Dessert First

FIRST: Could you please head over to this website (http://www.pomwonderful.com/cupcakecontest/) and vote for my Pink Velvet POM Cupcake & I would love if you’d spread the word via your blog, Facebook, etc!

 

I wish I could send you all cupcakes at this point! I so appreciated and enjoyed reading through all of your thoughtful comments and I am equally excited that all of you will be following along! :-) And speaking of cupcakes, here are two new flavor additions to the menu.

Another cupcake to be added to the Candy Bar line…

Reeses Peanut Butter Cupcakes
Chocolicious Peanut Butter Swirl Cake
Topped with 1 Layer of Whipped Chocolate Frosting
& 1 Layer of Whipped Peanut Butter Frosting
Garnished with a Mini Peanut Butter Cup

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And another addition to the Girl Scout Cookie  line…

Samoas Cupcake
Coconut Graham Cracker Bottom below our Chocolicious Cake
Topped with a Whipped Coconut Frosting
Garnished with a drizzle of both Caramel and Chocolate and finished with half a Samoa Cookie

So hopefully today you brought your sweet tooth, because it’s a recap on my cooking class (if you missed recaps of my other classes, see them here and here) that I taught this past Friday called Dessert First. The description in the community catalog stated:

“Dessert first might not always be appropriate, but in this class it's required. Learn to make semi-homemade desserts that look like they've taken hours to prepare.  Cheesecake, trifles, and more.  This class is guaranteed to be sweet!”

I look forward to my classes more and more each month because each time the attendance gets bigger and bigger. I am already starting to plan next fall’s class line-up!

So like the description stated, this class was all about the sweet stuff. I tried my best to pick out recipes that I thought would be new to people and please a variety of taste palates. After all my researching, it was a success—no one had tried the recipes before, and everyone loved them once they did! So take a few minutes and attend my “virtual” Dessert First class!

--Class Intros--

--Giving away prizes; a free 1/2 dozen of my Cupcakes —

--Explaining the first recipe, Peanut Butter Cup Trifle--

--Assembling in progress--

--The finished dessert--

Peanut Butter Cup Trifle

Ingredients:

·         9x13 pan of brownies, cut into 1 inch pieces

·         5.1 oz instant vanilla pudding

·         3 cups milk

·         ½ cup creamy peanut butter

·         2 tsp vanilla

·         8 oz container thawed whipped topping, divided

·         14 peanut butter cups, crumbled (Not the minis)

·         10 mini peanut butter cups to garnish (cut in half)

Directions:

·         Combine pudding and milk. Beat for 2 minutes.

·         Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups whipped topping.

·         In a trifle dish, layer ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat.

·          Top with cool whip and peanut butter cups.

·         Chill until serving.

                                           Serves: 12-15 (Varies)

--Explaining the versatility of  phyllo tarts--

Warm Mini Apple Pies

Ingredients:

·         1 peeled, cored and finely chopped Granny Smith apple

·         1/4 cup finely chopped walnuts

·         2 tablespoons raisins

·         1/4 cup brown sugar

·         3 tablespoons butter

·         1/4 teaspoon cinnamon

·         15 Mini Phyllo Shells (1 box)

·         1/4 cup thawed whipped topping, for garnish

 

Directions:

·         In a medium skillet, sauté apples, walnuts, raisins, brown sugar and butter over low heat until apples are tender, stirring frequently.

·         Remove from heat and stir in cinnamon.

·         Cool slightly and spoon 1 tablespoon of apple mixture into each phyllo Shell. Garnish with whipped topping. Serve immediately.

 

--Prepping the next dessert--

--Cherry Cheesecake Cookie Cups--

Cherry Cheesecake Cookie Cups

Ingredients:

·         1 pkg. (16.5 oz.) Refrigerated Chocolate Chip Cookie Dough

·         2 pkgs. (8 oz. each) cream cheese, room temperature

·         1 can (14 oz.) sweetened condensed milk

·         2 large eggs

·         2 teaspoons vanilla extract

·         1 can (21 oz.) cherry pie filling

Directions:

·         Preheat oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.

·         Bake for 10 to 12 minutes or until cookie has spread to edge of cup.

·         Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

·         Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

--Saving the best dessert for last!--

--Mini Molten Chocolate Cakes with a scoop of vanilla ice cream--

Mini Molten Chocolate Cake

Ingredients:

·         4 squares BAKER'S Semi-Sweet Chocolate

·         1/2 cup  butter

·         1 cup powdered sugar

·         2 whole  eggs

·         2 egg yolks

·         6 Tbsp.  flour

·         Ice cream for serving, if desired

 

Directions:

·         Heat oven to 425°F.

