Do I need to say anything else when you read a title like that?
I mean there’s chocolate, there’s Nutella, they are in popsicle form. They will melt, they will run all over you, you will need to lick yourself clean. It’s a great situation to be in.
After posting about the sweltering heat a few days ago I decided to make some popsicles with these cute popsicle molds I bought a few summers ago. I was going to make a fruit popsicle, lemon or lime.. but then I had a chocolate craving (shocking). Remember Fudgesicles? They were great. So what happens when we take the idea of a fudgy popsicle and add creamy Nutella to it? You get a popsicle that will cause you to fall in love.
(Nutella – I love you).
Fact: We first ate these for dessert over the weekend. Minutes later Matthew and I were in a complete popsicle trance. We used plates below incase they melted (it’s really hot out) and then I noticed we both licked our plates clean. We’re meant for each other. We’re meant to be with these popsicles. Chocolate Nutella popsicles, I love you guys. Get in my belly.
The other wonderful thing is I used fat free milk so these came out to 150 calories a popsicle. I think that’s a pretty great deal as these are major for chocolate lovers. They will hit the spot. Your craving will be fulfilled. You will be very very very very happy.
FUDGY CHOCOLATE AVOCADO BROWNIES that are made with APPLESAUCE instead of butter! These healthy version brownies are easy to make in a 8×8 pan and can easily be turned vegan! They are flourless and delicious – my entire family (even the kids!) love them!
I stock up sometimes in the supermarket with avocados because my mind is racing with so many ideas. Usually though I come home with multiple avocados and only use them for soup (this soup to be specific – it rules). With the heat on this July soup isn’t really in the cards, but my avocados were turning ripe quickly.
Chocolate Avocado Brownies
One problem, my beloved Matthew doesn’t like avocados. I’m a bad girl. A very bad girl. I apologize in advance.
I made these while he was working on the computer. I did it pretty secretly incase he would walk by. I hid my avocado pits and skin under the compost. I cleaned my bowls quickly. I lit a gingerbread candle in the kitchen incase he would smell the avocado (I’m crazy). Once I had it mushed up a good bit, I was in the clear so I quickly covered it with the other ingredients to where it appeared like the usual brownie mix.
Then I was brave. I needed a tester for my brownie mix so I held out a spoon to him. He ate it. I stared at him (too much). “Is it good?” I asked. He shook his head yes, “very good”. And than ate another spoonful.
I just lied to my other half. I’m sorry. I had to do it. Please forgive me. Sometimes you have to sacrifice things in a relationship and this is one of them.
Anyways – these brownies are amazing! They’re super fudgy and filled with avocado, chocolate and peanut butter! They are now a family favorite in my house – even if my family sometimes doesn’t know there’s avocado in them!
Healthy Avocado brownies
Why else are they amazing? They’re made with applesauce instead of butter! They are flourless! They are the perfect brownies to make if you have that overripe avocado that you don’t know what to do with! These brownies are WIN WIN WIN! The chocolate chips are a key to this recipe because you put them into the mixture whole – not melted. As the brownies bake, the chocolate chips will melt which cause a intense decadence.
When they come out of the oven, let them cool. I know this is really hard to do because you just want to eat them but because they are so fudgy they need to cool off or they will fall apart. They are so fudgy delicious and definitely worth the wait! So eat one, go for it. You deserve it. Eat it with a fork. Eat it with a spoon. Eat it plain. Throw ice cream on top. Throw whip cream on top. Throw sprinkles on top. Just throw it in your mouth already.
Hershey’s Peanut Butter Cups. Let me take a minute to swoon.
What isn’t there to love about them? It’s peanut butter, it’s chocolate, it’s bite size, it makes me happy when I am sad, it is a dear friend.
Where did this obsession start? Well first, I am from Pennsylvania so trips to Hershey Park, a amusement park, were had every summer. And there at Hershey’s Park there are chocolate bars that walk around and hug you. Thanks Hershey’s for making me emotionally attached to chocolate, ever since I was a child.
