Turtle Thumbprint Cookies

Hello there Christmas baking season!  It just makes my heart happy to make treats for the holidays :)  This month I decided to make treats for my husband's work every week for the month.  This way, I can get my baking fix in and yet not eat an obscene amount of goodies.  I can try one or two and then send the rest on their way.  Win-win.  

These little delicious morsels were perfect!  A little more time consuming than some other cookie varieties, but a little more time is worth. every. bite.  Enjoy! 

Turtle Thumbprint Cookies

Yield: 20 small cookies

For the cookies:

1 cup all purpose flour

1/3 cup cocoa powder

1/4 tsp salt

½ cup (1 stick) butter

2/3 cup sugar

1 large egg, separated

2 Tbsp milk

1 tsp vanilla

1 cup pecans, finely chopped

For the Caramel:

2/3 cup Kraft caramel bits (or regular caramels, melted)

1/2 tsp water

Combine flour, cocoa and salt. In a separate bowl cream together the butter and sugar until light and fluffy. Mix in the egg yolk, milk and vanilla.  Stir in flour mixture, just until combined. Chill dough in the refrigerator for one hour.

Whisk egg whites in a bowl until frothy.  Place chopped pecans in another shallow bowl. Remove dough from fridge and roll into small balls (however many cookies you want--I made 20 small ones).

Roll each dough ball in the frothy egg whites, and then roll and press in the chopped pecans. Place on a greased baking sheet.  

Use the back of a small measuring spoon to make an indentation in the center of each dough ball.

Bake at 350 Degrees F for about 10-12 minutes, or until set.

As the cookies come out of the oven, gently re-press the indentations with a small spoon.

 

In a microwavable bowl mix the caramel bits and water. Microwave at 30-second intervals, stirring after each interval, until caramel is melted (1-2 minutes). Pour small spoonfuls of caramel into the indented cookies.  *Optional: Drizzle with melted chocolate (or sprinkle with sea salt)!

Recipe Source:  Tastes Better From Scratch

Monster Cookie Energy Balls

I have been so happy about my progress over the last 7ish weeks.  I followed the 21-Day Fix meal plan fairly closely for a few weeks, and since then I have just been doing my own thing.  If anything else, it gave me a better idea on what portions should be and how much of certain food groups I should be eating.  My weight loss has slowed, but I am still losing while not counting containers either.  I have still been eating many 21-Day fix meals, just not worrying about the container counts.  

So, during my whole pregnancy I am pretty sure the only thing I ate was sweets.  No joke.  Cookies for breakfast, pudding cups for snacks, and lets just say I stocked up on Halloween and Christmas candy (yikes).  Cutting back on sweets has been hard, so what I've tried to do is find healthy alternatives.  Frozen grapes work sometimes, and my Shakeology holds of my morning cravings, but in the afternoon or after dinner I need a little something.  Enter energy balls.  I have been so happy with these!  My kids have been requesting these over cookies, and since they are filled with things like flax, chia, what germ, and small amounts of sugar, I am glad to have these for them for after school snacks or an on-the-go breakfast. 

Try them.  You will like them, especially cold out of the refrigerator.  YUM!

Here's some benefits to some of the components of these balls:  

Peanut Butter- Full of protein, fiber and potassium. Gives you an energy boost.

Oats- Filling, whole-grain, full of fiber and so much more!

Honey- Natural sweetener and full of vitamins.

Flax Seed- High in Omega 3, full of antioxidants and vitamins.

Chia Seed- Full of Iron, Omega 3, and even more vitamins and minerals.

Wheat Germ- Boosts immune system, full of nutrients.

Monster Cookie Energy Balls

½ cup creamy Peanut Butter
⅓ cup honey
1 teaspoon vanilla extract
1 cup old fashioned oats
⅓ cup ground flaxseed
1 Tablespoon chia seeds
optional: 2 Tbsp. wheat germ
¼ cup mini chocolate chips
¼ cup mini M&M's

Mix all ingredients together in a large bowl. Refrigerate for 15-30 minutes then roll into balls. Keep energy bites stored in an air tight container in the fridge or freezer.

