Upside-Down Almond-Fudge Tartlets

This Cooking Light Recipes boxed calendar is going to be the death of me. I can barely wait to turn to the next recipe every other day! The excitement and anticipation wreaks havoc on my impatient body. Well, not really. But it does entice my taste buds and gets me cooking things that I probably shouldn’t have in the house because it’s bad for my hips…. because that’s straight where it goes.

Luckily, it’s Cooking LIGHT and not Cooking LOADED. I can eat an entire one of these tartlets and still stay within my points for a day (I still get a lot of points). It’s completely worth it too because these are just fantastic! You can change up the nuts on top too. Don’t like almonds? Use pistachios, walnuts, hazelnuts or even peanuts. Let your taste buds be your guide. Just don’t let your taste buds to convince you to eat two of them like mine did. Tricky buds.

tart, tartlet, almond, fudge, chocolate, dessert

Upside-Down Almond-Fudge Tartlets (from Cooking Light)
Servings: 6
PointsPlus per Serving: 13 (or cut each in half for 7 PP per serving)

Ingredients

  • 1 cup coarse chopped almonds, toasted, 23 PP
  • 4 oz bittersweet chocolate, coarsely chocolate, 16 PP (I used what I had, which was 1 square bittersweet, 1 square unsweetened and 2 squares semi-sweet)
  • 6 tablespoons unsalted butter (I used crisco butter-flavored sticks for 19 PP)
  • 2.25 oz all-purpose flour (around 1/2 cup), 6 PP
  • 3 tbsp cocoa powder, 1 PP
  • 1/4 tsp salt
  • 2 large eggs, 4 PP
  • 6 tbsp sugar (I just used 8 tbsp organic cane sugar instead of the sugar and cane syrup for 10PP)
  • 2 tbsp golden cane syrup
  • 3/4 tsp vanilla extract

Directions

upside down chocolate almond fudge tart, dessert1. Preheat oven to 350. Set oven rack to lowest third of oven.

2. Coat 6 mini removable-bottom tart pans with cooking spray (CL uses a 9 inch round tart pan). Sprinkle almonds in the pans, distributing evenly. **If you need to toast your almonds, just put them in a dry pan over medium heat and toast until fragrant**

3. Combine chocolate and butter in top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; set aside. (I just put a smaller sauce pan on top of a bigger sauce pan with water and put the stovetop on medium. Then the chocolate/butter went into the smaller pan and melted that way. Worked like a charm!)

4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl, stirring with a whisk.

5. Place eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick and pale. Gradually add sugar, 1 tbsp at a time, beating at medium speed 2 minutes or until sugar dissolves. Add golden cane syrup (if using) and vanilla; beat on low speed 1 minute or until blended. Add chocolate mixture; beat 1 minute or until blended. Add flour mixture, and beat on low speed just until combined.

6. Pour batter over nuts into prepared pans, spreading evenly. Bake in lower third of oven at 350 for 15 minutes or until a wooden pick inserted into center comes out with a few moist crumbs (20 if you’re using the 9 inch tart pan). Invert tart onto a serving platter. Top with a scoop of ice cream if you like for some added deliciousness!

Need to serve these at a later time? Nuking them for about 25 seconds will do the trick. You can also try topping them with a scoop of ice cream. I’d recommend vanilla, butter pecan or coffee flavored. Mine stayed good in the fridge for almost a week, so yours should too!

Mudslide Cookies

cookies, dessert, chocolate, mudslide

Click here for Jacques’ Chocolate Mudslide Cookies recipe from “Stylish Cuisine”!

Let’s get honest for a minute here.  There’s a solid week every month that women are allowed to be bitchy more abrupt than usual.  This coincides with all sorts of wonderful things like cramps, hypersensitivity, extended bathroom breaks, chocolate cravings, etc.  For the last three years, I barely had a period.  My body seemed to try to have one, but I just couldn’t pull it off most months.  Because of my unruly body, I didn’t have any excuse for my abrupt behavior… except that I was bitchy (What? NO!).

