Butter Pecan Cake Brownies
As the days grow closer to the Holiday Season, we are thinking more and more about the Holiday Baking!   Holiday treats, desserts, candies  and Holiday Baking!   In our house growing up was no different!    Each Saturday, I would love to help my mom with her baking!    Making all kinds of Holiday treats!   Brownies, Christmas cakes, and more!
I came across this delightful treat – Butter Pecan Cake Brownies, that reminded me so much of those days with Holiday Baking with my mom!    She would bake similar treats, enough to last for months!   But always loved the smell of these delights baking, and filling the house with the delicious smell of fresh baking!
Here is a yummy recipe that you too can fill the house with delicious aroma of fresh baking!    Enjoy!
Butter pecan Cake Brownies
Bottom Layer
1 (18 ounce) box butter pecan cake mix
1/2 cup butter, melted…
1 large egg
1 (1 lb) box confectioners’ sugar (3 1/2 cups)
1/2 cup butter, melted
2 large eggs
1 (8 ounce) package cream cheese, softened
1 cup pecans
Preheat oven to 300°.
Mix first three ingredients and press into a 9 x 13″ pan.
Mix confectioners’ sugar, melted butter eggs and cream cheese together, pour on bottom layer.
Sprinkle with pecan chips.
Bake for 55 minutes or until cake tests done.
Cut into bars when cool.
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Enjoy baking but are more healthier conscious?    Try these delights from the Paleo cookbooks!
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Trying to think of something for dinner tonight! Hmmm…this sounds promising 🙂

Adult grilled cheese!!

Yield: 1 sandwich
Prep Time: 10 min Cook Time: 5 min

Here’s a recipe for grilled cheese that the adults will appreciate…

2 slices of desired bread, preferably something fun… like Rosemary Sourdough or Rustic French
spreadable butter
goat cheese
tomato (combo of red & yellow are fun)
arugula leaves
prosciutto slices (or thin sliced ham)
havarti cheese (can sub another type, if desired)

1. Spread butter on bread slices. Turn over and spread the other side of one slice with goat cheese.

2. Heat skillet and place goat cheese slice butter-side-down in pan. Layer tomato, arugula, prosciutto and havarti on top of the goat cheese. Top with 2nd slice of bread, butter-side-up).

3. Cover, and heat sandwich on low until lightly browned. Carefully flip and toast the other side.

4. Remove to cutting board. Let sit for a couple of minutes, then cut with a serrated knife and serve immediately.
KJensifyme Healthy | Health and Wellness

Try some of these Paleo Recipes from the Paleo Team Cookbook!

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Health-Fitness and Nutrition
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Pumpkin Spice Snickerdoodle

Serves 40

A light, crisp on the edges, snickerdoodle with a nice pumpkin spice surprise, making them perfect for the cool weather

Prep Time – 20 min
Cook Time – 12 min
Total Time – 3 hr

3 1/4 cups flour
3 1/2 tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
3/4 cup sugar
3/4 cup brown sugar
1 cup unsalted butter, softened
1 egg yolk
3/4 cup canned pumpkin puree
2 tsp vanilla
To roll
1/4 cup sugar
1 tsp pumpkin pie spice
1/2 tsp cinnamon

1.In a large mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt & pumpkin pie spice until well combined, set aside
2.In the bowl of a stand mixer, with a paddle attachment, cream together sugar, brown sugar and butter until just combined, making sure to not let it get too fluffy, you want to mix until just combined
3.Mix in pumpkin, yolk and vanilla until just mixed in
4.With the mixer on low slowly add in flour mixture until just combined
5.Cover mixing bowl with saran wrap, or foil, and place in refrigerator for at least a hour, or overnight

To bake
1.Preheat oven to 350
2.Remove cookie dough from refirgertaor
3.Line cookie sheets with parchment paper
4.In a bowl combine sugar, pumpkin pie spice and cinnamon until well mixed
5.Using a small cookie scoop, scoop dough out and roll in hands to create a ball
6.Roll ball in sugar mixture and place on cookie sheet 2 inches apart
7.Using the bottom of a glass gently press down each cookie to flatten a little
8.Bake for 11-13 minutes, I baked mine for 12 minutes
9.Remove from oven and let cool on pan for 5 minutes, to finish cooking, and then remove to a cooling rack
10.Store in an airtight container for up to 2 days at room temperature or in the refrigerator for up to 5 days

