Brownie Bottomed Cheesecake Cups

It is time to finally post a dessert! Why has it been so long? I think because I have been making desserts that I have already posted on here :)  This little lovely didn't disappoint in any way. They were sooo good. Maybe too good, but it doesn't matter because I cut a lot of fat and calories out of it so there is no guilt when eating these....ok? Ok. So make these and enjoy every bite!

Ingredients:
1 box of favorite brownie mix with add in's or.... my brownie recipe:
1/2 cup applesauce
1 cup sugar
3 egg whites
1 teaspoon vanilla
1/2 cup flour
1/3 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder

cheesecake ingredients:
2 packages of low fat cream cheese (room temperature)
3/4 cup sugar
1/2 cup egg beaters
1 teaspoon vanilla

ganache ingredients:
1 cup milk chocolate chips
1/2 cup fat free half and half

1. First you want to make your brownies. Mix all your ingredients together using either your favorite box mix or a homemade version. Line a 9x13 pan with foil and leave enough foil hanging over the edge to use as handles to pull your brownies out. Spray with non-stick spray. Pour your batter into your prepared pan and bake at 350 for 26-30 minutes or until done.

2. Let your brownies cool completely. Pull the foil out of the pan and put on the counter. Using a circle cookie cutter or round biscuit cutter cut out a bunch of circle brownies. Make sure your cookie cutter is close to the same size as the bottom of your muffin tin. Next, line a muffin pan with a dozen cupcake liners. Place one round brownie in the bottom of each muffin cup.

3. Lets make cheesecake. Using a mixer, mix the cream cheese until smooth. Add in the sugar, egg whites, and vanilla. Mix until smooth and creamy. Fill the brownie cups almost all the way full, about 3/4 of the way. They really don't rise much so don't worry. Bake at 350 for 25-30 minutes until a toothpick comes out clean. Let them cool completely and pop them in the fridge for a couple of hours to chill.

4. Before you dig in you have to make the yummy ganache. It is a must. All you do is heat 1/2 cup of half and half on medium low heat until it is warm. Toss in your chocolate chips and stir until smooth. If you want your chocolate sauce thinner add a touch more half and half. If you want it thicker, add in some more chocoalte chips. It is totally up to you! Drizzle over your chilled cheesecake and eat! Enjoy!

Mint Chocolate Cheesecake Swirl Brownies

Oh, how I love brownies. And mint. And chocolate and mint together. So good. Oh, and I love cheesecake too. So when I dreamt up these brownies up one night while rocking my sweet baby to sleep, I couldn't wait to make them. And they were everything I thought they would be. Rich, creamy and the perfect amount of mint. I was really nice and shared with my husband. Please make them...soon! You will be so happy. And as all my recipes, these are low fat. Yep.... these are awesome.

Ingredients:

1/2 applesauce
1 cup sugar
2 egg whites or 1/4 cup egg beaters
1 teaspoon vanilla
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder

Filling:
6 oz. low fat cream cheese, room temperature
1 egg white
1/4 cup sugar
1/4 teaspoon vanilla
24 Andies mints, chopped
chocolate chips

1.  Turn the oven on to 350. First make the brownies. Mix the applesauce, sugar, egg whites, and vanilla together until all combined. Add in the flour, cocoa, salt and baking powder. Mix until smooth. Set aside.
2.  Next is the cream cheese filling. Mix the cream cheese, egg white, sugar, and vanilla together with a hand mixer until smooth. Fold in the mints. Set aside.
3. Ok, grease your 8x8 baking pan with non stick spray and pour half the brownie batter into the pan. Carefully make 9 plops of cream cheese mixture on the brownies. Approximately 3 rows of 3. Next carefully pour the rest of the brownie batter over the blobs. Repeat the blob process on top of the batter again. Now, take a knife and swirl around the cream cheese through the batter.
4. Toss your pan in the oven for 25 minutes. Check the center with a toothpick. If it isn't clean then give them a few more minutes and check again. Right when they come out sprinkle a handful (or two) of chocolate chips on top. When they are shinny, use a knife and smooth out the chocolate to make a thin frosting. Let them cool....or don't and dig in!

No Bake Candy Bars

I made these up one night with my girls because we were craving something sweet! They turned out sooooo good! They are sweet, salty, and crunchy. They are perfect for summer because there is no oven required. All of these ingredients you might even have in your kitchen, so whip some up tonight!

