Peppermint Oreo Truffles

I hope that everyone had a very merry Christmas, and got to enjoy quality time with family and friends; the true meaning of the holiday.  For me, it was quite a relaxing day.  Jeff and I spent the Holiday at his parents house this year and we actually opened our presents on Christmas eve.  After 32 years, this was my first time ever doing so, which meant that on Christmas day we could just relax.  Now, if only there had been something on the television worth watching......oh yeah......24 hours of "A Christmas Story"!  I'm beginning to think that we like that movie a little bit too much, because it feels like it wouldn't be Christmas if we didn't have it running all day long.  The funny thing is, that even though we played it all day, I don't think I actually saw the whole movie. 

Onto today's recipe.....

I've tried numerous times now to make truffles, and other goodies, but personal don't feel that I've yet mastered the best approach on dipping things into chocolate.  I do think that I'm getting better though. With that in mind, these peppermint Oreo truffles may not look the most attractive, but they are definitely delicious!

Peppermint Oreo Truffles
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Ingredients:

1 box of Oreos
2 cups Andes peppermint crunch pieces, divided
1 (8 oz.) package cream cheese
1 bag (12 oz.) milk chocolate chips
1 ½ tsp. shortening

Directions:

In a mixing bowl, combine the crushed Oreos and the cream cheese.  Beat together until a soft dough forms and then stir in 1 ¾ cup of the Andes peppermint pieces.  Roll the dough into bite size balls and place on a baking sheet.  Once all the dough has been rolled, place the prepared balls into the refrigerator for 1-2 hours, or until they harden enough to dip into the chocolate without falling apart.

To make the chocolate:

Melt the chocolate and the shortening together in a microwave container, or in a double oven, over the stove top.  Stir together until completely melted and creamy.  Dip the Oreo balls into the chocolate using tongs, tooth picks, or a fork.  Place the prepared balls onto a sheet of wax paper to cool and harden.  Top with the remaining Andes peppermint crunch pieces.

(You can place the balls into the refrigerator to help the chocolate set faster)

 

Source: Slightly adapted from Spoonful

Christmas in a Bowl

As stated yesterday, I'm going to try to cut back on what I write and get straight to the wonderfully delicious recipe; especially seeing that tomorrow is Christmas!  I really hope that everyone's holiday season is going as well as mine is, because I know that it can be a stressful time.  We just need to remember that it should really be a time about family and friends, which is how I'm choosing to spend my holiday this year.  It's been eight years since I've been back home to Michigan for Christmas, and even though it might be cold, snowy, and icy, it's so beautiful up here and I'm having a great time!

Now, let's get to the recipe!  A great holiday treat!

Christmas in a Bowl
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Ingredients:

2 boxes of Dark Chocolate Ghirardelli Brownies
1 or 2 large boxes of cook and serve chocolate pudding (depending on how much filling you want)
1 small box (3.4 oz.) white chocolate pudding mix
1 cup skim milk
1 (16 oz.) container of cool whip
¼ cup crushed candy canes
2 Ghirardelli Peppermint Bark bars, broken into pieces

Directions:

Cook the brownies according to package directions.  Once done, set aside to cool.

Prepare the cook and serve chocolate pudding according to package directions, then allow to cool completely.  (If you want to save time, you could use instant chocolate pudding)

Next, place the white chocolate pudding mixture into a bowl and whisk together with the skim milk until it begins to thicken.  Fold in the container of whip cream and the crushed candy canes.  Place in the fridge for 1-2 hours to help set.

To assemble:

In a trifle dish, or large bowl, place a layer of the white chocolate peppermint mixture.  Next, add on a layer of the dark chocolate brownies, then top with some of the chocolate pudding.  After that, add on a little of the peppermint bark pieces, and then repeat the process.

Yum!

Inspired by: The Faux Martha

"Christmas Crack" A.K.A - Salted Caramel Pretzel Bark

Consider this your WARNING!!!!  Once this treat is made, and you find out exactly how easy it is, there's absolutely no turning back!

This salted caramel bark is so incredibly addictive, it actually took all my will power to say no to it this year, especially when I was photographing it.  I did such a good job too, avoiding it, but a late night craving came and sadly I caved.  I know that it's bound to happen every now and again, and I can't let one little slip up hold me down.  Especially seeing that I've been doing so well and am finally getting back into my old routine.  I actually went to the doctor for my follow-up appointment and the x-rays show that the cracked bone in my pelvis has healed, now it just needs to regain its' strength.  I'm excited because I've also been able to run a little and am back up to 1.25 miles, which isn't bad for my first week running since October. The process may still be a little slow going right now, but I'll get there and every day I am able to do more than the day before.  The human body is amazing!

