Chocolate Oreo Mug Cake

  Chocolate Oreo Mug Cake | Sweet Treats and More

Happy Monday! Things have been a little quiet over here lately for two reasons: 1) I have a hard time cooking new meals in the summer. It’s like grilled chicken and vegetables is on repeat, and that’s just not too exciting to blog about. 2) I’ve been working on a brand spankin’ new website. A new adventure I’m diving into….VERY soon. I’ll keep you updated!! 

Until then, enjoy some dessert. That’s something I always have the time and motivation for 😉 Especially this one. 

Chocolate Oreo Mug Cake | Sweet Treats and More

This Chocolate Oreo Mug Cake is perfect because it only takes a few minutes to whip up.  It’s perfect lazy weekend treat when you don’t want to make (or eat) an entire cake.

I first saw this Cookies n Cream Mug Cake over at Kirby’s Cravings and couldn’t wait to try a chocolate version. I always prefer chocolate over white chocolate. The only thing I changed from his recipe was using milk chocolate chips instead of white chocolate chips. 

Chocolate Oreo Mug Cake | Sweet Treats and More 

In other news, we are prepping for a 1o day trip to Utah! I’m so excited to visit family, friends, and eat good food!! Not so excited about the 10 hour drive there with my kiddos…

Chocolate Oreo Mug Cake
  1. 1/4 cup milk chocolate chips
  2. 3 tbs milk
  3. 4 tbsp flour
  4. 1/4 tsp baking powder
  5. 1/2 tbsp vegetable oil
  6. 3 Oreo cookies
  1. In a microwave save mug (or ramekin) melt chocolate chips and milk together for 30-40 seconds in the microwave. Whisk until mixed together.
  2. Stir in flour, baking powder, and oil until mixed well. Crush two Oreo cookies and stir into the batter.
  3. Microwave for one minute. Top with a few chocolate chips and an Oreo. Enjoy!
  1. Recipe source: Kirby's Cravings. *swapped white chocolate chips for milk chocolate chips
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Avalanche Bars {most delicious things ever!}

Avalanche Bars | Sweet Treats and More

Over the weekend we met some of our good friends in Santa Barbara! We rented a little apartment through AirBnB, wore the kids out at the beach by day and sat around chatting and eating late into the night!

My friend Lindsay made these Avalanche Bars for us and I could not stop eating them. She likes to call them rice krispie treats on crack. They are LOADED with white chocolate, peanut butter, marshmallows and chocolate chips! She knows me so well :) 

Avalanche Bars | Sweet Treats and More

This recipe makes a huge batch! Like, dangerously big. You could probably get away with halving it, but it’s perfect for a big crowd. We have a family reunion coming up and I’ll be making these to feed the masses.

You kind of just spread the mixture into a cookie sheet and it’ll be lumpy. Let it cool and break it into pieces or squares. 

IAvalanche Bars | Sweet Treats and More

Avalanche Bars
  1. 3 (11 oz) bags white chocolate chips
  2. 2 cups creamy peanut butter
  3. 8 cups rice krispie cereal
  4. 5 cups mini marshmallows
  5. 1 (16 oz) bag mini chocolate chips (reserve a handful to sprinkle over the top)
  1. Melt the white chocolate using a double boiler. Or bring a small pot of water to a boil, then turn heat off. Place white chocolate chips in a bowl and set on top of the pot of water). Stir chips until melted and smooth. Should take about five minutes to melt. If it's not melting turn the heat back on to a low setting. Do not let it get too hot, the chocolate will burn!
  2. Place rice krispie cereal in another bowl and set aside.
  3. Once chocolate is melted stir in peanut butter. Once combined pour over the rice krispie cereal. Let cool for a couple of minutes. Stir in chocolate chips and marshmallows while mixture is just slightly warm.
  4. Spread mixture out on a cookie sheet- it will be uneven, not smooth.
  5. Sprinkle a handful of mini chocolate chips over the top and let cool.
  6. Cut into small pieces or squares.
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Peanut Butter Banana Berry Acai Bowl

Peanut Butter Banana Berry Acai Bowl

I’m totally, 100%, jumping in on the whole acai bowl craze. Full force my friends. 

