Wednesday, March 30, 2016

I should pack or do work but let's bake instead.

Title is pretty self explanatory. I live birthdays....other people's  that is. It's just another excuse to bake :) I have had a jar of white chocolate peanut butter I have been wanting to bake with so why not now? I made a Betty twist in a recipe I found (any surprise?)....the more I think of it I really only used it for measurements. Enjoy! Feel free to use  a different frosting idea! 

* I subbed in yogurt for milk and this made it more dense more muffin like - if you are looking for a fluffy cupcake this is not it! 

White chocolate peanut butter cupcake/muffins :



1- and 1/4 cups all-purpose flour

1 and 1/2 tsp baking powder

3/4 cup dark brown sugar

6 tbsp unsalted butter, room temperature

1/2 cup ( or more :)) nuts n' more white chocolate peanut butter 

2 eggs

1 and 1/2 containers of Siggis vanilla yogurt


1/2 cup ( or more :)) nuts n' more white chocolate peanut butter

1/2 cup powdered sugar plus 2 tbs

1/2 stick melted unsalted  butter 

Directions : 

  1. Preheat oven to 350 degrees
  2. Line or spray a cupcake pan
  3. In your mixing bowl add eggs and sugar and mix until combined. 
  4. Add the flour and baking powder and mix until combined.
  5. Add the yogurt and peanut butter and mix until combined and you have a smooth batter.
  6. Fill the prepared tin 3/4 of the way full.
  7. Place in oven and bake for 20-30 minutes ( will seem a little undercooked because of yogurt) or until a knife comes out clean. 
  8. Place on cooling rack and prepare frosting.
  9. Place the butter and powered sugar in a bowl and wisk until well combined. 
  10. Add in the peanut butter and wisk until combined ( may have to adjust due to taste preference and consistency)
  11. When cupcake/ muffins are completely cooled frost and enjoy with some ice cream or a nice big glass of milk! 

Some measurements taken from :

Saturday, March 26, 2016

Derby pie....Betty style it is more like a s'mores cookie pie I suppose. But I did get the idea for making this version from this beauty I had made earlier in the day. It is known as a derby pie (although it is also a little different than most derby pie recipes you will find- a friend shared it with me and not sure I can share sorry!) 

YUM basically the derby pie consists mainly of butter, sugars, eggs, chocolate, walnuts, flour, and did I mention butter and sugar? All good for you healthy ingredients:) This new creation I made
Is not much different ingredient wise but does has some quite delightful twists to it. Cadbury mini eggs. Enough said. I could have stopped there but why not add some marshmallows as well? So yes this version is similar to a s'mores cookie pie but still not quite the same thing...I would like to hope it is a bit better :) enjoy and try not to be like my friend and I who literally drooled over it while it was baking 😳

S'mores derbyish pie :) 


-1 stick of butter melted (but not fully) or room temperature 
-2 eggs
-1/2 cup all purpose flour
-1/2 cup dark brown sugar 
- half a bag of regular sized marshmallows (each marshmallow ripped into 4ths- if you have mini marshmallows probably a lot easier but I needed to use this bag up). 
- half a bag of Royal dark chocolate mini cadbury eggs crushed up into smaller pieces. ( milk chocolate ones will work too)
- premade graham cracker crust (I just use the store bought one that comes in a pie shape already but feel free to make your own) 
Optional but highly recommended:
whipped cream, vanilla ice cream, hot fudge sauce or all three :)

1. Preheat oven to 325. (If making your own crust prepare crust) 
2. Rip marshmallows into fourths--yes rip don't try and cut not worth me. 
3. Crush cadburys into smaller sized pieces. Just place in bag and slam away with a rolling pin 😁 ! (great stress reliever if you need one 😳) 
4. Place melted butter and sugar in mixer bowl and mix until combined and fluffy.
5. Add in eggs and flour and mix well until combined. Scrape down the sides of bowl and mix another to ensure all is combined. 
6. Add in cadburys and marshmallows and mix until evenly distributed. 

7. Place dough in prepared crust and place the pie crust on a cookie sheet before placing in oven. 
8. Place in oven and bake at 325 for 50-60 minutes. 
Keep checking and drool over it like my friend and I did....or don't. But do check to make sure marshmallows don't explode or burn too much. 

9. Try and have a tad bit of self control and let the pie cool for at least 15 - 20 minutes before digging in because the middle will still be cooking. (I didn't say it was unacceptable to test the topping right now though 😁)
10. Enjoy warm (if completely cooled just nuke in the microwave to warm up) or cool with some toppings such as whipped cream, ice cream,  chocolate fudge sauce, peanut butter ( bet nuts 'n more white chocolate flavor would be delightful with this). 

Sunday, March 20, 2016

When you know you will have a busy week....

Like I previously said I get most if not all prep done on Sunday especially if I know I will have a busy week. I have a bunch going on this week so was quite busy. Most recipes have been posted but if you see something and would like the recipe let me know! 

Another smoothie variation sorry! A tropical twist

I am just pretending the snow isn't coming and I am in a tropical place :) not too much longer (26 days not that I am counting or anything)! I am a bit on the busy side these days with work, packing and such so was doing a lot of prep today. I went with the tropical theme because when I went to the market yesterday pineapple was only 1.99! Could not pass that up. I decided to combine a bunch of different fruits not know how they would mix with the snickerdoodle flavor but it works! I don't really measure out the exact fruit more of of what looked yummy so measurements are not quite exacts for those. I also knew that I would be freezing these for the week so used the fresh fruit and not frozen. Same recipe will work with frozen fruit. 

Ingredients for one smoothie (I made multiple batches): 
1 scoop of PE select snickerdoodle protein powder 
1 3.5 ounce container of plain Siggis yogurt 
2-3 cups total of mixed fruits ( I used about 1/2 a blood orange, 2 pineapple rings, handful of raspberries, and 2-3 strawberries) 

Directions :
1. Add all ingredients in blender and blend until combined. 
2. Add to storage containers (aka mason jars) and freeze! 

Snickerdoodle apple pie smoothie and a tropical creation

I  have been brining smoothies to school everyday to help aid in recovery, build muscle, and partly because I love the new snickerdoodle powder I found! They are easy to travel, snack on and quick to prepare....because once I get to school I don't stop until the kids go to lunch and recess at 1! I need more before 1 considering I swim before I go in. This version literally tasted like an apple pie! I even added some cinnamon roll protein bar for a crust like effect. Enjoy! 

1 scoop of PE select snickerdoodle protein powder 
1 container of vanilla or plain Siggis yogurt 
3 tbsp of old fashioned oats uncooked 
1chopped up apple  ( I used half a frozen one and 3/4 a fresh one so it was a little more than one)
A tsp of nutmeg  
Ice cubes 
Optional but highly recommended: 
Pieces of bup protein bar in cinnamon bun flavor ( sugar cookie would work as well just didn't have any) 

Directions :
1. Put ice on the bottom of the blender and then add the protein powder,yogurt, oats, and then the apple last.  
2. Turn blender in and blend until smoothie consistency. 
3. When you reached your desired consistency add in half the protein bar and mix for about 10 seconds. 
4. Pour in desired glass ( I go for the mason jar especially if you plan on freezing any for the week....just add the top and freeze!). 
4. Mix in some more protein bar and top with as well. 
5. Enjoy! 

Crockpot fruit and yogurt marinaded chicken

Like I said last week one of my favorite chicken marinade s is fruit....but I proved myself wrong by trying out a yogurt marinade on the grill. I loved it! So why not combine the two? I am also almost out of propane and wanted to make chicken that would pull apart easily to make wraps out of so I decided to use my crockpot. After a little dusting off of the crockpot some pull apart chicken great for wraps, salads, or as is came out! Enjoy. 

- 2 chicken breasts
-1 cup of Siggis plan yogurt 
- 2 tbsp of cinnamon 
- juice from half a blood orange 
- juice from half a lemon 
- chopped up fruit of choice ( I used 5 strawberries, 2 freshly cut pineapple
 Rings, half a blood orange (sliced with peel on still), half a lemon ( sliced with peel on still).

1. Place all fruit, chicken, cinnamon and yogurt in a big freezer sized zip lock bag. 
2. Mash all around to ensure chicken is fully coated and juices/ cinnamon spread out. 
3. Place in fridge to marinate for at least 2 hours. 
4. Take out when ready. Turn crockpot to high and spray with cooking spray. 
5. Place all ingredients including fruits and yogurt in the crockpot. 
6. Top with additional berries if you would like and cook on high for 2 to 2.5 hours depending on thickness of your chicken. 
7. Take out when done and trash the fruit and marinade juice that may be left. 
8. Enjoy! I made a wrap with some spinach dip, veggies, and lettuce. Good alone with some side dishes
 or top a salad! 

No bake Buckeyed fudge

There was actually a reason for making this one... We have a spring breakfast at work. Let's pretend it is actually spring, that it won't snow, and we will have school tomorrow :)please and thank you. Anyways I saw this recipe last week and wanted to try it ( of course with a Betty twist) but had already baked enough! I figured my coworkers love nuts n' mode so I would save it for the breakfast. Enjoy! 

  • Ingredients: 
  • chocolate layer:
  • 1 cup unsweetened hershey's cocoa powder
  • 5 tbsp  milk of choice 
  • 2 tbsp pure maple syrup 
  • 2 tbsp granulated sugar 
  • 1/2 tsp vanilla extract

  • peanut butter layer:
  • 1 cup nut's n' more maple peanut butter powder 
  • 5 tbsp  milk of choice 
  • 2 tbsp pure maple syrup 
  • 1 tbsp of granulated sugar


  1. Line an 8x8 baking dish with parchment paper. 
  2. Prepare fhe chocolate layer first:, add all of the ingredients in a mixing bowl and mix until thoroughly combined. When you think it is take out and combine with hands. 
  3.  Press into the prepared pan with hands or a spatula. 
  4. For the peanut butter layer: mix together all of the ingredients in a separate bowl until thoroughly combined. 
  5. Press on top of the chocolate layer with hands or a spatula. Try and cover as evenly as possible. 
  6. Place in freezer and chill for at least 3 hours before slicing into squares.
  7. Take out and slice or break apart and enjoy!