Pumpkin Spice SnickerdoodlesEach cookie is 3 WW+ points
Nutritional Info
Calories 112 Calories from Fat 44 Total Fat 4.9g Saturated Fat 3.0g Trans Fat 0.0g Cholesterol 18mg Sodium 98mg Potassium 46mg Total Carbohydrates 16.2g Sugars 7.9g Protein 1.2g
Vitamin A 17% – Vitamin C 0% – Calcium 1% – Iron 3%
Nutrition Grade D


Carrot Cake Bread
Courtesy Everyday Diabetic Recipes

Remember growing up, helping my mom with baking on a Saturday afternoon. The smell of fresh baking whether the favourite chocolate chip cookies or fresh baked cakes, breads etc.
But now a days, the baking we did back then wold not always be concidered healthy. With more awareness about food allergies, health conditions, we all tend to look more to the healthier side of baking.
Today I’ll be sharing a Gluten Free Carrot Cake Bread. This is a recipe your whole family will enjoy!
1 1/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 cup light brown sugar
3/4 cup raisins
4 medium carrots, peeled and finely grated
2 eggs
1 tablespoon canola oil
1/2 cup confectioners’ sugar
3 teaspoons fat-free milk
Preheat oven to 325 degrees F. Lightly coat an 8- x 4-inch loaf pan with cooking spray, and line it with parchment paper.
In a large bowl, combine flour, baking powder, salt, and cinnamon; mix well.
Stir in brown sugar, raisins, carrots, eggs, and oil; mix well. Pour mixture into prepared pan.
Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes, then turn out onto wire rack and peel off parchment paper.
Let cool completely.
In a small bowl, whisk confectioners’ sugar and milk until smooth. Pour over cake and slice when ready to serve.
Nutritional Information

Servings Per Recipe: 12

  • Amount Per Serving% Daily Value *
  • Calories150
  • Calories from Fat20
  • Total Fat2.3g3 %
  • Saturated Fat0.4g2 %
  • Trans Fat0.0g0 %
  • Protein3.1g6 %
  • Amount Per Serving% Daily Value *
  • Cholesterol27mg9 %
  • Sodium152mg6 %
  • Total Carbohydrates32g11 %
  • Dietary Fiber2.4g9 %
  • Sugars19g0 %

* Percent Daily Values are based on a 2,000 calorie diet.


Peanut Butter Cups

Recipe Courtesy of

Treat your family to a delicious but healthy snack… make them some Peanut Butter Cups!

Prep Time: 25-30 minutes | Serves: 6-8 


For the peanut butter:

½ cup GMO-free peanut butter, smooth or crunchy (or nut butter of choice

2 tablespoons maple syrup

2 tablespoons coconut oil, melted

For the chocolate:

½ cup coconut oil, melted

½ cup unsweetened cocoa powder

½ teaspoon vanilla

2 tablespoons maple syrup


1.) Line a standard muffin or mini muffin tin. The paper liners can be used alone if you don’t have a pan. For the chocolate, mix the coconut oil with the cocoa powder, vanilla and maple syrup and stir until combined. Pour about a tablespoon of the mixture into the liners and carefully swirl each one to line the sides with chocolate. Place in the freezer for 10 minutes to harden.

2.) For the peanut butter, combine the melted coconut oil with the peanut butter and maple syrup until smooth. Place a spoonful of the peanut butter mixture into the center of each chocolate lined cup. Carefully flatten out the top, then pour more melted chocolate over to seal and cover the peanut butter.

3.) Place in the freezer until firm, then serve.


2 Minute Microwave Fudge

Awesome Fudge your kids will love!  With a few adjustments, you can enjoy some tasty treats with love!


