Best Skinny Chocolate Chip Cookies

Who said that if you’re trying to lose weight you can’t eat cookies?

Well definitely not this girl! I strongly encourage it :)

There’s a million chocolate chip cookie recipes out there so why choose this one?

Well because it’s super easy to make and it’s swimsuit friendly :)

Each cookie has only 124 calories! So go ahead, indulge and grab 2!

Only 33 days until the sunny beaches of Puerto Vallarta! Can you tell how excited I am! :)

I bought 2 new swimsuits and 5 dresses! And I’ve been working out like a maniac…

And I finally went tanning yesterday! It feels soo good to finally have some color :)

So after a long workout, go ahead reward yourself with a skinny cookie! You earned it :)

Best Skinny Chocolate Chip Cookies

Makes: 15 cookies


  • 2 tbsp. unsalted butter
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 cup applesauce, unsweetened
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 cup mini chocolate chips (I used regular dark chocolate chips because I was out of minis)
  • a sprinkle of sea salt


  1. In a bowl with electric or hand mixer, beat the butter and sugars until fluffy.
  2. Add the egg, vanilla and applesauce and beat to combine.
  3. Slowly add the flour and baking soda, beating until combined.
  4. Fold in the chocolate chips.
  5. Refrigerate the dough for at least 2hrs or preferably overnight.
  6. When ready to bake, preheat oven to 350F.
  7. Drop the dough by rounded tbsp on a cookie sheet.
  8. Sprinkle each ball of cookie dough with sea salt.
  9. Bake for 9-11mins.
  10. Let cool completely before digging in :)

Yummy Chocolate Coconut Cupcakes Perfect for Easter :)

Hi. Meet my Peeps :)

Soo I know it’s been wayy too long! I haven’t posted anything in a little while, but that’s mainly because I haven’t cooked at all. Nope. Me and Mr. Picky have been trying to eat healthy so we’ve been living off lean pockets, turkey sandwiches, diet shakes and so on. So nothing to blog about. But yesterday I finally decided that it’s time to make something delish and with Easter just around the corner I felt inspired :) So most of you are probably celebrating Easter on Sunday, but since I am Eastern Orthodox and we use a different calendar (it’s all about the phases of the moon) our Easter falls the week after. I remember as I was growing up, Easter was always full of festivities and joy. We would all decorate eggs, my grandma baked this traditional sweet braided bread which by the way is beyond ahhmazing (and I might even attempt it this year) and there also were big gatherings at the church for the midnight service where pretty much the entire city would attend and we would all light up candles- so it was times full of family joy. Unfortunately the majority of my family is in Bulgaria so it will never be the same, but we still try to make the best of it :) But anyways, you should definitely make these cupcakes, they are soo good! And Mr. Picky thinks he doesn’t like coconut. It’s the texture, he says. But I think I just changed his mind ;) The coconut taste is there, but it doesn’t overpower, it’s just amazing!

Seriously make them! And the peeps dipped in the coconut cream cheese frosting, ohhhmyygohd! Soo good!

Tomorrow, I will share a quick and easy appetizer that anyone and everyone will love! :)

The batter is soo good! You will have a little bit left at the end and if you are not afraid of the raw egg I will definitely recommend licking it off the bowl, yum!

Let's keep it real: If you cook there'll be a mess, it's one of the things I haven't found a way to escape!

Chocolate Coconut Cupcakes

Makes a dozen cupcakes


  • 1 1/2 cup flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder (Hershey’s yum!)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 cup coconut milk
  • 1/3 cup coconut oil (melted and slightly cooled)
  • 1 tsp coconut extract
  • 1/2 cup shredded sweetened coconut

Directions: Preheat oven to 325F.

In the bowl of electric mixer, on low, combine the first 9 ingredients together until the batter comes together, but don’t over mix. Fold in the shredded coconut. Divide the batter into 12 cupcake tins. Bake for 20-25 mins. Cool completely before frosting.

Coconut Cream Cheese Frosting


  • 8 oz cream cheese
  • 1/2 stick butter (4 tbsp)
  • 3/4 tsp coconut extract
  • 2 cups powdered sugar (I like the ‘tart’ flavor of cream cheese frosting but if you want to make it sweeter or stiffer just add more powdered sugar!)
  • green food coloring (as little or as much as you’d like- I used about 15 drops)

Directions: In the bowl of electic mixer, combine the cream cheese and butter until fluffy. Add the coconut extract, powdered sugar and food coloring(optional) and beat for two minutes (until the sugar is fully incorporated). Frost your cupcakes and top with a peep if you desire :)