Wednesday, September 25, 2013

Vanilla Cupcakes

I made these delicious vanilla cupcakes awhile back. We were having a party that needed lots of lots of treats so we decided to throw in something basic. These ended up being one of the favorites. 


1 1/4 cup all purpose flour
3/4 cup sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
2 tsp vanilla
1/2 cup oil
1/2 cup buttermilk (I always use milk and white vinager its usually 1 cup milk:1 Tbls vinegar)


Mix dry ingredients and wet ingredients separately  Slowly add dry mix to wet mix. Bake at 350º for about 12 minutes or until golden brown.

We topped these off with home maid whip cream and a strawberry to keep them light and fresh tasting!

Friday, September 13, 2013

Chocolate Chip Cookies

I got this recipe from an old roommate of mine, Anna, this was her family's recipe. It is still one of my favorite cookie recipe's. The cookies are the perfect fluffiness, and aren't overly buttery. They so good! I have a lot of chocolate chip cookie recipe's that are all pretty similar. This is my go to recipe now, and the ingredients I almost always have on hand. 


2 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup brown sugar
1/2 cup sugar
1 cup butter
2 eggs
1 tsp vanilla
1 cup chocolate chips

Cook at 375º for 8 minutes or until golden brown. 

Friday, September 6, 2013

Nut Balls

My old roommate Alaina used to make these for me and she got me addicted. They are one of my favorite treats to have on hand and they are relatively healthy. You can usually find a batch of these in my freezer at anytime. They are so much better for you than the usual treats I have sitting around my house like cupcakes and cookies.


Olive Oil
Unsweetened Coconut
tsp Vanilla
Pinch of Salt

I honestly have no idea the amounts you are supposed to use. I always make them to taste and they turn out a little different every time. 

I usually start with about 2 cups finely ground almonds. I poor the almonds into my Blend-tech and put it on level 3 for about 5 seconds and it's already done the job. Stop it before it's complete powder, you want some chunks in it.

I add even amounts of olive oil and honey and about 1/2 cup coconut to the almonds in a large bowl. Your goal is to use enough olive oil and honey that the balls can stick together with out over powering the nut balls  You still want to taste the nut but making them a little sweeter. Also add about 2 TBL of cocoa depending on how chocolaty you want it, and your pinch of salt and vanilla. 

I usually stir with a fork. I try to add as few ingredients as I can so that they stay healthier. Add enough honey and olive oil that they stick together. Keep adding until you can role a ball, and your happy with the taste.

Once they are rolled I put them on a cookie sheet in the freezer. Once fully frozen I transfer to tupperware and leave in freezer to enjoy whenever I need a little treat. I also eat them for breakfast when I'm running late in the morning!


Tuesday, September 3, 2013

Black Bean Burger

This isn't the best photo. All I had was my iPhone and it was dark. But know that it tasted really good! Black bean burgers are so tasty! You can eat the patty by itself and its still delicious. I made them for my husband and I and his old roommate one night with the bun and veggies, and then ate just a leftover patty the next day for lunch.


2 slices high-quality which sandwich bread, torn into pieces 
2 cans black beans, rinsed
2 large eggs
3 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 red bell pepper, stemmed, seeded, and finely chopped
1/4 cup minced fresh cilantro
1 shallot, minced 


I'm going to give more detailed directions than I usually do because this recipe was easier to mess up than most recipes. I tend to always try to make things healthier and I added extra veggies and less bread crumbs. Don't. It makes the patties fall apart really easily. This recipe is best to follow exact the first time and then make adjustments accordingly the next time you make it.

1. Heat oven to 350ºF. Pulse bread crumbs in food processor to coarse crumbs. Spread crumbs on rimmed baking sheet and bake till golden brown. About 10 min. Let cool to room temperature.

2.Place 2 1/2 cups of the beans in a large bowl and mash with a potato masher until mostly smooth. In separate bowl whisk eggs, 1 TBL oil, cumin, salt, and cayenne pepper.

3.Stir egg mixture, toasted breadcrumbs, remaining 1/2 cup beans, bell pepper, cilantro, and shallot into mashed beans. Divide into 6 patties about 1-inch-thick.

4. Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium heat until shimmering. Carefully lay patties on skillet and cook until well browned on both sides. 8-10 min.


These really are delicious and I would recommend trying them. Pair them with sweet potato fries and you won't regret it.

I got this recipe from my sister-in-law Kathryn and its in American Test Kitchen's Healthy Family cookbook.

Sweet Potato Fries

I was really craving a burger and fries one night and didn't want all the fat. I decided to make black bean burgers with sweet potato fries, and it turned out delicious! It's the perfect healthier version to a good old burger and Fries.


2 large sweet potatoes
2 tablespoons extra-virgin olive oil
2 teaspoons hot sauce
Salt and freshly ground pepper

Cut into wedges about 3/4 inch wide. Combine olive oil, hot sauce, and salt and pepper to taste in a large bowl. Add in sweet potatoes and toss until entirely covered.

Set the potato wedges on a baking sheet in a single layer so they don't touch. Bake for 20-30 until they are brown, flipping them once. 

Serves 4. Calories Per Serving 90. Fiber 2g. Fat 3.5g. Protein 1g.

Cook at 500ºF

Make with Blackbean Burgers.

Sunday, September 1, 2013

Multigrain Waffles

I am a salty breakfast food person. I pretty much stick to healthy cereals, and if I am eating a big breakfast I eat eggs and toast. Waffles, Pancakes, and French Toast are too sugary in the morning and I like them more as a dessert. If I do make waffles, this is my go too recipe. It's a healthier waffle recipe, and one of the lighter feeling multigrain waffle recipes I've found. I feel much better about eating it than regular waffle recipes, and it's still really delicious.

(Healthier Option)

2 eggs, beaten
1 3/4 cups skim milk
1/4 cup unsweetened applesauce
1/4 cup canola oil (applesauce)
1 Tsp Vanilla Extract
1 cup whole wheat pastry flour
1/2 cup flaxseed meal
1/4 cup wheat germ
1/4 cup oats
1/4 cup all-purpose flour (whole wheat)
4 tsp baking powder
1 TBL sugar (splenda+1 tsp brown sugar)
1/4 teaspoon salt

Calories: 238 (193 w/substitutes)

In large bowl whisk together eggs, milk, applesauce, oil, vanilla. Beat in whole wheat pastry flour, flaxseed meal, wheat germ, flour, baking powder, sugar, and salt until smooth.

Cook in waffle iron, eat and enjoy!

Add Strawberry's and Banana's to the top to make extra delicious!

Friday, June 28, 2013

Mothers Lasagna

My Mother's lasagna has always been one of my favorite meals, and definitely my favorite lasagna.

The first step is to make the sauce. I use her spaghetti sauce recipe for it. 

The ingredients needed for her sauce are:

1 pound extra lean hamburger meat
2 cans tomato paste
2 cans tomato sauce
2 cans stewed tomato's (Chopped)
2 tablespoons of brown sugar
2 tablespoons of basil
Garlic Salt to taste

The only change that I make to her pasta sauce is I don't add water to the recipe in order to make it thicker. Otherwise lasagna will be to runny. You can also add extra tomato paste if you don't think it looks thick enough.

Ingredients for lasagna

1 package lasagna noodles
1 package cottage cheese
1 package mozzarella cheese
Parmesan cheese
Spinach (optional)

All you do now is mix together the cottage cheese and mozzarella so that there is an even amount of each. Add Basil to taste, About 2 Tablespoons.

Then layer the lasagna.

One layer noodles across bottom of pan, followed by layer of cheese, and then layer of sauce. Layers should be about 1/4-1/8 inch thick. Making about 4 layers of each item overall. The last layer of cheese and sauce make much thinner and then sprinkle parmesan cheese across the top. 

