Yes, I Make Brownies So I Can Lick the Bowl


Question: Why did you decide to make brownies today?

Answer (100% of the time): because I was really craving some brownie batter

Whether you love warm brownies or licking the bowl, this recipe is just for you.  Honey instead of sugar.  Whole wheat flour instead of white.  Greek yogurt instead of a bunch of oil.  Ahhh.  The brownie.

I’ve been living in oatmeal and smoothie land lately.  It’s not exactly right to say I have a sweet tooth because none of my recipes have added sugar in them, but I definitely prefer a dessert-like treat to almost anything.  This brownie recipe is just keeping with my trend.   It’s a little variation of a Jillian Michaels recipe I found.

Here’s what you need:

  • 2/3 cup of honey
  • 1/3 cup cocoa powder
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vanilla greek yogurt (I used a whole single-serving cup)
  • 2 tablespoons olive oil
  • 1 egg
  • 3/4 teaspoon vanilla flavor

Pre-heat the oven to 350 degrees and spray a small baking dish (8×8) with an olive oil spray.

Step one: In a microwave-safe bowl, heat the 2/3 cup of honey in the microwave for 45 seconds.  Add the 1/3 cup of cocoa.  Use a fork to combine until smooth.  Set the mixture in the refrigerator to cool while you do the next part.

honey and cocoa

Step two: Stir together  1/2 cup of whole wheat flour, 1/4 teaspoon of baking powder,  1/4 teaspoon of baking soda, and 1/4 teaspoon of salt.


Step three: Combine the 1/2 cup of greek yogurt, 2 tablespoons of olive oil, 1 egg, and 3/4 teaspoons of vanilla.  Whisk until smooth.  Add the cooled honey and cocoa.  Stir in the flour mixture.  Combine all until smooth and none of the flour is visible in the mixture.



Step four: Spread the mixture into a the greased baking dish and cook for 25 minutes.

browniesDon’t worry, I left some in the bowl for some licking.

IMG_1060Now, if anyone can tell me how to keep brownies from cracking on top, I really would be Betty Crocker.  Enjoy!





Boom Chicka Pop and a Greek Yogurt Twist

I wish I had thought of this myself, but I didn’t.  BoomChickaPop is an awesome low-calorie snack that I have had many times.

Book Chicka Pop

But this…this sounds amazing.

Pumpkin and Greek Yogurt


Just a little pumpkin and cinnamon on top of vanilla greek yogurt.  Yum.


Visit the Undressed Skeleton’s blog here for more snack ideas.

I might turn orange…or into a christmas tree

Tonight, I put up my second Christmas tree.  Target had a six-foot tree on sale this week, so I upgraded my living room tree and put my old, four-foot tree in my bedroom.  I covered it in pink lights and glittery teal christmas decorations.  It’s simple but adds some nice color to my bedroom for the season.

pink lights

Teal Ornaments


Whoever decided it was nice and fun and reasonable to require an innocent ornament purchaser to tie little tiny strings on all fifty ornaments is seriously demented.  It took me forever.  Well, only half of forever because I quit about half way through the box.  It’s a small tree.


Today was day three of eating through that massive amount of sweet potatoes and butternut squash, but I don’t mind at all.  I could eat foods I love over and over and not get tired of them for a while, but I might turn orange in the process.

Despite all that, I don’t care for leftovers.

I do, however, love making something different with food I cooked earlier.  Yesterday, I cooked an extra butternut squash with a plan in mind.  I follow a blog by Taralyn McNitt who posted a recipe for butternut squash soup.  I pretty much followed her recipe but added a few little twists of my own.

Here’s what I used:

  • 1 butternut squash
  • 1-2 teaspoons of garlic (I used way more because I really like garlic, but even I was a little overwhelmed.  This should be just enough.)
  • 1 smallish onion
  • 2 cups of chicken broth
  • a few dashes of seasoned salt (to taste)
  • 5 turns on the pepper grinder
  • 1 tablespoon of parsley
  • 2 tablespoons of plain greek yogurt.
  • 1 slice of reduced fat cheese of your choice

Dump it all in the food processor except one tablespoon of greek yogurt and the cheese. (I can’t say enough about the small Kitchenaid Food Processor.  I use it ALL the time.  I’ll post some tips on where to find it super cheap later!)  

Process it until smooth.  This will make a thin mashed potato consistency.  If you want it more like soup, add more chicken broth.  I liked it just like this!

IMG_0160Put the soup mixture in a pot on the stove.  Heat on low, stirring often.  When it’s hot enough for you, spoon it into a bowl, top with the cheese slice and the remaining dollop of greek yogurt.  Stir the yogurt into the soup.

IMG_0162It’s pretty much awesome.

What does your Christmas tree look like?  Send me pictures!