Good Foods and Desserts

100 Calorie Chocolate Mug Cake

Ingredients

2 tablespoons self-rising flour
2 tablespoons cocoa powder
3 tablespoons stevia for baking
2 tablespoons unsweetened apple sauce
2 tablespoons 35 calorie per serving unsweetened almond milk
1 egg white

Instructions

1. Add all ingredients to a large mug. Whisk well with a fork.

2. Microwave on high for 2 minutes.

Nutella Mug Cake

Ingredients

4 tablespoons self rising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil

Method

1. Combine all ingredients in a largecoffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 1/2 minutes.) 

2. Top with whipped cream and chocolate syrup. Enjoy!

Note: Depending on the wattage of your microwave, you may have to increase cooking time.

(Source: blogs.babble.com)

No Bake Chewy Cookies and Cream Bar

Ingredients:

  • One 16 oz package of Oreo
  • 5 cups Large Marshmallows
  • 4 tablespoons butter

1.  Place Oreos in food processor and pulse until ground.  Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes.  Remove and pour in ground Oreo Cookies.  Stir to combine then transfer to a foil lined 8×8 inch baking pan.  Let set up for 10 minutes.  Remove bars out of pan with edges of foil and cut into squares.

Makes 9 large bars

Graham Cracker S’mores Cookies with a graham cracker base, topped with a chocolate chip marshmallow cookie and chopped Hershey’s bars on top. If you are a fan of  s’mores, watch out! These are incredible! I don’t know about you, but I am more than ready for summer!
Ingredients:

1 package graham crackers, broken into squares
2 ½ cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
11 tablespoons unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla
1 (12 ounce) bag semi sweet chocolate chips
1 cup mini marshmallows
2 – 3 regular sized Hershey’s bars, broken into pieces
Directions:

Preheat oven to 375 degrees F. Line two rimmed cookie sheets with parchment paper. Lay out graham crackers side by side on the pans as close as possible (they should be touching).
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter with both sugars until light and fluffy, about 2-3 minutes. Beat in egg and vanilla.
Reduce the mixer to low speed and add the flour mixture, mixing until combined.
Fold in chips and marshmallows. Place tablespoons of dough on each graham cracker square. Press down slightly with fingertips.
Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.
Return pans to the oven and bake for  5 to 7 more minutes or until dough is golden brown at the edges.  Remove to a wire rack to cool.

Graham Cracker S’mores Cookies with a graham cracker base, topped with a chocolate chip marshmallow cookie and chopped Hershey’s bars on top. If you are a fan of  s’mores, watch out! These are incredible! I don’t know about you, but I am more than ready for summer!

Ingredients:

  1. 1 package graham crackers, broken into squares
  2. 2 ½ cups flour
  3. 1 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1 teaspoon cinnamon
  6. 11 tablespoons unsalted butter, softened
  7. 1 cup brown sugar, packed
  8. 1/2 cup granulated sugar
  9. 2 large eggs, room temperature
  10. 1 teaspoon vanilla
  11. 1 (12 ounce) bag semi sweet chocolate chips
  12. 1 cup mini marshmallows
  13. 2 – 3 regular sized Hershey’s bars, broken into pieces

Directions:

  1. Preheat oven to 375 degrees F. Line two rimmed cookie sheets with parchment paper. Lay out graham crackers side by side on the pans as close as possible (they should be touching).
  2. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter with both sugars until light and fluffy, about 2-3 minutes. Beat in egg and vanilla.
  4. Reduce the mixer to low speed and add the flour mixture, mixing until combined.
  5. Fold in chips and marshmallows. Place tablespoons of dough on each graham cracker square. Press down slightly with fingertips.
  6. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.
  7. Return pans to the oven and bake for  5 to 7 more minutes or until dough is golden brown at the edges.  Remove to a wire rack to cool.

(Source: sweetpeaskitchen.com)

Chocolate Chip Lava Cookies

1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1/2 tablespoon vanilla extract
1 3/4 cups (210 grams) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (11.5 oz) bag milk chocolate chips (I prefer Hersheys)

1. Preheat oven to 350 degrees F. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.

2. With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.

3. Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.

These are good as mini muffins, too! Try baking at 350 for 9 mins. Enjoy!


