PB & Chocolate Dates

Over Thanksgiving my aunt and cousins brought a really delicious and new appetizer to our house. When they opened the container and I laid eyes on what was inside, my face was smiling but my mind was saying “what the hell are those.” Well when they told me “Dates” I was even less enthused. HOWEVER, being open minded in every level of the food department I kept listening. The dates were filled with peanut butter and topped with confectioners sugar. Yep. And they were good!

Well, I have been racking my brain for some healthier desserts to satisfy our sweet tooth’s after dinner (or before) and these rang a bell. I made a few alterations to fit my lifestyle and I think they came out fabulous! I didn’t really use an exact recipe so bare with me as I put estimates below. These are super easy and super delicious!



PB & Chocolate Dates

  • Natural Peanut Butter   (about 1/2 cup)
  • Pitted Dates  (About 20 dates)
  • Dark chocolate  (5 oz of dark chocolate` pieces from WF)
  • Sea Salt (optional)

Line a baking sheet with wax paper and set aside. Make room in freezer for sheet pan for later use.

Slice a small cut into each date so it is opened across the top. It will look something like a hotdog bun, if you will

I poured about 1/2 cup PB into a zip lock baggie, cut of the corner and piped PB into each date. Place date onto baking sheet and put in freezer for about 20-30 minutes, until PB has hardened.

In a microwave safe bowl (or using a double boiler) slowly melt chocolate. I heated mine in the microwave at 20 second intervals, stirring after each interval. Once chocolate is melted, use tongs to dip each date into the chocolate and place back onto the baking sheet. Allow excess chocolate to drip off before placing on sheet.

Top with a sprinkle of sea salt if desired. Place in freezer until hard.

Easy! Enjoy!


Dark Chocolate Trail Mix Bites

IMG_0976IMG_0978Hello Saturday! Lovely to see you again!

I started today with my long run, which is now abut 9.5 miles. My next half marathon isn’t until October, but never hurts to get a jump on the game. I secretly (maybe not now) figured I’d see what kind of shape I was in come this September. There is a half marathon up here in Boston that potentially has my name on it….if I’m ready that is.

Anywho, nothing like burning 900 calories to get your day started. How to fill that caloric void afterward? Generally speaking, I eat a post-run english muffin with almond butter. Today I did that and then some. I followed my breakfast second breakfast with this amazing, protein packed dessert for later tonight. (Or now as I lick the spoon, bowl….and measuring cup. I need help.)

These Dark Chocolate Trail Mix Bites are the perfect amount of chocolatey goodness to take care of even the biggest sweet tooth. Trust me, I know! They are loaded with almonds, dried fruit, and pumpkin seeds and will definitely hit the spot. Promise!

Dark Chocolate Trail Mix Bites

  • About 0.5 lb (1 1/4 to 1 1/2 cups) dark chocolate; 60% cocoa or higher. (I used 64%)
  • 1/2 cup natural peanut butter/almond butter
  • 3 tbl cranberries
  • 3 tbl raisins
  • 3 tbl pumpkin seeds
  • 2 tbl almonds
  • 1 tbl flax meal
  • Sea salt and extra fruit, seeds and nuts for toppingIMG_0975

Line a baking sheet with wax paper and make room in your freezer for later!

In a microwave safe bowl heat dark chocolate for 30 seconds and stir. Put chocolate back in and microwave for 15 seconds, stirring and repeating every 15 seconds until chocolate is melted. Using a double boiler would work as well.

Stir peanut butter into chocolate. Incorporate well.IMG_0980
Add cranberries, raisins, almonds, pumpkin seeds and flax meal into chocolate-peanut butter mixture. Mix until everything is evenly distributed.IMG_0982

Scoop an even spoonful of mixtures onto prepared baking sheet. I tried using my handy-dandy cook dough scooper, but failed. Yep. That happened…IMG_0984

Top each spoonful with a sprinkle of sea salt and a small amount of fruit, seeds or nuts. Pop into the freezer until hardened. I left mine for at least an hour before putting them in tupperware containers, each layer separated with wax paper.IMG_0983Leave chocolates in the freezer and eat at your own pace! Enjoy (guiltlessly)!

Homemade Chocolate Pudding

Hello Friends.

I apologize for my absence. I came down with a stomach bug; much thanks to the little ones I work with, and haven’t really been able to kick it. With that, I haven’t had the opportunity to make anything new but I figured as I laid here wasting away in bed I could post a little something new that I have come to love. What is it you ask?

Homemade Chocolate Pudding!

Now that I’ve made my own pudding from scratch I’m not sure I will ever go back to the boxed stuff. I found this recipe courtesy of AllRecipes.com and made a few tweaks.  I apologize now for the sloppy picture below, as I hadn’t meant for it to be posted on the blog, but I supposed you have to work with what you got, right?

You Will Need:

  • 1/2 cup white sugar
  • 3 heaping tablespoons unsweetened cocoa powder (Depending on how chocolatey you like your pudding
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 2 1/2 cups milk
  • 2 tablespoons margarine or butter
  • 1 teaspoon vanilla extract
  • Peanut Butter Chips, Chocolate Chips, Fruit, Whipped Cream (optional)

Mix together sugar, cocoa powder, cornstarch and salt. Place in a saucepan over medium heat and add milk slowly, whisking continuously as you pour. Bring mixture to a boil and stir constantly! If you stop whisking you will end up chunky pudding. Make sure you are scraping the bottom of the pan from the moment you stir in the milk. Allow pudding to thicken up and remove from heat. Add in butter and vanilla and stir until incorporated.

If you are looking to add some texture or extra flavor to your pudding now is the time to plop in some of those chocolate or peanut butter chips. They get just melty enough before popping the pudding in the fridge.

If you prefer your chocolate pudding just the way it is, pour it into small bowls or ramekins and pop into the fridge. Top with whipped cream or fresh fruit!

A dirty little secret of mine: This recipe is easy to quarter in order to make individual pudding anytime you want….which I have definitely done.