thefangirlandherspawn:

kimberleyannseats:

Raw banana mango ice cream in chocolate cups

Ice cream

• 4 frozen bananas
• 1/2 cup chopped frozen mango
• 1/4 tsp ground vanilla bean

Raw Chocolate cups

• 150 gr raw cacao paste
• 4 tbsp agave nectar
• pinch of salt
• 8 balloons
• fresh cherries

In a high speed blender or food processor, blend the frozen fruit until smooth and whipped. Serve immediately. If serving in cacao cups, make them before hand.

For the cacao cups, blow up the balloons until they are about 3 inches in diameter, and tie a knot in the end to close. Blow up several small balloons until they are 4 in. in diameter, and tie a knot in the end of each to close.

Melt the cacao paste in bain-marie and mix with salt and agave nectar. Once melted, dip each balloon, in the chocolate and slowly lift and let the excess chocolate drip. Place ballon on a wax-paper lined tray with the knotted end upright. Repeat with the remaining balloons. Place in the fridge until the chocolate sets. Use the scissors to snip a small hole in the top of each balloon to slowly deflate it.

Pipe ice cream in the cups using a pastry bag and top with fresh cherries to serve!

this looks so fancy and adorable omg.

dragon620026:

S’more Brownies
original recipe from allrecipes

• 1 (21.5 ounce) package brownie mix
• 6 graham crackers
• 2 cups miniature marshmallows
• 8 (1.5 ounce) milk chocolate bars, coarsely chopped
•  
• Preheat oven to 350 degrees F (175 degrees C). Prepare brownie mix according to package directions. Spread into a greased foil-lined 9x13 inch pan.
•  
• In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate. Set s’more mixture aside.
•  
• Bake brownies for 15 minutes in the preheated oven. Remove, and sprinkle the s’more goodies evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool before cutting into squares. Enjoy!

Deep-Dish Chocolate Chip Cookie for One

 Ingredients (1 serving):

• 1 Tbsp unsalted butter, at room temperature
• 1/2 Tbsp unrefined granulated sugar, such as evaporated cane juice
• 1/2 Tbsp packed light brown sugar
• 1 Tbsp beaten egg, preferably organic (cover & chill remaining beaten egg for tomorrow’s cookie cup… you will be making another one!)
• tiny splash pure vanilla extract
• 2 1/2 Tbsp whole wheat pastry flour (can substitute with 3:1 of cake flour and all purpose flour)
• 1/8 tsp baking soda
• tiny pinch salt
• heaping 1 Tbsp grain-sweetened chocolate chips, such as Sunspire

Instructions

In a small ramekin or microwavable cup, combine softened butter and both sugars; stir well with a spoon. Stir in beaten egg and vanilla extract. Stir in flour, baking soda, and salt just until combined. Stir in chocolate chips.

Microwave on high for 35-40 seconds. Let cookie rest at room temperature for about 10 seconds before devouring.

Nutritional Information:

253.2 calories, 13.8 grams fat, 8.4 grams saturated fat, 2.9 grams fiber, 17.5 grams sugars, 2.4 grams protein

cookmeskinny:

Chocolate Protein Muffins 

These make a great breakfast food or even pre-workout snack if you want to get some protein & carbs in for energy! These are a super delicious and healthy alternative to Chocolate Muffins, with only 60-110 calories each (depending on size) and plenty of protein! 

 

Yields: 12 large muffins, or 24 small muffins

 

Ingredients:

• 1 and 3/4 cup oats
•  3 egg whites
•  3/4 cup unsweetened cocoa
• 1/2 cup unsweetened applesauce
• 1 tsp. vanilla extract
• 1/2 cup plain Greek yogurt 
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup hot water
• 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
• 1/2 cup semi-sweet chocolate chips (or even better — dark chocolate chunks for antioxidant power!)

 

Directions

1. Preheat  oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. 
2. In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
3. Place mixture in a bowl and gently stir in  the chocolate chips. Scoop mixture into prepared muffin pans.
4. Place muffins tins in the oven for approximately 15 minutes.  
5. Let cool & enjoy!!!

prettygirlfood:

Blackberry Pie Bars

Crust and Topping

• 3 cups all-purpose flour
• 1 1/2 cups sugar
• 1/4 tsp salt
• 1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling

• 4 large eggs
• 2 cups sugar
• 1 cup sour cream
• 3/4 cup flour
• pinch salt
• zest of 1/2 lemon
• 1 tsp almond extract
• 2 (16-oz) packages frozen blackberries, thawed and drained

To make the crust and topping, preheat the oven to 350 degrees.  Grease a 9x13 inch baking pan. 

