This was my first time making anything sweet with quinoa and can I just say, I am forever changed! Knowing that I can incorporate something into my desserts that is so nutritious and protein packed, is revolutionary. Not kidding. I was definitely skeptical how this would work, but once you mix all these ingredients together, you don’t even know the quinoa is there…all you know is that these balls are DELICIOUS.
I found this recipe on the eat, live, run blog. I used her original recipe but once I had everything mixed up, it was VERY loose and absolutely not sticking together. I might have done something wrong…who knows? But I still thought the mixture tasted AMAZING and decided to just add some more stuff and hope it would come together. The recipe was originally gluten-free but to get it to stick together I had to throw in some white whole wheat flour (which is the only one I had on hand). You could use another type of gluten-free flour though if you have issues with gluten.
In the end, the balls stuck together nicely and tasted sooooo yummy. They seriously remind me of an oatmeal cookie and are definitely my new favorite healthy sweet treat…well, after my No-Bake Almond Butter Rice Krisp Treats. Those things can’t be beat.
1 c. White Whole Wheat Flour (or other gluten-free flour)
½ c. Shredded, Unsweetened Coconut
⅓ c., plus 2 T. Raw Sunflower Seeds
⅔ c. Dried, Unsweetened Dark Tart Cherries
⅔ c., plus 2 T. Raw Honey
¼ c. Organic, All-Natural Peanut Butter (no added salt, oil)
1 t. Sea Salt (I use pink himalayan)
2 T. Pure Vanilla Extract
¼ c. Dark Chocolate Chips
In a large bowl, stir together the oats and next five ingredients. In a small pot on the stove, bring the honey to a simmer over medium/low. Remove from heat and stir in peanut butter, salt and vanilla. Pour over oat mixture and mix well until combined. Let cool. Add chocolate chips into mixture. Form into 1" balls with your hands. Store in an air-tight container in the refrigerator.
This recipe was inspired my two things: 1. The abundance of strawberries AND strawberry recipes right now and 2. my brand spankin’ new cupcake carrier! That’s right, I FINALLY am the proud owner of a collapsible cupcake carrier (yes, I had to improvise for quite awhile to transport them!) all thanks to my boss. A couple of weeks ago it was Administrative Assistant’s Day and my boss was out of town so obviously I knew I wouldn’t get anything and it wasn’t a big deal to me. But he got back the Friday of that week and when I came back from lunch, this beauty was sitting on my desk. Ain’t she purty? And can I just say this thing ROCKS?? It’s both a cake and a cupcake carrier. I was a little skeptical it would work, but it totally does and I highly recommend getting one if you don’t have one yet!
As for the recipe, do you know how hard it is to find a strawberry cake recipe that doesn’t call for strawberry Jello and a white cake mix? It’s dang near impossible! But a couple of years ago and did manage to find one and for the life of me I can’t remember the website I got the recipe from but all I know is it’s titled Katie’s Strawberry Cake, so whoever Katie is, thank you!! I was so happy when I found the recipe that I made it three times within two weeks…yes, it’s that good.
The method of this cake is a little different because you beat the butter into the dry ingredients and then add the liquid but have no doubt, it totally works. I absolutely loved these cupcakes…there were small pieces of fresh strawberry in every other bite and the chocolate cream cheese frosting was to-die-for. The only thing I’d do different is maybe just leave the chocolate out of the frosting next time and do a plain, vanilla cream cheese frosting, as the strawberry cake is such a delicate flavor it almost overpowers it. But it’s still delicious.
If you are looking for a true “from scratch” strawberry cake, look no further! This one definitely fits the bill.
