(Low Calorie) Red Velvet-Oreo-Truffle-Brownie Bars

RED-VELVET-OREO-TRUFFLE-BROWNIE-BARSHow do I know when I’m seriously sick?  I lose my taste for coffee and sweets.  NOW THAT’S SICK.  But I am willing to sacrifice myself for all YOU, my loyal followers, and do a sweets for  Valentine’s Day post.

(Low Calorie) Red-Velvet-Oreo-Truffle-Brownie Bars 

(To get the REAL recipe, the full directions and list of ingredients click here: http://pizzazzerie.com/

 

Red Velvet cake mix
Melted butter
Egg
Cup water
Vanilla extract
Oreos (This is a labor-intensive recipe, buy 2 packages to keep up your energy making all the layers)
Cream cheese
Chocolate bark and/or mini chocolate chips.

Follow all MY instructions to make this a low-calorie treat.

  1. Combine cake mix, melted butter, egg, water, and vanilla extract and mix well (2-3 minutes on medium of electric mixer). (Burn calories by beating by hand for an hour or two till thoroughly mixed)
  2. Spray a pan with nonstick spray. Pour in red velvet brownie batter.
  3. Bake until a toothpick inserted comes out clean. (Stab vigorously with toothpick many times to burn extra calories)
  4. Crush package of Oreos – food processor (Think twice . . . no calorie burn) – or large plastic bag and rolling-pin. (It’s painful to participate in destroying Oreos in anything other than an intestinal track so this is where you start eating the second bag )
  5. Melt cream cheese in a microwave to soften. (or skip this step and go directly to #6 beating cream cheese and Oreos into submission, burning more calories)
  6. Stir together crushed Oreos and cream cheese until blended smooth. (DO NOT skip this step as cream cheese helps Oreos to heal from being crushed.  Stir VIGOROUSLY to burn calories)
  7. Carefully spread out Oreo truffle mixture on top of baked red velvet brownies. Use your hands (BOTH hands to burn double calories) to help press it down instead of spreading to avoid tearing the brownies (and further traumatizing the Oreos).
  8. Melt chocolate candy bark and pour over top Oreo truffle layer (Stand & march in place while doing this to burn calories).
  9. Sprinkle with mini chocolate chips while still warm.

Let cool completely before cutting into squares. (Use a spoon to eat while still warm.  Spoons use more calories than knives)

Looking  Svelte!

Check out where I found this recipe: http://pizzazzerie.com/ There may be other low-calorie recipes you can try.

Today! National “Chocolate-Covered Everything” Day!

Let’s Celebrate!

Deep Dark FLOURLESS Chocolate Cookies

by divine-baking.com

1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided

3 large egg whites, room temperature

2 to 2 1/2 cups powdered sugar, divided

1/2 cup unsweetened cocoa powder

1 tablespoon cornstarch

1/4 teaspoon salt

Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 (I halved the sugar here) cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Yield: Makes about 18

CROCKPOT CHOCOLATE LAVA CAKE
FOR THE CAKE:
  • 2 cups Brown Sugar
  • 2 cups All-purpose Flour
  • 6 Tablespoons Unsweetened Cocoa Powder
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 cup Milk
  • 4 Tablespoons Butter, melted
  • 1 teaspoon Vanilla Extract
FOR THE FUDGE TOPPING:
  • 1 1/2 cups Brown Sugar
  • 1/2 cup Unsweetened Cocoa Powder
  • 3 cups Boiling Water
Directions:   For the cake: Mix together the sugar, flour, cocoa, baking powder and salt in a large bowl. Stir in milk, melted butter and vanilla until combined. Spread the batter over the bottom of a large crockpot.
For the fudge topping:  Mix together the brown sugar and cocoa. Sprinkle mixture over the cake batter.
Pour the boiling water over the top. DO NOT STIR! Cover and cook on High for 2 – 2 1/2 hours.
Cake will be very hot! Turn off heat, and remove lid. Let sit 20-30 minutes before serving, so it’s still warm but wont burn your mouth


100 Calorie Chocolate Mug Cake,  

ANGIE MCGOWAN From blogs.babble.com

Ingredients

2 tablespoons self-rising flour
2 tablespoons cocoa powder
3 tablespoons stevia for baking
2 tablespoons unsweetened apple sauce
2 tablespoons 35 calorie per serving unsweetened almond milk
1 egg white

Instructions

1. Add all ingredients to a large mug. Whisk well with a fork.

2. Microwave on high for 2 minutes.

Love Flour, No Crock Pot, No Cup?

No Bake Cake Truffles in ONE EASY STEP

No Bake Vanilla Cake Batter Chocolate Truffles

1 c vanilla cake mix

1/4 c sweetened condensed milk

1/2 tsp vanilla extract

1 tbsp agave (optional and you can just use all sweetened condensed milk if you don’t have agave on hand)

1.5 to 2 c chocolate chips

Yields: 20 to 30 truffles depending on size preference.  Store in refrigerator or freezer.

For ONE STEP Recipe follow directions in red 

Step 1. Directions: In a mixing bowl combine all ingredients, except chocolate chips, and stir to combine.

This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it’s a little too dry, add more sweetened condensed milk/agave. I ended up using about 1.25 c of cake mix to get the perfect consistency.

Step 2. After you’ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls (To save energy don’t roll into balls.  Simple use a ladle to eat dough, simultaneously eating a handful of chocolate chips to get the full flavor)

 Step 3. If there is no more dough or chocolate left skip this step: After the balls have been made, refrigerate or freeze for 15 minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly.

Step 4. If there is any chocolate left eat it and skip this step too: Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. Using parchment paper makes it easier when working with melted chocolate. (If you don’t have parchment paper go back to Step 2 and follow)  Place truffles in freezer or fridge to set up  (go and lie down to aid digestive process.)

Use GF cake mix to make this recipe Gluten Free.

For those avoiding traditional sweetened condensed milk, use homemade nut/seed milk such as cashew or hemp that you make very thick and sweeten with agave. Full fat coconut milk, sweetened with agave, may also work There are also recipes for vegan sweetened condensed milk floating around. Make sure that the “milk” you use is thick enough so the cake batter sticks/holds together and is sweet enough to replicate traditional sweetened condensed milk.

Silly Play with Your Food

Silly 3 with Carla Sonheim: The Assignment for today was to find tiny food and arrange faces with the food.  Then draw some faces.

In the cupboard I found: wasabi mix, dog training biscuits (at Max’s suggestion), sunflower seeds, dried beans, two unknown-origin-pills-that-need-to -be-thrown-away and chocolate chips.

I haven’t gotten around to drawing the faces.

I ate some of the “food”.