Protein Cinnamon Raisin Pizzert Babies!

Hey My Cinnamon Raisin Swirls!

Thanks for all of your comments on my post on why I don’t drink milk. I absolutely ADORED reading each and every one of your comments. And how fitting to have a post on milk right after a post on cookies! :)

What do you look for in a balanced breakfast?

I find that having a combination of protein, fat, and carbohydrates satisfies me the most.

Though, I prefer having dessert for breakfast. ;)

But how about if I could have both — you could have both: a balanced breakfast, while having dessert?

What do those equal together?

My Protein Cinnamon Raisin Pizzert Babies! :D

In a small bowl, combine the flour, protein powder, baking powder, stevia, and cinnamon.

Add the milk, applesauce, and vanilla extract.

Stir all together.

Spoon tablespoonful-amounts of the batter into each cup of a lightly sprayed muffin tin, resulting in 6 “babies.”

Add some raisins.

Bake the babies at 350 degrees F for about 6-7 minutes, or until firm in the center and bounces back when tapped. Let them cool in the pan for a minute or two.

Top each Pizzert Baby with nut butter (I used my Cinnamon Raisin Walnut Butter) and raisins.

I love how absolutely delicious these are — and so healthy for you! AND, they are vegan, dairy free, and sugar free, and easily adapted to be gluten free*! :)

Protein Cinnamon Raisin Pizzert Babies!

  • 2 tbsp whole wheat flour (see below)
  • 15 grams/2 tbsp vanilla protein powder (½ a scoop of my soy vanilla protein powder)
  • ½ tsp baking powder
  • 1 packet stevia, or 2 tsp worth of sugar
  • ¼ tsp cinnamon
  • ¼ cup milk (I used unsweetened almond milk)
  • 1 tbsp unsweetened applesauce
  • ½ tsp vanilla extract
  • handful(s) of raisins
  • spoonful(s) of nut/seed butter for topping (I used my Cinnamon Raisin Walnut Butter)

Directions

Preheat oven to 350 degrees F. Lightly spray a 6-tin muffin-tin cup pan with a nonstick cooking spray. In a small bowl, combine the flour, protein powder, baking powder, stevia, and cinnamon. Stir in the milk, applesauce, and vanilla extract.

Spoon tablespoonful-amounts of the batter into each cup, resulting in 6 “babies.” Add some raisins. Bake the babies for about 6-7 minutes, or until firm in the center and bounces back when tapped. Let them cool in the pan for a minute or two. Transfer to a plate.

Top each pizzert baby with nut butter (I used my Cinnamon Raisin Walnut Butter) and raisins.

And savour each bite!

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There.

Now grab the fork and EAT THEM UP!!!!! :D

To make these gluten free*, just use Bob’s Red Mill’s GF mix. If you are out of raisins, or just not care for them, you can use chocolate chips (for chocolate chip cookie pizzert babies), chopped dates, dried cranberries, etc. in their place.

What do you look for in a balanced breakfast? I look for a protein, fat, and carbohydrate, plus some fruit and/or vegetable. I find that works best for me.

Raisins or Chocolate? Ooohhh, in this instance, I would say raisins. :D

Do you like having dessert for breakfast? breakfast for dessert? I love doing both!

xoxox,

Banana Split Brownie Pizzert Babies!

Hey My Banana Splits! :)

Thanks for all of your kind comments on my last post. I’m glad that so many of you have done a Leap of Faith too!! I know that doing it has changed me for the better — and surprisingly, I wouldn’t mind doing it again if I got the chance. :) I’d cry, but I’d still do it.

Pizzerts are definitely one of my favorite desserts. You can eat them for breakfast too (or lunch, or dinner)!

As part of the Detox I am doing (which only has 1 week left!), we’re supposed to cut out gluten to see how we feel and such. I don’t think I am doing such a good job — Me and Gluten are like best buds. It doesn’t seem to bother me, so I don’t worry about it. But to go along with the Detox, I though I would give myself a Challenge.

You know my love of Pizzert Babies?  This morning, I wanted some. So I thought to make some Gluten Free!

I was also in the mood for a Banana Split and a Brownie kind of thing.

I succeeded.

Gluten Free. Vegan. Dairy Free.

No Sugar Added. Deliciousness.

Banana Split Brownie Pizzert Babies!

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Ingredients

  • 1/4 cup gluten-free baking mix or other gluten-free flour (I used oat flour)
  • 1 tsp carob powder
  • 1 1/2 tsp baking powder
  • 2 tsp worth of sugar (I used 7 drops of liquid stevia)
  • 1/4 cup nondairy milk (I used unsweetened vanilla almond milk)
  • 1 Tbsp unsweetened applesauce
  • handful(s) of pecan pieces and mini carob chips

Top each with Vegan Cream Cheese (which I added liquid stevia to so it was more like cream cheese frosting), banana slice quarterscarob chips, and cherries! (see note)

Notes: Regular cream cheese would work too. Or even Coconut Cream. Or Peanut Butter!!! :) Pumpkin would work in place of the applesauce. You can use any kind of fruit you would like to top your Pizzert babies. If you don’t use a liquid that has vanilla in it, add about 1/2 tsp of vanilla. Cocoa Powder and Chocolate Chips can be used in place of the Carob powder and chips. If you want to be absolutely decadent, try using cream cheese frosting in place of the cream cheese!

