Sunday, February 16, 2014

No Bake Oreo Cheesecake Dessert Shots

I have a sweet tooth, there, I said it :-)  Yes, I know you are all doing your fake surprise face right now.  Lately though, I've been trying to eat better and that doesn't always include the full serving of dessert that I'd like to be eating.  Enter the dessert shot.

This dessert is a combination of two ideas....1) Dessert in a shot glass and 2) Sex in a pan dessert.  If you haven't heard of the latter, google it ... but probably not at work just in case you get some unsavoury results..hehe.

So what's in the glass you ask?  First, a layer of crumbled Oreo cookies, then a cream cheese mixture, then some whipped cream, chocolate pudding, more whipped cream, and a sprinkling of Oreo cookies just for fun. These puppies come in around 150 calories per shot.  YAY!

Ingredients (makes 8):

Oreo Layer:
9 Oreo cookies

Whipped Cream Layer:
1 Cup Whipping cream
2 Tbsp icing sugar
1 pkt whip it by Dr. Oetker (optional)
--divide this in two

Cream Cheese Layer:
1/2 package cream cheese (room temperature)
2 Tbsp sour cream
1/4 cup grandulated Splenda (or sugar if you prefer)
+ 1/2 of the whipped cream prepared above

Chocolate Pudding:
Jell-o sugar-free pudding prepared as directed


Step 1: Prepare the whipped cream
Make sure your whipping cream is very cold.  Add whip it, and sugar and whip until stiff peaks.  Set aside.

Step 2: The cream cheese layer
In the bowl of your stand mixer, add the cream cheese and sour cream.  Whip until smooth.  Add your splenda (or sugar) and mix again.  Then gently fold in half of the whipped cream you prepared above.

Step 3: The Oreo layer
Place your Oreos in a food processor and grind until crumbly.  Doesn't have to be perfect.

Step 4: Assemble
Start with your Oreos, press it into the bottom of your shot glasses.  Next add a thin layer of cream cheese (it's fairly tart so you don't have to add too much).  Add a thin layer of whipped cream followed by some chocolate pudding.  Top it off with a little more whipped cream and some crumbled Oreos for flair.

Keep these in the fridge.  These can easily be made the day or two before a party.

Sunday, February 9, 2014

Raw Oatmeal Cookie Energy Bites

I can't believe it's been so long since I've posted!  Feels like a lifetime ago.  In that time I've gone to Thailand, lost my camera (and my SD card), baked my way through Christmas, ate my way through Christmas, and changed jobs.  Needless to say it's been a busy few months!  The good news is that I've been baking like a crazy person and I have sooo many recipes to share.

Just to ease my way back I thought I'd start with something simple.  I've seen so many recipes out there for homemade lara bars I thought I'd give it a try.  My first attempt? ... yeah ... that was a disaster.  Grainy, oily, kind of hard.  The good news is that I've fixed it....and now it's awesome ... and SUPER easy.  These are a no-bake version of oatmeal cookies, and at about 50 calories per ball, it's easy to stick to your new years resolutions.

You can also make them gluten-free or paleo by removing the oats.

Ingredients (makes 16 bites)

1/2 cup raisins
1/2 cup walnut halves (I used raw)
1/4 cup rolled oats
2 Tbsp unsweetened coconut (I used shredded)
1/4 tsp cinnamon

Step 1: Soak the Raisins
Place raisins in a bowl and add about 1 cup of water.  Let them sit for an hour or so.  This step is important because if your raisins are too dry you'll end up with a grainy mess that won't stick together.

Step 2: Grind the Walnuts
Place walnuts in a food processor and grind until grainy.  Not too long, you don't want walnut butter.

Step 3: Add the Oats, Coconut, and Cinnamon
Add rolled oats, coconut, and cinnamon to the food processor and give it a couple of pulses.

Step 4: Add the Raisins
When your raisins are nice and soft, drain the water out and add your raisins to the walnut mixture.  Pulse until it looks like dough.

Step 5: Form into balls
Form into balls about 3cm in diameter.  I used a 3cm ice cream scoop to portion out my bites.

Step 6:
Refrigerate.  You can eat them without refrigerating, but I like them a little cold, keeps them firmer.

Now get out there and make your own.

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