Not only is Hershey Park a amusement park but it’s also home to CHOCOLATE WORLD, which is a “ride” where you sit down and are taken into darkness and shown a simulation of the chocolate making process. It’s air conditioned, it smells heavily of chocolate, when you finish you get a free Hershey’s bar, and then you can go buy a huggable size Hershey Kiss plush (I totally did). Hershey Park, it’s a good place, check it out if you are ever in the area.
Surprisingly, Homemade Peanut Butter Cups are easy to make! And they taste real good. REAL REAL GOOD. If you could see the smile on my face you would understand my happiness and enthusiasm (and you would be slightly creeped out). The best thing about these Peanut Butter Cups is the peanut butter has grit, which we owe to the graham cracker crumbs. It’s not crunchy but it has that slight gritty taste that your beloved Reese’s cup has.
Give these a try next time you have a Peanut Butter Cup craving!
Here’s a full walk through:
Here’s all your ingredients you need. Pretty basic, right?
To get graham cracker crumbs we do it the old fashioned way, putting it in a bag and beating it up.
It’s a good stress reliever.
Get your mini muffin cups and double them up. We double them up because usually they are pretty thin and this will help hold up the weight of the peanut butter cup.
Melt your chocolate chips in the microwave. Careful, this is hot.
Fill up your muffin cups about 1/5 of the way with the melted chocolate. I also made one white chocolate one because I wanted to show you that you can make it that way too!
Now gather your peanut butter ingredients. Powdered sugar, graham cracker crumbs, peanut butter? Yes, please.
Stir it up until it has a gritty texture.
Then with your fingers (because we are fancy like that) roll them into little balls.
You want the balls to be the size to fit in the middle of each muffin cup but not touch the sides. We are eventually going to pour chocolate over and we want that to go down into the sides. This is like making a moat and the peanut butter is the castle. Great comparison, I know.
Then pour your chocolate on top of the peanut butter, making sure it goes down the sides.
If you have to push any of the chocolate down, use your fingers. This is a great excuse to eat more chocolate.
Then into the refrigerator they go, at least 1 hour until firm. I like to chill mine personally for a few hours, especially in the summer time.
And when it’s time.. you have chilly, firm, delicious Peanut Butter Cups!
When you unwrap them sometimes you will get a perfect chocolate one all the way around…
Sometimes you will get a peanut butter swirl one (I love how this looks).
And if you make it with white chocolate this is how it will look… tastes equally delicious!
Take your 24 mini muffin cups and double them up. You want your cups doubled up to hold the weight of the peanut butter cup.
Melt your chocolate chips in the microwave for 30 seconds. Stir, microwave for another 10 seconds.
Place a small amount of chocolate at the bottom of each muffin cup (about 1/5 of the cup).
Mix your graham cracker crumbs, powdered sugar and peanut butter together until you get a grainy mixture you can roll in your hands.
Make a mini peanut butter ball in your fingers and place on top of the chocolate in each cup. You want to make sure that the peanut butter ball is in the middle of the chocolate, it should still have a slight space around it where we can pour chocolate in.
Take the rest of your milk chocolate and pour on top of each peanut butter ball, getting the chocolate to go down into the edges.
Put in your refrigerator for at least 1 hour or until completely firm.
You can substitute white chocolate chips instead of milk chocolate chips if you'd like! It helps if you put the muffin cups in a muffin pan, this will help with form.
No Bake Oreo Birthday Cake Batter Squares recipe that only needs 4 ingredients. These are my favorite treat with rainbow sprinkles!
The last few days have been really hot in NYC. Weather that you definitely don’t want to turn your oven on for! So what’s a girl to do when she’s craving pies, cakes, brownies and breads? 2 words “no bake”. In the summer we should have a rule, only turn the oven on if we are making pizza. Any blog post that ever has the words “no bake” on it, I will click, read, comment that I love you.. because I truly do. So let’s embrace these no bake cake batter treats.
No Bake Oreo Birthday Cake Batter Squares recipe
Now look, what we’re about to do might receive gasps from the Oreo community but you have to trust me here.
We’re going to grind them up. This will take a few batches, I could do about 8 cookies at a time.
Transfer your crumbs to a bowl. If you taste this – oh my. You can still taste the creme, but it’s crumbly.
Melt your white chips. Even though it doesn’t look melted, it probably will be after 30 seconds.
Add your milk.
Add your rainbow sprinkles.
