White Chocolate Raspberry Cheesecake

Oh my lanta, this cheesecake was fantastic.  Sam is pretty picky about his cheesecake qualities and doesn't even enjoy desserts a whole lot most of the time, but he loved this one.  And I did too!  It had a really nice texture and taste to it.  In my own words when tasting it, "it's decadent, but not so rich that I feel like I'm going to die after eating two bites!" (*cough*cheesecakefactory*cough*).  Plus, everyone will be super impressed if you brought this baby to a Christmas party.  It would look fantastic with a whipped cream garnish around the edge and some chocolate shavings!

White Chocolate Raspberry Cheesecake

• 2 cups crushed oreos
• 2 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 2 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. (OPTIONAL: Use 1 jar of raspberry jam instead of doing this process!)
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Wrap the pan in aluminum foil to make it water-tight.  Place in another pan (such as a jelly roll pan).  Fill the bottom pan with water, being careful to not go over the foil around the cheesecake.  Bake for about 55 minutes, or until done.  (You will know it is done when you tap the side of the pan with a metal spoon, and the whole cheesecake jiggles "as one".  Do not overbake!  If it looks done in the oven, it will be overdone when it cools!)  Turn off the oven and let sit for an hour.  Place in fridge and let cool for at least 4 hours-- preferably overnight.

Fresh Cranberry Orange Loaf

Up until last week, I had never tasted a fresh cranberry.  While I was at the grocery store I saw a big bag of them for pretty cheap, so I grabbed one and decided to try making something with them.  When I tasted one, I was expecting something sweet and tangy-- but it was so bitter!  I was surprised, but apparently that's just what fresh cranberries taste like.  I guess cranberry sauce just has a LOT of sugar in it ;)
I found a recipe for a cranberry orange loaf, and let me just say that it is FANTASTIC.  This is definitely going into the holiday baking rotation.  It's amazing.  If my ward would actually assign me some people to visiting teach, this is what I would take them.  For now I guess Sam and I will just have to work on eating large quantities on this beautiful thing.

Cranberry Orange Loaf

• 2 cups all-purpose flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1 T grated orange zest
• 1 1/2 c fresh cranberries
• 1/2 c nuts, coarsely chopped
• 1/2 c margarine, softened
• 1 c white sugar
• 1 egg
• 3/4 c orange juice
  OPTIONAL GLAZE:
• combine icing sugar and orange juice to form a syrupy consistency
  

1. Preheat the oven to 350F.  Grease and flour a 9x5'' loaf pan.
2. Whisk together flour, baking powder, baking soda, and salt.  Stir in orange zest, cranberries, and nuts. Set aside.
3. Cream together margarine, sugar, and egg until smooth.  Stir in orange juice.  Stir in flour mixture until just moistened.  Pour into pan.
4. Bake 1 hour or until a knife comes out clean.  Let stand for 10 minutes.  (If desired, poke holes in the top, glaze and let sit another 5 minutes).  Remove to a wire rack and cool.

Tips:
I needed 2 large oranges to get the right amount of zest and juice.  To get more juice from your oranges, heat them up in the microwave for 10-20 seconds and then roll on the counter, applying enough pressure to soften it up.  Then cut in half and squeeze to juice it.

The glaze is delicious, but not necessary for it to be awesome :)

If you wait for it to cool completely it's quite easy to cut with a serrated knife.

Try making mini loaves to give as gifts!

Pumpkin Dessert

If you want to try a fantastic alternative to pumpkin pie, this is it.  I like it more than pumpkin pie.  It's easier than making pie crust.  It kind of rocks. By the way, Momma White has had great success with using a gluten-free cake mix to make it GF, and almond milk/less sugar/Smart Balance to make it a little lighter.


Pumpkin Dessert:

• 28oz pumpkin
• 160ml evaporated milk
• 3 eggs
• 1 cup sugar
• 4tsp pumpkin pie spice (or combination of ginger, cinnamon, and nutmeg)
• 1/2 tsp salt
• 1 package of yellow cake mix
• 1/2 cup melted butter
• 1 1/2 cups chopped nuts (almonds are my favourite. Pecans are awesome too)

Combine the first 6 ingredients then pour into a greased 9x13 pan.  Sprinkle the cake mix on top.  Evenly pour the melted butter on top.  Sprinkle with nuts.  Bake @350F for1 hour or until knife tests done/nuts are browned

White Chocolate Cranberry Peanut Butter Oatmeal Cookies

Man, that's a mouthful of a name!

