Chickpea Chocolate Chip Blondies

I went to a New Years party where every family brought a dish.  Why bring regular brownies when you can sneak chickpeas into these blondies and shock everyone?  I put them out and didn't tell anyone there were chickpeas in them until after they ate them and loved them! :) 

White Chocolate Berry Cheesecake Dip

This is amazing.

And it's addicting.

I made it for a mom's night out recently and it was gobbled up in no time by my friends!  The recipe is from here, but I doubled the white chocolate chips to 2/3 cup for some extra sweetness.  I brought Nilla wafers to use as dippers and they worked perfectly.  Even if you don't cook, this is super easy to make and will impress everyone!

Healthy Carrot Chocolate Chip Oatmeal Balls

A slightly odd mix of ingredients, but they're pretty good!  It's nice to have a sweet little snack that's not completely bad for you!

Adapted from Squash Blossom Babies
Ingredients:
• 2 ripe bananas
• 3 tablespoons peanut butter
• 1/2 cup applesauce
• 2 cups oats
• 1 teaspoon vanilla
• 3/4 cup grated carrots
• 1/3 cup raisins
• 1/3 cup chocolate chips

Preheat your oven to 350 degrees. 

Mash the bananas in a large bowl.  Then add in the peanut butter and applesauce and mix.  

Pour in the remaining ingredients and combine. 

Using your hands, make 1 inch balls and place on a greased baking sheet or parchment paper.  

Bake for 10-14 minutes until firm.

Enjoy this little healthy & sweet treat!

Sweet Sugar Cookies

I can't decide if it's a bad thing or a good thing that I try to keep all the common baking ingredients in the house at all times. It definitely comes in handy when I have a random craving for something baked. Over the weekend, Hubby and I really wanted some cookies, so I was able to come up with something using stuff we had in the house. The verdict: 2 thumbs up from Hubby and all the cookies were gone by the next day!

Adapted from here
Ingredients:
• 2 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 cup brown sugar
• 1/2 cup butter
• 1/2 cup unsweetened applesauce
• 1 1/4 cups sugar
• 1 egg
• 1 teaspoon vanilla extract

Preheat oven to 375 degrees.

In a small bowl, stir together flour, baking soda, and baking powder.

In a large bowl, cream together the butter, sugar, and brown sugar. Add in egg and vanilla.

Add the dry ingredients and mix well.

Using your hands, make small balls of dough and place them onto a cookie sheet.

Bake 7-10 minutes or until the bottoms are golden brown.

Dip in milk & pig out!

Healthy Zucchini Raisin Bread

I avoided buying a food processor for years.  I hate having too many appliances clutter up the kitchen and I feel like they never get used enough.  But after struggling without one for way too long, I finally gave in.  I actually bought it with this recipe in mind and I was really impressed with how amazing it worked!  I had no idea how easy it would be to shred zucchini!  My goal is to use the food processor at least a few times a year, so this is a good start!

Adapted from Healthy Seasonal Recipes

(Makes 2 loaves)
Ingredients:
• non-stick cooking spray
• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pumpkin spice
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 eggs
• 1/2 cup vegetable oil
• 3 tablespoons honey
• 2 teaspoons vanilla
• 3.5 cups shredded zucchini (I used four zucchinis in a food processor to make this much)
• 1 pound zucchini, shredded (about 3 ½ cups)
• 3/4 cup rolled oats
• 1 cup raisins

1. Preheat the oven to 350 degrees.

2. Spray loaf pans with cooking spray.

3. In a large bowl, whisk flours, spices, sugar, baking powder, baking soda, and salt.

4.  Mix in eggs, oil, honey, vanilla, and zucchini. Add in the pats and raisins and stir gently.

5.  Pour mixture into loaf pans and bake for about 50 minutes or until baked throughout.  (I also made one batch in a 9x9 pan and that only needed to bake for about 35 minutes.)

Pumpkin Cheesecake Shortbread Bars

Here come the pumpkin recipes!  I'm not such a big fan of fall, but I do love me some pumpkin!  I made these for a party recently and may or may not have consumed all the leftovers myself very quickly!  So amazing!

Adapted from All Recipes
Ingredients:
• 1 package pound cake mix
• 3 eggs
• 2 T butter
• 4 t pumpkin pie spice (will be separated in half for 2 different parts)
• 8 oz. cream cheese (softened)
• 14 oz. can of condensed milk
• 15 oz. can of pumpkin puree
• pinch of salt
• 1/2 cup chopped pecans

1. Preheat the oven to 350.  In a large bowl, mix the cake mix, 1 egg, butter, and 2 teaspoons pumpkin pie spice.  The mixture will be crumbly and that's perfect.  Press onto the bottom of a 9x13 pan coated with non-stick cooking spray.

