This isn't a Food Blog

But...

Occasionally, I bake. And when I find a recipe I like (especially a healthy recipe) I feel like I HAVE to share it. It should be noted, however, that I did absolutely no baking here-which I think is the best part.

I saw this picture on pinterest:

And then I followed the recipe found Here. I've also included it below for your convenience. I kill myself with thoughtfulness.

Ingredients

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed or wheat germ
• 1/2 cup chocolate chips (optional)
• 1/3 cup honey
• 1 tsp. vanilla extract

Method

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Mine looked like this.

Not as pretty, but I bet just as tasty. I love that Owen and Charlie loved them AND they're significantly cheaper than buying a box of granola bars (with only God knows what in them) from the store.

Music Monday + the best bread ever!

Before we get into my shenanigans (If you can call baking, shenanigans), here's a band I could listen to all day. This particular song has found some air time recently. Band of Horses, ladies and gentlemen:

This weekend Katie left me all alone so I did what I normally do when she's out of town, I baked. I like to bake. Mostly because I like to eat what it is I have baked, but I also enjoy using every bowl, spoon, and measuring in cup in the house too. Ha.

So, you know about the website Pinterest? Of course you do. Everyone knows about Pinterest.  I assume everyone knows about Pinterest because my husband knows about Pinterest. And, if he knows about it and you don't- well, I'd be really surprised is all. Husband is not really up with today's latest trends  and happenings.

 I have tried many many recipes I've found on Pinterest and I have yet to find a baked good recipe that dissapoints. Here is the picture I found:

Going off just how delicious this looks in this one picture, I decided to make it. 

Here's where you can find the recipe: The Keenan Cookbook

A couple of  side notes: 1) the batter/dough appears to be really heavy and thick. Don't get discouraged  Once you add in the meringue (egg whites and sugar) it changes the consistency and looks more like what you would expect. 2)It doesn't say to let the bread cool in the pan after removing it from the oven, but I think you should.

It wasn't the easiest recipe to follow but it wasn't exactly hard either. I would definitely recommend trying this if you like blueberries and you have two hours to kill. 

Here's what mine looked like:

It tastes as good as it looks!

Way to go, Pinterest!

This Thanksgiving, I'm giving thanks for Pinterest. You know, that nasty little website that makes you feel inadequate when it comes to all things creative, thoughtful, resourceful and home maker-ish? I generally find this website uber depressing because I have zero time to make all of  the cute things people pin. I do have to have time to look at it all, though. Hey, don't judge me, I'm generally "pinning" while on the train and I've found that public transportation is generally not the place you want to start reupholstering furniture using up-cycled baby clothes and used milk cartons.

But, Pinterest did manage to redeem itself by giving me the most delicious Thanksgiving cake recipe. 

 It tastes as delicious as this picture looks. True story.

If you're not a big fan of pumpkin, its okay. It is not overwhelmingly pumpkin-ish. It is however, a great alternative to that pumpkin pie no one ever eats Thanksgiving afternoon.

Four Layer Pumpkin Cake

1pkg.  (2-layer size) yellow cake mix

1can  (15 oz.) pumpkin, divided

1/2cup  milk

1/3cup   oil

4 eggs

1-1/2 tsp.  pumpkin pie spice, divided

1 pkg.  (8 oz.) Cream Cheese, softened

1 cup  powdered sugar

1 tub  (8 oz.) Whipped Topping, thawed

¼ cup   caramel ice cream topping

¼ cup  chopped Pecans

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.