Bombshell Brownies & Apple Pie Bites


Besides sitting around and drinking espresso in my kitchen (thanks to my amazing new Nespresso machine and milk frother that I am totes obsessed with), I’ve also been baking.  I know…it’s about time…right?!  At least that’s what my coworkers said!


If these don’t get your mouth watering, I don’t know what  will : )


Now on to the baking…when in need of recipes, there are countess options on my Pinterest board but one of my go to blogs for incredible desserts is Cookies&Cups.


Enter…Bombshell Oreo Brownies!


If you follow me on Instagram, then you saw I had a bit of a cocoa mishap.  Well, honestly a HUGE, my kitchen is covered in chocolate, situation.


But I will tell you, it was totally worth it for these mouth watering brownies.


My coworkers were thrilled to see that I had leftovers and agreed that this new recipe is a keeper!  After my brownies were baked, I went out for a quick bike ride before returning to the kitchen for another round of baking. 


This one was a little more simple but just as tasty.  Because we just started the new year, apples and honey are customary, so an apple recipe was a MUST.


This is a Pinterest favorite and something I knew that I needed to try!


The ease of using crescent rolls saves time with this recipe without sacrificing any taste!  While the apple pie bites baked, Cooper found a hiding place in the kitchen where he could observe the action and seek out free tastes.

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My pie bites were a bit bigger than they should have been (they were harder to wrap than I thought they would be), but with a little extra butter, they browned perfectly and were sweet and delicious!


Note: I recommend serving them warm with homemade ice cream, but cold for breakfast the next morning works too!


And by the way, Homemade ice cream is also perfect for your brownies!


Happy Almost Fall Ya’ll!!!

Bombshell Oreo Brownies

From Cookies&Cups


  • 1 cup butter, melted
  • 1 cup granulated sugar
  • 1½ cups light brown sugar, packed
  • 1 tablespoon vanilla
  • 4 eggs
  • 1 teaspoon salt
  • 1½ cups flour
  • 1 cup cocoa powder
  • 1 cup white chocolate chips
  • 25 Oreo cookies coarsely chopped


  1. Preheat your oven to 350°F/175°C
  2. Line 9×13 pan with foil and spray with nonstick spray. Set aside.
  3. In the bowl of stand mixer fitted with the paddle attachment combine the butter, sugar, vanilla and eggs. Mix on medium speed until combined, about 1 minute.
  4. Add in salt and the cocoa powder and mix on medium until combined, 30 seconds to a minute.
  5. Turn the mixer to low and add in the flour until incorporated.
  6. Stir in the white chips.
  7. Spread half of the batter into pan. Top with the Oreos and spread the remaining batter on top.
  8. Bake 35-40 minutes until center is almost set.


Apple Pie Bites

From The Blond Cook


  • ¼ cup packed light brown sugar
  • 1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls
  • 3 tablespoons butter, melted
  • ⅓ cup chopped pecans
  • 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
  • 1 (8-ounce) can Pillsbury Original crescent rolls


  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
  3. Melt butter and toss apple slices in butter, set aside.
  4. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
  5. Sprinkle each triangle evenly with the chopped pecans.
  6. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
  7. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
  8. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Lazy No More!

Although parts of me LOVE a little time off…my skinny jeans don’t (or any of my pants, really!), so after a few weeks of extra sleep, ice cream, and wine it was time to get back to my healthier routine.  Yesterday morning, when my alarm went off I was out on the path for a pre work run.  I had to work yesterday in order to take Thursday off for the holiday.  Then this morning, after some serious cuddles with Cooper, I was out the door in the pitch black for the 6am strength class that I haven’t been to in a LONG time.


I know that I will be sore tomorrow, but it was great to be back!

After a long day of work, I came home to pack my bag and bake up a sweet treat for the start of the Jewish New Year!


I needed an easy, few ingredient recipe that I could throw together quickly tonight, and of course I found that on Pinterest.

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Our house smelled fantastic!!!  Like warm butter and cake batter…yum!  Looking forward to digging in tomorrow and celebrating the start of an exciting and active new year with my family!


Happy First Day of Fall!


Fresh Apple Cake

From A. Liz Adventures


3 apples, sliced thinly (I used granny smith)

1 Package yellow cake mix

1 Stick of butter, melted


Preheat oven to 350 degrees.  Spray the bottom of a 9×13 pan with cooking spray.  Layer in apples, cake mix, and then drizzle with butter.  Bake for 35-40 minutes.  Serve warm with ice cream.