·         Butter 4 small custard cups; place on baking sheet.

·         Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar.

·          Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.

·         Bake 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. then carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with a scoop of ice cream.

What dessert would you want to try first?

Buon Natale! Christmas Italy Inspired

“The essence of Christmas Day in Italy is family, love and food, la famiglia, l'amore e il cibo.”

Hey all! How’s your week treating you? Can you believe it’s the last week of the year? I am still working on coming up with a New Year’s Resolution, so I’ll be sure to share it when I do!

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If you’ve been reading the blog for awhile, you know my family is mostly all Italian. My grandma’s parents came straight from Italy, and I still have relatives over there. (A good excuse to visit I'd say!) I’ve always been a big lover of all things Italian, especially the food! I am still deciding if Italian or Mexican cuisine is my favorite, but I am leaning towards the Italian side. I mean really, who can pass up baked ziti, fresh baked breadsticks, and all other things smothered in homemade marinara sauce? I didn’t think you’d argue! :-)

So when coming up with a menu for this Christmas back in November, somehow all the recipes I had in a folder were Italian-inspired. So I thought, “Hey, why not have an official Italian themed Christmas dinner?” Nobody obliged, so that was that, and our Italian meal was planned, prepped, cooked, and eaten(the best part obviously)and enjoyed by everyone!

The meal was compliments of the two family chefs:

Grandpa and myself

My grandpa prepared the roasted chicken cattiatore & the wild rice stuffing.

I prepared everything else! To say my Christmas day was spent cooking and baking would be an understatement! ;-)

Tossed Italian Salad—mixed greens, sliced cucumber, fresh basil, diced tomatoes, Italian dressing. Toss & enjoy!

Roasted Chicken Cattiatore

6-8 servings

Ingredients:

• 1 chicken (6-8 lbs)
• 1/2 c fresh chopped basil leaves
• 4 garlic gloves, peeled
• 1 tsp salt
• 1 jar roasted red bell peppers
• 1 large can crushed tomatoes
• 1/4 c balsamic vinegar
• 1 c chicken broth

Directions:

• Remove giblets from chicken and reserve for other uses.
  Pull off and discard lumps of fat.

• Rinse bird well inside and out; pat dry.

• If desired, fold wing tips under first joint.

• Set bird breast up on a V-shaped rack in an 11- by 17-inch pan.

• Push 1/3 of the basil  under skin and spread evenly over breast.

• Place  garlic cloves  in body cavity.

• Sprinkle chicken lightly with salt and pepper.

• Distribute peppers, and tomatoes around chicken in pan; spread level.

• Roast in a 425 degree regular or convection oven until vegetables begin to brown and a thermometer inserted through thickest part of breast to bone reaches 170 degrees, or 180 degrees through thickest part of thigh at joint, 1 1/4 to 1 3/4 hours.

• Insert a carving fork into chicken cavity, piercing carcass.

• Lift bird and tilt to drain juices into pan.

• Set chicken on a rimmed platter; let rest in a warm place about 15 minutes.

• With a slotted spoon, transfer vegetables to a shallow bowl;  keep warm.

• Skim and discard fat from pan; add vinegar,  broth, and remaining herbs.

• Stir often over high heat, scraping browned bits free, until reduced to 3/4 cup, 6 to 8 minutes.

• Pour through a fine strainer into a small pitcher or bowl.

• Carve chicken and serve with vegetables.

• Add pan juices and salt and pepper to taste.

Recipe courtesy of my grandpa

Rosemary Mashed Sweet Potatoes with Caramelized Shallots

Serves 6 (1/2 c)

Ingredients:

• 2  tablespoons  plus 2 teaspoons extra-virgin olive oil, divided
• 3/4  cup  thinly sliced shallots (about 2 large)
• 2  teaspoons  brown sugar
• 2  pounds  sweet potatoes, peeled and diced
• 1  tablespoon  finely chopped fresh rosemary
• 1/2  teaspoon  coarse sea salt
• 1/4  teaspoon  black pepper

Directions:

1. Heat 2 tablespoons oil in a medium skillet over low heat. Add shallots to pan, and cook for 5 minutes, stirring occasionally. Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.

2. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain. Place potatoes in a large bowl; beat with a mixer at medium speed until smooth. Add rosemary, salt, and pepper; beat until blended. Spoon into a bowl; top with shallots, and drizzle with remaining 2 teaspoons oil.

