Rocky Road Fudge Bites

I came across a new-to-me dessert while walking through the Publix bakery last week and after I saw it, I KNEW I had to recreate it’s deliciousness at home.

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While I had never seen this dessert before, it seems like it might be a popular one per my Instagram post!

There were multiple things that drew me to this dessert… It was chocolate-y, marshmallows were involved, there was a crunch factor with almonds, and – most importantly – it was GORGEOUS.

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Desserts can be pretty, right?!

I loved the contrast of the dark chocolate with the white marshmallows and the light brown almonds. I’m sure a few handfuls of cranberry would make the color contrast that much more eye catching <– Of course I think of this AFTER I make them at home ;)

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When it comes to holiday entertaining, let’s be honest, we like to appear like we put in a ton of effort with the least amount of work. A decorated house, a pretty tree, fancy attire, and – you guessed it – pretty desserts. Don’t tell me I’m the only one who thinks this way!

Thankfully, with these Rocky Road Fudge Bites, you can make a pretty dessert with minimal effort. It only takes 5 minutes of prep work, 30 minutes of cooling, a minute of slicing, and voila! – a gorgeous holiday dessert fit for the fanciest of parties.

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Rocky Road Fudge Bites

Makes 24 “slices”

Ingredients:

  • 4 TBSP butter, unsalted
  • 1 – 12 oz package semi-sweet chocolate chips
  • 1 cup Blue Diamond Lightly Salted Almonds, chopped
  • 1 cup mini marshmallows
  • 1/2 cup dried cranberries (I haven’t tried these in it but I think they would make a FAB addition)

Directions:

Melt butter over medium heat in saucepan. Reduce heat to low and stir in chocolate chips until melted. Remove from heat and allow to cool for 3 minutes. Stir in Blue Diamond Lightly Salted Almonds, marshmallows and cranberries until well combined. Spread into a long line on a sheet of wax paper. Roll the paper around the chocolate mixture and place into refrigerator until cooled. Using a sharp knife, slice “dough” into 1/2 inch pieces. Chill until ready to serve. Enjoy!

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Seriously y’all. This is one of the simplest – and prettiest! – desserts I’ve ever prepped. I can’t wait to serve these at our next holiday party.

What is your favorite dessert to serve at holiday parties and family gatherings?

This post is sponsored by Blue Diamond Almonds.

Pumpkin Spice Cinnamon Rolls – #pumpkinweek2015

Warm and gooey homemade cinnamon rolls with a fall twist… Pumpkin spice! 

There isn’t much better than a homemade pastry. Maybe that’s why I’ve posted not one but two of them this #pumpkinweek2015!

One of my favorite homemade treats is an ooey gooey, sticky, sweet cinnamon roll. Not only do they make your kitchen smell incredible while baking, they’re pretty easy to make (if you’re willing to wait out the dough rising times), and they’re crowd pleasers. Cinnamon and sugar, who is going to say no to that delicious combo?

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I made a similar recipe a few years ago when we lived in Minneapolis but I called them my “Secret Ingredient Cinnamon Rolls” – Secret ingredient, eh? Yep! Sweet potato – tricky, huh? Get some healthiness in with that sugar ;)

For Pumpkin Week, I decided to change up  my infamous sweet potato cinnamon rolls and add, you guessed it, PUMPKIN into the mix.

Pumpkin Spice Cinnamon Rolls.

I wasn’t sure how they’d turn out, but I was pleasantly surprised. The pumpkin made them a gorgeous orange hue and with the addition of pumpkin pie spice to the filling, these are the perfect fall brunch treat.

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Cinnamon. Sugar. Pumpkin spice. Cream cheese maple frosting. Could you get any more fall into one delicious bite?

You can find the full recipe here. For the pumpkin spice version, sub out the sweet potato for 1 cup of canned pumpkin and add 1 TBSP pumpkin pie spice to the filling.

It’s a fall treat you definitely don’t want to miss!

What is your favorite fall breakfast item? I may have to go with oatmeal on this one – It hits the spot when the days begin to get cooler and shorter.

