This blog is a hodgepodge of things I want to share, from the good deals I find to my newfound cake decorating hobby and everything in between. Enjoy!

Thursday, April 11, 2013

BzzAgent Pure Madness Chocolate and Green Giant Veggie Snack Chips

First, I must say I LOVE BzzAgent. I got two new campaigns!

Pure Madness Chocolate
First, I got the Pure Madness Chocolate Campaign. Pure Madness Chocolate is a curated collection of truffles, bars, sipping chocolate, toffee and seasonal bark. Inspired by a fanatical devotion to the seductive confection, the makers of Pure Madness import raw chocolate from Belgium and add an alchemy of flavors – both classic and bold – and finish with techniques that leave their luxury cocoa wares nothing short of luscious.

I got to try the 9 pack of truffles, and a chocolate bar!

Green Giant™ Veggie Snack Chips
I also got to try Green Giant Veggie Snack Chips, available in two delicious varieties. 

Roasted Veggie Tortilla Chips with Zesty Cheddar are crispy tortilla chips made with real vegetables like carrot, broccoli, and tomato, plus 17g of whole grain.

Multigrain Sweet Potato Chips with Sea Salt are made with real sweet potatoes and 14g of whole grain, with 40% less fat than regular potato chips.

Wednesday, April 10, 2013

Chicken Pot Pie Cupcakes

For my husbands 30th birthday, I wanted to cook him a dinner that he would really enjoy. He really likes chicken pot pie, so I looked up how to make one. It looked really complicated! Then I found this recipe for chicken pot pie cupcakes. These reminded me of my very successful meatloaf cupcakes, so I decided to give them a try.


  • 2 cups of cooked chicken breasts diced (I poached mine)
  • 1 can cream of chicken soup
  • 1 cup frozen mixed veggies
  • 1 cup shredded cheddar cheese
  • 1 tablespoon of  dried italian seasonings
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 2 (10 oz) cans Pillsbury Grands Junior biscuits


  1. Preheat your oven to 400.
  2. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
  3. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
  4. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
  5. Let rest for about 3 minutes and dig in!
These were seriously SO good. I was planning to eat two (to save points for dessert) but ended up eating 5!

My husband also really loves baked apple type desserts, so I decided to try these apple maple turnovers. I thought they were pretty good, and I hope he did too! It was my first time using puff pastry- and I can't wait to try more things with it.