Categories
DESSERT

HIGH PROTEIN, LOW CARB, HEALTHY “BROWNIE” DESSERT

Who doesn’t loooooooove Chocolate! This is so cool! You can have these High Protein, Low Carb, Healthy “Brownie” Dessert Bars  when you’re on your 4-hour body Diet. Yes, that is right! Do treat these the same way you would treat hummus or nuts though. Don’t go crazy with these. I suggest making them on your cheat day and then you could have one here or there throughout the following week, if you absolutely need to have something sweet.

There is no need to forgo your pencil skirt for those sweatpants when you eat these healthy little bundles of joy because these are made with fiber rich black beans, un hun, that’s what I said…Black Beans! I know it sounds kinda gross, but they are not. These are delicious, rich and chocolaty.

Using stevia instead of sugar makes these low carb so you get that natural sweetness. I have to say that I am 100% real when I say that these are the BEST LOW CARB BROWNIES I’ve ever made. If you are in need of a quick fix…MAKE.THESE. If you seriously don’t have the time, this is your answer.

Let’s say you have an event that you need to bring something…like a pot luck thingy, or even your cheat day on the sofa, bring these. No one will ever know that these are a High Protein, Low Carb, Healthy Brownie. They’ll think that they’re the real thing and then you can surprise them in the end. Just say “Surprise!” These are actually healthy and I just saved your ass! Literally!

INGREDIENTS :

  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1/4 cup carob or cocoa powder (unsweetened)
  • 1 1/4 cups dark chocolate chips
  • 2 eggs
  • 1/3 cup coconut oil or melted butter
  • 2 tsp pure vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp instant coffee
  • 1-2 tbp stevia

INSTRUCTIONS :

  1. Preheat oven to 350 degrees
  2. Either line an 8 by 8 baking dish with parchment paper and leave a little out on 2 sides to make it easy to lift out after they’re baked, or Grease baking dish with butter or use non-stick dish.
  3. Mix all ingredients in a food processor until batter consistency.
  4. Pour batter into baking dish and level it out.
  5. Bake 30-35 minutes or until a toothpick comes out clean.

You can find complete recipes of this HIGH PROTEIN, LOW CARB, HEALTHY “BROWNIE” DESSERT in 4hourbodygirl.com

Categories
DESSERT

CRANBERRY BLISS SEVEN LAYER BARS

I love Cranberry Bliss Bars. Actually anything with white chocolate and cranberries I’m bound to like.
And because I have a longstanding obsession with Seven Layer Bars or Magic Bars as they’re sometimes called, marrying two favorite bars into one had to happen.
A buttery graham cracker crust, topped with white chocolate chips, chocolate chips, walnuts, dried cranberries, coconut, and sweetened condensed milk. It’s a fast, easy, one-bowl, no-mixer recipe that’s as easy as sprinkling and layering ingredients in a pan and the bars have everything going.
There’s a slightly crunchy graham cracker crust, extra crunch from the walnuts, with chewiness from the cranberries and coconut. So much texture and diverse but complimentary flavors in every bite.
The cranberries perfectly cut through the sweetness of the white chocolate, coconut, and creamy sweetened condensed milk while semi-sweet chocolate chips round things out.
If you need a holiday dessert that’s virtually effortless but that tastes like a million bucks, this is the one.

INGREDIENTS:

  • 1/4 cup butter, melted (I use unsalted, but salted tames some of the sweetness)
  • scant 3/4 cup graham cracker crumbs
  • 3/4 cup white chocolate chips
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup chopped walnuts
  • 1 cup dried cranberries (I use orange-flavored dried cranberries)
  • 1 cup sweetened shredded coconut flakes, measured loosely and not packed
  • about two-thirds can (14-ounce) sweetened condensed milk (eyeball it)

INSTRUCTIONS :

