Posts Tagged ‘dessert’

Real talk – don’t tell your husband you’re thinking about making pumpkin donuts unless you actually make pumpkin donuts within the next 15 minutes. Otherwise you’ll get distracted by football, the donuts will never make an appearance, and you’ll have to hear, “You know what sounds really good? Pumpkin donuts,” for the rest of the day.


Nailed It/Failed It: Baked Pumpkin Donuts


I’ll be honest – I thought these were more like pumpkin bread in donut formation than actual donuts. However, his recipe made 12 pumpkin donuts and they were gone in 2 days sooooooooo I’m gonna have to go with nailed it.


I wasn’t about to go buy butter olive oil for one recipe so I melted 1/3 cup of butter and called it good. I also used the equivalent of pumpkin pie spice for all the spices (1/2 tsp cinnamon = 1/2 tsp pumpkin pie spice, etc.). And when it came to the cinnamon sugar coating, I couldn’t bring myself to dunk the donuts in butter since they already had 1/3 cup of melted butter in them. So I sprinkled the tops with cinnamon sugar before baking them. I’m pretty sure they’d also be amazing drizzled with maple syrup.




Original recipe from Eat. Drink. Love.


I tried to come up with a more complex name for this. Really, I did. But then my dad declared me a “football savant” for dominating last week’s NFL weekly picks and I lost interest in anything other than basking in the glory.

So here’s the deal with this “recipe” – I realize strawberry season has come and gone, but the grocery store is still selling them which means I am still buying them. And will continue to do so until I get tired of this combination which, based on my track record here, should be approximately never.

Nailed It/Failed It: Peanut Butter Strawberry Chocolate Chip Toast


Can I declare a verdict on my own creation (that I realize is nowhere near original)? Because I am. Nailed. It. It’s entirely possible I eat this multiple times a week (read “daily”). My husband thinks it’s weird “because of the toast”, but that’s what makes it awesome. How else is the peanut butter going to get a little on the melty side?


Toast the bread of your choice (I typically use sandwich thins, but my mom gave us a loaf of wheat bread because we looked poor and hungry and I’m a fan of that as well). While your bread is toasting, cut your strawberries to whatever size you’d like. Once your toast pops, smear as much or as little peanut butter as you’d like. Then top with strawberries and a few chocolate chips and prepare to be addicted.

(I’ll also make this without the chocolate chips for breakfast. Seriously. I have a problem. Send help.)

One of my New Year’s Resolutions is to cut back on the desserts. It’s obviously going well.

And by “going well” I mean I’m totally not fighting myself daily. Nor am I giving in to my husband’s suggestions of going to get ice cream. And buying Girl Scout cookies is so not happening. Nope. I’m just cruisin’ along, ignoring sugar in all its various forms. I’m not even thinking twice about it.

Because spending all day thinking about how I already have all the ingredients for peanut butter swirl brownies would be ridiculous.

Nailed It/Failed It: Skinny Peanut Butter Swirl Fudge Brownies


Eh. A resounding endorsement, I know. These were definitely¬† more cake like than brownie like. And a dryish cake at that. I didn’t hate them, but I didn’t love them. The husband, however, was a huge fan.


You may have noticed I haven’t directed you back to Pinterest yet. That’s because this was actually a combination of two pins I saw – Skinny Fudge Brownies and Peanut Butter Swirl Brownies. I was mostly interested in the peanut butter swirl version but didn’t want to use a box mix. Enter the skinny version.

I used the Skinny Fudge Brownie recipe, swirled in melted peanut butter, and baked it in my pretend 8×8 pan (I don’t know what the dimensions of this pan are, and I’m too lazy to measure it).

Original recipes from Life on Food and Lose Weight by Eating.

I, along with my sisters, am borderline completely obsessed with tradition. And, if you ask my parents, it never took much for us to declare something a tradition. Basically we had to do it once. Mostly these traditions apply to Christmas – watching Christmas Vacation Thanksgiving night, cinnamon rolls for breakfast on Christmas morning, stockings before breakfast, gifts after breakfast. . .you get the idea.

Also in the tradition mix? The type of Christmas cookies to be baked. Acceptable ones include sugar cookies, mint sandwich cookies, Mexican wedding cakes, and peanut butter blossoms. Unacceptable ones include chocolate chip cookies (why my dad thinks those are Christmas cookies I will never understand).

Based on the above information, you can see how it took a fair amount of courage for my husband to suggest a new type of cookie to add to the mix. And you can see how it was nothing short of a Christmas miracle that I acquiesced.