Good news, though!  My body is currently back to working correctly and my excuse for craving chocolate is back full force.  This is a dangerous craving for me.  I love chocolate on a regular day, so when I crave it on an extreme level, my dieting is constantly on the brink of disaster.  Last month, everyone and their mother and their sister and their bestest friend in the whole world decided to make cookies.  I’m not even joking.  EVERYONE MADE COOKIES.  And then they posted about it on Facebook.  Cruel!  Jess said she wanted to make some too and I was happy to participate in that.  I didn’t want to make any regular cookie, though.   My brain told me, “You want chocolate cookies with walnuts in them.”  I said to my brain, “Damn, that’s a great suggestion.”  So I made some.

chocolate, cookie, brownie, healthy, dessert

Click here for this Secretly Healthy Chocolate Brownie Cookies recipe by “Eliza’s Edibles”!

I found a recipe on the Cooking Light website for Mudslide Cookies and went from there.  They were perfect!  Not overly sweet (which is easy to do with chocolate cookies), perfectly crisp on the outside, but pillowy on the inside.  Best part?  Low calorie!  Granted, it’s still a CHOCOLATE COOKIE, so it’s going to have at least a few calories in it, but these aren’t over the top.  I made 30 ginormous cookies (as in the size of the palm of my hand) and they were only 4 PP each.  You could easily make cookies that were slightly smaller, and make 48 at 2 PP each.  Best part?  They satisfy my chocolate craving without making me want to eat seven in a row.  I get my momentary fill of chocolate after one!  That’s incredibly important  for me.  I have a tendency to go for chocolate CHIP cookies and then I eat four in a row just to get enough chocolate chips to actually satisfy my craving.  That’s not so helpful when you’re dieting.

Mudslide Cookies (slightly modified from Cooking Light)
Servings: 30
PointsPlus Per Serving: 4 (or 48 cookies for 2 PP each)

Ingredients

  • 2 oz unsweetened chocolate, 10 PP
  • 2 oz bittersweet chocolate, 9 PP
  • 1 1/2 tbsp organic unsalted butter, 4 PP
  • 1 1/2 tsp strong black coffee (CL used instant coffee granules, but I’m classy, so I don’t have those)
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose unbleached flour, 17 PP
  • 1/2 cup unsweetened cocoa powder, 4 PP
  • 2 tsp baking powder
chocolate, cookie, peanut butter, pb fudge, fudge, dessert

Click here for this PB Chocolate Fudge Cookies recipe by “Sarah Cupcake”!

  • 1/8 tsp salt
  • 2 large eggs, 4 PP
  • 3 egg whites, 1 PP (CL used 1/2 cup egg substitute, but I didn’t have that)
  • 2 1/2 cups organic cane sugar, 52 PP (CL used regular refined sugar)
  • 1/2 cup chopped walnuts, 11 PP

Directions
1. Preheat oven to 350°.

2. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. (I melted my chocolate in a sauce pan on the stove since I have a tendency to over-nuke my chocolate.) Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture and nuts.

4. Cover baking sheets with parchment paper or use a silpat mat (BUY ONE. Do it now.) Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inch-thick rounds (the pressing is optional.  I didn’t press and they turned out perfectly round). Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.

When the cookies are done, they’ll be cracked on top and still moist in the center.  And magically delicious!  Hee hee!

Tangy Watermelon Rice Krispie Treats

Angela:

Okay, I love when people turn food into art and this totally qualifies! Rice Crispy Treats turned into a freaking WATERMELON? Love love love it. Perfect to wow those people at the next summer BBQ, right?

