Chocolate Crepes

Chocolate Crepes |Sweet Treats and More

We make crepes at least once a week at our house. My kids love them.  They’ve kind of become our go-to Sunday morning breakfast.  We save these Chocolate Crepes though for special occasions.  Like Mother’s Day :)  I think any momma would love a plate of warm chocolate crepes filled with fruit and whipped cream. 

Chocolate Crepes |Sweet Treats and More

I’ve been working with The Hershey Company over the last year, learning about and using different products in my kitchen.  So of course I used HERSHEY’S Cocoa in these Chocolate Crepes.  HERSHEY’S Cocoa powder is one of my pantry staples!

Chocolate Crepes |Sweet Treats and More

 I love this video that tells the story of HERSHEY’S Cocoa and learning about where and how the cocoa beans are sourced.  There is just something really cool about knowing where our food comes from. One woman from the video says “everyone who consumes chocolate should be happy and proud to know that cocoa is produced in a sustainable manner.”  I’m a consumer of chocolate and I completely agree :) 

The Hershey Company sources the best cocoa beans from small farms in West Africa, where they also implement programs to teach farmers how to grow better quality products. I love their dedication to their farmers and their consumers! And I really do love their chocolate. Like, a lot. 

Chocolate Crepes |Sweet Treats and More

Now go make some chocolate crepes!

Chocolate Crepes
  1. 4 eggs
  2. 3 cups milk
  3. 1 tsp vanilla
  4. 2 1/2 cups flour
  5. 1/2 cup HERSHEY’S Cocoa powder
  6. 1/2 cups sugar
  7. 1/2 tsp salt
  1. Blend everything together in a blender. Chill for 30 minutes to an hour. (I've also whisked everything in a large bowl with a fork and this works too)
  2. Lightly grease a crepe pan (or other small frying pan) and heat over medium-high heat. Pour about 1/4 cup batter into the pan and swirl to evenly coat the pan. Cook for 1-2 minutes or until golden, flip and cook for another 20-30 seconds.
  3. Flip onto a plate. Continue with the rest of the batter.
  4. Serve with jam, fresh fruit, and whipped cream.
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 This post is sponsored by The Hershey Company.  All opinions are my own. 

Cheesy Crescent Roll Waffle Bites

Cheesy Crescent Roll Waffle Bites | Sweet Treats and More

My three year old is the pickiest eater right now.  And boy is he stubborn.  One thing I know he’ll always eat is a grilled cheese sandwich or a quesadilla.  The boy loves cheese:) 

In an effort to make his daily consumption of cheese a little more creative I made these Cheesy Crescent Roll Waffle Bites. I loved them just as much as him.  

Cheesy Crescent Roll Waffle Bites | Sweet Treats and More

Cheesy Crescent Roll Waffle Bites | Sweet Treats and More

Crescent roll dough gets sandwiched together with cheese and cooks in just minutes in a waffle iron. They are like mini butter, flaky grilled cheese waffle sandwiches.  

We dipped them in mustard and ate them for lunch, but you could serve them along side any meal or as a quick after school snack.   If you want them super cheesy, double up the cheese slices in the middle!  

Cheesy Crescent Roll Waffle Bites | Sweet Treats and More

Cheesy Crescent Roll Waffle Bites
  1. 1 tube of refrigerator Crescent Rolls (cut into 16 triangular pieces, see below)
  2. 4 slices cheese of your choice (cut into 4 triangle pieces)
  3. waffle iron
  4. cooking spray
  1. Turn waffle iron on.
  2. Roll out crescent roll dough and cut into 16 smaller triangles. Cut cheese slices into four triangular pieces.
  3. Coat the waffle iron with cooking spray. Place four crescent triangles on the waffle iron. (you may need to shape the triangle pieces of dough a little)
  4. Top with a slice of cheese. Top each with another crescent triangle and lightly push down to seal edges.
  5. Cook in waffle iron until golden (or slightly cripsy if desired).
  6. Remove from waffle iron, enjoy!
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PB & J Ice Cream Cookie Sandwiches {Our Best Bites New Cookbook!!}

PB & J Ice Cream Cookie Sandwiches | Sweet Treats and More

The girs from Our Best Bites are at it again with another amazing cookbook! Their new book 400 Calories or Less with Our Best Bites is probably my favorite though.  Everything in it is practical dishes for a family–full of easy, healthy, and tasty snacks, meals, and desserts.  