2. In another large bowl, combine the softened cream cheese, condensed milk, 2 eggs, pumpkin puree, the rest of the pumpkin pie spice, and salt.  The original recipe suggests using a mixer, but it worked just fine to use my husband instead!

3. Pour liquid mixture over the crust.  Sprinkle pecans on the top.

4. Bake for 35 minutes or until set.  Store in the refrigerator and serve chilled.

Chocolate Chip Cheesecake Dip

If you want to make a really easy dessert that is totally addicting and SO delicious, this is what you need to make. I made this for a treat day at work and everyone was raving about it and begging for the recipe all day! It was so good that I made another batch for myself and pigged out every night!

Adapted from Jenni's Seasons

Ingredients:
• 2 T butter
• 8 oz. cream cheese
• 1/4 t vanilla
• 3/4 cup confectioner's sugar
• 2 T brown sugar
• 3/4 cup mini chocolate chips

Make sure your butter and cream cheese are at room temperature before you start.

Mix all the ingredients together and roll into a ball. Wrap the ball in wax paper and refrigerate for a few hours to harden.

Serve in a ball or in a small dish with Nilla cookies or graham cracker sticks as dippers.

It might not look that pretty, but it's VERY yummy!

Strawberry Lemon Shortcake

This is the perfect summery dessert.  The lemon and strawberry flavors are so fresh and fun to eat on a warm day!  I made this for a family party and it was gone before we knew it!

Adapted from Taste of Home
Ingredients:
• 1 1/3 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 2/3 cup buttermilk
• 1/4 cup melted butter
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon peel
• 1 teaspoon vanilla
• 1.5 cups sliced strawberries



Topping:
• 1 cup sliced strawberries
• 1 tablespoon fresh lemon juice
• 2 teaspoons sugar
• 2 cups fat-free cool whip

1. In a large bowl, mix together the flour, sugar, baking powder and salt.

2. In another bowl, combine the egg, buttermilk, butter, lemon juice, lemon peel and vanilla.  Mix into dry ingredients.

3. Add strawberries to the mixture and pour into a 9 inch round pie pan covered with non-stick cooking spray.

4.  Bake at 350° for 20-25 minutes until cooked throughout. Let cake cool completely before adding topping.

5. In a small bowl, mix together topping ingredients.  Cover bowl and refrigerate until ready to serve.  Just before serving, spread cool whip evenly on the top of the cake and then add strawberries.

Strawberry Bars with Sugary Lemon Glaze

One word.

AWESOME.

I have to thank Bakeaholic Mama for her recipe.  I made a batch for work and a batch for my family and I honestly probably ate the majority of both pans!  I got so many compliments on these and they came out perfectly.  I followed her recipe exactly except that I added a lot more strawberries.  Why not?  Amazing recipe!

Fabulous Chocolate Cake

I have to AW my Hubby for baking me this amazing chocolate cake with chocolate frosting for (plus spaghetti, meatballs and homemade garlic bread) for dinner one day! Trust me, this cake is the BEST!

From Hershey's "Perfectly Chocolate" Chocolate Cake

Chocolate Cake:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)
  
  Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  
  Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  
  Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.

Chocolate Frosting:

• 1/2 cup (1 stick) butter or margarine
• 2/3 cup HERSHEY'S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Melt butter. Stir in cocoa.

Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

This cake is addicting! Absolutely fabulous!

Healthy Chocolate Banana Cookies

I love dessert more than anyone, but I can't help but feel guilty when I eat too much of it. When I saw this recipe for healthier cookies, I had to give it a try. Sometimes you just need something sweet and these are a lot better than a package of chocolate chip cookies or a giant cupcake!

Adapted from Once a Month Mom

Ingredients:
• 2 bananas
• 2 cups oatmeal
• 1/4 c peanut butter
• 1/4 c unsweetened cocoa powder
• 1/3 c unsweetened applesauce
• 1 teaspoon vanilla
• 3 tablespoons sugar
Preheat the oven to 350°F.
Mush bananas in a large bowl.
Mix in the rest of the ingredients.
Let mixture stand for 20 minutes to get more solid.
Roll small balls of cookie mixture and place on a cookie sheet.
Bake for 10-12 minutes.

Enjoy a guilt-free cookie!

Colorful Chocolate-Dipped Pretzels

This has become my go-to dessert when I need something for an occasion and I'm starting to be known for these. They're super easy and nothing too special, but they always seem to be a huge hit at parties. I love that you can customize them for different occasions with colors too!

These particular ones I made for Connor's sock monkey 1st birthday party to match the color scheme I used throughout the party. I thought I was making way more than I needed and I'd have tons of leftover, but they went so fast that I didn't even get to have more than 1 myself!

Ingredients:
• pretzel rods
• Wilton Candy Melts in a few different colors

Pour candies into a tall glass and microwave for about 1 minute until mostly melted. If the candies aren't melted enough, put them back in for 10-15 second intervals. If you put them in too long, they burn and will thicken up too fast.

Dip pretzels into the glass with the melted chocolate. Spin the pretzel around so it gets covered with chocolate and then tap off the excess.

Place the pretzel on a baking sheet covered with wax paper to cool.

I usually start with one color and then start melting another color after I have a few done. That way, I can take the second color and use that as the decorative drizzle on the first color and vice versa. To do the drizzle, just tap the excess chocolate off a pretzel you're working on or use a spoon and lightly tap it to drizzle on the pretzel.

Let pretzels harden and cool for a couple hours and serve. They'll be gone in no time!

Skinny cake batter dip

I planned on making some fancy ice cream sandwich recipe for dessert one night, but the Hubby wasn't into waiting for them to freeze. So for a super quick (complete in just a commercial break!) dessert, I made this instead! So, so good and very addicting!

Ingredients:

• 1 box Funfetti cake mix

• 2 cups fat-free plain yogurt

• 1 cup fat free Cool Whip

• Animal crackers or graham crackers

In a large bowl, combine the cake mix, plain yogurt and Cool Whip.

Cover with plastic wrap or foil and allow to chill.

Serve with animal crackers or graham crackers.

Pig out!

Sweet Strawberry Cake

I've seen this on a few blogs over the summer and it caught my eye every time. I ate the whole thing myself!

*I am NOT pregnant. I'm an idiot and had part of this typed up last summer when I was!*

Adapted from Jam Hands

Ingredients:
3 tablespoons butter
3 tablespoons unsweetened applesauce
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 egg
1/2 cup milk
1 teaspoon vanilla
1 lb strawberries, hulled and halved

Preheat oven to 350. Spray a 10-inch pie plate with non-stick cooking spray.

Mix flour, baking powder, and salt in a medium bowl.

Put softened butter and 1 cup sugar in another bowl and mix until pale and fluffy. Add in egg, milk, and vanilla. Gradually pour in flour mixture.

Transfer batter to pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible.

Sprinkle remaining 2 tablespoons sugar over berries.

Bake the cake for 10 minutes. Then reduce oven temperature to 325 degrees.

Bake until cake is golden brown and firm to the touch, about 1 hour.

You can smell the cake baking and you'll get so hungry! It was fabulous!

Healthy Oatmeal Carrot Sandwich Cookies

I figured if I bake desserts that are healthier, I can eat more of them. Am I right?
I saw this recipe in an issue of Parents magazine and wanted to give it a try.

Ingredients (slightly adapted by me)

• 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 egg
• 1 cup rolled oats
• 1 cup finely shredded carrots (about 3 medium-sized carrots)
  
• 1/2 cup raisins
• 6 ounces reduced-fat cream cheese, softened
• 2 tablespoons maple syrup

Preheat oven to 350 degrees

Line 2 cookie sheets with parchment paper.

In a small bowl, combine the flour, baking powder, baking soda, cinnamon, sea salt, ginger, and nutmeg.

In a large mixing bowl, mix the oil, sugars, egg, flour mixture, oats, carrots, and raisins.

Make tablespoon balls of dough and place them onto prepared cookie sheets. Bake each sheet for 10 to 12 minutes or until cookies begin to brown. Remove from the over and let cool.

For filling, mix the cream cheese and maple syrup. Spread about 1 tablespoon filling on the flat side (bottom) of half of the cookies. Top with remaining cookies to make sandwiches.

The verdict: We felt like the cream filling wasn't sweet enough, but of course, it's supposed to be healthy. If you want a little sweeter filling, I would suggest adding more maple syrup or a little sugar. Or just forget the cream filling because the cookies were really good just dipped in milk!

Angel Food Cake Roll

This is a great dessert for a few reasons:
1. It's pretty healthy. You can eat as much as you want and not feel guilty!
2. You can alter it in any way you want with different flavors.

With that said, you have no reason not to try it!

Adapted from here
Ingredients:
• 1 package angel food cake mix
• confectioners' sugar
• 2 - 8 oz. containers of low-fat yogurt (we used strawberry)
• 1 oz. package instant sugar-free vanilla pudding mix
• 5 drops red food coloring (to make the filling more strawberry pink)
• 8 oz. container non-fat Cool Whip

Line a jelly roll baking pan with waxed paper. (I forgot we had a jelly roll pan, so we used a cookie sheet and a 9x13 baking dish which both worked great.)

Prepare angel food cake according to package directions. Pour batter into prepared pan. (My batter made enough for 2 cakes)

Bake at 350 degrees for 10-15 minutes or until cake springs back when lightly touched. Let the cake cool for about 10 minutes.

Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off the waxed paper.

In a bowl, combine the yogurt, pudding mix, food coloring, and whipped topping.

Spread mixture evenly over cake to within 1/2 in. of edges. Roll up.

Cover and freeze. Remove from freezer 30 minutes before slicing.

After reading some of the comments on the original recipe, I found out all the different ways you can make filling with different flavors of pudding and yogurt. Even ice cream or jelly work!

Cranberry Pumpkin Biscotti

I had a strange craving recently...for biscotti! I'm not sure why, but it sounded really goods and I kept thinking about how yummy it would be dipped in coffee or milk. I made some for myself and also to bring to work and they were gobbled up very quickly!

Adapted from From Apples 2 Zucchini

Ingredients:
• 4 1/2 c. flour

• 2 teaspoons pumpkin pie spice

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 3 eggs

• 1 1/3 c. sugar

• 3/4 c. canned pumpkin puree

• 1 teaspoon vanilla

• 1/2 cup applesauce

• 1 c. fresh cranberries

Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.

In a medium bowl, mix flour, pumpkin pie spice, baking powder, and salt.

In large bowl, beat the eggs and sugar until the sugar dissolves and the eggs become pale yellow and foamy. Add the pumpkin and vanilla and mix. Slowly stir in the applesauce and cranberries.

Carefully mix in the flour mixture until the dough forms a ball.

Lightly cover your hands with flour and mold the dough into a 4 inch by 14 inch log.

Carefully pick up the dough and place on the baking sheet covered with parchment paper.

Bake for 50 minutes or until the top is golden brown and feels firm.

Let the biscotti cool to room temperature. Then uses a serrated knife to cut 1/2-inch slices.

Place slices back on the baking sheet cut side down and bake for another 25 to 30 minutes, or until they are crisp and golden brown. For a softer cookie, bake them a little less.

Let biscotti cool and serve with coffee or milk.

Dipping in milk! YUM!

Edible Marshmallow Hanukkah Dreidels

Hanukkah is coming soon! I'm very excited this year because it's Connor first Festival of Lights! It's also later this year so it makes things a lot easier for me and I feel like I can get more into the holiday spirit.

I have a lot of coworkers that celebrate Christmas and don't know very much about Jewish holidays. Since we're taking turns bringing in holiday treats every day for the next 2 weeks, I decided to make mine into a mini teaching lesson as well as a tasty treat.

Edible Dreidels!

Thanks to Danielle at Mostly Food & Crafts for this idea I saved from last year. All you need are marshmallows, thin pretzel sticks, peanut butter, and Hershey kisses.

And if you're interested in more info about the dreidel or how to play the dreidel game, go here

Lowfat & Easy Pumpkin Cake

I can't miss out on all the pumpkin goodness this year! I made a few minutes to squeeze in a couple fun pumpkin treats including this semi-healthy & sweet pumpkin cake.

Adapted from here

Ingredients:
• 1/4 cup butter or margarine, softened
• 2/3 cup brown sugar
• 2 eggs
• 1/2 cup unsweetened apple sauce
• 1/2 cup canned pumpkin
• 1 cup flour
• 1 t baking soda
• 1/2 t salt
• 1 t pumpkin pie spice
• powdered sugar

Preheat the oven to 350 degrees.

Spray a 9x9 baking pan with non-stick cooking spray.

Combine butter, brown sugar and eggs in a large bowl.

Add in applesauce and pumpkin puree.

Mix the flour, baking soda, salt and pumpkin pie spice and then stir into the liquid mixture.

Pour into baking pan and bake for about 25 minutes.

Let cake cool and then top with powdered sugar.

Hubby warmed it and topped it with butter and I ate mine plain with some cold milk. Both ways were delicious!

Pumpkin Favorites

I have a confession.

I don't like fall.

I get sad that summer is ending and fall makes me think of cold & snow coming quickly. But the one thing I DO like about fall is pumpkin! You can never get enough pumpkin! From crafts, to pumpkin costumes, to pumpkin spice lattes...they're the only thing I love about fall!

In honor of my love of anything pumpkin, here's some of my favorite crafts and recipes. Scroll down to the bottom of my blog and click on pumpkin to see all my pumpkin-related posts.

Burlap Pumpkins

And more pumpkins...


Pumpkin Fluff

Pumpkin Cornbread

Pumpkin Spice Yogurt

Pumpkin Pecan Bread