Birthday Cake Pancakes with Homemade “Cake Batter”

blog 012

Hello everybody!

About a week ago, I decided to try out birthday cake pancakes.  Unfortunately, all the recipes I found required cake mix and I had a big problem with that because:

1. I am completely against everything cake mix is about.  That chemical-y taste.  No thanks.

2. I didn’t want to change out of my pajamas to go to the store.  And I refuse to wear pajamas to the store.


With these problems, I had to come up with something.  I found a few recipes for homemade “cake batter” flavor, and changed it up so that it would fit for my recipe.

Recipe for “Cake Batter”:

1 c. flour

1 c. sugar

1/2 Tbs. baking powder

1/2 Tbs. vanilla

6 Tbs. COLD butter

Pinch of Salt

(If you use this recipe for anything else, add a few Tbs. of powdered milk)

Combine all of the ingredients in the food processor and pulse until the crumbles are gone and you have a fine powdery substance.  Keep it in a Ziploc in the freezer until you’re ready to use it or the butter will melt and it’ll give it a weird consistency.  If this happens, let it get cold again, and throw it back in the food processor.

 blog 003

Recipe for Birthday Cake Pancakes:

3/4 c. flour

1/3 + 2 Tbs. cake mix

3/4 Tbs. sugar

3/8 tsp. baking powder

Pinch salt

1 egg

1/2 c. + 2 Tbs. milk

*Sprinkles of choice*

*I looked for rainbow sprinkles for forever.  I could NOT find them.  Settled for St. Patty’s Day sprinkles since it’s almost that time!  Finished the pancakes, found the rainbow sprinkles.  This is all up to you.*

Whisk together all of the dry ingredients.  Then add the egg, milk, and sprinkles.  Cook in a heated pan coated with cooking spray or butter.  Serve with the Buttercream glaze (below).


Recipe for Buttercream Glaze:

1/2 c. powdered sugar

1/2 Tbs. milk

1/3 tsp. vanilla extract

1/8 tsp. butter extract

Combine all of the ingredients together and serve with Birthday Cake pancakes!


blog 018


blog 019


blog 022


Hope you guys like this recipe.

Stay Serendipitous!



Healthy Fried Rice

blog 059

Hi guys!

Just wanted to share a recipe for fried rice that I made for lunch today!  I was craving Chinese food, but since I did not want the calories or fat of traditional Chinese takeout, I decided to go homemade.

Not only is this recipe super delicious, but it is also cheap!  Just a few basic ingredients to whip this up.

Unfortunately, I did not have very many stir fry vegetables in the house, so all I could put in the rice was peas.

You could add carrots, sprouts, etc. as well as chicken, shrimp, pork.  Whatever you want really!

This recipe is for a single serving, so adjust accordingly.  If you’re using this for a side dish, one recipe could feed two people.


1/4 tsp. sesame oil

2 cloves garlic, chopped

1/4 tsp. ginger, grated

1 egg

2 Tbs. skim milk

1/2 c. frozen peas

1/2 tsp. chili sauce

2 tsp. low sodium soy sauce

1 c. brown rice, cooked (1/2 c. dry)

Salt and Pepper, to taste

Heat the sesame oil in a medium high skillet.  Meanwhile, mix the egg and milk together.

  Brown the garlic and ginger.  Add the egg and scramble.  Lastly, add the rest of the ingredients and cook until heated.

Serve! That’s it.  So easy.

blog 062

 blog 063

Let me know what you guys think of this recipe!

Stay Serendipitous!


Tropical Smoothie Pineapple Delight Copycat


I apologize for the pictures in advance.

The smoothie was in the process of being eaten when I took the pictures so I could not be bothered with stopping to make them look nice!

It’s a weakness.

Anyways, I found a recipe on Pinterest that was pretty similar to this but I changed it to make it taste like the Pineapple Delight smoothie from Tropical Smoothie.  It worked!  This tastes almost identical and is smaller portioned!

