Shannon's Kitchen Creations

We were invited over to a friend’s house for dinner this week and she said I could bring dessert! I suggested cheesecake, but she said her husband wasn’t a big fan. So I said how about if I put chocolate and peanut butter in it? She said “He will love it!” So I decided to create a decedent, reduced fat version of my favorite cheesecake, Adam’s Peanut Butter Cup Fudge Ripple at the Cheesecake Factory.  One slice of their cheese cake has: Calories 930 , Total Fat 59g,  Total Carbohydrate 93g , Dietary Fiber 4g , Protein 17g on piece is 27 POINTS +!!!! Scary!!!! My version is just as delicious and will satisfy your every chocolate, peanut buttery desire. I used fat free Greek yogurt instead of sour cream and it made the filling very velvety and creamy!!! Enjoy!!!

Shannon’s “Healthier” Peanut Butter Cup Cheesecake

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I have done it! I have created the best cookie ever!!! The other day I was browsing the internet looking for baked donut recipes (yes, I am making those soon!) and I came across a Nutella Thumbprint Cookie recipe on Emilybites. It sounded wonderful and weight watcher friendly, but since I am trying to incorporate Greek Yogurt into my recipes this week, I figured why not substitute ½ the butter with yogurt. The result is AMAZING!!!! I am a huge nutella fan. If you have never tried it I would HIGHLY recommend it. It is a creamy, chocolatey, hazelnutty wonderfulness……. These cookie are to die for and healthy to boot! Try them and you will swear you are not eating anything remotely healthy!

Dreamy  Nutella Cookies

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This week I am dedicating all of my recipes to Greek Yogurt. Not only do I love to eat Greek Yogurt, but I use it to cook with as well. It is a great substitute for sour cream and you can also use it as a substitute for fat in recipes. Many of the recipes I have featured on my site have Greek yogurt in them, tzatziki sauce, Key Lime Muffins, Lemon Yogurt Muffins and Banana, Carrot, Zucchini Muffins . This week I decided I would not only try baked goods, but some main courses as well.  I was so excited to try out some of the new amazing yogurts that Chobani sent me to try and as you know I love cookies! These cookies are so soft and flavorful, you will never miss the full fat version! The yogurt allows them to keep their shape, so they do not flatten out when you bake them.   I also love the fact that they are egg free, which means you can eat the dough raw and not worry about it !!!

Next on the agenda this week :

Chicken Enchiladas

Banana Honey Muffins

“Fried” Chicken

Chocolate Chip Yogurt Cookies (2 points +)

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My mother and sister in law told me about a new and different type of sweet treat recently and I decided I had to give them a try. Cake Balls! You mix your choice of frosting with your choice of cake from a box, dip them in chocolate and create a delicious and simple goodie. You can put them on popsicle sticks and dip them into colored candy coating and decorate them to create cake pops as well.  I am excited to try all the different creative ideas! Here is my first attempt. I am serving them at my cookie swap tomorrow night as a dessert. Looking forward to trying them out.

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I love chocolate. Chocolate ice cream, chocolate fudge, chocolate fondue, you name it,  I love it! Whenever I am at the mall, I treat myself to one truffle at Godiva.  About 5 years ago I went to a party and the hostess made the most amazing truffles. When she told me the secret and  I was shocked! Melt a bag of chocolate chips and mix it with frosting and you have truffles. She flavored them with extracts, such as orange, rum, hazelnut and banana. Everyone raved about them. Here is one of my many versions…..enjoy!

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Salty Cuatro Chocolate Chip Cookies

Ok my significant other is not a huge fan of peanut butter, and that includes peanut butter chips….So I needed to make another batch using the remaining numerous types of chocolate chips lying around. This is similar to the other as I use the stock Ghirardelli Recipe and then put my own salty & sweet spin on it. Warning these are exceptionally bad for you, and you will regret making them, as you will overindulge.

Yield: 4 dozen cookies

• 11 1/2 ounce(s) Milk Chocolate Chips
• 1/2 Bag Semi Sweet Chocolate Chips
• 1/2 bag  60% Cacao Chocolate Chips
• 1/2 bag White Chocolate Chips
• 1 cup(s) + (2)tablespoons SALTED butter or margarine, softened
• 3/4 cup(s) sugar
• 3/4 cup(s) brown sugar, packed
• 2 large eggs
• 3 teaspoon(s) vanilla
• 2 1/4 cup(s) unsifted flour
• 1 teaspoon(s) baking soda
• 1.5-2 teaspoon(s) salt depending on preference (I do 2 but some people find this to be to much)

Directions
Heat oven to 375ºF.

Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.

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“Cookie, Cookie, Cookie, Cookie”

Ghirardelli Ultimate Double Chocolate Cookies REMIXED

I love Ghirardelli’s recipes. They are all home-runs in my book. But with a few tweaks they can become grand slams! (at least to my taste buds) I started with the basic recipe from Ghiradelli’s website and then modified it where I found it appropriate. FYI I like it a bit saltier and a bit sweeter!

Yield: 24 cookies

• 6 ounce(s) Ghirardelli’s Semi-Sweet Chocolate Chips
• 10 ounce(s) Reese’s Peanut Butter Chips
• 6 ounce(s) Ghirardelli’s Milk Chocolate Chips
• 11 1/2 ounce(s) Ghirardelli’s 60% Cacao Bittersweet Chocolate Chips
• 6 tablespoon(s) salted butter
• 3 eggs
• 1 cup(s) sugar
• 1/3 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking powder

Directions
In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips, milk chocolate, and peanut butter chips. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.

Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.

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“Cookie, Cookie, Cookie, Cookie”

Every year the day after Thanksgiving we go on a hike in Kent, CT near a beautiful waterfall called Kent Falls. The children love the outdoors, but the main reason I like to go is the reward afterwards – hot chocolate at Belgique Patisserie right down the road.

Now you may ask, what is so special about this hot chocolate? We have all tried the powdered or syrup versions, but this tops them all. You literally feel like you are drinking liquid heaven. They blend their amazing belgium chocolate and cream topped with chantilly cream (whipped cream). Since it is only a once a year event, I decided that I needed to replicate this at home. My brother mentioned that he had recreated it at home and here is my version. These are items you always have in your house, so when the kids come in on a snowy day you will be all set.  Be prepared, you will be hooked!

Hot Chocolate

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