Anyway......back to this scrumptious holiday treat!  It is definitely one that's guaranteed to be a hit, and the ingredients are all things that you may already have on hand!  Enjoy!

“Christmas Crack” – Salted Caramel Pretzel Bark
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Ingredients:

½ bag of mini pretzels
1 cup butter
1 cup light brown sugar
1 bag of milk chocolate chips
1 cup Hersey’s cinnamon chips (you can leave out if you want)
Sea Salt

Directions:

Preheat the oven to 400 degrees.

Next, line a 4-sided baking sheet with aluminum foil and spread out an even layer of pretzels; set aside.

Now, in a sauce pan, over a medium heat, melt the butter and sugar together.  Make sure to stir the mixture around until all the sugar has been dissolved.  Allow the mixture to come to a boil, and continue to cook until it turns a nice caramel brown color and begins to thicken.  This will take about 5-8 minutes.  Be patient, because if the mixture doesn’t cook long enough it won’t have that caramel consistency you need.

Once the sauce is ready, pour it evenly over the pretzels.  (If it doesn’t completely coat all the pretzels, that’s fine, it will spread out in the oven)  Place the pan into the preheated oven and allow to cook for 5 minutes.  When ready, remove the pan from the oven and sprinkle on the chocolate and cinnamon chips.  Allow the chips to sit for 1-2 minutes and then take a spatula and evenly spread out the melted chips. 

 

 

Garnish with some sea salt and then place the pan in the freezer or the refrigerator to speed up the cooling process, in addition to making it easier to remove the aluminum foil. 

Christmas Crack holds up well when stored in an airtight container and kept in the refrigerator.  Serve at your next holiday function and it will definitely be a hit!

 

Alternate Version:  Instead of using pretzels as a base layer, you could use saltine crackers.  Both ways are absolutely delicious!

 

Source: Adapted from Eat at Allies

"Peace on Earth" - Chocolate Covered Peppermint Graham Crackers

Today's recipe is definitely going to be continuing with the holiday theme.  I actually was briefly thinking that I'd begin to share some of the healthy recipes I've been making lately, but then I took a moment to laugh at myself and thought, nah, I'll save those for January, which is typically when people's diets begin. 

Instead, I decided that I'd dedicate this entire month completely to decadent holiday treats, which I know is what most people are looking for this time of year.  December always amazes me because it seems to fly by in a flash, especially between all the holiday shopping, Christmas parties, baking, traveling to be with friends and family, etc. and before we know it, the holiday season is over and the new year is here.  It's for these reasons that I'm choosing to share some tasty treats that are easy to prepare, and that you can take to different functions throughout the season.

These chocolate covered graham crackers are definitely a festive treat; especially with the candy cane pieces.  The most "difficult" (and notice I put that in quotes) part of this whole recipe is melting the chocolate.  And let's be serious......even that is not too hard.......To melt the chocolate just place it in a microwave safe bowl and microwave for 30 seconds.  Once the time is up, take out and stir.  If the chocolate's not completely melted, place the bowl back into the microwave and set the timer for 15 more seconds; stir again.  Keep doing this until all the chocolate is completely melted. 

A bonus about this recipe is that it's so easy anyone can help you.

Peace on Earth Chocolate Covered Peppermint Graham Crackers
Printer-Friendlyered Peppermint Graham Crackers Version

Ingredients:

6 graham crackers broken in half
6 oz. milk chocolate, melted
6 oz. white chocolate, melted
1 candy cane, broken into pieces

Directions:

Lay a piece of parchment paper on the counter top or another flat surface.  You will be using this to set the graham crackers on.

 

Now, take one of the graham cracker squares and dip half of it into the melted milk chocolate, then lay the graham cracker onto the parchment paper in order for the chocolate to harden (Helpful tip: I didn’t use a bowl that was too deep, so I had to use a knife to help smear the chocolate around).  Repeat the same process with the rest of the graham cracker squares.

