Get Your Chocolate Fix: 3 Ingredient (Skinny) Brownie Batter Dip

I didn’t have any other pictures to use here, so please enjoy this Astronaut Sloth… Slothstronaut.

Hey there! A while back, I said I’d let you know when I have my wedding blog up and running, and now that I do, I figured I should probably share the link: Twyf Becomes Wife. (How perfect is that, right?) I’ve been a little slow in updating it (sorry, couldn’t resist), but check it out, please. Let me know what topics you’d like to see!

Now, I know you all have probably had your fill of chocolate between Christmas and Valentine’s Day, but this is the easiest. dessert. ever. It really is. I made it a few weekends ago for our weekend potluck at work and my co-workers raved over it. Even with non-fat and low-fat ingredients, it still tastes incredibly rich.

brownie batter 1


– 2 cups plain yogurt (can be non or low-fat)
– 2 cups thawed whipped cream (can be non or low-fat)
– 1 18oz. box brownie mix
– handful of chocolate chips (optional)

brownie batter

1. Mix 2 cups of yogurt with 2 cups of whipped cream in a large bowl.

2. Blend 18oz. of chocolate brownie mix into the yogurt and whipped cream. This was easier when I did it gradually, not all at once. Using a hand mixer also helps.

That’s it!

brownie batter 4

I put all of it in a large container and sprinkled a handful of chocolate chips on top. You can try it on top of graham crackers, but I also like it as a really decadent chocolate yogurt/pudding type dessert. Hope you enjoy it!

Cookie Table Project #2 – M&M Cookies

If you had asked me a month ago how often I’d be able to blog during the month of May, I probably would have said often. Well, it’s May 23rd and this is my first blog post for the month of May. Worse yet, I started my Cookie Table series of posts a long time ago and have only given you one recipe. Don’t worry — I promise I will be better about this. Look for several cookie-related posts in the next 2 weeks. My cousin’s wedding is just around the corner, so cookies need to be made soon. Especially be on the lookout for the Thumbprint Cookie recipe that I plan on blogging about sometime next week — it’s not to be missed!

As I discussed in my last post, things have been crazy. I finished my thesis and it was approved by my committee and by the Dean of the graduate school. Oh yeah, and I graduated on Saturday. So did Abbie! Yay for the Master’s Degree Dames!

Here’s a picture:


So, now that graduation is over, I have a lot of free time and I plan on blogging more.

And with that, I give you my new favorite M & M cookie recipe:


Red’s Ultimate M&M’s Cookies

Unlike the Lemon Burst Cake Mix Cookies I blogged about in March, I didn’t get this recipe from Pinterest. Instead, I used good old Google to find a good M&M cookie recipe. And who better to turn to than M&M’s themselves for a perfect recipe?

Even though I made them completely from scratch, these cookies were relatively simple to make and only took me about 1 hour from dough to cooling rack.

I modified the recipe slightly by using margarine instead of butter, and I have written the recipe on this blog post to reflect that change, but the link above will take you to the M&M’s website which has the original recipe.


  • 1 cup margarine, softened (2 sticks)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed firmly
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1- 12 ounce package mini M&M’s candies



1. In a large bowl or in any stand mixer (I use my awesome KitchenAid Mixer), combine the margarine, granulated sugar, and brown sugar. Beat mixture until is it blended well.

2. To this mixture, add the egg and the vanilla. Beat for approximately 1 minute until the mixture is well blended and creamy.

3. Add the flour and baking soda. Add the flour one cup at a time and blend after each cup, that way the flour won’t go flying when you turn the beaters back on.


4. Mix the flour and baking soda into the sugar mixture well, until it looks like this:

Don’t mind my Christmas mini M&M’s — they were leftover from the holidays. Can’t let them go to waste!

5. Finally, add the 12 ounce bag of mini M&Ms to the dough and fold them in using a spoon or spatula. Do NOT use the mixer to mix in the M&Ms — you’ll end up with broken M&Ms and a mess (especially if using a traditional mixer or hand mixer with the 2 metal beaters).

6. Pre-heat your oven to 350 degrees and grease cookie sheets with non-stick cooking spray. I use two cookie sheets at a time to make things go faster.

7. Drop approximately 2 teaspoons worth of dough for each cookie, placing each cookie 1 and 1/2 to 2 inches apart on the cookie sheet. I can get 12 cookies on each cookie sheet.

8. Bake cookies for 10-13 minutes or until the cookies are lightly browned around the edges. They will still be soft in the middle. As the M&M website says, be careful not to overbake them.

This recipe makes about 50 cookies and they taste really good.

Definitely by careful about how long you bake them — if you leave them in too long, they tend to flatten out and become hard and crispy.

I’m not sure if I’ll make these for my cousin’s wedding, but they were fun and delicious to make anyway. 🙂

Happy Baking!

Chocolate Chip Cake

This may come as a shock to you, but I don’t like pumpkin pie. Consequently, when Thanksgiving rolls around there isn’t always a dessert I like, so I’ve taken to fending for myself and making something I know I’ll enjoy. Because, come on, regardless of how full you are from turkey and stuffing, you still need dessert.

This year I decided to make Chocolate Chip Cake.

I’ve made it before and it’s both really good and really easy. And, despite what the title of this post says, it’s a perfect dessert for any time of the year!

Chocolate Chip Cake


1 Yellow Cake Mix

4 Eggs

1 cup milk

1 cup vegetable oil

1 cup mini chocolate chips

5 Tablespoons grated German chocolate baking chocolate (3 for cake, 2 for garnish)

2 Tablespoons Confectioner’s Sugar (For garnish)


Hand/Stand Mixer

Measuring Cups



Bundt Pan


1. Combine the cake mix, the milk, vegetable oil, and eggs.

2. Blend the ingredients on a low setting for 30 seconds. Then beat the ingredients on a medium setting for 2 minutes.

3. Grate approximately 5 tablespoons of the German Chocolate baking chocolate. Add 3 Tablespoons to the other ingredients and save the remaining 2 Tablespoons for later.

4. Add the mini chocolate chips to the mixture.

5. Blend the German chocolate and the mini chocolate chips in to the rest of the ingredients, beating on low for 30 seconds.

6. Pour the batter into a greased bundt pan.

7. Bake for 55 minutes at 350 degrees.

8. Allow cake to cool and then remove it from the pan, placing it on a plate.

9. Mix the remaining grated chocolate to the confectioner’s sugar. Sprinkle the mixture over the cake.

10. Serve!

Happy  Thanksgiving!!!