The Best of Both Worlds – Pecan Pie Brownies

It’s so hard to believe that Thanksgiving came and went so quickly.  Everyone seems to be on Christmas overload already, and I have to say that I’m just not ready yet.  It’s not even December yet! So many people have their Christmas trees up, stores are playing Christmas music, and it’s supposed to snow a little here in Philadelphia tomorrow. I guess sooner or later I’m going to have to get with the program!

I knew I was going to see my sister and my Dad last week so I wanted to make a certain dessert to share with them.

And let me tell you that this dessert was a huge hit.

I’ve shared the recipe with some friends and everyone that made them absolutely loved them.  And it’s because they are absolutely amazing!

Your life will never be the same after you try these Pecan Pie Brownies from Just a Taste. Believe me.

I had the pleasure of meeting Kelly from Just a Taste when I was in Disney World for Food Blog Forum Orlando. She’s so nice and she shared so much valuable information with us! I read her blog and she always has recipes on there that I want to make. She also has an amazing book out titled “Food Blogging for Dummies”.

Right when I saw this recipe on her blog I just knew it would be a hit.

Check out some of the pictures I took while making this recipe; there’s a link to the recipe at the end!

Mmmm, brownie batter.

You know this is going to be good.


Mmm, pecans!

I wanted to eat this with a spoon!

Pour the sugary goodness over the partially cooked Brownies!

Out of the Oven – Letting them cool was very hard when you have no patience!

Getting ready to cut!

Click here for the Pecan Pie Brownie recipe from Just a Taste!

It’s a good thing that this recipe makes two pans of these Pecan Pie Brownies. There was plenty to give away while having some for myself! :)

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Cake Batter Doughnuts

Who doesn’t love a good doughnut? I know I’m a fan. Cake Batter Doughnuts? Yes, please. I’m totally there. And they are super simple to make. Baked, not fried, so they are fine for your waist line!

I felt like making some doughnuts in my doughnut pan and I had a box of funfetti cake mix open from when I made the awesome Cake Batter Pudding. And I knew that I couldn’t possibly have been the first person to come up with this idea, so I did a little bit of Googling! Stephanie Cooks had a pretty good recipe that look super simple. So I figured I’d give it a try.

[Adapted from Stephanie Cooks ~ I made a few changes]


  • 1 cup all purpose flour
  • 2/3 cup yellow cake mix
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 2 eggs, beaten
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons rainbow sprinkles
  • non-stick cooking spray


First things first. Preheat your oven to 325 degrees. Spray your doughnut pan with nonstick cooking spray.  Combine the flour, cake mix, sugar, baking powder, and salt in a large bowl. Mix well.  In a measuring cup, beat the milk, egg, and vanilla together.  Add the milk and egg mixture to the flour mixture. Stir until well combined making sure not to overwork it. Stir in the sprinkles.

If you have a wonderful Pancake Pen like I do, pour the batter in that. If you don’t have one, go to Williams-Sonoma and get one! Or you can just pour the batter in a large Ziploc bag and cut the tip off. That also works.

Fill the doughnut pan about 2/3 of the way full.  It should look something like this:

Bake for 10 minutes. Allow to cool in pan for a minute or two.

Then transfer the doughnuts to wire rack so that they can cool completely.

Now in the original recipe they used some frosting in a can to put on top of the doughnuts. I would’ve done this, but I don’t really keep frosting in a can in the house. I usually prefer to make my own buttercream. But for these doughnuts I wanted to go with just a glaze-like topping.

For the the vanilla glaze I just used 1/2 cup powdered sugar + 1 teaspoon vanilla + 2 tablespoons milk.

For the chocolate glaze I used 1/2 cup powdered sugar + 1 tablespoon of cocoa + dash of vanilla + 2 tablespoons milk.

Doesn’t that look amazing?

And you can eat them plain if you want. But make sure you eat them before they fall over!



