Limited Edition Cookie Dough Oreo’s

A number of posts back I showcased the Limited EditionMarshmallow Crispy Oreo’s… but what I haven’t posted about yet are the Limited Edition Cookie Dough Oreo. I waited to open the package after the marshmallow crispy cookies were gone.
The original chocolate Oreo’s are my absolute favorite cookie. Admittedly I typically opt to skip on flavored chocolate cookie Oreo’s because I usually feel nothing can live up to the original. Although when I saw these, I was intrigued so of course I had to try them. Upon first bite, I found the cookie itself is a softer crispy cookie and they taste extremely fresh, a lot fresher tasting than the original cookie. The unique thing with these cookies is the fact the frosting is flavored and it has chocolate chip pieces/slivers in it.  The pieces/slivers of chocolate provided no new texture.  Would I say it tastes exactly like cookie dough? No, but it is reminiscent of it.  The cream itself has a chocolaty flavor to it from the chips but it has a bit of a caramel flavor to it. If you eat the cream alone it tastes along the lines of a chocolate caramel, but when eaten with the cookie it’s reminiscent of cookie dough. But on the plus side they’re not overly sweet and certainly not as overpowering on the sugar factor when in comparison to the Marshmallow Crispy Oreo’s.
A serving is 2 cookies, which are 140 calories or 4 points plus values. 1 cookie would be 70 calories or 2 points plus values.

Edy’s Slow Churned Triple Chocolate Peanut Butter Sundae


Sometimes a person is just in the mood for some good hearty ice cream … and in my case, thatt is good hearty ice cream that’s slightly healthier for you.  Since I’ve introduced myself to Edy’s Slow Churned line (or Dreyer’s if that’s the side of the Rocky’s you’re on), I’ve had a pleasant time trying the different flavors that suit my fancy that the brand offers. It just so happened that Edy’s Slow Churned Triple Chocolate Peanut Butter Sundae sounded delicious to me, so I picked it up one trip through the grocery store.
What sold me on this ice cream was merely the picture and the description printed on the container. “Chocolate ice cream with brownies, peanut butter ice cream with fudge swirls and chocolate ice cream with chocolate chips.” Chocolate and peanut butter surely can’t be a bad combination.  I mean, Reese’s have been in business how long? Admittedly, chocolate ice cream isn’t my favorite … but if peanut butter is involved in that chocolate ice cream, I’m pretty much sold because the two just pair together perfectly.
The ice cream itself is smooth and creamy. It’s sweet, but not overwhelmingly so. The chocolate ice cream is at the forefront, but the show stealer is undoubtedly the peanut butter ice cream, chocolate chips and brownie bits.  All aspects of the ice cream are noticeable and make for a deliciously tasty dessert/treat. A ½ cup serving is definitely enough to satisfy my sweet tooth and my craving for ice cream.
A serving is ½ cup which is 110 calories or 3 points plus values.

Weight Watchers Ginger-Lime Bundt Cake

When I had picked up the new Weight Watchers Good Deal cookbook at my local Weight Watchers meeting, I had marked off a number of recipes that I wanted to try. One of the desserts I marked off to make was the Ginger-Lime Bundt Cake.  Since I had made another recipe which used lime and ginger, I had those two main ingredients on hand … so as a stress reliever one night I decided to bake and whip up a delicious specialty.
Prepping the cake took truly not much time at all.  I followed all directions as listed and baked my cake for the full 45 minutes. I was left with delicious perfection. My end result didn’t quite resemble the photograph in the book (the top of my cake puffed out and cracked a bit) instead of it being flat on top.
After my cake cooled, I drizzled the glaze over it and within 5 minutes it had set. The cake was definitely far moister the same day it was baked, whereas it was good, but a little drier the days following. Taste wise the cake is pretty delicious – it’s got a citrusy vanilla flavor to it and the ginger plays off perfectly with the other flavors without being overwhelming. I do have to say, when I saw the serving size I felt I would be a little jipped … but the cake is undoubtedly a dense, filling cake. It’s very reminiscent of a pound cake.
The cake itself serves 20 people and each slice is 181 calories or 5 points plus values. Well worth it, in my opinion!

Trader Joe’s Chocolate Croissants

Whenever I’ve been in Trader Joe’s I’ve noticed one of their decadent desserts in the freezer section, but had always passed it by … until I finally bit the bullet and purchased the Trader Joe’s Chocolate Croissants. Low and behold I’m not sure why I ever waited so long.
The croissants are sold packaged in a box of 4 and are housed in the freezer section of Trader Joe’s.  They are certainly a dish one must plan to have because the croissants have to be placed onto a baking sheet to proof for 9-hours. I decided to sit them out overnight and I baked them off the following morning. The croissants have to be placed pretty far apart from one another because they do balloon do nearly triple the size when thawed and fully proofed. Since my oven is on steroids my croissants baked up to a fabulous brown color in 13 minutes.
I transferred the cooked croissants to a dish and allowed them to cool. A few hours after they were done I enjoyed one and they’re perfect. They’re flaky, soft, chocolaty and totally delicious. They’re rather decadent and one of the best chocolate croissants I have ever had (I want to be honest and say I do not have a local bakery/restaurant that sells homemade croissants so I’ve always had packaged chocolate croissants). They’re good the following day as well … although they’re at their peak of freshness anywhere from after baking to 4-hours into cooling.  Admittedly, they are that good that I’ve purchased another box to tuck away in the freezer!
Each croissant is 320 calories or 9 points plus values.