Bake at 350 degrees for about 45 minutes or until noodles are softened.  

Sunday, May 12, 2013

Traci's Rolo Cookies

This is Kevin's favorite cookie for me to make him. The majority of the time I ask him what treat he wants, he asks me to make these. Thank one of my best friends Traci for this recipe.


1 cup sugar
1 cup brown sugar
1 tsp baking soda
3/4 cup coco
2 eggs
2 1/2 cups flour

1 bag of Rolo's or treat of your choice

Mix the ingredients together.

Roll dough into little balls, and stuff the Rolo in the center of the cookie. Roll again. Roll the finished ball in white sugar.

Bake at 350 for 8-10 minutes.

I often use Reeses in the middle as well. I use the mini cups, but you can use Peanut Butter M&M's. I've also used mint M&M's, which is one of my favorite's because I love anything mint chocolate.

Saturday, April 20, 2013


I love my chili recipe. It is easy, it can last a few meals, and it is healthy. I leave my boyfriend with this as leftovers almost every time I leave his home after the week. It really is delicious. I use a little bit of hamburger meat for flavor but it could easily be a vegetarian recipe.


1 can of each of the following

Black Beans
Chili Beans
Refried Beans
Kidney Beans
(I usually use all Bush's Beans)
Stewed Tomatoes
(Tomato paste if you need to thicken your chili)
1/3-1/2 pound of Hamburger Meat
Garlic Salt
Chili Powder
1 onion
1 Red Pepper

I poor all 5 cans of chili into a large pot and let them simmer on low while I'm cooking everything else. I also chop up the stewed tomatoes into smaller pieces. Also, poor out some of the juice in the kidney bean and refried bean cans to make the chili less runny.

I then cook the hamburger in a separate pan adding a little chili powder. Once it is cooked I add it to the pot of chili simmering. 

I then dice up half of an onion and a small red pepper. I then grill them with olive oil in the same pan as I cooked the meat in; adding, chili powder, pepper, and garlic salt. After grilling it for a few minutes I add that to the entire pot. Add more chili powder and garlic salt to taste. I then add a lot of tabasco for a little kick. 

Lastly let it simmer for a little longer to allow it to thicken up a little. 

This amount allows for about 4-5 bowls. It is perfect for the two of us to have leftovers. I double the recipe or just add a few extra cans of beans if others are joining us.

Sunday, April 7, 2013

Energy Balls

This is my favorite quick healthy and super easy dessert. I make these when ever I want a treat, but I still am being somewhat health conscious. They are delicious and taste like cookie dough, yet are much better for you than cookie dough. My boyfriend has me make them for him every time I'm staying at his house.


1 1/4 cup oatmeal
1 cup coconut flakes
1/2 cup honey
1/2 cup peanut butter
1/2 cup chocolate chips
1 tsp vanilla
1 tsp cinnamon

You through these in a bowl. Mix them up. Roll them into balls and then through them into the freezer to make them extra good. 

Almost anything can be substituted and you can add anything you like. I like them with a little less honey and peanut butter. It makes them a lot harder to roll up but they taste pretty similar and are much healthier that way. You can also add flaxseed, bran, or anything else to it.

These are the best because you can always have the ingredients on hand, as well as they last a really long time in the freezer.


Sunday, March 24, 2013

Carrot Cake

This is one of the best carrot cakes I've had. My sister made it for me for my birthday. It was delicious and super moist. It is impossible to stop eating once you start.


