Rocky Road Fudge Bites

I came across a new-to-me dessert while walking through the Publix bakery last week and after I saw it, I KNEW I had to recreate it’s deliciousness at home.


While I had never seen this dessert before, it seems like it might be a popular one per my Instagram post!

There were multiple things that drew me to this dessert… It was chocolate-y, marshmallows were involved, there was a crunch factor with almonds, and – most importantly – it was GORGEOUS.


Desserts can be pretty, right?!

I loved the contrast of the dark chocolate with the white marshmallows and the light brown almonds. I’m sure a few handfuls of cranberry would make the color contrast that much more eye catching <– Of course I think of this AFTER I make them at home ;)


When it comes to holiday entertaining, let’s be honest, we like to appear like we put in a ton of effort with the least amount of work. A decorated house, a pretty tree, fancy attire, and – you guessed it – pretty desserts. Don’t tell me I’m the only one who thinks this way!

Thankfully, with these Rocky Road Fudge Bites, you can make a pretty dessert with minimal effort. It only takes 5 minutes of prep work, 30 minutes of cooling, a minute of slicing, and voila! – a gorgeous holiday dessert fit for the fanciest of parties.


Rocky Road Fudge Bites

Makes 24 “slices”


  • 4 TBSP butter, unsalted
  • 1 – 12 oz package semi-sweet chocolate chips
  • 1 cup Blue Diamond Lightly Salted Almonds, chopped
  • 1 cup mini marshmallows
  • 1/2 cup dried cranberries (I haven’t tried these in it but I think they would make a FAB addition)


Melt butter over medium heat in saucepan. Reduce heat to low and stir in chocolate chips until melted. Remove from heat and allow to cool for 3 minutes. Stir in Blue Diamond Lightly Salted Almonds, marshmallows and cranberries until well combined. Spread into a long line on a sheet of wax paper. Roll the paper around the chocolate mixture and place into refrigerator until cooled. Using a sharp knife, slice “dough” into 1/2 inch pieces. Chill until ready to serve. Enjoy!


Seriously y’all. This is one of the simplest – and prettiest! – desserts I’ve ever prepped. I can’t wait to serve these at our next holiday party.

What is your favorite dessert to serve at holiday parties and family gatherings?

This post is sponsored by Blue Diamond Almonds.

{Healthy} Chocolate-Peanut-Almond Bars

How’s that for a dessert name?

Chocolate AND peanuts AND almonds… What’s not to love?

I’ll be honest, I’m not a huge fan of healthified desserts. Thanks but no thanks. If I’m going to eat dessert, I’m going to treat myself to the real thing. Calories and butter and sugar and chocolate-y goodness, for the win!


I have never tried beans in my brownies or avocados in my cookies. The thought makes me gag. I know, I know… Don’t knock it ’til you try it, but realllyyyyy? Beans in “dessert”?? Beans belong in my tacos, not in my chocolate, unless they’re coffee beans then we can chat ;)

Even though I’m not a huge fan of healthy desserts, here I am today with a somewhat healthy recipe for y’all that will satisfy your sweet tooth without overloading you with sugar or other junk.

Hypocritical? Maybe. But I promise it doesn’t taste healthy nor is it lacking in the healthy fats and protein department. Plus, it is chocolate that is a-okay for breakfast in my book and I’m not one to turn down chocolate first thing in the morning ;)

Savory and sweet. Crunchy and smooth. Refreshing and satisfying. These {Healthy} Chocolate-Almond-Peanut Bars have it all and then some.

Full of protein. Lotsa good-for-ya fats. Mixed with my favorite nut butter. And topped with a nice layer of choc-o-late.

Healthy dessert fan or not… Make these now. Your chocolate-loaded breakfast (or midnight snack…) awaits you!