Pour into the crumb mixture.
It’s my version of Yin and Yang.
Then begin stirring it all together.
Note: The mixture is not creamy, it’s kind of rough. You want it this way as we’re setting it to be hard.
Have your sprayed 8×8 baking pan nearby.
And add your beautiful cookie mixture to the pan.
With a spatula press down..
So it’s nice and firm.
Add your sprinkles and press down again. This will make sure they don’t fall off.
Now put foil on top and throw in the fridge for 1 hour.
Once it’s set take it of the fridge after 1 hour and begin cutting into your squares right away.
These are just the right size!
Then freeze them in a freezer bag. I like to put mine into mini cupcake liners because I was planning to take them to a party later and individually wrapped treats make everyone smile!
Whenever you’re feeling hungry for one, take one from the freezer and pop it into your mouth! Enjoy it!
These Homemade Peanut Butter Pretzel Chocolate Chip Granola Bars are about to become your new favorite breakfast, snack and dessert! This is a healthy copycat recipe for Quaker Peanut Butter Chocolate Chip Granola Bars.
Peanut Butter Pretzel Chocolate Chip Granola Bars. Are there any words more beautiful?
After I made the first batch of chocolate chip granola bars, my mind started to wonder to the wonderful world of peanut butter. Soon later it floated to the island of pretzels. There peanut butter pretzel chocolate chip granola bars was born.
About these delightful bars:
Do you enjoy chocolate + salty at the same? I do! These are for you.
Do you like a bit of crunch in your granola bars? I do! These are for you.
These are dangerous to have around your house. Proceed with caution.
I don’t listen to my own advise and made multiple batches. We annihilated these batches.
I have given these to friends as a “hey you are pretty cool” gift. Friends swoon.
After the first time I made them I declared “These might be the best thing I ever made”.
So now I present you.. the future love of your life that will always be there for you, Peanut Butter Pretzel Chocolate Chip Granola Bars.
Mix your oats and cereal together in a large bowl.
Chop your pretzels up and mix with oats and cereal.
In a small saucepan melt butter, brown sugar, honey and peanut butter on medium high heat until melted. Once it begins to bubble change heat to low and stir for 2 minutes.
Remove saucepan from burner and stir in your vanilla.
Pour your hot mixture over your oats mixture. Stir well. You want to make sure every single piece of oats and cereal is coated.
Pour your mixture into your greased pan and push down with spatula to flatten it.
Sprinkle chocolate chips over top evenly. Use your spatula to press them down so they are embedded in the bars.
Cover with plastic wrap and put in the refrigerator to set for 1 hour.
Cut into granola bar sizes.
If you would like to make a larger batch, use a 9x13 pan and double everything, except use 3/4 cup mini chocolate chips. Store these in the fridge.
Adapted from Rachael Ray
Here’s all the ingredients you need! Note: When I use peanut butter in recipes like this I usually get the cheap stuff and don’t use my gourmet peanut butter cinnamon swirl magic that I usually eat on bread. The cheap stuff does the job for these, very well!
Do you love pretzels as much as I do?
We need these chopped though, so I put them in a baggie and get a potato masher and just take out all my frustration on these poor pretzels.
Add your pretzels with your quick oats and cereal.
And give it a good stir to mix everything around.
Now we create the delicious peanut butter cream. When making this unicorns will arrive at your home, sparkles will fall, the clouds will open, rainbows appear. I’m not kidding. This creates magic.
Take this magical peanut butter mixture and add it to your oats/pretzels/cereal.
Now mix, mix, mix, mix. Nope, still not done, mix it more. Make sure every single piece of oat, cereal and pretzel is sticky. This is going to hold everything together. Think of it as a glue that you can eat.
Then put it in your pan and pat it down with a spatula so it’s flat.
Add your chocolate chips and push them down too. You want them inserted in the granola mixture.
Now you throw them in the fridge for 1 hour while walking around anxiously whispering “hurry up, hurry up, hurry up”. You can even lay in the middle of the floor and whisper this.
And when they’re ready, HOLY MOLY.
Cut them into granola bar sizes, or squares if you’d like.
While cutting the bars I smile nonstop.
I also smile inside because my belly is waiting for this..
The granola bars are firm and hardly crumble at all.
When you flip it upside down you will see there’s good pretzel distribution as well.
These granola bars are hard to just eat one. I’m warning you.
I wrapped some up and gave to friends. Friends will have a hard time just eating one at a time. Warn them!
And then 2 days later I made a double 9×13 batch because I like to live life on the wild side and can’t get enough of these!
Give these granola bars a chance, I think you will love them.
Two weekends ago Matthew had a craving for a childhood favorite, Chi-Chi’s fried ice cream. Does everyone remember Chi-Chi’s? It was a popular Mexican chain restaurant. In 2004 Chi-Chi’s closed all their restaurants after many incidents, but their salsa can still be found in stores. As a kid I remember going to Chi-Chi’s quite fondly with my parents, Matthew’s memories are the same. One of the best memories of this trip for him was the fried ice cream. I never had fried ice cream (ever) so I was intrigued by his description of it. After he linked me to many pictures of the ice cream online with lots of happy faces and love hearts, I got the hint: I had to make him fried ice cream. Because it was his birthday soon enough, I promised him for his birthday I would have him a fried ice cream sundae. With a little practice, I think I got it just right. I asked Matthew to supply a quote of what he thought of it and he told me “magical cinnamon crisp amazingment”. So let’s make some…
Working with ice cream and taking pictures is not easy. I felt a little stressed out.
You can serve the ice cream in a bowl, but to get the true authentic feeling try serving in a tortilla bowl – I included directions below for that too.
This post is picture heavy because ice cream is so pretty.
I made this for his birthday dinner, and then the next day made it for a afternoon snack. Please stop me.
Mix sugar, cinnamon and crushed corn flakes in bowl.
Scoop 1-to-2 inch ice cream balls and roll ice cream in sugar mixture.
Pat down to shape balls and transfer to wax paper.
Put ice cream balls in freezer. Let in the freezer for at least one hour to set.
Heat vegetable oil to 350 degrees.
Take ice cream balls out of the freezer and drop in oil for 2 seconds. Immediately remove.
Serve in tortilla bowl, covered with whip cream, chocolate syrup and a cherry!
To make a tortilla shell bowl: Preheat your oven to 375 degrees. Microwave 10 inch flour tortilla shells for 15 seconds to get them soft and flexible. Spray each tortilla with non stick spray on both sides. Turn cupcake pan upside down and center each tortilla in between 4 cups. Bake 9-12 minutes - until slightly brown on edges - watch them carefully before they burn.
Measure your corn flakes out. Because of this recipe, I’ve come to love corn flakes again.
You want to crush them up into tinier pieces, so I like to put them in a plastic baggy and just pinch them with my fingers.
Prepare your cinnamon, sugar, cornflakes mixture. I totally made a mess.
Grab your vanilla ice cream. Try to get it out of the freezer right when you’re ready to begin.
Scoop 1 to 2 inch balls of ice cream.
Drop into corn flake mixture and roll around. I like to pat them with my hands to roll into a more “perfect” ball shape.
Throw on your cookie sheet that you have wax paper down on. Now you have to work quick, time is not on your side.
I made enough ice cream balls for 2 big sundaes.
Ok, they are starting to melt, but one more picture quick.
Ok into the freezer, now let them set for at least 1 hour.
If you have a deep fryer – 350 degrees.
If you don’t have a deep fryer like me, you can totally do this on the stove. If I had a deep fryer I would make french fries and bbq wings every single day so it’s best I don’t have one.
Grab a thermometer and put it in the pot, I use a candy thermometer as it goes high. You need to know when the oil is 350 degrees. If you don’t have a thermometer, throw a piece of corn kernel in the oil and when it pops into popcorn, then you know it’s 350 and ready to go.
Now this takes some time to get this hot. Mine takes about 15-20 minutes of crazily watching the thermometer.
225.. 125 degrees to go. Please be careful with this, the oil is spitting a bit and is very very very hot.
Once it’s 350 degrees, drop a ice cream ball into the oil for 1-2 seconds. Yes, that quick! Do not do any longer or it will melt. You literally drop it in, pull it right back out with a spoon.
