Almond Joy Protein Shake

Almond Joy Protein Shake | Sweet Treats and More

I thought I’d take a quick break from the dessert madness and share one of my favorite protein shakes! Because even though I’ve been pumpin’ sugary treats out of my kitchen like no other lately, it’s not the only thing I’ve been eating.  

Ironically though, this protein shake tastes just like dessert.  It’s made with one of my favorite protein powders, Lean Body for Her in Whey Chocolate.  I love it because it’s made with all natural ingredients- no gluten, no preservatives, no artificial sweeteners or flavors, and really it just tastes good! 

Almond Joy Shake | Sweet Treats and More

Almond-Coconut milk, chocolate protein powder, almond butter, banana, and flaked coconut with a little ice get blended together.  It doesn’t taste exactly like an Almond Joy candy bar but you can see where the “Almond Joy” idea comes from right? 

It’s such a great post workout drink and it really tastes like a treat! Of course I’m enjoying a few naughty treats this holiday season, but I always  try to start my day with a nutritious shake.   

Almond Joy Shake Protein Shake | Sweet Treats and More

Almond Joy Protein Shake
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Ingredients
  1. 8 ounces coconut-almond milk
  2. 1 scoop chocolate protein powder
  3. 1 tsp shredded coconut
  4. 1/2 banana
  5. 1 cup crushed ice (more or less depending on how thick you want it)
Instructions
  1. Place everything in a blender and blend together until smooth and creamy! Top with a sprinkle of shredded coconut!
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Pumpkin Chocolate Chip Pancake Muffins

Pumpkin Pancake Muffins | Sweet Treats and More

We are spending the week in Arizona for Thanksgiving.  It’s a full house with lots of little kiddos playing, having fun, and causing a little ruckus:) (the best way to spend a holiday!!)

These super  Pumpkin Pancake Muffins are perfect for a week like this when feeding everyone can be a little crazy.  You can make these in minutes and even make them ahead of time and freeze them.  
Pumpkin Pancake Muffins | Sweet Treats and More

I saw these over at The Girl With the Smile and new I had to make them for the kids.  They love pancakes, love muffins, and love chocolate.  All you need is pancake mix, pumpkin puree, water, and chocolate chips.  Pour the batter into a mini muffin pan and bake! 

They are light and fluffy just like pancakes and studded with chocolate chips.  Super easy for the kiddos to eat and make for a mess-free breakfast.  Just what we need this week:)

Pumpkin Pancake Muffins | Sweet Treats and More

Pumpkin Chocolate Chip Pancake Muffins
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Ingredients
  1. 2 cups pancake mix
  2. 1/2 of (15 oz) can pumpkin
  3. 1 tsp pumpkin pie spice
  4. 1 1/3 cup water
  5. 1/4 tsp vanilla extract
  6. 1/2 cup milk chocolate chips
Instructions
  1. Preheat oven to 350.
  2. Mix everything together (except chocolate chips) until evenly incorporated. Scoop batter into lined or greased mini muffin tin. Sprinkle the tops with chocolate chips. Bake for 12-15 minutes or until puffed up and golden.
Notes
  1. makes two dozen mini muffins or 12 regular muffins
  2. source: The Girl With the Smile
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Gooey Butter Toffee Popcorn {with Heath Toffee Bits}

Ooey gooey butter toffee popcorn with bits of heath toffee candy for a little crunch!! A perfect holiday treat!

Gooey Butter Toffee Popcorn (with Heath Toffee Bits)

People always ask what I do with all of the treats I make.  Usually the answer is, I give it to friends or send it to work with Brett.  I had every intention of taking this batch of Gooey Butter Toffee Popcorn over to a friend earlier this week when I made it.   But then it kind of sort of never made it to her.

I ate the whole thing– aside from the small handful my husband took.  (Seriously, his self control makes me a little angry sometimes.)  But this popcorn, you guys, is so stinking good that once you start you just can’t stop.  Rich, buttery, and gooey!  With little bits of crunchy, Heath toffee candy.  

