Peanut Butter Swirled Nutella Cookies

Peanut Butter Swirled Nutella Cookies | Sweet Treats and More

Last week I took dinner to a good friend that just had a baby girl, and made these Peanut Butter Swirled Nutella Cookies to take for dessert.

The first few weeks days after I have a baby, I want to eat all the carbs, all the cheese, and alll the chocolate.  I just had a baby for crying out loud, I deserve it!  Right?  I assume my friends who have babies feel the same way, so I like to take them a meal that’s a little indulgent, with dessert of course.  We can diet later….much, much later ;)  (And here I am doing whole30, 4 months later!)

Peanut Butter Swirled Nutella Cookies | Sweet Treats and More

I adapted these cookies from my girl Ambitious Kitchen’s  5 Ingredient Fudgy Nutella Cookies.  I just took them a step further by adding peanut butter.  Monique creates some amazing cookies–you have to try her Nutella Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies. They are the bees knees, and hands down one of my favorite cookies eva! So make them.  

And then make these babies. 

Peanut butter, swirled in Nutella cookies you guys!  Well, this one is more like a puddle of peanut butter in a Nutella cookie.  But it’s all the same.  Some of the cookies might be swirly, some might be puddly.  All delicious! 

Peanut Butter Swirled Nutella Cookies | Sweet Treats and More

Peanut Butter Swirled Nutella Cookies
  1. 1 cup flour
  2. 1 tsp baking soda
  3. 1 cup nutella
  4. 3 tbsp brown sugar
  5. 2 eggs
  6. 1/2 tsp vanilla
  7. 1/3 cup peanut butter
  1. Preheat oven to 350.
  2. In a small bowl, whisk flour and baking soda together.
  3. Whisk together Nutella, eggs, brown sugar and vanilla in a medium bowl. Whisk flour into the nutella mixture and mix until well combined.
  4. Add a few drops of peanut butter throughout the Nutella dough and gently swirl it into the dough without mixing it n completely. Fold over the dough and continue doing this until 1/3 cup of peanut butter is used. Chill the dough for about 20 minutes.
  5. Scoop rounded tablespoons of dough on a baking sheet lined with parchment paper. Bake for 8-10 minutes. Let cool for a few minutes before transferring to a cooling rack.
  1. adapted from Ambitious Kitchen.
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Mini Bell Pepper Nachos

Swap out the chips with mini bell pepper halves for healthier loaded nachos for game day :)
Mini Bell Pepper Nachos | Sweet Treats and More

If you’re looking for a healthier, low carb version of one of the best game-day eats eva…then these Mini Bell Pepper Nachos are it! Same cheesy, beefy goodness minus the chips and still just as good my friends. 

Mini peppers loaded with taco seasoned beef and cheese, broiled to perfection.  Topped with sour cream, guac, and a little cilantro.  Simple, yet so good.  

Mini Bell Pepper Nachos | Sweet Treats and More

Feel free to add more toppings- black beans, pinto beans, diced tomatoes, salsa. Or keep it plane jane like I did.  I have pretty picky kids.  And shockingly they liked these too.  

Mini Bell Pepper Nachos | Sweet Treats and More

And if you want to make them whole30, like I did (only five more days!!) you ditch the cheese and sour cream! 

Mini Bell Pepper Nachos
  1. 12 mini bell peppers, halved (seeds and membranes removed)
  2. 1 garlic clove, minced
  3. 1/2 onion, chopped
  4. 1 lb ground beef (or shredded chicken)
  5. 1 1/2 cups Mexican shredded cheese (more or less as desired)
  6. 1 tbs extra virgin olive oil
suggested toppings
  1. sour cream
  2. guacamole
  3. cilantro
  1. In a large skillet, sauté minced garlic and chopped onion in extra virgin olive oil over medium heat until golden.
  2. Add the ground beef to the pan, and cook until browned and cooked through. Drain excess grease. Return to pan and add taco seasoning and 1/4 cup water. Let simmer until water is absorbed. Set meat aside. Heat oven to broil.
  3. Line mini bell pepper halves in a single layer on the baking sheet lined with parchment paper. Gently press peppers so that hey lay flat. Spoon beef over the peppers. Cover with the shredded cheese and place in the oven to broil.
  4. Remove from oven once cheese is melted.
  5. Top with desired toppings and serve!
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Flourless Dark Chocolate Orange Brownies + a Baby Shower

