2 Ingredient Fudgy Chocolate Muffins

Are you a Chocolate for breakfast person, or no?

I most assuredly am. I tried so hard to switch to savory egg/veggie based breakfasts, but at my core I’m more of a sweet breakfast kind of person. And I’m not going to try and change that anymore!

These are stupid easy to make. So easy, I’m a little embarrassed to post it. But hey, what Mom <er, HUMAN> doesn’t love a quick, healthy, family friendly, chocolatey breakfast of convenience?! This is definitely a rich, dark chocolate fudgy type of muffin instead of a fluffy, airy, light type of muffin. Like, it will stick to your mouth.

But it’s nothing a few sips of coffee can’t cure 🤣

Ok, here it is. Here is all you need:


1 box Kodak brownie mix or Bobs Redmill GF Brownie mix

Flesh from 1 baked acorn squash

All you do now is mix the 2 together, pour into a 12 cup muffin tin and bake at 350 for 35 min. Voila.

Told ya. Stupid easy.

I made a blog post for it because I want to add on later and see if I can’t re-create the Kodiak brownie mix somehow and give this some updating🤗

These are actually awesome if you freeze them- gives them a really fudgy texture

Salted Caramel Cashew Butter Cups

A million times better than a Reeses Cup. I promise. And a million times richer. I stumbled across this recipe from a blog called Hungry Haley and followed it exactly for the cashew butter, but modified the chocolate part with my own chocolate concoction recipe. It takes just as long as melting a chocolate bar, and I usually prefer eating those on the go or hiking anyway!

I mean, if I’m going to cook and be in the kitchen anyway, might as well melt and mix a few more things together, you know?


Ok. Enough banter. You want to make these already.


Salted Cashew Butter (from Hungry Haley)

1c Cashews, soaked over night

dash pink Himalaya salt

3 medjool dates

1 tsp vanilla


Drain water from cashews and combine ingredients in a food processor until a peanut butter type consistency is achieved.


2/3c organic Cacao Powder

2/3c Coconut Oil

1/3 c Honey

1 tsp vanilla

*collagen Peptides

(optional add-ins include a dash of pink Himalaya salt, turmeric, chili powder/chilis, peppermint oil etc)

*optional add in- I used Vital Proteins, but there are others


Melt the coconut oil over med/low heat. Add in your cacao powder, honey, vanilla and salt. Pour into molds.

For these cups, I used silicon cupcake molds. I poured a thin layer on the bottom, froze it for about 5 min, added the cashew butter, froze again for about 5-10min and topped it with more chocolate and froze them again. OMG-g-g-g-g were they good. So chewy. So chocolatey. So rich. So creamy.


What else do you call a dense chocolatey morsel that's half fudge/half brownie?! I couldn't think of anything so Browdgie it is! They definitely started off trying to be just a brownie though 😬😬. C'est la vie

Ok. So for these,
Preheat oven to 375
Then, you will need:
1/2 baked butternut squash, cooled (probably around 2full cups)
2 eggs
1/4c honey
1/2c milk of choice (I've used whole, raw, unpasteurized and coconut)
3/4c 100% organic cacao powder
2tbsp coconut manna (could also use grassfed butter, coconut oil or could omit altogether)
1/4c oat flour

Optional add-ins that I used:
2 scoops chocolate protein of choice
1 tbsp chlorella
1tsp psyllium husk
1 scoop collagen Peptides
1 scoop beef gelatin

Blend first 5 ingredients until well incorporated. Add oat flour and any add ins.
*Note: seeds/nuts will NOT make good add ins for these. The texture really doesn't lend itself to that. Try these out and you'll see what I mean
**Note 2: if not using chocolate protein add in, add 1/4c more cacao and 1/4c more honey

Pour into a brownie dish (8X8 square pan). Bake at 375 for 45 min. Allow to cool. Once cool you can eat them, but definitely store these in the fridge! These are definitely better COLD! Trust me.

Chocolate Pancakes

And if the title weren’t enticing enough, they can be made with 1 blender and 1 pan. And they’re heathy, kid friendly, have no sugar and are protein packed!

And you can fit all the ingredients on this cute little cutting board 🤓. And all these cute little ingredients turn into THESE:

No syrup needed. Just strawberries.


1/2 c milk of choice

1 ripe banana

1 tsp vanilla

1 organic egg, certified humane 

1/2c rolled oats

1/2c flour of choice (I’ve used White whole wheat and almond, and sometimes a tbsp or 2 of coconut flour. Don’t go crazy here though… messes with the fluffiness!)

1tsp psyllium husk (optional-for digestion)

1 scoop vanilla protein powder (I used Bobs Redmill)

1/4c cacao powder 

1 tsp baking powder

Blend the first 4 ingredients until well mixed. When you see that vortex in the middle, put the blender at the lowest speed where you can still see the vortex. Add the rest of the ingredients. Once all ingredients are in, blend at high for a few seconds until ingredients turn into a well incorporated batter.

Spray your fry pan, get it hot, turn heat down to medium fry yo’ flapjacks!

Feel free to add/experiment with different spices and/or veggies! I’ve been known to sneak copious amounts of squash and/or cauli in my pancakes… sometimes even different cayenne peppers, cinnamons etc. 

Get crazy. It’s ok. It’s your kitchen!

Healthified Copycat Twix Bars

Oh my goodness, I mean, what’s not to love here?! Cararamel, cookie, chocolate… all healthified by this awesome blogger I found called “So Much Yum.” Seriously good stuff on there! I’m going to try her PB truffles next! I made this recipe exactly as I found it on her blog, but am blogging it here because I had a little trouble texture wise with the cookie and the date caramel. So I wanted to document it for my own edification, annnd maybe a few others out there who are candy bar making noobs like me who need some help too! 

So here’s the recipe I followed. Again NOT MINE, but So Mucj Yum’s!! I just added the pictures to help me!



⅓ cup almond flour

⅓ cup coconut flour

¼ tsp salt

2 Tbsp pure maple syrup

½ tsp vanilla extract

⅓ cup coconut oil, soft (but not melted)


1 cup pitted dates, packed


12 oz. (~2 cups) chocolate chips

1 Tbsp coconut oil


First, make the shortbread cookies. 

Preheat oven to 350°F.

Whisk together the almond flour, coconut flour and salt. Add maple syrup and vanilla, and stir until a crumbly mixture forms.

Add coconut oil and continue to mix. Should be crumbly but should hold together when pressed between your fingers like this: (this is where I had a leeeeeetle trouble)

Press the dough together and transfer to parchment paper or clean, non-stick surface (I used a silpat). Form into a small rectangle about. Cut into cookies.

Bake for 10-11 minutes or until edges are lightly browned. Transfer parchment paper with cookies to wire rack and let cool completely.

Next, make the caramel. 

Use a food processor to process the dates into a sticky caramel. I had to pause it and scrape down the sides a lot.

Spread date caramel evenly onto cooled cookies. Place in freezer for 30 minutes to set the caramel.

This was good for me. Requires patience and attention to detail… which I’m not naturally good at.

After this I just melted the chocolate and coconut oil in a pot on the stove on SUPER low heat. Chocolate burns easily and then it’s just nasty.

Then I just dunked those bad boys in the chocolate! And voila! Twix Bars, healthified.

Chocolate peanut butter banana protein muffins

So excited to make my first ever protein muffins!! I discovers tons of varieties in Instagram, so I decided to give it a go! I didn’t have any whey, so I just used chocolate shakeology instead :). It was raining so it was a great day to bake with my little :).
Preheat oven to 350:

Started out with :
2 tbsp organic golden flaxmeal
3 tbsp blanched almond flour
1/4 cup oats
1tsp baking powder

In a other bowl I mashed 1 ripe banana and 1 tsp vanilla

Add 4 oz plain Greek yogurt, 3 tbsp local honey, and 4 egg whites

Mix thoroughly!

Meanwhile, down at the dry ingredient bowl, add 1 scoop chocolate shakeology and 2 tbsp PB2:

Stir, mix wet into dry.

Mix thoroughly. Or let your tot do it! Mine looooves to mix!

I just love his pudgy little hands!
Pour into greased muffin tins. I poured my mixture into a wet 2 cup measuring cup and just poured it in!

Bake at 350 for 12 minutes and voila! 24 mini chocolate peanut butter protein muffins! Yay!

Added frosting made of pb2, powdered sugar and splash of milk. Delish!

Chocolate Chip Pumpkin Cookies

Aaahhh these were so good! I had never mixed pumpkin with chocolate before, but the combination is really really good. Especially with dark chocolate. I was craving chocolate chip cookies, but it was fall, so I figured I might as well also add some pumpkin to the mix!

I healthed these out a bit too, just because… well I wanted to be able to eat more! There, I said it.

1 cup rolled oats, blended to flour
1+1/2 cups rolled oats plain
1/2 cup honey
dash salt
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
1 Tbsp baking powder
1/3 cup water+1tbsp flax seed+1tbsp chia seed
1 tsp vanilla
1+1/2 cup pumpkin puree
1 tsp apple cider vinegar
1 tbsp safflower oil
1/2 cup semi-sweet chocolate chips
1. Preheat oven to 350. Mix water and seeds. Let sit for 15 minutes until it makes a gel.
2. Mix dry ingredients. Mix wet ingredients. Mix wet into dry. Fold in chocolate chips.
3. Chill dough for about 10-15 minutes
4. Spoon onto a cookie sheet and bake at 350 for about 15-20 minutes. They are done when they are slightly brown on the bottom.
Nice and moist and gooey.

And a little orange 🙂

Happy Fall Y’all

Monkey Business FroYo

I wasn’t sure whether or not to put this in the Resourceful Living blog, or the cooking blog. I mean, it is a recipe, but it was created because I found all this yogurt on sale! Silk, Goats Milk and this weird Coconut yogurt. I bought three of the large tubs with the intention of making FroYo with them. So I decided to make a “Yogurt” entry in the Resourceful Living Blog, with links to several different FroYo recipes. A Lovin Spoons right in my kitchen!… I was definitely starting to spend way too much time and money at FroYo places and would sometimes plan my day around what FroYo place I was near…

The Monkey Business Fro Yo I made with the Goats Milk Yogurt and I liked it! Goats Milk Yogurt has a tanginess to it, but it gave more depth to the FroYo. Feel free to be your own chef here though and use different kinds of yogurt. Go nuts (no pun intended).

1 container plain goats milk yogurt
1 cup Hersheys cocoa powder
3/4 cup agave syrup
1 banana, cut length wise and then in pieces
handful of salted peanuts, crushed

Blend the yogurt, cocoa powder and agave syrup in a blender. Cool in the refrigerator for 15 minutes. Pour mixture into an ice cream maker (I use the Cuisinart one) and churn for 15 minutes. At the 15 minute mark, add the banana chunks and peanuts and churn for another 5-10 minutes. Eat right away for a soft serve textured FroYo, or freeze for a harder, more ice cream like version.