Cheesecake? Yes Please!

Sorry for the unplanned absence, life got a little hectic on this end but I’m back! But if you REALLY can’t get enough of me then you should follow me on twitter (just sayin’). I’ve been craving cheesecake for quite sometime, but I didn’t really want to do any work. I wanted something that would come together super quick and not do too much damage to my thighs, so I was obviously excited when I came across Gina’s recipe for Lemon Cheesecake Yogurt Cups. They made me a very happy girl.

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Randomness:

I used plain Chobani with the intention of adding extra vanilla. I completely forgot and they were still good,

That furball in the corner is my kitten Chunky. His “real” name on paper is Teddy Bear (yes I’m mature, i know) but as you can tell he’s not small despite just turning 1 and he frequently ninja kicks my other kitten, Khloe, for food. They’re the same age and he’s nearly twice as big as her. Apparently he wanted to be on the blog. World meet Chunk! He’s 12lbs of awesomeness, the best cuddler ever, and likes dogs (my friends and I have fur play dates at my house), however, he is afraid of children, rain, his own shadow, your shadow, any shadow, snow, the washing machine, the dryer, our mailman, the UPS guy, and pretty much life outside the house. I still love him though.

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Pumpkin Love: Pumpkin Banana Bread

If you didn’t believe me before, it should be painfully obvious now. My pumpkin addiction is real (btw if you shop at BJ’s they have Libby’s canned pumpkin in bulk!). The other day while walking through the kitchen, I noticed my bananas were on there last leg. Seriously. They were on death row. Of course making banana nut bread seemed like the most logical choice. While stalking, I mean browsing, Skinnytaste.com I found a recipe for Pumpkin Banana Bread! One recipe featuring 2 of my many faves?! Score!

 

 

 

 

 

 

 

 

Class Portrait

 

 

 

 

 

 

 

 

Mix the wet with the dry.

 

 

 

 

 

 

 

 

Finish Product

Final Thoughts: I love it! The recipe came together really quickly and I love the smell of banana bread in the house. And the bread? Amazing! Try it and let me know how it turns out.

Yummy Pumpkin!

Every Fall when Libby’s canned pumpkin hits shelves I stock up like a mad woman. Seriously. I should probably be on Intervention. So imagine my delight when I spotted this recipe posted by the ever so adorable Allie at Live Laugh Eat, I knew it was only days before I would be making some variation of her Pumpkin Pecan Blondies. Let me first explain that I am completely and totally head over heels for blondies (not brownies) and it’s many variations. Blondies + Pumpkin= Loooove!

First things first, get out all of your ingredients, take a pic then remember that you forgot to include the flour in this class portrait.

Mix together the wet stuff (yes I’m completely aware that it looks far from pretty)

Weigh your flour! Sometimes measurements are off and baking isn’t exactly like cooking, precise measurements are important and you’ll thank me when you don’t have chalky blondies and your entire family giving you the side eye.

Mix wet with dry and stir until just combined. Fold in nuts and white chocolate chips (this is where you taste a few pieces, for quality control purposes of course). Pour into baking dish and place into oven at 375* for 25mins. While baking chat on the phone with a good friend.

Voila! Pumpkin White Chocolate Blondies! Allow blondies to cool for 30+ mins or risk getting a burn on your tongue from piping hot white chocolate (not that I would know). Cut in 12 squares and move to cooling wrack.

Place blondies inside of new cookie jar that you got for %50 off at Pier 1 Imports because it has a chip on the lid.

Side Note: Do you see the chip? Go ahead and look. I’ll wait. . . .The manager spent 15mins trying to talk me out of the purchase because the chip was so small and apparently I’m the only that noticed. He thought taking %50 off was absurd. I won.

Pumpkin White Chocolate Blondies (4 points)

Adapted from Allie

3/4 cup canned pumpkin

1/4cp unsweetened applesauce

1/2cp sugar

1/2cp light brown sugar

1/4cp fat free milk

2tsp vanilla extract

6oz flour (I scaled back on the flour to let the pumpkin shin through. . .I’m obsessed)

1/4tsp baking powder

1/4tsp salt

hefty dash of pumpkin pie spice and cinnamon.

Preheat oven to 375*

Wet ingredients in one bowl dry in another

Mix until just combined

Pour into baking dish coated with cooking spray

Bake for 20-25mins

Set it and forget it!

Remember that infomercial? I can’t even remember what product it was for, but in this instance I’m referring to my slow cooker. I woke up with chicken burritos on my mind but didn’t want to invest a lot of time into it. So I used a slow cooker chicken burrito recipe from weight watchers and made some, okay maybe a lot, of tweaks. I decided to use what I had on hand instead of making a special trip to the grocery. I think it came out really well and the whole dish was only 7 points (if you’re on weight watchers then this makes total sense to you, if not believe me the recipe is still good).

Subs:

*tomato sauce instead of diced tomatoes

*white onion instead of red

*I had red beans but I just decided to go with black

*1 can of green chilies

*Trader Joes enchilada sauce

*1 packet of sazon mixed with 3/4cp boiling water instead of chicken broth

mix everything then add chicken breast

Pour sazon mixture over chicken breast (right?)

set it and forget it!

return 5 hrs later- shred chicken with 2 forks add sour cream and cheese. FEAST!