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Skinnified Sunday: Pumpkin Raisin Pancakes

October 23, 2011 · by Ari · 5 Comments

Today has been an almost perfect Sunday. A perfect Sunday would of course involve a day off, which I don’t get until Thanksgiving. Tired of my whining yet? It will continue. I hate to admit it, but it’s only fair to warn you. By the time Thanksgiving rolls around it will have been over 2 months of straight work, so you’ll just have to bear with me and accept that although I love what I do, this Fall has been a challenge mentally.

Anyway, I woke up at 5:30 to run with Kara. Unfortunately, after I was already dressed, I checked my phone and noticed a text from her saying she didn’t feel so hot. What’s funny is I had hardly slept either and I laid in bed debating canceling, but I figured I was already dressed, I better get my run on. I thought about taking Winston, but I haven’t focused on speed since before the Komen, and I knew I needed to use today to work on it. Unfortunately, my ipod running playlist isn’t finished and my phone isn’t doing so well on my runs so it was just me and the silence of 5:45 am. It was super dark out and I was a little scared, but it was nice to just be by myself in the perevt 65 degree temperature.

I did jogging and speedy run intervals up to Starbucks where I stopped for some water and a chat with some of my fav baristas, then was back on my way to continue. The second half I may or may not have had to take a stop and breathe break or 4. Yes, I paused my garmin so my “speedy” time I don’t feel super impressed with, but it was nice to at least work on speed.

A little while after my run, my appetite came on full force. It always takes a good 30 minutes for me to be able to consider food after a work out. Yesterday at Chompy’s, Hermano ordered pumpkin pancakes that tasted like heaven. I hadn’t been able to stop thinking about them, so I woke Steve up to take me to Starbucks and the store. I’m an awesome wife. I got a delicious grande bold coffee with 2 pumps pumpkin spice, 2 pumps sf caramel and steamed soy with cinnamon sprinkled on top. I really miss hot coffee when it’s warm here. It’s still too hot, but if I REALLY want it, I will drink it and sweat. It’s really cute. I am the epitome of class.

Onto the most important part: The most amazing pancakes I have EVER made! Better than chocolate chip, better than any white flour crap. This is the real deal.

Pumpkin Pancakes

(theworldlink.com)

  • 2 cups all purpose flour
  • 3 tablespoons. packed brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups milk
  • 3 eggs, lightly beaten
  • 3/4 cup canned pumpkin
  • 1/4 cup cooking oil

My Swaps:

  • 1/2 recipe (-temptation)
  • Whole wheat pastry flour for all purpose (+fiber, +protein)
  • Molasses and sf maple syrup for brown sugar (-sugar, -calories)
  • Unsweetened vanilla almond milk for reg (-fat, -calories)
  • Egg whites for whole eggs (-fat, -calories, -cholesterol)
  • More pumpkin (+yum)
  • cooking oil who needs it?! Spray works just fine.
  • + chia seeds (+fiber, +protein, +staying power)
  • + protein powder (+protein-duh, +staying power)
  • + raisins (okay, the more I add things,  the less “skinnified” these sound…)
  • + seasonings and extracts (+yum)

Skinnified Fluffy Pumpkin Raisin Pancakes

yielf 3-4 servings

  • 1 cups whole wheat pastry flour
  • 1/2 tbs molasses
  • 1 tbs sf maple syrup
  • 1/2 tbs baking powder
  • 1 pinch salt
  • almost 1 cup unsweetened vanilla almond milk
  • 3 egg whites, lightly beaten
  • 1/2 cup canned pumpkin
  • 1/2 tbs chia seeds
  • 1 scoop vanilla protein powder
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • dash cloves
  • dash ginger
  • 1 tsp vanilla extract
  • dash maple extract
  • 1/4 cup raisins (optional)

 

Directions:

  1. Combine dry ingredients.
  2. In a separate bowl, combine wet ingredients.
  3. Gently fold wet ingredients into dry until barely combined with some small lumps–DO NOT OVER MIX!
  4. Pour pancakes onto sprayed nonstick pan or skillet.
  5. Top with raisins if desired.
  6. Cook over medium low heat until bottom is set and small bubbles form on top.
  7. Flip, and cook on remaining side for 2-3 minutes until golden.
  8. Enjoy!

Topping ideas:

  • vanilla Greek yogurt
  • sf maple syrup
  • granola
  • fig butter
  • nut butter
  • butter butter

Whiccchhhaaaaa!!!! I am the pancake master!!! No pancake stands a chance!

