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Apple Snickerdoodle Blondies by Rumbly in my Tumbly.  A Hybrid between snickerdoodle cookies and apple pie.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly. A Hybrid between snickerdoodle cookies and apple pie.

Everybody who reads this blog knows that my original dish soap worthy recipe, my number two weakness, (next to pie) is my recipe for Snickerdoodle Blondies.  They are my absolute favorite thing.  Like, ever.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly.  A Hybrid between snickerdoodle cookies and apple pie.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly. A Hybrid between snickerdoodle cookies and apple pie.

Until today, I didn’t know there was a way to improve upon them.  But it turns out, you learn something new every day.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly.  A Hybrid between snickerdoodle cookies and apple pie.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly. A Hybrid between snickerdoodle cookies and apple pie.

I present to you: a snickerdoodle blondie and apple pie hybrid: Apple Snickerdoodle Blondies

Apple Snickerdoodle Blondies by Rumbly in my Tumbly.  A Hybrid between snickerdoodle cookies and apple pie.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly. A Hybrid between snickerdoodle cookies and apple pie.

All the flavor of those dense, fudgy, cinnamon-sugar blondies, packed with apples.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly.  A Hybrid between snickerdoodle cookies and apple pie.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly. A Hybrid between snickerdoodle cookies and apple pie.

Oh. My. Gosh.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly.  A Hybrid between snickerdoodle cookies and apple pie.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly. A Hybrid between snickerdoodle cookies and apple pie.

Maybe not quite as pretty as the original- you may need a fork.  But the added taste is worth the mess.  Something about it reminded me a lot of an apple fritter donut.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly.  A Hybrid between snickerdoodle cookies and apple pie.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly. A Hybrid between snickerdoodle cookies and apple pie.

Give these babies a try, they will not disappoint!

Apple Snickerdoodle Blondies by Rumbly in my Tumbly.  A Hybrid between snickerdoodle cookies and apple pie.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly. A Hybrid between snickerdoodle cookies and apple pie.

Enjoy!

Recipe from Cookies and Cups

Ingredients:
1/4 cup room temperature butter
1 cup light brown sugar, packed
1 egg
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup of tart apples, peeled and chopped
2 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon

Directions:
Preheat the oven to 350° and line an 8×8 pan with a foil or parchment paper sling. (You can double this recipe and put it in a 9×13 pan as well.)  Spray the sling with non-stick spray.

In your mixer, whip together your butter and brown sugar until light.  Add the egg and vanilla and mix well.  Add the flour, salt, baking powder, and mix until just combined.  Add the chopped apples at the very end and stir by hand into the mixture.

Press into your prepared pan.  Slightly damp, clean hands work best for this.  Mix the cinnamon and sugar together and sprinkle over the top.

Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.  Cool and serve.  Enjoy!

5 Ingredient, 5 Minute Primal Fudge.  Paleo, sugar-free, gluten-free, and dairy-free!

5 Ingredient, 5 Minute Primal Fudge. Paleo, sugar-free, gluten-free, and dairy-free!

As I have mentioned previously, my husband and I recently completed the Whole30 challenge.  Basically we went for 30 days eating only whole, unprocessed foods.  No sugar, no dairy, no grains, no legumes, no alcohol (gasp!) In other words: 30 days of torture.

5 Ingredient, 5 Minute Primal Fudge.  Paleo, sugar-free, gluten-free, and dairy-free!

5 Ingredient, 5 Minute Primal Fudge. Paleo, sugar-free, gluten-free, and dairy-free!

That said, we had amazing results in our health and our waistlines, and have adopted many of the day to day eating habits.  I was searching for something yummy but sugar free, and I came across this recipe for Primal Fudge on Practical Paleo.

5 Ingredient, 5 Minute Primal Fudge.  Paleo, sugar-free, gluten-free, and dairy-free!

5 Ingredient, 5 Minute Primal Fudge. Paleo, sugar-free, gluten-free, and dairy-free!

Now, I have to tell you, whether you are paleo or not, this fudge is freaking delicious.  You all know me- nobody loves butter and sugar and marshmallows more than I do, but I’m telling you, when I took a bite of this, I did not miss my old fantasy fudge recipe one single bit.

5 Ingredient, 5 Minute Primal Fudge.  Paleo, sugar-free, gluten-free, and dairy-free!

5 Ingredient, 5 Minute Primal Fudge. Paleo, sugar-free, gluten-free, and dairy-free!

This is a super versatile recipe.  I made it once with natural, no sugar added peanut butter and once with cashew butter.  I did prefer the peanut butter, which is not paleo, but the cashew butter was also delicious.  You could use ANY nut butter.  Almond butter, cashew butter,  sunbutter, you name it.

