Christmas Cupboard Brownies


Happy new year!!

A brand new fresh start…

A whole year of new adventures just aching at our fingertips to pounce!

It also means a ton of leftover Christmas decadence.

Just when you thought you guzzled down the last cookie, you open your fridge only to find 3 more containers of Kris Kringle’s cheer.

I keep promising myself just one more cookie, one more piece of chocolate  and then I will get back to my healthy habits, but the goodies just seem to be never-ending.

How do you end the Christmas indulgence season without spending an afternoon shoveling handfuls of treats into your mouth?

Well I decided to take some of my leftovers and throw them into one delicious hunk of brownies for my brother in law’s sibling game night.



I also didn’t want to use up all of my flour..

So I found Martha Stewart’s Triple-Chocolate Flourless Brownies

I modified this recipe to fit my needs, but feel free to check out the original!


Christmas Cupboard Brownies

  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp  salt
  • 1/2 cup  butter
  • 1 1/4 cups sugar
  • 1 1/4 cups leftover Christmas chocolate candy
  • 3 eggs
  • 1 egg white
  • 1/2 cup cold water
  • 1 teaspoon pure vanilla extract
  • 1 cup of crushed Christmas cookies (any kind you want!)
  • 1 1/2 cups of pretzel m&ms

*Yields about 16 brownies

1. Preheat the oven to 350.

2. Take the crushed Christmas cookies and place them into a greased/sprayed 8×8 baking dish.  Set aside.

3. Combine cocoa powder, baking soda, and salt in a small bowl. Set aside.

4.  Cut up butter into small pieces. Place into a glass or other heat proof bowl. Add sugar and Christmas chocolate candy. I used a big bar of milk chocolate

5. Place glass bowl with ingredients over a pot of simmering water on a stove set on Low-Medium heat. Stir continuously until melted and smooth.

6. Once melted remove glass bowl from heat. Stir in the eggs, egg white, water, and vanilla.

7. After it is well combined add the cocoa powder mixture. Stir until smooth. Then add in the pretzel m&ms.

8. Pour the batter into the 8×8 baking dish. Bake for 40-55 minutes or until toothpick comes out clean.




These will help clean out your Christmas goodies quickly.


1 Peter 4:10

New International Version (NIV)

Each of you should use whatever gift you have received to serve others, as faithful stewards of God’s grace in its various forms.




-The Foodie


Shopping Success!

$30 in hand……


3 stores….


1 week of groceries….

This week $30 bought us

1 pumpkin

1 3lb bag of apples

1 half gallon of Almond Breeze almond milk

1 container of spinach

1 bag of shredded cheese

1 packet of gum

1 box of pumpkin spice of tea

1 avocado

1 paper towel roll

1 2lb bag of black beans

1 2lb bag of garbanzo beans

2 boxes of cereal

1 box of biscotti

1 box of FiberOne bars

1 jar of grape jelly

8 containers of 4oz yogurt

1 dozen eggs

1 bag of baby carrots

1 value size bag of ChexMIx

How is this possible?!?

God is good!

Search for those discount grocery stores and stick to the sales at the farmer’s markets.

Each item that we purchased was either on sale or discounted due to expired sale by dates.

Let me be clear…we are not buying spoiled foods…

The perishables we purchase  vary in expiration, but we bought only those that expire within the week that we know will get eaten by that time period.

Packaged snacks and cereals still taste good even if they’re are posted as expired and okay to eat, but make sure to read your local discount grocery’s policies on expiration dates before making any purchases.

Believe me we still run into a few things that do not hold up past their due date..

Like…peanut butter…

Be dedicated to a set amount at each store.

Be dedicated to what you need, look at what you want after you get the necessities.

Luke 14:28-30

New International Version (NIV)

28 “Suppose one of you wants to build a tower. Won’t you first sit down and estimate the cost to see if you have enough money to complete it? 29 For if you lay the foundation and are not able to finish it, everyone who sees it will ridicule you,30 saying, ‘This person began to build and wasn’t able to finish.’

Thank you for your time!

God Bless!

Keep an eye out for my crock pot bread recipe and pumpkin goodies!!

-The Foodie

Banana Pancakes…Almost Gluten Free (15 cents a serving)


Mmmmm nothing like cooking a warm breakfast on a beautiful Sunday morning…

These pancakes are not only cheap, but delicious and healthy!!