Combine the flour, sugar, and salt in the bowl of a food processor.  Pulse a few times to mix.  Cut the butter into 1/2-inch cubes, and add to the flour mixture.  Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping.  Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes.  Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract.  Gently fold in the berries and spoon the mixture over the crust.  Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Caramel Apple Cheesecake Bars

Ingredients:

• Crust:
  • 2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar 
  • 1 cup (2 sticks) butter, softened

• Cheesecake Filling:
  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar, plus 2 tablespoons, divided
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract

• Apples:
  • 3 Granny Smith apples, peeled, cored and finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

• Streusel Topping:
  • 1 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup (1 stick) butter, softened
• 1/2 cup caramel topping

Instructions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and brown sugar.
3. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly.
4. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil.
5. Bake 15 minutes or until lightly browned.
6. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth.
7. Then add eggs, 1 at a time, and vanilla.
8. Stir to combine.
9. Pour over warm crust.
10. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg.
11. Spoon evenly over cream cheese mixture.
12. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
13. Sprinkle Streusel topping over apples.
14. Bake 40-45 minutes, or until filling is set.
15. Drizzle with caramel topping and let cool.
16. Serve cold and enjoy!

S’mores Pudding Shots

Ingredients:

• 1 (3 1/2 ounce) package instant chocolate pudding mix
• 3/4 cup 2% milk
• 1/2 cup Fluffed Marshmallow Vodka
• 8 ounces extra Cool Whip

• 1/4 cup graham cracker crumbs
• 1/2 cup Marshmallow Fluff
• 1 Hershey’s Milk Chocolate Bar

Instructions:

1. In a large bowl, whisk together the chocolate pudding mix and milk until thick and smooth.
2. Add in the vodka whisking until the mixture is free of lumps and well-combined.
3. Fold in the Cool Whip and mix until no white streaks are visible. Set Aside.
4. Spoon 1 1/2 teaspoons of graham cracker crumbs into the bottom of each mini cordial glass. 
5. Place the pudding mixture into a piping bag fitted with a round tip such as the Wilton 1A or simply snip the corner of a zip top bag.
6. Pipe the pudding mixture using a swirl motion into each glass stopping about 1/2 inch before the rim of glass.
7. Spoon or pipe (I used a medium French tip) the Marshmallow Fluff directly onto the pudding mixture.
8. If desired, use a kitchen torch to carefully brown the Marshmallow Fluff and garnish with a piece of the Hershey’s Milk Chocolate Bar.
9. Drink responsibly and enjoy!

** Mini Cordial Glasses are from Pier 1 Imports, the spoons are from Ikea.
** Using the Mini Cordial Glasses seen above will yield 8-10 servings.
** If you want to yield more servings, I would suggest using smaller shot glasses such as these plastic ones. By using the 1.75 ounce glasses, you’ll end up with about 20 shots. 

S’mores Bars

Ingredients:

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized milk chocolate bars (e.g. Hershey’s)
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Instructions:

1. Preheat oven to 350°F.
2. Grease an 8-inch square baking pan.
3. In a large bowl, cream together butter and sugar until light.
4. Beat in egg and vanilla.
5. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.
6. Add to butter mixture and mix at a low speed until combined.
7. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
8. Place chocolate bars over dough.
9. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
10. Spread chocolate with marshmallow creme or fluff.
11. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
12. Bake for 30 to 35 minutes, until lightly browned.
13. Cool completely before cutting into bars.
14. Enjoy.

Pumpkin Chai Smoothie

Ingredients:

• 1½ cup non-dairy milk
• ½ cup canned or fresh pureed pumpkin
• 1 medium banana, frozen
• 1 tablespoon chia seeds
• 2 medjool dates, pitted
• 1 knob of fresh ginger
• 1 ½ teaspoon homemade chai spice
• ½ teaspoon pure gluten-free vanilla extract
• 4 ice cubes

Instructions:

1. Place all ingredients in your blender in the order listed.
2. Blend for 30 seconds or until smooth.
3. Enjoy!