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!


  • 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


  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






  • 2½ cup Flour
  • 1 cup Sugar
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • ¾ cup softened Butter (cut in 1 tbsp pieces)
  • 3 Eggs
  • 1 tsp Vanilla
  • ⅔ cup Buttermilk (or ⅔ cup Milk + 1 tsp White Vinegar)


  • 1¼ cup Brown Sugar
  • 1 tbsp Cinnamon

Crumb Topping:

  • 1 cup cold Butter (cut in 1 tbsp pieces)
  • 2¼ cup Flour
  • 1½ tbsp Cinnamon
  • 1¾ cup Brown Sugar
  • 2 tsp Vanilla
  • ¼ cup Powdered Sugar


  1. Preheat oven to 350.
  2. Grease 9×13″ baking dish or spray with nonstick spray.
  3. Whisk together flour, sugar, baking soda, baking powder and salt in mixer bowl.
  4. Gradually add in butter while mixing. Mixture will be crumbly.
  5. Add in eggs, vanilla and buttermilk while beating until the mixture is combined (scrape down the bowl periodically).
  6. Set batter aside.
  7. Mix together filling ingredients.
  8. Pour ½ the batter into the prepared pan and spread to level.
  9. Sprinkle filling on top of the batter.
  10. Pour remaining batter on top.
  11. Use a butter knife to swirl Through batter.
  12. In a large bowl, whisk together flour, cinnamon, brown sugar, and vanilla.

You can find complete recipes of this BUTTER CRUMB COFFEE CAKE in


Ding Dong Valentines Chocolate Hearts

If you are a food blogger, as soon as the calendar turns to February, everything is clear – it’s time for Valentine’s day dessert! I have to admit that, in recent years, for me, sometimes it was a real nightmare! Usually, in days like that, you get hundreds of beautiful Valentine’s recipes! In the blink of an eye, my bookmark is full of sweet little things that complicate my life for days!

„Hmm, these cookies are really beautiful! That is it!“, I would think to myself, and as soon as I (almost) made the decision, here come the beautiful red velvet cupcakes! And while the fight between these two deserts was raging, suddenly I saw a beautiful photo of a third dessert and that got me back to the beginning. And so long and so forth…

But this year, “gods of baking” were on my side :). In the middle of January on Pinterest, I found a beautiful recipe for Cream Filled Chocolate Heart-Shaped Cakes and I knew that was “it”. These small chocolate hearts looked so sweet that there was simply no need for any further research. And when I saw that the whole recipe is a version of the “Ding Dong” cake that we all just love, things were crystal clear.

And so, a few days ago, I found my old cookie cutter in the shape of a heart and full of enthusiasm, started making my Valentines chocolate hearts. And everything started off just fine, until the moment I was supposed to pour chocolate icing on the small hearts. My “gods of sweets” turned their backs on me and even though I did everything as it was written in the recipe, the icing was so thick that there was no chance the hearts would be perfectly smooth and beautiful. On the contrary, they looked so unsmooth that I felt sad looking at them.

“Maybe you should make a sacrifice for your “baking gods” said my husband, obviously making fun of me. “OK, I will be the victim and I will eat some of your unsucessful hearts”, said Darko while laughing out loud and munching one of my cookies. I decided to try once more with icing, but to increase the temperature in which I will melt the chocolate! Bingo! The chocolate was now thinner and I was beginning to get perfect little hearts!


For the cake:

  • 1 ounces semi-sweet chocolate, chopped
  • 1/2 cup hot, brewed coffee
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cups sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla

For 7 Minute Frosting:

  • 1 egg whites
  • 1/4 cup sugar
  • 1/8 cup light corn syrup
  • 1 tablespoons water
  • 1 teaspoons vanilla extract
  • Pinch of salt

For the Chocolate Ganache:

  • 1/2 cup heavy cream
  • 1 tsp unsalted butter
  • 6 oz semisweet chocolate, chopped


To make the cake:

  1. Preheat the oven to 330 F. Spray with cooking spray 9-inch round cake pan (or square 8×8 inch pan), line with parchment paper, and spray the paper with cooking spray and set aside.
  2. Place chopped chocolate in a small bowl and pour brewed coffee over the chocolate and whisk to combine until the chocolate is melted. Set aside.
  3. In a large bowl, sift together dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda and salt and set aside.
  4. In a large bowl beat eggs with an electric mixer, until pale yellow, than add oil, buttermilk, vanilla and chocolate-coffee mixture. Continue beating to combine well.

