• Recipes
    • Breakfast
    • Lunch
    • Appetizers
    • Dinner
    • Side Dishes
    • Dessert
  • Family
    • Travel
    • Events
  • About

Elizabeth's Home

Chocolate Peanut Butter Fudge Frozen Yogurt

August 4, 2014 by Elizabeth Leave a Comment

2014-07-03 Fro Yo-340Rich, creamy, peanut butter and chocolatey goodness packed into this perfect frozen yogurt. Chocolate Peanut Butter Fudge Frozen Yogurt is loaded with protein, healthy fats, and antioxidants, and is incredibly good for you. Scoop up a huge bowl of this cool, refreshing and unbelievably healthy dessert, and savor the perfect ending to your summer day.

Happy Sunday! How was your week? Ours was, well, you guessed it, another busy one! Although, I suppose that’s to be expected with a two-month-old (Charlie turned turned two-months-old on the 30th!), a two-year-old, and a four-year-old. Actually, looking back on it, I guess this week was rather packed. Monday was fairly calm, and a fun little day around the house and in the yard. Tuesday, we had our friends over for a playdate in the morning. Charlie had his two-month check-up on Wednesday, and now weighs 12 pounds 12 ounces. (He’s doing great and is one healthy little guy. He has also been smiling a bunch lately!) Since the older boys were already home with a babysitter, I managed to sneak in a quick little grocery store trip on our way home, with only one kid! I mean, is that a treat or what?! 🙂 I guess it’s the little things! Thursday we met Andrew for lunch. (Weekly lunches with Andrew have become a tradition that we all really enjoy.) Friday morning we drove Andrew to the office, so that later that I could pick him up after work for our early date night out on that side of town.

photo 2 photo 1
We had a great dinner, a fun shopping trip, and were home by 9:15! The perfect little date. Saturday, I had a SOLO shopping trip in the morning, (thanks to Andrew for holding down the fort for two hours while I was gone). In the afternoon, we headed to the park for a little ice cream social. James had the BIGGEST ice cream sandwich, and was downright adorable eating it. William opted for the push up and said “this is a good choice!”. Lol 🙂 They even got to take a ride on the cute little train. Today, with the sun shinning, and after all of the fun from the week, we decided to have a relaxing, yet productive family day.

Here are a few pictures and a little movie from all of the fun at the ice cream social yesterday.

Ice Cream Social-13Ice Cream Social-11Ice Cream Social-24This recipe became one of my very very favorite desserts while I was pregnant with Charlie. I created this recipe months ago, practically in the dead of winter. However, when you’re pregnant, all bets are off as to which season is the ideal time to make frozen yogurt. Just because the snow was piled high outside, that didn’t stop me from creating a fun treat to fulfill a major chocolate peanut butter craving. The “mix-in” idea of this recipe reminds me of the summer before our wedding. There was a great little ice cream place, Ritter’s Frozen Custard, that was a little less than a mile from us. They had some seriously GOOD and dangerously delicious ice cream desserts. Our favorite item on the menu were their Glaciers, which were very similar to a Dairy Queen blizzard. They had a mountain of soft-serve frozen custard, swirled together with whatever candy toppings you choose. Our favorites were Reese’s Peanut Butter Cups, followed by Snickers, Oreos, and Heath Bars. Sometimes just one, sometimes all. NEVER healthy 😉 But always amazing.

2014-07-03 Fro Yo-346

It might not be custard, but this creamy dessert won’t weight you down. Chocolate Peanut Butter Fudge Frozen Yogurt will certainly stand up to any Ritter’s Glacier. Sweetened mostly with dates, and a touch of agave and honey, it’s amazing how “not good for you” it tastes! Seriously, I know it looks a bit on the “weirdly healthy side”, especially for dessert, but once you give it a try, I bet you’ll be hooked like we are!

This recipe is pretty simple and easy to make. Just toss everything in the blender, let it chill for an hour, and then let it churn in the ice cream maker. A few easy steps and you’re on your way to enjoying the perfect summer dessert. I let my blender and ice cream maker do most of the work for me with this one!

I know that by now you’re probably quite familiar with me talking about how much I love my Vitamix. Yep, I still love it and use it almost daily. However, I’m finding that there are quite a few kitchen gadgets that I have that are simply amazing. I’m (overly) passionate about them and feel the need to share them with you! I’m even finding that it’s not necessarily the most expensive or high-end items that are always the best, either. I guess at some point I’ll have to do a post on “My Favorite Kitchen Gadgets”, but in the meantime, here’s one thing that I find myself using at least once a week, if not much more. My Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker has become one of my new favorite kitchen appliances. It’s fairly inexpensive and super easy to use. The only catch is, that it comes with a canister that has to be pre-frozen before you can add the ice cream or yogurt to it. HOWEVER, here’s my trick. I always leave it in my freezer. Every time I finish making ice cream, I quickly wash it out, dry it off, and stick it right back in my freezer. That way, I can whip up a fresh batch of frozen yogurt, sorbet or ice cream whenever my little heart desires. (And on hot summer days, that’s pretty often!)

Grab your blender, ice cream maker, and your sweet tooth, and be prepared to indulge in this incredibly healthy, decadent delight.

Also, stay tuned THIS THURSDAY, when I launch my TBT (throw back Thursday, incase you’re not familiar), post! It will definitely be a post you won’t want to miss! A great summer recipe and a chance to revisit our trip to Rome, what’s not to love?! So be sure to check back 🙂

Print
Chocolate Peanut Butter Fudge Frozen Yogurt

Ingredients

    Chocolate Peanut Butter Frozen Yogurt:
  • 8 medjool dates, pitted
  • 2 cups nonfat plain Greek yogurt
  • 1 1/2 cups skim milk
  • 1/4 cup plus 2 tablespoons Dutch-processed cocoa powder
  • 2 tablespoons natural peanut butter
  • 2 tablespoons agave
  • 1 1/2 teaspoons vanilla extract
  • 2 dashes salt
  • Fudge Chunks:
  • 1/4 cup natural peanut butter
  • 1/4 cup Dutch-processed cocoa powder (plus more for dusting)
  • 1 tablespoon honey
  • 3 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. To make frozen yogurt base: Add dates, yogurt, milk, cocoa powder, peanut butter, agave, vanilla and salt to blender or Vitamix. Blend until mixture is smooth and creamy, about 1-2 minutes, scraping down sides of blender as needed. Pour yogurt base into bowl or container, cover and chill in refrigerator for one hour, or up to two days. (If short on time, mixture can be added directly into ice cream maker, but will not be as firm.)
  2. To make the fudge chunks: In a small bowl, add peanut butter, cocoa powder, honey, water, vanilla and salt, and mix together with a metal spoon. Form fudge into a ball, and then flatten into a thin pancake, about 1/2 inch thick, using additional cocoa powder to coat hands and fudge as needed. (Fudge will be very sticky). Place fudge on a piece of plastic wrap dusted with cocoa powder, and wrap tightly. Place fudge in freezer for at least one hour to firm up. Once fudge has firmed up a bit, remove from freezer and plastic wrap. Place on cutting board and slice into chunks, about 1/8 or 1/4 inch in size, depending on preference. Store fudge chunks in bowl in freezer until ready to use.
  3. When ready to churn the ice cream, carefully pour frozen yogurt base into ice cream maker, turn on and allow mixture to churn for about 20 minutes, or until yogurt looks soft, but not fully churned.
  4. While yogurt is churning, gradually add the chilled fudge chunks to the frozen yogurt in the canister, and continue churning for an additional 5 minutes.
  5. Yogurt can be served immediately (text will be very soft), or scoop yogurt from canister into an airtight container and place in the freezer for 20 minutes, or until yogurt reaches desired firmness. (If yogurt gets too firm, especially the next day, place on counter for 20 minutes to thaw before serving.)
3.1
https://elizabethshome.com/chocolate-peanut-butter-fudge-frozen-yogurt/

2014-07-03 Fro Yo-336

You might also like this Light Mint Chocolate Chip Ice Cream!

