Healthy German Chocolate Bites

Pin It I'm all about healthy desserts, but they need to taste delicious, not like cardboard.  These are little bites of heaven.  You would never guess that they only have 6 ingredients and NO SUGAR!  Sounds too good to be true, right?  Don't be fooled.  These taste just like a brownie with nuts and coconut... really!  I literally ate the first entire batch in a day.  I just kept nibbling and pretty soon they were all gone.  These turned out so well I'm going to experiment with some new flavors too. 

Healthy German Chocolate Bites
Original Recipe from Chocolate Covered Katie
3/4 cup pitted dates
1/2 tsp vanilla extract
pinch of salt
2 Tbsp cocoa powder
2 Tbsp shredded coconut
1/2 cup pecans

1. Place all ingredients in a food processor.  Pulse until ground into fine bits.  It will be crumbly.
2. Roll into balls (or any other shape you want - would make a nice bar shape)
3. I store mine in the fridge so they are less sticky, but you can leave them at room temperature if you want.

Biscoff Smores Brownies

Pin It I've been seeing a lot of recipes with Biscoff Spread in them lately and I've been intrigued.  I didn't find it in my local supermarket and to be honest I didn't put much effort into searching for it anywhere else.  Then last weekend I went to a little Italian grocery store and they had it.  As soon as I saw it I knew I had to buy it.  My sister-in-law was also equally amused.  The rest of my family thought we were crazy for buying a spread that tastes like cookies.
Well they quickly changed their tune when I brought these brownies to our Labor Day BBQ.  These are addicting.  While they are quite rich, gooey and sweet, you cannot eat just one.  In a word: AMAZING!  I can't wait to find new recipes to use with the remainder of my Biscoff Spread!

Shared at Weekend Potluck, Strut Your Stuff Saturday, and Sweet Confession Sunday.

Biscoff Smores Brownies
Adapted from Bake at 350
For the Biscoff swirl:1/2 cup Biscoff Spread
4 ounces cream cheese
2 Tbsp sugar
1 egg
For the brownies:1 cup dutch-process cocoa
1 tsp. kosher salt
1/2 tsp. baking powder
3/4 cup unsalted butter
2 cups sugar
1 Tbsp vanilla
3 eggs
1 cup flour
3/4 cup marshmallow cream

1. Preheat oven to 325 degrees. 
2. Beat together all of the ingredients for the Biscoff swirl with a hand mixer until fluffy and well combined.
3. In a medium saucepan melt the butter.  Turn off heat and stir in sugar then return to heat and heat until hot, but not bubbly.
4. Remove from heat and stir in cocoa, salt and baking powder.
5. Whisk in the eggs and vanilla until smooth.
6. Stir in flour.
7. Pour into a greased 9 x 13 pan.
8. Drop heaping tablespoons of Biscoff swirl and marshmallow cream evenly over top of brownies.  Use a knife to swirl making sure each bite will have a little taste of everything.
9. Bake 25-30 minutes or until swirl is set.  Brownies may be a bit jiggly.  Allow to cool completely for easy cutting.

Oreo Pudding Pops

Pin It It has been so hot lately that I have been craving cold snacks, but I didn't want to have all of the calories of ice cream every day. (I could definitely eat it everyday, but my waist line would not thank me).  I remembered Jello Pudding Pops from when I was a kid.  Those things were amazing.  I decided to try to make my own.  I used sugar free pudding and fat free cool whip to cut down on calories and you would never know it.  These are perfect for satisfying your sweets craving without all of the guilt.

Oreo Pudding Pops
1 package sugar free chocolate pudding
2 cups skim milk
1 cup fat free whipped topping, like Cool Whip
1 cup crushed Oreos

1. Mix pudding and milk and whisk until well combined and smooth.
2. Carefully fold in whipped topping until mixture is uniform in color.
3. Stir in crushed Oreos.
4. Pour mixture into pudding molds or small cups.  Insert popsicle sticks.
5. Freeze over night or until firm.