{Healthy} Chocolate-Almond-Peanut Bars

Makes 8 bars



  • 1/3 cup coconut oil
  • 1/3 cup peanut butter
  • 1/2 cup almond milk
  • 2 servings (about 1 cup) vanilla protein powder

Chocolate Topping:

  • 1/2 cup chocolate chips (semi-sweet or milk chocolate)
  • 1/4 cup coconut oil
  • 1/3 cup chopped almonds


In a medium, microwave-safe bowl, combine oil and peanut butter. Microwave until the ingredients are liquid and stir together easily. Mix in milk and vanilla protein powder. Pour batter into an 8×8 baking dish that has been sprayed with non-stick spray. Place in freezer while preparing the chocolate topping. In a second microwave-safe bowl, combine chocolate chips and oil. Microwave for 15 second increments, until chocolate and oil stir together smoothly. Remove bars from freezer and drizzle chocolate topping over the top, sprinkling with the almonds to complete. Freeze for at least 4 hours prior to serving (I photographed these bars before they were set – Make sure you give them enough time!) and bring to room temperature for 10 minutes before cutting. Enjoy!

After your first bite, you’ll forget these are the slightest bit healthy!

Healthy “desserts” – Yay or nay? Favorite non-healthy dessert??

{Healthy} Chocolate Nutella Smoothie

Whoooo – Multiple posts per day for the past few days?!

Smoothie 4

Is it apparent I missed y’all while I was on vacation? I hope so :)

Well, this post is just to let you know that I did a little guest post for Jessie last week.

{Healthy} Chocolate Nutella Smoothie.

It involves chocolate. And Nutella. And it’s all wrapped up into a smoothie. Basically you need to check it out ASAP.

Enjoy the rest of your Monday, pretties!

Peanut Butter Cup Cake

Thank you all for your kind and loving birthday wishes yesterday! Kyle also suggested that I thank you for dealing with my obnoxious birthday Instagrams over the weekend… ;)

With a birthday comes one of my favorite things… cake.

Chocolate and sprinkles and frosting and candles – I love the entire experience of selecting a recipe, decorating the cake, blowing out the candles and, of course, enjoying each sugary, chocolate-filled bite.

This year’s cake was a very important decision. I knew it had to be the best recipe EVER since I hadn’t had cake (or any dessert for that matter) for the past 24 days. Thankfully, Davida’s ingenious suggestion a few weeks ago provided the perfect inspiration for my cake.

PB Cake 2

You are going to have to forgive the photos today – both the quality and quantity. I was much more focused on wine and chocolate and birthday-ing myself through the weekend than spending time taking pretty photos. If you want to see pretty cake pictures, head over here to see a very similar cake :)

What matters most is that this cake is absolutely delightful in every single way.

Because the cake is flourless, it is as dense and gooey as a brownie. The center provides a thick, peanut-buttery filling that tricks your brain into thinking you’re biting into a giant Reese’s Peanut Butter Cup. And the frosting, oh the frosting – rich chocolate encases the mouthwatering chocolate and peanut butter layers creating perfection.

Pure, cake-alicious perfection <3

Before looking at the recipe, you have to promise me one thing… Ignore the quantity of butter in this blissfully decadent dessert. Birthday cakes aren’t meant to be slimming, #amiright? And, if you’re worried about health, just remind yourself that this baby is gluten-free. And gluten-free – as we all know – means it is the epitome of health ;)

PB Cake 1

Peanut Butter Cup Cake

Serves 16


  • 18 ounces semi-sweet chocolate chips
  • 1 1/2 cups plus 6 tbsp butter
  • 2 cups white sugar
  • 9 eggs
  • 1 1/2 cup cocoa powder
  • 2 tbsp almond milk
  • 2 tbsp honey
  • 1/2 tsp vanilla extract
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar


  1. Preheat oven to 375 degrees and spray a 9-inch springform pan with non-stick spray.
  2. In a medium sauce pan, melt 12 ounces of the chocolate chips and 1 1/2 cups butter until completely melted and combined. Pour into large mixing bowl and add sugar, eggs (one at a time) and cocoa powder. Mix until just blended.
  3. Pour half of cake mixture into springform pan and bake for 20-25 minutes, until there is a thin crust on the top and the middle is just firm to the touch. You do NOT want to over-bake the cake! Remove from oven and allow to cool in pan for 10 minutes. Once cooled, remove outer edge of pan and flip cake over onto a serving platter. (I find it easiest to hold both the bottom of the platter and the pan in each hand to have a smooth cake transfer.)
  4. Repeat Step 3 with remaining cake batter.
  5. While cake bakes, combine powdered sugar and peanut butter to create cake filling. Spread on top of bottom cake layer and top with second cake once cooled.
  6. Melt remaining 6 TBSP butter and 6 ounces chocolate chips in saucepan. Once melted stir in milk, honey and vanilla and pour over cooled cake, allowing the glaze to drip down the sides of the cake. Place in refrigerator to cool completely, approximately one hour.
  7. Enjoy!

Yes, I managed to bake up a birthday cake that includes two of my favorite things – chocolate and peanut butter. This year’s birthday is going to be difficult to beat!

What type of cake do you request for your birthday? Chocolate, always chocolate!

Chicago Hot Chocolate Run – 15k Recap

Just a quick reminder to enter my giveaway for the new Ninja Ultima Blender by tomorrow! I’m going to pick a winner on Friday (a day earlier than planned!)

I know I will, but…

Will YOU run for chocolate?

Hot Chocolate 15/5K - America's Sweetest Race

Seriously, the promise of hot chocolate and fondue and sugary treats after a race should have even Carly the haters of running sprinting to the finish line ;)

If you follow me on Instagram, you are already aware that I ran for chocolate this past Sunday and today I have a recap for you!

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New Hot Chocolate Run Hoodie!

The day started out super early but thanks to DST, the 5:30am weekend wakeup call wasn’t as bad as I had anticipated…

Kyle was a trooper and woke up early in order to cab it with me downtown (the city was working on the L so that wasn’t an option). He walked me to my corral and quickly left for a warm coffee shop. I don’t blame him although it was a chilly and lonely 25 minute waiting for the race to start!

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By the time the first corrals began, my tush and nose and toes were all numb. Needless to say, I was ready to get started! I was in a few of the first corrals, so I only had to wait 10 minutes to start the race.

The first part of the race was through the Wacker Drive tunnel (if you know Chicago at all, you know you don’t want to hang out here – scary!) – it was dark and super boring when we could have been running along the lake but whatever, for some reason they didn’t ask my feedback regarding the race route ;)

Once us 15k-ers broke away from the 5k race, our route was much more scenic. We ran down Michigan Avenue until around Mile 5 when we looped back toward Lake Michigan for the remainder of the race.

So how did I feel during the race?

To start, I had two goals – to finish the full 15k and to avoid walking at all costs.

Spoiler alert: I met both of my goals!

I felt pretty good throughout the entire race but I’m not going to lie, the 5k split was ridiculously tempting. Thankfully, my willpower pushed through and convinced me to finish the entire 15k.

Around Mile 4, I finally saw a line of porta-potties and, in retrospect, I am happy that I decided to stop because I didn’t see another official “break spot” along the rest of the route. #racefail I also stopped for water at each of the 4 water stations to stay hydrated on the cool, dry morning.

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To my surprise and delight, there was a chocolate station (heck yes!) around Mile 6 where I quickly grabbed a square of chocolate and kept on running, hence the blurry photo. A little extra sugar is always appreciated while running ;)

I’m not sure if it was the chocolate station, the lack of training, or the {ahem…} shared pitcher of margaritas but at Mile 8, I hit a major wall. My body just did not want to run any further.

