Chocolate Chip Cookie Dough

Cravings PB Cups

Am I right?

Well I have a special treat for you!

TWO lucky readers will win a box of EACH – Chocolate Chip Cookie Dough bars AND the Quest Cravings PB Cups!

Jumping for joy?! Thought you would be. Just use the Rafflecopter to enter to win and I’ll generate TWO random winners next week and announce them right here!

a Rafflecopter giveaway

If you don’t happen to win (or just have to order some while waiting for the winners to be announced), don’t forget you can click on the ad in my sidebar (look to the right!) and order from there! That way, I get a little credit for sending you to them (and please tell your friends they should use my sidebar ad to click to order too).

Good luck!

*This giveaway is sponsored by Quest Nutrition and Treats With a Twist. Open to residents of the US and Canada. Please be responsible if you win: i.e. don’t eat anything you’re allergic to. Also, after the winners are announced I will send emails to the winners. Please respond within 48 hours to claim your prize or another winner will be drawn. Thank you! 

The post Quest Bar “Dessert Favorites” Giveaway appeared first on Treats With a Twist.

It was totally the kind of movie my dad would love. And I just love when I’m watching a movie, and I think, “Wow! My dad would love this.”

Kind of like when I saw Jessica post a recipe for Everything White Bean Hummus. Totally reminded me of my dad. Because my dad appreciates a good bagel. And “everything” bagels just happen to be the best kind.

I love all the seeds and the garlic and onion punch. I just happen to be one of those women who ogles bagels but never eats them. I would buy one for my dad though. If we lived anywhere near each other.

But the seasoning is the key! So I think this is the perfect way to celebrate Father’s Day. It’s not sweet (I’ve made him plenty of cookies). It’s simple (dads don’t like fussy gifts). And it makes me think of him, so it’s perfect.

Plus, it tastes amazing! Seriously. I’ve been using those little Laughing Cow wedges on savory crackers or rice cakes, then sprinkling (dousing) the seasoning on top! It’s even amazing on veggies…and eggs…and hummus…and my fingers…

So Happy Father’s Day dad! Here’s some love. Because I love you.

“Everything” Bagel Seasoning 

2 Tbs. dried minced onion

2 Tbs. black sesame seeds (or toasted white sesame seeds)

1 Tbs. poppy seeds

1 Tbs. dried minced garlic

½ tsp. kosher (coarse) salt

¼ tsp. ground black pepper

~Mix all ingredients together. Keep in an airtight container. Sprinkle on anything and everything.

Recipe adapted from How Sweet Eats

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Wait, it’s pretty much always snack time once summer rolls around. That’s a good thing. But it means you have to be prepared. Especially if you tend to drop in on friends (the ones with the pool at their complex) or if friends drop in on you (or if your kids haven’t figured out the beauty of playing outside all day long so you can have some peace and quiet).

Yes, handfuls of pretzels and Gold Fish are fab, but aren’t popcorn mixes more fun?

Summer should be fun, right? I think so. So, that means you should make a popcorn mix.

You’re friends will think you’re totally chic. Especially when you show up out of nowhere in a cute sundress with a bowl full of summery Key Lime Pie Popcorn mix.

Ok, so that’s fantasy you. But you can totally roll around in your yoga pants with a bowl of this and they’ll still think you’re pretty awesome.

Or stay at home in your yoga pants and share this with whomever seems to be sprawled out on your couch, sucking up your air conditioning (sounds more like it, right?).

Key Lime Pie Popcorn

1/3 cup popcorn kernels

½ cup melted white chocolate (I used “Almond Bark”)

3 graham cracker sheets (rectangles)

2 Tbs. toasted coconut flakes

2 tsp. lime zest (approximately one large lime or 4 small Key Limes)

Kosher salt (for sprinkling)

~Pop the popcorn kernels, either in an air popper or on the stovetop in a saucepan (whichever method you prefer).

~Prepare a baking sheet (preferably with tall sides) by covering the bottom with parchment paper. Spread the popcorn evenly on the baking sheet. Then, break up the graham cracker sheets into small pieces and scatter them evenly with the popcorn.

~Next, melt your white chocolate (Candy Quick melting chocolate, like “Almond Bark” works best). Drizzle the white chocolate evenly across the popcorn/graham crackers. Finally, sprinkle both the toasted coconut and the lime zest over the melted chocolate, followed by a pinch of Kosher salt.

