used nuts n more maple powdered pb)
  • 2 tbsp. Pure maple syrup 
  • 1 tbsp. plus 1 tsp. coconut oil (melted)
  • 2 tbsp. warm water
  • Caramel
  • 7 dates
  • 3 tbsp. Nut butter (I used d's brownie batter fluff butter but original recipe called for peanut butter)
  • 2 tsp coconut oil (melted)
  • 2-3tbsp. water
  • Chocolate
  • Half of a trader joes dark chocolate bar
  • 1/2 tsp. coconut oil (melted)
  1. Pre-heat oven to 325f and line a baking sheet with parchment paper. 
  2. In a bowl, mix together the protein powder, powdered peanut butter and almond flour. Mix until combined.
  3. Add in the maple syrup and melted coconut oil and warm water and mix until a dough forms ( this is where you may need to add a bit more coconut oil or water I chose to add more oil) 
  4. Spoon out cookies in the shape and size you would like. ( the dough is a tad on the sticker side so I just did circle drops). 
  5. Place the cookies on the baking sheet and bake for 7 -8 minutes (bottoms should be a tad golden brown and tops settled). They do not spread too much so don't worry about that. 
  6. Let the cookies cool while you prepare your caramel. I left them on the pan you can place on a cooling rack as well.
  7. Place all caramel ingredients into a food processor or blender. Blend on high and stop to scrape the sides when needed. (I also added coconut oil and more water here because my Carmel was quite thick and not really mixing) 
  8. Spread a thick layer of caramel over each cookie. 
  9. Melt chocolate and coconut oil in the microwave making sure not to burn the chocolate (I used 20 second intervals and stirred in between---put in twice) 
  10. Using a fork, drizzle chocolate over each cookie.

  1. Place in the freezer for 10 minutes to harden.
  2. If consuming right away take out and enjoy if not place in freezer tight container and store in the fridge. 
Recipe adapted from:

Thursday, February 25, 2016

Too good not to share....

I might have a slight obsession with Arctic zero and was just going through old pictures and now going to recreate this delicious and better for you treat! I used my coconut oil cookies( feel free to use what you want) and fill with some softened Arctic ! Be creative I might have rolled my second in some rainbow sprinkles 😋

Sunday, February 21, 2016

A birthday? or a reason to bake? Bakery Style chewy peanut butter cookies


Clearly I just use birthdays as an excuse to adventure in the kitchen...baking style. This is also the time I put my taste buds aside for the birthday person. We all know peanut butter cookies are not my favorite but my dad has had a recent obsession with them. When asked about any food or baked good even in a restaurant he usually just says the item is ok or fine. When I asked him how these were he said GOOD! AND JUST may want to take a seat too....I responded with like a bakery right? and he said NO BETTER THAN A BAKERY. wow. I think that if I got his approval I can call these a success (and we know I don't usually go for a pb cookie but have had my fair share already). Enjoy! They are a tad crunchy on the outside while still nice and moist and chewy on the inside. And as my dad said actually taste like peanut butter.

-a few notes-many recipes say don't use all natural pb because it spreads but I did anyways and clearly these did not spread. I just popped them in the freezer for 40 mins. before baking.

- if you have some dough waiting to be baked while a pan is cooking palce in fridge to keep chilled.

- DO NOT think they are under-baked after about 10-12 minutes they will look a bit underdone but then let sit for 2 minutes on pan and then move to a cooling rack!

  • 1 stick (1/2 cup) unsalted butter room temperature or softened
  • ½ cup granulated white sugar
  • ½ cup dark brown sugar
  • ½ cup (or a bit more...can't hurt :) ) chunky peanut butter ( used Teddie super chunk! I think the nuts add some nice texture)
  • 1  egg
  • 1 tsp vanilla
  • 1½ cups all purpose white flour
  • 1 tsp baking soda
  • ½ tsp salt
       1. Mix the butter and sugars together in your mixer or a medium bowl.

2. Add the peanut butter, egg, and vanilla. Mix until combined.
 3, Add the flour, baking soda, and salt. Mixed until just combined. Be sure to stop and scrape down the side of the bowl and then mix again until all combined.