This recipe can easily be adapted to your preference. M&M's can be omitted and substituted with your favorite nut or dried fruit etc. I usually add shredded coconut instead.

Recipe Source:  Love To Be In the Kitchen

21-Day Fix No Bake Cookies

21 Day Fix Round One Summary

Well, finished 21 days, and overall I think I am doing ok.  My total tally after 21 days is 7 pounds, 3.8% of my body weight.  I know I could have lost more, but lets just say I wasn't super strict to the eating plan...I went more by the 80/20 rule.  By the 80/20 rule I mean I stuck to my diet plan 80 percent of the time, which is pretty good.  I still saw results, even with going up a calorie level with the breastfeeding.    My biggest struggle....pop.  I love it.  I drink Diet, and I know that really isn't much better so I am trying to wean myself down to once a week like my hubby is doing.  I'm just not there yet.  The containers really aren't hard to follow, and I never feel STARVING, but I have had a few days the breastfeeding munchies have gotten the best of me.  

The exercises have made me stronger.  I can see more definition, and in the photos I took of myself I can see a big difference in the size of my belly especially.  As I continue the diet up, I plan on mixing up my exercises with the 21-Day Fix and T-25.  I am not quite ready for Insanity yet...maybe after this next round.  

Moving on...these cookies are great!  I dare say that I like these better than their butter-loaded counterparts!  I definitely got my chocolate fix from these and was able to enjoy a few out of the fridge the whole next week.  They are super easy...a 10-minute dessert that my whole family enjoyed.  Win-win!

21-Day Fix No Bake Cookies

1 cup natural peanut butter
3/4 cup honey
1/2 cup coconut oil
2 tsp vanilla
2 1/4 cup oatmeal
6 Tbsp cocoa powder

Melt peanut butter, honey and coconut oil in a sauce pan over medium heat.  Stir.  Once melted remove from heat and add vanilla, cocoa powder, and oatmeal.

Stir and drop by spoonfuls on parchment paper.  Place in fridge to harden.  Enjoy!  Place extra cookies back in the fridge for later.

I usually can make between 24-30 cookies with this recipe, depending on the size.

21 day fix container:  1 yellow treat swap

Recipe Source:  Pearls and Pushups

Chocolate Très Leches Cake

Here I am again...posting non-healthy recipes while on my diet.  Just as an update, I am down 6.8 pounds in 2 weeks on the 21-Day Fix.  I am not SUPER strict on sticking with the rules...I am nursing after all and get the munchies here and there, but making better choices when I do get the urge to munch.  But really, the calories allotted keep me content most days.  I also allow myself a cheat meal here and there.  It's necessary to keep my sanity :)  Sometimes I just need a Diet Dr. Pepper after a long day with kids or a piece of chocolate cake on a holiday!

It just so happened that Cinco de Mayo was this week and I have been itching to have people over ever since I've had this baby.  We used to live right in the heart of an agricultural area surrounded by many of Hispanic descent, and got great Mexican cuisine and attended the yearly Cinco de Mayo festivals..and we miss it!  We invited 3 families over and had a taco/nacho bar and it was so fun.  We had the kids break open a piñata and I had 2 desserts with a Mexican theme.

Let me tell you what...this cake is legit...and it is soo good and made me break my diet, twice (yikes!).  My friends each asked for a half a piece initially and ended up going back for more.  It's just that good!  Top it off with homemade sweetened whip cream and some strawberries, and nothing could be better!

Chocolate Très Leches Cake

Note: I used one of my favorite (easy and egg-free) chocolate cakes for this recipe. But you could really use any 9X13-inch chocolate cake recipe, in fact, the beauty of this recipe is that because of the chocolate milk mixture poured on top of the cake, the cake part is especially forgiving (overbaked a little? No problem.). By the way, this cake can (and should) be made in advance - up to 24 hours. Sweet!

Cake:
3 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup natural cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2/3 cup vegetable or canola oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups water

Chocolate Milk Mixture:
1 (14-ounce) can sweetened condensed milk
6 ounces semisweet or bittersweet chocolate, chopped (about 1 cup)
1 (12-ounce) can evaporated milk
1/3 cup whipping cream or half-and-half
Sweetened whipped cream
Cocoa powder for dusting

For the cake, adjust oven rack to middle position and heat oven to 350 degrees. Coat a 9X13-inch baking pan with nonstick cooking spray. Whisk flour, sugar, cocoa, baking soda, and salt together in the baking pan.