Spoon Fork Bacon: Chocolate Covered Peanut Butter Ritz Sandwiches(pinned here)

Nailed It/Failed It: Chocolate Covered Peanut Butter Ritz Sandwiches


Nailed it. The husband and I have renamed these Crackies because a) they’re cookies made from crackers (we’re so clever!), and b) they’re addictive. Ridiculously so. You’ve been warned.


To be completely honest, I didn’t even look at the recipe until a few minutes ago because it seemed rather self explanatory. And other than the powdered sugar that didn’t make it into my peanut butter, I’d say it was. Also, I obviously didn’t completely cover mine with chocolate. But I did use colored sugar (and snowflake crackers) to make them festive!





Original recipe from Spoon Fork Bacon.


Welcome to the week after Thanksgiving – when we all claim to be on a sugar and carb detox (until the Christmas cookies make their appearance)! Of course, you have to ease into that detox or you’ll get a cramp and drown. And that’s where this bowl of oatmeal comes into play.

Peanut Butter and Peppers: Chocolate Peanut Butter Oatmeal(pinned here)

Nailed It/Failed It: Chocolate Peanut Butter Oatmeal


Nailed it. I’m pretty sure that if this oatmeal had been in my life earlier, I never would have gone through the “oatmeal makes me gag” phase. I halved the recipe and had it as a snack because I can’t really do sweet breakfasts without feeling slightly nauseous all day, but I can promise you this would be delectable any time of the day. I fully intend to have it for dessert.


I used regular milk, real sugar instead of stevia, and skipped the peanut butter chips because I didn’t have any. That’s probably my top life regret right now.





Original recipe from Peanut Butter and Peppers.

I had a rather traumatic day last Tuesday. I had blood drawn for the first time in my life.

It all started innocently enough on Halloween – I went to the doctor to get a ridiculous amount of earwax cleaned out of my ear so I could hear again (it’s an incredibly disgusting trait I’ve inherited from my dad). After the cleaning of the ear, the doctor told me I should make an appointment to get lab tests done because, “at your age, it’s recommended.” Excuse me? At my age??? He then proceeded to say, “But a healthy 30 year old shouldn’t have any problems.” Ho’d up. I am 29 for the first time thankyouverymuch. Had he not just given me the gift of hearing back, there would have been a brawl right then and there.

So I went back in last Tuesday for my stabbing, and, per usual, had myself all worked up over nothing (I don’t do needles well at all). And when my test results came in saying that my cholesterol’s good and I don’t have diabetes, I celebrated with pumpkin cheesecake brownies. Because that’s how you keep good numbers. Obviously.

AB Petite: Pumpkin Cheesecake Brownies(pinned here)

Nailed It/Failed It: Pumpking Cheesecake Brownies


Nailed it. Make these. Make these now. See how the above photo shows them still in the pan with a row missing? That’s because the husband and I started inhaling these as soon as they were cool enough to not scald our mouths. They really are that good.


I cheated and used a box brownie mix. I know – it’s terrible, full of chemicals, blah blah blah, but honestly, I have no regrets on that one. I also used Greek yogurt instead of cream cheese and pumpkin pie spice instead of cinnamon. And, as you can tell, I didn’t realize it said to use an 8 inch pan until it was too late which meant my layering/swirling efforts were rather interesting. If using a 9×13, I’d recommend using 2 batches of brownies. That’s my plan for the next round.


Original recipe from AB Petite on That’s Comma with a K.

Hi. My name is Jenn, and I’m a pumpkin spiceaholic. I’ve been known to make 3 trips in 4 days to the local frozen custard place just to obtain their pumpkin pie concrete. It’s a real problem, I know. So you understand that when I caught wind of a pumpkin spice Hershey’s kiss, I had to find it. And that when I did find it, I immediately knew I needed these cookies in my life. And that once these cookies were in my life, they didn’t last long. (It’s a slippery slope, people.)

Pumpkin Spice Oatmeal Cookies(pinned here)

Pumpkin Spice Oatmeal Cookies


Nailed it.

You guys. These cookies are beyond amazing. I mean beyoooooooond. I thought so, the husband thought so – even the brother-in-law thought so. Make these. Right now. No, but really.


Since I’ve discovered butter can be partially replaced by Greek yogurt, I have a really hard time putting 2 sticks of butter in anything. So I did the ol’ Chobani substitute. Other than that, I skipped the flax seed and chocolate chips and left everything else as is. Oh, and you won’t use the whole bag of Hershey’s kisses so feel free to eat a few as you go. Not that I did. . . .




Original recipe from Knead to Cook.