Simple Strawberry Cupcakes with Chocolate Cream Cheese Frosting
1 c. Strawberry Puree, room temperature (see below for recipe)
¼ c. Whole Milk, room temperature
6 Large Egg Whites, room temperature
1 T. Pure Vanilla Extract
2¼ c. Cake Flour
1¾ c. Granulated Sugar
4 t. Baking Powder
1 t. Salt
12 T. (1½ sticks) Unsalted Butter, softened and cut into 1" chunks
2 c. Sliced Strawberries
2 T. Granulated Sugar
Chocolate Cream Cheese Frosting
1 Stick Unsalted Butter, softened
1, 8 oz. Cream Cheese, cold
¼ c. Crisco
¼ t. Salt
3 T. Pure Vanilla Extract
5 c. Powdered Sugar
4 oz. Unsweetened Chocolate, melted
For the Strawberry Puree
Place strawberries and sugar in food processor or blender and puree.
For the Strawberry Cake
Preheat oven to 350 degrees and line muffin tins with 24 cupcake liners.
In a small bowl, combine the strawberry puree, milk, egg, vanilla and whisk well. In the bowl of an electric mixer, combine flour, sugar, baking powder and salt and whisk thoroughly. Beat the butter into the dry ingredients on low speed and mix until combined and resembling moist crumbs.
Add liquids to the butter/flour mixture and beat a medium speed for about one minutes or until evenly combined. Stop mixer, scrape down sides of bowl and beat for 30 more seconds. Place three tablespoons of batter into each muffin tin.
Bake cupcakes for 18-20 minutes or until a cake tester comes out clean. Let cupcakes cool for a few minutes and then remove from pans and let cool completely.
For the Chocolate Cream Cheese Frosting
Cream the butter, shortening, cream cheese, salt and extracts on medium speed until combined. Beat in the powdered sugar and then the melted chocolate and beat until combined (do NOT overbeat or the cream cheese will break down). Frost cupcakes with chocolate cream cheese frosting.
As you can see, I couldn’t really come up with a title for this somewhat random post. Sometimes inspiration or whatever you want to call it just doesn’t strike and you have to call it what it is! Hence, the title.
If you remember, back in March I visited my good friend Joelle and we had the BEST time shopping and eating our weight in cupcakes (see pics here, here, here and here). And she also had the sweetest goodie bag waiting for me when I got to my room…it was packed full of my favorite sweet treats such as cayenne covered dried mango, dark chocolate covered macadamia nuts, gourmet hot cocoa and some other fun dessert-themed treats which I wanted to share!
I believe most of these came from World Market so if you have one near you, check it out for these items.
White Chocolate Mousse Body Wash and Body Butter. Smells heavenly. Trust me on this.
Cupcake Bath Fizz. I love this little thing. But it’s so cute I don’t want to use it! What to do?!
Cupcake Mints. The BEST way to “freshen” your breath.
This is a shirt I actually got at Kohl’s. Had to share! (Yes…I am FULLY aware that I am 30 and wearing Hello Kitty…and I don’t care!)
And these are my current obsession. Believe it or not, I had never made cake pops until about a month ago but I LOVE making them and they are sooooo yummy.
Well, thanks for visiting and checking out my randomness! Hope it made you smile. 🙂
If you’re like me and LOVE frosted sugar cookies but don’t have the patience for the whole rolling and cutting part, I have a solution! A completely delicious solution. I had seen recipes online for sugar cookie bars but all the ones I was finding called for an absurd amount of flour (5 cups!), etc and a huge baking pan that I didn’t have and there was no way I was going to go look for and buy one just for this recipe. So I played with the amounts of ingredients and am happy to report that I hit it out of the ball park on the first try! These sugar cookies are made in a 9×13 pan and are absolutely, incredibly, amazingly YUMMY. I love almond so I added that flavor. If you’re not an almond fan, feel free to substitute more vanilla extract. These bars and soft and slightly chewy and in my opinion perfect in every single way. To say I had a couple would be an understatement…but we won’t get into that.
In the bowl of an electric mixer, beat the butter and sugar on medium speed until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and almond and mix well. In a medium bowl, whisk together the flour, salt and baking soda. And to butter/sugar mixture and beat until just combined. Spread into baking pan.
Bake for 15-20 minutes until a toothpick/tester comes out clean (mine were done closer to 15 minutes). Cool completely and frost.
