St. Patrick's Day Grasshopper Cheesecake

This is the easiest cheesecake recipe ever! It comes from my magic bullet recipe book, but it would work just as easy in a blender. Instead of a graham cracker crust I put an Andes mint chocolate cookie on the bottom, then topped them with more. I cut the recipe in half and it was perfect for two. I liked the cheesecake recipe a lot, and the cookies were good, but I think next time I would rather have it with some kind of fruit topping. Because this recipe is so basic and simple, it would be easy to get creative with it.

Easy Cheesecake

1 (8 oz.) package cream cheese
2 eggs
1/2 C sugar
1 tsp vanilla
graham cracker crust

Preheat the oven to 350. Blend all the ingredients, except for the crust. Pour into the crust and bake for 2-25 minutes (or until set). Chill before eating.

No Bake Energy Crumble

I absolutely LOVE finding things that have a nutritional punch but taste amazing! So that is what I've been up to lately. I should post these kinds of things more often!

So I found this one on pintrest, but it is supposed to be bite sized balls. Mine however, did not form into balls, so instead of adding more peanut butter or honey to hold them, I just left it as a crumble and went with it. It was a yummy afternoon pick me up!

The best part about no-bake stuff like this is that if you don't have an ingredient or don't like something, it is easy to switch it out for something else. In this case I didn't have coconut on hand, so I used some Cheerios (which is probably why it didn't roll into a ball). One could also add nuts, dried fruits, different flavors of chocolate chips, etc.

1 C oats
1 C toasted coconut
1/2 C chocolate chips
1/2 C peanut butter
1/2 C ground flax seed
1/3 C honey
1 tsp vanilla

Stir everything together. Chill for 1/2 hour, then roll into balls. Store in an airtight container in the fridge.

Skinny Chocolate Chip Buttermilk Scones

I got this recipe from a blog that I follow. The were yummy with eggs and smoothies the other day!

Skinny Chocolate Chip Buttermilk Scones
3/4 C cold buttermilk
1/4 C sugar
2 tsp vanilla
1 large egg
1 C flour
1 C whole wheat flour (I didn't have any, so I ground some oats, which worked great)
1 T baking powder
1/2 tsp salt
3 T chilled butter

Preheat oven to 375. Combine the first 4 ingredients. Spray baking sheet or muffin cups with cooking spray.

Combine flour, baking powder and salt in another bowl. Cut in chilled butter. Fold in chocolate chips. Add milk mixture, stir until moist.

The recipe said to knead the dough a few times on a floured surface, but mine was way too wet to handle, so I didn't bother. Place in muffin cups or on sheet and bake 18-20 minutes.

Oatmeal/Protein Cookie Dough Bites

If you remember some of my posts last summer, I LOVE cookie dough-but not the raw egg. So I've found some mock cookie dough recipes. I found this one on pintrest, and it sounded like a delicious and healthy version so I really wanted to try it. Last night we were craving a sweet treat so I cut this recipe in half and it was perfect for two people. I really enjoyed them and I'm going to hang on to this recipe!
Oatmeal/Protein Cookie Dough Bites
2/3 C raw almonds
2/3 C raw walnuts
2/3 C oats
1/4 tsp cinnamon
1/8 tsp salt
1/4 C agave nectar (I didn't have any so I used honey which worked great)
2 tsp vanilla
3 T chocolate chips

In a food processor, puree the nuts and oats. Then stir in remaining ingredients, except chocolate chips. Then fold in the chips and shape into balls. They are awesome chilled!

Peanut Butter Cake with Chocolate Glaze

I seriously enjoyed making my own birthday cake! I made exactly what I wanted and I had fun doing it! I made a peanut butter silk cake from a Betty Crocker recipe. Then I used a peanut butter butter cream frosting that my grandma recommended and I topped it with my all time favorite chocolate glaze.


It was absolutely delicious and I definitely enjoyed eating a slice too many!

Peanut Butter Silk Cake

1 box yellow cake mix
1 1/4 C water
1/2 C creamy peanut butter
1/3 C oil
3 eggs

Heat over to 350. Generously grease two round cake pans (8 or 9 inch rounds). Beat all ingredients on low speed of mixer for 30 seconds. Then beat on medium for 2 minutes, scraping bowl a few times. Bake 32-38 minutes, or until toothpick comes out clean.

Peanut Butter Butter Cream Frosting

8 T softened butter
1/2 C creamy peanut butter
3/4 C powdered sugar
1 pinch salt
1/2 tsp vanilla
1 T milk

Beat butter and peanut butter until smooth. Add powdered sugar and salt and beat low until moist, then beat on medium, scraping bowl a few times. Add vanilla and milk, beat on low, then speed it up to med-high until it is light and fluffy, about 4 minutes.

Dark Cocoa Glaze

3 T water
2 T butter
3 T Cocoa
1 C powdered sugar
1/2 tsp vanilla

Heat water and butter in a small saucepan, bring to a boil. Remove from heat and stir in cocoa. Slowly add powdered sugar and vanilla, beat with a whisk until smooth, cool slightly before using.