Mint Brownie Ice Cream Squares

A friend brought this to dinner the other night, it was so yummy I had to find the recipe!   From the our best bites book.  This mix of chewy brownie, mint ice cream and creamy topping is to die for!

Mint Ice Cream Brownies

Ingredients:
1 box brownie mix (or recipe for brownies)
1 (1 1/2 quart) mint chip ice cream
1 cup semisweet chocolate chips
1/2 cup cream
1/2 tsp peppermint extract
15-20 Oreo Cookies, crushed
1 (8 oz) container whipped topping
Shaved chocolate or sprinkles (optional)

Directions:

Bake Brownies according to directions in a 9x 13 pan.  Cool completely and place in freezer to chill.

Soften ice cream at room temperature and stirring every 10 minutes, or in the microwave at half power until it can stir easily with a spoon until the consistency of frosting.   Gently spread over brownies evenly.   Put pan back in freezer while completing next step.

Heat cream in microwave until hot and bubbly.  Pour in chocolate chips.  Cover bowl with plastic wrap.  Let sit for 5 minutes and then whisk until smooth.  Whisk in peppermint extract and let cool until almost room temperature.  Drizzle evenly over ice cream in pan.  Sprinkle crushed cookies evenly over chocolate and lightly press in.   Spread whipped topping in an even layer on top.   Sprinkle with chocolate shavings or sprinkles if desired.

Freeze at least several hours, until firm.  When ready to serve let sit at room temperature for 10-15 minutes to soften.  Cut into squares and serve.   Lasts several days covered in the freezer.   

M&ms cookies

From the back of the mini m&ms package.  It seems they might be a seasonal thing too so I wanted to keep track of the recipe.  Quite tasty!  

1 cup butter

2/3 cup brown sugar

2/3 cup sugar

1 egg

1 1/2 tsp vanilla extract

2 cups flour

1 1/4 tsp baking soda

1 tsp salt (I used half this)

1 3/4 cups mini m&ms

Preheat oven to 350

Cream butter and sugars until well blended.  Add egg and vanilla extract. Mix to combine

Slowly add flour, soda and salt. Stir until combined

Fold in m&ms and chill dough for about 1 hour

Drop dough by rounded tablespoons onto cookie sheet about 2 inches apart. 

Bake 8-10 minutes for chewy cookies. Yum!!

Mini cheesecakes

2 (8oz) pkgs cream cheese

3/4 c sugar

1 tsp vanilla

2 eggs

12-14 vanilla wafers or Oreos

Preheat oven to 350*F. Soften cream cheese. Add sugar to cream cheese and beat with an electric mixer until smooth.  Add vanilla and eggs.  Beating well after each egg is added.  Continue mixing until batter is free of lumps.  Line a muffin tin with cupcake liners putting one cookie (wafer or Oreo) in each.  Fill cups almost to the top with batter.  Bake at 350 for 15 min.  They will be a little wiggly in the center still when done.  Let cool for 5 minutes then refrigerate until cold. 

For chocolate filling add 2 T cocoa to the batter while mixing.  

My daughter loves to make these.  They are so tasty!!

Healthy brownies

 

Healthy Brownies.  How could brownies be heathy you ask??  Good question.  Well these are chock full of protein, fiber, gluten free and vitamin rich.  On top of that my kids love them!  Impossible!  Well it's possible!!  The secret ingredient is a sweet potato.  These are very moist and heavy.  So the very discerning of taste and texture may not appreciate them.  However I like it as a guilt free snack!! 

Enough Teasing!  Here's the recipe

1 medium sweet potato, cooked and peel removed

3 eggs

1/4 cup coconut oil

1/4 cup honey

1/2 T vanilla

1 1/2 T coconut flour

4 T cocoa

1/4 T baking soda

pinch of salt

Add all ingredients to a blender and blend until smooth.  Add 1/2 cup mini chocolate chips and blend slightly, or add as a topping after placing in an 8x8 greased baking dish.  

Bake at 350 for 30-35 minutes.

Enjoy! 

Nutrition Facts

Serving Size 23 g

Amount Per Serving

Calories 62 Calories from Fat 42

% Daily Value*

Total Fat 4.7g  7%

Saturated Fat 3.5g 17%

Cholesterol 31mg  10%

Sodium 86mg  4%

Total Carbohydrates 4.0g  1%

Dietary Fiber 1.7g  7%

Sugars 0.6g

Protein 1.8g

Vitamin A 28% • Vitamin C 2% Calcium 1% • Iron 2%

Nutrition Grade C-

* Based on a 2000 calorie diet

Mini Healthy Pumpkin Donuts

My son really wanted donuts today so I pulled out my trusty donut maker and started looking for the recipe.  Unfortunately I couldn't find it so ended up amending a basic one I found on the internet.  The kids loved these and gobbled them right up!!

