Baked “Cresnuts” with Peanut Butter Glaze

Last week, I received a HUGE shipment of powdered peanut butter from MyOatmeal.com.  Have you heard about these guys yet?

MyOatmeal.com sells amazing custom-mixed oatmeal and my favorite… custom FLAVORED powdered peanut butter blends called PB Lean!  Due to the generosity of the folks at MyOatmeal.com, I received samples of so many different flavors to experiment with.  So far, the Banana Bread PB Lean (OMG!) and the Vanilla Frosting PB Lean that I use in today’s recipe are amongst my favorites!

MyOatmeal.com PB Lean | No Thanks to Cake

Definitely check out the site… there are millions of flavor combinations you can create!

Here is my first recipe creation with the PB Lean… and it came out so delicious! Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

I feel like I keep hearing about the decadent cronut craze that’s sweeping NYC these days.  While I haven’t spotted anything close to cronuts here in Colorado, I thought I’d try my hand at making a healthier version using reduced fat crescent rolls.

They were delicious!  Much associated with the delicious glaze that tops the pastry.. Here’s how you can make your own!

Baked “Cresnuts” with Peanut Butter Glaze

Makes 8

INGREDIENTS

Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

1 can Reduced Fat Crescent Rolls

4 Tbsp. PB Lean – Vanilla Frosting flavor

2 Tbsp. powdered sugar

1 1/2 – 2 Tbsp. water (more, if needed)

Truvia packets

Cooking spray

INSTRUCTIONS

1.  Preheat oven to 375 degrees.

2.  Unroll your crescent rolls, and divide into triangles.  Sprinkle with truvia to sweeten the roll.

Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

3.  Roll the dough lengthwise, and then arrange in your donut pan (prepared with cooking spray) in a ring.  Bake for 11-13 minutes until your cresnuts are golden. Note: One crescent triangle will make one cresnut.  Sizes will vary within the package I noticed…

Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

4.  While your cresnuts bake, mix your glaze in a small bowl.

Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

5.  Remove your cresnuts to a wire cooling rack when done.

Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

6.  While your cresnuts are cooling, glaze them with the PB mixture.

Baked "Cresnuts with Peanut Butter Glaze | No Thanks to Cake

Baked Cresnuts with Peanut Butter Glaze | No Thanks to Cake

Per 1 Cresnut:

CAL 126; CARB 22g; FAT 5g; PROT 4g; FIB 1g; WW Points Plus:  4

MyOatmeal.com provided me with all the the PB Lean pictured above and used in this recipe; however, all recipe information and opinions about the product are my own.

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Quinoa PB2 Breakfast Bake

I stay pretty consistent with breakfast.  There are only a few things that I really like to eat…

It really comes down to specific ingredients that I like to eat in the morning… When I heard that Tiffany had fallen in love with Marissa‘s latest quinoa recipe, I knew I wanted to try it.

As expected, I made quite a few modifications to Marissa’s original recipe, to suit my picky palate.  I definitely recommend you check out her version which includes apricots, and all of her recipes for that matter.  They all look so good!  (Note:  I’ve got my eyes on that Broccoli Pizza Crust she shared…)

Quinoa PB2 Breakfast Bake

The quinoa in this dish makes it extra filling as a breakfast dish.  It reminds me of a warm sister dish to the PB Overnight Oats I usually eat, with an extra protein punch that keeps me full for hours.  Try it… you’re going to love it!

Quinoa PB2 Breakfast Bake

Adapted from Uproot from Oregon

Serves 8

INGREDIENTS

1/2 cup old fashioned oats + 1 Tbsp. for garnish
1 cup cooked quinoa
1 1/2 Tbsp. ground flaxseed + 1/4 cup water (1 1/2 flax eggs)
1/2 cup skim milk
1/4 cup prepared PB2 (about 6 Tbsp. PB2 powder + 4 Tbsp. water)
1/2 tsp. vanilla paste
1 1/2 Tbsp. brown sugar
1/2 tsp. cinnamon
1/8 teaspoon salt

Optional Toppings:

sugar-free maple syrup, PB2

INSTRUCTIONS

1.  Make “flax eggs” by combining the ground flaxseed with water and letting it sit for 15 minutes until you get an eggy consistency.  Note:  This is the first time I ever experimented with this.  Will definitely be using it in the future, as I don’t always have eggs on hand!

Quinoa PB2 Breakfast Bake | No Thanks to Cake

2.  Preheat the oven to 350 degrees.

3.  In a large bowl, combine oats, PB2, flax eggs, milk brown sugar, vanilla, cinnamon, and salt.  Stir to combine.

Quinoa PB2 Breakfast Bake  No Thanks to Cake

Quinoa PB2 Breakfast Bake | No Thanks to Cake

4.  Add quinoa and stir to combine.  Note:  I used cooked red quinoa, but  you can use any color you prefer.

Quinoa PB2 Breakfast Bake | No Thanks to Cake

Quinoa PB2 Breakfast Bake | No Thanks to Cake

5.  Grease your baking pan with cooking spray, and pour the contents of the bowl into the pan. Top with 1 Tbsp. of oatmeal to make it look pretty.

Quinoa PB2 Breakfast Bake | No Thanks to Cake

Quinoa PB2 Breakfast Bake | No Thanks to Cake

Quinoa PB2 Breakfast Bake | No Thanks to Cake

6.  Bake for 20-25 minutes, checking starting around 20 minutes to ensure the middle is no longer ‘jiggly’ and that a crust has formed on top.

