Kid Friendly Muffins & Homemade Cherry Chip Cake

Sweet Potato Blender Muffins

Monday mornings always sneak up on me. I enjoy them for a number of reasons, but I generally hit them unprepared.

This Monday was no exception. I had no snack to send with my kids to daycare. They only go one morning a week, so following the routine and sending a good snack is vital to their willingness to leave us.

I had some leftover sweet potato in my fridge and quickly searched for a sweet potato muffin on Pinterest. One recipe quickly caught my attention from “Super Healthy Kids”.

(I’m guessing it was just that name that caught my attention!)

sweetpotatomuffinThese Flourless Sweet Potato Blender Muffins were SO good! They actually tasted like pumpkin pie filling. I ate a couple right out of the oven, and they were even more amazing hot!

I made two changes:

  1. I used 1/4 cup of maple syrup, so I omitted that other 1/8 cup.
  2. I used peanut butter instead of almond butter (our daycare isn’t currently nut free, and I didn’t have almond butter!).

Check out the extremely easy and healthy recipe here!

Homemade Cherry Chip Cake &

Whipped Vanilla Buttercream 

Now, on a NOT healthy front! It was my husband’s birthday yesterday and I experimented with a delicious new recipe!

He often talks about eating Cherry Chip Cake as a kid, so I thought it would be fun to try a homemade version. I found one here from Completely Delicious Blog.

I made a few substitutions, that I will share with you:

  1. I cut the recipe in half and made one single layer cake. We had cake on the weekend with some family and friends and I knew it would be disastrous if I made a huge cake (for myself, not really for anyone else!)
  2. I reduced the sugar to 1/2 a cup (remember I cut the recipe in half, so I only cut about 1/4 cup out).
  3. I chopped my cherries and didn’t have any juice. It still had a perfect cherry flavour, but I added one drop of red food colouring to give it the light pink look of the boxed Cherry Chip Cake.
  4. I made a quarter of the icing, which was exactly enough to put a layer of icing on top.
  5. I used 18% cream instead of whipping cream because that’s all I had on hand!

You will enjoy her beautiful photos. I was barely able to eat my cake, take a photos and sing Happy Birthday with the kids being the cylcone of excitement that they were!  I had decorated the table and everything, but by the time we got to cake, my 17 month old had pulled it all down! cake

My husband raved about this cake and said it was incredible.

It’s funny how birthdays change with kids. It definitely felt like a whirlwind, but after we put the kids to bed and had some breathing room to reflect on his 28th birthday, we felt so blessed to have our kids with us in our twenties!


And I am thankful everyday for such an incredible man! Can’t believe I get to be the one who celebrates him!


Have a Happy Easter!

Grocery List Tip & White Chocolate Cranberry Cookies

After a somewhat eventful night, Caleb and I slept in an hour later than usual. So at eight we got up and I still had hopes of getting myself ready, him fed and ready, my grocery list completed and us out the door to the story well before snack time. We didn’t even come close to that. I just decided to give up on my ambitious grocery run for this morning and try again this afternoon or tomorrow. It’s funny the stress we can sometimes put on ourselves, and our kids for no real reason. Caleb sensed the rush to get out the door, so he was being an extra little turkey, scooting to spots far away when I grabbed the car seat, and creating messes he’s never made before with his new found standing ability (nothing is safe in my house anymore)!
In the moment I felt like I just conceded defeat, but actually I was a flexible mom who put the needs of my son ahead of my plans.
I knew there must be something good coming from the last couple hours.
For today’s Try it Out Tuesday, I want to show you a great resource for grocery lists. It’s called
The original project came about because a man started to look at the various grocery lists he found in the store while he was shopping and began noticing many hilarious things. For example, how not many people can spell mayonaise mayonnaise, everyone has their own short hand, and the interesting notes that wives wrote for their husbands about actually completing the shopping list this time!
Out of the humour, came a book, and now beyond the book you can download a copy of “The Ultimate Grocery List”. This is a list that I go through every month, and I hardly have to think of anything, I just go through it and see what on that list we need. They think of basically everything!
The first time I looked at the list I laughed at the section called “carcinogens” (which literally means a substance capable of causing cancer) and saw cigarettes down there. The writers definitely have a sense of humor.
Thankfully this list can be edited and personalized once you download it, so you can remove anything from it that you want to.
Click HERE to go download your free copy of the Ultimate Grocery List!
White Chocolate Cranberry Cookies
After last week’s High Five For Friday, I promised my white chocolate cranberry cookies recipe (which really isn’t mine at all, but in my little circle of people I’m the only one who makes them).
You can visit the website called “Lovin’ From The Oven” that I took the recipe off of HERE, and check out more of her beautiful cookie photos (the one displayed here is hers as well).
  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 tablespoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 cup white chocolate chips
  • 1 cup dried cranberries
  1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