Red, White, and Blue Trifle

Holidays lead to excitement…

And excitement leads to thinking…

And thinking leads to awakeness…

And awake I was 2 hours before my alarm this morning!

So were the BOY and Cooper which made falling back asleep next to impossible.




My plan was to start my morning with a 9:30am yoga class at a new studio where my trainer teaches.  As I was deciding what to do with my newly found morning hours and heating up some water for tea, I hopped onto my computer to find directions.  It’s a good thing that I did because I also discovered that the yoga class was at 8am instead of 9:30 due to the holiday schedule.  It was just before 7 so I texted my trainer just to be sure.  When she replied with the 8am start time, I quickly made and gobbled down eggs, threw on some clothes, and waved goodbye to the BOY and Cooper (thanking them for the wake up call) as I dashed out the door.




Holidays typically mean no traffic, so miraculously I was the first to arrive at the yoga studio.  I found a spot to lay down my mat, grab blocks, and get comfortable before class began.




When I reopened my eyes, the initiate room was full and the excitement palpable for this early morning practice.  This teacher is a wonderful guide (and I’m not just saying that because we are friends).  I quickly realized that my shoulders and quads were burning after yesterday morning’s group class and last night’s high school yoga class.  We eased into each pose digging deeper both physically and emotionally as the American themed songs played in the background.




The new setting definitely kept me present and and engaged while also pushing me go deeper or try new things.  Like firefly pose using the two blocks.  This arm balance was super tough for me and I’m guessing my biggest limitation would be the lack of range in my shoulders and super tight hips.  Either way, it was fun to try and exciting to watch others master the pose.  If you’re interested, it could look something like this.  After class, I was asking the teacher about a juice bar I had passed on the way over.  She said that the best juice bar EVER is right next door, which is exactly where I headed finding most of the class already there.




I ordered the Extreme Green and enjoyed every sip on my way back towards home.  I needed to swing by the grocery store which was an even bigger cluster than I could have imagined, but I survived and returned home with meat for lunch and the ingredients to make dessert and fruit salad for tonight’s BBQ with my friends.


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The BOY took a study break to make us lunch, and we ate out back under our brand new umbrella.




Afterwards, he returned to multiple choice questions while Cooper hunted down a fly, and I made a vibrant fruit salad.




Then it was on to desert…

One of my other friends is bringing a chocolate + PB desert tonight, so I spent the week trying to think of something different. This time of year, I am a huge fan of anything No Bake, and during all times of the year, I LOVE a trifle!  My thought was that this would also be kid friendly for the young ones.




I really wanted to use pound cake and was almost disappointed to only find angel food cake at the store.  Until, I remembered that Sara Lee has a fantastic frozen version of this classic cake.  I had a slight idea in my head of how I wanted this to go, and here is how it actually went…


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I’d say that everything came together marvelously and I even had a few bites of cake to snack on while I decorated the top to go along with the red, white, and blue theme.




I had the most wonderful day off, and can’t wait to spend tonight appreciating this gorgeous day and celebrating with my besties and their families.  Wishing ya’ll a happy, safe, and fun rest of your Friday and long holiday weekend!





What did you make for the 4th this year?

Link up your recipes!



Red, White, and Blue Trifle (aka Strawberry Shortcake Trifle)



1 large or 2 small pound cakes, cubed

1 (5 ounce) package of instant vanilla pudding

3 cups of milk (I used 1%)

2 lbs strawberries, rinsed and diced (save some for decorating the top)

1 cup blueberries, rinsed and dried (save some for decorating the top)

1 ginormous container of Cool Whip Lite, thawed not frozen



Cut your pound cake into squares and dice your strawberries.  Have everything ready to go before you begin layering.

Combine milk with pudding, according to directions, whisking well.

In a clear trifle bowl, layer half of your pound cake, half of your pudding, 1/3 of your strawberries, half of your cool whip, and 1 cup of blueberries.

Then, layer on the rest of your cake, the rest of your pudding (whisk it first, it may start to set), 1/3 of your strawberries and using a spatula, gently cover the top of the trifle with whipped cream.

Decorate with extra berries as desired!

Best made day of and store in the refrigerator.  Store leftovers in an airtight container.


Doesn’t it seem like everyone is juicing?!