Quinoa PB2 Breakfast Bake | No Thanks to Cake

7.  Let the oatmeal sit and cool for a few minutes, then slice into it and top with maple syrup and/or extra PB2.

Quinoa PB2 Breakfast Bake | No Thanks to Cake

Quinoa PB2 Breakfast Bake | No Thanks to Cake

Per 1/8 recipe serving (without toppings):

CAL 134; CARB 24g; FAT 2g; PROT 6g; FIB 3g; WW Points Plus: 3

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If you like the sounds of this quinoa breakfast, you might also like this one:

True Foods Kitchen Quinoa Johnny Cakes | No Thanks to Cake

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Grilled Tomato Biscuits with Laughing Cow Cheese

If you follow me on Instagram, you know by now that I have an obsession with tomatoes.  Grape tomatoes, heirlooms, or romas… I love them all.  I love the color and my goodness I love the taste.

I’ve also shared over the years that I am not the biggest fan of breakfast.  It’s weird though… if you subtract the eggs from the menu, detour from the sweets and head to savory town, I’m suddenly a fan of breakfast again.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

Today’s recipe is one of my favorites and it combines three things I absolutely adore:

  1. Beautiful grilled tomatoes
  2. Laughing Cow Cheese
  3. {From my Tennessee Roots} A Biscuit

The other great part is that it’s incredibly easy to make, and there’s something satisfying about baking something that has to be kneaded, am I right?  It always makes me feel like a culinary genius.

Without further ado, let me share with you my recipe for Grilled Tomato Biscuits with Laughing Cow Cheese.

Grilled Tomato Biscuits with Laughing Cow Cheese

Serves 1

INGREDIENTS

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

1/3 cup Heart Healthy Bisquick + a sprinkle for kneading

2 Tbsp.  skim milk

1 wedge Laughing Cow Cheese – Light Swiss Flavor

1/2 Roma Tomato, sliced – 2-4 slices depending upon thickness

Salt and Pepper

INSTRUCTIONS

1.  Preheat the oven to 425 degrees.

2.  In a small bowl, combine your Bisquick and milk with a fork.  The texture will be slightly crumbly and doughlike.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

3.  Knead the mixture 8-10 times just inside the bowl.  Adding more Bisquick atop the bowl to make it less sticky to the touch.  To knead, if you have never done it before, simple using a folding technique  where you are folding the dough in half and pressing down against the bowl firmly and repeatedly until you’ve folded it over 10 times. 

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

4.  Form your dough ball into a flat circular shape and place it on an unprepared baking sheet.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake
5.  Cook for 7-9 minutes, until biscuit becomes golden brown.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake
6.  While the biscuit cooks, bring a sauté pan to medium heat sprayed with cooking spray.  Season your tomatoes with salt and pepper, and add them to the pan.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

7.  Cook on each side for about 2 minutes, until the edges of the tomatoes start to brown and bubble with juice.  Cook until both sides have the desired level of brownness.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

8.  Slice your biscuit in half and smear it with Laughing Cow Cheese.  Note:  I used light swiss in this recipe, but I’ve also made this dish with garlic and herb.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

9.  Place your tomatoes on top of each biscuit half, and serve.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

Per entire recipe serving:

CAL 198; CARB 19g; FAT 4g; PROT 7g; FIB 1g; WW Points Plus: 4

Note:  The Laughing Cow® provided me with product and a gift card to experiment with their product. However, thoughts and opinions are my own and do not necessarily reflect those of the brand.

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Avocado Green Machine Muffins

I’m still stuck on avocados.  Might always be.  Today’s recipe sounded just weird enough for me to want to try it… and it was shared on Pinterest by my friends at Jenny Craig.  I totally couldn’t resist.

Avocado Green Machine Muffins | No Thanks to Cake

I’d never baked with avocado until now, but then again, I had never made avocado into chocolate mousse until a few weeks back…

These muffins are amazing!  The avocado and the zucchini keep them very moist, while the wheat bran makes them very filling and satisfying.  They also definitely make me want to use avocados in future baking…

Avocado Green Machine Muffins

From California Avocado website via Pinterest

Serves 12

INGREDIENTS

Avocado Green Machine Muffins | No Thanks to Cake

2/3 cup whole wheat flour

2/3 cup all-purpose flour

1/4 cup ground flaxseed

2 tsp. baking powder

3/4 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground allspice

1/2 cup mashed, ripe avocado

2/3 cup sugar

1 tsp. vanilla extract

2 eggs

2 cups shredded zucchini

INSTRUCTIONS

1.  Preheat oven to 325 degrees.  Spray pan with cooking spray formulated for baking.

2.  In a medium mixing bowl, cream avocado and sugar until well blended; if using an electric mixer, use a wire whisk attachment to remove lumps; add vanilla and then add eggs, one at a time.

Avocado Green Machine Muffins | No Thanks to Cake

4.  Gently fold in flours until just combined.

Avocado Green Machine Muffins | No Thanks to Cake

5.  Add zucchini and remaining spices.

Avocado Green Machine Muffins | No Thanks to Cake

Avocado Green Machine Muffins | No Thanks to Cake

Avocado Green Machine Muffins | No Thanks to Cake

6.  Spoon batter into prepared muffin tins.  Note:  I added a 1/4 cup of the batter to each cup.

Avocado Green Machine Muffins | No Thanks to Cake
7.  Bake for 40-45 minutes or until fork inserted into muffin comes out clean.  Remove to a wire rack to cool.

Avocado Green Machine Muffins | No Thanks to Cake

Avocado Green Machine Muffins | No Thanks to Cake

Per muffin:

CAL 140; CARB 26g; FAT 4g; PROT 4g; FIB 4g; WW Points Plus: 4

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