Apple Pie Muffins

010I am so excited that I have holidays coming up. After today, I will officially only have 9 full days left of work until I can enjoy a full week off, away from work, housework, and my cellphone.  I am planning on spending my week at camp with Ken, but not before spending a night or two at Summerfest to watch The Sheepdogs perform.  It’s just getting harder and harder to wake up in the morning. I’m in serious need of a vacation.  

I am still on my quest to find some great healthy dinner ideas, and was forwarded a few blog addresses yesterday that will surely help this pursuit.  One of my favourite summer salads in the whole world is my Summer Spinach Salad.  It has loads of fresh strawberries and blueberries, dried cranberries and chopped walnut halves, and is topped with Kraft Raspberry Vinaigrette salad dressing and goats’ cheese.  Last night I had it with my go-to salmon recipe, that has a balsamic marinade and is seasoned with garlic and red pepper flakes.  Pretty tasty, and I promise I’ll share the recipe once I’ve perfected it.


So let’s talk muffins.  Miss Sally strikes again!  I totally fell in love with her Sky High Apple Pie Muffins.  They are so good! You know the kind of muffin that you buy in a bakery? or a coffee shop? They’re super tall and round and fantastic.  Well these are pretty much it. Except for one HUGE difference. They’re around 200 calories, compared to your average muffin, which are generally around 350 to 500 calories. Yikes! What the heck do they put in those things???  The original recipe from Sally’s Baking Addiction says that this recipe yields 12 muffins, however, I overdid the amount 011of diced apples that I put in the batter so I actually got 16 out of the mix. Always exciting.  This time when I attempted to make these “sky high domed muffins” I think I did it right, compared to my Skinny Double Chocolate Chip Muffins where I overmixed the batter. I skipped the stand mixer on this one and did it all by hand.  I was careful to get out all the flour pockets, but once it was all mixed together, I stopped,  and once in the oven, the muffin tops soared creating fantastically fluffy, high domed muffins.  The trick with the high domed muffins is the initial high baking temperature of 425F degrees.  After the muffins bake in this temperature for 5 minutes, the heat is decreased to 375F degrees (keeping them in the  oven while the temp is reduced) and then they are cooked for an additional 15-18 minutes.  It’s also important to have a thick batter (spoonable, not pourable) and that the muffin tins be filled to the top.  I’m super proud of myself that I didn’t over mix the batter as this has been one of my major faults with baking.  016

So what’s over mixing? Most recipes in terms of baked goods like cakes, muffins, and cookies involve stirring your dry ingredients (flour, baking soda, salt, etc.) in to your wet ingredients.  When the flour is mixed around and exposed to the wet ingredients it start to develop gluten, a protein that helps bind your ingredients together, but can also give baked goods a firm and elastic structure – not always great in cakes, muffins or any type of pastry.  So, do the minimum amount of mixing necessary.  Get all the flour pockets out by ensuring that there are no streaks coming out in your batter.  Or, if you’re mixing in things like fruit, chocolate chips, or other add-ins, mix until there are only a few streaks left to ensure the minimum amount of mixing – you’re going to have to fold in your add-ins so the batter will still get mixed up.

The healthy good for you ingredients in this recipe include fat free, apple flavoured greek yogurt and unsweetened applesauce (in lieu of oil), white whole wheat flour, and rolled oats in the streusal topping.  So yummy!! These is both brown and white granulated sugar in this recipe.  I was super close to trying it with brown sugar from Splenda (I think it’s essentially the same, but sweeter so you can use less), but I figured I’d best stick to Sally’s recipe for the first go so that’s I’d have a recipe to rave about the next day.  

In terms of the type of apple I chose for this recipe, I decided to go with a Cripps Pink apple.  These apples are juicy and sweet, and I found these apples really kept their shape while baking.  I’ve used other apples in the past and I’ve found once in the oven, that they lose their shape and essentially, “become one with the better”.  I don’t know about you, but I want apple chunks in my muffins. So I chose an apple that would likely not break down too much once cooked.


