Healthified Chocolate Pudding Cake

Recipe and Picture from Betty Crocker

1 cup Gold Medal® all-purpose flour

1/2 cup granulated sugar
1/4 cup chopped almonds, toasted*
1/4 cup unsweetened baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free (skim) milk
2 tablespoons canola oil
2 teaspoons vanilla
1/4 teaspoon almond extract
3/4 cup packed brown sugar
1/4 cup unsweetened baking cocoa
1 3/4 cups water
Vanilla reduced-fat ice cream, if desired

Directions:
1.  Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix flour, granulated sugar, almonds, 1/4 cup cocoa, the baking powder and salt. Stir in milk, oil, vanilla and almond extract until blended. Spread batter in pan.

2.  In 1-quart saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water. Heat just to boiling, stirring occasionally. Pour over batter.
3.  Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving.
4.  To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.

Peanutty Ice cream Cookie Cake

Peanuts and Chocolate... Can you see a trend!  Add bacon and it would be loved by the whole Parker house! 

Recipe and Picture from Betty Crocker

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

1/3 cup hot fudge topping
1/4 cup vegetable oil
1 egg
4 cups vanilla ice cream or frozen yogurt, softened
1/4 cup caramel topping
1 cup peanuts

Directions:
1.  Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.

2.  In large bowl, stir cookie mix, 2 tablespoons of the hot fudge topping, oil and egg until soft dough forms. Press dough in bottom and 1 inch up sides of pan. Bake 13 to 15 minutes or until top of crust is no longer shiny. Cool completely, about 1 hour.
3. Spread ice cream over cookie crust. Freeze 2 hours. Remove from freezer. Drizzle with caramel topping and remaining hot fudge topping; sprinkle with peanuts. Freeze at least 2 hours or until firm.
4. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 10 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.

ENJOY!!!
~Mommy of 6 <3

Malt Ball Magic

Talk about one of my favs!!!  Chocolate, ice cream, and malt balls all in one dessert!  YUMMY!

Recipe and Picture from Betty Crocker

For Cake:
1 1/2 cups Gold Medal® all-purpose flour

1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla

Topping:
1 cup chocolate fudge topping
1 1/2 quarts (6 cups) vanilla ice cream, slightly softened
2 cups malted milk ball candies, coarsely chopped
1 cup whipping (heavy) cream
1/4 cup chocolate fudge topping
Additional malted milk ball candies, if desired

Directions:
1. Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.

2.  Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
3.  Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
4.  In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
5.  Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies

DESSERT WEEK!

This week is gonna mess up your DIETS!!!  You would swear that that word is a swear word around here! 

How could one not like desserts?  They are the best!  So we decided to do a dessert week!  We will be posting, and encouraging you to share, recipes of your favorite, and our favorite desserts!  If you have a recipe you would like to be posted, please email it to Sweetgirl8082@gmail.com.... {we would love some good gluten free, sugar free, high fiber, or just all around healthier desserts that are yummy}

DROLLING YET?  These are just ones that you can find already on the blog! 

~Enjoy
Mommy of 6 <3

Vegtable Stir Fry

Serves: 4

Serve with a side of brown rice and you've got a tasty meal.
Ingredients for sauce:
1/2 cup pineapple juice
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon corn starch
1 teaspoon soy sauce

Ingredients for vegetables:
1 tablespoon olive oil
1/2 medium onion, chopped
1 cup broccoli florets
1 cup carrot slices
1 cup chopped celery
1 cup chopped zucchini
1 cup chopped red or green pepper

DIRECTIONS
1. Combine the ingredients for the sauce in a bowl.
2. In a large sauce pan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes.
3. Add the zucchini and peppers, stir, cover the pan and cook for 1 minute.
4. Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.
This is AMAZING!!!! 
Recipe from Babyfit.com
~Mommy of 6 <3

Caramel Apple Salad

This is delish!!!!  If you try one unhealthy thing this week, this has gotta be it!!! 

Ingredients:
1 Small Pkg of Butterscotch pudding (instant)
1 can crushed pineapple (including the juice)
1 cup mini marshmallows
8 oz cool whip
3 cups apples; pared, and diced

Directions:
Mix all the ingredients together. Refrigerate for 1 hour before serving, and enjoy!

~Enjoy,
Mommy of 6 <3

Asian inspired Bowl!!!

An asian inspired bowl that my sister in law gave me a recipe for ages ago, and I tried it then... and since then have made a few changes!  I have loved it form day one, and thought why change it if I like it...  Well... becuase it did get even better!!!  Amanda and I share recipes all the time, and this one was a big winner in my house!!!  Thank you for awesome Sister inlaws!!!  God blessed me with the best ever!!

Yummy Bowl & Sauce

Layer One - Rice,brown or white
Layer Two - Yummy Sauce
Layer Three - Cheese of choice
Layer Four - Vegetables such as shredded carrots, broccoli slaw, tomatoes, green onions, avocados, olives, etc.
Layer Five - Chicken or other meat of choice
Layer Six - Chopped nuts, almonds, peanuts, cashews, etc.
Layer Five - Teriyaki sauce or other sauce of choice or nothing!

Yummy Sauce
1/2 C canola oil
1/2 C almonds (for a creamier sauce, use almond flour)
1/3 C nutritional yeast (Whole Foods)
1/2 C chickpeas or 1/2 C garbanzo beans, cooked
1/4 C soybeans, cooked
1/2 C filtered water (I just used bottled water)
1/2 C fresh lemon juice
1/2 tsp salt
1 1/2 tsp curry powder
1 tsp. dried organo
1 tsp dried cilantro

Directions:
Combine almonds, beans and oil in blender or food processor and process. Add all other ingredients and puree until nice and creamy smooth. Cover and let refrigerate for one hour. Keep refrigerated between uses.

Enjoy,
~Mommy of 6 <3