#pumpkinweek2015 promo for IG UPDATE 10-12

Make sure to check out the other lovely #pumpkinweek2015 hosts and join us as we share pumpkin recipes on our blogs and social media for one pumpkin-y week ending in a giant pumpkin recipe link-up on Friday!

Lovely co-hosts:

Amanda from Diary of a Semi-Health Nut | Instagram

Suzie from Suzlyfe | Instagram

Erin from Table For Seven | Instagram

Becky from Olives n Wine | Instagram

Katie from Talk Less, Say More | Instagram

Giselle from Diary of an Exsloth | Instagram

Want to join in the fun?

Simply tag your pumpkin recipes on Instagram with #pumpkinweek2015 and/or join in the link-up on Friday! We will each be picking our favorite posts from the hashtag to share on our blogs Friday, so be sure to check each of the co-hosts’ blogs. (Please note that participating means we can share your photos—with credit—on our blogs and social media.)

Pumpkin Pie Truffle Bites #pumpkinweek2015

Decadent bites of pumpkin pie drizzled in a rich, white chocolate will have you counting down the days until the holiday of pumpkin pies… Thanksgiving!

Raise of hands, who likes pumpkin pie?

While Thanksgiving may not be my favorite holiday, I can never resist a big ol’ slice of my favorite gourd pie on the last Thursday of November. Add in a big ol’ dollop of whipped cream on top and I’ll be your friend forever.

I’m not sure if it is the creamy texture or the spicy taste or the flaky crust or the smell of the pie baking in the oven, but pumpkin pie is definitely my favorite part about Thanksgiving!

I may have created something even better than pumpkin pie in my kitchen earlier this afternoon.

I know. Is that even possible?

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It has the same creamy texture. The same spicy pumpkin pie flavor. The only thing it doesn’t have is that baked in the oven smell because these babies require zero baking… And I don’t think any of y’all are going to complain about that ;)

The white chocolate drizzle also reminds me of my favorite dollop of whipped cream.

Pumpkin pie in a bite-sized snack? Yes, please!

Make these for your Halloween party or for your coworkers or heck, make them for Thanksgiving if you don’t want to mess with the whole pie thing. Everyone will thank you and ask for more!

Pumpkin Pie Truffle Bites

Makes 15 “bites”

Ingredients:

  • 8 oz cream cheese, room temperature
  • 1 cup canned pumpkin
  • 1 tsp pumpkin pie spice, plus extra for sprinkling
  • 6 TBSP powdered sugar
  • 1 sleeve graham crackers
  • 10 oz white almond bark (1/2 package)

Directions:

In a stand mixer, place all graham crackers in mixing bowl and turn on medium speed. Allow the mixer to run for 2-3 minutes, until crackers are broken into small pieces. (You can also use graham cracker crumbs for this, but hearing the mixer crunch the crackers is half of the fun!) Add in pumpkin, cream cheese, pumpkin pie spice, and powdered sugar and mix until well blended. Place bowl in freezer and allow to cool for 30-60 minutes, until the “dough” is hardened. Remove from freezer and roll into 15 small balls. Place on plate and set plate in freezer for another 60 minutes. Meanwhile, melt your almond bark per packaging instructions and line a large plate or container with foil. Roll “bites” in almond bark, making sure that all sides are covered (if not, the pumpkin pie filling will stick to the foil) and place on foil. Sprinkle with pumpkin pie spice and store in refrigerator for up to 1 week. Enjoy!

#pumpkinweek2015 promo for IG UPDATE 10-12

Make sure to check out the other lovely #pumpkinweek2015 hosts and join us as we share pumpkin recipes on our blogs and social media for one pumpkin-y week ending in a giant pumpkin recipe link-up on Friday!

Lovely co-hosts:

Amanda from Diary of a Semi-Health Nut | Instagram

Suzie from Suzlyfe | Instagram

Erin from Table For Seven | Instagram

Becky from Olives n Wine | Instagram

Katie from Talk Less, Say More | Instagram

Giselle from Diary of an Exsloth | Instagram

Want to join in the fun?

Simply tag your pumpkin recipes on Instagram with #pumpkinweek2015 and/or join in the link-up on Friday! We will each be picking our favorite posts from the hashtag to share on our blogs Friday, so be sure to check each of the co-hosts’ blogs. (Please note that participating means we can share your photos—with credit—on our blogs and social media.)