Ingredients:

graham crackers
25 caramels
2 tablespoons milk
mini marshmallows
pretzels, broken into small pieces
chocolate chips (I did a heaping cup)

1. This is a really easy treat. Start by lining your 8x8 pan with a piece of foil. Next make a layer of graham crackers to fit the bottom of your pan. I trimmed a couple of pieces with a serrated knife to make a perfect fit.
2. Unwrap all your caramels and put them in a microwave safe bowl. Add 2 tablespoon of milk and pop it in the microwave. Start with 30 seconds and give it a stir. Continue with 30 seconds at a time and stirring until it is smooth and creamy.
3. Pour HALF of the caramel over the crackers. Just drizzle it over. I doesn't have to be perfect, you are going to put lots of good stuff on top of it. Next, pour an even layer of mini marshmallows on the caramels. Kinda press them into the caramel. Yum. Ok next.
4. Pour (or drizzle for better coverage) the rest of the caramel over the marshmallows. Sprinkle an even layer of pretzels on top of the caramel and press them in too. Next and last.... melt the chocolate chips in a bowl (30 seconds at a time again until smooth) and pour the chocolate on top of the pretzels. Smooth out with a knife and set in the fridge until set.
5. When they are set, pull the foil out and cut into bars.

Milky Way Brownies

I have a special place in my heart from brownies. I love them. A lot. I prefer brownies to cake and cookies. The perfect dessert.... a warm brownie with vanilla frozen yogurt on the side drizzled with chocolate sauce and a dollop of cool whip right on top. Now, my husband is well aware of the obsession I have with brownies. He is so good to me. He loves apple pie, crips, cake.... but a good portion of the time we are eating dessert it is some variation of a yummy brownie. I try to branch out for him and I do (made him his OWN apple pie this past weekend) but once and a while I NEED a brownie. I justify my addiction by making them low fat. They are so very g-o-o-d too.

When my mom was alive, EVERY weekend we would have dessert and watch a movie. Living a couple blocks from each other was such a blessing! Again, my dad and rex are very sweet to put up with us. I would make the brownies, they would bring the frozen yogurt (nonfat of course) and the dessert feast would begin. So many good memories. Around here we save dessert for the weekend. Probably because we go all out and i have to set some boundaries for myself :) So it is a special occasion. I made these and oh baby they were good! A fudge brownie on the bottom, smothered in caramel and peanuts, topped with a chocolate ganache. Yeah, I will be making these again. Sorry honey :)



Ingredients:

1/2 cup applesauce
1 cup sugar
1 teaspoon vanilla
3 egg white or 1/2 cup egg beaters (i have been using egg beaters because it saves my eggs)
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
fat free caramel sauce
1/2 cup honey roasted peanuts (more if you like:)
1 1/2 cups chocolate chips
1/2-3/4 cup fat free half and half

1. Make up your brownies. Whisk together applesauce, sugar, vanilla, and egg whites. Add in your flour, cocoa, baking powder and salt. Mix until smooth and combined. Pour into a greased 9x9 baking dish. You could always line your pan with foil and spray that if you want to pop them out and cut them. It is a bit prettier, especially if you are serving them to company....But if you aren't trying to take a picture or serving them to a crowd you can just pour all the yummy goodness right into the sprayed pan.
2. Cook for 20-25 minutes or until center is cooked in a 350 oven. When they are done let them cool for a about 20 minutes. Now what I did was after they had cooled for a bit I poked the brownies all over with a skewer and then drizzled the caramel topping all over until the brownies are covered. Yum. Next sprinkle your peanuts over the caramel. Ok, lets make ganache.
3.Very easy. Put your chocolate chips in a sauce pan and turn the heat to med-low. As the chocolate starts to melt add in 1/2 cup of the half and half. When everything is combined and smooth you can add a bit more half and half to thin out the chocolate. You are going to carefully drizzle the chocolate over the top of the brownies and WAIT for them to cool. Good luck it is really hard because they look soooo good! Cut and eat!

* With desserts that need time to cool or set I try to make in the afternoon or even in the morning. So after the kids are in bed.... those brownies are mine!

Mock Eclair Dessert

I got this recipe from Taste the Joy and I have been wanting to make it for forever!! Why I didn't make it earlier I am not sure but I finally did and it was amazing! Light and delicious with tons of sweet creamy flavor. This would be perfect for company, for your family, or maybe for you and your husband to eat all by yourselves....I am just saying it was really good and you all should make it this weekend!


