Weekly Crème De La Crumb 10-24


«Agreed. Dessert is a necessity in my life»

Check out some of these awesome recipes I found this week from different food bloggers around the web!

I’d chow down on these peanut buttery crunchetized snacks- Capt’n Crunch PB Puppy Chow

The most loaded sweet potato black bean chili burgers I have ever wanted to get my hands on- Sweet Potato Black Bean Chili Burgers with Baked Cheddar Beer Onion Rings

Mac and Cheese healthy when you add squash and Brussels sprouts, right? – Butternut Squash Brussels Sprouts Mac and Cheese with Buttery Bacon Ritz Crackers Topping

These little cinni-mini cheesecakes are the perfect individual desserts for the upcoming holidays- Cinnamon Mini Cheesecakes with Pumpkin Pie Frosting

I’d like to take a bite, or five, out of these healthy bite-sized snacks- Kale Spinach Bites

A well rounded breakfast or dinner using pesto AND goat cheese- YUM – Goat Cheese Scrambled Eggs with Pesto Veggies

Stuffed chicken breast with prosciutto, pears, and brie- ‘cause plain chicken is just boring- Stuffed Chicken with Prosciutto, Pears, and Brie

Crispy, smashed, and smothered with avocado aioli- these potatoes are making my mouth water- Crispy Smashed Potatoes with Avocado Garlic Aioli

Wait, do maple bacon brownies even need a reason for being on here?! – Maple Bacon Brownies

Giada always kills it with the pasta recipes- Fettuccine with Figs, Prosciutto, and Goat cheese 

A glorified version of the original peanut butter cookie that sounds DE-LISH – Inside of a Peanut Butter Cup Cookie

Basically, a Monte Cristo in mini, rollup form! – Ham, Cheese, French Toastie Roll-Ups

Have a sweet day!


Rolling in the Cheese

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There are so many puns I could have used for today’s recipe using the words roll, cheese, etc. because I decided to make these amazing Cheesy Spinach Lasagna Rollups.  Trending in the lasagna world is rolling up all the lasagna ingredients in noodles and then putting them in a baking dish- no more boring old lasagna here!

Reasons I chose to make this recipe:

  1. I took it from this awesome Skinny Taste blog- and I have been wanting to try them for a while
  2. I had almost a whole container of ricotta that was going to expire by the 14th– definitely needed to use that up
  3. AND all of the ingredients used in this recipe are simple and don’t add up to major spending for one meal

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This recipe for Cheesy Spinach Lasagna Rollups is extra neat because of the fact that it’s pretty versatile.  You can add more ingredients other than spinach (like veggies) into the ricotta mix.  You can make it skinny by using a fat free (or less calorie) ricotta, use less mozzarella on top, and also make it better for you by using whole wheat lasagna instead of regular. My favorite part about making pasta dishes is that you can basically use any kind of tomato sauce you want- regular, tomato basil, spicy, vodka sauce, and any brand you prefer.  So many different options for these fine little rollups.

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I always get really excited when my dinners turn out good- sometimes I don’t have patience and try to rush things without them being fully done.  This one, I had patience and waited the whole cook time and everything turned out just right.  The total preparation and cooking time may be a little long but it is worth it. You can multi task by putting together the filling while the noodles cook.  Once the dish is in the oven, you can do other things like- laundry, shower, watch tv, or anything else to keep you preoccupied without eating your hand off.

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Anyways, check out this simple and delicious recipe for these fun lasagna roll ups below:

Cheesy Spinach Lasagna Rollups:

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  • 9 lasagna noodles, cooked
  • 10 oz frozen chopped spinach, thawed and completely drained
  • 15 oz. Ricotta Cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and pepper
  • 32 oz Pasta Sauce (whichever kind you’d like, I used a good tomato basil)
  • Shredded mozzarella to top


Boil water and cook lasagna noodles.

While noodles are cooking, preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a bowl. Put about 1-1.5 cups of sauce spread onto the bottom of a 9×12 baking dish.

When noodles are done cooking, place onto paper towels/towel and pat dry.  Place a piece of wax paper on the counter and lay out lasagna noodles. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Pour desired amount of remaining sauce over the noodles in the baking dish and top each one with mozzarella cheese. Put foil over baking dish and bake for 30-40 minutes, or until cheese melts.

To serve, place a little sauce on the plate and top with lasagna roll.

Adapted from: Skinny Taste

Have a sweet day!


It’s Easy Being Green

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And no, I don’t mean “green” as in save the planet.  I’m talkin’ bout green smoothies. This week in Columbus the weather has been in the upper 80’s and has even hit 90 some days. Days like that, I want to come home and cool off.  What better way to do that then with a ice cold smoothie!?

I like all kinds of smoothies- fruity, chocolatey, vegetable-y, etc. I know that I could go get a smoothie at the nearest Robeks or Smoothie King, but why spend that much on a small smoothie when I can make my own for better and cheaper at home?

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When it comes to smoothies, I believe it’s totally worth it to add in some greens for the extra added boost of nutrition without being overpowering in flavor. Spinach is a great green to mix into smoothies.  It gives the smoothie a nice green color and and provides an abundance of vitamins and nutrients. 

When making smoothies, there are so many different ingredients and mix-ins that one can use. It’s helpful to know a good ratio before making a smoothie. When making mine, I use about 1 & 1/2 cups of fruit, 2 cups of spinach, and one cup of liquid.  If not using frozen fruit, I add about 1-2 cups of ice, depending on preference of thickness.

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Once the basic ratio is down, it is easy to add in little ingredients like sweeteners, flax or chia seeds, or even protein like almond butter.  It is also a really tasty idea to top off your smoothie with granola and eat it with a spoon- one of my favorite things to do. I made a new smoothie three different times this week because I had so many ideas and fruits I wanted to use.  Check out the recipes below…

Peachberry, and Spinach Smoothie:

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  • 1 Peach, Peeled & Chopped
  • 1/2 Cup Blueberries
  • 2 Cups Spinach
  • 1 Cup Unsweetened Almond Milk
  • 1 1/2 Cup Ice


Blueberry-nanna Maple Spinach Smoothie:

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  • 1/2 Cup Blueberries
  • 1 Banana, Sliced
  • 2 Cups Spinach
  • 1 Cup Unsweetened Almond Milk
  • 1 Tbsp. Maple Almond Butter (Justin’s)
  • Splash of Vanilla
  • Pinch of Cinnamon
  • 1 1/2 Cups Ice
  • Top with Granola and Drizzle with Maple Syrup


Strawnanna Spinach Smoothie

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  • 1 Banana Sliced
  • 1/2 Cup Strawberries, Sliced
  • 2 Cups Spinach
  • 1 Cup Unsweetened Almond Milk
  • 1 Tbsp. Maple Almond Butter (Justin’s)
  • Squeeze of Honey
  • Pinch of Cinnamon
  • 1 1/2 Cups Ice
  • Top with Granola    

Feel free to switch up the almond milk for yogurt, water, coconut water, or any other liquid of choice.  I also used fresh fruit, but frozen fruit can be just as good for smoothies.  Try ’em out or make your own combo and of course…go green!

Have a sweet day!