Ok, ok, I admit it! I am still in my sweaty run clothes. You can judge me if you want. Sometimes I’m lazy. Steve just topped his with sf syrup.

I topped mine with nonfat vanilla Greek, sf syrup, extra chia seeds and granola per usual, but also added a thin layer of TJ’s fig butter which was an excellent choice!

Yummmmmmm

I’m telling you, I always love every recipe I post, and I almost always at least like every recipe I make, but these pancakes were a different kind of out of this world amazing love. I admit that sometimes whole wheat pancakes are a little brick-like dense, but these are light and fluffy like clouds or pillows. They are the perfect amount of sweet and the right amount of pumpkin. I could eat them again and again and again and I plan to. Do yourself a favor, make these pancakes. You won’t regret it.

Filed Under: Breakfast · Tagged: cooking, food, half marathon training, pancakes, pumpkin, recipe, running, skinnified

Thanksgiving Recipes

October 23, 2011 · by Ari · 5 Comments

It’s almost here, it’s almost here!!!!!! My very favorite time of year!!!!!

For me, the holiday season kicks off every year with my best friend Bethany’s birthday on October 30th. I plan for Bethy’s special day and then immediate switch gears into holiday craziness. I know most people enjoy the holidays, but I’m a little nuts about it. Shopping, cooking, spending time with family, finding the perfect gifts–it all just makes me so happy!!!!

Last year, Steve and I had just moved into our house and gotten Winston and we hosted Thanksgiving for the first time. In previous years we would do Thanksgiving lunch at his mom’s then dinner at my mom’s and we were dying to bring everyone together and take over the hosting duties. Our mom’s were both happy to let us take over. I went ALL out and did brunch and dinner and cooked everything without any healthiness in mind. I ended the day exhausted and just not feeling so great about myself. I mean, don’t get me wrong, it was an AMAZING day and I loved the company, but this year I definitely plan on doing things differently.

I’ve come a long way in my eating and healthy to me no longer means strict calorie budgets and things that I pretend are good, but no one else wants to eat. I am finally in a place where I can enjoy my food and enjoy eating food that makes me feel good and fuels my body. So this Thanksgiving, I am making things I actually want to eat. Things that will taste good, that everyone will love, and that I will feel good about. I’m so excited to do a balanced Thanksgiving that is both healthy and even a little bit indulgent–you gotta have the best of both worlds!

That being said, it is time for menu planning! I would love recipe ideas and suggestions for dishes that will make this Thanksgiving extra special.

***Please share your favorite Fall/holiday/anytime recipes!!!***

Even if they aren’t necessarily healthy–I can modify 🙂 I would love to see the recipes that everyone else loves!

Here are some of the highlights from last year’s Thanksgiving Extravaganza!

Back then Clementine did not exist and Winston was so new to us that he was carried around and adored like a king. This is Steve’s sister Ashleigh with him.

“Hello and welcome to my Thanksgiving. We will be starting with chocolate chip pumpkin bread french toast!”

“And yes, I do plan on wearing my onesie pjs all day long. This is my party and I’ll look ridiculous if I want to!”

And copy cat Starbucks pumpkin scones

Winston loved all the attention he got. This is him and Hank (my step dad).

Mom, Hank, Charlie and Winnie Bear!

Everyone loves my puppy, but look I love him most!

I invited all my favorite peeps including several friends to stop by between family visits and celebrate. This is my fabulous friend John!

Me, John, Michelle and Hermano

I took care of almost all of the food that came from our house, but I left a very special and important job up to Steve

He was the master of the turkey!

“Oh yeah, master of the turkey, you’re so cool. Why isn’t it ready yet, huh?!?!?!”

I forgot how much food I made! There was a cheeseball

And fresh home baked bread!

Roasted garlic mushrooms

Finally, we all sat down to dinner

Before we were “Ziskin-Bailey” 😉

The best part! The wish bone! Make a wiiiissssshhhhh…..

Grrrrrrrr 🙁

I am competitive, and thus, a sore loser!

“It’s okay, I will drown my sorrows in the sugar coma that will be dessert.” Fresh out of the oven brownies a la mode.

And pumpkin cheesecake (this was actually a healthy recipe that I plan to recreate this and every year!)

