Thursday, July 23, 2015

Well my First test with Secret.... #GotItFreeFromSecret

I have been given the opportunity to test out The new Secret antiperspirant/deodorant By BuzzAgent.

So far challenge one has held up. Took the Fur Babies out and well they maybe tuckered out the Deodorant is still going. What a win for Secret! Dark Tank top and no white marks!

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Next will be will it hold up to all the craziness of getting the kids ready to go to camp? Stay tuned and I will let you know!

Sunday, May 24, 2015

Peach Cobbler Mug Cake {5 Minute Recipe}

Good Morning Everyone!!

Now I have a question.... Who doesn't LOVE a good old Southern Peach Cobbler?
So far I have yet to find anyone that will honestly answer that question with a "OH HECK NO!"

For my family and friends that answer remains the same. So as we enter into one of my most FAVORITE seasons... Peach season.

Now for this it is light enough to be served ANYTIME of day. Breakfast.  Brunch. Lunch. Dinner, even as that late night snack when you JUST HAVE TO HAVE CAKE. (If you have been following this blog for a while you will know what my family thinks of Cake.)

So with not further hesitation here it is:

Peach Cobbler Mug Cake {5 Minute Recipe}


1 Tbsp butter
3 Tbsp white cake mix (I used Betty Crocker)
1 - 2 pinches of cinnamon (can also add a small pinch nutmeg too)
2 1/2 Tbsp milk
1 (4 oz) diced peaches in light syrup OR 4 slices of Peaches from a can packed in light syrup
1 12 oz Mug or Ramekin


  • Place butter in a mug and melt in microwave.

  • Meanwhile, in a small bowl whisk together cake mix and cinnamon then whisk in milk and stir until well blended. Pour mixture over melted butter in mug (don't stir). 

  • Drain 2 Tbsp liquid from peaches (about 2/3 of the liquid. Discard or drink it) then pour peaches over top of cake mix (don't stir). Microwave on 50% power for about 3 - 4 minutes, until desired firmness (time may vary depending on each microwave oven and wattage). Allow to cool slightly (it will be ridiculously hot) then optionally top with vanilla ice cream and a light dusting of cinnamon.


Saturday, May 23, 2015


Hey Everyone!!

I know I am such a slacker!! It has been way tooooooooo (is that enough oo's to express how long its been?) long since I was really active here. 

First off I am sorry.

Next thing is:


Please be patient with me as I get back into the grove of things and revamp the blog. 

Saturday, March 28, 2015

Chcolate Chip Cookie Dough Cupcakes

Ok So I know it has been a very VERY long time since I posted anything. Trust me it's not because I did not want to.

I would get an idea get it all framed up then never get to the point of just sitting down and getting the darn post up and out to you all.

I have also struggled with a lot of not so pleasant feedback. But here I am ready to post something that in the last few days has rocked our worlds.

This my friends at least to me ends the whole "CAKE OR COOKIE" debate. Hell I say HAVE BOTH .... AT THE SAME TIME EVEN!!!! I know totally mind blowing isn't it?

Here it is...


1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate
1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs
1.Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
2.Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
3.Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
4.Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Once cooled top with favorite icing.