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  3. Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
  4. Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips.
  5. The amount of crust is skimpy and barely covers the pan, but it’s okay.
  6. Evenly sprinkle with the white chocolate chips, chocolate chips, walnuts, cranberries, and coconut (in that order).
  7. Evenly drizzle sweetened condensed milk over the top.
  8. Bake for about 20 minutes, or until lightly golden brown around edges and the center is mostly set.
  9. Keep an extremely close eye on bars in the final minutes of baking because coconut can go from raw-looking to burnt in one minute.
  10. I’ve baked the bars in different ovens and have baked for as long as 27 minutes and as short as 20 minutes; watch your bars and not the clock.
  11. Place pan on a wire rack and allow bars to cool in pan for at least 2 hours, or overnight, before slicing and serving.
  12. Bars firm up as they cool. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

You can find complete recipes of this CRANBERRY BLISS SEVEN LAYER BARS in averiecooks.com

Categories
DESSERT

SHORTBREAD TOFFEE COOKIE BARS

These Shortbread Toffee Cookie Bars are a buttery brown sugar shortbread crust, filled with a sweetened condensed milk caramel and topped with milk chocolate and toffee bits! SO sweet and rich!
This is one of those recipes that has been around for ages, I think.
I found the base for this recipe on Pinterest and decided to give it a try…unfortunately the picture just kept leading me back to a million other sites and never a proper source. Annoying. So I slightly varied the recipe that the person reposted on the picture. Recipe police don’t arrest me.
Can we talk about all the food on Pinterest for a quick second allegedly being THE BEST… or MOST AMAZING…BEST EVER… LIKE CRACK..
Let’s end that trend, kay? Because here’s why…. Anyhowwwww….
In this case “Best Ever” might apply. Because these are the “Best Ever Shortbread Toffee Cookie Bars” I’ve ever had. They actually might be the only Shortbread Toffee Cookie Bars I’ve ever had, soooo, there’s that…. Also, my pictures look NOTHING like the picture on Pinterest so I think I a) might have done something completely differently or b) the photo was not actually the finished product of the recipe. Not sure.
The base is a brown sugar shortbread, the filling is a caramelized sweetened condensed milk and the topping is a mixture of milk chocolate and toffee. It’s everything you could want all in one place. LIKE CRACK! Wait…The steps are super easy. Just make your crust…just brown sugar, butter and flour…

INGREDIENTS :
Shortbread Crust

  • ¾ cup butter, room temperature
  • ¾ cup light brown sugar
  • 1½ cups flour

Filling

  • 1 cup sweetened condensed milk
  • 2 Tbsp butter

Topping

  • 2 cups milk chocolate chips
  • 1½ cups Toffee Bits

INSTRUCTIONS :

  1. Preheat oven to 350°
  2. Line a 9×13 pan with foil and spray lightly with nonstick spray.

Shortbread Crust

  1. Beat butter and sugar together until combined, 1-2 minutes.
  2. Mix in flour. Mixture will be slightly dry.
  3. Press into prepared pan. Bake for 15 minutes until lightly golden.
  4. Remove from oven and allow to cool slightly.

Filling

  1. In a small saucepan heat sweetened condensed milk and butter together until butter is smooth.
  2. Pour over shortbread crust. Bake 12-15 minutes until filling is bubbly and browned.
  3. It will almost take on a light caramel appearance. Remove from oven

Topping

  1. Immediately sprinkle milk chips on top of filling when it comes out of the oven.
  2. Place back in oven for 2 minutes until chips are shiny and soft.
  3. Carefully spread the chips over the filling with an off-set spatula.
  4. Sprinkle with toffee bits, pressing into milk chocolate.
  5. Allow to cool completely before cutting into squares.

