Tag Archives: dark chocolate

Peanut Butter Oatmeal Chocolate Chip Cookies

This is such a great cookie recipe…no flour, no butter, and SO much FLAVOR!! This has become my husband’s all time favorite cookie recipe. It has the best of everything; peanut butter, oatmeal, and chocolate chips all in one cookie. It’s hard to believe its a much healthier version of the most ultimate cookie ever! Drum roll please…

1 1/3 Cups Old Fashioned Rolled Oats

2 Cups Crunchy Peanut Butter

3/4 Cup of Brown Sugar

1 Tbs Baking Soda

2 Eggs

1 Tbs Cinnamon

1 Cup Dark Chocolate Chips

Beat the eggs in a large mixing bowl. Mix in the brown sugar and peanut butter. I like to use all natural crunchy peanut butter, but feel free to use whatever kind you like, just make sure it is at room temperature. Add the cinnamon, baking soda, and oats; mix together. Next fold in the chocolate chips. It’s that easy! Chill the cookie mixture for 30 minutes. It’s ok to snack on some chocolate chips in the meantime, at least that’s what I tell myself! 🙂

Preheat the oven to 350°. Line two baking sheets with non-stick foil or parchment paper. Place a spoonful of the cookie dough about an inch apart until both sheets are filled, I like to use my handy-dandy medium-sized scoop ;). Take the back of a spoon and slightly press down each cookie. Bake for 10 minutes (swap the bottom and top cookie sheets half way through to ensure even baking). Take them out of the oven. The cookies will look under baked, but trust me they aren’t! Let the cookies cool for 10 minutes (I know this is the hardest part, it smells so good…I’m so impatient!), then transfer to a cookie rack to cool completely.

Time to dig in! Serve and enjoy, they will not last long!

Happy Flavoring!



Chocolate Chip Bundt Cake


Everyone needs to splurge a little now and then, are you with me? Its time to put that bundt cake pan to work! This cake is so easy, but looks so fancy. The dark chocolate drizzle is the perfect touch to add at the end (it’s all about the presentation 😉 ).

1/2 Cup Softened Butter

1 Cup Sugar

3 Eggs

1/2 Cup of Milk

1 Tbs Vanilla Extract

1 tsp Baking Powder

1 1/2 Cup of All-Purpose Flour

2 1/2 Cups of Mini Semi-Sweet Chocolate Chips

1 tsp Salt

Preheat the oven to 350°. Grease the bundt pan with a cooking spray. Whip the butter and sugar together in a mixing bowl until smooth (here is where I like to sing my favorite Devo song…whip it, whip it good! 🙂 ) Add the eggs in one at a time, slowly beating each one thoroughly.

Next add in the milk, vanilla, salt and baking powder. Slowly pour in the flour a little at a time. Stir in the chocolate chips (I love using minis, but use the regular size if you’d like (I mean chocolate is chocolate, right?!). Then spread the mixture into the prepared pan.

*WARNING: Do not bang the pan on the counter or all of the chocolate chips will sink to the bottom.*

Bake for 25-30 minutes until a toothpick comes out clean.

Leave the cake resting in the pan for about 10 minutes. Then take a butter knife and run along the edges of the pan to loosen. Keep those fingers crossed and turn out onto a cooling rack…yay so beautiful! Once completely cooled, melt some dark chocolate with a splash of milk and drizzle away!

I have to say, a perfect dessert for any occasion, and just look at that delicious chocolate drizzle…nothing BUNDT goodness here (hehe, sorry I couldn’t resist!) 😉

Happy Flavoring!


Guiltless Chocolate Brownies

Ok guys, I know what your thinking. How can I write a blog without including a recipe for my all time favorite dessert…my beloved brownies! This is a healthy recipe so you can have your cake and eat it too…well brownies in this case. The avocados make the chocolate so creamy (it’s a match made in chocolate heaven). My husband was skeptical of these brownies at first, but he was surprised at how delicious they turned out (how dare him for ever doubting me). What got him was the chocolate gooey center, I knew it would!


2 Ripe Avocados

1 Cup Agave Nectar

1 Tbs Vanilla Extract

2 Eggs

1 Cup Whole Wheat Flour

1/3 Cup Unsweetened Cocoa Powder

1/4 Tsp Salt

1/4 Tbs Baking Powder

Dark Chocolate Candies (9-12 squares)

Preheat the oven to 350°. Mash the avocados in a large mixing bowl until smooth. Next add the eggs, vanilla extract, and Agave to the bowl and mix delicately by hand. I love using Agave since it is a natural sweetener. If you like it extra sweet (I know you’re out there), try melting some dark chocolate and pour some directly into the batter.

In a separate bowl, add the dry ingredients: whole wheat flour, cocoa powder, salt and baking powder.  Add to the wet ingredients and gently stir until combined, do not over mix. Pour into a greased baking dish (I like using a 9×9 square glass dish). Spread evenly.

Now the best part, take the dark chocolate pieces and push into the batter (I used 9 dove dark chocolate squares). Take the back of a spoon and cover the chocolates with the batter. This is what makes the yummy gooey middle (my favorite part), it’s the hidden FLAVOR. Bake for 25 minutes (no toothpick needed) and let cool.

Now it’s time to enjoy…ahhh my favorite dessert without any of the guilt. Just look at that gooey center and try to resist!

Happy Flavoring!