Roasted Brussels Sprouts with Apples

Ingredients:

• 1/2  cup  diced apple
• 8  ounces  Brussels sprouts, trimmed and quartered
• 2  tablespoons  apple cider
• 2  teaspoons  olive oil
• 1  teaspoon  minced fresh thyme
• 1/4  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper

Directions:

1. Preheat oven to 375°.

2. Combine apple and Brussels sprouts in an 11 x 7–inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well. Bake at 375° for 25 minutes or until sprouts are tender.

Roasted Baby Red Potatoes

Serves: 6

Ingredients:

1 1/2 pounds baby red potatoes, quartered

2 tablespoons olive oil

2 tablespoons coarsely chopped fresh rosemary

Coarse salt and freshly ground pepper

Directions:

Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

Italian Focaccia Bread

Serves: 16

Ingredients:

1 cup water (70° to 80°)

1/3 cup finely chopped onion

1 tablespoon sugar

1-1/2 teaspoons salt

1 teaspoon grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dill weed

1/2 teaspoon pepper

3 cups all-purpose flour

2 teaspoons active dry yeast

TOPPING:

• 1 tablespoon olive oil
• 1/2 teaspoon grated Parmesan cheese
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions:

• In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
• When cycle is completed, turn dough onto a greased baking sheet and punch down (dough will be sticky). With lightly oiled hands, pat dough into a 9-in. circle. Brush with oil; sprinkle with the cheese, parsley, salt and pepper. Cover and let rise in a warm place until doubled, about 45 minutes.
• Bake at 400° for 18-20 minutes or until golden brown. Cut into wedges; serve warm. Yield: 1 loaf (1-1/2 pounds, 16 slices).

Chocolate Peppermint Cheesecake

Serves: 14-16 servings

Ingredients:

• 12  ounces  creme-filled chocolate sandwich cookies, such as Oreos, broken into pieces
• 3  tablespoons  melted butter
• 3-8 oz  pounds  cream cheese, at room temperature (I used 1 fat free, 1 reduced-fat, and one regular)
• 3/4  cup  sugar
• 1/3  cup  sour cream (fat-free works fine)
• 4  eggs
• 2  tablespoons  all-purpose flour
• 1  teaspoon  vanilla
• 1/2  teaspoon  peppermint extract
• 1/2  teaspoon  salt
• 1 bag Hershey’s peppermint kisses
• 1 tub of Cool Whip

Directions:

1. Place cookies in a heavy zip-lock plastic bag and crush with a rolling pin. Pour into a buttered 9-inch round springform pan and pour melted butter over crumbs; mix to coat, then press evenly over bottom and about 1/2 inch up sides of pan. Bake in a 300° oven until crust is slightly darker and looks a bit dry, about 10 minutes (leave oven on).

2. Meanwhile, in a bowl, with a mixer on medium speed, beat cream cheese and sugar until well blended. Beat in sour cream. Add eggs one at a time, beating to blend after each addition. Beat in flour, vanilla, peppermint extract, and salt until smooth. Pour cream cheese mixture into pan over baked crust.

3. Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim. Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run a knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel.

4. Decorate top of cake with candy cane kisses and dollops of Cool Whip—I piped it using a Wilton pastry bag/tip.

Recipe by me

What was your favorite dish you ate or made this Christmas?

Berry Good

August already? Time sure flies. Next week I’ll be headed to Chicago for the Healthy Living Summit and cannot wait to meet all the other food blogger’s, and of course tour the Windy City, eat good food, and enjoy what’s left of my summer.

Thought I’d share some pictures of the last banquet we held at work. It was fun being in charge of dressing up the place a bit. I liked the idea of black and white decor—it’s always classy. And I got a little lesson on decorative napkin folding which was quite interesting.

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So I was looking back at blog posts, and realized I haven’t featured one single recipe containing my favorite summer berry—the blueberry! I know, I almost started panicking, and realized I haven’t even eaten many and their season is slowly coming to an end. So what does that mean? Well, just expect a few more blueberry recipes in the next coming weeks—definitely not a bad thing! Not only are they sweet, juicy, and delicious, they also provide a lot of health benefits. Check it out…

• Blue berries are an excellent source of Vitamin C—a serving contains 25% of your daily requirements.
• Blueberries are a good source of dietary fiber.
• Blueberries are an excellent source of manganese.
• Blueberries contain substances that have antioxidant properties—the highest capacity of any fresh fruit.
• Blueberries neutralize free radicals which can halt disease in an aging body.
• Blueberries can aid in reducing belly fat.
• Blueberries help promote urinary tract health.
• Blueberries have been proven to preserve vision.