Flourless Dark Chocolate Orange Brownies | Sweet Treats and MoreI’m so excited to be throwing a {virtual} baby shower for Caroline from Chocolate & Carrots with some other great bloggers today!  I’ve only met Caroline once in person, but I’ve been following her blog for a long time, and she’s as adorably sweet in person as she is on her blog.  Everything she makes looks amazing (and is usually healthy!) and I love following her pregnancy and journey in motherhood on her Crackers & Carrots page too.  

Caroline is expecting baby #2 and word has it that she’s been craving anything and everything citrus flavored. So we’re throwing a citrus-themed shower and I of course decided to make something both citrusy and chocolatey.  But mostly chocolatey. Dark chocolatey :)

Flourless Dark Chocolate Orange Brownies | Sweet Treats and More

These Dark Chocolate Orange Brownies are rich and fudgy with a hint of fresh squeezed orange flavor!  They’re made with no flour or butter but with oats snd coconut oil instead.  And guess what, I whipped them up in minutes using my Blendtec!

Flourless Dark Chocolate Orange Brownies | Sweet Treats and More

I decided to add an extra pop of orange by adding candied orange zest on top. Have you ever made it?  It’s so easy and so tasty.  Isn’t it pretty too?

Just wait ’til you sink your teeth into these.  They stay fudgy for days, you’ll love them! I just love the combination of rich, dark chocolate and orange in these!

Flourless Dark Chocolate Orange Brownies | Sweet Treats and More

Flourless Dark Chocolate Orange Brownies
  1. 1/2 cup coconut oil
  2. 1 cup dark chocolate chips
  3. 1/2 cup old fashioned oats
  4. 1 cup brown sugar
  5. 1/2 cup cocoa powder
  6. 4 eggs
  7. 2 tsp vanilla extract
  8. 1/2 tbsp orange zest
  9. 2 tbsp coconut milk
Chocolate Drizzle
  1. 1/4 cup dark chocolate chips
  2. 1 tsp coconut oil
Candied Orange Peels
  1. 1/4 cup water
  2. 1/4 cup sugar
  3. orange peel from half of an orange
  1. Preheat oven to 350. Line an 8 X 8 inch square pan with foil, set aside.
  2. Melt coconut oil and dark chocolate chips together over low heat. Whisk until completely melted.
  3. Place oats, brown sugar, cocoa powder, eggs, vanilla, orange zest, and coconut milk to a blender. Add coconut-dark chocolate mixture to the blender. Blend until thick and creamy.
  4. Pour into the lined baking pan and bake for 20-22 minutes.
  5. While brownies are cooling, make the candied orange peel.
  6. Dissolve 1/4 cup sugar in 1/4 cup water in a small saucepan over medium heat, and add orange peels. Bring to a boil, reduce then let simmer for 8-10 minutes until orange peel is tender.
  7. Remove from heat and drain. Spread the orange peel out on a plate and let dry for a few minutes. Toss the orange peel in one or two tablespoons of sugar, until coated.
  8. Melt 1/4 cup dark chocolate chips plus 1 tsp coconut oil in a small microwavable bowl, stirring every 15 seconds until smooth.
  9. Drizzle chocolate over brownies and cut into squares. Top each square with some candied orange peel.
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Super Bowl FOOD!!!

Every year when the Super Bowl rolls around, I care less and less about the actual football game, and more and more about the FOOD.  We don’t even have cable right now so the amount of football watching we’ve done this season has been very minimal.  But I love a good party with good food and people to share it with!  