**I had to run my popsicle mold under warm water to get my popsicles to release.

Chewy Chocolate Chip Pudding Cookies

Pin It I think my quest for soft chocolate chip cookies has finally ended.  I know I've said that before, but these cookies remain soft even after several days.  The secret ingredient is a box of instant pudding mix.  Why didn't I think of this sooner?  These cookies are moist, chewy and delicious.  I will definitely be making these again soon and probably experimenting with some new pudding flavors too.

 

Chewy Chocolate Chip Pudding Cookies
Original recipe from See Jane Cook

2 1/4 cups flour

1 teaspoon baking soda

1 cup butter, softened

3/4 cup packed brown sugar

1/4 cup white sugar

1 (3.4 ounce) package instant vanilla pudding mix

2 eggs

1 teaspoon vanilla extract

2 cups chocolate chips

 

1. Preheat oven to 350 degrees.

2. Cream butter and sugars, add pudding mix until blended.

3. Stir in the eggs and vanilla.

4. In a separate bowl, combine the flour and baking soda with a whisk then add it to the butter mixture.

5. Stir in the chocolate chips.

6.  Drop cookies by rounded spoonfuls onto parchment paper lined cookie sheet.

7. Bake for 10 to 12 minutes or until edges are golden brown.

Snickers Dip

Pin It My friends and I recently had wine and dine night and I was in charge of an appetizer/snack item.  I wanted something sweet, but didn't want something heavy like a baked good.  This dip is to die for!  I was tempted to just eat it by the spoonful, but refrained so that there would be some to actually take with me.  This is definitely a keeper!

Snickers Dip
1 8 oz package cream cheese, softened
2 Tbsp brown sugar
1 8 oz container whipped topping
1 regular size Snickers bar, finely chopped

1. Mix cream cheese and sugar until smooth. 
2. Fold in whipped topping until well mixed.
3. Stir in Snickers.
4. Refrigerate until ready to serve.
5. Serve with pretzels or graham crackers

Chocolate Zucchini Cake

Pin It Yes, that decadent piece of cake contains vegetables and yes, it is just as delicious as it looks. The zucchini dissolves into the cake when it bakes and makes it nice and moist.   I got a giant zucchini from my grandma and needed to do something with it before it went bad.  I made this cake a while ago and got rave reviews so I found the recipe and made it again.  It was just as good the second time around.  I like the added bonus of getting some veggies for dessert.  I was even able to trick Albert into eating some.   You could definitely get kids to eat this without them knowing there was a vegetable hiding in it.  Enjoy!

Recipe shared at Strut Your Stuff Saturday and Weekend Potluck.

Chocolate Zucchini Cake
Original recipe from King Arthur Flour

1/2 cup (8 tablespoons) butter

1/2 cup vegetable oil

1 3/4 cups sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup sour cream, buttermilk, or yogurt

1 1/2 cups all purpose flour

1 cup whole wheat flour **or omit and use 2 1/2 cups all purpose flour

3/4 cup cocoa powder

2 teaspoons instant coffee granules **optional

3 cups shredded zucchini (about one 10" zucchini)  * I used the shredder blade on my food processor

1/2 cup chocolate chips

Icing
1 cup chocolate chips

1. Preheat oven to 325 degrees.

2. In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.

3. Beat in the eggs.

4.Stir in the sour cream, buttermilk, or yogurt alternately with the flour.

5..Add the cocoa and espresso powder, mixing until smooth.

6. Fold in the zucchini and 1/2 cup chocolate chips. Spoon the batter into greased 9x13 pan.

7. Bake the cake for 30 to 35 minutes, until the top springs back when touched.

8. To ice the cake: Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean.

9. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack.

Grilled Pineapple

Pin It So I'm always trying to be healthy and this is the perfect dessert for those of you wanting to jump on the healthy train without sacrificing all sweets.  It's sweet, crisp and tangy.  Sometimes I enjoy mine with a scoop of ice cream on top (ok, not so healthy...).  This would be a great end to a summer BBQ.

This recipe was shared at Trick or Treat Tuesday and Weekend Potluck.

