Kinda Healthy Banana Bread Muffins!!

So… banana bread. I’ve done it a million times and I keep going back for another try. 😉 I cant help myself, banana bread is my favorite “healthy” snack.

I can only call this recipe “Kinda Healthy” because there’s still a lot of sugar in there, and the mini chocolate chips don’t help either. But chocolate is an antioxidant… Right?! The slightly healthy part comes from the skim milk, apple sauce, and coconut oil.

These Kinda Healthy Banana Bread Muffins are  another recipe I adapted from the Feed Your Athlete Cookbook (originally Low Fat Banana Bread). Along with the other changes, I used 18 silicone muffin liners on a baking sheet, instead of using muffin tins. it probably changed the baking time a little bit, but don’t quote me.

Overall these are a total win. I put most of them in the freezer to take out one at a time before I head to the gym. Or when I wake up to let the dog out in the middle of the night (because his meds make him want to pee every few hours) and my stomach is growling. Does that happen to anyone else? The midnight stomach growlings… not the excessively peeing dog. Errr, that kind of digressed a little bit. My bad.

Anyway… these Kinda Healthy Banana Bread Muffins are a win. Click HERE for the recipe and make these ASAP!

Happy Baking!

PS. I just realized that this is the 2nd “Healthy” Banana Bread Muffin recipe I’ve made! Of the 2 recipes, I like this one the best. It freezes better (microwave for 20 seconds to thaw), and I feel like they stayed fresh on the counter longer….

PPS.  I didn’t take any pictures!? I don’t know what happened! I guess I’ll just have to bake them again so I can take some. 😉

Single Serve Chocolate Chip Pancakes- N2MCC36

I barely adapted this recipe from Alex Likes to Cook for week 36 of my New 2 Me Cooking Challenge. travels a lot for work… I kind of hate it. But at the same time I realize how lucky I am. He could be serving in the military, putting his life on the line and deployed in the Middle East. He could be swinging a hammer on a rig, for 4 weeks at a time. So, I’m thankful he’s only gone one or 2 nights a week. Plus it give me time to do things like wearing sweatpants all day and leaving the bathroom door open when I pee!

The worst thing about him being gone (besides the fact that I have to let the dog out a million times a day) is cooking for one. I just don’t have the motivation to get out the pots and pans and make myself a meal. It ends up being too much work! I usually end up eating a sandwich or taking a prepackaged chicken cutlet out of the freezer. It gets kind of boring…

Sometimes it gets even worse! Like a few weeks ago when he was gone ALL WEEK. Somewhere around day 3 I wanted pancakes. So I made the effort and whipped up a batch of boxed pancakes. Do you know how many pancakes that is!? I had soooooo many leftover I had to eat them for breakfast the next day and STILL had leftovers.

That’s where these Single Serve Chocolate Chip Pancakes should’ve come into play! I made them last week when took his weekly trip to The ‘Burgh.

I didn’t change much from the original recipe. I used almond milk instead of regular and added the mini chocolate chips. Overall thy came out really good! They’re pretty thick and not super fluffy, but I think that might be from the wheat flour. Mine didn’t get that pretty brown color that regular box pancake usually do… but that’s just not really a big deal.

I thought I had made these “light”, but I didn’t. There are a few things I’m going to try next time to lower the calorie count, like using applesauce instead of oil and using egg white (not a whole egg). These could be under 300 calories if you leave out the chocolate chips. But honestly… why? With a side of fruit and some sugar-free syrup you could have breakfast for dinner that comes in under 500 calories.

The next time you get a craving for pancakes and there isn’t anyone to share with, you’ll definitely want to try these.

Happy Making!


Click HERE for Single Serve Chocolate Chip Pancakes recipe!


No Machine Watermelon Ice Cream!!