Gooey Toffe Butter Popcorn | Sweet Treats and More

This is a great treat to take to a holiday party or to your neighbors for gift.  But no judgement here if it never makes it to them :) 

Gooey Toffe Butter Popcorn | Sweet Treats and More

Gooey Butter Toffee Popcorn (with Heath Toffee Bits)
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Ingredients
  1. 12 cups popped popcorn (be sure to get rid of unpopped kernels)
  2. 1/2 cup butter
  3. 3/4 cup brown sugar
  4. 1/4 cup honey
  5. pinch of salt
  6. 1 tsp vanilla
  7. 1/3 cup Heath Toffee Bits
Instructions
  1. Melt butter, brown sugar, honey and salt together, stirring constantly. Bring to a simmer and whisk in vanilla. Let simmer for about 4-5 minutes. (The longer you cook it the harder the popcorn will be)
  2. Place popcorn in a large bowl and pour sauce over the popcorn. Gently toss together until the popcorn is evenly coated. Sprinkle Heath Toffee bits in and stir until evenly incorporated.
  3. Store in an airtight container.
Notes
  1. Adapted from The Edible Mosaic
Sweet Treats & More http://sweettreatsmore.com/

Maple Whipped Sweet Potatoes

Maple Whipped Sweet Potatoes | Sweet Treats and More

My good friend Kellie shared this recipe with me years ago when we used to worked together.  I was looking for some recipes for our Thanksgiving dinner and found it while thumbing through my recipe box.  I haven’t seen Kellie in years, but just seeing her name on the recipe card made me giggle.  She is one of the funniest people I know!  I have so many memories of laughing ’til my stomach hurt with Kellie…and get togethers that revolved around making and eating delicious food!  

So I knew I’d love these sweet potatoes. 

Maple Whipped Sweet Potatoes | Sweet Treats and More

Smooth and creamy, buttery, and sweetened with brown sugar and maple syrup.  Simple, yet rich and delicious! The sweet potatoes are where it’s at on my Thanksgiving dinner plate and we’re adding these to the menu this year!

Maple Whipped Sweet Potatoes
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Ingredients
  1. 3 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch cubes
  2. 1/2 cup maple syrup
  3. 1/4 cup brown sugar
  4. 3 tbs butter, room temp
  5. 1/4 tsp cinnamon
Instructions
  1. Cook potatoes in a large pot of boiling water until very soft and cooked through; drain. Transfer back into the pot.
  2. Add sugar, syrup, butter and cinnamon, and whip until fluffy and there are no lumps.
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Easy Oven Broiled Nachos

Oven Broiled Nachos | Sweet Treats and More #nachos #recipe

I’ve been eating these oven broiled nachos since I was a kid.  In my family it was a Sunday tradition.  After church we’d come home and make a giant batch to eat while we watched a movie together (or whatever football game happened to be on.)  It’s now a tradition Brett and I have carried on since we’ve been married.  Some people do fancy Sunday dinners with pot roast, potatoes and rolls. We do Sunday nachos:)  

You can make these with whatever toppings you want.  Our usuals are cheese (gobs of it), black beans, chicken, sour cream, guacamole and salsa.  Line your chips on a baking sheet, cover with cheese, then your toppings (aside from the sour cream, guac, and salsa) and broil in the oven for 2-3 minutes or until the cheese is nice and bubbly.  

Oven Broiled Nachos | Sweet Treats and More #nachos #recipe

 You’ll love how toasty the chips get being broiled in the oven.  We like to cook ours until they’re slightly golden. Just be sure to watch them, the chips can go from perfect to burnt in just seconds. 

Kroger sent some of their new PeakFection Salsa and Guacamole to try out and these nachos were the first thing that came to mind to use them with.  They’re both so great to have in your fridge for quick Mexican dishes.

Oven Broiled Nachos | Sweet Treats and More #nachos #recipe

We love these so much we’ve started making them when we have a “date-night-in”.  We seem to have more of those now with baby Graham’s arrival.  But there really isn’t much better than curling up on the couch in our comfys, popping in a movie, and eating loaded nachos (followed by warm chocolate chip cookies and a bowl of ice cream!)

