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Kid-friendly Carrot Zucchini Mini Muffins

13 Jul


Good Morning, GOOD MORNING,

Long time no chat— In fact, it has only been, oh what, 330 days-ish since my last post!! Can you tell I had a baby and collected another degree in that time, ha! Anywho, my blogging skills are so subpar these days, I don’t even know how to re-post this delicious recipe I just Pinvestigated from the original site…. so let me go ahead  and give some street cred to Cupcakes & Kale Chips!!



    • 1 cup white whole wheat flour
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1 teaspoon baking soda
    • 3 tablespoons butter, melted and cooled
    • 1/2 cup pure maple syrup (or honey)
    • 1 large egg, beaten
    • 1 teaspoon vanilla extract
    • 1 cup finely grated zucchini
    • 1/2 cup finely grated carrot
    • 1/2 cup raisins


  1. Preheat oven to 350°F and place rack in the center of the oven, and coat a mini muffin pan with nonstick cooking spray.
  2. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
  3. In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, and vanilla extract.
  4. Add the flour mixture to the wet ingredients and stir together until just barely combined.
  5. Add the zucchini, carrot and raisins and stir gently until just distributed.
  6. Fill each cup in the mini muffin pan approximately ¾ full (I use a small cookie scoop slightly overfilled).
  7. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Aren’t you LOVING how there is no granulated SUGAR added to this recipe, just some good ole Maple Syrup; my 50% Canadian babe was even licking his fingers to savor the flavor =)

muffin 3


Beck Baby tested, mother approved =)

Thank you again Cupcakes & Kale Chips for this SUHWEEET find.


Until Next Year (tee-hee),

Kelley B.



Easy Pound Cake Recipe

16 Aug

Quick, Tasty, Pound Cake Recipe

(The recipe below is for Banana Pound Cake, but the different flavor variations are below)

Preheat Oven to 350 F
Ingredients for Cake
1 pkg yellow cake mix
1 small box instant banana cream pudding
3/4 cup oil
3 eggs
1 cup sprite (make sure it is regular sprite, no diet business =)
1 soft brown banana
Directions: Mix all ingredients into bowl and blend. Grease pan, pour batter into pan, bake for 40 minutes. Let cool for approximately 20-30 minutes before flipping over on a platter to ice.
Ingredients for icing
1 cup power sugar
2 tbs of water
Directions: whisk together well. After cake is cooled and flipped over onto platter, drizzle over cake.
VARIATIONS: (swap out cake mix and instant pudding from original recipe above)
Lemon Pound Cake
white cake mix
instant lemon pudding
1-2 tbs of lemon juice in icing substituted for the water
Vanilla Pound Cake
White Cake mix
instant vanilla pudding
Chocolate Pound Cake
Chocolate cake mix
instant chocolate pudding
Pineapple Pound Cake
Pineapple Cake Mix (Up-side-down Pineapple cake mix)
vanilla instant pudding
add 1 small can crushed pineapple into cake mixture
I hope you enjoy this quick and easy tasty treat!!
Please let me know if you come up with any additional flavor combos!!
Happy Baking!!
Kelley B =)

Avocado Chicken Salad> only 4 ingredients!

7 Mar

chicken salad


Buenos Dias Blog World!!

I know it has been a while since I’ve posted, but man has this last semester of grad school has been kicking my butt…  Any who, I wanted to share one of my recently discovered recipes that is  quick, easy and a healthy lunch or din din option!! Avocado Chicken Salad without MAYO is legit! I found this recipe on good ole pininterest from the Six Sister’s Stuff blog and definitely have to say this is a pINVESTIGATION success! Of course, I had to add a couple of my favorite goodies to the recipe =)


-2 cups of shredded chicken (I used the pre-cooked rotisserie)

– 1 large avocado (obviously take out the seed)

-1/4 cup diced up cilantro (remove from stalk)

-salt and pepper to taste

OPTIONAL>> I added some purple grape halves & walnuts to the mix =) =)

As you can see pictured above, I ate my avo chicken salad with some Blue Diamond Almond Nut Thins  instead of bread from the original recipe=)

Oh and if you have leftovers like I did, the key to storing this yummy treat without the avo turning poopy brown is to place the leftovers in a air-tight mason jar>>> mine stayed nice and green for 5 day =)

Happy Saturday!

