Peanut Butter Pie

You guys. This Peanut Butter Pie is OUT of this world. It is SO decadently dreamy. I’m in love!! This is hands down one of the easiest, most impressive desserts I’ve ever made. There’s only six simple ingredients and it’s No-Bake! Plus chocolate and peanut butter is always a winner. The BEST part about this perfect Peanut Butter Pie is that there’s no cream cheese and no Cool Whip!

Last year I made this Dark Chocolate Salted Caramel Oreo Pie and I got SO many requests for a peanut butter version. So here it is!! 🙂 The peanut butter layer is creamy, dreamy, and super peanut buttery. Make this for someone in your life who loves chocolate and peanut butter, and they will be yours forever!!

This pie is great for company because you can make it the night before, let it sit overnight in the fridge, and it’s still just as good the next day. It’s perfect for when you’re having guests over or taking a dish to someone’s house because then you’re not busy in the kitchen all day or making a mess! Just pull it out of the fridge and serve.

All you need are 6 simple ingredients — Oreos, butter, peanut butter, powdered sugar, chocolate chips, and heavy whipping cream.

Peanut Butter Pie
Peanut Butter Pie


  • 1 (14.3 oz) package whole Oreos (about 36 Oreos)
  • 1 cup (16 tablespoons) butter, divided
  • 1 1/2 cups + 2 tablespoons creamy peanut butter, divided
  • 1 cup powdered sugar
  • 1 cup chocolate chips
  • 1/2 cup heavy whipping cream


  1. Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
  2. Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.

You can find complete recipes of this Peanut Butter Pie in



These Oreo Cheesecake Bars will give you that delicious taste of cheesecake that you know and love, without the difficulty and stress of an entire cheesecake. They are easy and quick to make and will impress anyone that eats them!
I have tried making a whole cheesecake four different times and have only been successful once. It was with this Orange Chocolate Cheesecake. {Which tastes amazing, might I add.} The other ones have all tasted great and at least looked like a cheesecake, but the middles all sank in and they cracked every single dang time!
I hear that over mixing is usually there reason for the cracks and cooking to quickly is the reason for the sunken middle, but even when trying to avoid those two things, it still happens. So annoying. One day, I will get it perfect and when that happens, you will definitely be hearing about it!
In the meantime, I think I can be happily content with these cheesecake bars instead. We’ve made a Dulce de Leche Cheesecake Bar and Reese’s Cheesecake Bar, but I will have to admit that these Oreo ones are my favorite. I love that you get that rich creamy taste of cheesecake, but it literally takes half the time and less than half the stress.


  • 19.1 oz package regular Oreo cookies
  • ¼ cup {1/2 stick} salted butter, melted
  • 3 {8 oz} packages cream cheese, softened
  • ¼ cup granulated sugar
  • ¾ cup sour cream, room temperature
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • 3 large eggs, room temperature


  1. Preheat oven to 325ºF and line a 9×13 inch pan with aluminum foil, leaving a 2-inch overhanging on both sides. Spray with cooking spray and set aside.
  2. Place 28 Oreos in a food process and pulse until finely ground.
  3. Add the melted butter and stir until the crumbs are completely coated.
  4. Evenly press the cookie mixture firmly into the prepared pan.
  5. Bake for 10 minutes and transfer to a wire cooling rack.
  6. Roughly chop the remaining Oreos, either by pulsing a few times in a food processor, or chopping by hand.
  7. In a large bowl, use an electric mixer to beat the cream cheese on medium speed.
  8. Once smooth and creamy, add the sugar and blend well, about 2 minutes. Scrape down the sides as needed.
  9. Beat in the sour cream, vanilla, and salt. Scrape the bowl and mix again.
  10. Add the eggs, one at a time, beating well after each addition.
  11. Scrape down the sides and then beat again, making sure the mixture is fulling combined.
  12. Gently fold in the Oreos and mix well.
  13. Pour the cream cheese mixture over the crust and smooth out on top.
  14. Bake for 40 minutes, until filling is slight wobbly in the middle and set on the outside.
  15. Move to a wire rack and let cool completely, about 1 hour.
  16. Once cooled, chill in the refrigerator for at least 3 hours.
  17. Once cooled, lift from pan, using foil overhanging and cut into squares. Keep refrigerated until ready to serve.