Originally posted on Chew Nibble Nosh:

When my kids are home in the summer time, and it’s a kazillion degrees outside, we spend a good deal of time in the kitchen making “fun food”.  Generally, there’s not a whole lot of nutritional value in “fun food”, but that’s OK.  It’s for fun, right?  This is a recipe that I came across online last year and it has become a summer favorite.  Last summer, I should have bought stock in marshmallows, I made so many batches!

The finished product is deliciously chewy, sweet, and tangy, but above all, fun!  Plus, from an adult standpoint, it’s pretty cute.

Rice Krispie treats are one of the easiest, universally loved desserts around, and this recipe is just as easy as the original…it just adds a couple of quick steps.

I start, just as I would with regular Rice Krispie treats, by melting down a bag of marshmallows with some butter…

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Diet Coke Brownies

Some people are just sheer genius. Who was the first person was that said to themselves, “Hmm… maybe I can replace all the oil, water and eggs in a pre-packaged cake or brownie mix with a can of pop and see what happens.”? I want to know who it was so I can give them a big shiny medal! I don’t know why it works, but it does. It works well.

It really isn’t too much of a surprise, though. I’ve made other tasty things with a box of cake mix and a can of somethingoranother like Pineapple Bundt Cake and Pumpkin Spice Cookies, but when I saw that you could make brownies with a boxed mix and a can of diet coke, my mouth literally dropped open. It was like a sign from heaven.

You see, there are many things that I love about my fiancee. Two of them are her obsessive love for diet coke and her sweet tooth that usually only craves brownies (or kit kats). So, DIET COKE BROWNIES??!?!? A-freaking-mazing. Two of her favorite things in one! Of course, it was a requirement that I test them out. And I did. And they were oh-so-tasty. But the best part? Only 130 calories/4 PP each. An indulgent dessert without actually indulging. Oh happy day :)

Click here for this Dr. Pepper Brownies recipe by “The Novice Chef Blog”!

Diet Coke Brownies (as shown on Eat Yourself Skinny)
Servings: 18
PointsPlus Per Serving: 4 (although EYS says they’re 3, but I put mine through the WW recipe builder)
Calories Per Serving: 130 (but EYS says 115. It really just depends on the mix you’re using)

Ingredients

  • 1 box brownie mix, 70 PP
  • 1 12-oz can of diet coke (or whatever pop you’ve got since it doesn’t make a difference in points!)

Directions
1. Follow directions on box as far as what temperature to set the oven to.

2. Combine brownie mix and pop in a bowl until completely mixed. Spray a baking dish with Pam and then pour in the batter.

3. Follow directions on the box as far as how long to cook PLUS 5-10 more minutes. Just make sure the check that they are cooked to your liking (anywhere from 38-50 minutes). Take out and enjoy!

Now, the combinations don’t stop at diet coke and brownie mix. If you want to keep things all natural and organic, try a can of diet Zevia and some organic brownie mix. Or maybe you want a little more depth of flavor? Then try diet or regular cherry coke. You can even do the same thing with cake mixes! I’ve heard of people using confetti cake mix and a can of sprite or selzer water. Maybe a can of coconut or lime flavored selzer and a white cake mix? Or some root beer and chocolate cake mix? There are just so many combinations you can try! I LOVE it when that happens!

Smoothies and Shakes… What’s the Difference?

Click here for this Wild Blueberry Shake recipe by “Colorful Palate”!

I’ve been on a smoothie rampage lately. Well, by rampage I mean that I have at least 1-2 per day… and not really for the purpose of losing weight, but because they are damn tasty! If I can have something that tastes like ice cream without all the guilt for any meal of the day AND it takes less than 5 minutes to make from start to finish why would I NOT have 1-2 a day? They satisfy my massive sweet tooth and since I put protein powder in every one, they fill me up. It’s a win-win.

Click here for this Juicy Pear Smoothie recipe by “The Healthy Foodie”!

