If you are not from the midwest and don’t know what a buckeye is, in terms of food, you are missing out. These are buckeye inspired mini cheesecakes that I made for Brian to take for dessert at a recent guys night dinner he attended. I have to admit that I snagged one, before they went out the door. This recipe is much less sweet thanks to the cheesecake part than a real buckeye. You could probably just call them peanut butter chocolate cheesecakes. Ingredients: 1 cup finely crushed chocolate Teddy Grahams(or other plain chocolate cookie) 3 tablespoons unsalted butter, melted 16 oz cream cheese, softened 1/2 cup peanut butter 2/3 cup granulated sugar 1 tablespoon flour 1 teaspoon vanilla 2 eggs 1/2 bag of chocolate chips of choice 1/4 cup heavy cream 1/4 cup finely chopped peanuts Pre-heat an oven to 350 degrees. Line a cupcake pan with
This is a super simple and healthy dessert that is packed with nutrients and good fats. Even better is that those good fats will keep you full a lot longer than empty carbs. Ingredients: 1 ripe avocado 1/4 cup cocoa powder 1/4 cup unsweetened nut milk of choice(I used coconut) 1/4 cup honey(or equivalent sweetener of choice) 1 tsp vanilla pinch of salt Scoop avocado out of peel. Place all ingredients into blender or food processor. Blend until smooth. Enjoy!
Where has the Thursday Things series been? Honeymooning and holidaying. It’s back today, but I am toying with the idea of making it the Friday Five and focus on 5 categories each week. What do you guys think? I’m not a big fan of sweet drinks and I know that a red cocktail is a no-no at a party, but I couldn’t resist how festive this cranberry margarita looked. I want one! A perfect finger food to enjoy while sipping that drink? These Nutty blue cranberry rounds. Cheese and nuts are always a winning combination! The dessert at my grandparent’s Christmas dinner was always ice cream. They would usually have 2-3 flavors and I would always go for the peppermint stick. That memory really makes me want to make this: Every year my mom used to make Christmas candies to take to the teachers at his school. I remember her
These are delicious! Incredibly moist, surprisingly healthy and taste like little pumpkin pies. I ate the last one this morning and will definitely be making them again this weekend. I can’t lie. Looking at the list of ingredients, I was incredibly skeptical that these would be good. They are actually probably in the top 5 of best muffins I have ever made. So good, that I would consider eating them for dessert with a little whipped topping on them like pumpkin pie! Recipe adapted from Chocolate Covered Katie. Muffin ingredients: 1 3/4 cups flour 1 tablespoon baking powder 1 1/4 teaspoon pumpkin pie spice 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup pure pumpkin puree 1/3 cup light brown sugar 2 tablespoons pumpkin butter 1 teaspoon vanilla 1/4 cup milk of choice 1/4 heaping cup of coconut oil Filling ingredients: 3/4 cup pumpkin puree 2 tablespoons light brown sugar
I was raised in a very loving family in Iowa. With a mother who believed in having dessert after meals. Who learned it from her mother. I am now programmed to want something sweet at the end of every meal. I’ve tried to break this habit. It’s no use. It’s in my genes. So the best I can do is try to choose healthier options to get my sweet fix. This recipe is one that was occasionally in our freezer in the summer and would most often be eaten as an afternoon snack. Make a box of chocolate pudding(or pudding of flavor choice) using 1/2 cup less of milk than the box calls for. Then, stir in a half tub of thawed cool whip. Stir to combine. It doesn’t have to be perfectly mixed. Spoon some onto half a graham cracker then gently set another graham on top. Layer in
SHUT THE FRONT DOOR! These are amazing. Taste exactly like cookie dough. Serve them at a party and NO ONE will know they are healthy. Brian sure didn’t know…and I sure didn’t tell him. I had seen this recipe months ago, filed it to make later and forgot about it until yesterday when I saw someone mention it on a social media site. I had made bread before with chickpeas, so I wasn’t concerned that it was too weird of an ingredient swap. I had all the stuff at home and decided to make it last night. I mean, we were to get hit by derecho. Who wouldn’t need a batch of protein and fiber filled cookies to get them through the storm? So glad I did. It might be my new favorite healthy treat. I might even leave out the chocolate chips next time or half the amount and use
The weather was perfect for grilling last night, so that is what I did. I feel like it’s always a feast when I grill. A healthy feast, because I love to grill up a lot of vegetables…and sometimes some fruit. Last night’s nights grilling included burgers, fruit and vegetables(and maybe a glass of wine for me): Ingredients: 1 banana 1 tablespoon sugar 1 teaspoon cinnamon Peel your banana. On a plate, combine cinnamon and sugar. Roll banana in cinnamon and sugar. or pick up the cinnamon and sugar lightly press it into banana until banana has a light covering of mixture. Put banana on grill over medium heat for a few minutes on each side until sugar caramelizes and banana softens. (Sorry about the bad picture. It’s the not overly appetizing thing on the left of my plate, but don’t let the picture fool you. It’s amazing.) Cut in half
This past weekend was awesome. The weather was great and Brian and I ended up doing some spontaneous things and really taking advantage of the city. Something I need to do more often. That’s why I live here, right? Brian took me out to dinner on Friday night because our fridge was bare! We hadn’t really gone grocery shopping in 2 weeks and we had been squeaking by on pantry staples and freezer meals all week. The upside to this was that, our fridge was bare. How is that an upside? It was the perfect opportunity to pull everything out and wipe down the shelves. A task that was long over due! Look at its glowing beauty afterwards: After my speed cleaning fridge session, I headed out the door to walk to meet Brian for dinner. The weather was perfect for eating dinner outside and this place had a patio(no
I really, really liked these. I like them because they are vegan, you can slightly underbake them, leave them extra gooey and not have any raw egg illness worry. Mine were baked enough that they held together but gooey enough that they stuck to my teeth with every bite, leaving me looking like a hillbilly with a big goofy grin of brownie happiness. I made these exactly like Minimalist Baker told me to. Or rather blogged about, but I felt like she was talking directly to me. Telling me to make them, so I did. Let’s look at the deliciousness. The flax egg setting up: The other dry ingredients and draining and rinsing the beans: Bring it all together now: Scoop it to be baked: Hot and delicious: Take a big bite!