Weston Phipps of Houston, along with three other students from the University of Missouri-West Plains, who are currently attending classes in Dalian, China, travelled to Thailand and Vietnam over a two-week break from classes and tutoring. They got to ride on an elephant and handle tiger cubs in Bangkok and enjoyed kayaking at HaLong Bay, Vietnam, which is famous for its amazing limestone islands, rock formations and caves.


Question: What room does a ghost not need? Answer: A living room!


Skinny Double-Chocolate and Peanut Butter Muffins (Flourless double-chocolate and peanut butter muffins made with healthier ingredients). Ingredients:

• 1/4 cup cocoa powder

• 2 tablespoons oat flour regular oats that have been blended

• 1/2 teaspoon baking soda

• 1/4 teaspoon baking powder

• 1/4 teaspoon salt

• 2 tablespoons brown sugar lightly packed

• 1/2 cup creamy peanut butter

• 1/4 cup unsweetened applesauce

• 1/4 cup vanilla Greek yogurt

• 1 teaspoon vanilla extract

• 2 tablespoons honey

• 1 large egg

• 5 tablespoons dark chocolate chips


1. Preheat the oven to 350 degrees F. Spray the nine of the cavities in a muffin tin and fill the other three up halfway with water (ensures even baking).

2. Do not use muffin liners! The muffins won’t come out well.

3. In a large bowl, stir together the cocoa powder, oat flour (blend regular oats until they are a flour consistency. Make sure to measure the oats after being blended), baking soda, baking powder, salt and brown sugar.

4. In a separate bowl, combine the peanut butter (do not warm up), applesauce, Greek yogurt, vanilla and honey. Beat until completely combined.

5. Beat together dry and wet ingredients and add in the egg. Mix until just combined.

6. Stir in the chocolate chips and (if desired) top each muffin with a few more.

7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

To submit “comings and goings” to this feature, call Wendy Phipps at 417-967-4200 or wphipps@houstonherald.com

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