Pumpkin pie smoothie.


Recipe #1

  • 1 15-ounce can pumpkin (chilled)
  • 1 12-ounce can evaporated milk (chilled)
  • 8 ounces vanilla yogurt
  • 1/4 cup sugar
  • 1/2 teaspoon pumpkin pie spice
  • Whipped cream, to taste (optional)


  1. Combine pumpkin, milk, yogurt, sugar and spice in a blender; cover.
  2. Blend until mixture is smooth.
  3. Pour into glasses; top with whipped cream (if desired) and an additional sprinkle of pumpkin pie spice. Serves four.

Recipe #2


  • 3/4 cup canned Pumpkin Pie Filling
  • 1/4 cup Plain Yogurt
  • 1 1/2 cups crushed ice
  • 1/2 cup Soy Milk
  • 1/8 cup Applesauce
  • 1 Tbls. Sugar (I have a sweet tooth, so you may want to try a 1/2 Tbs to start out with)
  • 1/2 tsp. Pumpkin Pie Spice


  1. Put the ice into the blender and crush.
  2. Add all other ingredients and blend together.
  3. Makes 2 large servings


Screen Shot 2015-03-03 at 10.46.40 AM


Pineapple-Cherry Cobbler

DIY'S, Recipes.

This recipe is to DIE for and since it’s super easy I decided to put it up as a last minute Thanksgiving dessert recipe.


  • 1 – Packaged Cake Mix, Yellow or White
  • 1 – 21 oz. can of Cherry Pie Filling
  • 1 – 20 oz. can of Crushed Pineapple
  • 1 – Stick Butter (refrigerated)
  • 1 – Cup Chopped Pecans (optional)


  • Grease a 9 x 13-inch pan or just a regular casserole bowl with butter.
  • Spread cherry pie filling over bottom of the pan. Layer the pineapple on top of it but DON’T drain it.

  • Take the spatula or a spoon and mix the cherry pie filling and crushed pineapple together in the baking pan until they are well mixed. Made sure the mixture is evenly distributed and level in the baking pan.

Read more here.

How to make Pumpkin Juice.

DIY'S, Recipes.

Fall is hereee and there’s so much you can do with the vegetable of the season, and since a lot of you will be carving and getting pumpkins for Halloween, why waste the inside? If you don’t have a juicer or just happen to really like sweet things here’s a few ideas for you.

Recipe #1


  • 2 cups of pumpkin (chopped up into chunks)
  • 2 cups of apple juice
  • ½ cup of pineapple juice
  • 1 teaspoon of honey (or more to your taste)
  • Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)


  1. Juice the pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have one.
  2. Pour the pumpkin juice, apple juice and pineapple juice into a blender.
  3. Add the honey (start with 1 teaspoon and then add some more to taste) to the juices and blend thoroughly.
  4. Add your spices (to taste). Slowly do it though because if you add too much then the whole thing might get messed up.
  5. Put your pumpkin juice in the fridge or serve with Ice.

Recipe #2


  • 2 Quarts apple cider, divided
  • 1 piece fresh ginger, (2″) sliced
  • 1 cinnamon stick
  • 1/2 teaspoon whole cloves
  • 1/4 cup honey
  • 1/2 cup brown sugar
  • 1 28 oz. can pumpkin puree


  1. Pour 3 cups of the apple cider into a saucepan; add the ginger slices, cinnamon stick, and cloves.
  2. Bring the mixture to a boil, turn down to a simmer, and cook for 15 minutes.
  3. Remove from heat and then add the honey and brown sugar (stir to dissolve).
  4. Refrigerate the mixture until it’s cold.
  5. When ready to serve, strain the apple cider mixture into a large pitcher. Add the remaining apple cider and the pumpkin puree and mix.

Enjoy 🙂

Screen Shot 2015-03-03 at 10.46.40 AM

Healthier Carrot Cake (Tastes just as amazing, if not better then the original)

Since Easter is coming up I decided to share this delicious carrot cake recipe I originally found on the Food Network.
I made it a while ago hence why I had to go back and find the recipe but it tastes great.
The buttermilk and lots of grated carrots really keeps the cake super moist without adding much fat. The whole wheat flour and pumpkin pie spice add a great spiced nutty taste (Plus it’s a healthier alternative to white processed flour).

Total Time: 2 hr 30 min

Prep: 20 min

Inactive: 1 hr 30 min

Cook: 40 min

Yield: 16 servings

Level: Easy


  • Vegetable cooking spray
  • cups whole-wheat pastry flour
  • 1 3/4 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/3 cup vegetable oil
  • 3/4 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 3 cups coarsely grated carrots (about 1pound)

Lighter Cream Cheese Frosting for serving, recipe follows (optional)

  • 12 ounces reduced-fat cream cheese
  • cup confectioners’ sugar
  • 1 1/2 teaspoons vanilla extract


Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking pan with vegetable spray; line it with a piece of parchment paper, leaving an 1-inch overhang on 2 sides and spray the paper.