My history with making shakes and smoothies has not been a great one, though. Until my mom showed me how to properly make one last month, I ended up disappointed in most of my smoothie attempts. I’d already packed the blender up for our move (which is next weekend) because I didn’t see the point in keeping it out! Oh, silly silly me. Mimsy (my nickname for my mom) brought over some Weight Watcher Protein Smoothie packets, bought some frozen fruit and went to work.

First off, let me tell you the difference between a SMOOTHIE and a SHAKE. I had to do my own research on this just to figure it out. A smoothie is typically made with fruit – frozen fruit, fruit juice, fresh fruit, etc. It’s not a dairy affair. It’s a fruit party. A shake (“milkshake” being the source of the word), on the other hand, is a dairy-based treat usually made with ice cream, milk or both. The thickness of either does not change the name; as long as you can suck it up through a straw, it’s either a smoothie or a shake. When you start to need a spoon, then it becomes an ice cream or a sorbet.

After you figure out if you’re making a smoothie or a shake, you then want to decide how thick you want it to be. Do you want to easily drink it or do you want it thicker so that you feel more like you’re “eating” something rather than “drinking” it? The breakdown:

Click here for this Blood Orange Smoothie recipe by “Bittersweet”!

– Start each shake/smoothie with no more than 1 cup of a liquid, whether that’s water, fruit juice or some kind of milk (soy, almond, coconut, regular, etc).

– If you want a treat you can DRINK, you can either skip the frozen stuff all together (like ice cream or frozen fruit) and just put in fresh fruit like berries and bananas (or even spinach or avocado!) or you can put in frozen items that are UP TO OR EQUAL to the amount of liquid you’re using. If it’s too liquidy, blend in something frozen like ice or fruit.

– If you want a treat you can EAT, you can put in frozen items that are EQUAL OR UP TO TWICE the amount of the liquid you’re using. You could also use half the amount of liquid and sub the other half with tofu, yogurt, avocado or cottage cheese. Any more than that and your blender won’t blend it properly and you’ll end of with icy chunks of fruit covered in what resembles a smoothie texture. If it’s too thick for you, add some more liquid.

Click here for this Lemon Apple Honey Smoothie by “The Kitchen Life of a Navy Wife”!

– If you want a treat you NEED TO EAT WITH A SPOON, you’ll want to use 2 parts frozen stuff to 1 part liquid. Maybe a liiiiiiittle bit more, but not too much. Or you can use about 2 tbsp liquid, up to one cup of tofu, cottage cheese, yogurt or avocado and then add your sweetener and frozen ingredients.

THE MOST IMPORTANT PART: you want to make sure you eat/drink your treats right away. Smoothies and shakes lose their wonderful consistency within about 30 minutes. So, don’t make it until you’re ready to consume it.

Click here for this Papaya Strawberry Avocado Shake recipe from “Family Fresh Cooking”!

Now you know how to make it work. So all that’s left is some delicious recipes, right? Well, you can certainly click on any of the pictures I’ve posted to go to those recipes on different blogs or you can try some of these simple and delicious combos listed below! Just put in the wet ingredients first, then the protein powder (if using) and sweetener and THEN the frozen items. Blend and enjoy! You may need to use a spoon to re-position the fruit so that it blends properly. Once you see the top of the mixture seamlessly swirling towards the center, your treat is ready to be devoured!

Chocoberry Protein Shake (4 PP)

  • 1 cup vanilla almond milk, 2 PP
  • 1 scoop chocolate protein powder, 2 PP
  • 2 cups frozen mixed berries

Click here for this Carrot Cake Smoothie recipe by “Pursuit of Hippieness”!