You can find complete recipes of this Ding Dong Valentines Chocolate Hearts in



This Easy Tiramisu Mousse contains my favorite part of the Tiramisu: the mousse! I’m all about the mousse (no cake).
Watching a group of food/dessert bloggers eat dessert at a restaurant is like watching vultures attack. It’s hysterical. But I digress.Watching a group of food/dessert bloggers eat dessert at a restaurant is like watching vultures attack. It’s hysterical. But I digress.
If you follow me on Instagram, you might have seen that I was in Santa Barbara this past weekend for the #SBFoodieEscape. I apologize for my overgramming, I just wanted to share allthethings. In fact, I have so much to share about the weekend that I’ll have a whole post soon, but for now I just wanted to talk about Tiramisu.
Because we were a group of food bloggers, eating was a central theme to our weekend. Each meal and restaurant was planned with a group of food and dessert bloggers in mind. Our last dinner was eaten at the Santa Ynez Kitchen in Santa Ynez, CA.
OMG. You guys. That food. If you’re ever in the Santa Barbara/Solvang area go here to eat. Some of the best Italian food ever. Also? I tried octopus, beets, and artichokes. It was a red letter weekend for this picky girl!
{BTW, beets will forever and always taste like dirt to me. How do people eat them and like them???}
The highlight of the dinner was dessert. #obviously
The highlight of dessert, for me? The layered Tiramisu.
When the waiter placed the selection of 4 desserts on the table, the 8 of us attacked them so fast with our spoons that literally the plates were licked clean in less than 5 minutes.
At one point Julianne was laughing so hard because there were 6 spoons at once in the teeny tiny jar of pana cotta and she decided to just let it go rather than fight it.
That’s how food bloggers do. Making copycats of my favorite things is how I do. Hence this Tiramisu Mousse copycat.
It was the best thing I ate all night. (Except for the mushroom pasta that was life changing.)


  • 1 1/2 teaspoons instant coffee (I use the Starbucks Via packs)
  • 1/4 cup hot water
  • 1 cup heavy whipping cream, cold (see note)
  • 1 1/2 cups powdered sugar (see note)
  • 8 ounces marscarpone cheese or cream cheese (low fat cream cheese is fine)
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1 ounce semi-sweet baking chocolate


  1. Place the instant coffee in the hot water and stir. Let cool for 5 minutes.
  2. Beat heavy whipping cream until stiff peaks form. Chill until ready to use. (Alternately: you can use an 8 ounce carton of whipped topping. See note.)

You can find complete recipes of this EASY TIRAMISU MOUSSE in



While I am generally happy to share every recipe that I post, there are some that I am REALLY excited to share- and this is one of them. I’m not a huge breakfast eater, but one thing that I can never resist is coffee cake.
This is also why I rarely ever buy or make it- I can’t stay out of it.
I love the general idea behind coffee cake. Someone clearly really wanted to eat some sort of spice or fruit laden cake at 7 AM, but could still hear their mother’s voice wheedling at them, “You don’t eat cake for breakfast!”
“Hush Mom, this is COFFEE cake. Its totally different. You eat it in the morning with coffee! It’s breakfast! Its practically health food.”
I’m not going to sit here and lie to anyone and tell you that this cinnamon coffee cake is health food. It is most definitely not. I WILL tell you that it is delicious and came out exactly the way that I had hoped. It has a light, buttery crumb, but yet is still somehow just a little dense. There is a ribbon of cinnamon filling through the middle and it is piled with a cinnamon streusel on top.
It DOES go perfectly with coffee… and ice cream too. Don’t worry- I won’t tell Mom.


  • 1 stick butter, softened
  • ¾ cup sugar
  • 1 tsp vanilla
  • 1 egg
  • 2 cups flour
  • 2 tsp baking powder
  • pinch salt
  • ¾ cup milk


  • 3 tablespoons butter, softened
  • 1 tablespoon cinnamon
  • ½ cup flour
  • ½ cup packed brown sugar


  • 5 tablespoon butter, softened
  • ¾ cup flour
  • ½ cup packed brown sugar
  • 1 tablespoon cinnamon


  1. Preheat the oven to 350F.
  2. In the bowl of a mixer, cream together the butter and sugar, scraping down the sides occasionally. Add the vanilla and egg, mix in.
  3. In a separate bowl, mix together the flour, baking powder and salt. Add one half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.
  4. To make filling: in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.