I absolutely loved hosting my first Thanksgiving and I can’t wait to do it again, this time a little smarter and a little healthier! I am lucky to have lots of family that I love so much and I can’t wait (especially after this crazy Fall) to get to spend some quality time with the most important people in my life!

What are your Thanksgiving plans? Please don’t forget to send your fav recipes! Happy almost holiday season everyone!

Filed Under: Uncategorized · Tagged: cooking, family, food, friends, holidays, thanksgiving

Easy and Delicious

October 23, 2011 · by Ari · Leave a Comment

Last night I had big plans of all sorts of recipes I wanted to try for dinner, but by the time evening rolled around I was super exhausted. I decided to just put some things together and hope it worked out. After scanning the house, I picked a package of frozen butternut squash ravioli and a bag of kale and decided we were having ravioli and kale chips. I drizzled the kale with about 1 tbs of olive oil, sprayed some fakey no calorie cooking spray (yeah, I’m classy) added freshly ground salt and garlic pepper, and some sriracha and baked it at 350 for about 20 minutes.

I’ve heard a lot of good things about kale chips and they totally delivered! Yummmm. Salty/crunchy craving satisfied!

To dress the raviolis, after cooking and draining

I added about 1/4 cup pumpkin puree, 1/4 cup unsweetened vanilla almond milk, 1 tbs goat cheese, and 1/2 tsp fig butter. I figured it could go a million different ways, but I love all of those things separately so I would probably love them together.

It was the perfect easy and delicious dinner. Oh my gosh, it was so so delicious. I would make it again and again and again! We ate our dinner on the couch watching the end of Project Runway and then starting to watch Bride’smaids. While we were watching, this happened

Winston seriously laid on top of Clementine like that for a good 10 minutes as if he had conquered her. He didn’t want to let her up, but after being content laying underneath him for a while, she got squirmy and wiggled her way out. I love these crazy puppies.

Filed Under: Uncategorized · Tagged: clementine, cooking, food, winston

Whisked Away

October 12, 2011 · by Ari · 5 Comments

Wayyyyy back in June, I promised Jason what I thought would be a pretty amazing 30th birthday present–a private (ish–6-8 people) cooking class from Whisked Away. Whisked Away was started by a chef named Maggie and she has all these cool cooking classes right out of her home! So you get to cook in a real normal home kitchen–I mean it was a little fancy, but not like things you couldn’t have in your own home. It took a lot of time and energy to coordinate scheduling with 6 different people with different schedules as well as Maggie’s busy class schedule, but we finally (3.5 months later) got it together!

It actually could not have worked out more perfectly. Race in the morning, cooking class in the evening! Rehearsal in between–wah. When we walked in, there were chairs and recipe packets all set up for us. Luckily, we only sat for the first 10ish minutes–I am a doer, not a watcher and I was getting antsy! As soon as we started cooking, the class began to exceed all of my expectations. First of all, can we talk about how they let you bring wine?!

Also, they had the dinner table all set up for us. So nice!

The class we chose was titled “Elegant Dinner Party”, a 5 course meal including tomato dip, zucchini gratin, polenta souffle, stuffed tenderloin, and bread pudding. I was a little disappointed when I realized that we didn’t get to make each all of it–we each chose a course to work on. But I quickly realized how ridiculous it would have been to have 6 versions of everything! Our group included Steve, Jason, Bethany, Steve’s friend Josh and his girlfriend Ashley. I told Jason he got to choose first since it was his birthday present and of course he chose the meat, and Bethy asked to work on it with him. I quickly grabbed dessert. I know. You’re shocked, aren’t you? Steve wanted the appetizer (tomato dip) so that he could be done more quickly and photograph. Ashley chose the zucchini and Josh chose the polenta.

I was the star student and finished first, so I got to assist with the tomato dip and the polenta. I made sure to rub it in everyone’s face and Jason tried to accuse me of taking the easiest dish! I just really love dessert, okay?!