For the Almond Buttercream
In the bowl of an electric mixer, beat the butter until smooth. Add almond and vanilla extracts. Add powdered sugar, one cup at a time, then add heavy whipping cream and beat until smooth. Spread onto cooled sugar cookie bars.
A little over a month ago I posted this recipe for some scrumptious no-bake peanut butter bites. Since that time I have tinkered with the recipe just a bit and Jeremy and I now have a new favorite healthy sweet treat. We both agree that these taste just like no-bake cookies except, of course, without the butter, refined sugar and all the other not so good for you stuff. These are so delicious and so easy, all made in one big bowl. We love them and think you will too!
No-Bake Oatmeal Peanut Butter Cookie Dough Bites, Take Two
1 c. All-Natural, Organic Peanut Butter
⅔ c. Raw Honey
1½ T. Pure Vanilla Extract
1½ t. Fine Sea Salt (recommend pink himalayan)
2 c. Thick Rolled Oats
¼ c. Wheat Germ
½ c. White Whole Wheat Flour
¼ c. Cocoa
¼ c. All-Natural Chocolate Protein Powder (or just use more cocoa)
In a large bowl stir together peanut butter, honey, vanilla and salt until smooth. Add oats, wheat germ, white whole wheat flour, cocoa and chocolate protein powder (if using) and stir until thoroughly mixed together. Form into 1" balls and store in the refrigerator in an air-tight container.
Hey guys! In case you didn’t know, Cinco de Mayo is this Saturday! I know the day is typically celebrated with LOTS of alcohol and good food but may I suggest a cupcake? I’ve got a few drool-worthy options and yes, even a couple with a bit of alcohol thrown in! The Mexican Hot Chocolate Cupcake is my top pick to make…anything with cayenne and chocolate is a MUST make for me. It’s one of my favorite flavor combinations!
Ok, that title is a little misleading…it is kind of a baked pie, at least the crust is baked. But it stays in the oven for such a short amount of time it hardly counts, hence I christen this pie, no-bake!
I dreamed up this concoction when brainstorming what to make my fabulous sister-in-law Rachel (of foodierachel.com!) for her birthday. I wanted it to be something that she would LOVE not just something that sounded good to me or a new dessert recipe I wanted to try. So I thought of peanut butter first…and then banana, caramel and chocolate. Yes, pretty sure all these ingredients met the “will Rachel love it?” criteria!
I have to say this pie was AMAZING…just the right amount of peanut butter, chocolate, banana and caramel. It is, however, very rich so one slice is more than enough! I made a homemade salted caramel sauce from scratch which I think sent it over the top, but for the sake of simplicity I’d just buy a good-quality caramel sauce if I were you–unless you are feeling very ambitious!
It was a big hit at our family dinner and I’m already looking for an excuse to make this one again!
Preheat oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan. Combine melted butter and graham cracker crumbs and press into the bottom and up the sides of the springform pan. Bake for 10 minutes and cool completely on a wire rack (I did pop mine in the freezer for a few minutes to speed things up).
For the Filling
In a large bowl, beat the cream cheese and powdered sugar with an electric mixer on high speed until completely smooth. Add peanut butter, milk and vanilla and beat until thoroughly combined. Gently fold in ¾ of the container of the whipped cream, until there are no white streaks left.
Pour the caramel into the graham cracker crust and spread evenly. Place the banana slices in an even layer over the caramel. Spread the peanut butter filling evenly into the pan. Drizzle with the melted chocolate and sprinkle with the dry-roasted peanuts. Place in the freezer for a couple of minutes to allow the chocolate to harden. Cover with foil and freeze for 4-5 hours until mixture is stiff. Slice and serve immediately.
There’s really not much that needs to be said about these bars except that they have lots of butter, lots of brown sugar, lots of cashews and oh yeah, they will melt in your mouth. I really don’t think you could have a more perfect combination of more glorious things. If cashews aren’t your nut of choice, I’d imagine you could swap them out with toasted pecans or macadamia nuts.
