Granny Smith Apple & Blueberry Crisp with White Chocolate Chips.

The last day of our vacation.  As I’m sitting here typing this scheduled post, I’m sure I’ll be quite anxious to get back to blogging after a lovely week away with my family.  We need some family time to reconnect after a very hectic summer.

The last and one of my favorite foodies, Carrie, is sharing quite a beautiful recipe with you all today.  Apple and blueberries… plus add chocolate in there – YES, you had me at dessert!  Carrie is one of those awesome women who always makes me smile.  She sends random happy emails that always put a smile on my face, regardless of the day I’m having.  She is beyond knowledgeable and oh-so-creative with food.  I love her!!!  Check out this fabulous recipe along with her blog and FB page.   Thanks Carrie!!! oxoxoxo


Did you ever just want something sweet but you’re trying to be “good” so you don’t buy anything to keep in the house? Well, last week I had one of those nights. I found some apples in the refrigerator that I hadn’t eaten yet and a pint of blueberries and decided to make this quick and easy crisp. I made this the night I had the grilled chicken so my total WW Point intake for dinner was only 10pts. leaving me with quite a few extra points to spare for the day (so I didn’t feel so bad once I realized this was 9pts per serving) but man oh man was it good! I probably could have left out the chocolate chips but it did add that extra sweetness I was craving. And since it is National Frozen Food Day today, you could also use frozen blueberries if you’d like too.

Granny Smith Apple & Blueberry Crisp with White Chocolate Chips

3 Granny Smith Apples, cored, peeled and sliced
1 pt. Fresh Blueberries (though you could also use frozen)
1/4 c. Honey
1 tsp. Vanilla Extract
1/2 tsp. Ground Cinnamon

Add all ingredients into a bowl and mix well, then add to a 9×9 oven safe baking dish.

1/2 c. Old Fashioned Oats
1/2 c. All-Purpose Flour (I’m sure Gluten Free or Whole Wheat Flour would work as well)
1/2 c. Light Brown Sugar
1/2 c. White Chocolate Chips
2 tbsp. Butter, melted

Mix together in a small bowl until it is crumbly. Top the apple and blueberry mixture then bake at 425 degrees for approximately 20-25 minutes or until the top is lightly browned. Serves 6.

— Knead to Cook

Chobani Blueberry Bread. {totally healthy}

Chobani sent me 6 tubs (new size) of their yogurts on Friday.  I was tied up all weekend with swimming and today is my first day at home, relaxing and conjuring up new recipes.  I started out wanting to use peaches but found that my family ate them all.  Having blueberries and some blueberry Cho… I got crackin’.  This recipe smells & tastes heavenly.  Whole wheat flour.  Flax seed meal.  Low sugar.  No oils.  Protein-packed courtesy of Chobani.  Can’t go wrong!!


3/4 cup + 1 tablespoon of all purpose King Arthur’s flour (the 1 tablespoon will be used to toss/coat blueberries)
3/4 cup of King Arthur’s whole wheat flour
2 teaspoons of baking powder
1/2 teaspoon salt
1 cup of blueberry Chobani yogurt (you can use plain, vanilla or lemon)
1/2 cup + 1 tablespoon of sugar
2 eggs
1/2 teaspoon of vanilla extract
1/2 cup of unsweetened applesauce
2 tablespoons of flax seed meal
1 pint of fresh blueberries, washed and tossed with 1 tablespoon of of all purpose flour)

For the oatmeal top:

2 tablespoons of cold butter
3.5 tablespoons of flour
2 tablespoons of brown sugar
1/4 teaspoon ground cinnamon
1/4 cup of rolled oats


Preheat the oven to 350 degrees.  Spray a loaf pan with nonstick flour baking spray.  Set aside.

In a medium bowl combine, flours, powder and salt.  In your stand mixer, whisk attached, blend yogurt, sugar, eggs, vanilla, applesauce and flax seed meal.  Whisk until combined. Then pour the dry ingredients into the wet and blend without over-mixing.

By hand, add the flour coated blueberries to the mixture and stir.  Pour into your prepared loaf pan.

In a separate bowl (you can use your dry ingredient bowl) – blend all of your oatmeal top ingredients together with your fingers.  Pour over the top of the batter in the loaf pan.  Bake for 60-65 minutes or until a toothpick inserted comes out clean.

Let cool.  Slice and enjoy.

— Knead to Cook

PB2 Chocolate Chip Cookies.

OHHHHH MMMMMM GEEEEEE!  These turned out so good, I’m still in cRaZy love!  My kids are addicted.  They are over-the-top!

Adapted from Guittard Super Cookie Chip Cookie Recipe.


1 cup of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of butter, softened
6 tablespoons granulated sugar
6 tablespoons of light brown sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons of PB2 chocolate peanut butter
10 ounces of Guittard Super Cookie Chips


Preheat oven to 375 degrees.

In a separate bowl, combine flour, soda and salt.  Set aside.

