Skinny Chocolate Chip Scones

It's official:  I'm the worst food blogger ever.  And it's not even because I haven't been blogging (which in and of itself makes me a bad food blogger).

It's because I haven't been cooking.  Not in heels or otherwise.  I haven't really been inspired by any recipes that have crossed my path, and I'm stressed out about a long list of things (like the fact that I'm getting married in 54 days!  Holy shit smokes!).

I saw this recipe for Skinny Chocolate Chip Buttermilk Scones on Skinny Taste a while back, and whipped them up shortly thereafter.  Why I've been waiting to put them on the blog for so long, I'll never know.

What's even harder to know is how these clock in at just under 200 calories!  They don't taste skinny, that's for sure.

Even the F was shocked that these are "light."  He had one for dessert every night after supper (for the few days they lasted).

I probably could have even gotten away with sprinkling less sugar on top (I followed the recipe exactly!), but it made them look so pretty (nearly sparkly, even) that I couldn't resist following the directions to a T.

It looks a little sad on that plate all by itself but don't worry, peeps, it didn't sit there long!  I don't crave sweets often, but when I do this will be a great substitute for something smaller that has more calories!!!

And what more closely resembles a low-cal, chocolate chip scone than an expensive, polka dot pump?

Christian Louboutin via Neiman Marcus

Even the pointed toe references the scone.  I'll take one of each, please.

Flax-Cakes

I love pancakes so much, but they really aren't healthy, per se.  In my never-ending quest to eat better, I changed my tried and true recipe with great results.

1/2 cup ground flaxseeds (I buy Bob's Red Mill flax seeds and grind them myself)
1/2 cup whole wheat flour
1/4 cup all purpose flour
1/2 tablespoon light agave nectar
1 tablespoon baking powder
1 teaspoon salt
1 large egg
2 tablespoons canola oil
1 cup milk (this is approximate)

In a medium bowl, whisk together the dry ingredients.  In a separate bowl, whisk together the milk, egg, and canola oil, then add the wet mixture to the dry.

Preheat a griddle to medium-high heat.  I always cook my (low sodium) bacon on my griddle, first, so I know it's good and hot, then wipe it down and start with my pancakes.

Cook the pancakes until bubbles form, pop, and don't refill with batter, then flip.  I use my spatula to test the "jiggle" of the pancakes on the second side, and when they're no longer wiggly I know they're done!

Yes, I realize the vast amounts of butter and syrup defeat the purpose of a healthy pancake.

I like my pancakes with a side of egg whites and a fair amount of syrup (Log Cabin Lite being my favorite.  Don't ask me why).  I've tried to cut back on my syrup, but it's been a tough battle (and syrup usually wins).  These pancakes are definitely healthier than my usual, though, so I consider it a step in the right direction!

Another step in the right direction comes in the form of electric orange snakeskin, courtesy of Burberry Prorsum.

via

In fact, if you slather them in syrup I'm quite certain they'd be good enough to eat.

Quickie Friday and Variations on a Theme: Festive Frittata

I am not ashamed to admit that frittatas are my fall-back dish when I have very little in the house, in terms of groceries.  I used more south-of-the-border flavors this time around, and it did not disappoint.

2 eggs plus 6 egg whites
olive oil
one small white onion, diced
one clove garlic, minced
one half yellow pepper, diced
cumin, white pepper, salt, cayenne pepper (to taste)
Mexican cheese, shredded (or other cheese of your choosing)
one avocado, sliced

Preheat the oven to 350 degrees.  Beat the eggs together and set aside.  Saute the onion, garlic, and yellow pepper over medium heat until softened, about 3 minutes, then add the seasonings.  Saute for an additional minute, then add the eggs.  Stir gently until the eggs start to set, 3-5 minutes, then top with your cheese and pop in the oven for about 20 minutes.  Pull the whole thing out of the oven, top with avocado, slice like a big delicious egg pie and enjoy!!!

While I like to try trends on my feet (why not!) I don't like to spend a lot of money.  The flatform trend that is all over the spring collections isn't my cup of tea.

via

These wedges, however, are flatform adjacent while still having an actual heel, and therefore worth a try.  Have you tried flatforms?  Love them or leave them?  Tell us in the comments!!!

Quickie Friday: Apple Oatmeal Raisin Bread

For the first time in our three years in Florida, we were paid a visit by the F's parental units.  More popular than our beloved Arnie was this bread.  God love a bread machine and simple ingredients.

Who doesn't love bread by the pool?  Amiright?

One thing to note - I had to take the bread out of the machine, when it beeped to add the raisins, and knead the raisins in by hand.  This bread is DENSE.  Worth the effort, but dense.

Bread + Les Mis mug containing cinnamon coffee with vanilla soy milk =  Breakfast perfection.

I love my bread machine.  It gets used no less than once a week, which is quite significant for a bulky, extraneous countertop kitchen appliance.  I love it so much.

