I got called out last month.

Name is hidden to protect the identity of my most favorite baby onesie maker in the whole world.

Crazy, amazing needlepoint skills.

And I have to make her happy until I’m 100% sure I’m done having kids.

But she was totally right.

My Pintertest Kitchen was not the healthiest.

So here, my friends, is my first ever reduced calorie recipe review.

Favorite baby onesie maker, this is for you.

I knowwww, right?

The name alone almost made this a deal breaker.

But also so intriguing that I had to try these two ingredient marvels.

Not bad, I tell you.

Especially at only 138 calories per brownie.

Not awesome.

But not terrible.

Worth making.

We can’t have the world, people.

It’s black beans we’re dealing with.

Recipe here.

This was my favorite of the three recipes I tried.

Especially at 128 calories/muffin.

BUT.

The original recipe post has a pretty critical typo.

Baking with 2 TABLESPOONS of wheat flour looks like this:

Baking with 2 CUPS of wheat flour looks like this:

MUCH better.

Also, I was almost out of honey after the first round so
I subbed 2/3 honey for 1/3 honey + 1/3 sugar-free vanilla Torani syrup.

Next time I will use the full 2/3 honey because I feel like they would have been better had they been sweeter.

Dense but good, especially considering the calories.

Recipe here.

You have to scroll down a bit.

And be sure to adjust the wheat flour.

Unless you’re into inverted, soupy muffins.

And well, we can’t win them all.

These coconut cookies didn’t work out.

But it could have been my burn out after the double batch of muffins.

Or the fact that meringue and I don’t really get along.

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Your turn.

What have you been up to?

 

It’s Easter week.

I should be making eggs.

Or some cute spring-y craft.

But I just wanted cake batter.

So consider this a 100% selfish PinterTest Kitchen.

But I will not apologize.

Who apologizes for cake batter?!

Crazy people do.

People who, as children, hid their Easy Bake raw cake mix packets under their beds to eat at night do NOT.

That’s for sure.

Not that I would know anything about that.

So.  Well.  Where was I?

 

Hope Leadership tried four recipes during last night’s meeting.

While Hope Leaders of the Future set up a horse ranch in the playroom.

Kobi deserves some treats for his cooperation.

 

Back to the Funfetti.

So I assumed a step-by-step on each might be a little umm… BORING.

I fell asleep just thinking about it.

So I will give my honest review of each.

Ready?

Let’s do this.

So, no offense, cake batter cookies.

But not our favorite.

SUPER sweet.

Which is probably due to an entire box of cake mix required for the batter.

And super sticky, hard-to-work with.

My scoop is still grumpy.

Next time I would add a few tablespoons of cake batter to a standard sugar cookie recipe.

And add lots of sprinkles.

Sorry.

It’s not you, it’s us.

We were 50/50 on this one.

A little on the sweet side.

And I think it may have needed more time to set.

Because I just had some for breakfast and it’s 100% better.

Still pretty sweet.  But solid, at least.

Thanks for playing, birthday cake fudge.

This was not bad.

The least cake-batterish tasting of all the recipes.

If I made it again, I would add more cake batter mix to the white chocolate.

I did like the contrast between the dark and white chocolates.

I did not like searching all over the Peninsula for vanilla flavored almond bark.

Goodbye, cake batter bark.  It’s been real.

WINNER! WINNER!

I want to eat this for breakfast, lunch and dinner.

Really, REALLY delicious.

And so easy.

10 mins start to finish.

Out of all the recipes, the one I’m most likely to repeat.

Like now.

For breakfast.

Along with my cake batter fudge.

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Your turn!

What have you been making?

Link up below!

Aloha!

We went missing in case you didn’t notice.

Missing in Maui.

Post on that forthcoming.

In the meantime, I’m in denial that I’m home.

So I’m baking with tropical booze.

 

I pinned these a while back.

And they were calling my name.

In honor of our week in island paradise.

And my back-to-reality denial.

I made a few adjustments, based on the comments under the original post.

And my new need to add sour cream to every cake batter I prepare.

I also doubled the recipe because as it was, it only yielded 14 cupcakes.

Which is an unacceptable quantity for these tasty, tropical treats.

They are a big, huge Aloha win.

Ono.  Hawaiian for delicious.

And fish.

Which has nothing to do with delicious.

Silly Hawaiians.

OK, ready?

First of all, the recipe calls for 155 ingredients.

But I tell you it is worth it.

Pretend there is sour cream there, too.

I added it later.

For the cupcakes you’ll need:

2 sticks, salted butter, melted and cooled

2/3 cup pineapple juice

4 tbsp Malibu rum

2 tsp vanilla

6 eggs

3 cups flour

2 cups sugar

2 tsp baking powder

1 tsp baking soda

.5 tsp salt

1/2 cup sour cream

zest from one lime

1 cup crushed pineapple

1 cup shredded coconut

Preheat oven to 350.  Line cupcake pan.

