Flourless Brownie Cupcakes


For the past week I have been on a diet and exercise plan. I have been sticking to it surprisingly well! It’s definitely been a challenge though when it comes to giving up sweets on a diet. I have joined the T25 exercise community which is amazing! It’s a video set for a 10 week program aimed to build strength, muscle and help me shed those stubborn pounds. So far I love it, and I have never said that I’ve loved any exercise program before. With this plan comes healthy eating of course. Healthy eating doesn’t mean give up total treats when you make them the right way. I found a wonderful recipe on the T25 website that I had to try to allow me to enjoy some sort of chocolate treat without ruining my diet. Well, to my surprise these little flourless brownie cupcakes are not only delicious, but packed with fiber and protein! There is an ingredient which I never thought of putting in a cupcake.( scroll down to see ingredients) I did tweak the recipe abit and it still came out yummy! I am going to post the link to the original recipe next to mine. If your looking for something sweet and your on a diet, please try these. You too will be happily surprised!

Total Time: 22 min.
Prep Time: 20 min.
Cooking Time: 12 min.
Yield:12 servings, 1 cupcake each


These is how I made mine…

1 cup Chick Peas Garbanzos, 15.5 oz Can
3 Eggs beaten
2 Tbsp Maple Syrup
5 Tbsp Cocoa Powder – Unsweetened
1 tsp Baking soda
3 tbsp Butter, melted
1 tsp Pure Vanilla Extract
6 tbsp Semi-sweet Chocolate Morsels


Preheat oven to 350° F. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, butter, and extract in blender or food processor. Blend until smooth. Divide batter among 12 prepared muffin cups. Blend chocolate chips into batter. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean. Cool completely and enjoy!

Here’s the Original Recipe…http://www.teambeachbody.com/eat-smart/recipe/-/rcp/232651709

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Corn Muffins With Honey Butter Drizzle

I have been really busy at work this past week, and haven’t been able to catch up here on wordpress. Today I actually have some time to check out what everyone’s been up too! Also I got the chance to make these really easy corn muffins with a honey butter drizzle. I like corn muffins warm out of the oven. Melted honey butter poured over them is even better. The honey butter drizzle is exactly that, honey and butter. Make as much as you like because it’s simple and really tasty! Keeping your honey butter nice and warm is a definite must! You can add to a bowl and dip your mini muffin right in YUM! I usually make my muffins into mini versions, if you do this recipe makes 18 corn muffins. Hope you like them…



1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
1/4 cup honey, or as much as you like
1/4 cup butter, or as much as you like


Preheat oven to 400 degrees F. Grease muffin pan or line with paper muffin liners. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups. Bake at 400 degrees F. for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

To make honey butter, warm equal parts honey and butter in a non stick pan, and drizzle over corn muffins. Enjoy!

Fruit Topped Banana Oat Pancakes


Sunday morning breakfast, and we weren’t in the mood for typical eggs! I whipped up these yummy fruit topped banana oat pancakes, and needless to say they went fast! They are quite healthy, and very flavorful. I love pancakes, so does my family, but we do try to watch what we eat, and are trying to set a good example for my son. I didn’t use any flour in this recipe, I switched it up for oats, and a little corn meal. The banana flavored them up, and added an extra sweetness naturally. The fruit topping was delicious all by itself, but combined with these pancakes, well even better! One thing I love about the fruit topping, is that the peaches picked up the color of the berries as you can see in the picture. So pretty! Also, I did drizzle a little maple syrup on top! I am human, and love maple syrup. By the way, you can eat these for dessert, they are that good!


1 egg
1 cup oats
1/4 cup corn meal
1 banana
1/4 to 1/2 cup low fat milk
olive oil for frying
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon baking powder

For the Fruit Topping

2 cups fresh or frozen mixed fruit
Splash of orange juice
(I had, peaches, strawberries, and blackberries)

Add to a pan, with 1 teaspoon sugar, and a splash of orange juice. Cook on medium low until fruit is soft. Set aside, but keep warm until ready to use.

Directions for Pancakes

In you food processor, or blender add your oats, corn meal, egg, banana, milk, sugar, baking powder and cinnamon. Blend until it has a creamy consistency. Heat up a non stick pan, and add your olive oil. You may use whatever oil you like. Next drop tablespoon amounts of batter into pan. Cook until bubbly, then flip. This only takes a couple of minutes. When finished cooking oat cakes, plate them, and drizzle with warm fruit topping and maple syrup! You may also top them with whipped cream for extra decadence! Enjoy ;o) Makes approximately 18 silver dollar pancakes.

