It probably comes as no big surprise that I continue to enjoy cold & creamy desserts well past the hot summer months. With the commencement of cooler temperatures, I find myself craving richer ice creams and frozen yogurts: coffee, caramel, and other such cozy flavors are more appealing to me this time of year than strawberry, peach, and other fruity flavors.

A half-full box of peanut butter sandwich cookies inspired this peanut butter frozen yogurt. After using a bunch of the cookies for my Individual Peanut Butter Cheesecakes, I started to brainstorm how to incorporate the rest into a new dessert recipe.

I must admit to a slight kitchen blunder while making this frozen yogurt. The mixture of Greek yogurt and peanut butter is extremely thick… and as I found out the hard way, too dense for an ice cream maker that is on its last legs. After a few years of heavy use, my ice cream machine just couldn’t deal with the consistency of this fro yo base. Not to be deterred, I simply scooped the mixture into a container, folded in the chopped cookies, and popped it in the freezer. Good news for those of you without an ice cream machine: you don’t need one to make this frozen yogurt! Although the final consistency of any frozen treat made in a machine is lighter (due to the air whipped in during the churning process), you don’t absolutely have to use one in order to make this fro yo.

There is also good news for those of you who much prefer ice cream to frozen yogurt: this Peanut Butter Cookie Frozen Yogurt could easily pass for the former. The healthy fat from the peanut butter contributes a richness to the Greek yogurt that will fool anyone’s palate into thinking that heavy cream made its way into the recipe. The crisp pieces of peanut butter cookie add a welcomed textural contrast to the creamy frozen yogurt, as do the peanuts if you choose to use crunchy peanut butter. The slight tang of the Greek yogurt nicely balances out the sweetness of the evaporated cane juice, and a modest hint of vanilla brings it all together.

As we were enjoying some of the peanut butter frozen yogurt after dinner the other night, John suggested adding in a ribbon of fudge sauce or a sprinkling of chocolate chips… for a man who rarely indulges in desserts, he sure does have some *sweet* ideas ;).

Ingredients

Estimated Nutrition Per Serving

• Calories: 350 calories
• Total Fat: 21g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 29mg
• Sodium: 290mg
• Total Carbohydrates: 32g
• Dietary Fiber: 3g
• Sugars: 23g
• Protein: 13g

The nutrition information is approximate and can vary depending on specific brands and ingredients used. It’s always a good idea to calculate precise nutrition based on the exact products you use if you have specific dietary concerns. Enjoy your Peanut Butter Cookie Frozen Yogurt!

After polishing off my Sweet Potato Brown Rice Pudding, I found myself fighting off a lingering craving for another batch of the creamy, comforting, and deeply satisfying dessert/breakfast hybrid. I decided to embrace this hankering, but to create a different flavor focus – specifically a flavor that is representative of the holiday season. It didn’t take long to be inspired by the numerous varieties of eggnog popping up in grocery stores.

What are your thoughts on eggnog? Do you see it as a holiday indulgence that should only be imbibed this time of year? Or perhaps you love it so much you wish it was available year-round? Maybe you’re of the camp of people who absolutely detest it and don’t understand what the bug fuss is about?

Well, I can’t help you if you fall into the latter category, but if you’re a fan of the thick and creamy spiced beverage, then this recipe is for you!

Although I do like the flavor of eggnog, I rarely drink a mugful of the incredibly rich concoction. I’ll take random swigs – yes, straight from the carton; don’t judge, the carton is all mine 😉 – but I find a whole big glass of ‘nog is akin to drinking a small meal and dessert all in one.

In an effort to balance out the sweetness & heaviness of the eggnog, I added an equal amount of milk to the rice pudding. The unmistakable nutmeg-y flavor of the eggnog is apparent without being overwhelming. You’ll also notice that there is no added sugar in the recipe… considering the eggnog is already heavily sweetened, I opted against adding more sugar. If you’d like a sweeter rice pudding, go ahead and add 2-4 Tbsp of any sweetener (i.e. brown rice syrup, brown sugar, evaporated cane juice, honey, maple syrup, agave nectar, etc.).

The inherent coziness of tucking into a bowl of rice pudding is further intensified with the festive flavors of eggnog. Heated or chilled, this Eggnog Brown Rice Pudding is a comforting dessert on a cold night. I’ve also been enjoying it re-heated in the morning for a decadent – but hearty – breakfast.

Ingredients

• 2 cups water
• 1 cup short-grain brown rice (such as Lundberg Organic Brown Sweet Rice)
• pinch of salt
• 2 cups eggnog (I used Horizon organic low-fat eggnog)
• 2 cups milk (I used organic 2%)
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon

*for a sweeter rice pudding, go ahead and add 2-4 Tbsp of any sweetener (i.e. brown rice syrup, brown sugar, evaporated cane juice, honey, maple syrup, agave nectar, etc.)