Tropical Breeze Protein Shake (4 PP)

  • 1 cup unsweetened soy milk, 1 PP
  • 1 tbsp agave nectar, 1 PP
  • 1 scoop vanilla protein powder, 2 PP
  • 1 1/2 cups frozen tropical fruit medley

Peaches and Cream Shake (4 PP)

  • 1 cup vanilla almond milk, 2 PP
  • 1 1/2 cups frozen peaches
  • 1/2 cup low-fat vanilla ice cream, 2 PP

Simple Strawberry Smoothie (1 PP)

  • 3/4 cup water
  • 1 cup frozen strawberries
  • 1/2 cup frozen raspberries
  • 2 tbsp truvia, 1 PP

Chocolate PB Banana Shake (5 PP)

  • 1 cup skim milk, 1 PP
  • 1 tsp peanut butter, 2 PP
  • 1 scoop chocolate protein powder, 2 PP
  • 1 1/2 cups frozen banana

Watermelon Explosion Sorbet (1 PP)

  • 3/4 cup water
  • 1 1/2 cups frozen watermelon chunks
  • 1/2 cup frozen strawberries
  • 2 tbsp lemon juice
  • 1 tbsp truvia, 1 PP

Orange Basil Cookies

Angela:

And here we have another tasty re-blog! The Potlicker is quickly becoming one of my favorite blogs with her inventive recipes and delicious pictures. Here’s a recipe for Orange Basil Cookies. They sound quite interesting…. just interesting enough for me to give them a try sometime! I do love me some oranges :)

Originally posted on Potlicker Blog:

These orange basil cookies will be a winner every time.  They are the high ranking food in my house right now.

While the cookies are a lovely addition to a tea tray or brunch spread, if left too convenient to a student bogged down with studies, then they will be gobbled down as a meal replacement. I noticed Tall Dark and Handsome had not come out for a meal in quite a while. When I questioned his eating habits for the past two days, he said he was full of cookies.  I found the mostly empty cookie box open on the bookshelf next to him.  Upon inspection, they were becoming stale like biscotti. Of course they had not been covered. TDH expressed that he didn’t know which he liked better, the fresh soft warm cookies or the now crunchy cookies that went into coffee. Wow, cookies that could do no…

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Lemon Curd

Click here for this Ginger Grapefruit Curd Recipe from “101 Cookbooks”!

Let me start off by saying that normally I do NOT like citrus-flavored baked goods. I used to get terrible migraines and horrible car sickness as a kid and I was always taking orange-flavored dramamine pills (which never worked). I’d get physically sick eventually, and because of the dramamine, fake citrus flavored were ruined. No lemon bars, no fruit pizzas, not even plain cheesecake with a “hint” of lemon juice. No orange pop, no lemon tarts…. the only time I could enjoy citrusy sweets was when they were SOUR.

I CAN eat a lemon raw. I DO love lemonheads! I can’t get enough of edy’s all-natural lime fruit bar popsicles. That sh*t is ahhhhhhmaaaazing. So when I wanted to make an egg white frittata a couple weekends ago, I remembered reading a recipe in my Cooking Light magazine for Lemon Curd and Mixed Berry Parfaits and I decided I needed to put those egg yolks to good use, even if I wouldn’t like it (I knew the rest of the people at work would appreciate it!).

Click here for this Coconut Curd recipe from “Country Cleaver”!

Well, the lemon curd didn’t make it to the office. It didn’t make it 24 hours. Why? Because I ate it… one delicious spoonful at a time. Oh, the treachery!! A lifetime of saying “NO!” to lemony baked goods and here I was, standing in front of the fridge for the 5th time, dipping Trader Joe’s Coconut Thins into the curd a few times before going back to eating it plain with my spoon. I felt like a traitor to myself. But I couldn’t deny how delicious this curd was.

It was sour, but perfectly sweet. It had no “fake” lemon flavor because I used real lemons and oranges. I used light buttery spread to cut down the points by just a little. It was just…. perfect. I ate all 32 of those WWPP from that little tub of curd in 24 hours and realized that I have a new weakness: Lemon curd. Curd in general.

I CURSE THE CURD!

But I am most definitely sharing the recipe with you. Because I love you all and you deserve to taste such deliciousness. But I’m warning you…. make it to SHARE it or you will eat it all yourself. Or try one of the other curds that I linked to because they all look outstanding.