Ingredients:

1 box low fat graham crackers
2 small boxes of french vanilla instant pudding (i used plain vanilla, that's all I could find and it was perfect!)
3 cups cold fat free milk
1 tub fat free cool whip

Frosting:

4 tablespoons cocoa
2 cups powdered sugar
4 tablespoons tub butter
1 teaspoon vanilla
4 tablespoons hot water

1. This comes together in no time. Place one single layer of graham crackers on the bottom of a 9x13. You can trim some of the crackers to make them all fit if you need too.
2. Mix your pudding and milk together. After that has set, fold in your cool whip. Pour half of the pudding mixture over the crackers. Top mixture with another layer of graham crackers. Pour the rest of the pudding on top of crackers. Ok, now put one more layer of crackers on top and set aside. Moving right along to making the frosting.
3. Cream your cocoa and butter together with a hand mixer. Add your vanilla and 1 cup powdered sugar. When it has come together add another cup and continue until all 4 cups have been added. Add water a little at a time until smooth and spreadable.
4. Spread on top of crackers and cover that baby and pop it into the fridge. YUM!!

Ok, now you MUST wait. The pudding soaks into those crackers and makes this dessert a dream, but you must wait. I suggest making it in the morning (like after breakfast early) so you can eat it after dinner. OR...... make it the night before and you will be set by the next day. Oh so good!

Peppermint Cheesecake Brownie Bites

Sorry it has been so long!! I can't believe I missed so much! Instead of blogging at night was sewing and trying to get Christmas presents done! But I am back and ready to cook....and eat!

Ok, here is a really yummy bite-size dessert that would be great for a New Year's treat! This makes a bunch and one just isn't enough! I love peppermint and chocolate together and add a bit of cheesecake and you can't go wrong!



Ingredients:

low fat Betty Crocker brownie mix (I can always find these at Safeway)
4 oz. low fat cream cheese, room temperature
1/4 cup egg beaters/ 2 egg whites/ 1 egg
3 tablespoons sugar
1/4 teaspoon vanilla
1 cup Andes peppermint chips

1. Using a hand mixer, mix the cream cheese until smooth and creamy. Add in the egg, sugar, and vanilla until mixed and creamy. Fold in the peppermint chips. Set aside.
2. Ok, now make your brownies. The low fat boxed mix is GREAT for making brownies in a short amount of time. You could also use your favorite box mix or make them from scratch. Either way these are going to be good! So mix up your brownies and spray your mini muffin tins. I chose to do bite-size brownies but you could do a full size pan and swirl in the cream cheese mixture and then cut them into bite size pieces too.
4.Moving on. For the mini muffin size you are going to put a heaping teaspoon of brownie batter into your greased tins. Then put a dollop of cream cheese mixture right on top. Probably about another teaspoon. Repeat until your tins are full and pop them into a 350 oven for 12-15 minutes. It could be longer depending on the type of pan you are using but you will know they are done when your cream cheese is cooked through.
5. When they are done, let them cool for a minute and run a knife around the edges to loosen and then pop them out.
6. Repeat the same process until your batter and cream cheese is all used up. Then enjoy!

Oreo pudding poke cake

Here is the Oreo Pudding Poke cake. This cake is in honor to my sweet hubby! After graduating last year with his masters in school counseling we have been on the job hunt for a year!! For the past 3 years he was working at a middle school as a attendance clerk, going to school, and is a fire fighter every summer, but really wasn't doing what he loved. Well, our prayers were answered and Rex was offered a counseling position at a nearby High School and we took it! YEAH!! So.... I wanted to celebrate! We went out to dinner with family and friends, me and the girls got him tons of "office stuff" and then I made this yummy cake! He loved it and announced that it is his new favorite. That is always a good sign. :) So here it is....



Ingredients:

white cake mix
applesauce, egg beaters/egg whites, water
fat free chocolate pudding
2 cups of cold milk
reduced fat oreos
1 tub fat free cool whip

1. Really easy here. This cake is super moist and delicious after being chilled in the fridge. First, let's make the cake. Turn your oven to 350. Follow the directions on the back by using the same amount of water as directed. Instead of oil, replace the exact amount with applesauce. And for the eggs, use either 4 egg whites, or 3/4 cup egg beaters. Now, before pouring your cake into your greased pan, take as many or as little oreo cookies as you like and break them into small pieces. Not too small. You want small pieces in your cake, chunks of cookie. Fold your broken cookies into the batter and then pour into your cake pan. Cook for directed amount of time in a 9x13. When the cake is done let it cool for about 10-15 minutes.
2. Using a wooden spoon (or any mixing spoon handle) poke holes in your cake. Space them about 3/4 inches apart. If the holes are too close the cake with fall apart. If they are too far apart, then you won't have as much yummy filling. Now when you are poking the cake after 2-3 pokes the cake will start to stick to the spoon. SO..... clean off the spoon every couple pokes. I know, annoying, but worth it. Ok, after you are done poking it is time to make the pudding.
3. In a mixing bowl, mix your chocolate pudding and 2 cups of cold milk with a whisk. Beat for about 2 minutes until combine. Next step: IMPORTANT. As SOON as you are done mixing up the pudding pour you pudding into a glass measuring cup (or a cup/bowl with a pouring spout) and pour into each hole. If you just dump all the pudding on top it might not make it down into all the holes. So just pour into each hole until it is filled to the top. Move quickly, the pudding will start to get thick. After each hole is filled just spread the rest of the pudding on top, kinda like frosting. Ok, let that sit in the fridge for 5 or so minutes.
4. Now, put the whole tub of frosting on top and gently spread all over the cake. Sprinkle with more broken cookies and you are done! Let the cake chill for an hour or so to really get moist. YUM!! Keep covered in the fridge and enjoy!