Mini Healthy Pumpkin Donuts

1 cup Whole Wheat flour
1/3 cup honey
1 tbsp baking powder
1 egg
1/2 cup milk (almond milk adds a little flavor and is less calories)
1/2 tsp vanilla
1/2 cup pumpkin

1/2-1 tsp cinnamon or pumpkin pie spice

Mix all together well. Use a small cookie scoop to dish into your mini donut maker. Cook as directed by appliance.

Dust with powdered sugar or other topping if desired.

Nutrition Facts   for 24 servings

Serving Size 23 g

Amount Per Serving

Calories 39       Calories from Fat  3

Total Fat   0.3g

Cholesterol  7mg

Sodium  7mg

Total Carbohydrates   8.6g

Sugars    4.1g

Protein    0.9g

Vitamin A 16% • Vitamin C 0% Calcium 4% • Iron 2%

Nutrition Grade A-

* Based on a 2000 calorie diet

Oatmeal Butterscotch Cookies--with a surprise!

I thought I would try my hand at bean cookies.  The dough was a hit so hopefully the cookies will be too.  These lovely things are 117 calories a piece if you make 36 of them. Woo hoo!

1 cup white beans, whole (rinsed and drained if canned)
1/2 cup white sugar
1/2 cup brown sugar
2 eggs ( 2 T egg powder and 4 T water) Maybe even a little more water--they are a bit chewy...
 1 tsp vanilla extract
1 1/4 cups flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
3 cups oats
1 2/3 (11 oz ) butterscotch chips

Sift flour baking soda, cinnamon and salt together.  Mix beans and sugars together in mixer or separate bowl with beaters.  Continue to beat until you can no longer see large bean pieces.  There will still be a few small bits left.  Add eggs or powder and vanilla.  Add in flour mixture gradually.  Stir in oats and chips.  Drop on to a cookie sheet using a scoop. (I greased my pan they always stick!)

Bake at 375 for 7-8 minutes.  We like ours soft. 

Enjoy!

Nutrition Facts Serving Size 33 g Amount Per Serving Calories 117 Calories from Fat 10 % Daily Value* Total Fat 1.1g 2% Trans Fat 0.0g Cholesterol 11mg 4% Sodium 106mg 4% Total Carbohydrates 23.9g 8% Dietary Fiber 1.7g 7% Sugars 11.9g Protein 3.0g Vitamin A 0% • Vitamin C 0% Calcium 2% • Iron 6% Nutrition Grade C * Based on a 2000 calorie diet
Vitamin A 0% • Vitamin C 0% Calcium 2% • Iron 6%
Nutrition Grade C-

Death By Chocolate Beans?

So I went through my food storage the other day.  I have a ton and I mean tons of beans.  I couldn't believe how much there was!  So I am going to start experimenting. Thankfully I have resources.  Check out this link for Death by Chocolate cookies!  Look sooo yummy, I am going to go try them.  Let me know what you think!

Check it out here...

A Quick Fruit Cobbler

This is sooo tasty.  You can use whatever fruit you have on hand and mix and match as you desire.  For this version I used Blueberries and Raspberries.  It is so fast and easy and the kids think it is funny that you put the fruit on the top.  So fun!

A Quick Fruit Cobbler

4 cups fruit of your choice, frozen, canned, or fresh

1 cup Flour

1 cup Sugar

1 cup Milk

2 tsp baking powder

1/2 cup butter

Preheat oven to 400.  Heat fruit in microwave until boiling.  Set aside.  Place butter in 9 x 13 baking pan and put in oven to melt butter.  Mix flour, sugar, milk, and baking powder.  Pour batter over melted butter in baking pan (pull it out of the oven first...  :D  )  Top with fruit.  Do not stir.  Bake at 400 degrees for 20-30 minutes.  Serve with ice cream, milk or yogurt.  

Chocolate Zucchini Cake

This chocolate cake is a great way to eat zucchini!  It is a very tasty cake.  I tried it once with all whole wheat flour and agave nectar for the sugar--ummmm, don't waste your time.  Hubby actually said it was worthless.  I have to admit it was extremely heavy!  I will work on substitutions and try again some other day!  Enjoy this one!