Thankfully, it was then that the spectators decided to show up again. That’s another thing I didn’t really like about this race – NO ONE WAS CHEERING THE RUNNERS ON!!! It’s so hard to run on a cold morning when there isn’t a crowd…

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Anyways, the last 1.5 miles were hard, super hard. Kyle was waiting around Mile 7.5 and he was able to shoot a few photos of me in front of the museum. I had enough energy to give him a quick wave and then it was back to focusing on my stride. {Can we just note for a minute how odd it is that the guy in the photo above is in the exact same running position as I am in??!}

Just after Mile 9 I turned the corner and could see the finish line – I remember thinking, “Thank the Lord!”

I kicked my pace up a notch, okay, I kicked it up into a sprint because I needed chocolate water in a bad way and knew it was within my reach.

hot chocolate

Yay – I finished!

But boo – no water! Seriously, what race does not have volunteers handing out bottles of water to race finishers? I might understand this if it were only a 5k race but after running 9.3 miles, your body is dehydrated and you need to replenish it!

Anyways, after walking what seemed like forever (probs half a mile), I finally found the water stand. And then it took another 20 minutes to get to the chocolate stand but was that ever worth it.

photo 1 (2)

Sweet, sweet reward.

I downed that chocolate like it was the last piece of chocolate on Earth. When I finally met back up with Kyle after the race, he told me I had chocolate all over my face :) #oops

My overall thoughts on the race:

  • The route was less than ideal – Chicago has much better scenic views than lower Wacker and running through a tunnel seems somewhat dangerous…
  • The volunteers were amazing – Thanks for being great cheerleaders!
  • The race needs to have more bathroom options along the 15k route.
  • AND THEY NEED TO HAVE WATER RIGHT AFTER THE FINISH LINE. <– Not having this is unsafe, race organizers!
  • The chocolate (and the Hot Chocolate Run swag!) was delicious and amazing and worth the registration fee in and of itself ;)

Will I participate next year? 

Probably not. The lack of a great race route along with the lack of water and THOUSANDS (40,000 to be exact) of runners, it wasn’t the type of race that I really enjoy. Plus, I could easily run my own 9 miles and then shove my face full of chocolate on my own… or skip the run and just choose the chocolate option ;)

Tell me, will you run for chocolate? Are you doing the Hot Chocolate Run in your city? What’s your favorite kind of chocolate?

#9 Treat Yourself Tuesday {TYT}

It’s WEEK 9 of Treat Yourself Tuesday! Y’all are awesome for continuing to link up each week <3Treat Yourself Tuesday Badge

Again, a BIG thank you to everyone that participated in Treat Yourself Tuesday last week. I loved reading all of the ways you treated yourself and can’t wait to see what this week has to offer!

If you’re new to TYT, head over here to read about why I am a firm supporter and advocate for treating ourselves – even in the smallest of ways – everyday! I promise you will fall in love with the idea and once you do, please link up below :)

Remember last week’s purchases? Well, I ended up returning both items from J. Crew… I knew the sweater had to go back and when I tried on the tank top again, I just didn’t love it and it definitely wasn’t worth $100. Thankfully, I kept my new coat so my shopping trip wasn’t a total bust ;)

I haven’t told you yet but I’m on this little thing called a budget. Lame, right? Kyle thinks we need to start saving for me to become a housewife I mean, err… a house, A HOUSE… where did those four letters come from??! ;)

So, it’s time to become a bit more responsible with my money. That said, my TYT this past week was quite affordable and – believe it or not – actually gave me more happiness than a stop at J. Crew!  Also, rumor has it, I have some beautiful blends coming to visit me in a few short days and I need to save money for shopping adventures with them.

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This gorgeous bouquet came from Trader Joe’s. Isn’t it pretty? As a side note, does anyone else rearrange flower bouquets when you get home? I do it every single time… Should have been a florist ;)

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I love how much color flowers add to a room and I haven’t purchased any for myself since starting my job so it was time. Gahh – flowers just make me so happy and they added some life to my favorite corner – the wine corner – of the apartment :)

photo 1 (1)

My other treat was this little piece of deliciousness from TJ’s – Peanut Butter + Chocolate <– Heck YES!

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Both of these treats were less than $7 combined and were a great start to my Saturday.

