Refrigerator Fudge Frosting

1 stick melted butter
1/2 c. cocoa powder
4 1/4 c. powdered sugar
1/3 c. hot water
1 tsp. vanilla

Combine melted butter with the cocoa powder, and mix well.  Gradually alternate the powdered sugar, hot water and vanilla until its all incorporated.

 pour on cake or brownie. It needs to be refrigerated until set, anywhere from 1-3 hours depending on how thick the frosting is on the the dessert.

* all leftovers must be refrigerated

Flourless Chocolate Chip Cookies

• 3/4 cup rolled oats
• 1/4 tsp baking soda
• 1/8 tsp salt
• 2 tbsp brown sugar or coconut sugar (don’t sub with white!)
• 1 tbsp plus 2 tsp white sugar or evaporated cane juice (I omit when making for myself, but most of my friends like the cookies much better when this is not omittted.)
• 2 tbsp chocolate chips
• 1 tbsp oil or pre-melted margarine
• 1-2 tbsp milk of choice (start with 1)

Blend first 5 ingredients together in a food processor or blender. (I use a Magic Bullet.) Mix with other ingredients, form into cookie shapes, and place on a greased cookie sheet. Cook 6 minutes at 375 F.

Chocolate Oatmeal

(One can never have too many chocolate oatmeal recipes!)

• 1/2 cup rolled oats (or 1/4 cup steel-cut oats) (45g)
• 1 1/2 cups milk of choice or water (360g)
• 1/4 tsp salt
• 1 tbsp cocoa powder, dutch cocoa, or hot cocoa mix (5g)
• 1/4 tsp pure vanilla extract
• sweetener of choice (stevia, maple syrup, sugar, etc.)
• optional: nondairy creamer or canned coconut milk for the top
• optional: chocolate chips

Combine oats, liquid, and salt in a large pyrex-type measuring cup (or saucepan, if cooking on the stovetop). Heat on the stove until most—but not all—of the liquid is absorbed. Or, if using the microwave, heat 3 minutes, then heat 1 more minute, watching so it doesn’t spill over. (Microwave times will vary depending on wattage.) Leave in the microwave 5 minutes, then transfer (uncovered!) to the fridge overnight. The next morning, the oats will have soaked up all the excess liquid. (If you want to eat it right away, just heat longer or use less liquid. I always use the overnight method because I want breakfast ready in the morning.) Now add your vanilla, sweetener, cocoa, (and optional creamer or coconut milk if desired). Reheat, unless you prefer cold oatmeal like I do.

For the entire recipe:

• Calories: 160
• Fat: 3g
• Carbs: 30g
• Protein: 6g (more if using the optional protein powder)
• Fiber: 6g
• WW Points (new system): 4 points

Carrot Cake

Cake

1

box (15 oz) Betty Crocker® Gluten Free yellow cake mix

2/3

cup water

1/2

cup butter, softened

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

2

teaspoons gluten-free vanilla

3

eggs

1

cup finely shredded carrots (2 medium)

1/4

cup finely chopped pecans or walnuts

Frosting

4

oz (half of 8-oz package) cream cheese, softened

2

tablespoons butter

1/2

teaspoon gluten-free vanilla

2

cups powdered sugar

1

to 3 teaspoons milk

1/4

cup coconut, if desired

1. Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
2. In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
3. Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
4. In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.

Makes 12 servings

Quinoa Fruit Salad

Quinoa Fruit Salad
Adapted from Oh She Glows
Ingredients:
¾ C dry quinoa  2 T maple syrup
1 apple, rinsed and diced
3 peaches, rinsed and diced
1 pint strawberries, sliced
1 t balsamic vinegar
1 T lime juice
Salt to taste
Directions:
Rinse the quinoa and cook according to package directions.
Combined the sliced fruit (any variation of fruits is okay!) in a large bowl.
Drizzle with the maple syrup, balsamic vinegar, and lime juice, and mix.
Adjust the dressing and add a sprinkle of sea salt to taste.
Either serve warm as is, or chill in the refrigerator prior to serving.  Can also
be served with toasted almonds or walnuts.
Enjoy!
fullmeasureofhappiness.com

Decadent Brownie Pudding Dessert

Ingredients:

1 brownie mix (for a 9x13 pan)