Whisk together the flour, baking soda, salt and pumpkin pie spice in a medium bowl. In another medium bowl, whisk the eggs and sugars until pale; whisk in the oil, then the buttermilk and vanilla. Stir the wet ingredients into the dry ingredients and fold in the carrots. Pour the batter into the prepared pan and smooth the top.

Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached, 35 to 40 minutes. Cool completely on a wire rack. Using the parchment overhang, remove the cake from the pan. Frost the cooled cake with the frosting if you want but it really tastes great with it. Cut into 16 (2 by 3-inch) pieces and serve.

Lighter Cream Cheese Frosting:

In a medium bowl, stir together the cream cheese, confectioners’ sugar, and vanilla.

Spread the frosting over the top and sides of the cake.

Screen Shot 2015-03-03 at 10.46.40 AM

Homemade Fruit Roll-Ups

DIY'S, Health and Wellness., Recipes.

Ever since I was little, I’ve always loved snacking on stuff like Fruit Roll-Up’s but recently I realized that they were filled with so many random and also harmful things for you.

Take a look at the ingredient list in General Mills Fruit Roll-Ups: pears from concentrate, corn syrup, dried corn syrup, sugar, partially hydrogenated cottonseed oil, citric acid, sodium citrate, acetylated monoglycerides, fruit pectin, dextrose, maltic acid, ascorbic acid, natural flavor and the following food coloring: blue 1, red 40 and yellows 5 and 6.

I mean wouldn’t it just be better to make some of your own? If you’re curious on how to make some then read on:

This recipe is pretty flexible. You have the freedom to pick one fruit or a mix of multiple fruits. You can use fresh, frozen and/or dried fruit. I suggest making a few different trays of fruit at the same time because these won’t last long in your house and though they are VERY simple to make, they do take a long time to set.

  1. Warm the fruit in a pot on the stove and mix it into a puree. If there are seeds in the puree you can pour it into a sieve to get the seeds out.
  2. Spread the puree on a oil-sprayed silpat baking mat or parchment paper (BE SURE to spray! If you don’t it will stick!). [If you’re letting it sit outside you can use plastic wrap]
  3. 1 1/2 cup of fruit puree is enough for 1 baking sheet, and put in the oven on 140°F (or as low as your oven can go. my stove’s lowest temperature is 170). Leave the oven door open a little bit to let the moisture out.
  4. They’re done when the puree isn’t sticky anymore. (You normally need between 5-8 hours depending on the oven and your fruit choices.) [If you live in a warm climate, you can just leave the pan in the sun for the day].
  5. Use a sharp knife or pizza cutter to cut them and roll them with wax or parchment paper when they are still warm. Enjoy this healthy alternative.

Some combos you can use:

Yellow: 1 fresh mango, 200 g dried apricots, 1 orange (the juice) (these come out the best!)
Purple: Frozen raspberries, frozen blackberries and 1 banana (these were very seedy, you could replace the raspberries with blueberries)
Green: Kiwi, mango and mint leaves
Blue: Blueberries and grape juice
Red: Strawberries and banana

You can also add spices such as cinnamon, cardamom, vanilla pods or mint leaves.

Credit to this lovely lady for coming up with the recipes above.


Easy butterscotch cookie bars.

Recipes., Tips., Uncategorized

 Salted vanilla-caramel and butterscotch cookie bars that are soft, creamy, and gooey


  • 25 Lancaster Vanilla-Caramel Soft Cremes
  • 1 tablespoon plus 1-1/4 cups all-purpose flour
  • 6 tablespoons butter
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup butterscotch baking chips
  • Coarse sea salt for sprinkling


1.Preheat the oven to 350 degrees F. Line an 8-inch baking pan with parchment paper and set aside.

2.Remove all of the vanilla-caramel candies from their wrappers. Cut each of the caramels in half and then toss in a small bowl with one tablespoon flour to keep them from sticking together.

3.Heat a skillet over medium heat. Slice the butter into 6 individual tablespoons and add the butter to the skillet. Whisk the butter frequently. When the butter melts all the way it will foam up a bit. Watch the butter carefully for lightly browned specks at the bottom of the skillet. Remove from the heat and immediately pour the butter into your mixing bowl.

4.Browning butter can easily get burned so watch it carefully and make sure it doesn’t get too brown or burned. If it does, you will need to start over.

5.Beat together the browned butter and brown sugar. Beat in the egg, milk, and vanilla extract. Beat well.