Now the reason I say that these pancakes are almost gluten free is because I use non gluten free oats, but you could easily swap them out for gf oats.


I decided to calculate a rough estimate on about how much each of these pancakes would cost.

Some things I did not include in the final price were spices and sugar just due to the sheer volume and calculation I would have to do.

For 8-11 pancakes it cost me $1.75

That’s right just $0.15 a pancake!!!

Just ask my hubby, he will tell you just how good they are too 😉


Banana Pancakes

11/4 cup oats

1/2 cup chickpeas (soaked and ground)

1 egg

2 bananas

1 tbsp sugar

1 tsp baking powder

1/2 tsp salt

3/4 cup milk

2 tsp cinnamon

2 tsp pumpkin pie spice

1/4 tsp ginger

2 tsp vanilla

*Yields 8-11 pancakes

1. Put oats and ground chickpeas into food processor. Bled until well combined.

(Just buy dried chickpeas, soak 1 cup of beans in water overnight or 6-8hrs, allow to dry and put into food processor–good in fridge for a week)

2. Take all dry ingredients and combine into a large bowl.

3. Blend all the wet ingredients in a food processor or blender until smooth.

4. Combine wet and dry ingredients.

5. Scoop desired amount of pancake batter into a sprayed pan over low to medium heat.

6. When you see those bubbles popping, flip those puppies over!!

7. Let cool, add your favorite toppings, and enjoy!!


Psalm 23:1

“The Lord is my shepherd, I have all that I need” –NLT

-The Foodie

$30 A Week

Hello fellow foodies!!

Its been a bit since I have been able to blog and I feel like a bad friend who forgets to hold the door open for you after I have already walked in. I enjoy it, its not terribly out of my way to do it, but sometimes I just forget about it.

Newly wedded and jumping into grad school has consumed all of my time..I was wondering when I would have the time to blog. Alas my wonderful hubby suggested blogging a bit more practically. 

Before I was waiting for something to come up for me to make a delicious treat.  As much as I love doing that,its been too hectic to just whip up elaborately thought out desserts.

Therefore I decided to tweak this blog a bit. 

My hubby and have gone through  Financial Peace University. (We recommend it to everyone) We decided to make drastic life changes to get out of debt and into a future of financial peace.

One of the drastic budgets cuts we made we food. (My favorite part of the budget)

We are commited to living on $30 a week and that includes groceries and taxables like toilet paper and cleaning supplies. Each week I plan on posting our success and my recipes that I have created within this margin of money.

God is good and has blessed us so much and we want to share with the world just how much he has in our lives already.

Join me in this journey!


-The Foodie

Double Snickerdoodle Cookie Bars


I have a confession to make…

As much as I love making uber healthy treats…this is not one of them…

Brace yourself for epicness….

I honestly am having a hard time focusing on keeping to the task at hand…

I mean the word snickerdoodle…


…just makes me giggle inside…

I had random leftover ingredients and needed to bake up something scrumptious for Bible study tonight.

So I figured why not?


Double Snickerdoodle Cookie Bars

  • 1 cup crushed vanilla sandwich cookies (10-12 cookies)
  • 1/4 cup flour
  • 1/2 ground up oats
  • 2 tsp cinnamon
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • pinch of salt
  • 2 tsp vanilla extract
  • 3/4- 1 cup of ice cream ( I used leftover pb & cc ice cream)

**Yields 30 bars

1. Preheat oven at 350.

2. Blend all ingredients into a food processor or blender, but preferably a food processor.

3. Spread the mix onto a greased cookie sheet. Be prepared for it to expand.

4. Bake for 25-28 minutes. Bars harden when they cool.

Mmmm my kitchen is just filled with the sugary sweet snickerdoodle aroma…





-The Foodie

Banzini Bread…trademark pending… :)

Banzini bread?

What in the wide world of sports is that???????

Well I am glad you asked. This little diddy was  inspired by my newly in lawed aunt and uncle.

After an adventurous afternoon filled with baking, eating, cooking, eating, and more eating, and drinking I got bit by the baking bug to create something fun and delicious.

We baked two loaves of homemade zucchini bread, which by the way were tastastic…. 🙂

At home later the next evening, I was getting ready to bake up some bread for future usage.

I thought to myself, how can I turn my mundanely eaten banana bread into an exciting bundle of deliciousness??

