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Sunday, September 25, 2011

Banana Waffles

My husband and I having been wanting to buy a waffle iron for a while now.  I like waffles better than pancakes.  And we always love the waffles we make when we stay at hotels.  We really didn't want to spend the money on those super duper waffle makers that you flip over.  They are nice, but they are also huge and take up too much space in the cabinet.  So we just bought a simple Black and Decker waffle iron that is compact and looked sturdy enough.  I picked out a waffle recipe from the Food Network site and adjusted it a little.

Banana Waffles
adapted from Food Network Kitchens


  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/8 teaspoon fine salt
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups milk, at room temperature
  • 2 large eggs, at room temperature, separated
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted, plus more for brushing the iron
  • 1 large egg white, at room temperature
  • 1/4 cup sugar
  • 2 bananas, mashed
  • Serving suggestions: Maple syrup, jam, fresh fruit, or yogurt


Preheat a waffle iron to medium-high.
In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
In a medium bowl, whisk together the milk, egg yolks, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.
In medium bowl, with a hand-held electric mixer or whisk, whip the 3 egg whites until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Using a rubber spatula, fold a third of the egg whites into the batter to lighten the base. Fold in the remaining whites.  Gently mix in the bananas.
Brush the inside surface of the iron with butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cover and cook until golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)
Serve the waffles immediately with syrup, jam, fresh fruit, or yogurt.

makes about 6 waffles

The waffles came out beautiful.  They were delicious and the waffle iron was so easy to use.  The waffles were so big that my husband and I couldn't eat more than one a piece.  Thank goodness you can freeze them.  I will definitely be trying out new waffle recipes in the future.  We put maple syrup on these ones, but I will have to test out some homemade preserves recipes.

Friday, September 23, 2011

Biscoff Rice Crispy Treats with Chocolate Topping

So I was in the mood for something Biscoff yesterday.  I wanted to do something quick and easy, but totally delicious.  My excuse was that I was making it for my daughter to bring to school.  We have been eating way to many sweets lately in this house and hubby is not too happy.  But of course he still continues to eat everything I bake.  He tries to stay away, but he just keeps getting sucked in. 

Anyway, I went on the Biscoff site to check out their recipes and found one for Rice Crispy Treats.  Everyone loves Rice Crispy treats and they are easy to make.  Here is the original recipe .  They would have been just delicious as they were, but I wanted a little something extra. I melted a bag of semi-sweet chocolate chips and spread it over the top of the Rice Crispy Treats

Biscoff Rice Crispy Treats with Chocolate Topping

Serves 4
  • 3 Tablespoons butter
  • 1/3 cup of Biscoff Spread
  • One 10 oz. package or about 40 regular marshmallows or 4 cups of miniature marshmallows
  • 6 Cups rice crispy cereal
  • 1 bag semi-sweet chocolate chips
  • 2 Tablespoons butter

Melt 3 tablespoons butter and Biscoff Spread in large nonstick saucepan over low heat. Add marshmallow and stir until completely melted. Mix in rice crispy cereal, stir until well coated. Spread the mixture using a buttered spatula or waxed paper evenly into a 13x9x2-inch pan coated with cooking spray. Let cool. Melt 1 bag chocolate chips and 2 tablespoons butter in double boiler.  Spread chocolate over the top of the rice crispy batter. Cut into 2-inch squares when cool.

Oh my.  Now they were super delicious.

Wednesday, September 21, 2011

Family Night

Sometimes being a parent is the perfect excuse for doing fun kids stuff.  I mean , yeah, we can all say we are just doing it for the kids, but who are we kidding.  We are all big kids ourselves.  This past weekend we had beautiful fall weather in New England , so my husband brought the fire pit on the deck and we had ourselves a campfire.  We grabbed some pizza and ate in by the fire.  Then afterwards it was time for some s'mores. 

We have taken my daughter camping before and she loves campfires, toasted marshmallows and s'mores.  The little guy is new to all this, but he loved watching the fire and we gave him a taste of toasted marshmallows and s'mores.  He was all over it. Couldn't get enough.

I always ate the s'mores when we went camping, but I was never really into them much.  I love chocolate and we used Hershey's milk chocolate bars, but the taste was never right.  Now I seemed to have figured out the problem...dark chocolate.  Oh my, what a difference it made.  The dark chocolate was a perfect match for the sticky marshmallows and crispy graham crackers.  I had to have more than just one.  They were eewy, gooey, chocolaty good.