5 Ingredient, 5 Minute Primal Fudge.  Paleo, sugar-free, gluten-free, and dairy-free!

5 Ingredient, 5 Minute Primal Fudge. Paleo, sugar-free, gluten-free, and dairy-free!

You can leave it plain, which I did once, or you can have a field day topping it with all of your favorite things.  I did this batch with salted almonds, coconut, cashews, and sea salt.  You could add anything you want to the top before chilling.

5 Ingredient, 5 Minute Primal Fudge.  Paleo, sugar-free, gluten-free, and dairy-free!

5 Ingredient, 5 Minute Primal Fudge. Paleo, sugar-free, gluten-free, and dairy-free!

I made this in the microwave, popped it into paper cupcake liners, and 30 minutes of fridge time later, it was done.  I promise you will love it.

Enjoy!

Recipe from Practical Paleo

Ingredients:
1/2 cup coconut oil
1/2 cup high quality cocoa powder
1/2 cup smooth almond butter (or other nut butter, natural pb is my fave)
1/4 cup raw honey or real maple syrup (I prefer it with syrup)
1/2 teaspoon vanilla

Directions:
Line a 12 cup regular sized muffin tin with paper liners.  You can spray with non stick spray, but it doesn’t need it.

Place the coconut oil, cocoa powder, nut butter, and syrup or honey into a microwave safe bowl.  Heat for 30 seconds at a time, stirring well in between, until the mixture is smooth and melted.  Add the vanilla extract.

Spoon evenly into 12 prepared muffin tins.  Top with whatever you like (my favorite combo is salted almonds, coconut flakes, and coarse sea salt.)  Refrigerate for at least 30 minutes and serve.  Store in an airtight container in the refrigerator.

World's Greatest Peanut Butter Cookies by Rumbly in my Tumbly

World’s Greatest Peanut Butter Cookies by Rumbly in my Tumbly

This is one of my very favorite peanut butter cookie recipes.  Simple and sweet.  Nobody stops at just one.

World's Greatest Peanut Butter Cookies by Rumbly in my Tumbly

World’s Greatest Peanut Butter Cookies by Rumbly in my Tumbly

They are quick and easy enough to make “just because” and you probably have all the ingredients in your pantry already.

World's Greatest Peanut Butter Cookies by Rumbly in my Tumbly

World’s Greatest Peanut Butter Cookies by Rumbly in my Tumbly

My kids and I made a batch of these to send in to my husband’s work “just because.”

World's Greatest Peanut Butter Cookies by Rumbly in my Tumbly

World’s Greatest Peanut Butter Cookies by Rumbly in my Tumbly

Sometimes we just feel like makin’ cookies. :)

**  Note this recipe requires 30 minutes of chill time before baking.

Enjoy!

Recipe slightly adapted from bitzngiggles

Recipe:
2/3 cups all purpose flour
1 tsp baking soda
1/2 cup butter, room temperature
1 cup creamy peanut butter
1 1/3 cups light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 tsp salt

Directions:
In a mixer, cream together the butter, peanut butter, and brown sugar until light and fluffy.  Add the egg and vanilla and mix until combined.  Add the salt, flour, and baking soda and stir until just combined.  Cover and put in the fridge to chill for at least 30 minutes.

Preheat the oven to 375° and lightly grease a cookie sheet.

Place dough into rounded tablespoons on the cookie sheet.  Do not flatten.   Bake for 8-10 minutes.  Cool and serve!

Paleo (Whole 30 Compliant) Egg Roll in a Bowl by Rumbly in my Tumbly

Paleo (Whole 30 Compliant) Egg Roll in a Bowl by Rumbly in my Tumbly

Hi readers! It’s been a few weeks since I posted because I am currently doing the unthinkable- I’m in the throes of the Whole 30 Program.  For those of you who don’t know what that is, it’s a program where you eliminate all sugar, all dairy, all grains, all legumes, as well as a bunch of other inflammatory foods from your body for a full 30 days.  No butter, no sugar, no pasta.  In other words, torture.  But, the benefits so far have been amazing.  I do promise I’ll be back to my regularly scheduled blogging in 5 days.  ;)

Paleo (Whole 30 Compliant) Egg Roll in a Bowl by Rumbly in my Tumbly

Paleo (Whole 30 Compliant) Egg Roll in a Bowl by Rumbly in my Tumbly

I have learned an absolute ton while doing this.  The catalyst to this was watching a documentary called Fed Up.  It’s about all the hidden sugar that is in our food that we think is healthy.  If you haven’t watched it- you owe it to yourself to watch.  It is infuriating and eye opening.  I have learned a ton about hidden sugar in food.  You all know I love to indulge, and when I know I’m eating sugar, like a brownie, I am all over that.  When it’s hidden in my taco seasoning though, it’s quite annoying.  I’ve really learned how to read my labels.