You can find complete recipes of this SHORTBREAD TOFFEE COOKIE BARS in cookiesandcups.com

Categories
DESSERT

CHOCOLATE PEANUT BUTTER FUDGE BARS

I love a good two-for-one deal. Especially when that deal involves peanut butter and chocolate.
Sometimes it’s impossible to pick which one I want, and with these bars I don’t have to.
There’s a peanut butter and white chocolate base that’s soft yet dense, rich, and creamy. The top is a layer of chocolate-peanut butter fudge, and there’s Rice Krispies added for crispy texture. Both layers actually have Krispies in them, but it’s more pronounced in the top layer.
The recipe for the chocolate layer I originally created to top some brownies that are in my first cookbook, Peanut Butter Comfort. They’re perhaps my favorite brownies ever, tied with these.
Recently I was thumbing through my cookbook and remembered how much I loved the topping, and had to make it.
But I didn’t want to turn on my oven and make brownies because San Diego was having a wicked, but typical, hot snap the last few weeks and my condo doesn’t have air so it was 92F inside. No ovens were turned on.
The beauty of these no-bake, one-bowl, gluten-free bars is that they’re fast, easy, and people will go nuts over them. I mean who can resist two thick layers of peanut butter and chocolate-peanut butter fudge sandwiched together. I sure can’t.

INGREDIENTS:
Peanut Butter Base

  • 2 cups white chocolate chips (one 10.5 to 11.5-ounce bag)
  • 1 cup creamy peanut butter (not natural; use Jif, Skippy or similar)
  • 1 cup crispy rice cereal (use gluten-free crispy rice cereal to keep GF)

Chocolate Fudge Top

  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups creamy peanut butter
  • 1 tablespoon unsalted butter
  • 1 1/2 cups crispy rice cereal

INSTRUCTIONS :

  1. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. Peanut Butter Base – In a medium, microwave-safe bowl add the white chocolate chips and heat for 1 minute on high power to soften.
  3. Remove bowl from microwave, add 1 cup peanut butter (use Jif, Skippy, or similar because natural or homemade peanut butter could separate and may not set up well and/or the bars could turn very oily), and heat on high power to melt, about 1 minute or as necessary in your microwave;
  4. white chocolate scorches easily so keep a careful eye on it. Stir until mixture is smooth and combined.
  5. Add 1 cup crispy rice cereal and stir to combine.
  6. Turn mixture out in prepared pan in an even, flat layer, smoothing the top lightly with a spatula. Place pan in freezer to chill.
  7. Chocolate Fudge Top – In a medium, microwave-safe bowl (you can use the same one, just wipe out with a paper towel) add the semi-sweet chocolate chips and heat for 1 minute on high power to soften.
  8. Remove bowl from microwave, add 1 1/2 cups peanut butter, butter, and heat on high power to melt, about 1 minute. Stir until mixture is smooth and combined.
  9. Add 1 1/2 cups crisp rice cereal, and stir to combine.
  10. Remove pan from freezer (make sure the first layer has set up somewhat before adding the chocolate, if not, return pan to freezer for 5 more minutes) and carefully turn chocolate mixture out into prepared pan in an even, flat layer, smoothing the top lightly with a spatula.
  11. Place pan in freezer to chill. Allow bars to chill for 60 to 90 minutes, or until set, before serving. If bars have gotten too firm to slice, let them sit at room temp for 10 minutes.
  12. I store these bars in the fridge because they get a little too soft at room temp.
  13. Bars will keep airtight in the fridge for about 1 month and in the freezer for up to 6 months.

You can find complete recipes of this CHOCOLATE PEANUT BUTTER FUDGE BARS in averiecooks.com

Categories
DESSERT

CHOCOLATE PEANUT BUTTER HEAVEN (EASY NO-BAKE DESSERT)