This post is proof to myself when I’m pouting from my budget… You don’t need to spend a lot of money to treat yourself and make yourself feel loved and special. A cup of coffee, a piece of chocolate, an inexpensive bouquet of flowers, a walk in the sunshine – all of these are great ways to give yourself some love without breaking the bank!

Tell me, what did you do to treat yourself this week? What great finds have you discovered at TJ’s recently?

October 2013 Foodie Pen Pals

BOO! Happy Halloween!

How are you celebrating the holiday? Since Kyle and I celebrated with friends this past weekend, I’m just planning on dousing myself in sugar and calling it day ;)

Today I am happy to be participating in Foodie Pen Pals via Lindsay at The Lean Green Bean. It has been MONTHS since I last participated so I jumped at the chance to join in on the fun for the month of October.

In case you’re not familiar with Foodie Pen Pals…


On the 5th of every month, you will receive your pen pal pairing via email. It will be your responsibility to contact your pen pal and get their mailing address and any other information you might need like allergies or dietary restrictions. The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!

Foodie Pen Pals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your pen pal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month.

This month I was paired up with Monica. Monica is currently stationed in Japan teaching children on a U.S. military base. Once I found out where she lived and learned more about her career, I immediately gained an immense amount of respect for her and couldn’t wait to send her a box full of goodies. Plus, she requested all things peanut butter and chocolate so – let’s be honest – she had my heart from the beginning ;)

I know we’re not supposed to talk about what we sent but since Monica doesn’t have a blog, here is a quick photo of all of the goodies she received from me – are you jealous?! Look at all the peanut butter and chocolate-y goodness! {Accept my apologies Amanda, you’re probably on the verge of feeling your peanut allergies from just looking at this photo!}

photo 4

And cue the hunger and cravings for all things sugar.

Great. Remind me why I posted this photo again?

At least it’s Halloween so I have an excuse to overeat indulge in chocolate and peanut butter :)

Anyways, I digress…

Monica was very generous and sent me TONS of goodies from Japan!

photo 1

Those “veggie” chips are dangerous. I may have eaten the entire bag between two sittings. If I ever head to Japan you better bet I’ll be stocking up on those!


Check out ALL of the flavors of Kit Kat’s Japan makes.

photo 2

Honestly though, the item I was most excited about was this jar of PB2. The blog world has been raving about it so it has been on my radar for a few months. I tried it plain (mixed with water per package instructions) and it was just okay, it did have the taste of peanut butter but lacked the texture – I like real peanut butter much better (obviously…) Then I tried it in a smoothie and holy amazingness! It adds the flavor of peanut butter, blends very well and doesn’t get chunky or stick to the sides like normal nut butters. SO, smoothies it is for my newly acquired jar of PB2!

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I have yet to try some of the goodies – gummy candies, green tea and canned coffee – they’re being saved for a special occasion also known as, my cupboards are empty and I don’t want to make a trip to the grocery store ;)

Have you participated in FPP? What’s you take on PB2? Have you ever been to Japan?

{Healthy} Double Chocolate Chip Muffins


Muffin 3

Sometimes you just need it for breakfast. And by need, I mean you must have chocolate right then and there or watch out world/coworkers/spouse/random stranger on the corner – a full-fledged, hormone-driven chocolate tantrum will be exerted and it ain’t pretty.

Please tell me you’ve been there too.

I was having one of those days last week. I needed chocolate in a bad way. I didn’t want chocolate as a dessert either. No, I needed chocolate for breakfast.

So I headed the whole 10 steps to my kitchen (Generous living spaces do not exist in downtown Chicago…) and started pouring and mixing and getting excited for the chocolate creation I was about to consume… when I gasped out loud.

Muffin 2

I didn’t have any eggs. Or butter. Or white flour. Or oil.

Major baker fail.

What was I to do??!

Not having any chocolate was not an option so I did something that I am normally against. I made a healthy muffin.