4. Roll dough into a ball and using a cookie scooper scoop out cookies and place on a plate. Cover with press and seal and place in freezer for 30-40 minutes. (if you have more time in the fridge for about an hour or up to overnight).

5. Preheat oven to 350. After done chilling place cookies on cookie sheet lined with parchment paper.

6. Place in oven and bake 10-13 minutes.  ***read note at the top***

7. Let sit on pan for 2 minutes and then transfer to cooling rack to cool or eat :)

8. Enjoy with a nice glass of milk and some ice cream and maybe even topped with some more pb! Or make a nice cookie sandwich with some Arctic zero! 

*store in an airtight container to keep freshness once fully cooled.

-recipe adapted from:

Monday, February 15, 2016

A simple chicken dinner for one.

Days off are for baking and cooking experiments. I like to make my own meals during the week and this is a new experiment meal. I usually just grill or sauté chicken but decided to bake it this time. I guess I tend to stray from baking it is because most recipes I find are for servings of 4-6. Good thing I made this up in my own. Hope you enjoy. Serve with a side salad and some maple roasted brussel sprouts (or asparagus would pair well not maple roasted though) and sweet potatoes ( or butternut squash)!

Maple syrup glazed and walnut crusted stuffed baked chicken: 

Ingredients (to serve one):
-1 chicken breast 
- 2 tablespoons of pure maple syrup 
-1 cup chopped and processes walnuts (careful not to process too much or you will have walnut flour!)
- handful of uncooked spinach 
-1-2 tablespoons goat cheese or cheese of your choice 

1. Preheat oven to 400
2. Process walnuts in blender or food processor. Don't go crazy you don't want walnut flour! 

3. Gather all ingredients and place next to the plate you will be working with. 
4. Put gloves on and prepare chicken. 
5. Pour maple syrup on and rub it around both sides. 

6. Place chicken upside down and run walnuts on then move to the glass baking pan right side up. 

7. Add a layer of spinach then cheese and top with another layer of spinach. 

8. Roll up and tie with dental floss or thread. 

9. Top with some more walnuts because with rolling it up you probably lost some! 

10. Place in oven and bake 40-45 minutes depending on how thick your chicken breast is. 

11. Cut and ensure the chicken is no longer pink. 

12. Enjoy with some of the previously mentioned sides! Make sure not to eat the floss or string! 

Sometimes a girl just wants some chocolate chip cookies.

I have been craving chocolate chip cookies for a good week or so now. So why haven't I made them yet? Well it was my birthday last week and was busy baking other items (including 2 failed cakes woops) AND one of my good friends and former conworkers dropped off a derby pie aka toll house cookie pie on crack at my new school on my birthday so my craving was satisfied for a bit. I also hadn't yet because I love to make new recipes and any type of cookie but some how for some reason ( except for the last few times) I always mess up or burn chocolate chip cookies....aren't they suppose to be the easiest?! Oh well I have been mastering them with the last few tries...well I don't know about mastering but not messing up :) usually I stick with grandmas recipe or another go to chocolate chip cookie recipe I have but strayed this time. I believe I made this recipe once a couple summers ago but don't think I changed anything. If you know me at all you know that the double tree is one of my favorite hotels due to fact that they give (or use to) you fresh and warm chocolate chip cookies (last time only when requested and upon check in but at one point in time it used to be every time they cleaned!). Those cookies were great. I would be excited to go to swim meets just to stay there and get the cookies (yes true fat kid status) I would even eat them right before finals started...woops (although I still swam a best time right after one!) One year my mom even bought me a tin of them for Christmas :) Anywas enough ranting from me. I found a recipe for them and used it more for measurements and added a little Betty twist. Enjoy!