6.In another bowl stir together the flour, baking soda, and salt. Slowly add the dry to wet and blend until well incorporated.

7.Spread about one cup of the mixture evenly on the bottom of your prepared pan. Sprinkle the vanilla caramel pieces over the batter. Sprinkle the butterscotch baking chips on top. Gently spread the batter over the butterscotch baking chips to cover as much as possible (the mixture spreads as it bakes so just try to make sure it is even on top).

8.Bake 25 to 30 minutes or until the sides and top are lightly browned. Cool completely in pan on wire rack. Cut into bars.

9.Sprinkle with sea salt.

cred to this amazing woman.


Last minute, easy Superbowl party recipes.


I know a lot of you are excited for tonight so here are some quick and easy things you can put together.

Potato Chips with Malt Vinegar:
– Buy a bag of plain potato chips and then drizzle some malt vinegar on top of them, or I think you can actually buy some malt vinegar flavored potato chips!

– Tortilla chips
– Queso ( you don’t need to make your own you can do things like velveeta)
– Salsa
– Chopped up jalapenos, onions, lettuce if you want
– You could also cook some chicken or beef if you wanted a meat topping!

Fruit Kabobs

(as seen in the picture:)

You can add:
-maybe watermelon or other berries if you want.
(anything really)

You can make it a bit more fun and put them in rainbow order,

7 layer dip


  • 1 (1 pound) package Original Roll Sausage (optional)
  • 1 (16 ounce) can refried beans
  • 1 (1.25 ounce) package taco seasoning mix
  • 2 cups shredded Mexican cheese blend
  • 1 (16 ounce) container sour cream
  • 1 (4.5 ounce) can chopped green chilies
  • 1 large tomato, diced
  • 1 (6 ounce) can sliced black olives
  • 1 bunch green onions, chopped
  • 1 (11 ounce) jar salsa tortilla chips


  1. In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix. Spread sausage mix into 7 x 11 serving dish. Top with sour cream then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese. Serve immediately with chips. Refrigerate leftovers.

Grilled Pizza

Mariecar Frias / TODAY

  • 3 tablespoons olive oil
  • 3 plum tomatoes, roughly chopped
  • 1 tablespoon chopped garlic
  • Kosher salt and pepper
  • 1 package (16 ounces) refrigerated pizza dough
  • 12 ounces mozzarella cheese, thinly sliced
  • 4 fresh basil leaves, torn

1. In a medium skillet, heat 1 table-spoon oil over medium heat. When hot, add the tomatoes and garlic. Cook until slightly thickened and the liquid has evaporated, about 5 minutes. Season with salt and pepper to taste. Set tomato sauce aside.

2. Heat a large grill pan over medium heat. Preheat the broiler.

3. Spread out the pizza dough into a 12 x 6-inch rectangle. Brush with 1 tablespoon of oil. Transfer dough to the grill pan oil-side down and grill until set and starting to brown on the bottom side, about 2 minutes. Flip over, spread with tomato sauce and cover with mozzarella. Drizzle remaining 1 tablespoon oil on top. Place under broiler until cheese is melted and bubbling, about 1 minute.

4. Scatter basil leaves over pizza, cut and serve.

Have fun,

DIY natural energy drinks.

DIY'S, Health and Wellness., Recipes., Uncategorized

Hey guys, so there are a lot of energy drinks out there that promise so many hours of energy in just one bottle, but they can be very dangerous if you drink too many. If you want a less processed way to get energy, make one of these!

The Fire Hydrant

  • water
  • 1 slice lemon
  • 1 pinch cayenne pepper

The lemon helps your body maintain a healthy pH level. The cayenne pepper raises your energy naturally and protects your heart. Combine this with the water you need to stay hydrated!


The Quick Fix//

  • 1 1/2 – 2 teaspoons honey (for taste)
  • 1 inch fresh ginger root
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon turmeric

Cut off two thin slices of ginger and add it a mug of hot water. Use a garlic press to juice the rest, and add it into the water along with the spices and stir. Ginger and turmeric speeds up metabolism and increased circulation. Cardamom speeds up your metabolism and boosts energy. Honey is one of the best sugars for your body.


The Heavy Lifter//

  • 1 ripe banana
  • 1/4 cup raw almonds or 2 tablespoons almond butter
  • 1 scoop of whey protein powder
  • 2 washed kale leaves
  • 1/2 cup plain yogurt
  • 1 tablespoon ground flax seeds
  • 1 cup milk

A morning energy smoothie is a good way to make sure you start off your day fueled. Pair this with a slice of whole grain toast, and you’ve got the perfect breakfast!