Kelley B =)

ps. if you have a similar recipe or one that you think is tastier (or even suggestions on extras I should add), please leave me a link in the comment section =)


Saltine Cracker Toffee

17 Dec

candy 2

Today I want to share with you one of my favorite holiday treats. In reality, the treat is perfect for anytime of the year because it is soooo EASY, but I usually bust this recipe OUT during the holidays to bring to family gatherings, holiday parties and handout to the neighbs =)

Why might you ask is Saltine Cracker Toffee the perfect holiday treat?!?

simple>>> only 4 ingredients

quick>>> from start to finish only 30 mintues!

inexpensive>>> the 4 ingredients won’t  break the holiday bank


Ingredients: (prep 15min & cook 15min)

  • 1.5 sleeves of saltine crackers
  • 1 stick (4 oz) butter
  • 1 cup packed brown sugar
  • 2 cups chocolate chips


1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now.

3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.

4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.

5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.

6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.

Recipe from aboutfood




— Poutine Americano Style–

20 Jun

Easy Poutine Americano Style and the Curd Cheese Substitute!

Hey There!

For those of you who don’t know, I just recently married my Canadian love (may 10th) and for his birthday (may 28th) he requested some of his favorite Canadian Cuisine, Poutine (pooh- teen). For all of you non-Canadians out there, Poutine = french fries, brown gravy and curd cheese and is SUPER DELICIOUS!! Any time we go to Canada this is a MUST meal and it is rather difficult to make when you are missing one of three ingredients… yep, that funky yummy curd cheese

Any who, I was determined to make this meal happen but of course could not find curd cheese so I tried a blind test (large curd cottage cheese substituted for the real deal) on the hubster and his Canadians bros and momma… Moral of the story, PINVESTIGATION SUCCESS =) (they all thought the large curd cottage cheese  was actually legit  curd cheese and gobbled down the Poutine!)–they still don’t actually know I really used cottage cheese except for the hubby cause I had to tell somebody about my success.. hehehe

Here is what you need.

1) Bake some frozen fries per directions (Poutine is normally  made with skinny fries (not like the steak fries pictured above) but I was working with what I had at the grocery store and at the time  they were out of skinny fries

2) Order St. Hueber Poutine Gravy Mix —-this really makes the dish

3) Take LARGE curd cottage cheese, place in a strainer, run water over cheese to get all of the watery cottage cheese juice out… set aside in a bowl


1) Bake fries per package directions and separate out into bowls

2) Make the St. Huber’s Poutine gravy mix and pour desired amount over french fries

3) Sprinkle desired amount of Strained large curd cottage cheese on top

and…… Eh Voila–Easy Poutine Americano Style =)

If you are wondering what the rest of the hub’s b-day din consisted of….. I made smoked salmon, cream cheese spinach crepes with capers and home made apple pie —all of which I am proud to say were a hit!

All of you Canadians out there who try this please let me now how you feel about the curd cheese substitute or  if you have discovered an even better substitute so I can test it out on the hubster!!









Quick Cucumber Tomato Avo Salad!

22 Jan

Quick Cucumber Tomato Salad!

So today I went grocery shopping and the sweet HEB cooking connection lady was passing out cucumber tomato salad samples–YUM.. so I decided to make some of my own and share with the world! I will give you my small quick impromptu recipe and also link out the HEB inspiration recipe!


– 1 peeled cucumber

-2 tomatoes ( i like the small ones that are still on the vine =)

-1 mozzarella cheese stick

– 1/2 – 1 whole avocado (I used the half left over from my egg and avo breakfast)

– red onions (optional and throw in however many you want)

-olive oil

-red wine vinegar

-balsamic vinaigrette (optional, but I love this stuff)

Directions: Chunk the first 5 ingredients in a bowel and mix. Add about a tablespoon of oil, vinegar and balsamic or however much your feeling. Add a dash of salt and pepper for extra taste. Let sit for about 20 minutes to let the flaves meld  or just eat immediately like I do cause I can never wait =)

HEB’S Cumber/Tomato/Avocado Salad Recipe

Happy Snacking!



Sweet Treat under 100 calories

20 Jan

Sweet Treat under 100 calories

Hey Friends,

I thought I would share my new favorite low cal late night treat, cook & serve chocolate pudding!


1 package of chocolate COOK & SERVE (yes take the extra time to cook it and dont go for the instant pudding junk) pudding

3 cups of skim milk


Pour package contents and 3 cups of skim milk into pot and bring to boil on medium heat while constantly stirring (about 7-10 minutes). When the pudding begins to boil remove from heat and let stand to thicken and cool. I love the treat best while it’s still warm topped with a dab of whip cream!

One serving of pudding is  ONLY 70 cals and the whip cream (which is optional) of course depends on brand  & amount.

I hope you enjoy =)



Green Spinach Smoothie

29 Sep

Green B-Fast Smoothie

Happy Sunday!

