Chocolate.

I love it. I eat it every day.

Whether it’s chocolate cake, ice cream, a chocolate bar or just a handful of chocolate chips, I don’t discriminate.

I love it all.

And if you are one of those people who hates chocolate, we can’t be friends anymore.

Alright maybe we can, but you are on probation.

This easy bundt cake is a chocoholics dream.

It comes together in a pinch, it’s rich, dense yet light and super chocolaty (is that even a word?)

Anyways if you like cake and chocolate you need to make this right now!

Trust me you need this in you life!

Oh and if you store it in air tight container it will stay fresh for days. I made mine like 3 days ago and it’s still amazing!

Death by Chocolate Bundt Cake

Serves: a lot

  • 4 eggs
  • 3/4 cup sour cream
  • 1/2 cup oil
  • 1/2 cup water
  • 1 small package instant chocolate pudding
  • 1 chocolate cake mix (I used Devil’s cake)
  • 1 cup semi-sweet chocolate chips (I used a combination of dark and semi-sweet)

Directions:

  • Preheat oven to 350F.
  • In The bowl of electric mixer, on medium speed combine the eggs and sour cream.
  • Add the oil, water, pudding and cake mix and beat to combine.
  • Stir in the chocolate chips.
  • Bake for 40-45 mix or until a toothpick inserted in the cake comes out clean.
  • Let cool and serve with a sprinkle of powdered sugar on top.

Source:

Oreos and cheesecake.

It doesn’t get more magical than this!

This is an easy cheesecake dessert that is creamy, dreamy and absolutely delightful.

Definitely one of my faves!

Now, don’t count calories making this. Your head will explode, but trust me every bite is worth it!

So go ahead have a slice and share the rest with your family and friends.

Take it to work and you’ll become very popular I’m sure.

Also if you are afraid that your cheesecake will crack, don’t be! Just make sure your ingredients are room temp! I left everything out for about 30mins and it was fine.

Also don’t overbeat your filling!

After your cheesecake is done, let it sit at room temp for at least 1hr before putting it in the fridge.

Water baths are also great for cheesecakes I know but I don’t have the patience for that so I just skip it. So far I’ve never had issues with cracks, it’s more luck than anything else I’m sure.

Anyways, cracks or no cracks this cheesecake is deelish!

Cookies & Cream Cheesecake Bars

Serves: 24

Ingredients:

  • 1 package of oreos
  • 4 tbsp. unsalted butter, melted
  • 3 (8oz) cream cheese*
  • 3/4 cup sugar
  • 3/4 cup sour cream*
  • 1 tsp vanilla extract
  • 1/2 tsp salt (I used fine sea salt)
  • 3 large eggs*

Directions:

  1. Preheat oven to 325F.
  2. Line a 9×13 baking dish with aluminum foil letting it overhang on each end.
  3. In a large zip lock bag crush 26 oreos with rolling-pin. Add the butter, stir with a spatula.
  4. Transfer the buttered oreo crumbs to the baking sheet and press down with your hands.
  5. Bake for 10mins. Remove from oven and let cool on wire rack.
  6. In a mixer combine the cream cheese and sugar. Beat for 2 mins on medium speed.
  7. Add the sour cream, vanilla and salt, beat to combine.
  8. Add the eggs one at a time and beat after each addition.
  9. Crush the remaining oreos and fold in the cream cheese mixture.
  10. Transfer the filling over the cooled oreo crust and even out with a spatula.
  11. Bake for 40mins or until the edges are set but the middle is still wobbly.
  12. Let cool on a wire rack for 1hr.
  13. Refrigerate for at least 3 hrs**.
  14. Cut and serve!

*at room temp

** best refrigerated overnight

Source:

White Chocolate Mousse no eggs, no butter!

I love chocolate mousse.

It’s one of those classic desserts that is perfect for any occasion.

You just can’t go wrong with it.

And as much as I love Julia Child and her chocolate mousse, I have to stay away from it if I want to fit into my bikini….

I mean all the eggs and butter?

Yikes! I think I’m gaining 5lbs just thinking about it.

But it is absolutely delicious…sigh..

Well this little version will satisfy your cravings completely!