Last weekend we went to a local farmers market and it had the best food! After sampling just about everything, I decided on an acai bowl for lunch. I’d had them before but never the kind with bananas, berries, and peanut butter!! I wasn’t sure how the peanut butter would be with the berries and acai, but it was DIVINE! 

The VERY next day, I recreated it. I am not ashamed to admit it has become a meal replacement for me…just a few times this week. 


I bought these frozen Sambazan Acai Superfruit Packs from Costco. I blended one packet with a frozen banana and unsweetened almond milk.  It’s not very sweet, but when you load it up with berries, bananas, peanut butter and granola, it doesn’t really need to be.

If you disagree, add a little honey or use sweetened almond or cashew milk. It definitley would not be a bad thing 😉


Peanut Butter Banana Berry Acai Bowl

And if you’re like me, add gobs and gobs of peanut butter!! And eat these babies all summa long. Just like I plan to. 

Peanut Butter Banana Berry Acai Bowl
  1. 1 Sambazon Acai Superfruit Pack (pure unsweetened, frozen)
  2. 1 frozen banana, chopped into several pieces
  3. 1/2 cup almond milk, unsweetened (or other liquid of choice)
  4. 1/4 cup sliced strawberries
  5. 1/4 cup sliced bananas
  6. 1/4 cup blueberries
  7. 2-3 tbsp all natural peanut butter (or however much you'd like)
  8. 1/4 cup granola
  1. Run the frozen Sambazon packet under water for 5 seconds. Break up the packet then empty into a powerful blender (I use the blendtec). Add the frozen banana and almond milk. Blend until creamy.
  2. Immediately pour into a bowl and top with fruit, peanut butter, and granola. Serve right away (it melts fast!)
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Chocolate Caramel Cookie Cups

Chocolate Caramel Cookie Cups | Sweet Treats & More 

Check out these incredible new Hershey’s Milk Chocolate Caramels! Little bite sized squares of soft and smooth caramel filled chocolates. They come in dark and milk chocolate and I got my hands on both! 

Chocolate Caramel Cookie Cups | Sweet Treats & More

When I visited The Hershey Company last summer I got to watch one of the food scientists make their caramel and learn the secrets of how to make super soft and smooth caramel. And then I got to make my own. Best caramel I’ve ever had!  


I immediately knew I wanted to stuff these caramels into something…like cookies :)  I used the Hershey’s Milk Chocolate Caramels and stuffed them inside rich, chocolate pudding cookie cups!

You can use the milk or dark chocolate caramels (or maybe both)! These little Chocolate Caramel Cookie Cups are the perfect bite-sized indulgent treat, perfect for summer parties, and perfect for chocolate-caramel lovers. 

Chocolate Caramel Cookie Cups | Sweet Treats & More

Chocolate Caramel Cookie Cups | Sweet Treats & More

Chocolate Caramel Cookie Cups
  1. 2 1/4 c. flour
  2. 1 tsp baking soda
  3. 1 c. butter, soft
  4. 3/4 c. brown sugar
  5. 1/4 c. white sugar
  6. 1 small package instant chocolate pudding
  7. 2 eggs 1 tsp. vanilla
  8. 1 cup milk chocolate chips
  9. 12 Hershey's Milk Chocolate Caramels
  1. Preheat oven to 350.
  2. Lightly grease a mini muffin tin and set aside. Cut Hershey's Caramel in half and set aside.
  3. In a small bowl combine flour and soda and set aside. In another bowl, cream together butter and sugar. Beat in pudding mix until blended, then eggs and vanilla. Add flour and soda mixture to wet ingredients. Stir in chocolate chips.
  4. Scoop heaping tablespoons and shape into a ball. Press dough into mini muffin tins, pressing slightly up the sides. Press a Hershey's Caramel into the center, caramle side up.
  5. Bake for 10-12 minutes. Let cool for several minutes before transferring cups to a cooling rack.
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Adobo Grilled Steak Salad in Tortilla Bowls

Grilled Addobo Steak Salad

This post is brought to you in partnership with Mazola® Corn Oil.  All opinions are my own.

Brett and I never get sick of eating Mexican food, or salads, and we particularly love salads with Mexican flare. This Adobo Grilled Steak Salad is one we will eat over and over again. It has great flavor and some kick!

We eat a lot of chicken and ground beef, so it felt good to splurge with steak on this salad. You must too! 