Beat together melted butter, pineapple juice, Malibu rum and vanilla.

Add eggs, one at a time, mixing until blended.

In separate bowl, blend flour, sugar, baking soda, baking powder and salt.

With mixer on low speed, add dry ingredients to wet, gradually.

Add sour cream and lime zest.

Fold in pineapple and coconut.

Fill liners 3/4 of the way and bake 20-22 minutes.

While cupcakes are still warm top with

Malibu Syrup:

1/2 c sugar

1/4 c water

2 tbsp Malibu rum

1 tsp vanilla

1 tsp butter

Bring sugar and water to boil over medium heat.

After 2 minutes, add Malibu rum, vanilla and butter.

Let cook 3-5 minutes more until syrupy.

Lightly glaze tops of cupcakes with syrup.

Frosting time!

Lime Cream Cheese Frosting

1 stick butter

8 oz cream cheese

2 cups powdered sugar

juice and zest of one lime

1 tsp Malibu rum or vanilla

Combine all ingredients, except powdered sugar.

Add powdered sugar gradually to reach desired sweetness and consistency.

100% Delicious.

100% Ono.

Can’t recommend them enough.

Your turn.

What have you been up to?

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Dave and I started dating on Valentine’s Day, 1993.

Well, for the first time.

The early 90′s were a tumultuous time for us.

Summer camps.

Other girls.

Other guys.

Meddling friends.

Meddling parents.

Meddling youth group leaders.

The problem was never with us.

Obviously.

 

I came across my diaries when we moved last April and couldn’t help but chuckle.

September 5, 1992

“Yesterday was the best day of my life!!!  Dave transferred into my algebra class.”

March 29, 1993

“Me and Dave are going out!!!!  It’s been about 1 1/2 months now.  February 14 was the best day of my life!”

July 3, 1993

“We got in a really big fight at Hume Lake and broke up.  It was the worst week of my life.”

I had problems, clearly.

 

You know what doesn’t have problems?

This.

Delish.

100% Pintertest approved.

 Let’s walk through it together, ok?

Super easy.

You don’t even have to turn on your oven.

 

You’ll need:

3 bags Pink Wilton candy melts

3 bags chocolate chips

Wilton cherry candy flavoring

Cherry M & M’s

assorted Valentine’s sprinkles

—————-

First, line large baking sheet.

I just discovered Reynold’s Pan Lining Paper.

A foil parchment heavily fusion.

Get some.

Next, melt 3 bags chocolate chips as per microwave instructions on back of bag.

Spread melted chocolate onto lined pan and let set in fridge for about 30 minutes.

On to the pink candy melts.

Melt three bags as per microwave instructions on back of the bag.

Add about 1 tsp. cherry candy flavoring and stir into melted candy.

Spread on top of chilled chocolate.

Quickly sprinkle with chocolate cherry m & m’s (I found mine at Target) and pink and red sprinkles.

Let chill in fridge for another 60 minutes.

Break into pieces and you’re done.

Make some for your Valentine.

It will be the best day of their life.

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So I lied to you.

No glue gun.

But good news!

No fire department either.

I wimped out on the super crafty.

And went kid’s arts and crafty.

I compose this post surrounded in glitter and glittered Play-Doh.

On my face.

In my hair.

On the table.

Embedded in the crevices of the table.

On the chairs.

In the carpet.

I’m not a big fan of Play-Doh in the wintertime.

You know?  Indoors.

In case there was any question.

I’ve also just learned that I’m not a huge fan of glittered Play-Doh ever.

But both girls love it.

So I took one for the team this month.

And so did my carpet.

2 cups flour
2 cups water dyed with black and blue food coloring
1 tbsp. cooking oil
1 tbsp. cream of tartar
1 cup salt

Heat colored water and oil in large pan.
Add dry ingredients.
Stir often.
Mixture will turn to dough rather quickly.
Let cool in separate container, add glitter and knead until it reaches desired consistency.

Original recipe/pin found here.

Ours looks different than the original for a few reasons.

I could not find black food coloring so I mixed red, yellow, blue and green.

Also, we probably needed to add more glitter.

But me and my table crevices are done with glitter.

For a while.

So… what have you been up to?

Grab a button.

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Link up below and tell me all about it!

I’ll be honest.

This post is going to be short but sweet.

Literally.

Lots of sweets.

I slept on my neck wrong.

And I can’t move it.

We had Ashlyn’s IEP with the school district this morning.

Which stands for Individualized Education Plan.

Or Interrogation Extravaganza for Parents.

Basically, I hate these meetings.

They stress me out.

And I am exhausted.

But life goes on, right?