You can find complete recipes of this OREO CHEESECAKE BARS in


Charlotte Cake Recipe

This raspberry Charlotte Cake was my baby girls first birthday cake. She loved every part of it, the cake, the lady fingers and especially the raspberry mousse! This cake is as yummy as it is beautiful.
Of course this is our version of the classic French Charlotte Russe cake. Everyone seems to take their own spin on it. I love how the sweet/tart mouse and raspberry preserves complements the soft cake and lady fingers.
European cakes are my favorite because they typically aren’t overly sweet but rather enjoyable. P.S. I was very detailed with my photos and instructions so you would succeed but this recipe really is not overly complicated. I hope you love this fantastic Charlotte dessert!

For the Raspberry Mousse:

  • 10 oz (2½ cups) frozen raspberries
  • ½ cup granulated sugar
  • Juice from 1 medium lemon (2 Tbsp for mousse + 1 Tbsp for simple syrup below)
  • 1 Tbsp Knox unflavored Gelatin (from 1¼ packets)
  • 3 cups heavy whipping cream
  • 6 Tbsp confectioners (powdered) sugar

For the Sponge Cake:

  • 4 large eggs, room temperature
  • ⅔ cup granulated sugar
  • ⅔ cup cake flour (make your own with 2 ingredients!)
  • ¼ tsp baking powder
  • (7 oz pkg) Lady Fingers
  • 3-4 Tbsp raspberry preserves or jam

For the Simple Syrup, stir together:

  • 1 cup warm water
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp sugar
  • Topping/ Cake Decor for Charlotte Cake:
  • 1 cup fresh raspberries and mint leaves for garnish

Make the raspberry syrup first:

  1. In medium sauce pan, combine: 10 oz frozen raspberries and ½ cup sugar
  2. . Cook stirring occasionally until jam consistency.
  3. Remove from heat and strain through a sieve, pressing on the fruit with a spoon to extract as much raspberry juice as possible (you should get ⅔ cup syrup).
  4. Remove from heat and stir in 2 Tbsp lemon juice, then stir in 1 Tbsp gelatin.
  5. Pour syrup back into sauce pan and over medium heat, whisk until gelatin is dissolved.
  6. Remove from heat and cool to room temp.

Make the Sponge Cake:

  1. Line a 9″ springform pan with parchment paper. Preheat oven to 350˚F. In the bowl of your mixer with the whisk attachment on high speed, beat 4 eggs for 1 minute.
  2. Gradually add ⅔ cup sugar and continue beating on high 7 min until thick and 3 to 4 times in volume.
  3. Stir together cake flour and baking powder then sift flour into whipped eggs in 2 additions, folding to incorporate between each addition.
  4. Scrape from the bottom to catch any hidden pockets of flour and fold just until incorporated – don’t overmix.
  5. Bake at 350˚F for 23-25 minutes or until top is golden and springs back when poked lightly.
  6. Once it’s out of the oven, remove cake from pan by sliding a thin edged spatula around the edges.
  7. Transfer to wire rack, peel back parchment and cool to room temp.
  8. Then slice cake layers in half.

Assembling the Charlotte Cake:

  1. Cover springform walls with plastic wrap.
  2. Trim off ½” all around the edges of both cake layers (I used kitchen scissors) and place the first layer into the bottom of your springform pan.
  3. Trim about ½” off one end of all lady fingers. Place lady fingers in a tight ring, cut-side-down, around the cake base then brush cake with ⅓ of the simple syrup.
  4. Brush backs of lady fingers with ⅓ of syrup as well. Spread 1½ Tbsp raspberry preserves over cake. Set aside.
  5. With the whisk attachment, beat 3 cups heavy cream with 6 Tbsp powdered sugar on high speed until thick and spreadable.
  6. Remove 1½ cups of whipped cream to a piping bag fitted with a star attachment and refrigerate to use as topping later.