1/2c butter
1 tsp vanilla
1 tsp soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 c sour milk or buttermilk  (add a half teaspoon of lemon juice to your milk to sour it)
2 c zucchini, finely chopped or grated unpeeled
1 3/4 c sugar
2 eggs beaten
2 1/2 c flour
5 Tbsp cocoa
1 c chocolate chips
1 tsp salt

Preheat oven to 325, cream butter and sugar.  Add vanilla and eggs; blend well.  In a separate bowl, sift flour, baking powder, cinnamon, soda, and salt.  combine flour mixture and creamed mixture; beat well.  Fold mixture into greased and floured 9x13 baking dish.  Sprinkle chocolate chips over top.  Bake 45 minutes.  Makes 1 cake.

Vanilla Cake

This recipe I found in the Penzey Spice catalog, and then I tweaked it a bit for healthy fair.  It tastes fabulous with strawberries. The original recipe isn't online right now, but I am sure it will be there eventually.  They have such good spices.   Mmmmmm

Here is my version:

4 eggs
1 1/2 cups sugar
2 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 T Apple sauce, a little more could be used as it was a teensy bit dry...
1 Cup milk
2 T wheat germ

1 1/2 T butter melted to coat the cake pans

For the topping:
1 cup heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla extract

Preheat oven to 375.  In a large bowl beat eggs and add sugar and vanilla.  Mix in applesauce then milk into the eggs.  Add flour, wheat germ, baking powder and salt slowly beating until smooth.  Grease and flour two 9 inch layer pans.  Bake until golden brown and springy about 22 minutes.  The butter gives the edges a nice kripsy taste.  Allow to cool on a cooling rack while preparing the cream topping.

Whip the cream (with cold beaters and bowl for best results) sifting in powdered sugar and drizzling in the vanilla extract as you go.  Stop when you draw out the beaters and the cream holds firm peaks.  This can take up to 5 minutes.  Frost cake with cream when layers are cool.  Slice layers in half horizontally if you desire a 4 layer cake.  Strawberries are a tasty addition.  I would even add them in the layers...

Serving size 1/12 cake without strawberries

269 cals

47 carbs

6.8 grams fat

138 Sodium
29.9 sugar
5.2 protein

Black Bottom Banana Bars

A fantastic combination of banana bread and chocolate.  Who can beat that?  I have found that the easiest way to mash the bananas is with the beaters as I put them in.  I used to do it with a fork before hand, but I am a lazy cook!   Use the extremely ripe-black on the outside bananas as they give the best flavor.  Another trick is to put the bananas you don't want to throw out into the freezer and defrost them just before using.  Frozen bananas are a great treat anyway, we used them as popcicles growing up.  The easiest way I have found is to take a gallon size zip lock bag, peel the banana and put it in, you can keep adding to it as you have the stray banana that is overripe.  Then make banana bars to your heart's content!   Makes 12


Black Bottom Banana Bars

1/2 cup butter
1 cup sugar
1 egg
1 tsp vanilla
1-1/2 cups mashed bananas, about 3 medium
1-1/2 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 c cocoa

In a mixing bowl, cream butter and sugar.  Add egg and vanilla; beat until thoroughly combined.  Blend in the bananas.  Combine the flour, baking powder, baking soda, and salt; add to creamed mixture and mix well.  Divide batter in half.  Add cocoa to one half and spread into a greased 9/13 pan.  Spoon remaining batter on top and swirl with a knife.  Bake at 350 for 25 minutes or until the bars test done.

Texas Cake

OOOOOH Yummy! And fast too!  This cake is probably what made my husband fall in love with me.  If the way to a man's heart is through his stomach.  I think it is also why I gained at least 20 lbs in the first year of our marriage.  Texas cake is a chocolate lovers dream.  Fudgy frosting, soft cake--the ultimate in comfort food.  Perhaps that is why I have not made it that often since I have been eating healthier.  Everything in moderation though so don't make this weekly like I did when I first was married.  But have it every once in a while and enjoy the decadent chocolate goodness!

Texas Cake
2 cups flour
2 cups sugar
1 cup butter
4 Tbsp cocoa  (I use heaping Tablespoons)
1 cup water
2 slightly beaten eggs
1/2 cup sour cream
2 tsp vanilla
1 tsp soda

In a microwaveable bowl combine butter, cocoa, and water.  Heat in microwave until butter is mostly melted.  Stir and then bring to a boil.  (Be careful not to burn it!) Mix with beaters and slowly add sugar and flour.  Add remaining ingredients and mix well.   Pour into a well greased 11x17 inch cookie sheet with sides.  Bake at 400 degrees for 15 minutes.  Frost while still warm.