These are truly delicious! Try them out, and explore that cute cooking blog that this recipe is from!


Homemade Brown Sugar Scrub, Banana Oat Muffins

Today is Try It Out Tuesday! Let’s be honest, I’m not the most original person. But I sure do love trying out cool ideas I’ve seen. I keep having moments of creativity, so when I get an idea I definitely will share it, but for the most part this segment will be me mostly sharing with you cool things I’ve tried to make!

First off I tried making a Brown Sugar Body Scrub. When my sister-in-law and I went for manicures last week, one of the luxurious parts was the brown sugar scrub that they used on ours hands. It felt so good. My hands were so soft afterwards, I realized I must have looked hilarious touching them so much! Then I remembered that I had found a recipe on Pinterest for a Brown Sugar Scrub (original idea here).

I made about a third of the recipe since I had never tried it before and wanted to make sure if was actually nice! I had been saving some of my empty jars of Olay Cream for such a time as this, so I pulled one of them out.

I used:

  • 1/3 cup brown sugar (I has some dried older sugar that I can’t really use for baking that I used for this)
  • 2 tbsp. Olive Oil
  • 1/2 tbsp. honey

I didn’t have any liquid honey, so I microwaved my creamed honey for 8 seconds. Then mixed everything together in a bowl.

I put it in my Olay and far and tried it out. It felt so good! Definitely had the same qualities as the Salon product, for a much more affordable price!

When I make this again, I am going to try putting a scent in it, like vanilla or citrus or something. I feel like the scrub feels wonderful, but is lacking the delicious smelling quality! I was reading some ideas and one person added a little vanilla extract and a little coconut extract.

This was a very simply and fun little project and is such a great gift idea for the future!

Try it out! 🙂

Ok I have one other thing for you to try this week. I found a recipe on and tweaked it a bit. I can’t delay it because they were simply so delicious, and fairly healthy!

Banana Oat Chocolate Chip Muffins (original recipe here)

  • 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 1/4 cup bran cereal
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 2 tbsp. vegetable oil
  • 1/3 cup applesauce
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups mashed bananas
  • Chocolate chips (optional)
  • walnuts (optional)
  1. Combine flour, oats, bran cereal, sugar, baking powder, soda, and salt.
  2. In a large bowl, beat the egg lightly. Stir in the milk, oil, honey and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Add as many chocolate chips as desired. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
  3. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

Enjoy trying out these fun little things. Here is a quick encouragement for you on this Tuesday. Last night my husband and I were reading in Psalm 32, and a reason for great joy stuck out to me. Verse one states,

Oh, what joy for those whose disobedience is forgiven, whose sin is put out of sight!

If you know Jesus, you have been forgiven and your sin and been put out of sight. What glorious joy we have in that fact that we have eternal life with our Maker! May nothing steal our joy today! Have a very blessed Tuesday!

Pumpkin Bread

A recipe will probably seem random in the midst of all my other posts now! But here is a delicious pumpkin bread you have to try!

Delicious Pumpkin Bread

  • 1/2 cup brown sugar
  • 1 tbsp. honey
  • 1 large egg
  • 1 cup pumpkin puree
  • 1/8 cup canola oil
  • 1/2 cup vanilla yogurt
  • 1 tsp vanilla extract
  • 1 & 3/4 cups whole wheat flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. pumpkin pie seasoning
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees F.
  2. In large bowl, with whisk, combine brown sugar and egg. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.
  3. In medium bowl, combine whole wheat flour, baking powder, cinnamon, pumpkin spice seasoning, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix. Stir in nuts.
  4. Pour batter into prepared loaf pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.