For the past week I have been on a diet and exercise plan. I have been sticking to it surprisingly well! It’s definitely been a challenge though when it comes to giving up sweets on a diet. I have joined the T25 exercise community which is amazing! It’s a video set for a 10 week program aimed to build strength, muscle and help me shed those stubborn pounds. So far I love it, and I have never said that I’ve loved any exercise program before. With this plan comes healthy eating of course. Healthy eating doesn’t mean give up total treats when you make them the right way. I found a wonderful recipe on the T25 website that I had to try to allow me to enjoy some sort of chocolate treat without ruining my diet. Well, to my surprise these little flourless brownie cupcakes are not only delicious, but packed with fiber and protein! There is an ingredient which I never thought of putting in a cupcake.( scroll down to see ingredients) I did tweak the recipe abit and it still came out yummy! I am going to post the link to the original recipe next to mine. If your looking for something sweet and your on a diet, please try these. You too will be happily surprised!
Total Time: 22 min.
Prep Time: 20 min.
Cooking Time: 12 min.
Yield:12 servings, 1 cupcake each
These is how I made mine…
1 cup Chick Peas Garbanzos, 15.5 oz Can
3 Eggs beaten
2 Tbsp Maple Syrup
5 Tbsp Cocoa Powder – Unsweetened
1 tsp Baking soda
3 tbsp Butter, melted
1 tsp Pure Vanilla Extract
6 tbsp Semi-sweet Chocolate Morsels
Preheat oven to 350° F. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, butter, and extract in blender or food processor. Blend until smooth. Divide batter among 12 prepared muffin cups. Blend chocolate chips into batter. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean. Cool completely and enjoy!
Here’s the Original Recipe…http://www.teambeachbody.com/eat-smart/recipe/-/rcp/232651709
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Tres Leches or Three Milks… ahhh so so good! I have eaten this a lot over the years because my husband introduced me to it, and I have grown to love it! Tres Leches, is a rich, creamy, gelatin like milk flan or custard. It’s made up of only 4 ingredients, but three meaning three different types of milk products. On my husband’s side of the family, we usually enjoy it holiday time, or at a family party, but I felt the need to make it this weekend. ;o) If you make this, I know you will love it, and it will be a big hit at your next gathering!
- 2 packs plain gelatin
- 1 cup water, boiled
- 1- 7.6 ounce can Nestle Table Cream or Media Crema (I find this in stores that carry latin foods)
- 1 – 14 ounce can Carnation sweetened condensed milk
- 1- 8 ounce package Philadelphia cream cheese
- Cinnamon for sprinkling
In a small pot boil your water , add gelatin, and set aside to cool. In another bowl add table cream, condensed milk, and cream cheese. Use hand mixer to combine well . Add your gelatin to cheese mixture and blend again. Pour into sprayed custard molds, or a cake pan. Refrigerate until set like jello. Unmold and serve. I like mine with a dash of cinnamon and fresh strawberries! Enjoy!
Cream cheese and strawberries, a great combination! Add a little vanilla and almond extract, some powdered sugar and chocolate shavings, and you’ve got yourself a sweet little bite of heaven! Especially for Valentine’s Day which is only 3 days away now. These delightful little bites are also great for a crowd. Bring them to a brunch, or just make them for your loved ones. That’s what I plan on doing! These cream cheese stuffed strawberries can be made with a light cream cheese too, if your watching your fat content. I however used full fat, afterall your not filling your strawberries up to the point of it looking ridiculous! Enjoy them..
1 Pound Fresh Strawberries
8 ounces Philadelphia Cream Cheese
1 tsp Vanilla Extract
1 tsp Almond Extract
1/2 Cup Powdered Sugar
First, rinse your strawberries well, remove any green stems, and with a small melon baller remove the inside of your strawberries. Set your hollowed strawberries aside. Next in a large mixing bowl, blend your cream cheese, powdered sugar, vanilla and almond extracts. You may use a fork or a hand mixer.
To fill your strawberries, use a piping bag or plastic snack bag and fill with cream cheese mixture. Cut the end of your bag, and pipe into each strawberry. I didn’t use a tip with my bag by the way. Place on a plate and grate chocolate shavings over your delicious strawberries. You can chill them or eat them right away! They go well with some nice champagne too!