Paleo (Whole 30 Compliant) Egg Roll in a Bowl by Rumbly in my Tumbly

Paleo (Whole 30 Compliant) Egg Roll in a Bowl by Rumbly in my Tumbly

This is one of my favorite Whole 30 compliant meals that I have found.  It’s called Egg Roll in a bowl, and basically it’s homemade super easy Chinese food.  Really delicious.  My husband raved over this one, and it took me about 15 minutes to throw together.

Paleo (Whole 30 Compliant) Egg Roll in a Bowl by Rumbly in my Tumbly

Paleo (Whole 30 Compliant) Egg Roll in a Bowl by Rumbly in my Tumbly

My 3 year old son is still learning to like “the healthy stuff.”  He did eat it all though and earned an orange popsicle, which was all that really mattered.  :)

Enjoy!

Recipe adapted from Ancestral Nutrition

Ingredients:
1 small/medium head of cabbage, sliced into one inch pieces
3 large carrots, sliced very thin (I used my Zoodle maker)
1 medium yellow onion, diced
1 tbsp. unflavored coconut oil
1 tbsp. sesame oil
2 teaspoons minced garlic
1/3 cup coconut aminos (if you aren’t on the Whole 30/paleo program, you could sub soy sauce)
2 boneless skinless chicken breasts (you could use any protein)
2 eggs, beaten (optional)

Directions:
Heat the coconut oil over medium high heat.  Sautée your onions and add your chicken until chicken is cooked through.

Add your carrots and cabbage and sautée until soft.

Mix together the coconut aminos, garlic, and sesame oil and pour over the cabbage mixture.  Cook until a little softer and incorporated.  Over high heat, pour your eggs on at the very end until scrambled into the mixture and serve.  (If your pan has a lot of liquid at the bottom at this point, you might want to remove some of it before you add the egg.)

Enjoy.

Gluten-Free, Healthy Banana Breakfast Muffins - Kid Approved!

Gluten-Free, Healthy Banana Breakfast Muffins – Kid Approved!

I recently watched a documentary called Fed Up, which is basically about the evils of added sugar in foods.  If you haven’t watched it, you should.  It’s free on Netflix, and $3.99 on Amazon instant video.  I am not giving up sugar, but it was eye opening to me to see how much hidden added sugar is in the processed food we eat every day, and how corrupt and misleading the food industry is- every bit as bad as big Tobacco.

Gluten-Free, Healthy Banana Breakfast Muffins - Kid Approved!

Gluten-Free, Healthy Banana Breakfast Muffins – Kid Approved!

My family already makes a big effort to avoid processed foods and make anything we can make at home.  We do try to eat whole foods, and we also eat sugar in moderation.  Sugar isn’t something we will be completely eliminating from our diet any time soon.  That said, I realized how many processed foods full of hidden sugar I was feeding my kids for breakfast on a regular basis.  Mostly things like pancakes, frozen waffles, bagels, etc.  I am trying to swap those things out for healthier options, so I did what any responsible woman in her 30’s does these days, and I looked to pinterest.

Gluten-Free, Healthy Banana Breakfast Muffins - Kid Approved!

Gluten-Free, Healthy Banana Breakfast Muffins – Kid Approved!

I found these banana chocolate chip muffins, and they looked like something my kids would eat.  I find if they help me make something, they are much more likely to eat it, so I had them help me make these.  They love them!  They are sweetened with honey and overripe bananas, they are gluten free and made with oatmeal, and they are filling and healthy.

Gluten-Free, Healthy Banana Breakfast Muffins - Kid Approved!

Gluten-Free, Healthy Banana Breakfast Muffins – Kid Approved!

We stored them in the fridge and ate them for breakfast (and dessert) for three days.  They were a total hit and something we will definitely be making again.

Gluten-Free, Healthy Banana Breakfast Muffins - Kid Approved!

Gluten-Free, Healthy Banana Breakfast Muffins – Kid Approved!

You could swap out the chocolate chips in these for pretty much anything.  Walnuts, raisins, whatever.  I threw in some chocolate chips because it was a guaranteed way to make my kids eat them. :)

Enjoy!

Recipe adapted from: Fit and Healthy with Debbie Reichert

Ingredients:
2 1/2 cups of old fashioned oats (not quick oats)
1 cup of yogurt (I used full fat organic vanilla yogurt)
2 eggs
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 tbsp. chia seeds (or you can use ground flax seeds) * these just add protein and fiber, so you could leave this ingredient out if you don’t have it.
1 tsp vanilla
1/4 tsp salt
2 large overripe bananas (the riper the better)
1/2 cup mini chocolate chips (or walnuts, raisins, whatever you’d like)

Directions:
Preheat your oven to 350° and line your muffin pan with paper liners (this recipe will make 18 muffins)  Place the oats in your food processor and pulse until they are fine, like flour.