~Use a silicone spatula to carefully turn and stir the popcorn, allowing more of it do become coated with the white chocolate (and allowing more of the zest and coconut to stick to the chocolate). Let the mixture set (this could take up to an hour, but can be sped up by placing the baking sheet in the fridge, lightly covered).

~Break up any larger chunks with your hands, and serve. Enjoy!

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Have you tried the berry Blue Diamond Almonds yet?

I have! The strawberry is my favorite! Have you ever looked into the bag of whatever you’re eating, and suddenly they’re gone?! Like, all gone. Who stole them? Did I eat all of those? Yup, that was me with the strawberry almonds.

Do you find celebrity diets fascinating? Like, how they’re are all under self-experimentation because their only job is to stay young and thin? Read this hilarious article by a woman who tried to eat like Gwenneth Paltrow. You’ll die laughing.

I went to spin class twice this last week and am going again soon! I have an obsessive personality (go figure), so it won’t be long until I’m buying special shoes for spin. Here we go!

Did you go buy a TON of blueberries last Friday at Whole Foods?! I did! Now they’re piled in my freezer, fridge, and jars. Make my super easy blueberry jam and your friends will all think you’re a domestic goddess.

Is it bad that I’m still using Google Reader? I don’t cope well with change (understatement of the century) so I can’t stop using it! Yes, I’m well aware that it’ll implode in less than a month. Yes, I’ve set up Feedly, but I just can’t switch! You’ll have to drag me away from Reader kicking and screaming!

What should I wear to my bridal shower?! Links to cute things,  please!

Have you tried CLIF CRUNCH bars yet*?? I love them! Plus, they’re pretty much the only granola bar that my fiancé will willingly eat! That’s really saying something. I pack them I his travel bags when he goes on trips and I hand them to him as he walks out the door, in a rush.

I love using them as “granola” on top of my yogurt when I’m up to my eyeballs in treats and photo editing. Sometimes there is just WAY too much to do and way too little time, so I don’t sit down for a descent snack or meal break, so having these ready to crumble on my yogurt is just perfect.

I’m also working on incorporating them into a few recipes (stay tuned!)!

CLIF wants to remind you to have a few adventures this summer! Grab a CLIF bar and head outdoors. Try something new (hike a new peak, try a new class at the gym, cook something exotic!) this summer and make some memories. You’ll never regret having fun and being healthy!

*I was sent CLIF CRUNCH bars to remind you all to have an adventure. All the opinions I’ve stated are my own and true. I was not monetarily compensated for this review. 

All other products mentioned in this post were purchased by yours truly and I was not contacted by the companies in any way. I just like talking about them!

This Week’s Treats:  

Blueberry Sauce (aka Blueberry Jam, no-pectin):

Gluten-Free Apricot Stack Cake:

And finally, are you ready for a giveaway?! Me too! I believe if you stay tuned till next week, you won’t be sorry!

The post Fabulously Fit Friday 6/7/2013 appeared first on Treats With a Twist.

I think stack cakes are adorable. They’re super trendy, they look simple and complicated all at the same time, and they’re totally an unexpected finale to any occasion.

When I decided to recreate this stack cake, I knew I wanted to make it gluten-free, because the original recipe already called for almond flour. To make this particular cake gluten-free, I substituted King Arthur Flour’s Gluten-Free Multipurpose Flour for all of the all purpose flour that was called for. Due to the nature of this cake and batter, the one-to-one substitution, along with a bit of Xanthan gum, was a perfect swap. If you don’t have or don’t use Xanthan gum, a bit of cornstarch or nothing at all is just fine too (but the cake will lose a bit of silkiness).

The texture of this cake is so unique. Although the layers are thin, they are slightly dense. That, along with the almond flour, creates an almost pound cake texture, or it also is similar to an Italian cornmeal-based cake. I love using the King Arthur Flour Almond Flour (Meal) because it is more finely ground than others I have tried.

It really is quite simple to make.

You mix up the batter and spoon it onto a hot skillet, and just like making pancakes but much quicker, you flip the layers after they become bubbly. I lay each layer on a cooling wrack covered with parchment after they’re done.

The apricot filling comes together quickly too. You could use peaches with the dried apricots, but I like the more subtle apricot flavor to stay pure in this cake. The King Arthur Flour Diced Apricots (which are great because they’re already diced up, also making them perfect for scones!) are soaked to rehydrate, then combined with fresh apricots in a food processor. They’re blended, then sweet honey pulls it all together.