Ohmuhgaaaaawd! This recipe. I don’t have words.
Really, it’s that good AND that easy. It’s got the perfect watermelon flavor! The texture is just right, smooth and creamy.
And the best part is if you can use a mixer to whip cream you can make watermelon ice cream in under 10 minutes (plus the freezing time). The secret to whipping heavy cream is COLD! Just put the bowl & whisk attachment in the freezer for 30 minutes or so, and keep the heavy cream in the back of the fridge. Once you’re ready, take everything out pour the heavy cream in the bowl, and start whipping on high until “stiff peaks” form.
I made the watermelon purée/ sweetened condensed milk mixture and measured out my chocolate chips before I whipped the cream. I used Wilton No-taste Red food coloring to make it a pretty, bright pink. I used a food processor to purée the watermelon, and I used about 5 ounces (approx. 1 cup cubed) to make ½ cup purée.
After I got everything combined and folded together, I divided it into two, 8 inch metal pans that I covered w/ plastic wrap (and an elastic band to keep it airtight) to freeze overnight. I read some place that metal containers freeze better than plastic ones… and I didn’t have a container the right size to fit in my freezer.
Overall… this No Machine Watermelon Ice Cream gets thumbs up from both The.Mr. & I. I’m super excited to play around with it some more and try other fruit flavors!
Who needs an ice cream machine when there are great recipes (like this one I adapted from Pint Sized Baker) all over the interwebs? Not me!
Happy Making!
Check out my version of this No Machine Watermelon Ice Cream! I’ve also made No Machine PB Cup Ice Cream and No Machine S’mores Ice Cream!

Soft & Chewy Butterscotch & Chocolate Chip Cookies!!

OMG. These might be my new favorite chocolate chip cookie! They’re perfect! Lightly brown on the bottom, soft & chewy throughout…

I found this recipe at Erica’s Sweet Tooth. I didn’t change any of the ingredients besides the chocolate chips (and the addition of butterscotch). I didn’t want to be too boring so I used 3 kinds of chips… but if you’re boring you could just use one kind. I won’t judge (too harshly).

I took the cookies directly from the freezer and put them on room temp cookie sheets right before I put them in the oven, that’s probably why I baked mine for a minute longer than the original.

The only thing I’d do differently is to double the recipe, and make the cookies 2x as big! Because the only thing that could make these better is… more.

Oh! In case you’re wondering… that other cookie in the second picture? It’s a chocolate peanut butter chocolate chip cookie with a snack size Reese’s inside. I might tell you about all the fun I had making that recipe later in the week.

Happy Baking!


Click to see my recipe!?

Nutella Energy Bites (No Bake!)

Nutella. If I could write poetry I would write sonnets to (or for, or about) Nutella. I just had it for the first time when I was making these Nutella Energy Bites. Where has it been all my life!? Geeeeez… I’m already thinking about how I’m going to turn all my favorite PB recipes into Nutella recipes.
I made these because I ran out of granola. When Hubs and I go to the gym in the AM I’m always sooo hungry right when I wake up. It’s horrible! Have you ever tried to go for a run when you’re hungry? It’s awful. So… I ran out of granola. My granola is NOT low calorie, and I really wanted something that wouldn’t (majorly) screw up my intake for the day, AKA leave enough room at the end of the day for some fro yo. 😉 These aren’t exactly low in calories, but compared to 116 calories in ¼ cup granola… the 71.5 per bite isn’t too bad!
I adapted this recipe from Food Doodles. Check out the “formula” she wrote for awesome energy bites. I did change it quite a bit, mostly because I don’t buy seeds… seeds are bird food. Hehehe. The next time I make these I’m going to switch out the mini chocolate chips for extra dried cranberries. The Nutella has enough of a chocolate flavor that I really don’t need the extra sweetness.
These Nutella Energy Bites are a little sticky, so you want to store them in the fridge. The crunch from the Rice Krispies is good too. I used quick oats because I wasn’t baking them, and (because they’re more processed) they’re softer than old-fashioned oats.
These bites are probably going to replace “small” handfuls of granola on those early morning gym days. Even Hubs likes them!
 Happy Making!
-Hey Waitress!!