This easy no bake dessert features layers of crispy cornflakes and peanut butter, sweetened cream cheese, and dark chocolate pudding, topped with fluffy whipped cream. It really is a slice of heaven.
If you look through my recipe index, it’s pretty clear that I’m not a big dessert person. When it comes to food vices, I’m more of a cheese and potato chips girl, and most of the time I’d rather finish off a delicious meal with a big glass of wine than a piece of cake or a bowl of ice cream. But this particular dessert is something that nobody can turn down!
I first had this amazing chocolate, peanut butter and cream cheese dessert two summers ago when we reunited with some good friends who were visiting family in Pennsylvania. We were invited to their annual 4th of July BBQ, and while I usually look forward to grilled hotdogs and potato salad more than anything else, I kept hearing whispers about a famous dessert known as “Aunt Barb’s dessert.” As soon as I heard that, I was sold. When someone has a signature dish, you just know it’s going to be fantastic.
Add in the fact that it contains layers of peanut butter, cream cheese, and chocolate (my three favorite dessert ingredients), and, well, I didn’t even care about my hotdog anymore, I just wanted to dive face first into the dessert. It did not disappoint. Before I was halfway through my first forkful, I’d renamed “Aunt Barb’s dessert” into “Chocolate Peanut Butter Heaven” because that is exactly what it is.
I’ve had plenty of variations of chocolate and peanut butter desserts in my life, but this one is extra special. All of the flavors and textures go together so harmoniously, you can practically hear birds singing with each bite. The bottom layer is made from combining peanut butter with crushed cornflakes, which gives it a tremendously satisfying crunch.
Then you add in a layer of sweetened cream cheese for that slightly tart factor which balances out the richness of the chocolate and peanut butter. Then you top it with some thick chocolate pudding (I chose dark chocolate pudding because I love the rich taste, but you could use milk chocolate instead). And finally, you cover it all with a layer of whipped topping, which gives it a beautifully light and airy quality that just takes it to that next level of heavenly perfection.
I could NOT stop eating it. For weeks, I tried searching for the recipe online, but I couldn’t find the exact combination of ingredients that Aunt Barb had used. So I called my friend and begged her to track down the original. Thankfully she obliged, and now I have the chance to make it for myself, and share it with you! I’m not kidding — if you make this, you will be the hero of everyone in the room.

INGREDIENTS :

  • 3 small packages instant chocolate pudding (dark or milk chocolate)
  • 4 c milk
  • 5 1/2 c cornflakes, slightly crushed
  • 1 1/2 c peanut butter
  • 2 8 oz pkgs cream cheese, softened
  • 3/4 c powdered sugar
  • 3 c cool whip
  • mini chocolate chips (optional, for serving)

INSTRUCTIONS :

  1. Combine the milk and pudding mix with an electric mixer.
  2. Once smooth, put in the refrigerator to set for at least 1 hr or overnight.
  3. For the bottom layer, mix the cornflakes and peanut butter until combined (the best way to do this is with your hands; it’s messy, but effective).
  4. Spread the cornflake/pb mixture into the bottom of a 13×9 baking dish until evenly coated.
  5. Place into the freezer for 30 minutes to allow it to harden.
  6. While the pb mixture is setting, combine the softened cream cheese, powdered sugar, and 1 cup cool whip.
  7. Mix on medium speed until smooth.
  8. Remove the pan from the freezer and spread the cream cheese mixture over the bottom layer.
  9. Return to the freezer for 30 more minutes to set.

You can find complete recipes of this CHOCOLATE PEANUT BUTTER HEAVEN (EASY NO-BAKE DESSERT) in goodinthesimple.com

Categories
DESSERT

Disneyland’s Chocolate Peanut Butter Sandwich

We were just in Disneyland a few months ago eating these delicious chocolate peanut butter sandwiches!  No bread involved here!
It’s a graham cracker coated in chocolate, a peanut butter filling on top, then the whole cracker dipped in milk chocolate.  When you sink your teeth into that first bite it is absolutely amazing!  And another great thing about this dessert – it’s NO BAKE!

