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209 Calorie Pancakes

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.

Reese’s Cookies Revisted

So I made these cookies for the first time in March. They were amazing. Last week I wanted to make more, and got half way through the process when I realized I did not have enough regular sugar for what the recipe called for. So I ended up doing some tweaking- and somehow came up with a cookie that was twice as delicious as the first batch! It was a total accident- and I thought for sure as I was making them that they would be awful. The dough wasn’t as thick and dry as the first time I made it- in fact, it was similar to the consistency of chocolate chip cookies dough.

The Original Recipe calls for 1/2 cup of sugar and 1/2 cup of brown sugar. What I ended up having was 1/4 cup of sugar and then 3/4 cup of brown sugar. I’m not sure how this changed the consistency of my cookie dough. I might have done something else. But it ended up being wetter than the first go round.

So what I ended up doing was refrigerating the cookie dough over night. The next morning it still wasn’t solid enough to roll into a ball to pop the peanut butter filling into it that way. In fact- the peanut butter filling ended up thinner as well. So what I did was flatten the dough into a round disc, put the peanut butter on top of it, and then put another round cookie on top of it and pressed the edges together- much like a sandwich cookie.

I baked the cookies for 9 minutes. The middles were risen because of the peanut butter. And I let them cook. And they tasted so much better. The peanut butter in the middle was much more prominent this time, and the texture of the cookies was indescribable. They were the best cookies I have ever made- and I seriously thought, the entire time, that it would be a huge disaster!

Another Ramekin Cobbler — Apple!

It’s been a while- I know. I fail at updates. But life isn’t slowing down as much as I had hoped, which leaves little time for the kitchen. And, when I do have time for the kitchen, I keep not having a camera around for pictures. And I really wanted this blog to come equipped with pictures for the entire process- unfortunately, it seems that isn’t going to happen all the time. And instead of just not updating, I think I’ll start adding in some entries about other recipes I like and things I have tried. This week will likely have a lot of “recipes revisited” because I’ve been reusing some old ones to come up with some improvements and more deliciousness!

This does not come equipped with pictures. I did a quick cobbler the other night in my ramekins. And I just wanted to share with you the process of doing the apple cobbler in the same way I did the Strawberry Cobblers. I used the baked apple recipe from my Mini Apple Pies and just kind of combined the two into dishes of awesome.

The first time that I made cobblers, I used my larger ramekins and they were too large to eat at once- mostly because they were so rich. So this time I filled smaller ramekins and got five different cobblers that are just about the perfect size for one person to eat.

Ingredients for the Cooked Apples

  • 3 granny smith apples peeled, cored, and chopped
  • 1 stick of butter
  • 1/2 cup of brown sugar (more or less as needed)
  • 1 tablespoon of cinnamon (more or less as needed)
  • 1 tablespoon sugar (more or less as needed)

Baked Apple Directions

  1. Melt the stick of butter for the baked apples in a pot. After butter is melted, mix in the brown sugar, cinnamon, and sugar. Give it a taste- see if you need to add more of any of the ingredients.
  2. Place the chopped apples into the pot. Stir it well. Cover it, and let it simmer. Then stir again. Let the apples cook until they have a good taste. You can leave them crisp or soft- depending on your preferences. I like crisp apples, so I didn’t cook mine as long.
  3. Spoon the apples into greased ramekins- as much or as little as you want. Set these aside.

Breading Ingredients

  • 6 slices of bread
  • 1 cup sugar
  • 1 egg, beaten
  • 1/2 stick butter

Breading Directions

  1. Melt butter in the same pot you used to make the baked apples. Leave the left over butter/cinnamon mixture in the pot- it makes a nice taste for the breading..
  2. Remove from heat and stir in sugar and beaten egg.
  3. Tear the bread into small pieces and stir it into the butter/sugar/egg mixture.
  4. Cover the baked apples with the bread mixture.
  5. Bake the ramekins at 400° until the bread is golden brown.

No Bake Cookies

No-Bake Cookies have been one of my favorite treats forever. They have a lot of different names. My friend’s family even calls them kitty litter cookies because of how they look. Chocolate + Peanut Butter + Oatmeal is an amazing mixture, though, and I just felt like it so I made them! This recipe only made twelve. You can double it to get two dozen, but that would have been way too many for just me and my dad. I like a lot of peanutbutter in mine- mostly because I think it keeps them from getting dry and crumbly as they have a tendency to do if you don’t make them just right. These turned out to be really good, moist, and amazing!!!


  • 1 cup of sugar
  • 2 tablespoon cocoa
  • 1/2 stick of butter
  • 1/4 cup of milk
  • 3/4 cup of peanut butter
  • 1 teaspoon vanilla
  • 1 1/2 cups of oatmeal


  1. Lay out a long sheet of wax paper. You can also spray non stick on some aluminum foil if you don’t have any wax paper. (I was out for some reason.)
  2. In a medium pot, bring the sugar/butter/milk/cocoa to a boil. Do so slowly so that the sugar melts properly.
  3. After it comes to a boil, let it go for one minute. Then stir in the peanut butter and vanilla.
  4. When the peanut butter and the vanilla is well combined with the chocolate, stir in the oatmeal.
  5. With a spoon, drop the mixture onto the paper. This should make 12 cookies (depending on the size, of course).
  6. Let the cookies cool and harden. If they don’t harden the way you would like, you can always refrigerate to help them set.

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Back in Action – With Peanut Butter Fudge

So I’m finally back in action! So I’ve got a new recipe to toss up. It’s very similar to my recipe for chocolate fudge, really the only difference is taking out chocolate and adding in peanut butter! Now, for this I did not have any marshmallow fluff- and decided to use miniature marshmallows instead. I used too many and the fudge didn’t set up properly. I had to put it in the freezer and even at that point it wasn’t fudge- like. But it was solid enough to cut, pick up, and eat. It was still delicious either way. I used about 2/3 of the bag, and half the bag would likely have worked better. Moral of the story: use fluff, not mini marshmallows.


  • 12 oz jar of Peanut Butter
  • 7oz jar of Marshmallow Fluff (or 1/2 bag of mini marshmallows)
  • 3 cups of sugar
  • 1 5oz can of evaporated milk
  • 1 1/2 sticks of butter
  • 1 teaspoon vanilla


  • Add sugar, butter, and evaporated milk to a pot. Keep the burner on medium heat (I use 4 on my oven) and slowly bring this to a boil. If you don’t do it slowly the sugar will not melt properly and you will end up with grainy fudge.
  • After mixture is at a rolling boil, let it continue to boil for 4 minutes.
  • Remove from heat and stir in the marshmallow fluff and peanut butter until well combined.
  • Pour into a greased pan (13×9 is what I use). Let it cool for about 10 minutes and then you can place it into the refrigerator to finish setting. Leave it in the fridge for a couple of hours to make sure it sets. (If the fudge has trouble setting, pop it into the freezer.)
  • Cut and serve!

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