Pumpkin pie – Yay or nay? What is your favorite pumpkin treat on Thanksgiving?

Pumpkin – Nutella Bars #pumpkinweek2015

Alright y’all. I am going to have a BRAND NEW pumpkin recipe for you later today.

Why not now?

Nutella

Well, I started baking yesterday and realized I was missing a key ingredient… So, I’ll be making a post-SPIN run to Publix this afternoon and will be getting a tasty treat your way shortly after ;)

In the meantime, enjoy this treat that I pulled out of the archives.

Pumpkin – Nutella Bars with Cinnamon Cream Cheese Glaze.

Pumpkin. And Nutella. In a dessert. Together. What’s not to love?!

Enjoy and swing by in a few hours for something pumpkin-y that you don’t want to miss!

#pumpkinweek2015 promo for IG UPDATE 10-12

Make sure to check out the other lovely #pumpkinweek2015 hosts and join us as we share pumpkin recipes on our blogs and social media for one pumpkin-y week ending in a giant pumpkin recipe link-up on Friday!

Lovely co-hosts:

Amanda from Diary of a Semi-Health Nut | Instagram

Suzie from Suzlyfe | Instagram

Erin from Table For Seven | Instagram

Becky from Olives n Wine | Instagram

Katie from Talk Less, Say More | Instagram

Giselle from Diary of an Exsloth | Instagram

Want to join in the fun?

Simply tag your pumpkin recipes on Instagram with #pumpkinweek2015 and/or join in the link-up on Friday! We will each be picking our favorite posts from the hashtag to share on our blogs Friday, so be sure to check each of the co-hosts’ blogs. (Please note that participating means we can share your photos—with credit—on our blogs and social media.)

Mini Pumpkin-Spice Cupcakes with Maple Cream Cheese Frosting #pumpkinweek2015

It’s here, it’s here! Pumpkin Week 2015!

Are you as excited as I am? I hope so because this week is going to bring so much pumpkin goodness that your taste buds are going to jump for joy.

Before I share my pumpkin recipe of the day, here is the DL on #pumpkinweek2015…

#pumpkinweek2015 promo for IG UPDATE 10-12

Join 6 awesome bloggers as we share pumpkin recipes on our blogs and social media for one pumpkin-y week ending in a giant pumpkin recipe link-up on Friday!

Lovely co-hosts:

Amanda from Diary of a Semi-Health Nut | Instagram

Suzie from Suzlyfe | Instagram

Erin from Table For Seven | Instagram

Becky from Olives n Wine | Instagram

Katie from Talk Less, Say More | Instagram

Giselle from Diary of an Exsloth | Instagram

Want to join in the fun?

Simply tag your pumpkin recipes on Instagram with #pumpkinweek2015 and/or join in the link-up on Friday! We will each be picking our favorite posts from the hashtag to share on our blogs Friday, so be sure to check each of the co-hosts’ blogs. (Please note that participating means we can share your photos—with credit—on our blogs and social media.)

Now, onto my recipe! I originally shared this recipe way back in 2013. Yup, it’s an oldie but it sure is a goodie!

Mini Pumpkin-Spice Cupcakes with Maple Cream Cheese Frosting

These are definitely as good as they sound.

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Our favorite pumpkin spice flavor (so basic…) combined with the perfect fall ingredient of maple syrup. And chocolate. Always chocolate. It’s not a dessert (or a breakfast…) recipe in my book if there isn’t chocolate involved ;)

A little pumpkin. A little maple. A little chocolate. A whole lotta YUM in a miniature cupcake.

Head on over here for the full recipe.

And make sure to join us for #pumpkinweek2015 – I have a brand new recipe comin’ your way tomorrow morning!

Favorite pumpkin recipe(s) – GO!

{Easy} Chocolate – Peanut Butter Cake Balls

On Saturday I planned to photograph my newest recipe.