Just look at this guy's face, doesn't he look happy?  We all had fun and enjoyed our evening.  My daughter had chocolate all over her face and clothes.  I found a lump of chocolate in the little one's hair.  And the deck was a sticky mess.  But hey, it was all about the fun.  These are the memories that I hope my children remember as they get older and hopefully share with their children.

Tuesday, September 20, 2011

Carrot and Zucchini Cupcakes w/ Maple Cream Cheese Frosting

Time to bake again.  I signed up for baking once a month for my daughter's school.  I needed new victims for my recipes.  Kids like cupcakes with frosting, but they don't know that these come with veggies.  We will see how they like them.  My daughter taste tested them and said they were yummy.  I wanted to use zucchini, but this time I wanted to try a new recipe.  This one I found in the Better Homes and Garden Magazine.  It was a recipe for bars, but I made it into mini cupcakes.

Carrot and Zucchini Mini Cupcakes

  • 1-1/2  cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 2 eggs, slightly beaten
  • 1-1/2 cups shredded carrots (3 medium)
  • 1 medium zucchini, shredded (1 cup)
  • 3/4 cup packed brown sugar
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup cooking oil
  • 1/4 cup honey
  • 1 teaspoon vanilla

1. Preheat oven to 350 degrees F. In a large bowl combine flour, baking powder, ginger, and baking soda. In another large bowl stir together eggs, carrot, zucchini, brown sugar, raisins, walnuts, oil, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined.  Divide mixture into lined mini muffin pans.

2. Bake about 15 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

The frosting they suggested was a Citrus Cream Cheese Frosting. Basically 8 oz. cream cheese, 1 cup powdered sugar and 1 tsp lemon or orange peel.  I decided I wanted to use the Maple Cream Cheese frosting I had used previously.

Maple Cream Cheese Frosting
10oz. cream cheese
5 tbs unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup

Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30min doesn't that look inviting. 

Monday, September 19, 2011

Kale Chips

So the other day I decided to be adventurous.  While I was at the supermarket buying the ingredients for my latest bakery delights, I bought some kale.  Really, I had no idea what the heck I was buying.  I saw someone post it on a blog and mention something about kale chips.  Well, veggies are healthy and I like veggies because I am one of those crazy people that like the taste of them, so why not try a new veggie.  I took home this beautifully green bunch of kale.  I washed it and just took a bite of it raw to see what it would taste like.  It tasted a little bit like cabbage.  I am also one of those crazy people that like raw veggies.  Sometimes I think the taste better when they are raw. 

Next step was to try kale chips.  So the blogger said to brush the kale with oil and sprinkle some salt.  Put in a 350 degree oven until crispy, but not burnt.  So I went ahead and did it. They came out like this:

Then it was time for a taste.  Crispy, salty goodness.  Good flavor overall.  I ate all but one.  I offered it to my 5yr old daughter to try.  She is usually open to trying new foods.  She ate it and agreed that it tasted good.  Guess we have a new veggie in the house.

Sunday, September 18, 2011

Nutella Nanaimo Bars

I was looking for something to make with Nutella in it.  I found this recipe on The Pioneer Woman site It seemed interesting so I tried it out.

Nutella Nanaimo Bars

Prep Time
Cook Time
   Servings 36   Difficulty Easy

  • 2 sticks Salted Butter, Divided
  • ½ cups Granulated Sugar
  • 5 Tablespoons Unsweetened Cocoa Powder, Preferably Dutch Process
  • 1 whole Large Egg, Beaten
  • 1-¼ cup Graham Cracker Crumbs
  • 1 cup Shredded Unsweetened Coconut
  • ½ cups Skinned Toasted Hazelnuts, Chopped
  • 3 ounces, weight Nutella
  • 6 ounces, weight Powdered Sugar
  • 4 ounces, weight Bittersweet Chocolate

Preparation Instructions

1. For the bottom Layer: Melt 1 stick butter, granulated sugar and cocoa on top of a double boiler. Add egg and stir to cook until the mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 10×6 pan, and chill until no longer warm to the touch.
2. For the middle layer: Combine Nutella with 6 tablespoons of softened butter until thoroughly combined. Add powdered sugar and mix until it’s incorporated and the mixture is the texture of soft frosting. Spread it evenly on top of the bottom layer, and chill for at least 30 minutes.
3. For the top layer: Melt bittersweet chocolate and remaining 2 tablespoon of butter over low heat. Cool. Once cool, pour over the middle layer and chill until firm.
4. Cut into small squares and enjoy.