The unique thing about these cookies is that they don't use flour!  Thus, gluten free, for those of you who are after that :)  Just make sure your oats don't contain trace amounts of wheat!  Last time I checked, Quaker does.  Bob's Red Mill is safe, though.  They're super tasty, and I loved the white chocolate/cranberry combination, but you could use any mix-ins.  The original recipe used m&ms, chocolate chips, and candy corn.  I can think of so many combinations that would be fantastic with these!

Peanut Butter Oatmeal Cookies

• 3 eggs
• 1 c. brown sugar
• 1 c. white cugar
• 3/4 tsp salt
• 1 tsp vanilla
• 1 1/2 c. peanut butter
• 1/2 c. butter
• 4 1/2 c. quick oats
• 2 tsp baking soda
• Approx. 2 cups total of add-ins

Beat the eggs and sugars.  Add the salt, vanilla, butter, and PB and whip.  Add the oatmeal and baking soda. Gently stir in add-ins.  Form balls of approx. 1/4c and flatten slightly.  Bake at 350F for 12 minutes.
Do not overbake!  They will seem too soft at first, but they will firm up more as they sit.  Don't bother trying to remove to a wire rack for a few minutes!

**EDIT:
For the person asking about dairy and egg free, you could use something other than the chocolate chips (nuts, coconut, etc) and a margarine/veggie spread fat, and for the eggs, here are a few different options:

• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• Ener-G egg replacer (you can buy it at most natural food stores and some grocery stores)
• 1 egg=1/4 c applesauce

I haven't tested any of those substitutions with this recipe, so I'm not sure if it would change the taste/result, but you could try it!

Deep Dish Skillet Cookie

I think that the secret to a maintaining a healthy diet is just that:  making it something you can maintain.  It doesn't work to go on constant juice cleanses and decide to never eat pie again if your favourite thing is pie.  You'll make these huge changes, stick to it for a bit, and then it all falls apart.  That just makes for a feeling of failure and disappointment.  My philosophy is eat healthy, but allow the occasional treat.  If you know that you still get to have that thing you really enjoy now and then, you aren't tempted to totally crash and burn with your whole healthy eating  plan because you think you'll never get to have it again.

Anyway... On to the main point.  There is a time and place for crazy dessert, and that night was tonight.  I was really wanting to try this recipe that I found on pinterest, so I did :)  It's called a skillet cookie, and oh man, it was a beast of a fabulous thing.

Oh yeah.

That's one big cookie.

So it begins.

In case you were wondering, Graham Canyon ice cream from the BYU creamery is the BEST ice cream flavour in existence.  For reals.  (the best sherbet is lime, and the best frozen yogurt is pistachio. FYI).

No regrets.

Seriously, this thing was the bomb.  You also only need to wash the skillet, spoon, and whatever measuring cups you used.  Seriously, it's way better than individual choc.chip.cookies, in my opinion.  Go check it out!  I'll just link to the original, since I made absolutely no changes besides doing half white chocolate and half milk chips.  I'm tempted to try doing an oatmeal/raisin/coconut version, though!

Skillet Cookie recipe from Pink and Blue.

S'more Cookies

Well, let's be honest, I suck at pictures.  I will also be honest and say that at least I don't suck at baking!  I got this recipe from The Girl Who Ate Everything, and they are fantastic!  I couldn't have them all sitting around here, so I took them to work and my boss gave them rave reviews.  They're way easy, and way good! I'll post the halved recipe that I used.  It fills up one jelly roll pan, which I think is just the right amount!  But please refer to the original recipe for better pictures ;)

S'more Cookies

5 Tablespoons unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1 1/4 cups flour
1/4 cup semi-sweet chocolate chips
1/2 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces (optional)
1-2 packages graham crackers, broken into squares

Preheat oven to 375.  Line a baking sheet with wax paper.  Place graham crackers on the sheet, keeping them close together.

Whisk together the flour, baking soda, salt, and cinnamon.

Cream butter with sugar, add eggs and vanilla, then mix to combine.

Add the flour mixture to the butter/sugar and mix on low speed.

