Chocolate Cherry Brownies

Do you like fudgy brownies? Do you like cherries? Consider this your lucky recipe finding day!

  • 4 squares Bakers Unsweetened Chocolate
  • 3/4 cup  (aka. 1-1/2 sticks) butter
  • 1-1/2 cups granulated sugar
  •   eggs
  • 1 tsp. vanilla
  • 1 cup  flour
  • 1 pkg. JELL-O Devil’s Food Instant Pudding
  • 1 jar chopped maraschino cherries 

  1. preheat oven to 350F and line 13x9 baking dish with foil and grease
  2. heat chocolate and butter in the microwave till melted (beware spills!)
  3. beat sugar and chocolate in a large bowl. then beat in eggs and vanilla, then flour and pudding mix.
  4. here’s where it gets personal-put in as many cherries and cherry juice as you like! before you add the juice the mix will be very thick and the more juice the more the brownies will taste cherry-like, just don’t make it too runny. as for the cherries themselves, you probably can’t put too many :)
  5. bake 30-35 minutes, just watch your oven and especially around 27ish minutes test with a toothpick/fork. if you get fudgy crumbs then it’s done! do not overbake! these are meant to be gooey and fudgy. be sure to cool for the best brownie eating experience.
The KraftFoods version calls for a light cream cheese icing made with the cherry juice. I’ve made this twice with the brownies and it is a nice addition, but in my opinion they don’t need it. If you’re making these for a party or something it might be a cute touch to add a little color to them, but I usually don’t make it unless I have extra cream cheese at home.
That being said, these are probably my fiance’s favorite dessert ever. Between the both of us, it does not take long for these to disappear! I’ll probably make these this week and add my own picture later (If I can snap a picture before they’re devoured) In the mean time you can look at the KraftFoods link above for an idea of what they look like.
happy cherry brownie deliciousness :)

Nutella Cheesecake

yes. you read correctly. and the best part is IT’S EASY! no oven!

picture via KraftFoods (I swear one day I’ll start photographing my delicious foods)

  • 1 store bought no bake chocolate pie crust
  • 1/2 c sugar
  • 2 8 oz. packages of 1/3 less fat neufchatel cream cheese (softened) 
  • 1 13 oz. jar Nutella
  • 1/2 tsp vanilla flavoring
  • 1 tub Lite Cool Whip

1. Take crust out of packaging

2. Mix sugar and cream cheese until smooth. Add Nutella and vanilla, mix. Then stir in Cool Whip.

3. Put in crust and refrigerate for 4 hours.

*notice I use light versions of cream cheese/cool whip. They taste just as good and save a little on the guilt so I’m all for them!

KraftFoods version calls for making your own crust…but I am notoriously bad at that so I opted for easy.

easy and delicious is a good combo!

happy nutella-ing :)

Cheesy Spinach Bake
Picture Via KraftFoods
   2 cups pasta, uncooked (I used rotini and it worked great) 
2 Tbsp. Kraft Sun Dried Tomato Vinaigrette Dressing  
1 cup fat-free chicken broth 
2 oz. (1/4 of 8-oz. package) Neufchatel (1/3 less fat) Cream Cheese cubed
 1 pkg. (10 oz.) frozen chopped spinach (you can use the microwaveable kind) 
1 cup (or more!) Shredded Mozzarella Cheese 
2 Tbsp.(or more!) Grated Parmesan Cheese
    

 1. Cook pasta as directed on package and preheat oven to 375. 
2. While the pasta is cooking, heat  dressing in large skillet on medium heat.Add broth and cream cheese and cook until cheese is melted, stirring frequently. Then stir in  spinach (if you use the microwavable kind go on and microwave it but it’s not a big deal if it’s still cold since you’ll be heating it up). 
 3. Drain pasta and mix  lightly. Spoon half into a medium sized casserole dish and top with 1/2 cup mozzarella and repeat the layers. Sprinkle the top with parmesan (and more mozzarella if you love cheese!). 
 16 to 18 min. or until it’s heated through and the cheese is melted. 

 
This recipe originated at KraftFoods like many of mine will. The original recipe called for chicken and I made it with it but it added nothing but something else to chew so I decided to make this meat free. The rotini and spinach really captured all the gooey goodness of the cream cheese sauce and the extra cheeses and it was still good left-over!
Happy cheesyness!

Cheesy Spinach Bake

Picture Via KraftFoods

  • 2 cups pasta, uncooked (I used rotini and it worked great)
  • 2 Tbsp. Kraft Sun Dried Tomato Vinaigrette Dressing  
  • 1 cup fat-free chicken broth
  • 2 oz. (1/4 of 8-oz. package) Neufchatel (1/3 less fat) Cream Cheese cubed
  •  1 pkg. (10 oz.) frozen chopped spinach (you can use the microwaveable kind) 
  • 1 cup (or more!) Shredded Mozzarella Cheese 
  • 2 Tbsp.(or more!) Grated Parmesan Cheese

1. Cook pasta as directed on package and preheat oven to 375.

2. While the pasta is cooking, heat dressing in large skillet on medium heat.Add broth and cream cheese and cook until cheese is melted, stirring frequently. Then stir in spinach (if you use the microwavable kind go on and microwave it but it’s not a big deal if it’s still cold since you’ll be heating it up).

3. Drain pasta and mix lightly. Spoon half into a medium sized casserole dish and top with 1/2 cup mozzarella and repeat the layers. Sprinkle the top with parmesan (and more mozzarella if you love cheese!).

16 to 18 min. or until it’s heated through and the cheese is melted.


This recipe originated at KraftFoods like many of mine will. The original recipe called for chicken and I made it with it but it added nothing but something else to chew so I decided to make this meat free. The rotini and spinach really captured all the gooey goodness of the cream cheese sauce and the extra cheeses and it was still good left-over!

Happy cheesyness!

Cherry Crumble Bars

This recipe brought to you by Chocolate Covered Katie!

I discovered her site via Twitter a few months ago and as you’ll see a lot of my recipes come from there. We share two things in common: a love for chocolate/desserts and a love for healthy.

While Katie is Vegan, I am, however, not, so I do change some kinda important-ish things for that. If you’re interested in seeing the vegan recipe here's her link

I just made her Cherry Crumble Bars Monday and I am very much in love with them.

Here’s what I did:

  • 1.5 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup brown sugar
  • 1 1/4 tsp cinnamon
  • 1/4 cup plus 3 T cold butter
  • 2 T milk
  • 2 cups fresh bing cherries, chopped
  • 2 tsp cornstarch
  • 3 T pancake syrup
  • 1 tsp pure vanilla extract
  • optional: a handful of chocolate chips

Set the oven to 350F, but only if you’ve already cut up the cherries because they took me forever (don’t worry it’s totally worth it). Mix the first 7 ingredients together and be sure to break up the butter a lot, but keep in mind it will be a very loose mix. Put around 2/3 of the mix into an oiled dish (I used a 6x9) and press down. In a separate bowl mix the rest of the ingredients and layer on top of the mix. Put the rest of the mix on top and press down. Put it in the oven for 45-50 minutes, or until slightly browned at the top. Cool for 30 minutes and wa-la!

At first I was concerned this was going to be overly sweet, with the pancake syrup in the cherries and all, but it is the perfect summer time dessert. It’s light and just sweet enough. I literally have to make myself stop eating them. I think next time I’ll double the recipe!

Happy Cherry Bar Making :)

Love food? Me too!

Ahoy there, food lovers.

I started this blog as an attempt to put my recipes in the same place. Why not a recipe book, you ask? Well yeah that would make sense but why keep all the goodness to myself? Most of my recipes are from other recipes online or in books, just slightly altered, and I want to keep the love going!

Here I shall post recipes that I’ve made (giving credit as needed) with plenty of feedback and pictures of all the goodness. And then YOU can make them and continue to spread the love of delicious food. That’s good love.

So welcome to a blog of the best om nom noms available! I look forward to sharing the food love :)