Adobo Grilled Steak Salad in Tortilla Bowls

The steaks are simply seasoned with adobo seasoning. Then a spicy pinto bean mix is cooked to top the salad, too.

Start by sautéing some onions and garlic in Mazola® Corn Oil , then add diced tomatoes, chipotle peppers, adobo sauce and pinto beans. This is where the salad gets its kick!

Grilled Addobo Steak Salad

I’ve started using more Mazola corn oil in my cooking because it has more cholesterol-blocking plant sterols than olive oil. A recent study published in the Journal of Clinical Lipidology found that corn oil even helps lower cholesterol more than extra virgin olive oil.

Plus, it has a high smoke point so it’s a great all-purpose cooking oil. And it has a neutral flavor, which I love. To find out more about the benefits of cooking with corn oil, visit

Adobo Grilled Steak Salad in Tortilla Bowls

Serve this salad in a whole wheat tortilla bowl {super easy to make} and it’s a perfect meal! 

Grilled Addobo Steak Salad

Adobo Grilled Steak Salad in Tortilla Bowls
  1. 2 whole 1-inch rib-eye steaks, extra fat trimmed
  2. 1 tbsp Delicioso Adobo Seasoning
  3. Cooking Spray
  1. 4 whole wheat or multi-grain tortillas
  2. 2 tbsp Mazola Corn Oil
  3. 1/2 medium onion, chopped
  4. 4 cloves of garlic, minced
  5. 3 medium tomatoes, cored, seeded and chopped
  6. 1/2 cup water
  7. 2 chipoltle chiles in adobo, chopped, plus 2 tbsp adobo sauce
  8. 1 (15 oz) can pinto beans, drained and rinsed
  9. 5 cups baby spinach or mixed mesclun greens
  10. 1/2 cup reduced fat feta cheese, crumbled
  11. 1/4 cup fresh cilantro
  12. lime wedges for serving
  13. salt and pepper
  1. Season steak with the adobo seasoning. Spray a ridged grill pan with the cooking spray and heat over high heat. Add the steak and cook for 2-3 minutes on each side. Transfer the steak to a cutting board. Let stand until cooled. Cut steak against the grain into thin strips.
  2. To prepare the bowls, preheat the oven to 400°F. Place a small dish of water next to your work surface. To make the tortilla bowls, place four empty 15-ounce cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush them with 1 tablespoon of oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.
  3. Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until tender and translucent, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, water, and chipotles with adobo sauce. Bring to a boil and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the beans and cook until heated through, about 3 minutes. Remove from the heat.
  4. Place the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture among the tortilla bowls and top with a sprinkle of feta. Fan the sliced steak on top and garnish with chopped cilantro. Serve with lime wedges.
  1. Source: Mazola.
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Raspberry Pineapple Coconut Smoothie

Raspberry Pineapple Coconut Smoothie | Sweet Treats and More

Let’s just keep the smoothies coming, shall we?! 

Smoothies and popsicles. My kids and I plan to live on them this summer. Speaking of which, SCHOOL IS OUT!!!! Preschool, that is :)  Raspberry Pineapple Coconut Smoothie | Sweet Treats and More

This Raspberry Pineapple Cooconut Smoothie is the perfect healthier treat to satisfy any sweet tooth.  It’s made with frozen raspberries, pineapple, and banana, blended up with coconut milk and coconut extract.  It’s the kind of smoothie you dream about sipping while laying on the beach :)

If you need it a little sweeter, you can add a tablespoon or so of your choice of sweetener.  I usually don’t add extra sweetener but if I do I like to use honey or agave.  

Raspberry Pineapple Coconut Smoothie | Sweet Treats and More  

Keep cool my friends! 

Raspberry Pineapple Coconut Smoothie
  1. 1 cup raspberries, frozen
  2. 1 cup pineapple chunks, frozen
  3. 1/2 banana, frozen
  4. 1 tsp coconut extract
  5. 1 cup coconut milk (plust 1-2 tbsp extra if needed)
  6. 1 tbsp honey or agave (optional to make sweeter)
  1. Place all ingredients in a powerful blender (we use a blendtec). Blend until smooth and creamy and there aren't any chunks! Add more or less
  1. Tip: freeze a bunch of bananas (cut in half) plus your favorite fruits cut up into chunks at the beginning of each week to have everything you need to make smoothies this summer!
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Avocado Pear Smoothie

Avocado Pear Smoothie | Sweet Treats & More

My good friend Deborah is back at it with another cookbook.  Her new book Best 100 Smoothies for Kids just hit the shelves and it’s a must-have, especially if you’ve got kiddos.  