Mini Chocolate Cheesecakes

These are the best cheesecakes....ever. Super easy and low in fat. Perfect. I won't tell you how many me and my hubby ate while watching a movie over the weekend :) Just looking at these pictures makes me want to bake them again! Too good to only have one!



9 reduced fat Oreo cookies
2 packages (8 ounces each) PLUS 3 more ounces low fat cream cheese, softened (trust me..... you won't be able to tell. Seriously)
1 cup granulated sugar
1/4 cup unsweetened baking cocoa
2 teaspoons vanilla
3/4 cup egg beaters
fat free cool whip
1/4 cup chocolate chips
fat free half and half

1. Heat oven to 350ºF. Line 18 muffin cups with paper baking cups. Split oreos in half. Place 1 cookie half, frosting side up, in each cup.
2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in vanilla. Beat in egg beaters, a 1/4 cup at a time, until well blended. Divide evenly among cups (cups will be almost full).
3. Bake cheesecakes 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in muffin cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
4. When they are cooled and ready to eat make the chocolate sauce. I always make the same thing. Chocolate ganache. It is easy with 2 ingredients and yummy! Melt 1/4 chocolate chips in a small sauce pan over low heat on the stove. Next add a couple tablespoons at a time of the fat free half and half. It is TOTALLY up to you how thick or thin you want your sauce. So just add as much liquid until desired consistency. Then, drizzle over cheese cakes, top with cool whip, a bit of Oreo, and dig in. This dessert will change you life..... YUM!

S'mores Brownies

I am totally obsessed with making "s'mores" desserts right now....it must be summer. Anyway, these brownies were SO good that I am pretty sure I ate most of them myself (sorry Rex). All the fixings of a s'more, layered into a brownie, YUM!



Ingredients:
1/2 cup applesauce
1 cup sugar
1 teaspoon vanilla extract
3 egg whites
1/2 cup flour or whole wheat pastry flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
2 graham crackers, broken into small pieces
mini marshmallows
2 cups chocolate chips
1/2 cup fat free half and half


Yum.... what a wonderful combonation

1. First mix your brownies together by mixing your applesuace, sugar, and vanilla together. Next, add your egg whites. Beat them in and then add your cocoa, flour, baking powder, and salt. Mix until everything is combined. Pour into your greased 9x9 pan and bake at 350 for about 20-25 minutes, until a toothpick comes out clean.
2. Then comes the good part. Right after you pull the brownies out of the oven take about 1 cup of chocolate chips and sprinkle them evenly over the top. Let them get shiny then spread them with a knife to make a nice frosting. Next, sprinkle your graham craker pieces over the melted chocolate. You want them to cover the top. Ok, here is the marshmallow part. Sprinkle your graham crackers with mini marshmallows. Probably a couple handfulls will get the job done. (I didn't really keep track, just kept tossing them on there until they covered the top). Crank your oven up to broil and pop the pan back in for about 1 minute. KEEP YOUR EYE ON THEM. These brown up fast so watch them. They can quickly go from golden brown to burnt. Believe me I know :)

Pretty huh... wait, your not done yet!
3. Give your brownies about 15- 20 minutes to cool a bit. But while you are waiting make your frosting. In a small saucepan combine one cup of chocolate chips and 1/2 cup of fat free half and half and melt over medium low heat. Stir with a wisk until smooth. (If it seems to thick add a little more half and half.)
4. Carefully pour the melted chocolate over the marshmallows making an even layer. You can use a knife to spread it to the edges so there are no gaps. Let chocolate cool before cutting, about 30 minutes. For faster cooling put them in the fridge.
Cut a big square, pour a glass of milk, and enjoy!

Chocoalte Raspberry Layerd Cake

I love this blog. I love food. I love cooking and baking. Why do I feel like I don't have enough time in the day to post then??? Oh yeah.... this is why.... :)
(all decked out in 4th of July attire)

I love my girls. I feel so lucky that I get to stay home and cook and play with my girls. But time slips away and before you know it, it is 11:30 p.m. and I haven't even turned on the computer all day! I PROMISE that I will be posting at least 2 times a week now that we are on a better schedule and Olivia is more settled. AND, I have a ton of pictures ready to be posted.... so there you go! Whoo hoo!

