Spooky Cream Cheese Brownies

It is midnight and officially Halloween! I am terribly late with all, or any of my recipes this season but here is a ooey gooey brownie recipe that is sure to make your Halloween even sweeter!

Ingredients:

1 c. sugar
1/2 c. flour
1/2 c. cocoa powder
1/2 tsp. salt
1/4 tsp. baking powder
2 eggs
1/2 c. veggie oil
1 tsp. vanilla

Cream Cheese Layer:

8 oz. whipped cream cheese
1/4 c. sugar
1 egg
1/2 tsp. vanilla
Orange food coloring

Preheat the oven to 350 degrees. Line an 8x8 baking dish with tinfoil and spray with nonstick cooking spray. In a medium size bowl, mix the sugar, flour, cocoa powder, salt and baking powder together. Add in the eggs, oil and vanilla until well combined. Reserve 1/2 c. of the brownie batter and spread the remaining batter in the pan.

In another mixing bowl, mix the cream cheese, sugar, egg and vanilla. Stir together until most of the lumps are gone. Add in the food coloring and stir until you reach the color orange that you like. Pour the cream cheese mixture on top of the brownies and spread evenly. Dollop with the remaining brownie batter and swirl with a knife.

Bake for 35-40 minutes until the cream cheese mixture is firm. Let cool fully before cutting into bars. Top with pumpkin sprinkles if you need more decoration.

S'more Smoothies for 2

Summer days, hot weather, and S'more smoothies!

Ingredients:
1/4 c. marshmallow fluff
2 Tbs. chocolate syrup
1/2 c. graham cracker crumbs
8 oz. milk
1 container vanilla yogurt
2 c. ice cubes

Line the rim of two glasses with some of the marshmallow fluff. Roll them in the graham cracker crusts. Add all of the remaining ingredients (including remaining fluff and graham crumbs) to a blender. Blend for about 2 minutes until the ingredients are broken down. Pour into the prepared glasses.

Baked Peanut Butter Apple Oatmeal

Meal prep always makes life easier. This baked oatmeal recipe is amazing when re-heated throughout the week or eaten cold straight out of the refrigerator. Add some fresh fruit or drizzle some maple syrup on top! The flavors can be endless!

Ingredients:

3 c. oats
1 1/2 c. brown sugar
5 1/2 c. milk, 1 %
1/2 c. peanut butter
3 eggs, beaten
1 c. diced dried cinnamon apples (from Nuts.com)
1 c. mini chocolate chips

Combine the oats, brown sugar, milk, peanut butter and eggs in a large saucepan and stir on medium heat. Stir occasionally for 10-12 minutes until the oats start to thicken.

Preheat the oven to 350 degrees and spray a 9x13 pan with non stick cooking spray. Pour the prepared oats into the pan, sprinkle the top with mini chocolate chips, and bake for 20 minutes.

Let stand 5 minutes before serving.

Melt-In-Your-Mouth Chocolate Cookies

If you don't mind semi-homemade recipes, this cookie recipe is my favorite go-to when I have a sweet tooth or need to entertain and don't have the time to make a recipe from scratch.

Ingredients:

1 box Devil's Food cake mix
1/3 c. oil
1 tsp. vanilla
2 eggs
1/4 sugar

Preheat the oven to 350 degrees. Line a baking sheet with tinfoil. In a medium size bowl, mix the cake mix, oil, vanilla and eggs together with a spatula. Spread the sugar out onto a plate or shallow dish. Roll the dough into 1 inch balls and into the sugar. Place 1 inch apart on the prepared sheet and bake for 9 minutes. Let cool for 2 minutes on the sheet and then remove to a cooling rack.

Chocolate Zucchini Cake

Ingredients:

2 c. flour
2 c. sugar
1/2 c. cocoa powder
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
3/4 plain yogurt, reduced fat
1/4 c. oil
2 tsp. vanilla
2 c. zucchini, shredded

Preheat the oven to 350 degrees and grease a 13x9 pan with non stick cooking spray. In a large bowl, whisk the flour, sugar, cinnamon, baking soda, baking powder and salt together.

Stir in the remaining ingredients with a spatula. Spread in the prepared pan and bake for 25 to 30 minutes.

Cool before adding your favorite topping, such as Cool Whip or whipped cream.

Ghostly Frozen Bananas

If you need a cute and simple Halloween snack idea, these are fun and easy to make (and even the dog's mouth was watering, as you can see from the creeping husky in the background). These frozen banana treats are a playful way to get your sweet tooth fix.

Ingredients:

Mini chocolate chips (ghost eyes)
1 large banana (or more, depending on how many your chocolate will make)
White Candy Melts (I used Wilton Marshmallow flavored, you could also use white chocolate)
*Popsicle sticks, or paper straws cut in half

Cut the banana in half lengthwise, and then in half width wise to make 4 pieces. They do not have to be equal in size. Push the paper straw into the cut end at least a half an inch inside. Place on parchment paper on a baking sheet and freeze for at least half an hour. Meanwhile, melt the chocolate in a microwave safe glass bowl on 50% power for 1 minute. Stir, and continue to heat at normal power for 30 second intervals, stirring in between until the chocolate is fully melted.

Take the bananas out of the freezer, and dip, or spread the chocolate onto both sides, covering the banana fully. Place them back onto the prepared baking sheet and immediately add two mini chocolate chip eyes. Repeat for the rest of the bananas. Place back into the freezer until set, and store in the freezer if you aren't eating them right away! I added some sliced bananas because I had a bit of chocolate left. You can repeat and make more with sticks, or cut banana slices at an angle and chocolate coat them.

Cannoli Cups

Cannoli in a cup? Why not? Make these cute little desserts for your next party!

Ingredients:

2 boxes Athens mini fillo shells
16 oz. ricotta
1 1/4 c. powdered sugar
1 tsp. vanilla
1/2 bag semi-sweet chocolate chips
1/2 c. mini chocolate chips
1/4 c. powdered sugar

Melt the chocolate in a double boiler or in the microwave on 50% power for 30 second intervals. Dip each shell into the melted chocolate and place on a large tray or baking sheet. Refrigerate for at least 10 minutes until the chocolate is hard. In a large bowl, mix the ricotta, 1 1/4 c. powdered sugar and vanilla together. Spoon into each chocolate cup. Top with mini chocolate chips and dust with powdered sugar.

Banana Chocolate Chip Espresso Muffins

The hint of espresso in these banana chocolate chip muffins sends them over the top! This is definitely my favorite banana muffin recipe that I have made so far, and if you are from the Upper Peninsula of Michigan, they also resemble the ones from Babycakes (only not dry).

Ingredients:

4 small bananas, very ripe, mashed
1/2 c. sugar
1/4 c. brown sugar
1 stick margarine, melted
1/4 c. coconut milk, light
1 egg
1 1/2 c. flour
1 tsp. instant espresso powder
1 1/2 tsp. baking soda
1 tsp. salt
1 c. semi-sweet chocolate chips

Preheat the oven to 350 degrees. Spray a 12 cup and 6 cup muffin tin with non stick cooking spray and set aside (or 2 12-cup tins, mine made around 15 muffins total). In a large bowl, combine the eggs, sugars, margarine, coconut milk and egg together. Add in the dry ingredients and stir until everything is combined well. Mix in the chocolate chips.

Divide among the baking cups, about 3/4 of the way full. Bake for 20-23 minutes until the tops are golden brown and bounce back slightly when gently pressed on. Allow to cool about 10 minutes before removing from the pans and letting cool fully on a wire rack.

Vegan Chocolate Cake

Ingredients:

1 1/2 c. flour
1 c. sugar
1/4 c. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1/3 c. vegetable oil
1 tsp. vanilla
1 tsp. white vinegar
1 c. water
2 tsp. instant coffee

Preheat the oven to 350 degrees. Spray a 9 inch round cake pan with non stick cooking spray. In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, salt and instant coffee together. Add in the wet ingredients and whisk until the batter is smooth and there are no more lumps left. Pour into the prepared pan and bake for around 28-30 minutes. Remove from the oven and let cool 10 minutes in the pan, then transfer the cake to a wire rack to cool fully. Dust with powdered sugar when the cake is cool and serve with fresh fruit!

Sugar-Free Chocolate Cupcakes with Whipped Chocolate Frosting

Everything around Easter time is always so sugary, and a friend of mine wanted something special for her grandma to be able to enjoy. I tested out these sugar-free cupcakes and they turned out delicious! Make sure you eat them up in the first few days though, because they dry out pretty quickly. The amount of cupcakes always varies for people on how high they fill the cups, but mine made about 18-20 cupcakes.

Ingredients:

1/2 c. cocoa powder
1/2 c. hot water
1 1/2 c. flour
1 c. Splenda, granulated
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 sticks butter, room temperature
2 eggs
1/4 c. milk
1 tsp. vanilla


Preheat the oven to 350 degrees. Line a cupcake tin with paper liners and set aside. Heat 1/2 c. water in the microwave in a glass measuring cup until it starts to bubble (1-2 minutes). Add the cocoa to the water and whisk until blended (it will start to get thick). In an electric mixing bowl, add the flour, Splenda, baking soda and salt and mix a few times. Add in the butter and mix until the mixture becomes crumbles. In a medium size bowl, mix the eggs, milk, vanilla and cocoa mixture together. On low speed, slowly pour in the wet mixture to the mixing bowl. Scrape down the sides and mix until everything is smooth and combined well. Use a cookie dough scoop (or spoon) and fill the prepared cups about half way full. Bake for 18-20 minutes until the tops bounce back and all of the batter is cooked.

For the frosting....

Ingredients:

2 oz. unsweetened chocolate
1/3 c. heavy whipping cream
1 stick butter, softened
4 Tbs. Splenda
1 tsp. vanilla
1/2 tsp. coffee extract

In a glass microwave safe bowl, heat the chocolate in 30 second intervals stirring in-between microwave times. Pour the melted chocolate into the bowl of a mixer to cool. Add in the cream on low speed. Add in the butter, Splenda, and extracts and bring the speed up to medium. Beat for about 3 minutes until fluffy.

You can always spread the frosting with a knife, but I prefer to pipe mine for most cupcakes. I added bunny and chick picks to make them festive for Easter!

Healthy Avocado Brownies

I highly recommend these brownies if you want something slightly sweet but still healthy. Now, I will warn you, if you've baked with coconut flour before and do not like the texture, then you will not like these brownies. I'm only saying that because coconut flour is slightly on the gritty side and some people can't get past it. I on the other hand don't mind it at all, and these brownies are perfect for something on the healthier side and still chocolatey!

Ingredients:

1 avocado, peeled and cored
1/2 c. unsweetened applesauce
1/2 c. maple syrup
1 tsp. vanilla
3 eggs
1/2 c. coconut flour
1/2 c. cocoa powder
1 tsp. salt
1 tsp. baking soda

Preheat the oven to 350 degrees. Spray an 8x8 baking dish with non stick spray (or the small pans with dividers to make individually cut brownies). In a food processor, pulse the avocado, applesauce, maple syrup and vanilla together until you reach a smooth consistency. Pour out into a large bowl and add the eggs. Add the dry ingredients and stir until everything is combined. Pour the batter into the prepared pan and smooth out the top. Bake for 25-28 minutes. Allow to cool in the pan before removing (or removing and cutting).

Thin Mint Puppy Chow

St. Patty's Day is right around the corner, and I think it isn't a coincidence that Girl Scout cookie orders came in in the last few weeks! This is a great festive dessert to serve at an Irish shindig, or as a snack to much on when your sweet tooth is calling out to you!

Ingredients:

1 1/2 c. mint chips
1 1/2 c. milk chocolate chips
4 1/2 c. Chex cereal
4 1/2 c. Chex chocolate cereal
1 sleeve Thin Mint Girl Scout Cookies (or Keebler's Fudge Mint Cookies), chopped
3 c. powdered sugar, divided

Place 1 1/2 c. powdered sugar in two large Ziplock bags (or brown paper grocery bags). In a large microwave safe bowl, melt the mint chips for 1-2 minutes (stirring at 30 second intervals) until fully melted. Pour in the Chex cereal (original) and stir with a spatula, gently, until the mint chocolate is coating every piece. Pour into one of the bags with powdered sugar and shake gently until the pieces are coated in powdered sugar. In the same bowl used for the mint chips, pour the milk chocolate chips and repeat the microwave process. Add the chocolate Chex cereal and gently stir until coated. Place into the other bag with powdered sugar and gently shake until the pieces are coated. Line a baking sheet with parchment or wax paper. Pour both of the coated Chex into the prepared sheet and add the Thin Mint cookies. Toss them all together and then freeze for at least 20 minutes to make sure the chocolate is fully hardened. Divide into serving bags and store air-tight for up to a week.

White Hot Chocolate

If you are married to a vanilla, or are surrounded by a group of vanilla's and you are a die hard chocolate person, this meets the best of both worlds and is a win win for everybody. I love a great hot chocolate, mainly because it has a silky chocolate flavor and consistency. This recipe is definitely not for someone who likes a watered down beverage. It is thick and creamy and perfect for a cold night.

Ingredients:

4 c. milk, 1%
2 tsp. vanilla
8 oz. white chocolate chips
Whipped Cream

In a medium size saucepan, combine the milk, vanilla and white chocolate chips. Cook on a medium heat, stirring frequently until the hot chocolate comes to a simmer. Do not let it boil! No one likes the taste of scalded milk! As soon as the chocolate is fully melted and everything is heated through, remove from the heat and serve immediately. I topped mine with some whipped cream and white chocolate crisp pearls.