A Dairy Good Snack

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I keep seeing a lot of posts online about “great 100 calorie snacks!!!” or “50 great 100 calorie snacks!”….who actually is ever satisfied by 100 calories!?!?!?! Well, I’m not, and I like sweeter snacks sooooo 100 calories may not be in my snacking realm. That being said, one of my favorite snacks is yogurt.  I am not sure that I can live in a world without yogurt.. or chocolate… or ice cream for that matter.

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I came about this amazing recipe a while ago when roaming around on food blogs that made a plain vanilla yogurt into the greatest sweet dessert or snack that I have tried in a while.  It’s a salted caramel & mixed berry yogurt dip.  Although the title basically says it all, it calls for warm salted caramel topping poured over vanilla yogurt all topped with mixed berries and scooped up to eat with a salty Triscuit.  Tell me that doesn’t sound delicious.

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I made this into my own single serving recipe, but it can be used as a dip for parties or multiplied to serve more people.  Check out the berry & dairy good snack recipe below:

Salted Caramel & Mixed Berry Yogurt Dip:

  • 1- 5.3 oz vanilla yogurt
  • 2 Tbsp. Warm Salted Caramel Topping
  • 1/2 Cup Mixed Berries
  • 1 Serving Triscuits
  • Sea Salt to Top

Place yogurt in bowl, top with caramel, berries, and sprinkle with sea salt.  Serve with Triscuits.

Adapted From: Reluctant Entertainer

Have a sweet day!


Weekly Crème De La Crumb 10-2


«…….and good alcohol»

Check out some of these awesome recipes I found this week from these food bloggers around the web!

This’ll give you a real excuse to open that bottle of wine on a Tuesday night- Red Wine, Grape, & Brie Grilled Cheese

Tortellini is good, but fried tortellini has got to be even better- Parmesan Tortellini Bites

Blue cheese, hot sauce, mushrooms… say no more- Blue Cheese Stuffed Mushrooms in a Creamy Hot Sauce

With a name like crack pie, I could definitely see myself getting addicted to this dessert-Crack Pie

Fancy up your brunch with this dish- Sunday Brunch Croque Madame

Healthier, but still tasty, version of spaghetti carbonara- Spaghetti Squash Carbonara

It wouldn’t be fall without featuring a pumpkin recipe- Pumpkin Cinnamon Rolls

As if the name ultimate didn’t sell these enough for me, the combo of mint and chocolate looks delish- Ultimate Grasshopper Cookies

Tasty take on a classic chicken dish- Chicken Parmesan Wraps

Have a sweet day!


The Souper Bowl of Spice

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Deciding to make soup this week was such a great idea… until I realized that it was going to be a high of 80 degrees each day. The soup still happened and I just pretended while I was making it and eating it that it was a cool, fall, perfect day outside for a nice big bowl of hot soup.

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Butternut squash soup is all the hype these days on the Internet. Seeing as though I have never made it myself before, I thought I’d give it a try. I tried to find an easy recipe that used most ingredients that I already had in the kitchen. I really wish I would have found this AMAZING looking Smoked Gruyere Butternut Squash Soup before today…but I was too late. Luckily there are plenty of cold Ohio days ahead that I can find time to make this version.

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The recipe that I decided to use for my butternut squash soup fit all three of my criteria:

  1. Easy √
  2. Not a lot of ingredients to buy √
  3. Somewhat creamy (I like soups with cream in them… healthy, I know) √

The soup turned out to be really good. It has a good amount of spice, its not too thick, and it also was pretty simple to make.

Check out the recipe below for this fun fall soup:

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Spiced Butternut Squash Soup: [4 Servings]

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (2 pound) butternut squash – peeled, seeded, and cut into 1-inch pieces
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup half-and-half
  • 2 tablespoons honey
  • Chopped cilantro for topping
  • Sour cream to taste, optional


Melt butter in a large pot over medium heat. Cook and stir onion and garlic until softened and browned.

Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer and cover until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.

Pour squash mixture into a blender no more than half full. Puree in batches until smooth.

Ladle soup into serving bowls and top with chopped cilantro and sour cream.

Adapted from: All Recipes <– Props to her for the recipe

Look out for more souper recipes in the future.

Have a sweet day!


It’s Easy Being Green

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And no, I don’t mean “green” as in save the planet.  I’m talkin’ bout green smoothies. This week in Columbus the weather has been in the upper 80’s and has even hit 90 some days. Days like that, I want to come home and cool off.  What better way to do that then with a ice cold smoothie!?

I like all kinds of smoothies- fruity, chocolatey, vegetable-y, etc. I know that I could go get a smoothie at the nearest Robeks or Smoothie King, but why spend that much on a small smoothie when I can make my own for better and cheaper at home?

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When it comes to smoothies, I believe it’s totally worth it to add in some greens for the extra added boost of nutrition without being overpowering in flavor. Spinach is a great green to mix into smoothies.  It gives the smoothie a nice green color and and provides an abundance of vitamins and nutrients. 

