It’s pretty hard trying to be healthy when you’re a recovering sweets-aholic. I’ve been almost 100% good over the past few months, but to be perfectly honest, most days I find myself daydreaming about giant slices of dark, dreamy, moist, chocolate cake with chocolate frosting (seriously- have a look at my pinterest boards…). So what’s a girl to do when those (really, really) bad cravings hit?? Recipes like this one save my life!
I love Greek yogurt anyway, but add in smooth peanut butter, vanilla, and mini chocolate chips, and mama’s HAPPY, y’all! I really love this little trick- it satisfies even my worst cravings and helps keep me on track. Plus, the added protein in my diet helps me burn fat and stay satisfied longer! Double win!
Cookie Dough Greek Yogurt
1 small container (6 oz.) plain, low-fat Greek yogurt
1 tablespoon peanut butter
1/4 teaspoon vanilla extract
1 tablespoon mini chocolate chips
1 tablespoon agave nectar, honey, or other sweetener of choice
Mix peanut butter, vanilla, sweetener, and chocolate chips directly into yogurt cup. Eat immediately. Serves 1.
Recipe source: my fridge food
I don’t think it’s a surprise to anyone who reads this blog: I love sweets. Rich, decadent desserts are my thing. Give me a big plate of warm chocolate chip cookies or brownies or chocolate cake and I’m a happy girl. BUT eating all the sweets you want doesn’t really fit into a post-partum way of life. Joel and I are both working really hard on watching what we eat, plus now that Cassidy eats whatever we eat, I’m super picky about what I cook. I don’t want her growing up eating junk food, so I’ve been working really hard at cooking healthy, all-natural meals the whole family can enjoy. But what about my poor sweet tooth?? Am I supposed to just give up sweets cold turkey? I say no.
That’s why I LOVE recipes like this- they incorporate something super good for you, while satisfying the old sweet tooth at the same time! Win-win! I’m not going to lie and say you can’t detect the avocado in this pudding- you can (barely). But for an avocado lover like me, I thought it was awesome. SO smooth and creamy! It honestly tastes so decadent and rich; nothing like you would expect “health food” to taste. Joel and I were both wowed by this pudding and I’ll be making it again and again. And while I’m on this little health kick, maybe next I’ll try black bean brownies!
Avocado Chocolate Pudding
2 ripe medium avocados, peeled and chopped
1/3 cup cocoa powder
1/4 cup raw agave nectar or honey
1/2 cup milk (regular or almond milk, coconut, etc.)
1 1/2 teaspoon vanilla extract
Blend all ingredients, until smooth, in a food processor or blender. Serve immediately or chill first. Serves 2-3
Recipe source: my friend Nikki at Seeded at the Table; originally from Forgiving Martha
Ok, I realize “World Nutella Day” was yesterday, but better late than never, right?
This is possibly one of the easiest recipes I’ve ever posted, considering every ingredient is store-bought. But hey, sometimes life can get a little crazy and you just need a recipe like this. All it takes is canned crescent roll dough, nutella, and sugar, and in minutes you’ll have a warm, gooey, comforting snack, breakfast, or dessert. Yes, please! These would actually be really cute (and quick!) for the kids’ Valentine’s Day breakfast- maybe even use a little pink decorating sugar and it’s just downright festive!
Quick and Easy Nutella Crescents
1 can refrigerated Pillsbury crescent roll dough
nutella
sugar, for sprinkling
Preheat the oven to 350 degrees. Spread a little nutella (about one tablespoon per triangle) on each triangle of dough. Starting with the big end, roll into a crescent shape and sprinkle generously with sugar. Arrange on a baking sheet lined with parchment paper and bake for about 8-10 minutes, until golden brown. Serve immediately. Makes 8 crescents.
