Hey Everyone, the new look made it safe and sound. Now, I know you all wear your heels to go grocery shopping don’t you, I mean who doesn’t? No, seriously I know I’ll miss that great Viking kitchen, but it was time for a fun change to celebrate another year and I love what Shannon at 8 Crazydesigns did for me.


I was so excited to get an opportunity from 3-A-Day of Dairy to do some writing for them. Check out my latest article for some surprisingly healthy Halloween Treats!



I posted a great year in review last night and blogger erased half of my pictures, so this is a test to see if this post will work! Wish me luck! Looks like I need to work out a few kinks! These muffins are really good and great for anytime of the day. I used low fat yogurt and bananas in place of the oil, so they are almost guilt free! Enjoy.






Yogurt and Banana Spice Muffins

Spice Cake Mix, 18.25 oz size

6 oz container low fat vanilla yogurt

2 eggs

2 medium overly ripe bananas, mashed with fork

¾ Cup water

2 Tablespoons powdered sugar for garnish if desired

1. Preheat oven to 350 degrees F. In a large bowl, mix cake mix, yogurt, eggs, bananas and water until well combined. Spoon batter into 24 traditional size muffin cups that have been lightly sprayed with non-stick cooking spray. Bake for 20-35 minutes or until a toothpick comes out clean from center of muffin.

2. Remove from oven and let cool completely. Garnish with powdered sugar if desired.

24 muffins

Thanks for your patience while I figure things out around here! I’ll re-post my year in review soon! Have a good week!