We are attending the one and only holiday party on our social calendar, this evening, and I wish I had shoes like these to rock for the event:

via

They scream holiday AND "no, I'm not the kind of dork who gets immense joy from bread-making and musical mugs."  Right?

Triple Chocolate Muffins

Chocolate is not my favorite.  I don’t think anybody who reads this blog will be shocked by this.  But I do enjoy a VitaTop from time to time, so when I stumbled across this recipe for knock-offs I had to give it a shot.

Here's the recipe:

1 ¾ cup oats
3 egg whites
¾  cup unsweetened cocoa
½ cup unsweetened applesauce
1 tsp. vanilla extract
½ cup plain Greek yogurt (or regular plain low fat yogurt)
½ tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
1 ½ tsp. baking powder
1 ½ tsp. baking soda
¼ tsp. salt
1 cup hot water
1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
½ cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)

Combine all of the ingredients (except the chocolate chips) in a food processor and blend until well-mixed, then fold in the chocolate chips.  Scoop into 12 paper-lined muffin cups and bake at 350 for approximately 15 minutes.

(No, I don't have a picture after they were baked . . . blogger FAIL).

Be warned:  after about 48 hours, these muffins start to get a little boozy-tasting.  Not a bad thing, but I recommend freezing them if you can’t chow down on 12 muffins in 2 days.  

Speaking of boozy . . . 

Charlotte Olympia via Nordstrom

You have to be a little boozy to wear these, right?  Or to even want them on any level?  They are ridiculous.  They also look like something a bride would wear on Four Weddings and expect everybody to love and give her high marks for.

I may watch too much TV.

Banana Oatmeal Cookies

This is another recipe that I made aaaaaaaaaaaaages ago that did not meet great reviews from the F, but did meet great reviews from my colleagues, one of whom told me that she was thrilled the F didn't like them because that meant she could have more.

I can't recall ever having made cookies with shortening in the past, so I was skeptical.  I also added flaxseed, my new favorite ingredient, and used whole wheat flours.  I am certain that the flax addition and the change in flour changed the texture of these cookies dramatically, but they were still tasty.

They were almost like little muffins, light and airy with the perfect amount of banana.  Great for breakfast, actually, because they weren't particularly sweet and went very well with a cup of coffee.

While the F didn't particularly care for them at first, once he drizzled honey over one his tune changed - within moments they were gobbled up and my fellow librarians were out of luck.

The sudden love that the F had for these muckies (that would be a muffin/cookie hybrid, for those not quick with these things) was duplicated in my heart the minute I saw these booties:

Alejandro Ingelmo via Saks

My heart pitter-pattered at the sight of them, and I believe they will be forever in my dreams from this moment forward (much as I know the F dreams of my cooking).  My goal may be to save for them, at this point, because I could see them gracing a party of some sort in the near future.  They need to.  Desperately.

Ham & Cheese Quinoa Cups

Blah blah foodie board on pinterest blah blah blah.

I love pinterest.  Especially for recipes.  This recipe (conveniently from a blogger in Iowa . . . the F would be so proud) was easy to make (with a few tweaks) and yielded quinoa cups for over a week!

I always drain my quinoa first, so it won't be bitter.

Eggs, cheese, zucchini, onion, red pepper, salt, white pepper, and jalapenos.  What's not to love?

Oh, that's right, it needs quinoa.  Mix it all together and cup-it-up!

I am convinced that mini muffin tins are one of the world's greatest inventions.  Seriously.  Bite-size muffins, whether sweet, savory, or somewhere in between, are a gift from the gods.

I actually ended up freezing this batch to reheat for on-the-go breakfasts, so I didn't get an after picture, but they looked identical to Iowa girl's and they were TASTY.

What do we think of these, peeps?

Sartore via Barneys

The swing back to grunge in fashion, recently, is really speaking to my inner (and outer) Nirvana fan.  If only these, paired with ripped jeans and a flannel shirt, were appropriate librarian apparel.  *sigh*

Apple Pie Oatmeal

The F, who will eat most everything (not on his to eat list:  most Asian foods, sauerkraut, calamari), will not eat oatmeal.  At one point I was trying to assist him in making better breakfast choices, and I whipped up some oatmeal with blueberries and brown sugar for him to try - he was disgusted.  I have never tried again.

I, on the other hand, freakin' LOVE oatmeal.  I could eat it every day (and do, most days) in any of a number of varieties.  Normally I just eat it with some brown sugar and cinnamon, but I received this recipe in my inbox and decided to give it a whirl.  It was delicious, it made a TON of oatmeal (I have cut the recipe in half ever since), and it was super-filling.

My final product didn't turn out nearly as pretty as the food-photographer-tweaked image at the link above, but I am certain it tasted as good as it was supposed to.  And now I can convince myself I'm eating like a celebrity (I'm looking at you, Giuliana Rancic!!!)!

