Cherry Chocolate Smoothie

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I had to go have my yearly MRI for my Chiari. I had surgery in 2009 and I’ve had an MRI every year since to make sure everything stayed where it was supposed to.Well today  Dr. McDreamy gave me the all clear and released me forever. Right after he told me I had beautiful hair and a beautiful brain. First time I’ve heard that one.

Delicious, cures a chocolate craving, gives you a cup of fruit and only has 144 calories….

1 cup Silk Pure Almond Unsweetened Vanilla
1 cup Frozen Cherries
2 Tablespoons Cocoa Powder
1 packet Truvia

Combine all ingredients in blender and blend until smooth.

Servings: 1
Calories 144
Total Fat 3.9g
Total Carbohydrates 28.9g
Dietary Fiber 7.2g
Protein 3.9g
Nutrition Grade A

Today’s Leopard Print Find: Leopard Print Desk Set – Scissors Tape Dispenser and Stapler

Chocolate Banana Smoothie

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Megan got her first pair of designer jeans with some of her Christmas money. One of my friends posted pictures of her daughter wearing her vintage jeans that she had saved from when she was little (Calvin Kleins, Jordache and Gloria Vanderbilts). I thought that was such a great idea! Wish I would have kept mine. So I’m keeping these for her forever.

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Since so many of my friends got juicers and I don’t have one, so I’m making smoothies. (but now I want a juicer :(  )  Not too sure if I could handle the detox they are all doing though.

2 cups Frozen Sliced Bananas
4 cups Low-Fat Chocolate Milk
1-1/3 cup Chocolate Sorbet
Optional for topping – Whip Cream & Chocolate Sprinkles

Blend until smooth.

Servings: 6
Calories 224
Total Fat 4.6g
Saturated Fat 2.7g
Total Carbohydrates 37.8g
Dietary Fiber 2.9g
Protein 9.7g
Nutrition Grade C+

Today’s Leopard Print Find: Green Leopard Spotted Tray

Chocolate Peanut Butter Crescent Rolls

Taylor came up with this recipe while eating the chocolate walnut ones we made. She loves Reese’s so she thought this would have to be good. She was right as usual.

1 can Crescent Rolls
1/4 cup Peanut Butter Chips
1/4 cup Milk Chocolate Chips
1 Tbs Powdered Sugar
2 Tbs Chocolate Syrup

Preheat oven to 375 degrees. Separate crescents into triangles. Top each triangle with 1/2 tablespoon of chocolate chips and 1/2 tablespoon of peanut butter chips. Roll up and seal edges. Bake for 10 minutes. Drizzle chocolate on top of each one and sift powdered sugar on top.

Servings: 8
Calories 190
Fat 9.6g
Carbohydrates 22.7g
Nutrition Grade D

Today’s Leopard Print Find: Cocktail Napkins …

Chocolate Walnut Puffs

I have no idea why those chocolate chips look like chopped beef. Maybe I can blame it on the water. (except that these don’t have any water in them) We have a Rainsoft Water Softener System. We’ve had it for over 12 years. It even moved with us from Houston Spring to Dallas Frisco. I never really knew just how much I appreciated it until we went without it for a few days and my shower was suddenly coated with hard water stains that I had to scrub off daily. My skin got dry too. Thank goodness it’s fixed now! I barely survived!!! Unfortunately, the saltwater from the leak that we had killed 2 of my bushes, so guess who gets to try to dig up 12 year old bushes???

Top each triangle with 1 tablespoon of chocolate chips and 1 tablespoon of walnuts.

Roll up and seal edges.

I threw this together in about 5 minutes and according to Taylor, they are almost better than s’mores bars. She asked for them again tomorrow.

1 can Crescent Rolls
1/2 cup Milk Chocolate Chips
1/2 cup Walnuts, chopped
2 Tablespoons Powdered Sugar

Preheat oven to 375 degrees. Separate crescents into triangles. Top each triangle with 1 tablespoon of chocolate chips and 1 tablespoon of walnuts. Roll up and seal edges. Bake for 10 minutes. Sift powdered sugar on top.