Add the remaining ingredients into the food processor and pulse until everything is mixed together and smooth.

Scoop into your muffin pans and bake for 18-20 minutes until golden.  Store in the fridge in an airtight container.  These are awesome warm or cold.

Chicken and Black Bean Enchilada Bake by Rumbly in my Tumbly

Chicken and Black Bean Enchilada Bake by Rumbly in my Tumbly

I found this recipe about two years ago, and it quickly became one of my favorite weeknight dinners.  It comes together in just a few minutes (especially if you use a rotisserie chicken) and it has become kind of a “thing” for me now, when I make my Costco run at the start of each month and buy a few rotisserie chickens, I make this at least once.

Chicken and Black Bean Enchilada Bake by Rumbly in my Tumbly

Chicken and Black Bean Enchilada Bake by Rumbly in my Tumbly

This is also my go-to recipe when I am making somebody a meal.  The recipe is always requested afterwards.  I take this to people who have a sick or dying relative, just had a baby, just lost a loved one, you name it.  You can make this, refrigerate it, and then they can just pop it in the oven.

Chicken and Black Bean Enchilada Bake by Rumbly in my Tumbly

Chicken and Black Bean Enchilada Bake by Rumbly in my Tumbly

It’s also easy to make multiple of these at once.  I’ve made them in bulk for funerals, for my husband’s work- and every time I make one for a friend, I make one for us at the same time.  I love this recipe, and you will too.  Give it a try! Recipe adapted from Picky Palate

Ingredients:
2 cups white long grain rice
2 1/2 cups cooked, shredded chicken breast
1 15oz can mild green enchilada sauce
1 4oz can of fire roasted green chiles
One 15-ounce can diced tomatoes
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon McCormick Gourmet Roasted Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded Monterrey jack cheese (you can also use cheddar)
*you can also add black olives to this.  I don’t like them, but add them to the chicken mixture if desired.
Sliced avocado, cilantro for garnish

Directions: Preheat oven to 350 degrees F. and spray a 9×13-inch dish with non-stick cooking spray. Cook your rice according to package directions.

Place chicken, enchilada sauce, chiles, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine.

Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

You guys.  This is one of the best desserts I have ever made, and you know I don’t say that lightly.  It was perfection.  The buttery flaky puff pastry.  The sweet brown sugar and cinnamon mixed with the tart granny smith apples.  It could not have been better balanced or more delicious.  And I slaved over it for… wait for it….

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

5 minutes.

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

The extent of my efforts was to peel and slice 3 apples.  The rest of this practically made itself.

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

While we’re on the subject of easy things, lets talk about puff pastry for a minute.  I get mine in the freezer section of the grocery store, next to the frozen pies.

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

Even the Barefoot Contessa buys it from the store, and that’s saying something.  Is it not one of the most delicious, yet elegant looking things ever? I love it.  It deserves a national holiday.  Why is it that we have national doughnut day and national pie day, but not national puff pastry day?

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

Lets make it a thing.

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

This recipe is practically effortless, but it looks so impressive.  I love recipes like that.  I made it for a family dinner tonight.  The barista at the Starbucks drive through saw it on my passenger seat and said “Oooooh, what is that?”

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

When I brought it in to my in-laws house everybody was oohing and ahhing.  It looks like it took a long time to make.  Now everybody knows my secret.

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

This would be a great addition to a brunch, and is a great dessert to serve at a dinner party.  I served mine with vanilla ice cream.  Sweetened whipped cream would be amazing too.

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

5 Ingredient, 5 MINUTE Apple Tart by Rumbly in my Tumbly

Recipe adapted from The Pioneer Woman

Ingredients
1 box (2 sheets) frozen puff pastry
3 medium granny smith apples, peeled and sliced evenly
1 cup brown sugar (I know, I know, if you’re looking for healthy food, you’re in the wrong place.)
1 teaspoon ground cinnamon
1/4 teaspoon salt

Directions:
Remove your puff pastry from the freezer.  Separate the two sheets on a piece of parchment paper and let them defrost for about 30 minutes.

Peel and slice your apples as evenly as possible.  Toss them into a bowl with the brown sugar, cinnamon, and salt. Set them aside to get nice and juicy.  Preheat your oven to 415°

Cut each puff pastry sheet in half and place onto two cookie sheets lined with parchment paper.  Working neatly, line the apples down the center of each sheet of puff pastry.

Bake for 18-20 minutes until pastry is puffed and golden. Expect some spillage/leakage of that glorious cinnamon sugar mixture.  It’s okay.   Remove from oven and cool.  Sprinkle with powdered sugar if desired, and serve with whipped cream or ice cream.

Enjoy!

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