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Text Post Mon, Feb. 20, 2012 6 notes

I dont have a life. I have a tumblr.

(Source: radio-revival)


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Text Post Wed, Feb. 15, 2012 2 notes

Oreo and Nutella Brownie Bites

Serves: 12

OREO AND NUTELLA BROWNIE BITES
Inspired by Abby Dodge’s 4-ingredient Nutella brownies.

1 cup Nutella (280g, 10 oz)
2 eggs
10 tbsp plain flour
pinch of salt
12 Oreos

Preheat the oven to 180 C and line a 12-hole muffin pan with cupcake liners.

In a medium bowl, mix together the Nutella, eggs, flour and salt.

Scoop a small tablespoon of the Nutella mixture into each cupcake liner. Top with an Oreo. Divide the remaining Nutella mixture among the 12 liners.

Bake for 12 minutes. Then eat!



The Nutella Oreo brownies have 4 ingredients. Literally. Nutella, eggs flour, and an oreo cookie. And some salt, for flavour, but is that really considered an ingredient? Oh, and some chocolate chips thrown on top if you’re feeling a little crazy.

So basically, they are the easiest thing to make in the world. 2 minutes of mixing with a bowl and a spoon, then 12 minutes of baking and you have almost-instant gratification in your mouth.


Anyway, so the super easy Nutella brownies taste totally like Nutella with a gooey brownie texture and are just the best thing ever and I can’t get over them.

So I put Oreos in the middle.

Yep. Oreos. And Nutella. And brownie.

Want some? It’ll only take you 15 minutes.


#Oreo and nutella brownie bites#200 calories#low calorie desserts
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Photo Post Wed, Feb. 01, 2012 1,071 notes

prettygirlfood: Frosted Candy Bar Stuffed Cookie Cups 1 1/2 sticks (12 tablespoons) butter, melted and cooled 1 cup brown sugar 1/2 cup sugar 1 tablespoon vanilla extract 2 cups flour 1/2 teaspoon baking soda 2 eggs Preheat oven to 325 degrees F. Spray a muffin tin with cooking spray. Cream the butter, sugars, and vanilla on medium speed until light and fluffy, about 3-5 minutes. Meanwhile, whisk together the flour and baking soda. Next add the eggs to the wet ingredients and beat well. Finally add the flour mixture and beat on low speed until just incorporated. Scoop batter into a regular-sized muffin tin, filling the cups about 1/3 full. Top with fun-sized candy bars. Scoop remaining batter on top of the candy bars, filling the cups about 2/3 full. Bake at 325 for 12-15 minutes or until the edges just start to turn golden. Makes 12 cookie cups. Store at room temperature. To make as minis: Scoop batter into a mini muffin tin, filling the cups about 2/3 full. Top with a fun-sized candy bar. Bake at 325 for 6-8 minutes or until the edges just start to turn golden. Buttercream Frosting 1 stick (1/2 cup) butter, softened 3 cups powdered sugar 1/4 cup milk 1 teaspoon Tahitian vanilla extract Place the butter, sugar, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.

prettygirlfood:

Frosted Candy Bar Stuffed Cookie Cups

1 1/2 sticks (12 tablespoons) butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 tablespoon vanilla extract
2 cups flour
1/2 teaspoon baking soda
2 eggs

Preheat oven to 325 degrees F.

Spray a muffin tin with cooking spray.

Cream the butter, sugars, and vanilla on medium speed until light and fluffy, about 3-5 minutes. Meanwhile, whisk together the flour and baking soda.

Next add the eggs to the wet ingredients and beat well.

Finally add the flour mixture and beat on low speed until just incorporated.

Scoop batter into a regular-sized muffin tin, filling the cups about 1/3 full.

Top with fun-sized candy bars. Scoop remaining batter on top of the candy bars, filling the cups about 2/3 full.

Bake at 325 for 12-15 minutes or until the edges just start to turn golden.

Makes 12 cookie cups. Store at room temperature.

To make as minis: Scoop batter into a mini muffin tin, filling the cups about 2/3 full. Top with a fun-sized candy bar. Bake at 325 for 6-8 minutes or until the edges just start to turn golden.

Buttercream Frosting
1 stick (1/2 cup) butter, softened
3 cups powdered sugar
1/4 cup milk
1 teaspoon Tahitian vanilla extract

Place the butter, sugar, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.

(via baby-blueeyes)

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Photo Post Sun, Jan. 15, 2012 137 notes

healthyblonde:   Gulten/Dairy/Egg-Free Blueberry crisp Filling Ingredients: 2 1/2 cups fresh blueberries 2 tablespoons organic unsweetened applesauce 2 teaspoons gluten-free vanilla extract 2 tablespoons ground jaggery or unrefined coconut sugar 1 tablespoon arrowroot flour Crisp Topping Ingredients: 2 tablespoons coconut oil 2 tablespoons plus 2 teaspoons ground jaggery or unrefined coconut sugar 1/3 cup Quinoa Flakes  ground cinnamon Preheat oven to 400 degrees. Mix blueberries, applesauce, vanilla extract and jaggery together in a bowl. Let stand a few minutes, then in mix in arrowroot starch.  Divide among 4 small ramekins (I used 3” ramekins). Make Crisp Topping by combining coconut oil, jaggery and Quinoa Flakes or Gluten-Free Flour Mix until crumbly. Spoon on top of blueberries in ramekins. Sprinkle with cinnamon. Bake until nicely browned on top, about 15-17 minutes. Check after 15 minutes. If top starts to brown too quickly, cover with a piece of foil.  Serves 4 From: jeanetteshealthyliving.com

healthyblonde:

