dessert for breakfast

Remember that too-healthy apple crisp leftover from St. Patrick’s Day?

Well, the next morning it became BREAKFAST!

To about 1 C of the leftover crisp, I added:

1/2 C plain Greek yogurt

1/4 C Vanilla Soy Milk

1/2 scoop protein powder

1 T chia seeds

So good! Came to about 270 calories and 27 g protein with only 20 g sugar. Not too bad, I’d say 🙂 Makes me want to do it again! (Disclaimer: I have TWO individual, unbaked ramekins of the crisp still in the fridge…insert greedy laugh here.)

And since Andrew said he didn’t like the apple crisp (huff!), they are ALL MINE.

*This morning’s iteration:

Apple crisp topped with plain Greek yogurt mixed with a splash of vanilla soy milk.

Oh, the joy.

valentine’s day breakfast

In my continued effort to make something from each one of Pioneer Woman’s book of holidays, I decided to add ‘make special breakfast’ to my already busy day.

You’re shocked, I know.

Of course, there was a card for Andrew and I grabbed the cute Valentines Day cups, plates and bowls that we use exactly once a year (if I get my act together).

I made her ‘heuvos in a heart’ tortillas, which is a play on the better-known ‘egg in a hole.’

I also made chocolate cherry smoothies:

Andrew was a bit surprised after his first sip, as he assumed it was blueberry or something. In his defense, I think I accidentally erred on the side of more chocolate rather than more cherry…or was it an accident!?

Anyway, it was a festive morning at our place. I might even have some special Pioneer Woman treats for tonight as a surprise…

White chocolate-covered graham cracker s’mores! (Made with Nutella instead of chocolate and I cooked the marshmallows on the stove!)

(wo)man of steel

So last night, as we were lazing about in the couch (as we had most of the day did to Andrew’s snow day), Andrew remarked that he’d really like some apple crisp.

It was 8:15.

Ordinarily, I (and just about every other crisp-making person on the face of the planet), would brush this off with an ‘it’s too late’ excuse. While crisps aren’t terribly hard, the time it takes to peel a bunch of apples and then the hour to bake in the oven does add up.

However, I didn’t say that. I remembered a quick little recipe for individual apple crisps I’d seen in November’s Cooking Light. (And I also knew I had some leftover crisp topping stashed in the freezer from Thanksgiving’s dessert.)

I asked Andrew (my uber-picky, non-dessert eating hubby) if he really wanted one, (he did–little known fact: he might like apple crisp almost as much as angel food cake–gasp!) and then jumped off the couch to assemble my ingredients.

As I buzzed around the kitchen, Andrew said this–my ability to turn real apples into crisp in less than 15 minutes–was just ‘reaffirming that I’m superwoman.’

I love this man. (Have I mentioned I didn’t set foot outside our house yesterday? He took Hadrian out every. single. time.)

Anyway, back to the crisps:

The real time-saver, really, is the fact that they’re in individual ramekins, which drastically reduces the baking time. And while the recipe actually calls for crumbled oatmeal cookies as a quick topping, a tablespoon of my leftover crisp topping worked just fine.

I topped mine with half the amount of ginger frozen yogurt I had anticipated using. (I simply can’t eat pie or crisps without some sort of ice cream or whipped cream.)

Disclaimer: I hadn’t really intended on having dessert, but when my snow-blowing, dog-taking-out husband gave me an opportunity to amaze him with my superpowers in the kitchen AND feed him dessert at the same time, I just couldn’t refuse.

In other news, we watched a whopping SEVEN episodes of Dexter yesterday. Yup, we’re just your run-of-the-mill couch potatoes sometimes. Here’s to hoping today is at least slightly more productive than yesterday…