You can literally have these whipped up in no-time…although the cooking time is an entirely different matter. The original recipe said 35-40 minutes but mine didn’t get done until the 50 minute mark. So I’d say just start testing them around 40 minutes and keep an eye on ’em.
Preheat oven to 350 degrees. Grease an 8-inch square baking pan.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In an electric mixer on medium speed, beat the butter and brown sugar until smooth. Add eggs, one at a time, mixing until combined after each addition. Mix in vanilla.
Reduce mixer speed to low and gradually add flour mixture, mixing until combined. Stir in 1 cup of the cashews.
Spread batter evenly into prepared pan and sprinkle with remaining cashews, pressing down lightly with your hands. Bake for 45-50 minutes or until a tester inserted in the middle comes out clean. Cool completely before cutting into bars.
Hi friends! Yes, I have yet ANOTHER bakery review from DC…after this post, it’s three down, one to go! Don’t know if you remember, but in my Sprinkles post I mentioned that a lady there gave us the heads up about a place called Baked & Wired and I am SO glad she did–this place rocked! My first impression of the place when we got inside was that it reminded me of my favorite coffee shop here in Springfield, MO, the Mudhouse. The same kind of dim, cool atmosphere, hardwood floors, hodge podge furniture…pretty much knew it was going to be awesome right away.
As for the desserts…holy cow, I don’t even know where to begin. Honestly, I don’t! They had a HUGE selection that was pretty much impossible for me to capture the vastness of with my little bitty iPhone camera. But I tried! Right when you walk in you are greeted with several jars of massive cookies, some made into cookie-wiches with a layer of frosting in between. Then you move on and it’s just a sea of homemade brownies, bars, biscotti and possibly the biggest cupcakes I’ve ever seen. I’m not joking. They were seriously the size of a small potting plant container…which come to think of it might be what they baked them in!
Everything was very reasonably priced, in my opinion. The cupcakes were $4 each (worth it for how huge they were) and totally delicious. The cake was super dense and moist, very reminiscent of a pound cake, and the frosting was thick, creamy and just plain good. We LOVED them. We also tried a couple of bars, a brownie and a cookie–all amazing! I want to go back! Too bad they’re in DC. Or maybe it’s for the best.
Here are pictures of the goods with drool-worthy descriptions. The only thing I didn’t get a picture of was the Mocha (chocolate cupcake with mocha buttercream) and The Flapjack (maple brown butter cupcake with caramel buttercream and candied bacon on top). But you can use your imagination (which is probably higher quality than these camera pics–ugh).
So to wrap it up–this place ROCKS. Delicious, sugary goodness…I highly encourage you to visit if you are in the DC area. Oh, and I happened to find some pics that do the place justice. You can see them here.
Spring is here! Or is it summer?? It’s already 80 degrees in Springfield, MO and I’ve seen people running around in shorts for weeks (aaaaand it’s STILL March) and kids playing in backyard swimming pools! What is going on?! I’m going to assume that winter decided not to show up this year and we are officially in warmer weather which means seasonal springtime desserts! Yay!
Do any of you guys love the fresh and fruity flavors of spring as much as I do? It’s nice to get away from the “heavier” desserts of winter and indulge in some that aren’t quite as rich and decadent…well, ok, they’re still decadent but the fruit aspect lightens things up nicely! And you don’t feel *quite* as guilty. At least I don’t!
I can confidently say that after making this healthy version of carrot cake, I will never, ever make the regular, sugary, fat-laden version EVER again. I can’t even believe I’m saying that! I just couldn’t believe how good this cake was not to mention it’s full of fruits, veggies and whole grains. I made it for a dinner party and it was a huge hit!
The only thing I was a little unsure of was how the cream cheese frosting would turn out. I wanted something pretty close to the real thing so I read up on ways to make my own powdered sugar out of Sugar in the Raw and much to my surprise it worked! All you need is a coffee grinder, food processor or blender, throw the sugar in and give it a good whirl and voila! Homemade powdered sugar! Ok, so it’s not quite as fine as the real stuff but close enough!