 

My brother and sister-in-law hosted Thanksgiving this year.

It was fun.

And a bit crazy.

With a ridiculous amount of food.

And the boys spent much of the time upstairs watching football.

Requesting beverages via text.

In a ridiculous movie theater room that my brother had installed pre-Kennah.

She’s worked wonders on his former bachelor pad.

But I don’t think she’s allowed in that room.

 

I was instructed to bring desserts.

I made three.

I also brought two appetizers.

5 pins = PinterPalooza

Pictures of 4.  You’ll have to trust me on the 5th.

 

Ready?

OK.

 

I’ll start with the appetizers.

Because that’s what you’re supposed to do.

Kim’s Baked Brie.

Which is really Co-worker Cary’s.

But who cares where it came from.

IT IS AHHHH-MAZING.

 

Kim’s Artichoke Dip.

Which is really Southern Living’s.

But again.  Who cares?

And picture-less.  Sorry.

 

Both are tried and true.

Made a zillion times.

They will make you the life of the party.

And gain 5 pounds just by looking at them.

But we don’t care about that either.

 

Now… on to the desserts.

Make this almond cake.  Now.

This picture does not do it justice but it’s FABULOUS.

Do I dare say the best cake ever?

I almost want to say the best cake ever.

But I won’t.

But I really, really want to.

Super easy.  SUPER delicious.

I also brought Salted Caramel Chocolate Pretzel Bark.

A standard favorite.

I’ve blogged about it before.

Delicious.

Addictive.

Easy.

And lastly…

Blackberry Pie Bars.

YUM.

Although next time I’m going to cook the crust for a shorter period of time.

Or use parchment paper as it stuck to the bottom of the pan.

We let dad have some after he put the spoons away.

 

OK.

I’m going to sleep now.

For a long time.

 

Your turn!

Link up and tell me what you’ve been up to…

I can’t wait to see!

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How is it November already?

I love Christmas. Hear me.

But there are days that I secretly wish December away to usher in a “settled down” January.

BUT. IT. IS. NOVEMBER.

And things haven’t settled down yet.

Who do I talk to about this?

 

Any-WHO.

It’s Friday again.

And in an effort to avoid another 5,000 picture post,

I’m doing my best to be consistent.

Although I secretly wish consistency away, too.

I like to live on the edge.

 

Halloween came and went.

Kayla had no school on Monday which was sheer genius.

Although they should have given them Tuesday off, too.

Or maybe just the whole week.

They had a class parade the Friday before.

Ashlyn attended in her pre-party attire.

Kayla attended in her pre-party attire, too.

Although we didn’t know she was planning a costume change.

My floor, still covered in tiny bits of faux fur my vacuum won’t suck up, doesn’t know, either.

But Cleo was cute.  So it all worked out.

EMJ hosted a fun craft night on Saturday.

I was all crafted out after my adventures in fur, so I watched.

And shushed a sweet little baby to sleep.

And put a screaming baby back in a bassinet.

And shushed a sweet little baby to sleep.

Repeat.

Also, Kim got a little crazy with her felt leaf embroidery.

Eyes were almost lost.

Thanks, EMJ for opening up your cute, cozy little place.

And reminding me that I need to buy Ikea cubbies.

I’ve decided our next pet is going to be a hairless sphynx cat.

Or a goldfish.

I returned this fancy uniform on Monday.

And a few other fancy uniforms.

That I never really wore, actually.

I was more of a casual polo/Dave’s old paramedic hoodie girl.

Peace out, AMR.  It’s been real.

 A Starbucks date with my favorite date.

Unemployment has it’s perks.

Hope had an amazing small group on Wednesday night.

Sans Dave.

The Oakland Occupy Movement is occupying right in front of the shelter where he works.

These late nights are making me wish they would occupy some other town.

Or maybe get jobs.

Like me.

Oh wait.

I left my Starbucks sippy at EMJ’s during craft night.

And she returned it.

Labeled.

I think I might leave a few more things at her house.

Kayla has a pen friend.

Super sweet.

Check your mailbox, Lauren!

Thanks to all who have linked up to this month’s PinterTest Kitchen.

Love seeing your pins come to life.

Love seeing some look even better than the original.

Like THIS.

AH-MAZING.

Happy Friday, friends!

Linking up with Jeannett.  Obvs.

 

Welcome to the second edition of the PinterTest Kitchen!

A place to document your Pinterest adventures.

The good.

The bad.

The one’s that have no alibi.

I pinned these cute little mini apple pies a few weeks ago and was itching to try them.

But unfortunately, they had ZERO alibi.

Not pretty.

U-G-L-Y.

But I think it’s my fault.

Too much butter?

The wrong apples?

A spinning headache.

The result?

A big mushy mess that set our smoke detector off.

Here goes nothing.

