Avocado Banana Crepes

This simple recipe is fantastic! I just made them this morning and I’m still gorging on them as I type. I had an avocado that I needed to use up. Crepes are the go-to for any extra fruits and veggies.


2 large eggs

1/4 teaspoon salt

1 cup  flour

1 1/4 cups (or more) milk 

Melted butter

1 Avocado

2 bananas

*Coconut Oil


Mix eggs and salt in large bowl.Whisk in flour, then 1 1/4 cups milk.  Let stand 1 hour.

(Add more milk by tablespoonfuls to batter to thin if needed).

Heat skillet over medium-high heat. Add coconut oil.

Pour 1/3 cup batter into skillet and swirl to coat bottom evenly.

Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.


Peel and slice your avocado and bananas.


Add some coconut oil to your skillet…


Fry to a slightly crispy outer texture…


Add to your crepes and enjoy! (If you want it sweeter, go ahead and add sugar to the frying pan or sprinkle directly on the crepes).





Chobani Cookie Cups


These tart little appetizers are perfect for Super Bowl Sunday. Combing chocolate, strawberry, cookies, peanut butter and Chobani yogurt….they pack quite the kick. And they honestly don’t take that long to make.

What you will need:

  • 1 Cup Chobani Vanilla Yogurt
  • 1/2 Cup Peanut Butter
  • 1 TSP Cocoa Powder
  • Chocolate Chip Cookie Dough (chilled)
  • Fresh Strawberries
  • Mini-Cupcake Tin

The yogurt needs to be Chobani. The reason for this, is consistency. Chobani yogurt is thicker. Most yogurts are watery and have more of a ‘globule’ feel. The problem with watery yogurt comes in to play, when the cookie cups grow soggy. So avoid that.


Begin with preparing your cookie dough. You can make the dough or buy ready made dough, either will work, but make sure it’s been chilled.

Start by filling a mini cupcake tin with cookie dough. Grease the tin if your cookie recipe requires it.


Bake  according to cookie recipe. Do not over cook. Towards the end, push down gently on each ‘muffin’ shaped cookie. This creates a slight pit.


While the cookie cups are baking, prepare the topping. 1/2 cup of peanut-butter, 1 cup of Chobani Vanilla Yogurt, 1 tsp. cocoa powder. 


I used a NutriBullet to mix, but mixing with a spatula will work just fine. If you decide to use a NutriBullet, know that it will be quite thick, but do not add anything else. Thick is KEY!1382339_1090153571019089_2298197039919357125_n


With the filling is done, you can now prepare your cookie cups. Let them cool upside down, then put them in their serving dishes.


Fill each cookie cup with the Chobani mix. 



Then add the final touch! Strawberries…


This is honestly, one of my favorites. They appear to be so complicated, and yet they’re very simple. My family loves them and it never takes them long to finish off a batch. As always, feel free to modify. I could certainly envision this recipe with oatmeal raisin cookies and a blueberry topping. Check here for more  Chobani recipes.

Thanks for stopping by!

Baking with a Convection Oven

We recently purchased a convection oven and just for the sheer blissful hell  of it, I thought I’d bake a cake…


Yes…that’s a lovely dripping marshmallow topping…..

And here’s the steps… in pictures…..











Valentine’s ‘Buckeyes’

This has been quite the experiment with chocolates. They are meant to be Valentine’s Buckeyes, however: the ‘loving’ family I created them for,  is now calling them  ‘Diabetes Balls’….ok…maybe I added a bit much confectioner’s sugar….


The Buckeye Center (I refer to them as Buckeyes, do to the fact,  that it’s the basic buckeye center that is used here).

1 c. peanut butter

1 1/2 c. confectioner’s sugar (ok…I may have added a  full cup…I’m crazy like that)

1/2 c. butter

white chocolate wafers

red chocolate wafers

(side note: the wafers are, in hindsight, MUCH sweeter then the 12 ounces of semi-sweet chips that the buckeye recipe typically calls for).


First I made the peanut butter balls and placed them on a buttered cookie sheet.

MIX: peanut butter, butter and sugar. Roll into balls…you can use the sugar to dust your hands as well. It can get a bit sticky.


I placed them to set for a good 20 minutes. In the meantime, I melted the chocolates. Using a double boiler, I started with the red. Once the peanut butter balls were soft, but well molded, I rolled them around in the red chocolate for only a COUPLE SECONDS! Any longer, the peanut butter balls will melt. Each one was then placed back on the buttered cookie sheet. Then I placed them all in the freezer. After rinsing out the double boiler, I melted the white chocolate. Then I pulled out the hard set balls .  (It only takes a couple minutes in the freezer to set the chocolate). With a spoon, I drizzled my way into Valentines Abstract Art….


Again, the tray went back into the freezer for about five minutes….


And voila! Sweets for the Sweet!

Happy Snacking…And For The Love Of All That’s Holy….Make Darn Sure You Have Milk In The House  PRIOR To Making This Recipe! (And maybe a toothbrush…)