Fold in the chocolate chips and marshmallows.  My marshmallows were quite dried out, but it still worked great (so, good recipe to use up stale 'mallows!). Chill the dough for at least an hour.

Place balls of dough on each graham cracker then flatten slightly with your fingers.  I did about a tablespoon of dough.  Mine didn't spread as much as the original recipe, and that was the right amount to fill up the graham. 

Bake for 5 minutes then press Hershey piece on to top (if you have them).  Bake for an additional 5- minutes or until cookies are browned.  If your cookies have spread, let cool before cutting apart.

Sugar Cookies

No but seriously, folks.  These sugar cookies are the best.  These aren't the cut-out type-- they're the melt in your mouth, perfect balance of sugary/buttery/light/rich, perfect for dunking, perfect for freezing, perfect for scarfing sort of sugar cookie.

• 1 cup white sugar
• 1 cup icing sugar
• 1 cup butter
• 1 cup cooking oil
  
• 2 beaten eggs
• 2 tsp vanilla
  
• 4 cups + 4T flour
• 1 tsp baking soda
• 1 tsp cream of tartar
  
• Additional white sugar

Cream together the sugars and fats.  Add the beaten egg and vanilla.  Sift together the dry ingredients then add.  Roll into balls then roll in sugar.  Flatten/indent slightly with fingers.  Bake 8 minutes @ 350F.

Sex-in-a-Pan

Or, if you prefer, "Chocolate Ecstasy".  This isn't the same this as "Better Than Sex Cake" that I've seen around Utah.  This is "Better Than Better Than Sex Cake".  It's "Sex-in-a-Pan".  Even Grandma Frache calls it that.  Auntie Lorna objects, thought ;) In any case, it's always awesome to have (giggle).

• 1 c chopped pecans
• 1 c flour
• 1/2 cup margarine, melted
• 8 oz cream cheese, softened
• 1 c icing sugar
• 1 c cool whip
• 1 small package vanilla pudding (1/2 cup)
• 1 small package chocolate pudding (1/2 cup)
• 3 c milk
• Additional cool whip
• nuts or chocolate shavings for garnish

Combine pecans, flour, and margarine and press into a 9x13 pan.  Bake 10 minutes @ 350F. 

Whip together the cream cheese, icing sugar, and cool whip.  Spread evenly over cooled crust.

Whisk together puddings and milk until thickened.  Spread over cream cheese mixture. 

Spread a layer of cool whip on top, and garnish with nuts or chocolate shavings. 

Cinnamon Buns

If you want to make the world's best cinnamon buns, you also need the world's best bun recipe.
Sometimes when Grandma Frache makes her buns, she will also make extra dough to do cinnamon buns.  They're basically just amazing!
There isn't a set recipe for these buns.  Grandma is the sort of baker who just knows what looks and fells right, and will grab a handful of this, a pinch of that...
To make the cinnamon buns, you roll out the bun dough to about 1/2-1'' thick.  Spread a lot of butter on the dough. Sprinkle with a lot of cinnamon.  Spread a lot of brown sugar on top. (Optional: sprinkle raisins on top)
Roll up the dough to form a "log".  make sure it's rolled up tight!  Using a piece of thread, wrap it around the dough and close off to cut.  Put on a jelly roll pan close together and bake 15-18 minutes @350F or until tested done.

Auntie Lorna's Marshmallow Fruit Salad

Auntie Lorna and cousins Michelle, Brenda, and Cathy

This salad is a total staple at family holiday  gatherings.  Maybe it's not the healthiest thing ever-- but it tastes dang good!

Auntie Lorna's Marshmallow Fruit Salad

• Lemon pie filling mix, prepared and cooled
• Small container of whipping cream, whipped with sugar
• Egg white, whipped to form stiff peaks
• 1 can fruit cocktail, drained
• 1 can pineapple tidbits, drained
• 2 cans mandarin oranges, drained
• 1 banana, sliced
• 1 package mini coloured marshmallows

Combine the pie filling, whipped cream, and egg white.  Gently fold in remaining ingredients.  Serve chilled.