Sky High Apple Pie Muffins

makes 12-16 muffins. 196 calories per serving.  muffins can be stored in an airtight container for up to 5 days.  I found the muffins tasted better the second day once the flavours had settled.  


to make the muffin

  • 3 cups white whole wheat flour (or white all-purpose flour)
  • 1 and 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup almond milk (or soy or regular)
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup + 2 Tbsp fat free apple yogurt (or vanilla or plain)
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup sugar
  • 2 large eggs
  • 3 and 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp baking soda
  • 2 heaping cups chopped apple (cored + peeled, if you prefer peeled chunks – I did not peel mine)

to make the Oat Streusel Topping

  • 1/4 cup dark brown sugar
  • 2 Tbsp all-purpose flour
  • 2 Tbsp old-fashioned rolled oats
  • 1/2 tsp ground cinnamon
  • 2 Tbsp unsalted butter

Baking Directions

  1. Preheat oven to 425F. Spray muffin tin with nonstick spray. Set aside.
  2. Prepare oat streusel topping by mixing everything together until the mixture resembles course crumbs.  Set  aside.
  3. Prepare the muffins: in a large bowl combine the flour, cinnamon and nutmeg.  Set aside.
  4. In a separate large bowl, whisk together the milk, sugars, yogurt, apple sauce, eggs, baking powder, salt and baking soda.  Gently fold wet mixture into the flour, stirring until *just combined* – do NOT overmix. Gently fold in the apples.
  5. Spoon the batter into 12 muffin tins, making sure each one is filled to the very top.  Sprinkle reserved oat streusel topping over each muffin. (bake any additional muffins separately, adding water to the empty muffin spots to ensure even baking)
  6. Bake for 5 minutes at 425 degrees, then immediately reduce the oven temperature to 375 degrees and bake for another 15-18 minutes, or until a toothpick inserted in the center comes out clean.

 *note that I was able to divide the batter itself over 16 muffin tins, but I had to make more of the Oat Streusel topping (I halved the recipe) for the additional 4 muffins. That additional topping is included in my calorie estimation.


T hanks to these muffins, I totally broke my “only one muffin a day” rule.  But in all seriousness I didn’t mean to eat it.  I was going to save it fro breakfast the next day…. but it just smelled so great.  For some reason the smell of baked apples and cinnamon reminds me of Christmas. I was feeling a little nostalgic so I broke down and ate one…in my defense I ate the smallest one I could find, or what looked like the smallest anyway.  I urge you to try this it is fantastic and very easy (like most of Sally’s recipes).  Like I said, I have found some pretty fantastic blogs over the past few days, and a lot of them focus on healthy eating (which I think we could all use every now and then).  Be sure to visit Sally’s Baking Addiction for more healthy recipes! Happy Baking!!

Skinny Double Chocolate Chip Muffins


I just spent a fantastic weekend on the lake at my boyfriend’s family’s camp.  While it’s nice to be home, having to bring myself back to reality after a weekend of saunas, swimming, and sunshine is a bit of a bummer… I love long weekends, don’t get me wrong, but having to say goodbye to my home away from home was quite depressing…today is Monday, which means tomorrow is the beginning of another work week, a short work week, but a work week nonetheless.  I am already itching to be back to that tree covered slice of heaven, where cell reception is minimal and food preparation involves a barbecue and paper plates.  This summer the weather has been slightly uncooperative; we had a tumultuous heat wave that left me sluggish and slothful in my blistering apartment, minimal movement and cooking was key here, and now our weather is, while mostly comfortable, a little on the chilly side.  The wind has been incredibly cool for this time of year, leaving me feeling as though fall is quickly approaching.  I predict that we will likely be facing another long winter. Blah!121

Whenever my boyfriend and I return from camp we’re usually lazy and our nights often include netflix, video games, and sleep.  I have no intention of cooking a big fancy schmancy dinner, and I certainly have no intention of doing dishes (thank god my father is spending the weekend with us – he is a dish washing champion, thanks dad!).  Anyway, my lack of motivation to turn on my oven usually leads us to two options: take out, or homemade pizza.  While I love me a good hot pressed wrap from one of our local eats, I’ve always been a pizza girl.  Fat Tuesday’s has been my first choice lately, but I still love a good homemade pizza, and that’s been my go to rather than order in – it actually takes way less time, it’s super cheap, and honestly I think it might even taste better…plus I don’t get a belly ache from all the grease I’d be ingesting if I did order in.  

