This is a delicious healthy way to indulge a little! The benefits from the avocado and chia seed are plentiful and good for your body! So go ahead and enjoy!
2 ripe avocados peeled and chopped
1/3 cup cocoa powder
3 TBSP Chia Seeds
1/4 cup honey or agave (I use our homemade maple syrup too)
2/3 cup almond milk, coconut milk, or regular milk
1 1/2 tsp. vanilla
Place all in a blender and blend until somewhat smooth. (you may have to scrape the sides of the blender here and there).
**this will not be as smooth as a regular pudding with the Chia Seeds. If you want a smooth pudding omit the seeds and reduce the milk to 1/2 cup
These are ridiculously easy and so absolutely delicious! The graham crackers blend perfectly with the chocolate and marshmallows and the brown sugar is almost like a carmel. Top that with the butter and it is the perfect combination.
You mix everything together in 1 bowl
Add the melted butter and break up the graham crackers a bit more while stirring to combine all
Spread in a well greased (or sprayed) pan and press slightly
Bake at 350 degrees for approximately 20 minutes until all is browned and the brown sugar is bubbly
Let cool or eat warm and enjoy the buttery chocolate gooiness.
After cooled they cut perfectly into bars to store in an air tight container!
3 cups crushed graham crackers (these do not have to be finely crushed but broken into small pieces)
3 cups miniature marshmallows
3 cups chocolate chips (or you can use half white or butterscotch as well)
1 cup brown sugar
1 cup melted butter
Mix all in a bowl making sure graham crackers are broken up
Spread in a 13X9 greased cake pan
Bake at 350 for 20 to 25 minutes or until the marshmallows and top is slightly browned
Cool and cut into bars. Store in an air tight container
**TIP** you can make these in a 9×9 rectangle pan and they will be thicker
This is a recipe from Buns in My Oven. This is a great blog so take a minute to stop by and enjoy all her wonderful posts!!
This is her Oatmeal Cookie Bars recipe. It was super simple to make.
You assemble all the ingredients into your mixing bowl (except for the chocolate chips).
Mix just until combined.
Add the chocolate chips. I actually used chocolate and butterscotch chips.
Spread in a greased cake pan (13X9) and bake at 350 degrees for 25 minutes.
Cut into bars and sample one before bagging them to use for the kids lunch desserts for the week!!
This is a wonderful recipe, super easy and the bars are delicious. You can find her recipe on her blog page here:
Buns in my Oven Oatmeal Cookie Bars
This is a chocolate lovers dream come true. Super quick and easy to make and they stay moist!!
You can find the recipe and more pictures on my Facebook page here: Rich and Gooey Brownies
I saw this on Facebook and a few of my blogging friends sites. This is very interesting.
A friend who is a chef told me years ago that whenever a recipe in cookies, cakes or cupcakes called for baking soda or baking powder I should use half of each. For example if the recipe calls for 1 teaspoon baking soda, you would use 1/2 tsp. baking soda and 1/2 tsp. baking powder. I have done that for every recipe I have made since and it’s never failed me.
Maybe I will try some of the above along with my secret!!
I have been crazy busy and have totally neglected my family on sweets and dinners for that matter!! The girl has basketball camp this week and needed a dessert for her lunch. These cereal bars are super easy and delish!!
This Recipe is from one of my favorite sites, Barefeet in the Kitchen . Her website and facebook page, (facebook link) are always full of fabulous recipes and the best thing about her site is it’s “real” and she offers MANY Gluten Free options!!! Please take a minute to visit her site as I know you will find something you like!!
These yummy chocolatey peanut butter bars are definitely a hit in our house and so easy. I have made them in the past and added many different items such as: raisins, coconut flakes, peanuts, cherries (chopped), mini marshmallows, and M&M’s.
Here is the recipe how I made them: And the link to: Barefeet in the Kitchen’s printable recipe
No Bake Chocolate Cereal Bars
1/2 cup sugar
1/2 cup honey
3/4 cup creamy peanut butter or almond butter
3/4 cup semi-sweet chocolate chips
2 cups corn flakes
Combine the sugar, honey and peanut butter in a large glass bowl and microwave for about 2 minutes, stirring after every thirty seconds until it is smooth and liquefied. Add the chocolate and stir again until melted. (If the chocolate doesn’t melt into the liquid completely, just warm it another 30 seconds and stir again.) Add the cereal and stir to coat completely.
Line a 9×9 pan with parchment paper and spray the parchment paper with cooking spray or lightly rub a little butter on it.
Press the mixture evenly into the bottom of the pan. Chill in the refrigerator until firm, about 2-3 hours. Cut into strips and store in the refrigerator in an air tight container.
These won’t last long so don’t worry about how long they will keep!!
Yep I love salad…this must be the reason!! Have a great Saturday!!
Looking for the perfect healthy cookie?? Look no further…this is a homerun for sure!!
My mother made these cookies. The neighbor kids were here with my 2 children. They ate this entire container and never knew these were gluten and grain free. They are that good!!
I do not have a food processor so my mother used my blender to make these which was not as easy to break down the chickpeas. We had to do it in batches but they came out perfect. Simple, healthy, full of good things and oooh so good. I am going to make another batch as these will be gone by tomorrow night for sure!!
- 1 can (15 oz) chickpeas
- ½ cup all natural creamy peanut butter
- ⅓ cup maple syrup
- 1 tablespoon pure vanilla extract
- ¼ teaspoon fine sea salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup vegan mini-chocolate chips (I used regular chocolate chips)
- Preheat oven to 350 degrees, line 2 cookie sheets with parchment paper and set aside.
- Add all ingredients except for the chocolate chips into a food processor. Blend for a few minutes, dough should be smooth and creamy.
- Transfer cookie dough to a bowl and fold in chocolate chips.
- Use a tablespoon and scoop dough into balls and drop onto cookie sheet 2 inches apart
- Bake for 20-25 minutes.
- Makes about 22-24 cookies
Since the pudding was devoured last night with my nephew over and my mother, I thought I had best make a dessert for tonight and tomorrow as my daughter is in a pageant in Canada and we will be gone most of the day. I asked the natives and once said oatmeal cookies and the other said peanut butter chocolate chip. So I combined them so everyone’s happy!!!
Recipe follows pictures
dry and wet ingredients
pressed in pan to cook
finished and cooling (daughter does not like chocolate melted on hers!!)
This is a quick dessert and makes a full cake size pan so it will last a few days!!
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter softened
1/2 cup peanut butter
1/2 tsp. vanilla
1 cup quick cook oats
1 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees
Beat sugars, margarine and peanut butter until well combined. Add egg and vanilla; beat until fluffy. Combine oats, flour, salt and baking soda in a separate bowl. Add to peanut butter mixture blending well. Press into an ungreased 13x9x2 inch pan (cake pan). Bake approximately 18 – 20 minutes or until golden brown. Remove from oven and sprinkle chocolate chips over the top. Let sit for 3 minutes and then spread over the top. ENJOY!!