Archive for category: Desserts

Flourless Peanut Butter Chocolate Chip Cookies

Flourless Peanut Butter Chocolate Chip Cookies

July 14, 2017/0 Comments/in Chocolate, Cookie, Desserts /by Cherie DeBrule

Flourless Peanut Butter Chocolate Chip Cookies

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Author: Cherie | Taste & Review
Prep Time: 5
Cook Time: 15
Total Time: 20

Ingredients

Scale

2 cups creamy peanut butter
2 cup firmly packed brown sugar
2 large eggs
2 teaspoons baking soda
1 cup semi sweet chocolate chips
1/2 cup powdered sugar

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Instructions

Preheat oven to 350°F. Beat with a fork in a mixing bowl the eggs. Then add the rest of the ingredients except the semi sweet chocolate chips. Mix till all is blended. Then fold in the semi sweet chocolate chips. Use a teaspoon and your hands to make balls. Then dip into a bowl with powdered sugar and make sure each ball is completely coated. Place the sugar-covered balls on the prepared baking sheet lined with parchment paper. Bake for 9 minutes. Let cookies cool on the tray.

Nutrition

Serving Size: 24
Calories: 249
Sugar: 26
Sodium: 125
Fat: 13
Saturated Fat: 4
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 29
Protein: 6
Cholesterol: 17

Fourth Of July M&M’S Cookie Bars

Fourth Of July M&M’S Cookie Bars

July 7, 2017/0 Comments/in Cookie, Desserts, Fourth of July /by Cherie DeBrule

Fourth Of July M&M’S Cookie Bars

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 30
Total Time: 40

Ingredients

Scale

2 sticks of butter (room temperature)
1 cup of firmly packed golden brown sugar
1 cup of granulated sugar
3 large eggs
1 1/2 teaspoons of pure vanilla extract
3 cups of all-purpose flour
3/4 teaspoon of baking soda
3/4 teaspoon of salt
1 1/2 cups of Red, White & Blue M&M’S, plus more for topping
1 cup of mini chocolate chips, plus more for topping

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Instructions

Preheat oven to 350ºF. Line a 9×13 baking dish with parchment paper. Leave some overhang to make removal easier. In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar together until fluffy. Add in eggs and vanilla extract and continue to mix for another minute. Lower the speed of the mixer and slowly add flour, baking soda and salt, and mix until combined. Fold in the M&M’s. Place cookie dough mixture into prepared baking dish lined with the parchment paper. Sprinkle additional Red, White & Blue M&M’S and 1 cup mini chocolate chips into the top of cookie dough. Press it down with a fork. Bake 30 minutes or until golden brown. Give it time to cool and then cut into bars.

Notes

Great for 4th of July or Memorial Day!

Nutrition

Serving Size: 20
Calories: 286
Sugar: 25
Sodium: 158
Fat: 13
Saturated Fat: 8
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 40
Protein: 4
Cholesterol: 54

Blueberry Strawberry Crumble Bar

Blueberry Strawberry Crumble Bar

July 7, 2017/1 Comment/in Desserts, Fourth of July /by Cherie DeBrule

Blueberry Strawberry Crumble Bar

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 55
Total Time: 65

Ingredients

Scale

1 1/2 cup granulated sugar
1 teaspoon baking powder
3 cups all-purpose flour
1/4 teaspoon salt
Zest of one lemon
1 cup cold unsalted butter, cut into chunks
1 large egg
Juice of 1 lemon
4 teaspoons cornstarch
3 cups fresh blueberries
1 cup strawberries cut up

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Instructions

Preheat the oven to 375º F. Grease a 9×13 inch pan.
In a medium mixing bowl, stir together 1 cup sugar, 3 cups flour, baking powder, salt, and lemon zest. Use a fork to blend in the butter and egg. Push mixture down with a fork. The dough will be lumpy and crumbly. Place half of dough into the pan.
In another bowl, stir together the sugar, cornstarch and lemon juice. Cut up the strawberries and then fold it in the mixture along with the blueberries. Sprinkle the berry mixture evenly over the crumbled crust. Take a fork and press the berry mixture into the crust. Then take the remaining crumbly dough and place on top of the berry mixture layer.
Bake in preheated oven for 55 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Nutrition

Serving Size: 20
Calories: 230
Sugar: 18
Sodium: 35
Fat: 10
Saturated Fat: 6
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 34
Protein: 3
Cholesterol: 34

Red White Muddy Blue Trail Mix

July 7, 2017/0 Comments/in Desserts, Fourth of July, Snack /by Cherie DeBrule

Red White Muddy Blue Trail Mix

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Author: Cherie | Taste And Review
Prep Time: 15
Total Time: 15

Ingredients

Scale

1 box Chex Mix Cereal 12.5 oz or (9 cups of combination)
1/2 cup peanut butter
1 cup semisweet chocolate chips
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar
2 cups pretzels
2 cups of M&M’S red, white, blue

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Instructions

1. Pour cereal into a large mixing bowl; set aside.
2. Place chocolate chips, peanut butter, and butter in a 1-quart microwave bowl. Microwave for 1 minute then stir and microwave 30 seconds longer. Stir again and add in vanilla. Then pour the mixture over the cereal. Keep stirring until it is evenly coated.
3. Add the powdered sugar and stir till it is well coated. Take parchment paper and put over baking pan. Then spread on parchment paper to cool.
4. After mixture is cool place in a large bowl add the pretzels and M&M’S.

Nutrition

Serving Size: 18
Calories: 169
Sugar: 17
Sodium: 70
Fat: 9
Saturated Fat: 4
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 21
Protein: 2
Cholesterol: 7

Low Carb Soft and Chewy Chocolate Chip Cookies

Low Carb Soft and Chewy Chocolate Chip Cookies

April 30, 2017/3 Comments/in Chocolate, Cookie, Desserts, Low Carb /by Cherie DeBrule

Low Carb Soft and Chewy Chocolate Chip Cookies

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Author: Cherie DeBrule

Ingredients

Scale

2 1/4 cup Almond flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup Splenda
1 cup packed Splenda brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups of sugar free chocolate

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Instructions

1. Preheat oven to 350ºF degrees. In a small bowl, whisk together the almond flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add almond flour mixture; mix until just combined. Chop up the sugar free chocolate. Stir in the sugar free chocolate.
2.Drop teaspoons-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3.Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Nutrition

Serving Size: 36
Calories: 156
Sugar: 17
Sodium: 89
Fat: 8
Saturated Fat: 4
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 22
Protein: 1
Cholesterol: 24