I must confess that as soon as we looked at the ingredients for all the dishes, my eye immediately went to words like heavy cream and butter. And the measurements next to them 2 cups, 12 tablespoons. I had a little bit of a mini freak out in my mind, and I wanted to say “Oh, would you mind if i went and bought some fat free half and half instead?” I don’t remember the last time I bought HEAVY CREAM. 6 months ago, I wouldn’t have eaten any of it. Not a bite. And I would have cried on the way home. Instead, I breathed, gave myself a pep talk, and let myself relax a little with a couple glasses of wine. I kept my portions small so that I wouldn’t feel guilty, and just let myself enjoy my evening. It was hard at first, but then it wasn’t. And I realized how far I’ve come in finding balance. This Sunday, I made 2 accomplishments: running a race, and eating heavy cream. What a weird sentence. I fully believe they were both equally important to my health, because healthy living begins with the mind 🙂

As we continued on in the cooking, I started talking more to our teacher Kaylyn and Andrea. Turns out they are both runners with an interest in healthy living and Kaylyn has her own work out clothing business! We talking about healthy living blogs, running, training, cooking, and life in general. I was so happy to talk to people who have run races and have similar interests! Their company was definitely an added bonus and a highlight of the evening! I can’t wait to order some of Kaylyn’s amazing positive affirmation clothing–I will need some uplifting work out gear for this half marathon training!

Look at all those people in one kitchen! Those of you who have ever been around while I’m cooking must know I had to take a deep breath not to freak out about everyone being in there at once! Haha. Well the rule is “If you’re in the kitchen, you have to be functional.” Everyone was 🙂

Doesn’t Josh look fancy in his apron? Somehow he ended up with the frilliest one with a boob outline and everything. Hot.


Pre-baked polenta souffle


Steve went to take pictures from the outside to be artsy. Obviously, I was having a blast.

Good job, Bethy and Jasy!

Bring on the meat!!!

My FAV!!! The zucchini gratin. Zucchini + goat cheese + heavy cream. How can you go wrong?

Polenta!!

Once we all finally sat down to dinner

My masterpiece!! Bread pudding with a bourbon butter sauce. Holy deliciousness.

TAAAAADDDDAAAAA!!!!!

It was seriously one of the best nights of my life and I can’t wait until the time when I can return and try again with a new menu. Until then, stay tuned for some skinnified versions!

Filed Under: Uncategorized · Tagged: birthday, cooking, food, friends

Labor Day=More Lavosh Pizzas!

September 6, 2011 · by Ari · Leave a Comment

Happy Tuesday after long weekend! I don’t know about you, but my weekend seemed like a whirlwind and right now I am enjoying some much needed time in a comfy chair at home watching trashy reality tv (ANTM–I can’t help it, I love it).

Yesterday Steve and I brought mi hermano (ever since Jacob started taking Spanish in school and insisting that he is a “double threat”, we only refer to each other by hermano and hermana) over to Jason and Nacho’s for Labor Day. Nacho volunteered to make his delicious baked artichokes (YUM), I volunteered to make lavosh pizzas (and of course dessert), and hermano’s mom (yes our family is confusing–we have the same dad) offered to go to Serranos and pick up queso 🙂 On the way over we completed a madlib that begam “Hello. Hermano pickle here to tell you about the jo mama.” I love madlibs.

As soon as we got there, I got to cookin! 4 different lavosh pizzas. I made way too much food. And ate too much, but it was worth it :O) I tried a small slice from each pizza and was lured in by the huge bag of kettle chips sitting on the counter–whoops!

In order of my favorite to least favorite 🙂

Bruschetta Lavosh Pizza

yeild 8 slices

  • 1 whole wheat lavosh crust
  • 1-2 tomatoes (vine ripened or roma), chopped
  • 3-4 basil leaves, chopped
  • handful spinach leaves
  • 1/4 cup part skim mozzarella, grated (friendly reminder that cheese is ALWAYS better when you grate it yourself!)
  • 4 oz herb goat cheese
  • 1/4 cup balsamic vinegar, reduced (I didn’t use any sugar)

Directions

1) Preheat oven to 450

2) Place lavosh crust on a foiled cookie tin and crisp in the oven for 3-4 min

3) Top with tomatoes, basil, spinach and mozz

4) Use a spoon to dollop goat cheese in the center of where each slice will be

5) Bake for 5 minutes

6) Slice and plate

7) Drizzle with balsalmic reduction and enjoy!

Mexi Lavosh Pizza

yeild 8 slices

  • 1 whole wheat lavosh crust
  • 1/2 tomato (vine ripened or roma), chopped
  • 1/4 cup black beans, drained and rinsed
  • 1/2 jalapeno, chopped
  • 3 tbs chopped onion
  • 3 tbs chopped red pepper
  • 3 oz reduced fat cream cheese, softened
  • 2 tbs taco seasonings
  • 1/4 cup part skim mozzarella, grated

Directions

1) Preheat oven to 450

2) Saute jalapeno, onion and red pepper with non stick spray and 1/2 tbs taco seasoning

3) With an electric mixer, combine cream cheese and remaining taco seasoning

4) Place lavosh crust on a foiled cookie tin and crisp in the oven for 3-4 min

5) Evenly spread cream cheese/taco seasoning micture

6) Top with tomato, onion, jalapeno, red pepper, and mozz

7) Bake for 5 minutes

8) Slice and enjoy!

