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209 Calorie Pancakes

7 Apr

Don’t those just look scrumptious? I think they do, And they are, if that matters to anyone at all. These are a new favorite of mine for breakfast. It makes 3-5 pancakes (depending on how you pour) that are about five inches in diameter. The calorie total for just the pancakes is 209. When I added syrup and the strawberries it was only 271 calories total. An excellent number considering how good these are and how filling. 16 grams of protein, too! (From the eggs.)


  • 2oz of 1/3 Fat Cream Cheese (or whatever you prefer)
  • 3 egg whites
  • 1/2 tsp. of cinnamon
  • 1/2 tsp vanilla
  • 1 tsp granulated sugar (or truvia/splenda/etc.)



  • Get a non-stick pan hot and ready to go!
  • Blend together all of the ingredients. I actually used a blender for this- I found it to be easiest.
  • Pour onto the pan in small amounts. It will create a very thin pancake- much like a crêpe.
  • Cook as you would a regular pancake. Flip it when the bottom is brown. Then cook the other side.
  • Top with topping of your choice! For syrup, I like to put it in a small condiment dish and dip it, I use less syrup that way. Though I definitely suggest fruit. Strawberries are great. You can roll the pancake around a strawberry slice and it’s heavenly.

Baked Italian Kale Chips

30 Mar

So I have heard tons of people raving about how awesome Kale chips are. I know that a lot of my friends really like Kale and I’ve just never tried it. Before I went on my diet, I just didn’t eat a lot of fresh vegetables or fruits. But I’ve been working hard to branch out and to try new things- because you just never know when you might find something that you love!

That being said- I wouldn’t say that I love these chips. They’re good, for sure- but not as awesome as real potato chips. The more you eat, the better they taste. But I think that’s because I’m not familiar with the taste of kale and wasn’t really sure exactly what was going to come out when I made them. I think I expected a different taste. I’m going to try this over again with spinach leaves. Because I know I love spinach leaves.

At any rate- they’re low calorie. 105 calories for two cups of leaves plus what they are tossed in. I definitely suggest that anyone who is on a diet or who is trying to find alternative snacks give it a try. You might love it. I think I’ll learn to love them after I eat them more often.

You need a bunch of kale and some Italian dressing. I use Kraft Light Zesty Italian Dressing because it’s only 25 calories for two tablespoons of dressing. Pull the leaves off of the stems of the kale- I used about half the bunch. It is roughly two cups of leaves. Make sure they’re bite sized if you yank bigger leaves. Pour two-three tablespoons of the dressing in a bowl. Toss the leaves for an even coat. Bake at 300 degrees for about 15-20 minutes- or until the leaves are dry and crispy. Then devour!

Butterscotch Carrot Cake Cupcakes

18 Jan

Butterscotch Carrot Cake Cupcakes

A change of pace for the readers! For Christmas I did some baking- it was the first year I had ever made something to take to the whole family. I am a huge fan of Carrot Cake, and decided to make some homemade carrot cake cupcakes. They turned out so ridiculously amazing! Both sides of the family loved them, and it was the very first time I have ever gotten homemade icing to turn out the right texture, consistency, and flavor. I even got to finally use my piping bag for the cupcakes. (I’m not so great at it, but all things come with time, right?)

The recipe is one which I have used before- featured on an old blog of mine, The Bakers Laboratory. I knew the cake was delicious when I made it, so I decided to go ahead and do it again- and just change the icing and bake it in cupcake tins instead of in a loaf pan. You should definitely give this recipe a try! Because it’s totally worth it and definitely the most delicious carrot cake I have ever had in my entire life.

Cake Ingredients:

  • 10 tablespoons butter, softened
  • 2/3 cup brown sugar
  • 2 eggs
  • 2/3 cup butterscotch chips
  • 2 cups shredded carrots
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup milk

Cake Directions:

  1. Preheat oven to 350 F.
  2. Cream butter and sugar together.
  3. Add eggs one at a time.
  4. Mix the butter/sugar/eggs until well combined.
  5. Mix together the carrots, spices, flour, and baking powder.
  6. Add the carrots/spices/flour/baking powder to the butter/eggs/sugar, slowly adding milk as you go.
  7. When all other ingredients are mixed, fold in the butterscotch chips.
  8. Spoon the batter into paper lined cupcake/muffin tins.
  9. Bake 30-35 minutes, or until a toothpick comes out clean when inserted into the center of the cake. (I know cupcakes generally only bake about 15 minutes, but these will take at least half an hour.)
  10. Remove from the tins and set on cooling rack.
  11. Re-paper your tins, and begin again!
  12. Should make around 1.5 dozen cupcakes for one batch.

Frosting Ingredients:

  • 8 oz. cream cheese, softened
  • 4 cups confectioners sugar
  • 1 stick of butter, softened
  • 1 teaspoon vanilla extract
  • tablespoon of milk
  • some butterscotch chips

Frosting Directions:

  1. Cream butter and cheese together until well blended
  2. Add confectioners/powdered sugar slowly.
  3. Mix in the vanilla.
  4. Beat on high for about two-three minutes, or until the frosting is thick.
  5. Taste the icing- if it needs more or less of something, add it!
  6. Mix in the tablespoon of milk.
  7. Frost cupcakes either with a knife or pack into piping bag and pipe onto the cupcakes!
  8. After the cupcakes are frosted, put about 1/4 of a cup of butterscotch chips into a microwave safe bowl along with a splash of milk.
  9. Microwave for about 30 seconds. Stir. Continue to microwave/stir/add splashes of milk until the butterscotch is a thick liquid.
  10. Drizzle across tops of iced cupcakes with a spoon.