Oven Broiled Loaded Nachos
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Ingredients
  1. tortilla chips
  2. shredded cheese
  3. shredded chicken
  4. 1 (14 oz) can black beans, drained and rinsed
additional toppings
  1. sour cream
  2. guacamole
  3. salsa
Instructions
  1. Heat oven to broil.
  2. Lightly spray a baking sheet with cooking spray. Arrange chips in a single layer across the baking sheet. Cover with shredded cheese, shredded chicken and black beans. Broil in the oven for 2-3 minutes watching closely to make sure chips don't burn. Remove when the cheese is all melted.
  3. Top with sour cream, guacamole, and salsa. Season with salt and pepper to taste!
Notes
  1. customize these to the way you like them! use a variety of cheeses, use beef or pork, pinto beans (or both black and pinto), add onions and tomatoes, cilantro!
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Sweet Potato Pie Pancakes

Sweet Potato Pie Pancakes | Sweet Treats and More #pancakes #breakfast #fall

This post is sponsored by Wholesome Sweeteners, all opinions are my own. 

I made you a delicious stack of pancakes that tastes just like Sweet Potato Pie!  Pie for breakfast you guys!  Who’s in??  Sweet potato pancakes topped with a marshmallow cream glaze, cinnamon-toasted pecans, brown sugar, and maple syrup.   Pancakes just don’t get much better.  

These are perfect for breakfasts or brunches you’ll be having with family and friends this holiday season.  My family will be together for Thanksgiving and I can’t wait to make these for them.  My dad thinks he’s the pancake king but I’m pretty sure these might knock his socks off.   

Sweet Potato Pie Pancakes | Sweet Treats and More #pancakes #breakfast #fall

You can even use leftover sweet potatoes from Thanksgiving to make these.  If they were loaded with butter, brown sugar, and marshmallows, even better ;)

Sweet Potato Pie Pancakes | Sweet Treats and More #pancakes #breakfast #fall

The combination of the pancakes with all of the toppings AND getting drenched in maple syrup is divine…and very rich!  If that’s all to sweet for you the pancakes are still great with just maple syrup.  We’ve been using Wholesome Sweetener’s new Organic Pancake Syrup– it’s made from organic sugar and tastes amazing.   Great tasting, great quality syrup takes these babies over the top! 

Sweet Potato Pie Pancakes | Sweet Treats and More #pancakes #breakfast #fall

Sweet Potato Pie Pancakes
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For the Pancakes
  1. 1 cup flour
  2. 2 tsp baking powder
  3. 1 tsp ground cinnamon
  4. 1/2 tsp salt
  5. 2 eggs, whisked
  6. 1 cup mashed sweet potato
  7. 1 cup milk (plus extra if needed)
  8. 1/2 tsp vanilla extract
  9. 2 tbsp brown sugar
  10. 3 tbsp butter, melted
  11. maple syrup
Marshmallow Cream Glaze
  1. 6 oz cream cheese, soft
  2. 7 oz jar marshmallow fluff
Cinnamon Toasted Pecans
  1. 1 tbs butter
  2. 1/4 cup chopped pecans
  3. 1/2 tsp ground cinnamon
Toast the Pecans
  1. In a small skillet melt 1 tbs butter over medium heat. Add chopped pecans and sprinkle with cinnamon. Stir continuously for 4-5 minutes until the pecans are toasted.
Make Marshmallow Cream Glaze
  1. Beat cream cheese and marshmallow cream together until creamy. Set aside.
Make the Pancakes
  1. In a medium bowl combine flour, baking powder, cinnamon, and salt together. Set aside.
  2. In another bowl, whisk beaten eggs, mashed sweet potato, milk, vanilla extract, brown sugar, and melted butter together. Slowly whisk dry ingredients into the wet ingredients.
  3. Heat a griddle to medium-high heat and spray with cooking spray. Pour 1/4 cup of the batter onto hot griddle. Cook for 3-4 minutes until surface is covered in bubbles. Flip and cook for another 2-3 minutes, or until golden.
  4. Drizzle pancakes with marshmallow cream glaze (I place it in a plastic bag, cut a corner and squeeze it out. it will be thick but melts on the hot pancakes!), top with cinnamon toasted pecans, a sprinkle of brown sugar, and maple syrup.
Sweet Treats & More http://sweettreatsmore.com/
 To  celebrate their new syrup, Wholesome Sweeteners is having a little pancake party.  If you have an awesome pancake recipe, decorated pancake, or just a fun pancake party idea you could win $500.  