You can find complete recipes of this CINNAMON COFFEE CAKE WITH STREUSEL CRUMB TOPPING in



This crepe cake is made with whole wheat flour to keep it lighter. This impressive dessert is A LOT easier than you might think!
One. Pound. Of. Chocolate
Just throwing that out there.
If you’re Friday morning wasn’t going so well, you’re welcome.
And, if it was, methinks it’s about to get even better.
You’re welcome, the sequel.
Oh, and if that wasn’t enough, I have another thought for you:
BAILEYS Coffee Creamer Irish Cream. WITH 1 pound of chocolate.
BUT WAIT! There’s more!
If you make this crepe cake, we’ll also include some crepes and coffee.
Which are breakfast items.
Are you reconsidering that bowl of cookie dough overnight oats and cup ‘O Joe?
If not? More for me.
You guys, this cake may be the most decadent thing that I have ever shared with you here on FFF….it may also be the most epic-ally delicious.
I have been wanting to make a crepe cake for a loooooong time. I first saw one when I was eating my favorite whole wheat pancakes at IHOP (you know my love for that place) and knew that one also needed to happen in the FFF Kitchen.
When BAILEYS Coffee Creamers gave me the chance to try their new flavours, I knew this was the perfect opportunity.

For the crepes:

  • 2 Cups Whole wheat pastry flour 8oz
  • 2 Cups BAILEYS Coffee Creamer Original Irish Cream Flavour
  • 1 Cup Strong brewed coffee
  • 4 tsp Olive oil
  • 4 Eggs

For the Ganache: *

  • 1 Cup + 2 Tbsp Heavy whipping cream
  • 3/4 Cup BAILEYS Coffee Creamer Original Irish Cream Flavour
  • 3 Tbsp Light corn syrup
  • 18 Oz Semi-sweet chocolate roughly chopped
  • Coffee beans for garnish (optional)


  1. Place all the crepe ingredients in ablender and blend until smooth and combined. Place the crepe batter into the refrigerator for at least an hour.
  2. In a medium pot, combine the whipping cream, 3/4 cup BAILEYS Coffee Creamer and light corn syrup over medium heat. Bring the mixture to just boiling and remove from heat.
  3. Add in the chopped chocolate and let stand for 30 seconds. Then, whisk the chocolate until totally smooth and melted.
  4. Pour the ganache into a large bowl and refrigerate until solid throughout, about 3 hours.




These Strawberry Coffee Cake Muffins are made with sweet fresh berries and topped with a delicious crumble!
Is there anything better than fresh local berries? I think not. Except baking with them, that’s pretty good too! A couple weeks ago I went with my mom to scoop up some of the last strawberries of summer. An hours worth of work yielded 6 quarts of beautiful and ripe berries. Usually there isn’t a lot of time to work with when it comes to freshly picked berries in the heat of summer, so I knew I needed to work fast. I froze a little more than 5 quarts and chopped up the rest to make these delicious Strawberry Coffee Cake Muffins.
I’ve always loved coffee cake, there’s just something about that sweet crumbly topping and the slight dryness of the cake, perfect to pair with your morning cup of coffee. I knew this recipe would be perfect breakfast for our Kiwanis Club as we met up on Sunday morning and started preparing for our local carnival.
The berries, though baked still remain juicy and sweet and the sugar crumble is just so delicious. You want to make sure to use cold butter as that’s what makes it all crumbly! These muffins have are light and fluffy and have just a slight hint of sweetness to them with a vibrant strawberry flavor. They’re best warmed with butter spread on them, or maybe even a little cream cheese.


  • 1/4 cup Butter (softened)
  • 3/4 cup White Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Milk or Buttermilk
  • 1 1/2 cup Fresh Strawberries, diced small


  • 1/4 cup Butter (cold)
  • 1/2 cup Flour
  • 1/4 cup Brown Sugar
  • 1/4 cup Sugar


  1. Preheat over to 375 F.
  2. Line muffin pan with liners.
  3. Cream butter and sugar in a mixing bowl.
  4. Beat in egg and vanilla, mixture will be a bit lumpy, that’s okay.
  5. Combine flour, baking powder, and salt in a separate bowl.
  6. Slowly add Milk and flour mix, alternating between until incorporated in the butter mix.
  7. Beat until completely combined.

You can find complete recipes of this STRAWBERRY COFFEE CAKE MUFFINS in