Make 1 large and 2 small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan and mix until just a few streaks of flour remain. Use a rubber spatula to spread the batter evenly in the pan if it isn’t level after mixing. 

Immediately put pan in oven.

Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 23-25 minutes. Remove the cake from the oven and let it cool in the pan on a wire rack until cooled completely.

Using a bamboo skewer or tines of a fork, poke holes all over the top of the cake. In a glass liquid measure or a microwave-safe bowl, combine the sweetened condensed milk and the chocolate. 

Microwave for one minute and stir. If not completely melted and smooth, microwave for an additional 30 seconds until melted and smooth. Whisk in the evaporated milk and heavy cream (or half-and-half). The mixture will start out very, very thick. Don't worry! It will thin out as you whisk in the other milks.

Slowly pour or ladle spoonfuls of the chocolate mixture over the top of the cake. Let the liquid absorb before adding more. Ladle the liquid onto the cake until all the chocolate mixture has been used. It's ok if there is excess liquid pooled on top of the cake, it should absorb into the cake while it is refrigerated.

Cover the cake with plastic wrap and refrigerate for at least 2 hours and up to 24 hours.
Serve pieces of the cake with sweetened whipped cream (see recipe below) and a dusting of cocoa powder or top with a few sliced strawberries.

Recipe Source:  Meds Kitchen Cafe


Sweetened Whip Cream

(I doubled this for the above recipe)

1 cup Land O Lakes® Heavy Whipping Cream
1/4 cup sugar
1/2 teaspoon vanilla

Beat chilled whipping cream and sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in vanilla. Store refrigerated.


Keeps well in refrigerator for up to 4 days. If mixture softens, rewhip to stiff peaks.

Recipe Source:  Land O Lakes

Chocolate Chip Toffee Cookies

 It maybe hard to believe considering this post, but my 21-Day Fix is going well.  I have really liked it, and even with a few cheat moments (like 2 of these cookies and the occasional pop), I am down 5 pounds in 9 days.  My husband is down about 6 pounds...not quite on the same diet, but since I am eating healthier, so is he.  I was hoping for more energy, but with a newborn that's not going to come no matter what.  The key with it so far is that I went up a calorie bracket since I am nursing and ALWAYS hungry. I haven't felt starving yet and my milk supply seems to be fine.

Anyhow, these cookies.  Our church group was asked to donate cookies to the Hospice House here in town every week this month.  And this just happened to be the last month they are able to except homemade ones before the health department starts making them go to strictly store bought ones.  So, even though I am on this diet, I made cookies.  In fact, I doubled the recipe and froze a bunch so my kids don't have to be deprived while I am going through my weight loss journey.  I of course at least had to taste these, and I must say I was impressed :)  I am really looking forward to the weekend and my cheat meal that I can have another out of the freezer!

With this diet, there haven't been a whole lot of recipes I have been using, just throwing a bunch of stuff together.  I have started keeping track this week of meal ideas and will share those that really don't have  a recipe later this month :)

Chocolate Chip Toffee Cookies

3/4 cup (1.5 sticks) unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
½ tsp. salt
1 cup semisweet or dark chocolate chips
1 cup toffee chips

Preheat oven to 350 F.

Using an electric mixer with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat in until combined, scraping down the bowl partway through.

In a separate bowl, whisk together flour, cornstarch, baking soda and salt until evenly mixed. Add mixture into the dough, and beat on low speed until combined. Fold in chocolate chips and toffee chips, and stir until just combined.

Measure dough into rounded tablespoon-fulls, and roll into round balls. Place on a parchment-covered baking sheet, and dot with extra chocolate and toffee chips if desired. Repeat with remaining dough. Then transfer the cookie sheet to the freezer and chill for 5-10 minutes.

Transfer sheet to oven and bake for 8-10 minutes, until the tops of the cookies ever so slightly begin to brown. Remove pan and let rest for 5 minutes. Then transfer cookies to a wire rack to finish cooling. Repeat with remaining dough.