● Snap a picture of your best pancake breakfast (or dinner!)

● Post it to your favorite social network (Facebook, Twitter, Instagram, or Pinterest) along with the hashtag #pancakeparty

Visit the Wholesome Sweetener’s Party Page for all of the contest details!

 

Pumpkin Cream Pudding Pie

Pumpkin Cream Pudding Pie | Sweet Treats and More #pumpkin #pie #Thanksgiving #recipe

My friend Jill brought us dinner after I had Graham and with it she made the most amazing banana cream pie.  I single-handedly ate the entire thing.  After several slices of the homemade deep dish pizza she made us.  Of course,  it was justified by the fact that I’m a nursing mama.  We are supposed to eat more ;)

Truth is, with my first baby breastfeeding melted the weight right off but I haven’t been so lucky with baby number three.  I’ve had to pump the breaks a little.  No more pie after every meal for me :|  Even though I could have easily eaten this entire Pumpkin Cream Pudding Pie as well.

 It was inspired by my friends banana cream pie,  made with layers of creamy vanilla pudding and sweetened pumpkin cream cheese.

Pumpkin Cream Pudding Pie | Sweet Treats and More #pumpkin #pie #Thanksgiving #recipe

Instant vanilla pudding, sweetened condensed milk, and fresh whipped cream make the vanilla pudding layer.  This by itself could be devoured with a spoon.  It’s heavenly.  Poured over a pumpkin cream cheese layer in a pie crust and it’s one  pretty dreamy pie, perfect for the holidays.  

I used a graham cracker crust but you can use any pre-made crust you’d like.  This recipe will make two pies so there will be plenty to go around! 

Pumpkin Cream Pudding Pie | Sweet Treats and More #pumpkin #pie #Thanksgiving #recipe

Pumpkin Cream Pudding Pie
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Ingredients
  1. 2 pre-made graham cracker pie crusts
  2. 1 (4 oz) package instant vanilla pudding
  3. 1 (14 oz) can sweetened condensed milk
  4. 1 (14 oz) can pumpkin
  5. 8 oz cream cheese, soft
  6. 1/3 cup sugar
  7. 1/2 tsp vanilla
  8. 1/2 tsp pumpkin pie spice
  9. 1 pint whipping cream (need 1 cup whipped cream + additional for topping)
  10. 1 tbsp sugar
Instructions
  1. In a medium bowl beat whipping cream and 1 tbsp sugar until soft peaks form, set aside.
  2. In a separate bowl whisk instant vanilla pudding and sweetened condensed milk together. Chill until thick (like pudding consistency) then gently fold in one cup of the whipped cream. Return to the fridge to chill.
  3. In another bowl, beat cream cheese until soft and no lumps. Add pumpkin, sugar, vanilla, and pumpkin pie spice and beat until creamy.
  4. Divide and pour half of the pumpkin cream mixture into the two pie crusts. Pour the vanilla cream pudding over the pumpkin cream layer (dividing evenly among pies). Chill for an hour before serving. Serve with fresh whipped cream on top!
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Red Velvet Gooey Butter Bars

Red Velvet Gooey Butter Bars | Sweet Treats and More

My friend Deborah from Taste and Tell  just released her first cookbook, the Red Velvet Lover’s Cookbook!  I’m so, so proud of her.  You’ve got to get your hands on her book! 

