Monthly Archives: April 2014


Cookies and Cream Cupcakes

So this guy had a birthday last week.


(And this was the best picture I could get of him in his Easter best.  Two year olds have a mind of their own I tell ya.)

I can not believe my baby is two! I know people say it all the time, but seriously time does fly.  I swear I had him just yesterday.  Sigh.


Anyways, this little baby, ahem, I mean toddler of mine loves (and I mean LOVES) Oreo cookies.


So what better cake to make for him than a cookies and cream cake, or in this case, cupcake?

He loved them!  He must have had at least 4!

Happy birthday Rawson!  I love you bud.

Cookies and Cream Cupcakes
Prep time
Cook time
Total time
Cookies and Cream Cupcakes
Serves: 24
  • 1 box white cake mix
  • 1 cup milk
  • 3 eggs
  • ⅓ cup oil
  • 1 stick butter, softened
  • 1 block cream cheese, softened
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • 36 Oreos, plus more for decoration
  1. Preheat oven to 350.
  2. Line 2 muffin trays with cupcake liners or spray with non stick baking spray.  Mix together cake mix, milk, oil, and eggs.  Beat well for 2 mins. Chop up 18 Oreo cookies finely. Stir into the batter. Scoop a scant ⅓ cup of batter into each muffin well.  You should be 24.  I got 22. Bake for 15-20 minutes or until the cake springs back when touched.  Remove from pan and cool on wire racks.
  3. Beat together the butter and cream cheese until fully incorporated.  Add the vanilla and the powdered sugar a cup at a time.  If the frosting is too sweet, add a little pinch of salt.  Chop 18 Oreo cookies really finely.  Stir into frosting.  Frost the cooled cupcakes and decorate with additional cookies if desired.
  4. Eat!

I piped the frosting onto the cupcakes using a big 1M tip, but the cookies still got stuck in the tip.  Next time I will use an ice scream scoop to scoop it on or make sure to chop my cookies very finely so they don’t get stuck.


Tropical 3 Ingredient Energy Bars

So remember these from a few weeks ago?

They were so popular (and so delicious) I decided to do a tropical spin on them!


And I hate to tell you this, but I like these even better than the originals.


Date, apricots, and macadamia nuts make for a winning combination!


Tropical 3 Ingredient Energy Bars
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Total time
Tropical 3 Ingredient Energy Bars
Serves: 15
  • 1½ cups dates (I used deglet noor)
  • 1½ cups dried apricots
  • 1½ cups macadamia nuts
  • ⅓ cup white chocolate chips (optional)
  • ⅓ cup shredded coconut (optional)
  1. Place the dates, apricots, and macadamia nuts in a food processor.  Blend until a thick dough forms.  It will take a couple of minutes.
  2. If adding optional ingredient, place dough into a bowl and mix the white chocolate chips and coconut in with your hand.  If not using optional ingredients, skip this step.
  3. Press mixture into a greased 9x13 pan. Refrigerate until firm.  Cut into 15 pieces.
  4. Eat!

Nutrition Facts

Calories: 154, Fat 10 g, Carbs 16.9 g, Protein 1.7 g


Strawberry Chocolate Cake

Strawberry season is in full force and I couldn’t be happier about it!  I have been buying strawberries by the flats at a local farm and they are so delicious.

They never seem to last very long at my house but if you end up some extra and need an idea to use them up, make this cake!

It’s from the Pioneer Woman’s latest cookbook and its a winner.


You start by making a basic chocolate cake (and I won’t tell if you used boxed mix),


then slather it with some Nutella (now I have you hooked),

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Mexican Haystacks {low calorie}

Have you ever had a Mexican haystack?  Layers of chips, covered in beans, rice, meat, cheese, more cheese, sour cream, guacamole, make a few tomatoes thrown in for good measure? They are very yummy, although very high in calories.


I set out to make some with some great flavors in mind.  I started by peeling, cubing, and roasting a couple of sweet potatoes.

These took the place of my chips.

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High Protein Low Calorie Chocolate Shake

This post brought to you by Fit Mom’s Blog

So who needs a detox from Easter?  I’m a sucker for chocolate Easter bunnies, the cheesy potatoes, and all the sweet desserts….so you can say I’m more due for a break from high calorie foods.


This shake is Rocco Dispirito’s brain child and is a vital part of his Pound a Day diet.

At 198 calories (depending on your brand of protein powder) and 30 grams of protein it really keeps you full until lunch time.


Great way to start your day after a heavy meal the day before! Plus it’s good too!