And the good news is we’ll be done with Whole30 on February 1st–game day!! So I’ve rounded up some of the best game day eats for you, and giving you plenty of time to prep :) 

Super Bowl Food | Sweet Treats and More

Oven Broiled Nachos

Jalapeño Popper Chicken Chili

Buffalo Chicken Chili

Cheesy Chicken & Quinoa Stuffed Poblano Peppers

Chicken Fajita Stuffed Sweet Potatoes

Slow Cooker Buffalo Wing Drumsticks or Slow CookerBBQ Chicken Drumsticks

3 Cheese BBQ Chicken Paninis

BBQ Chicken Ranch French Bread

 Super Bowl Appetizers | Sweet Treats and More


Copy Cat Trader Jo’s Cilantro Jalapeño Hummus

Three Ingredient Bean Dip

Chipotle Black Bean Dip

Green Chile & Corn Queso Blanco

Spinach Artichoke Dip (with kick)

Cilantro-Lime Chicken & Avocado Stuffed Jalapeños

Blue Cheese & Cheddar Sweet Potato Fries

Buffalo Wing Turkey Meatballs

Bacon Wrapped Avocado Bites


Super Bowl Sweets | Sweet Treats and More 

Coconut Oil Chocolate Chip Cookies (the very best!)

Raspberry Oreo Milkshake

Crack Brownies

Butterfinger Brownies

Oreo Pudding Cookies

Banana Cream Caramel Cheesecake Dip

Midnight Oreo Cake

Gooey Butter Toffee Popcorn with Heath Bits

dHot Fudge Sundae Rice Krispie Treats

Slow Cooker Sweet Potato Chili {Whole30}

This Sweet Potato Chili is whole30 approved, healthy, and packed with rich sweet and spicy flavor!

Slow Cooker Sweet Potato Chili | Sweet Treats and More

I miss sugar you guys.  Mostly chocolate chip cookies.  Okay, maybe even just chocolate chips! But I must say, I feel really good so far, eating “clean.”  I’ve had so much more energy and I feel leaner (I think just less bloated?)  And I really like the meals we are eating. 

This Sweet Potato Chili has been hands-down, our favorite Whole30 recipe so far.  So good, I made it twice last week!  You don’t have to be doing Whole30 to like it though, I promise.  You’ll want to fill your belly full of it!

Maybe even a couple of times a week like us.    Slow Cooker Sweet Potato Chili | Sweet Treats and More

Loaded with onion and bell peppers, tomatoes, sweet potatoes, and ground beef , you won’t miss the beans in this chili.   To really give it some flavor and depth, I seasoned the chili with adobe seasoning and a dash of cinnamon.  I was skeptical at first, but man, these flavors work well together.

If you are doing Whole30 you can enjoy it with plantain chips.  And you absolutely MUST add sliced avocado or a scoop of guacamole.  Mmm….I’m ready to make it again this week.  

Slow Cooker Sweet Potato Chili | Sweet Treats and More

Slow Cooker Sweet Potato Chili {Whole30}
  1. 1 lb ground beef
  2. 1 clove garlic, minced
  3. 1/2 medium white onion, diced
  4. 1 red pepper, seeds removed and diced
  5. 1 green pepper, seeds removed and diced
  6. 1 large sweet potato, peeled and diced into cubes
  7. 1 (14 oz) can diced tomatoes, drained
  8. 1 cup beef broth
  9. 1/2 cup coconut milk (or regular milk if not on whole30)
  10. 3 tsp adobo seasoning
  11. 1/4 tsp cinnamon
  12. 1 tsp cumin
  13. 1/2 tsp salt
  14. 1/2 tsp pepper
  15. 1 tbsp coconut oil (or extra virgin olive oil)
  1. Heat oil in a large skillet over medium heat. Add garlic and onions and sauté until translucent. Add ground beef and 1 tsp adobo seasoning and cook until cooked through.
  2. Place beef, peppers, and sweet potatoes, tomatoes in the slow cooker.
  3. Add broth, coconut milk, remaining 2 tsp adobo seasoning, cinnamon, cumin and salt and pepper and stir everything together.
  4. Cook on high for about 3 hours or until sweet potatoes are tender.
  5. Serve with sliced avocado or guacamole!
  1. **for whole30 use organic ingredients
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Oven Baked Cinnamon-Pecan Almond Butter Banana Boats

Bananas stuffed with almond butter and cinnamon toasted pecans, baked in the oven for a healthy treat!