I opened our fridge to find the following…

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Hmm… Apparently someone thought they were pretty darn good, and I don’t think it was Dean or Mitchell ;)

I’ll admit, I had my fair share. I mean, I had to try them out before posting them… to make sure they were not only edible but delicious as well. But 24 in the matter of a few days? I don’t think so.

Oh well! The lack of photographic evidence of these tasty chocolate-peanut butter bites just shows y’all that they are definitely worthy of making. And that they won’t last long in your kitchen either.

Did I mention they’re easy too? Yeah, so easy I hardly consider this a recipe. If I can throw these baked goodies together with a baby in my kitchen, I am pretty sure anyone can put a batch together in a matter of minutes.

Easy as cake (get it? ha…). So tasty they’ll be gone in a matter of days (or hours). And chocolate with peanut butter. Need I say more?

{Easy} Chocolate-Peanut Butter Cake Balls

Makes 24

Ingredients:

  • 1 box chocolate cake mix
  • 1 cup creamy peanut butter (not the natural variety)
  • vanilla almond bark
  • topping of choice (chopped nuts, sprinkles, etc.)

Directions:

  1. Bake cake per box instructions and allow to cool.
  2. Break up cake into crumbs/small pieces in a large bowl.
  3. Mix peanut butter into cake crumbs. This will take a few minutes and you may need to add additional peanut butter depending on how dry your cake is when crumbled.
  4. Roll into 24 cake balls – They don’t need to be perfectly round spheres, that takes too much time!
  5. Dip into melted vanilla almond bark and sprinkle with topping of choice.
  6. Cool in fridge for at least 1 hour prior to serving.
  7. Enjoy!

There ya have it – ridiculously easy for your summer dessertin’ pleasure. Of course, you could always up the ante and make your own cake from scratch. Blend your own peanut butter. Make your own white chocolate dipping sauce… But who has time for that nonsense?! ;)

Tell me, what is your favorite “easy” dessert? What dessert disappears from your kitchen faster than you can blink?

{Dairy-free} Easy Chocolate Pudding

For the love of chocolate…

Chocolate milk, that is!

Do you remember chocolate milk days in grade school? If I recall correctly, we could choose to have chocolate milk with our lunches on Fridays. The only issue was that it cost more than regular ol’ milk (which I STILL don’t understand the reasoning behind…) so either you had to bring a dime with you to supplement your milk punch card or you had to have a special milk card just for the chocolate variety.

Did I just age myself? Yeah… Now those little milk cartons are probably $5 each and y’all are laughing at my dime comment ;)

Anyways, I digress.

Ever since those days, I have always thought of chocolate milk as a treat. Any excuse for chocolate, #amiright?!

Apparently Kyle thinks so as well – Over the past year I’ve noticed him sneaking a bottle of Hershey’s syrup into our grocery cart every once in a while and then mixing it up with a big ol’ glass of milk.

His chocolate cocktail is probably not the worst thing in the world for him, but definitely not the best either. So when Almond Breeze reached out to see if I’d be interested in trying out their chocolate almond milk, I jumped at the chance!

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I put my chocolate milk connoisseur (that’d be Kyle) to work and after consuming his fair share, he gave it two thumbs up! Well, I suppose he didn’t say it in those exact words, but a few days after the chocolate almond milk hit our fridge the container was almost empty. And we all know that actions speak louder than words ;)

And with 45% of your daily calcium needs and only 120 calories per cup, what’s not to love?

Chocolate-y goodness. Calcium for your bones. And a “dessert” that is on the healthier side… or at least something that will hold your sweet tooth in check while you wait for dessert.

And, what’s better than an easy, CHOCOLATE recipe for your hot summer months?

Since we’re on the topic of grade school (Kind of? Stick with me here… Haha!), I thought I’d try a recipe that reminds of the days when my age was still in the single digits and life was easy. I put Almond Breeze Almondmilk to the test and came up with a delicious and “easy as breeze” chocolate pudding!