After the milk chocolate has hardened completely, dip the other half of the graham cracker into the melted white chocolate, and then lay it on the parchment paper.  Immediately garnish the white chocolate side with the broken candy cane pieces.  Now, allow the chocolate time to cool and harden completely.  Enjoy!

 

Helpful Tip: Place the graham crackers in the fridge for the chocolate to harden quicker

Pumpkin Pie Spice Protein Cookies with Dark Chocolate

Here's wishing you all a very Happy Halloween!!!!!!

 

 

And what better way is there to celebrate a holiday that's dedicated to providing an all time sugar high, than by baking a healthy treat instead?  Don't think I'm being a total party pooper though, I've had candy bars sitting in the bottom of my pantry for about a week or so, and I can proudly say that I haven't even been tempted by them.  For me, that's a huge step forward in the healthy eating department.  I'm proud to say that I've been doing well. 

Ok.....back on topic.....I think that I may have said this last October, but I'm going to say it again, just in case; I've never been a big fan of Halloween and I really debated whether or not to pass out candy.  I didn't debate this because I don't like the holiday, but mostly because we never seem to have too many trick-or-treaters.  However, I remembered how much I do enjoy seeing the little kids in their creative costumes, and seeing that we're in a new housing development, that has grown a lot since last October, I decided that we would, yet again, take part in the tradition.  It's hard to know what the night will hold, though.  For example, one little girl last year didn't even want the candy she had originally come to the door for, instead she just sat down on our front porch wanting to play with our dogs, while another little boy gave us his goldfish crackers in exchange for a piece of candy.  Kids can be so cute. 

Ok.....back to the Pumpkin Protein Cookies now........I was originally looking for something that would be a healthier alternative to candy, yet would still meet our need for sweets on this eccentric holiday.  I've seen quite a few recipes out on the Internet recently, for protein cookies or protein balls, and I've been wanting to try them.  However, I really wanted to keep with the theme of the holiday.  That's why I decided to take the idea of protein cookies and add the flavor of pumpkin into the mix.  Here is the delicious and nutritious result........

Pumpkin Pie Spice Protein Cookies with Dark Chocolate
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Makes 20-24 cookies depending on size

Ingredients:
2 cups old-fashioned oats
1 cup pumpkin puree
¼ cup almond milk
1 TBSP. cinnamon
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
1 ½ scoops vanilla whey protein powder
1 TBSP. agave nectar
1 TBSP. molasses
2 TBSP. ground flaxseed
¼ cup dark chocolate chips

Directions:

Preheat oven to 300 degrees.

In a large bowl, place all the ingredients together, and mix with a wooden spoon until well combined.

Drop small spoonful’s of ‘dough’ onto a baking sheet, lined with parchment paper or a silicone baking mat, press the cookies down a little, and then place in the oven for 15-18 minutes.

Remove from oven and let cool.  Enjoy!

Pumpkin Spice Truffle Brownies, with a Kiss

I absolutely love that Autumn's in full swing and that I can take advantage of fall baking.  I'm one who likes to eat with my eyes though, and hardly ever devours what I make.  Usually I'll only sample a small bite or two, because I really do try to eat healthy.  This can be incredibly difficult at times though, because I know how much I love sweets.  To some, this information may be a little shocking, especially looking at the recipes I post; but hey, I'm married and my husband is not a fan of "rabbit food".  However, now that I have time again, some more of my healthier recipes may start to make an appearance.  Today's recipe though, is NOT one of them!

Be warned that these pumpkin spice truffle brownies, with a kiss, are extremely rich, but absolutely delicious!  And yes, I caved and sampled a bite or two, how could I not?  Pumpkin Spice Hersey Kisses are one of my favorites and they only come around once a year!

Pumpkin Spice Truffle Brownies with a Kiss
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Servings – about 12-16, depending on size

Ingredients:
Truffle Brownies:
6 oz. semi-sweet chocolate
6 oz. butter
3 eggs
1 ½ cups light brown sugar
1 tsp. vanilla extract
¾ cup all-purpose flour
½ tsp. cinnamon
1 tsp. instant espresso powder
½ tsp. salt
¼ tsp. baking soda

Pumpkin Kiss Ganache:

1 bag (10 oz.) Hersey’s Pumpkin Kisses
½ cup heavy cream

Dark Chocolate Ganache:

4 oz. dark chocolate (I used a little more)
5 TBSP. butter
1 ½ tsp. light corn syrup

Directions:

For the Truffle Brownies:

Preheat oven to 325 degrees and spray an 8x8” square baking pan with a nonstick cooking spray; set aside.  Melt the chocolate and butter together.  In a small bowl, mix together the flour, cinnamon, espresso powder, salt and baking soda.