Stay pumped,

Chocolate Candy Cane Kiss Cookies



  • 2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1 cups (2 sticks) unsalted butter, softened
  • 1 1/2 cups sugar, divided
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • one 10-ounce package of Hershey’s Candy Cane Kisses


  1. Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, cocoa powder and salt.
  2. Using an electric mixer and a large bowl (or a stand mixer), beat butter and 1 cup of sugar on medium-high until light and fluffy (about 3 minutes).
  3. Add egg and vanilla and beat until combined. Turn mixer to low and gradually add flour mixture until combined.
  4. Put the remaining 1/2 cup of sugar in a small bowl. Roll dough into approximately 1-inch balls and then toss in sugar to coat.
  5. Place one inch apart on parchment-paper or silicone baking sheet lined baking sheets.
  6. Bake for five minutes at 350 degrees. Remove from the oven and lightly press in candy cane kisses into the center of each cookie.
  7. Return to oven and bake for another 3 minutes. Cookies should be set but still look moist. Cool completely on the cookie sheets on wire racks.


Oreo Pops.



  • Oreo cookies
  • White melted chocolate
  • Colorful nonpareils (in different shapes and sizes)
  • Pop sticks
  • Plate
  • Wax paper

What to do:

  1. Put a stick in the middle of each cookie.
  2. When you have all the cookies with the stick… take the melted chocolate and start dipping all the cookies in it.
  3. Put all the pops on a wax paper covered plate.
  4. Sprinkle different types of nonpareils on the top of the pops.


Asian Noodles with Chicken Shrimp and Broccoli. (Super easy)


My friend made noodles and they looked AMAZING and I just HAD to get the recipe from her. If you’re like me and love to cook but don’t want to put in too much effort but still get something that tastes amazing, this is the recipe for you.


  • 2 chicken breasts (1lb)
  • Olive oil
  • Garlic powder
  • Medium sized shrimp (14 oz)
  • Asian noodles
  • Broccoli
  • Teriyaki sauce or Soy sauce
  • Salt and paper to taste


  • Cube two chicken breast (1 lb) and cook it in 2 Tbs of olive oil with garlic powder, salt and pepper until it’s tender and almost done.
  • Then add a bag of medium sized shrimp (14oz) and make sure you take the tails off. Add more seasonings.
  • Get the Asian noodles and boil them then rinse with warm water, drain.
  • Steam a head of broccoli (make sure you cut it into small pieces), add the chicken, broccoli and shrimp together and pour 10oz of teriyaki sauce (any brand) into the mix.
  • Heat about 3/4mins then stir in the noodles and simmer.


Cookie Dough Brownies


Prep time:  30 mins
Cook time:  40 mins
Total time:  1 hour 10 mins
Rich and fudgey brownie topped with chocolate chip cookie dough and thick layer of chocolate ganache.
For Brownie Layer:
  • 8.5 oz. semi-sweet baking chocolate
  • ⅞ cup softened butter (1 cup minus 1 ½ tablespoon butter saved for chocolate ganache)
  • 4 eggs
  • 1½ cups sugar
  • 2 cups milk
  • 1 cup all-purpose flour
  • 1½ teaspoon baking powder
  • 2 ½ Tablespoon cocoa powder
  • ½ teaspoon salt
For Cookie Dough Layer:
  • 1 cup butter, softened
  • ½ cup sugar
  • ⅔ cup brown sugar
  • 4 tablespoons milk
  • 1½ cup flour
  • 1 cup mini chocolate chips
For Chocolate Ganache:
  • 10 oz. semi-sweet chocolate chopped into small pieces
  • 1 cup heavy cream
  • 1½ tablespoon butter
To make the brownie layer:
  1. Preheat oven to 350 F, grease a 9×9 pan and line with baking paper.
  2. Melt 8.5 oz. semi-sweet baking chocolate, then combine with softened butter and stir until it’s smooth.
  3. In a bowl whisk together 1 cups all-purpose flour, 1½ teaspoon baking powder, 2 ½ Tablespoon cocoa powder, ½ teaspoon salt and set aside.
  4. In a large bowl whisk the eggs and sugar, then add the milk and mix to combine.
  5. Add melted chocolate mixture and mix until it’s evenly combine, then gradually add dry ingredients.
  6. Pour into prepared pan and bake about 30-40 minutes or until the toothpick comes out almost clean (do not overbake). Remove from the oven and cool.
To make Cookie Dough Layer:
  1. Mix the butter with white and brown sugar until it’s light and fluffy, then mix in milk.
  2. Add in flour a bit at a time until fully incorporated, then stir in chocolate chips with a spoon and spread mixture over cooled brownies.
To make Chocolate Ganache :
  1. Bring heavy cream and butter just to a boil and pour over chopped chocolate and let sit a few minutes without stirring, then stir until it’s silky.
  2. Spread over the cookie dough layer ( if you want to keep the ganache shiny then let it cool at room temperature , then refrigerate to set).
  3. Cut in small pieces because they are very rich!

