Tasty Tuesday -- Skinny Copycat Starbucks Chocolate Chip Frappuccino

It's the first day of October!!! I'm so excited. This means my No-Soda September is over. I tried. I really was hoping to kick the soda habit for good. But, I can't. I've been craving it for the last week of September. But, I do promise that I won't drink as much of it anymore. Whew...thank goodness! Oh, and this is my birthday month, so keep your eye open for a fun giveaway!

Do you love Starbucks? Well, I'm not a coffee drinker, so it's not my first choice, but my daughter is obsessed with that place. One of her favorite drinks to get at Starbucks is the Double Chocolate Chip Blended Frappuccino Creme. I've tried it. It's good and doesn't have an over-powering coffee taste. I could actually handle one of those. BUT...did you know a 12 oz. size is over 400 calories and has 17 g of fat? Now, I can't have one of those.
But, I found a skinny version that has been taste-tasted by my daughter, her friend and myself and we all think it is a good "skinny" version of the real thing. I've tweaked the recipe a bit because we thought the original one was too sweet.

Skinny Chocolate Chip Frappuccino
Adapted from Hungry Girl

Ingredients
1 pkt diet hot chocolate mix
4 oz warm water
1 Tbls sugar free chocolate syrup
2 oz unsweetened vanilla almond milk
2 Truvia Sugar Packets (or other sweetener)
1 Tbls Mini Chocolate Chips
8-10 ice cubes
Fat Free Whip Cream

Directions
Mix the hot chocolate and water together until completely dissolved. Pour hot chocolate, chocolate syrup, Truvia, chocolate chips and almond milk in blender. Blend on high for 45 seconds. Pour into a fun cup and top off with some whip cream! Sprinkle a few more mini chocolate chips on top to make super cute!!

Yum! Enjoy this lighter calorie version. According to Hungry Girl, it comes is at 135 calories, 4.5 g of fat! Now, this is something I can have!!

Tasty Tuesday -- PMS Cups (must try!!)

First off, let me say that these are amazing. They are perfect for someone that has a sweet tooth and can't be satisfied with a whimpy treat. I named these PMS Cups because, well, I think they are perfect for those ladies during that "time of the month" where you need a not-so-good for you treat! Be prepared, these are rich. But, topping it off with a scoop of ice cream could easily solve that issue!

I'm sure you've seen this concocation all over the internet and Pinterest. And it's worth sharing here, too. I used a variation of this recipe I pinned from Baby Gizmo and decided on my own little twist! Maybe this exists out there, but this was something new that I created in my kitchen.

PMS Cups
Makes 24

1 Roll of Prepared Chocolate Chip Cookie Dough
1 Bag Full Size Reese's Peanut Butter Cups
1 Box of Brownie Mix (prepared)

Spray muffin tins lightly with cooking spray. Add a small scoop (1 TBLS) (Norpro Stainless Steel Scoop, 1 Tablespoon, 35mm) of cookie dough and press into the bottom of each muffin tin hole. Place one Reese's PB Cup (upside down) ontop of the cookie dough. Spoon prepare brownie mix over the PB Cup, making sure to cover it completly but not filling the hole to the top.

Bake in a preheated 350 degree over for 13-15 minutes, checking to make sure they are evenly cooked. Remove and allow to cool about 3 minutes. Carefully, use a plastic knife and gently go around each muffin tin hole, releasing the cup. Allow to cool another 5-10 minutes before taking out of pan.

TIPS:

• I do not recommend skipping the plastic knife step. It makes the removal process easily. I use this trick when I make the brownie covered Oreo's, too.
• Sprinkle with powdered sugar if desired.
• Don't try in a mini-muffin tin. They aren't pretty. They are still good, but they are very difficult to remove from the pan and once they are out--they look horrible. I'd still eat them because I know how yummy they are, but if you take them to a gathering, I'm sure they won't be chosen unless you pass them out yourself and swear they are tasty!!

To get a Printable version of this recipe, click HERE.

So, do you think you could handle that yummy dessert? Let me know what you "favor" during that wonderful time of the month!!

Tasty Tuesday--Caramel Drizzled Oatmeal Chocolate Chip Cookies

I mentioned awhile ago (here) that I wanted to recreate a cookie I ate at Mary's Market. It was their "cookie of the month." Well, the day I tackled this recreation it was a chilly outside which is perfect for baking!
First, cream together butter, sugar and brown sugar.

 

Then combine the flour, baking soda, salt and cinnamon in a separate bowl.  Add to the creamed mixture. Stir in oats and chocolate chips. Drop by tablespoons on parchment paper lined sheets and bake 8-12 mintues. Allow to cool before you drizzle with caramel.

Don't let look heavenly? Oh, they were so good! Soft, chewy and yummy! Click here for the printable recipe. 
Chocolate Chip Oatmeal Cookies with Caramel Drizzle
by crazyloucreations.blogspot.com

Yield: About 30 cookies

Ingredients:
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp pure vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 ¾ cup quick cooking oats
1 cup chocolate chips
caramel bits

Directions:

1. Preheat oven to 375 degrees. In a large bowl cream together the butter and sugars until fluffy, about 3 minutes. (I used my Kitchen Aid Mixer, but you could use an electric mixer)
2. Beat in eggs one at a time. Add in vanilla. In a medium bowl, combine flour, baking soda, salt and cinnamon. Mix the dry ingredients into the creamed mixture until just combined. Stir in chocolate chips.
3. Line baking sheets with parchment paper or spray with cooking spray. Use a medium scoop (1 ½ Tbls) and drop on prepared baking sheets about 2 inches apart.
4. Bake 8-12 minutes. Allow cookies to cool about 5 minutes on baking sheet before transferring to wire rack (or waxed paper) to cool completely.
5. Follow instructions to melt caramel bits. I use about ½ cup. Drizzle over cooled cookies. Let set before storing.

Have a great Tuesday!

Cindy