It’s super rich, sweet, creamy, easy to make and takes no time! :)

You will not miss the eggs and butter, I promise :)

White Chocolate Mousse

Serves: 6

Ingredients:

  • 1 1/2 cup skim milk, divided use
  • 1/2 cup white chocolate chips
  • 1 package Hershey’s White Chocolate Instant Pudding
  • 2 cups lite cool whip, thawed, divided use

Directions:

  1. In a large microwave safe bowl, heat 1 cup milk on HIGH for 2 mins.
  2. Add the chocolate chips and stir until melted.
  3. Add the remaining 1/2 cup of milk and white chocolate pudding and beat with a hand mixer for 2 mins or until thickened.
  4. Refrigerate for 20 mins.
  5. Remove from the fridge and add 1 1/2 cup cool whip. Beat to combine.
  6. Distribute among 6 wine or dessert glasses and refrigerate until ready to serve.
  7. Serve with remaining cool whip on top.

Adapted from:

 

Best Skinny Chocolate Chip Cookies

Who said that if you’re trying to lose weight you can’t eat cookies?

Well definitely not this girl! I strongly encourage it :)

There’s a million chocolate chip cookie recipes out there so why choose this one?

Well because it’s super easy to make and it’s swimsuit friendly :)

Each cookie has only 124 calories! So go ahead, indulge and grab 2!

Only 33 days until the sunny beaches of Puerto Vallarta! Can you tell how excited I am! :)

I bought 2 new swimsuits and 5 dresses! And I’ve been working out like a maniac…

And I finally went tanning yesterday! It feels soo good to finally have some color :)

So after a long workout, go ahead reward yourself with a skinny cookie! You earned it :)

Best Skinny Chocolate Chip Cookies

Makes: 15 cookies

Ingredients:

  • 2 tbsp. unsalted butter
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 cup applesauce, unsweetened
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 cup mini chocolate chips (I used regular dark chocolate chips because I was out of minis)
  • a sprinkle of sea salt

Directions:

  1. In a bowl with electric or hand mixer, beat the butter and sugars until fluffy.
  2. Add the egg, vanilla and applesauce and beat to combine.
  3. Slowly add the flour and baking soda, beating until combined.
  4. Fold in the chocolate chips.
  5. Refrigerate the dough for at least 2hrs or preferably overnight.
  6. When ready to bake, preheat oven to 350F.
  7. Drop the dough by rounded tbsp on a cookie sheet.
  8. Sprinkle each ball of cookie dough with sea salt.
  9. Bake for 9-11mins.
  10. Let cool completely before digging in :)

This.will.blow.your.mind.

Peanut butter and chocolate pie that’s actually only 300 calories per satisfying slice.

High in protein.

Made in 5mins.

And the main component is.

Wait for it.

Tofu!

Insane right?

Who knew tofu could be this fab?

And by the way am I the only one who gets freaked out by tofu?

Not sure why, it just looks weird to me and it kind of smells funky.

And although supposedly it doesn’t have a taste, to me it totally does. And it’s not a very pleasant one at all.

But in this, I can eat tofu all the long, no problem :)

So now that we are hiding tofu in our pie let’s talk about something that really weirds me out.

Avocado in pudding!? I’ve been seeing it all over the blogosphere and just can’t get on board… Has anyone tried it?

Does it taste like well…avocado? Because I completely despise avocado. Like absolutely hate it.  So maybe this will change my mind :)

Now back to tofu.

Peanut Butter and Chocolate Pie

Serves: 8

Ingredients:

For the filling:

  • 16 oz silken tofu
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup dark chocolate chips, melted
  • 1/3 cup peanut butter
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Directions: Combine all the ingredients in the food processor or blender and blend until smooth.

Crust:

  • 1 low-fat graham crust

Directions: Bake the crust at 350F for 7-9mins. Let cool completely

Assemble: Pour the filling into the cooled crust. Cover and refrigerate until set (at least 4hrs).

Serve with a dollop of cool whip, if desired.

Hey guys! I know it’s been a while… I’ve been MIA for almost a month now…and why you might ask?

Because I’ve been extremely busy studying my butt off for my real estate exam!

