Who doesn’t love an Oreo dipped in milk? I can say with absolute certainty that if I am faced with the decision of what topping to get on my ice cream or what flavor of milkshake to get… it is going to be cookies and cream. I am not a baker. I love sweets but in all honesty, I make more meals than I do sweets. However, I have had a lot of parties and special get-togethers with friends where sweets have been a MUST. These cookies and cream bars were a HIT. I loved them and so did everyone who tried them. They are super sweet and taste great with a big cold glass of milk.
- 1/2 cup butter softened
- 8 oz cream cheese softened
- 1 3/4 cups sugar
- 2 large eggs + 1 yolk
- 1 tsp vanilla extract
- 2 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup mini chocolate chips + 2 Tbsp mini chocolate chips
- 18 crushed Oreo cookies + 6 crushed Oreo cookies divided. (you want big chunks so don’t pulverize them)
Preheat oven to 350F and grease a 13×9 pan.
In KitchenAid mixer, cream together butter and cream cheese.
Scrape down sides of the bowl with a spatula and beat in sugar until light and fluffy.
Add eggs and then vanilla.
In a separate bowl, combine flour, salt, and baking powder.
Gradually stir the flour mixture into your cream cheese mixture until completely combined (be sure to pause occasionally to scrape down sides of the bowl).
Stir in mini chocolate chips and 18 crushed Oreos.
Spread into prepared pan and sprinkle the additional 2 Tbsp mini chocolate chips and 6 crushed Oreo cookies over top.
Bake for 30-35 minutes (edges will begin to turn golden brown) and allow to cool before cutting and serving.
Recipe from sugarspunrun!
I have been craving peanut butter lately and I could not make up my mind as to what exactly I wanted. Dessert is the best part of any meal regardless the time of day. I decided that I would throw together a fudge like cookie that’s low in calories but satisfying to a major sweet tooth. These cookies are a cross between a brownie and a cookie if that even makes sense!
Try them and you will be hooked. Experiment with things you like for example the next time I make these instead of peanut butter chocolate chips I will use heath bar.
3 cups of Powdered Sugar
4 egg whites
3/4 cup of unsweetened cocoa powder
1 Tbs vanilla extract
1/4 tsp salt
1/2 cup of peanut butter chocolate filled chips
-Preheat oven to 350
-Line 2 baking sheets with foil or parchment paper.
-combine powdered sugar, cocoa and salt mix well
-add egg whites and vanilla extract mix until batter is moistened (this takes a second so don’t give up)
– fold in chocolate chips
-Spoon mixture 2 inches apart on both baking sheets
-make 30-32 cookies
Nutrition- 64 calories each 🙂 Ahh love
Happy Valentines Day! I was so excited to try these pancakes at first I was little worried because I could not believe the entire recipe was 176 calories. Just have a little faith and give them a try, I topped mine with light chocolate syrup, butter and pancake syrup. Comment and let me know how you like them =]
Ingredients: This repipe makes 1 serving (So double or quadruple for more)
- 1/4 cup Whole wheat flower
- 1/4 tsp baking powder
- 1 tbsp Hershey’s Special Dark unsweetened cocoa powder (or regular coco thats what I used)
- 1 1/2 packets nunaturals stevia or 1 tbsp + 1 tsp sugar (you can use less if you’re planning to top with syrup and don’t want the actual pancakes to taste sweet)
- pinch of salt (optional)
- 1 1/2 tbsp unsweetened applesauce
- 1 tsp pure vanilla extract
- 5 1/2 tbsp nondairy milk of your choice (Unsweetened almond milk)
Combine all dry ingredients into a bowl and mix well then add in the wet ingredients. Measure out 1 TBS of batter and cook over medium heat. This will make about 6-8 silver dollar sized pancakes.
I doubled this recipe for 2 servings.
Nutrition- 176 calories per 6-8 pancakes Points+ 4pts
Recipe credit: http://chocolatecoveredkatie.com/
“We love because He first loved us.” (1 John 4:19)
“And now these three remain: faith, hope, and love. But the greatest of these is love.” (1 Corinthians 13:13)
It is a snow day here in Northwest Arkansas! I decided to make these delicious 127 calorie Ooey Gooey Cheesecake Brownies make these and you won’t be sorry! Even my boyfriend who does not really care for sweets devoured them.. let me know how you like them!
- 3/4 cup sugar
- 1/4 cup plus 2 tablespoons reduced-calorie stick margarine, softened
- 1 large egg
- 1 large egg white
- 1 tablespoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- Cooking spray
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1/4 cup “measures-like-sugar” calorie-free sweetener
- 3 tablespoons 1% low-fat milk
Preheat oven to 350°.
Beat sugar and margarine with a mixer at medium speed until light and fluffy. Add egg, egg white, and vanilla; beat well. Gradually add flour and cocoa, beating well. Pour into an 8-inch square pan coated with cooking spray.
Beat cream cheese and sweetener with a mixer at high speed until smooth. Add milk; beat well. Pour cream cheese mixture over chocolate mixture; swirl together using the tip of a knife to create a marbled effect.
Bake at 350° for 30 minutes. Cool completely in pan on a wire rack. Cut into squares.
Tip: Don’t use reduced-calorie or fat-free tub margarine in this recipe because those products contain water, which will make the brownies gummy.