Fiber One Chocolate Pudding

When I first saw the Fiber One Chocolate Pudding pop up on my local grocery stores shelves I purchased it (and the vanilla) right away. I enjoy Fiber One products and due to the nutrition facts I decided to give it a try.
The pouch houses 2 servings of pudding and it’s recommended to set it with skim milk.  After combining the two ingredients together, the instructions call for them to be beat together for 2-minutes. Usually with Jell-O pudding you can see the pudding thickening up before your eyes. But with the Fiber One pudding the pudding stays at a liquidy consistency after mixing for 2-minutes. After mixing, it calls to allow the pudding to set in the fridge for 5-10 minutes. I admit, I was a little skeptical … but low and behold after 10 minutes the pudding was completely set. It’s a lot smoother pudding in comparison to Jell-O pudding, but mixing it with a spoon and serving it up you can’t really tell a difference. The pudding itself is sweet, chocolaty and quite filling. I enjoyed mine over sliced banana, while my boyfriend had his inside of a miniature graham cracker pie crust.
A serving (as packaged) is ½ the container which is 40 calories or 1 points plus value, or as prepared with skim milk a serving is 90 calories or 2 points plus values.

Wendy’s Frosty Alternative

This is the end result of what I call “Facebook made me do it.”
Browsing Facebook I saw a friend posted a Frosty alternative recipe. Going over the recipe I was intrigued but decided I was going to make it with a few tweaks to make it more my “style” if you will. The original recipe had really no sweetness to it (as told by the ingredients and those who tried the recipe comments).  I knew I wouldn’t enjoy it as it was originally, so I opted to tweak it a bit. I have to say, the end result came out pretty well. It’s not an exact Wendy’s frosty replica, but it’s a healthier alternative. The only thing missing was my small fry on the side.
I didn’t go into making this expect it to be creamy and smooth. It’s got the classic frosty flavor, with a hunt of banana in the background, but texture wise it’s icier (to be expected) but nonetheless it was an enjoyable treat.
Serves 1. 1 Points Plus Values.
Ingredients:
  • 1 cup unsweetened almond milk (I used vanilla)
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsp sugar free chocolate syrup
  • 1 packet Equal
  • 1 banana
  • 1 tsp vanilla
  • 15 ice cubes
Place all ingredients into a blender and blend until smooth and ice is all chopped up.
Serve in your favorite glass.

Raspberry Peanut Butter Balls / Buckeyes

This year I decided to make cookie trays for family and friends. Initially peanut butter balls weren’t on my list of things to make, but when my original idea using my PBCrave Razzle Dazzle Peanut Butter didn’t fit the bill, I decided to whip up a quick batch of these “test run” peanut butter balls.
Truth be told they were SO good, I made a second batch two days later and ended up incorporating these delicious desserts into my trays … and they were one of the show-stopper desserts. They’re your classic peanut butter ball but with a unique twist which makes them truly remarkable.
In case you’re not aware, Razzle Dazzle is sold and made by PB Crave.  The peanut butter itself is a natural peanut butter, which is a blend of red raspberries, wild honey, white chocolate and a delicious dark chocolate flavor.  Unlike typical natural butters this one is actually relatively thick and doesn’t need to be stirred together to reincorporate the oils into the butter.
The points plus/calories associated with each ball truly depends on the amount made. The first batch I got roughly 45 balls, whereas the second batch I made, I got over 60.
Serves 60. 3 Points Plus Values.
Ingredients:
  • 1 16 oz. jar PB Crave Razzle Dazzle
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • ½ cup butter, softened at room temperature
  • 2 tbsp Crisco
  • 12 oz semi-sweet chocolate chips
In a large bowl add in butter and the full jar of Razzle Dazzle peanut butter. Using a handheld mixer, beat the mixture together until smooth and fluffy.
Drizzle in vanilla and add in powdered sugar 1 cup at a time. Blend until the mixture forms a thicker batter.
Line a tray with wax paper, pick up a large rounded teaspoon amount of mixture and roll into a ball. Place the balls on the wax paper and repeat until all mixture is incorporated into balls.
Place the tray into the refrigerator to harden for at a minimum 1 hour.
Before removing the peanut butter balls from the refrigerator, in a microwave safe bowl, combine the semi-sweet chocolate chips and Crisco. Microwave in 30 second intervals, blending the mixture together with a spoon in between.  I found after 3 trips into the microwave, my chocolate mixture was perfectly melted.
Using a toothpick, pierce the balls and dunk in the chocolate. Return the ball to the tray – repeating until all balls are coated. You can use another toothpick to smooth over the pierced holes or you can leave as is.
Return the tray filled with dipping peanut butter balls to the refrigerator to harden. Allow to harden for a minimum of 1-hour.