That’s right I’m following in my successful husband’s footsteps and going to become a realtor too :)

Well that is if I pass the test first…

To be honest going in, I thought it would take me 2 weeks of studying and I’ll be good to go, but in reality there is soo much to learn! Especially in the beginning, I felt completely overwhelmed and let’s just say for the past 3 and half weeks I haven’t had much of a life.

And have been eating waaay too much junk food…

Like me and Taco Bell have become very close friends…too close…

But now that I’m almost done with all the studying and feel pretty confident about passing one part of the test I can start blogging again :)

Except I’ll be doing things a little different around here…

You know how much I love food right?

I mean just one glance at my Pinterest boards and you get the idea, right!?

Well this blog is starting a new chapter with healthier food! Yes I promise you it’s still going to be super indulgent and well pretty fab but it’s going to be much lighter! And I will include calories with that too :)

Every now and then I might post something a little more indulging after all we all deserve a cheat day, but for the most part I’m trying to be much more cautious about my diet and I have been hitting the gym a lot more often too :)

I even took my first spin class! Little did I know, it was an advanced class and completely kicked my butt! I was pretty sure I was either going to a) die or b) fall off the bike and 3) throw up the entire 1 hour of hell class.

But I loved every second of it! Somehow, I don’t even know how, I was actually able to keep up and made it through without giving up. Not that it didn’t cross my mind once or twice or a million times.

One negative though, my butt hurt for the next 3days. I could barely sit down.

So anyways today I am sharing a brownie recipe. And they are skinny!  And there is absolutely no butter! And did I mention you make them in your blender or food processor? Yes seriously! Less than 5 mins prep time :)

Ahhmazing :)

They are rich, fudgy, like super fudgy! I adore peanut butter/chocolate combo! Can’t get enough of it lately :) I mean it should  really be its own food group right? Because of how rich these brownies are a little goes a long way, but hey if it’s one of those days where you just need all the chocolate you can get your hands on then go ahead and indulge in these, at least you can sleep better at night knowing there’s no butter in them :)

Fudgy Peanut Butter Chocolate Brownies

Serves: 16

Ingredients:

  • 1/2 cup old-fashioned oats
  • 1/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1 cup sugar (you can also substitute honey, agave or sweetener of choice)
  • 2 eggs
  • 1/2 cup skim milk
  • 1 1/2 cup low-fat vanilla yogurt (greek yogurt or plain yogurt are also fine!)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/2 cup peanut butter

Directions:

  1. Preheat oven to 350F.
  2. Line a 9×13 baking pan with foil, making an overlap at the edges for easier removal. Spray with cooking spray.
  3. In a blender or food processor, combine all the ingredients together and blend until smooth and the oats are ground up. Make sure you scrape the sides every now and then!
  4. Pour the batter in the pan and bake for 23-26 mins or until a toothpick inserted in the middle comes out a little moist but the brownies are set.
  5. Let completely cool, then transfer to the fridge and chill for at least an hour before cutting up.
  6. Cut into 16 slices and serve!

Variation: You can also make swirl brownies by blending everything in the blender except the peanut butter. Then once you pour the batter in the baking dish, melt the peanut butter for 30-40 seconds in the microwave and spoon on the batter. Run a knife through the peanut butter to create swirls! Either way it will be deelish!

Strawberry Lemonade Cupcakes

I baked you some cupcakes.

And they are not chocolate.

Now, that’s a first!

So my sister was having a slumber party at my house a few weeks ago and I wanted to make a totally adorable dessert for the girls to enjoy.

So after a girl in my Bunco group made a strawberry lemonade cake that I couldn’t get enough of and fell totally in love with it I knew that was the perfect dessert for the girls, but in a cupcake form of course:) I mean the cupcakes are pink! PINK! What teenage girl (or me) doesn’t love pink? And sprinkles?

Sign me up!

So off I went on Pinterest to find the recipe and sure enough I had already pinned it :) If you’ve looked at my boards you would know that I’m completely pin-obsessed!

And I totally cheated and used box mix.

Sue me now.

I personally have nothing against box mixes.

Nothing.