Grilled Pineapple
1 pineapple, peeled and sliced into 1/2 inch slices
juice of 1 lime
1 tsp honey
sprinkle of cinnamon

1. Slice pineapple into 1/2 inch rounds.  There is no need to core it before grilling.  I think the pineapple would  fall apart on the grill if you did.
2. In a small bowl whisk together lime juice, honey and cinnamon.
3. Grill pineapple for about 3 minutes per side over medium-high heat.  Brush on lime juice mixture.
4. Pineapple is done when the outside starts to caramelize and there are nice grill marks.

Chocolate Chip Walnut Cookies

Pin It Albert has a sweet tooth, but he is super picky about his treats.  I usually just buy refrigerated cookie dough at the store and bake them about once a week so Albert has something to snack on.  Well he decided that store bought cookies have too many chocolate chips in them and that they get stale quicker than homemade cookies.  (He's crazy, I know).  Well my track record with chocolate chip cookies is not great.  They usually turn out hard as a rock and they don't spread out.  I always just use the recipe on the back of the chocolate chip bag.  I have had this problem my entire life despite constantly trying to improve them.  Well, I'm happy to say that I finally found a recipe that turned out perfect!  These are moist, chewy and the perfect thickness for a good cookie.

Chocolate Chip Walnut Cookies
*Recipe from Lovin' From the Oven
2 cups all-purpose flour
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 3/4 cup butter, melted
 1 cup packed brown sugar
 1/2 cup white sugar
 1 tablespoon vanilla extract
 1 egg
 1 egg yolk
 1 1/2 cups semisweet chocolate chips
3/4 cup chopped walnuts

1. Cream melted butter, brown sugar and white sugar in a mixer.  Add vanilla and eggs and mix well.
2. Sift the dry ingredients and slowly add them to the mixer.  Mix until just combined.
3. Stir in chocolate chips and walnuts.
4. Dough will be very sticky.  Cover and refrigerate for about 1 hour.
5. Preheat oven to 325 degrees.
6. Using a medium cookie scoop, place cookies on a parchment paper lined baking sheet.
7. Bake 15-17 minutes or until golden brown.

Chubby Hubby Truffles

Pin It I saw this recipe a few months ago, but never had a reason to make them until this weekend.  My brother and sister in law were in town and I brought these over for dessert.  They were inhaled and they were such a hit that they were requested for my sister's wedding shower in a few months.  These are a mixture of sweet, salty, crunchy and creamy...All the best parts of a dessert rolled into one delicious ball.

Chubby Hubby Truffles
Original recipe from Six Sisters' Stuff
1 cup crushed pretzels
1/2 cup crunchy peanut butter
1 Tbsp butter, softened
2 Tbsp brown sugar
3 Tbsp powdered sugar
1 cup chocolate chips
1 Tbsp vegetable oil

Toppings:
1/4 cup crushed pretzels
1/4 cup crunchy peanut butter
1 tsp vegetable oil

1. Mix peanut butter, butter and brown sugar in a bowl until well combined.
2. Stir in pretzel pieces.  Then mix in powdered sugar.
3. Using a small cookie scoop, scoop rounded balls onto a wax paper covered cookie sheet.  Refrigerate for at least 30 minutes.
4. Remove balls from fridge.  Melt chocolate chips and vegetable oil in the microwave for 1 minute, stirring every 30 seconds.
5. Dip  balls into chocolate and return them to the wax paper cookie sheet.
6. Melt peanut butter and vegetable oil in microwave for about 30 seconds or until able to be drizzled.
7. Top truffles with pretzel pieces and peanut butter.
8. Return truffles to the refrigerator for at least 30 minutes or until chocolate is set.
9. Store in refrigerator until ready to serve.

Oreo Brownies

Pin It I'm working at a summer camp for gifted children during the month of July.  I'm super busy and exhausted at the end of each day which explains my lack of posting recently.  (I will try to get better).  Anyway, we always have snacks in the kitchen area of camp for all of the teachers and assistants.  I made these to share and they were inhaled by lunchtime.  Everyone kept asking for the recipe and it's so easy it's almost embarrassing.  I will definitely be making these again.

Check out Weekend Potluck for some amazing recipes! Also head over to Strut Your Stuff Link Party for some great recipes and craft ideas.

