Try It Tuesday

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The other day, I saw a video on Facebook showing how to bake brownies using cookie cutters in the oven. Intrigued, I thought I’d try it out! After all, if you bake the brownies first and then cut them out, you’ve got a ton of oddly-shaped brownies left over!
First, I mixed up the brownie mix. I saw this tasty mix at Aldi and couldn’t pass it up!
Then, I laid out parchment paper on some cookie sheets and plopped the cookie cutters down.
After that, I poured some brownie mix into each cookie cutter and placed the cookie sheets in the oven.


After they baked for about 30-40 minutes, I took them out and let them cool. Then, I tried to pop the brownies out of the cutters.
Yeah. The video made it look A LOT easier. Certain shapes did better than others and some turned into just blobs of brownie.
I think it would just be easier to bake the brownies as usual and THEN cut out the shapes. I know what you’re thinking—“But what about the leftover brownies?”. And I have an answer: cake pops! Or truffles! (Okay, that was TWO answers. But still, you have options!)
Have you ever tried this before? What were your results? Share in the comments below!

Try It Tuesday

try it tuesday new


It is now the season of pumpkin errything so I decided to do a Try It I actually saw on Facebook!



Here’s what you need:


1 tube crescent rolls

1 c. canned pumpkin puree

3 oz. cream cheese, softened to room temperature

1 egg

2/3 c. sugar, divided

3 tsp. pumpkin pie spice, divided (not pictured; Imma tell you why in a minute)

1 tsp. vanilla extract

pinch of kosher salt

2 tbsp. melted butter

1/2 c. powdered sugar

1 tbsp. milk


First, preheat your oven to 375 and line a baking sheet with parchment paper. Using a hand mixer, mix pumpkin, cream cheese, egg, 1/3 c sugar, 2 tsp pumpkin pie spice and vanilla in a large bowl. Mix until the mixture is smooth and then add a pinch of salt. (Note: I didn’t have any pumpkin pie spice, so I made my own! It wasn’t that difficult, actually!)


Unroll the crescent rolls and pinch the perforations together to make a solid sheet. (I later saw that Pillsbury actually sells crescent sheets… really would’ve made this easier had I known about that!) Then, cut the crescents into 8 squares.



Scoop a rounded tablespoon of the pumpkin mixture onto each square. Then, pinch up the corners together to create a ball.



In a small bowl, combine the sugar with 1 teaspoon pumpkin pie spice. Brush the pumpkin balls with melted butter and roll them in the sugar mixture.


Place the balls on your parchment paper-lined baking sheet, leaving space between each one. Bake about 10-15 minutes. While the balls are baking, it’s time to make the glaze! In a small bowl, mix the powdered sugar and milk until smooth, adding more powdered sugar or milk until the desired consistency is reached. You can drizzle the glaze on or use it as a dip!





First, let me say that I am NOT a pumpkin pie person. Like, at all. But these were really good! I think they’d be great for a fall brunch or even dessert at Thanksgiving! My only complaint was that I had a TON of leftover pumpkin mixture. I probably could’ve made 16 more pie bombs. For reals. So if you make these, be sure to buy extra crescents–you’ll need them!


Have you ever tried this before? What were your results? Share in the comments below!

Try It Tuesday

Try It Tuesday Cooking Badge

This weekend, my sister, Bestie, and I had a girl’s night! When you’re in your thirties, “girl’s night” means hanging out in your lounge clothes, eating Bagel Bites and watching Disney movies. Because, priorities. It also means you get to make this awesome dip for dessert:

dip original


Here’s what you need:


8 oz. cream cheese, softened

1 c. marshmallow fluff

1 c. powdered sugar

1/2 c. heavy whipping cream

1 tsp. vanilla extract

pinch of salt

four different colors of food coloring


Nilla Wafers/fruit (for serving)


Combine cream cheese, marshmallow fluff, and powdered sugar in a large bowl. Mix until it is thoroughly combined. Then, add in the heavy cream, vanilla, and salt. Combine until the mixture is smooth and fluffy.



Divide the mixture between four small bowls (one bowl for each color). Then, add in a few drops of different food coloring to each bowl and stir.



Add spoonfuls of the dyed dip into a serving bowl, alternating colors until you’ve used up all the mixture. Swirl the colors together with a knife. Then, top with sprinkles and serve with crackers or fruit!





This dip was super tasty! And also super fun! I think I may make some red, white, and blue dip for the Fourth of July!


Have you ever tried this recipe? What were your results? Share in the comments below!


Try It Tuesday

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A friend of mine that lives out of state has been telling me about today’s Try It for a few weeks now. But, for the longest time, I could not find them ANYWHERE locally. Then, the other day, SUCCESS!