Icing for Texas Cake:

1 stick butter
4 Tbsp cocoa (heaping never hurts here either)
1/3 cup milk
4 cups powdered sugar
1/2 tsp vanilla

Bring butter, cocoa, and milk to a boil.  Beat in powdered sugar and vanilla.  Spread over warm cake.  Makes 24 servings.

Nestle Toll House Chocolate Chip Cookies

According to my husband, this is the only chocolate chip cookie worth making.  It certainly is very good!!
If you chill the dough before baking they turn out just like the break and bakes only better because there are no preservatives!  Enjoy!!

Nestle Toll House Chocolate Chip cookies

2 ¼ Cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, softened

¾ cup granulated sugar

¾ cup brown sugar

1 tsp vanilla extract

2 large eggs

1 ¾ cups (11.5 oz pkg) Nestle toll House Chocolate Chips

Preheat oven to 375

Combine flour, baking soda and salt in small bowl.  Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels and nuts.  Drop by rounded tablespoon onto ungreased baking sheets. 

Bake for 9 – 11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.    Makes about 5 dozen cookies

Pan cookies: grease 15x10-inch jelly-roll pan.  Prepare dough as above.  Spread into prepared pan.  Bake for 20-25 minutes or until golden brown.  Cool in pan on wire rack.  Makes 4 dozen bars.

Applesauce cookies

My Mother-in-law makes these all the time, she claims they don't raise her blood sugar as much as some other cookies do.  They are only 15 carbs a piece, so take that as you may.  This version of the cookie turns out a little bit different than hers.  Perhaps it is because I like all the spice and she doesn't add any.  They are quite tasty--I like to bake them at 375 for about 10 min.  For some reason I prefer these cookies a little bit crunchy on the bottom.  They turn out just fine at 350, they just aren't as crispy.  Try it and see what you like the best!

2 cups flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 cup shortening
1 cup sugar
1 cup applesauce
1 tsp baking soda
1 egg, beaten
1 tsp vanilla
1 cup chocolate chips

Sift flour. Measure, add salt, spices and sift again. Cream shortening, add sugar gradually and continue to beat until light and fluffy. Stir soda into aplesauce. Add beaten egg and applesauce with creamed mixture. Add dry ingredients. Stir in chocolate chips. Drop by teaspoonfuls two or three inches apart on greased baking sheet. Bake in 350 oven 15-20 minutes.

Christmas Fudge

Every Christmas and New Years the family pulls out the famous fudge recipe.  There is really no other fudge that compares to it.  I personally think it is the only fudge to eat, although I am enough of a chocoholic that I won't turn down a bit of chocolate that is offered to me.  As long as I can remember we have had this fudge for Christmas, I hope you enjoy it as much as I have!

Christmas Fudge

1 lb Hershey's Chocolate bars  (I use 8 oz Symphony bar with toffee and almonds and 8 oz special dark chocolate since they have reduced the sizes it is actually 2-4.25 oz bars of each)
1 can evaporated milk
1/2 lb butter
4 cups sugar
1 16 oz package miniature marshmallows
2 oz unsweetened chocolate

Break up all the chocolate; open the marshmallows.  Set aside.  Combine milk, butter , and sugar and bring to a boil.  Boil 5 minutes (7-10 if you like harder fudge).  Take off heat and add other ingredients; stir well until all are melted and mixed.  Pour into greased 9 x 13 inch pan.  Let cool. 

Yummy!!

Banana Bars with Cream Cheese frosting

This is my most favorite banana dessert.  Soo yummy.  I could eat a whole pan, well I better not...

Banana Bars with Cream Cheese Frosting

1/2 cup butter or margarine
2 cups sugar
3 eggs
1 1/2 cups mashed ripe bananas (3 medium, I actually used 4 and cut the butter by 1/4)
1 tsp vanilla extract
2 cups flour
1 tsp baking soda

Frosting
1/4 cup butter softened   (In my laziness I usually use just the 8 oz bar of cream cheese and omit the butter)
4 oz cream cheese, softened
4 cups confectioners'sugar
2 tsp vanilla extract

In a mixing bowl, cream butter and sugar.  Beat in eggs, bananas and vanilla.  (I usually put the whole very ripe bananas in, they mix up just fine.)  Combine the flour, and baking soda; add to creamed mixture and mix well.  Pour into a greased 15x10x1 inch baking pan.  Bake at 350 for 20-25 minutes or until bars test done.  Cool.
For frosting cream better and cream cheese in mixing bowl.  Gradually add confectioners' sugar and vanilla; beat well.  Spread over bars.  Yield 3 dozen.
Note:  to make these gluten free replace flour with 2 1/2 cups gluten free flour mix and add 1 tsp xanthan gum.  Very yummy both ways!