Cinnamon Buns

If you want to make the world's best cinnamon buns, you also need the world's best bun recipe.
Sometimes when Grandma Frache makes her buns, she will also make extra dough to do cinnamon buns.  They're basically just amazing!
There isn't a set recipe for these buns.  Grandma is the sort of baker who just knows what looks and fells right, and will grab a handful of this, a pinch of that...
To make the cinnamon buns, you roll out the bun dough to about 1/2-1'' thick.  Spread a lot of butter on the dough. Sprinkle with a lot of cinnamon.  Spread a lot of brown sugar on top. (Optional: sprinkle raisins on top)
Roll up the dough to form a "log".  make sure it's rolled up tight!  Using a piece of thread, wrap it around the dough and close off to cut.  Put on a jelly roll pan close together and bake 15-18 minutes @350F or until tested done.

Muddy Buddies

at conference, right after we had first started dating

For General Conference Sam is usually doing translating for Slovenian.  If we aren't hanging out in Salt Lake City, we go over to Mom and Dad White's house to watch the sessions on television.  We like to make a snack in between the morning and afternoon sessions, and Muddy Buddies are a favourite (especially of Sam's)!

Muddy Buddies

• 9 cups corn and rice chex
• 1/2 cup peanut butter
• 1 cup semi-sweet chocolate chips
• 1/4 cup butter or margarine
• 1 tsp vanilla
• 1 1/2 cup confectioners sugar

Put cereal in a very large bowl.  Melt peanut butter, butter, and chocolate.  Stir in vanilla.  Pour mixture over cereal and stir to evenly coat.  Pour into a large plastic bag and dump in sugar. Shake well to coat. Spread on wax paper to cool. 

Black Bean Cupcakes!?

Yep. Black Bean Cupcakes.

Even if this sounds gross, just hear me out.  I've heard for a while that you can use beans in cookies, but today I learned that you can also make purees and use it in cakes!  I decided to test out this theory.  Result: totally works and tastes just like the real thing.  For reals.  Sam couldn't tell the difference. I also used egg whites instead of whole eggs, making it even healthier.

To make the bean puree, just rinse beans then put in a blender with just enough water so that it will mix.  Substitute equally with the oil.

For the Betty Crocker Supermoist Milk Chocolate cake mix, I used:

1 package of cake mix
1/3 cup black bean puree
1 1/4 cup water
5 egg whites

Just mix by hand until combined, bake 'em up, and there you have it! You can do the same thing with white beans and yellow cake mix.

Let's compare:

black bean/egg white version on left, regular on right

Is it worth it?  Your call.  I figure that you had might as well make little changes here and there because they can add up.

PS: If you want to use the extra yolks, check out this site:
http://www.squidoo.com/eggyolkuses

Breakfast Cookies

don't judge the empty spaces.

When I told Sam what I was making, he says, "So I can eat these for BREAKFAST?".  I said yes.  But in moderation.  They're sort of a replacement for granola bars.  You know those teeny useless ones that don't fill you up? These have about the same number of calories, fill you up more, and taste way better.  I also changed some of the ingredients up to fit preferences (so feel free to change nut type, etc) and  added wheat germ and oat bran.  So yeah, they're better than having a granola bar, at least. Eat some fruit or yogurt with it too, maybe ;)

Breakfast Cookies

• 3/4 C all purpose flower
• 1/2 C whole wheat flour
• 1 C old fashioned oats
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 scant tsp cinnamon
• 1 large egg
• 5 Tbsp melted unsalted butter (it will help your cookies stick together)
• 2 tsp vanilla extract
• 1/2+2T C packed brown sugar (honey might also work. Haven't tried it. I also already reduced the sugar so reducing it more might mess up the product)
• 1/4 C of your favorite nuts, chopped (I used almonds)
• 1/4 C 0f your favorite dried fruit (I used dried cranberries)
• 1/4 C mini chocolate chips
• 1/4 of your favorite seeds (I used unsalted sunflower seeds)
• Additional wheat germ and oat bran

• Preheat your oven to 350F and line a baking sheet with parchment paper.
• Sift together the flours, oats, salt, cinnamon and baking soda.
• Beat the egg then add in the melted butter, vanilla and brown sugar. Stir until well combined.
• Combine the flower and butter mixtures until well incorporated. Stir in the nuts/fruit, etc.  Add additional wheat germ/oat bran to make a firm but moist dough (I needed about 1/3 c total).
• Using your hands, form into about 15 cookies.
• Bake about 10-12 minutes. Ten minutes is for a chewier cookie, and a little longer if you like a crunchier cookie.
• Cool completely on the pan. Store in an airtight container (though if you look at the picture of our pan an hour after making them, we didn't need to store them).

