This cobbler…(er, crumble?) was one of the best things I’ve ever made. Ever. Topped with vanilla ice cream, it was the perfect way to cap off a delicious meal.

I used Eat Live Run’s recipe, but made a few modifications. First, I used Splenda (Splenda granulated and Splenda brown sugar blend) – go ahead and judge, I don’t care — the way I see it, I get to eat more and have more ice cream. Not a SOUL detected the “artifical taste.” I also used whole wheat flour, which again, went undetected

(source)

Make this for your next get-together. Just make sure you help yourself to seconds. And invite me, of course. I’ll even bring my own spoon.

Cooler than blondes, I think. But then again, I don’t want to anger any of you lovely blondes so I’ll say we’re equal. Is that fair? Good.

Then why is it than “blondes have more fun?!” I don’t think that’s the case. In fact, my hair is QUITE dark and I am a ton more fun that a ton of blondes I know. And smarter, of course (JOKING!)

Anyway, my point is — brunette, blondie, ginger, what does it really matter, anyway? It doesn’t.

Unless of course you’re talkin’ baked goods. Cuz that’s just a whole other story.

Don’t get me wrong, brownies are tasty. But blondies? Now that’s where it’s at! Maybe it’s because they’re less common, or perhaps the flavor combinations are more intriguing, but blondies have always won out over their brown-like counterpart.

After taking a twitter poll on Friday (pumpkin scones vs. pumpkin blondies), my fate was sealed with your tweets favoring pumpkin blondies. I don’t blame you –now if only twitter could affect your taste buds…

But never fear, you too can make your own pumpkin peanut butter blondies. With white chocolate chips, of course!

As much as I would love to take credit for this recipe, I simply cannot. But I can at least provide you with a link to the genius who did create it!

Heather’s Pumpkin Peanut Butter Blondies

What I can tell you is that I scoured the web for the BEST recipes and this one contained the least amount of butter and sugar. Plus, it uses whole wheat flour, and that makes it totally healthy

In all honesty, these are some of the healthiest blondies out there and they are jam-packed with pumpkiny, peanut buttery flavor that will make your taste buds sing – I promise!

I also take pumpkin pretty seriously.

After all, I’m a serious girl.

The Mister, who has come to get to know me pretty well over the past 10 years, works both of these obsessions to his advantage.

Case and point:

One week later:

He’s a smart man, folks. A very smart man.

Of course this had nothing to do with me whining and bugging him hourly daily that I needed my Handel’s pumpkin-fill. I’d never pull a stunt like that

Did I mentioned this ice cream has marshmallow swirl? Oh yea, there’s that.

Note: while the majority of my eats and recipes on the blog are healthy and nutritious, these are not. But they’ve got pumpkin in them, so that’s gotta count for something. And like I always say, if you are gonna eat dessert, EAT DESSERT. Don’t waste calories on sugar free, tasteless garbage. No one has died from eating a cupcake — just maybe dozens of cupcakes a day. So throw caution to the wind and eat a dang cupcake. It’s worth it, I promise.

Note: The Mister is a fan of funfetti, so the orange cupcakes were made just for him

But even he was passing up his beloved funfetti treats for my homemade goodness. Make these cupcakes for your boss, boyfriend’s mom, loud neighbor or anyone else you are hoping to win over. They’ll be eating out of the palm of your hand — literally.

First, let’s start with the cupcakes.

You’ll need:

• 1 cup sugar
• 1/2 cup brown sugar, packed
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 4 eggs
• 1/2 cup milk
• 3/4 cup pumpkin puree
• 1 stick unsalted butter, softened

Now combine all ingredients in one big bowl and mix for 20 minutes (this is when an electric mixer would really come in handy).

While the batter is mixing, let’s make our frosting!

Needed ingredients:

• 1 stick unsalted butter, softened
• 1/4 cup shortening
• 1/3 cup brown sugar, packed
• 1/2 teaspoon cinnamon
• 3 cups powdered sugar
• 3 tablespoons milk

Combine butter and shortening in a large bowl. (Note about shortening: I like using it with butter because you don’t have to worry about your frosting melting away — it also cuts back a bit on the super buttery taste, which I happen to love, bot others may think is too much). Add brown sugar and cinnamon and continue to mix.

Now add powdered sugar, one cup at a time. Alternate each cup of powdered sugar with one tablespoon of milk — adding more or less to achieve desired consistency.

Now that your cupcake batter should be finished, fill each cupcake liner about 2/3 full and bake for 20 minutes at 350 degrees.

Allow cupcakes to cool completely. I repeat: allow cupcakes to cool completely. One more time: ALLOW CUPCAKES TO COOL COMPLETELY. Otherwise, your frosting will turn into a runny mess and no one wants that.

OK, now that your cakes are cooled you can apply the frosting. With frosting, I always say go big or go home. Don’t be shy — pile it on there.

Now decorate with candy corns, colored sprinkles or whatever fun toppings you have on hand.

Enjoy!

Later this week I’ll be trying my hand at PUMPKIN BLONDIES! What is your favorite pumpkin dessert?

It’s time to deliver.