The cake is easily assembled in alternating layers of cake and filling, then put in the fridge to set while the flavors soak through the layers. After it is refrigerated, it is topped with a generous dollop of whipped cream, apricots, chopped almonds, and more honey. It is now ready to serve.

Beautiful, simple, impressive.

Gluten-Free Apricot Stack Cake
(makes one 8” stack cake)

4 whole, ripe, fresh apricots

1 cup dried apricots, diced (King Arthur Flour)

2 Tbs. honey

2 eggs

1 cup + 3 Tbs. unsweetened almond milk

1 Tbs. vinegar

¼ cup butter, melted and cooled

1 tsp. vanilla extract

1 cup gluten-free flour mix (King Arthur Flour)

½ tsp. Xanthan gum (or 2 tsp. corn starch)

½ cup almond flour/meal (King Arthur Flour)

¼ cup granulated Stevia

1 tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

To top the cake: 1 fresh apricot

Honey

Fresh whipped cream (or whipped topping of your choice)

~Prep: Combine the dried apricot pieces and 1 ½ cups hot water in a bowl and set aside to rehydrate for at least 30 minutes.

~Before starting to make the filling, combine in a mixing bowl the unsweetened almond milk and vinegar and set aside (let sit for 5-10 minutes to create “buttermilk”).

~In your food processor (or powerful blender) combine the rehydrated dried apricots (strained from the water) and fresh apricots (pits removed). Blend until smooth. Then, add the honey and stir until combined. Taste the filling, and if you prefer it sweeter, add more honey.

~In a mixing bowl, combine the almond milk/vinegar buttermilk, eggs, and melted cooled butter. Stir together well until completely combined. Then add the vanilla and stir. Next, add all of the dry ingredients and whisk until the batter is smooth.

~Heat a nonstick skillet over medium heat. Carefully pour ½ cup of the batter onto the pan, letting it spread into a 7-8” circle (if it isn’t spreading quickly, carefully spread the batter with a silicone spatula). Cook for 1-2 minutes until the surface is bubbly and the edges are dry. Then, flip the cake layer and cook for 1-2 more minutes. Place the finished layer aside (I set up a cooling wrack covered with parchment to lay out the finished layers). Repeat the cooking process with the rest of the batter, making 6-7 layers.

~Either on a serving plate or in a spring-form pan, lay down a layer of the cake. Top it with an even layer of the apricot filling. Continue to layer, finishing with a final layer of apricot filling. Carefully plastic wrap the cake and place in the fridge to set for at least 2 hours.

~To serve, add a layer of whipped cream, some chopped almonds, sliced apricot and a drizzle of honey. Enjoy!

Recipe adapted from Better Homes and Gardens

Note: King Arthur Flour sent me these products to sample and use, but their use and the opinions are 100% my own and I was not compensated for this recipe or review. 

The post Gluten-Free Apricot Stack Cake appeared first on Treats With a Twist.

Ok, so it’s the easiest jam in the world. No pectin. And it makes only one jar, so no jar boiling is needed. Now that’s my kind of jam!

The lemon provides the “pectin” for this jam recipe, and the flavor of the blueberries is intense. It’s wonderful. And it’s sweet because the blueberries are sweet, because there isn’t a ton of sugar in it, unlike most jam recipes. In fact, I used just two Truvia packets in the entire recipe.

This jam is pure summer. It will be the perfect centerpiece to your family table, because it tastes wonderful on everything from biscuits and pancakes, to yogurt and oats, and even ice cream, cheesecake, or pudding.

If you follow me on Instagram, you know I’ve already been using it on my yogurt with toasted coconut!

The berry sauce is drippy and drizzly, but slightly thick too making it the perfect consistency. You’ll love it! And so will anybody you choose to serve it to (if you can stand to share).

Blueberry Sauce
AKA Blueberry Jam (no pectin)
(makes one 12oz. jar of delightful jam)

2 cups blueberries (washed, dried)

zest and juice of 1 lemon

2 tsp. granulated Stevia (2 Truvia packets)

~In a saucepan (I use an insulated copper saucepan when I make jam), combine the blueberries, lemon zest, and lemon juice over medium heat. Stir occasionally as the berries breakdown. After about 5 minutes, add the Stevia, stirring it in. Over the next ten minutes, let the berries bubble and occasionally stir them as they breakdown and the sauce thickens.