Oreo Brownies
1 box brownie mix - plus ingredients to make brownies (oil, eggs, water)
20 Oreo cookies, divided
1/2 cup chocolate chips

1. Preheat oven to 350 degrees. 
2. Make brownies according to box directions.  Stir in chocolate chips.
3. Pour half of the brownie batter on the bottom of a greased 9 x 13 pan.
4. Press 16 Oreos into the batter.  Pour remaining batter on top of Oreos making sure to cover the cookies completely.
5. Crush the remaining 4 Oreos and sprinkle on top.
6. Bake 25-30 minutes or until a toothpick comes out clean.

Snickers Apple Salad

Pin It Who loves no bake desserts???  I do, especially when the temperature has been in the triple digits for over a week.  This 3-ingredient gem is perfect for a potluck, picnic or just for snacking.  It can be whipped together in under 5 minutes and doesn't require time to set in a refrigerator or anything.  What's not to love?

Snickers Apple Salad
6-8 granny smith apples, cubed (leave skin on)
1 tub whipped topping (like Cool Whip)
2 regular size Snickers bars, chopped

1. Mix all ingredients in a large bowl.  Serve immediately or refrigerate until ready to serve.

**Leftovers are good for about 2 days

Oreo Poke Cake (Dirt Cake)

Pin It My husband LOVES dirt cups.  He really is a little kid at heart.  However, I was in charge of dessert for my family and didn't have the time or supplies to make real dirt cups.  This has all of the components of dirt cups, but in a prettier, more grown-up presentation.  Because this cake is served cold it is great for these super hot summer days!

Oreo Poke Cake
inspired by The Country Cook
1 chocolate cake mix (and ingredients to make cake)
1 box Oreo pudding
2 cups milk
1 cup chocolate syrup (like Hershey's)
1 container Cool Whip
1 cup crushed Oreo cookies

1. Bake cake according to box directions.
2. When cake has about 5 minutes left, mix pudding and milk in a bowl.  Allow to sit so it starts to thicken.
3. When cake comes out of the oven, take the handle of a wooden spoon and poke holes about 1 inch apart over the whole cake.
4. Pour chocolate syrup over the cake, pushing it down into the holes.  Pour pudding on next and spread over the top, pushing into the holes.
5. Cover cake and place in the fridge to cool for at least an hour.
6. Take cake out and cover with Cool Whip.  Sprinkle with crushed Oreos just before serving.  If you put the Oreos on too soon they will get soggy.

White Chocolate Macadamia Nut Cookies

Pin It I consider myself a pretty good cook and I'm not afraid to experiment with recipes.  But when it comes to chocolate chip cookies I just can't do it.  My are always rock hard.  I've tried many recipes and always get the same result.  I was really nervous when my picky husband requested white chocolate macadamia nut cookies because I figures they would be rock hard as well.  Well my streak of rock cookies has ended!!!  These turned out crispy on the edges and chewy in the middle.  They remind me of the fundraiser cookies that kids are always selling for sports teams, just way cheaper :)  Enjoy!

White Chocolate Macadamia Nut Cookies
Source:The Girl Who Ate Everything
Makes 2-3 dozen cookies
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, melted
1 cup brown sugar
3/4 cup white sugar
2 eggs
1 Tbsp vanilla
1 cup macadamia nuts, chopped
1 cup white chocolate chips

1. Preheat oven to 325 degrees.
2. Mix dry ingredients and set aside (flour, baking powder, salt).
3. In a mixing bowl mix butter and sugar until well combined.  Add eggs one at a time mixing after each egg.  Add vanilla and mix.
4. Slowly add the dry ingredients and mix well.
5. Stir in nuts and chocolate chips.
6. Drop heaping tablespoons of dough on a greased cookie sheet.  Bake 10-12 minutes or until golden brown.  Allow to cool for 3-4 minutes on cookie sheet before moving to a cooling rack.

Rocky Road Brownies

Pin It Bring your napkins when you make these brownies!  They are ooey, gooey and so delicious.  These would be great for a BBQ or work potluck.  I cheated and used a box brownie mix, but the toppings make these gems look like they took you all day.