PB & J Ice Cream Cookie Sandwiches | Sweet Treats and More

I coudn’t wait to dig in and make something. I of course made dessert, first.  Always dessert first with me, right?! 

PB & J Ice Cream Cookie Sandwiches | Sweet Treats and More

I made their PB & J Ice Cream Cookie Sandwiches and I’m a little bit obsessed.  You know I love peanut butter.  But these take the nostalgia of my childhood favorite sandwich and turn it into a tasty, ice cream treat.  And there is only 115 calories in one of these!! 

I imagine popping these babies all summer long!

PB & J Ice Cream Cookie Sandwiches | Sweet Treats and More

If you haven’t had a chance to buy their new book, buy it now!  A few recipes on the list to try next–  Grilled ChickenCaprese, Curry Cashew Quinoa Salad, and Grilled Vegetable Flatbread Pizzas.  

PB & J Ice Cream Cookie Sandwiches | Sweet Treats and More

PB & J Ice Cream Cookie Sandwiches
  1. 1/2 cup creamy peanut butter
  2. 6 tbsp packed brown sugar
  3. 1/2 tsp
  4. 1 egg white (from medium or large egg)
  5. 1 cup plus 2 tablespoons slow-churned vanilla ice cream, slightly softened
  6. 2 tbsp strawberry or raspberry preserves
  1. Preheat oven to 350. Line a baking sheet with parchment paper or silicone baking mat.
  2. Beat peanut butter, brown sugar, baking soda, and egg white until combined. Dough will be loose. Chill for 1 hour in refrigerator. Dough will be soft.
  3. Scoop dough by scant 1/2 tablespoons and gently form into balls. Place on cookie sheet and flatten just slightly with your hand. You should have about 2 dozen cookies.
  4. Bake for 5-7 minutes, until cookies are puffed and edges are set. Let cool 2-3 minutes on baking sheet and then transfer to cooling rack. Once completely cooled, store in freezer until ready to assemble.
  5. Too assemble, flip all cookies over and spoon 1/4 teaspoon jam on each one. Place 1 1/2 tablespoons vanilla ice cream on 12 of the cookies. Sandwich another cookie on top of each of the 12 ice cream-topped cookies, gently pressing them together.
  6. Place sandwiches on a plate or freezer-safe container and freeze until firm. To serve, let sit at room temperature for a few minutes to soften.
  7. Enjoy!
  1. from the ladies at Our Best Bites
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Cilantro-Lime Avocado Chicken Salad

Cilantro-Lime Avocado Chicken Salad | Sweet Treats & More

It’s always after the weekend, when Mondays roll around, that I re-dedicate myself to eating better.  I always fall off the wagon on the weekend.  No matter how determined I am I cave and indulge in cookies or late night popcorn with a bowl of chocolate chips.  Those two = MAJOR WEAKNESS for me.  

So Monday is here and I’m back on the wagon.  This Cilantro-Lime Avocado Chicken Salad is guilt free but has lots of flavor.  Perfect for a lighter lunch or dinner.  We like to eat it plain, wrapped up in lettuce, or you can make a wrap or open faced sandwich with it.  

Cilantro-Lime Avocado Chicken Salad | Sweet Treats & More

Chicken, avocado, celery, and cilantro are tossed together in a simply dressing made of Greek yogurt, a tad bit of light mayo, lime juice and cumin.  It’s just my kind of simple, healthy salad. 