Now, in the bowl of a stand mixer, fitted with the whisk attachment, beat together the eggs and sugar until the eggs have begun to thicken and turn lighter in color.  This may take 2-3 minutes.  Once ready, mix in the vanilla and then pour in the melted chocolate/butter mixture.  Also add in the flour mixture and lightly beat until just combined.  Pour the batter into the baking pan and place in the oven for 40-45 minutes, rotating halfway through.  (FYI – The brownies will sink back down some as they cool)

Remove the brownies from the oven and allow to cool completely, on a wire rack, before adding on the layers of ganache.

Pumpkin Kiss Ganache:

Bring the heavy cream to a gently boil, and then pour over the Hersey Kisses.  Allow the mixture to sit for about 30 seconds and then stir together until completely smooth.  Let the ganache sit until slightly cooled and then pour the mixture over the completely cooled brownies.  Refrigerate until hardened, this may take an hour or two.

Chocolate Ganache:

Melt the butter and chocolate together (you may do this in the microwave or over the stovetop).  Once ready, stir in the light corn syrup and then pour over the brownies and the pumpkin kiss ganache.  Now, place the brownies back into the refrigerator until the chocolate ganache has hardened and you are ready to serve them.

To serve:

Once ready to enjoy, cut though the brownies with a clean, hot knife.  Top each piece with a Pumpkin Spice Hersey Kiss and enjoy!

Source: Buttercream Blondie

6-Layer Toasted Marshmallow and Belgian Chocolate Cake

 

One of my all time favorite things to do is to create a variety of flavorful and tasty cakes.  The main reason that I enjoy making cakes, is because it provides me the with the opportunity to display my creative side.  I keep telling myself that one of these days I’ll finally take a cake decorating class or watch one of those cake shows on tv; I just haven’t yet.  If you're interested though, and want to see more elaborate cakes that I’ve created for others, please feel free to check out 'Savory Sweets by Jamie', on Facebook.

Now, onto the cake........

The following cake recipe is for a moist, delicious, and scrumptious, 6-layer toasted marshmallow and Belgian chocolate cake that was made for some students of mine.  The reason behind this cake is because some of them definitely rose to the challenge that I presented to them a little over a month ago.  I truly am proud of each and every one of them, but unfortunately, as with any competition there can only be so many winners.

So here's the lowdown.......

The Cake/Group/EOG Challenge:  Every year in North Carolina students from 3^rd grade and up take what are called the EOG’s (end of grade test).  The students need to pass these basic skills tests in order to be promoted to the next grade level for the following school year.  In order to help prepare the students for these tests we, as a school and teachers, have to go through some sort of review unit.  These units can sometimes be boring and repetitive to the kids, therefore I am one who always likes to hold classroom games and competitions in order to make the experience more fun, interactive, and collaborative.  One strategy that I use is what I like to call group challenges.  For this activity the students must collaborate with their group members to read a loud a passage and then answer a series of comprehension questions.  The key is that ALL group members must agree on an answer and be able to express why they feel the answer is what they think it is, especially if some of their other peers in the group don't agree.  This type of collaboration provides the students with an opportunity to justify themselves and help others who might not comprehend.  At the end of the 4 week challenge, the group who has accumulated the most point wins.  In this case, they won a piece of cake, which hopefully they thought the challenge was.  Pun intended!

FYI.....My students informed me that this might just be the best cake they've ever had, so either they were  sucking up to me and hoping I'd give them an "A", or it's a really good cake!