Gluten Free Graham Crackers

So this one time I had to make an instructional video for my technology class. Since I was making graham crackers anyway, I did a how-to video on that.  I felt like such a dork!  I also wanted to get it all done this past weekend, so it's not flawless and my perfectionist side is angry at it.  It exists on youtube-- but I can't decide if I want to post it here.  But hey, I'm all for people laughing at me :) 

On another note, I've gotten a few chances lately to teach some groups how to make pie, a few meals, etc. It wasn't formal by any means, but I loved doing it.  I might not be much for being recorded (ie: cooking show is a no-go) but I'm looking forward to being in front of  a classroom!

Anywho, I'll at least post the recipe.  It is WAY good.  The gluten free part is irrelevant on how tasty they are.  I haven't tried it with regular flour, but I would suspect that it would turn out similar if you substituted the xanthan gum with half the volume in baking soda.

Gluten Free Graham Crackers:
2 1/4 cups gluten-free flour mix (I used Pamela's baking and pancake mix)
1/2 cup packed brown sugar
2 generous tsp cinnamon
1 tsp baking powder
1/2 tsp xanthan gum
7 Tbsp butter or margarine, cut into piece
3 Tbsp cold water
3 Tbps honey
1 tsp vanilla
Additional white sugar

In a large bowl, whisk together the dry ingredients.
Cut in butter using a pastry cutter or two knives until is resembles cornmeal
Stir in water, honey, and vanilla.  Dough should form a firm ball.  If it is too dry, gradually add small amounts of water.
(OPTIONAL: Refrigerate dough until cold.  It makes for a more crispy cookie, but I've done it both ways and both work)
Preheat oven to 325
Line a large cookie sheet with wax paper and spray with a non-stick spray.
Place dough on cookie sheet.  Use a floured rolling pin to roll out to about 1/8'' thick.
Score dough with a pizza cutter or knife and prick all over with a fork.
(OPTIONAL: Sprinkle with additional sugar)
Bake for 20 minutes or until golden brown and starting the harden.  Re-score the dough.  Place back in oven but turn off heat and leave in warm oven.  Check every now and then for desired crispiness.  Let cool for at least 5 minutes before breaking apart.

Ta-da!

I for reals like these way more than normal graham crackers.  Dang good!

Flourless Chocolate Cake with Peanut Butter Frosting

This cake is very fudgey and rich!  Count on sharing unless you want to go into a sugar coma!  It's also gluten free :)

Flourless Chocolate Cake:

• • 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
  
  
  
  

  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.

Peanut Butter Frosting

 Cream 1 cup (minus a Tbsp) margarine (or butter) with 1 cup peanut butter. Add 1/4 tsp butter flavouring if you used margarine, and add 1/8tsp salt. Add 2 cups confectioners sugar and 1Tbsp milk. Add additional milk if needed

(If you aren't anti-uncooked-egg-white, whip in two of them to make it extra fluffy and light.  I prefer it with egg whites, but other people don't like that so if I'm feeding other people I won't add it in)

Oreo Truffles

As I mentioned in another post, I went to the grocery store the other day and bought a ton of really healthy/wonderful foods- and a bag of oreos.  Sam has been asking for oreo truffles for a while now, so I decided to surprise him :)
Originally there were like 25 of these bad boys, but I sent a bag of them with Sam to his group meeting (they're going to be working for a loooong time today so I figured they could use the treat to get them through it).  This was the last long oreo truffle, and it's a good thing I remembered to take a picture before I ate it!

yeah baby!

Oreo Truffles

1 (16oz) package of oreos

1 (8 oz) package of cream cheese, softened

2 (8 oz) packages of semi-sweet Baker's chocolate

Crush 9 cookies in a food processor, and save for later use.

Crush remaining cookies; place in a medium sized bowl.  Add cream cheese and mix until well blended.  Form into bite-sized balls.  Melt chocolate, then dip cookie balls in chocolate.  Place on a cookie sheet lined with wax paper and garnish with extra cookie crumbs.  Place in fridge until hardened (about 1 hour).  Store in fridge in a sealed container.