HEALTHY Cinnamon Pecan Almond Butter Banana Boats | Sweet Treats and More

Yesterday I found myself “cracking out on nut butter and fruit” and this was the result.  

Technically, these oven baked Cinnamon-Pecan Almond Butter Banana Boats aren’t Whole30 compliant.  The ingredients are, but the concept isn’t.  While on Whole30 you aren’t supposed to snack or have any type of food that would replace a treat or dessert. Unless you are breastfeeding (ME!!) snacks are okay and encouraged.  Sooooo, we’ll just call these banana boats a snack okay?  (Even though they very much satisfied the sweet tooth!)  

These banana boats are a great healthy snack or treat for anyone, Whole30 or not.  If you’re trying to eat healthier this year these are the perfect way to satisfy those sugar cravings.  Kids will even love them!

HEALTHY Cinnamon Pecan Almond Butter Banana Boats | Sweet Treats and More

To make the boats, first toast some pecans in a little bit of coconut oil over medium-high heat.  While they are toasting, sprinkle in some cinnamon.  

Then, slice the bananas lengthwise, about half way through.   Shape a piece of tin foil around each banana, supporting it so it will sit flat on a baking sheet and not tip over.  Spread some almond butter down center of the bananas then stuff with some of the cinnamon toasted pecans as well.  Give the bananas an extra sprinkle of cinnamon over the top then pop these babies in the oven!

HEALTHY Cinnamon Pecan Almond Butter Banana Boats | Sweet Treats and More

Warm bananas with crunchy toasted pecans and creamy almond butter…mmmm.  And the cinnamon adds just the touch of both sweetness and spice.  

Oven Baked Cinnamon-Pecan Almond Butter Banana Boats
  1. 2 bananas
  2. 1/4 cup chopped pecans
  3. 1/2 tbsp coconut oil
  4. 1/4 teaspoon cinnamon, plus extra for dusting bananas
  5. 2-4 tbsp almond butter
  1. Preheat oven to 350
  2. Melt coconut oil in a small pan over medium-high heat. Add pecans and cinnamon, cook, stirring continuously until toasted. Set aside.
  3. With peels still on, cut each banana 1/2 inch deep (about half way through)
  4. Place bananas on a sheet of foil. Crimp and shape foil around the bananas so they will sit flat on a baking sheet.
  5. Fill bananas with 1-2 tbsp almond butter and 1-2 tbs toasted pecans. Sprinkle with a dash of cinnamon.
  6. Bake at 350 for 10-12 minutes or until bananas are soft. Let cool slightly before removing the peel and eating.
  1. **use more or less almond butter and chopped pecans
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HEALTHY Cinnamon Pecan Almond Butter Banana Boats | Sweet Treats and More 

Cinnamon Roll Muffins

Everything you love about a soft and fluffy cinnamon roll, but in a muffin!! 

Cinnamon Roll Muffins | Sweet Treats and More

Yes, I am still eating Whole30 this month!   But you didn’t think I’d make all of you suffer with me, did you?!  I’ll share some of our favorite Whole30 recipes over the next few weeks but for now, let’s just talk ’bout these cinnamon to-the-muffin rolls.  (That’s a little backwards, but work with me). 

 Everything you love about big, warm, soft cinnamon rolls but in smaller, better-for-you-sized muffins. Smaller always = better for you right? These are easier to make– no yeast to worry about, no rising the dough.  Just mix, knead, roll out, roll up, slice and bake.  

Cinnamon Roll Muffins | Sweet Treats and More

I made these for a baby shower I hosted over the weekend and they were the perfect addition to the brunch.  I had a batch of cinnamon rolls fail earlier in the week, the dough wouldn’t rise!! I’d had such a busy week I just decided to go a different route–with no yeats.  I stumbled upon this recipe from The Baker Chick!  I love everything she makes (especially these Chocolate Chip Cookies for Two!)

