Saturday, April 30, 2016

Another healthy breakfast to go.....raspberry snickerdoodle banana bread with a hidden surprise

As you have previously read if you have been following other breakfast recipes I have been on a mission for healthy breakfasts for on the go. I have made bread and muffins that I really like but wanted to try something new! I also have been itching to bake something else with the yup bars! This recipe incorporates and combines the majority of food I love (but no peanut butter! ). Enjoy!  

  • 2 cups oat flour
  • 1 scoop of PE select snickerdoodle protein powder ( can omit but I would add in more cinnamon)
  • 1 baking powder
  • 1 tsp. Cinnamon 
  • 1/4 cup pure maple syrup 
  • 2 overripe bananas 
  • 1 egg
  • 1container of Siggi's raspberry yogurt 
  • 1 tsp. pure vanilla extract
  • A handful of frozen raspberries 
  • 1 cinnamon roll yup bar


1. Pre-heat oven to 375 degrees and prepare mini loaf pans one full one. I lined with parchment paper. 

2. Roll out and cut the yup bar into small squares. 

3. Place bananas in mixer bowl and mix in medium/high until mashed. 

4. Add the dry ingredients (minus bar and berries)  and mix until combined. 

5.Add the vanilla, egg, yogurt and maple syrup and mix well until combined. 

6. Add in the berries-  I chopped some so they would spread more. Add in the cut up bar and mix until just combined. 

7. Place in prepared pans/ pan 
(The parchment paper was not agreeing with me) 

8. Place in preheated oven and bake for 30-50 minutes depending on size of loaf pan. I baked mine for about 35 minutes. This will be dense as it is made with yogurt and will be a bit moist from berries.

9. Take out and let cool on cooling rack - I removed from the pans and placed the parchment right on the rack. 

10. Enjoy warm (quite tasty that way) and if you have any left over slice up and freeze for the mornings! If not freezing I would store in an airtight container in the fridge. 

Sunday, April 24, 2016

Because I missed a birthday and like to bake :)

Chewy caramel double chocolate oatmeal bars

Betty has been on vacation and did zero baking and obviously had the urge to bake now that I am home. I also missed a birthday while I was away so why not....just another reason to create something new. I had dirty turtle bars in mind but was out of pecans so made these....caramel and chocolate is still involved so don't worry :). Keep a look out for those coming your way soon. 

Chewy caramel double chocolate oatmeal bars

  • 1½ cup flour (was out of ap so used white wheat) 
  • 1⅓ cup rolled oats
  • 1 cup dark brown sugar
  • ¾ teaspoon baking soda
  • 1 teaspoon of vanilla 
  • 1 stick unsalted butter (melted)
  • 6 tablespoons milk
  • 1/2 cup dark chocolate chips
  • 1 milk chocolate bar broken into chunks (I used the trader joes sized one) 
  • Half the bag of the Kraft caramel bites

  • Preheat the oven to 350 degrees and line a baking dish with parchment paper.
  • Combine the flour, oats, sugar, baking soda, and salt your mixing bowl. Mix to combine. 
  • Add the melted butter, milk, and vanilla. Mix until just combined.
  • Add in the dark chocolate chips. Mix until just combined. 
  • Press ¾ of the dough into prepared baking dish. Make sure it is evenly spread out.
  • Sprinkle Carmel bites over the dough and the chunks to milk chocolate as well and press chunks into the dough.
    7. Add the remaining dough in chunks on top. Ensure to spread out for even coverage. 

    8. Place in preheated oven and bake for about 40 minutes, until the top layer is golden brown. 

    9. Let cool in pan until the caramel is cooled.  

    10. Served heated up with some ice cream :) 

Wednesday, April 13, 2016

Full of chocolate and gluten goodness....Butterfinger sugar cookie bars

What is a staff meeting breakfast without some chocolate? You can blame cvs and the 50% Easter candy (yes the one near me is still fully stocked) isle for this one......

Butterfinger sugar cookie bars 

  • 1 and 1/2 sticks of butter melted
  • 1½ cups white granulated sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • 2 cups all purpose flour
  • 1 bag of Butterfinger Nest Eggs-some chopped, shaved and a handful left as a oval--see directions
  • ( any version will work these were just on sale)

  1. Preheat the oven to 350°F. Line a baking dish with parchment paper ( size of dish depends on how thick you would like your bars- I used a 7 by 11)
  2. Chop and cut Butterfinger candy. 
  3. In a mixing bowl add the butter and sugar. Mix until combined. 
  4.  Add in the vanilla and eggs and until smooth. 
  5. Add in the flour and mix until just combined. 
  6. Fold in 3/4 of the chopped candy. 

  7. Spread 3/4 the batter into the prepared pan.
  8. Top with remaining cut and chopped candy.
  9. Add remaining batter to the top of candy layer. Place the full sized candy where you would like :)
  10. Bake for 25-35 minutes until the edges are set. The bars might seen underdone  allow them to cool completely. Ensure they are cooked by inserting a knife or toothpick. 
  11. Once completely cooled cut and enjoy! ( yes wait until completely cooled!)


