Get Your Fudge Babies!

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Today’s the day! It’s your chance to win a batch of Katie’s famous Fudge Babies!!! :mrgreen:

Katie offered to bake a batch of her (customizable) Fudge Babies for a “Last Chance Bake Sale” to help Mal and me raise money for Team In Training. Katie has a connection to leukemia and really wanted to help us out, so we were more than happy to take her up on her offer and raise money for leukemia and lymphoma research in anyway that we can.


Before you start bidding, please review the full Rules & Logistics. All funds raised from the Last Chance Bake Sale will go directly to Team in Training to support the Leukemia and Lymphoma Society. All bids must be emailed to CHRISTINA.HAUPERT@GMAIL.COM with ‘Fudge Babies’ in the subject line. Bids left in the comments section will not be counted. The Last Chance Bake Sale is only open to US residents.

I will update the ”˜bid section’ on the bottom of this post throughout the day, so you can see the current high bid. Bidding will run from now until this evening, Monday, September 27 at 11:59 EST. I will announce the winner tomorrow morning.

A few quick reminders:

  • All bids must be emailed to CHRISTINA.HAUPERT@GMAIL.COM.
  • The funds from winning bid must be posted to our TNT fundraising page within 24 hours of receiving the winning confirmation email or next bidder automatically wins.
  • The winning bidder can expect to have their Fudge Babies shipped out within three (3) days of the bake sale.

Ok, I think that’s it. If you have any questions or concerns, please don’t hesitate to contact me. Let the bidding begin!!! :mrgreen:

Better Than the Original?

Ok, the photo below is a bit misleading. I didn’t eat Beans on Toast for breakfast this morning. Instead, this photo is an example of a restaurant recreation gone wrong.

Back in December, Mal and I visited Ashland, Oregon and enjoyed lunch at The Black Sheep where I ordered Beans on Toast. It tasted very delicious and inspired a similar meal back home.


Unfortunately, my Beans on Toast recreation totally bombed. It was edible, but not at all like the original. 😕


So, now, when it comes to recreating restaurant meals, I leave the cooking to the experts. I’m actually not much of a chef, which means any meal that you see on CNC is easy to make. Trust me, I don’t get fancy in the kitchen! However, when it comes to baked goods and coffee drinks, I can usually hold my own! 😉

So, when I saw this delicious Pumpkin Spice Latte on Mama Pea’s blog, I immediately wanted to recreate the yummy Iced Soy Pumpkin Spice Latte that I spend nearly $4 on each week at Starbucks.


Iced Pumpkin Spice Latte

Makes 1


  • 1 cup strongly brewed iced coffee  (I used cinnamon flavored)
  • 1/2 cup vanilla soy milk
  • 2 tablespoons canned pumpkin
  • 2 teaspoons of sugar
  • Shake of cinnamon, nutmeg, and ginger (to taste)


  • Combine all ingredients in a shaker (or water bottle with tight lid).
  • Shake vigorously until blended well.
  • Pour over ice.
  • Enjoy!


Along with my Iced Pumpkin Spice Latte, I enjoyed some fresh strawberries.


And a fried egg and whole wheat toast with Teddie Peanut Butter.


Question of the Day

Have you ever recreated something you ate at a restaurant? How did it turn out? Was it better than the original?

P.S. For the locals: The 1st Annual Boston Local Food Festival is this Saturday, October 2nd. Unfortunately, I’m going to miss it this year, but it’s a great opportunity to support Boston restaurants, chefs, and food trucks that are sourcing from local farms.



  1. I recreated a breakfast dish from a favorite diner once, turned out pretty good, but the sauce wasn’t quite right.

    I went to a wedding over the weekend and have to recreate the chicken dish they had, it was too die for!

  2. I recreated grilled shrimp and pineapple that I had from a restaurant in NYC –Spice Market– it was good, but I still dream about the *magical* origional version!!

  3. to recreate those beans on toast, you need the Heinz beans in the blue can. toast and butter the bread, heat up the beans, top with cheddar cheese.

    i often aim to recreate restaurant meals, but lots of times once i get in the kitchen my ideas change. so, inspired by restaurants but not replicas! except for chipotle’s burrito bowl. i’ve got that one down.

  4. I tried re creating a brown butter sage sauce… it turned out good, but it was missing that WOW! factor, that je ne sais quoi that the restaraunt had. Gotta try that pumpkin latte!

  5. That iced pumpkin latte looks so good!

    I once tried to make some coconut basmati rice that I had at a restaurant. It actually turned out pretty well, but not quite as good as the original. I’m sure the restaurant version had a LOT more fat/sugar. 😉

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