  8. Store any leftovers in freezer in a airtight container 

Recipe adapted from:

Cinnamon coffee cake crumb cookies

Yup. No Surprise I am that person that if the crumble off the top of the coffee cake. I mean you can't falt me it's just so tasty. I had no reason to make these other than the fact that I like to bake and came across the recipe on of course why not take it and make a Betty spin on it? Theoriginal    recipe has a few less ingredients and uses a mini muffin tin. Next time I might use or try mini muffin tin because these cookies do not spread out at all and I think it would give the crumble affect more. Also be sure not to overcook because then they come to dry! Enjoy! 


  • 1 stick of unsalted butter, melted
  • 1 1/3 cups white wheat flour (or ap- don't use whole wheat will be too dry) 
  • 1 teaspoon of vanilla 
  • 3 tablespoons of honey
  • 1 teaspoon of cinnamon 
  • 3 tablespoons brown sugar
  • 1/4 cup old fashioned rolled oats


  1. 1. Preheat oven to 350 F and line a cookie sheet with parchment paper. 
  2. 2. Place butter, vanilla, honey and sugar in mixer and combine. 
  3. 3. Add in flour, cinnamon and oats.  Mix together batter comes together (crumbs might form--hint the name!).
  4. 4. Roll into balls and place on prepared cookie sheet. 

  5. 5. Bake for 10-15 minutes. Don't over cook! They will still be lighter in color. No eggs to worry about so no salmonella if undercooked :) 

  6. 6. Remove from cookie sheet and cool on a cooling rack or enjoy right away! (Pairs well with some vanillia ice cream and topped with some cinnamon and possibly some peanut butter :) ) 
  7. Some of these were a bit over cooked- that's ok though just nuke them and create a ice cream sundae:)

Monday, March 14, 2016

Buttery and chewy centered but crispy outside chocolate stuffed goodness

That was a lengthy title sorry. But it does speak for itself. These cookies are just that....buttery, chewy, crispy, and most importantly stuffed with some chocolate goodness. More specifically cookies stuffed with some robin eggs malted milk balls. Why these already....before St. Patty's? Well I was doing some cleaning and just happened upon them so again why not? Color your life :) ( not with sprinkles this time?! I know odd). Sometimes you just want a honest old fashioned buttery cookie made with ap flour (feel free to sub but I think it will change the chewy and crunchy part!). Did I need to make these nope but enjoy :) 


  • 1 stick of unsalted butter softened at room temperature 
  • 1 cup dark brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 2 cups all purpose flour
  • 1 bag of mini Whopper Robin Eggs, crushed ( I left some whole as well- you want a variety- whole, halves, pieces, and the crumbs!)


  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Crush eggs! 
  • In your mixer add the butter, sugar, and vanilla. Mix until combined.
  • Add the egg and mix until throughly combined.
  • Add the baking soda to your flour
  • Slowly add in flour mixture making sure that everything is combined. Mix until all is combined. 
  • Add in the amount of mini eggs you so desire to! Use the mixer to start and then to ensure an even distribution mix with hands. 

  • Create a large ball out of the dough and then spoon into balls and place on your prepared cookie sheet. 
  • ( at this time I placed the extras waiting to be baked in the fridge to chill a bit) 
  • Bake for 10-15 minutes- until tops are brown- the centers will still be a tad gooey if you add as much chocolate as I did :) 
  • Let cookies cool on baking sheet for 5 minutes and then have self control unlike myself and move to a cooling rack. 

  • Enjoy warm or cool! (Of course a nice class of milk goes well or a nice cookie sundae or cookie ice cream sandwich :) )

Recipe very loosely adapted from:

Sunday, March 13, 2016

A tip from betty....

I know I am not a nutritionist but like to share tips. Many people at work and friends ask for recipes and what I eat before I swim or run so will try and share some. I always try to have a protein bar around in case hunger strikes. I loved quest bars until they "improved" their flavors. I do  like some flavors still but some bother my stomach and some are still harder. I have found a great new bar! They are so soft and fluffy and full of flavor and no stomach issues! Enjoy the tip. 

Betty's tip of the day: many people think it's ok to workout on an empty stomach...just as important to fuel up before as it is to refuel....found the perfect bar for that or two 🙄 just so soft and fluffy you can't choose one flavor @yupbrands. Followed up by a orange cream smoothie with @siggisdairy and @pescience  

Another random tip from betty....

Again in my mind it's not meal prep Monday its meal prep Sunday....maybe it's the teacher in me but I don't want to be doing all that Monday or during the week! Here is another tip premake smoothies to last a couple of days! They are going to be cold anyways so what is the difference? Take it out the night before and place in fridge if you want it for right when you wake up. If not take it out in the morning and place on the counter if taking to work or if you want it for later on place in cooler for work! 

A couple new flavors to try out...see previous post for other ingredients. 

-raspberry orange 
-strawberry watermelon 

(Used same base from other post - PE science power and Siggis yogurt!)