Fluffernutter Protein Pancakes

My prettiest pancakes yet! Have you ever heard of the term Fluffernutter? Its a wonderful combination of marshmallow and peanut butter- two of my favorites, so I HAD to make it into a healthy version. Try it out! I'm sure you'll love it as much as I do!

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INGREDIENTS:

1/2 Cup gluten-free rolled oats, blended to a flour consistency 

1/2 scoop Cellucor Whey Peanut Butter Marshmallow protein powder

3 large egg whites

1/3 Cup unsweetened apple sauce

1 Tbsp PB2 (optional)

1/8 tsp baking soda

 

DIRECTIONS:

1. In a blender (I use a Nutribullet) blend together all ingredients until smooth. 

2. LET SIT for at least 3 minutes!! This step is very important. This is when the oat flour soaks up the liquids so they become thick.

3. Heat a griddle and spray with non-stick cooking spray. Pour a small amount of batter onto the pan and cook until small bubbles appear (2-3 minutes.) Flip and cook another 2-3 minutes.

4. Once they are all cooked, top with any toppings of choice and enjoy!

 

NOTE** I topped my pancakes with Nonfat greek yogurt and melted peanut butter. 

 

For the pancakes:

Calories: 320

Carbs: 42g

Sugar: 10g

Protein: 32g

Peanut Butter Krispie S'mores Brownies

Do you love getting into the holiday mood as much as I do? As soon as fall comes around, all I can think of is S'mores and pumpkin pie!

My friend Kylie had made bars similar to these which were to die for SO I had to give it a try and make it my own! I will tell you now, if you love a dessert packed full of flavor- make these! The brownie layer is chocolatey and chewy, the marshmallow layer is perfectly soft and toasty, and the peanut butter Rice Krispie layer is crunchy and delicious. The best part about these brownies are that they look like they take forever to make but you can throw it all together in no-time; especially if you use boxed brownie mix. The first time I tried this recipe, I had made brownies from scratch (which I will post the recipe for soon!) and the second time around I used boxed brownie mix. Personally, I prefer the boxed brownie mix simply because it's easier to make and you can never go wrong when it comes to Betty Crocker. She's the homegirl. 

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How pretty are these toasted marshmallows?! I only had big marshmallows so I cut them in half for this batch. They worked just fine! 

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INGREDIENTS:

for the brownie layer: 

1 box family size brownie mix 

1/4 Cup water

2/3 Cup vegetable oil

2 eggs

 

for the marshmallow layer: 

3 cups mini marshmallows  

 

for the peanut butter crunch layer: 

5 Cups Rice Krispie's

2 Cups peanut butter chips 

1 Cup butterscotch chips

1 cup smooth peanut butter  

 

DIRECTIONS: 

1. Preheat oven to 350F. Grease or line a 9X13 inch pan with foil and set aside.  

2. Assemble brownies as instructed on the box. Pour batter into the prepared 9X13 pan and bake for 20 minutes. When 20 minutes is up, pour the marshmallows onto the brownies and place back in the oven for 2-4 minutes, until golden brown. Then remove from the oven and let cool. 

3. While those are cooling, heat the peanut butter chips and butterscotch chips in a microwave safe bowl- either in the microwave (stirring every 45 seconds) or on the stovetop. Once completely melted, add the peanut butter and mix until smooth again. Then add the Rice crispy's and stir until completely covered. Pour the peanut butter rice crispy mixture over the brownies and spread evenly. Refrigerate for at least 1 hour. (I refrigerated mine overnight to make sure that the rice crispy make sure was set.) 

4. Eat and be happy! 

 

Fruity Pebble "Cookies"

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Happy Thursday, peeps! 

How is your week going so far? It's about to get a whole lot better with these amazing little "cookies"  I made! In honor of "throwback Thursday," I truly went back to my childhood and made a dessert out of something I ate every. Single. Day. I kid you not. Growing up I had this cereal for breakfast, lunch and dinner. My blood was probably 60% fruity pebbles. 

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So here I give you: fruity pebble "cookies" with a white chocolate drizzle. In high school when I started baking, I discovered that white chocolate and fruity pebbles go extremely well together so I had to drizzle some on these! Give them a try. I know you'll love them!! 

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INGREDIENTS:

3 Tbsp Salted butter

17 squares of the S'mores style Marshmallows

6 Cups fruity pebbles

1/2 Cup white chocolate chips for the drizzle (optional) 

 

 

DIRECTIONS:

 1. In a medium saucepan, melt together the butter and marshmallows until there are no lumps. Stir often so it doesn't burn!

2. Once smooth, add the fruity pebbles and stir until completely coated in marshmallow mixture. 

3. Let cool for a minute or two. Using an ice cream scoop or a large spoon, scoop up whatever size balls of fruity pebbles you'd like and drop onto a non-stick surface. Let cool for a minute then shape with your hands into whatever shape you'd like.  

4. Once completely cool, melt the chocolate chips in a bowl and place in a small plastic sandwich bag. Cut a small hole off of the a corner of the bag and drizzle chocolate onto "cookies." Let cool and enjoy! 

 

Note** I used the recipe on the back of the marshmallow bag for regular rice Krispy treats but I used Fruity Pebbles instead.  

 

S'mores Bars

I have created something magical. 

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If you're not drooling after looking at this photo, you should look one more time. Oh. My. Goodness. These are AMAZING!

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INGREDIENTS:

For the cookie dough:

3/4 cup (1 1/2 sticks) salted butter, softened

3/4 cup white sugar

1/2 cup dark brown sugar

1/4 cup honey

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon  vanilla extract

1/2 teaspoon baking soda

1 egg

2 1/2 cups all purpose flour 

You will also need:

1 bag of mini marshmallows

1 small bag of milk chocolate chips- roughly 2 cups

 

DIRECTIONS:

For the cookies:

Preheat the oven to 375F. Line a 9X13 pan with foil or parchment paper and set aside.

Cream together the butter, sugars, honey, baking powder, cinnamon, vanilla and baking soda. Add the egg and beat until incorporated. Stir in the flour. Press the cookie mixture evenly into the pan. Note** If you want thicker cookies, use a smaller pan but adjust baking time. 

Bake until the top is light golden brown (about 15-20 minutes depending on your oven. When it is ready, remove from the oven and pour bag of chocolate chips on it. Then top with marshmallows and place back in the oven until they are toasted- about 3-5 minutes. Let cool completely and serve.