Sugar Free peanut butter chocolate cookie dough

This recipe really is a base to help you figure out ways to improve upon sugar free baked desserts and non baked desserts. I know many who are diabetic and cannot have sugar or need to be on a strict watch for how much they consume. Luckily in this day in age, there is so much on the market as far as sugar substitutes go. Here goes:

3 packets of "Diet" hot cocoa mix
3/4 cup agave syrup
3/4 cup Splenda Sweetener
1/4 cup peanut butter
1 teaspoon ground cinnamon
2 sticks softened almost melted unsalted butter (if butter is a little melted its okay)
1/4-1/2 cup of lactose free milk (if you arent concerned about a little sugar, you can use fat free milk)
2 eggs (I like to use egg substitute)
1 teaspoon vanilla
2 cups flour
1 teapoon salt
1 teaspoon baking soda


Mix hot cocoa powder, splenda, agave, butter, peanut butter and vanilla in a large mixer until creamy. Slowly mix in eggs and beat until creamy. In a separate bowl, mix flour, baking soda, and salt. Slowly mix flour mixture into suagr and butter mix. Bake at 325 degrees for 6-8 minutes or until no longer raw. These cookies may come out a bit puffier than a usual cookie but they still have a great taste for sugar free. Enjoy!!

*For cookie dough balls, omit the eggs

Cookie Baking Tip

If you are the type of person who loves a moist chocolate chip cookie or any cookie for that matter, I have a great tip. Reduce the baking time by one minute. Once you pull them out of the oven, immediately transfer them to a plate and cover the plate with foil. This will create a steam bath from the heat which will keep your cookies super moist and soft. If that is too moist for you, skip the covering part. Enjoy a nice plate of warm and soft chocolate chip cookies!

Spider Man Cupcakes

So, I am not into cupcakes as much as my other desserts. If you want to see some amazing cupcakes, my cousin Dan and friend Jalynne with Some Sweet Cakes on Facebook makes great cakes. Anyway, this was my creative take on cupcakes for a boy who sure loves that Spider Man:

1 box of chocolate cake mix (or whatever their favorite flavor is)
Ingredients according to cake mix
Red or blue cupcake wrappers
1 cup melted milk chocolate chips
2 cans white frosting
red food coloring
blue food coloring

Prepare cupcakes as directed on the box using the red or blue cupcake wrappers. Cover cupcakes with a towel for about 20 minutes or until they have cooled (this is my trick to keep a moist cupcake). Mix frosting in two different bowls with red food coloring and blue food coloring. It may take quite a few drops of dye to achieve the right blue and red. If you dont use enough food coloring, the colors may come out pastel which is not what you want. Take a small amount of red frosting and cover half of the top of the cupcake with red and the other half with blue or you can do blue frosting in the middle and red around. Just be creative and have fun. Once the cupcakes are frosted, melt the chocolate. If you do not have piping bags, you can cut a tiny hole in the corner of a ziplock and place the chocolate in there to use as a piping bag. Make sure the hole for the piping is very small to acheive the right type of webbing. Start off by squeezing a little out on a napkin to practice. I usually start by making a big "x" on the cupcake and adding more lines to make a star shape. You may add lines going the other way inside the lines to create the web look. Dont worry if it doesnt look perfect. Another cute idea is taking the chocolate piping bag and making a large filled in circle on the middle of the cupcake and making little legs coming off of the circle. Once all cupcakes are decorated, place in the fridge to allow the chocolate to harden. Enjoy!

Valentine's Truffles

Valentine's Day is coming up and so far my cookie dough truffles have been a huge hit. I will be able to take order until the 7th of February. That will be the last day I can ship them. The great news is that they keep wonderfully in the fridge for a month and in the freezer for 6 months. I can make them heart shaped and decorate them how you wish. Leave a comment here or on my Julie's sweet bites Facebook page if you are interested. Prices are to the right of this blog site as well as flavors. I will also take special requests. Happy Valentine's Day!

Pineapple cheesecake Trifle

1/2 cup frozen dole pineapple juice (in the frozen juice section)
2 packages cream cheese softened
1/3 cup sugar
1 teaspoon vanilla
1 graham cracker pie crust crumbled
pineapple slices
whipped topping

In a large mixer, whip cream cheese, sugar, and vanilla until fluffy. Gently mix in thawed pineapple juice. In a glass bowl or trifle bowl, place a handful of crumbled pie crust on the bottom. Top the crumbled pie crust with a couple heaping spoonfuls of the pineapple cream cheese mixture.You may place some sliced pineapple on top of the cream cheese but I prefer without. Repeat the first two steps alternating pie crust and cream cheese mixture. Once the bowl is full or you have run out of cream cheese mixture and pie crust, place trifle in the fridge to chill for 1 hour. Top with sliced pineapple and whipped topping. Be sure to keep the dessert cold until serving. Enjoy

Strawberry Marscapone Cupcakes

Cake:

1 box white or strawberry cake mix
ingredients for cake as shown on cake mix
1/4 cup marscapone cheese
1/4 cup strawberry syrup

Glaze:

1/2 cup marscapone
1/4 cup strawberry syrup
2 cups powdered sugar
fresh cut strawberries

Cake:
Place all ingredients in a large mixer and mix on medium speed for two minutes or until all ingredients are well incorporated. Pour 1/3 cup of batter into each cupcake tin  lined with cupcake wrappers. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean when inserted in the middle. Place a towel over the cupcakes for about 10 minutes to lock in moisture. Pour a spoonful of glaze over each cupcake and place cut strawberries on top. Enjoy.

