Funfetti Cupcakes for Three

Hello.

funfetti cupcakes for three

I am ashamed to even be typing on this blog right now because, well, I have abandoned it. And you. But for good reason. So, the last time I posted on here, well, it was January. And now it’s May {and actually the last time I worked on this post, it was April}.

A lot has changed in the last 4 months. I got into the dietetic internship which, for those of you who don’t know, is like THE most competitive and incredible thing to get into. It’s also required in order to become a registered dietitian. And I did it. All of those hours of studying, volunteering, interviews, networking, and working in kitchens finally paid off.

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Well, I also got engaged. Hah! I feel weird just spitting that out there so nonchalantly. But it happened last month and I couldn’t be more excited.

In other exciting news, over the last few months, my fiancé got into grad school, two of my closest friends and my fiancé had birthdays, and… I graduate. TODAY. These cupcakes were actually for his birthday but they are essentially a symbol of all things celebratory in 2015. They are so delicious and moist and fresh with the perfect combination of vanilla and sprinkles. And they make the perfect amount — 1 for me, 1 for the finance, and 1 for the last two CRAZY years of my life that are now OVER and complete with a Master of Science in Nutrition. I will probably post more on that later but for now, cupcakes.

Funfetti Cupcakes for Three
Cupcakes from Sprinkle Bakes; frosting adapted from this recipe 

Cupcakes:
1 large egg
3 tbsp sugar
3 tbsp vegetable oil
1 tsp vanilla extract
1/2 c all-purpose flour, sifted
1/2 tsp baking powder
Pinch of salt
2 tbsp milk
2 tbsp confetti sprinkles + some

Frosting:
4 tbsp unsalted butter, softened
3/4 c powdered sugar
2 tsp milk
1/4 tsp vanilla extract
Sprinkles

1. Preheat oven to 350°F. Put three cupcake liners in a muffin tin.
2. In a large bowl, combine the egg, sugar, and vanilla with a whisk. Whisk in the oil.
3. Add the flour, baking powder, and salt, and stir until just combined. Then, add the milk.
4. Fold in the 2 tbsp of sprinkles and divide the batter into the three cupcake liners, filling them no more than 3/4 of the way full.
5. Bake for 2min at 350°F, then turn down to 325°F. Bake for 10-12 more minutes, or until a toothpick comes out clean.
6. Allow cupcakes to cool on a rack. While cooling, make the frosting.
7. Mix all frosting ingredients in a mixer on medium speed until thick and combined.
8. Frost cupcakes.

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Cake Batter Popsicles

Something about popsicles is the greatest thing ever.

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I’m not sure if it’s the endless possibilities or biting into something frozen on 95°F summer days or what, but I’m obsessed.

Working at the nursing home, it gets hot. I have this little meat thermometer in my chef’s coat pocket and it reads about 90°F+ consistently. So coming home after an 8-hour work day in 90°F heat, I’m ready for something to cool me down.

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Hence, popsicles. Now, you might’ve seen my other popsicles but I have to say. These are better. They’re both good, but cake batter trumps fruit any day.

Next up: creamy chocolate chip popsicles with a special surprise [undecided, hence ‘special’].

Cake Batter Popsicles
Adapted from Girlichef

1 1/4 c unsweetened almond milk
1/2 c vanilla cake mix
2 tbsp brown sugar
1 tsp vanilla
1/4 c sprinkles

1. Over medium heat in a saucepan, combine the almond milk, brown sugar, and vanilla until brown sugar has melted.
2. In a bowl, combine cake mix and brown sugar milk.
3. Pour some sprinkles into the bottom of the popsicle molds, then pour the mixture into the molds halfway up. Repeat by adding sprinkles and mixture.
4. Freeze overnight and serve by running hot water over molds until popsicles pop out.

Red Velvet Smoothie

It was one of those days.

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I woke up and went to turn off a light, kept on for the new kitten, and there was a SPIDER right next to the lamp light switch. omg. dead.

So, I promptly called J, who was inconveniently working 30min away, and he suggested taking the lamp outside. UH NO. What if it fell on me? more death. It crawled into the bowl of the lamp, so I put not one but two binders on top of it. NOPE. It crawled out of the one tiny crevice. J suggests vacuuming it up. Sounds reasonable. Actually, sounds hilarious, but I got on the couch and had the extension vacuum thing in my hand and had a mental break down. SO FREAKING BIG.