Pinterest is full of delicious looking concoctions, and I have to say I find it an awesome way to up my intake of greens!




So I don’t actually have a juicer or even a vitamix, but I have a pretty new blender that makes some awesome, healthy drinks.  I’m a huge fan of the green smoothie, and I’ve recently started getting into the juice.




The benefit of juicing in a blender is that you don’t get rid of the pulp.  With a good blender, you barely notice it and it keeps all of the nutrients of your veggies in the drink




This week, I used some of the sweet strawberries from my Costco sized container and a few slices of kiwi.




The rest got packaged up for lunch during the week.  So although juicing isn’t new to everyone, it’s new to my kitchen, and I just might be addicted.




Especially since now that I know I can double my batch and have fresh juice ready for the next morning.




It just needs a shake and then you can grab it and go!





Do you make juice?

Share some ‘recipe’ links!



Strawberry, Kiwi, and Kale Juice



1 cup strawberries

1 kiwi, sliced

1 large handful of spinach or kale

1 cup coconut water or tap water

1 tbsp ground flax or chia seeds (optional)

Lemon juice from 1/4 of a lemon

Ice cubes



Place water and greens in blender and chop.

Then add the rest of the ingredients and blend on low for about 1 minute.  Increase to high and blend until smooth.

Add ice and blend well!

Store in water bottle or glass jar.

Apples and…{New Year Sweets}

Happy New Year!


It’s hard to believe that it’s actually Rosh Hashanah a few days after Labor Day and with hot temps about, but here early this year is the Jewish new year.  It is tradition this time of year to eat apples and honey for a sweet new year ahead.  Although I really wanted to make an apple crumble for dessert, the timing just didn’t work out.  The holidays begin Wednesday night, and I was working all day Tuesday and Wednesday.  Instead, I spent Monday afternoon whipping up some festive fall treats in my kitchen.




I have a binder of dessert recipes from tons of different sources and the first section has fruit inspired treats.  The first recipe I made is from the Queen of Baking, Martha Stewart.  The recipe didn’t have a picture, so at first the title, confused me, but have no fear, this is one decadent dessert!




That is more like a blondie than a brownie!




From the oven, the sweet smell of apples and cinnamon spread through our entire house.  It reminded me of one of those amazing apple pancakes and was better than any fall candle I’ve ever smelled!




I was eager to dig into a bite of these amazing looking bars.  I also gave the BOY a little taste, and we both agreed that these would be incredible warm topped with ice cream!  Note to Self…add cinnamon ice cream to grocery list!




I found plenty of apple recipes in my binder, and ended up making another delicious bar too…recipe coming tomorrow!




I slightly underbaked these guys, which didn’t impact their taste but them tough to cut into neat little squares.  So…watch to make sure that your edges and your center are set before removing for the oven.


Wishing you a Sweet New Year!


Here are a few other options from my dessert binder…

Upside Down Ginger Apple Coffee Cake

Apple Kuchen

Maple Glazed Apples with Spiced Yogurt

Autumn Apple Cake

Apple Cranberry Crisp


And there is always last year’s Sweet New Year recipe for Caramel Apple Cheesecake Bars.



What is your favorite apple recipe?

Links Welcome!




Apple Brownies

From Martha Stewart



1 stick salted butter, melted and cooled, plus more for dish

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup sugar

1 large egg

1/2 cup chopped walnuts

2 large firm-sweet apples (about 1 pound total), peeled, cored, and cut into 1/2-inch cubes *I used pink lady



Preheat oven to 350 degrees with rack in center position. Generously butter an 8-by-11-inch baking dish*.

Whisk together flour, cinnamon, baking powder, salt, and baking soda in a medium bowl. In a separate bowl, beat together butter, sugar, and egg with a mixer until pale, about 2 minutes. Add walnuts and apples, and stir by hand until combined. Add flour mixture, and stir until combined, about 30 seconds more.

Spread batter in pan, and bake until golden brown and slightly firm, about 40 minutes. Let cool on a wire rack 30 minutes, then cut into 12 bars.


*Note: I felt like my dough spread thin, so I would suggest using a slightly smaller pan.

Suddenly Summer BBQ

It’s summer! 

And with the thick, muggy weather, it finally feels like it!

I kept this weekend pretty low key on purpose and Saturday was saved for packing and a BBQ!