Serve it in the avocado shells for a fun presentation ↑↑ :)

Cilantro-Lime Avocado Chicken Salad
  1. 12 oz shredded chicken
  2. 1/2 of a large avocado, diced
  3. 1/4 cup celery, chopped
  4. 1/4 cup cilantro, chopped
  5. juice of 1/2 of a lime
  6. 1/2 cup nonfat Greek yogurt
  7. 1 tbsp light mayo
  8. 1/4 tsp cumin
  9. salt and pepper to taste
  1. Combine greek yogurt, mayo, lime juice, and cumin together in a small bowl.
  2. Combine chicken, avocado, celery, and cilantro together in a medium bowl. Pour dressing over chicken mixture and stir to combine. Season with salt and pepper to taste.
  3. Chill in air tight container or serve immediately.
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Ham and Cheese Omelette Soufflé

Omelete Soufflé | Sweet Treats and More

My husband has been mastering his omelette soufflé skills over the last few weeks.  He’s so much better at cooking eggs than I am.  (I know, eggs are like the easiest thing to cook right?) It kind of drives me nuts.  But then again, I kind of love it.  When I want a break from making dinner (or breakfast) I suggest we have eggs.  He knows he makes them better so he gets right to work.  

This omelete soufflé has been the closest he has been to recreating our favorite omelettes from The Original Pancake house.  They are so stinking thick and fluffy.  And full of the yummiest toppings.  We’ve kept it simple with just some ham and cheese for ya.  

Omelette Soufflé | Sweet Treats and More 

Ham & Cheese Omelette Soufflé
  1. 3 eggs, separated
  2. 1-2 tbsp butter
  3. 1/2 cup shredded cheese of choice)
  4. 1/4 cup thinly sliced and chopped deli ham
  5. salt and pepper to taste
  1. Heat oven to broil. Make sure rack is in the center of the oven.
  2. Place egg whites In a large bowl and beat with a handheld mixer until soft peaks form.
  3. In another bowl, whisk the egg yolks together with a pinch of salt. Slowly fold the yolks into the beaten egg whites, until evenly incorporated (no yellow streaks)
  4. Melt butter in an 8" ovenproof skillet over medium heat.
  5. Scrape the omelet mixture into the skillet. Gently shake the pan to evenly distribute the eggs. Cook on the stovetop over medium-high heat for two minutes.
  6. Place skillet in the broiler for about 1 1/2 minutes. Remove, quickly sprinle cheese and ham over the top. Place back in the broiler until omelette is golden.
  7. Slide out of pan onto a plate, garnish with some green onion and serve.
  1. **we doubled this recipe and used a larger pan, which also allowed us to fold omelette in half.
  2. source: Food & Wine.
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Chocolate Chunky Monkey Granola {plus basic chocolate granola}


I’ve got granola for ya two ways today! A basic chocolate granola (that I just love love love) and chunky monkey granola (okay, totally love it too!)

The basic chocolate is made with oats, coconut oil, cocoa, chocolate chips, honey, and vanilla.  It’s simple and just perfection.  Almosts tasts like a chocolate no bake cookie, minus the peanut butter.  I love sprinkling this on top of my morning protein shake!Chocolate Granola | Sweet Treats and More

There’s all kinds of things that would be good to mix in to this granola.  But I highly recommend trying my Chunky Monkey version~ by mixing in peanut butter chips and chocolate cover bananas.  It’s deathly good.  

Chocolate Granola | Sweet Treats and More

If the chocolate covered banana chips are too sweet, just use regular banana chips.  To be honest, my grocery store didn’t have the plain ones, but I’m not complaining:) Feel free to add walnuts or any other nut if you prefer too. 

Chocolate Chunky Monkey Granola | Sweet Treats and More

Chocolate Granola + Chunky Monkey Granola
  1. 3 cups oats
  2. 1/3 cup coconut oil
  3. 1/3 cup cocoa + 2 tbsp cocoa
  4. 1/3 chocolate chips
  5. 1/4 cup honey
  6. 1 egg white, whisked until foamy
  7. For Chunky Monkey Granola
  8. 1 cup peanut butter chips
  9. 1/2 cup chocolate covered banana chips, chopped (or plain banana chips)
  10. 1/3 cup chopped walnuts (optional)
  1. Preheat oven to 275. Line a baking sheet with parchment Place oats in a large bowl and set aside.
  2. In a medium saucepan melt coconut oil, cocoa, chocolate chips, and honey together over medium heat. Bring to a simmer and let simmer for 30-45 seconds. Remove from heat and pour over the oats.
  3. Stir to combine. Sprinkle additional two tablespoons of cocoa over the oats and stir to coat. Stir in whisked egg white. Spread oats in a single layer on a parchment lined cookie sheet. Bake for 40-50 minutes at 275, stirring half way through. Let cool completely. Break apart and place in an air tight container.
Chunky Monkey Granola
  1. Once granola has cooled stir in peanut butter chips and chopped chocolate covered bananas.
  1. adapted from Food Network.
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Lightened Up Spicy Egg Salad