In your stand mixer, paddle attached, cream butter and sugars.  Then beat in the egg and vanilla until creamy.  Add the flour mixture, blend.  Then add the PB2.  Blend well.  By hand, stir in the chocolate chips.  Drop rounded cookie dough onto your baking sheet.  Bake for 10 minutes or until lightly golden.  Let cool and then store in a container with a lid.

— Knead to Cook

Cake batter dip.

I always make this super fun dip for my kid’s birthdays or for fun parties.  The kids, and adults, LOVE it.  It’s very simple.  Relatively low cal and is protein packed thanks to the Chobani yogurt inside.  Give this one a try… you will be so thankful you did.


1 package of Funfetti or vanilla cake batter mix (box variety)
2 cups of vanilla Chobani yogurt (non fat)
1 1/2 cups of non fat Cool Whip (or any other whipped cream freshly made or store-bought)
1 teaspoon of vanilla extract
2 tablespoons of rainbow sprinkles


In your stand mixer, paddle attached, blend all of the ingredients.  Place in a tupperware container, cover and refrigerate for at least 2 hours.  Serve with graham crackers.  Enjoy!

— Knead to Cook

Zebra Bundt Cake.

I wanted to make a fun cake for my cocktail party that I hosted last evening.  I found a wonderful picture of this cake on line and knew I had to make it.  Attached is step-by-step directions and the recipe for making this lovely cake and ganache.  It was very well received and quite fabulous.


  • 3 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 ½ cups granulated sugar, divided
  • ½ cup natural (not Dutch-processed) cocoa powder
  • 6 tablespoons water
  • 1 ½ cups unsalted butter, melted and cooled
  • 1 ½ teaspoons vanilla extract
  • 5 large eggs
  • ½ cup whole milk


  • 6 ounces bittersweet chocolate
  • ⅔ cup heavy cream

To make cake

  1. Sift flour baking powder and salt into a bowl; set aside.
  2. In a separate medium size bowl add in ½ cup of sugar, the cocoa powder, and water then whisk until mixture is smooth; set aside.
  3. Place melted butter and sugar in a stand mixer bowl fitted with a paddle attachment. Beat on medium high until mixture is blended, about 1 minute. Add in vanilla and beat until combined. Add and beat eggs one at time, mixing well after each addition. Once all eggs are added, beat mixture until it becomes light and fluffy (it will resemble pancake batter, but slightly thinner).
  4. Turn mixer speed down to low and add the flour in three additions, alternating with the milk in two additions and mixing just until blended.
    Add 2 cups of the batter to the cocoa mixture and stir until blended.
  5. Using an ice cream scoop, pour two scoops of vanilla mixture into pan. Now alternate and pour one scoop of chocolate mixture on top of vanilla mixture. Continue to alternate between vanilla and chocolate layers until bundt pan is filled.
  6. Bake zebra pound cake for 50-60 minutes at 350 degrees F or until a cake tester inserted into the center comes out clean. Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto the rack and cool completely.

To make glaze

  1. Place chocolate and cream in a pan over low heat and stir until chocolate is melted. Set aside to cool for 10 minutes before using.


  1. Pour the glaze on top and let glaze set, about 30 minutes. Slice and serve.

— Knead to Cook

Grilled peaches topped with vanilla yogurt & smoked honey.



Many things make me appreciate summer… this is definitely one of them.  Grilled peaches topped with frozen vanilla yogurt and smoked honey.  It’s heavenly.

This recipe is super easy.  Cut the peaches in half and remove the stone.  Place on a hot outdoor or indoor grill (face down) for about 5-7 minutes.  Remove and top with your favorite frozen vanilla yogurt, ice cream or creme fraiche.  Chobani would also be delightful!  Then drizzle with honey (I used smoked) and enjoy!

— Knead to Cook

Chocolate Basil Chobani Zucchini Bread.



Chocolate pairs so beautifully with basil and with four very prolific basil plants… I thought I would create a fun new recipe.  Yesterday as I was leaving swim practice, a lovely mom handed me two very large zucchinis from her garden.  I stuffed most of them yesterday but had some remaining.  Just enough for this wonderfully decadent bread.


1/2 cup of all purpose flour
1/4 cup (heaping) of good quality cocoa powder
1/4 teaspoon of ground cinnamon
1/4 tsp salt
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 cup of light brown sugar
1 cup of grated zucchini
1 large egg
1/4 cup of canola oil
1/4 cup of vanilla Chobani Greek yogurt
1/2 cup of packed fresh basil, chopped (about a handful of leaves)
1/2 cup of dark chocolate chips


Preheat your oven to 350 degrees.  Spray your loaf pan with a non stick baking spray.

Sift the first 6 ingredients (dry) into your mixing bowl.  Then add the brown sugar.  Whisk to combine.  Set aside.  In your stand mixer, with the paddle attached, blend the egg, oil, yogurt and basil together.  Then gently add the dry mixture to the wet.  Mix to combine.  Then add the chocolate chips by hand.

Pour into your prepared pan and bake for 50-55 minutes or until a toothpick inserted comes out clean.  Remove from the oven and let cool.  Transfer to a platter and dust with powdered sugar.  Slice and enjoy!

— Knead to Cook

Red, white & blue berry pie.

Crust recipe:

This is a pretty stander crust recipe.

1.5 c of all purpose flour (unbleached)
5 tbl of I can’t believe it’s not butter (freeze it first and cut into cubes)
4 tbl of Crisco shortening (again freeze it first)
1/2 tsp of salt
3 tbl of ice cold water

Crust Directions:

In your food processor, add the flour.  Then add the very cold butter and shortening to the flour.  Add the salt and pulse to blend.  Quick pulses, 4 times.

Then with the motor running, add the water – 1 tbl at a time.  The dough will be very crumbly.  This is exactly how you want it!  Stop the machine.  Lay one piece of plastic wrap on your counter and pour the dough onto it.  Wrap the plastic wrap around it and form it into a ball (using the plastic wrap over top).  Handle the dough as little as possible.  Then chill for 45 minutes in the fridge.

When you’re ready, roll the dough onto a floured surface.  Make a 14 inch circle and then roll the dough around your rolling pin.  Then transfer the dough to your pie pan and roll it over top.  Push it down in the corners and cut off the excess around the edges.

Filling ingredients:

6 cups of blueberries and raspberries
Zest from one lemon
Juice from one lemon
1/4 cup of all purpose flour
1/4 cup of sugar
1/4 teaspoon of ground cinnamon
Milk for brushing on the crust
Sugar for dusting the crust

Filling directions:

Gently mix all of the ingredients in a bowl together.  Avoid breaking the berries as best as you can.  Fill your pie crust.  Brush on milk around the pie crust edges.  Sprinkle with sugar.

Preheat your oven to 425 and bake the pie for 20 minutes.  Then turn the oven temperature down to 350 degrees and bake for 40 additional minutes.  Remove and let cool.  Then cut and serve.

— Knead to Cook

Ooey Gooey S’mores Cookie Bars.




Oh my ooey gooey goodness!  Much like s’mores made over a fire pit, these s’mores bars are gooey & oh so messy.  Perfect summertime treat!  I made these about two years ago for a swim meet bake sale and they were quite popular.  Just stumbled on the recipe today and thought I would make them as a special treat for my kids to enjoy watching the Olympic trials for swimming tonight.


11 tablespoons of butter
1 cup of light brown sugar
2 eggs
1 teaspoon of vanilla extract
21/4 cup of all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon of ground cinnamon
2 cups of chocolate chips (dark)
2 1/2 cups of marshmallows (cut up into smaller pieces), divided
2 Hershey bars
1 box of graham crackers
4 snack size Milky Ways &  Snickers bars (I also used some Reese’s mini cups)  Use whatever you have or just use the Hershey bars.


Preheat your oven to 375 degrees.  In a 9×13 glass pan line the graham crackers on the bottom like this…

In your stand mixer with the paddle attachment on, mix butter and brown sugar.  Add vanilla and the eggs.  Beat well.

In a separate mixing bowl, whisk the flour, baking soda, salt and cinnamon.  Then gradually add to the butter mixture.  Blend well yet avoid over mixing.  Add the chocolate chips and 1.5 cups of marshmallows.  Blend.  Scoop out of your mixing bowl and top the graham crackers with the dough.

Bake for 10 minutes.  Then remove and top with the 1 cup of marshmallows, Hershey bars and Milky Way/Snickers pieces.  Insert back in the oven for another 10-12 minutes.  Once the cookie dough is a bit more firm, turn the broiler on low and let the marshmallows toast up.  This will take 1.5-2 minutes.  Remove and let cool completely before slicing, if you can wait.

— Knead to Cook

Chocolate Black Bean Coffee Brownies.

You put WHAT in these brownies?  Black beans!  Yes, sounds oh so NOT appetizing but the beans replace the flour (hello gluten free) AND add a ton of protein with less carbs.  I promise you, you will NOT detect the beans at all.  In fact, my youngest daughter, who by far is the pickiest of eaters, LOVED these!  Much to my chagrin!


1 15.5 ounce can of low sodium black beans, rinsed and drained
3 eggs
1/2 cup of unsweetened applesauce
1/2 cup of fine cocoa powder
1 teaspoon of baking powder
1/8 teaspoon of salt
2 teaspoons of vanilla extract
3/4 cup of sugar *
1 teaspoon of ground coffee
1/2 cup of white and dark chocolate chips (optional)

*If using straight Truvia – use 4 tablespoons + 2 tsp.  If mixing Truvia with regular granulated sugar – 1/4 cup Truvia + 1/2 cup of granulated sugar.  Or you can use granulated sugar at 3/4 cup.  


Preheat your oven to 350 degrees.  Spray your 8×8 or 9×9 glass pan with non stick baking spray with flour and set aside.  In your food processor, blend all of the ingredients through the ground coffee. Blend for around 1 minute.  The mixture will be creamy.  Pour into the prepared pan.  Add your toppings (chocolate chips etc.) to the top and bake for 40 minutes or until a toothpick inserted comes out clean.  Let cool completely.  Slice and enjoy!


— Knead to Cook