Sopapilla Cheesecake 

Desserts… where do I even begin!? I am a firm believer that a meal isn’t a meal without something sweet at the end of it. When the waiter asks “Did you save room for dessert?”…you best believe my answer is always a firm YES. This actually is a problem because 1. It’s swimsuit season and 2. I know it’s unhealthy but I can’t stop… and I won’t stop…. (you can’t say I can’t stop with Miley’s jam popping up into your head.. am I right?) 

Sopapilla cheesecake…. one of the best desserts EVER. People will seriously think you slaved for hours over this bad boy. It’s a hit… crowd favorite.. kid approved.. picky eater turned lover of sopapilla cheesecake kind of recipe.  

I LOVE IT… especially when it’s warm. People like to chill it and serve it cold but I like it heated and so do my peeps. Either way it rocks 🙂 

Ingredients 

  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon Mexican vanilla extract
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, room temperature
  • 1/4 cup honey

Directions 

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray (I use great value butter spray) 

Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.


Unroll the cans of crescent roll dough, and press the seams together if already semi cut into triangles. Press one piece into the bottom of a 9×13 inch baking dish. 


Evenly spread the cream cheese mixture into the baking dish.

Then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake and spread evenly. 


Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

THE BEST Chewy Chocolate Chip Cookies

I have always been a chocolate chip cookie kind of girl. Give me a cold glass of milk and a warm plate of cookies and you’ve won my heart! To be honest I’ve never found a chocolate chip cookie recipe that I love more than the pre-made cookies from the store. All recipes is my go to for finding new ways to make classic recipes. I also enjoy reading the reviews that people write. This recipe is from All Recipes but I made a few changes after reading the reviews.  Brent’s birthday was this week and of course aside from making a cake we had to have some cookies!! These chocolate chip cookies are brent approved so that means they are a winner! They stay soft even two days after which you can’t beat! Don’t be thrown off by the vanilla pudding mix. It keeps the cookies moiste and helps with flavoring. Get ready to devour 15 cookies in one setting. I may or may not of had some for breakfast! 

This recipe makes about 36 cookies 🙂 

  • 2-1/4 cups all-purpose flour  
  • 1 teaspoon baking soda 
  • 1 cup butter, softened 
  • 1 cup packed brown sugar
  •  1/4 cup white sugar
  •  1 (3.4 ounce) package instant vanilla pudding mix (DRY- do not make pudding)
  • 2 eggs- room temp 
  • 1.5 TBS vanilla extract
  •  2 cups semisweet chocolate chips or half chocolate chip half peanut butter 

Directions 

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.


In a large bowl, cream together the butter, brown sugar, and white sugar.



 Beat in the instant pudding mix until blended. 


Stir in the eggs and vanilla. 

Blend in the flour mixture.


 Finally, stir in the chocolate chips


Drop cookies by rounded spoonfuls onto ungreased cookie sheets.


Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. 

Final picture of cooked cookies at the top! 

This Pudding is B-A-N-A-N-A-S

Here’s the thing, I don’t even like banana pudding or any pudding for that matter.Actually  I take that back.. one of my favorite desserts is sticky toffee pudding with ice cream but it has the consistency of a brownie.. are you confused yet? I have tried sticky toffee pudding back in the states and it was okay. If ever find yourself in Scotland GET THE STICKY TOFFEE PUDDING. Back to bananas… The first time I ever had this dessert my sister Morgan made it for a family cookout.  Morgan told me I had to try it and I was like what the heck is this??????  I WANT THE WHOLE PAN. When I say you could eat this entire thing YOU COULD EAT THIS ENTIRE THING. Make this, taste this, whatever you have to do but I promise you.. everyone will want the recipe. You better have it on your phone. It is thick and creamy with no icky pudding consistency. I have since made this for many parties, cookouts and just friends who want banana pudding. It is an instant hit every time. There are two secret ingredients (do not substitute anything for this recipe or you wont get the full effect.) Sour cream?? I thought the same thing but without it you don’t get the thick creamy goodness this dessert entails.