You can find complete recipes of this Charlotte Cake Recipe in



Blueberry Cream Cheese Swirly Bread. Can you guess what is in the ingredients?
This is a delicious bundle of soft, light, sweet rolls packed with blueberries and cream cheese and oh boy! It is delicious! I’ve also made a very cheeky glaze to go on the top, and this bread is just amazing to eat. It’s full of stickiness and creaminess and absolutely wonderful with a nice cup of tea!
This is an easy recipe, you can use a stand mixer or make by hand, and below at the end, I will add a very nice video for you if you wish to make by hand so you have the correct kneading technique so as to not spoil your wonderful bread. Try this recipe, it really is super soft, moist and yes, very very addictive!


  • 1 cup milk
  • 2/3 cup sugar
  • 1 1/2 tablespoons active dry yeast
  • 1/2 Cup butter softened
  • 2 large eggs
  • Zest of 1 Lemon
  • 1/2 teaspoon salt
  • 4 1/4 cups all-purpose flour Plus extra for kneading / rolling


  • 10 oz FROZEN Blueberries. keep them frozen until ready to use
  • 1/4 cup Powdered sugar for the blueberries
  • 8 oz package of cream cheese room Temperature
  • 3 Tablespoons Powdered Sugar mixed into the cream cheese


  • 3/4 cup powdered sugar
  • 3 tablespoons butter melted
  • 2 Tablespoons heavy cream


  1. In small bowl warm the milk in the microwave at 30 second intervals until warm to touch.
  2. Make sure it is not so hot you can’t put your finger in.
  3. Add the milk to your (stand mixer) mixing bowl with the yeast and sugar.
  4. Cover and leave for about 10 minutes until frothy.
  5. Add the softened butter, eggs, grated lemon zest and salt.
  6. Add the flour and beat at low to medium speed until a soft dough forms, approx 3 – 5 minutes. Then increase the speed a little more and knead until the dough is soft and comes away from the sides of the bowl.
  7. Knead for 10 minutes using the dough hook, or by hand if you don’t have a stand mixer. (again, use more flour if kneading by hand so it is not too sticky wet to handle) Watch the short video at the end of this recipe for kneading by hand.
  8. If after 10 minutes of kneading, the dough is not coming away from the sides of the bowl,
  9. Add a tablespoon of flour at a time until it does. When ready, remove the dough hook and shape the dough into a nice ball, then cover with a clean cloth and place somewhere warm to let rise for 1 hour. It should double in size.
  10. Whilst waiting for the dough to rise, make up the cream cheese filling by mixing the cream cheese and sugar until all combined, and adding the sugar to the frozen blueberries and mixing well.
  11. When the dough has doubled in size, punch the air out of the dough and turn it onto a well floured surface.
  12. Divide into 2 equal pieces and then roll the first piece into a rectangle, about 10 inches by 13 inches.
  13. Have the longest side nearest to your body as in the photos below. Be sure to dust with flour when rolling.
  14. Use 2 x 9 inch baking pans, and grease the pans. Place parchment paper in the pans and cut enough so there is an overhang all around of about 2 -3 inches.
  15. Use half of the cream cheese and spread all over the rectangle, then distribute half the blueberries as evenly as possible.
  16. Taking the longest side nearest to your body, start to roll the dough, away from you as tight as possible.
  17. Then push down to seal the edge at the end.
  18. Use a sharp knife and cut off the ends to make it tidy, then divide the roll in half, then each half divide in to 4 pieces, so you end up with 8 rolls.

You can find complete recipes of this BLUEBERRY CREAM CHEESE SWIRLY BREAD in



Well it’s that time of year again. Hardly no sun and lots of clouds, which makes it hard to photograph. *sigh. It was cloudy everyday this week until now. At least it hasn’t snowed yet. There’s no chance of snow in the 2 week forecast according to Yay!
I’ve been inspired by all those videos of overhead recipe shots you see on facebook lately and think to myself, I wonder how I could make that lighter? That is what I did with a recipe for Buffalo Chicken Baked Ziti.
I adjusted the recipe to make it more Weight Watcher Friendly and since buffalo chicken is pretty popular on this site, you’re going to love this Buffalo Chicken Baked Ziti. The points I managed to get down to 8 per serving!


  • 2 tablespoons of all purpose flour
  • 2 tablespoons of light butter
  • 6 oz of fat free cream cheese
  • ¼ cup of Franks Original Buffalo Wing Sauce
  • 1 tablespoon of ranch seasoning
  • 4 oz of Rotisserie Chicken
  • 5 cups of ziti noodles (or penne)
  • 2 cups of fat free milk
  • chives for garnish
  • ½ cup of low fat colby jack cheese


  1. Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook pasta until al dente.
  2. Drain and return to pot.
  3. Make sauce: In a large skillet over medium heat, melt butter.
  4. Add flour and whisk to combine. Cook 1 minute.
  5. Add milk and whisk until combined and no clumps remain. Simmer until thickened, 2 minutes.
  6. Add cream cheese and break up with a wooden spoon until melted and combined.
  7. Add Frank’s and ranch seasoning and stir until combined.
  8. Add chicken, chives, and cooked ziti to skillet and stir until pasta is completely coated.
  9. Top with a layer of cheddar and bake until melted and golden, 15 minutes.
  10. Garnish with chives and serve.

You can find complete recipes of this BUFFALO CHICKEN BAKED ZIT in



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.


  • 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)


  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



This Tiramisu Cheesecake is almost completely no bake, super easy to make and tastes just like tiramisu! The combination of espresso, Kahlua and mascarpone cheese is to die for!
So you may or may not have noticed that I love my tiramisu. I have a recipe for traditional tiramisu, tiramisu cupcakes, a brookie tiramisu, a pumpkin tiramisu layer cake and now this cheesecake. I even have a tiramisu related recipe in the cookbook! I fully intend to tiramisu all the things.
It’s just so good! And I had a lot of fun putting this cheesecake together. Initially, I wanted it to be a fully baked cheesecake but it wasn’t turning out quite like I wanted so I switched gears and went with this almost no bake version. The small amount of baking comes in the form of the crust and while I would normally say that you could forgo the baking I really do think it’s necessary in this case. Let’s discuss.
Initially I made the crust with crushed up ladyfingers. It makes sense, right? But when you grind up ladyfingers they are quite soft and very light. I didn’t feel like it resulted in the firmer crust I wanted. So instead I went with vanilla wafer cookies. The flavor is still great (one of my favorite crusts) and it did bake into a nicer crust. And as I said, the baking really is necessary.
Baking a crust helps it hold together better when you cut into it later and for this cheesecake I really recommend it. The crust is topped with ladyfingers that are dipped in Kahlúa and espresso and some of the liquid soaks into the crust while firming up in the fridge. It softens the crust a bit so if you don’t bake it to begin with it’ll be even softer.
On top of the the crust, you have the ladyfingers which are dipped in espresso and Kahlúa. If you would prefer this cheesecake to be non-alcoholic you could leave out the Kahlúa and add additional water and espresso, but I always love the flavor of the Kahlúa.


  • 1 1/4 cup (167g) vanilla wafer crumbs
  • 1/4 cup (56g) salted butter, melted
  • 1 1/2 tbsp (20g) sugar


  • 8 oz (226g) cream cheese, room temperature
  • 16 oz (452) mascarpone cheese, room temperature
  • 1/4 cup (52g) sugar
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 2 tsp vanilla extract


  • 3 tbsp (45ml) warm water
  • 2 tbsp (30ml) instant espresso powder
  • 1 cup (240ml) Kahlua
  • 12 ladyfingers


  • 1 cup (240ml) heavy whipping cream, cold
  • 1/4 cup (60ml) Kahlua mixture (remaining from above), cold
  • 10 tbsp (73g) powdered sugar
  • Cocoa, optional


  1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
  2. Mix together the crust ingredients until well combined and press the mixture into the bottom of the springform pan.
  3. Bake the crust for 10 minutes, then set aside to cool.


  1. To make the filling, mix the cream cheese, mascarpone cheese and sugar together on medium-low speed until combined.
  2. Do not mix on high speed or overmix or the mascarpone cheese can begin to separate. Set aside.
  3. In another mixing bowl, add the heavy whipping cream, powdered sugar and vanilla extract.
  4. Whip on high speed until stiff peaks form.
  5. Slowly fold the whipped cream into the mascarpone cheese mixture. Set aside.
  6. Combine the warm water and espresso powder for the Kahlua mixture in a small bowl.
  7. Add the Kahlua and stir to combine.
  8. Dip the ladyfingers into the Kahlua mixture one at a time, then add to the springform pan, on top of the crust.