025I usually purchase a pizza crust from our local independent grocer if we’re planning to go to camp for the weekend so that I can have the ingredients I need at home to make the pizza – I use Molinaro’s Supremo Deep Dish Pizza Crust – it comes with 2 crusts and 2 packs of sauce.  Don’t knock the pre-made stuff! I know there is often so much taboo with ready made meals, any many swear that from scratch meals are the only way to go – but I also think that easy and convenient are the way to go, especially if I am reluctant to put much effort into my dinner.  Besides, I’m adding all my own toppings…so I’m pretty confident I can label this as homemade.  For my toppings, I add the sauce (duh), and then I throw a layer of chopped spinach on top.  I add chopped mushrooms, lots of jalapenos, and then feta and bacon.  I top it with a layer of four cheese Italiano cheese and Maple Leaf Naturals pre-cut pepperoni slices.  Bake in the oven for 8 to 10 minutes, broil for 2 minutes, and then presto! Done! I let the pizza cool for 3 to 5 minutes, slice and serve.  Sounds pretty fantastic right?  It so easy and takes no time!  Now, wait until you hear what I made for dessert.  So lets talk muffins.

So I couldn’t help myself…when I got home from camp this afternoon I was itching to make another skinny muffin! I am not through my list of healthy bakes that I want to create, and I thought, hey…it will only take 1/2 hour of my time, why not?  So I got baking.  I did a quick scan of the ingredients in my cupboards, and settled on Sally’s Baking Addiction’s Skinny Double Chocolate Chip Muffins.

What makes these muffins healthy? Some of the wet ingredients include unsweetened applesauce, sugar, and honey.  There is only 1/2 cup of sugar for the entire dozen muffins you get out of this recipe, and the honey sweetens the rest.  The applesauce is a great substitution for fat, and paired with the Greek yogurt it helps keep the muffins nice and moist, eliminating the need for fats like oil or butter.  I used 2 egg whites instead of one large egg – this keeps the fat content down.  There is 4.5 g of fat in one large egg yolk, and 0.1 g of fat in one eggs white. Yikes! What a difference!  This also brings the calorie content down slightly.


The one thing I absolutely LOVED about these muffins was the moist ewey gooey-ness thanks to the yummy chocolate chips…I had my first bite while the muffin was still relatively warm and fresh out of the oven. It was soooo good! If you have them again the next day, I recommended tossing them in the microwave for a few seconds to warm it up again.  Its sooo goood. And, just to remind you one more time, these are low fat, low sugar, and low calorie, with a whopping 137 calories per muffin.  Now that’s not so bad is it?

Just one more thing I want to point out – these muffins have an initial baking temperature of 425F degrees, and then after 5 minutes, the muffins are cooked at 375F degrees for an additional 13 minutes.  Why?  This helps make high domed muffins. Now, I’m not 100 percent on if I did this correctly, according to Sally’s instructions, overmixing the batter is a BIG NO NO.  I feel I may have done this…ouuups. Some of my muffins turned out a little flat, but they still looked a little higher than the ones I’ve baked before, so next time, I will skip my stand mixer and fold in the ingredients by hand to get a thicker, lumpier batter. You want a spoonable batter, not a pourable batter.  Filing the muffins tins to the top is also a must, the more batter, the more likely you will produce a high domed, fluffy muffin.


