Once I got home, I was famished so I had a bagel with PB and honey. It hit the spot!
Yesterday was the St. Patty’s Day Race in Sioux Falls. My younger sister, Danielle, and I ran the 5 mile race at 9am, and my older sister, Marie, and my mom ran the 5K race at 11:30am. It was a gloomy day with temps aroung 35 degrees. Not great spectator weather, but it was nice for running. Despite the course being extremely muddy in a couple areas, I still beat my last year’s time by over two minutes! I was pumped! I ran 33:10. Continue reading
Love peanut butter? Love bananas? Me too! And I love this recipe! I created this recipe for a soyfoods cooking contest(hence the tofu). It turned out irresistibly good. Definitely give it a try! Here’s the recipe.
Peanut Butter Banana Tofu Pie
16 oz. soft (silken) tofu
1 c. reduced fat creamy peanut butter
1 pkg. JELL-O Banana Cream Flavor Instant Pudding
2 Tbsp. soy milk
2 Tbsp. vanilla extract
1 graham cracker crust
3 reduced fat graham crackers, crushed
1.) Slice bananas and place over crust. Put in refrigerator to chill.
2.) Combine tofu, peanut butter, instant pudding mix, soy milk, and vanilla in food processor or blender and blend until smooth.
3.) Spoon into pie shell.
4.) Top with crushed graham crackers.
5.) Refrigerate at least 2 hours before serving.
This recipe was a lot of fun to do, and the balls made for a perfect Valentine’s Day dessert!
Mmm…red velvet cake batter. Licking off the beaters is so much more fun than just licking out the bowl. I always love a challenge :).
This recipe is from Bakerella.
Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
They tasted even better than they looked(if that’s possible 🙂 ). Next time I make these I might experiment with other cake mixes. Hmm…how does carrot cake balls covered in white almond bark sound? Yes, I will definitely be trying that! 😀