~Pour the blueberry sauce into a clean jar, put the lid on and let the jar sit on the counter until it comes to room-temperature (I let mine sit on the counter for at least 4-6hours, or overnight) before placing it in the fridge. ~Serve it up over…everything! Pancakes, yogurt, ice cream, cheesecake…the possibilities are endless! Enjoy!

The post Blueberry Sauce [aka Blueberry Jam (no pectin)] appeared first on Treats With a Twist.

I took a bit of a vacation last weekend. I snuck away to spend a day with my parents and didn’t tell a soul. The mom therapy was needed!

We had such a great time together, as always. We strolled the market…

registered at Crate and Barrel together (only 134 days until my wedding!)…and saw The Great Gatsby! I loved it! Have you seen it yet?

I loaded up my pups and headed home to spend the rest of my Memorial Day weekend with my fiance. We went house hunting…I made a special pasta dish for him with the fresh pasta I bought from the market with my mom…

and I made cashew milk!

My favorite workout from this week: Pulling out a Jillian Michaels DVD and letting her kick my booty! I ‘ve missed you Jill!

Favorite Snackity Snack: Blue Diamond Caramel Macchiato Almonds and Trader Joe’s dark chocolate nibs*!

*I purchased these products with my own pennies and these opinions are my own. I am not sponsored by any of these companies (call me!)

Fun new Fitness Find:

LaraBar has started making a high-protein version of their pars, called ALT bars*! The protein is pea protein and there is 10g per bar! The new flavors are: Cinnamon Apple Crisp, Lemon Pound Cake, Peanut Butter Cookie, and Pumpkin Pie. So far, I’ve only tried the Cinnamon Apple Crisp and it was really yummy! I definitely would hunt it down when I’m in need of a new protein bar!

 *LaraBar sent me these bars to try as I please. I was not monetarily compensated for these words nor was I required to write them. I get bar, I eat bar, bar tastes good, I brag on bar, that is all and it’s all mine. 

This Week’s Treats:

Carrot Cake Oatcakes (with a Cream Cheese Drizzle): 

Banana Berry Breakfast Cake: 

And that’s it! How was your long weekend? What was your favorite workout from the week? 

If you write a blog, do you write the same professional line over and over for your little ad clarifications under products that you have or have not received from companies? Or do you write terribly unprofessional things like I do?

The post Fabulously Fit Friday 5/31/2013 appeared first on Treats With a Twist.

I used to read a ton of books (all chick-lit) and it would really help keep me entertained and happy. I was essentially always living in a fantasy land. La de da. Wonderful.

But I haven’t read “fun” books in awhile. So I need to get back there. It helps me maintain balance.

I think I may have made a poor choice for the intended purpose. I’ve started reading a book that has had me in tears from page…3? And I’m only 120 pages in, and have many to go. Tears the entire time. How exhausting! This is not the happy fantasy land I needed!

Don’t get me wrong, the story is beautiful (notice I’m not telling you which book it is yet…because I’m not sure I want to reveal that until I’m done with the book), but ohmygeeeeee….it’s made me even more of a zombie than I already was!

Well, at least I have other happy things in my life. Like cake for breakfast. And berry season. Thank goodness.

Banana Berry Breakfast Cake

1 ½ cups mashed banana (3 over-ripe bananas)

1/3 cup granulated Stevia

¼ cup brown sugar

2 eggs

1 tsp. vanilla

½ cup plain Greek yogurt

1 tsp. baking soda

2 cups flour (all purpose, white whole wheat, or a gluten-free blend)

1 cup mixed berries (I used frozen, but fresh are great too)

1-2 Tbs. raw sugar, for sprinkling (optional)

~Preheat oven to 350 degrees F. and spray your 9×9” cake pan with nonstick spray.

~In a large mixing bowl, with a sturdy fork, start mixing together the banana, Stevia and brown sugar. When they’re completely combined, add the eggs and stir to combine. Then, add the yogurt and vanilla extract. Next, fold in the baking soda and flour. Just before the dry ingredients are fully incorporated, add the berries and carefully fold them into the batter.

~Pour the batter into your prepared cake pan. Use a silicone spatula to spread the batter evenly in the pan. Sprinkle the top evenly with raw sugar. Bake for 40 minutes, or until golden brown and a test stick comes out clean.

~Let the cake cool on a wire rack before cutting and serving. Enjoy!

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Yes. This happened to me (almost). Yes, it was a complete stranger.

I don’t know how to react when a question throws me off guard like that.

A woman and her teenaged daughter were watching me get my wedding dress fitted (small room, people stare), and she spotted my shoes. And she told me she wanted my shoes.

