sour cream chocolate chip muffins

These muffins are fantastic! So moist and chocolate-y! They are wonderful warm and fresh out of the oven and are a great addition to any breakfast! I tried something new with these muffins that I’d never done before, added some protein powder. Now, there is one cup of sour cream in these muffins so they can’t really be called healthy muffins but I wanted them to have a little extra power in them for the hubs when he has them for breakfast. The muffins were still incredibly moist and I couldn’t really taste any hint of the powder, I used vanilla. I added a small amount because I wasn’t sure of what it would do to the texture but it seems to not have effected the texture at all. Just something to consider if you’re wanting to add a little extra oomph to these, but totally optional!

These muffins also freeze really well. Place completely cooled muffins in a gallon ziploc bag. When ready to eat, take out however many muffins you want, microwave for 20-30 seconds and enjoy! This recipe is so easy to whip up you could make a double recipe and freeze to have whenever you need a quick breakfast treat!


recipe adapted from: 

1 1/2 c. all-purpose flour (I did 1 1/4 c. flour and 1/4 c. vanilla whey protein powder)

2/3 c. sugar

3/4 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

1 large egg

1 c. sour cream

5 tbls. unsalted butter, melted

1 teaspoon vanilla extract

1 – 1 1/2 c. semi-sweet chocolate chips


Preheat the oven to 350F.

Mix together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the egg, sour cream, melted butter, and vanilla extract, mixing well. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the chocolate chips until thoroughly combined. Evenly divide the batter among the prepared cupcake liners so that the liners are about 3/4-full. Bake until a tester inserted into the center of the muffins comes out clean, about 15-18 minutes.


spicy black bean soup

This is a great easy and budget friendly meal! Throw all of the ingredients in the crock pot in the morning and you’ve got a warm, filling soup for dinner. I love doing beans in the crock pot, it’s an easy way to make sure the beans are cooked properly. Using dry beans is a great way to cut cost as well, the site this recipe is from puts this soup at about $2.50 for the whole recipe and .21 cents for a serving! You can not beat that kind of price! We had this two nights then I put the rest in the freezer to have some other time. You can adjust the spices to your liking if you’re not a fan of spicy or want a little more heat. Serve with shredded cheese, a dollop of sour cream and some fresh cilantro!


recipe adapted from:

2 c. dry black beans

1 (15 oz.) can diced tomatoes and green chilies (I used RoTel brand)

4 garlic cloves, roughly chopped

1 tbls. cumin

1 medium jalapeno, diced and seeds removed (Leave some seeds for added spiciness.)

Salt and black pepper, to taste

5 c. water  (I did 4 c. water and 1 c. chicken broth to add a little extra flavor.)


Sort through your beans to remove any stones or damaged beans. Rinse the beans well. Place the beans in the crock pot. Combine can of diced tomatoes (including juices), garlic, jalapeno, and cumin, add to crock pot. Do not add salt at this point. Add liquid(s), cover and cook on LOW for 8-10 hours. Season the beans with salt and pepper. Either serve the beans immediately or divide up and freeze in single or double serving sized portions.

cheesecake brownies with raspberry whipped cream

This dessert is a triple threat of deliciousness. Warm chocolate brownie. Smooth, creamy cheesecake. Light, tart and fluffy whipped cream. The recipe comes from one of my favorite cookbooks and a place I’d love to visit one day! Since this is a triple-layer dessert there are a few steps but each step is fairly simple and the results are so delicious that it makes them little bit of extra work worth it! The whipped cream topping could be made with any berry you like, we did raspberry like the recipe called for but this would be equally as good with blackberries, strawberries, maybe even a combination of all of the above!


recipe from: The Hummingbird Bakery Cookbook

For the Brownie:

6 1/2 oz. bittersweet chocolate, roughly chopped

1 stick plus 5 tbls. unsalted butter

2 c. confectioner’s sugar

3 eggs

1 scant c. all-purpose flour

For the Cheesecake:

14 oz. cream cheese, softened

1 1/4 c. confectioner’s sugar

1/2 tsp. pure vanilla extract

2 egg

For the Cream Topping:

1 1/4 c. whipping cream

3/4 c. confectioner’s sugar

1 c. raspberries


Preheat the oven to 325F. Line a 13 x 9-inch baking pan with parchment paper.

For the brownie dough: Put the chocolate in a heatproof bowl over a pan of simmering water. Leave until melted and smooth. Put the butter and sugar in a stand mixer with paddle attachment and beat until all ingredients are mixed well. Add the eggs one at a time, mixing well after each addition. Gradually beat in the flour, mixing well after each addition. Turn the mixer up to high speed and beat until you get a smooth mixture. Slowly pour in the melted chocolate and mix thoroughly. Pour  into prepared baking pan and smooth.

For the cheesecake: Put the cream cheese, sugar and vanilla in a stand mixer with paddle attachment and beat on slow speed until smooth and thick. Add one egg at a time. Scrape any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. The mixture should be very smooth and creamy. Spoon on top of the brownie base and smooth over.

Bake for 30-40 minutes, or until the cheesecake is firm to the touch and light golden around the edges. Let cool completely, the cover and refrigerate for 2 hours.

For the cream topping: Put the cream, sugar and raspberries in a stand mixer with a whisk attachment and beat until firm but not too stiff. Spread the topping evenly over the brownies and cut into squares.