(Apparently "bite sized" means you get 42 balls out of it.  I made about 25, so what does that say about the size of my bites?)

Frozen Cookie Dough Balls

I love to eat cookie dough, but there's this hassle about raw eggs that makes me hesitate (kind of).  I at least wouldn't want to feed other people, especially little kids, raw eggs.  But then I found this recipe for frozen cookie dough that is the answer to all worries!  There isn't any egg in it, but it still totally tastes like cookie dough!  I decided to make balls and then dip them in chocolate, but you could also just leave them as is.  I think it would also be awesome to make little pieces and use them as ice cream topping or to throw in a milkshake. 

Frozen Cookie Dough Balls

• 1 cup butter
• 1 cup brown sugar, packed
• 1/2 cup white sugar
• 2 tsp vanilla
• 1 tbsp water
• 2 cups all-purpose flour
• 1/8 tsp salt
• 1/4 tsp baking soda
• 3/4 cup mini chocolate chips
• Additional semi-sweet chocolate for dipping (optional)
• Additional mini chocolate chips for garnish (optional)

Cream the butter and sugar in  a mixing bowl.  Stir in the vanilla and water.  Combine flour, salt, baking soda, and then stir in chocolate chips.  Roll into desired size balls and freeze on cookie sheet with parchment paper.  Once firm, you can transfer to an airtight container and store in the freezer.  If dipping, melt chocolate in microwave or double boiler and place on cookie sheet again and freeze. 

Makes about 40 1-1.5'' balls.

Frozen Oatmeal Chocolate Peanut Butter Cookies

They're like drop cookies, but healthier!  And they're a great cold treat!

I got the original recipe from Oh She Glows, which is a website that I'm pretty much in love with right now.  There are so many neat recipes and other posts on her site, and her story is pretty inspirational!  Anyway, check it out! Some of the recipes are a little "out there" to me (she is vegan and uses a lot of ingredients that I haven't even heard of) but I'm stoked to experiment!

Anyway, she had this little dessert recipe that I decided to try. I made some changes to what she did, but if you want to see the original click the link above.

Frozen Oatmeal Chocolate Peanut Butter Cookies

• 1 large banana
• 1 T peanut butter
• 1 T cocoa powder
• 1/2 c oats
• 1/2 c granola
• 1 T mini chocolate chips (optional)
• 1 T sliced almonds (optional)
• coconut for garnish (optional)

Mash the banana. Mix in the PB and cocoa.  Stir in the remaining ingredients.  Divide into lined  muffin tins (about 7-8).  Freeze for an hour until firm but still chewy ;) Eat right away, because they will get melty!  I also liked it without freezing.  They would work as drop cookies too. 

The recipe I did is about 121 calories per cookie and 11% fibre intake

I think they would be great with other nuts, dried fruit, etc. You could pretty much add whatever you wanted. You could also add things like flax or chia seeds if you want to make them extra healthy.  If you want them to be sweeter, add 1 T maple syrup (but I don't think its necessary).  

Butter Brickle Frozen Pie

I made this dessert for a work meeting on Friday.  Normally I really don't like giving away stuff that I haven't had a chance to try first, but with this one, there was definitely no need to worry.  It was stinkin' good. Try it: your mouth won't regret it (though your butt might).

Butter Brickle Frozen Pie

• 1 1/4 c graham cracker crumbs
• 1/3 c butter, melted
• 1/4 c white sugar

• 1 c all-purpose flour
• 3/4 c quick cooking oats
• 1/4 c brown sugar
• 1/2 c butter, melted
• 3/4 c chopped pecans

• 1 (8 oz) package cream cheese
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) container cool whip, thawed

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan.
3. Bake 6 minutes, until set. Cool completely.
4. Preheat oven to 400 degrees F (200 degrees C).
5. In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet.
6. Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
7. In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
8. Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.

Tips:
With the graham crust, I made a little extra. Also DON'T pack it in. Pat it in really lightly, or it will get too hard.
You need to freeze this a LONG time, like overnight.
When you take the springform edge off, rub a hot, wet paper towel on the edge and it will come off more easily.
Save a little topping to drizzle on the plate, if you want to be cool. chocolate shavings would look nice too.
I want to try some variations such as using almond instead of pecans, using chocolate instead of caramel, and adding extra cream cheese. Mmmm...