You can find complete recipes of this TIRAMISU CHEESECAKE in



Happy Monday! It was sweet week in our house last week, which means it’s Sweet Week here on the blog this week! Are you excited? I thought so. I have 5 new easy dessert recipes for you, just in time for Valentine’s Day, but let’s face it, any day is a great day for dessert!
I’m kicking it off with my sugar cookie cake, which is a beautiful way to celebrate birthdays, Valentine’s Day and any day that ends in “y”. Chris describes it as cookie crack. It takes less than 10 minutes to make and bakes beautifully in tart pans, but you can also use 2 pie dishes, a 1/4 cookie sheet or a pizza pan. This sugar cookie cake is incredible on it’s own, but you know kids {and really big kids} love M&M’s, too. Either way you slice it, I know it will be one of your favorites, too.
You can also decorate the cake with buttercream icing if you wish, or slather my favorite buttercream icing for sugar cookies to coat the top. Please note that you may need to adjust your bake time based on what type of dish you use. I baked a slightly smaller, thick sugar cookie cake, which required 20 minutes – baked to perfection. If there’s anything I can recommend in life it’s that you should never overbake your cookies. I slightly underbake just about everything.


  • 1 c butter, softened
  • ¾ c vegetable oil
  • 1 c sugar
  • 1 c powdered sugar {confectioner’s sugar}
  • 1 Tbsp vanilla
  • 2 eggs
  • 4½ c flour
  • ½ tsp salt
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • optional: M&M’s or icing


  1. Combine butter, oil, sugars & vanilla until smooth. Blend in eggs.
  2. Add flour, salt, cream of tarter & baking soda until blended in.
  3. Refrigerate dough 1+ hours.
  4. Preheat oven to 350 degrees.
  5. Press dough into a greased dish.
  6. Bake 20 minutes watching carefully as to not over bake.

You can find complete recipes of this SUGAR COOKIE CAKE in



I am finally posting this yummy low carb chicken stuffed peppers recipe!
Incorporating a low carb diet can be quite challenging. If you are used to eating grains and you love bread (like me) then you may get really discouraged.
For the past years, my diet was heavy in grains and carbs (brown rice, starchy vegetables, whole wheat bread and quinoa). Considering my active lifestyle, I didn’t really gain weight, but I didn’t look my best either. While I still chose my carbs wisely, I did not have a proper schedule for them. That was my issue. I would load up my breakfast with carbs, my lunch and my dinner.
Lately I have been monitoring my food journal and I did notice that I consume lots of carbohydrates. I also happened to get really interested in the bulletproof lifestyle after reading this book. I always loved fats – I always use coconut oil and grass fed butter. So I started incorporating it more into my meals.
So I have been experimenting with incorporating more healthy fats into my meals..which inspired this recipe today 🙂I was pretty skeptical at first about whether these would turnout good, as I never made stuffed peppers before without some kind of grain.
To my surprise, these were so filling. I had two halves. They were also super delicious. They are super easy to make, and I had a lot of leftovers as well.
The ingredients are very dense and nutritious.

  1. You don’t ‘need’ to use any oil in this recipe. The cheese is enough to add moisture to the peppers.
  2. I used red, yellow and green peppers just because they came in different colors in the bag.
  3. You can totally use only green or red or yellow peppers.
  4. The flax seed is optional. It just add a nice texture to the chicken.
  5. I cooked the chicken briefly in a pan. If you don’t want to bake it, it won’t change how these will turnout.
  6. Just cook it in a pan for few minutes, it will continue cooking in the oven.


  • 4-6 peppers halved and seeded
  • Cooked chicken breast – shredded
  • 1/2 cup of grated cheese ( I used cheddar)
  • 1/2 cup of cream cheese
  • 1-2 chopped chives
  • 1/2 tsp garlic powder
  • Salt and pepper


  • 2 tbsp butter (microwave for 10 seconds to bring to melt)
  • 1/4 cup grated cheese
  • 1 tsp flax seed
  • 1/2 cup almond flour


  1. Preheat the oven to 400 F degrees.
  2. Cut the peppers in half, remove the seeds and bring to boil for 5 minutes (or microwave) – remove and let sit for few minutes
  3. While the peppers are sitting.
  4. Mix in a bowl the grated cheese, chicken, cream cheese, spices.
  5. Mix the breading ingredients together.
  6. Start stuffing the peppers with the chicken mixture, and add some breading on top.
  7. Place in a large baking sheet.
  8. Bake for 15-20 minutes until the top turn brown (as in the picture)
  9. Enjoy!