I'm participating in Weekend Potluck again this week.  Check out all of the great links!

Rocky Road Brownies
1 box brownie mix (and all ingredients needed to prepare them)
1/2 cup almonds, chopped
1 bag mini marshmallows

Frosting:
1 stick butter, softened
3 1/2 cups powdered sugar
3 Tbsp cocoa powder
1 tsp vanilla
1-2 Tbsp milk (to get a smooth consistency)

1. Make brownies according the package.  Stir in almonds before baking.
2. When brownies have about 5 minutes left of baking, sprinkle entire bag of marshmallows on top of brownies and place in the oven for the remainder of the baking time.
3. Allow brownies to cool slightly.
4. Meanwhile, make frosting.  Beat butter until smooth.  Mix in powdered sugar, cocoa and vanilla.  Add milk to make the frosting smooth. 
5. Pour frosting over the marshmallow.  Allow to cool completely to avoid very messy brownies with melted frosting.

Chunky Monkey Cookies

Pin It I'm always looking for healthy desserts because I have a sweet tooth.  I found these cookies on Pinterest and was a little leery about them being too "healthy" to satisfy my sweets craving.  I made a small batch just to try them out and I was pleasantly surprised.  I did add some agave syrup for a little sweetness and some chocolate chips, which makes them not quite as healthy, but still better than a regular cookie.  These cookies are sweet, moist and chocolatey.  Definitely a winner!

Chunky Monkey Cookies
* makes 12 large cookies
Adapted from Six Sisters' Stuff
2 ripe bananas, mashed
2 Tbsp creamy peanut butter
2 Tbsp cocoa powder
1 Tbsp agave syrup (or sugar)
1 cup oats
1 tsp vanilla
2 Tbsp chocolate chips

1. Preheat oven to 350 degrees.
2. Mash bananas in a bowl.  Add peanut butter, cocoa, vanilla and agave.  Stir to combine.
3. Stir in oats and chocolate chips.
4. Allow batter to rest for about 20 minutes to soften the oats.
5. Spoon heaping tablespoons of batter on a parchment lined baking sheet.
6. Bake 10-12 minutes or until the bottoms are golden when you lift them up.

Crock Pot Lava Cake

Pin It I made this for a family dessert and it was divine.  Everyone raved about the fudge sauce on the bottom.  It was amazing with a scoop of ice cream or a dollop of whipped cream.  It only takes about 5 minutes to prep and then you turn on your crock pot and forget it.  It's an impressive dessert that looks complicated, but it is super simple.  Who wouldn't love moist chocolate cake with a thick fudge sauce?

Crock Pot Lava Cake
1 cup flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
2 Tbsp cocoa powder
1/2 cup milk
1 tsp vanilla
2 Tbsp vegetable oil

Topping:
1 cup brown sugar
3 Tbsp cocoa powder
1 3/4 cups water

1. Stir together flour, baking powder, salt, sugar and cocoa.  Add milk, vanilla and oil.  Stir to combine.
2. Pour batter into a lined and greased crock pot.  I  used my round 3 quart slow cooker.  If you don't have liners grease your pot very well. 
3. Place sugar, cocoa and water in a microwave safe dish.  Microwave for 2 minutes or until just boiling.
4. Pour liquid on top of batter.  Cover and cook for 3-4 hours on high or until a toothpick comes out clean. (It took exactly 3 hours for me).
5. Scoop out making sure to get all of the fudge from the bottom.  Serve with ice cream.

Whole Wheat Chocolate Oatmeal Bars

Pin It I'm trying to be healthier.  Now these bars are not overly healthy by any means, but they are a healthier version of my original Chocolate Oatmeal Bars.  I made a few substitutions, using whole wheat flower, adding flaxseed and using applesauce in place of some of the butter.  I also made these for an 8x8 pan because Albert is not on the healthy train and I didn't want to eat an entire 9 x13 pan by myself.  The only major difference that I noticed was that the crust mixture  was not as crumbly as the orignal so I had to crumble it myself to make the topping.  Taste wise these are identical to the orignals.  I will be making this version from now on because no one will ever know that I tried to sneak something healthy into them. 