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{Dairy-free} Easy Chocolate Pudding

Serves 4

Ingredients:

  • 1.5 cups Almond Breeze Chocolate Almond Milk
  • 1/8 cup cornstarch
  • 1 TBSP cocoa powder
  • 1.5 TBSP margarine (or butter if dairy is okay for you)

Directions:

Over medium heat, combine Almond Breeze Chocolate Almond Milk, cornstarch, and cocoa powder. Bring to a boil and then reduce heat to simmer for 5 minutes. You will want to stir this the entire time to avoid burning. Remove from heat and stir in margarine until melted. Pour into a large bowl and refrigerate for 2 hours. Prior to serving, stir well and spoon into individual serving bowls. Enjoy!

This recipe would be perfect in cups o’ dirt… you know the kind with gummy worms and chocolate cookies? Yeah. Let’s have some summer fun and get back to those summer days that were easy as breeze.

This “Easy as Breeze” post is sponsored by Almond Breeze Almondmilk. For more “Easy As Breeze” recipes made with five ingredients or less, visit Almond Breeze on Facebook, Twitter, Instagram, and Pinterest.

Waffles with a {Dairy-Free} Cream Drizzle

With it being Father’s Day, I thought I’d dedicate a recipe post to my Mr. Kyle, my husband and father to our baby and furbaby.

A few weeks ago, I opened up one of the many Amazon Prime packages we receive each week (Does anyone else have this problem with Prime?!) to find a waffle maker! While I was surprised at the time, I should have known it was coming because Kyle LOVES his waffles.

Unfortunately, our previous kitchens have been much too small to house a waffle maker in our precious cupboard space. When he saw the size of the kitchen in our new house, he started his search for an appliance to make his favorite breakfast treat.

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With a new toy in his possession, Kyle requested that I pick up waffle mix, strawberries and whipped cream ASAP – The man NEEDED his waffles.

We are obviously not fancy and use pre-made waffle mix… Ain’t nobody got time for waffles from scratch, especially with a newborn! To his dismay, I forgot whipped cream on my weekly Target run… Gasp! Waffles without whipped cream? Saturday brunch was almost ruined…

Thankfully, my mind had been brewing on the idea of a dairy-free “cream” drizzle ever since I received a carton of Almond Breeze Original Almondmilk. It was time to get to the kitchen!

After a few attempts, I found success.

Oh yes. A sweet, creamy, and easy sauce that makes any waffle (yup, even those boxed mixes!) 100x better. And did I mention that it is dairy-free and vegan? You know, if that kinda thing is important to ya.

Perfect for waffles and pancakes and ice cream. Heck, this drizzle is even delectable on top of a big pile o’ fruit or chocolate cake!

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Waffles with a {Dairy-Free} Cream Drizzle

Serves 4

Ingredients:

  • Boxed waffle/pancake mix
  • 1/2 cup Almond Breeze Original Almondmilk
  • 1/2 cup oil (any oil EXCEPT coconut oil will work)
  • 2 TBSP powdered sugar
  • 1 tsp vanilla

Directions:

Are you ready for this? Add ALL ingredients (minus the waffle mix) to a bowl and whisk until blended. Store in refrigerator until ready to serve. That’s it! Easy, right? Make waffles per instructions on box, top with fruit of choice and drizzle with your Almond Breeze cream. Enjoy!

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I don’t know about you, but I’m craving something sweet… Time to work on Kyle’s Father’s Day dessert!

This post is sponsored by Almond Breeze Almondmilk. As always, all opinions are my own and I will take claim for this delicious recipe as well ;)

Chocolate Chip-Oatmeal Lactation Cookies

What the heck is a lactation cookie?

I asked myself the same question a few weeks ago… Apparently there are foods that are believed to help increase milk production in breastfeeding mothers. Who knew?

Well, the science is still out on whether these foods actually do the trick, but I was craving cookies. And chocolate. And I figured, why not try a cookie that would be good for the babes as well.

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Yes, there are healthy ingredients in these cookies, but I wouldn’t call these cookies healthy in any manner… 12 TBSP of butter… 1 1/2 cups of sugar… The thing about breastfeeding is that your body actually needs MORE calories than it did while you were pregnant. Okay, twist my arm ;)

And, just to be clear, my recipe is definitely not original – I combined Colleen’s and Jessica’s after seeing both of their posts recently.

Oh! And you can most definitely enjoy these cookies if you are not breastfeeding. Kyle has had his fair share and has not sprouted breasts or started feeding Dean… although if someone can lead me to an ingredient that can make this happen, I will be forever indebted to you.