 

Gulten/Dairy/Egg-Free Blueberry crisp


Filling Ingredients:

  • 2 1/2 cups fresh blueberries
  • 2 tablespoons organic unsweetened applesauce
  • 2 teaspoons gluten-free vanilla extract
  • 2 tablespoons ground jaggery or unrefined coconut sugar
  • 1 tablespoon arrowroot flour

Crisp Topping Ingredients:

  • 2 tablespoons coconut oil
  • 2 tablespoons plus 2 teaspoons ground jaggery or unrefined coconut sugar
  • 1/3 cup Quinoa Flakes 
  • ground cinnamon
  1. Preheat oven to 400 degrees.
  2. Mix blueberries, applesauce, vanilla extract and jaggery together in a bowl. Let stand a few minutes, then in mix in arrowroot starch. 
  3. Divide among 4 small ramekins (I used 3” ramekins).
  4. Make Crisp Topping by combining coconut oil, jaggery and Quinoa Flakes or Gluten-Free Flour Mix until crumbly. Spoon on top of blueberries in ramekins. Sprinkle with cinnamon.
  5. Bake until nicely browned on top, about 15-17 minutes. Check after 15 minutes. If top starts to brown too quickly, cover with a piece of foil. 

Serves 4

From: jeanetteshealthyliving.com

(via alice-carroll)

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Photo Post Wed, Dec. 14, 2011 117 notes

guiltfreedesserts: Hungry Girl’s Lava Chocolate Cake; only 182 calories vs. 437 calories in the average Lava Cake! (click on picture for recipe)

guiltfreedesserts:

Hungry Girl’s Lava Chocolate Cake; only 182 calories vs. 437 calories in the average Lava Cake!

(click on picture for recipe)

(via loveyourbody--loveyourself)

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Photo Post Wed, Dec. 14, 2011 59 notes

shes-so-tiny: Banana Nut PancakesGina’s Weight Watcher Recipes Servings: 6 • Serving Size: 2 pancakes • Old Points: 3 pts • Points+: 4 ptsCalories: 145.7 • Fat: 4.0 g • Protein: 6.7 g • Carb: 22.1 g • Fiber: 3.1 gWITHOUT NUTS: Servings: 6 • Serving Size: 2 pancakes • Points: 2 pts • Points+: 3 ptsCalories: 129.1 • Fat: 2.4 g • Protein: 6.3 g • Carb: 21.8 g • Fiber: 3.0 g 1 cup whole wheat flour 2 tsp baking powder  1/4 tsp salt 1/4 tsp cinnamon 1 large banana, very ripe, mashed 1 cup 1% milk 3 large egg whites 2 tsp oil 1 tsp vanilla 2 tbsp chopped walnuts (optional) olive oil or butter flavor cooking spray Mix all dry ingredients in a bowl. Combine milk, egg white, oil, vanilla and mashed bananas in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don’t over-mix.Heat a large skillet on medium heat. Spray cooking spray to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set,flip the pancakes. Repeat with the remainder of the batter.Makes about 3 cups of batter which yields 12 pancakes.

shes-so-tiny:

Banana Nut Pancakes
Gina’s Weight Watcher Recipes 
Servings: 6 • Serving Size: 2 pancakes • Old Points: 3 pts • Points+: 4 pts
Calories: 145.7 • Fat: 4.0 g • Protein: 6.7 g • Carb: 22.1 g • Fiber: 3.1 g

WITHOUT NUTS: 
Servings: 6 • Serving Size: 2 pancakes • Points: 2 pts • Points+: 3 pts
Calories: 129.1 • Fat: 2.4 g • Protein: 6.3 g • Carb: 21.8 g • Fiber: 3.0 g

  • 1 cup whole wheat flour
  • 2 tsp baking powder 
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 large banana, very ripe, mashed
  • 1 cup 1% milk
  • 3 large egg whites
  • 2 tsp oil
  • 1 tsp vanilla
  • 2 tbsp chopped walnuts (optional)
  • olive oil or butter flavor cooking spray


Mix all dry ingredients in a bowl. Combine milk, egg white, oil, vanilla and mashed bananas in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don’t over-mix.

Heat a large skillet on medium heat. Spray cooking spray to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set,flip the pancakes. Repeat with the remainder of the batter.

Makes about 3 cups of batter which yields 12 pancakes.

(Source: skinnytaste.com, via size10plz)

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Photo Post Sat, Dec. 10, 2011 182 notes

thecakebar:  Cheesecake Brownies! (recipe) *My tip: cut them into christmas trees w/ cookie cutters! 

thecakebar:

 Cheesecake Brownies! (recipe)

*My tip: cut them into christmas trees w/ cookie cutters! 

(via thecakebar)

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Photo Post Sat, Dec. 10, 2011 1,466 notes

leetakeuchi: Miniature Cheerio Donuts

leetakeuchi:

Miniature Cheerio Donuts

(Source: leetakeuchi, via leetakeuchi)

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Text Post Mon, Dec. 05, 2011 18 notes

3 ingredients, 60 second Chocolate Cake

Gooey Chocolate Mug Cake

Serves: 1

1 egg

1/4 cup. powdered sugar

1-2 Tbsp. cocoa powder (depending on how chocolatey you want your cake)

1 standard-sized mug

In mug, crack egg, add powdered sugar and cocoa powder.  Whisk together with a small whisk until well mixed.  Microwave for 50-60 seconds, until the cake is cooked through (but not overcooked!)  OPTIONAL: Top immediately with a handful of milk chocolate chips, hot fudge, whipped cream, or ice cream. 


#chocolate mug cake#low calorie#quick recipe
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