Around 1:30pm, I felt like I had a good handle on the packing portion of things and decided to go for a walk along the path.  I haven’t done much of anything in terms of exercise this week, so it was nice to get out and moving.




Meanwhile, the BOY was hard at work seasoning and smoking ribs.


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My BFF and her adorable family were coming over for a BBQ.  She brought some delicious appetizers (including grilled salami).  I threw together a summer salad inspired by this mouth watering post on Pinch of Yum.




I cheated and went with the store bought salad dressing, but maybe next time I will make my own!




The toughest part of making this salad was searching the fruit section at the grocery store for the ripest nectarines in the bin.




Luckily, I choose well and they sliced up perfectly for the salad.




The gang was excited about their flavorful, smoky ribs, and the BOY threw some chicken on the grill for me.  We had a side of roasted broccoli, and everyone dug into dinner.


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I almost didn’t have room for dessert, but I never say ‘No’ to angel food cake, cool whip, and berries.  It’s the perfect finish to a summer evening spent with friends!


What are you most excited for this summer?



Blueberry Nectarine Summer Salad

Inspired by Pinch of Yum



6 cups baby spinach

1/3 cup slivered almonds

1 cup blueberries

2 ripe nectarines, sliced

Grilled chicken (optional)

Poppyseed dressing



Place spinach in large salad bowl.  Sprinkle with almonds, blueberries, and then top with nectarines.

Serve with salad dressing and chicken.

They’re Back

Overnight oats are back!




Woo Hoo!  It’s been a little while since I’ve had this breakfast, so I whipped up a batch in prep for tomorrow morning’s track workout.  I am meeting a coworker at the indoor track near work, so it was an early morning…perfect for breakfast in the car.  I convinced my coworker to try one of my new favorite interval workouts, so we’ll see how it goes.  With breakfast and a friend waiting, it will be hard to sleep in…even if it is another grey day!


Not yet back…the sun!




It’s been way too long since we’ve seen you!


Also back in the picture…




Banana Soft Serve (with almond butter)!




This stuff is amazing!  But even better with a tiny cookie dough ball.




It’s about as close to a homemade DQ blizzard as you can get!




Although my workouts are going well (I ran 9.5 miles this weekend), my eating has been a bit overboard.  It’s really time to get that BACK on track!



What’s back in your world???



Banana Almond Butter Soft Serve



1 frozen banana

2-3 tbsp almond milk

1-2 tbsp almond butter

Chocolate chips (optional)



Place frozen banana and almond milk in food processor.  Blend until smooth, adding more milk as needed.  Add almond butter and chocolate chips (if using) and blend until well combined.  Eat immediately!

Optional: Stir in more chocolate chips, peanuts, or Vegan Cookie Dough Balls!

Passover Fruit Compote {Revisited}

Passover is here again!

Bring on the flourless food!


I think you may be confusing Passover with the South Beach Diet


Monday night we are going to the home of our close family friends, and Tuesday my mom is hosting.  I volunteered to make one of my favorite Passover friendly recipes that appeared on the blog 2 years ago.




I’ve never met a fruit compote that I don’t like, and this is a great recipe any day of the year!




It takes a little bit of prep because the fruit needs to soak in cold water overnight.  The next morning when everything is soaked and plump, heat your fruit in a large saucepan with orange juice (I used fresh squeezed), water, cinnamon, and cloves.




Warning: your house will smell amazing with the combination of cloves and fruit.  After about 45 minutes, pour your fruit mixture into a baking pan and cover with macaroons.


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Bake for 20 minutes until warm and delicious!




This recipe can be served for brunch, as a dinner side, or for dessert!  It is the perfect combination of sweet fruit topped with soft, toasted coconut goodness!




It is easy to prepare ahead of time which makes it perfect for mid week meals.

Getting ready for Passover…here is a list of more tasty Passover dishes!



Passover Fruit Compote

From Baltimore Jewish Times



2 pounds mixed dried fruits (prunes, apricots, apples, pineapple, pears and figs)

1/2 cup orange juice

1/2 cup water

6 whole cloves or one-half teaspoon ground cloves

1 stick cinnamon or one-half teaspoon ground cinnamon

1 tablespoon lemon juice

8-10 crumbled macaroons (I used one entire package)



Soak dried fruits in cold water to cover overnight. Drain the fruit and place in a saucepan together with the orange juice, water, cloves and cinnamon. Simmer gently for 45 minutes, then add lemon juice and cook, stirring frequently, for 10 minutes longer.

