Cookie Dough Frosting


So when I found this recipe for cookie dough frosting/filling for cake I just HAD to give it a test run!


And my verdict: DELICIOUS!

-1 Stick butter, softened
-3/4 Cup brown sugar
-1 1/4 Cup flour
-1 Teaspoon vanilla extract
-1/2 Teaspoon salt
-1 Cup mini chocolate chips

Cream butter and sugar well. Add vanilla.  Add flour and salt, mix well. Then fold in the chocolate chips.


Add as the middle layer of cake for a filling like I did.

Or you can use it as icing on top of the cake. It’s up to you 🙂

Hope you enjoy!

Check out this awesome recipe I used to make the cake in this post…HALF THE CALORIES of a normal cake!


Healthy Cake??!!

Well, sort of.

Have you guys seen this on Pinterest or around the web?


Well, my birthday was coming up so I figured I’d give it a try!

I had my doubts, but it actually turned out pretty good and tasted like normal cake, if not better-WITH NEARLY HALF THE CALORIES/FAT!

For one serving of cake: 180 Calories!!! (Normal way is 280 Calories)

-1 Box Devil’s Food cake mix
-1 Container fat free greek yogurt
-1 Cup water

Instead of following the box instructions, simply mix all of the above ingredients together (no oil or eggs). It will be a very thick batter, and nothing like a normal cake batter.


It almost has the consistency of mouse.  Just make sure you mix very well. Then transfer to your cake pan. You MUST  spread this with a spatula or spoon and sort of pat it down into the dish. It WILL NOT spread on its own, even while being baked…SO SPREAD!


Follow the baking instructions and WALA-Your cake is ready!


I hope you like it! 🙂

If you want the recipe for the amazing eggless cookie dough frosting I put as a filling for my cake CLICK HERE!

Baking Cookies?

Have you ever started to make a batch of cookies, but realized half way through that you don’t have the main ingredient…like the chocolate chips or M&Ms?

Yeah, I just did that.

I decided to bake a batch of M&M cookies today. I only realized after starting the batter that it was not a bag of M&Ms in my cabinet, but a bag of Hershey’s kisses. **I always buy a few extra bags of the “seasonal” candies (M&Ms, Hershey’s kisses…etc) from Christmas time, Easter, Valentine’s day…etc (it’s all the same, just different colors or packaging!)**

But no need to worry, the baking must go on! So I changed my plan to chocolate chip cookies.

From Hershey’s kisses you ask?? BUT HOW?!

Just chop them up! Or, even easier, but them in the food processor for about 10 seconds. Works like a charm. If you want more chunky-like chips, put in for less time.

Simple as that.

So never feel like you need to run to the store because you thought you had one kind of candy, but instead you had another….crisis can be averted! 🙂

Homemade Carmel Popcorn!!

GUYS! You NEED to try this one! SOOO easy and SOOO delicious. Andddd, no carmel melting required! This is definitely my guilty pleasure for the week…Sweeeeeeeet Sister!!

I’ll give you the original recipe measurements, but if you’re like me and aren’t feeding an army, just half it!


Homemade Carmel Popcorn

-1/2 Cup Butter
-1/2 Cup Brown Sugar
-9-10 (Large) Marshmallows
-12 Cups Popcorn

Pop the popcorn, pour into a bowl set aside. Place butter and brown sugar in a different bowl. Melt the butter and brown sugar in the microwave, then stir. Add the marshmallows to the butter and brown sugar mixture and cook for 45-60 seconds, then stir well. Quickly pour over the popped popcorn. Continuously and gently fold the popcorn over and over to coat. The mixture will probably collect at the bottom, so maneuver the bowl if you need to in order to coat the popcorn. I used a rubber spatula to help collect the mixture from the bottom of the bowl and fold it into the popcorn. I folded for a bout 2 minutes. You can eat it right then in there or let it sit for a few minutes to stiffen. I would say this is probably good to go for the day. Not sure it will taste as good the next day…Mine was gone within 10 minutes 😉

Homemade Peppermint Patties

My sweet tooth craving kicked in today and I was desperately craving something with chocolate. So, on to Pinterest I scrolled and scrolled until I found this recipe that looked delicious and fairly easy/simple to make! It also had ingredients that are usually in your pantry!