Skinny Double Chocolate Chip Muffins

Makes 12 muffins. 137 calories per serving. Muffins stay fresh in an airtight container at room temperature for up to 5 days. Muffins freeze well up to 3 months: heat up for 1 minute after frozen.


  • 3/4 cup unsweetened applesauce
  • 1/2 cup sugar
  • 1/4 cup honey
  • 2 large egg whites (or 1 large egg)
  • 3/4 cup vanilla Greek yogurt (or regular yogurt, plain or vanilla)
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup mini chocolate chips, plus a few more for sprinkling on top

Baking Directions

  1. Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Do not use liners.
  2. In a large bowl, combine applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
  3. Sift the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky. This is ok.
  4. Divide the batter evenly amount 12 liners – fill them all the way to the top if you can. Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the temperature down to 375 and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.
  5. Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely.

Literally thought my boyfriend died and went to heaven when he bit into one of these bite sized chocolate bundles of fantasticness.


I urge you to make these – you will not be disappointed!! Next weekend Ken and I will once again find ourselves at camp – rain or shine!  I’m really unsure of what the next baking creation will be – but I will post before I leave captivity.  I think this weekend I may try to make some fall off the bone, finger licking good ribs, possibly with a homemade sauce if I can find the time. Yummmmy!! Happy Baking!

Skinny Chocolate Chip Fruit Explosion Muffins

007I just had to bake another batch of muffins this week…just one more.  I know..I’m going a little crazy.  I can’t help it! I had WAAAAYYY too much caffeine this morning. Thanks to my DIY friendship mug I made, I filled it up twice…that’s a lot of coffee.  When I came home this evening I got a crazy burst of energy and baked up a storm. I just really need to find the perfect combination of flavours, all baked into a little muffin of goodness.  This batch is kind of similar to one that I’ve already made, my Chocolate Chip Strawberry Muffins that I grabbed of Sally’s Baking Addiction, but with one huge difference: They are not chocolate chip strawberry, they are chocolate chip raspberry blueberry! And oh my goodness. Are they ever good!  I think I like them more than the chocolate chip strawberry, and I actually think I like them more than the Tropical Muffins I made the other day.  This muffin is like an explosion of flavour in my mouth…hence the name chocolate chip fruit explosion.  I bit into this muffin, and my mouth literally exploded. With awesomeness. In a good way.

So let’s talk muffins.  You know what drives me nuts? When people say – “Hey, cool, you made cupcakes”, and I’m like, “Oh no, they’re muffins.” and then they’re all “Pff. Whateves. Same thing.”  No my friends! They are not the same. They are soooooo not the same! But then they’re like, “Well what’s the difference?” So what is the difference exactly?  My usual response is, well….cupcakes are cake. And muffins are… so wait what are muffins? Are they bread?  I would move more towards bread…but there’s no yeast? So would they be a bread product? Quick and dirty – cupcakes have icing and muffins do not.  However…going into more detail we can see that there are other differences. “A basic formula for muffins is 2 cups flour, 2-4 tablespoons sugar, 2½ teaspoons baking powder, ½ teaspoon salt, 1 egg, ¼ cup oil, shortening or butter and 1 cup milk. When the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level.” (Thanks Diana’s Desserts!) So I think I’m going to stick with “cupcakes are cake, while muffins are more like a bread with additions like fruits and chocolate chips.”


So before I made my next batch of muffins I thought…what are some of my favourite fruits? How can I turn these strawberry chocolate chip muffins into something super duper fantastic.  So I thought about it. I love Strawberries…but I LOVE Blueberries. Aside from bananas, they are my favourite fruit. And raspberries are great with blueberries. And they are also one of my favourites…. okay I just love, love, LOVE fruit. I see another tropical form of muffin – you know, maybe throw in some mango with the orange zest and banana. Yikes – my mouth is already watering.