Lemon Curd (from Cooking Light)
Servings: 8 (about 1/4 cup each)
PointsPlus Per Serving: 4

Click here for this Blood Orange Curd + Bars recipe from “Local Kitchen”!

Ingredients

  • 6 egg yolks, 9 PP
  • 2/3 cup sugar, 14 PP
  • 1/2 cup fresh lemon juice, 1 PP
  • 1/4 cup fresh orange juice, 1 PP
  • 1/8 tsp sea salt
  • 3 tbsp Smart Balance Light Buttery Spread, 4 PP (Cooking Light used regular light butter)

Directions
1. Heat the egg yolks, sugar, juices and sea salt in a small sauce pan over medium heat for 6 minutes (it will become slightly thickened). Add in the butter and stir until completely melted and blended in.

2. Pour into a bowl and cover with plastic wrap. Put it into the fridge until cooled throughout and set. Take out a spoon and fall in love.

Elvis Pie

Angela:

I’m a sucker for anything PB/Banana. This pie looks AMAZING. And it’s WWF!  So, I’m thinking I’m going to have to make this soon.  Like REALLY soon.

Originally posted on nancyalden:

Bored with Weight Watchers or whatever diet you’re on because you’re eating the same old thing?  How about a piece of this delicious hunkahunka Elvis pie that’s only 4 points?  We all know Elvis loved peanut butter and banana sandwiches.   Well, here’s The King’s inspiration without all the calories!

Elvis pie    serves 6

Premade graham cracker crust

1 12 oz. can fat free evaporated milk

1 1 oz. box sugar free/fat free banana pudding mix

2 bananas

1 cup of fat free whipped topping

Mix milk, pudding mix, 2 bananas and whipped topping until smooth.  Pour into pie shell and put in refrigerator for about 20 minutes.

“Icing”:

Combine  6 oz. plain fat free greek yogurt, 2 TBSP low fat peanut butter, 2 TBSP low fat milk and 1 tsp vanilla extract.  Mix until blended, then put in a plastic baggie.  Cut a corner for…

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Chocolate Stout Cupcakes with Bailey’s Irish Cream Cheese Frosting

I patiently took this picture before devouring it in four bites.

I cannot even begin to describe the awesomeness that is Skinnytaste.  This woman comes up with delicious healthy recipes, shares them and makes everyone’s day better.  I linked to her Chocolate Stout Cupcake recipe and decided on Friday that I should give them a try.

Umm…. they were amazing.  So amazing that I had to give them to Jess (that’s Bella’s actual name!  She said I can use it now) to bring to her coworkers because I was eating an average of THREE per day this weekend.  Three cupcakes per day is just not healthy, no matter how low in calories or PP they are!   The fact that I was eating three per day gives you a hint that they were ridiculously successful, though.  And they were really easy to make, so I’ve decided to share the recipe with you!

Chocolate Stout Cupcakes with Bailey’s Irish Cream Cheese Frosting (from Skinnytaste)
Servings: 12
PointsPlus Per Serving: 5!
Calories Per Serving: around 189

Ingredients

Frosting:

  • 5.5 oz 1/3 less fat Philly Cream Cheese, softened, 9 PP
  • 1/2 cup powdered sugar, 6 PP
  • 4 tsp Bailey’s Irish Cream, 2 PP (it’s about 2/3 oz)

Cupcakes:

  • 3/4 cup + 1 tbsp sugar, 17 PP
  • 1 cup flour, 12 PP
  • 7 tbsp unsweetened cocoa powder, 3 PP
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 egg, 2 PP
  • 1/2 cup stout, 2 PP
  • 4 oz unsweetened apple sauce
  • 1/4 cup unsweetened vanilla almond milk (skim milk works too)
  • 1/4 cup reduced fat sour cream (i used Chobani 0% plain), 2 PP
  • 1 tsp vanilla
  • 1 1/2 tbsp canola oil, 5 PP
  • cooking spray

Directions
1. Combine all the frosting ingredients in a medium bowl and mix until smooth with an electric mixer. Refrigerate until ready to use.

