Cookies ‘n Cream Puppy Chow

After posting so many health-ified recipes lately, I think it’s about time for a good ‘ol cheat day recipe, no?  This is not Whole30-paleo-low-carb-sugar detox-Jillian Michaels approved.  Sorryimnotsorry.  So put on your stretchy pants and let’s get this party started.

My office had a “food day” to celebrate the Cardinals home opener on Monday.  Naturally, I signed up to bring a dessert and headed straight to my Pinterest board to find a recipe I have yet to try.  The lucky winner? Cookies ‘n Cream Puppy Chow.  Oh. My. Goodness.  I have since found that it is actually physically impossible to stop eating this stuff.  Trust me, the struggle is real.

IMG_20140406_195658There are a million recipes on Pinterest for this but of course I had to make a few edits….which basically means I doubled the amount of chocolate.  What’s the point if every single morsel isn’t drenched in chocolate-y goodness anyway?

Ingredients:

For “cookies”:

  • 1/2 box rice chex (about 6 cups)
  • 2 cups semi-sweet chocolate chips
  • 1 cup powdered sugar
  • 10 Oreos, crushed

For “cream”

  • 1/2 box rice chex (about 6 cups)
  • 1 24oz pkg vanilla almond bark
  • 1 cup powdered sugar
  • 10 Oreos, crushed

Directions:

(You will repeat this process twice, once for cookies and once for cream.)

Melt chocolate in a double boiler (like this) on the stove, stirring frequently (for a makeshift double boiler, place a smaller pot inside a slightly larger one with a small amount of water in it and heat on the stove, this helps prevent burning of the chocolate).  For an less complicated option, slowly melt the chocolate in a bowl on low in the microwave, stirring frequently.  Be careful, as chocolate burns easily.  Place the chex in a large bowl and pour the chocolate on top, then stir until combined.  Place the powdered sugar and crushed Oreos in a large ziploc bag.  Pour the chocolate covered chex into the ziploc bag, close it and shake until the sugar/cookies are distributed evenly.  Repeat for the other half of the batch.

Combine the “cookies” and “cream” into a large container.  Crush the remaining Oreos (I used a family size package for this) and mix in with the chex.

Now for the most important direction – Eat your little heart out!

 

 

Weekend Recap & Cookie Overload

It’s beginning to look a lot like Christmas in our house!

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Christmas DecorMatt and have have started collecting ornaments from some of the places we have visited or that are meaningful.  Decorating the tree brings back all of the fun memories. 🙂

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(Yes, that’s a Rams Cheerleader in a veil, thanks to my amazing teammates!) 🙂

Remember how I said I was looking forward to a girls’ trip to KC for the weekend?  Welp, Mother Nature had other plans for us and it looked a little something like this:

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DSC01560We debated attempting to make the trek a little later in the morning but decided Kappa Christmas would have to be rescheduled after the holidays. Dang snow. 🙁

Onto Plan B: Cookie Extravaganza Round 2.  As luck would have it, I stayed at my parents’ house Friday night and obviously wasn’t going to drive anywhere in 8 inches of snow, so cookies it was!

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photo(We have a lot of dogs in my extended family.  These are “people cookies” but we don’t like to leave the dogs out. :))

DSC01566This year, we tried something new with these Pumpkin Gingerbread Snowballs and paleo-approved Chocolate Coconut Squares.

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Are you on sweets overload yet? No? Me neither.  Now for the recipe for two of my favorites!

Reeses-Oreo Cookies

Oreo Cake Balls

Ingredients:

  • 1 pkg Oreos (crushed)
  • 8 oz light cream cheese
  • melted semi-sweet chocolate chips

Directions:

Crush Oreos (I usually put them all in a ziploc bag and crush with my hands or a rolling pin). Pour crumbs into a bowl with the cream cheese and mix together.  Shape the dough into balls and let cool until they harden enough they don’t fall apart.  Dip in melted chocolate, sprinkle on your favorite toppings and let dry on foil or parchment paper.

Ritz Peanut Butter Cookies

Ingredients:

  • Ritz crackers
  • peanut butter
  • melted semi-sweet chocolate chips

Directions:

Place a small scoop of peanut butter in between two Ritz crackers.  Dip in melted chocolate, sprinkle on your favorite toppings and let dry on foil or parchment paper.  Yes, it’s that easy!

Now, I leave you in a chocolate coma.  You’re welcome. 🙂

No Bake Oreo Cheesecake

So, don’t let all of my talk about low-carb living, running and squats fool you….chocolate is my weakness.  OK, all things sugary and sweet are my weakness, you caught me.  I am a firm believer that everyone needs a cheat day every once in a while (or once/twice a week, so sue me).  There is nothing wrong with treating yourself, you deserve it!

My parents had Matt and I over, along with my sister and her boyfriend, to celebrate my 28th birthday with a delicious AND healthy dinner, topped off with a little birthday treat- No Bake Oreo Cheesecake!  You know the saying, “she get it from her momma”?  Story of my life.  My mom and I are literally the same person, from looks, to personalities, to mannerisms, to our addiction to chocolate….I’ll be honest, it’s a little creepy, but I wouldn’t have it any other way. 🙂

Below is the recipe, adapted from Brown Eyed Baker.  Enjoy!  You literally will not be able to stop eating it.  Consider yourself warned.

First of all, how cute is my mom? 🙂

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Before…..

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After….and yes, we took home the left overs.  I mean it was my birthday, after all. 🙂

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INGREDIENTS:

(Serves 10-12 people, we halved the recipe)

2½ boxes Double Stuff Oreos
2 (4-serving size) boxes cheesecake-flavored instant pudding mix (we used sugar free)
4 cups skim milk (original recipe calls for 2%)
1 (8-ounce) tub Cool Whip (we used Lite)
Chocolate syrup, for garnish

DIRECTIONS:

1. Line the bottom of a 9×13-inch baking dish with Oreos, breaking them to fill in any big gaps along the edges.

2. Whisk together 1 box of instant pudding with 2 cups of the milk for 5 minutes, or until the pudding thickens and appears set. Pour the pudding evenly over the layer of Oreos, using a rubber spatula to spread into an even layer.

3. Top with another layer of Oreos, again breaking them into pieces if needed to fill any large gaps.

4. Prepare the second box of pudding as you did the first, with the remaining 2 cups of milk. Pour the pudding over the 2nd layer of Oreos, spreading it into an even layer with a rubber spatula.

5. Top with the Cool Whip, using a spatula to spread into an even layer. Refrigerate for at least 4 hours. Prior to serving, garnish the top with chocolate syrup and chopped Oreos.