Alright so back to the muffins – again, these are a spin off from my Chocolate Chip Strawberry Muffins.  The only difference is that instead of the 2/3 cups strawberries I used raspberries, and then added 1/3 cup blueberries.  Now I’ve made blueberry muffins before…and used frozen blueberries…my muffins turned out COMPLETELY BLUE.  It was weird…weird looking. I didn’t post those pictures or the recipe…but I will reattempt and I promise it will make appearance here at some point. So I cannot stress enough… USE FRESH FRUIT. The blueberries… some of them explode and when you bite into the muffin, it’s like a blast of fruity goodness.  Trust me. Always fresh over frozen.  Now just like my Strawberry Muffins, these are 140 calories per serving.  My diet appreciates that…but I’m also eating muffins galore so maybe everything is just balancing itself out? Something like that… they’re just so damn good!


Skinny Chocolate Chip Fruit Explosion Muffins

makes 10 muffins, 140 calories per serving


  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 cup + 2 Tablespoons unsweetened applesauce
  • 1 egg white, beaten
  • 2/3 cup fresh raspberries
  • 1/2 cup fresh blueberries

Baking Directions

  • Preheat oven to 350F degrees. Spray 10 muffin tins with nonstick cooking spray. Set aside.
  • In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, mix the brown sugar, granulated sugar, and applesauce until together until no brown sugar lumps remain – a fork works well to break up the brown sugar here. Add the beaten egg white until fully incorporated. Add the wet ingredients to the dry until just combined – do not over mix.  Fold in the raspberries, blueberries and chocolate chips.
  • Divide the batter evenly between 10 muffin tins. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Mine took about 19 minutes. Allow muffins to cool and enjoy.

Muffins can be stored in an airtight container for up to seven days and can be frozen.


Skinny Tropical Muffins

004Want to know what I made today? Another batch of Skinny Muffins! This time, however, they were tropical flavoured. Yes, tropical is a flavour.  When I say tropical, I mean they have banana, pineapple, oranges, and coconut in them! Oh my goodness they are so fantastic.  Miss Sally strike again! Yet another recipe from Sally’s Baking Addiction, and I found a lot more that I’m intending to make in the next few weeks, including Skinny Double Chocolate Chip Muffins, Sky High Apple Pie Muffins..and…wait for it…homemade Cinnamon  Buns. Yes people, I, Kelsey Bakes, am going to make Cinnamon Buns…from scratch…with yeast and everything…and like…I’m going to knead the dough. I’m actually kindof nervous, so I’m not going to tell anybody that I’m making them, just in case I mess up and have to throw the entire batch out.  I have found some helpful kneading tips online, but you never know, I may drop the ball and totally destroy them.   So as many of you know, a few days ago I stumbled across a Skinny Strawberry Chocolate Chip Muffin recipe, and I couldn’t resist making them.  So naturally I had to try the others as well, and the tropical muffins were first on my list. I think my co-workers will be elated thanks so the copious amounts of muffins I will be bringing in over the next few weeks.  So let’s talk muffins.  Does anyone remember my first attempts at baking muffins?  The first was Chocolate Chip Banana Muffins, which turned out well, but were a little tough, I believe I had very under ripe bananas and may have over mixed the batter a little bit.  The second attempt was Apple Muffins…and with that baking attempt, I learned how to measure flour correctly….don’t scoop, pour. I renamed these Apple Muffins to Mini Apple Crumble Cakes.  Di you know that by scooping your flour instead of pouring it (my pouring I mean spooning it into a measuring cup and then leveling with a knife) that you can use 150% of the recommended flour?? Fun fact.  Anyway, I’m really impressed with how these muffins turned out and I love how the last ones turned out….so that must mean I’m getting better at baking and following recipes! Right??? Right.


These muffins are low fat, low sugarAND whole wheatAnd, AND. Guess what else?  Only 140 calories!  I know…I had to double check after my calculator read that number.  So my first step was to ripen some bananas. Yes. I had to ripen them. Bananas don’t last long enough in my house for them to do that by themselves.  I went to my local grocery store I bought some fresh organic bananas, as the non-organics were way under ripe…most of them were still green! At least the organics had some brown on them.  I then proceeded to microwave them.. I poked a few holes through the banana peel , and tossed them in for about three minutes.  The instructions that I googled said about 1.5 minutes, but my microwave is so old that it often takes twice the amount of time to heat things up than the instructions indicate.  Woohoo, life of a student! Okay, I can’t actually use that one anymore but I did buy it when I was a student, and refuse to give it up until the damn thing croaks.