I can also picture my girl G sitting down to the breakfast table to eat her oatmeal (before rushing out of the house to film E! News or Fashion Police) wearing these:

Giorgio Armani via Saks

And because I think she's great and we would make great pals, I obviously need a pair, too.  Call me, Mrs. Rancic!  We can eat breakfast together wearing matching boots!!!

Banana Chocolate Chip Muffins

Are you guys on pinterest?  My foodie finds is, I think, a blessing and a curse.  I love having intriguing and tasty-sounding recipes all in one place, but I feel like there aren't enough days for me to try them all!  When I saw this recipe/pin, though, I knew I had to try it (after a few tweaks, of course).

I used whole wheat flour in my recipe, as well as almost a half cup of wheat germ.  I also substituted regular chocolate chips with dark, and they turned out perfectly . . .

. . . as evidenced by the fact that I had one lonely muffin left to photograph.  I brought these muffins into work and they were a huge hit!  And the F loved them, too.

I officially have summer sandal fever:

Aldo via Nordstrom

I love the freshness of the white and the pop of green.  Perfect for sipping summer cocktails on the patio!!!

Energy Balls

This recipe for no-bake energy bites (which I prefer to call "energy balls," given my affinity for ball-shaped foods) thrilled me the moment I stumbled across it on pinterest.  With my minimal modifications I can assure you, peeps, that these will become a staple in my house.

I went with reduced-fat, creamy peanut butter in place of regular, wheat germ in place of flax seed, and chopped dark chocolate in place of the mini chocolate chips. 

I brought some of these into work, and they were as big of a hit in the library as they were at home.  The F has even requested them since, which is definitely a success, in my book!

I think that I'm going to request a pair of these, and see what happens.

Christian Dior via Bergdorf Goodman

I am quite certain that there is not a single person in my life who would grant such a request, but it may be worth a (long) shot.

Let's Talk About the Oscars . . .

Yea, yea, yea.  I realize they happened over a month ago.  I also realize that I remember NOTHING from the actual show (other than this guy), but that seems inconsequential because I made some GREAT food.  Like, really great.  And an amazing cocktail, too. 

But back to the food.

I am of the belief  that crescent rolls can, and should, be used at every opportunity.  Side dishes, main dishes, appetizers, desserts . . . you name it, I can probably crescent it.  This particular appetizer involves rolling out a can of crescent roll dough, spreading it with a mixture of (fat free) cream cheese, bacon bits (I use the "real" bacon bits), and finely chopped onion, then baking.  But not before slicing it real pretty first.

Baked in the oven at 350 degrees for about 11 minutes, these puff up and become golden brown, and they are guaranteed to make your kitchen smell fabulous.

These are also great served as a starch-alternative at your next brunch of breakfast party.  They are DELICIOUS alongside eggs (and if you can make a fabulously fluffy scrambled egg, without adding anything to it, all the better with these treats).

Much like the delightful aroma of these pinwheels invigorates my nose, these invigorate my feet.

Christian Louboutin via Saks

Or they would, if I could afford them.  Truth be told, I spent about half an hour staring at these shoes before I decided that I like them.  But, in the end, I think they're the perfect mix of natural and outrageous.  And the high wedge heel doesn't hurt.

Quickie Friday: Puffy Breakfast

Ahh the potato puff.  Once something I never thought I would prepare, now prepared and re-purposed for breakfast.

(I apologize for the crappy photo.  Again.)  That, peeps, is a lightly fried egg atop said puff, prepared for the F's breakfast pleasure.  (Another of my [many] food quirks is that I do not like to eat egg yolks, unless they are thoroughly mixed with a greater number of egg whites [scrambled eggs with a 3 egg-white-to-one-egg-yolk ratio are acceptable]).  Because I am a bizarre-ly picky eater, the F benefits.  And he LOVED this.  It's nice to know I am a good cook, even when preparing things I will not eat.  Ha!

This week is obviously (and unintentionally) t-strap week:

via

Since there is no way that I can afford the Guccis I posted earlier this week, these will certainly suffice.

Cinnamon Pull-Apart Bread

One of the (many) great things about pinterest is that I've been discovering all kinds of new recipes that I wouldn't have come across otherwise.  This pin for Cinnamon Pull Apart bread caught my attention right away, and despite my inadequacies in the baking department, I thought I'd give it a whirl.

This bread was, by no means, easy to make.  I had trouble stacking the dough and ended up kind of shoving it into my loaf pan.

A lot of the cinnamon and sugar mixture fell off in the process, so I just scooped it up and threw it on top.  You can never have too much cinnamon and sugar, right?

Right.  This bread was gooey and delicious, but didn't feel as heavy as a typical monkey bread type breakfast.  Served with my favorite cup of coffee it was a great breakfast treat.

I decided to post these shoes because I (1) love that Gucci is bringing back the t-strap for spring and (2) think the color is reminiscent of the bread (bear with me, peeps, sometimes a good segue from food to shoes is hard to come by)!

Gucci via Saks

Now if only I could wear the shoes while eating the bread, we'd be set.