It is no secret that I love baked goods. 

When Matt and I were having our weekend debate of “what are we having for breakfast” I decided to try out a recipe I’ve been eyeing for a few weeks on Pinterest – Triple Chocolate Chunk Muffins.

They looked heavenly and to be honest, I’m a sucker for anything with chocolate chips on top.  Seriously.

I had some issues with the baking of these muffins – mine were probably in the oven for about 40 minutes until they reached the level of “minimally raw.”  That could be my oven or something else.

If I make these again, I would reduce the amount of hot water to 1/2 a cup and add water as needed.  The batter was WAY too watery.

These tasted more like a cupcake then a muffin – which didn’t upset me too much. 

I bet topped with some nut butter these would be heavenly.

The remaining muffins are now in my freezer for when I need a quick breakfast or dessert.  I bet they don’t last long.

Even though it has been a VERY MILD winter in Massachusetts, there have been a few days where a hot bowl of soup is all I want – for lunch or dinner.  There is something about a hot bowl of soup that can turn the day (or evening) around. 

I saw a recipe for Macaroni and Cheese Soup (that included a fair amount of broccoli which is an instant bonus) and wanted it.  Immediately. 

Not that difficult to make, a little night before prep of vegetable dicing would turn this meal from a weekend dinner to a weeknight meal. 

It will be worth it.

I promise.

While this soup was cooking, I will admit, I had my fears.  I think I may not have cooked the flour for long enough – so my advice – cook the flour until you think it is done and then cook for another minute longer.

Unless you are a better judge of flour done-ness then I am.

This is what I am going to call an all-in-one dinner.  I think I’ve got all food groups covered in that bowl including a decent serving of veggies from the broccoli, celery and carrots – especially since I went back for seconds.

This soup had a macaroni and cheese flavor – I honestly think it was the dry mustard that stole the show. 

I cannot wait for the leftovers – this is a great bowl of comfort. 

I have really been trying to get more yogurt into my life.  Yogurt has so many health benefits – and with all the sickness going around at work – I could use all the extra help I can get. 

Last week, I exchanged my soy nut butter and jelly toast breakfast ritual for yogurt, banana and granola.  Twice.  I will call that a victory. 

Ashley had made a Chocolate Yogurt Dip using greek yogurt and I decided to give it a shot.  Hey chocolate makes everything better doesn’t it?

Matt and I split this for dessert one night but I’m sure this would make a great dip.

Matt said it was a little tart for his liking but I enjoyed the difference in taste from greek yogurt with banana.

Ashley was right – the bites with the chocolate chips were my favorite.  By far.

I bet this would be a great dip for pretzels, cereal (I’m thinking some mini wheats or Quaker Oatmeal Squares), apple slices or pineapple, or even some graham crackers. 

I need to try it again with dippers – I also may add a small spoon full of instant coffee!  Mocha yogurt anyone?

It is no secret to Matt that the way to my heart is through chocolate chip cookies.

Unlike many women out there, I don’t want flowers or jewelry or chocolate for Valentines Day.  Cookies would be just fine. 

Flowers die (although a potted plant would be nice), chocolate is ok and I’m not the biggest jewelry person. 

Cookies it is then. 

I saw this recipe a few weeks ago and although I have seen many recipes for whole wheat cookies, this one piqued my interest for 3 reasons:

1. use of milk – my FAVORITE chocolate chip cookie recipe has a tablespoon of water in it.
2. melting the butter before creaming the butter and sugar
3. a whole lot of brown sugar.  my favorite.

Here goes…

The dough definitely tasted whole wheat. 

But surprisingly…the cookies didn’t taste whole wheaty – they tasted a little nutty.

I am not one of those people who makes a whole wheat cookie to be healthy – honestly I can’t justify the amount of cookies I eat is healthy.  Cookies are cookies – why ruin them? 

I’m not going to lie – I probably ate more of these in 2 days then I want to believe.  They are perfectly chewy and not at all crispy. 

These may be my new go-to recipe. 

I have a new love.  Happy Valentines Day!

I’ve had this recipe pinned up on my fridge for a few weeks months now.  I have tons of medjool dates still and this recipe seemed like a great way to make a further dent in my supply.