Glaze:
Mix all ingredients except cut strawberries in a large bowl. Consistency will be a little runny. If it is too runny, you may add more powdered sugar. If it is too thick, you may add more strawberry syrup.

Quick and Easy Sopapillas

5 tortillas
1/4 cup corn oil
cinnamon sugar (amount depends; read instructions)
whipped cream
caramel

Cut tortillas into small triangles. Heat oil in a large skillet over high heat for 1 minute. Lower heat to medium-high and place tortillas in pan. Be sure all tortillas have been coated with oil. You may use more than 5 tortillas depending on how many people you are feeding. Flip tortilla triangles around in the oil frequently. Once they begin to brown, remove from oil and lightly blot with a paper towel. Place all the tortilla triagles on a serving dish and dust with cinnamon sugar making sure you coat all triangles. Drizzle with caramel and a large dallop of whipped cream on the top. Enjoy!!

*This recipe serves about 4 people

Whole Wheat Almond Vanilla Cinnamon Rolls

Dough:

1/2 cup sugar
1 teaspoon almond extract
3/4 cup milk
1/2 cup low calorie butter (I use spreadable in a container)
1/1/2 teaspoon salt
2 packages active dry yeast
1/3 cup warm water
2 tablespoons honey
3/4 cups egg beaters or 3 eggs
5/1/2 cups whole wheat flour

Filling:

1 cup brown sugar
1 cup sugar
1/2 cup low calorie spreadable butter (melted)
1/1/2 tablespoons cinnamon
1 teaspoon almond extract

Cream cheese glaze:

1 package softened low fat cream cheese
2 cups powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/3 cup evaporated milk

Dough:

In a small saucepan, combine milk, salt, sugar, and butter. Place on low heat and allow sugar to dissolve aqnd butter to melt. Dissolve yeast in warm water and place in mixer. Add honey, and saucepan mixture, eggs, and flour. Mix on speed 2 of a kitchen aide mixer until dough clings to kneading hook. Spray a large bowl with non stick spray and place dough in bowl. Cover with plastic wrap sprayed with non stick spray. Allow to sit in a warm room for an hour or until dough is doubled in bulk. Punch dough down and place on a floured surface. Roll dough out to a rectangle about 10 inches by 6 inches by 1/2-1 inch. Rub melted butter all over the rectangle dough. Pour sugar mixture on top and spread evenly. Tightly roll from the long side to form a large, long roll. cut into 2 inch cinnamon rolls and place each roll in a glass baking dish sprayed with nonstick spray. Lightly smash each roll down with your hand. Cover the baking dish and allow to sit for another hour to allow the rolls to puff up again. Place in a 350 degree oven for 20 minutes or until rolls are slightly browning. Cover the baking dish with foil and allow to sit another 20 minutes. This will allow rolls to cool and moisten while you prepare the glaze.

Sugar Filling:

Mix all ingredients except butter in a bowl. Save the butter for rub on the roll (see above)

Glaze:

Mix all ingredients in a bowl and once it is a thick and creamy consistency, it is ready to be poured on top of baked rolls.

Light and Refreshing Cool Raspberry Mousse

2 cups heavy whipping cream
1/2 cup seedless raspberry preserves
fresh raspberries

In a small saucepan, heat raspberry preserves over medium-high heat until preserves have leted into a liquid consistency. Let it rest off the heat for a couple minutes. In a mixer or blender, pour whipping cream and raspberry preserves in and mix on high until cream becomes fluffy and stiff. DO NOT OVER MIX. Pour into dessert bowls and drizzle with a little more warm raspberry preserve and top with fresh raspberries. Enjoy!

Semi-Homeade Peanut Butter Chocolate Cupcakes

Cake:

1 package yellow cake mix
1/3 cup peanut butter
1/4 cup oil
1/1/4 cups water
1/2 cups egg beaters or 2 eggs

Frosting:

1 can chocolate frosting
1/4 cup peanut butter
1/2 cup peanut butter chips

Cake:

Mix all ingredients in a mixing bowl and mix for 2 minutes or until creamy. Pour 1/3 cup batter in each cupcake holder and bake at 350 for 18-20 minutes or until inserted toothpick comes out clean. Allow cupcakes to rest in pan for 10 minutes with a dry towel covering them. To create a prettier look with the frosting, cut a corner in a ziplock bag. Add the frosting to the bag and use as a piping bag. It may get messy but it makes frosting the cupcakes easier and prettier. Once all cupcakes are frosted, top with a sprinkle of peanut butter chips. Enjoy!