Lightened Up Spicy Egg Salad | Sweet Treats and More

Raise your hand if you still have leftover hard boiled eggs from Easter?!! We DO! We’ve been snacking on hard boiled eggs since Sunday, I made this egg salad yesterday, and we still have a dozen or so eggs to eat through.  Good think we love ‘em. 

We eat a lot of eggs around here, mostly just scrambled or omelettes, so this lightened up Spicy Egg Salad was a great change up for us.  You’ll never know that it’s made with mostly Greek yogurt (there’s a teeny bit of mayo)! 

Lightened Up Spicy Egg Salad | Sweet Treats and More

Too keep it lighter, I like to use just the egg whites of half of the hard boiled eggs and use the whites and yolks for the other half.  

There’s some diced jalapeños in there to give it some extra umph and kick as well.  Wrap it up in lettuce or make an open-faced sandwich with it for a great lunch or dinner! 


Lightenend Up Spicy Egg Salad
  1. 8 hard boiled eggs, peeled
  2. 1/4 cup nonfat plan Greek yogurt
  3. 2 tbsp mayonnaise (can use light)
  4. 1/2-1 jalapeño, seeds removed and diced (use whole jalapeño for more spice)
  5. 2 green onions, diced
  6. 1/4 tsp garlic salt
  7. salt and pepper to taste
  8. 1/4 tsp garlic salt
  1. Remove the yolks from half of the hard boiled eggs. Place the egg whites along with the remainder of the hard boiled eggs in a medium bowl. Mash eggs with a fork.
  2. Add Greek yogurt, mayo, jalapeño, green onion, garlic salt to the bowl and stir to combine. Season with salt and pepper to taste.
  3. I like to chill it for an hour before serving, but not necessary!
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Lightened Up Spicy Egg Salad | Sweet Treats and More

Creamy BBQ Chicken Enchiladas


I hope you guys all had a great Easter weekend! Our was nice and as relaxing, well as relaxing as a weekend can be with three littles!  It’s pretty safe to say I ate enough cadbury mini eggs and cake to get me through the next few weeks though.  I’m on sugar overload over here.  I’m banning myself from chocolate….for at least a few days.   

So it’s a perfect time for something savory. These enchiladas aren’t your average enchiladas.  They’ve got a twist of barbecue flair.  They’re super easy to whip up, creamy and something we’ll eat over and over.  The filling for these is simple~ chicken and onions, enchilada sauce, bbq sauce, and cheese.  Roll it up in whole wheat or white tortillas, cover them up with more sauce and cheese and bake.  

I took these to a friend that just had a baby last week, so I used mild enchilada sauce.  You’ll want to do the same for the kiddos too! 


Creamy BBQ Chicken Enchiladas
  1. 1.5 lbs cooked and shredded chicken (use rotisserie or 3 breasts, cooked)
  2. 1/4 cup chopped onion
  3. 1 tbsp extra virgin olive oil
  4. 2 (10 oz) cans red enchilada sauce
  5. 1/2 cup barbecue sauce (plus extra for drizzling on top)
  6. 1/4 cup heavy cream
  7. 1 cup shredded mozzarella cheese
  8. 1 cup shredded Mexican cheese
  9. 8 large tortillas
  1. Preheat oven to 350.
  2. In a mixing bowl combine enchilada sauce, bbq sauce, and heavy cream together.
  3. Heat a large skillet with olive oil and add onion and garlic. Sautee until golden and tender. Add shredded chicken, season with salt and pepper, and saute until heated through.
  4. Add 1/2 cup of the bbq-enchilada sauce, 1/2 cup mozzarella cheese, and 1/2 cup Mexican shredded cheese. Stir to combine and remove from heat.
  5. Coat the bottom of a 9x13 inch pan with a little of the bbq-enchilada sauce. Fill each tortilla with chicken mixture, roll up and place seam-side down on the baking dish.
  6. Pour remaning sauce all over the top of the enchiladas and springkle with remaining cheeses.
  7. Cover with foil and bake for 25-30 minutes.
  8. Drizzle with additional bbq sauce and sour cream before serving.
  1. just slightly adapted from How Sweet It Is
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Easy Game Day Chili Cheese Dip (and healthier too)


I’m such a sucker for the dips at parties.  Like, forget the game I’ll just be in the corner with the entire bowl of dip and all the chips, kind of sucker.   You feel me?  Tell me I’m not alone.  Someone will sit in the corner downing all the dip right? 