INGREDIENTS :

  • 6 graham cracker sheets, broken in half
  • 3 cups milk chocolate chips, divided
  • 2 teaspoons shortening, divided
  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 1/2 teaspoons milk

INSTRUCTIONS :

  1. Line a cookie sheet with wax paper or parchment paper.
  2. Melt 1 1/2 cups of the chocolate chips and 1 teaspoon of shortening in a microwave safe bowl or big glass measuring cup.
  3. Stirring at every 20 second intervals until fully melted and smooth.
  4. Then dip each graham cracker half into the chocolate, tapping or gently scraping off the excess chocolate.
  5. But you want the graham cracker to be totally covered.
  6. Set each chocolate covered graham cracker on the cookie sheet and place in the fridge or freezer to set up quickly.
  7. While the chocolate covered graham crackers are setting up, make the peanut butter filling by mixing the peanut butter, powdered sugar, vanilla and milk.
  8. Mix until smooth and creamy.(sometimes it just easier at the end to mix with your hands) Roll into 12 equal dough balls and chill in the freezer for about 15 minutes.
  9. Pull out the chilled chocolate covered graham crackers and peanut butter balls.
  10. Gently flatten the peanut butter balls to the size of the graham cracker and place it on the chocolate graham.
  11. Gently spread it to the edges so it’s evenly distributed.
  12. Melt the other 1 1/2 cups of chocolate chips with 1 teaspoon of shortening. Stirring until smooth.
  13. Gently spoon chocolate over the peanut butter layer and spread around with a spoon covering the top and sides.
  14. Put back in the fridge or freezer to set up (about 15 – 20 minutes).
  15. Then pull out and drizzle left over chocolate over the top of each graham cracker.

You can find complete recipes of this Disneyland’s Chocolate Peanut Butter Sandwich in sixsistersstuff.com

Categories
DESSERT

CHOCOLATE CHIP COOKIES AND CREAM COOKIES

Chocolate Chip Cookies and Cream Cookies: These easy cake mix cookies are full of chocolate chips and cookies and cream cookies. They are the perfect after school snack, lunch box snack, or midnight snack. You choose! For some reason this week I am obsessed with cookies.
I really think it is because last week we were on vacation, and I ate anything and everything I wanted. It was fun, for a while. Unfortunately, eating like that isn’t great for summer clothes wearing. I know summer is coming in just a few short months. Time to back off the sweets again.
Drinking smoothies + eating heathy dinners = cookie dreams! You would not believe how many new combos I have thought through…just in one day! It must be the sugar withdrawals hitting me big time. Maybe just one little bite wouldn’t hurt…
I had to giggle at my daughter last night. My husband and I were discussing our food intake for the day, and he was telling me that I had plenty of room to have a protein bar if I wanted. I must have been grumbling under my breath about this said healthy bar as I left the room, because all of a sudden I heard laughing in the living room.
Apparently my daughter was informing my hubby that “Mommy, doesn’t want that kind of bar…she wants Reese’s gooey cake bars.” Man, does she know me or what!!!
Of course, now I have tons of ideas running through my head for gooey bars too…
These are one of my daughter’s favorite cookies. Of course, anything cookies and cream related gets her vote. Cookies get made at least once a week around here. Then I have to really stay out of the kitchen because those cookies tease me. I think they know that I am trying to cut back on sugar! Cookies made from cake mixes are starting to become regulars around here. I hope you don’t mind a few more variations that I’m thinking through.
It is a fun trick to turn a cake mix into cookies. I like to add a little bit of cream cheese. It makes the cookies so soft and incredible tasting. Feel free to use your favorite mix-ins. Today we went with Oreo cookie chunks and two kinds of chocolate chips. There is no right or wrong combo when it comes to these cookies.

INGREDIENTS :

  • 1 vanilla cake mix
  • 8 Tablespoons butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 2 cups Oreo cookie chunks
  • 1/2 cup white chocolate chips
  • 1/2 cup chocolate chips

INSTRUCTIONS :

  1. Combine the cake mix, butter, egg, vanilla, and cream cheese.
  2. Beat until a soft dough forms. Stir in the cookie chunks and chips by hand.
  3. Refrigerate the dough for 30 minutes to an hour. Roll into 24 balls.
  4. Place on a baking sheet and bake at 350 degrees for 10 minutes. Do not over bake.
  5. The cookies will seem under done, but will continue to set up as they cool.
  6. Let the cookies cool on the baking sheet for 2-3 minutes.
  7. Tap the tops of the cookies with a flat spatula to even them out.
  8. Move the cookies to a wire rack to cool completely.