Tip: I made my pancakes into silver dollars, but you can make them as big as you like.

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Sunshine Award

This morning I woke up, checked my emails, and was happily surprised I was to see a nomination from Jhuls of The Not So Creative Cook for the Sunshine Award! It was so thoughtful and kind, and I am happy to accept!

 Please visit Jhuls site to check out some delicious recipes!!





Here are Jhuls’ Questions For Me and My answers…


What food/ingredient(s) you always make sure you have?
Um..that’s a good question, but I would say cheese!

What is your favorite dish to cook?
Fall soups like butternut squash

What is you favorite breakfast food?
I love a nice fluffy pancake drenched in butter and syrup!

What is/are your other interest/s aside from cooking and baking?
I am a self employed Esthetician, so skincare is my big interest aside from cooking.

What is your favorite comfort food?
Probably a typical turkey dinner with mashed potatoes, stuffing and gravy!

What is the first thing you’ve cooked or baked?
The first thing is hard to remember, but I think it was probably cupcakes.

What is you favorite thing from your kitchen? Okay, you can name three.
My favs are my salad spinner, crock pot, and my microplane.

What is the latest thing you bought for your kitchen?
A big non stick grill pan.

Who inspired you to make your blog?
My husband told me I never write my recipes down, and since I’m online parts of the day I figured to start this blog, It’s fun, and I’m glad I did it.

Any advice to other new bloggers?
Well, I would say just start your blog, and be patient. Some people want followers overnight. Every time I get a new blogger following me, it makes me so happy! So, write for yourself, then you will see how you attract some really great people out there.


Include the Sunshine Award icon in your post and/or on your blog
Link to the blogger who nominated you
Answer 10 questions about yourself
Nominate 10 other bloggers to receive the award
Link to your nominees and let them know you nominated them
Create 10 questions for your nominees to answer


Here Are My Nominees

Cardigan-Clad Culinary

Eat Well, Be Well, Live Well

Cooking With Luca

The Little Blog of Baking

A Cook’s Canvas

My Kitchen Adventures

Shower Sangin’ and Culinary Creatin’

Bull BBQ Blog

Olioextravergine’s Cooking and Catering

Food Paradise



Ok, so here are my questions for my nominees…


What actor/actress would you like to make dinner for?

Where would you most like to visit in the world?

If you had to write a song about your life, what would the song title be?

Which do you like best…breakfast, lunch or dinner? and why?

What food could you eat every day?

What’s your favorite thing to watch on T.V?

What do you listen to in your car while driving?

How do you come up with recipes?

Cold cozy nights or hot sunny days?

Favorite time of the year for you?





Mini Breakfast Quiche


Bacon, egg spinach and cheese quiche is what was for breakfast today. Or as I call them, mini breakfast quiche! These quiche are pop in your mouth good, and you can’t eat just one. I made them with uncured bacon from Apple Gate Farms. I am introducing new foods to my baby, and wanted a healthier source of bacon if he was to try it. Well he’s a bit of a picky eater at times, so he didn’t go for my quiche! Maybe next time ;o) These quiche are not only good for breakfast, but can also be eaten for brunch, or as a quick appetizer. You may even make them ahead, and warm them later on when serving. This recipe makes 18 mini quiche, here’s how the recipe goes.


6 cups spinach. rinsed and drained
3 strips Apple Gate Farms uncured bacon
4 eggs, beaten
1 cup cheddar cheese, shredded
1/2 cup milk (I used low fat)
salt, pepper to taste
Pan coating spray


In a large pan, add your bacon and allow to cook until slightly crispy. Remove and place on paper towel lined plate. Once cooled, crumble bacon and set aside. Next in the same pan, add your washed spinach. The bacon fat that is in the pan will flavor your spinach, so keep the little fat that remains. Once your spinach is wilted, remove and let cool a few minutes. In a small mixing bowl, beat your eggs, and add cheddar, milk, salt, and pepper. Combine well. Next add your spinach, and crumbled bacon pieces to egg mixture. Coat your mini muffin pan with spray, and add one tablespoon of mixture per muffin cup. Bake at 350 degrees for 15-20 minutes until slightly firm. Remove from pan, and serve. Enjoy!

One Tip: You can make bigger quiche by using a large muffin pan. Cooking time may take longer.

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