When making smoothies, there are so many different ingredients and mix-ins that one can use. It’s helpful to know a good ratio before making a smoothie. When making mine, I use about 1 & 1/2 cups of fruit, 2 cups of spinach, and one cup of liquid.  If not using frozen fruit, I add about 1-2 cups of ice, depending on preference of thickness.

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Once the basic ratio is down, it is easy to add in little ingredients like sweeteners, flax or chia seeds, or even protein like almond butter.  It is also a really tasty idea to top off your smoothie with granola and eat it with a spoon- one of my favorite things to do. I made a new smoothie three different times this week because I had so many ideas and fruits I wanted to use.  Check out the recipes below…

Peachberry, and Spinach Smoothie:

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  • 1 Peach, Peeled & Chopped
  • 1/2 Cup Blueberries
  • 2 Cups Spinach
  • 1 Cup Unsweetened Almond Milk
  • 1 1/2 Cup Ice


Blueberry-nanna Maple Spinach Smoothie:

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  • 1/2 Cup Blueberries
  • 1 Banana, Sliced
  • 2 Cups Spinach
  • 1 Cup Unsweetened Almond Milk
  • 1 Tbsp. Maple Almond Butter (Justin’s)
  • Splash of Vanilla
  • Pinch of Cinnamon
  • 1 1/2 Cups Ice
  • Top with Granola and Drizzle with Maple Syrup


Strawnanna Spinach Smoothie

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  • 1 Banana Sliced
  • 1/2 Cup Strawberries, Sliced
  • 2 Cups Spinach
  • 1 Cup Unsweetened Almond Milk
  • 1 Tbsp. Maple Almond Butter (Justin’s)
  • Squeeze of Honey
  • Pinch of Cinnamon
  • 1 1/2 Cups Ice
  • Top with Granola    

Feel free to switch up the almond milk for yogurt, water, coconut water, or any other liquid of choice.  I also used fresh fruit, but frozen fruit can be just as good for smoothies.  Try ’em out or make your own combo and of course…go green!

Have a sweet day!



Get Curried Away

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I love ethnic food.  I have also been craving indian takeout since I arrived in Columbus.  Have I gotten it yet???? NO.  Don’t ask me why, I really have no explanation to this.  There are just so many other great restaurants in the area that I seem to forget about the idea when it comes down to making a decision of where/what to eat.

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Now, since I haven’t eaten any curry dishes in the area lately, I decided to make an easy one of my own at home.  I had some quinoa left over so when I saw that Canuck Cuisine had an easy recipe that utilizes budget friendly ingredients, I had to try it.  This recipe satisfies my curry cravings but in a healthier and homemade way.

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The ingredients in this dish pair really well together.  The mix of sweet with the dressing and raisins along with the curry makes for a delicious dish.  I’m using this recipe for my lunch for two days this week.  This could also be eaten (cold or warm) as a side or even with chicken or tofu mixed in.

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Sweet & Spiced Curry:  [2-3 servings]

  • 1/2 Cup Uncooked Quinoa
  • 1 Cup Water
  • 1/4 Chopped Bell Pepper
  • 1/4 Chopped White Onion
  • 1 Celery Stalk
  • 1/2 Cup Chickpeas, Drained
  • 1/4 Cup Raisins
  • 1 Tbsp. White Wine Vinegar
  • 1 Tbsp. Agave, Maple Syrup, or Honey
  • 1 to 2 tbsp. Curry Powder (1 for less spicy,  1 & 1/2 to 2 for more)
  • 1/2 to 1 tsp. Turmeric (1/2 for less spicy, 1 for more)
  • Salt to taste


Cook the quinoa according to directions on the box- usually you bring the water and quinoa to boil, then turn off the stove and cover for about 15 minutes or until water has been soaked up.

Saute the pepper, onion, and celery in a medium saute pan with oil (over medium to medium high) until translucent.  Remove from heat when done and put in bowl.  Add to bowl the chickpeas and raisins.

In a separate bowl, mix together the vinegar, choice of sweetener, and spices.

Once quinoa is done, add to bowl and top with preferred amount of dressing and mix. 

**Best if not eating immediately so that you can have it sit in the fridge covered overnight and let the flavors sit.

Adapted from: Canuck Cuisine

Curry on everyone- we’re halfway done with the week…

Have a sweet day!



Weekly Crème De La Crumb 8-21


«Life’s great- Cheese makes it better»

Check out this week’s mouthwatering recipes from all around the web all with a focus ingredient of: Cheese!

A man’s dream- putting cheese, bacon, and beer together in one dish- Beer & Bacon Mac and Cheese

Oh my gouda….- Smoked Gouda Mushroom Quesadilla

Great dip to pair with a Saturday afternoon football game (and shh… its healthy!)- Feta & Spinach Dip

Sweet dreams are made of cheese, so wake everyone up with this dish- Breakfast Casserole

Easy, cheesy side dish- Cheesy Accordion Potatoes

What’s the saddest cheese?…..- Balsamic Bleu Steak Alfredo

And… because powdered cheese is important too- Cheesy Taco Seasoned Hard Pretzels

Have a sweet day!