Servings: 8
Calories 222
Fat 13.7g
Carbohydrates 20.0g
Fiber 0.9g
Nutrition Grade C-

Today’s Leopard Print Find: BCBGeneration Cross Body Handbag …

S’mores Parfaits

I had to make Taylor a special treat yesterday because she asked me when I was “going to start cooking fancy again”. So I knew anything s’mores would make her happy. The hubby comes home today and I’ll start the “fancy” cooking again. No pressure there… :/

My hubby has been out of town (28.36 long miles away in Dallas) for a few days, so something would have to go wrong. While he has been out of town in the past I’ve had geckoes, an injured hawk, beeping smoke detectors, dead bunnies…. So yesterday when I went to get the mail I heard rushing water, noticed a mud pit in my front yard, and saw a river running down my street. Since I live in Texas and we hadn’t seen rain since like 1982, I knew something had to be wrong. (of course once my yard was completely flooded it started pouring down rain) It was my water softener system. When I finally figured out who to call, she tells me the guy can’t be here until next Tuesday…8 whole days without soft water!! Not sure I’m going to survive. Then she proceeds to tell me that I need to turn the key on the knobs of the unit to bypass the system and stop flooding my neighborhood. There wasn’t a key, so I had to improvise. The lady driving by looked terrified when she saw me walking around the corner of my house carrying these tools. I really wished I would have had a martini to put in these glasses instead of pudding.

Divide graham cracker crumbs.

Top with pudding.

Add a dollop of marshmallow creme.

Swirl with a knife and top with marshmallows and a graham cracker.

Ingredients:

1 large box (5.9 oz) Jell-O Chocolate Fudge Pudding
3 cups Fat Free Milk
1 cup Marshmallow Creme
1 tsp Water
9 Graham Cracker Squares
6 Tbs Miniature Marshmallows

Beat pudding mix into 3 cups of milk for 2 minutes. Refrigerate for 5 minutes.

Put 6 graham cracker squares into food processor until crushed.

In 6 parfait cups (I used martini glasses), divide the graham cracker crumbs and pudding between the 6 cups.

In blender or food processor, mix marshmallow creme with 1 tsp water until smooth.

Divide marshmallow creme into glasses and swirl with a knife.

Top with marshmallows and a rectangle of graham cracker.

Servings: 6
Calories: 235
Fat: 4.9g
Carbs: 42.7g
Fiber: 0.8g
Nutrition Grade: B

Today’s Leopard Print Find: Juicy Couture Wallet

Homemade Baked Donuts

Are you a donut person or a doughnut person?? I personally have an aversion to “doughnut” but after some research I discovered that “doughnut” is the correct spelling and “donut” is kind of like the nickname. I think the two of us are close enough that we passed the point of being able to go by nicknames long ago. So donut it is!

I had the pleasure of meeting Tori Spelling. Since her real name is Victoria and she introduced herself as Tori, we have reached the nickname stage too! The girls have become huge Tori Spelling fans now because of her furry silky chicken and her pig. They would leave me and move in with her in a heartbeat. She’s a complete doll by the way.
Most likable star I’ve ever met.

 

Mehran – Tori’s BFF.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Megan and Taylor with Jo Pearson of Craft Wars and her zebra car. Notice her leopard?? I’m sure she did that just for me….

Wilton Baked Cake Donuts

2 cups cake flour, sifted
3/4 cup sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 Tbs butter, melted

Preheat oven to 425 degrees. Spray donut pan with cooking spray. In large mixing bowl, sift together cake flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. Fill each cup approximately 2/3 cup full. Bake 7 minutes or until the tops of the donuts spring back when touched. Let cool in pan for 5 minutes before removing. Finish donuts with chocolate glaze, cinnamon sugar or confectioners sugar. Makes 12 donuts. Cinnamon Sugar: 2 Tbs sugar 1 Tbs cinnamon 2 Tbs butter, melted In a shallow bowl, stir together the sugar and the cinnamon. Dip the donut in the butter and roll in the cinnamon sugar mixture.

Calories 185
Fat 4.9g
Carbohydrates 32.2g
Fiber 0.9g
Nutrition Grade B-

Chocolate Glaze:
1/2 cup semisweet chocolate chips
2 Tbs butter
2 Tbs corn syrup
1-2 tsp hot water

In medium bowl, microwave chocolate chips, butter and corn syrup on 50% power for 1 minute, stirring frequently until completely melted. Stir in 1 teaspoon hot water, until the glaze is thick and smooth. Add another teaspoon of hot water if the glaze is too thick.

