Surprise! It’s me. 🙂 Yep, I’m blogging again…a year later! I took a break to do a little something called bhsmealplans.com (ebook coming soon!) and while it was a great year of creating, testing and perfecting recipes, I’m ready to get back to blogging!
I decided to give the ‘ole blog a fresh new look (thanks to my super talented and creative hubby) and even a new direction…HEALTHY desserts! It’s my true passion and pretty much the only type of sweet anything that happens in this house most likely contains chia seeds, some kind of nut butter and agave. 😀 Whereas I used to never run out of butter, refined sugar and all-purpose flour, I don’t even keep those things stocked!
I’m super excited about the new direction for Desserted Planet and started to think about what recipe I’d debut my new-ish blog with but instead of agonizing FOREVER about the recipe I wanted to use, I decided to just do one that I make ALOT around here and my kids LOVE–Chocolate Hummus!
It’s super easy, great for dessert OR breakfast (yes we totally eat it for breakfast) and just good. Really, really good! So here you go, hope you try it and find it as incredibly yummy as we do!
Have you heard of dessert hummus? Sounds kind of gross, right? When you think of hummus you typically think savory, spicy, chickpea goodness served with veggies, crisp chips and deliciously soft, warm pita bread. You usually don’t think of dessert. But this recipe will forever change the way you view hummus! Because chickpeas have a fairly neutral flavor, they are a great base for MANY things (brownies, fudge, etc). Kind of like avocado…remember this awesome Chocolate Avocado Pudding made with avocados?! Yeah, it was awesome. But back to the hummus…in a word, this stuff ROCKS. You would never know it was made with BEANS and you definitely don’t have to tell people. I absolutely love that it is healthy and a perfect holiday treat. I served it with graham crackers, gluten-free cinnamon crisp cookies and tart fuji apples. I actually liked the apples best for dipping! That is when I was actually using something to dip it with and not just eating it with a spoon. Kind of addictive. But in a good way! Try this for your next holiday party just don’t mention the beans! 😉
Hey friends! Man, I feel like I’ve barely recovered from all the Christmas baking and New Year’s Eve is staring me right in the face! Ack! I’m not gonna lie, at this point I’m not sure what I’m going to bake, if anything, and quite truthfully these no-bake dessert dips are looking pretty good to me right now. Very short list of ingredients, no oven involved and just darn tasty. So this is the direction I think I’m gonna go…because I actually want to enjoy my New Year’s and not drive myself crazy the next couple of days baking non-stop in the kitchen. Just keepin’ it real people!
So what are your New Year’s baking plans? Or do you have any?? I’d love to know!
P.S. Check out last year’s New Year’s Eve dessert inspiration here!
Sometimes “mistakes” in the kitchen really work out. For instance, Strawberry Fruit Dip. It started with me wanting to do some kind of simple, homemade strawberry candy or truffle for Valentine’s Day. But as I mixed up this pretty pink concoction, I slowly realized the consistency was, ummm, not quite…firm. This is normally when I go into panic mode. But I decided to shove it in the fridge overnight and see what would happen. I literally laid in bed trying to think what I could do with the mixture. It tasted WAY too good to throw out. What to do?!!?
So, the next morning I was again racking my brain with what to do as I ran a few miles on the treadmill (how wrong is that??). And then it hit me–fruit dip! Perfect. I wouldn’t have to throw it out! Phew. And what a yummy fruit dip it is…packed with strawberry flavor and so creamy and delicious. I served it at a party with graham crackers, fudge brownies, pretzel chips, strawberries, bananas and apples. My favorite thing to dip in it was the pretzel chips. It reminded me a really amazing white chocolate dipped pretzel but with strawberry flavor thrown in. And the best thing was I didn’t have to spend hours in my kitchen rolling little balls of strawberry truffles and dipping them in chocolate.
Beat cream cheese at medium speed with an electric mixer until cream. Beat in melted chocolate until smooth. Stir in vanilla wafer crumbs, strawberry preserves, vanilla and strawberry oil. Beat in powdered sugar. Serve with fruit, cookies, marshmallows, pretzels, etc.