Directions

Combine the flour, carob powder, baking powder, stevia (or sweetener, if dry), and pecan bits in a small bowl.

Stir in the milk, applesauce, and stevia (or sweetener if wet).

Add Pecans and Carob Chips!

Spoon about 1 Tbsp of the batter into each sprayed muffin tin cup, resulting in 6 “babies.”

Bake the Pizzert Babies at 350*F for about 5-6 minutes, or until firm in the center and bounces back when tapped.

Let cool few a minute or two.

Now it’s time to bring out your artistic skills and HAVE SOME FUN!

Top each Pizzert Baby with the cream cheese, carob chips, bananas pieces, and cherries.

These Babies are almost too cute to eat. Almost. ;)

Want to be featured too? Check out Katie’s Blog for the rules! :)

Do you like Banana Splits? I LOVE THEM!

Have you ever had Bean Brownies? I haven’t, but I really want to!

Do you eat Gluten Free? I don’t really worry about gluten for me, but I know quite a few of you guys out there that do eat that way!

xoxox

Fundraiser Dinner/Auction + Lots Of Lovelies

Hey my lovelies!

Thank you for all of your wonderful comments on my last post! I’m so glad you love Chocolate Chip Pumpkin Cookies as much as I do! :D

Last Friday, our church hosted a Fundraiser Dinner/Auction to raise money for our church’s Girl’s Camp (and Boy Scout stuff). People generously donated services, bake goods, and desserts. Not only did I sign up for baked goods, but my sister did, too! (and you can guess who she ended up asking to help her make those for her. ;))

After the dinner (which the youth helped prepare AND serve), the Auction began. The “Auctioneer” (Mr. M) did such a great job! We were laughing the entire time! :)

I took some pictures of the items we donated.

First up:

Chocolate Covered Pretzel Rods, dipped in Milk Chocolate, rolled in Pecans, and drizzled with White Chocolate.

Thumbprint Cookies with a Raspberry filling my sister made these all by herself. I just talked her through the process:)

Reese’s Cupcakes!!!! Peanut Butter Cupcakes frosted with Chocolate Frosting, sprinkled with Mini Chocolate Chips and Honey Roasted Peanuts, and topped with Honey Bear Grahams! :)

Reese’s Cupcakes with Cream Cheese Frosting instead of the Chocolate!

Red Velvet Crinkle Cookies with White Chocolate Chips and rolled in Powdered Sugar.

A Chocolate Cookie Pizza with Homemade Chocolate Frosting, Pecans, Dark Chocolate M&Ms, Shredded Coconut, Mini Chocolate Chips, drizzled with White Chocolate.

Chocolate Covered Pretzels dipped in White Chocolate, topped with Green Sprinkles, and drizzled with Butterscotch. My sister made these. :) I made both of the other ones.

A Butter Pecan Cake – frosted to look like a Drum (see the drum sticks? :)). :) My sister decorated it. I got to teach her how easy it is to make a two-layered cake. :)

Chocolate Covered Pretzel Rods, dipped in Dark Chocolate and drizzled with White Chocolate.

Chocolate Covered Pretzel Rods dipped in Milk Chocolate, rolled in Sliced Almonds, and drizzled with White Chocolate.

That’s it!

Here is what we made in its entirety.

I can barely believe it took up an entire table! Pictured here are some of the Chocolate Covered Pretzels, the Two-Layered “Drum” Cake, some of the Red Velvet Cookies, some of the Reese’s Cupcakes, and the Chocolate Cookie Pizza.

And pictured here are the Thumbprint Cookies, the rest of the Reese’s Cupcakes, the rest of the Red Velvet Cookies, and the rest of the Chocolate Covered Pretzels.

That’s all of it! :)

Some of the other things donated include a Doughnut “Cake,” which consisted of 48 doughnuts all piled up into a tower — SUPER heavy by the way, Cheesecakes, Chocolate Covered Strawberries, and other decorated cakes. :)

Note: These are NOT the healthiest things. I baked them for the Auction. It was so much fun, and everyone loved them! My sister and I were literally in the kitchen from 8am to after 5pm! No, I am NOT kidding. 9 whole hours!!!

All the hard work that my leaders the other girls put in paid off! The families who attended were so generous! The Fundraiser was a SUCCESS! :D

Which one looks the best?

Which lovely should I recreate in a healthy way? :)

P.S. Just to let you know, I do cook. When I cook, I follow other people’s recipes. No, I don’t just eat baked goods all day; when I make something, I INCORPORATE it into my meals. For instance, if I make muffins, I have a couple for breakfast in place of my oats or something.

Nevertheless, I want to get better at cooking. I want to reach out and try something new. In fact, my sister and I just attended a Vegetarian COOKING Class! So much fun! I’ll tell you ALL about it, don’t worry. :)

xoxox,