Warning: You won’t have any leftovers!

IMG_6684.JPG

Ingredients:

1 Instant Pudding (3.4 Ounce) French vanilla

1 Instant Pudding (3.4 Ounce) Banana Pudding

1 Cup of Milk

6 Bananas

1 can of Sweetened Condensed Milk

1 16oz container of Sour Cream

8oz Container of Cool Whip

1 box of Vanilla Wafers

Directions:

1) In a medium bowl, combine pudding mixes and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.

IMG_6673.JPG
2) Stir condensed milk into pudding mixture until smooth.IMG_6678.JPG

3) Fold in sour cream and whipped topping.

IMG_6679.JPG
4. Cut up 6 Bananas and make a single layer of vanilla wafers in the bottom of a 9×13 inch dish.

IMG_6676.JPG

5) Fold Bananas into the creamy mixture

6) Spread pudding evenly over wafers. Crush wafers and sprinkle on top then do another single layer of wafers on top. Refrigerate until serving.

IMG_6680.JPG

 

 

 

Christmas Apple Dumplings

My Honey (my grandmother) is by far the best cook in the entire world. My family as I have mentioned before has a cookbook of all the family favorite recipes that have been passed down for years. These apple dumplings were the first dessert I ever made with my Honey. I was SO proud of these dumplings that I made my entire family sit down while I served them each dessert regardless of how full they were. I crave this dessert…. It is the gooey cinnamon sugar apple pie dish that you crave when the leaves start to fall. Apple desserts with ice cream have always been my weakness.. and this recipe tops them all. When you look at the ingredients and the steps to make it.. you think to yourself “really thats it?  and the answer is YES thats it. You will impress anyone  you serve this to and they will think you slaved away hours in the kitchen making this decadent dessert.. but little do they know =). I cannot rave about this enough.. so you will just have to try it for yourself and no this is not healthy but we need an indulgence every now and then.

Screen Shot 2014-12-08 at 2.02.46 PM Screen Shot 2014-12-08 at 2.03.23 PM

Ingredients:

2 Granny smith apples

1 cup of butter

1 cup of sugar

1 Tsp Cinnamon

2 8oz cans of crescent dinner rolls

12 oz can of mountain dew

Directions:

Preheat your oven to 350.

Cut each apple into 8 slices

In a sauce pan heat butter, sugar and cinnamon.

In a greased baking dish roll each apple slice in a crescent roll and place seam down forming 2-3 rows of dumplings.

Pour the melted sugar, butter and cinnamon over all the apple dumplings and take a brush and coat each dumpling (my favorite part)

Take your mountain dew and pour in one corner of the pan (to not wash off the butter sugar mix): I tilt the dish once I have poured my soda to make sure it gets to the other end of the dish.

Bake for 45 minutes until is golden brown and bubbly goodness. Serve with vanilla ice cream….. DIE, so good.

Nutrition: 333 Calories per dumpling

Peanut Butter Fudge Cookies

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.

IMG_9550-0.JPG

IMG_9551-0.JPG

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

Skinny Brownie Batter Pancakes

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 =]

Image

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)

Banana foster caramel cakes

Whenever I stumbled upon this decadent dessert it was by chance. I always make these banana’s for dessert and either serve over guilt free vanilla ice cream or just eat them as is. Y’all these bananas taste like a guilt free bananas foster that took you 5 seconds to make and if you make them once… Good luck not making it again. I had some Quaker caramel rice cakes that I needed to get rid of so I put the bananas on top of it and it was fabulous!!!

I will add a picture soon!

1 banana
1.5 TBS coconut oil
1.5 TBS honey
Dash of cinnamon

Heat non stick pan with coconut oil on medium low heat place sliced bananas in pan and lightly fry on both sides for 1 min or so. Add honey and cinnamon and mix gently then serve however you want it!

Makes two servings