It was quite easy to make and it tasted delicious.  The bars are not too sweet and not too heavy.  They are creamy and chocolaty. There is no baking involved, just a little top of the stove action.  And while the first two layers were chilling for a half hour, I cleaned up the horrible mess I made all over the kitchen.  I love to bake, but I always make a mess.  I need a magic wand to clean up after me.

Friday, September 16, 2011

Yerba Mate

When my Argentinian in-laws first introduced me to this drink, I did not like it at all.  It was much too bitter and I didn't like the idea of everyone sharing one straw.  After working with them for several years and seeing them drink it all day, I did try it again and again.  One day I finally took a liking to it.  My sisters-in-law add a little sweet and low to the carafe of water that is poured in the mate or add an orange peel to the mate itself.  My husband likes it plain and bitter. 

It is supposed to be good for weight loss, although all the baked goods I have been making lately and bringing to the office kind of cancel that out.  It does have caffeine, so at least it keeps me going all day.

Yerba Mate is kind of like a tea.  The leaves come from a small tree or shrub.  The ground up leaves are placed in a vessel called a mate.  There are different kinds of vessels.  I have one that is a hollowed out gourd, another that is wood on the inside and silver on the outside, another that is all glass.  This one that we use at the office is porcelain.  The water is heated up, but not to a boiling point.  Then the water is poured over the mate leaves.  You drink from the mate with a straw called a bombilla.  It has a filter at the bottom to strain out any bits of leaves and it is usually made of silver.  Once one person drinks from the mate the water is then refilled and passed onto the next person.

There is a whole ritual for the preparing, serving and drinking of the mate. You can check out these 2 sites:

Argentinians are pretty serious about their mate, the bring it everywhere, even to the beach.   When I went to Buenos Aires last year  I saw people on the street carrying thermoses and their mate,  drinking as they walked.  It's almost like a drug.

I am used to drinking now and drink it everyday at the office.  It is supposed to have a lot of health benefits.  And it does go well with sweets!

Thursday, September 15, 2011

Teenage Dream

So I saw this nail polish on and thought it was cute.  I bought it for my 5yr old daughter because she likes glitter.  She loved this stuff.  The glitter really does stay on and is very sparkly.  Of course I ended up putting some on my nails too.  On coat is nice, two coats is pretty and three coats is party time!  It called Teenage Dream, the Katy Perry collection by O P I.  Try it out.

Wednesday, September 14, 2011


This machine is a must have for people that love espressos and cappuccinos like I do.  Okay, okay..I know it's a little on the expensive side, but if you are used to going to Starbucks a couple times a week then it is worth the investment.  And you won't have to leave the house for a delicious cup of espresso.  I didn't even drink coffee till after I had my first child. Those early mornings and sleepless night killed me and I needed something to wake up.  At the time my husband had been buying Starbucks coffee grinds to make at home.  I got hooked on that.  Once you have Starbucks, there is no going back.  So when we were introduced to the Nespresso machine, we were hooked again.  My husband was a hesitant about spending the money, but like I said, you would probably spend more going to Starbucks a couple of times a week (which he did).  So we coughed up the bucks and brought the machine home (||NoFacet-_-NoFacet-_-NoMerchRules-_-).  We bought the one with the milk frother for when we wanted cappuccinos.  Oh my god..they are better than Starbucks.  Heck, all the Nespresso flavors we have tried are better than Starbucks.  Check out there site at

Now tell me that doesn't look yummy.  It's a perfect match for all the desserts I have been baking lately.  The machine is so easy to use, not like the other espresso machines.  All you have to do it add water, pop in the capsule and push the button. 

We usually miss our machine when we are on vacation, but when we visited Ireland earlier this year, the hotel we stayed at had a Nespresso machine in all the rooms.  We were in heaven.  A delightful cup of espresso every morning to start off the day.  And they refilled the capsules every day.  Of course a few capsules did fall into our suitcase and accidentally came home with us.'s our secret.

Tuesday, September 13, 2011

Treats from Argentina

My parents-in-law just came back from a trip to see family in Buenos Aires, Argentina.  As usual they brought back some sweet treats. Alfajores!!  Two sweet crumbly cakes filled with dulce de leche and dipped in chocolate.  Who could resist?  Certainly not me.  I did have the opportunity to visit Buenos Aires last year and had my fair share of all sorts or Argentinian treats, facturas, sandwiches de miga, asado, empanadas, piononos, and mate.  Thank goodness I did not have much of an appetite in my first trimester of pregnancy, otherwise I would have come back 20lbs heavier.