6-Layer Toasted Marshmallow and Belgian Chocolate Cake
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Makes: one 6-Layer, 8 inch round cake

Ingredients:
For the cake:
2 ½ cups + 1 TBSP all-purpose flour
3 cups sugar (yes really…..you can diet later)
1 cup + 1 TBSP cocoa powder (I used Hersey’s)
1 TBSP baking soda
1 ½ tsp. baking powder
1 ½ tsp. salt
3 eggs, room temperature
1 ½ cups buttermilk, room temperature
1 ½ cups black coffee, hot (I used Target brand Vanilla flavored)
¾ cups vegetable oil
1 ½ TBSP vanilla extract

For the Malted Belgian Chocolate Frosting:

1 lb. (4 sticks) butter, room temperature (Once again…..you can diet later)
4 - 5 cups confectioner’s sugar, sifted (I ended up using more later on due to the frosting being a little too soft.)
¾ cup Chocolate Malted Ovaltine, or Carnation Chocolate Malt Powder
1 TBSP vanilla extract
8 oz. Belgian Chocolate, chopped, melted and cooled (I used milk chocolate Milka bars)
cup heavy whipping cream

For the Toasted Marshmallow Frosting:

16 large white marshmallows
1 cup confectioner’s sugar, sifted
1 cup (2 sticks) butter, room temperature
½ tsp. vanilla extract
1 jar (213 g) marshmallow fluff

Directions:

For the cake:

Preheat the oven to 350 degrees and prepare 3-8” round cake pans by spraying them with a nonstick baking spray (I use the Wilton brand, but Baking Joy would work too, or butter and a light dusting of flour).

In the bowl of an electric mixer, sift together all the dry ingredients.  In a separate bowl/large measuring cup, whisk together the eggs, buttermilk, coffee, oil, and vanilla.  (Helpful Hint: Whisk the eggs first, and then whisk in everything else)

Add the liquid ingredients into the dry ingredients and beat on a medium speed for 2 minutes, or until the ingredients are well blended.  Hint: start the mixer on a low speed to avoid a mess and then slowly increase the speed to medium.  Once ready, divide the batter evenly among the prepared pans.  (The batter will appear to be pretty thin, but its ok, trust me)

Bake for 20-23 minutes rotating pans as needed.  Continue to bake until an inserted toothpick comes out almost clean (just a few crumbs).  Allow the cakes to cool on a wire rack for about 10 minutes, then remove from pans and allow to completely cool.

For the Malted Chocolate Frosting:

In the bowl of a stand mixer, set to a medium speed, beat together the butter and confectioner’s sugar until well blended and creamy in appearance.  Hint: start the mixer off on low, to avoid a big mess.  Once ready, add in the malt powder and vanilla then beat on a low speed until well combined and smooth in appearance.  Add in the melted chocolate and beat on a medium speed until smooth.  Make sure to stop and scrape down the side of the bowl as needed.

Lastly, add in the heavy whipping cream and beat on a medium-high speed for another minute or so.  Be careful not to over beat.  (This is the step where I ended up adding more confectioners’ sugar to make the frosting a little thicker in texture.  Add in a ½ cup at a time until desired consistency is reached.)

For the Toasted Marshmallow Frosting:

Prepare a cookie sheet by lining it with a silicone baking mat or a piece of parchment paper and spray it with a non-stick cooking spray.  Arrange the marshmallows, in a standing position, on the cookie sheet and then broil until nice and brown on top.  Time varies so keep a close eye on them, the marshmallows brown quickly.  Once ready, remove the pan from the oven and gently turn the marshmallows over to the other side, then place back into the oven and continue to broil until the other side has turned the same nice golden brown color.

In the bowl of an electric mixer, fitted with the paddle attachment and set on a low-medium speed, beat together the butter and the confectioner’s sugar for about 1 minute.  Stop to add in the vanilla and mix on a medium-high speed for about 3 minutes or until smooth and creamy in texture.  Scrape down the side of bowl as needed.

Next, add in the marshmallow cream/fluff and the toasted marshmallows.  Beat on low for around 1 minute or until well blended.

To assemble:

First you will need to cut your 3-8” round cakes in half, so that you have your six layers.  Once that step is complete you’ll need a serving plate, or an 8” round cake board.  Place your first cake layer down on the board or serving plate and spread on top a thin layer of the marshmallow frosting.  Top with another cake layer and then spread on a layer of the malted Belgian chocolate frosting.  Repeat the steps until you have used each layer of cake.  Hint: It helps to place the final cake layer upside down (reduces the crumbs when you frost).  It also helps to let the cake sit in the fridge for a bit to harden up before frosting.

Once ready, frost and decorate the cake as desired!  Enjoy!  It will go quickly!

 

 

Source: Very slightly adapted from Sweetapolita 

30 Day Paleo Challenge, plus Dark Chocolate-Peanut Butter and Oatmeal No Bake Cookies

I love this quote because it's so true.  I definitely plan to keep going, especially

now that I'm getting back to being able to workout!