They are cheap, easy and convenient. I know as a foodie I should be completely repulsed by them, but why when they make life so much easier. Especially when you are short on time, no measuring of ingredients involved, no sifting just combine the mix with some eggs and oil, bake and enjoy :)

And I was impressed with how tasty the cupcake actually was! Very light and moist :)

And the frosting is a simple cream cheese/cool whip based frosting that takes 5mins to whip up! And I love the lemonade frosting! The sweetness of the strawberry cupcake and the tangyness of the lemonade frosting compliment each other perfectly :)

Strawberry Lemonade Cupcakes

Ingredients:

  • strawberry lemonade cake mix (and any extra ingredients needed)
  • 8 oz cream cheese, softened
  • 0.23oz packet Kool-Aid Lemonade
  • yellow food coloring gel(until desired color is reached)
  • 2 cups marshmallow creme
  • 8 oz cool whip topping
  • sprinkles for garnish

Directions:

  1. Make the cupcakes according to box directions.
  2. Let them cool completely before frosting.
  3. In the bowl of electric mixer, beat the cream cheese, kool-aid and food coloring until smooth.
  4. Add the marshmallow creme and beat to combine.
  5. Add the cool whip and mix until completely smooth.
  6. Frost the cooled cupcakes and decorate with sprinkles.

Source:

I love breakfast food.

But I don’t particularly like eating breakfast during breakfast…

I know weird right.

I just don’t really like starting my day off with a heavy, buttery and about a days worth of calories consumed all in one meal.

If I do, I know I’m pretty much not going to achieve anything that day because after a big breakfast all I feel like doing is taking a looong nap.

Or crashing on the couch and watching Grey’s Anatomy.

Or crashing on my bed with a Stephanie Laurens book.

But besides that I totally dig breakfast food.

Like breakfast for dinner – I’m soo down!

And french toast is probably one of my biggest weaknesses.

Besides crepes of course, I’m European after all!

But this french toast…ohmygoodness…

Where have you been all my life?

And I actually ate it for breakfast…

The angel food cake is soo light and fluffy and slightly crunchy, the strawberry sauce is sweet and a little tangy from the lemon juice and then top it off with some cool whip and you have some of the yummiest french toast ever.

Best thing is that although its filling and totally indulging I didn’t feel like I was in a food coma after eating it :) the angel food cake was a great choice in my opinion but pound cake would be really good too!

Make this for breakfast or dinner I know you’ll love it :)

Strawberry Shortcake French Toast

Serves: 5

For angel french toast:

  • 5 slices 1 in thick angel food cake
  • 3 large eggs
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • butter for frying

Directions:

  1. In a shallow bowl, whisk the eggs, milk and vanilla.
  2. In a large saucepan over medium hear, melt a little bit of butter.
  3. Dip the angel food cake slices into the egg batter, then fry in the skillet until golden brown on each side.
  4. Repeat with all the slices of angel food cake.
  5. Keep warm while preparing the strawberry sauce.

Strawberry Sauce:

  • 10 strawberries, chopped
  • 1/2 small lemon, juiced
  • 1 1/2 tbsp sugar

Directions:

In a saucepan over medium heat combine all the ingredients and let them cook, stirring occasionally, until the strawberries have softened and have released their natural juices (about 5mins).

To serve:

  • 1 recipe angel french toast
  • 1 recipe strawberry sauce
  • cool whip

Directions:

Place a slice of angel french toast on a plate, top with some of the strawberry sauce and top with a large dollop of cool whip.

Devour.

Yep I know.

I warned you I’m obsessed.

So instead of working out, I made you cupcakes.

You’re welcome :)

And once again, a chocolate cupcake.

I think I probably have at least 5 chocolate based cupcakes on this blog, but I can’t help it.

I’m a complete chocoholic.

And not just that.

I’m married to the ultimate chocoholic.

You ask him what he wants for dessert his answer will be CHOCOLATE every time! Nothing else.

But these are not just your plain chocolate cupcakes.

Nah. It all starts with a layer of butter sugary crushed graham crackers, then we top that with chocolate chip chocolate batter and then we frost it with creamy marshmallow cream cheese frosting. Why cream cheese? Because I love cream cheese frostings, that’s why :) I love the texture and they are not overly sweet, just oh-so-good!