Calories 231
Fat 7.6g
Carbohydrates 38.0g
Fiber 1.1g
Nutrition Grade C

Confectioners Sugar:
2/3 cup confectioners sugar

Put sugar in a ziploc bag. Add each donut separately and shake to coat.

Nutrition Facts
Calories 231
Fat 7.6g
Carbohydrates 38.0g
Fiber 1.1g
Nutrition Grade C

Today’s Leopard Find: Car Shade

Banana Oat Muffins

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This weekend was our annual family reunion picnic. My mom comes from a HUGE family so it’s great to have a time set aside once a year to get to see everyone. If you don’t do something like that, I highly recommend it. Everyone chips in some money at the reunion and that covers the rent for the space for next year. We even had a baking contest. (I won for my s’mores bars. Yeah me!!!) The girls had so much fun there at Camp Rorie Galloway. They played tether ball, fished, went on a hike and played on the obstacle course. They are already to go back next year. They played tether ball, fished, went on a hike and played on the obstacle course. They are already to go back next year.

I had two really ripe bananas that I hated to just throw away so I decided to experiment. You could omit the chocolate chips or pecans if you wanted to save some calories but what fun would that be??

3/4 cup flour
3/4 cup whole wheat flour
1 cup old fashioned oats
1/3 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas (2 large bananas)
1/4 cup chopped pecans
1/4 cup chocolate chips
Preheat oven to 375 degrees.
Combine flour, oats, sugar, baking powder, soda and salt.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla.
Add the mashed banana, and combine thoroughly.
Stir the flour mixture into the banana mixture until just combined.
Add pecans and chocolate chips.
Line muffin pan with baking liners.
Pour batter evenly into muffin cups.
Bake for 18  minutes.
Servings: 12 muffins
Calories: 250
Fat: 10g
Fiber: 3g
Today’s Leopard Print Find: Regency Greaseproof Baking Cups, Leopard, standard, 40 count

Kentucky Derby Chocolate Pecan Pie

The girls love parties and horses so Kentucky Derby day was a win-win situation. Although they seemed to lose interest in the real meaning of the party when they started making dance videos on Kinect.

Fit pie crust into a 9″ deep-dish pie plate. I used my thumb to press the edge. I’m not coordinated enough to try anything fancy.

Combine corn syrup, sugar, brown sugar and water in large saucepan and bring to a boil over medium heat.

Cook while stirring constantly for 3 minutes and remove from heat. This is what is should look like after the 3 minutes.

Whisk together eggs, butter, cornmeal, vanilla and salt. Then add 1/4 of the corn syrup mixture and mix. Add remaining corn syrup mixture and whisk until combined.

Sprinkle pecans and chocolate evenly over pie crust.

Pour mixture over pecans and chocolate.

Wrap foil around edge of pie crust to keep the edges from over-cooking.

Bake for 50 minutes at 325 degrees or until it sets. Let cool before serving. (It slices a lot better after it has been refrigerated)

Taylor and Megan decorated their hats. I think they did a fabulous job!

Megan wanted a cupcake decorating station, so we made hat cupcakes with mint oreos, half of a large marshmallow stuck on with a little icing and some sprinkles to make flowers.

KENTUCKY DERBY CHOCOLATE PECAN PIE

1 refrigerated pie crust
1 1/2 cups chopped pecans
1 cup semisweet chocolate chips
1 cup dark corn syrup
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1/4 cup water
4 large eggs
1/4 cup butter, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt

Preheat oven to 325 degrees.

Fit piecrust into a 9″ deep-dish pie plate.

Combine corn syrup, sugar, brown sugar and water in large saucepan and bring to a boil over medium heat. Cook, stirring constantly, for 3 minutes.

Whisk together eggs, butter, cornmeal, vanilla and salt. Gradually add in 1/4 of the corn syrup mixture. Whisk in remaining corn syrup mixture.

Place pecans and chocolate chips on pie crust. Pour filling over pecans and chocolate chips.

Cover rim of pie plate with foil to keep the edge of the crust from over-cooking.

Bake for 50 minutes. Let cool before slicing.

Servings: 8
Calories: 628
Fat: 30
Fiber: 2

Adapted from Southern Living

Today’s Leopard Print Find: Derby hat – sure wish I would have had this one for the party