You can find complete recipes of this LOW CARB CHICKEN STUFFED PEPPERS in



Melt-in-your-mouth Kahlua Chocolate Truffles are made with just 5 ingredients.
Sorry to tempt you like this so early in the morning… but I just couldn’t resist sharing these Kahlua Chocolate Truffles with you right now. Did you see me make them on Instagram stories yesterday? So much fun.
This luxurious recipe is rich, decadent, and perfect for the upcoming holiday season! Trust me when I say these Kahlua Chocolate Truffles are going to make great gifts for all of the chocolate lovers in your life. In fact I just packed up a few boxes to bring with me to Pennsylvania.
My sister brought twins into the world last night (!!!) so I’m off to spoil and pamper her with plenty of love and chocolate! But first, let’s dig into these beauties together. If you’ve never made homemade chocolate truffles before, you’re in for a treat!
I have a good variety of truffle recipes hiding in the archives (including oreo truffles, grand marnier truffles, and salted peanut butter truffles) but let’s be serious – can one ever have too many truffle recipes?! Obviously we both know the answer to that is NO. So when a reader (Hi Liz!) requested Kahlua Chocolate Truffles, I was all over it.
Since Kahlua is a coffee liqueur, and coffee plays so well with chocolate, I just knew this flavor combination would be a hit. I also added a teaspoon of espresso powder to really amp up the flavor and balance out the sweetness. As an avid coffee + chocolate lover, I had the hardest time not eating this entire bowl during the photo shoot
Tips and Tricks for Recipe Success:

  1. As briefly mentioned above, Kahlua is a rich coffee liqueur made from Mexican coffee, spirits, and vanilla. You should have no problem finding it at your local liquor store, and most carry mini-bottles, in case you don’t want to invest in the full-sized varieties. You’ll only need one tablespoon for this recipe.
  2. Don’t skip the espresso powder! It helps enhance the flavor of the chocolate without adding an intense coffee flavor. If you’re on the market for a new jar, I highly recommend King Arthur Flour Espresso Powder, which is what I use in all of my chocolate desserts.
  3. I recommend using high-quality chocolate for this recipe. Since there are only a few ingredients, each one really shines through. I used Ghirardelli semi-sweet chocolate bars, but use any brand you enjoy.
  4. Just be sure not to use chocolate chips, which have inferior flavor and texture for a recipe like this.
    You must allow the truffle mixture to cool for at least 4 hours, or until it’s solid enough to scoop. You can use a regular spoon for this step, but a cookie dough scoop like this will make it much easier.
  5. Due to the nature of chocolate, I recommend keeping these kahlua chocolate truffles in the fridge until needed. They’ll be ok at room temperature for a few hours, but I wouldn’t suggest keeping them out longer than that. If you plan on gifting them, simply let the lucky recipient know to keep them cold. I do not suggest mailing these.

For the kahlua chocolate truffles:

  • 14 ounces semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 1 teaspoon espresso powder
  • 5 and 1/2 tablespoons unsalted butter, cut into cubes and at room temperature
  • 1 tablespoon Kahlua liqueur

For the chocolate coating:

  • 4 ounces semi-seet chocolate grated or finely chopped


  1. Chop the chocolate and set aside.
  2. In a saucepan over low heat, warm the cream until small bubbles begin to form around the sides of the pan.
  3. Remove cream from the heat
  4. Add in espresso powder and chopped chocolate, and whisk smooth.
  5. Cool for 5 minutes. then stir in butter and Kahlua.
  6. Cool to room temperature, then cover tightly and refrigerate for at least 4 hours, or until firm enough to scoop.

For the chocolate coating:

  1. Grate chocolate using the course side of a grater, or finely chop it if you don’t own a grater.
  2. Transfer grated chocolate into a wide, shallow dish and set aside.

You can find complete recipes of this KAHLUA CHOCOLATE TRUFFLES in