This is the healthiest dessert you can ever make. Condensed milk is full of vital nutrients and antioxidants. Ahhhh I wish I could say that! This dessert is horrible, absolutely horrible. Make it anyway 🙂 just share!
3 Ingredient Quick Fudge
1 lb semi-sweet chocolate chip
14 oz condensed milk
2 teaspoons vanilla extract
Throw the chips and milk in a bowl on high for 3 to 4 minutes.
Add the vanilla and mix together.
Pour into a container and and place in freezer for at least a hour.
Voila and enjoy this rich easy peezy dessert.
Is it just me or should raspberry be spelled rasberry? Or maybe I just say it wrong but I’ve never heard it pronounced with a p.
This is not your typical dessert, which makes it fun! I’m very much a sweet girl, I love my chocolate and decadence. This is more of a interesting combination of flavors and perfect for something different. The lemon with raspberries and goat cheese just make a marvelous flavor. Don’t be scared by the goat cheese, I think it really gives it a kick. You can of course, use all cream cheese and I’m sure it will still taste great. You can’t really go wrong with cream cheese.
We had a bbq yesterday evening which is why I made them. I typically try and make not so healthy food when people are over that way I don’t get stuck with the temptation of eating it all. Everybody loved them and some gladly took some home with them! This recipe is a little time consuming so you definitely don’t want to make it if you’re in a rush. It’s not hard, just takes time to put in oven and cook the shortbread then in the oven again to cook the custard of course time to cool. So make this when you have an evening event or the day before. It tastes just as good as the first day.
Fresh Raspberry Bars
- 1 cup unsalted butter at room temp
- 1/4 cup brown sugar
- 1/2 t salt
- 2 cups white flour
- 3/4 cup raspberry jam or preserves
- 2 cups (1 pint) fresh raspberries
- 8 oz cream cheese
- 4 oz goat cheese or 4 oz cream cheese
- 1/2 cup sugar
- 1 T white flour
- 2 large eggs
- 2 T lemon zest
- 2 T fresh lemon juice
- 1/2 t vanilla extract
- Preheat oven to 350 degrees. Line a 13×9 baking pan with foil and brush bottom and sides with butter or spray with oil so bars don’t stick.
- In a large bowl, beat butter on medium to high speed to blend and soften (about 30 sec)
- Add brown sugar and salt, beat on low speed until mixed. Add 2 cups flour, beat on low speed until mixed. Increase speed to medium until it forms a cohesive dough.
- Place dough in pan and push into an even layer. Bake 20 minutes or until dough has began to puff and is just set.
- Spread jam and then raspberries evenly over crust.
- In large bowl, beat cream and goat cheese on medium to high for 30 seconds. Mix in sugar and 1 T flour until blended. Add eggs, lemon zest, lemon juice, and vanilla. Beat until smooth.
- Pour custard over raspberries and distribute evenly. Bake at 350 degrees for 25-30 minutes.
- Let cool and then cut into bars. You can sprinkle powdered sugar over top for an even more interesting look.
2 posts in a day?? Man, I’m on a roll…really though I just had to post this ASAP because it’s that good. I would compare it to the molten cake at Chili’s minus the hot fudge. Which is totally bomb by the way if you haven’t tried. Now I know this is something I always say but this recipe really is super easy. Everyone who tried it loved it, I even invited some friends over to indulge. It might not look amazing, in fact it reminds me of that chocolate “dirt” with the gummy bear worms dessert…anyone else know what I’m talking about? I mostly saw it as a kid…Anyways, don’t judge my amazing iPhone pic. One day I’ll be an amazing food photographer but until then…use your imagination.
Crockpot Chocolate Cherry Dump Cake
1 Box of Chocolate cake mix
1 Can of cherry pie filling
1 stick of butter
Vanilla ice cream (optional)
I didn’t say this was healthy!
Place cherry pie filling on bottom of crock pot.
Melt butter till soft.
Mix cake and butter together till crumbly then place over filling.
Cook on high for 2 hours or low on 4.
As I’m sitting down for the evening, I literally have a spoon in a jar of the hazelnut spread I used for this dessert. I think to myself if I only take small scoops out with the it’s not that bad…this is why I’m having trouble losing the last 6 lbs. from my baby boy.
I went to some kind of party, whether it be a baby shower or a birthday celebration, can’t recall now but someone had made this dessert. I’ve always loved Nutella. There’s a story my parents like to tell that entails me as a child hiding behind the shed getting down on some Nutella. I come inside and my mom asks if I was eating chocolate. I deny it of course. She then proceeds to take me to a mirror and I instantly start balling because the evidence is all over my face and I was caught in my fat lie.
Phyllo Hazelnut Berry Bites
- 1 Package of phyllo mini cups (find them in the freezer section by the pie crusts)
- 1 container of any kind of hazelnut spread
- 15 Blackberries/Raspberries or however many phyllo cups come in the box you buy
- Place cups on dish you are serving
- Put about teaspoon into each cup, maybe a little less/more depending on your cup size.
- Place berry on top
- 🙂 that’s it, no more steps. How easy is that??
So these are bomb, maybe I say that about all my recipes but I’m telling you the truth. I took these to a friend’s birthday party and these went like hot cakes. These are sooo not healthy but hey we are allowed to indulge sometimes! Actually the healthier I eat the more aware I become of ingredients. I cringe when I see 1 cup of butter and 1 cup of sugar but then I make myself forget what’s in it while I eat it.
The original recipe called for heath bars but my little store here where I live didn’t have it. That’s where the butterfinger comes in and I was not disappointed. I’m sure you could probably use any kind of candy but the heath and butterfinger have the crunch to it so it probably works best. These are perfect to take somewhere so you can have one or two pieces and then let everyone else eat them :D.
Butterfinger Crunch Cookie Bars
(adapted from www.sweettoothsweetlife.com)
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1/2 cup white sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 3 butterfingers or if using heath bars 1-1/2 cups
- 1/2 cup semi sweet chocolate
- Preheat oven to 350 degrees. In a small bowl whisk together the flour and baking soda. In a large bowl combine butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add salt, vanilla, and eggs. Beat until well mixed about 1 minute. Add flour mixture; mix until combined. Stir in chocolate chips and butterfinger/heath bits.
- If using Butterfingers place bars in plastic bag and smash with cup or weapon of choice to little bite size pieces. If using heath bar bits just by the bag that’s already in pieces and make life easier,
- Spray a 9×13 pan and spread dough in pan.
- Bake 10-12 minutes. Remove from oven, they will still be soft in the center. Let them cool completely and then cut into them.
As always, if you try them please let me know what the outcome was!
I wouldn’t normally make this kind of dessert because 2 months ago I just gave birth to our handsome little man. Unfortunately, weight gain is a side effect of pregnancy so now I’m all about healthy sweets. I was making dinner yesterday for a mom who just gave birth so I decided to use it as my opportunity 🙂 to make it, keep some and than send it away. Hey, maybe she has more self-control then me. It literally took me about 5 minutes to make and then 10 or so to set and get hard. This will be a good idea for a sudden invite somewhere or if you are having a “fat day” as I call them and want to eat something bad. I don’t remember where I saw this recipe so sorry I can’t give credit to them :/.
1 package of Oreos
5 cups of large marshmallows
4 T butter
1. In a 8X8 plan place foil or parchment paper inside and let the sides hang over so you can pull it out. Butter the inside of the dish.
2. Place Oreos in food processor and pulse until ground.
3. Place marshmallows in bowl with butter and place in microwave until the marshmallows are soft about 1 1/2 to 2 minutes.
4. Add Oreos to bowl, mix and then place in dish and let set for 10 or so minutes.