Ok, on to one of the best cakes ever! Rex requests this cake every time I ask him what he wants for dessert. Usually I find so wonderful chocolate creation and make it before I even ask him if it sounds good.... He is so good to put up with me :) This cake is amazing. And easy too! I cut a TON of fat and calories out so cut a big slice and enjoy!


Ingredients:

1 devil's food cake mix
egg whites, applesauce, water
1 8 oz. package low fat cream cheese, softened
1/3 cup white chocolate chips, melted and cooled a bit
1 tub fat free cool whip, thawed
1 cup seedless raspberry jam
1 cup semi-sweet chocolate chips
1/2 cup fat-free half and half

1. Prepare the cake as directed substituting the applesauce for oil and egg whites for eggs. Pour into two 9 inch pans that have been sprayed with non stick spray. Bake as directed. Let the cakes cool in the pans. When they are cool, carefully remove them and wrap them tightly in plastic wrap and freeze for an hour.
2. Beat the cream cheese in a large bowl with electric mixer and until creamy. Add the melted white chocolate and mix well. Next with a whisk, gently stir in 3/4 of the tub of cool whip. If your mixture seems lumpy that is ok. I probably means that the cool whip was cold and the melted white chips cooled quickly in the mixture. Don't worry, it won't effect the filling or flavor at all. It will be perfect.
3. Ok, lets assemble this cake! Carefully cut your cakes horizontally in half with a long sharp knife. I used my bread knife. You will have 4 layers. Make sure to trim all the layers to be the same thickness. Place 1 layer on a plate or cake stand. Spread it with 1/3 cup of jam. Then carefully spread 1/3 of the cool whip mixture on top of the jam. Take your time and spread it evenly. Repeat the cake, jam, cool whip layers 2 more times and top your cake with the last layer of cake.
4. In a sauce pan on the stove, melt your chocolate chips and half and half together until smooth and creamy. You want it to be pourable, so add a bit more liquid if you need to. Ok, pour that yummy sauce all over the top and allow a bit to drip down the sides too. Oh yum......Let your cake set for an hour or two so the flavors really come together. ENJOY!

Hot Fudge Pudding Cake

This cake is amazing!! It is low fat (if you use fat free milk it's non-fat!) and has it's very own fudge sauce to go with it! Can you really ask for more....I don't think so. I make this all the time and it is perfect pared with vanilla ice cream.



1-1/4 cups sugar, divided
1 cup flour
1/2 cup cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat free milk
1/3 cup applesauce
1-1/2 teaspoon vanilla
1/2 cup packed brown sugar
1-1/4 cup HOT water

1. Heat oven to 350.
2. Stir together 3/4 cup sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in the milk, applesauce and vanilla. Beat until smooth. Pour into a greased 9x9 baking dish.
3. In another bowl, stir together the remaining 1/2 cup sugar, brown sugar, and remaining 1/4 cup cocoa. Sprinkle the mixture evenly over the batter in pan. Next, pour the hot water over top of the dry mixture. I know this sounds weird, but trust me, this is how the yummy sauce is made. DO NOT STIR, just pour it over the top and place it carefully into the oven.
4. Bake for 25-30 minutes or until the center is set. Let stand for 15 minutes then spoon into dishes, spooning the delicious fudge sauce off the bottom and top with whipped cream and ice cream. You will be in heaven!!

Easy Chocoate Fondue

There is something about dipping goodies into chocolate that makes it taste really good! So, for Valentines Day I whipped up some chocolate fondue for me and my hubby to share. This couldn't be easier....seriously! And you can dip anything you want!



Ingredients:

2 cups semi, dark, or milk chocolate chips (I did 1 cup semi and 1 cup milk)
1 cup fat free half and half

Dippers: brownie chunks
banana
strawberries
pound cake
marshmallows
pretzels
angel food cake

1. Put your chocolate chips into a sauce pan and heat stove to medium heat. As the chocolate starts to melt, stir with a whisk and add about 1/2 cup half and half. Continue stirring until smooth and creamy. Add a little half and half at a time until you have reached the consistency that you like. Turn stove to low while you prepare your dippers.
2. Pour into a dish or leave in pan and dip away!

Mounds Brownies

Sorry, it has been forever! I am 23 weeks prego with baby #3 and sometimes new food hasn't sounded good so I revert back to old dinners that I have already blogged about :) But I have been snapping pictures of new yummy meals lately so now I can share them with you! This brownie is so yummy and rich! If you like coconut you will love this!



