Sunday, April 24, 2016

Peanut Butter Chocolate Tagalong Cupcakes (Skinny)

Surprise, surprise...another chocolate peanut butter dessert. I just can't help myself. But, it doesn't help because it was just Girl Scout season, so I had to create a recipe to use the ones I'd bought because otherwise, I'd just eat the whole package myself.

Last month for Easter, I made my Lemon Cream Cheese Pie with the Girl Scout Lemonades cookies I'd bought. This time, I wanted to use up my other (and last) box of Girl Scout cookies, the Tagalongs (or Peanut Butter Patties). 

Wednesday, April 13, 2016

Pumpkin Cobbler Lava Cake

I'm not really sure why I'm celebrating this new spring weather with pumpkin treats, but I'm not complaining one bit. I whipped out the canned pumpkin last week to try a new recipe, pumpkin spice waffles. They were great! But, I had leftover pumpkin, and I couldn't let it go to waste. So, ta-da, Pumpkin Cobbler Lava Cake.

The recipe I adapted this from looked super yummy (of course), but it had so much sugar in it. So, I cut the sugar pretty drastically, incorporated whole wheat flour, and subbed some other ingredients to lighten it up. And I am PUMPED because YOU CAN'T EVEN TELL. AT ALL. I'm not lying! Sometimes I can tell if a recipe has whole wheat flour or reduced sugar because the texture is off. This is not one of those recipes! *happy dance*

This Pumpkin Cobbler Lava Cake is sweet, gooey and unbelievably awesome topped with pecans and whipped cream, not to mention a big ol' scoop of vanilla ice cream. Besides the taste being spectacular, it's also really simple to make and can be thrown together quickly. The ingredient list may look a tad lengthy, but three of the ingredients are spices, so I promise it's easy!

Friday, April 1, 2016

Lemon Cream Cheese Pie

I feel like each new season that rolls around is my favorite because of the delicious seasonal foods. I love the fall flavors of pumpkin and apple, I love the winter season of peppermint, and now is finally the spring season of fruity and lemon-y deliciousness.

I was a little nervous to make this pie because I wasn't positive how it was going to turn out. But, I am so glad I made it because it is the BOMB!

This pie is so light, creamy and fluffy, and the perfect mix of all of those. I reduced the sugar from the original recipe, so it's not too sweet, not too tangy and not too rich. It is just right. And I love it.