(Source: )

Oreo and Peanut Butter Brownie Cakes

  • 1 box brownie mix,
  • 24 Double Stuffed Oreo Cookies
  • 1/2 cup creamy peanut butter (or as much as you like)

1. Preheat oven to 350 degrees F. and line a 12 muffin cup baker with paper liners.

2. Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Spoon 2 Tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

Makes 12 servings

(Source: picky-palate.com)

Nutella Caramel Hazelnut Brownies
Yes, another brownie recipe for all the chocolate lovers and those with a mouthful of sweet teeth!

You can tell from looking at them, that this is no wimpy brownie. It’s rich, creamy & oh so decadent. You have a layer of brownie, a layer of caramel (& yes I took a teeny weeny shortcut here & used a jarred caramel sauce), another layer of brownie & then it’s pierced & topped with melted Nutella so the Nutella oozys down between the layers (drool) & then finally to give it a little crunch & tie it all together, it’s sprinkled with hazelnuts. Oh yeah, I think I’m going to change the name to crack brownies. They’re so addictive! I’m not going to tell you how many I ate.


Ingridients:

1/2 cup all purpose flour1/4 teaspoon baking powder1/3 cup cocoa powder1/4 teaspoon salt1 cup sugar1/2 stick unsalted butter – room temperature2 large fresh eggs1 teaspoon pure vanilla extract1/4 cup Caramel sauce – room temperature1/4 cup Nutella – melted {approximately 15 seconds in microwave}Hazelnuts – roughly chopped to garnish

Procedure:1. Preheat your oven to 350 degrees. Into a mixing bowl add your flour, baking powder, salt & cocoa powder. Using a whisk, mix together & set aside.

2. Into your stand mixer add the sugar, butter and mix together until creamy. Add in eggs one at a time. Mix well. Add vanilla. GRADUALLY add in your flour mixture until it’s well combined. Batter should be thick & sticky.

3. Spray an ovenproof 10 x 7 dish with cooking spray. Place a piece of parchment paper (slightly larger than your dish to allow for handles) inside. It will adhere to bottom of dish. Spray the top of the parchment paper as well. Take HALF of your brownie batter and smooth it on top of the parchment paper. Take your caramel sauce and pour it on top of brownie mixture covering entire layer of brownie {careful not to place it too close to edges}. Place the remaining brownie batter on top smoothing it out.
4. Bake for 30-40 minutes or until sides are firm and center is no longer giggly.
5.  Allow brownies to cool completely before removing. Cut your brownies to your desired size using a serrated knife. Make a small indentation with your finger into each brownie. Take your melted Nutella and drizzle over the tops of the brownies. Garnish with the hazelnuts.
Source

Nutella Caramel Hazelnut Brownies


Yes, another brownie recipe for all the chocolate lovers and those with a mouthful of sweet teeth!

You can tell from looking at them, that this is no wimpy brownie. It’s rich, creamy & oh so decadent. You have a layer of brownie, a layer of caramel (& yes I took a teeny weeny shortcut here & used a jarred caramel sauce), another layer of brownie & then it’s pierced & topped with melted Nutella so the Nutella oozys down between the layers (drool) & then finally to give it a little crunch & tie it all together, it’s sprinkled with hazelnuts. Oh yeah, I think I’m going to change the name to crack brownies. They’re so addictive! I’m not going to tell you how many I ate.


Ingridients:

1/2 cup all purpose flour
1/4 teaspoon baking powder
1/3 cup cocoa powder
1/4 teaspoon salt
1 cup sugar
1/2 stick unsalted butter – room temperature
2 large fresh eggs
1 teaspoon pure vanilla extract
1/4 cup Caramel sauce – room temperature
1/4 cup Nutella – melted {approximately 15 seconds in microwave}
Hazelnuts – roughly chopped to garnish

Procedure:
1. Preheat your oven to 350 degrees. Into a mixing bowl add your flour, baking powder, salt & cocoa powder. Using a whisk, mix together & set aside.

2. Into your stand mixer add the sugar, butter and mix together until creamy. Add in eggs one at a time. Mix well. Add vanilla. GRADUALLY add in your flour mixture until it’s well combined. Batter should be thick & sticky.

3. Spray an ovenproof 10 x 7 dish with cooking spray. Place a piece of parchment paper (slightly larger than your dish to allow for handles) inside. It will adhere to bottom of dish. Spray the top of the parchment paper as well. Take HALF of your brownie batter and smooth it on top of the parchment paper. Take your caramel sauce and pour it on top of brownie mixture covering entire layer of brownie {careful not to place it too close to edges}. Place the remaining brownie batter on top smoothing it out.