Store cookies in an airtight container for up to 5 days.

 Recipe Source:  Gimme Some Oven

Double Chocolate Mint Cookies

 Do you ever just trust a person when they share a recipe?!  There are a few bloggers/friends if they say something is good I trust them whole-heartedly!  This recipe comes from one of those bloggers and I was not disappointed :)  These cookies turned out soft and delicious.  My family loved them minus my child that hates anything that contains mint.  

I had a bag of the regular Andes mint chips to use from the baking aisle, but the Andes peppermint pieces would be AMAZING, too I'm sure :)

Double Chocolate Mint Cookies

1 cup (8 ounces) butter, cool room temperature (not warm or overly soft!)
3/4 cup (5.5 ounces) lightly packed brown sugar
1/2 cup (3.75 ounces) granulated sugar
2 large eggs (3.5 ounces)
1 teaspoon vanilla extract
2 cups (10 ounces) all-purpose flour
1/2 cup (2 ounces) natural, unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (6 ounces) semisweet chocolate chips
1/2 cup (3 ounces) crushed or finely chopped regular or peppermint Andes mints (In baking aisle or holiday section)
Additional 1/2 cup or so crushed or finely chopped Andes mints for rolling

Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper or silpat liners.

In the bowl of an electric stand mixer (or in a large bowl with an electric hand mixer), cream the butter, brown sugar and white sugar together until well-mixed, 2-3 minutes.

Add the eggs and vanilla extract and mix.

In a separate bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.

Add the dry ingredients to the batter and mix until just combined (it's ok if there are a few dry streaks). Mix in the chocolate chips and 1/2 cup crushed Andes mints until combined and no dry streaks remain.

Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop) and gently roll the tops into the additional crushed mints, pressing lightly into the plate or bowl of crushed mints so they stick to the top of the cookie dough ball.

Place a couple inches apart on the prepared baking sheets and bake for 10-11 minutes (watch closely and don't overbake; the edges will be set with soft middles).

Let the cookies cool for a few minutes on the baking sheet and then remove to a cooling rack to cool completely.

Recipe Source:  Mels Kitchen Cafe

Chocolate Chip Cherry Bars

Cherry season has begun here in Washington!  Yipee!  We love our Washington cherries.  Nate's co-worker does some picking on the side for extra money and brought us our first batch of cherries from a local orchard.  So...I thought it was time to try some new recipes!  Here's my first cherry recipe of the season for you, and it is so good!

Chocolate Chip Cherry Bars 


1/2 cup unsalted butter, melted (1 stick)
1 cup light brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt, optional
3/4 to 1 cup semi-sweet chocolate chips
1 cup cherries (or combination of raspberries, blueberries, strawberries, blackberries; fresh or frozen)

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.

In a medium microwave-safe bowl, melt the butter, about 60 seconds.  To the melted butter, add the brown sugar and stir to combine.

Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough.

Fold in chocolate chips, fruit (I don't halve the cherries: I like them chunky and big), and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.

Bake for 27 to 32 minutes, or until edges begin to slightly pull away from sides of pan and center is set. Baking time will vary based on types of fruit used, fresh, frozen, and the moisture content of the fruit; and how gooey you like your blondies. A toothpick inserted into the middle may not come out clean due to the chocolate chips or juicy fruit. Allow bars to cool for at least 1 hour before slicing and serving. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months.

Recipe Source:  Averie Cooks

Chocolate Peanut Butter Swig Style Cookies

 Sometimes I just really really wish we lived in Utah with our family and friends.  We don't...probably never will again.  I am going to be ok with that someday (we've been away for 7 years)!  We have missed out on a lot of growth in the area I grew up the last 7 years.  When we go back to visit, we always hit up our favorite spots and rarely try new things.  