Directions

1. Combine water, rice, and salt in a large, heavy-bottomed pot (such as a dutch oven). Bring to a boil, stir once, and cover with a tight-fitting lid. Reduce heat to low and simmer for about 40 minutes, or until most of the water is absorbed.
2. Remove rice from heat, place in a bowl, and set aside.
3. Add eggnog & milk, vanilla, cinnamon, and nutmeg to the pot. Bring to a very low boil over medium heat, stirring often so the milk doesn’t burn. Lower heat to medium/medium-low.
4. Add in the cooked rice, and cook over medium/medium-low heat, stirring frequently. If a “skin” forms, just stir it back into the pudding. Simmer until the milk cooks down and the rice is creamy, about 30 minutes. NOTE: It is especially important to tend to the pudding towards the end of the cooking time. Do not walk away from the stove, or your pudding will burn.
5. Transfer rice pudding to a large bowl, and let cool.
6. For best consistency, chill – covered – overnight (the pudding will thicken as it sits and cools).
7. Serve warm or cold.

Estimated Nutrition Per Serving

• Calories: 350
• Total Fat: 10g
• Saturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 100mg
• Sodium: 110mg
• Total Carbohydrates: 57g
• Dietary Fiber: 0g
• Sugars: 35g
• Protein: 8g

The nutrition values provided are estimates and can vary depending on factors such as the brand of ingredients used and portion sizes. It’s always a good practice to consult specific ingredient packaging or a nutrition calculator for precise nutritional information.

The incentive for creating these mini minty-chocolate treats was threefold:

1. My Individual Peanut Butter Cheesecakes and Individual Ginger Pumpkin Cheesecakes seemed to be a big hit.
2. I received a package full of goodies from Back to Nature to sample, including a box of Fudge Mint Cookies (thank you, Genevieve!).
3. I received a bunch of Chobani Greek yogurt – an ingredient I always include as a replacement for sour cream in my cheesecake recipes – to enjoy (thanks, Emily!).

I immediately thought of using the Fudge Mint Cookies as a crust for a new individual cheesecake recipe.

Whoever initially brainstormed the idea of combining rich chocolate with fresh peppermint must have been a culinary genius. Just think about how many renowned favorites feature this divine flavor combination: Peppermint Patties, Andes chocolate mints, peppermint hot chocolate, Thin Mints, mint chocolate chip ice cream, etc. Classic.

Having never before created a homemade mint-chocolate treat, I was a bit unsure of how much peppermint extract to add to the cheesecake filling mixture. The amount listed in the ingredient list (1 tsp) suited my taste buds perfectly, but you may adjust the measurement accordingly.

If you follow Healthy Food For Living regularly, you are well aware that I tend to use less sugar than is typical in desserts. I especially employ this method when making cheesecakes, as I love the tang of the cream cheese and Greek yogurt and prefer not to mask it with copious amounts of sugar. That being said, I know that most people prefer their desserts to be very sweet, so of course you may add more sugar if you’d like.

The consistency of the cheesecake filling is tough to describe, as I was simultaneously reminded of dense fudge and airy mousse as I sunk my teeth into my first bite. Neither the chocolate nor the peppermint flavor dominates, but rather they beautifully compliment each other. The crisp mint chocolate cookie “crust” provides the perfect textural contrast to the soft cheesecake filling, and also serves to heighten the rich yet refreshing mint-chocolate flavor combination.

These Individual Mint Chocolate Cheesecakes are an easy-to-make, delicious, and not overly-indulgent dessert that are perfect for the holiday season. A light dusting of powdered sugar would be a nice finishing touch, as would an accompanying mug of peppermint hot chocolate.

Name:	Individual Mint Chocolate Cheesecakes
Cuisine:	Fusion
Prep Time:	20 minutes
Cooking Time:	25 minutes
Total Time:	2 hours and 45 minutes
Servings:	12
Yield:	12 servings

Ingredients

• 18 chocolate mint cookies (such as Back to Nature)
• 16 oz neufchatel (1/3-less-fat) cream cheese, at room temperature
• 1 cup good-quality chocolate chips, (I used semi-sweet), melted and slightly cooled (you can melt the chocolate over a double boiler or in the microwave, stirring after each 30 second intervals for about 1 1/2 minutes)
• 2 Tbsp evaporated cane juice or granulated sugar (or up to 1/4 cup)
• 1/2 – 1 tsp pure peppermint extract (start with 1/2 tsp, taste batter, and add more if you’d like… I used the full 1 tsp)
• 2 large eggs, at room temperature
• 1/2 cup 2% plain Greek yogurt (such as Chobani)
• pinch of salt

Directions

1. Preheat oven to 275°F. Line standard muffin tins with paper or foil liners. Place 1 cookie in the bottom of each of 18 lined cups.
2. In the bowl of an electric mixer, (or in large bowl with a handheld mixer), beat the neufchatel and melted chocolate at medium speed until smooth, scraping down sides of bowl as needed. Add in evaporated cane juice and beat until combined. Beat in peppermint extract. Taste batter and add more sugar and/or peppermint extract if desired.
3. Beat in one egg at a time, scraping down the sides of the bowl as needed. Beat in yogurt and salt.
4. Spoon batter evenly among the 18 lined cups, filling each almost to the top (I like to use an ice cream scoop to keep each cheesecake a uniform size). With the back of a spoon, smooth out the top of each filled cup.
5. Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 2 hours, or up to overnight, before serving.