The only thing was…I needed to chop my dates which was a bit tedious. 

But worth it in the end.

An amazing sweet treat!

Next time, I would either step the cocoa powder on the outside or do a mixture of cocoa powder and powdered sugar. 

A great dessert option – or homemade gift for your Valentine!

Last weekend, while having our normal debate of “what to have to breakfast,” I stared at the bananas on my counter and then went to my guilty pleasure, Pinterest, to seek out some options. 

I sought out a recipe that was Peanut Butter Soynut Butter and Banana but then after some deeper consideration, realized it was easier to add soynut butter than chocolate to a muffin.  Deep thoughts for a Sunday morning.  No?

Matt claims to “not be a fan of muffins” but yet ate two of them straight out of the oven.  In all fairness, I would probably eat something straight out of the oven if it was made while I was relaxing on the couch. 

However, these muffins, he has continued to eat.

I wonder why?

For me, it was love at first bite.

How could you ignore the chocolate with pieces of banana?  If that doesn’t convince you, take a closer look.

This is a great recipe that used all my just about brown bananas and has served as both a breakfast and dessert treat.  That’s money in my book. 

Matt and I spent almost all day cleaning yesterday.  I mean from noon until 6:30 pm.  We made some serious progress – we have been cleaning out our apartment one room at a time – all that is left now is our kitchen and 2 closets. 

I was looking for a reward for our hard work and I stumbled upon a recipe for a Chocolate Chip Mug Cake that sounded perfect – on the condition that we split it. 

Step 1: Break an egg into your mug

Step 2:  Add 3 tablespoons brown sugar

Step 3: Toss in 1/3 cup of flour and a tablespoon of softened butter

Step 4: 3-4 tablespoons of mini chocolate chips top it all off

Step 5: Mix your cake together with a spoon.

Step 6: Microwave your cake for 1 1/2-2 minutes, or just until the top center of the cake has set. Serve with a dollop of ice cream and enjoy!

After cooking I took it out of the mug so it was easier to split – as you can see, even 1/2 the cake is a decent amount. 

As Matt said, “it tastes microwaved.”  Not the best cake I have ever had by any means, but it was quick and had chocolate in it.  Sometimes that’s all you need – right?

Matt topped his with vanilla ice cream – but I’m not a fan of ice cream on cake. 

All in all…not the best…but not the worst either….

I promise, this is the last sweet-treat recipe of the week! 

On Saturday, Matt and I went to a pot luck “pre-giving” party celebrating the fall harvest as we head towards thanksgiving season.  The theme for the dishes was obviously fall and I decided to bring pumpkin cupcakes – one of our favorite recipes from last fall.  Plus it could not be easier.

Check out the Big Red Kitchen for the recipe – it is only two ingredients!

I baked these for approximately 22 minutes and made 14 cupcakes.

So simple and delicious – plus they were a big hit at the party.  I’m hoping I can find another excuse to make these again this season. 

I’ve been seeing pumpkin milkshakes on a few blogs lately and recognizing that I’m always looking for something good for dessert, Matt and I attempted to create our own taking bits and pieces from many different places:

This smoothie wasn’t as pumpkin-y as I would have liked; next time, I would probably use 4 pumpkin ice cubes.  The consistency was perfect – nice and thick and not watery.

Top with some crumbled graham crackers for some added crunch. 

This satisfied my craving for a milkshake – I want to try some Stonyfield Farm Chocolate Frozen Yogurt for my next milkshake. 

Perhaps a breakfast option as well as dessert?

Although I try to eat healthy most of the time, I have quite the sweet tooth.  With colder temperatures now upon us, I also have more of a cravings for muffins, donuts, and bread than I do in the summer time. 

When I saw Jessica’s recipe for Chocolate Chunk Oatmeal Cookie bread I used my willpower not to go home immediately from work and make it; instead I had to wait a few weeks for some “free time” or I should be doing reading for school but I’m not.

This recipe would be perfect for a bake sale – nothing says bake sale like Cookie bread to me. 

I cannot keep my hands off this bread.  Jessica’s recipe is fantastic.  Next time you need a sweet treat, keep this recipe in mind.