Credit to Tumblr.

Homemade Caramel Sauce.

DIY'S, Recipes.

Fall is a favorite of ours—from the crisp, cool weather to the cozy fall wardrobe to the seasonal harvest. When we were kids, we would go apple picking with our family and we loved coming home with a mound of apples, fresh apple cider, and tasty caramel apples. A jar of homemade caramel sauce is the perfect hostess gift for a fall gathering—read more for our caramel sauce recipe and tips!

This recipe is super simple, you only need four ingredients! While you’re at it, make an extra batch or two and you’ll have a lovely gift to bring to next dinner party you’re invited to.

• 1 3/4 cups whipping cream
• 1 cup packed (dark) brown sugar
• 1/4 cup (half stick) butter
• Dash of vanilla


1. Bring ingredients to boil over medium-high heat, stirring frequently using a whisk.

2. Reduce the heat to medium-low and simmer until it thickens and is reduced to 1 3/4 cups, stirring occasionally, about 15 to 25 minutes.

3. To serve, re-warm for best consistency and flavor. This sauce is perfect for dipping apples as well as topping ice cream and cake.

Credit to this lovely blog.


Cranberry Punch. & what to do with extra cranberries. (Another quick Thanksgiving put together)

DIY'S, Recipes.

Displaying Screenshot_2014-11-27-15-05-20.png

I’m all about doing things the quick and easy way so here’s another fast Thanksgiving item you can put together last-minute.  For a quick dessert recipe click here. For a quick finger food recipe click here.


  • 1 (64 ounce) bottle cranberry juice
  • 1 cup orange juice (low acid is best)
  • 2 cups lemon-lime flavored soda
  • sugar
  • 1-2 lemons/limes/oranges sliced


  • Place slices of whatever citrus you picked in bottom of large punch bowl.
  • Mix the juices and soda together & pour on top.
  • Serve ice cold for best taste

TIP: To prevent the punch from being watered down make ice cubes with punch instead of water. The punch will stay cold without being watery.

Serves 15.

You can also make frosted cranberries which are great for kids or just as a simple thing to snack on.


  • 2 tablespoons water
  • 1 tablespoon pasteurized egg white or liquid egg substitute
  • 1 (12 ounce) package fresh cranberries
  • 1 cup white sugar


In a medium bowl, stir together the water and egg white until blended but not whipped. Coat cranberries with this mixture. Spread the sugar out on a baking sheet, and roll the cranberries in it until they are coated. Dry at room temperature for 2 hours. Use as garnishes for desserts, or eat them plain.

Serves 24, or if you’re like me, serves 1 haha.

*Photo cred to my amazing friend.

Hope you enjoy, happy Thanksgiving 🙂

Pineapple-Cherry Cobbler (also known as dump-cake because of how everything is just dumped in)

DIY'S, Recipes.

This recipe is to DIE for and since it’s super easy I decided to put it up as a last minute Thanksgiving dessert recipe.


  • 1 – Packaged Cake Mix, Yellow or White
  • 1 – 21 oz. can of Cherry Pie Filling
  • 1 – 20 oz. can of Crushed Pineapple
  • 1 – Stick Butter (refrigerated)
  • 1 – Cup Chopped Pecans (optional)


  • Grease a 9 x 13-inch pan or just a regular casserole bowl with butter.
  • Spread cherry pie filling over bottom of the pan. Layer the pineapple on top of it but DON’T drain it.

  • Take the spatula or a spoon and mix the cherry pie filling and crushed pineapple together in the baking pan until they are well mixed. Made sure the mixture is evenly distributed and level in the baking pan.
  • Sprinkle dry cake mix over all but DO NOT MIX IT IN. Melt butter and drizzle over the top. If you want you can sprinkle the crushed pecans now.
  • Bake for 30-45 minutes in a 350-degree oven or until the top is golden brown. That’s it.
    • You can serve this with Vanilla ice cream as well because it tastes AMAZING.

Hope you enjoy, happy Thanksgiving 🙂

Screen Shot 2015-03-03 at 10.46.40 AM

*Photo credit here.

How to make a Pumpkin Spice Latte.

DIY'S, Recipes.

Since fall is swiftly leaving us (⌐■_■), I wanted to share this cliche white girl’s favorite recipe.


