quick snack series:

I have a confession to make: about two years ago I was on a mission to lose 60 pounds. Once I lost 50 pounds though, I decided to start a baking and beauty blog. So, needless to say, the last 10 pounds have stayed quite happily as I've baked, fried, roasted and froze my way to not losing any weight. And then in October I broke my toe, so exercising was a non-option and then the holidays came annnnnd.... now I have 15 pounds to lose!

My toe is completely healed and I'm reenergized and committed to eating healthier and working out regularly. But please, don't worry. Even though I'll feature some healthier food options (which I've done before, I might add) the heart and soul of this blog will forever come from butter, sugar and vanilla. Oh, and some beauty tips thrown in.

These healthy snacks have saved me from eating one too many of Ruby's 'Nilla Wafers (and I don't even really like them...what's that all about?!). I have also eaten these snacks for breakfast, because they're full of nutrients that give me the energy to keep me going.

 Cinnamon Ricotta with honey, almonds and fresh fruit:

The addition of drizzled honey brings out the natural sweetness of the Ricotta, making the berries and almonds a perfect compliment. And since cinnamon is a natural appetite suppressor, this dish leaves you feeling full and satisfied.

Cinnamon Ricotta with honey, almonds and fresh fruit

1 Cup skim Ricotta cheese

1 tsp. ground cinnamon

2 Tbs. almonds

½ Cup berries

2 Tbs. honey

-Place ricotta in a bowl, and top with cinnamon, almonds and berries. Drizzle with honey and enjoy!

Open-faced p.b. and fresh "j":

This is a fresh, lighter version of the typical pb & j. There is so much sugar in jelly, and you don't really need the extra bread. Getting your whole-grains, protein and a serving of fruit will stave off any hunger pains for hours. Since this recipe is basic, it doesn't really require a recipe.

Here's what I do: toast 1 whole-wheat piece of bread then spread about 2 Tbs. of peanut butter (I prefer the chunky kind). Top the peanut butter with your favorite fruit- I love sliced strawberries or raspberries.

Ground Chia Seed Vanilla Pudding: 

I know there are so many varieties of Chia puddings and while this is my favorite version yet, I'm still not obsessed with it. There's a silky, slippery texture that can only be masked with lots of crunchy things, like walnuts and roasted coconut chips. That's also the reason I ground my chia seeds; leaving them whole in the pudding is like eating roe on top of sushi... all that popping in my mouth just kinda freaks me out. It's worth a try though: Chia seeds are so good for you and it'll keep you going and going.

chocolate high

I love making cookies. Categorically, they're typically easier than making say, a cake and sometimes a rich, dark chocolatey cookie is in order. And these cookies have all the elements to be one of my favorites. They're soft and "molten" in the center (sigh) but the edges are firmer so you can actually pick up the cookie without it falling apart. Then there's the crunch-factor with the chopped walnuts. These. Are. Divine.

Another wonderful thing about these cookies is they stay soft and moist for days (if they last that long).

runnin' on empty?

If you follow me on Instagram (@cobbs_hill) you know that I hinted at what these bars are. Now that the weather is finally warming up, the daunting "bathing suit season" is looming and it has motivated me to get back into my workout routine. Also, the Boston Marathon is the day after Easter and every time I watch the marathon I feel like a real slacker for not exercising my measly 25 minutes vs. running 26.1 miles!

As many of you may remember, last year the Boston Marathon took on a new meaning with the bombing at the finish line. I did attend the race last year, with some of my family, and thankfully we were at the halfway marker. I know this year will be so emotional for all those involved; many of the injured will be included in the race, as well as all the runners who didn't get a chance to finish it last year. Boston Strong paraphernalia came out as a result of the bombing, but we didn't need a bombing to know we were strong. Look at our sports teams. Look at our universities. Look at the way people drive around here. Boston has always been a tough, strong city and I'm glad that I'll be at the halfway marker again this year, with maybe one of these energy bars in hand.

Chunky Monkey Muffins

Chunky Monkey Muffins: healthier banana walnut chocolate chips muffins

Ok I know, another post about muffins but they're are so portable and easy to make (and eat) that I can’t help myself. Also, I was inspired. A co-worker of mine had a store-bought muffin that was banana walnut with a chocolate drizzle on top and I thought, “I can make that!”  So here it is, just healthified slightly.

There's avocado (as the butter/oil sub), some whole-wheat flour, banana's and walnuts (for some crunch and those wonderful omega's) to keep these muffins on the yummy, healthy side. Although the chocolate chips aren't necessary they do taste wonderful in here... but that's also how I feel about any chocolate added to a recipe.

this avocado green color isn't as noticeable once they're baked 

(recipe after the jump)

Raspberry Cinnamon Twist Cookies

These little beauties are technically Rugelach, which are a traditional Jewish cookie, but you don’t have to be Jewish to enjoy these. Even though they are a perfect Hanukah cookie (Hanukah starts the day before Thanksgiving) they are a any-Holiday cookie because cinnamon always feels appropriate for the Fall and Winter, and they make a ton. These would be fantastic for a party, a cookie exchange or to give away as gifts.

This is Ina Garten’s recipe and I really didn’t change much except the filling. She used raisins (which I didn’t) and apricot jam, where I used raspberry.

I’m not going to lie; this recipe is a little time consuming. They’re not hard to make, but rolling out 4 separate pieces of dough and then rolling 50-ish cookies was a little tedious. Also, the dough needs a lot of refrigeration so they’re not an instant gratification cookie. Regardless, they are worth making and even better to eat! First of all, it’s a cream cheese dough. See? Already off to a great start! Secondly, once they’re baked the cookies have a soft, delicate crumb with the sweet tartness of the jam and that cinnamon sugar topping… mmmm…. Yummy!

(recipe after the jump)