Monday, September 12, 2011

Apple Cinnamon Raisin Pancakes

Well, my husband wanted pancakes for supper last night.  I am not a big fan of pancakes, especially not the plain ones.  He didn't want the zucchini ones again, so I improvised.  I used the recipe I previously had for Zucchini Bread Pancakes and substituted shredded apples for shredded zucchini, raisins instead of chocolate chips and skipped the walnuts.  I also added a little extra cinnamon.

Apple Cinnamon Raisin Pancakes

1/2 cup whole wheat pastry flour
1 1/2 tsp granulated sugar
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
tiny pinch ground nutmeg
tiny pinch salt
1 egg white
1/2 cup low fat buttermilk, well shaken
1/4 tsp vanilla extract
1/2 cup shredded apple
1/2 cup raisins
canola oil cooking spray
pure maple syrup

In medium bowl, whisk together the first 7 ingredients (flour through salt). In large mixing bowl, whisk together the egg white, buttermilk, and vanilla extract. Stir in the shredded apples. Stir dry ingredients into the wet just until moistened. Fold in the raisins. Set aside the rest.

Heat a large nonstick skillet or griddle over medium/medium low heat. Coat with cooking spray. When hot, spoon batter into skillet by the 1/4 cupful. When bubbles begin to appear on the surface of the batter, the pancakes are ready to be flipped. Flip pancakes and let cook for another minute or so, or until golden brown. Serve with maple syrup.

Yep, definitely not a plain pancake.  It had some good flavor.  I think i will add a little more cinnamon next time.  Not bad for experimenting.  Will have to come up with another flavor combo for next time.

Sunday, September 11, 2011

Chocolate Chip Oatmeal Biscoff Cookies

I'm was in the mood for cookies.  I am always on the look out for new chocolate chip cookie recipes.  I found one on  for Chocolate Chip Oatmeal cookies.  I love chocolate chips and I love oatmeal, so I gave it a try.  I just adjusted the recipe one tiny but. I substituted 3/4 Biscoff Spread for the 3/4 cup light brown sugar it asked for.

Chocolate Chip Oatmeal Biscoff Cookie

2 sticks unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar (I used Biscoff Spread)
2 large eggs
1 tablespoon pure vanilla
2 1/2 cups all purpose flour
1 cup rolled oats (I used Quick Oats)
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups semi-sweet chocolate chips ( I used Dark chocolate chips)

1. Preheat oven to 350 degrees F. and line a baking sheet with a silpat liner or parchment paper.

2. Cream your butter and sugars into a stand or electric mixer until well combined. Add eggs and vanilla mixing until well combined.

3. Place flour, oats, baking soda and salt into a large bowl. Mix to combine. Slowly add to wet ingredients along with chocolate chips, mixing until just combined. Scoop dough onto prepared baking sheet about 1 inch apart. Press cookies down to about 1/2 inch before baking. Bake for 11-14 minutes, until edges start to turn golden brown. Let cool on baking sheet for 10 minutes before transferring to cooling rack. Let cool completely.



I think they came out pretty tasty.  Gotta love Biscoff!

Thursday, September 8, 2011

Cupcake Charm

I am so excited.  I received my new charm in the mail today.  I found this cute little cupcake charm on the other day ( ).  I just had to have it.  I have an obsession with cupcakes lately.  It fits my Pandora bracelet perfectly.  I would have bought the Pandora cupcake charm, but it had gold on it and I am not too fond of gold.  So I bought this one instead.  I know my bracelet is a bit sparse.  My husband just bought it for me for Mother's Day this year, so I have time to fill it up.  Chamilia has a cute camera charm and suitcase charm.  Well, Christmas is coming up pretty soon.  I will have to put them on my list.

Wednesday, September 7, 2011

New Book

Yay. Got a new book to read. I used to go through books pretty fast, especially if they are really good.  I usually can't put them down.  Now with two little rugrats to look after, spare time is hard to find.  But I find a way to get it in there.  I love to read and I am trying to instill the same love in my children.  I have read to them every night since they were about 4 months old.  They really enjoy when I read to them.  This summer I started teaching my 5 year old how to read.  She caught on real fast, so she should have no problem in Kindergarten this year. 

Well, off to read my book.  Maeve Binchy is a great writer.  I have read almost all her books.  They are funny, heartfelt, warm and fuzzy. 

