Greek yogurt chocolate chip muffins

Happy hump day! Another day another muffin. I’m sorry guys, it’s come to my realization that I just love muffins! I recently posted my valentines day “stud muffins” I think I just loooooove breakfast that I continue to make muffins.

So, how about greek yogurt chocolate chip muffins. Holy moly.. they are  fluffy! They taste so good. I think Greek yogurt needs to be in everything. I would love to call these healthy but there is still some sugar in there. But, greek yogurt is in there.. so I guess they are 😉 anyways. try these for yourself! tell me what you think 🙂

What you need:

• 2 cups all-purpose flour

• 1 cup white sugar

• 1/2 teaspoon salt

• 2 teaspoons baking powder

• 1/3 cup vegetable oil

• 1/2 – 1 tsp. vanilla extract

• 2 eggs

• 2/3 cup Greek yogurt { I used cho }

• 1 cup chocolate chips & a few more!

Directions:

• Preheat oven to 400* F, line + spray muffin tin with cooking spray

• In one bowl, mix together flour, white sugar, salt, and baking powder.

• Then.. in your second bowl add your vegetable oil, 2 eggs, and Greek yogurt { try chobani, it’s super thick! }, and vanilla – whisk to combine.

• Add the flour mixture  to the liquid mixture, fold in and mix.

• Add your chips

• Fill your muffin pan with  batter 3/4 of the way bake 17- 20 minutes

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“Stud Muffins”: creamy, tart, raspberry muffins!

Happy valentines day to all my loves of my life!
Hope your day is filled with lots and lots of chocolate, flowers + just feeling loved!

It’s not valentines day without some chocolate or something sweet, I know I’m going to be getting lots of chocolate throughout the next few days, so I wanted to do something a little more tart!

How about some “stud muffins” 😉 Creamy, tart & perfect for today.

What you need:

• 2/3 cup 1/3-less-fat cream cheese, softened
• 1/3 cup butter, softened
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla extract
• 2 large egg whites
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup of milk + 1 tbsp. vinegar OR low-fat buttermilk
• 2 cups fresh or frozen raspberries

Directions:

• Preheat oven to 350°.
• Combine cream cheese and butter in a large bowl. Beat with a mixer at high-speed until blended. Add the sugar; beat until fluffy.
  Add your vanilla, egg whites and 1 egg. Beat together.
• Lightly spoon flour into dry measuring cups; level. Combine flour, baking powder, baking soda, and salt. With mixer on low speed …add in the flour mixture with milk/ buttermilk to the ream cheese mixture, gently fold in raspberries.
• Place cupcake liners in muffin cups/ spray with cooking spray. Spoon your batter evenly into liners
  Bake at 350° 20-22 minutes, cool, eat and enjoy!

Today, I’m linking up with the baking queen, Davida who posted some mouth-watering valentines treat all week long- go check them out and what others baked as well. Today is the great bake off!

Do you celebrate valentines day with your significant other/ or friends?
We aren’t too big on V-day, maybe cause my birthday is the day after, so haven’t really ever “celebrated” with a dinner. But we do give cute cards + sweets and Pandora charms! 😉

have a great weekend loves!

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“Blonde” Brownies

.. Growing up, my mom always had baked goods around and I was the taste tester for all batters. Even if I wasn’t home she would save some of the batter for me 😀 We don’t believe in salmonella { kidding…}

I remember one time I asked her what she was making and I said ” OH you mean the blonde ones “{ like hair color 😉 } Seeing them in their form reminded me of the brownie. so the blondies were always the “BLONDE” ones 😉

I haven’t had one in so long until the other morning after our brunch, in the display there were tons of baked goods. I asked the guy what his favorite was & said he loved the blondies cause they go so well with coffee { its true } After I had one, I instantly remembered why I loved them!

Nothing crazy, or healthy ingredients
Just traditional blondies.

 Ingredients:

• 8 tablespoons (1 stick ) butter, melted
• 1 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla
• Pinch of salt
• 1 cup all-purpose flour
• 1/2 t0 1 cup chocolate chips

Directions:

• Pre heat oven to: 35
• Spay cooking spray to an 8X8 pan
• Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
• Add salt, stir in flour and than your chips!
• Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle.

Enjoy as your mid afternoon delight!

xo

Something you haven’t had in awhile? The blondies
Favorite baked good? Brownie cupcakes!