Cinnamon Roll Muffins
  1. 1 cup buttermilk
  2. 1/2 cup brown sugar
  3. 1 tsp baking soda
  4. 1/2 tsp salt
  5. 1/2 tsp vanilla
  6. 1 egg
  7. 3 cups flour + a little more for dusting
  1. 2 tbs butter, room temp
  2. 2/3 cup brown sugar
  3. 3/4 tsp cinnamon
  1. 1 cup powdered sugar
  2. 2-3 tbsp cream (or milk)
  1. Preheat oven to 350. Put brown sugar, baking soda, salt, vanilla and egg into a large mixing bowl. Add buttermilk and whisk together with a whisk or fork. Slowly add flour and stir with a large spoon until combined, but do not over-stir.
  2. Place dough on a floured surface and knead with hands for two minutes. Roll out (on floured surface) into a 12'' X 24 " rectangle.
  3. Spread 2 tbsp of room temperature butter all over the dough (I like to spread with my clean hands or a spoon). Mix brown sugar and cinnamon together then sprinkle over the top over the butter.
  4. Start at on end of the rectangle and roll into a tight log.
  5. Score or mark 12, two inch slices. You'll probably need to stretch the log slightly before hand to get 12 scores. Cut dough and place each slice in a greased or lined muffin pan.
  6. Bake for 15 minutes (or until very slightly golden--do not brown!)
  7. While the muffins are baking, whisk the powdered sugar and cream together to make the glaze.
  8. Remove the muffins and let cool slightly before drizzling with glaze.
  9. Serve warm
  1. source: The Baker Chik.
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{Whole30} Cilantro-Lime Chicken and Avocado Stuffed Jalapeños

These Cilantro-Lime Chicken & Avocado Stuffed Jalapeños are Whole30 approved and packed with flavor.  The perfect “clean” game day eat or appetizer!

Whole30 Cilantro-Lime Chicken and Avocado Stuffed Jalapeños | Sweet Treats and MoreMy husband and I are eating Whole30 this month.  You can read all about what Whole30 is here but the gist of it is you cut certain foods from your diet for 30 days–like sugar, grains, dairy, legumes — in order to reset your nutrition, kick unhealthy cravings and eating habits, and improve your metabolism, and overall health.  

I’ve always been of the mindset “all things in moderation.” Eating healthy most of the time, indulging here and there, combined with regular exercise has always worked for me.  So why Whole30, then?  I  let myself eat pretty much whatever I wanted while I was pregnant and the first few months after, and it’s just time to get back into a healthier eating routine.  More fruits and veggies, a little less chocolate.  Know what I mean?  Get back to the basics of eating good, whole foods.  And yes, losing the last few pounds of pregnancy weight I gained would be nice too  

Whole30 Cilantro-Lime Chicken and Avocado Stuffed Jalapeños | Sweet Treats and MoreThe great thing about Whole30 is that you still get to eat really good food and you’re not starving!  It’s not about counting calories and how much you eat, just what you eat.

These Cilantro-Lime Chicken & Avocado Stuffed Jalapeños pretty much rocked our dieting-dinner-world the other night.  Chicken and avocados get tossed in a simple marinade of lime juice, extra virgin olive oil, cilantro, and cumin, then get stuffed and baked inside jalapeños.  We even diced up the leftovers and scrambled them into eggs the next morning.   And hello, they’d be perfect for the Super Bowl!   

{{If you’re not eating Whole30, spread a little cream cheese in the jalapeños!!}}  

Cilantro-Lime Chicken & Avocado Stuffed Jalapeños
  1. 1 1/2 cups chicken, diced into small cubes (uncooked)
  2. 1 avocado, diced into small cubes
  3. 1/2 tbsp extra virgin olive oil or avocado oil
  4. juice of 1/2 a lime
  5. 2 tbsp chopped cilantro
  6. 1 tsp cumin
  7. 1/4 tsp salt
  8. 1/4 tsp pepper
  9. 6 jalapeños, halved lengthwise and de-seeded (more or less depending on size of jalapeños)
  1. Place uncooked chicken and avocado in a zip-lock bag. Add oil, lime juice, cilantro, cumin and salt and pepper and toss everything together. Marinate in the fridge for 30 minutes to an hour. Preheat oven to 350.
  2. Spoon mixture into jalapeños. Place on a baking sheet lined with parchment and cook for 20-25 minutes or until the chicken is cooked through.
  3. Garnish with fresh chopped cilantro and a little squeeze of fresh lime juice!
  1. ***if you're not eating Whole30 spread some cream cheese into the jalapeños before filling!
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Easy Slow Cooker Salsa Verde Chicken Tacos