Deborah’s blog was one of the first few I followed when I started blogging and we were online blog friends for several years. We both lived in Utah so we finally got to meet and be real-life friends too.  I’ve watched Deborah work incredibly hard on her blog and this cookbook, all while being a mother of three as well.  I don’t know how she does it all, but she does, and does it fabulously! 

If you read Taste and Tell, you know Deb is the queen of red velvet– I just knew her book would be fabulous!  And it is.  It’s chalk-full of rich and decadent red velvet sweets and treats.

red velvet

Including these Gooey Red Velvet Butter Bars! If you’ve ever had a gooey butter bar you can imagine one with a rich, red velvety chocolate twist to it.  It’s like a gooey red velvet brownie topped with a gooey, buttery cream cheese layer.  So much gooey-ness, and so much butter!  Pretty much heaven! 

It’s a great dessert for the holidays– a crowd pleaser.  We took these to our friends’ house for dinner and everyone loved them {especially with a scoop of ice cream or whipped cream on top!} 

Gooey Red Velvet Butter Bars | Sweet Treats and More #dessert #recipe

Red Velvet Gooey Butter Bars
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Ingredients
  1. 2 cups all purpose flour
  2. 1 1/2 cups granulated sugar
  3. 2 tbs natural unsweetened cocoa powder
  4. 2 tsp baking powder
  5. 1/2 tsp salt
  6. 3 large eggs
  7. 1 cup (2 sticks) butter, melted
  8. 2 tbsp buttermilk
  9. 1 tbsp liquid red food coloring
  10. 8 ounces cream cheese, softened
  11. 1 tsp vanilla extract
  12. 4 cups confectioner's sugar, plus extra for dusting
Instructions
  1. Preheat oven to 350. Spray a 9 X 13 inch baking dish with nonstick cooking spray.
  2. Whisk the flour, granulated sugar, cocoa powder, baking powder, and salt in large bowl to combine. Add 1 egg, 1/2 cup of the melted butter, the buttermilk, and the red food coloring. Mix to form a dough. Press into the bottom of the baking dish.
  3. Beat the cream cheese in a large bowl with an electric mixer until smooth Beat in the remaining 2 eggs, the vanilla, and the remaining 1/2 cup melted butter. Add the confectioner's sugar and beat until the mixture is creamy. Pour over the crust.
  4. Bake for about 40 minutes, being careful not to overbake. The center should still be a little bit gooey. Cool completely. Dust with confectioner's sugar, then cut into 16 bars. Store in the refrigerator.
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MIRACLE WHIP Heavenly Chocolate Cake

Heavenly Chocolate Cake | Sweet Treats and More

This post is sponsored by Kraft Foods.  All opinions are my own. 

Over the last few months I’ve been cooking and baking with MIRACLE WHIP Dressing.  I’ve made artichoke dip with it, delicious slaw burgers,  apple and kale potato salad, and lastly this Heavenly Chocolate Cake. (Yep, MIRACLE WHIP Dressing in cake!) I’ve learned that while its  bold and tangy flavor is great in summer salads, burgers, and dips it  can also be used in fall and seasonal dishes, even desserts!

This Heavenly Chocolate Cake is one of a kind! Don’t let the fact that it’s made with MIRACLE WHIP Dressing scare you.  It adds so much moisture and richness to the cake.  I promise you will be pleasantly surprised.   What’s even better?  This recipe starts with a cake mix, the dressing just doctors it up a bit (and no one will ever know it wasn’t made from scratch).

Heavenly Chocolate Cake | Sweet Treats and More

I baked this cake shortly  after giving birth to Graham while we had family in town visiting.  I considered it a celebratory cake for the new babe and mama (me!).  You all know how much I love chocolate:) Three layers of rich, moist chocolate cake with layers of vanilla cream cheese frosting and topped with chocolate sprinkles just for fun. My family loved it! (just an fyi: the original Kraft recipe uses a chocolate cream cheese frosting, I just omitted the cocoa to make a vanilla cream cheese instead)

I know pumpkin desserts are the right now (I’m obsessed too), but this this cake would be a great addition to any event, party or gathering throughout the upcoming holidays. Everyone who tastes it will be wowed! So don’t be afraid to do something as bold as adding MIRACLE WHIP Dressing to your chocolate cake. 