4. Bake for 30-40 minutes or until sides are firm and center is no longer giggly.

5.  Allow brownies to cool completely before removing. Cut your brownies to your desired size using a serrated knife. Make a small indentation with your finger into each brownie. Take your melted Nutella and drizzle over the tops of the brownies. Garnish with the hazelnuts.

Source

Death by Oreo Cupcakes
They are probably the best Oreo cakes I have ever tried. A lot of cake’s that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn’t really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo’s in the cake, in the frosting, and at the bottom is a Oreo surprise. That’s right, you put a whole Oreo at the bottom of the cake. The cookie stays firm, which makes it a little interesting to eat against the soft cake, but it actually gave a really yummy crunch. Overall this is an amazing cake. Super full of flavor and so fun!! Enjoy :)
Estimated Cooking Time: About 25 to 30 minutes

Ingredients
1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate cake mix (mix according to directions on box)
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
cupcake liners

Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.

Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.
Source

Death by Oreo Cupcakes

They are probably the best Oreo cakes I have ever tried. A lot of cake’s that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn’t really give them enough Oreo flavor. But these were a lot better. I used a dark chocolate fudge cake mix instead of just a regular chocolate cake mix, which went really well with the cookies and gave the cakes just a little more flavor. So, in this recipe there is Oreo’s in the cake, in the frosting, and at the bottom is a Oreo surprise. That’s right, you put a whole Oreo at the bottom of the cake. The cookie stays firm, which makes it a little interesting to eat against the soft cake, but it actually gave a really yummy crunch. Overall this is an amazing cake. Super full of flavor and so fun!! Enjoy :)

Estimated Cooking Time: About 25 to 30 minutes

Ingredients

1 package Oreo Cookies, regular size

1 package Mini Oreo Cookies, for decoration (optional)

1 package chocolate cake mix (mix according to directions on box)

8 ounces cream cheese, room temperature

1/2 cup butter (1 stick), room temperature

3 3/4 cups powdered sugar

1 teaspoon vanilla extract

cupcake liners

Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.

Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.

Source

Flourless Chocolate Cake with Chocolate Ganache 
Flourless Chocolate Cake I.
Ingredients:
1/2 cup water 
1/4 teaspoon salt 
3/4 cup white sugar 
18 (1 ounce) squares bittersweet chocolate 
1 cup unsalted butter 
6 eggs
Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
 In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
 Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer. 
Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
 Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
 Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Chocolate Ganache II.
Ingredients:
9 ounces bittersweet chocolate
Chopped 1 cup heavy cream
1 tablespoon dark rum (optional)
Directions:
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Flourless Chocolate Cake with Chocolate Ganache 

Flourless Chocolate Cake I.

Ingredients:

  • 1/2 cup water 
  • 1/4 teaspoon salt 
  • 3/4 cup white sugar 
  • 18 (1 ounce) squares bittersweet chocolate 
  • 1 cup unsalted butter 
  • 6 eggs

Directions:

  1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
  2.  In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
  3.  Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer. 
  4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
  5.  Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
  6.  Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Chocolate Ganache II.

Ingredients:

  • 9 ounces bittersweet chocolate
  • Chopped 1 cup heavy cream
  • 1 tablespoon dark rum (optional)

Directions:

  1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
  2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

1 Box of cookie mix

1 Box of brownie mix

2 Eggs

2 Packs of Oreos (double stuffed ones are even better if you can find them)

Some oil & your favourite ice-cream (optional)

Preheat your oven to 350°F, 180°C, gas mark 4. Line a baking tray with grease proof paper. Follow the instructions on the cookie mix box & stir furiously until you have gooey cookie dough, I usually add a little extra water and oil to what they suggest, it just keeps it moist as you’ll be baking it for longer than suggested.An extra teaspoon of each is just right. 

Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom.

Cover this layer with your Oreos. Don’t use the broken ones, eat them as you go.

This recipe is too glorious to use substandard Oreos.  Mix up your brownie batter. Just stick to the recipe on the box for this one & pour over your Oreos.

Bake for 30mins.

Remove from the oven and leave to cool. When its still a little bit warm, use the paper to lift your creation out of the tray and rest it on a chopping board.  Use a large, sharp knife to cut it into manageable chunks, sections, slabs… depending on how many calories you think you can handle in one sitting Drop onto a plate and scoop on your ice cream.