1/2 cup rolled oats ( processed until fine grain NOT oat flour) 
2-1/4 cups flour ( I used white wheat but calls for all purpose)
1-1/2 tsp. baking soda
A dash of salt
1/2 tsp. cinnamon
1/2 cup melted coconut oil
1 cup dark brown sugar
1-1/2 tsp. vanilla
2 eggs
1 trader joes dark chocolate bar chopped and shaved ( variety is the spice of life) *next time I might add a bit more 
1 cup finely chopped walnuts


1.Preheat oven to 350ºF (When ready to bake after chilling dough)

 2. Line a cookie baking sheet with parchment paper. 

3. Grind oats in a food processor or blender until fine (make sure not to process to long or you will end up with oat flour!). 

4.Combine the ground oats with the flour, baking soda, salt and cinnamon in a bowl. Wisk until combined. 

5. Cream together the melted coconut oil , brown sugar, and vanilla until just combined. 

6. Add the eggs and mix until combined. 

7. Add the flour mixture to the mixer bowl with the wet ingredients and mix until just combined and a dough forms. 

8. Add in the chocolate chips and walnuts. Mix until combined. 

9. Take bowl off of mixer and create a big ball with the dough making sure it is all mixed and all nuts and chocolate is distributed evenly. 

10. Scoop or spoon out rounded balls and place on a plate or in a ball to chill. Make sure to scrape the sides of the bowl...I made 2 more cookies from that dough...might want to check the mixer attachment too (I forgot but had a lot to taste test with...woops raw dough is good for you right?) 

11.  Cover with cling wrap or press and seal. Place in fridge for at least an hour before baking (can be as long as overnight). If need be you can freeze the extra dough if you have more than you need. 

12. Preheat oven to 350. Place prerounded cookies on baking sheet and place in oven. 

13. Bake for 8-12 minutes or until center is still a little on the softer side but edges are lightly browned. 

14. Cool on pan for 5 minutes and then place on cooling rack to finsh. That is after trying 1 or 2 or 5. 

15. Enjoy warm or cooled! ( I prefer warm with some nice ice cream on top...or make an ice cream sandwich :) ). 

(Store any extras in an airtight container at room temperature after completely cooled). 

Original recipe can be found here:

Sunday, February 14, 2016

Another healthy breakfast bread to go!

Like I previously told you I have been on the hunt for easy and healthy to go breakfast ideas and foods! I had some over ripe naners that needed to be used and had stumbled across a banana chocolate chip bread recipe on Instagram (via taylor.goode_fit) so decided to make it Betty style. Enjoy!

Healthy raspberry coconut naner bread

 - 2 overripe naners
 - 2 egg whites
  -1 (or 2) scoops of protein powder ( I used Tera's recovery blend which is coconut flavored)
  - 1 container of siggs's raspberry yogurt
   - 1 tbsp of vanillia
  - 1/4 cup coconut flour
  - 1 tsp of maple syrup
  - 1/2 tsp of baking powder
   - 1 tsp of cinnamon
   -handful of raspberries
    -1/4 cup of oats (added for more texture)
      Preheat oven to 350 
     1. Place naners in the mixing bowl with the protein powder and mixed until mashed and combined.
     2. Add in the egg whites, vanilla, yogurt, maple syrup and mixed until combined. 
     3. Add in the dry ingredients and mixed until just combined.
     4. Mix in the raspberries and mixed only until just combined!
      5. Pour into a loaf pan ( will be on the lower side) 
      6. Place in oven and bake for 45-60 mins. or until lightly browned on top and cooked through (original recipe said 30 mins. but I think due to the fact I added more liquid it took longer.)
      7. Let cool and enjoy! 

Two quick and easy non- baking sides!

Yes you read correctly .....non baking. I mean a girl does have to eat things other than baked goods (well my grandma and honestly I beg to differ but oh well). The first is a creation after going to the farmers market and being super hungry while the rest of the chicken for my chicken wrap was cooking. It is just a simple side salad made with all local veggies ( well what is in season or at the farmers market right now) and some goat cheese and chicken. Super easy to throw together. I was out of bowls that is the only reason it was on a plate! 