I like to put them directly on a paper towel to get the excess oil off. Then you start to build your sundae. Again you should do this pretty quickly, but the ice cream won’t melt as fast once it’s been fried so you have a little more time.
Throw your fried ice cream balls into your tortilla bowl.
Spray whip cream on top. Matthew then took the whip cream canister and squirted more in his mouth. Boys. Girls would never do that (ahem).
Oh and Hershey’s chocolate syrup! We got the “Lite” version because obviously we are worried about our figures when are eating fried ice cream with whip cream on top.
Add a cherry! Please do! Add 2 if you’d like! Add 3!
Oh baby, baby, then just spoon it into your mouth. Just take a minute and enjoy this.
You beautiful ice cream you.
Keep spooning it in. Crack off some of the tortilla shell, use that as a spoon too. Go wild.
To make the tortilla shell bowl, it’s quite easy. Grab a 10 inch flour tortilla and lightly spray both sides with cooking spray.
Grab a cupcake pan and turn it upside down.
Push your tortillas into the cupcake so it touches 4 of the cupcake holders. Press it down – this is what shape your tortilla bowl will become.
Put it into the oven. (Omg, my oven is a mess, I know, embarrassed, but think about how much love it’s received, we spill too much corn meal for pizza). You want to keep a eye on these, generally mine usually take 12 minutes, so watch yours anywhere from 9-12 minutes. Once they have a slightly brown edge, they’re done.
When they come out of the oven, you’ll see how they have hardened. Let them cool so you can touch them.
These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet. You won’t believe how good these are!
Now before you go reading the title and thinking I’m crazy, I just want to make it clear that I’m a genuine cupcake lover. I’ve been known to go to Crumbs, get the biggest cupcake in the display with vanilla frosting, rainbow sprinkles and eat it up in a couple bites. I’ve been known to go back for seconds. I love sweets, I love cupcakes. So when I found a recipe a few months ago saying I could make cupcakes with fresh spinach and it would taste amazing, I didn’t quite believe it. Even while making these and mixing the spinach in, I still was worried. Really, I could make cupcakes full of spinach and it was going to be good? Really? Well folks.. I have the verdict..
YES YOU CAN.
THESE CUPCAKES ARE AMAZING.
WE ARE TALKING “OMG THESE ARE MADE WITH SPINACH?! WHAT? ARE YOU LYING TO ME? NO IM NOT. “
They will probably change your life.
I have had a post-it note on my desk since June to post the recipe and finally today, I am!
Rejoice! Bake these cupcakes. They will change your life. I’m totally serious
Irish potato candy is a favorite where I’m from in the coal mines of Pennsylvania. There used to be a candy store in the mall that sold these that I would crave every time we walked by. The candy has the sweet smell of cinnamon. They are best serve chilled, and when you take a bite you will taste the sweetness mixed in with coconut. Irish potato candy is a magical experience to eat. As a kid I used to actually think they were made of potatoes, but boy was I wrong. There is nothing healthy about these, warning. But they are very good, so have one or two for dessert. If you make these there is a strong chance you will declare your love for me, so give them a try.
These are easy to make – there is no cooking, just chilling involved. There is also some mixing involved so you will have some bowls to clean (preferred to clean by mouth first).
Why are they called potato candy? Because they look like little cute potatoes! These would be extra cute to make for St Patrick’s Day!
Hey little beautiful spud.
And when you take a bite…. just wait!
few tablespoons of ground cinnamon to roll them in
Beat your softened butter and cream cheese together with a mixer until it’s smooth.
Add your powdered sugar and vanilla. Keep beating until this is smooth.
Mix in the coconut, with a spoon or your hands.
Roll into potato shapes with your hands. I like to keep them about 2 inches big.
Roll in cinnamon to make them brown.
Place on wax paper lined cookie sheet and chill for a few hours in the refrigerator.
Store in a container in refrigerator.
Mix your butter and cream cheese. It’s a little hard to do, use power.
Then mix in vanilla and powdered sugar. Then take a beater and lick it clean.
Add your coconut.
Mix it with your hands. You are going to get dirty. Totally ok.
Roll in cinnamon. Add more as you need it. You will only need 2-3 tablespoons.
Put your little potatoes on wax paper and chill.