Frosting:

Mix frosting and peanut butter together in a bowl until well mixed. Use peanut butter chips as a topper

*This picture doesnt show the peanut butter chips. I highly reccommend using them as they add a great flavor and add to the look

Easy Peanut Butter Oreo Cheesecake

1 package peanut butter oreos
1/2 cup peanut butter
1/3 cup sugar
1 egg beaten
1 teaspoon vanilla
2 packages softened cream cheese
1 oreo pie crust (you can buy this at most grocery stores in baking aisle)

In a large mixer, whip cram cheese until fluffy. Mix in vanilla and peanut butter on low speed. Mix in egg until well mixed. Crumble about 10 oreos (or however many you desire) and pour into the cream cheese mixture and lightly mix. Pour the oreo and cream cheese mixture into the oreo crust and top with about 10 more crumbled oreos. Bake at 350 degree for 30-45 minutes or until middle only slight jiggles. Place in fridge to set and enjoy.

A Special Thanks To Kelly Cardenas salon

Not only do I recieve the best treatment at this salon for my own needs but they have gone above and beyond to make me a happy customer and friend. I was asked to cater an event this evening with my truffles. I was very honored to do so. I made oreo and peanut butter chocolate. As if asking me to cater wasn't great enough, they are displaying my business cards. What a service. It makes me happy to please people with my food as well as be treated with the utmost respect. Thank you Kelly Cardenas Salon and most importantly, my stylist, Shantel!

Cookie Dough

1 package of your favorite cookie dough pre made mix
Ingredients according to package EXCEPT eggs
splash of milk

Mix all ingredients according to package and milk together omitting the eggs. Once well mixed, you have a yummy snack. Add your own favorites like m&ms or chocolate chips to make it your own. Enjoy!

If you want to try some delicious homeade cookie dough truffles that are not pre packaged, I make them. I love the truffles because they are the perfect bite and they are so delicious.

Apple Cider Bundt Cake

For the Cake:

1 box yellow cake mix
vegetable oil and eggs called for on the cake mix box
substitute apple cider or apple juice for water in the cake mix ingredients

For the Glaze:

1 packet apple cider mix
1 cup powedered sugar
1/2 cup butter
1/2 cup milk
1 teaspoon vanilla

Mix all cake ingredients together (don't forget to substitute water for apple cider). Grease a bundt cake pan with non stick spray and light flour. Pour cake batter into bundt cake pan and bake at 350 degrees for 18-25 minutes or until an inserted toothpick comes out clean. Let cake rest in pan for 5-10 minutes. Carefully flip bundt pan upside down on a cake stand on plate. Mix all ingredients for icing together until well mixed and creamy. Icing should have a semi thick consistency. You made add more powdered sugar as needed. Take a spoon and drizzle icing over cake until you have reached the desired amount of icing on the cake. Enjoy
Note: Icing will run down the sides of the cake.

Tip: poke holes in the bundt cake with a knife before pouring the glaze on top to make the cake even more moist

Fried Peanut Butter and Jelly Dessert

Sliced pound cake
peanut butter (amount varies)
Seedless strawberry jam (amount varies)
powdered sugar
1/2 tablespoon corn or vegetable oil

Gently spread desired amount of peanut butter on one slice of pound cake. Spread desired amount of jam on the other slice of pound cake and put together to make a sandwich. Heat oil in a skillet over medium-high heat for 1 minute. Add pound cake sandwich to the skillet and cook each side about 1-2 minutes or until golden brown. Heat a heaping spoonful of jam in a small skillet until it forms a runny liquid and drizzle over the pound cake. Top with dusted powdered sugar and enjoy!

Whole Wheat Oatmeal Peanut Butter Chocolate Chip Cookies

2/1/4 cups whole wheat flour (or you can divide half all purpose flour and whole wheat)
2 sticks unsalted butter at room temperature
1/2 cup peanut butter
1/2 cup egg beaters or 2 large eggs
3 packets high fiber brown sugar oatmeal
3/4 cup light brown sugar
3/4 cups white cane sugar
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 package peanut butter chips
1 package milk chocolate chips

Combine salt, baking soda, flour, and oatmeal in a large bowl and set aside. In a large mixer, cream together butter, brown sugar, white sugar, vanilla, and peanut butter. Once fluffy, slowly incorporate egg beaters or eggs. Once well mixed, slowly mix in flour mixture. Gently mix in peanut butter and milk chocolate chips. Drop by a large tablespoon on a baking sheet and bake at 350 degrees for 6 minutes or until barely lightly golden brown. Place inside a cookie jar with a lid to keep them soft and

Ice Cream!

Creamy, decadent, and rich peanut butter chocolate ice cream. This describes the best tasting ice cream I have ever tried. But not just any brand can make it good. I used to eat it as a kid from a brand called Tillamook. They really knew what they were doing with this ice cream. I enjoy almost any flavor of ice cream. I am not a fan of hard as a rock frozen ice cream so I usually let it sit out for ten minutes until it reaches a softer consistency. I tend to think it tastes better when it isn't so frozen. You really cant go wrong whether it is Gelato, frozen yogurt, soft serve, or even low fat. Ice cream to me, is ice cream!