Much like most other low cal, low fat, or low sugar recipes, this one uses honey to sweeten it up (with 1/2 cup of lightly packed brown sugar).  The greek yogurt is an excellent substitute for oil and will help keep the muffins moist (with help from the bananas of course).  It also uses white whole wheat flour.  The creator of this recipe (Miss Sally) does not recommend using 100% whole wheat flour as it can make the muffin tough.  I decided not to argue and of course, followed the recipe pretty closely.  The only thing I changed was my cook time.  I have a very old oven..I wish I could get a new know, with even baking all over, zero hot spots, a convection oven would be splendid.  But hey, it was free.  It was free and came with free hot spots.  I have to rotate my muffins in the last few minutes so that they’ll actually cook all the way through.  Anyway. The baking recommendations are 325F degrees for about 18 minutes.  I baked mine at 350F degrees for about 22 minutes.  I used the toothpick test to determine when to pull them. And they just weren’t all cooked at 18 minutes, even at 350F Degrees.


Skinny Tropical Muffins

makes 15 muffins, 140 calories per serving.  muffins can be stored at room temperature for up to five days.  muffins taste best the next day.  these muffins freeze well, up to 3 months.


  • 2 1/2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup honey
  • 1/2 cup light brown sugar, loosely packed
  • 1 cup mashed very ripe bananas (I used 3 small organic)
  • 1/4 cup nonfat vanilla greek yogurt
  • 3/4 cup milk
  • zest from 1 orange (do not skip this!!!)
  • 1 1/4 cup fresh pineapple, diced
  • 1 thinly sliced banana for topping
  • 1/4 cup shredded coconut (I used much less than this, just enough to say it was sprinkled on)

Baking Directions

1. Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray. Set aside. **Note, that oven temperatures may vary.  I baked at 350F degrees for 22 minutes.  Do not use cupcake liners, as the muffins will stick to them.

2. In a large bowl, combine the flour, baking soda, salt, and cinnamon together.  Set aside.

3. In a separate bowl, mix the honey and brown sugar together – it will be thick and lumpy. Try to get out as many lumps as you can – a fork works well to break it up. ** I used my stand mixer for this part – it blended very quickly and I had no issues with consistency. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Fold in the orange zest and pineapple. Do not overmix the batter, which will lend tough, dry muffins

4, Divide the batter between 15 muffin tins.  Fill them all the way to the top.  Top each muffin with thin slices of the sliced banana, and a sprinkle of the shredded coconut.  Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking. **love this idea! Bake for 17-18 minutes until very lightly browned on the edges.  **Again, oven temperatures will vary, always do the toothpick test before removing your treats and never start checking until the minimum recommended baking time has past.  Allow the muffins to cool completely.

006And there you have it friendlies!! Skinny Tropical Muffins.  You can find the original recipe here. The recipe was actually simple enough, and didn’t take much time to prepare and bake.  I give taste 10/10..these were fantastic and had a really unique flavour to them.  I never thought tropical muffins would be a thing…but indeed they are.  I like how different muffins can turn out, just by adding or changing a few simple ingredients.  I cannot wait to try more!


So who would have thought that I would more over to the dark side of healthy bakes and skinny treats?!  I am loving how little time these recipes are taking me.  I have to admit, there were a few moments in the past month while I was busy creating nifty cakes that I thought I was losing my passion for baking.  These cakes and cupcakes started taking SO much work and consuming so much of my time, that I didn’t have time for anything else – but I’m loving that I have started this again.  Stay tuned for more fantastic recipes!! I cannot wait to test them out and then share.  Happy Baking!!!