Sweet treats

Blueberry, brie & walnut quesadilla


Blueberry Brie + Walnut Quesadilla

Prep time
10 mins
Cook time
10 mins
Total time
20 mins

Author: This Gal Cooks

Serves: 2-4
2 10 inch burrito tortillas
⅓lb brie cheese, room temp and divided
1 tbsp brown sugar
¼ tsp cinnamon
6 oz blueberries, divided
3 tbsp walnuts, divided
1 tbsp half and half
¼ C powdered sugar
Cooking spray

Mix together the cinnamon and sugar. Remove ¼ tsp from the mix and then divide the rest.
Whisk together the powdered sugar, half and half and ¼ tsp cinnamon sugar mixture. Set aside.
Heat a grill pan or a large skillet over medium heat. Spray with cooking spray.
Spread the brie cheese onto each quesadilla. Place one quesadilla on the heated grill pan or skillet. Top with half of the blueberries an walnuts. Sprinkle with half of the remaining cinnamon/sugar mixture. Fold over and press with a plate or pot lid. Flip over after about a minute and cook for another minute. Repeat this process for the second tortilla.
Cut each quesadilla into quarters. Serve with the glaze.

Serving size: 2-4 slices


Peanut butter cups


8 ounces of 70% bittersweet chocolate, cut into small pieces

½ cup peanut butter

½ cup cream cheese

1 tablespoon sugar

1 tablespoon vanilla

4 paper or foil muffin cup liners


1. Melt chocolate in a bowl set over a small pot of simmering water.

2. Using a pastry brush or new paintbrush paint chocolate onto the inside of the muffin cups.

3. Place them in a muffin tin for easier handling.

4. Paint a thick layer and then refrigerate until it has set hard.

5. Puree the peanut butter, cream cheese, sugar and vanilla in a food processor until smooth.

6. Spoon or pipe into the hardened chocolate cups and then pour a thick layer of the remaining melted chocolate over the top making sure the edges are sealed.

7. Put back in fridge until the tops have set.

8. Peel liners off before serving.

Mint chocolate dipped Rice Crispy squares

Serves: 20
  • 4 Tablespoons butter
  • 1 10 oz. bag marshmallows
  • 1 Tablespoon milk
  • Pinch salt
  • 5 drops green food coloring
  • 5 cups Rice Crispy Treats
  • 1 cup mini marshmallows
  • 8 ounces chocolate, chopped
  • 2 Tablespoons butter
  • 1 teaspoon peppermint extract
  • Sprinkles (optional)
  1. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  2. In a large pot, melt the butter over medium heat. Stir in the bag of big marshmallows and cook, stirring often, until marshmallows are melted. Add the milk, pinch of salt, and green food coloring and stir until the color is evenly distributed. Stir in Rice Crispy Treats and mini marshmallows. Stir until Crispies are coated and mini marshmallows are just starting to melt.
  3. Turn the mixture out into the prepared pan. Grease your fingers with cooking spray then press the mixture into an even layer. Allow to cool.
  4. Melt the chocolate and butter over heat until smooth. Dip one end of the Rice Krispies in the chocolate or spoon it over one side. Set on a parchment paper lined baking sheet. Sprinkle with sprinkles, if desired. Allow to set up for 1-2 hours, or until chocolate hardens.


Toasted Almond & Chocolate Granola


Toasted Almond & Chocolate Granola


  • 2 cups old-fashioned rolled oats
  • 1 cup unsweetened shredded coconut
  • 1 cup slivered almonds
  • 3 tablespoons cocoa nibs
  • 1/8 teaspoon salt
  • 1/2 cup honey
  • 1/4 cup coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup cocoa powder
  • 1/2 cup chocolate chips


  1. Preheat oven to 300 degrees F. Line a baking sheet with aluminum foil; spray lightly with cooking spray.
  2. In a large mixing bowl, stir together oats, coconut, almonds, cocoa nibs, and salt.
  3. In a heatproof bowl or glass measuring cup, microwave honey and oil on high power until mixture is hot and bubbling, about 45 seconds. Whisk in cocoa powder until smooth. Stir in vanilla and almond extracts. Pour over dry ingredients and toss to coat.
  4. Spread granola onto prepared baking sheet in an even layer. Bake, stirring every 10 to 15 minutes, until granola is fragrant no longer sticky, about 30 to 35 minutes. Let cool, stirring occasionally to break up the large pieces, for about 20 minutes. When granola is just barely warm, stir in chocolate chips. You want the chips to soften ever so slightly so they “stick” to some of the granola, but not melt completely. Granola will keep, stored in an airtight container, for up to 4 weeks.