Cookie Dough Fudge & Cookie Dough Candy Cane “Pops”

First up is this Cookie Dough Fudge, it’s sooooo easy and super yummy! I barely adapted it from Cookies & Cups. I don’t have much to say about this fudge because everything went off without a hitch. I really love quick (microwave) fudge recipes!
I used THIS awesome Eggless Cookie Dough (minus the candy bars) from my girl Angie who blogs at Big Bear’s Wife. She’s a legit food blogger… you should go check out her site. but after you make my version of Cookie Dough Fudge!
Now, you only need 1 ½ cups of that cookie dough so you’re going to have LOTS leftover.  What are you supposed to do with it!? Besides hide it in the back of the fridge and shove it down your maw by the handful… oh, wait… maybe you should do what I did.
I made Cookie Dough Candy Cane “Pops”. All you have to do is take a tablespoon(ish) of cookie dough and wrap it around the hooked part of a mini candy cane. Then stick them in the freezer for about an hour. After they’re nice and chilled… dip the cookie dough tops in some melted chocolate chips, and cover them with sprinkles. Let the chocolate set and then eat them. Nomnomnom!
I forgot to count how many of these I actually made. I bought 2 boxes of 40 mini candy canes and used a whole box. I guess it’ll depend on how big you make you cookie dough balls. I also used a whole bag of mini chocolate chips. I normally buy candy melts… but this was a spur of the moment kitchen adventure and all I had in the pantry was mini chips.
I only had one small problem with these… I accidentally forgot to cover half of these when I put them in the freezer. The half I covered seemed to get stickier in my hands while I was dipping them… I think it might be from the condensation. Or something. Or it could be my imagination. 😉 Either way, if you’re only freezing these for an hour or so don’t bother covering them.
These Cookie Dough Candy Cane “Pops” are an easier version of THESE Peppermint Cookie Dough Truffles! So go make them. You won’t regret it. Your pants might. But your tastes buds won’t!
Happy Baking!
-Hey Waitress!
PS. I just realized that there are 44  Cookie Dough Pops in the picture. So, I made at least 44. 😉

Chocolate Peppermint Cookies!!

These Chocolate Peppermint cookies are just one of the things I worked on in the kitchen today. I’m planning on sharing the rest over the next few days.
I used the same dough as the Thin Mint or Tagalong Stuffed Chocolate Cookies. I doubled the recipe from With Sprinkles On Top. It’s my favorite chocolate cookie dough that I’ve made (so far).
The only problem I had when I was making these is getting the melted chocolate chips combined into the rest of the dough. I think I’ll add it to the after I add the eggs/ vanilla next time. Or maybe I’ll use baking chocolate instead…
When the 8 minute mark comes up, and you’re ready to take these out of the oven, don’t worry if the cookies don’t look done in the middle… they will be. They’ll finish cooling and set up on the cookie sheet.
View my Chocolate Peppermint Cookie recipe!
Some of the other things I worked on today are: Hot Cocoa Mix, Peppermint Infused Vodka, Cookie Dough Fudge, and Cookie Dough Candy Cane “Pops”.  I’ll (hopefully) be sharing them (at some point) soon.
Happy Baking!
-Hey Waitress!!

Drunken Turtle Cookies!!

I adapted this recipe from Nestle. I had planned on making (boring) turtle cookies, but my booze cabinet was feeling neglected, and the Bailey’s called my name. It called my name so loud some even fell in my coffee while I was baking. 😉
The cookie dough recipe is the same one I used to make Captain’s Chocolate Chip Cookies
I used about 3 cups of pecans. I think the next time I make these, I’m going to put the cookie dough down first, then arrange the pecans around it. If you don’t have a 1 ½ inch scoop use a HEAPING tablespoon of dough, and you should still get about 4 dozen cookies.
The Bailey’s and caramels took me under 2 minutes to melt. Be SUUUUPER careful ‘cause that shiz is h-o-t hot. And it stays hot for a while. I let it cool for a few minutes then poured it into a pastry bag w/ the end snipped off. I figured it would be less messy that way.
The finished product isn’t very pretty, but it sure tastes good! My only complaint is that the caramel on top stays pretty sticky so there’s no good way to stack these. Unless you want to cut sheets of parchment paper up and put them in between the layers (like I did)…
Check out the recipe for my Drunken Turtle Cookies!
Happy Baking!
-Hey Waitress!!
OK… I have a confession. I used this cookie dough earlier in the week. I bought a bag of those Candy Cane Kisses at the grocery store… and in an effort to not eat them all I baked a batch of the Captain’s Chocolate Chip Cookies and replaced the Captain Morgan with Kahlua. Then as soon as they came out of the oven I squished a Kiss on top. They were delish. And that’s why there’s a random (non-turtle) cookie picture in the gallery. <3.