You’ll need:

• 1-½ cup All-purpose Flour
• ½ teaspoons Salt
• 2 teaspoons Baking Powder
• 1 cup (heaping) Plain, nonfat Yogurt
• 1 cup Sugar (or Splenda if you want to lighten things up)
• 3/4 cups egg-substitute (I used EggBeaters)
• 1 teaspoon Vanilla
• 1 whole Zest Of Lemon
• ½ cups Canola Oil

Glaze

• 1/4 cups nonfat plain yogurt
• 1/2 cups prepared marmalade (I used apricot, but I’m sure anything would be delish!)

Preheat oven to 350 degrees.

In a mixing bowl, combine 1 cup of yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. In a larger bowl, sift together the flour, baking powder and salt. Gradually add the wet ingredients and mix until combined (don’t overbeat).

Coat a loaf pan with non-stick cooking spray and pour batter into pan. Bake for 45 minutes.

Allow cake to cool slightly and remove from pan. Meanwhile, add marmalade to a saucepan on low heat and stir until melted. Next add the 1/4 cups yogurt and remove from heat. Stir to combine and pour on top of the cake, allowing the gooey goodness to pool along the sides. Serve warm.

Grab a cup of milk and eat to your heart’s content.

I hate your guts.

I was doing juuuuuust fine without knowing about the flaky, sugary treats filled to the brim with decadent cream filling. Just fine. Now they’re all I think about. They consume my every thought, every wish, every desire. At least you were courteous enough to give me two of them, which I ate in one sitting, licking my fingers clean and praying the Mister wouldn’t ask for “one bite” (which is really more like a giant gobble). I tried to eat them slowly, to savor every sweet bite, but the deliciousness consumed me, turning me into a monster who could only be stopped by cream filling.

If you know what’s good for you, you’ll provide me with another (unmarked- we don’t need people knowing my secret) box filled to the brim with the cream-filled delights. Until then, I shall curse your name and rue the day you ever showed me what I’ve been missing.

Also — in case you haven’t heard, I’m a pretty big fan of cupcakes. Just sayin’

Sorry I’m a little late to the party this morning.

But I promise what I’m about to share will make it up to you

Unless you have no tastebuds and then, well…I feel SO SORRY FOR YOU. Seriously, can you imagine the horror?

Anyway, this next recipe comes from my #1 girl crush, The Pioneer Woman. For those of you who aren’t familiar with The Pioneer Woman, you must do something to change that. NOW.

When I came across her Strawberry Shortcake Cake, I knew I had to make it. And what better occasion to serve up 3 sticks of butter and a pound of powdered sugar than Mother’s Day?! Let’s just focus on the STRAWBERRY part of this cake. Cuz I mean, that makes it healthy, right?

If only…

I will not pretend that this is a healthy recipe. If you are looking for a healthy recipe (today) look elsewhere (or check out my guiltless chocolate cupcakes!) But sometimes indulgences are 100% necessary and sometimes they are 110% worth it. People, this is one of those times.

I will say that I used reduced fat cream cheese for the frosting and granulated Splenda for the cake (I do what I can ).

For the complete recipe, head over to The Pioneer Woman.

Progress photos:

My piece.

This was to.die.for.

If you want you secret admirer to make sweet love to you, make him/her this cake.

Seriously. Just don’t say I didn’t warn you, this cake is serious business.

P.S. that frosting? it’s cream cheese BUTTERCREAM. I’ve heard that when angels cry, it’s because they ran out of this frosting.

Just sayin.

Stop drooling.

You’re welcome.

What is you favorite INDULGENT (i.e. NOT healthy) dessert?

By the way…I TOTALLY ROCKED my GRE test! I met AND exceeded my goal score. I can’t help but think all of you had a little something to do with it, too – so thank you, from the bottom of my heart

Instead of giving a lengthy post with all the Easter deliciousness, I’m sharing some photos of my favorite bites – enjoy!

Remember the cake my grandpa made last year? This one was just as delicious – but it was orange chiffon, this time! ;)

What was the tastiest Easter or Passover treat/dish you enjoyed this past weekend?

I have a few updates on the home-front to share:

1.) My NEW CAMERA is being sent TODAY – so no more ugly photos!

2.) My Grandma is out of ICU! Thanks so much for all your prayers and well-wishes

3.) I was VERY sick over the weekend (stomach flu or food poisoning, still not sure!), but I am back in the game

Now that I feel I’ve gotten you all up to speed, how’s it crackin’!? According to my breakfast this morning, over-easy for me! HA – I kill, don’t I?

Since I STILL don’t have my camera, I didn’t want to subject you all to sub-par photos (in fear that you’ll leave me! – you wouldn’t do that, would you?), so I bring you:

The BEST OF Make it Monday.

The following recipes were my very favorites this past year and deserve a second-glance (or first-glance if you missed them) enjoy!

One-pot pesto chicken

Homemade stuffed-crust pizza (healthified!)

Grilled portobello mushrooms

Honey yogurt cheesecake bars

Stuffed peppers

Mahi Mahi with harissa sauce

Stuffed acorn squash

The Best Peanut Butter Cookies EVER

ENJOY!

Now, I know a lot of bloggers get a little bratty when people leave links within their comments, but I am ENCOURAGING you to share your favorite recipes! Please, if you have a blog, leave a link to the recipe that you’re most proud of — if you don’t have a blog, leave a link to a recipe you love. Hopefully we’ll create a GREAT list of recipes we should all try!

How to make a chocolate brownie sundae – in three steps

STEP ONE: Purchase the following

STEP TWO: Heat up a Vitatop

STEP THREE: Top with Mousse

I know, right? You can thank me later.