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I just cried hysterically until 9am when my apartment complex office opened. They sent maintenance. Totally worth what I pay in rent.

THEN I had to take my wailing, screaming, pissed off kitten to the vet. He was sad in the cat carrier and antsy in my lap. It was a long 40min each direction but he’s a healthy baby. Yay! And his vaccination made him sleepy, which was exactly what I needed since usually he’s a level 12 [out of 10] energy.

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So what do you do when life hands you spiders and screaming kittens? Make dessert smoothies. Duh. I saw this on Pinterest and pinned it immediately. A little drool might have been involved, too. Actually, this smart lady is the reason I put cottage cheese in my smoothies now. Can you say protein boost?

I am on this ridiculous smoothie kick but something about having dessert for breakfast (did you know that’s better? dessert for breakfast instead of after dinner? because you burn those calories off throughout the day! win!) is even better. Almost counteracts the tarantula in my apartment. Almost.

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Red Velvet Smoothie
Adapted slightly from Dashing Dish

1/2 c cottage cheese
1 scoop rocky road (or any chocolate) protein powder
1/2 tsp vanilla
1 tbsp cocoa powder
3-5 drops red food coloring
2 tbsp fat free cream cheese
1 tbsp vanilla pudding mix
10 ice cubes
1/2 c water
2 packets stevia

Blend all. Top with sprinkles if desired [or whipped cream!].

4th of July Cookies

I work at a place that serves healthy, prepackaged, pre-portioned meals. There are no desserts there. Only healthy foods.

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But holidays REQUIRE desserts. They just do. So, I made cookies. I made them for my mom and my boyfriend and some extras for my friends, but I made them predominantly for The Fit Station. Because healthy customers need cheat days.

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These cookies are fool proof. They are Picky Palate’s cookies and this is the second time I have made them. Both times, they turned out perfectly. And I am a terrible cookie baker.

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No 4th of July dessert is complete without red, white, and blue. Duh. So, I added some sprinkles. Little sprinkles with little stars.

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Just in case you want some healthy 4th of July options, you can check out my strawberries and parfait. Or for breakfast, you could have some strawberry shortcake pancakes. Or, you could have a salad before gorging on cookies.

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4th of July Chocolate Chip Cookies
I doubled Picky Palate’s recipe for work, but the recipe below makes approximately 24 cookies.

1 stick butter, softened
1/2 c granulated sugar
1/2 c packed brown sugar
1 large egg
1/2 tsp vanilla extract
1 1/2 c all purpose flour
3 tbsp vanilla pudding mix
1/2 tsp baking soda
1/2 tsp salt
3/4 c chocolate chips
Can of favorite frosting
Sprinkles

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a mixing bowl, cream butter and sugars until well combined. Add the egg and vanilla and combine.
3. In a separate bowl, whisk together flour, pudding mix, baking soda, and salt. Add into the mixing bowl. Stir in chocolate chips.
4. Roll cookie dough into balls and place on baking sheet. Bake for 10-12 minutes, and let cool for a few minutes before transferring to a cooling rack.

5 Ingredient Peanut Butter Muffins

Where have these been all my life? These are delicious. And easy. Muffins in a blender?! Yes.

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I was actually planning on making some other muffins – I will not say from what source – and they were a TOTAL AND COMPLETE FAIL. I hate failed recipes. They make me discouraged. They make me frustrated and angry. So. I calmly left these failed muffins, grossly molded to the muffin tin, there to deal with later.. and made these.

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And oh holy moly was I excited. 5 ingredients. 1 blender. Unlimited future options.

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Since these are all healthy ingredients (besides the sprinkles; and the honey is optional), these are basically like.. a fruit. Or a healthy bread. Or totally acceptable for breakfast, snacks, AND dessert. Did I mention they only make about 5 muffins? Aka all for you and no fears of overeating or worrying about them going bad before you finish them.

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5 Ingredient Peanut Butter Muffins
Adapted slightly from Thirty Handmade Days

1/2 c creamy peanut butter
1 egg
1 very ripe banana
1/2 tsp vanilla
1/4 tsp baking soda
1 tbsp honey [optional]
Optional add ins: almonds, chocolate sprinkles [obviously, I chose these]

1. Preheat oven to 400°F.
2. BLEND ALL INGREDIENTS. For the win.
3. Pour batter into greased muffin tins, and sprinkle almonds and chocolate sprinkles on top.
4. Bake for 8-10 minutes, or until a toothpick comes out clean.