Heavenly Chocolate Cake | Sweet Treats and More

Heavenly Chocolate Cake
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Ingredients
  1. 1 pkg. (2-layer size) chocolate cake mix (not pudding in the mix variety)
  2. 3/4 cup unsweetened cocoa powder, divided
  3. 3 eggs
  4. 1-1/3 cups water
  5. 1 cup MIRACLE WHIP Dressing
  6. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  7. 1 tbsp. milk
  8. 1 tsp. vanilla
  9. 2-1/2 cups sifted powered sugar
Instructions
  1. HEAT oven to 350° F.
  2. SPRAY 13x9-inch pan with cooking spray. Coat with flour; set aside. Stir cake mix and 1/2 cup cocoa in large mixing bowl. Add eggs, water and dressing; beat with mixer until well blended. Pour into prepared pan.
  3. BAKE 30 to 35 min. or until toothpick inserted into center comes out clean.
  4. BEAT cream cheese, milk and vanilla with mixer until well blended. Gradually add combined powdered sugar and remaining cocoa, beating well after each addition. Spread over cake.
Notes
  1. I didn't add the cocoa to the frosting and made a vanilla cream cheese frosting instead!
  2. Source: MIRACLE WHIP
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Creamy Tomato Basil & Cauliflower Soup

Two of my favorite soups collide in this lightened up, yet rich and flavorful Creamy Tomato Basil & Cauliflower Soup!  

creamy-tomato-basil-cauliflower-soup-recipe-www.sweettreatsmore.com-main

This soup was inspired by two of my favorite soups at one of my favorite restaurants in Utah.  Cafe Zupas is a tasty soup, salad, and sandwich spot (a place of many GNO’s and lunch dates).  If you’re a seasoned regular, you know just what to order when you go there.  The Tomato Basil Soup and the Wisconsin Cauliflower Soup, combined.  It’s seriously the best soup ever.  

I created a healthier version of the two combined and my family loves it.   I used Greek yogurt to make it rich and creamy (no heavy cream or butter!  Well, just a little bit of butter for sautéing garlic on onions. )  And you can really use any cheese you’d like (or what you have on hand).  My favorites though have been Asiago and Monterey Jack, or a little of both. You can’t go wrong, just make it cheesy :) 

Creamy Tomato Basil & Cauliflower Soup | Sweet Treats and More

Served with a slice of warm, buttered bread you’ll love this comfort soup! 

Creamy Tomato Basil & Cauliflower Soup
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Ingredients
  1. 1/2 of a head of a large cauliflower, chopped (or one whole small cauliflower)
  2. 2 (14 oz) cans diced tomatoes
  3. 32 oz chicken stock
  4. 1 cup greek yogurt
  5. 2 tbsp butter
  6. 1/2 onion, chopped
  7. 1 tbsp minced garlic
  8. 1/3 cup chopped basil
  9. 5 oz shredded asiago cheese (or any cheese really)
  10. Reduced fat sour cream
Instructions
  1. In a large soup pot, melt butter. Add onions and garlic and saute 3-5 minutes or until translucent.
  2. Add chopped cauliflower and saute another 2-3 minutes. Add chicken stock (should cover cauliflower). Let simmer for 15-20 minutes or until cauliflower is tender.
  3. Add cans of diced tomatoes, chopped basil basil, and greek yogurt. Let simmer for 5 minutes.
  4. Using an immersion blender, blend soup until creamy and there are no lumps. (You can also pour the soup into a blender in two batches, and blend until smooth. Then pour back into the pot.)
  5. Once blended add 5 ounces asiago cheese, and salt and pepper to taste. Let simmer for another 15-20 minutes, stir to combine melted cheese.
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Creamy Tomato Basil & Cauliflower Soup | Sweet Treats and MoreThis recipe was originally shared over at I Heart Nap Time