Whole Wheat Chocolate Oatmeal Bars
1/4 cup butter
2 Tbsp applesauce
1/2 cup brown sugar
1/2 cup oats (I used instant)
1/4 cup whole wheat flour
1/2 cup all purpose flour
3 Tbsp ground flaxseed
1/2 cup chocolate chips
7 oz. sweetened condensed milk (1/2 of 14oz can, or 3/4 cup plus 2 Tbsp) (I used a glass measuring cup with ounce marks to measure mine.

1. Preheat oven to 375 degrees.
2. Cream butter, applesauce and sugar.  Add oats, flax and flour and blend until well mixed.
3. Press 2/3 of the mixture into the bottom of a greased 8 x 8 pan.
4. Pour sweetened condensed milk and chocolate chips in a microwave safe dish.  Microwave on high for 1 minute stirring after 30 seconds, until all chips are melted.
5. Pour chocolate mixture over crust.
6. crumble remaining crust mixture on top of chocolate.  Feel free to sprinkle some extra oatmeal or brown sugar on top if you have trouble covering all of the chocolate.
7. Bake 20-25 minutes or until golden brown.  Allow to cool before cutting and serving.

St. Louis Gooey Butter Cake

Pin It Having grown up in St. Louis my whole life I just assumed that everyone knows about toasted ravioli, frozen custard and gooey butter cake.  Apparently I'm wrong.  If you have never experienced a gooey butter cake you are missing out.  But the good news is you don't have to travel to St. Louis to taste this delectable treat.   You also only need 5 ingredients!!!!  This is definitely going to be my go-to dessert for summer gatherings this year.

St. Louis Gooey Butter Cake
1 box yellow cake mix
3 eggs, divided
1 stick butter, melted
1 8oz. package cream cheese, softened (I used reduced fat)
2 cups powdered sugar

1. Preheat oven to 325 degrees.
2. Mix cake mix, butter and 1 egg.  Press mixture into the bottom of a greased  9 x 13 pan.
3. In a bowl combine cream cheese, 2 eggs and powdered sugar.  Mix with an electric mixer until smooth.
4. Pour over cake mix crust and bake 35-40 minutes or until golden brown around the edges.
5. Sprinkle with powdered sugar when cooled.

No Bake Granola Bars

Pin It Since it is officially summer it is too hot to turn on my oven very often.  Because of that I was looking for some no bake recipes.  These granola bars are chewy, filling and quite delicious.  They are great for breakfast, a snack or even dessert. 

No Bake Granola Bars
1 cup rolled oats, I used instant
1 cup shredded coconut
1/2 cup peanut butter
1/2 cup ground flax seed
1/2 cup chocolate chips
1/2 cup chopped pecans ***optional
1/3 cup honey
1 tsp vanilla

1. Line an 8 x 8 baking dish with parchment paper and spray with cooking spray.  This just helps the bars come out of the pan easily.  You could skip this step, but you might have trouble getting the bars out in nice pieces.
2. In a mixing bowl combine the peanut butter, vanilla and honey.  Stir in oats, coconut, flax, pecans and chocolate chips.  **If the mixture seems too dry add a little more honey to bring it together.
3. Press mixture into the pan.  Cover and refrigerate at least 1 hour to let it firm up.

5 Ingredient Cookie Bars

Pin It I had a real craving for something sweet last week and needed something simple, fast and using ingredients I already had.  These cookie bars were perfect.  5 ingredients and 25 minutes later I had a delicious fresh baked treat.  These are perfect with a scoop of ice cream.

5 Ingredient Cookie Bars
2 eggs
1 cup brown sugar
1 cup creamy peanut butter
2 cups baking mix (like Bisquick)
1 1/2 cups M & M's (or chocolate chips)

1. Preheat oven to 350 degrees.
2. Cream peanut butter, eggs and sugar.  Mix in baking mix.  Stir in 1 cup of M&M's.
3. Press mixture into a greased 8 x 8 pan.  Top with remaining M&M's.  Press gently into the batter.
4. Bake 20-25 minutes or until a toothpick comes out clean.