Recipe source: Sing For Your Supper original
Jessica and I have been friends for over 4 years now. We met on a cooking discussion forum, quickly discovered we had lots in common, then soon discovered we were both North Texas girls! That’s how we went from internet blogging friends to real-life friends. I’ve met her family; she’s met mine. We’ve gone blackberry picking together, she came to see me in one of my operas, I’ve eaten at her family’s favorite place to get fried fish in her hometown, we made macarons together:
…we’ve seen John Mayer together, we’ve visited each others’ houses, we got stood up at a food bloggers’ dinner (man, that one was embarrassing, huh?), we met DORIE FREAKING GREENSPAN together:
…and so many more memories. Too many to list. When I first met Jess, she seemed to be looking for something she hadn’t quite found yet. Fast forward 4 1/2 years later and she’s met the man of her dreams, running stinkin’ half marathons (go girl!), and GETTING MARRIED in less than a month! She’s found everything she was missing in Chris and now they’re going to start a new life together. Wow. I am SO happy for these two I can’t even tell you! And seriously, have you SEEN her engagement photos? Amazing.
Anyway, on to the food! I’m participating in a virtual shower thrown by my good friend Nikki of Pennies on a Platter. A bunch of us got together to throw a special wedding shower celebrating the beautiful bride! I decided to make Cinnamon-Sugar Crescents because a.) I think they’d be great shower food, and b.) I know Jessica loves cinnamon. She’s always baking up yummy treats with those delicious looking cinnamon chips, and of course I’ve always been jealous because I can never find them at my grocery stores! Ugh! Don’t forget to check out Nikki and Jessica’s awesome blogs to see the full list of goodies we all made to honor the beautiful bride! And Jessica, congratulations, dear friend. I love you and I’m so amazingly happy for you.
These couldn’t be simpler; store-bought crescent roll dough, butter, cinnamon, and sugar. But ohhhh boy are they good! Soft, flaky, cinnamon-y goodness.
Cinnamon-Sugar Crescents
1 can store-bought crescent roll dough, such as Pillsbury
2 tablespoons butter, melted and slightly cooled
1 teaspoon cinnamon (or more if you like lots)
2 tablespoons sugar
Preheat the oven to 350 degrees. Combine cinnamon and sugar. Roll out the crescent dough and brush the melted butter over each triangle. Sprinkle liberally with the cinnamon-sugar mixture. Roll each triangle into a crescent shape, then brush the tops with the remainder of the melted butter. Sprinkle with more cinnamon-sugar and bake for 10-12 minutes, until golden brown. Makes 8 crescents.
Recipe source: Sing For Your Supper original
Let me start off by stating a few things: 1.) Happy New Year! 2.) Those of you who have resolved to eat healthier, lose weight, etc, just click away now, because this recipe is neither healthy nor diet-friendly. In fact, it’s pretty much just butter and cream cheese. And sugar. 
3.) There’s really nothing about this recipe that makes it a “cheesecake” in any way, except maybe the abundance of cream cheese (in fact, it’s more along the lines of a cheese danish), but that’s what the recipe is called, so for propriety’s sake, I’ll continue calling it “sopapilla cheesecake”.
A few weeks ago, at our friends’ Christmas party, the hostess pulled something freshly baked out of the oven. The sweet, cinnamony smell immediately caught my attention and I was first in line to try a plateful. At first glance, it looked like some sort of cobbler covered in cinnamon-sugar, but with one bite I knew what I was eating- the sopapilla cheesecake I had seen plastered all over pinterest. Crescent rolls, cream cheese, butter, sugar. That’s it. And I have to admit, it was stinking delicious. My big pregnant self ate two helpings. Then I immediately came home and made one of my own for my parents to try. Embarrassingly easy, shamefully fattening and ridiculously yummy. A pregnant woman’s dream dessert.
Sopapilla Cheesecake
2 cans Pillsbury crescent rolls
2-8oz blocks cream cheese, at room temperature
1 1/2 cups sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
6 tablespoons butter, melted
Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of the baking dish press the seams together.
In a separate bowl blend the cream cheese, 1 cup sugar and vanilla; spread evenly over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Pour the melted butter over top layer of crescents.
Mix the reaming 1/2 cup of sugar and cinnamon together. Sprinkle cinnamon-sugar mixture generously over the top. Bake at 350 degrees for 25-30 minutes until bubbly and browned. Allow to cool before serving (personally, I like it better warm, so I let mine cool for only 15 or 20 minutes before serving). Serves 8.
Recipe source: barely adapted from Real Mom Kitchen, via Mommy’s Kitchen
Going to a party soon? Need something quick, easy and delicious to bring along? I highly recommend this chocolate chip cookie dough dip! I mean, who doesn’t love cookie dough? It’s a big-time crowd pleaser, it’s easy and it can be ready in no time! I took this to a friend’s party this past weekend and it was a huge hit! I’m telling ya…you need to make this!
Chocolate Chip Cookie Dough Dip
1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3/4 cup mini chocolate chips, plus extra for sprinkling
In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar until it dissolves and the mixture starts to bubble. Stir in vanilla and set aside to cool.
In a separate bowl, cream the cream cheese and powdered sugar together for 60 seconds. With the mixer on low speed, add in brown sugar and butter mixture, then the salt. Mix until combined. Stir in the mini chocolate chips.
Garnish with additional mini chocolate chips. Serve with animal crackers, nilla wafers or graham crackers.
Recipe source: barely adapted from What Megan’s Making; originally from How Sweet It Is
One of my very favorite things about fall is the smell of apples and spices cooking. It really puts me in the perfect “fall” state of mind…even if it is still 90+ degrees outside (we’ll get there, Dallas, we’ll get there!). The other night we had a nice “cold front” (86 degrees instead of the usual 97 or more), so I decided to whip up a quick pot of homemade applesauce. Joel and I both love applesauce, but when it comes to homemade, there’s no contest. The beauty of this recipe is, you can just throw it all in a big pot and leave it. And of course in the meantime, your house will smell amazing!
Homemade Applesauce
4 apples, peeled and cored (I used Red Delicious, but Honeycrisp or Pink Lady would be ideal)
1/2 cup brown sugar, packed
pinch salt
juice of one lemon
1/2 teaspoon cinnamon
1/4 cup water
Cut the apples into large chunks and put them in a heavy pot over medium heat; add the brown sugar, salt, lemon juice, cinnamon and water. Bring to a simmer and reduce heat to low. Cook, stirring occasionally, for about 45 minutes to 1 hour, until the apples are extremely soft and mushy. Using a potato masher or fork, mash the apples together until you have an applesauce-like consistency. Serves 4.
Recipe source: Sing For Your Supper
Warning: this snack is highly addictive and could cause awesomeness overload- a rare, but critical side effect to snack awesomeness. Munch with caution.
Remember when I made Bridget’s Bunny Bait? Well, I happened to have leftover popcorn and white chocolate candy coating, then I looked over and saw a half-eaten package of Springtime Oreos (you know, the kind with the pretty yellow cream?)….a legend was born and a monster was created – I couldn’t stop eating the stuff! This couldn’t be easier to make and couldn’t be more delicious. If you love Oreos as much as Joel and I do, this is right up your alley! Make it! Make it today!
Cookies and Cream Popcorn
1 bag popcorn, popped (I used the Fluffy White variety)
6 ounces white chocolate candy coating
10-15 Oreos, crushed or roughly chopped (I used the Springtime Oreos with yellow cream, which is why my popcorn has a bumble bee-type look)
Place the popped popcorn and Oreos in a large bowl. Heat the white chocolate candy coating in the microwave in 30 second intervals, stirring in between until melted and smooth.
Drizzle the white chocolate bark over the popcorn/Oreo mixture and stir to coat. Dump out on a large sheet of wax paper and spread into a single layer. Let cool and harden. Break into small pieces and serve.
Recipe source: Sing For Your Supper original
**I still get questions about this, so I’ll clarify: white chocolate candy coating (or almond bark) can be found on the baking aisle next to the chocolate chips and nuts. It comes in 12 ounce packages, usually in 1 large block (it sort of resembles a large ice tray). You can use regular chocolate chips, but you’ll have to refrigerate it to harden it before serving.
Every once in awhile, a dessert comes along that you can’t stop daydreaming about. You think about it while lying in bed trying to sleep, you think about it when you’re having a rough day, maybe you even think about it while you’re in the middle of giving a voice lesson (ahem…not me, of course…). I mean, who can resist a warm, gooey cookie with ice cream on top? Not me. NOT me.
A couple of months back, I posted an excellent recipe for peanut butter cookies; after I made the initial batch, I safely tucked the extra dough away in the freezer for safe-keeping. The other night, in the midst of a warm-gooey-chocolaty craving emergency, I made these beauties. Peanut butter cookie dough, baked in a ramekin until just barely cooked (even a little gooey on the inside), then topped with chocolate chips and a big scoop of ice cream. Pretty much the best thing I’ve put in my mouth in a long time! I simply cannot resist warm gooey cookie dough, so this was an absolutely heavenly treat for me. Joel loved it too!
Peanut Butter-Chocolate Cookie Cups
peanut butter cookie dough (homemade or store-bought)
chocolate chips
ice cream
Preheat the oven to 350 degrees. Grease two 2 1/2-3 inch ramekins (muffin cups would also work if you don’t have ramekins).
Fill the ramekins 3/4 full with the cookie dough (slightly packed). Bake for 10-12 minutes, until just beginning to brown on the outside, but still slightly undercooked on the inside (feel free to bake a little longer if you don’t like it too gooey).
Top immediately with chocolate chips (as much as you’d like) and allow to melt slightly.
Top with ice cream and serve with a spoon. Perfect for late-night cravings and sweet tooth emergencies.
Recipe source: Sing For Your Supper original
Mmmm….gooey peanut butter cookie…….
When I was a kid, my family used to go to this really nice seafood restaurant on special occasions. It was a huge buffet with crab legs, seafood gratins, pastas, fish, oysters, lobster tails and much, much more. It was a real treat. But the thing I cared about most on that buffet was always the chocolate mousse. I felt so grown up eating something out of a stemmed crystal glass. I would eat as much chocolate mousse as I could hold. It was silky smooth and oh-so luxurious – I absolutely loved it. Still do. Chocolate mousse has always been one of my very favorite desserts. Which is why I’ve had this recipe bookmarked for well over a year. For whatever reason I never got around to making my own chocolate mousse – then I saw this gorgeous recipe on Smitten Kitchen and knew I had to try it.
Deb describes this as “silky and decadent” and I could not agree more. The whipped egg yolks are what make this extra creamy and the whipped cream and beaten egg whites make it so light and fluffy it could almost float away. I’m being perfectly honest with you when I say this is the most delicious, luxurious chocolate mousse I’ve ever had in my whole life. An absolute dream.
Silky, Decadent Chocolate Mousse
8 ounces bittersweet chocolate (no more than 60% cacao), chopped
3/4 stick (3 ounces) unsalted butter, cut into 6 pieces
3 large eggs, separated
1 tablespoon Grand Marnier liqueur (or swap with a liqueur of your choice; yes, you can leave it out but it won’t be as good)
1 cup very cold heavy or whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
Set a large, heat-proof bowl over a saucepan of barely simmering water and melt the chocolate and butter in it, gently stirring it until smooth. Remove from heat. Alternately, you can melt them in your microwave, stirring thoroughly at 30 seconds and every 15 seconds thereafter until the mixture is smooth.
Beat the egg yolks in the bowl of an electric mixer fitted with a whisk attachment until thick enough to form a ribbon that takes a few seconds to dissolve — this will take about two to four minutes to achieve. Whisk yolks into chocolate mixture along with Grand Marnier, then cool to warm.
Wash your mixing bowl and beat the heavy cream, sugar and vanilla until it just holds stiff peaks. Transfer to another bowl and set aside. Wash your mixing bowl again (I know it requires lots of washes for this recipe; alternatively you can just use a hand mixer and 3 different bowls).
Beat the egg whites and salt until they just hold soft peaks.
Fold the whipped cream and beaten whites into the chocolate mixture, gently but thoroughly. Transfer to 8 (4 ounce) ramekins or one large serving bowl, or go restaurant-style, serving it in stemmed glasses with white or dark chocolate shavings on top.
To make ahead: Mousse can be chilled, its surface covered with parchment paper, up to 2 days. Let stand at room temperature at least 30 minutes before serving.
Recipe source: slightly adapted from Smitten Kitchen, originally from Gourmet Magazine, October 2009
Lighter than air……
P.S. Happy, happy Valentine’s Day!