This cake was totally delicious, moist and guilt-free! I promise you will L.O.V.E. this cake and never want the “real thing” again!
1 c. Sugar in Raw, processed to powdered sugar consistency in coffee grinder (or food processor/blender)
2 t. Pure Vanilla
⅓ c. Black Walnuts (or toasted pecans)
For the Carrot Cake
Preheat oven to 350 degrees. Lightly spray a 9x13 baking pan with cooking spray.
In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. In a medium bowl beat together eggs, oil, applesauce, sugar and vanilla. Mix wet ingredients into dry ingredients until fully incorporated. Stir in carrots and pineapple. Fold in black walnuts.
Pour batter into a prepared pan and bake in oven for 45 minutes or until a toothpick inserted into the middle comes out clean. Cool cake completely on a wire rack.
For the Cream Cheese Frosting
Beat Neufchatel in an electric mixer until smooth. Add processed sugar and beat until granules have fully dissolved (there should only be a few). Beat in vanilla.
To Assemble Cake
Trim edges off of cake and cut in half. Spread half of frosting on cake and place other cake half on top. Spread with remaining frosting and sprinkle with black walnuts.
I wanted to make something extra special for my father-in-laws birthday because he definitely deserved it. He is one of the most selfless, giving people I know and his birthday lunch needed a fabulous cake! Jeremy told me he had mentioned pineapple and yellow cake so I thought hmmm, Pineapple Upside Down Cake?? Sounded good to me! Now I had never made one before but I had had plenty in younger days…Pineapple Upside Down Cake seemed to show up at every church potluck and family gathering we had. You know the kind, made with boxed yellow cake mix and canned pineapple slices..and there is absolutely NOTHING wrong with that version but I wanted to try my hand at a totally from scratch Pineapple Upside Down Cake.
I found this recipe on simplyrecipes.com and only made a couple of changes, nothing major at all. As for the cake, I really liked the way it turned out, more like a pound cake. I thought the addition of almond flour was somewhat odd but it added a nice texture to the cake. It was definitely better the second day after the pineapple juices and butter/brown sugar mixture had time to seep into the cake a bit more. I served it at room temperature with vanilla ice cream and everyone loved it. I’d say it was a successful birthday!
5 Slices Fresh, Cored Pineapple (or 1, 20 oz. Can Pineapple Slices)
1½ c. All-Purpose Flour
6 T. Cake Flour
6 T. Almond Flour/Meal
¾ t. Baking Powder
½ t. Salt
1¾ c. Granulated Sugar
1 c. (2 sticks) Unsalted Butter, at room temperature
4 Large Eggs
1 T. Pure Vanilla Extract
¾ c. Sour Cream
For the Topping
Preheat the oven to 325 degrees. Grease a 10-inch, round cake pan. Sprinkle brown sugar evenly into pan. Pour butter evenly over brown sugar. Arrange pineapple slices in a single layer on top of the butter/sugar mixture and fill the center of each pineapple with maraschino cherries (I used 5 cherries in each center).
Whisk together the all-purpose flour, cake flour, almond flour/meal, baking powder and salt. In the bowl of an electric mixer beat the butter and sugar together until light and fluffy. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream, beginning and ending with dry ingredients, beating well after each addition. Pour cake batter into pan.
Bake in oven for 1 hour and 25 minutes or until a tested inserted in the middle comes out clean. Cool cake completely or turn out onto a platter after 10 minutes and serve warm.
The healthy recipes just keep getting better and better! This week I’ve got a fabulous, super-quick recipe for no-bake energy bites…that taste like a cross between peanut butter cookie dough and no-bake cookies. Can you say YUM?? They are full of good stuff that won’t send you on a sugar-high but instead provide a source of natural, tasty energy. All you need is one bowl and handful of ingredients–get busy!