*Note: as is common in cheesecakes not baked in a water bath, some of mine cracked during baking. The cracks became less apparent as the cheesecakes cooled and deflated, which is also perfectly normal.

Estimated Nutrition per Serving

• Calories:360 calories
• Total Fat: 24g
• Saturated Fat: About 13g
• Trans Fat: 0g
• Cholesterol: Around 80mg
• Sodium: 190mg
• Total Carbohydrates: About 31g
• Dietary Fiber: Around 1g
• Sugars: 24g
• Protein: About 5g

I was thrilled to see a post on Jen’s blog a while back for King Arthur Flour double fudge brownies made with wholesome whole wheat flour. Talk about a recipe that strike a balance between “living to eat” and “eating to live”. I immediately bookmarked the recipe, and just got around to making my own version.

My first change was to halve the recipe. It would be dangerous for me to make a giant pan of brownies, considering John rarely eats dessert (although as he ate his first bite, he gave me that brow furrowed, head slightly tilted “these are gooood!” look). I baked the brownies in a 9 x 5 inch loaf pan to ensure they came out nice and thick, (if you use an 8 x 8 inch brownie pan, they will come out rather thin), which is just the way I like ‘em.

Other adaptions I made were to swap the butter for an equal amount of unsweetened applesauce and canola oil, cut down slightly on the brown sugar, and use white whole wheat flour (what I had on hand).

Finally, I doubled the amount of espresso powder in order to heighten the coffee flavor – hence the addition of “mocha” in the title.

So, how did they come out? If the photos aren’t evidence enough, I will try to put into words how amazingly delicious these brownies are.

Thick, rich, and perfectly balanced between cakey and fudgy, these Mocha Brownies are definitely a treat to sink your teeth into. The dense brownie batter is packed with chocolate chips, and the sides are slightly crisp. The coffee flavor is subtle, yet it adds a complexity to the chocolate. Due to a bit less sugar and the use of semi-sweet chocolate chips, the brownies aren’t cloyingly sweet like many baked goods are. That being said, they are mighty rich, so I suggest having a tall glass of ice-cold milk on hand ;).

As John and I were each contentedly savouring devouring one of these colossal brownies, I realized that it has been quite some time since I last made brownies. With this recipe under my belt, it’s pretty safe to say that we will have brownies on hand much more often!

Mocha Brownies

adapted from Beantown Baker, originally from King Arthur

yields 8 large brownies

Ingredients

• canola oil cooking spray
• 1/4 cup unsweetened applesauce
• 1/4 cup canola oil
• 3/4 cup Sucanat or lightly packed brown sugar
• 1/4 cup + 2 Tbsp unsweetened dutch-process cocoa
• 1/2 tsp salt
• 1/2 tsp baking powder
• 2 tsp instant espresso granules/powder
• 1 1/2 tsp pure vanilla extract
• 2 large eggs
• 3/4 cup white whole wheat flour
• 1 cup semisweet or grain-sweetened chocolate chips

Directions

1. Preheat oven to 350°F.
2. Lightly coat a 9 x 5 inch loaf pan with canola oil cooking spray. Line pan with parchment paper, leaving ends hanging over the edge of the pan. Parchment paper should stick to the oil-coated pan. Lightly coat parchment with cooking spray.
3. In a large bowl, briskly whisk together the applesauce, oil, and sugar until well-mixed and the sugar is mostly dissolved.
4. Whisk in the cocoa through vanilla. Whisk in eggs until mixture is smooth.
5. Using a rubber spatula, stir in the flour until moistened. Fold in the chocolate chips.
6. Pour brownie batter into prepared pan and smooth the top with a rubber spatula or spoon.
7. Bake for about 25 minutes, or until a toothpick inserted into the center of the brownies comes out mostly clean. It’s okay if a few bits of brownie are clinging to the toothpick.
8. Let rest on a wire rack until completely cooled. Refrigerate for at least two hours for easiest cutting.

Do you prefer cakey or fudgy brownies?

Estimated Nutrition Per Serving

• Calories: 280 calories
• Total Fat: 18g
• Saturated Fat: 11g
• Trans Fat: 0g
• Cholesterol: 85mg
• Sodium: 110mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 3g