Drain the fruit, reserving liquid, and place fruit in a shallow ovenproof casserole or pie plate. Add just enough liquid to barely cover the fruit. Sprinkle with the crumbled macaroons. Bake in a preheated 375-degree oven for 20 minutes.

Serve warm or cold. Makes 8-10 servings.


This is a great dessert for leftover macaroons!

Note: If you want to make this in advance.  Soak and cook fruit per instructions.  Place in baking dish and refrigerate.  Before baking, cover with macaroons and bake for 25-30 minutes.

Bananas for Banana Bread

I need to take a quick break from the breakfast kick I’ve been on to properly honor bananas!




Because…Today is National Banana Bread Day, and it is no secret that I am a HUGE banana bread fan!

I mean, have you seen my Recipe Page.  It’s overflowing with banana and banana bread recipes. 





Bring on the Banana Bread…


Banana Almond Butter Bread (Gluten Free)


Classic Banana Bread




Clean Banana Bread


Dark Chocolate Covered Raisin Banana Bread




Flour’s Famous Banana Bread


One Bowl Banana Walnut Bread


Peanut Butter Banana Bread




Rum Coconut Banana Bread


Strawberry Banana Bread




Cinnamon Swirl Pumpkin Banana Bread


Pumpkin Banana Bread



But wait, there’s more…




Cinnamon Swirl Chocolate Chip Banana Bread from Sally’s Baking Addiction

Oat Flour Maple Banana Bread from Baker By Nature

Spiced Apple Banana Bundt Cake from Averie Cooks

Double Chocolate Banana Bread from Satisfy My Sweet Tooth

Chocolate Avocado Banana Bread from Allyson Karamer’s

Whole Wheat Brown Sugar Banana Bread Pancakes from How Sweet It Is

Reese’s Peanut Butter Banana Bread from Cookies & Cups

Cherry, Banana, Coconut Butter Bread from Oh She Glows!



I think I should rename this blog 365 Days of Banana Bread!!!



Did you eat banana bread today?

What is your favorite banana bread recipe?

Pumpkin Cranberry Dough Boy Smoothie

It has been awhile since I have had a Dough Boy for breakfast, and I am not sure why this is…

#1) They are sooo tasty!

#2) They are sooo filling!

#3) Even when fridge is empty, I always have the ingredients on hand.


Reason #3 is what inspired this morning’s breakfast.  Our kitchen is fairly empty.  We don’t even have bread to make an almond butter sandwich!  Luckily, I was able to thaw out some Pumpkin Quinoa White Bean Chili for lunch or I just might have starved.  Ok, I probably wouldn’t have starved (Jimmy John’s delivers), but needless to say, our shelves are pretty bare. 

Enter the Pumpkin Cranberry Dough Boy Smoothie




I pulled everything together last night.


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So that I would have something to eat for breakfast in the morning.




My smoothie turned out fantastic!  I topped it with pumpkin pie spice and swirled in some homemade apple butter.




The tart cranberries complimented the fall pumpkin flavor perfectly!




I used 1/2 a banana to sweeten up my dish (because I don’t typically like super sweet breakfasts), but feel free to add in maple syrup or your favorite sweetener before blending.




Then Dig In and ENJOY!


Did anyone else join Tina’s plank challenge?  There is definitely still time.  I highly recommend checking out this week’s workout!  It’s quick, but TOUGH!




This would be me using my phone to time my workout in front of my computer on the floor before the sun has even thought about rising : )  Today, I held my plank for 2 1/2 minutes…making progress!


If you’ve got some leftover cranberries, the Cranberry Dough Boy is delish!

And for leftover pumpkin, the Pumpkin Dough Boy is the best!


Pumpkin Cranberry Dough Boy Smoothie



1 cup almond milk

1/2 cup raw oats

2 tbsp chia seeds

1/2 banana, sliced

1/2 cup pumpkin

1/2 cup cranberries

1 tsp vanilla

1-2 tbsp pumpkin pie spice

Sweeteners to taste



Combine almond milk, oats, chia seeds, banana, pumpkin, cranberries, vanilla, and spice in a blender the night before eating.  Place in refrigerator.  In the morning, add any optional sweeteners and blend on low until thick and smooth.  Top with fruit butters, berries, nuts, or whatever else you like.



Does anyone else run out of food by Friday?

What is your favorite fall breakfast?