Brownie Muffins

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Here is your swapportunity to take advantage of my new recipe with only 3 ingredients!

I can’t believe it has been a month since my last post, I guess summer gets the best of us and before we know it…the dreaded BACK TO SCHOOL! Yay for me, boo for them 😀

Ok, back to my recipe, you are not going to want to ignore this one! I found this from Hungry Girl and I am always looking for new ways to swap high fats for good fats and so on. I recently tried those black bean brownies you see everywhere…ya that is SO not for me (or anyone else in the house!) THESE my friends….you are going to LOVE. You know that saying you won’t miss a thing when you are subbing an ingredient for another? Well it is so true here! I promise, you will never make these the “regular” way again! The best part is the calorie count for one of these is 143 calories and 3 grams of fat! You can’t beat that for a moist, fluffy, chocolaty brownie treat! 

Count down with me…3, 2, 1…here we go!

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  • 1 Box Duncan Hines Devils Food Cake Mix
  • 1 Can Libby’s Pumpkin Puree (15 oz can)
  • 1 tbsp. Nestles Chocolate Chips, divided

DIRECTIONS -Preheat oven to 400 degrees F.

  1. Mix together cake mix and pumpkin puree until well combined.
  2. Add about 2 tbsp. mix into muffin liners and top with a few mini chocolate chips.
  3. Bake for 20 minutes.
  4. Remove from oven and let cool before devouring + enjoy!
  5. Press the STAPLES easy button 😀

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Ultimate S’mores Bread

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Who doesn’t love a good S’more? It used to be it was just a camping affair, but not anymore. Not with all the talented cooks coming up with amazing recipes to create fond memories of campfires past. In fact this S’mores Bread was created by a good friend of mine Becca over at It’s Yummilicious.

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Of course if given the chance to make a sweet treat that involves chocolate I have to over do it. So this is why I call it the Ultimate S’mores Bread. Now, there will be no more waiting for summer, no more waiting for camp fires…my S’mores addiction can be curbed at anytime with a few simple ingredients that I tend to keep on hand anyway. 


  • 2 packages of Crescent Rolls
  • 1 cup of mini chocolate chips (reserve a few to sprinkle on top)
  • 1/2 cup white chocolate chips
  • 2 cups of mini marshmallows
  • 1 sleeve of graham crackers, crushed
  • 2 tbsp butter, melted
  • 2 tsp cinnamon


  • Using a foil or parchment paper lined cookie sheet, arrange the crescent rolls with the large side toward the middle and the points hanging over the edge.
  • Crush your graham crackers and sprinkle them down the center of the crescent rolls like the picture below.

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  • Next add your chocolate chips & white chocolate chips

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  • Next add your mini marshmallows and begin to fold the points of the crescents up and over the top creating a braid.

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  • Melt the butter and brush over the top of the braid. (or you can cut up the butter and place on top)
  • Next sprinkle the cinnamon, marshmallows and a few mini chocolate chips over the top.

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  • Cook at 400 degrees for 15-20 minutes or until the braid is golden brown and the marshmallows are too. Let cool for a few minutes before cutting into. Sink your teeth into the blissfully decadent sweet bread that since it is made with croissants, I justify eating for breakfast too! 

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<a Manic Monday Button

Peanut Butter Chocolate No Bakes

no-bake-cookies-mainPicture courtesy of Brown Eyed Baker

Nothing says Christmas to me like cookies! This particular cookie has long been a favorite since I was a kid and remembered walking in to my grandma’s kitchen to the aroma of sweet cocoa looming in the air. Looking around I would see tons of cookies of all kinds being baked and set out all over the counters. Vanilla, chocolate, peanut butter how could you go wrong with these gems? Not to mention the memories these bring back. These cookies are so easy it is almost not even worth writing about, but since this is a part of my family and my history I knew I had to put the recipe out there. I hope you enjoy it as much as I do and set a new tradition during the holiday time or any special occasion time for your family.


2 c. sugar
4 T. cocoa
1/2 c. butter
1/2 c. milk
3/4 c. peanut butter
2 t. vanilla
3 c. old fashion rolled oats
Waxed Paper for finished cookies


  1. In a saucepan, add sugar, cocoa, butter, and milk.
  2. Bring to boil over medium heat stirring continuously to avoid scalding and sticking to bottom of saucepan.
  3. Let boil for 1 minute while stirring.
  4. Remove from heat and add peanut butter, vanilla, and oatmeal and stir until well combined.
  5. Set out about 3 sheets of the waxed paper and drop by teaspoonfuls  on sheets.
  6. Let cool and harden and enjoy

Back To School Bread

Berries…the wonders of antioxidants and their heavenly smell are wonderful. Since raspberries are in season now, I wanted to make something unique and quick for my kids to grab and go as either an after school snack or running out the door in the morning to catch the bus breakfast. It needs to travel well and be portable as well as fill them up without unnecessary crap, aka, preservatives and the like. I want a quick breakfast that has nutrients, antioxidants and a little somethin’ special that makes them WANT to eat it! Instead of traditional muffins, I decided to make bread where 1 slice is filling enough and all they have to do is grab-n -go!

2 c. white flour
1 c. whole wheat flour
2 tblsp. unsweetened cocoa powder
1/2 c rolled oats
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
3 tsp. cinnamon
3 tsp. vanilla
1 banana, mashed
1 c. raspberries, washed and sliced
1 c. peaches, washed, pitted and mashed
1/2 c.  white granulated sugar
1/2 c. packed dark brown sugar
1 c. applesauce
1/2 c. coconut oil
1/2 c. dark chocolate chips
1/4 c. toasted pecans
1/4 cup toasted coconut


  1. Preheat oven to 325 degrees F.
  2. Butter a bread pan and set aside.
  3. In a large bowl, combine dry ingredients, EXCEPT, white sugar.  Mix using a whisk or through sifter to get all lumps out.
  4. Wash, mash and cut all fruit and mix together in a small sized bowl. Add vanilla. Set aside.
  5. Beat 3 eggs in a bowl and add granulated white sugar, add to fruit mixture and stir gently just to combine.
  6. Add applesauce, coconut oil and fruit mixture to the dry ingredients. Fold everything in until just moistened but combined so no dry ingredients remain.
  7. Pour half of the batter in the bread pan, place 1/2 of the dark chocolate chips, pecans and toasted coconut. Add remaining batter to pan and top with the remaining dark chocolate chips, pecans, and toasted coconut.
  8. Bake for 1 1/2 hours or until no batter remains on a toothpick when inserted into center.

Batter before it gets mixed

Bread going in oven

Bread out of the oven

Finished bread, before devourment!