Well I answered myself quite literally….add zucchini!!!

We gather here today, to witness in the joining of banana and zucchini.

We had this huge zucchini that was taking refuge in my husbands car for only God knows how long.

Therefore it was a no-brainer to add this veggie to my quick bread.

Hesitation set in due to my lack of success with my first try of zucchini bread I had made previously in the week.

But with my hubby cheering me on in the background, I went for it with my game face on and this is what I came up with.

Banzini Bread

  • 1 cup oats
  • 1 1/2 cup flour
  •  1/4 tsp salt
  • 1 tbsp cinnamon
  • 1 tbsp baking powder
  • 1 banana
  • 1/2 cup grated zucchini
  • 3 tbsp brown sugar
  • 1 1/2 tbsp butter/oil/margarine (whichever you have)
  • 1 cup applesauce
  • 2/3 cup of milk

1. Set the oven at 350. Grind oats in a food processor.

2. Combine oats, flour, salt, cinnamon, and baking powder.


3. In the food processor combine banana, brown sugar, zucchini, oil/butter, milk, and applesauce until smooth.


4. Gently fold the wet ingredients into the flour mixture.

5. Dump into a greased loaf pan and bake for 40-45 minutes.

IMG_0705 IMG_0706

There you have it folks, the union of two beautiful edible plants joined in marital bliss!

Hubby tested, hubby approved 🙂


-The Foodie

No Bake Strawberry Cheesecake With an Animal Cracker Crust

Once again, I am here to share another recipe from my hubby’s birthday celebrations.

His favorite dessert is strawberry cheesecake.


Wanting to try something fun and different, I took my mom’s original No Bake Cheesecake recipe and spruced it up a bit.

On a tight budget, I planned out the ingredients needed to make this decadent treat.

As I began to prepare the cheesecake, I noticed I did not have anything to make the crust.

Sticking to the budget, our most recent purchase of animal crackers caught my eye.

So I dug up a recipe online for an animal cracker crust  and adapted it to my liking.

Animal Cracker Crust

4 cups of animal crackers

2 tbsp of brown sugar

1/4 tsp salt

1/4 cup of margarine melted

1/4 cup of applesauce

**Yields 14-16 mini cheesecakes or one 8 inch pie

1. If you have a food processor, combine animal crackers, salt, and brown sugar until crumby. If you do not, put the ingredients into a freezer bag and using a rolling pin or other heavy object crush the contents. Shake the bag to make sure all of the ingredients are well incorporated.

2. In the food processor add the melted butter and applesauce and pulse to thoroughly combine to look like “wet sand”. Without a food processor, just add the wet ingredients with the dry and mix until the desired consistency.

3. Using mini plastic bundt cups, I distributed the crust evenly over 14 cups.  This could also be poured into one 8 inch pie dish.

4. Place in fridge to chill while making up cheesecake filling.


No Bake Strawberry Cheesecake Filling

1 8oz package of reduced fat strawberry cream cheese

1 8oz package of light sour cream

1 8oz package of light whipped topping

1/3 cup of sugar

2 tsp vanilla

2-3 tbsp of strawberry preserves

1. Beat the cream cheese until smooth in a large bowl.

2. Gradually beat in the sugar.

3.  Blend in the sour cream and vanilla.

4. Add in the strawberry preserves, mix well and add accordingly to taste.

5. Fold in the whipped topping until well blended.

6. Pour into individual or whole crust dish.

7. Place  in fridge for at least 4 hours or overnight to let set up.





Happy Birthday my love!!!



-The Foodie

Peanut Butter Cup Frozen Yogurt


Mmmmm creamy peanut butter intertwined with chunks of chocolate all swirled into a rich yogurt base.

I made this scrumptious treat for my husband’s (yes he is my husband now!) birthday.

It was quite an adventure….

Let me start by saying we are a hard budget, the kind that means once the weekly grocery bill is paid there is no more trips to the store until next week.

I forgot to plan for certain birthday surprises and I had to scramble to come up with something delish.

I know my hubby loves my homemade pb ice cream (which we just got an ice cream maker with wedding money!!!!)

So I felt it was only necessary that as his wife to my his fave for his birthday.

Unfortunately we did not have many ice cream producing ingredients.

But as I searched my fridge I found a whole quart of plain yogurt.

An idea sparked in my head….PB cup Fro Yo!!!