This Swig sensation that is sweeping across Utah is one thing we've missed out on, and so I decided to try a few copycat recipes so I don't feel like I'm missing out :)  I tried the original Swig copycat recipe a few months ago ( see here for that recipe). This version turned out delicious, just like that one, and it being my hubby's favorite combo of chocolate and peanut butter, this one definitely is #1 is his book :)

Chocolate Peanut Butter Swig Style Cookies


For Chocolate Cookie Dough:
½ cup butter, room temperature
½ cup shortening, (butter flavor is best)
1½ cups sugar
1 cup sour cream
½ teaspoon almond flavoring
1 teaspoon vanilla extract
¾ cup plus 2 tablespoons unsweetened cocoa
3½ cups flour
1 teaspoon baking powder
1 teaspoon salt

For shaping cookies:
¼ cup granulated sugar
cooking spray
*glass with flat bottom, see notes below

For Peanut Butter Buttercream Frosting:
½ cup butter, room temperature
½ cup peanut butter
1 teaspoon vanilla
½ teaspoon salt
¼ cup full fat sour cream
3-4 cups powdered sugar (or more to desired consistency)


Preheat oven to 350 or 325 on convection setting.

Cream butter, shortening and sugar together.  Add sour cream and almond flavoring. Mix. Add the cocoa and mix again until smooth. The mixture should be creamy, with no specks of white. Turn the mixer off.  Add the flour, baking powder and salt all at once. Mix just until all of the flour disappears, on the lowest setting. This should take about 20-30 seconds.

Using a 1¾ inch to 2 inch scoop, place the dough onto a lightly greased cookie sheet.
Lightly spray the bottom of a glass with cooking spray. First press the glass against a cookie, then dip the bottom of glass in sugar to flatten cookie a bit. Continue dipping the bottom of the glass into the sugar after flattening each cookie.

After all of the cookies are flattened a bit, go back and lightly sprinkle sugar on top of each cookie.  Bake for about 9-10 minutes at 325 convection, or about 10-12 minutes at 350.  The cookies should be barely firm on top. Do not over cook!  Let cool completely on cookie sheet. Frost when cool.

Yield about 18 large cookies or 30-32 small to medium cookies.

For Peanut Butter Buttercream Frosting:

Cream butter until it lightens in color.  Add peanut butter, vanilla extract, salt and sour cream. Whip until very smooth 2-3 minutes.  Add powdered sugar one cup at a time, then mix on high until very smooth. Continue adding powdered sugar to the desired thickness. If you add too much powdered sugar add a little more sour cream to balance it out.

Recipe Source: Fresh and Happy

Berry Mint Chocolate Bliss Smoothie

Well, after having my FANTASTIC Mint Juleps a few days ago for the Kentucky Derby, I had some mint left over.  And I just happened to see this recipe on my Ibotta App (do you Ibotta?  You should!  It is such an easy way to get cash back on groceries!).  Not to mention I am trying to clear out my freezer for fruit season coming up, so this was perfect :)  I love almond milk for smoothies, and it packs a whole lot less calories than milk.  So this is basically a win-win-win smoothie for me!!

Berry Mint Chocolate Bliss Smoothie

makes 1 serving

3/4 c. Almond Milk, any flavor

1 mint leaf

1 Tbsp maple syrup

1/2 c. frozen raspberries

1/2 Tbsp chocolate chips

1/2 Tbsp almonds

Mix all in blender and pour into glass. Garnish with mint leaf.

Recipe Source:  my Ibotta App

Cherry Chocolate Spinach Smoothie

Being an adult means getting excited about things like....GRASS!  We are so happy to finally have a yard in!  We are the only family on our block right now, and therefore are just surrounded by lots and lots of dirt.  To make matters worse, we live in a crazy windy area.  Every window/sliding glass door in this house always has plenty of dirt in it that has blown in from the crazy daily winds.  It makes me sad living in a windy area, because I love the look of fresh mulch in planter beds, but instead we have to have rock or all that pretty mulch would blow away :(  But nonetheless, the yard basics are in and we couldn't be more thrilled!  

