I seriously have pregnant woman cravings. I’m afraid…like really, really afraid for when I’m actually pregnant.
I was sitting down, watching TV after work, when all of a sudden I HAD to have cookies. It was all I could think about. It’s disgusting and rainy and cold outside, per usual (screw you NYC), so I had to make do with what I had in the pantry. LUCKILY, I rarely have a shortage of baking supplies so I decided to throw some stuff in the mixer and make these bad boys.
Super easy and the mini size is just so darn cute.
Makes 28 mini cookies…but who’s counting 😉
- 1 stick + 2 tablespoons butter (at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 4 tablespoons egg white from carton (or egg whites from 2 real eggs)
- 1 teaspoon vanilla
- 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/3 cup cocoa powder
- 1 cup white chocolate chips
- Preheat oven to 375F
- With a mixer, cream together the butter and sugars
- Add in the egg and vanilla
- Add in the rest of the ingredients (flour, baking soda, cocoa, white chocolate chips)
- Drop about a tablespoon’s worth of dough on the baking sheet
- Bake for 7 minutes
- Let cool for about 10 minutes then DEVOUR.
This is my first chocolate pie, ever. When I’m making something for the first time I try to get recipes from friends or family as opposed to cookbooks. This recipe came from a good friend’s grandmother so I knew it would be good..and it was.
It was super gooey and chocolatey and delicious and I may have eaten half the pie..in one sitting. Enjoy and please try to show some restraint when consuming.
- 3 eggs
- 1 1/2 cup sugar
- 2 1/2 tablespoons cocoa powder
- 1/2 cup condensed milk
- 1/4 cup butter (1/2 of a stick)
- 1 teaspoon vanilla extract
- 3/4 cup pecans (roughly chopped)
- Pie crust (I used a pre-made frozen one)
- Preheat oven to 350F
- Blend together all ingredients, putting in the pecans last
- Pour into pie shell
- Bake for 40-45 minutes (If you want to decorate the top with pecans then remove pie 35 minutes into cooking, place pecans on top, then put back in oven and cook for another 10 minutes)
- Let cool for at least 2 hours, store in the fridge and serve chilled!
Before I begin, this is a healthy dessert. So, if you’re one of those anti-healthy, non-working out, naturally skinny freaks…stop reading now. Oh, and I hate you.
If you’ve made it to this paragraph, I’m sorry. But, like you, I also have to work at being healthy and eating right. My weakness, as you may have guessed, is sweets. Generally, I’m not one to take the healthy route…I like butter and I’M NOT AFRAID TO USE IT. There are those times, however, when you have that craving but don’t want to completely ruin your healthy streak. These little truffles are perfect because they actually taste really good (trust me..I don’t lie about things like this), are actually healthy (no sugar, eggs, or flour!) and are easy to make. Enjoy!
My dad..trying to look candid but very clearly posing for the picture I forced him to take.
I made a few changes so my recipe is below but you can find Food Network’s original one here.
- 1 cup dried, pitted dates (chopped in small pieces)
- 1 cup water
- 1 tablespoon lemon juice
- 2 tablespoons agave syrup (or honey)
- 2 tablespoons cashew butter (or peanut butter)
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 8 full sheets reduced fat honey graham crackers, finely ground
- 1/2 cup old-fashioned oats
- 1/2 sliced or slivered almonds
- 1/2 cup dried sweetened coconut (for coating)
- Combine dates, water and lemon juice in a medium saucepan. Simmer over medium heat for 15 minutes. Break up and large piece of date with a spoon.
- Stir in agave syrup, cashew butter, cocoa powder, butter and salt. Stir until well combined.
- Stir in graham cracker, oats and almonds. Remove from heat.
- Mist a baking sheet with non-stick cooking spray. Drop rounded tablespoons of mixture on to baking sheet. Refrigerate for about 15 minutes.
- Put coconut flakes in a small bowl and roll truffles to coat.
- Keep truffles in an airtight container and keep refrigerated.
Being healthy doesn’t HAVE to suck.
To all the girls who resist tasty temptations Monday-Thursday so they can binge eat/drink on the weekends…this one’s for you.
These are a great way to beat the evening cravings for ice cream, Oreos, Doritos dipped in queso, or whatever your vice may be. The only caloric ingredient in these is a cup of sugar but the recipe makes about 40 cookies. So that’s like what..a teaspoon of sugar in each one..maybe less? Make these on a Monday and fight your cravings all week!
- 4 large egg whites
- 1/2 teaspoon distilled white vinegar
- 1 cup sugar
- 2 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- Preheat oven to 200F. Line two baking sheets with foil.
- With a mixer, beat egg whites until frothy. Add in vinegar and continue beating until soft peaks form.
- Increase speed to high and gradually beat in sugar. Keep beating until it appears glossy. Add in vanilla.
- Remove half of the meringue into another bowl. Stir in cocoa.
- Spoon both meringue mixes onto the lined foil, about a tablespoon per scoop.
- Bake for 3 hours, or until meringues are dry all the way through. Turn off oven and leave meringues in for another hour.
- Eatttt! …and make sure you store in an airtight container.
Summer is over BUTT Fall is here so I can bake with pumpkin.
Chocolate. Pumpkin. Shortbread. All combined into a perfect little bar of heaven.
Oh and look, there’s the official taste tester, Katie, doing what she does best (in style with a matching jacket):
Here’s the recipe:
- 1 3/4 sticks softened butter
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 15 ounce can of pumpkin purée
- 1/2 cup of granulated sugar
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1 cup milk chocolate chips
1. Preheat oven to 350 degrees F. Cream the butter and sugars. Slowly add in flour and salt until dough forms. Press into the bottom of an 8×8 inch baking dish that’s been lined with foil and sprayed with cooking spray.
2. For the pumpkin layer: mix pumpkin, sugar, cream, eggs, cinnamon and nutmeg until well combined. Pour over shortbread layer. Bake for 45 minutes or until pumpkin layer is golden brown.
3. Let cool for 30 minutes then cut into bars. Melt chocolate over a double broiler or in microwave until smooth then spread over bars. Serve room temperature or chill until ready to serve.