Well, my 30 day Paleo Challenge is officially over!!!  Ok, it's actually been over for almost a week.  Sorry that I haven't posted lately, I guess I'm a little bit of a slacker in that department.  Unfortunately though, I have to admit that I kind of slipped towards the end.  I could lie and say that I was good up to the very last day, and stayed strong, but I'm an honest person.  Sadly, the temptations (and no, not the musical group) got the best of me.  It was especially difficult when I was making things for the wedding cake the other weekend and Jeff wasn't around to help sample.  I kind of just felt that if 120 people were going to be eating the cake, and I was getting paid for it, I had better make sure that things tasted ok and were actually edible, which they were.

On the brighter side of things, (yes, I'm always positive) I'm proud that I stayed true to the paleo challenge for as long as I did, even over my spring break.  I also feel that if I'd been able to exercise during the challenge,  I might have actually lost some weight.  During the first two weeks or so, I was feeling really good, both physically and emotionally.  After that, I'd honestly have to say that I didn't notice much of a difference.  However, this could be due to the fact, that I was already growing accustomed to feeling healthy.  I'd love to (and plan to) retry this challenge once I'm back to my old self and am able to run and workout at the gym again.  I miss my trainers.  As of the other day, I've been very slowly getting back into my routine, but am not quite there yet.  I don't want to overdo it and injury myself again.

So now it's time to share something sweet........

What other way is there to end a challenge like this one, then with a delicious and incredibly unhealthy, but addictive recipe.  These Dark Chocolate-Peanut Butter and Oatmeal No-Bake Cookies are beyond addictive.  Just remember that you've been warned, because truthfully, the whole batch could disappear before you know what happened. 

Dark Chocolate-Peanut Butter and Oatmeal No Bake Cookies
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Makes about 30 cookies

Ingredients:
1 stick butter (1/2 cup)
2 cups sugar
½ cup milk (I used skim, not that it matters with all that sugar)
4 Tbsp. Hersey’s Special Dark Chocolate Cocoa powder
½ cup creamy peanut butter
2 tsp. vanilla
3 ¼ cups Quaker Old Fashioned Oats

Directions:

In a medium saucepan, combine the butter, sugar, milk, and cocoa powder.  Place the pan over a medium heat, whisking until the ingredients are smooth and come to a boil.  Allow the mixture to boil for 1 minute and then remove the pan from the heat.

Add in the vanilla and peanut butter and whisk around until the mixture is completely smooth.  Lastly, add in the oats and stir until they’re well coated with the chocolate and the mixture begins to slightly thicken.

Now, lay some wax paper flat on the counter top.  Then drop 1-2 Tbsp. of the cookie mixture onto the paper.  Allow the cookies to completely harden, and then serve.  (I stored the extra cookies in a Tupperware container and placed the container in the refrigerator.)

 

 Source: Running Upward

 

 

30-Day Paleo Challenge: Day 4

I typically find that if I can make it past the third day, when it comes to any food challenge, it seems to become somewhat easier.  It's probably all mental though, but I can truly say that most of my cravings are completely gone by this point.  I even made my white chocolate macadamia nut scones recipe last night. (For Jeff, of course.  I can't have him starve while I'm out of town).  I'm also currently in the process of making Monster Reese's Pieces Peanut Butter Cookies.  The old me would have sampled some of the batter by now.......ok, when I say some, I really mean sampled quite a bit.  However, I'm completely determined this time to change how I eat, so I can honestly, and proudly say, that I didn't even lick the little bit of batter that got on my finger.  Instead, I used a napkin and wiped it off.  I even turned down a donut from my favorite store at school today.  Now I know that that may not sound like a big deal to most of you, but you have no idea how much I LOVE sweets!  I get it from my dad.  Thanks dad!

Needless to say, I had another successful day following my meal plan for the week!  I'm currently feeling great, health wise, and even though I haven't been able to exercise yet, (I can't wait until I can) I've already noticed that my pants fit a little better, and according to my measuring tape, I've lost a couple inches around my legs, waist and hips!  That's definitely motivation to keep going!