For the Cake

  • unsalted butter and all-purpose flour for the pans
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • 1-3/4 cups sugar
  • ¼ cup light brown sugar, lightly packed
  • 2 teaspoons vanilla extract
  • 1 cup canola oil
  • 2 cups freshly shredded carrots
  • one 8-ounce can crushed pineapple in its own juice, well-drained
For the Frosting

  • 16 ounce cream cheese
  • 3/4 cup unsalted butter
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 3 cups confectioner's sugar
  • 2 cups toasted, cooled, and chopped walnuts


  1. Preheat the oven to 350 degrees. Butter two 9-inch cake pans, line the bottoms with parchment rounds, butter the paper and lightly sprinkle with flour. Tap out the excess flour and set pans aside. In a bowl, sift together (a fine mesh strainer is fine) the flour, baking powder, pumpkin pie spice, cinnamon and salt and set aside. In a stand mixer fitted with the paddle attachment, combine the eggs and the sugars and beat on medium-high until slightly thick and pale in color, about 2 minutes. Beat in the vanilla. With the mixer on low, slowly add the oil in a thin stream and mix until combined. With the mixer still on low, add in the flour mixture and mix until just combined. Add in the carrots and pineapple and mix until just combined.
  2. Evenly divide the batter between the prepared pans and bake until the tops are golden and a cake tester comes out clean, about 30 to 35 minutes. Allow the cakes to cool in the pans on wire racks for 10 minutes before turning out onto the racks to cool completely.
  3. Make the frosting: In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth, occasionally scraping down the bowl with a rubber spatula. Beat in the vanilla and salt. With the mixer on medium, gradually add in the confectioner’s sugar and mix until frosting is smooth.
  4. Place one cake layer on a cake stand or plate. Spread a thick layer of the frosting evenly over the cake. Top with the second cake layer. Spread the remaining frosting evenly over the sides and top of the cake. Sprinkle the walnuts over the top of the cake.

Wednesday, March 20, 2013

Alaina's Apple Pie

This is my favorite Apple Pie Recipe,
thanks to my roommate Alaina and Betty Crocker.

I really don't like how apple's are always mushy in apple pie. This recipe is great because it seems so much more fresh. Even though it isn't apple pie season really, this is one of my favorite pies. We always  make it with our friends apples from his orchard, but Granny Smith are a great option if you don't have local apples from a farmers market.

This picture is before the apple pie was baked. It will look a little more browned.

Pie Filling Ingredients

6 medium apples sliced
2 Tbs flour
3/4 sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt


Pie Crust Ingredients

2 cups flour
2/3 cup butter
5-7 Tbs cold water

To make the pie crust you mix the ingredients and split it into two balls. Roll them separately: one is for the top crust and one is for the bottom.

Put pie filling in the bottom crust and place 3-4 small gobs of butter. Then cover with top crust and connect the two crusts.

Bake at 400 degrees for 50 minutes

Depending on the oven (if it is a hotter one) it might be useful to cover with aluminum foil for the first 30 minutes and then uncover to brown the crust.

Thursday, February 14, 2013

Red Velvet Valentines Cake

Happy Valentines Day!

In honor of Valentines Day I made my boyfriend a Valentines cake. I used a bundt cake recipe that I was trying out for the first time. I decided to do a red velvet cake with cream cheese frosting.

The cake turned out perfect! I'm not the best at frosting a cake so if you are like me you might want to add milk to the frosting to allow you to poor it on.


2 1/2 cups flour
2 cups sugar
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons cocoa powder
1 tablespoon white vinegar
1 teaspoon vanilla 
2 eggs
1 cup buttermilk (1 cup milk and 1 T vinegar)
Red Food Coloring (Use more than you think)

Bake at 325 degrees for 40-50 minutes depending on thickness of pan used. Mix wet and dry ingredients separately and then combine together, and poor into bundt pan or whatever pan you choose. Spray pan well with cooking spray.  

I had extra batter leftover so I used it in these cute little heart baking dishes. Since I used a bundt cake recipe I wanted these to turn out fluffier than the main cake so I added a pinch of baking powder and half a cup of hot water. They turned out so delicious! They were moist and fluffy, but still had a density to them some how. I may have like how they turned out better than the real cake! They were so so good!