Ingredients:

Brownies: (you can use a 8x8 boxed mix for the brownies to cut back on time)
1/2 cup sugar
2 tablespoons applesauce
2 tablespoon water
1 1/3 cup semi-sweet chocolate chips
2 eggs
2/3 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
Filling:
1 1/2 cups coconut
3/4 can fat free sweetened condensed milk
1 teaspoon vanilla
Frosting:
1/2 cup sugar
1/8 cup milk
1/2 cup marshmallows
1/2 cup chocolate chips
1/2 teaspoon vanilla extract

1. Preheat oven to 350.
2. In a medium saucepan combine sugar applesauce and water until combined and just comes to a boil. Remove from heat and add chocolate chips. Stir until melted. Add eggs and beat until well blended.
3.Stir together the flour, baking soda, and salt. Add to chocolate mixture and stir until blended. Add in vanilla. Pour 1/2 the mixture into a greased 8x8 pan.
4. Combine the coconut, 3/4 can of sweetened condensed milk, and vanilla. Spread carefully over the brownies and top with remaining browning batter. Bake for 35 minutes or until toothpick comes out clean.
5. Let our brownies cool for about 20 minutes and while they cool prepare frosting. In a saucepan cook the sugar and milk until sugar is dissolved. Add in the marshmallows and chocolate chips. Cook and stir until melted. Remove from heat and add in vanilla. Let frosting cool for about 20 minutes to thicken up. Pour over brownies and spread to cover. Grab a glass of milk and dig in!

Oreo Brownies

I confess I have made these like 3 times in the last month trying to get a good picture, but don't worry none of them went to waste! I love brownies, I love creating new ways to enjoy a delicious brownie so I came up with these babies!! You won't be disappointed, they are great!


Brownie ingredients: (I ALWAYS use this recipe for all my brownies, they turn out perfect!)

1/2 cup applesauce
1 cup sugar
1 teaspoon vanilla extract
3 egg whites
1/2 cup whole wheat pastry flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
6-7 reduced-fat oreos, chopped in big chunks

frosting ingredients:

1 1/2-2 cups powdered sugar
1 tablespoon tub butter
2 oreos, chopped into small pieces, but not crushed into crumbs
a little bit of milk

1. Ok, preheat your oven to 350. In a large bowl,combine your applesauce, sugar, vanilla and egg whites together. Mix until smooth. Next add in the flour, cocoa, baking powder and salt. Mix with a whisk or spoon until combine.
2. Pour into a greased 9x9 baking pan and cook for 10 minutes. While the brownies are cooking, chop your oreos into big chunks. After 10 minutes, take out your brownies and sprinkle the oreos all over the top of your batter. Press gently to set in and bake for another 10 minutes or until done in center. When they are done, allow them to cool so the frosting doesn't melt when spread it on top.
3. While they are cooling we will make the yummy frosting. Ok, in a medium bowl put your butter and 1 cup of powdered sugar. With an electric mixer, combine the two until smooth. Give it some time, it will come together (If it doesn't add a TINY bit of milk). Now you need to add another 1/2 cup of sugar and a bit of milk to thin out the frosting. You may add the remaining 1/2 cup sugar (I did) and a little milk to get it to the right consistency. I wanted my frosting to be thicker than a glaze but not so stiff that is tears the brownies.
4. Last step in adding in the chopped oreos. You will want to use a large wooden spoon or a rubber scraper and gently fold the cookies in. You don't want to break up the oreos too much and turn your frosting grey. Carefully frost your brownies and enjoy!!

* Cover with plastic wrap and keep out on counter to stay fresh for nibbling.

Brownie Goodie Bars

ok, these were requested to Rex's fathers Day dessert and oh man am I glad he wanted them. They are sooo good! So rich, but so good. Be prepared to drink a 1/2 a carton of milk while eating these because they are ultra sweet....my favorite :) Of course I altered them to make them lower in fat, YUM!!