Chocolate Chip-Oatmeal Lactation Cookies

Makes 36 cookies

Ingredients:

  • 3 cups dry oatmeal
  • 1 1/2 cups flour (I used white flour but I think whole wheat would work as well)
  • 6 TBSP brewers yeast
  • 4 TBSP ground flaxseed
  • 2 TBSP fenugreek
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 12 TBSP butter (I used unsalted at room temperature)
  • 4 TBSP coconut oil
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 12 oz chocolate chips (I used semi-sweet)

Directions:

Preheat oven to 350 degrees. Combine flour, brewers yeast, flaxseed, fenugreek, baking powder and soda, and cinnamon in a bowl and set aside. Using an electric mixer, beat butter and coconut oil until smooth. Add in sugars and mix until there are no chunks remaining. Beat in eggs and vanilla. Slowly add in dry mixture, mixing until combined. Stir in chocolate chips by hand. Using a regular spoon, place spoonfuls onto a cookie sheet and bake for 10-12 minutes, until slightly browned. Allow to cool on a wire rack and store in refrigerator. Enjoy!

Now, grab a few cookies and bottle of dark beer and get to work on those milk machines – Who said being a mom was hard work?! ;)

Lactation cookies – Have you tried them? Any good recipes to share?

{Healthy} Chocolate-Peanut-Almond Bars

How’s that for a dessert name?

Chocolate AND peanuts AND almonds… What’s not to love?

I’ll be honest, I’m not a huge fan of healthified desserts. Thanks but no thanks. If I’m going to eat dessert, I’m going to treat myself to the real thing. Calories and butter and sugar and chocolate-y goodness, for the win!

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I have never tried beans in my brownies or avocados in my cookies. The thought makes me gag. I know, I know… Don’t knock it ’til you try it, but realllyyyyy? Beans in “dessert”?? Beans belong in my tacos, not in my chocolate, unless they’re coffee beans then we can chat ;)

Even though I’m not a huge fan of healthy desserts, here I am today with a somewhat healthy recipe for y’all that will satisfy your sweet tooth without overloading you with sugar or other junk.

Hypocritical? Maybe. But I promise it doesn’t taste healthy nor is it lacking in the healthy fats and protein department. Plus, it is chocolate that is a-okay for breakfast in my book and I’m not one to turn down chocolate first thing in the morning ;)

Savory and sweet. Crunchy and smooth. Refreshing and satisfying. These {Healthy} Chocolate-Almond-Peanut Bars have it all and then some.

Full of protein. Lotsa good-for-ya fats. Mixed with my favorite nut butter. And topped with a nice layer of choc-o-late.

Healthy dessert fan or not… Make these now. Your chocolate-loaded breakfast (or midnight snack…) awaits you!

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{Healthy} Chocolate-Almond-Peanut Bars

Makes 8 bars

Ingredients

Bars:

  • 1/3 cup coconut oil
  • 1/3 cup peanut butter
  • 1/2 cup almond milk
  • 2 servings (about 1 cup) vanilla protein powder

Chocolate Topping:

  • 1/2 cup chocolate chips (semi-sweet or milk chocolate)
  • 1/4 cup coconut oil
  • 1/3 cup chopped almonds

Directions

In a medium, microwave-safe bowl, combine oil and peanut butter. Microwave until the ingredients are liquid and stir together easily. Mix in milk and vanilla protein powder. Pour batter into an 8×8 baking dish that has been sprayed with non-stick spray. Place in freezer while preparing the chocolate topping. In a second microwave-safe bowl, combine chocolate chips and oil. Microwave for 15 second increments, until chocolate and oil stir together smoothly. Remove bars from freezer and drizzle chocolate topping over the top, sprinkling with the almonds to complete. Freeze for at least 4 hours prior to serving (I photographed these bars before they were set – Make sure you give them enough time!) and bring to room temperature for 10 minutes before cutting. Enjoy!

After your first bite, you’ll forget these are the slightest bit healthy!

Healthy “desserts” – Yay or nay? Favorite non-healthy dessert??

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