Low Calorie Frozen Caramel Espresso Shots

30 Jul


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My Frozen Caramel Espresso Shots seemed to be a big hit! I realize though, that they’re full of sugar (and delicious caramely goodness), and some of us would like a healthier alternative. I revised my original recipe to be much lower in calories, about 10 calories per shot! Now they can be enjoyed as often as you want; guilt free.

Recipe:
4 oz. of espresso (or strong coffee)
1 ½ oz. (3 tbsp) Coffee Mate fat free vanilla caramel creamer.

Brew your espresso.
Mix in the creamer.
Pour into ice cube trays (or a silicone mold, must be flexible).
Put your filled molds into the freezer, checking on them after about an hour – hour and a half. Once the espresso shots are completely iced over, stick tooth picks in them.
Wait until they’re frozen through, at least 5 hours, preferably over night.
To unmold, gently twist your ice cube tray, and they should pop right out.
Store in an airtight bag in your freezer.
Makes 8-10 shots.

August is Coffee Month!

29 Jul

Alright, there’s no way of getting around it. I love coffee! I was majorly restricting myself from coffee during pregnancy and breastfeeding, but lately I’ve gone a little coffee crazy. I made myself a large batch of cold brewed coffee, and I am ADDICTED. I’m experimenting with all the fun icy coffee treats I can make. So here at Never Trust a Skinny Baker, I’m going to be doing a LOT of posts about coffee. Next on my list of posts: a modified (and more healthy version) of my Frozen Caramel Espresso Shots, how to cold brew coffee, a “skinny” version of Starbuck’s Caramel Frappuccino (less than 150 calories and only THREE ingredients!), and a Java Chip ice cream. So if you love iced coffee (and other icy coffee treats!) then stay tuned because there’s more to come!

Refrigerator Pickles

29 Jul

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This is one of those recipes that I kept seeing over. and over. and over again. Until finally I went out and bought the ingredients to make it! If any of you are on Pinterest (you can find me here), you’ve probably seen it, too. Refrigerator Dill Pickles.

I love fresh dill. And I love cucumbers. These ones looked amazing. I’ve never had pickles that weren’t canned; I’ve only even known the slight soggyness of the pickles that come in jars. But these? They’re fresh. Crunchy. Crisp. A little sweet. And they’re soaked in an amazing vinegar dill brine. And guess what? They’re EASY to make. No canning. No complicated recipes. Just a few simples ingredients, and throw it in a jar. I adapted the original recipe to make it simpler (because I’m all about short cuts!) I hope you enjoy it as much as I did!

Recipe:

3 cups distilled white vinegar
1/4 cup granulated sugar
2 tbsp kosher salt
1 tbsp of pickling spice (or 1 tsp each of mustard, coriander, and dill seeds)
2 cups hot water
2 pounds pickling cucumbers, sliced 1/4-inch thick
1 bunch of chopped fresh dill
3 cloves garlic, roughly chopped

Combine your vinegar, sugar, salt, and pickling spice in a large bowl. Pour the hot water over the vinegar mixture, and mix until the sugar is dissolved. Cool to room temperature.
Chop your cucumbers into ¼ inch slices, and divide them into jars (mine fit perfectly into 3 quart size jars). Chop the dill and the garlic, and divide it evenly between your jars.
Pour the cooled brine over the cucumbers. If the brine doesn’t quite cover the cucumbers, add more water/vinegar mixture (I just mixed 1 part water to 1 part vinegar).
Place the jars in the fridge overnight.
They’re ready to eat after 24 hours, and will keep in the fridge for 2 weeks.

A proper introduction

26 Jul

I feel like I never really introduced myself on here. I just kind of jumped in and started posting! My name is Katy, and I’m 23 years old. My first blog was the Crafty Mama. After the birth of my second child, I started to have less time for crafting, and was posting all about cooking and baking. Before I realized it, it was ALL I was posting about. It’s so much easier to work food into my schedule than crafting. Not to mention working it into the budget! So I decided to start up this blog to feed my baking addiction. I still plan to post on Crafty Mama, but I think this is going to be my main blog from now on.

