get in my belly

Chocolate Chip Cookie Dough Oatmeal (adapted from Chocolate Covered Katie)

1/2 cup oats
1/4 tsp vanilla
2 packs of Splenda
1/4 cup unsweetened applesauce
1/4 cup water
Pinch of salt
Handful of mini chocolate chips

Preheat oven to 375. Spray ramekin dish with Pam. Mix dry ingredients, add in all wet ingredients. Put in ramekin dish and top with more chocolate chips. Bake for 20 minutes, broil for 3 minutes til top becomes slightly crusty and brown.

Healthified Strawberry Shortcakes

1 1/2 Cups Bisquick
1/2 Cup Sugar (I used raw turbinado sugar)
1 Tbsp unsweetened applesauce
1/2 Cup skim milk
1 tsp vanilla
2 egg whites

For Strawberries:
Cut up into small slices and cover in sugar (I used 4 packs of splenda) Put in fridge for 30 minutes or until ready to serve.

Mix all ingredients together. Spray muffin tins and fill them up 1/2 way. Bake at 350 degrees for 10-15 minutes or until toothpick comes out clean. Let cool and top with strawberries!

Vanilla Cake Ball Pops (Easter chicks & bunnies)

1 Box Vanilla Cake Mix
1 Can Vanilla Icing
Various Sprinkles
Yellow/White Candy Melts
Edible Markers
Lollipop Sticks

Bake the cake following the box instructions. Once the cake has cooled, dump cake (in big chunks) into mixer. Add the whole can of icing. Mix well until it forms a ball. Put ball in fridge for 2 hours or overnight. Roll cake into balls. Dip lollipop sticks in melted chocolate and stick into balls. Freeze for one hour. Melt candy melts and dip the cake into chocolate. Cover completely and stick the sticks into styrofoam. Chocolate will dry quickly. Once it has dried, dip a toothpick into melted chocolate and stick the sprinkles on (chocolate works like glue) Decorate as your heart desires. Store in fridge!

Snickerdoodle Blondies

2 2/3 Cup All Purpose Flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
2 Cups brown sugar
1 Cup butter (room temp)
2 eggs
1 Tbsp vanilla
2 Tbsp sugar
2 tsp cinnamon

Preheat oven to 350 degrees. Spray a 9x13" pan. Whisk flour, baking powder, salt, nutmeg & cinnamon together in medium bowl~set aside.
Beat butter & brown sugar until light and fluffy (5 min) Add eggs one at a time, mix well. Add vanilla. Add in flour mix slowly, mix well til everything is combined.  Spread dough into pan (I used my hands to press into pan) Combine sugar & cinnamon in small bowl and sprinkle over top. Bake 25-30 minutes and cool before cutting.

Cake Batter Oatmeal (adapted from little bitty bakes)

1/2 Cup of Old Fashioned Oatmeal
1 Cup Water
2 Tbsp Funfetti cake mix (I used classic yellow cake mix)

Boil water & oats to desired consistency, add in cake batter, mix well and top with sprinkles!

*Very filling and an easy breakfast if your in the mood of something sweet!

Cake Batter Frozen Yogurt (adapted from little bitty bakes)

1 Cup of Vanilla Yogurt (or plain)
2 Tbsp Funfetti cake mix (I used classic yellow cake mix)

Combine yogurt & cake mix (I used a hand mixer to make sure all of the cake mix blended well) Top with sprinkles and put in freezer for about 10 minutes.

*This was an amazingly easy at home "healthy" dessert. My new favorite!

Picture Funfetti Granola Bars (adapted from little bitty bakes)

2 1/4 Cup Rolled Oats
1/2 C Funfetti cake mix (I used classic yellow cake mix)
1/2 C light corn syrup (or honey)
1 tsp vanilla

*I added rainbow sprinkles for color & fun since I used regular cake mix.

Combine all ingredients until moistened. Press into a 8x8 pan using wax paper to spread easier to each corner of pan. Refrigerate one hour before cutting bars.

Cinnamon Swirl Bread (from

1 Tablespoon butter
1/2 cup milk
2 Tablespoons granulated white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 envelope (2 1/4 teaspoons) active dry yeast
3/4 cup warm water (105 to 115 degrees F)
3 cups all-purpose flour, divided + more for surface work
2 Tablespoons butter, softened
2 Tablespoons granulated white sugar
1 Tablespoon brown sugar
1 Tablespoon ground cinnamon


1. In a microwavable up, heat butter and warm milk in short bursts; stir together until butter is melted.
2. In a large bowl, stir sugar, salt and cinnamon. Pour warm butter/milk mixture into the bowl; stir.
3. In a glass measuring cup or small bowl, mix yeast and warm water until yeast is dissolved; pour into the bowl and stir.
4. Mix in 2 1/2 cups flour. Turn out dough onto a floured board (dough will be sticky). Sprinkle remaining 1/2 cup of flour onto the dough and knead until the dough is soft and smooth (4 to 5 minutes). Add additional sprinkles of flour, if needed.
5. Put dough into a greased bowl; turn the dough over so the top of the dough is greased too. Cover with a clean dish towel and let rise in a warm place for about 60 minutes, or until doubled in size (see tips below...)
6. Punch down the dough in the bowl with your fist. Turn dough onto a floured surface and knead for about 1 minute.
7. Roll dough out into a basic rectangular shape. Use a butter knife or your clean fingers to spread 2 Tablespoons softened butter on the surface of the rolled out dough. In a small bowl, mix white sugar, brown sugar and cinnamon. Sprinkle this mixture on top of the butter.
8. Roll up dough and form into a loaf. Place into a buttered 5x9-inch bread pan, seam side down. Cover with a clean dish towel and let rise in a warm place until doubled in size, about 30 minutes.
9. Preheat oven to 375 degrees F.
10. Score risen dough in the pan by cutting 3 slashes diagonally across the top of the loaf with a sharp knife. Bake bread for 35 to 45 minutes, or until golden brown. Fully baked bread should sound hollow when tapped.
11. Turn out bread and let cool on a wire rack.