½ c. All-Natural, Smooth Peanut Butter (or any nut butter you prefer)
⅓ c. Honey
2 t. Pure Vanilla
¾ t. Fine Sea Salt
1 c. Rolled Oats
½ c. Wheat Germ
½ c. White Whole Wheat Flour
Oats, Peanut Halves, etc for topping
In a large bowl stir together peanut butter, honey, vanilla and salt until smooth. Add oats, wheat germ and white whole wheat flour and stir until thoroughly mixed together. Form into 1" balls and roll in oats or top with peanut half. Store in the refrigerator in an air-tight container.
I am proud to say that my husband is now a chocolate and mint convert–all because of these brownies. He said he wasn’t going to try them but then he saw them…and then he tasted them…and then he couldn’t keep his hands out of them. Hah! And I have to admit, they are GOOD. I mean, I love anything mint and chocolate but these are one of the best renditions of that combo I’ve ever had…if I do say so myself. The mint flavor from the Thin Mint cookies and Andes mints is not overwhelming and somewhat subtle and then the Bailey’s buttercream…oh my word, don’t even get me started. It took so much restraint to keep from eating this frosting by the spoonful.
Now when I say Bailey’s, let me clarify. When I went to purchase my bottle of Bailey’s I could not believe that is was nearly $20!!! And all I needed was two-thirds of a cup!! Ummmmmm, no, not happening. So I thought hey, what about Irish cream flavored coffee creamer? Yes! Perfect. Well, much to my surprise and delight I discovered that Bailey’s had their own brand of coffee creamer–for two bucks! Score! I knew I had some whiskey at home that I could throw in and I’d be good to go.
Perfect for St. Patty’s day! You’ll love them–promise.
Preheat the oven to 350 degrees. Grease a 9x13 pan.
In a large bowl whisk together the flour, cocoa, baking powder, and salt until combined. Set aside.
Place chocolate, butter and instant coffee granules into a medium size bowl and melt in mircowave at 20 second intervals, stirring between each, until completely smooth. Set aside to cool a bit.
Once the chocolate mixture is warm (NOT hot) add eggs, one at a time, whisking to incorporate. Add sugar, vanilla, Bailey's creamer and whiskey and whisk until combined.
Add the chocolate mixture to the flour mixture, folding with a spatula until just combined. Fold in the crushed Thin Mint cookies.
Pour the batter into the pan and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. While the brownies are baking, chop up ⅔ (about 30 squares) of the Andes mint squares. As soon as the brownies come out of the oven, sprinkle with the chopped Andes. Put back in oven for about 25-30 seconds, remove and spread melted Andes over the brownies. Let the brownies cool completely and frost.
For the Bailey's Buttercream
In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy. Beat in two cups of the powdered sugar, one cup at a time, on low, beating thoroughly after each addition. Add 3 tablespoons of the Bailey's Irish Cream creamer and beat thoroughly. Beat in the remaining powdered sugar, one cup at a time, on low until thoroughly combined. Add vanilla, whiskey and remaining 2 tablespoons Bailey's creamer until completely incorporated. Chop remaining Andes mints, frost brownies and sprinkle with chopped mints.
Ladies and gentleman, I may have discovered my most absolutely, favorite, healthy dessert recipe to date! To say these “rice krispie” bars are good is an understatement…they are amazing. Quite truthfully, if given the choice between these bars and oh say a cupcake, I’d choose the bars! Yes, that’s how good they are!
I found this recipe over at ohsheglows.com and just the words “no-bake” and “almond butter” drew me in immediately. I think one thing that made a difference for my bars was the particular kind of brown rice cereal that I bought at our local health food store. It’s made by Enjoy Life Foods and it was so crunchy and delicious in these. I was a little skeptical about the bars holding together without any marshmallow like a typical rice krispie treat but the almond butter and honey works perfectly as a binder. I did leave them in the fridge, just to be on the safe side and I actually liked them cold the best.