I started concoting the frozen yogurt base when I came to a realization that

….we did not have peanut butter cups.

So luckily I had cocoa powder and peanut butter and was able to make my own homemade PB bites.

Makes about 1 1/2 quarts


Peanut Butter Cup Frozen Yogurt

3 cups of plain low fat or fat free yogurt

1 cup of peanut butter

3 tbsp of sugar

1 tbsp of cocoa powder

1 tsp of vanilla

24 regular peanut butter cups or 12 homemade


1. Combine all ingredients except peanut butter cups.

2. In a closed container allow the mixture to chill for 2 hours.

3. After allowing to chill, place your mixture in an ice cream mixture for a total of 20 minutes.

4. During the last 5 minutes of your ice cream maker churning, break up the peanut butter cups and add to the mixture.

5. Store in a container in a freezer to set, if you desire a thicker consistency. Take out to thaw about 10ish minutes before serving. Good for about one month in the freezer.


pb cups pbfroyo1 pbfroyo2 pbfroyo3






-The Foodie

Homemade Peanut Butter Bites

I use this recipe whenever I am in a pinch, especially in my wallet.


Adapted from

*Homemade peanut butter bites recipe makes 12-16 pb cups

PB Filling

1/3 cup margarine or butter

2/3 cup crushed animal crackers or graham

1 ¼ tbsp brown sugar

½ cup powdered sugar

½ tsp vanilla


1.Mix all the ingredients together.

2.Put into a mini muffin pan.  Allow to chill in the fridge for about 20-30 minutes.

3. While your waiting for that to set up, make the chocolate.

Chocolate Chunks (or you could buy 2 11oz bags of chocolate chips)

1/3 cup margarine

1/3 cup cocoa powder

3 tbsp sugar 

½ tsp vanilla

1/8 tsp milk


4.Melt the margarine in the microwave for about 30 seconds.

5. Mix in cocoa, sugar, and vanilla.

6. Take out the muffin pan with the peanut butter filling and evenly spread the chocolate over top.

7. Allow to set for 30-60 minutes before using.



Ta Da!!!


These tasted absolutely delicious in my Peanut Butter Frozen Yogurt!


-The Foodie

Vegan Gingerbread Cupcakes

I figured I might as well end the trend of holiday goodies with one of my favorites.



Now I do not know what the obsession is that I have with gingerbread.

It could be the stress relief of the rolling out and cutting of the dough, then decorating it with tic-tacs and red hots on Christmas Eve with my sisters.

Or maybe its just because my fiance is a ginger, and I just have no restraint to such things.

Funny story! I promise it’ll be quick.

While waltzing around Weis Markets one night, as my fiance and I were pursuing each of our weekly groceries, I was  awe struck by a certain mischievous display.

So I rushed to grab a box and…


I gave him a suggestion that we should make a ginger family and as you can see here I got the thumbs up!

In all seriousness though as we were shopping to make these particular cupcakes all the stores were out molasses.

(This is what happens when you wait until the week before Christmas)

Therefore this recipe is without molasses, but feel free to add it in as you might normally do.

Vegan Gingerbread Cupcakes

  • 1 1/2 cup flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 mashed banana
  • 1/2 cup oil
  • 1/2 tbsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground cloves
  • 1/2 cup boiling water
  • 1/2 tbsp baking soda

Vegan Cinnamon Brown Sugar Glaze

  • 1/2 cup applesauce
  • 1/4 cup oil
  • 1/3 cup brown sugar
  • 1/8 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 3 cups powdered sugar
  • 1/4 cup almond milk

**Yields 12-16 cupcakes**

The Cupcakes

1.Preheat oven to 350° F .

2.  Combine oil, and sugar in a bowl then blend in mashed banana until well mixed.

3. In a medium bowl stir the flour, ginger, cinnamon, salt, and cloves. Add to wet ingredients.

4. Then boil the water. Remove from heat and add baking soda and stir into mixture

5. Pour into baking cups and bake for 25 minutes, or until toothpick comes out clean

The Glaze

(prepare while the gingerbread cupcakes are either baking or cooling)

1. With a whisk, mix applesauce and oil until well blended. Add brown sugar, salt, vanilla and cinnamon

2. Gradually add powdered sugar 1 cup at a time continuously mixing

3. While mixing, slowly add the almond milk.

4. Once cupcakes are cooled, frost those babies up!



-The Foodie