So since blueberries are so healthy, I figured it’s ok to pair em’ with my favorite not-so healthy food, cheesecake. But wait..not totally unhealthy—one slice will cost you just 116 calories if you stick with my Fiber One pie crust =)

Blueberry Cheesecake Pie

Ingredients:

• 1 Fiber One pie crust (recipe here), or pre-made graham crust
• 1 pint fresh blueberries—rinsed well
• 8 oz fat-free cream cheese
• 2/3 c Splenda or other calorie-free sweetener
• 1/2 c water
• 1 tsp vanilla
• 1 egg
• 1/4 c eggbeaters
• 1 squeeze of lemon juice
• 1 1/2 Tbsp cornstarch + 2 Tbsp cold water

Directions:

• Preheat oven to 325 F
• Beat cream cheese, 1/3 c Splenda , and vanilla until fluffy. Add in egg and eggbeaters—add lemon juice.
• Bake 25-30 min or until top begins to crack.
• Meanwhile, combine blueberries, water, 1/3 c Splenda in small saucepot—bring to a boil. Reduce heat, simmer 5 minutes.
• Mix cornstarch and water together until no clumps remain. Add into blueberry mixture and stir until thick. Take off heat.
• Pour on top of cheesecake layer and chill for 4 hours or overnight.

Makes 6 servings

What’s your favorite way to eat blueberries?

Just in Time for Summer: Fabulous Fruit Pies

Thank you all for the well wishes will my new job—I am still on cloud 9. I made a trip to the library to get  a few books to do some culinary cramming. I know a lot, but there is SO much to learn in the culinary field, I’ve just scratched the surface. So in other words, I’ve gone from college textbooks to culinary books—I am definitely not complaining!

Also, I’ve been in the process of covering my pantry door with a variety of food magazine covers—I’m liking it!

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So, lately, a lot of blogger’s have been focusing on summer produce from the grocery stores or farmer’s market, so it’s about time I jump on the bandwagon! And what better way than with some sweets right? And even better when they are a little on the lighter side of course!

Cherry Ricotta Cheesecake

Serves: 6

Ingredients:

• Fiber One piecrust (recipe here), or one store-bought graham crust
• 4 oz fat-free cream cheese
• 1 c ricotta cheese
• 1/4 c + 2 Tbsp sugar, or Splenda
• 1/2 c eggbeaters, or egg whites
• 1 Tbsp flour
• 1 tsp vanilla
• 1/4 tsp almond extract
• 1/4 tsp salt
• For serving—cherry pie filling (recipe below), and Cool Whip, if desired

Homemade cherry pie filling:

2/3 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

4 cups fresh tart cherries, pitted

1-1/2 cups water

2 tablespoons lemon juice

6 drops red food coloring, optional

1. In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Yield: 4 cups.

Directions:

• Preheat oven to 350 F. Lightly spray pie pan with nonstick cooking spray.
• Prepare Fiber One or store-bought piecrust.
• Add medium speed, beat cream cheese until fluffy, 1-2 min. Add ricotta and sugar, beat until smooth and creamy, 3 minutes. Beat in egg whites, flour, vanilla, and almond extract.
• Pour batter into pan; bake 1 hour 15 minutes, until center slightly jiggles. Turn oven off; let cheesecake cool in over for 1 hour.
• Chill at least 4 hours.
• If desired, spread about 3 Tbsp cherry pie filling onto individual slices and top with a dollop of Cool Whip.

 

Creamy Strawberry Rhubarb Pie 

Serves: 6

Ingredients:

• Fiber One piecrust (recipe here) OR store-bought graham piecrust 
  RHUBARB LAYER:
• 2 cups sliced fresh or frozen rhubarb
• 1/4 cup sugar, I used Splenda
• 1 tablespoon all-purpose flour
• 
  CHEESECAKE LAYER:
• 1 packages (8 ounces) cream cheese, softened—I used fat-free
• 1/4 cup sugar, or Splenda
• 1 teaspoon vanilla extract
• 1/4 c + 2 Tbsp egg beaters or egg whites
  TOPPING:
• 3/4 c fat-free or regular sour cream
• 1 1/2 tablespoons sugar, or Splenda 
• 1 teaspoon vanilla
• 2 tsp strawberry Jell-O powder

Directions:

Prepare Fiber One crust.

Preheat oven to 350°. Combine rhubarb, sugar and flour; spoon over the crust. Bake for 15 minutes.

Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg whites, beat on low speed just until combined.

• Pour over hot rhubarb layer. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
• Meanwhile, combine the sour cream, Jell-O powder, sugar and vanilla; spread over hot cheesecake. Cool on wire rack for 1 hour.