Slow Cooker Salsa Verde Chicken Tacos | Sweet Treats and More

Technically, I made this dish in 2014 but I’m already claiming it as one of the easiest dinners of 2015.  Just two ingredients–chicken and a jar of salsa verde (okay, plus a couple of seasonings) go into the slow cooker to make this super flavorful, yummy chicken that you can stuff into just about anything and it’ll be delicious.  Tortillas for tacos, burritos, make quesadillas with it,  nachos, or salads.  It’s so versatile you can’t go wrong any way you use it.  We went with tacos the first time around. 

While most Mexican dishes are too spicy for my kids, this one wasn’t and they gobbled these tacos right up.   Of course, if you want to give them some kick you can with a little crushed red pepper.   Make the tacos like you’d make any taco…fill the tortilla with meat and top with your favorite toppings!  

Save this one for those super busy days ahead! 

Slow Cooker Salsa Verde Chicken Tacos | Sweet Treats and More

Brett and I are being totally cliche and started Whole30 over the weekend (more on that later!)  To make these Whole30 compliant, make lettuce wraps with the chicken and skip the sour cream and cheese on top!!   

Slow Cooker Salsa Verde Chicken Tacos
  1. 1.5 lbs chicken
  2. 1 (24 oz) jar Salsa Verde
  3. 1 tsp cumin
  4. 1 tsp garlic
  5. salt and pepper to taste
  6. 6-8 flour or corn tortillas (or lettuce wrap them)
optional toppings
  1. lettuce, sour cream, avocado, shredded cheese
  1. Place chicken in the slow cooker and pour the salsa verde over the top. Add cumin and garlic. Stir everything together, cover, and cook on low for about 4-6 hours. Remove chicken once cooked through and tender. Shred the chicken then return to the slow cooker. Stir together. Season with salt and pepper.
  2. Fill tortillas with chicken and top with desired toppings! Serve in lettuce wraps for a lighter meal!
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Top 10 Recipes of 2014

Happy New Year! I hope everyone enjoyed the holidays!  I gave myself a little time off from the blog to just enjoy time with my family and to be honest, be a little lazy.   But now it’s back to the grind.  Back to school.  And back to the blog! 

Before I dive into the New Year with new HEALTHY recipes, let’s take a look at the top ten recipes of 2014.  I’m always surprised at what your favorites are, this year it was a good mix of sweet and savory! 

Top 10 Recipes in 2014 on Sweet Treats and More


1. Slow Cooker Chicken Enchilada Chili- I think it’s safe to say we all love a good chili made in the slow cooker!

2. Cinnamon-Sugar Pumpkin Snack Cake- This one was a fall hit!

3. Best Low and Slow Oven Baked Ribs- Total man food, but my hubby made these for me on Mother’s Day last year and we both fell in love.  

4. Lucky Charms Blizzard.  I was shocked this was was such a hit, but have to admit it was pretty dang good and my kids LOVED it.

5. Mini Apple Donut Muffins – Let’s just say it’s a good thing these were MINI.  

6. Buffalo Chicken Chili- Yeah, this one 

7. Green Chili and Corn Queso Blanco- This is a perfect game day or party dip. 

8. Oatmeal Cookie Dough Dip- a recipe from The Girl Who Ate Everything Cookbook, of course this was a hit! 

9. Brown Sugar Cinnamon Coconut Oil Cookies- I fell in love with baking cookies with coconut oil in 2014.  These are so soft and tender, and rich with simple flavor. 

10. Banana Protein Pancakes- These became a staple at our house for breakfast.  A great recipe to carry into the New Year since we are all trying to eat a little healthier!