I recently discovered this yummy green smoothie recipe on pininterest from The Green Forks blog and found it to be a Pinvestigation success! The recipe makes quite a bit so I usually make half of a serving, or I split up the full serving between my BF and I like I did today for B-fast. The smoothie is super yummy, but does have a bit of a cucumber-fresh like quality which is perfect for me because I love cucumbers! If for some reasons you are not into cucumbers, there is only half a cup in the full serving so you could just omit this from the smoothie.  Also, I added a fresh, not frozen, banana today which cut down the cucumber taste and added a hint of sweet =)

Ingredients:  (I suggest cutting in half if you are trying for the first time or just drinking as a snack as I usually do while I’m at work)

  • 1 cup water
  • ½ cup chopped cucumber
  • 1 cup strawberries (preferably frozen)
  • 1 banana, optional (sweeter if fresh, but frozen helps chill the smoothie)
  • 1 apple, cored (and chopped)
  • 2 tightly packed cups spinach
  • juice of ½ lemon ( i just put in a few squirts of the lemon juice from a bottle for convenience)
  • ice to preference ( if not using frozen fruit and you want your smoothie chilled) – today I just used frozen strawberries and my smoothie turned our great.


Combine all ingredients in blender. I usually put ingredients in the following order since my blender is slightly ghetto fab. Water, frozen fruit, fresh banana, apple, cucumber then blend well for about 30 seconds. Last, I add the spinach and stir it with a spoon down towards the bottom and blend again until the smoothie turns completely green. If you want ice to make your smoothie chillier and your blender is ghetto too, add after you have turned your smoothie green!

I hope you enjoy!

Kelley S.


Baked Oatmeal in a Mug

30 Mar

Baked Oatmeal in a Mug

     Recently I went to go visit my BFF (Lauren =)  who made me this super yummy GLUTEN FREE B-fast (using Gluten-free oats of course).

lauren and kelley

Breakfast that Saturday morning consisted of my very own personal baked oatmeal in a mug which you can find on her awesome blog Fun, Fit and Fabulous— Lauren and I have a lot in common (minus the gluten allergy), but I like to think the name of her blog  pretty much sums up why I love our friendship so much! She also is somewhat of a Betty homemaker and developed this modified, healthy, version of baked oatmeal!

If you like oatmeal, you will LOVE Lauren’s baked oatmeal recipe!

Ingredients by Lauren G:

-1 egg

-1/3 cup of oatmeal (buy gluten free outs)

-2 TBS of Light Soy Vanilla Milk or Almond Milk

-1/2 sliced banana

-small handful of berries (I use HEB assorted frozen berries)

-1/4 tsp of cinnamon (I just sprinkle on to my liking)

1 package sweetener (stevia, splenda ect).


-1 TBS of chia seeds


Combine all of your ingredients into a mug, mix well, and microwave for 2:30- 3 minutes. Make sure to watch that you oatmeal does not overflow ( i use an over-sized mug so I don’t ever have this issue). You can tell the oatmeal is ready when it begins to peel away from the edges of the mug. Turn the mug over onto a plate, cut in half, and top with your choice of treats!–today I used almond butter, just how Lauren made mine.

baked oatmeal

Have a great rest of you day!

Kelley S. =)

Southwestern Eggrolls

5 Mar

egg rolls

 I discovered these gems on Nutritious Eats and they are quite delicious and pretty easy! They are perfect for dinner, appetizers, finger foods or a potluck!


egg roll ingredients

  • 2 cups frozen corn, thawed (I bought the steamable frozen bags– this was easy and quick)
  • 1 can (15 OUNCES) black beans, rinsed and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dried (I used fresh spinach and  cooked it down in the saucepan)
  • 1 1/2 cup shredded Mexican cheese blend
  • 1 can (4 ounces) chopped green chilies, drained
  • 4 green onions, chopped
  • 1/4 cup chopped cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne red pepper
  • 1 package (21) egg roll wrappers
  • 1 egg beaten for sealing egg roll (can substitute water)– i just used water and it work find


–In a large bowl, combine everything but the egg roll wrappers

egg roll combo

–Place ~1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling and continue to roll tightly to seal (see directions on egg roll wrapper). Using your finger, moisten remaining corner with egg. Repeat.

egg rolling itegg rollin it 2egg rolling it 3

–Place seam-side down on a baking sheet coated with cooking spray. Brush tops of egg rolls lightly with olive oil. Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking.

–Serve warm with salsa, guacamole and/or sour cream.

I think next time I might spice these up with some fajita chicken and rice. The BF suggest adding jalapenos and peppers too! I think anything mexicano would work out! Let me know your thoughts and what you added!


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