You’ll need a big blender for this because I tried my smaller one and ended up blending the ingredients in thirds.  Messy and not fun!

This recipe could probably serve up to 4, so look for my tips at the end!


1 15 oz. can pineapple, diced–juice and pineapple

1/3 c. plain Greek yogurt

1 ripe banana

1-2 packets Splenda, optional

4-5 c. ice–you’ll have to experiment with this.  I started with 1/2 c. and probably ended up with about 5 for the whole recipe-honestly!

In a blender, mix together the can of pineapple and juice with the yogurt.  Add the banana in chunks with the Splenda.  Lastly, add the ice and blend until there’s no big chucks or it will be really hard to sip up a straw!

That’s it!  Serve and enjoy.

This is how the consistency should look.  Thick but not too icy!


And if you have a ton of leftovers…

Just put them in some small zippies in serving size portions.  Store them in the freezer and when you’re ready to use them, run them under cold water and then blend until icy again.  You may have to add more ice.


This recipe is also super healthy for you.  Pineapple and banana equals double score on health benefits!

Let me know what you guys think!


Healthy Caesar Salad Dressing


Hello everyone!

It’s been a crazy few weeks in Sara’s world.  However, I still managed to go to school, work, and work out today just in time to be able to write a post or two before bed!  I spent quite a bit of time cooking today when I had time because there were so many recipes I wanted to try!

I found a few different recipes for a healthy Caesar salad dressing but I was not very impressed with how a lot of them were looking.  I decided to start with a base and then go from there.

This recipe is anchovy-less and egg-less so there’s no blending, or fishy taste if you aren’t into that sort of thing.  I’m not a seafood fan no matter how much I try to like it, so even though I like regular Caesar, I like this one as well.  This is a super easy recipe that requires one jar and will serve 1 salad for a family or 4 side salads!

Here’s what I came up with:


1/3 c. plain Greek yogurt–you’ll want Greek so that it is thick and not super runny

1/2 Tbs. Parmesan–I recommend the ground cheese for the dressing and grated or shaved for the salad

2 tsp. Worcestershire Sauce

2 cloves garlic, chopped

1 tsp. lemon juice

1/2 tsp. spicy brown mustard

Salt and Pepper, to taste (I recommend Pink Himalayan Salt because it’s super salty and will give you that Caesar taste with less sodium)

1 Tbs. + 1 tsp. olive oil

2-3 tsp. water


Combine all of the ingredients except for the water. 



Put the lid on and shake it until it is mixed together and thick.


Using a fork, mix in the water until you get the consistency you want.



That’s it!  So easy.  And now it’s Romaine time.


This recipe tastes just like a recipe from a restaurant!  You’ll never need that bottled stuff again.  Plus, it’s so much healthier with the Greek yogurt over mayo, tons of oil, egg, etc. and it’s lower on sodium. 

Have a wonderful Monday night!

Stay Serendipitous!



Spicy Marinara Sauce

Hi everyone!

A few weeks ago I posted my recipe for Scrambled Eggs with Garlic Toast and Marinara Sauce.  As I said in the ingredients, I used a spicy marinara sauce. 

This is the recipe I used and I’ve put it on whole wheat penne, tortellini, and obviously, Italian scrambled eggs!  I swear by this recipe.

I will warn you though that it is pretty spicy!  I made the first version of it when I was sick, so I did not notice how spicy it was until after my sinuses cleared.

Anyways, if you are sensitive to spice, I would only put in one of the spice elements–Tabasco sauce, ceyenne pepper, or pepper flakes.  Since I went a little overboard…

But it just wouldn’t get spicy!  Or so I thought.

