Peanut Butter Granola Cups

Happy Monday, all!capture

Like most, the New Year means eating healthier, starting to workout again, and trying to be the best version of yourself that you can. Along with that, some may think they need to stop eating sweet treats altogether. Well, I’m here to tell you that there are way better options! This recipe is one of many that tastes great but also makes you feel great when you finish eating. Try it out for yourself and see! Feel free to leave comments/questions below.


  • 2 ½ cups granola (I use oatmeal, coconut, and flax seed)
  • 1 cup peanuts-chopped (optional)
  • 3 Tablespoons peanut butter
  • 3 Tablespoons honey (or more if needed)


  • 1 cup peanut butter-melted
  • Topping:
  • 12 oz. dark chocolate-finally chopped
  • 1 Tablespoon coconut oil


  1. In a large bowl, combine granola, chopped peanuts, peanut butter and honey. If the mixture is too dry, add more honey to get sticky consistency of the mixture.
  2. Grease cupcake pan and divide the mixture in 12 cups. Press the mixture well to hold together and make a dent in the center of each cup. Freeze for 5-10 minutes, until the cups are firm.
  3. Next, melt the peanut butter and pour into the center of each granola cup. Now, freeze for another 5-10 minutes, until firm.
  4. Finally, melt dark chocolate and coconut oil and spoon melted chocolate on top of peanut butter. Chill until chocolate has set.
  5. Enjoy!

    **Note: Store in the fridge in air-tight container or freeze for longer storage.

Happy Birthday, Jesus!

Hey all!

A few days ago, I had the privilege of designing a Happy Birthday Jesus cake for a family friend! What a neat idea! This was a half white, half chocolate sheet cake with vanilla bean buttercream. Check the cake out below and feel free to leave comments/questions!


Double Chocolate Chip Peppermint Muffins

IMG_6601[1]Hey all!

As promised in yesterday’s post, here is the recipe I used for my Double Chocolate Chip Peppermint muffins! My only tweak that I’m considering for the next time I make these is to add more cocoa powder and maybe a peppermint buttercream filling. It just wasn’t chocolately enough for me! But other than that, this recipe is awesome and I can’t wait to make these again! Feel free to leave questions/comments below!


  • ¾ c. brown sugar, packed
  • ⅓ c. vegetable oil or melted coconut oil
  • 6 tbsp. unsweetened cocoa powder (I may try 8 tbsp next time)
  • 6 tbsp. HOT water
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2-3 drops of YoungLiving Peppermint Essential Oil
  • 1⅔ c. all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¾ c. sour cream or Greek yogurt, heaping
  • 1⅓ c. semisweet chocolate chips, divided (or a mix of regular and mini)


  1. Preheat oven to 400 degrees. Line a standard size muffin tin with liners; set aside.
  2. In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes. Combine the cocoa and the hot water in a small bowl, whisk until a smooth paste forms.
  3. Add the cocoa and hot water mixture to the sugar and oil, beat for 1 minute. Add the eggs ,vanilla, and peppermint oil (or extract) mix until combined.
  4. In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt. Gradually alternate adding the dry ingredients and the sour cream to the large mixing bowl. DO NOT OVER-MIX. Fold in 1 cup of the chocolate chips with a spatula.
  5. Using a large scoop, fill each muffin liner.
  6. Sprinkle the remaining ⅓ cup of chocolate chips on top and gently press into the batter.
  7. Place in the oven to bake for 7 minutes at 400ºF, then reduce the heat to 350ºF and continue baking for 10-12 more minutes. The cracks should look slightly moist and the edges should be firm.
  8. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  9. Enjoy!

Cranberry Orange Bread

cranberry orange breadToday I had the privilege of making some treats for the Licking County Board of Realtors monthly meeting! Along with the Cranberry Orange bread, I provided some tasty double chocolate chip peppermint muffins (recipe to come tomorrow). This was my first time trying a cranberry orange bread and I LOVED it! This recipe is relatively simple and so delicious. The orange peel and orange juice definitely help that orange flavor burst and the tart cranberry holds its own as well. This recipe is one to try for an upcoming office party or just a sweet gesture as a gift for a co-worker! Try it out and let me know your thoughts!


  • 2 cups whole-wheat flour
  • 1 cup pure cane sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup orange juice (fresh squeezed)
  • 1 tablespoon orange zest
  • 2 tablespoons olive or grapeseed oil
  • 1 large egg
  • 1 1/2 cups cranberries (fresh or frozen, unthawed)


  1. Preheat oven to 375ºF and lightly grease a 9 x 5-inch loaf pan. Add parchment paper to the bottom to allow for easy removal.
  2. Whisk together flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
  3. Add in in orange juice, orange zest, oil and egg and mix until just combined.
  4. Prepare cranberries (I put mine in a food processor so they would be chopped up in nice, small pieces and would spread throughout my bread. If you prefer large cranberries, by ALL means!)
  5. Mix your cranberries in about a teaspoon of flour (this will keep them from sinking to the bottom). Stir in chopped up cranberries. Spread evenly in loaf pan.
  6. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool on a rack for 15 minutes. Remove from pan and cool completely before slicing.
  8. Enjoy!

Candy Cane Craft Show

Hey all!

Last weekend, I had the privilege of participating in the Mount Vernon Candy Cane Craft Show at the Grand Hotel. It was such a blast getting to interact with the community and letting people put a face to my business name! I arrived with around 100 Christmas cookies, 50 buckeyes, 50 peppermint brownies, and 24 macaroons and I left with NOTHING! I was able to sell out of all my treats! I’m so incredibly blessed by everyone who came out to support me and to support the Food for the Hungry fundraiser! I can’t wait to return to the Grand Hotel in February for their Valentine’s Day Craft Show! Check out some of the featured treats below: