Carrot Cake Pancake Cake

Today,I had carrot cake. For breakfast.

 Now I'm not going to lie and say it was delicious and the most wonderful thing I've ever had. 

It was good. Yes,just good. See,I was missing quite a few essential ingredients. 

The cake was okay.

I think it needed a bit more spice and maybe some raisins and walnuts,but really that's just a preference. 

The icing was the perfect texture, but....it tasted like tofu. Because that's what it was. An easy fix would have been to add sugar, but that would have defeated the whole purpose of this being a healthy breakfast.

It was supposed to be creamcheese icing. I had no creamcheese. Oops.

But let me tell you something. This cake was super filling. I don't know how, but those four little bitty pancakes filled me up. I couldn't even finish the thing! 

And in case you were wondering, I usually eat 3-4 large pancakes. Like,dinner plate size. 

I know,I know,I'm such a pig. Oink!

As for the actual recipe, I followed this Super Healthy Carrot Cake Waffles 

(by the way,I love her blog! So many amazing {healthy} recipes,you definitely want to check her out) 

Obviously I changed it from waffle form to pancake form. I did this by adding another 1/3 cup of milk to water down the batter. I'll definitely be trying this recipe again (this time with the creamcheese) and hopefully I'll be able to get it perfect so that I can share it with you. 

Until then, make sure you check out Katie's blog. 

She has tons of delicious stuff, and so many different kinds of desserts. It's like heaven!

So,yeah...that's my story of the day. :)

Spinach Bites

Today,I wanted to bake. I wanted to bake and bake and bake until I could bake no more. 

And I started doing just that.

Until I ran out of flour.

So,I made these instead.

They're kinda like mini quiches. Just as good as a quiche,but all itty bitty! How cute!

And imagine all the possibilities for the filling. Spinach,kale,sweet potato!

Ingredients
*8 oz chopped spinach (fresh or frozen)
*4-5 mushroom heads
*1/4 large onion (by large,I mean as big as your hand.if it isn't,just use a half)
*1 cup milk
*1 cup mozzarella cheese
*4 tbsp parmesan
*2 eggs
*3 tbsp olive oil
*2 cans of crescent rolls

Chop onions and mushrooms and toss into a pan with olive oil.
Saute until onions are golden brown, then add spinach.
Cook on medium low until spinach because limpy.
Pour vegetables in bowl. Add eggs,milk,and cheeses.
Break off bits of crescent rolls,and press into mini cupcake pans.
Fill each pie with 1/2 tbsp filling.
Bake at 400 for 12-15 minutes.
Serve warm. Enjoy!

*makes approxiamtely 48 pies

Breakfast