Bailey’s Walnut Fudge

Every year at Christmas time I make fudge to give to family and friends as a “thinking of you” type of gift.  This is my “go-to” Bailey’s Walnut Fudge recipe. It’s delicious, sweet, nutty with a mellow hint of Bailey’s in the background. This fudge is very smooth and creamy and a piece is enough to satisfy any sweet tooth.

If you are going to try this recipe do keep in mind this makes a large 13×9 pan of fudge.
I put my recipe into the Recipe Builder on Weight Watchers and I throw in the amount of fudge pieces I end up with to figure out the points.  Typically I end up with 4-5 Point Plus Value pieces of fudge.
Now onto the recipe:
4 1/2 cups granulated sugar
1 (12 ounce) can evaporated milk
1/2 pound butter
2 (12 ounce) packages milk chocolate chips
1 (12 ounce) package semisweet chocolate chips
4 cups mini marshmallows
2 teaspoons vanilla extract
2/3 cup & 2 tbsp Bailey’s
2 cups chopped walnuts

Pour chocolate chips, 4 cups mini marshmallows, vanilla extract, Bailey’s and walnuts in a very large bowl. Set aside.

In a medium sauce pan, place the butter, sugar and evaporated milk into the pan.

Cooking on medium/high to medium heat, bring the mixture to a boil (don’t forget to stir it).

Once you start to see bubbles forming set your timer and cook for exactly 11 minutes (depending on how it’s boiling you can lower your heat setting a little from medium-high to medium), stirring constantly.   Make sure you stir constantly or it WILL burn on you.

Once done, pour your hot liquid mixture over the ingredients in the bowl and stir slowly to blend using a metal spoon.
Right before your mixture until it’s set.
Pour into a buttered 13 x 9-inch pan and chill very well. Cut when cold.

Sautéed Bananas w/ Salted Caramel ice cream

This has been my favorite dessert this past week! And by favorite I mean I have had it every single night. But I can say (proudly/sadly?) that this love affair has ended momentarily because we are out of the salted caramel ice cream and we don’t have very many bananas left. I’m saying this is a good thing because 1) I don’t want to get sick of it and 2) I have other items to enjoy.
This is truly a very simple dessert to whip together. The first night I made myself one, my boyfriend walked into the kitchen and wanted bananas with his ice cream.
I spray a non-stick pan with Pam then place the pan over medium-high heat. I break up a banana into smaller pieces and allow them to start to brown up a tad. I sprinkle the top with cinnamon and just start cooking it, while stirring it all together so it doesn’t burn. When done (it’ll be a nice golden yellow color) I place it into the bottom of the bowl and top with a ½ cup of ice cream of my choice.
The particular ice cream I have been loving with this combination is the Edy’s (or Dreyer’s) Limited Edition Salted Caramel Ice Cream. The ice cream has caramel swirls in it while it also has pieces of salty pretzel in it. That salty combination with the sweet bananas is just money. I realize this is limited edition and was released around summer/fall time but I’ve still seen this sold at Target locations.
The greatest part? This entire dessert is ONLY 3 points plus values!

McDonald’s Holiday Pie

McDonald’s makes one of the best apple pies which has been a staple on their menu for as long as I can remember.  A number of years ago McDonald’s started offering limited edition pies depending on the season. I know that they had offered a S’Mores pie (which is gross), a pumpkin pie (which is fabulous), and Strawberry & Cream pie (which is alright, but nothing to write home about). But I had never known that they had offered a McDonald’s Holiday Pie up until a few weeks ago.
On the way home from running a few errands, I swung through McDonald’s and decided to pick up a holiday pie to give it a try. Incase you’re not familiar; the holiday pie is a vanilla custard pie which is held inside a flaky, crusty and then topped with a bit of sugar and rainbow sprinkles.  The pies are served warm as is the case in all McDonald’s dessert pies. It’s a holiday party in a little handheld pie … and upon the first bite it brings that party to your mouth.
It reminded me of a Boston Cream donut without the chocolate atop of it. If you go into it with an open mind, not expecting to taste an apple pie, it’s truly delicious.  Secondly, if you enjoy custard in any way, I think you’d find this to be a slam dunk.  My mother tried it and since she truly only likes the apple pie and typically is a fan of flan or coconut custard pie, she wasn’t a fan. But regardless … this was a slam dunk for me.
A pie is 270 calories or 7 points plus values.
QUESTION:
What is your favorite pie at McDonald’s?