Aaahhh, cheesecake. One of my all-time favorite desserts… but admittedly a fairly an extremely decadent indulgence. Slices of restaurant cheesecake are loaded with fat and sugar, and appear to weigh a hefty 1/2 pound each.

Enter mini cheesecakes, baked in individual muffin cups for instant portion control. This is not a new concept, as the Individual Cookies & . . . → Read More: Individual Peanut Butter Cheesecakes

Here it is! The post I teased you with a couple of weeks ago.

I’ve featured a few carrot-cake inspired recipes on the blog, but ironically haven’t posted a recipe for actual carrot cake until now. A recipe for individual carrot cakes in cupcake form, that is.

Drawing from a consistently solid source for healthier baked goods, I adapted . . . → Read More: Carrot Cupcakes with Maple Cream Cheese Frosting

Yikes. This post marks the latest of three consecutive recipes featuring peanut butter as a main ingredient. Although this repetition was not my conscious intention, I doubt that any of you are complaining… am I right?! [Unless you have a legume intolerance/allergy, in which case I am very, very sorry].

Clearly I have an affinity for obsession . . . → Read More: Peanut Butter Chocolate Chip Cookie Bars

Earlier this summer, John and I were invited to spend the weekend at one of our friend’s houses on Cape Cod.  Of course, we eagerly hopped in the car and set out to Eastham, surprisingly without having to battle the typical summer weekend mass exodus from Boston to the Cape. Although weather reports called for overcast . . . → Read More: Purple Cow Frozen Yogurt

Yes, I admit I have a slight obsession with all things carrot cake-inspired. Case in point:

Coconut Carrot Cake Granola
Carrot Cake Pancakes with Maple Cream Cheese
Carrot Cake Sandwich

Therefore, it goes without saying that the recipe for Carrot Cake Ice Cream in Wheeler Del Toro’s The Vegan Scoop caught my eye.

Like many home cooks and food bloggers, I rarely . . . → Read More: Carrot Cake Ice Cream [Vegan]

As much as I adored my Flourless White Chocolate Peanut Butter Cookies, these dark chocolate peanut butter spin-offs might be even better.

Flourless chocolate desserts – such as cakes or tortes – are known for their exorbitantly dense fudge-like texture, and can be difficult to get through without a few sips of water, milk, or wine in between . . . → Read More: Flourless Dark Chocolate Peanut Butter Cookies

Unlike those strawberries and these apricots, the blueberries and nectarines used for this Summer Fruit Crisp were near perfect in their pure, unadulterated state. I typically have no problem tearing through a pint of berries or a bagful of stone fruit before they surpass their state of prime ripeness, but in this case I needed to . . . → Read More: Summer Fruit Crisp

As you might recall from this post, I promised you a recipe for blondies using Saratoga Peanut Butter Company Blizzard [white chocolate] Butter. Well, here it is!

These cakey blondies deliciously combine the flavors of white chocolate, peanut butter, and banana.  The healthy fat in the peanut butter – along with the moisture from the mashed bananas . . . → Read More: White Chocolate, Peanut Butter, & Banana Blondies

There’s no denying it at this point: I love cookies & cream. If you harbor any doubt, I invite you to check out this post. Or this one. And if those don’t convince you, this post certainly will.

Yes, I love healthy foods such as wild Alaskan salmon, zucchini, Greek yogurt, brown rice, sweet potatoes, and just . . . → Read More: Cookies & Cream Ice Cream Sandwiches