Her book includes 100 smoothie recipes that kids will love, all free of added sugars and packed with fruits, vegetables and flavor! Knowing Deb has three little kids of her own I knew I could trust these to be kid approved. 


This Avocado Pear Smoothie is an ideal smoothie for lunch for kids. I’ve got picky eaters and they won’t go near an avocado, so I was excited to sneak it in their lunch with this smoothie. 

My five year old is obsessed with pears so he gulped his smoothie down in minutes and wanted more! With summer upon us, I’m smoothies for breakfast and lunch are a great idea. 

Avocado Pear Smoothie | Sweet Treats & More

Avocado Pear Smoothie
  1. 2 cups milk
  2. 1 cup frozen pear chunks
  3. Half a small, ripe avocado
  4. 1 teaspoon vanilla extract
  1. Pour the milk into a blender and add the pears.
  2. Peel and seed the avocado and add to the blender.
  3. Spoon in the vanilla and blend until smooth.
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 Avocado Pear Smoothie | Sweet Treats & More

Oatmeal Peanut Butter Cookies {Copycat Girl Scout Do-si-Dos}

Peanut Butter Oatmeal Sandwich Cookies | Sweet Treats and More
These cookies were orginally published to my blog in August, 2010. {Way back when my photography was…well…NO GOOD!} Take a peak in my archives and you’ll see what I mean. I still have plenty of room for improvement, but these cookies are so good they needed a better photo to showcase them.  
These Oatmeal Peanut Butter Cookies are supposed to be copycat Girl Scout Do-si-do Cookies.  When it comes to Girl Scout Cookies I really only know Samoas and Thin Mints. So, I’ll let you be the judge. 
 Peanut Butter Oatmeal Sandwich Cookies | Sweet Treats and More
They are however, out of this world good.  Dangerous to any peanut butter lover. Soft and chewy peanut butter cookies filled with the best peanut butter frosting.
I work with the youth in our church and I get to pawn off all of the treats I make on them. I took these to an activity a few weeks ago and every last one disappeared. 
Oatmeal Peanut Butter Cookies
  1. 1/2 cup butter, soft
  2. 1/2 cup peanut butter
  3. 1/2 cup white sugar
  4. 1/2 cup brown sugar
  5. 1 egg
  6. 1 tsp vanilla
  7. 3/4 cup flour
  8. 1/2 tsp baking soda
  9. 1/4 tsp baking powder
  10. 1/2 tsp salt
  11. 1 cup quick oats (old fashioned work fine too)
for the filling
  1. 3 tbsp butter, soft
  2. 1 cup powdered sugar
  3. 1/2 cup peanut butter
  4. 2 1/2 tbsp heavy cream
  1. Preheat oven to 350. Line cookie sheets with parchment and set aside.
  2. In the bowl of a stand mixer, beat 1/2 cup butter, 1/2 cup peanut butter, sugars, and vanilla together. Add egg and beat until creamy.
  3. In another bowl combine flour, baking soda, baking powder and salt.
  4. Slow beat dry ingredients into the wet ingredients. Stir in oats.
  5. Drop by rounded teaspoon onto baking sheets and press each ball down with a fork in a criss cross pattern, until about 1/4 inch thick. Bake for 8-10 minutes or until slightly golden.
For the filling
  1. Cream together the butter, powdered sugar and heavy cream. Slowly beat in powdered sugar. Beat on high until creamy.
  2. Spread a layer of filling in between two oatmeal peanut butter cookies.
  1. source: All Recipes.
  2. makes about 2 dozen
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Honey Mustard Grilled Salmon

This Honey Mustard Grilled Salmon is easy, healthy, and perfect for summer grilling!


Over the last year our kitchen table has seen very little action. We eat most of our meals out back on our patio table now. The weather really is perfect here in San Diego and eating outside has become one of our favorite things to do year round.  Dinner becomes a much longer ordeal than if we’d just eat inside– the kids end up playing and we sit around talking until it gets dark or just a little bit chilly. And before we know it, it’s bed time.  It’s the best. 