Ingredients:

Brownie mix (Pillsbury is the only one that works low-fat:)with applesauce, egg whites and water or homemade brownies here (if you use the homemade brownies don't include the pecans or carmel topping :)
1 1/2 cups powdered sugar
2 tablespoons tub butter (I love Brummel and brown yogurt butter)
1/2 teaspoon vanilla
2-3 teaspoons milk
3/4 cup salted peanuts, coarsely chopped
1 1/2 cups rice krispies
1/2 cup peanut butter
1 1-2 cups chocolate chips

1. Whip up those brownies. Grease an 8x8 or 9x9 inch pan with non-stick cooking spray. Bake at 350 for 20-25 minutes or what box says. Let completely cool.
2. Time to make the frosting. You could always use frosting from a can, but this way is much lower in fat. In a medium bowl combine butter and powdered sugar with a hand mixer. Add in vanilla. Slowly add just a little bit of milk until you get a nice frosting thick consistency. Not to thick, you don't want to pull apart your Brownies when spreading. So nice and smooth.
3. Ok, when your brownies are cool, frost with frosting and sprinkle peanut on top. Set aside. In a medium sauce pan over medium heat, melt chocolate chips and peanut butter together. While that is melting measure your cereal into a bowl. Once the chocolate is nice and creamy, pour it over the cereal and using a spoon, combine until all cereal is coated.
4. Spread the chocolate peanut butter cereal over the frosted brownies. Cool completely about 30 minutes to an hour. Cut into bars and eat!!

Brownie Cheesecake Pie

This is the best of both worlds! Cheese cake and Brownies with a chocolate crust and fudge topping, yes please!! I promise people, you can eat good, I mean really good, I still eat low fat! Read and be amazed! Oh, I promise this won't last long at your house :)




Ok, there are three parts to this baby. Not hard to make but you do want to make this in the morning because it takes hours to cool so unless you don't mind eating dessert at midnight, make it in the morning or afternoon.

Ingredients:

1 1/2 cups chocolate Graham cracker crumbs
1/3 cup sugar
1/3 cup melted tub butter, I use yogurt based tub butter
8 oz. fat free cream cheese
3 tablespoons sugar
1 teaspoon vanilla
3 egg whites, beaten
Pillsbury brownie mix (this is the best when you are making brownies low fat from a mix. The other mixes don't turn out, believe me I have tried :)
OR homemade brownies *Recipe at bottom

1. OK, lets put the crust together. Mix your crushed graham crackers, sugar and butter in a bowl and mix with hands until all moist. Press into a greased pie dish. Set aside. Cheesecake time :)
2. Put cream cheese in bowl and mix with hand mixer until nice and smooth. NO LUMPS! Then add the sugar, vanilla, and egg whites. Set aside. Brownie time :)
3. Mix up your brownie mix substituting egg whites for eggs and applesauce for oil. Or make the homemade brownies*.
4. Grab your pie dish with crust. Pour half your brownie mix (about 1 cup) into prepared crust. Carefully pour/drizzle your cream cheese mixture evenly over brownies. You may need to use a spoon or rubber scraper to get it out to the edges.
Pour the rest of your brownie over the top and put it into a 350 degree oven for 40-50 minutes. Just check it with a toothpick. LET IT COOL! I know it will be hard, but let it cook and get nice and fudgy :)

*If you want a chocolate drizzle over top you can use chocolate sauce or make a quick ganache by melting 1 cup chocolate chips with 1/3-1/2)cup fat free half and half over low heat(depending how thin you want your sauce). Drizzle and enjoy!

* Homemade brownies (Hershey Recipe, altered by me:)
1. Mix 1/2 cup applesauce, 1 cup sugar, 1 teaspoon vanilla, and 3 egg whites together. Add in 1/2 flour or whole wheat pastry flour, 1/3 cup cocoa 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Bake as directed for above recipe or for an 8x8 pan of brownies bake for 16-20 minutes in a greased pan at 350.

Fudge Truffle Cheesecake

This is such an easy recipe!! And very fancy too :) It is smooth, rich, and yes, much much lower in fat than any other cheesecake out there!! Make this you will love it so much!




Ingredients:

oreo crust (directions below to make)
2 cups semi-sweet chocolate chips
3 packages of fat free cream cheese
1 can fat free sweetened condensed milk
1 cup egg beaters or 2 eggs and 3 egg whites
2 teaspoons vanilla

1. Make crust by crushing low fat oreos to equal 2 cups crushed. Then add 1/4 cup spray butter (i can't believe it's not butter brand) and until all combined. Press into the bottom of a 9 inch spring form pan. *If you want to cook your cheesecake in a water bath which keeps your cheesecake from cracking and keeps it moist, just wrap the bottom of your springform pan in foil. This keeps water from seeping into your cake. Place your springform in the larger pan (like a cookie sheet or casserole dish) and fill the bigger pan or dish with water. Set aside.

2.Place chocolate chips in a microwave safe bowl. Microwave for 1 1/2 minutes, stir and keep heating 30 seconds at a time until smooth.

3. Beat cream cheese in a bowl until smooth and creamy. Gradually add the sweetened condensed milk until smooth. Add melted chips, egg beaters and vanilla. Mix well. Pour into crust.