Use with a Cream Cheese Frosting Recipe, and pinch of red food coloring for the pink color. 

Cream Cheese Frosting

Cream Cheese Frosting


8 oz. package cream cheese
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla

If you want it to be more runny so that you can poor in smoothly over your cake, add

1/4 cup milk

I usually make 1 1/2 of this recipe so that everything can have a lot of extra frosting on it!

I added a little red food color in honor of Valentines day.

This recipe is great with Red Velvet Cake or Spice Cake

Sunday, February 10, 2013

Peach Berry Cobbler

This is perfect for all your leftover fruit that is going bad, as well as perfect for a lighter desert.


1 Tbsp cornstarch
1/4 cup brown sugar
1/2 cup cold water
2 cups sugared sliced fresh peaches
1 cup fresh blueberries
1 Tbsp butter
1 Tbsp lemon juice
1 cup sifted all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/4 cup soft butter
Ice cream


Mix cornstarch, brown sugar, water, and fruits. Cook and stir in saucepan until it thickens.
Add 1 tablespoon butter and lemon juice. Pour into oven safe dish.

Add dry ingredients, milk and butter into bowl and beat smooth. Pour over fruit. Sprinkle sugar and nutmeg over batter.

Bake 350 degrees for 30 minutes.

Serve with ice cream!

Thanks Better Homes and Gardens for this delicious recipe.

Wednesday, February 6, 2013

The Ultimate Spice Cake

Spice cake is one of my favorite deserts. I love it. I really love carrot cake, but spice cake just seems easier to make because I dont' have to deal with shredding carrots. My love for cream cheese frosting might be the culprit as well.


Spice Cake

2 cups brown sugar
1/2 cup butter softened
1/2 cup canola oil
5 large eggs, seperated
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
pinch salt
1 cup buttermilk

Caramel Cream Cheese Frosting

1/2 cup light brown sugar
1/2 cup butter
2/3 cup heavy whipping cream
16 oz. cream cheese, softened
1 tsp vanilla
pinch salt
3 1/2 cups powdered sugar



Cook at 350 degrees
Use 2 nine-inch round pans.

Mix sugar and butter, then add oil and egg yolks.
Next, mix dry ingredients together and then slowly add in the wet mixture.
Separately beat egg whites until fluffy and fold into the main mixture.

Split batter in pans.
Bake about 25 minutes or until center springs back.

Once the cakes have cooled, slice in half, making four round cakes. Then frost each layer, place each layer on top of one another, then frost the entire outside.


Melt brown sugar and 1/2 cup butter in a saucepan over medium heat, stirring until sugar dissolves. Leave it until it begins boiling and then remove from heat. Whisk the cream in. Cool

Mix 12 Tbsp butter and cream cheese, then add vanilla and salt. Pour in cooled brown sugar mix until smooth. Lastly add powdered sugar. Chill before adding to cake.

This cake was amazing. The frosting turned out a little runny, so the next time I make it I want to try a thicker frosting or thicken this particular frosting. Otherwise, this cake was absolutely amazing!

Thanks Food Network for this recipe

Sunday, February 3, 2013

Peanut Butter Blondies

These are perfect when you are looking to make something different but don't want to run to the store to buy random ingredients. They are delicious, easy to make, and you should have everything already at your house.


2 sticks (1/2 pound) unsalted butter, softened
1 3/4 cups sugar
1 1/4 tsp of sea salt 
1 cup creamy peanut butter
2 eggs plus 1 yolk
2 tsp. of pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet or bittersweet chocolate chips

Heat oven to 350
Add in ingredients in order, mixing together butter and sugar first
Then mix in everything else

Cook 35-45 minutes depending on oven, or until golden brown

Add frosting after blondies are cooled

Frosting Ingredients

1 stick (1/2 cup) butter softened
1/4 cup milk
2 tsp vanilla
3 Tbls cocoa
2 1/2 cups powdered sugar

Smooth and then spread on top of blondies once cooled