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Since Valentine’s Day is only 4 days away, I am trying to come up with recipes for my two sweet hearts, my husband, and my handsome little baby boy! Thought I’d make balsamic strawberries today since the market I went to had a very nice selection for this time of year. It’s the easiest thing to do with strawberries, and actually are perfect to go in a nice green salad or with a scoop of ice cream! You can choose that for yourself!
- 16 ounces of strawberries, rinsed, hulled, and sliced in half
- 2 tablespoons balsamic vinegar
- 1/4 cup white sugar
In a large mixing bowl add clean, sliced strawberries, vinegar, and sugar. Mix well, and let sit for an hour.
The vinegar and sugar will eventually become a sweet syrup coating your strawberries. This recipe makes a
large enough bowl to feed at least 8 people. Hope you enjoy!
Every year for the last 3 years I have made chocolate crunch with different layers of chocolate. This year I wanted to try something new. I thought using chocolate and saltines was the weirdest combination until I tasted it! To my surprise it was awesome! Crunchy, sweet, salty, it has everything you want in a chocolate crunch recipe. I’ve added a bit more then pecans as you will see in my ingredients. Chocolate saltine pecan crunch is great for the holidays, or any day for that matter. I plan to take mine to my brother’s house for New Years Eve, if it lasts the next few days in my house!
2 sticks butter
1 cup brown sugar
1 bag white chocolate chips
1/2 cup heath bar bits
1/2 cup chopped pecans
1 sleeve saltine crackers, about 40
First you’ll want to line up your crackers side by side in a baking tray. Next a medium sized pan, melt your butter and add brown sugar. When combined and melted, immediately pour on top of crackers. Spread out with a spatula until every cracker is covered in sugar and butter. Next while the mixture is still hot, sprinkle on your chocolate chips. Let them melt for a minute and spread the chocolate out until covering the crackers as well. Next, take your pecans, and heath bar, and add as your topping. Let sit for a few minutes and cool in the refrigerator until firm enough to break into pieces. Once it has cooled enough cut or break off into what ever size crunch you like. Place on a dish or store in Tupperware for safe keeping! Enjoy!
Add chocolate bars on top instead of chips for melting.
Use another type of chocolate completely instead of white.
Add, dried fruits, other nuts, granola, or anything you can think of as a favorite topping.
So I’m getting into the spirit of the holiday season and to start it off, tomorrow is Thanksgiving! I can’t help but think of the holiday treats I want to make, there are so many. I was in charge of bringing a dessert to my sister’s house tomorrow, so I thought chocolate. After a big Thanksgiving meal, a luscious piece of chocolate in the form of a truffle would hit the spot. After all who doesn’t love chocolate? Well actually my husband, he’s nuts! My decadent chocolate graham cracker truffles are easy, and a dessert you can make ahead of time and store in your freezer until you need them. Mine will be in my fridge tonight for tomorrow’s feast!
Ingredients you will need…
3 cups confectioners sugar
3 cups chocolate chips, I used Ghirardeli
1 1/2 tsp vanilla extract
12 ounces cream cheese
1/4 cup graham cracker crumbs , plus more for coating truffles
zest of 1 orange
1/2 tsp ground ginger, optional
In a double boiler add your chocolate chips. You can also place a bowl over a pot with boiling water. Let them melt completely. I transfer my melted chocolate to a mixing bowl, you don’t have to. Add your confectioner’s sugar, cream cheese, vanilla, graham crackers, orange zest, and ginger. Mix well, and let sit and cool in your refrigerator for at least 2 hours. Once it has hardened, you can use a melon baller, or tablespoon and make rounded chocolate balls. Roll your chocolate in graham cracker crumbs and set aside. You may also roll your chocolate truffles in peanuts, sprinkles, mint candies, mini chocolate chips, and whatever you can think of. You may also swap out your vanilla extract for another extract, or add a little zing with some rum for the adults! This is a variable recipe. you can add more spices, and make these truffles as big or as small as you like. I made about 30 with mine. You can easily freeze your chocolate graham cracker truffles in Tupperware and place plastic wrap around it. I hope you enjoy these!