Recipe for bars loosely adapted from:

Healthier carrot cake muffins (gluten free too)

Again this was for the staff I experimented with a gluten free muffin. Enjoy! 

Gluten free carrot cake walnut muffins


  • ½ cup coconut flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Pinch of salt
  • 1 tbsp coconut oil melted
  • 2 eggs 
  • 1 tsp vanilla extract
  • ½ cup of Siggis plain yogurt
  • 2 tbsp of honey 
  • ½ cup skim milk
  • 1 cup freshly shaved carrots (I did not peel first....but you can!)
  • 1/2 chopped walnuts (optional and amount depends on your preference and size)

1.Preheat oven to 350 and line a muffin tin with liners. 
2. Add oil, eggs, vanilla, yogurt, honey, and milk to a mixing bowl. Mix until combined. 
3. Add the baking powder, cinnamon, nutmeg, and salt. Mix until just combined.
4. Add in the flour, carrots and walnuts and mix until all ingredients are combined. Scrape down sides and mix with spatula to ensure.

5. Spoon into muffin tins and place in oven. Bake for 30-40 minutes. 

6. Enjoy! 
(I think I would store in an airtight container in the fridge)

Recipe adapted from:

No bake coconut tahini fudge bites

You know what a staff meeting means in my mind......another chance to bake. Especially when you grade level is the one in charge of the food. Some of my coworkers are trying to eat healtheir and some are gluten free and such so I like to try out new recipes for them. This is one ( and the next one is too) enjoy! 

No bake coconut tahini fudge bites


  • 1/2 cup tahini
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup honey
  • 2 tablespoons coconut oil (melted)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • pinch of salt
  • 2 tablespoons of sunflower seeds

1.prepare a mini muffin tin with liners 

2. Place all ingredients into a mixing bowl
3. Mix until combined 
4. Scrape sides of bowl down and Mike sure all ingredients are throughly combined.
5. Spoon into muffin tin 
6. Place in freezer and let harden for at least 30 minutes. 
7. Leave in freezer until serving and store in an airtight container.

Recipe adapted from:

Sunday, April 10, 2016

Fluffernutter blondies....

My dad has been helping me move a lot and figured I would thank him in some way. He really liked the peanut butter cookies I had previously made but being the Betty I am I like to experiment and try new recipes. So these blondies were concocted....enjoy! ( they might be for someone's birthday too...shhh)


  • 1 stickunsalted butter- melted
  • 1 cup dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract (or nice pour)
  • ½ cup peanut butter (I used teddie chunky but feel free to use what you have!)
  • 1 cup AP flour
  • About 8-10 marshmallows ripped in half (sorry didn't count)
  • Peanuts for sprinkling (I used Trader Joe's roasted and unsalted)

  • Directions:

  • 1.Preheat oven to 350  and line an 8x8 baking dish with parchment paper.

  • 2. In a mixing bowl add the melted butter and sugar. Mix thoroughly.

  • 3. Add in the egg, vanilla extract, and flour. Mix until combined. 

  • 4. Add the  peanut butter and mix. Scrape side of bowl and mix again to make sure all ingredients are thoroughly combined.

  • 5. Evenly spead 3/4 dough in the baking dish. 

  • 6. Place the half marshmallows on top of the layer you have created. 
7. Add remaining dough in clumps. Sprinkle peanuts on top.

8. Place in oven and bake for 20-30 minutes ( knife inserted should come out pretty clean but depending on nutbutter you use might aftect that). 

9. Take out and let cool.....if you have self control. If not enjoy with some milk and ice cream :) 

Measuresments adapted from:

A little bit of this and a little bit of that

Sadly it's Sunday already.....that means getting everything ready for the week so I can have a bit more time during the week. Here are some snapshots of what I got ready. If you would like any recipes please let me know! I also made
Some granola bars too but didn't snap
A picture. 

Roasted veggies with cinnamon and coconut oil 

Spinach hummus dip 

Siggis yogurt frozen with some fruit blended in 

Smoothies with some Pe select, Siggis, and fruit 

Some chicken to make a chicken salad (but it has to cool)

A healthy sugar cookie froyo treat

This concoction combines just a few of
My favorite things :) so simple, so delicious, and guilt free! Only involves 3 ingredients.... One sugar cookie bupbar ( but could use any flavor you like!), a container of Siggis vanilla yogurt, and some rainbow sprinkles. 


 1. Preheat oven to 350 and line a cookie sheet with parchment paper. 
2. Unwrap bar and cut down the middle. Place on cookie sheet and bake for about 5-8 minutes. 
3. Take out of oven and spread the yogurt on top of baked bar. 
4. Top with sprinkles
5. Place parchment paper on a plate and place in the freezer for about 30 mins! 
6. Enjoy!