Menu for Day 4:

Breakfast: 4 oz. chicken and 1/2 avocado
Lunch: Leftover stir fry from day 3
Snack: 7 thin slices deli ham (Oscar Meyer) and a handful of macadamia nuts
Dinner: Turkey burger, 1/2 avocado, spinach

I DID NOT EAT!  THEY ARE DEFINITELY NOT A PART OF THE CHALLENGE, THEY ARE NOT HEALTHY, AND THEY WERE NOT FOR ME!  (Although I'm sure they're delicious and was informed that they were)

Monster Reese’s Pieces Peanut Butter Cookies
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Ingredients: Makes about

2 cups all-purpose flour
2 ¼ tsp. baking soda
½ tsp. salt
1 cup butter, softened
1 cup sugar
2/3 cup brown sugar, packed
1 cup peanut butter
2 eggs, room temperature
1 tsp. vanilla
½ cup old fashioned oats
½ cup peanut butter chips
½ cup milk chocolate chips
Reese’s Pieces mini candies (1 bag)
Reese’s Pieces (normal size)

Directions:

In a small bowl, whisk together the flour, baking soda, and salt.  Set aside.

In the bowl of a stand mixer, beat together, on a medium-high speed, until fluffy, the butter, sugar, brown sugar, and peanut butter.  Add the eggs, one at a time, until well combined.  Scrape down the sides of the bowl as needed.  Pour in the vanilla, and combine.

With the mixer set to a low speed, slowly pour in the dry ingredient, and mix until just combined.  It is important not to over beat.  Using a wooden spoon, stir in the oats, peanut butter and chocolate chips, plus the whole bag of Reese’s Pieces mini candies.  Refrigerate the dough for 20-30 minutes.  While the dough is chilling, preheat the oven to 350 degrees.

Line a baking sheet with a silicone baking mat, or parchment paper.

Using the wooden spoon, scoop out about three TBSP. worth of dough and place it on the prepared baking sheet.  Press down the dough down until it’s in a disc shape, about ½ inch to 1 inch thick.  Add on, and press down a handful of normal size Reese’s Pieces.  Bake, six at a time, for 12-15 minutes, or until the edges just start to turn a nice golden brown.

Remove the baking sheet from the oven and allow to cool on a wire rack for about 10 minutes before transferring the cookies.  Enjoy with a tall glass of milk!

 

 

Source: Slightly adapted from Lemon-Sugar

Funfetti Popcorn (Love Addiction)

Wow!  It's hard to believe that it's already February, which means Valentine's Day is right around the corner.  If I'm completely honest though, which I usually am, I was never a big fan of the so-called "holiday," mostly because I don't really care about receiving flowers (I know, shocker!), and if I want candy or chocolate, I feel that I could always just go out and buy some for myself.  Don't get me wrong though, I love the idea about celebrating love and relationships, and with all that being said, Valentine's Day will forever hold a special place in my heart, because it's the day that my husband Jeff, proposed to me.

Valentine's Day is also considered, by some, a holiday, and I love holidays!  Therefore, I'll decorate, make special Valentine's Day treats, and buy cards for those I hold most dear.  One particular treat I enjoy making is funfetti popcorn!  This recipe is so super easy to throw together, can easily be adapted to meet your tastes, and goes quickly; which means you don't have to worry about leftovers!  It's also great for any holiday; all you have to do is change up the sprinkle and m&m colors!    

Funfetti Popcorn (Love Addiction)
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Ingredients:

3 bags, 100-calorie butter flavor popcorn, popped
16 oz. white chocolate chips or baking squares (I use Ghirardelli)
½- ¾ a bag of Valentine’s Day M&M’s
1 cup square pretzels, broken into bite size pieces
Valentine’s sprinkles (optional)

Directions:

Empty the contents of the popped popcorn into a large mixing bowl, being careful not to include any un-popped kernels. 

Also add in the pretzel pieces and gently mix around.

Next, melt the white chocolate, according to package directions, and evenly pour over the popcorn.
 

Now, using a wooden spoon, gently stir together until the popcorn is evenly coated with the white chocolate.  Lastly, add in the m&m’s and sprinkles, then gently stir together once more.

After the popcorn is ready, place a piece of parchment paper on the kitchen counter, or another flat surface, and empty out the contents of the bowl. 

 

 

Make sure to spread the popcorn around to allow for even cooling.  Once the chocolate has completely hardened to the popcorn, it's ready to serve!  I promise that it'll go quickly, however, if you happen to have any leftovers, store in an airtight container.

 

 

Source: Adapted from Cooking Classy