Saturday, April 17, 2010

Reese Cup Pie

1 box of Chocolate Grahm Crackers
2 Tbsp of butter
1 (12oz) Bag of Reese Miniatures
1 Cup of Peanut Butter
2 (12oz) Tubs of Cool Whip
1 Pie Pan
Hershey's Chocolate Syrup

1. First crush the grahm crackers finely in a bag to make the grahm cracker crust. Usually a third of the crackers in the box.

2. Microwave the butter for about 10-15 seconds until it becomes completely melted.

3. Whisk together the melted butter and the grahm crackers then press the mixture into the pie pan nicely, to make it into a crust! Make sure the crust stays still so you can easily pour and even out the mixture when you are done.

4. Place a cup of peanut butter in the mixing bowl and whisk (or mix) it with two thirds of a tub of Cool Whip. (I know peanut butter is VERY sticky and it's difficult to mix but it will be SO worth it!)
5. Fold in the rest of the Cool Whip! (Taste it here, just so you make sure you like it, and you get a hint of how AMAZING this will be at the end!)

6. Then roughly chop up all the miniature Reese's Cups. I quartered them and reserved about 7-8 for garnish.

7. Carefully fold in the quartered Reese's Cups and then pour the mixture into the crust.

8. Remember the reserved Reese's? Quarter those babies up! and spread them nicely on the top.

9. For a professional look, artistically drizzle some chocolate syrup over the finished pie! (I used fudge my first time in the image below, it didn't turn out so well!)

10. Ready for it? FREEZE! Freeze the pie for about an hour and you should be ready to enjoy!

Monday, April 12, 2010

No Bake! Oreo Cheese (cup)cakes

No Bake Oreo Cheese(cup)cakes


- Softened Light Cream Cheese (recommended: Philadelphia Soft Fat Free Cream Cheese)
- No Cal Sweetener (recommended: Splenda)
- 12 Cupcake liners
- 1 package of Sugar-Free Oreos (or Reduced Fat Oreos [18oz] or Oreo Minis, or 100 calorie Pack Oreos) Just make sure you get 18oz of whatever you choose.
- 1 Tub of Cool Whip Free (or Cool Whip Lite)

1. First you line a 12 tin muffin pan with liners and then on the bottom of every liner, place 1 oreo at the bottom, they will serve as a "crust"

2. Get out a cutting board and prepare the rest of the Oreoes for mixing! What you want to do is roughly chop the Oreoes so they mix in nicely with your cheesecake filling. Leave out 6 for garnish.

3. Prepare the cheesecake filling by making sure the cream cheese is ready to mix by softening it. You can do that by either leaving it out on the counter for at least 30 minutes, or simply microwaving for a mere 15 seconds or so. Just make sure it's easy for you to mix!

4. Place the cream cheese in the mixing bowl and then add the sweetener (or sugar if you wish). This is now completely up to you. Add enough sugar so that you're comfortable with the taste. I personally don't like my cheesecake too terribly sweet so I add about a half of a cup of sweetener, but if you like yours sweet, a cup should suffice. Just taste as you go.

5. After mixing in your sweetener to your desired sweetness, you can mix in the cool whip. You should mix in half the tub and then fold in the second half so your cheesecake is lighter and not so dense.

6. After mixing everything together, you should carefully fold in your oreoes that have been roughly chopped.

7. After they are well mixed, you carefully spoon them into your cups and smooth them out. I like to garnish them with the remaining Oreoes. :)

8. Freeze them for 1.5-2 hours and enjoy!

What's great about this recipe is that it can be almost completely guilt free! Or it can be a delicious diet breaker. I hope you enjoy!
A video can be made upon request.