Oreo Cream Filled Cupcakes

1 box of any chocolate cake mix ingredients according to cake mix package 1 package of oreos 1 package of cream cheese 1 container white frosting 1 zip lock bag Bake cupcakes according to cake mix package. Be sure to bake them at 325 degrees for 18-20 minutes. Cover them with foil and allow to cool for 15-20 minutes. Ground oreos in a food processor or in a bag with a mallot until oreos are finely ground. In a large bowl mix oreo and cream cheese until well blended. Once blended add in frosting and fold in to create a pretty white oreo frosting. Stamp a hole half way down the middle of each cupcake. Use the zip lock bag as a piping bag. Spoon frosting into the zip lock and squeeze frosting down and tie off the top of the bag making sure all of the air is out. With kitchen sizzors, cut the corner of the ziplock bag. Squeezing the bag, start piping the frosting down the hole in the cupcake and working your way up and around to frost each cupcake. Enjoy! Note: cupcakes will be dangerously good!!

Peanut Butter Nutella Cookies!

1/2 cup peanut butter
1/4 cup nutella
2 eggs (I use egg substitute because its healthier and makes a great cookie)
3/4 cups brown sugar
1 cup sugar
2 sticks room temperature butter (I like to use Challenge butter or similar)
1 teaspoon vanilla
2/1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 package peanut butter chips

In a large mixer add peanut butter, nutella, butter, vanilla, and both sugars and mix on medium speed for 1 minute and then mix on medium high until very creamy and whipped looking. Reduce speed to low and add eggs one at a time. Once eggs are well mixed, turn speed ti medium high to allow it to reach the creamy and fluffy texture again. In a large bowl mix flour, salt, and baking soda. Mix well. Reduce speed to low again on mixer and slowly add the flour mixture one cup at a time. Once it is all well mixed in, add the peanut butter chips until well incorporated. Heat oven to 325 degrees. Place a heaping tablespoon of dough about an inch apart on a baking sheet and bake for 6-7 minutes. They may look soft still but if you like a soft cookie, take the cookies out after that 6-7 minutes and allow to sit for 10 minutes and they will develop the perfect texture and stay soft. If you like a crunchier cookie, bake them for 8-9 minutes. Enjoy!
This recipe makes about 36-48 cookies.

Peanut Butter and Jelly Cupcakes

This is a MUST try recipe!!

1 box of french vanilla or yellow cake mix
ingredients according to cake mix package
1/2 cup peanut butter
1 cup peanut butter chips
1/4 cup strawberry syrup (found in pancake section of store)
1 cup seedless strawberry jam
1 container of white frosting

Follow instructions on cake mix package and add peanut butter to the mixture. Once well mixed into the batter, fill cupcake tin 2/3 of the way full in each one. Take about a teaspoon of the strawberry syrup for each cupcake and pour in to each one. Then take a toothpick and kind of swirl the syrup around the batter to create a unique design. Bake at 325 degrees for 15-20 minutes. Take out of oven and cover with tin foil to allow to cool. By covering it, it allows the moisture to stay in and keep a really moist cake. In a medium bowl combine strawberry jam and frosting. Mix together well. Place a good heaping spoon of frosting on each cupcake then top with a sprinkle of the peanut butter chips. Enjoy!

Cadbury Cupcakes

1 box devils food chocolate cake mix
Ingredients according to package directions
2 packages of 12 mini cadbury cream eggs

Follow directions on cake mix box. Fill up cupcake pan with cupcake liners and fill 2/3 with cake batter. You can either place each mini egg into the center of each unbaked cupcake. Bake according to package directions. I usually do 350 degrees for about 20 minutes. You may frost them but I find that it really doesnt need frosting. Please be sure to cover the cupcakes with foil once they come out of the oven for about 15 minutes. Doing this will ensure that you are going to have a moist cupcake. Note: the center where the egg was will be gooey at first but after a while it will harden a bit. I find this to be really good because the chocolate from the egg will have melted throughout the cupcake creating a really creamy chocolate flavor. If you decide you do want to frost them, any chocolate frosting will work but I am currently constructing a really good homeade frosting so stay tuned for that recipe! Oh I love those cadbury eggs!

Cadbury Eggs

I do not YET have my own recipe for these but they still remain one of my favorite treats. I love how creamy and rich the chocolate shell is and how sweet and smooth the inside cream is. No matter how much I am trying to eat well, I can't ever say no to one of these! Stay tuned for a cadbury egg recipe and be sure to "like" my facebook page, Julie's Sweet Bites: http://www.facebook.com/pages/Julies-Sweet-Bites/151449918295822

Oreo Trick For You Calorie Counters

A double stuft oreo has about 160 calories in 2-3 Oreos. If you love the flavor but can't afford the calories, scrape out the cream filling and dunk them wafers in milk. This slashes the calories dramatically and you get your oreo fix. There are 30 calories in 2 cream-less Oreos. So scrape, dunk, and enjoy!

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