These cupcakes are even better the next day (and easier to eat too!) Just store in airtight container and you are good to go! :)

Here’s the recipe:

S’mores Cupcakes

Makes: 12 cupcakes (you will have leftover batter with which I made 21 mini chocolate cupcakes. The frosting is enough to frost all the cupcakes)

For crust:

  • 6 sheets graham crackers, crushed
  • 4 tbsp unsalted butter, melted
  • 1 tbsp sugar

Directions:

  1. Put paper liners in a cupcake pan.
  2. In a bowl combine all the ingredients together and stir until the crumbs resemble wet sand.
  3. Spoon about 1 1/2 tbsp of the graham crumbs into each cupcake liner and press down with your fingers(or glass or a measuring spoon) to create a crust. Set aside.

For batter:

  • 1 cup sugar
  • 1/3 cup melted coconut oil
  • 1 egg
  • 1 tsp vanilla
  • 1 cup skim milk
  • 1 1/2 cups flour
  • 1/3 cup dutch processed cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup dark chocolate chips

Directions:

  1. Preheat oven to 325F.]
  2. In a bowl, whisk together the sugar and coconut oil.
  3. Whisk in the egg, vanilla and milk.
  4. In a second bowl, sift together the flour, cocoa, baking soda and salt.
  5. Slowly add the dry ingredients to the wet, stirring to combine.
  6. Fold in the chocolate chips.
  7. Spoon the batter in the graham cracker cupcake liners.
  8. Bake for 20-25mins or until a toothpick inserted in the middle comes out clean.
  9. Cool completely before frosting.

Marshmallow Cream Cheese Frosting:

  • 1/2 stick unsalted butter
  • 8 oz cream cheese, softened
  • 7 oz marshmallow creme
  • 1 cup powdered sugar
  • a pinch of salt

Directions:

  1. Cream the butter and cream cheese together until fluffy.
  2. Add the marshmallow creme and beat to combine.
  3. Add the powdered sugar and salt and beat until the frosting is thick and fluffy,
  4. If too thick add some milk (a tsp at a time) until desired consistency is reached.
  5. If too thin, add more powdered sugar.
  6. Frost the cooled cupcakes.

Decorate with chocolate sprinkles.

Ohmygosh you guys.

I finally joined twitter.

Shh! don’t tell my husband. He hates twitter.

But of course I have to rebel against him and do it.

So now not only can you like me on Facebook but now you can tweet me.

And so the tweeting has begun.

As you might very well know I get obsessed with things… very easily.

Like glitter nail polish.

Totally obsessed and can’t stop buying it. I probably have at least 10 bottles of all super cute (and totally obnoxious) glitter nail polish yet every time I go to the store I just have to buy a new one.

Next we have dresses.

Mini black dresses.

My closet is completely flooded with them! I have 10(yes 10) little black dresses which to me look totally different yet my husband probably can’t tell the difference. I seriously can’t stop buying them. Obsessed I tell ya.

Next we have Pinterest. I’m pretty sure I have a problem… I just can’t stop pinning things! Is there a pinterest rehab? If so, I should seriously enter.

So just to warn you now that I have discovered tweeter, I’m sure I might go a little overboard. Just a little I promise ;)

And now for my current obsession.

S’mores.

Yes I know it’s winter so this campfire treat is sort of weird but I can’t help it. When I want something I must have it.

Golden, buttery crescent rolls, gooey marshmallows, decadent dark chocolate and crushed graham crackers to add some crunch.

Now that’s what I call a balanced breakfast ;)

It’s quick and easy too and it takes no time to make.

And once you have one, you know you’ll want some more :)

S’more Croissants

Makes 8 croissants

Ingredients:

  • 8 oz croissant rolls
  • dark chocolate chips
  • mini marshmallows
  • crushed graham crackers
  • 1 egg + 1 tbsp water, whisked together
  • cooking spray
  • powdered sugar for serving

Directions:

  1.  Preheat oven to 350F.
  2. Line a baking sheet with parchment paper and spray with cooking spray.
  3. Unroll the crescent rolls into 8 triangles and spray each on one side lightly with cooking spray.
  4. Place some chocolate chips, marshmallows and crushed crackers into each triangles, pressing down so it sticks the dough and roll up.
  5. Transfer to the baking sheet.
  6. With a pastry brush, gently brush the rolls with the egg wash.
  7. Bake for 10-12mins or until golden brown.
  8. Sprinkle with powdered sugar and serve.

More S’more things to come.

I told you I’m obsessed…