Posts Tagged "chocolate"

Mini Nutella Whip Parfaits

Posted on Mar 25, 2013 in Cooking, Desserts, Featured, For kids

Ok, this is such a simple dessert, but so delicious!  You have to try it!  Its very versatile and can be used for a family dessert night or a special occasion brunch.


Try adding different fruits and toppings to suit your taste, or add cute sprinkles to make it more fun!  I hope you enjoy it!


Mini Nutella Whip Parfaits

(serves 1–can easily be adjusted to more servings)

3 tablespoons of light whipped topping (such as cool whip)

1 tablespoon of Nutella

1/2 of a banana

1-2 large strawberries

mini chocolate chips, nuts, sprinkles, chocolate sauce, or whatever topping sounds good!


In a small bowl, stir together whipped topping and Nutella.  Slice fruit and layer with whipped Nutella in small ice cream bowl, wine glass, etc.  Top with whatever toppings you’d like.  Enjoy!



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Baked Buttermilk Donuts with a Nutella Glaze

Posted on Mar 23, 2013 in Breads, Breakfast, Cooking, Desserts, Featured


There’s just something about a glazed donut with sprinkles that is so appealing, and these are no exception!  The simple buttermilk donut really lets the flavor of the nutella glaze come through.  They are healthier than a regular fried donut, but in reality, how healthy can any donut covered with a chocolate nutella glaze be??  That being said, they are a great treat and would be fun to make for a brunch or shower.  Enjoy them for a glass of milk or your morning coffee!


Nutritional info per donut: 2oo calories, 4 grams of fat, 34 carbs, 4 grams of protein, .6 grams of fiber

Baked Buttermilk Donuts with a Nutella Glaze

(makes about 12 donuts)

For the donuts:

1 cup of flour

1 cup of whole wheat flour (or just use a total of 2 cups AP flour)

1/2 cup of sugar

1 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1/4 teaspoon of nutmeg

1 cup of low-fat butermilk

2 eggs

2 tablespoons butter, melted

1 tablespoon of vanilla

For the glaze:

3/4 cup of powdered sugar

2 tablespoons of cocoa powder

3 tablespoons of milk

3 tablespoons of nutella (you may need to melt it a bit)


Preheat oven to 425 degrees and spray a donut pan with non stick cooking spray.  In a large bowl combine flours, sugar,  baking powder, salt, and nutmeg.  Set aside.  In a medium bowl, combine buttermilk, eggs, butter, and vanilla.  Pour buttermilk mixture into the flour mixture and stir until just combined.  Using a piping bag or a large spoon, fill each cavity in your donut pan about 2/3 of the way full.  Bake 7-8 minutes, or until lightly browned and donut bounces back when you push it with your finger.  Turn pan upside down on a cooling rack to remove donuts.  Lightly spray pan again and cook remaining donuts.

Meanwhile, in a small bowl combine powder sugar, cocoa powder, milk, and nutella.  Stir until smooth.  If it is too thick add more milk, about a tablespoon at a time, and if it is too thin add more powdered sugar a tablespoon at a time.
Once donuts have cooled, dip each donut into the glaze and swirl to evenly coat.  Set on parchment paper and top with sprinkles.  Let sit for about 20 minutes.  Best served the same day they are made.  If you are going to make them ahead, I would suggest baking the donuts, but waiting to glaze them until the day they are going to be used.


Source: Slightly adapted from,,10000002012979,00.html


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Island Cookies

Posted on Mar 14, 2013 in Cooking, Desserts, Featured


Mmmm, banana, toasted coconut, pecans, and dark chocolate!  These cookies have so many amazing flavors working together.  I was working on a different cookie recipe and accidentally came up with these instead, and I’m glad I did!  I healthified them as much as I could, but you can’t tell by how they taste.  I hope you enjoy them!

Nutritional Info for 1 cookie: 125 calories, 7.4 grams of fat, 14.7 carbs, 1.1 grams of fiber, 6.8 grams of sugar, and 2 grams of protein.