Ingredients called for on brownie mix (oil, water, eggs)

1 (8 oz) package cream cheese, softened (light cream cheese works great)

1 cup powdered sugar

2 (8 oz) containers Cool-Whip frozen whipped topping, thawed

1 (3 oz) instant chocolate pudding

1 (3 oz) instant vanilla pudding

3 1/2 cups milk

Hot fudge or chocolate syrup

1 plain chocolate candy bar (like a Hershey's bar)

Directions:

Mix brownie mix according to directions and bake in 9x13 inch greased and floured pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Spread cream cheese mixture on top of the cooled brownies. Blend puddings and milk together and carefully spread on top of the cream cheese mixture. Top with second container of whipped topping. Put chocolate shavings and chocolate syrup on top. Refrigerate until ready to serve (we also like to throw this in the freezer for a yummy summer dessert and it is sometimes easier to cut and serve when it's been in the freezer).

Recipe adapted from HPJ.

Almond Macaroons

Makes 24 cookies

Hands-On Time: 05m

Total Time: 1hr 00m

Note: Total time includes cooling time

Ingredients

• 1  14-ounce package sweetened shredded coconut
• 1  cup  sliced almonds
• 3/4  cup  sugar
• 1  teaspoon  grated lemon zest
• 1/4  teaspoon  kosher salt
• 4  large egg whites

Directions

1. Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.

2. Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.

3. Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.

4. Store in an airtight container at room temperature for up to 1 week.

Tip

As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

Nutritional Information

Calories 133; Calories From Fat 53%; Protein 2g; Carbohydrate 15g; Sugar 14g; Fiber 1g; Fat 8g; Sat Fat 5g; Calcium 13mg; Iron 0mg; Sodium 73mg; Cholesterol 0mg

No Bake Peanut Butter Bars

I LOVE anything with Peanut Butter and Chocolate but sometimes I don't have all day to bake in the kitchen. When I found these I knew I had to give them a try. It only took about 5 minutes to throw everything together then I let them sit in the refrigerator until after dinner. They turned out perfect and So Delicious! 
Adapted From Baker Lady

Ingredients
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 9X9 square pan because I wanted them thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Peanut Butter Chip Cupcakes

Peanut Butter Chip Cupcakes 1 cup unbleached all purpose flour 1 tsp baking powder 1/4 tsp salt 6 tbsp unsalted butter, at room temperature 3/4 cup smooth all natural peanut butter, at room temperature 1/2 cup packed dark brown sugar 1/2 cup sugar 2 large eggs 1 tsp vanilla extract 1/2 cup whole milk 2 cups semi-sweet chocolate chips Frosting 6 ounces unsalted butter, room temperature 1/2 cup confectioners' sugar 1/2 tsp salt 1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural) 1/2 tsp pure vanilla extract 1/2 cup whole milk For Cupcakes: Preheat oven to 350 degrees F. Combine milk and vanilla in small bowl. Combine flour, baking powder and salt in bowl. Beat Butter and sugars in mixer until light and fluffy. Add eggs and blend until smooth. Slowly mix in peanut butter. Add half the flour mixture and blend slowly. When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mis on low speed just until incorporated. Add chocolate chips and fold in by hand. Scoop into 12 lined baking cups and bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown. For Frosting: Combine sugar and salt in a bowl. Combine milk and vanilla in another bowl. Beat butter and peanut utter in mixer until smooth and creamy. Alternately add sugar and milk mixture until fully incorporated. Add additional milk for a softer consistency. Frost on top of cooled cupcakes. foodsnots.com

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Peanut Butter Rice Krispie Treats

6 cups Rice Krispies (or 3 cups Rice Krispies and 3 cups Chocolate Puffed Rice)

1 container (12 oz) Trader Joe's Mini Peanut butter cups
1 bag (10.5-oz) miniature marshmallows
¼ cup (2 ounces) unsalted butter
1¼ cups creamy peanut butter
2 cups chocolate, chopped

Prepare a 9 x 13 pan with cooking spray.

In a large bowl mix the cereal and mini peanut butter cups, set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat. Pour the melted marshmallow mixture over the cereal mixture, quickly stirring well to evenly coat the cereal. Pour the cereal mixture into the prepared pan and evenly press into the pan.