2. Preheat oven to 350°. Line a cupcake tin with 12 liners and lightly spray liners with oil (to prevent sticking).

3. In a large bowl sift together all the dry ingredients; sugar, flour, cocoa powder, salt and baking soda (or put them all in a bowl and whisk it until well combined).

4. In a medium bowl combine the wet ingredients (egg through canola oil) and beat until smooth.

5. With a mixer, slowly add the sifted flour mixture to the wet ingredients and mix until just combined. Pour into cupcake liners and bake 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Is it just me, or do you all think it’s a bit kinky to “undress” your cupcake before eating it?

A few notes: the beer does not have to be flat before you use it.  I know that some beer breads require this, but these cupcakes are an exception.  You can also use any kind of stout.  I used a random one that’s been in my fridge for about 1.5 years; worked just fine!  One more thing – you may think that you’re filling the cupcake liners with too much batter, but believe me, once you’ve evenly divided it amongst the liners, they’ll cook up just the way they’re supposed to.  And remember to share so that you don’t end up eating SIX of them in two days!

St. Patty’s Day Sugar Rush

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Click here for this WWF Chocolate Stout Cupcakes with Bailey's Irish Cream Frosting recipe by "Skinnytaste"!

I love you all.  You should know this.  Especially after taking a look at all the tender love and care that I put into finding tasty desserts for you to try this St. Patty’s Day!  I found something for everyone – cheesecake, cookies, brownies and cupcakes.  AMAZING.

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Click here for this Guinness Chocolate Chip Cookies recipe by "Lea and Jay"

Last year for St. Patty’s Day I posted a recipe for Corned Beef and Cabbage.  Pretty typical Irish fare.  That has always been the crowd pleaser, the belle of the ball, the star of the show at our house.  Dessert on St. Patty’s Day is usually an afterthought (if only that were the case for the other 364 days of the year).  This year, I’m giving you a smorgasbord of choices to make for the family!

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Click here for this Guinness Chocolate Cheesecake recipe by "Closet Cooking"!

In case you don’t know exactly what the origin of St. Patty’s Day is, I’ll give you the quick and dirty version.  It commemorates Saint Patrick, the patron saint of Ireland.  Interesting fact, Saint Patrick was NOT Irish.  He was born in Roman Britain in the fourth century and was kidnapped at age 16 and brought  to Ireland to be a slave.  He eventually escaped, became a bishop, and went back to Ireland to “Christianize” the country whose people were largely practicing polytheism (no, they did not pray to leprechauns and pots of gold were not involved either).  He used the shamrock to explain the Holy Trinity (because of the three leaves) hence why it became the featured symbol.  Saint Patrick is the “Champion of Irish Christianity”, therefore he was given a feast day, which over time because a cultural holiday celebrating the Irish in general.  If you’re interested in more of the background of the holiday, check out it’s Wikipedia page!

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Click here for this Irish Coffee Blondies recipe from "Baked Bree"!

I’m not one for in-your-face evangelism, so don’t get all confused and flustered and think I’m trying to turn you all into Catholics or Christians or anything!  I just want you to enjoy a fun day of green clothes, corned beef and beer/liquor-laced sweets :)  I think I’ll be making the Chocolate Stout Cupcakes since they’re actually WWF!  Woot Woot!  I’ll also be roasting my cabbage this year rather than cooking it in the crock pot since I found an awesome recipe to try.

So put on your green shirt, or even some green pants if you have them, drink a little beer, eat some corned beef and cabbage, listen to some Celtic music (or Flogging Molly), chase a leprechaun, find some gold… do whatever makes your St. Patty’s Day just a little bit more fun!