Peanut Butter Cup Puddings

What you need:

For the Crust:

  • 3/4 cup (65 g) graham cracker crumbs
  • 2 tbsp (28 g) Redpath Dark Brown or Golden Yellow Sugar
  • 1/4 cup (78 g) chocolate chips, melted*
  • 1 tbsp (15 ml) coconut oil, melted

For the Filling:

  • 1 300 g silken or tofu, roughly chopped
  • 1/2 cup (130 g) smooth peanut butter
  • 1/2 cup (60 g) Redpath Icing Sugar
  • 1 tsp (5 ml) vanilla extract
  • pinch of salt

For the Chocolate Topping:

  • 1/4 cup (78 g) chocolate chips*
  • 1 tbsp (15 ml) coconut oil

*Be sure to check your chocolate chips to make sure they don’t contain any dairy products to ensure they’re vegan.

How to Prepare:
For the Crust:
1. Mix together the graham cracker crumbs and brown sugar until well combined.

1. Vegan Peanut Butter Cup Pudding

2. Vegan Peanut Butter Cup Pudding

3. Vegan Peanut Butter Cup Pudding

2. Stir in the melted coconut oil, then the melted chocolate, mixing until evenly distributed.

4. Vegan Peanut Butter Cup Pudding

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VeganPBCupPudding (7 of 24)

3. Divide the mixture between 4 or 5 small glasses, jars, or parfait glasses, then set aside.

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VeganPBCupPudding (9 of 24)

For the Filling:
1. Place all of the filling ingredients in a food processor or blender and process until smooth, scraping down the sides as necessary.

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2. Pour the filling into each serving container over the graham crust, dividing it equally among them. Smooth the top with a spoon.

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3. Place the jars in the freezer, uncovered, for about 30 minutes, or until the tops have firmed up.

For the Chocolate Topping:
1. When your puddings have set, melt the chocolate chips and coconut oil together in a microwave-safe bowl in the microwave, stirring after 20 seconds of heating until smooth. Alternately, you can melt it in a pot over low heat.

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2. Remove the puddings from the freezer and carefully pour about 1 tablespoon on top of each of them. After pouring on the melted chocolate mixture, quickly tilt the container to swirl the coating over the top to cover. Chill the puddings in the freezer for an additional 5 minutes or until the shells have hardened. Keep stored in the fridge or freezer or serve immediately.

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VeganPBCupPudding (19 of 24)

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Oreo cheesecake cupcakes


  • 42 oreo cookies (30 whole, 12 chopped)*
  • 2 pounds (32 ounces) cream cheese, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, lightly beaten
  • 1 cup sour cream
  • pinch of salt
  1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Put 1 whole oreo cookie in the bottom of each cup.
  2. With an electric mixer on medium speed, beat the cream cheese until smooth. Gradually add the sugar and beat until combined. Beat in vanilla. Drizzle in eggs, a little at a time, beating to combine (scrape down the sides of the bowl as needed). Beat in sour cream and salt. Stir in the chopped cookies by hand.
  3. Divide the batter evenly among cookie lined cups, filling each almost to the top.
  4. Bake for about 22 minutes, or until set, rotating halfway through.
  5. Transfer to wire rack to cook completely. Refrigerate at least 4 hours (or up to overnight).
  6. Notes: 30 is kind of a weird amount when it comes to cupcakes. You will need 2, 12 count muffin pans plus a 6 count pan. If you only have 2, 12 count pans I would bake those first then bake the other 6 cupcakes. *I purchased the family size oreo package and it had more than enough cookies for this recipe.  19389d588f6b9ffc9511cdf34fb6b279 2cfcf4ab8277b78e8a5273e0bd5d4459

4-Ingredient Peanut Butter Fudge


4-Ingredient Peanut Butter Fudge
from Alton Brown (via Food Network)

{Note: the recipe calls for 1 lb of confectioners’ sugar, which is roughly 4 cups but weigh it if possible for the best result.}

1 cup (2 sticks) unsalted butter
1 cup creamy peanut butter
1 teaspoon vanilla extract
1 lb confectioners’ sugar

Spray an 8×8-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides. Spray the parchment with cooking spray.

Add the butter and peanut butter to a large microwave-safe bowl and cover the bowl with plastic wrap. Microwave for 2 minutes, then remove the bowl and stir the mixture. Re-cover the bowl and microwave for 2 more minutes.

Transfer the bowl to your work surface and add the vanilla and confectioners’ sugar. Use a wooden spoon to stir the mixture until combined. You’ll know it’s ready when it becomes hard to stir and loses its sheen (do not overmix, or the fudge will be crumbly). Transfer the mixture to the prepared pan and spread in an even layer. Fold the parchment “handles” over the top of the fudge to cover. Refrigerate for about 2 hours, or until completely cool. Cut into squares for serving.

Store the fudge in an airtight container at room temperature for one week.

Makes about 64 1-inch pieces