-1 Pound Confectioner’s sugar (1 box)
-4 Ounces cream cheese, softened
-1/4 Teaspoon peppermint extract
-1-2 Cups chocolate chips, melted

Makes 3-4 dozen, depending on size of patties you make.

*I halved the recipe because I only had 1/2 a box of confectioner’s sugar* (It made 18 one inch patties)

In your Kitchen Aid, mix the softened cream cheese an slowly add the confectioner’s sugar little by little allowing it to completely mix with the cream cheese before adding more. You may need to add a little more or a little less confectioner’s sugar than the recipe calls for. You want the mixture to be well mixed, smooth, but not sticky. It may take a while for it to mix completely. I tested it out by spooning a bit out and rolling it into a ball. If it was sticking all over my fingers then I threw it back in and mixed it more and added more confectioner’s sugar. Total mixing time for me was about 10 minutes. I added the sugar in 1/4 cup increments and found that to be a good amount to allow to mix all the way until the mixture reached the correct consistency.


This part you need to do quickly. The mixture will start to harden if you take your time. If you can have someone help you, that is even better! Spoon out a spoonful of the mixture and roll into a ball and place on a cookie sheet (line with wax paper if you want). Then use your finger or the back of a 1/4 teaspoon measuring spoon to create a “crater” in the ball. I found that spraying some cooking spray on the back of the measuring spoon allowed for quick crater-making. Once all the balls are made, cover with plastic wrap and place in the fridge for a few hours.

When those few hours have passed take the cookie sheet out of the fridge and place it on your counter.  You are now ready to melt your chocolate. There are different ways to melt chocolate, but I did the easy microwave version. The trick is to use a mixing bowl (microwave safe) that doesn’t get scorching hot to the touch after 1 minute of microwaving (My bowl was a large pyrex glass bowl, so I’m not sure how other plastic or ceramic bowls would work). Pour in 1 cup or so of chocolate chips. Set the microwave for 1 minute and pop them in. After 20 seconds have passed, stop it and stir (not much to stir but just do it to circulate the heated chips). Start the microwave again and after another 20 seconds have passed, stop it and stir. You should start to see some melted chips. Put it back in the microwave for another 20 seconds. Then stir again. At this point your chocolate may be completely melted once stirred. If not, then just pop it back in for another 20 seconds, stir, and that should do the trick. Just don’t over heat them or they will burn and become lumpy and unusable.


Quickly shovel in the melted chocolate into a plastic zip lock bag. Seal and then cut the corner off to use as a piping bag. (Or you can spoon the melted chocolate straight from the bowl to the peppermint patties?) Pipe the chocolate into the craters of the peppermint patties (mine are NOT perfectly piped!) and place back in the fridge. It should only take 20 minutes or less for the chocolate to harden for those who can’t wait to dive in! If you want to wait, you can even pop them in the freezer so they are extra firm.

These need to remain refrigerated because of the cream cheese component. I’m sure if you are setting these out for a party, they’ll be fine for a few hours though! 🙂

Hope you all enjoy this recipe! I found it quite easy to make and hope you do too!

The Sprinkle Cake…

I’ve seen the sprinkle cake pinned quite a few times on Pinterest and I wanted to try it out. Today just happens to be my Mom’s birthday (Happy Birthday Mom!) so I figured, why not!? Well, Oh man…did I fail! But we were all laughing through the whole project, which makes for a great memory and fun time spent together 🙂


I figured out a few things I would change on the next attempt of doing the sprinkle cake and I will share them with you! But first let me give you the directions on how to make a sprinkle cake.

-1 boxed cake mix
-At least 2 cake pans (you can do more tiers if you’d like)
-1 can frosting
-1 container of sprinkles
-2 circles cut out of cardboard

First bake your cake according to the directions and let cool. (I can’t stress enough you need to make sure the cakes are completely cooled off!) While waiting, you can cut out the 2 cardboard circles. I just cut them out of 2 paper plates. Make the circles a few inches smaller than the diameter of the cake.

