Let me start off by saying that there is nothing healthy about this dessert. The name should give that away, but just in case it doesn’t I want to make sure I’m warning my readers. And trust me, there needs to be a warning that comes with this bad boy because it is like crack in a bowl, err trifle dish. My coworker, Chrissy, gets all the credit for this lovely creation. My only addition was to add chopped peanut butter cups on top, but you could add whatever you like. Strawberries, sprinkles, chocolate chips, the possibilities are endless. Serving it in a trifle dish is what really makes this a show-stopper, but if you don’t have one you can always use a glass bowl.
Brownie-Peanut Butter Cup Trifle
- 1 package fudge brownie mix (plus eggs, oil, cooking spray and 2 round 8-inch pans)
- 1 can of chocolate pudding (or instant pudding mix)
- 1 8-ounce tub of frozen whipped topping, thawed
- 1 large package of peanut butter cups, chopped
Prepare and bake brownies according to package directions, dividing mixture between two greased round 8-inch pans. Allow brownies to cool completely. When cool, crumble the brownies into small pieces. On the bottom of a 3-quart glass trifle bowl add 1/3 of the brownies, followed by 1/3 of the pudding and 1/3 of the whipped cream. Repeat for two more layers. Sprinkle the top with chopped peanut butter cups and refrigerate until ready to serve.
So I made these cupcakes for Spencer’s birthday which was this past Monday. It’s a recipe that his great, great, great aunt used to make and was passed down through the generations. He grew up loving them and has fond memories of shoving his face full them when he was a kid. No pressure or anything. I’ve actually attempted to make them before and have failed miserably. So miserably that when he tried them last time, he frowned and said “they don’t taste like my mom’s” which I followed with “well, I’m not your mom!” Let me just say that these cupcakes are a labor of love. They aren’t easy to make. There are a lot of ingredients, especially if you’re like me and you just like to dump out a package and add eggs and water. But, trust me, the end result is out-of-this-world good.
Black Bottom Cupcakes
- 1 8 ounce package cream cheese, softened
- 1 egg
- 1/3 cup white sugar
- 1/8 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable or canola oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line muffin tins with paper cup liners. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture. Bake in preheated oven for 25 to 30 minutes.
The name says it all. It’s like a traditional burrito, but with peanut butter and jelly, fruit and chocolate chips. How much more simple can it get? This is great for little ones (or husbands, in my case) as it can be fun to turn the normal burrito ingredients into sweet and healthy ingredients. For example, the peanut butter equals the refried beans on a normal burrito, the strawberries equal the meat, the strawberry jam is the salsa and the chocolate chips is the cheese, etc. You could take it even a step further and add “sour cream,” a.k.a whipped cream. The possibilities are endless!
Peanut Butter and Jelly Burrito
- 1 100% whole wheat 10-inch tortilla
- 2 tablespoons creamy peanut butter
- 1 tablespoon strawberry jam, jelly or preserves
- 1/2 cup strawberries, chopped
- sprinkle of chocolate chips
Warm tortilla in a large skillet on each side. Spread 2 tablespoons of peanut butter down the middle of the tortilla. Add chopped strawberries. Top with strawberry jam and sprinkle with chocolate chips. Fold up the ends of the tortilla and roll up. Optional ingredients could be apples, bananas, whipped cream, etc.
Posted by Appetizers, Recipes
Tags: burrito, dessert, easy, fast, fruit, healthy, jelly, kid friendly, low fat, lunch, organic, pb&j, peanut butter, quick, snack, sweet, sweets, vegan, vegetarian
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The original recipe called for dividing this dessert into individual servings, but I wanted to bring it to a party so I decided to make it into a pie. I also decided to add a layer of strawberries to complement all the chocolate. It turned out to be absolutely delicious and relatively simple. You can also buy a pre-made Oreo crust if you want to cut back on prep time.
No-Bake Nutella and Strawberry Cheesecake
adapted from http://www.mybakingaddiction.com/no-bake-nutella-cheesecake-recipe/
- 12 Oreo Cookies, crushed into crumbs
- 3 tablespoons unsalted butter, margarine or vegan spread, melted
- 1 (8 ounce) package cream cheese, softened
- 2/3 cup Nutella
- 1 teaspoon pure vanilla extract
- 1 (8 ounce) tub frozen whipped topping, thawed
- 6-8 strawberries, thinly sliced
In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Press the crumbs into the bottom of a pie pan to form a crust layer. Place in the freezer for 10 minutes. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in half of the whipped topping in until well blended and no streaks remain. Remove the crust from the freezer and evenly spoon the filling on top. Top with the strawberry slices and remaining whipped cream.
Posted by Dessert, Recipes
Tags: cheesecake, cream cheese, dessert, easy, nutella, oreos, pie, strawberries, sweets, treat
My husband and I both HATE ripe bananas. So, inevitably, we end up with a pile of brown bananas in our freezer, and I have to be crafty in using them. Luckily, we also keep our kitchen bare of snack or dessert foods, and there you have it, this dessert creation was born in a moment of desperation. Note: All of the kooky ingredients can easily be replaced with normal ones (use any kind of milk, sweetener, and ricotta that you have), this is just the ultra-light route. Also, I don’t recommend freezing this for more than a few hours—because there is no fat like in ice cream, this doesn’t stay creamy once frozen. So it’s best served immediately after hitting the right texture.
Low-fat Banana-Raspberry Ricotta Dessert
- 1 cup fat free ricotta
- 2 frozen bananas, thawed
- 1/4 cup almond milk
- 1 packet of Stevia
- 3 raspberries
- some sliced almonds
Simply blend the thawed banana, ricotta, stevia, and milk together on high until well combined. Stick in the freezer to firm up for about 2 hours, then top with almonds and raspberries right before serving. Makes 2 smallish servings or 1 really big one!
I usually only make apple crisp in the fall, after we go apple-picking at Becker Farms, but I decided to bring this yummy dessert to Easter and it was a hit. It had to bake for an hour and man did it make the whole house smell like the fall. Mmmmmm sweet, delicious fall. We served it warm with vanilla ice cream and it really made this dessert taste out of this world. Also, I used a melted vegan spread instead of butter and it didn’t compromise the flavor at all. It was still as delicious as ever AND vegan-friendly. Yum!
- 8 apples (I used 3 organic Granny Smith and 5 organic Gala, but you can use whatever kind you like)
- 1/2 cup sugar
- 2/3 cup flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons apple pie spice
- 1/2 cup butter, margarine or vegan spread (melted)
- 1/2 cup brown sugar
- 1/2 cup flour
- 1 cup quick oatmeal
- 1/4 teaspoon salt
Peel and slice the apples, then place them in a large bowl. Add the 1/2 cup sugar, 2/3 cup flour, 1/4 teaspoon salt and the apple pie spice to the apples and mix thoroughly. Then place the apple mixture into a 9 x 13 baking pan. Combine the melted butter, brown sugar, 1/2 cup flour, oatmeal and 1/4 teaspoon salt. Mix well and spread over the top of the apples. Bake at 350ºF for about 1 hour. Check the apples periodically to make sure they are done. Serve warm with vanilla ice cream.
Posted by Dessert, Recipes
Tags: apple, apple crisp, apples, bake, crisp, dessert, fall, fruit, fruit crisp, oatmeal, sweet, vegan, vegetarian