However, I still loved it and kept the recipe as is!  Here ya go:


1 garlic clove, chopped

Drizzle Olive Oil

1 15 oz. can tomato sauce

1/4 tsp. onion powder

1 tsp. Tabasco sauce

1/2 tsp. chili flakes

1 1/4 tsp. ceyenne pepper

1 Tbs. brown sugar

2 tsp. Italian seasoning

1 tsp. parsley

1/2 c. half and half–I use fat free

Pepper and Salt, to taste


Saute the garlic and olive oil in a medium sauce pan until fragrant and slightly browned.  Stir in tomato sauce and onion powder, Tabasco sauce, chili flakes, ceyenne pepper, brown sugar, Italian seasoning, and parsley.  Once it starts to get warm, add the half and half.  Add salt and pepper according to taste. 

Once it’s warm, it’s ready to go!  Super easy and super yummy!



Sorry guys, this is an iPhone photo. 

I served my sauce with penne and chicken in this picture!  Mmmm.

Let me know what you guys think!

Stay Serendipitous!


Skinny Brownie Batter Dip

blog 099


Hi guys!

As promised in my last post, Light Coconut Cream Pie Mousse, I said that I would have a recipe to use up the rest of that Cool Whip.

Here it is!

You know when you are on Pinterest and you see a recipe that is supposed to be “light” or “skinny” or “diet” and it turns out it has more sugar, butter, or white flour than you planned on ingesting in one sitting?

That’s how this recipe came about.

I saw a good three or four recipes for light brownie batter dip that just included light cool whip and premade brownie mix from a box.  In my opinion, brownie mix from a box does not seem light with its ton of sugar and white flour, nor does it seem healthy with all of its chemicals and preservatives.

So I came up with an actual skinny brownie batter dip.

Here’s the recipe.



1 regular sized container light plain or vanilla yogurt

1/2 container fat free or lite Cool Whip

4 packets Splenda

4 Tbs. cocoa powder

1/3 c. dark chocolate chips


blog 092

Mix together the yogurt and the Cool Whip.


blog 097

Add the chocolate chips.


blog 098

Mix in the cocoa powder and Splenda.

Serving size is 2 Tbs.  Serve with fruit.  I like bananas and strawberries the best!


blog 103

blog 104


How this is so much healthier than other “skinny” brownie batter dips:

There is a ton less sugar because we are using Splenda, lite/fat free Cool Whip, and yogurt.

We use cocoa powder which has a ton of antioxidants such as flavanoids and polyphenols.

Dark chocolate can reduce blood pressure and fight disease.


Let me know what you guys think 🙂

Stay Serendipitous!


Light Coconut Cream Pie Mousse

blog 121

Hi guys!

I hope you all had a wonderful weekend.  I had a nice time shopping with one of my best friends while my boyfriend was getting his lifeguard certification.  Luckily he passed!

All the time of no boyfriend gave me plenty of time to come up with new recipes. 

I love coconut cream pie, but as we all know, it’s not necessarily the healthiest.  I came up with this recipe with simple ingredients that can be picked up at your local grocery store!  It’s only 1 Weight Watcher point and is sooo good.  I would have eaten 4 of these if I could.  This recipe only serves 1 so adjust accordingly for more servings.


2 Tbs. fat free Cool Whip

1/8 tsp. coconut extract (the generic brand at Wal Mart is way cheaper!)

1/2 packet Splenda or other artificial sweetener

1/4 piece of graham cracker (one little section)

1 tsp. shredded coconut


Heat oven to 325* and toast coconut for 5 minutes. 


blog 113

Fold the Splenda and coconut extract into the Cool Whip.  Keep it in the fridge until you’re ready to use it.


blog 116

Crush the graham cracker into little chunks, but not powder.

Take out the coconut and place it in a bowl to cool.


blog 119

Layer the half the mousse, half of the graham gracker, and then the half of toasted coconut.

Finish in the same order with the rest of the ingredients.  Serve immediately.


blog 124

Look how pretty it is!  And it’s so delicious.  I would eat it all day.

blog 123


I hope you guys like this recipe!  Let me know how it goes for you.


*Tips: Keep the rest of the Cool Whip in the freezer to keep making this recipe for weeks.

Half of this can be used for my other healthy dessert recipe coming soon!  Keep checking back.


Stay Serendipitous!