Copyright © 2014 Elizabeth’s Home LLC

Filed Under: Dessert, Food, Recipes Tagged With: Chocolate, dates, freezer, frozen yogurt, fudge, Gluten Free, healthy, Ice cream, make ahead, peanut butter, yogurt

Oat Flour Chocolate Cupcakes

June 22, 2014 by Elizabeth Leave a Comment

Mothers Day James Birthday-34Moist, rich, fluffy cupcakes, topped with a decadent, chocolate fudge frosting. These Oat Flour Chocolate Cupcakes are seriously good, and shockingly nutritious.

Happy first official Sunday of summer! I can’t believe baby Charlie is 3 weeks old already! He is such an amazing addition to our family. William and James can’t seem to get enough of him and LOVE holding him. We’ve had a lot of fun this week as a family, and have been soaking up every minute of this precious time together. We also had a few bigger adventures this week, including a family shopping trip, and a date night out with Andrew (and of course Charlie, too). To top it off, Andrew even took all three boys this morning and sent me back to bed for a while! (What a little slice of heaven :))

20140622-133604-48964733.jpg 20140622-133605-48965383.jpg

20140622-133605-48965057.jpg 20140622-133604-48964404.jpg

20140622-133607-48967562.jpg20140622-133605-48965923.jpg20140622-133606-48966599.jpg 20140622-133607-48967163.jpg

photo (2)

Mothers Day James Birthday-30When it comes to eating a bit on the healthier side, chocolate cupcakes are probably the farthest thing from that thought. A few months ago I had an idea to try and come up with a healthy solution to James’ request for “chocolate cupcakes for my birthday!”. I figured that starting well in advance would allow me to perfect them enough before the big day, and incase my idea was a total bust, I’d still have time to do something else. Well, I am super excited to say that since these were such a HUGE SUCESS, we have made quite a few batches over the last couple of months. I even made these again as a surprise birthday dessert for a special friend, and she raved about them!

Theses cupcakes are so soft and chocolatey, and the icing is rich, creamy, and oh so fudgy. We were all licking our fingers and going back for seconds (and thirds… and fourths). 😉

Plus, here’s an added bonus, they freeze incredibly well! I actually made a few batches of these right before Charlie was born, and I will confess that we have been enjoying them on a daily basis. 🙂

Save room for dessert, because these Oat Flour Chocolate Cupcakes are sure to knock your socks off! No one will ever suspect that these sweet little bites are actually THIS healthy. Packed with antioxidants and nutrients, these little chocolate cupcakes are definitely something special.

Print
Oat Flour Chocolate Cupcakes

Yield: 52 mini cupcakes

Ingredients

    Chocolate Cupcakes:
  • 1 1/2 cups oat flour
  • 1 1/4 cups Dutch-processed cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8 medjool dates, pitted
  • 3 tablespoons warm water
  • 8 large egg whites (1 cup whites)
  • 1 cup fat-free plain Greek yogurt
  • 3/4 cup unsweetened applesauce
  • 1/4 cup plus 1 tablespoon agave
  • 1/4 cup plus 1 tablespoon canola oil
  • 2 teaspoons vanilla extract
  • Chocolate Frosting:
  • 20 medjool dates, pitted
  • 1 cup warm water
  • 1 teaspoon vanilla extract
  • 1/2 cup Dutch-processed cocoa powder
  • 3 dashes salt

Instructions

  1. Pre-heat oven to 350 degrees.
  2. In a medium mixing bowl, whisk together oat flour, cocoa powder, baking powder, baking soda, and salt, and set aside.
  3. In a blender or food processor, add dates and water, and puree together until mostly smooth. Then add in egg whites, yogurt, applesauce, agave, oil, and vanilla, and blend together until smooth. Pour mixture into large mixing bowl, and whisk in the dry ingredients. Stir until combined. Let batter sit for about 20 minutes before baking, then stir again.
  4. In a mini muffin pan coated with cooking spray, spoon batter into each cup about 3/4 full. Bake for 12-14 minutes, or until a toothpick inserted comes out with just a few crumbs attached. Remove from oven and allow cupcakes to cool in pan for about 10 minutes, then move to a wire rack to cool completely before icing.
  5. For the frosting, add dates and water to blender or food processor. Process until mostly smooth, then add vanilla and whip until completely smooth. Add cocoa powder and salt and process for about one minute until smooth and creamy. Scrape into a bowl and cover with plastic wrap for at least one hour to chill. Then frost cupcakes.

Notes

These cupcakes are great frozen. When frosting them to freeze, allow cupcakes to cool completely, then slice cupcakes horizontally, (removing about 1/3 of the top), spread frosting in the middle and replace top. Once frosted, "flash freeze" cupcakes on a freezer safe plate or baking sheet for about 2 to 3 hours. Then move frozen cupcakes to a ziplock bag or airtight container and store in freezer for up to three months.

3.1
https://elizabethshome.com/oat-flour-chocolate-cupcakes/

Mothers Day James Birthday-32

Copyright © 2014 Elizabeth’s Home LLC

Filed Under: Dessert, Food, Recipes Tagged With: cake, Chocolate, cupcakes, dates, freezer friendly, Gluten Free, healthy, kid friendly

Chocolate Fudge Brownies

May 5, 2014 by Elizabeth Leave a Comment

2014-04-29 Disgustingly Rich Brownies-213-3Rich, decadent, fudgy little squares. These Chocolate Fudge Brownies are a chocolate lover’s delight! This perfect little dessert can be whipped up in a flash, and requires just 7 simple ingredients.

I hope you had a great weekend! I can’t even believe that it’s already MAY!!! Where did the time go? Although, there were definitely days this winter that I never thought we would see the light of spring, but thankfully I guess we made it. Besides flowers, May also means BABY TIME around here! Let’s just say the countdown is officially on now. 🙂 YAY!

Today we had a lot of family fun running errands and enjoying the sunshine outside. It was such a beautiful (chilly) day! I think it’s probably safe to say that we “shopped ’til we dropped”, but in the end it was totally worth it. We accomplished a ton, had a blast together, and even managed to stop for a few pictures.

Creek Pictures-27 Creek Pictures-28 Creek Pictures-33 Creek Pictures-38 Creek Pictures-47There’s no better way to end a great weekend than by finishing it off with a chocolate brownie dessert! I have always had such a sweet tooth, but I am also very picky about what I think is worth indulging in. Let me just say that these amazing little cubes of goodness are TOTALLY worth it! I have never met a better brownie! I have searched high and low for any brownie that could even come close to the thick, fudgy, level of perfection that these have, and I haven’t found it. (The only brownies out there that I can say are a “close”, but still pretty far, second to this recipe, are the Black Magic Brownies from Zingerman’s Delicatessen in Ann Arbor. Still, they really can’t compare to these Chocolate Fudge Brownies, and at $3.99 for one Black Magic Brownie, it’s obvious that you’re much better off making your own.)

2014-04-29 Disgustingly Rich Brownies-215-3These Chocolate Fudge Brownies have been a family favorite ever since I was little. I remember making them with my mom and sister quite often when we were growing up. They were always such a treat! Fast forward all of these years, and now I love making them with my kids. Isn’t it fun how a simple recipe can bring back so many wonderful memories? The original recipe was called Disgustingly Rich Brownies, and was from the Klutz Kids Cooking Cookbook. I adapted it just slightly, and decided to give my recipe a new name. All in all, these are still the same AMAZING brownies that I have been making and eating since I was little.

With Mother’s Day just a week away, I thought I’d share one of my favorite dessert recipes. What else could possibly say Happy Mother’s Day better than a thick, chocolate, fudgy brownie? These Chocolate Fudge Brownies are a classic favorite and are guaranteed to be a hit for Mother’s Day or any occasion!

Print
Chocolate Fudge Brownies

Yield: 16 brownies

Ingredients

  • 3/4 cup cocoa powder
  • 2 cups sugar
  • 1 cup butter (2 sticks), melted and slightly cooled
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups flour
  • 1/4 teaspoon salt

Instructions

  1. Pre-heat oven to 350 degrees. Grease an 8 or 9 inch square pan with butter or cooking spray.
  2. In a large bowl, whisk together the cocoa and sugar, then stir in the melted butter. Add eggs and vanilla and stir again.
  3. Add the flour and salt and mix together just until smooth. (Don't over mix)
  4. Pour the batter into the greased pan and spread out in an even layer. Bake for 40-50 minutes until the brownies just begin to pull away from the sides of the pan, or until a toothpick inserted in the center comes out with a few crumbs attached. Do not over bake! (Or brownies will be dry.)
  5. Let brownies completely cool in pan before cutting. Dust with confectioners’ sugar and serve with vanilla ice cream, or eat plain.

Notes

These brownies are best when cooked until "just done". Be careful not to overcook them or they will not have that fudgy quality.

3.1
https://elizabethshome.com/chocolate-fudge-brownies/

2014-04-29 Disgustingly Rich Brownies-220-3
Copyright © 2014 Elizabeth’s Home LLC

Filed Under: Dessert, Recipes Tagged With: brownies, Chocolate, Easy, fudge, kid friendly

Flourless Oatmeal Peanut Butter Chocolate Chip Cookies

December 29, 2013 by Elizabeth Leave a Comment

Cookies (77 of 97)-Edit 

A “healthy” cookie, without flour or butter? Why, yes! Thanks for asking! Look no further, this is YOUR cookie. These are seriously good! And even a bit good for you, too.

When my mom started on the gluten-free diet recently, I knew I wanted to come up with some kind of cookie that she could still enjoy. After all, my mom and I would definitely agree that dessert is one of the major food groups 😉 So when my parents invited us to a picnic with some of their friends during the summer, I immediately got to work creating a fabulous cookie that she could still enjoy.

After testing and tweaking this recipe at least 5 times, I am confident to say that I have created a pretty darn perfect, healthier cookie. My mom loved them! (and since the picnic has requested at least a few batches of these over the last few months) A few of her other friends, and our neighbor who has also gone gluten-free, were raving about them as well. And don’t let me forget my parent’s sweet friend and neighbor who is allergic to butter, and hasn’t had a cookie in a long time. Guess what? She LOVED these too! 🙂

This is such a great recipe to make. Totally quick and easy to throw together, and requiring only a few ingredients. I bet you already have most of these in your kitchen, with the possible exception of the skippy peanut butter. If you don’t have it, make sure to add it to your grocery list, because it really does make the difference in how these turn out. I promise! (I have tried this recipe using regular natural peanut butter, and the batter turned out too sticky and grainy. And when baked, they were still good, but just lacking a little something.) I think the addition of the palm oil in the skippy natural peanut butter is what helps to make the batter silky smooth, and the cookies simply irresistible. 

Pictures of Food (521 of 574)

 Adding the oats…. and beating the eggs. 

Pictures of Food (530 of 574)  Pictures of Food (538 of 574) 

I love that these cookies can be easily mixed by hand. No need to drag out the mixer this time. Just grab your whisk and a little elbow grease 🙂 And smell that peanut butter! YUM!!!

Pictures of Food (542 of 574)  Pictures of Food (543 of 574) 

Okay, so when it all comes together, it will look like this. Oh my! I mean, doesn’t the batter just look like something you should take a spoon to? Look at that! Well, if you must try a little, go ahead. (I won’t tell :)) 

Pictures of Food (306 of 574)

 I prefer to use a cookie scoop so that my cookies are all the same size. If you don’t have one you can always use a teaspoon. 

Pictures of Food (554 of 574)

A little scoop of heaven 🙂

Pictures of Food (561 of 574) 

Print
Flourless Oatmeal Peanut Butter Chocolate Chip Cookies

Prep Time:

Cook Time:

Flourless Oatmeal Peanut Butter Chocolate Chip Cookies

Ingredients

  • 1 1/2 cups old fashioned rolled oats
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups light-brown sugar packed
  • 2 cups peanut butter (Skippy Natural Creamy)
  • 3 1/2 teaspoons vanilla extract
  • 1 1/2 cups chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Stir together oats, baking soda, and salt in a small bowl and set aside.
  3. Beat eggs in a large bowl by hand with a metal whisk, then add sugar and whisk again. Add peanut butter and vanilla and mix until smooth.
  4. Add oat mixture to wet ingredients and stir together until combined, using a rubber spatula or large metal spoon, then stir in chocolate chips.
  5. Working with about 2 teaspoons of batter at a time, (or using a 2 teaspoon cookie scoop), shape cookies into balls and place about 2 inches apart on baking sheet lined with parchment paper. Bake for 7-9 minutes, until set and slightly browned. Do not over bake.
  6. Cool for 5 minutes on baking sheet and then transfer to a wire rack to cool completely.
3.1
https://elizabethshome.com/oatmeal-peanut-butter-chocolate-chip-cookies-no-flour-no-butter/

 Copyright © 2014 Elizabeth’s Home LLC  

Filed Under: Dessert, Recipes Tagged With: Chocolate, cookies, flourless, Gluten Free, healthy, oatmeal, peanut butter

Light Mint Chocolate Chip Ice Cream

March 16, 2013 by Elizabeth 1 Comment

Philly Cheesesteak-4553-EditI just LOVE ice cream! I honestly think I could eat ice cream ALL the time! Well, almost. But really, I do think that ice cream is (or at least should be) one of the major food groups. There is just something about finishing my day with a heaping scoop of that sweet, cool, creamy goodness. Guilty pleasure, bad habit, addiction… it really is just my favorite! 🙂

A few years ago I bought an ice cream maker and was determined to make my own ice cream.  I remember searching high and low for healthier ice cream recipes, and being thoroughly disappointed with the recipes I was finding. After a few summers of ice cream making under my belt, I finally feel that I am in the groove of making my own ice cream, and that I have come up with some really great recipes. I am so excited to share one of my favorite ice cream maker creations! I mean after all, who says that ice cream can only be eaten in the summer months? Just because we’re supposed to be having near record low temperatures around here for the next few days, that certainly doesn’t mean I’ve put the ice cream maker into hibernation.

The cool mint mixed with the creaminess of the milk and the chocolate chips is rich and refreshing! It is even made with milk instead of cream, so it’s a touch on the healthier side, too. (An added bonus!) I love how easy this recipe is! It seriously takes less than five minutes to mix everything together before pouring it in your ice cream maker.

The best result that I’ve had with this recipe is by using good quality chocolate chips. Measure them and place in a zip-lock bag and pound with a flat meat tenderizer, until they are broken-up a bit.

Print
Light Mint Chocolate Chip Ice Cream

Prep Time:

Cook Time:

Total Time: 30 minutes

Yield: 4

Light Mint Chocolate Chip Ice Cream

Ingredients

  • 3 cups whole milk
  • 1/2 cup plus 1 tablespoon sugar
  • 3/4 teaspoon pure peppermint oil
  • 1/4 cup plus 2 tablespoons chocolate chips (crushed)

Instructions

  1. In a medium bowl whisk together the milk, sugar and peppermint oil for about one minute, until the sugar is disolved.
  2. Turn the ice cream maker on and pour milk mixture into ice cream maker. Churn for about 10 minutes, then add chocolate chips to the ice cream and continue churning for an additional 20 minutes until thick and creamy.
  3. Enjoy immediately, or transfer ice cream to an airtight container and allow to firm-up for about an hour.
3.1
https://elizabethshome.com/light-mint-chocolate-chip-ice-cream/

Copyright © 2014 Elizabeth’s Home LLC

Filed Under: Dessert, Recipes Tagged With: Chocolate, Gluten Free, healthy, Ice cream, milk, Mint

Subscribe to Elizabeth's Home via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

About Elizabeth

Search

Top Posts & Pages

Szechuan Beef with Broccoli
Low-Fat Cream of Broccoli Soup
Chocolate Fudge Brownies

Find Me On Social Media

  • Email
  • Facebook
  • Pinterest
  • Twitter

Popular Tags

apples asian Balsamic beans beef broccoli cake cheese chicken chicken breasts Chocolate Christmas cinnamon cookies cream cheese dates Dip Easy fast freezer friendly garlic Gluten Free healthy kid friendly Low-fat make ahead muffins mushrooms nuts oat flour oatmeal parmesan cheese parsley pasta peanut butter pork Quick salad soup spinach Summer tomatoes vegetables vegetarian Vinegar

Copyright © 2023 | Crave Theme by The Pixelista | Built on the Genesis Framework

 

Loading Comments...
 

You must be logged in to post a comment.