Try It Tuesday

Am I the only one whose Pinterest feed is blowing up with clean eating recipes? I think its because the Season of Food (that’s what I call the time from Halloween to New Year’s Day) is almost upon us. Soon our bellies will be bulging with leftover candy, casseroles, and cookies galore! So its time to shed a few L-B’s before the “Holiday 15” catches up to us. Good thing I found today’s try it, courtesy of The Burlap Bag!

original pin

Here’s all you need:

Clean Eating Cookie (1)

~2 bananas

~1 cup oats


THAT’S IT. You can also add in your favorite “extras” (chocolate chips, peanut butter chips, raisins, nuts, coconut shavings, etc). I added chocolate chips and peanut butter chips because…CHOCOLATE and PEANUT BUTTER.

First,  preheat the oven to 350*. Mash up the bananas and stir up with the oats.

Clean Eating Cookie (3)


Then, add your extras. I used 1 tablespoon of each flavor of baking chips. I also tossed in a teeny bit of vanilla and a sprinkle or two of cinnamon.

Clean Eating Cookie (4)


After that, I scooped the “dough” into a spoon and dropped it onto a parchment paper-lined cookie sheet.

Cookies (2)


Fifteen minutes later, they were done!

all done



These cookies were DELISH! AND–added bonus–they are super healthy and low in calories!



You should totes make these tonight! They’re super easy and awesome!

Try It Tuesday



Throughout my first trimester (and a lot of my second) I craved root beer. Especially Diet A&W. So when I saw these, I HAD to try them:

Root beer AND cupcakes?! I'm in heaven.

Root beer AND cupcakes?! I’m in heaven.


The cupcakes themselves weren’t too tough to make. All I needed was this:

These are a few of my favorite thiiiiings...

These are a few of my favorite thiiiiings…

That’s right; all you need is a can of diet root beer and a box of cake mix! Technically, I was supposed to white cake mix. But Wal-Mart was all out. So I used a yellow mix instead.


Preheat your oven to 350*. Then, all you have to do is pour the soda into a bowl with the cake mix and stir. When it’s all stirred up, pour it into your muffin tin and bake for about 19-20 minutes. The batter should look like this:

And! I could eat this batter because there were no raw eggs. Life is good.

And! I could eat this batter because there were no raw eggs. Life is good.


When they’re done, let them cool. While they’re cooling, set to work on the frosting.


For the frosting, here’s what you need:

Tricks of the trade.

Tricks of the trade.


The measurements are:

~1/2 cup (1 stick) butter, softened

~1/2 teaspoon McCormick® Root Beer Concentrate

~1 box (16 ounces) confectioners’ sugar, sifted

~1/4 cup milk

This makes 2 cups. I cut it in half because I didn’t think we needed 2 cups for all the cupcakes and I was right!

The frosting was pretty easy to make. Here’s what you do:

~Beat the butter in a large bowl with an electric mixer until light and fluffy. Then add the root beer concentrate and mix well.

~Add the confectioners’ sugar, little by little, mixing well after each time you add.

~Then, add the milk and mix until light and fluffy. If the frosting looks a little too thick, add some more milk.


After the cupcakes cooled, I frosted them and placed a little root beer barrel candy on top, just for flair. OMG, you guys. They were so freaking good! I highly recommend these. Especially with a side of vanilla ice cream!

Next time, though, I don’t think I’ll add butter to the frosting. I’ve made frosting without it before and honestly, I can’t tell a difference. I’m just not a fan of the way it looked. You can see in the picture above that the butter looked like it had separated from the other ingredients (i.e., leaving those dark spots). Other than that, these were FAB!