I like to bake treats with my little sister, an aspiring future-baker. We like to make a lot of sweets and desserts and cupcakes are my favorites. We experiment with ingredients, try cool recipes, and make things that look ALMOST too good to eat.
If you try any of these recipes send us feedback on how it went and tag us via @honeybunnytwee. Also, let me know what you think of these recipes at firstname.lastname@example.org. Additionally, if you have other recipes that you’d like me to try let me know!
I Like You a Latte! I’m obsessed with green tea soy lattes. They are really tasty. My friend told me that they were one of the healthier options at Starbucks. I didn’t choose it because it was, but I’m not complaining. To be honest, the light green color intrigued me.
Matcha can be bought in powdered form and added to any recipe you want. It can also be a stand alone beverage. Below is the brand I like best after trial and error. You can get it here: https://amzn.to/2VGemKZ
I like to treat myself to a green tea soy latte a few times a week after classes. Especially when I need to stay late nights in the library. Otherwise, I just drink my coffee black so I can be productive and function in society. What’s your favorite comfort drink?
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Perhaps you’ve just finished trying sprinkle lips and now you’re thinking to yourself, “Well, now what do I do with all these extra sprinkles?” Have no fear, simply add a bit of sprinkles to your pancakes for a fun twist on a breakfast classic. Above all, funfetti pancakes are a fun way to start the morning.
2 cups of Bisquick mix
1 cup of milk
1/2 cup of sprinkles
Butter or oil for the frying pan
Prepare the pancake batter
Add the sprinkles to the batter and mix well
Add a layer of butter or oil to a frying pan at about medium to medium-high heat
As soon as the pan is hot and the butter/oil is starting to slightly boil pour pancake mix in small, circular portions, flip when the bottom is golden brown, and wait until the other side is fully cooked as well before removing it from the pan and serving on a plate.
Repeat as necessary with the rest of the batter or until you are satisfied with the size of your stack of pancakes.
Finally, decorate with strawberries and whipped cream and you’re ready to serve.
I made these multi-color funfetti pancakes for my 8-year old sister and my 10-year old brother for breakfast one day before they had to go to school. Overall, it was quick, easy and they gave my siblings a sweet and delicious way to start off their school day.
Show us your Funfetti Pancakes!
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I tried two green recipes: A green smoothie recipe from Buzzfeedand avocado pesto from Tastemade. I had to double both recipes to make enough to share with my family of seven. Overall, these were very quick and easy recipes I’d highly recommend. They are both gorgeous green colors that are practically too pretty to consume. There’s just something about eating green that makes me feel recharged and healthier. Does anyon else get total ‘Green Eggs and Ham’ vibes from these?
The Green Smoothie Ingredients
1 cup of unsweetened soy milk
1/2 a banana
1/2 a pear
1 cup of kale (packed)
1 tablespoon of almond butter.
Simply, put all of the ingredients into a blender and blend until the ingredients are completely blended together. What a fast and healthy way to have your greens. By the way I definitely had my qualms about the kale, but this smoothie was surprisingly yummy and sweet. It doesn’t even need any additional sugar.
The avocado pesto is made of:
1 large handful of basil
1/2 cup of olive oil
1/2 tablespoon of salt
4 tablespoons of lemon juice
Put all the ingredients into a food processer or blender. Boil egg noodles, add the pesto, and enjoy. This dish had a mixed response from my family: my two youngest siblings didn’t like avocado at the time, but everyone else thoroughly enjoyed it. My mom used to call avocados nature’s butter and she’d serve it to us mashed up with crushed ice and sugar in a glass. When I was younger I didn’t like the taste of avocado either, but eventually it grew on me.
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Here’s how to make simple and easy egg-less Brownies. This idea came to us due to the fact that my little sister and I ran out of eggs and didn’t want to wait to get more before we made brownies. It was due to our impatience that we decided to experiment with what we had: bananas.
To make this brownie recipe you’ll need:
1/2 cup of water
1 box of devil’s food cake mix (we used Pillsbury)
1/4 cup of crushed walnuts
Bananas can act as an egg substitute and an added bonus is a little bit of banana flavoring to your baked goods.
Note: This goes without saying but, do not add walnuts if nut allergies are an issue. If you do add walnuts and are serving them at a party or gathering please make sure that you label them with a warning note.
Preheat the oven to 350 degrees,
Mix all ingredients together (the mixture will be thick),
Pour the batter into a 9*13 inch pan, and bake for 20-25 minutes.
Finally, take the pan out of the oven, let them cool, cut the brownies, and voilà, you’re ready to serve your yummy egg-less brownies!
Final Thoughts About the Brownies
My little sister loved these because she really likes bananas, that’s even her nickname, ‘Banana’. She even requests that we make these even when we do have eggs. If you like the taste of chocolate and bananas this is definitely the brownie recipe for you. Let me know: do you have a favorite ingredient substitute when baking?
Also, let me know what you think of this egg-less brownie recipe at firstname.lastname@example.org. Additionally, if you have other recipes that you’d like me to try let me know! Follow my Pinterest Board for more baking, cooking, and recipes.