I laughed it off. I would too. I have excellent taste, may I say…

Anyways. Then…she asked what size they were. In a serious voice.

*Awkward*

I told her my size. And she was genuinely disappointed that I have feet the size of a luxury yacht. The “whomp whomp” sound of her deflated hope was audible. And my utter confusion…and mortification…well let’s just say I’ve never been able to hide my genuine reactions to things.

What would I have done if we wore the same size?

Well, lets stop thinking scary thoughts and move on to something light and fun. Like carrot cake for breakfast. Mmmkay?

Carrot Cake Oatcakes can cure any blues and are sure to make any day a fabulous one. Well, at least until you get hungry for lunch. So, they’ll give you a fabulous morning. And that’s really a lot!

Carrot Cake Oatcakes
(makes 5 Oatcakes, one serving)

1/3 cup oat flour

1 Tbs. coconut flour

¼ tsp. xanthan gum (optional)

¼ tsp. baking soda

½ tsp. baking powder

2 tsp. granulated Stevia

1/3 cup shredded carrot

½ tsp. cinnamon

1/8 tsp. allspice

¼ cup plain Greek yogurt

2 egg whites

¼ cup + 1 Tbs. unsweetened almond milk

Cream Cheese Drizzle:

2 Tbs. plain cream cheese

1 ½ Tbs. unsweetened almond milk (or milk of choice)

1/8 tsp. vanilla extract

¼ tsp. cinnamon

Walnuts for sprinkling

~In a mixing bowl, combine the oat flour, coconut flour, xanthan gum, baking soda, baking powder and granulated Stevia. Stir well until completely mixed together. Then, add the carrot, spices, yogurt, egg whites, and almond milk. Stir until the batter comes together. Set aside.

~Start heating your skillet (sprayed with nonstick spray) to medium-heat while your batter rests.

~When your skillet is heated, spoon the batter (about ¼ cup per oatcake) onto the skillet. Cook the oatcakes approximately 3-4 minutes a side, flipping them when the bottoms are golden.

~When your oatcakes are cooked, stack them on your plate and drizzle them with Cream Cheese Drizzle and sprinkle them with walnuts.

~For the Cream Cheese Drizzle: Carefully stir together the cream cheese, milk, vanilla and cinnamon. If you want a thinner drizzle, add a splash more milk. Enjoy!

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My fiancé and I proved how adult we are by buying furniture. We finally put a couch in our living room and now thoroughly enjoy sitting in comfort. So adult, right?

I also made homemade almond milk! So proud!

In other news, I’ve been sucking down Key Lime Greek yogurt like its my job lately. Can that be a real job? Please?

Also, if you’re coming up on a birthday and need some positive and humorous self-goals to consider, read this.

And…I’ve been wearing my Quest shirt! Have you ordered yours by clicking through the ad on my sidebar yet? Hint hint!

And look! My wedding napkins came in! Yay! Now we can totally get messy…and wipe it up in a lovely way.

I spent some time trying to shave some time off my racing pace.

Why did I do this? Because I signed up for a race through the zoo! Something I didn’t really think through until I was about a mile into the race…? The zoo smells…and it’s hard to stomach that smell.

Note to the race organizers in Memphis, now that I’ve ran a couple races here: after running in unbearable heat and humidity and feeling dehydrated because the water stations ran out of water, please have an ample supply of bananas, oranges, digestible carb and protein choices at the finish. Although BBQ and beer sound appealing at most any party, having these be the sole choices (oh, and brownies too) at the finish of a race, isn’t exactly “health promoting” and thoughtful to those who just ran. Nothing like spicy BBQ on a sensitive system! Thanks. But, my fiancé Sherpa certainly appreciated my post-race BBQ and beer as I chugged water and the shake I thankfully packed.

But! Want to know What’s Beautiful (remember the campaign I’m working on for FitFluential and Under Armour?)? Working hard and finishing strong!

I received this awesome tank and the headband I’m wearing from Under Armour just before I left for the race! Perfect timing! And let me tell you, I love this tank. It’s super shear, which is so perfect for a workout outdoors with it being SO hot already! I love the headband too. This one says “Bring It” and is hot pink. Love.

The Week’s Treats: 

Carrot Banana Cake (with a Yogurt Glaze)

Cheesecake Strawberries (vegan optional) 

Have a great LONG weekend! 

The post Fabulously Fit Friday 5/24/2013 appeared first on Treats With a Twist.