High Protein Low Calorie Chocolate Shake
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High Protein Low Calorie Chocolate Shake
  • 3 cups of water
  • 1 scoop fiber powder
  • 1 tablespoon psyllium husk powder
  • 1 scoop protein powder
  • 2 scoops egg white powder
  • 3 tablespoons cocoa powder
  • ice
  1. Place water, psyllium husk, and fiber powder in blender. Blend for 90 seconds or until thickened.
  2. Add protein powder, egg white powder, and cocoa powder and blend again.
  3. Add in about a cup of ice.  Taste.  Sweeten with stevia if desired.
  4. Eat!


Caramel and Chocolate Covered Marshmallows

Looking for an easy no bake last minute Easter treat?

Then these babies are for you.


It doesn’t get easier than sticking some marshmallows in sticks and dunking them in delicious things.


I started by dipping them in caramel.  (Then I got smart and went and bought some floral form to stick the marshmallows so they could be stored upright and not create a pool of caramel.  Do that first, and don’t be like me.)


Then you could skip this step.  (Using scissors to trim the extra pooled caramel off the marshmallows.)

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Peanut Sesame Noodles

So have you guys heard of that new product PB2?  Basically ground up peanuts, but will all the oil removed? So with only like 1/4 of the calories if regular peanut butter?


It’s not totally the same as real peanut butter, but does lend the peanuty flavor to sauces and smoothies just fine!


By using PB2, these noodles covered in peanut sauce are actually quite good for you!

Peanut Sesame Noodles
Prep time
Total time
Peanut Sesame Noodles
Serves: 4
  • 4 tablespoons PB2
  • 3 tablespoons rice wine vinegar
  • ¼ cup soy sauce
  • 1 tablespoon sesame oil
  • ½ pound cooked spaghetti
  • ½ of a red bell pepper, finely sliced
  • ½ of a yellow bell pepper, finely sliced
  • ½ of a cucumber, peeled, seeded and sliced
  • ½ lb shrimp, cooked
  • ½ cup cilantro, roughly chopped
  1. Mix together the PB2, soy sauce, rice wine vinegar, and sesame oil.
  2. In a large bowl mix together the spaghetti, bell peppers, cucumbers, shrimp, cilantro. Pour sauce over and toss everything together.
  3. Eat room temperature or chilled.
  4. Eat!

Recipe notes: You can use any kind of protein you would like: shredded chicken, tofu, etc.  Or leave it out completely.  I won’t tell.  Its your kitchen anyways.

Nutritional Facts:  315 calories per serving



So you know that cronuts are all the rage right?

Deep fried croissant dough?

Well, kouign-amann dough is very similar to croissant dough, and after making the kouign-amann dough yesterday, I had a few scrapes left over.

So I thought to myself, why not fry it?

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And it worked great!  These little fried pieces of dough are mighty divine. I fried them at about 330 degrees in regular old vegetable oil. Any hotter, and all the butter in the dough would just burn up.


Glaze with a powdered sugar glaze (powered sugar, milk, and a little vanilla) and you are golden!

Yummy, yummy!



Have you guys ever tried some of the frozen pastries they have at Trader Joe’s?  The chocolate croissants are a must try.

Then at for Christmas breakfast, my dad busted out these new frozen pastries called kouign-amanns.  They were so good.  Better than the chocolate croissants even.

Then this month’s Bon Appetit magazine showed up and what is the featured project for the month?

Homemade kouign-amanns. The recipe didn’t seem that hard, so I thought why not? Plus, no fancy ingredients or equipment.

And let me tell you they are worth every single minute!

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You start by making a pretty straight forward yeast dough. Then the waiting starts.  At this point the dough need to double in size, be punched down and then raise until doubled in size again.


While you are waiting for your dough to raise, make your butter block.  Beat together cold butter with some sugar and little salt and form it into a block. Stick it back in the fridge while you are waiting for the dough to finish raising.

(And yes the ruler is a necessity in this recipe, sorry)


The the fun starts! Roll out the dough big enough to encase your butter block, then fold the dough around the butter. In the second picture, the dough and butter get folded into themselves.  Crimp the edges a little but to make sure no butter leaks out.

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{5 Ingredient 5 minute} Hummus

This post brought to you by Fit’s Moms Blog.

So I love hummus.

On pretty much anything thing.  I think I eat these at least twice a week. But it seemed like a lot of calories for just a couple of tablespoons of the stuff.

So I set out to try and remedy that.


And this version that I came up with is just a delicious as other versions, but want to know my secret???

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