Refrigerate overnight. Refrigerate leftovers.

Spring Sweets & Sips

Do your eats tend to change seasonally?

Mine usually do—fall and winter are filled with comfort foods, hearty casseroles, baked goods that fill the house with a spiced aroma and an array of winter produce. Spring and summer are a variety of grilled fare, lighter and colorful mixed salads, and a rainbow of produce ranging from yellow summer squash to deep purple eggplants.

But one taste palate that never seems to change throughout the year is my sweet tooth—yes, it changes from fruit-studded tarts and back again to rich carrot cakes, however, it never seems to disappear throughout the 12 months of the year. I like to try a different  dessert once a week to switch things up, and every so often, I’ll make a recipe that deserves to be made once, twice, or in this case, three times within a three week period! I almost considered dedicating one whole post to this first strawberry-studded sweet treat, but figured if a little persuading and a few pictures couldn’t convince you, then a whole post certainly wouldn’t. So instead, I’ll give it the honor of being featured first, and then followed by a few other sweets I’ve been enjoying this spring.

Enjoy!

Springtime Strawberry Cheesecake Yogurt Pie

Serves:6

Ingredients:

• 1 Fiber One pie crust (recipe here) or a store-bought piecrust
• 2 c thinly sliced strawberries
• 2 Tbsp strawberry jam—I used sugar free
• 1 tsp sugar
• 1-8 oz package of fat free cream cheese
• 1 (6 oz) container of strawberry cheesecake yogurt(from Target), pictured below
• 2 Tbsp sugar—I used Splenda
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1 c frozen (thawed) fat-free whipped topping

Directions:

• Add sliced strawberries, 1 tsp sugar, strawberry jam, and 1 Tbsp water together in a small saucepan. Bring to a rolling boil and then lower to a simmer until thickened, about 10-12 min. Remove from burner—let cool completely.

• In large bowl, beat cream cheese with electric mixer on high speed 30 to 60 seconds or until fluffy. Beat in sugar until blended. Add yogurt, vanilla and almond extract; beat on low speed 30 to 60 seconds until well blended and smooth. Fold in whipped topping just until blended. Spoon into crust; spread gently to edge.

• Refrigerate at least 4 hours or until chilled.

• Top pie with strawberry sauce. Store pie in refrigerator.

By far one of the best pies that I’ve ever tried/made..and if you make it with my Fiber One crust, it’s clocks in at just about 150 calories per huge slice!!

Cinnabon Clone with a Twist

Ingredients:

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast
• 1 c apple pie filling—I used sugar free
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
• 1 (3 ounce) package cream cheese, softened—I used fat-free
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Spread the apple pie filling evenly across dough, leaving enough of an edge so it doesn’t squeeze out.

Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes.

While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

The addition of the apple pie filling really adds a lot to these Cinnabon clones and takes them from delicious to out-of-this-world.

Chocoholic’s Scotcheroos

Ingredients:

• 1 c light corn syrup—I used Lite, see below

• 1 c sugar
• 1 c dark chocolate dreams peanut butter (from PB & Co.)

• 3 c Rice Krispies cereal
• 3 c Envirokids Leapin’ Lemurs PB and Chocolate cereal

• 1 c semi-sweet chocolate morsels
• 1 c butterscotch chips
• 1/4 c Reese's Pieces for garnish, if desired

Directions:

• Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add cereals. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
• Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Sprinkle with Reese's Pieces if desired. Let stand until firm. Cut into 2 x 1-inch bars when cool.

I loved coming up with this recipe—using the dark chocolate PB and the PB and chocolate cereal really separates these from the original Scotcheroos, and makes them more gourmet.

And now onto my latest favorite springtime sip…

A few weeks ago I decided to drop an insane $4 on a Starbuck’s Lite Vanilla Frap—big mistake. It was so good, and I could see that a possible bad habit could be formed. Instead, I figured out how to make an almost identical version for only a few cents! Here’s my mock Starbucks Lite Vanilla Frap tutorial:

1. Fill a blender or a Magic Bullet with 1/2 c ice.

2. Pour in 1 cup of cold coffee—I keep a pitcher in the fridge.

3. Add in about 2 Tbsp of milk—I use unsweetened vanilla Almond Breeze—I recommend a vanilla flavored milk.

4. Add in sugar free vanilla syrup, about 1 Tbsp. I use Sugar Free Vanilla Torani Syrup—found at Wal-Mart.

5. Blend by pulsing about 5 times.

6. Stick in a straw if desired, and slurp!