  •  2 tablespoons canned pumpkin
  • 1/2 teaspoon pumpkin pie spice, plus more to garnish
  • Freshly ground black pepper
  • 2 tablespoons sugar
  • 2 tablespoons pure vanilla extract
  • 2 cups whole milk
  • 1 to 2 shots espresso, about 1/4 cup
  • 1/4 cup heavy cream, whipped until firm peaks form


  • Mixer, whisk, or hand blender, to whip cream
  • Saucepan
  • Wooden spoon
  • Whisk
  • Blender
  • Espresso maker or coffee maker


  • Heat the pumpkin and spices: In a small saucepan over medium heat cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.
  • Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.
  • Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.
  • Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
  • Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.


  • Cook the pumpkin and the spices for a moment in the saucepan, which gets rid of any raw squash flavor and makes the spices toastier
  • Add a healthy dose of black pepper! It cuts through the sweetness and the coffee for a spicy bite.


Pumpkin Spice Latte Cupcakes

DIY'S, Recipes.

Since it’s Fall I searched up some great fall recipes and tried them out && this one is amazing. Creds here.

Pumpkin Spice Latte Cupcakes - these delicious cupcakes are a copycat version of Starbucks popular fall drink http://www.insidebrucrewlife.com

I n g r e d i e n t s: (Makes 24)


  • 1 spice cake mix (15.25 oz.)
  • 1 can pumpkin puree (15 oz.)
  • 3 eggs
  • 1/3 cup oil
  • 1/3 cup brewed coffee, cooled


  • 2 tsp. hot water
  • 2 tsp. instant coffee granules
  • 1 tsp. cinammon
  • 6 oz. baking white chocolate squares, chopped
  • 1/4 cup heavy cream
  • 1 cup butter, softened
  • 1 & 1/2 cups powdered sugar

I n s t r u c t i o n s:

1/// Combine the cake mix, pumpkin, eggs, oil, and coffee in a mixing bowl. beat on low for 1 minute, and beat on medium for 2 minutes. Spoon into 24 cupcake liners. bake at 350(F) for 18 minutes. Cool completely.

2// Stir the hot water and instant coffee until dissolved. set aside. Heat the white chocolate and heavy cream over low-medium heat until melted and smooth. Let cool for 5-10 minutes.

3// Place the butter and coffee mixture in a bowl and beat for 1-2 minutes. slowly pour in the melted chocolate mixture and beat until creamy. Slowly add the powdered sugar and cinnamon and beat until thick and fluffy. This will take about 5 minutes. Frost the cupcakes and keep refrigerated.

Enjoy (I know I did),

Eggnog Latte.

DIY'S, Recipes.

Is it sad that I’ve never had eggnog before? But my friend got this from Starbucks and also made it at home and said it was good, but if it’s not don’t hold it against me but here I go.

I n g r e d i e n t s:

  • 2 shots espresso OR ½ cup of double/triple concentrated coffee
  • 2/3 cup eggnog
  • 1/3 cup milk
  • sugar
  • *optional whipped cream and nutmeg

I n s t r u c t i o n s:

Pour espresso/concentrated coffee into a mug and add steamed eggnog/milk mixture.

If you prefer your eggnog latte sweeter, add a little sugar.

Top off with whipped cream and a pinch of nutmeg.

*If you don’t have an espresso machine, do what she does most often. Just warm your eggnog/milk mixture in the microwave. Cook times may vary but she prefers heating it for 2 minutes.


Pumpkin Spice Dip.

DIY'S, Recipes.


  • 1 can of pumpkin puree
  • 5 oz box of instant vanilla pudding
  • 16 oz container of low fat cool whip
  • ½ tbsp of pumpkin pie spice ((if you don’t have that then all you need is 1/2 tsp of cinnamon + 1/4 tsp ground ginger + 1/8 tsp all spice or cloves + dash of nutmeg))
  • ½ tbsp cinnamon
  • Nilla wafers or graham crackers to serve with
  • ((OPTIONAL)) Small pumpkin to serve the dip in


    Mix the pumpkin puree, vanilla pudding powder, cool whip, and pumpkin pie spice together in a medium sized bowl until a dip consistency forms.

    Garnish with cinnamon

    Enjoy by dipping with Nilla wafers, graham crackers, pretzels, etc.


Banana French Toast


So I’m still new to blogging and didn’t think about taking pictures as I was making it. Most times when I cook I improvise and add in random things even if I’m following a recipe, so I thought I would share this with you.

  • 4 large eggs
  • 2 bananas mashed
  • 1 teaspoon sugar, optional
  • dash salt
  • 1 cup milk
  • 10 to 12 slices white bread
  • butter
  • maple syrup or other syrup
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Yield: Makes 4 Servings
  1. Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, bananas and milk.
  2. Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
  3. Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.
  4. Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup. (It tastes great with milk as well)


Oatmeal Pancakes.