In a small sauce pan melt the peanut butter and chocolate over low heat, stirring to combine. Pour the melted chocolate over the cereal mixture, spreading with a rubber spatula to cover.

Allow the topping to set, then cut and serve!

Note: We were too impatient to allow ours to set, so we placed it into the refrigerator for about 1/2 hour to speed up the process!!

Fudge Brownies

FUDGE BROWNIES WITH FROSTING

From The Cake Mix Doctor Returns

INGREDIENTS

• 2 packages (roughly 20 oz each) brownie mix — I always use Duncan Hines Chewy Fudge 19.9 oz boxes
• 12 tablespoons butter, melted
• 1/2 cup buttermilk
• 4 eggs
• 2 teaspoons vanilla
• Frosting:
• 1 1/2 sticks butter
• 1/2 cup unsweetened cocoa powder
• 1/2 cup milk
• 5 1/2 cups sifted powdered sugar

INSTRUCTIONS

1. Preheat oven to 325. Line a 9 x 13 pan with foil. Spray bottom with bakers spray (the kind with flour in it) OR butter then flour bottom of foil lined pan. Set aside.

2. In a large mixing bowl, place both brownie mixes, buttermilk, melted butter, eggs and vanilla. Mix with a wooden spoon until fully combined. Pour into prepared pan and spread evenly.

3. Bake for about 45 – 50 minutes, until edges look set and a toothpick inserted in the center comes out with moist crumbs but not batter. Cool for at least 20 minutes, then frost.

4. Make Frosting: Melt butter in a medium sized saucepan over low heat. Whisk in cocoa powder and milk. Cook, stirring, until the mixture thickens and JUST begins to boil. Remove pan from heat and slowly add the powdered sugar, whisking until smooth. Pour over brownies and spread quickly. Let set before cutting brownies.

Makes a very large pan of rich and PERFECT brownies every time!!

Maple Cream Pie

• Prep: 30 min. + chilling Bake: 15 min. + cooling
• Yield: 8 Servings

301545

Ingredients

• Pastry for single-crust pie (9 inches)
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1-3/4 cups milk, divided
• 3/4 cup plus 1 tablespoon maple syrup, divided
• 2 egg yolks, lightly beaten
• 2 tablespoons butter
• 1 cup heavy whipping cream
• Sliced almonds, toasted

Directions

• Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
• For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring.
• In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Garnish with toasted almonds. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts1 serving (1 piece) equals 396 calories, 24 g fat (13 g saturated fat), 114 mg cholesterol, 245 mg sodium, 42 g carbohydrate, trace fiber, 4 g protein.

Originally published as Maple Cream Pie in Country February/March 1992, p47

Chocolate & Peanut Butter Mousse Cheesecake Recipe

• 
  Prep: 50 min. + chilling
• Yield: 16 Servings

5050

Ingredients

• 1-1/2 cups chocolate wafer crumbs
• 1/4 cup butter, melted
• MOUSSE LAYERS:
• 1-1/4 cups heavy whipping cream
• 3/4 cup creamy peanut butter
• 5 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1-1/4 cups confectioners' sugar
• 5 ounces bittersweet chocolate, chopped
• 1 milk chocolate candy bar (3-1/2 ounces), chopped
• 1/3 cup sugar
• 1/4 cup 2% milk
• 1 teaspoon vanilla extract
• GANACHE:
• 6 ounces bittersweet chocolate, chopped
• 2/3 cup heavy whipping cream
• 1 teaspoon vanilla extract
• Shaved chocolate, optional

Directions

• In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
• In a large bowl, beat cream until stiff peaks form. In another bowl, beat the peanut butter, cream cheese and butter until smooth. Beat in confectioners’ sugar. Fold in half of the whipped cream. Spread over crust.
• Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil. Pour over chocolate and whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread over peanut butter layer. Freeze for 2 hours or until firm.
• For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency. Spread over cheesecake. Refrigerate for 1 hour or until set.
• Just before serving, remove sides of pan and garnish with shaved chocolate if desired. Yield: 16 servings.

Nutritional Facts1 slice (calculated without shaved chocolate) equals 467 calories, 36 g fat (18 g saturated fat), 62 mg cholesterol, 186 mg sodium, 38 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Chocolate & Peanut Butter Mousse Cheesecake in Taste of Home Apr