As you can probably tell from my photos, I am NOT a photographer. I do have a Canon Rebel, and I’m working on figuring it out. Photographing my food creations is just one way to do it. I’m really hoping to expand my photography knowledge with this blog. Photography definitely is not high on my list of hobbies, but it’s working it’s way up there.

I have two kids. Emma just turned 2, and Charlie is now 6 months. My amazing husband, Ben, works hard so I can stay at home with my kiddos, and pursue my hobbies. I am so grateful for this, it seems as though time is flying ridiculously fast! I have no idea how I would juggle everything if I worked on top of it all. I see myself as not just a mom, but a cook, maid, laundromat, 24 hour milk bar, photographer, secretary, accountant, and so much more. I live for my kids and my husband, and I couldn’t dream of having a better life. I live on coffee (so expect to see a lot of it n here!), and I have no idea how I manage to function on the amount of sleep I get (excuse my sleep deprived grammar and spelling). And while I live for my kids, I also live for the night when I have a few kid-free hours (with frequent interruptions from Charlie, enter 24-hour milk bar) to blog and surf food and craft sites. I hope there’s not too many mishaps in my recipes, sometimes I have a hard time forming 2 thoughts at midnight when I’m typing up my blog posts.

I’m still new to this whole cooking and baking thing. I went to school for Baking and Pastry, and learned quite a bit there. But as for cooking, I’m still warming up to it. For the first year or so of my married life, I mostly made hamburger helper (and other simple things). I was raised in a home where everything was home made. Every. Thing. So getting out of the house and getting married, I loved the ease of and tastiness of boxed foods (call me crazy!) It took a good year before I started to realize that this was NOT the way to do things! I’ve been slowly adding new recipes to my collection, learning as I go (with numerous mishaps and disasters!) I feel like it’s my goal to make everything at least once. Hopefully this will keep me from ever getting in a rut! I’m probably not going to have a ton of unique sophisticated recipes on here, but I do enjoy adding a twist on original recipes.

Please excuse the lack of pictures of me. I’m still in that post-baby funk, and prefer to stay away from the camera. I do love posting pictures of my little ones though, so you’ll be sure to see lots of them!

Facebook page

24 Jul

Don’t forgot to like my facebook page! There’s not really a good way to “follow” this blog (darn wordpress!), so come on over and like my facebook page! I post a link to my blog every time I post a new recipe, so you’ll always stay up to date!

Never Trust a Skinny Baker : Facebook

Brownie cheesecake bites

23 Jul

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I had a craving for cheesecake. I remembered this delicious no bake cheesecake that I tried last year, it was amazing! I altered the recipe quite a bit to get it right. I didn’t want to make it in a graham cracker crust, so I put it on top of brownies. Perfection! Sweet, rich, and chocolatey.

Recipe:
16 oz. cream cheese, softened
3/4 cup sour cream
1 cup sugar
1 tsp vanilla extract
6 oz. melted chocolate

In a food processor, puree your cream cheese until it’s smooth.
Add the sour cream, sugar, and vanilla.
Scrape down the sides and run the processor for another 30 seconds.
Add the melted chocolate and run the processor again until it’s smooth.

This no bake cheesecake is delicious. It can be poured into a graham cracker crust to set, or spread on top of brownies.

Why not just eat it out of the bowl?

Raspberry Limeade

20 Jul


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This drink was inspired by Red Robin’s Raspberry Limeade. I have a feeling theirs contains far more calories than should ever be consumed in a drink! For this version, I added less sugar. It’s tart and a little sweet, with vibrant colors. Perfect for these hot summer days.

Recipe:
24 oz. lemon-lime soda (2 cans)
Juice from two limes (about 2 oz.)
1/2 cup raspberries
2-3 tsp. sugar (or more, depending on how sweet you want it)

Squeeze the juice out of two limes. Mix the sugar in and stir until dissolved.
Roughly chop 1/2 cup of raspberries.
Mix all of the ingredients together and stir to combine.
Pour over ice, and garnish with lime slices.
Makes 3-4 servings.

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