You can find complete recipes of this CHOCOLATE CHIP COOKIES AND CREAM COOKIES in insidebrucrewlife.com

Categories
DESSERT

BAILEYS CHEESECAKE COOKIE CUPS

CHOCOLATE COOKIE CUPS FILLED WITH A CHOCOLATE BAILEYS CHEESECAKE. THE PERFECT BITE-SIZED INDULGENCE!
It’s no secret that we have our fair share of Baileys around at this time of year. Ok, really all year but more so around the holidays. It is the perfect addition to coffee or hot chocolate during these chilly winter months. It’s actually snowing as I write this. It almost never snows here, and certainly not like it is now. Giant flakes coming down, and a blanket of snow covering everything. It’s a Baileys kinda night (or afternoon, don’t judge)!
I was trying to decide how I wanted to style these pics last minute (as usual) when my friend Chrisy suggested using some mini Baileys bottles as props. Except I didn’t have any — we only buy the big bottles around here (lol), and I no longer have a liquor store within walking distance. I literally couldn’t think of anything else to style these pics with, so off I went on icy, treacherous roads (not really) to the liquor store… at 11am. They had just opened, or I would have gone even earlier.
The girl at the counter saw me looking around furiously and asked if I needed help. I pretty much always need help in the liquor store. Aside from Baileys and the occasional bottle of sangria, we don’t drink much, so I never know where to find ANYthing.
I told her that I was looking for the travel-sized Baileys bottles and she said they didn’t have any (dammit). BUT, you know how you can sometimes get samples of the mini bottles attached to the big ones? She went over to the large Baileys bottles, asked me how many little ones I needed, pulled them off and GAVE them to me. For FREE. Best ever, right?? She totally helped me out of a bind, as I was not about to go from liquor store to liquor store looking for some. I think we can agree that they really work in these pics, right? I should bring her some of these Baileys Cheesecake Cookie Cups as a Thank You.
I’ve baked with Baileys a few times before but it’s been a while since my last Baileys post. I’m surprised it’s been so long since I’ve used it in a recipe! It adds such a delicious and unique flavour, and pairs perfectly with chocolate. I used my favourite chocolate cookie recipe for the base of these Baileys Cheesecake Cookie Cups and filled them with a light no-bake chocolate Baileys cheesecake.
I’ve used this cookie recipe quite a few times before, and I totally love it. It uses black cocoa, which gives it an Oreo flavour, but if you only have regular cocoa you can just use that. You could leave the chocolate out of the cheesecake if you like, but I love the Baileys and chocolate combo myself.

INGREDIENTS :
Chocolate Cookie Cups:

  • 2 cups all-purpose flour
  • 1/4 cup Dutch-processed cocoa powder sifted
  • 1/4 cup black cocoa sifted
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract

Baileys Chocolate Cheesecake Filling:

  • 1 cup heavy cream chilled
  • 8 oz cream cheese full fat,softened
  • 1/2 cup granulated sugar
  • 2 oz semi-sweet chocolate melted, cooled
  • 1/4 cup Baileys Irish Cream

INSTRUCTIONS :

  1. Preheat oven to 350°F. Spray two regular sized muffin tins with cooking spray.
  2. Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
  3. Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins).
  4. Reduce speed and add eggs one at a time and vanilla. Beat until combined.
  5. Add flour mixture and mix until just combined.
  6. Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down to flatten.
  7. Bake for approx. 10-13mins or until mostly set, but still soft in the middle.
  8. Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10mins, loosen each slightly by twisting it in the pan.
  9. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.

Baileys Chocolate Cheesecake Filling:

  1. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
  2. In a separate bowl, beat cream cheese and sugar until smooth.
  3. Add chocolate and Baileys and beat until incorporated.*

You can find complete recipes of this BAILEYS CHEESECAKE COOKIE CUPS in livforcake.com