Birthday Cake Smoothie

Lately it seems like Blog World has been in a bit of a cake batter craze.

Cake Batter Pancakes

Cake Batter Oats

Cake Batter Crispy Treats

 Now I’d like to introduce another Cake Batter creation into the mix ↓

Oh yes, I went there.

I suppose my infatuation with cake batter started at a young age, probably the first time I tried Funfetti cake.  As I got older it evolved to Coldstone Creamery‘s Cake Batter ice cream.  And now, being the healthy food lovin’ chick that I am, I figured my love should be made a little bit healthier. 

Don’t worry though.  My creation tastes just as good, if not better than the original.

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A FFF Original ♥

Ingredients:

• 1 large banana cut into bite-sized pieces and frozen
• ½ cup plain Greek yogurt
• ½ cup milk
• 3 tablespoons vanilla cake mix
• 5-6 ice cubes
• ~1 tablespoon sprinkles

Directions:

1. Place all ingredients in a high-speed blender, like a Magic Bullet, and blend for 1 minute or until smooth and creamy.  Pour into a frosty glass, top with even more sprinkles, and enjoy.

Serves:  1

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Now before I start talking about how much I loved this smoothie (which I did!) let me make some clarifications. 

At the beginning of this post I said that I made my love “healthier,”  I know this statement is bound to bring up some controversy considering cake mix has about 50 million ingredients, sprinkles are pure sugar, and Splenda is just bad.  Knowing  this, I still urge all of you to listen to me.

This creation is meant to be a healthy-ish alternative for the high-calorie, high-saturated fat, high-sugar creation that is cake, it is not meant to replace dinner.  Even though, I wouldn’t have a problem eating it every night for dinner!

Now that I’ve made that clear, let’s continue onto the part of this post where I tell you how tasty this is!

I decided to be greedy and only make one serving, thus preventing my family from getting even a sip of this creation.  Don’t judge.  When you make this smoothie you won’t want to share either.

Creamy, delicious, refreshing, and high in protein, this smoothie is just amazing.  It is also versatile!  I had mine for breakfast, but it could also act as a hearty snack or dessert. 

Oh and in case you were wondering, the sprinkles are totally necessary.  They make the shake.  ← Unintentional rhyme!

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Questions of the Day:

1. Do you say sprinkles or jimmies?   Sprinkles!  I always correct people who say jimmies.
2. Do you use boxed cake mixes sometimes?  I have to admit, I use them for 99.9% of the birthday cakes I make.

Hope you had a delicious Tuesday!

Easy Cheesy Whole Wheat Muffins

Remember a few days ago when I posted about my failed recipe?  Well yesterday I gave them another go and they came out perfectly!

Before:

Easy, semi-cheesy, dry, and rock-like

After:

Easy, cheesy, soft, fluffy, and buttery

They were 10x better than last weeks batch.  My brother loved them and my Dad didn’t spit this one out!

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Based on Cynthia’s Easy Biscuits

“These simple muffins are vegetarian and 100% whole wheat.  Whip them up to enjoy with soup, salad, or just eat them plain!”

Ingredients:

• 1 cup whole wheat flour
• ½ cup shredded sharp cheddar cheese
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup milk
• 2 tablespoons mayo (I used canola oil mayo.)
• 2 teaspoons olive oil
• 1 tablespoon butter, melted

Directions:

1. Preheat oven to 350 degrees F.
2. Mix all ingredients (except melted butter) together and  place in greased muffin tins.  Lightly coat the tops of the muffins with melted butter.  Bake for 20 minutes or until golden brown.

Yield: 6 muffins

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Success!

I enjoyed a muffin with my salad yesterday then heated one for ~10 seconds in the microwave for a snack.  YUM!

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Questions of the Day:

1. Have you ever had any cooking/baking failures?  Too many!
2. Do you have any good cornbread recipes?  I’ve been having a major cornbread craving!

Hope everyone has had a good Monday so far!