-spinach or lettuce of your choice 
-veggies you like--I used all different color bell peppers chopped up and all different color carrots sliced
- a roasted purple beet chopped 
- a bartlet pear chopped
-sautéed chicken 
       (half a chopped onion if you would like to sauté it with the chicken) 
- goat cheese ( or cheese you like) 

1. If you do not have chicken pre cooked:  
        -turn stovetop on medium high and chop a chicken breast into smaller pieces. 
        - place a coating of coconut oil on heated pan and chopped yellow or white onion. 
         - cook for 2-3 minutes and then add the cut chicken. 
          - top chicken with more coconut oil, sprinkle with pepper and parsley.
            - cook chicken until no longer pinker and lightly browned on top or darker if you are like me :) make sure to be flipping so both sides are cooked! 
2. When chicken is done place lettuce on a plate or in a bowl and add your toppings! Some nuts/seeds might be a yummy addition too! 
3. Enjoy as a side or a small lunch. 

The second is even easier! For some reason I was craving some tortilla chips and figured I would just make them using the package of tortilla wraps I already had! Why go out of my way and bake them from scratch when I have a package that needs to be used(yes I did just say that....laziness also took over)?! This takes a whopping 15 minutes or shorter and 4 ingredients! Enjoy!

-premade tortilla wrap(s)  (I used a whole wheat and grain one any is ok but I would probably stay away from a corn one...not sure how it would bake) 
- coconut oil spry or olive oil spray 
-sea salt 
- parsley ( or spice of your choice)

-I only made one because didn't want left overs but use as many as you are cooking for! I would say one or two per person depending on size of the wrap. 

1.  preheat oven to 400
2.  line a baking sheet with parchment paper.
3. Cut up (or be like me and rip apart) your tortilla wrap and place on lined baking sheet. 
4. Spay one side of the wrap evenly with cooking oil. Top with salt and parsley. 
5. Place in oven and bake for 8-10 minutes or until browned or crispy :)
6. Enjoy with some salsa, another dip or alone! 

Saturday, February 13, 2016

A silly Hallmark Holiday requires chocolate.....

Every year I say the same thing...Valentine's Day is such a Hallmark holiday. That is ok though because if just gives me another excuse to bake and it usually involves lots of chocolate :) This year is no different. I found a white chocolate almond bar recipe and made it Betty style with some dark chocolate because we all know dark or milk chocolate is better anyways :) enjoy! 

1/2 cup of butter
2 of Trader Joes dark chocolate bars
2 eggs
1/2 c. sugar
1 tsp. vanilla extract
1 c. flour ( I used white wheat baking flour)
 1/2 tsp. salt
raspberry puree(see directions below-need sugar and a lemon too) (or the original recipe called for 3/4 c. seedless raspberry jam)
1/4 cup sliced almonds and more to sprinkle on the top

For the bars:
1. Line or grease a 9-inch square pan and preheat oven to 325.
2. Make raspberry puree if not using remade jam
                -In a sauce pan place a container of raspberries, a tablespoon of sugar and the juice from     1/4 a lemon (I used half and it was too much) cover with water. Muddle and then bring to a boil. Once brought to a boil cook at a simmer for 5-7 minutes. Place in strainer to remove the liquid. It is up to your texture preference to remove or leave the seeds-personally I like jam with seeds in it.

3. In a seperate saucepan, melt butter.
4. Remove from the heat and add the chocolate bars (broken up). Stir until combined. 

5. In a mixing bowl, beat eggs until foamy add in sugar and mix.

6.  Add in the butter and chocolate mixture, vanillia and mix until just combined.

7.  Add in the flour and salt and again mix until just combined. 

8. Spread half of the batter into the prepared pan. 

9. Bake at 325 degrees for 15 minutes.
10. Spread raspberry jam over warm crust. 

11. Drop the remaining dough by chunks over the jam. Sprinkle with almonds. 

12. Bake 30 minutes longer or until a knife  inserted near the center comes out clean. 

13. Cool completely or burn your mouth trying it like I did.... 

14. Cut into bars and enjoy with some ice cream :) OR make a brownie sundae with some ice cream and whipped cream!

Original white chocolate almond bar recipe can be found here: