No Bake Energy Bars (No sugar!)

This is the new favorite snack around our house. These yummy bars are loaded with nutrients and don't include any refined sugar, yet they are as tasty as any cookie or granola bar. They are super easy to make and you can add your favorite healthy ingredients such as chia seeds, wheat germ, etc...

Dark Chocolate Cream Cheese Truffles

No Bake Cookies

These are my husband's favorite cookies. I knew that if I couldn't find a way to make these using real ingredients, I would fail to have him on board with the whole "real food" thing. He's already concerned that he'll be eating tofu with a side of cardboard when he comes home...

Anyway, these cookies were easier than I thought they'd be- in fact they actually set up every time using honey. With sugar I always failed miserably- either I undercooked and they didn't set up or I overcooked and they were dry and crumbly. I've had success every single time with this one!

No Bake Cookies

1/3 cup butter or coconut oil (I prefer coconut oil)
1/2 cup milk
1 cup honey
1/4 cup cocoa
1/2 cup peanut butter (the real kind- the only ingredient should be peanuts!)
1 teaspoon vanilla
3 cup oats

In a saucepan over medium heat, combine butter, milk, honey and cocoa. Bring to a boil, stirring constantly, and boil 1-2 minutes. If you choose to use coconut oil, which I think gives it a better flavor, heat it for less time, just until it starts to boil up the pan, but don't let it boil over.

Turn off heat and stir in peanut butter. It will take longer for real peanut butter to melt since it's stored in the fridge, so I like to keep the pan on the warm burner, but with the heat off. Stir the peanut butter until mostly melted, then remove pan from heat, and stir in vanilla and oats until well mixed.

Drop by spoonfuls onto parchment lined cookie sheet and refrigerate or freeze until set (about 10 minutes).

No Bake Cookie Bars

Another pinterest recipe...these are fabulous. They're similar to no-bake cookies (which I figured out how to make with honey instead of sugar!) except more fudgy. I just changed it a bit, left out the craisins and added coconut.

No Bake Cookie Bars

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil
1 teaspoon vanilla
2 cups oats
1 cup organic semi-sweet chocolate chips
1 cup unsweetened shredded coconut

In a saucepan, melt together peanut butter, honey and coconut oil, bring to a boil stirring constantly (careful not to burn the honey!)

Remove from heat and stir in vanilla, oats, chocolate chips and coconut. Stir until combined and chocolate chips are melted.

Spread into an 8x8 foil/parchment lined baking dish. Refrigerate until hardened, about an hour. Remove from pan and slice into bars. Store in the refrigerator.

Make sure you are not home alone after baking these. They're dangerous...

Grandma Vance's Fudge

When I was younger, one of the things I looked forward to most at Christmastime was my Grandma's fudge. It was heavenly, melt-in-your-mouth fudge. It is the fudge recipe I now make for my family at Christmas, and although it never tastes quite as good when Grandma made it, it is pretty amazing (and pretty simple!)

Grandma's Vance's Fudge

4 cups sugar
2 12oz. packages of chocolate chips, one semi-sweet, one milk chocolate (you can use two semi-sweet's but do NOT use two milk chocolates!)
2 cubes of butter sliced in pieces
1 12oz. can evaporated milk
1 15oz. jar marshmallow fluff/creme
1 tablespoon vanilla
1 cup chopped walnuts

Prepare a 9x13 pan by lining with parchment paper. You can also grease the pan really well, but parchment paper makes it much easier to lift out and slice.

Combine milk and sugar in a large pot (the milk froths up and will boil over if you don't use a large enough pot). Stir over medium heat until sugar is dissolved. Boil for 7-8 minutes.

In a large bowl add chocolate chips, butter, marshmallow creme, nuts & vanilla. Pour hot mixture over ingredients in bowl and mix well.

Pour into parchment lined 9x13” pan and let sit for 3 days at room temperature, then chill in fridge until firm. Slice into squares.

*I rarely have the patience to let the fudge sit for three days. It does taste better when I am patient, but I usually just put it in the fridge overnight, then it's ready to slice and eat.

Chocolate Peanut Butter Cupcakes

I think I may have found a runner up to Red Velvet... These are so delicious! And I'm not even much of a peanut butter fan... Start with a regular old chocolate cupcake recipe, I like these chocolate sour cream cupcakes then top with peanut butter buttercream frosting and chopped Reese's peanut butter cups.

Peanut Butter Frosting
1 cube butter, softened
2 tablespoons crisco
3/4 cup peanut butter
2 teaspoons vanilla
2 1/2 cups powdered sugar
1-2 tablespoons milk

Cream butter, crisco, peanut butter and vanilla. Mix in powdered sugar and thin with milk to spreading consistency. Spread onto cooled chocolate cupcakes and top with chopped Reese's peanut butter cups (you can freeze the Reese's first for easier chopping).

Double Chocolate Cookies

Can you say YUM!?! These cookies are so moist, fudgy and cakelike. I got the recipe from Annie's Eats, if you haven't checked out this site you have got to (makes mine look like child's play). She has some fabulous recipes out there and I can't wait to try them all. I of course slightly modified the recipe so if you want the original plate size cookies check out her site.

Double Chocolate Cookies

2 cubes of butter, softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup dark cocoa powder (I used regular)
2 1/4 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
2 cups semi-sweet chocolate chips (I used dark chocolate)

1. Preheat oven to 350
2. Cream butter and sugar. Mix in eggs and vanilla.
3. Stir in flour, salt and baking powder. This batter is really thick and sticky, I recommend using a stand mixer (I used cookie paddles).
4. Stir in chocolate chips.
5. Using a cookie scoop (trust me it will make your life sooo much easier!) scoop tablespoon size balls onto cookie sheet.
6. Bake for 15 minutes. Let cool slightly before transferring to cooling rack.

*makes 3 1/2 dozen medium sized cookies

Perfect Chocolate Chip Cookies *updated coconut oil instead of shortening

This is my favorite chocolate chip cookie recipe. I used to loathe making cookies because they always turned into flat greasy pancakes with chocolate chips clustered in the middle. A good friend taught me the secret is to use half butter (or margarine) and half shortening (*I've since discovered substituting coconut oil makes even softer yummier dough- and does not leave a coconut taste!). This recipe makes perfect cookies every time. Make sure you're on a well established exercise plan before trying these though- you cannot eat just one!

Chocolate Chip Cookies

1 cube butter, softenend

1/2 cup shortening 1/3 cup coconut oil, softened

1 1/4 cup brown sugar

1 egg

2 teaspoons vanilla
2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 to 1 1/2 cups chocolate chips
1 cup chopped pecans

1. Preheat oven to 375.

2. Cream butter, shortening  coconut oil and sugar. Stir in egg and vanilla.

3. Add flour, baking soda, and salt and mix well.

4. Stir in chocolate chips and nuts.

5. Drop by spoonfulls onto ungreased baking sheet and bake 10-12 minutes. Be sure not to overcook. Let cool on baking sheet for 5 minutes before transferring to cooling rack.

Red Velvet Cupcakes with Cream Cheese Frosting

There is nothing I love more than dessert with cream cheese. These cupcakes are delicious especially with a mountain of cream cheese frosting on top! I think these might be the tastiest cupcakes I've ever had...YUM!

Red Velvet Cupcakes

1 1/4 cup flour, sifted
1 tablespoon cocoa
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk (or regular milk + 1/2 tbsp vinegar or lemon juice)
1/2 cup sour cream
1 tablespoon red food coloring

Cream Cheese Frosting
8oz cream cheese, softened
5 tablespoons butter, softened
1 teaspoon vanilla
2 1/2 cups powdered sugar
dash of lemon juice
milk to thin (1 to 2 T. at most)

Preheat oven to 350 degrees. If you don't have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let sit for 10 minutes. In a bowl cream sugar, butter, vanilla and eggs. Stir in sour cream, buttermilk and food coloring (if you don't use enough food coloring they'll be pink velvet cupcakes)  Mix dry ingredients and stir into wet ingredients. Do not overmix.

Pour batter into muffin cups (makes 15-18 regular size cupcakes or a dozen regular and a pan of mini's). Bake for 20-25 minutes or until toothpick inserted comes out clean. Cool for 5 minutes then transfer to cooling rack. Cool completely before frosting.

To make frosting, beat cream cheese, butter and vanilla on high until smooth. Stir in powdered sugar. I think lemon juice is the difference between good and great cream cheese frosting. ). Start small and add a bit more until you get the right taste. Thin frosting with milk if necessary. If you frost using a large star tip you'll need a batch and a half of frosting (might as well make it two- it's a great excuse to make something else yummy...

And by the way- these freeze really well! Frost them, and put the whole cupcake pan in the freezer (flash freeze so the frosting doesn't smoosh). Once they're all frozen just put in a freezer bag and thaw whenever you get a craving. They taste just as good as the day you made them!

Chocolate Cream Cheese Cupcakes

These are delicious cupcakes and I love the chocolate cream cheese frosting. Recipe from Martha Stewart Living magazine. YUM.

Cupcakes
1 1/2 cups flour
1/2 cup sugar
1/2 cup brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chocolate chips
2 tablespoons butter, softened
1/4 cup cocoa
1/2 cup boiling water
1/2 cup sour cream
1/2 cup milk (or buttermilk)
2 eggs

Frosting
8 oz cream cheese, softened
1/2 cup powdered sugar
3/4 cup chocolate chips, melted

Preheat oven to 350. Line 15 muffin tins or 12 regular muffin tins and 12 mini muffins.
Mix together flour, sugars, soda and salt. Boil water and pour over chocolate chips, butter and cocoa, stirring until chocolate is melted. Add sour cream, milk and eggs. Combine with dry ingredients and pour into muffin liners. Bake for 20 minutes, cool before frosting.

For frosting: melt chocolate chips in microwave. Beat cream cheese and powdered sugar. Stir in chocolate and mix until smooth.

Fudgy Brownies

I love brownies that are soft in the center but have that crunchy glazed texture on the top, these are delish.

1 1/3 cup sugar
3/4 cup cocoa powder
3/4 cup butter, softened
2 eggs
2 teaspoons vanilla
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans
1/4 cup chocolate chips

Preheat oven to 350. Grease and flour a small baking pan (I use an 8x8" square). Cream butter, sugar and cocoa powder. Stir in eggs and vanilla. Mix in flour, baking powder and salt until well blended. Fold in chocolate chips and walnuts. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool before serving (they're so fudgy they'll fall apart if they don't have a chance to cool). And if you prefer them to be more fudgy let them under cook a bit, if you cook completely they'll be a bit more cake-like.

Chocolate Mousse Ice Cream

This tastes identical to chocolate mousse when it's fresh, but freeze it for a few hours and it's chocolate heaven.

2/3 cup sugar
1/3 cup cocoa powder
3 egg yolks, beaten
2 2/3 cups heavy cream
1/3 cup semi sweet chocolate chips

In blender or food processor blend chocolate chips until fine, reserve for later use.

In bowl mix sugar and cocoa, stir in eggs and whipping cream until well combined. Stir in chocolate chips and pour in ice cream maker and let churn until thickened. If you don't have an ice cream maker, mix in blender and freeze until firm. YUM.

Devil's Food Cake

So I was really sick a week or so ago and couldn't eat a thing. I lost 5 pounds in 3 days and was feeling pretty miserable. Normally I would be ecstatic about losing 5 pounds but I had already lost all my pregnancy weight and purchased all new clothes. I typically LOVE shopping but after going from store to store and coming home empty handed (trying to find shorts in my size that come down to the knee) I finally went online and found a few pairs. But there are no others to choose from, no alternative options, I bought every style I could find. So when I put on my new shorts and they were too big for me, I freaked out. What's a girl to do? That's right...

My appetite was back- I scoured the cookbook to determine what I could binge on to gain back those few pounds. Then I saw the Devil's Food Cake book that I ordered, sitting on my shelf. The picture of the cake on the cover was irresistable. I figured making the recipe would inspire me to read it faster. It sure hit the spot! I haven't gained it all back, but it earned me a few pounds at least. The cake is good- but I really only eat cake for the frosting- and this frosting is heavenly! I had a little extra left over and I ate it by the spoonful. YUM. (You should know by now that I cannot decorate a cake to save my life, but I promise it tastes better than it looks!) This is my new "go to" chocolate frosting recipe! Try it, you'll like it.

Devil's Food Cake

1 cup sour milk (1 cup milk + 2 teaspoons white vinegar or lemon juice OR use 1 cup buttermilk)

2 cups flour

2 cups sugar

2/3 cup unsweetened cocoa

1/2 teaspoon salt

2 eggs

1 cup vegetable oil

1 teaspoon vanilla

1 cup boiling water

1 teaspoon baking soda

For sour milk, mix milk and vinegar in a small bowl. Set aside for five minutes.

In a large bowl, mix together all ingredients except the water and baking soda. Mix until batter is smooth. Add the

soda to the boiling water (kids love this part because it bubbles). Add soda/water mixture to batter. Mix well—batter will be thin.

Pour batter into a greased and floured 9x13-inch pan and bake at 350 degrees for 35 to 45 minutes or until middle is set.

If using round cake pans, grease pans very well and cut a round of wax paper to fit inside the bottom of the pans
to prevent cake from sticking when removed. Let cake cool five minutes in pans before turning out onto a wire rack.
 

Sandra’s Chocolicious Frosting

1/2 cup butter
2 tablespoons shortening
1 cup baking cocoa
8 ounces cream cheese
3 cups powdered sugar
1 teaspoon vanilla

Melt butter and shortening. Whisk in cocoa and stir until smooth. Let cool until it is cool enough to touch. Add cream cheese and mix thoroughly. Add powdered sugar and vanilla, mix well. will cover two 9" layers or a 9x13 cake.
*also tastes great with a spoon!

Molten Chocolate Cakes & Chocolate Filigree Hearts

What better Valentine's Day dessert than this warm gooey chocolate cake? Make it even more romantic with these adorable chocolate filigree hearts! I recommend serving it with something yummy like praline sauce or sugared raspberries, you can also put a caramel candy in the center before baking. These babies even taste great cold the next day (if you're lucky enough to have any leftover!)

Molten Chocolate Cakes
Ingredients

1 cup butter or margarine

8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
3 large eggs
1/2 cup sugar (granulated or powdered)

1/3 cup flour

Praline Sauce
1/4 cup butter
1/2 cup chopped pecans
2/3 cup brown sugar
1/2 cup whipping cream

Directions

1.Melt butter and chocolate in microwave, stirring every 30 seconds to avoid burning. Beat eggs and sugar until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (Batter can be made a day ahead)

2.Heat oven to 400 degrees. Butter 6-8 cups individual ramekins, dust with granulated sugar (or cocoa powder). Divide batter among muffin cups.

3.Place ramekins on a baking sheet and bake until batter puffs but center is not set, 8 to 10 minutes. Allow cakes to cool 10 minutes. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar or cocoa powder, and serve with fresh whipped cream and/or fresh fruit, or praline sauce!

Praline Sauce
In small saucepan, combine butter, pecans, sugar and whipping cream. Bring to a boil then reduce to a simmer. Cook about 10 minutes or until sauce has thickened. *Makes enough sauce for two batches of cakes or serve over ice cream.

Chocolate Filigree Hearts

1. Melt chocolate in microwave, stirring every 30 seconds until melted. Allow to cool slightly. 

2. Scoop melted chocolate into ziploc baggie and snip the corner (or use pastry bag)

3. Pipe hearts onto parchment paper (or tin foil sprayed with oil) connecting loops together so it will not break when removed from paper
4. Freeze until firm, remove from paper and adorn your favorite dessert!

*Chocolate Heart Filigree from Martha Stewart Living