After the cake has cooled, Lay one cardboard circle on your cake dish, then place the first tier on top of it. Make it to wear you can slide your finger underneath the cardboard so you are able to grab it once you’ve iced the tiers.
Ice the top of the bottom tier, then place the top tier on top. (If you are doing more than 2 tiers, then repeat the process until you are ready for the top tier.) Now ice the the sides of the whole cake, making sure to ice about a 1/2 inch on top of the cake as well. Set a plate next to the cake and pour a good amount of sprinkles in (I poured about half of the container). After that, put the 2nd cardboard piece on top of the cake. Grab the bottom piece of cardboard/cake and lift. Quickly start dabbing the sides in the  sprinkles, rotating the cake as you go. It helps to have someone helping you by adding more sprinkles to the plate or just moving the sprinkles so the cake will always hit sprinkles instead the plate itself.


When the sides of the cake are covered, gently set it back down on the cake dish. Ice the top of the cake and spoon on the sprinkles until the cake is covered. I found this to be the messiest part! Then press the sprinkles down on the top part of the cake to they don’t fly off when the cake is moved! Tadaa! Well, mine looks more like a blob of icing and sprinkles… Hopefully yours turns out better than mine! 😉


-Make sure the cakes are completely cooled off before starting to work with them! I was trying to get them done by a certain time and started icing/sprinkling mine when they were somewhat cool, but not totally cool. That may be why mine crumbled a little bit.
-A denser cake may work better. I used a Betty Crocker white cake mix and it started to crumble and fall apart during the side-sprinkling step.
-2 people for this project is better than 1! The 2nd person can help with the sprinkling process, making it easier.
-The sprinkles will get everywhere, so do this project in an area of your kitchen that you can easily clean up
-Have fun with it! It is definitely a fun project to do and even if your cake turns out like mine did, you can sit back and laugh at it! 🙂

Dinner & Dessert!

I was in the mood to cook & bake today…and well…that is what I did.  I will have to put in some extra time at the gym tomorrow…

So both recipes I made I found on Pinterest and wanted to try them out.

For dinner I made “Key West Chicken” and adapted the recipe from here

-3 Tablespoons Soy Sauce
-2 Tablespoons Honey
-1 Tablespoon Vegetable Oil
-Juice of 1 Lime (2 Tablespoons)
-2 Cloves of Garlic, minced
-2-3 Chicken Breasts

So I used frozen chicken breasts. I let them thaw out and then cut them up into bite sized chunks.  For the marinade, combine all of the other ingredients and mix them up in a casserole dish or large flat dish. Place the chicken chunks in the marinade and coat all sides, then leave to sit in fridge for 30 minutes, turning once within that time. The longer they sit, the more flavor they will get, so leave them in for an hour if you want! After the chicken has marinaded, you can pop it in the oven, on the grill, or in a skillet (what I chose). I cooked them for about 7-10 minutes, turning them occasionally.
I paired the chicken with a baked potato and some sauteed onions. Mmmmmm!


For dessert, I decided to make “Brown Sugar Blondies,” which let me say, looked Oh so good just through the screen of the computer! I got the recipe from here  which actually had them as Valentine blondies.

-1 Cup All Purpose Flour
-1 Cup Packed Brown Sugar
-1/2 Teaspoon Baking Powder
-1/8 Teaspoon Baking Soda
-1/2 Teaspoon Salt
-1/3 Cup Butter
-1 Egg
-1 Tablespoon Vanilla Extract
-1 to 1 1/3 Cups M&Ms

Preheat oven to 350 degrees

Melt butter. Combine butter and brown sugar and mix well. Add egg and vanilla, mix. Add flour, baking soda, baking powder, and salt. Add half of the M&Ms and mix. Spread batter in a 9×9 baking pan and sprinkle the rest of the M&Ms on top. Place in oven and bake for 15-20 minutes.


Man oh man were these good! I hope you enjoy them as much as I did! 🙂