Since Fall is here I thought it would be nice to wake up and have some warm and hearty oatmeal pancakes for breakfast, so here I am.

• 1/3 cup rolled oats
• Ground 2 tbsp flour
• Whole wheat or all purpose
• 1 tbsp brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 cup unsweetened applesauce
• 1 egg white
•  1/2 tsp vanilla extract
• 2 tbsp unsweetened almond milk
• Pinch of salt
• 1 tbsp pure maple syrup


– Heat a medium nonstick skillet over medium-low heat.

– In a food processor, grind the oats for 5-7 seconds.

– Combine the oats, flour, brown sugar, cinnamon, baking powder and salt in a medium bowl.

– Add the applesauce, egg white, vanilla, and almond milk and stir until well combined.

– Make pancakes on skillet, occasionally lifting edges to keep from sticking. When bubbles form on pancake, flip and cook on other side until fully cooked through.

Serve with fruit and maple syrup.


Make Arizona Tea at home.

Recipes., Tips.

Arizona tea honestly is way better than any other type of tea but who’s going to always buy it and have it in their house? Here is an easy way to make Arizona whenever you want:

i n g r e d i e n t s:
– 8 cups water
– 1 regular Lipton tea bag
– 1/2 cup sugar
– 2 tbsp honey
– 3 tbsp lemon juice
– 1/4 tsp ginseng extract

d i r e c t i o n s;
1// Heat the 8 cups of water in a saucepan until it begins to boil

2// Put the tea bag in the water, cover the pan, and let it sit for about an hour

3// Pour the tea into a 2 quart pitcher

4// Mix in the honey, sugar, lemon juice, & ginseng extract one at a time

5// Refrigerate, then serve when cooled

Enjoy 🙂

Cucumber Sandwiches.

Recipes., Tips.

These sandwiches are really healthy and easy to make and there are many variations && here are a few:

For cucumber cream cheese sandwiches (makes 6)
6 slices white bread
6 tablespoons cream cheese
Leaves from 1 bunch mint, washed and spun dry
1 large cucumber, sliced paper-thin

Lay out 3 pairs of white bread. Using a butter knife, spread 1 tablespoon of cream cheese or less on each exposed side of the bread slices. Distribute 1 tablespoon or less of mint leaves evenly across 3 slices of bread, then top with 9 thin slices of cucumber. With remaining slices, assemble sandwiches by placing cream cheese side of the bread down on top of cucumbers. Cut off crusts and slice each sandwich into 3 mini sandwiches.

Cucumber and Lemony Dill Cream Cheese Tea Sandwiches (makes 12)
4 ounces cream cheese, at room temperature
2 tablespoons chopped fresh dill
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
6 slices good-quality white bread*
1/3 large English seedless cucumber (about 4 inches), thinly sliced

In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper.

Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately.

More sandwich like cucumber sandwiches
Mayo or butter or hummus 
Two to three cucumbers for each sandwich

Cut up a bread into two triangles. Spread the mayo/butter on the bread, put the cucumbers on top, and press the triangles together

Enjoy these healthy alternatives.

At-home Almond Butter recipe

DIY'S, Recipes.

I’ve been meaning to buy Almond Butter for the LONGEST of time and when I saw this I was super excited because of how easy it is. Cred goes to the genius.

Almond Butter

She says “Eventually the heat from pulsing separated the oils from the nuts to create the smooth buttery texture, and voilà! Almond butter. Took me less than 10 minutes. If you want to add chocolate, go for it! Melt some chocolate chips in the microwave, add, and then pulse until incorporated into the mixture.”


2 cups roasted unsalted almonds (or other nuts)
Optional: 3 tbsp melted chocolate chips (pick dairyfree chips if you want to keep it vegan)


  1. In a food processor, blitz the almonds until it turns into a runny paste. Be patient! You may need to scrape down the sides a bit but it will turn into beautiful almond butter if you keep on processing it.
  2. Optional: if you want to add chocolate, melt the chocolate chips in the microwave before adding it to the nut butter. Continue to process until the chocolate is incorporated into the almond butter.
  3. Transfer to a clean container and keep stored in the fridge. It should stay good for about 2-3 weeks

Almond Butter

Enjoy 🙂

Homemade Cheez-Its.

DIY'S, Recipes., School., Tips.

School is coming up and if you’re not able to buy school snacks, make them!

Here’s how to make your own Cheez-Its:

Homemade Cheez-Its Recipe = YUM!- for the kids?

• 2 Cups Sharp Cheddar, shredded.
• 3/4 Cup flour, plus more for dusting
• 4 tablespoons butter, softened and cut into 4 pieces (I used salted butter, but if you would like to use unsalted use 1 teaspoon salt instead)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon whole milk


– Preheat oven to 350 degrees

– In a food processor, combine the cheese, butter, flour, salt and pepper in 5-second pulses until the mixture resembles coarse crumbs. Add the milk and process until the dough forms a ball, which takes about 10 seconds.