I’m linking up with Jenn over at peas and crayons to share this simple but great reminder recipe! Head over to her blog : )

MIMM: 1st annual cookie swap + cake batter cookie recipe!

Hey guys, happy Monday!
how was your weekend? This weekend was super marvelous, especially with the holidays literally around the corner! { well the weather doesn’t make it seem like it… 70* yesterday in Philadelphia, crazy!} This weekend I finished the rest of the gifts, shopped, we got a walk  in the park, a yummy breakfast did our first cookie swap with the girls in the family. It such a great time, big hit.. we will definitely be doing it next year.. the more the merrier! 😉

>> Here are some marvelous pics from
the weekend & a recipe! <<

*Look at the end of the post for this recipe!*

{WILL BE REVIEWING SOON}

As part of my three cookies I made, I took a stab at cake batter cookies. Cookies + cake batter = match made in h.e.a.v.e.n.
You know you’ve come along way with your baking skills when your sister asks if you made them or bought them. I can’t tell if that was a compliment or insult. HAHA.  They are oh so simple, oh so delicious and oh so mouth watering!
Place some holiday M&Ms in them and you are golden. ENJOY!
Xx
Ps. I just realized I bombard you with tons of cookie pics, hope you don’t mind too much 😉

Ingredients + Directions:

• 1 and 1/4 C all purpose flour
• 1 and 1/4 c yellow cake mix
• 3/4 cup unsalted butter –> softened to room temperature
• 1 egg –> @ room tempaute
• 1/2 tsp. baking soda
• 1/2 C sugar
• 1/2 C light brown sugar
• 2 teaspoons vanilla extract
• 1 to 1/5 c festive M&Ms { the  more the better! }
• Pre heat oven @ 350
• Spray cookie sheets with cooking spray
• In a large bowl, combine flour, cake mix +baking soda. { s.e.t. a.s.i.d.e }
• Combine the two sugars and butter, cream those together while adding in the egg and vanilla
• Once that is creamed, pour your flour mix in. Mix together. Add your M&Ms { or whatever you wish } mix once more. {don’t over mix}
• Place in fridge over an hour plus+, your dough will feel very sticky and thick. that’s what you want.
• Once you take it out of fridge, bake @ 350 for 10 minutes.
  Cool.. and eat!

Monday’s agenda is a well needed/ deserved mani, gym + last minute things before Christmas eve! I’m linking up with Katie for all these marvel things! have a fab day, xx

yes, please do!

Chocolate coconut butterscotch dream bars!

It’s no secret that I love chocolate and coconut { of course peanut butter } so when I was thinking of a Christmas cookie to bring to our cookie swap this weekend, I found the best one with a little spin on it with butterscotch added! I wouldn’t say its a traditional Christmas cookie { but we all agreed on no chocolate chip, etc. } so these seemed fitting!

A layer of chocolate with a coconut filling topped with more coconut and butterscotch morsels = a wonderful  concoction.

For the chocolate bottom

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour –>  spooned and leveled

For the coconut filling / topping

• 2 large eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour, again –> make sure to spoon it in and level
• 1 package sweetened shredded coconut + pour out 1/2 a cup for the extra topping
• 1/2 to 1 cup butterscotch chips to sprinkle on top {depends on your preference}

Directions:

• Preheat oven to: 375
• Prepare chocolate bottom: Cover a 9 inch pan with foil + spray with cooking spray
• Melt the butter in the microwave then combine sugar and salt until creamy.  Whisk in the one egg, while adding in flour and  coco powder.
• Mix til smooth. Pour chocolate mix into pan and bake for 10-15 minutes until firm.
• Take chocolate bottom out and prepare your coconut mixture:
• whisk the other 2 eggs with sugar and vanilla, while gently mixing in flour and coconut.
• Place mixture on top of your chocolate bottom, while filling every corner.
• Once you’ve done that, place that extra 1/2 cup on top
• Place back in the oven for another 25- 30 minutes, half way through pour your 1 cup of butterscotch and finish baking
• Bake & let them cool.. devour!

** Note, I added butterscotch to half the batch to see how it would turn out.. I really should have put them on the whole thing!

Linking up with Jenn over at peas and crayons.. hoping to find some more goodies today on her blog! 🙂
>>   <<

What cookie{s} are you making this year?
I still have another to make for Christmas eve..