1 lb powdered sugar (Stevie for those those on low carb)
2/3 cup unsweetened cocoa
1/4 teaspoon salt
1/4 cup almond milk
2 teaspoons vanilla

1/2 cup butter 

1/2 cup chopped nuts (optional)

Sift powdered sugar (stevia), cocoa, and salt into a 1 quart microwave safe bowl.
Stir in milk and vanilla.
Mix well.
Place butter on top.
Microwave on high, 2 minutes.
Beat with wooden spoon until smooth.
Stir in nuts (OPTIONAL).
Spread in 8 X 8 X 2 inch baking pan.
Chill about 1 hour or until firm.
Cut into pieces.
courtesy of food,com


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A delicious way to end your meal!  Sugar can be substituted for Stevia,  ane with using almond flour, you can make a very healthy, liw carb dessert!  P.S. with using almond or coconut milk over 2% milk, is even better!    


1/2 c sugar

1/2 c softened butter

2 eggs
1 1/2 c flour
1 1/2 t vanilla extract

1 3/4 t baking powder

1/2 c  milk

1 apple, peeled and chopped
1/4 c brown sugar (not packed)
1 t cinnamon

Preheat oven to 350 degrees F.
Grease and flour a 5″x 9″ loaf pan.

Bowl #1: In a bowl, mix cinnamon and brown sugar… Set aside.

Bowl #2: Using an electric mixer, beat sugar and butter till smooth. Add eggs one at a time… Blend well… Beat in vanilla and set aside.

Bowl #3: Mix flour and baking powder

Stir flour mix into butter mix; add milk and beat until batter is smooth. Pour half of the batter into the pan, sprinkle with half of the brown sugar mixture and half of the apples… Using a fork press lightly into batter. Pour remaining batter on top, add the remaining apples and brown sugar mix… Press down lightly again. Using a skewer/chopstick/knife, swirl the brown sugar mixture through the batter.

Bake for 30-40 minutes or until an inserted toothpick comes out clean. Enjoy!

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Creamy Mediterranean Paninis

(Courtesy of
Packed with vegetables, this Mediterranean-style panini is the healthiest and most satisfying sandwich you’ll ever make. Roasted red peppers add sweetness and color, and provide more than half the recommended-daily intake of immunity-boosting vitamin C. Basil, black olives, zucchini, provolone cheese, olive oil, and a dab of mayo are the other flavorful ingredients sandwiched between two pieces of rustic bread.
– Prep Time: 20 minutes
– Cook Time: 4 minutes
– Yield: 4
– 1/2 cup Hellmann’s® or Best Foods® Mayonnaise Dressing with Olive Oil, divided
– 1/4 cup chopped fresh basil leaves
– 2 tablespoons finely chopped oil-cured black olives
– 8 slices rustic whole grain bread (about 1/2-inch thick)
– 1 small zucchini, thinly sliced
– 4 slices provolone cheese
– 1 jar (7 oz.) roasted red peppers, drained and sliced
1. Combine 1/4 cup Hellmann’s® or Best Foods® Mayonnaise Dressing with Olive Oil, basil with olives in small bowl. Evenly spread bread slices with mayonnaise mixture, then layer 4 bread slices with zucchini, provolone, peppers and bacon. Top with remaining 4 bread slices.
2. Spread remaining Mayonnaise on outside of sandwiches and cook in 12-inch nonstick skillet or grill pan over medium heat, turning once, until sandwiches are golden brown and cheese is melted, about 4 minutes.
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There’s more than muffins baking in this muffin tin. Here’s the secret to making those restaurant-style stuffed chicken breasts…Italian-style!

Cooking Time: 30 min


Chocolate Chip Cookies

Prep time: 15 minutes | Cook time: 15 minutes | Serves: 4-6


3 tablespoons unsalted organic grass-fed butter

¼ cup organic coconut sugar

1 organic egg

1⅔ cups organic almond flour

¼ teaspoon salt

½ teaspoon organic baking soda

1 tablespoon organic vanilla extract

½ cup organic dark chocolate chips (least sugar possible)


1.) Preheat the oven to 350° F and line a baking sheet with parchment paper. Cream together the butter and coconut sugar until smooth. Add the egg and vanilla and mix until smooth. Add the salt, baking soda and almond flour and mix until everything is fully incorporated. Stir in the chocolate chips.

2.) Scoop the dough, place on the prepared baking sheet and gently press down to flatten. Bake for 6-8 minutes, or until the edges are golden brown.

#cleaneatingbaking #cookiedough #chocolatechipcookies #glutenfree #kjensifymehealthy