Spinach and Artichoke Lavosh Pizza

yeild 8 slices

  • 1 whole wheat lavosh crust
  • 2 handfuls spinach, chopped
  • 1/3 cup artichoke hearts, chopped
  • 2 ounces reduced fat cream cheese
  • 1 ounce low fat ricotta cheese
  • 1/4 cup part skim mozzarella, grated
  • 1 tsp lemon pepper
  • 1 clove garlic, chopped

Directions

1) Preheat oven to 450

2) With an electric mixer, combine cream cheese, ricotta cheese, lemon pepper, garlic, spinach and artichokes

2) Place lavosh crust on a foiled cookie tin and crisp in the oven for 3-4 min

3) Evenly spread cream cheese mixture

4) Top with mozz and extra spinach if desired

5) Bake for 5 minutes

6) Slice and enjoy!

The last one was an imitation crab + spinach. We were all luke warm about it. It was good, but just didn’t compare to the other three, so I’m gonna leave it off from here. If you really want the recipe, ask and I will share.

I also brought the sweet potato cupcakes, and they were a hit!

How was everyone’s 3 day weekend? Enjoy the 4 day work week!

Filed Under: Uncategorized · Tagged: cooking, family, friends, pizza

Skinnified Sunday: Rachael Ray’s Pesto Presto Chicken

September 5, 2011 · by Ari · 3 Comments

So because I still love recipe modifying and I still think skinnify is a cute term, Steve and I have decided to do Skinnified Sundays. The name is pretty self explanatory–we take a recipe and make it healthier better. To find our Sunday recipes, we pick a cookbook from the pantry, and both open to a bookmarked page (when I get a recipe book I usually go through and mark all the ones I want to try) and whichever recipe looks better, that’s what we go for.

So I picked up my Rachael Ray “Look and Cook” book that my mom got me for my birthday (thanks mom–it has produced lots of deliciousness!) and I opened to Pesto Presto Chicken and announced to Steve that I won before he even got his turn :O) He looked at the recipe and didn’t even open a page himself. It was decided. Actually, I was pretty surprised by how mostly healthy it was (good job Rachael Ray!), but of course saw a few things I could tweak.

To start the night off, we opened a pumpkin beer (I’ve been whining for days about how I want pumpkin beer) and a vanilla porter

I hoped the pumpkin beer would be…well…pumpkinier. The vanilla was dangerously delicious.

Next we made the pesto

Winston wondered when I was going to drop some

Then got the chicken ready to go

When my food comes out looking fantastic, I pose and gloat and say “Taaaadddaaaa!” How do I have friends again?

DINNER! (I also made a salad with no recipe–sorry! Essentially romain, part skim mozz, basil, fat free croutons, tomato, cucumber, fat free balsalmic. It was also yummy.)

Pesto Presto Chicken original recipe:

  • 3 tablespoons pine nuts, toasted
  • 10 fresh basil leaves
  • 1/4 cup chopped fresh parsley
  • 5 1/2 ounces boursin cheese, garlic and herb
  • 1/2 cup freshly grated parmesiano-reggiano cheese
  • salt and pepper
  • 4 boneless skinless chicken breasts
  • 12 slices tomatoes

My Swaps:

  • Roasted unsalted pistachios for pine nuts (-calories, -$$, +protein)
  • 4 oz herb goat cheese + 3 TBS low fat ricotta cheese for boursin cheese (-calories, -fat, +yummy goat cheese flavor)
  • Asiago cheese for parm (-$$)
  • I only had room for 8 tomato slices–those must have been some big chickens!

The results? Ummm YUM! I would absolutely make this again for guests. It was my first time making pesto, and my first time using one of my fav wedding presents–my red Kitchenaid food processor (thanks Janie!). For those of you who don’t know, before Thanksgiving of 2009, Steve surprised me with the sparkly red Kitchenaid stand mixer I had been drooling over–and not even as an early Christmas present–as a “just because” present. Jealous yet? I totally married the most amazing man in the world :O) Anyway, ever since, I have been mildly obsessed and every other appliance has followed suit in Kitchenaid and in red.