This easy Game Day Chili Cheese Dip is similar to most chili cheese dips- can of chili, lots of cheese.  This though, has a slight twist.  I used cream cheese AND Greek yogurt to make the dip rich and creamy (but slightly better for you) and added a can of diced jalapeños to give it some kick.  


If you want to make the dip a real show-stopper, serve the dip in a round bowl and use chopped black olives to make the lines of a basketball on top.  Cute right?! Maybe cute isn’t the right word when referring to basketball.  Cool might be the right word.  

Serve the dip warm with your favorite crackers or chips!  


Easy Game Day Chili Cheese Dip
  1. 1 (14 oz) can chili
  2. 4 oz Velveeta cheese
  3. 4 oz plain Greek yogurt
  4. 2 tbsp diced jalapeños (hot)
  5. 1 tsp cumin
  6. 1 (4 oz) can diced olives
  1. In a medium saucepan, melt everything but the olives together over medium heat.
  2. Whisk occasionally until cheese is completely melted. Remove from heat. Pour into a round serving bowl. Use diced olives to make lines of a basketball over the top of the dip.
  3. Serve with Nabisco Wheat Thins or chips.
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Carrot Cake Pancakes

Carrot Cake Pancakes | Sweet Treats and More



These Carrot Cake Pancakes are perfect for Easter breakfast or brunch! Since my kids wake up at the crack of dawn it’ll be Easter breakfast for us.  Love my early risers ;)  

My boys are back on a pancake kick so I whipped these up last week and we all devoured them.  The boys didn’t even know they were eating carrots! I love it when that happens. Because lately, getting them to eat ANY vegetables has been a struggle.  Even though they’re hiding in sweet, sugary pancakes I consider it a win.  

Carrot Cake Pancakes | Sweet Treats and More

My mom always melted a little bit of butter in our maple syrup, it just made the pancakes taste so much better.  I still usually do the same thing, but for these made a simple Brown Butter Maple Syrup for these pancakes.  It was divine.  And all you have to do is  just brown a little butter over the stovetop, then whisk in some maple syrup.  You can thank me later;)

Carrot Cake Pancakes with Brown Butter Maple Syrup
  1. 1 1/4 cups flour
  2. 2 tsp baking powder
  3. 1 tsp ground cinnamon
  4. 1/4 tsp salt
  5. 1 tsp pumpkin pie spice
  6. 1/4 cup brown sugar
  7. 2 eggs, lightly beaten
  8. 3/4 cup low-fat buttermilk
  9. 1 tbsp coconut oil (melted)
  10. 1 1/2 tsp vanilla extract
  11. 2 cups finely grated carrots
  12. 1/2 cup maple syrup
  13. 3 tbsp butter
  1. First, brown the 3 tbsp of butter by melting a small saucepan over medium heat. Whisk occasionally, continuing to cook until brown specks start to appear and it smells nutty. Once browned slowly stir in maple syrup. Set aside
  2. Whisk flour, baking powder, cinnamon, salt and pumpkin pie spice together in a large bowl.
  3. Combine brown sugar, buttermilk, oil, and vanilla extract together in another bowl.
  4. Slowly stir wet ingredients into the dry ingredients until combined. Stir in shredded carrots.
  5. Heat a large skillet or griddle over medium heat. Coat with cooking spray, then pour batter onto the skillet 1/4 cup at a time. Cook for 2-3 minutes or until bubbles appear on the tops. Flip and cook for another 2 minutes.
  6. Serve warm with brown butter maple syrup.
  1. just slightly adapted from Cooking Light.
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