You’ll need:

2 tart apples

1/2 cup sugar

3 tbsp melted butter

2 tsp cinnamon

1 store bought pie crust

Preheat oven to 425 degrees.

Unroll one refrigerated crust and place on floured surface.

P.S. The store bought pie crust is my favorite ingredient.

Real, from-scratch crusts give me severe anxiety.

Coat with melted butter.

Sprinkle cinnamon + sugar mixture on top.

Cut crust into 8 pieces, about 1″ wide.

Cut apple into 8 equal pieces.

Roll each piece individually, sugar-side touching the apple.

Coat one side in butter.  Dip coated side in cinnamon + sugar mixture.

Lay each mini apple pie on a parchment paper lined baking sheet.

End result, pre-fire alarm, should look something like this:

Bake at 425 degrees for 13-15 minutes.

Have 8-year-old with dishrag ready to silence alarm.

The original recipe was much prettier.

She used red apples.

My Granny Smiths were mushy and nasty.

I’m thinking I should have peeled the apple?

And used less butter.

Also the crust baked unevenly. Flaky in all the wrong ways.

I think I’m better off buying TJ’s Apple Blossoms.

And just adding a cinnamon + sugar topping.

Same diff.  Less noise.

What did you make?

Link up!

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It’s Wednesday and my head is spinning.

Like literally.

Spinning.

I’m thinking it’s a weird flu.  Or vertigo.

Or I’m dying.

I’ve made the executive decision NOT to Web MD my symptoms.

Because I have a feeling my prognosis would not be good.

Web MD is always so rude.

 

Halloween has come and gone.

Wolf/skunk/panda/puppy made a last minute change to Target clearance Cleopatra.

Minnie Mouse ran screaming like a crazy woman all over the neighborhood.

And repeatedly clotheslined Cleo to make it to every doorbell first.

I might have tripped into my neighbor’s front door.

And stacked super hard on their front porch.

I will just say that my new iphone case is effective at preventing screen cracks.

And my neighbor’s porch is effective at creating lumpy knee bruises.

HOT MESS, I am.

 

November’s PinterTest Kitchen is tomorrow!

I loved Erin’s post from last month.

Mostly because she whitened my teeth in the picture she posted.

But also because she is a wonderfully creative writer.

And an all-around awesome person.

 

What are you making?

I’m trying two recipes having to do with these:

With a spinning head.

Which is good times.

And I need to clean this:

Because it’s not a very pretty test kitchen.

 

 Be sure to grab a button and link up tomorrow!

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P.S. Previous button had a little glitch in Blogger.

This one is new and improved.

Let me know if you still have issues.

Well hello there and welcome!

I am excited.

Annoying, over-the-top excited.

So happy you’re here.

 

I’ve known for quite some time which recipe I was going to feature first.

For a variety of reasons.

I have all the ingredients on hand.

I love chocolate cherry anything, especially shortbread.

Ever since I pinned them, I haven’t stopped thinking about them.

Are you ready??

Let’s get this party started!

 

These are the ingredients you’ll need.

1 cup unsalted butter (softened)

1 cup powdered sugar

1/8 teaspoon salt

2 teaspoons maraschino cherry “juice”

1/4 teaspoon almond extract

2 and 1/4 cups all purpose flour

1/2 cup maraschino cherries, chopped

granulated sugar, for coating the cookies

36 Hershey’s milk chocolate kisses, unwrapped

 

Preheat oven to 325 degrees.

Cream butter in mixer w/ paddle attachment on medium setting for about 1 minute.

Now’s the time to chop cherries as your mixer is hard at work.

I cut about 3/4 of the jar in 1/8′s.

Reduce mixer to low and add powdered sugar and salt.

Next add cherry juice and almond extract.

With mixer still on low, add flour.

Increase mixer speed to medium and add cherries.

Be sure to scrape sides of bowl with your pink pig spatula.

What?  You don’t have a pink pig spatula?

Well, I’m sad for you.

 

Shape dough into 1 in. balls and roll/coat in granulated sugar.

Set them about 2 in. apart on a baking sheet.

I swear by this baking sheet.

Well, that and my pink pig spatula.

Using your thumb, gently press the center of each cookie.

Bake for 14 minutes.

 

While cookies are baking, unwrap your kisses.

Once removed from the oven, press a chocolate kiss in the center of each one.

Transfer cookies to wire racks and let cool completely.

Viola!

Aren’t they cute?  And they taste delicious!

 

A few comments/thoughts:

Next batch I make, I’m going to fold in an additional 1/2 cup chopped cherries after mixing.

My mixer kind of battered the first 1/2 cup so I didn’t get that chunky cherry look or taste.

Also, I may add a little more almond extract.

 

But they were really good!  And super easy.

 

So.  Now it’s your turn!

What’d you make?

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