I have certain standards when it comes to baking treats and desserts and healthy is definitely not one of them. If I’m going to eat a cookie or a piece of cake or a brownie or a muffin, it ain’t going to be healthy. It’s going to be full of butter and sugar and worth every darn bite. It’s called dessert for a reason, people!

If I want to be healthy, I’ll eat a bowl of oatmeal or an apple.

I took a deep breath and threw in some Greek yogurt and some whole wheat flour and some {gasp} applesauce and voila – A delicious, chocolate-filled, healthy muffin was born!

Don’t you worry now, this muffin definitely doesn’t taste healthy. But, since it is, why not eat it for breakfast? ;)

Muffin 4

{Healthy} Double Chocolate Chip Muffin

Makes 12 muffins


  • 1 3/4 cup whole wheat flour (you could use white flour as well)
  • 1/3 cup brown sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup water
  • 1-6 oz container plain Greek yogurt
  • 1/2 cup unsweetened applesauce
  • 1 TBSP vanilla extract
  • 2/3 cup mini chocolate chips, separated


Preheat oven to 400 degrees and place liners into muffin pan. In a large bowl, combine flour, sugar, cocoa powder, baking powder and soda. In a separate bowl, combine water, yogurt, applesauce and vanilla until smooth. Pour yogurt mixture into flour mixture and stir until just combined. Mix in 1/3 cup chocolate chips and spoon batter into muffin tins. Sprinkle remaining chocolate chips on top of muffins and bake for 15-20  minutes, until a toothpick comes out clean. Allow to cool in pan for 3 minutes and then remove muffins and cool completely on a wire rack. Enjoy!

Muffin 1

Although I don’t see myself crossing the healthy baking line again anytime soon, these muffins were worth the risk ;)

Healthy baking – yay or nay? And what about chocolate for breakfast?

Double Chocolate-Pumpkin M&M Cookies

Those people at Target, they’re a smart bunch of folks if I do say so myself ;)

They’re known for their fashion-inspired partnerships but this year, this perfectly wonderful fall season, they have their best exclusive to date (In my humble opinion…).

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Three words – Pumpkin. Spice. M&M’s.

Oh yes. These pumpkin-spiced, candy bits of happiness can only be found at Target.

And now bloggers and bakers and pumpkin spice-enthusiasts obsessives alike are now flocking to Target to snatch up all remaining bags of these M&Ms.

I may have been one of these crazies pumpkin lovers last week when I found out Chicago’s City Target was finally back in stock – I sprinted from my desk down the block to get my hands on a bag of these babies. As a side note, my new coworkers now think I am insane… especially after I triumphantly pranced back to my cube with a huge smile of victory plastered over my face and a few bags of my pumpkin-y reward waving over my head…

COokies 4

You would have thought it was Black Friday the way everyone was grabbing at the shelves. I told you those Target-ers were smart.

Anyways, with a bag (or three… who’s counting??!) of these now in my hands I needed to get creative in the kitchen.

It’s not dessert if chocolate’s not involved – again, just my humble opinion ;) – so I pulled out my stock pile of chocolate chips and got to work.

Cookies 3

Out came my Double Chocolate-Pumpkin M&M Cookies.

Delightful. Full of chocolate. A hint of pumpkin spice. Gooey centers. All topped with our new favorite candy – Pumpkin Spice M&M’s.

Run – don’t walk (seriously, they’ll be out-of-stock if you take your time!) – to your Target and grab a bag of these. Actually, scratch that. Grab TWO bags – one for these cookies and one for a snack because trust me, once you taste these, they won’t be going into your cookie dough ;)

Cookies 2

Double Chocolate-Pumpkin M&M Cookies (Adapted from Martha Stewart)

Makes 24 cookies


  • 8 oz semisweet chocolate chips
  • 4 TBSP butter
  • 2 eggs
  • 3/4 cup brown sugar
  • 2 tsp vanilla
  • 2/3 cup flour
  • 1 TBSP pumpkin spice powder
  • 1 tsp baking powder
  • 1 cup milk chocolate chips
  • 1 cup Pumpkin Spice M&M’s


Preheat oven to 350 degrees.  Place semisweet chocolate chips and butter into small saucepan and melt over low heat, stirring often. Once melted, remove from heat and set aside. In a large mixing bowl, combine eggs, sugar and vanilla. Blend in chocolate-butter mixture. Slowly stir in flour, pumpkin spice and baking powder and mix just until combined. Mix in milk chocolate chips by hand. Place cookie dough by the spoonful onto a baking sheet and press 3-4 M&M’s onto the top of each cookie. Bake for 10 minutes, remove from oven and allow to cool for 5 minutes on cookie sheet before removing to wire rack to cool completely. Enjoy!

Note: If I were to make these again, I would mix the M&M’s directly into the cookie dough. However, they will turn out great either way!

Cookies 1

Have you picked up a bag of the new Pumpkin Spice M&M’s yet? What’s your favorite way to bake (or cook) with pumpkin during the fall?

Dark Chocolate Pumpkin Cookies

I have two little math equations for you all today to help you discover the secret ingredients in my recipe today!

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Let’s all pretend that we’re back in middle school algebra just for a minute, okay? No whining now, this stuff is good for your brain ;) <– yikes, I sound like a mother already!

1. a + b = c

If “a” is a blogger and “b” is the fall season, what is “c”?

2. x + y = z

If “x” is a healthy living blogger and “y” is a recipe, what is “z”?

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Have you solved for “c” and “z” yet or do you just hate me for throwing math at you on a Monday morning?!

Awww shucks – sorry for making your brains work on the first day of the work week… To keep you as my friends, I’ll just give you the answers, how’s that for a compromise?

c = pumpkin EVERYTHING! {obviously…}

z = coconut oil!

Are you surprised? If you are even semi-familiar with Pinterest, you will see recipes involving pumpkin and coconut oil taking over your pin boards.

And today, I have another one for you!

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Dark Chocolate Pumpkin Cookies

These perfect fall cookies bake up like a cookie but taste just like your favorite, mouth-watering, dense pumpkin bread with a bit o’ chocolate thrown in for fun.

Plus, they’re healthy because there’s pumpkin and coconut oil involved… or at least that’s what I’m sticking with… ;)

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Dark Chocolate Pumpkin Cookies (Adapted from Inside BruCrew Life)

Makes 36 cookies


  • 1/2 cup sugar
  • 1/2 cup coconut oil, warmed but not 100% melted
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 TBSP vanilla
  • 1 3/4 cup flour
  • 1/2 cup cocoa powder
  • 2 TSP baking soda
  • 1 TSP baking powder
  • 1 TBSP cinnamon
  • 1 tsp nutmeg
  • 1 cup chocolate chips (I used half milk chocolate and half dark chocolate minis)


Preheat oven to 350 degrees. Mix sugar and coconut oil with an electric mixer until blended. Add in pumpkin, egg and vanilla and blend until creamy. In a separate bowl, combine flour, cocoa, baking soda, powder, cinnamon and nutmeg. Slowly stir dry mixture into pumpkin mixture just until combined. Mix in chocolate chips by hand. Roll cookies into 1-inch balls and place on cookie sheet (FYI – if you just “plop” the cookie dough on the sheet, it won’t spread nicely like typical cookies which is why my photos aren’t of pretty cookies. If you would like your cookies to have a nice appearance, roll the dough into balls prior to cooking!). Bake cookies for 7-8 minutes and then allow cookies to cool slightly on sheet for 3 minutes before removing to wire rack to cool completely. Store in airtight container in refrigerator.

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I shared these with my HLS13 roomies and Jen a few weeks ago. But don’t you worry, I didn’t require any math equations from them ;)

How many pumpkin and/or coconut recipes are on your Pinterest boards? Have you cooked up anything with pumpkin yet this fall?

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