Duncan Hines new Perfect Size for 1 line has eighteen different flavors from decadent to fruity and even a few for the morning!

Everything you need comes in the handy dandy little pouch, all you have to do is choose a mug! I think I chose well:



Pour in the pouch, add 3 tablespoons water (or milk!) and mix.



Then, microwave for 1 minute, 10 seconds. Let it cool and enjoy!



OH. EM. GEE, y’all. I really wanted to take a picture of it once it was on my fork (because the above picture does NOT do it justice) but I seriously couldn’t stop eating it to snap a pic! It was SO. FREAKING. GOOD. Its a little high on the calorie count (300 to be exact!) so this will be a cheat day/I-have-calories-to-spare-and-its-8pm type of treat for me, but DAAAANNNGGGG! So delicious!


Have you tried this? What were your thoughts? Share in the comments below!

Try It Tuesday

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Hey y’all! My cousin is getting married in less than 6 weeks and I’ve been trying my hardest to tone up and lose some poundage. I’ve actually lost three pounds in three weeks–score!–and lost half an inch on my waist and hips! *Happy dance* Let me tell ya, it has NOT been easy. But, totes worth it so I can look fab in my bridesmaid’s dress!

Anywhoo, I’ve been trying to curb my enormous sweet tooth (thanks for nothing, Easter candy) by substituting old faves with healthier options. I tried Halo Top’s Chocolate Chip Cookie Dough and it was AH-MAY-ZING! So when I saw this brand, I got very excited!



Only 150 calories for the ENTIRE pint?! YES, PLEASE!


The package said to let it set out for about 10 minutes so the frozen treat could be at its creamiest. I let it set and then dug in:



It was…interesting. 



Maybe I got the wrong flavor. Maybe I should have let it set out longer than ten minutes. Maybe I should have saved my money and just eaten my kid’s fruit snacks. Either way, I wasn’t that impressed.

Have you ever tried this before? What did you think? Share in the comments below!

Try It Tuesday

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I love cookies. And cake. Basically anything sweet, I’m all about it! Something I don’t love? Baking.

I don’t like gathering countless ingredients, making a giant mess, and then having to clean it all up. So yeah, I can be a giant bummer when Huff the Tot wants to make cookies. However, all that changed this week when I saw this recipe:


A chocolate chip cookie recipe that requires minimal ingredients? YES, PLEASE!

Here’s what you need:


1 box Betty Crocker Butter Recipe Yellow Cake Mix

1 bag Nestle Toll House Semi-Sweet Morsels

½ cup Canola or Vegetable Oil (I used EVOO; I don’t know if it makes a difference or not)

2 eggs


First, mix up the cake mix, eggs, and oil. The batter will be THICK. So thick that your beaters may get stuck and fall out of your handheld mixer…



Next, stir in the chocolate chips and refrigerate for one hour:





After an hour, preheat your oven to 350. Roll the dough into small balls and place the dough on lined cookie sheets:



Bake for 7-9 minutes, let cool, and enjoy!



These were really good! They’re not a permanent substitute for homemade chocolate chip cookies, but they are REALLY tasty and the batter made a ton of cookies!

Have you ever made these before? What were your results? Share in the comments below!

Try It Tuesday

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When I had Huff the Tot, I was very much committed to losing the baby weight quickly. After having Huff the Babe, however, my attitude is much more laid back.


Don’t get me wrong, I’d like to be back to my pre-baby bod, but if I can choose between taking an hour-long nap and an hour on the treadmill, Imma choose nap. Because of this, I told myself that I’ve REALLY got to start watching what I eat. I decided to start giving my usual splurges a healthy makeover, starting with ice cream!

I remembered there was an episode of Daniel Tiger’s Neighborhood (yes, you read that right; I’m a mom, yo) in which Daniel and his mom make one-ingredient banana “ice cream”. I Googled the recipe and got to work.

Here’s what you need:


That’s it. Bananas. As many or as few as you’d like (or have on-hand).

First, slice up the bananas and place them in an air-tight container:



Then, pop the slices in the freezer. Ideally, you should leave them in overnight, but they can stay in as little as two hours.



After they’ve frozen, pop them in a food processor and pulse until the mixture is creamy:



After that, pour the mixture into another air-tight container and place it back in the freezer (again, either for a few hours or overnight. I left mine in overnight…mostly because I forgot about it-ha!).

Then, enjoy!



I REALLY liked this! It had the consistency of gelato and was super yummy! Plus, it gave me that ice-cream-feeling without being full of fat and processed ingredients that I don’t need. This was a definite win!


Have you ever tried this recipe before?  What did you think? Share in the comments below!