Tuesday, September 6, 2011

Biscoff and Marshmallow Fluff Sandwich

When I first brought home this Biscoff Spread to try, my husband was a little skeptical about the taste.  He had a spoonful and didn't think much of it.  Then later on I offered him some on bread and he thought that tasted better.  Next thing I know he has a new favorite snack...Biscoff and Marshmallow Fluff Sandwich.  He found the fluff in the pantry and decided to experiment.  I think he found himself a winner.  I tasted it and by golly, it is good.  Needless to say, the jar of Biscoff is almost empty and I didn't even get to try any recipes yet.  Guess I will just have to go out and buy another.

Monday, September 5, 2011

Fruit & Yogurt Shake

I love fruit & yogurt shakes, they are healthy and tasty.  Two words that are not usually associated.  I have one of those small shake blenders that makes just enough for 2 servings.  It easy cleanup. 

Fruit and Yogurt Shake

1 banana
1 container yogurt
1 cup frozen berries
1 cup OJ

Blend and enjoy!

I have been making these for my daughter since she was 1 or 2 years old.  I gave some to my 1 year old son today for the first time and he slurped it down real fast.  I like to give them as much healthy food as possible so they learn that it is better for them and that it can still taste good.  Hopefully they will keep those thoughts later on in life.  I have been lucky so far, my 5 year old daughter actually prefers fruit over junk food.  And her preferred meal is sushi.  I guess I am doing something right. 

Saturday, September 3, 2011

Chocolate Chip Zucchini Brownies

I finally got around to making the Chocolate Chip Zucchini Brownies.  The house smells so chocolaty. Who would have thought to put zucchini in a brownie.  Thanks  They really are divine.  They are moist, chocolaty, with a hint of zucchini. There are not many ingredients and the recipe is super easy.  Mine came out a little more cake like then what was pictured on there site, but I used the same ingredients.  Perhaps it is the special brownie pan I use.  It's that one you see on TV that cuts the brownies as they bake.  My mother bought it for me on QVC (her favorite channel), so I tried it and have loved it since.  It really does bake the brownies a lot better than a pyrex glass dish and I don't destroy them trying to cut them.  They come out cut and looking pretty!  Here is the recipe for anyone who has extra zucchini laying around:

Chocolate Chip Zucchini Brownies

Yield: 16 brownies
Cook Time: 25-30 minutes



1 1/2 cups granulated sugar
1/2 cup canola oil
2 cups all purpose flour
1/4 cup cocoa
2 cups shredded zucchini
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 teaspoons baking soda
1 cup chocolate chips


1. Preheat oven to 350 degrees F. Grease an 8 x 11 baking pan with cooking spray, set aside.
2. In a stand mixer, combine sugar, canola oil, and flour, combine until mixture resembles wet sand. While mixing, on low, add cocoa, zucchini, vanilla extract, salt and baking soda. Mix until well combined. Stir in the chocolate chips.
3. Pour brownie batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean and the brownies are set.
4. Cool on a wire rack. Cut brownies into squares and serve.
Recipe adapted from Food Finery


Friday, September 2, 2011

Petite Lasagnas

So I was trying to make these Petite Lasagnas but I went to 2 grocery stores and couldn't find any wonton wrappers.  So I grabbed some crescent rolls and hoped for the best. I took out 2 triangles of crescent rolls and rolled over them with my handy dandy Pampered Chef roller to make 1 rectangle, which I cut in half and placed in each muffin cup. I don't know if it was me or the muffin pan, but I couldn't fit 2 layers in each muffin cup.  Again improvising, I just covered the scoop of ricotta mix and ground turkey mix with another piece of crescent roll, covered it with a little sauce and sprinkled on some mozzarella. 

They looked a little something like this

They actually tasted quite good.  Hubby, sweet pea and bubsy liked them.  So I guess I will make them again. 

Petite Lasagnas

recipe slightly adapted from Hungry Girl
(makes 12)
12 oz raw ground turkey
¼ tsp salt, divided
¼ tsp pepper
1 cup chopped onion
½ cup chopped mushrooms
14.5 oz can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp dried oregano, divided
½ tsp dried basil
1 ½ cups part skim ricotta cheese
24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
Gently press another wonton wrapper on top of the mozzarella layer.
Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
Bake for 10 minutes, or until the cheese has melted.
Let the cups cool, remove them from the pan, and serve!

Nutrition Info for 1 petite lasagna:
Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g

Thursday, September 1, 2011

Zucchini time again

Doesn't this look delicious.  It's a Zucchini Chocolate Chip Brownie from  I still have zucchini left in the freezer, so I am going to be baking up a batch of these babies soon.  
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