Have you ever seen a food processor in action? It is magical. So was the pesto. Plus, pesto with no oil? Sign me up!

New Recipe

Skinnified Rachael Ray’s Pesto Presto Chicken

yield 4 servings

  • 3 tablespoons pistachios, roasted
  • 10 fresh basil leaves
  • 1/4 cup chopped fresh parsley
  • 4 oz herb goat cheese
  • 3 TBS low fat ricotta cheese
  • 1/2 cup freshly grated asiago or any hard Italian cheese
  • salt and pepper to taste
  • 4 boneless skinless chicken breasts, 6 oz each
  • 8  slices vine ripened tomatoes

Directions:

1) Heat oven to 450 degrees.

2) In small bowl of a food processor, combine pistachios, cheeses, basil and parsley. Process until smooth, scraping down sides of the bowl half way. Set aside.

3) Butterfly the chicken breasts.

4) Divide the cheese mixture equally between the chicken.

5) Fold like a book.

6) Place on a non stick baking sheet (I foiled and sprayed with nonstick spray–less dishes=happier Ari!)

7) Top with tomato slices.

8) Bake for approx 20 minutes, until browned and chicken is cooked throughout.

9) Let meat rest for approx 5 min, and enjoy!

And of course there has to be dessert. I was inspired by the sweet potato sitting on my counter. Sweet potato cupcakes. Yes please.

I love how round the tops turn out!

Original recipe (from bakerella.com):

  • 1 1/2 cups firmly packed brown sugar
  • 1/3 cup butter, room temperature
  • 2 eggs
  • 1 tsp vanilla
  • 2 3/4 cups all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp pumpkin pie spice
  • 3/4 tsp salt
  • 3/4 cup whole milk
  • 1 cup cooked sweet potatoes
  • 1/3 cup bourbon

My swaps:

  • 1/2 the recipe. I don’t need 24 cupcakes sitting in my house.
  • Splenda brown sugar blend for brown sugar (-calories, -sugar)+unfortunate fakey crap–I’m so on the fence about fake sweeteners!)
  • Non fat vanilla greek yogurt for butter (-fat, -calories, +protein)
  • Egg whites for whole eggs (-fat, -calories, -cholesterol)
  • Whole wheat pastry flour for all purpose flour (+fiber, +protein)
  • Unsweetened vanilla almond milk for whole milk (-fat, -calories)
  • Add cinnamon (+yum)

New recipe

Skinnified Bourbon Sweet Potato Cupcakes

yeild 12 cupcakes

  • 1/3 cup plus 2 TBS firmly packed splenda brown sugar blend
  • 3 TBS non fat vanilla greek yogurt
  • 2 egg whites
  • 1 tsp vanilla (I didn’t half the vanilla–I LOVE vanilla!)
  • 1 1/3 cups whole wheat pastry flour
  • 1/2 Tbsp baking powder
  • 1/2 tsp pumpkin pie spice
  • pinch salt
  • 1/3 cup plus 2 TBS unsweetened vanilla milk
  • 1/2 cup cooked sweet potatoes
  •  2 TBS bourbon

Directions:

1) Preheat oven to 350

2) Mix dry ingredients

3) Mix wet ingredients

4) Combine

5) Evenly divide between 12 lines muffin tins

6) Bake for 12-15 min until a toothpick in the center comes out clean

I liked them more the next day. Weird right? They’re good, but I must admit they are probably better with real butter. However, my 14 year old brother ate 3 in a row, so they obviously didn’t taste too healthy :O) Clementine asked for one, but sweets are bad for puppies. When I said no, she made this face.

I didn’t make a “frosting” til the next day and never got a picture–whoops! But here’s what I did

Bourbon Maple Glaze

  • Powdered sugar
  • Tiny drop bourbon
  • 2 tiny drops pure maple syrup
  • Milk of choice until desired consistency

In case you’ve never made a glaze before and think they sound fancy, let me explain. All you do is take a bunch of powdered sugar, add liquid very small amounts at a time, and whisk together until your desired glaze consistency. Generally that liquid is milk. Tada.

Oyyyy! That was a long poooossstttt. I have to work on my wordiness :O) Happy Labor Day friends!

Filed Under: Uncategorized · Tagged: baking, beer, cooking, food, puppies, skinnified

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