Today I am going to share with you one of my favorite smoothies that I have a few times a week and have just been neglecting to post it for a long while.  We stock up BIG TIME in the summer months on fresh fruit and use it all year.  The frozen cherries have grown to be my fav.  They are my fav probably because of this one smoothie, which depletes our year's worth of cherries in itself.  Smoothies are one of the ways I can actually get the hubby to eat fruit on a normal basis...he's not big into grabbing a piece of fruit for a snack by any means!  So this is perfect :)  One serving if made as written below packs in about 345 calories...not bad for breakfast.  Enjoy :)

Cherry Chocolate Spinach Smoothie

1 c. pitted, frozen Bing cherries (sometimes I do half frozen blueberries)
3/4-1c. fresh spinach leaves
1 c. milk (I used 1%, use more or less to get desired consistency)
1 Tbsp. hershey's chocolate syrup
1 Tbsp. chia seeds
  

Blend all ingredients together until smooth.

Recipe: Me :)

German Chocolate Cake

The hubs birthday is today...and we celebrated last night because life is happening this evening (AKA baseball).  Seriously, is it normal to have 4 practices a week for a 6-year old?!  

Anyhow, for as long as the hubs remembers, his dad always made him German chocolate cake for his birthday.  I have not been great about keeping up that tradition....I think in 10 years I have made it one other time (BAD wife!).  This year I stepped up my game with good gifts, yummy dinner, movie date, friends to come celebrate with us, birthday lunch with the office, etc.  And then I made this cake.  It turned out so great!  I didn't realize how time intensive the frosting is to make compared to a good 'ole buttercream, but it turned out super yummy.  Definitely a keeper for the files to be made again next year ;)

German Chocolate Cake 

Chocolate Cake:

2 cups all-purpose flour

2 cups sugar

¾ cup cocoa

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup milk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

German Chocolate Frosting:

1 cup evaporated milk

1 cup white granulated sugar

3 egg yolk, beaten with 1 teaspoon water

1/2 cup butter or margarine

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup flaked coconut

1 tablespoon of cornstarch

Cake:

Pre-heat oven to 350º F. Grease three 8-inch or two 9-inch round cake pans with cooking spray and lightly dust with flour. I like to do 3 8x8 pans, and just make a 2 layer, cake but set aside the 3rd cake for the kids that don’t like the German chocolate frosting or for my sisters who have nut allergies. This is also great in a 9x13.

In mixing bowl (I use my Kitchen Aid), add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute.

Evenly distribute cake batter between the three 8x8 pans (or two 9x9) prepared cake pans.

Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.

Frost cake with frosting.

German Chocolate Frosting:

*Note if you are layering the cake, I always double the recipe above and have a little extra frosting for later. If you are doing a 9x13 a single recipe should be sufficient.

In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools. Let cool 1 hour then spread on cooled cake. To make this cake easy to slice, layer cake with frosting, then set in the refrigerator for 30 minutes or more, then slice and serve.

Recipe Source:  A Dash of Sanity

Nutella Banana Cookies

Well, we've been eating lots of veggies over here and limiting our sugar intake.  I am feeling stronger and more energetic the last few weeks.   On top of that, I have finally found a workout that is working well for me (outside of the gym of course).  Beachbody's T25 is such a great workout for the time.  I love Insanity, but it does a number on my knees.  I could never follow it fully, having to take days off.  This one is totally doable, and I feel it working already.  

Anyhow....I'm talking about healthy stuff and then have these cookies thrown in your face.  We had a few friends over recently and my hubby promised them dessert, so I made up a yummy lite trifle and these cookies for the kids.  These are so yummy!  Nutella is truly the star of this cookie.  Getting a little pocket of chocolate-y goodness is like winning the lottery ;)  Enjoy!

Nutella Banana Cookies


1½ cups flour
1 cup sugar
½ tsp. baking soda
½ tsp. salt
¾ cup shortening
2 large mashed ripe bananas
1 egg
1¾ cup oats
¼ cup Nutella

Preheat oven to 400 degrees F

Sift flour, sugar, baking soda and salt together in a large bowl.
Beat in mashed ripe bananas and egg.  Cut in shortening.  Mix in oats.

Take a knife and "slice" nutella into batter with a knife. Don't mix it in completely, the stripes are what make them pretty!

Spoon "drops" onto a greased cookie sheet. 

Bake at 400 degrees F for about 8-10 minutes. (Note: this is a lot softer than normal cookie dough and will not form balls, hence spoon “drops”)

Recipe Source:  Chef In Training