– On a lightly floured surface, using a lightly floured rolling pin, roll the dough into a 13×7 inch rectangle that is about 1/16″ thick. I used a serrated fondant cutter to trim off the sides and make the serrated edges of the crackers.
– Next cut the dough into 1×1 inch squares. Transfer the crackers, carefully, to a parchment-lined large cookie sheet. Using the dulled end of a skewer make a hole in each cracker and sprinkle with coarse sea salt.

– Bake the crackers on the middle rack for 15 minutes, or until the ends are barely browned. Remove from the oven and allow to cool thoroughly on the cookie sheet. (Tip: remove crackers when they are still light as they will darken when cooling on the cookie sheet.)

Serve at room temperature.

Strawberry Lemonade//♥

DIY'S, Recipes.

Just because it’s summer and it’s hot and we all need something easy and refreshing to drink.


– 2 cups fresh strawberries
– 3/4 cup freshly squeezed lemon juice, about 5 lemons .
– 1/2 cup honey
– Cold Water
– 1 extra lemon, thinly sliced


1. Slice the tops from strawberries, put them off to the side.

2. Add strawberries, honey and lemon juice to a blender and stop when the strawberries are liquid.

3. Pour juice into a 1/2 gallon pitcher, add slices of lemon, fill with cold water. (Don’t over fill pitcher with water, add just enough to make 1/2 gallon)

4. Pour over ice and enjoy!  🙂

If you want, put a lemon on the side of the glass to give it a little something. You could also put some strawberries in the pitcher to make it have more flavor.


Screen Shot 2015-03-03 at 10.46.40 AM

Tasty summer treats.

DIY'S, Recipes.

It’s summer. It’s hot. I’m hungry. So here:

1//Frozen fruits

Freeze some of your favorite fruits for a cold and refreshing summer treat. some good fruits to freeze are:

– Grapes (red, green or black)
– Raspberries
– Strawberries
– Blueberries
– Mango’s

2//Yogurt Dippin Dots

Make your own dippin’ dots at home with yogurt! Here’s how to make them:


– 1- 2 cups of yogurt (or three small yogurt cups) in any flavor(s) you want
– A plastic sandwich bag
– A baking tray lined with parchment paper


1. Take your yogurt and pour it into the plastic bag (or more than one if you’re doing a couple flavors).
2. Cut off a tiny corner of the bag (so it turns into a piping bag) and pipe the yogurt into dime sized dots or smaller on the baking sheet about one inch apart.
3. Once you’re done piping the yogurt dots, put the baking sheet into the freezer and let them freeze (at least three hours).
4. When the dots are frozen you can take them out and scrape them into a bowl to eat them!

3// Gummy Bear Popsicles

Make some yummy popsicles with this recipe! Here’s how:


-1 2 liter bottle of sprite
– 1 bag of gummy bears (or any other gummy candy)
– Popsicle molds


1. Pour some sprite into the popsicle molds.
2. Add in some gummy candies (as many as you’d like)
3. Fill up the molds the rest of the way and then place them into the freezer (let them freeze for at least 3-4 hours or overnight).
4. Once they’re frozen you can enjoy them on a hot summer day!

4//Fruit Slush

Here’s how to make a yummy fruit slushie:

– Your favorite fruit
– A glass baking dish


1. Blend up your fruit and pour it into the baking tray.
2. Freeze your fruit blend for at least five hours.
3. Take it out once it’s frozen and scrape away at it with a spoon or fork until it forms an icy slush.
4. Serve it in a bowl or a cup for a yummy treat. (:

(play around with different fruits / juices / etc for a variety of different flavors!)

Hope you have fun making and eating these 🙂

Screen Shot 2015-03-03 at 10.46.40 AM

How to make: Pita Chips.

DIY'S, Recipes.

I’ve been seeing Pita chips EVERYWHERE and ughh; they are soo good. Since it is fun to snack all the time here is a healthy recipe to make in alternative to normal chips.

^^Like look at that ♥️


-Pita bread
** Money-saving Tip- don’t be afraid to buy the older pita bread off the sale rack! Your making chips, so as long as it’s not molded, it’s fine.


1. Cut the pita bread up like you would a pizza or pie, making 8 pieces. So four cuts..

2. You can either microwave them for 1 minute and half or preheat the oven to about 350 and bake about 4 minutes or until golden.

3. Season with a pinch of salt!

4. Serve these with a variety of dips, or just by themselves.

I made some and they taste so good with Hummus.

Hope you enjoy them.