Because we eat outside so much and can do it year round, we grill a lot too. This Honey Mustard Grilled Salmon is the our latest favorite and it’s the perfect easy and healthy meat to to grill up this summer.


{Get a 10% discount on any Tessemae’s product using code SweetTreats&Discounts at checkout!}

I made a simple honey mustard marinade for the salmon using Tessemae’s All Natural Honey Mustard plus a little honey, olive oil, garlic and salt and pepper. Just brush it all over the salmon and let it marinade for a few hours before cooking on the grill. 

 Juicy and tender with just a light honey mustard flavor.  I like to drizzle someof the honey mustard over the top of the salmon too.


I’ve used several of Tessesmae’s dressings but this was the first time using one of their condiments.  I love it! Along with the Honey Mustard they have several condiments to chose from that also make a perfect addition to your summer grilling and summer bbqs! 

Honey Mustard Grilled Salmon
  1. 4 boneless, skinless salmon filets
  2. 1/4 cup Tessemae's Honey Mustard Dressing
  3. 3 tbsp honey
  4. 3 tbsp extra virgin olive oil
  5. 1 clove garlic, minced
  6. salt and pepper
  1. In a small bowl, whisk Honey Mustard, honey, extra virgin olive oil and minced garlic together.
  2. Place salmon filets on a plate and brush each side generously with the honey mustard mixture. Season filets with salt and pepper.
  3. Cover the plate with foil or plastic wrap and refrigerate for 2-3 hours.
  4. Grill over mediu-high heat 6-7 minutes per side or until the fish flakes away easily
  1. Many of the Tessemae’s dressings & marinades are olive oil based so the olive oil solidifies when chilled in the frig. If storing in the frig (refrigerate for quality up to 7 months), it’s important to know the dressings haven’t spoiled/gone bad. You can either let their dressing warm to room temperature on the kitchen counter or place the bottle in warm water for a few minutes (I use a mug filled with hot water from the tap)
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Brown Butter Oatmeal Sandwich Cookies

Brown Buter Oatmeal Sandwich Cookies

The fluffiest brown butter buttercream frosting sandwiched between soft, chewy oatmeal cookies. Heaven in every bite my friends. The cinnamon spiced oatmeal cookies pair perfectly with the rich, nutty, brown butter frosting.   

We crashed our friends’ block party over the weekend and brought these along to share with everyone…whom we didn’t know at all 😉 But its always fun to meet and share cookies with new friends.  

Brown Butter Oatmeal Sandwich Cookies

I might just like these more than the Little Debbie Oatmeal Cream Pies I grew up loving.  

Brown Butter Oatmeal Sandwich Cookies
For the cookies
  1. 1 cup butter, soft
  2. 1 cup brown sugar
  3. 1 cup sugar
  4. 2 eggs
  5. 1 tsp vanilla extract
  6. 2 cups flour
  7. 1 tsp baking soda
  8. 1 1/2 tsp cinnamon
  9. 1 tsp salt
  10. 3 cups rolled oats
For the frosting
  1. 1 cup butter
  2. 3 cups powdered sugar
  3. 1/4 cup heavy cream
  4. 1 1/2 tsp vanilla extract
First make the frosting
  1. Melt the butter in a small saucepan over medium-low heat, whisking occasionally until butter is foaming and brown specks begin to appear and butter smells nutty. Remove from heat and pour into a bowl to chill. Chill in fridge until butter solidifies again (about 1 hour).
  2. Once chilled, place chilled brown butter in a mixing bowl. Slowly beat in powdered sugar, heavy cream and vanilla extract. Whip until thick and creamy. Set frosting aside.
  3. Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
  4. In a stand mixer, cream butter and sugars until smooth. Add egg and vanilla and beat until creamy. In another bowl combine flour, baking soda, cinnoman and salt. Slowly beat into the sugar mixture. Stir in oats.
  5. Scoop by rounded tablespoon onto baking sheet. Bake at 375 for 8-9 minutes. Let cool for several minutes before transferring to a cooling rack.
  6. Spread a thick layer of frosting in between two oatmeal cookies.
  1. cookie recipe from Kroger's. can of Old Fashioned Oats
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