½ c. Almond Butter (or any all-natural nut butter you prefer)
½ c. Honey
1 T. Pure Vanilla Extract
1 T. Unsalted Butter
½ t. Fine Sea Salt
3.5 c. Brown Rice Crisp Cereal
⅛-1/4 c. Dark or Bittersweet Chocolate Chips, melted (for drizzle)
Prepare an 8x8 baking dish by spraying it with cooking spray.
In a large pot over low-medium heat, add the honey, butter, almond butter and salt. Stir well until combined and heated through. Remove from heat and stir in vanilla extract. Stir in the brown rice crisp cereal until thoroughly coated.
Scoop into pan and spread evenly. Place in freezer to set for about 15 minutes.
Remove pan from freezer and drizzle with the melted chocolate. Place in freezer to harden the chocolate, about 5 minutes. Slice into squares and serve or store in fridge until ready to serve.
I have very fond memories of St. Patrick’s Day as a child. Especially if the day happened to fall on a schoolday. We didn’t get just any old lunch for that day…no, we got a lunch filled with GREEN. Yes, everything was covered in mold!!!! Ok, not really, that’s actually not true. My mom never fed us mold. Not knowingly at least. Anyway…I distinctly remember cottage cheese tinted with green food dye and shamrock sugar cookies with green frosting. So healthy, right? Oh who cares, we loved it and looked forward to it every year!
So, in honor of that fun tradition we had as kids, I found some green desserts for St. Patrick’s Day! Typically, when you think green and dessert, the first thing that comes to mind is mint. And I LOVE mint and chocolate combinations. But I’m sure not everyone is as fond of the flavor as I am so I found a couple more green ideas–pistachio and green tea! Green tea (or matcha) sounds a little strange but it is actually DELICIOUS in desserts. And these flavors lend themselves to the possibility of a bit more, shall we say, natural, green color.
I struggle with some recipes…in particular, bread puddings and crockpot cakes. Why?? Because they are so darn hard to photograph! It’s a crying shame that a couple of the most delicious types of desserts (especially bread pudding) just look plain ugly in photos. Delicious? Yes. Photogenic?? No. So hopefully I can convince you to make this crockpot cake based on my simple review of this recipe!
To say this cake is AWESOME is an understatement…it’s actually FREAKIN AWESOME. I was making a dessert for a family get-together and was a little stumped because I knew everyone wanted something majorly chocolate but I didn’t want to just do a chocolate layer cake or cupcakes. And then out of nowhere I remembered this Rocky Road Crockpot cake that one of my former co-worker’s had brought to work for a party and how absolutely, incredibly amazing it was. So I thought why not swap out the nuts for cookies and voila! Cookie Monster Crockpot Cake! If you like chocolate, cake, gooey marshmallows, chocolate chip cookies and Oreos, you may like and possibly even love this dessert. Oh and do I even have to mention the vanilla ice cream?? That’s kind of a no-brainer.
2 c. Chocolate Chip Cookie Pieces (I used Keebler Elf Soft and Chewy)
1 c. Bittersweet or Semi-Sweet Chocolate Chips
2 c. Miniature Marshmallows
Vanilla Ice Cream (optional)
Lightly grease a 4-qt slow cooker or spray with cooking spray.
In the bowl of an electric mixer, beat cake mix, next 5 ingredients and 1¼ c. milk at medium speed for 2 minutes, stopping to scrape down the sides of the bowl as needed. Pour batter into slow cooker.
Cook remaining 2 cups milk in a small saucepan over medium heat, stirring often, 5-8 minutes or until bubbles appear (do not boil); remove from heat.
Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Place a towel over the slow cooker and place lid on top (this prevents condensation from dripping into the cake). Cook on LOW for 3½ hours. Meanwhile, mix chocolate chip cookies, Oreos, mini marshmallows and chocolate chips together in a large bowl.
Turn off slow cooker or onto low if yours has that setting. Sprinkle with the cookie, marshmallow and chocolate chip mixture and let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes and serve with ice cream, if desired.
I’ve been meaning to incorporate some fun dessert prints into my kitchen decor for quite awhile now. So, I finally got online the other night to do some research. Here are some of my favorites from Etsy.