Cake Batter Pudding

So I was sitting on my sofa one afternoon trying to think of something to make for dessert for that evening. I wanted to make something easy; I didn’t want to spend all afternoon in the kitchen. I thought about making cupcakes, but I like to set my butter out hours in advance and I hadn’t done that. So my mind immediately went to thinking about cake batter flavored things. So then I thought about Cake Batter Pudding. I hadn’t seen anyone post anything about that before, but I knew it had to be done by someone. So I googled it and came across a post from Mrs. Happy Homemaker. We must’ve been on the same wavelength since she posted this at the beginning of March.

[Read more...]

Turkey Pepperoni & Sausage Pizza Puffs

So yesterday was Super Bowl Sunday! I’m still in disbelief that it’s already February. Where has the time gone?!  We decided to just do some snack type foods for the big game.  So we had some of our favorite appetizer foods:  Chicken FingersPotato Skins and Chips & Dip! We also added a new kid to the block and tried something new:  Turkey Pepperoni & Sausage Pizza Puffs! I found the recipe on Pinterest and I thought they looked delicious! We ended the night with some Mini Cupcakes – just how I like it! :)

(Recipe from Plain Chicken)


  • 3/4 cup flour
  • 3/4 tsp baking powder
  • 1/2 tsp garlic powder
  • 3/4 cup whole milk (I used 2%)
  • 1 egg, lightly beaten
  • 4 oz mozzarella cheese, shredded (about 1 cup)
  • 2 oz mini turkey pepperoni, (about 1/2 cup)
  • 4 oz low-fat sausage, cooked and crumbled (I used Turkey Sausage Crumbles)
  • 1/2 cup pizza sauce


Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, garlic powder and baking powder; whisk in the milk and egg.

Stir in the mozzarella, sausage and pepperoni.

Let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups.

Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

I thought these were so good! They were kind of a pain to get out of the mini muffin pan, and I even greased the pan very good before putting the batter in there. I just had to run a knife around the edges of each of them. No big deal though. Otherwise these were so simple and easy to make. Next time I may try putting half of the shredded mozzarella cheese in the batter and then topping the puffs with the other half of the cheese after they bake for about 20 minutes.

It was a wonderful finger food for the big game!

What did you eat during the Super Bowl?

Recipes Inspired by the White House Garden

I wish I had a garden. But besides the fact that I live in the city in an apartment building, I do not have a green thumb. I can’t even keep a cactus alive. So as you see, it’s that bad.   So since I can’t grow my own fruits and vegetables, and we all know I haven’t had any luck with the CSA, I go to local produce markets to buy my produce. It’s local, many times organic, and I’m supporting farms around the area.

As everyone knows, I love desserts – cakes, cookies, brownies, you name it. So I like to make other healthy dishes to give me the room to have a treat here and there. I’m always looking for some good, healthy recipes to add to my recipe box.

For the third year in a row, the First Lady has transformed the White House backyard into a robust, 1,500-square-foot fruit and vegetable garden. Throughout the summer and fall, Obama uses the garden’s bounty to serve her own family and the local community as part of her larger Let’s Move campaign to curb childhood obesity and promote healthy living nationwide.

Check out some of the recipes inspired by fresh seasonal crops and festive comfort food that Michelle Obama is sharing with everyone. The one that looks so good to me is the Maple-Roasted Sweet Potatoes. I don’t know about you, but I love Candied Sweet Potatoes. But all of that butter and sugar isn’t good for me. So this is a wonderful alternative.

Maple-Roasted Sweet Potatoes RecipeImage Source: Eating Well/Everyday Health


  • 2 1/2 pounds potato(es), sweet, peeled and cut into 1 1/2-inch pieces (about 8 cups)
  • 1/3 cup(s) maple syrup, pure
  • 2 tablespoon butter, melted
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • pepper, black ground, to taste

Recipe Tip:

If you can find it, organic maple syrup without all the extra additions is your best bet.


1. Preheat oven to 400°F.

2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. In small bowl, combine maple syrup, butter, lemon juice, salt and pepper. Pour the mixture over the sweet potatoes and toss to coat.

3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Recipe Source: Everyday Health Eating Well

Which recipes would you like to try?