Island Cookies

(makes about 2 dozen cookies)

1 cup of flour

2/3 cup of white whole wheat flour

3/4 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1/3 cup of coconut oil, melted

1/2 cup of brown sugar

1 egg

1/3 cup of milk

1 tablespoon of vanilla

1 medium banana, mashed

1 cup of coconut, toasted

1 cup of dark chocolate chips

1/2 cup of chopped pecans


Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper or silpat mats.  In a medium bowl combine flours, baking powder, baking soda,  and salt.  Set aside.  In the bowl of a stand mixer beat coconut oil, brown sugar, egg, milk, and vanilla.  Add banana and beat until combined.  Slowly add flour mixture, then stir in coconut, chocolate chips, and pecans.  Drop by rounded tablespoons onto cookie sheets and bake for 8 minutes, or until bottoms of cookies are lightly browned.  Let sit for about 2 minutes then move to cooling racks.  Store in an airtight container.


Source:  Adapted from The Cookie Bible Cookbook

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Healthy Baked Chocolate Oatmeal with Protein

Posted on Mar 11, 2013 in Breakfast, Cooking, Featured


Chocolate for breakfast?  And its good for you?  Yes, please!!  This baked chocolate oatmeal is low in calories, fat, and cholesterol and full of protein and fiber.  Serve warm with a little nonfat milk and a spoonful of peanut butter and you’ll be good to go!  I actually made mine with no added sugar and didn’t miss it, but if you like things a little sweeter I’d recommend adding the 2 tablespoons of brown sugar.  Make this soon and treat yourself to chocolate for breakfast without feeling guilty!

Per Serving: 140 calories, 2.8 grams of fat, 23 carbs, 3.2 grams of fiber, 7.5 grams of protein (with brown sugar)


Healthy Baked Chocolate Oatmeal

(9 servings)

2 cups of quick cooking oats

1/2 teaspoon of cinnamon (optional)

1 teaspoon of baking powder

2 scoops of Arbonne protein shake mix (optional)

1 tablespoon of cocoa powder

2 tablespoons of flax seed meal (optional)

1 banana, mashed

3 tablespoons of nonfat plain, vanilla, or chocolate greek yogurt

1 teaspoon of vanilla

1/2 cup of unsweetened applesauce

1 1/2 cups of nonfat milk (or almond milk)

1 egg, lightly beaten


Preheat oven to 350 degrees F and spray a 8X8 inch baking dish with non stick cooking spray.  In a large bowl combine all ingredients and mix well.  Pour into baking dish and cook 22-25 minutes, or until set.  Serve immediately or reheat in microwave and add additional milk/peanut butter/bananas/etc.



Source: adapted from


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No Bake Thick and Chewy Peanut Butter Protein Bars

Posted on Mar 8, 2013 in Cooking, Featured

GEDSC DIGITAL CAMERAI tried these today after my workout and loved them!  They taste more like a no bake cookie than a protein bar.  They’re pretty rich and filling, so I ended up cutting mine smaller than a normal protein bar.  Perfect for after a hard workout or just a long, busy day!


If you make yours into 16 bars they have 171 calories, 9.5 grams of fat, 17.8 carbs, 1.7 grams of fiber, and 6.2 grans of protein.  Definitely a good pick me up after a long, hard workout!

Thick and Chewy Peanut Butter Protein Bars

(makes 8 large, 16 medium, or 24 small bars–since they’re thicker I made mine into 24)

1 cup of peanut butter (I used chunky)

1/2 cup of honey

1 cup of vanilla protein powder (I like Arbonne vanilla protein shake mix!)

1 cup of old fashioned oats

1/4 cup of chocolate chips

*You can also add chia seeds, flax seed meal, etc


Line a loaf pan with foil letting the foil hang over the edges.  (this will make it really easy to get the bars out and cut them later)  Melt peanut butter and honey in a large bowl until thin and easy to mix.  Stir in protein powder and oats and stir until combined.  If its too thick, add a tablespoon or so of water.   Press bars into prepared loaf pan getting them as even as possible.  Melt chocolate chips and drizzle chocolate over the top of the bars.  Let sit until set, or put in the fridge for 20 minutes or so to speed up the process.  Remove using the foil and cut into whatever size bars you want.  Store in an airtight container in the fridge.


Source:  Slightly adapted from

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