4. Bake about 1 hour and 25 minutes (it takes longer because the cream cheese is fat free) or until middle is set. You can check it with a knife inserted to the middle. The knife will not come out clean. But your cake will be firm and moist, it shouldn't jiggle. With a knife loosen the cake from side of pan. Cool completely and then remove sides from pan. Refrigerate sever hours before serving. So make it in the morning or afternoon so you can dig in after dinner. Drizzle with chocolate sauce and eat!!

* for a thicker richer sauce melt 1/2 cup chocolate and 2-3 tablespoons of fat free half and half in a sauce pan. Add more if you want it thinner. Spoon over cheesecake, ice cream, or use as fondue. Don't let any go to waist so like the spoon and pan (like me) until it is gone! Sooo good!!

Oreo truffels

Ok, this seriously couldn't get any easier!! It is fast and looks so fancy, anyone can do it!! You can whip this up for your sweetheart, friends, or for yourself! I lightened it up too, so you can have a few!




Ingredients:

1 8 oz. package fat free cream cheese
1 package reduced fat oreos
1 cup white chocolate melties (you can get them at walmart or winco)

* When I made these I halfed the recipe and it still made about 20 or so. So you can make a lot or a little, whatever you want!

1. Take your cream cheese out of the fridge and bring to room temperature (about an hour). Next, break your oreos in half and toss them in your food processor or into a big zip lock bag and crush those babies until they are super fine.
2. In a medium bowl with a hand mixer, blend the cream cheese by itself to get it nice and soft. Once it is creamy add the crushed oreos. After it is all combined take about a tablespoon sized ball of mixture and roll it into a ball and set aside. *Just to let you know, it is a pretty sticky mixture and it's not a clean process. I washed my hands about every 5-6 balls. I didn't try this but you can probably spray your hands with a little non-stick spray and it will work wonders! Repeat until you have made all your truffles (I put mine on a flat plate).
3. In another bowl, melt your white chocolate in the microwave for 30 seconds at a time. Stirring after each time. Once it is melted it is time to dip! Lay out a piece of wax paper to put your finished truffles on.
4. Using two spoons or whatever works best for you, dip and toss your oreo balls in the chocolate. Place on paper and sprinkle with well..... sprinkles. Decorate them how ever you want and within minutes you have a yummy treat!!

* You can dip these in chocolate or dark chocolate too, extra sweet!!

Homemade CRUNCH candy bites

Sometimes I get really good ideas for food or treats and this one came to me and it worked out just how I dreamed :) These are really easy and fun, and fun to eat. I quick treat that hits the chocolate candy bar spot!


Look at that, all of them patiently waiting to be eaten up!


The center is soft but chocolaty, just like a candy bar!

Ingredients:

3 tablespoons butter
1 10oz. package marshmallows (40 large 4 cups mini)
6 cups rice krispies
1 1/2 cup chocolate chips
1 cup peanut butter chips
2 cups melty chocolate disks, melting chocolate

1. You are just going to whip up some rice krispie treats. Line a 13x9 pan with foil and non stick spray.

2.Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Add chocolate chips and stir until all the chocolate is combined. Remove from heat.

3. Add cereal and stir. When almost all combined add the peanut chips. Don't add too early, you want them to keep their shape. Once everything is mixed together immediately pour into your prepared dish. Using a spatula sprayed with non-stick spray (or just spray your finger) press the mixture firmly into the dish. Press hard, you want them to be really condensed. Now let them cool.

4. When all cooled, turn over baking dish and cut into whatever size candy bar you like. Melt the melting chocolate (i get it at winco in the bulk) in microwave for 30 seconds at a time until smooth. Dip cereal bars in and let cool on wax paper. EAT!! So good! Perfect for parties or kids treats :)

Homemade Oreos

These are so tasty and quick from a mix so you can whip them up in no time! Soft cookies with a creamy middle, they will be a hit in your home!!



Ingredients:

1 package devils food cake mix
5 egg whites beaten
1/4 cup vegetable oil (or 1/4 applesauce and 2 tbsp oil)

Filling:

1/2 lb (2 cups aprox) powdered sugar
4 oz. low fat cream cheese
3 tablespoon tub butter/soft butter
1/2 teaspoon vanilla

1. Mix cake mix, egg whites, and oil together. Use a tablespoon to form dough into balls. Place on ungreased cookie sheet and bake for 8 min at 350. They will be done cooking even if they seem like they could use a few more minutes. Trust me :) Take off cookie sheet and let them cool completely.

2. Mix powdered cream cheese and butter together and add in sugar and vanilla. Add more sugar to get the consistency you like for filling. Spread on cookies and make a sandwich.
3. Keep in an air tight container to stay fresh and soft. Enjoy!