No Pudge Here!

My hubby really is a Grill Master…he never ceases to impress me with his skillzzz. 😉

This morning before leaving for work, I took some Italian marinated chicken out from the freezer to have ready for dinner tonight. Can I just say…as much as I hate washing and prepping large packs of chicken, it really is so nice when it comes time to use them!

Our freezer pack included 2 good-sized chicken breasts, so I decided to cut my portion in half and save the other half for tomorrow’s lunch.

Just look at how moist and juicy that is! (For my vegetarian friends, forgive me for the up-close and personal shot) 😉


Along with our Italian grilled chicken, I cut up a large sweet potato and made some sweet potater fries. I simply tossed them in a little EVOO, salt, pepper, and some Garlic Gold nuggets, and cooked ‘em in a 400 degree oven for about 25 minutes. Pure deliciousness…especially with ketchup. :)


The rest of my Garlic Gold was reserved for some roasted zucchini, which pretty much got the same treatment as my potaters. They might look funny, but they sure were yummy!



We are also treating ourselves to a little dessert tonight…


I picked up this box of No Pudge Fudge Brownie mix ages ago, but kept forgetting it was in the pantry. Tonight, Jay just happened to ask, “So what’s for dessert?” at the exact same time I was moving it out of my way on the shelf. I’ll call it fate.

When it comes to brownies, however, I can never leave them just the way they are…I need to jazz ‘em up a bit (what can I say, I like my desserts complex). 😉 And I knew exactly what to add to these bad boys:


CARAMEL!! I received these two jars of Fat Toad Farm Traditional Goat’s Milk Caramel last week after winning a contest through the Foodie Blog Roll and have eagerly been waiting for an opportunity to try them out.


According to the Fat Toad Farm website, Goat’s Milk Caramel, also known as cajeta, “is very similar to the ever popular dulce de leche, a dairy based confection that uses cow’s milk. Cajeta, on the other hand has its roots in Mexico and is based on goat’s milk. While standard caramel sauces are based on sugar (often times high fructose corn syrup) with very little dairy, cajeta is primarily a dairy based product. As a result, our caramel is incredibly creamy and is not as intensely sweet as conventional caramel sauces.”

……ummmm, ok…can I have mine served in a bowl with a ladle please?

I swirled some of the Original Caramel throughout my brownie batter, while wiping drool from my mouth chatting with Jay as he did the dishes. :)


Let’s just say I’m a little more than excited for these babies to come out of the oven…


Let’s just hope they taste as good as they smell right now!

**My Q&A page is officially updated with all of the questions from the most recent “Ask Me Anything” installment. Thanks for all of your fun questions!**

I’m off to go do a little yoga, then relax on the couch with my baked treats. Mmmmmm. 😛

Question for the Night:

Favorite way to eat a sweet potato??


  1. says

    topped with salsa & Chobani plain Greek yogurt!!! the spiciness of the salsa plus the sweetness of the sweet potato plus the creaminess of the yogurt = pure heaven!

  2. says

    Actually, I love to eat a sweet potato raw, peeled and sliced into thick chunks. Though recently I’ve seen someone eat one with a poached egg on top; I’m gonna try that next!

  3. says

    Just discovered your blog! I love it! 😀

    I’ve been meaning to try those “No Pudge” brownies, so I’m excited to hear what you think of them! (of course, how could they NOT be good with that drool-worthy caramel sauce!)

    Favorite topping on sweet potatoes? I actually love making them savory to contrast with their natural sweetness! I like to cut them into chunks (breakfast-potato style) and toss them with olive oil, garlic, salt and pepper. Then roast until crispy on the outside, tender on the inside! YUM.

  4. says

    I usually cut them in to wedges, use the evoo, garlic powder, rosemary, pepper, and paprika and bake them at about 425 until they are crispy. The kids like them with ketchup, I prefer sour cream. As for your brownies, I do that with homemade cheesecake filling. SOOOO yummy.

  5. tracy says

    I’d eat sweet tators fixed any way but my favorite is fries made like you make, but toss them in chili powder and cinnamon. Good. Really good. And the best thing about those brownies is you can make a single serving of them and never have to face a whole pan of brownies;-)


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge