Easy Peasy Whoopie Pies!

I had one of these treats at a bake sale a few years ago and they were so good! So, I decided to make my own at home, they came out perfect! They have a slightly crisp exterior and a soft and cakey inside. The best part?! There is frosting in the middle! They're awesome for bake sales, picnics and parties. I made red velvet pies with cream cheese frosting, but any flavor is going to be just as good. I've tried carrot cake, chocolate, cinnamon and they're all delicious. I substituted most of the oil in the recipe for apple sauce so they're definitely more healthier than your average whoopie pie and they're eggless! They don't take that much time either, so if you're in a time crunch these are perfect! Bake a batch and you'll be in whoopie heaven!

Whoopie Pie Ingredients
- 1 box of red velvet cake mix (I like betty crocker)
- 1/4 cup water
- 1/2 cup unsweetened apple sauce
- 2 TBSP ener-g egg replacer
- 2 TBSP vegetable oil

Cream Cheese Frosting Ingredients
- 2 TBSP sweet cream butter- room temperature
- 4 oz. cream cheese- room temperature
- 1/4 cup confectioners sugar
- 1/2 TSP vanilla extract
- 2 TBSP whipping cream

Directions
- Preheat oven to 350.
- in a bowl combine water and ener-g egg replacer and mix with a fork or whisk until completely smooth.
- In a mixer (I used a kitchen aid, but a hand held mixer works fine too) combine oil, apple sauce and ener-g mixture and mix on low speed for one minute.
- Adding 1/3 cup at a time, add cake mix until batter in fully combined. (batter will be slightly thick)
- Line cookie sheet with parchment paper.
- Using a mini ice-cream scoop, make 1 inch balls and drop on cookie sheet and flatten slightly. If you don't have a mini ice-cream scoop- using two tablespoons. (scoop one tablespoon of batter and form a ball with the help of the other spoon and drop batter on cookie sheet, and flatten slightly)
- Bake for 10-13 minutes. (Oven times will vary, best way to check if the pies are done- insert a toothpick until it comes out clean). Cool completely
- While pies are baking, in a medium bowl add cream cheese and butter and cream together with a hand held mixer until pale and creamy. (Make sure butter and cream cheese are at completely at room temp, or frosting with be lumpy)
- Add whipping cream and vanilla extract and mix. Add sugar and mix for about 2-4 minutes until frosting is light and fluffy.
- After pies are cooled, add 1 TBSP of frosting to the flat side of the whoopie pie and put another pie on top.

Serving Size- Makes about 15 whoopie pies

Serving suggestion
- For a lower calorie filling, use cool whip.
- If you don't have time to make the frosting from scratch use whatever frosting you have on hand!

Chocolate Chip Cheesecake

A few years ago, there was a study done which concluded that eating a few ounces of dark chocolate everyday is good for your health; well, needless to say, this was all I needed to eat chocolate on a daily basis.  Now, I usually don't eat chocolate everyday but every so often, I indulge.  Earlier this week, we celebrated my husband's birthday and his special request this year was my chocolate chip cheesecake.  He loves my cheesecake because it's not too rich but rather has a sweet taste to it with just a hint of dark chocolate.  Below is the recipe that I've perfected over the years and I hope you enjoy it as much as my family and I do:

Ingredients:
Crust:  1 & 1/2 cup crushed chocolate flavored teddy grahams
           2 TBSP unsalted butter or margarine, melted
           2 cups nestle toll house mini semi sweet chocolate morsels, divided
Filling:  1 (8 oz) packet of regular Philadelphia cream cheese (softened)
           1  (8 oz) packet of 1/3 less fat cream cheese (softened)
           1/2 cup granulated sugar
           1 TBSP vanilla extract
           3 TBSP unsweetened apple sauce
           2 TBSP non fat plain yogurt
           2 TBSP all purpose flour
           1 cup carnation evaporated milk
           1/2 cup fat free sour cream

Directions:
For the crust, crush graham crackers in a food processor and in a bowl, combine it with the melted butter until moistened.  Press onto the bottom of an ungreased 9 inch springfoam pan and sprinkle with 1 cup of the morsels.      
Preheat the oven to 300 degrees.
For the filling, beat cream cheese, sugar, & vanilla extract in large mixer bowl until smooth. Add in the remaining ingredients gradually.  Pour over crust and sprinkle with the remaining morsels. 
Bake for 30 minutes.  Loosely cover with foil and bake for another 50-55 minutes or until the edge is set but the center still moves slightly.
Place in the refrigerator over night.
Remove the side of the springfoam pan before cutting.
Hint: The cheesecake taste better on day 2!    

Basil Pesto

I love Italian food. What makes Italian food so good?! The different sauces they use. This is one of my favorite sauces- basil pesto! Although the sauce itself has only 5 ingredients (which I love!), each ingredient brings something special to the recipe. The basil is super fragrant and fresh, the parmesan gives the sauce a good punch of saltiness and flavor, the walnuts/pine nuts give so much richness, the crushed red pepper gives it that little kick and the extra virgin olive oil brings everything together! The ways you can use this pesto are endless. Mix with your favorite pasta and veggies, have it with some really good Italian bread, spread it on sandwiches, mix it in your tomato soup. One sauce- SO many options. All of them, delicious!

Ingredients
- 2 cups packed fresh basil
- 1/2 cup extra virgin olive oil
- 1/2 TSP crushed red pepper
- 1/3 cup grated parmesan
- 1/3 cup walnuts or pine nuts

Directions
- Heat a small pan to medium heat and toast walnuts or pine nuts for about 3-4 minutes. Let cool.
- Place basil leaves, crushed red pepper, parmesan and walnuts/pine nuts in a food processor.
- Process, and at the same time drizzle the extra virgin olive oil until all ingredients are fully combined.
- Taste for seasoning, if salt is needed add 1/4 TSP at a time.

Serving size- makes about 1-1/4 cup of pesto.

Storing suggestions- if you haven't used all the pesto and want to keep it for another day, store in a air tight container and drizzle a couple of TBSP of extra virgin olive oil to preserve. Refrigerate.

Creamy Cold Coffee

We have officially reached the dog days of summer; this week, the temperature hit 107!  So when I was brain storming about what to make for this week's post, I didn't have to think too hard because I wanted something cold and refreshing.  I am a coffee lover and an avid coffee drinker but with it being so hot, I don't exactly want a hot cup of joe in the middle of the afternoon or after dinner.  Today's recipe hits that spot on these hot summer days when you need just a little pick me up. Hope you enjoy it as much as I do!

Ingredients:
1 cup of cubed ice
1/2 cup milk (I use skim but you can use whatever you have on hand)
2 TBSP sugar (can also use splenda or another sweetener)
1 tsp instant coffee or espresso powder
1/2 scoop vanilla ice cream**
Whip cream & chocolate syrup to top (optional)

Directions:
Place ice, milk, sugar in a blender and pulse/ mix for about 30 seconds
Add instant coffee & ice cream and blend for another 30- 40 seconds
Serve in a tall glass with whipped cream and drizzle chocolate syrup on top
Enjoy!
Serving Size - 1

** Ice Cream is optional; you can use also use coffee flavored or chocolate ice cream. Frozen yogurt can be used for a healthier option.