This decadent treat is a health nut's nightmare! Whenever people label me as a health nut or something like that, I am quick to assure them that I also indulge in deliciously fattening and calorie-laden treats from time to time. I have one stipulation, though: the treat (or "cheat" as some may call it) must taste DELICIOUS!!! Not just look delicious. You know how so many of the sweet table delicacies at weddings and events are actually not so great once you bite into them? Cake too dry or too oily, fudges too margarine-y, chocolates too waxy, etc. This dream dessert, however, definitely passes inspection and is a worthy indulgence!

There are two variations that I came up with (there are plenty, I'm sure) so here they are. Both recipes are the same, with the second one using fewer of the ingredients. using the following ingredients I was able to make both recipes.

INGREDIENTS:

FOR THE CHOCOLATE CHIP COOKIE CAKE:

2 sticks margarine (or 1 cup oil)
1/2 cup granulate sugar
1/2 cup brown sugar
1 tbsp vanilla extract
2 eggs`
1 tsp salt
1 tsp baking soda
2 1/3 cups flour
chocolate chips (I use most of a bag)

FOR THE LAYERED TOPPINGS:

peanut butter (I used natural PB without added sugar)
8 oz whipped topping (small Rich's whip)
1 tsp vanilla extract
3 tsp confectioner's sugar
1/2 cup praline paste
1 oz good quality chocolate
14 oreo-style sandwich cookies
thin pretzel sticks
1 oz good quality baking chocolate
leftover chocolate chips from previous recipe (about a handful)
edible glitter / gold balls / garnish (optional)
1 tsp cocoa

INSTRUCTIONS:

Preheat the oven to 375 degrees. In an electric mixer combine all the ingredients for the chocolate chip cookie cake in the given order. Press some of the mixture into the bottom of an 8" square pan. Press the rest of the mixture into the bottom of a 9" x 13" pan. Bake both cakes until the edges are golden and the tops are set. Let cool.

FOR THE 8" SQUARE CAKE:

Spread the the peanut butter in a thin layer over the top of the cake. Separate 8 of the oreo cookies and remove the cream from inside. Arrange the 16 cookies over the top of the cake (4 rows of 4 each).

Whip the topping until stiff. Add the vanilla extract and confectioner's sugar and whip to combine. Melt the praline paste and good quality chocolate in a microwave safe bowl until smooth and add to HALF of the whipped cream. Save the other half for the next recipe. Spread the praline mixture over the oreo cookies to completely cover them. Reserve some for the next recipe.

Break the pretzel sticks in little pieces and sprinkle over the top. Toss the chocolate chips on top. Melt the baking chocolate in a ziploc bag and with the tip snipped off, pipe the chocolate all over to drizzle. Add the optional garnishes.

Freeze until firm and cut into squares!



FOR THE INDIVIDUAL ROUND DESSERTS:

While the 9" x 13" chocolate chip cookie cake is still warm, use a 2" round metal cookie cutter and press into the pan to create 8 circles.

Spread the tops with peanut butter. Separate the remaining 6 oreo cookies, removing the cream, and place one cookie half on each cake circle. You'll be left with 4 pieces. Crush them into crumbs and place around the cookie, as a border.

In a piping bag fitted with a 1M tip (large star), add the remaining praline mixture to one side of the bag and the whipped cream on the other side. This way, when you pipe, both mixtures will blend together nicely. Pipe swirly puffs on each dessert.

Sift the cocoa on top using a small sifter and garnish with edible glitter crystals.

INGREDIENTS:

2 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 - 1 tsp. salt
1/8 tsp black pepper
1 15-oz can tomato sauce
1 15-oz can petite diced tomatoes, drained
2/4 cup heavy cream
1 tsp vodka


INSTRUCTIONS:

In a medium saucepan, saute the onion in the oil until the onion begins to brown. Add the garlic and continue to cook for another 2 minutes, stirring often. Add the spices, cover the pot and cook for one minute. Pour in the sauce and diced tomatoes and bring to a boil. Cover the pot halfway and let simmer for half an hour, until the sauce is reduced. Add the heavy cream and bring to a boil. Add the vodka and let simmer for five minutes. Keep sauce warm until ready to use.

The sauce freezes well in an airtight container. Thaw before use.

Some recipes call for Parmesan cheese in the sauce but I found it has the ability to change the texture of the sauce and make it appear grainy. I don't find the sauce lacking that so I prepare it without the Parmesan and instead sprinkles some fresh grated Parmesan on the pasta, once plated.

HAMBURGERS:

2 lbs. ground beef
1 medium onion, diced
2 eggs
1/2 cup flavored bread crumbs
3 cloves garlic, pressed
1 squirt bbq sauce
1 squirt spicy brown mustard
1/8 tsp kosher salt
1/8 tsp black pepper
1/8 tsp basil

BARBECUE DRESSING:

1/2 cup mayonnaise
1/2 cup barbecue sauce
1 tsp sriracha
2 tbsp mustard
1 tsp garlic powder

INSTRUCTIONS:

In a large bowl, combine all the ingredients and mix well using disposable gloves. Ensure that all the ingredients are well incorporated.

Line a container cover (approximately 4" diameter and 3/4" tall - I use the cover of Kirkland nuts) with a square of plastic wrap about 12" long. Cut parchment paper into 5-6" squares. You will need approximately 10-12 squares. Pack a handful of meat mixture into the lined cover and press down. Remove plastic wrap and place burger on parchment paper. Repeat until all the meat is used, totaling about 10-12 hamburgers. Freeze until ready to use. If using the same day, freeze until firm enough to handle.

Let frozen burgers thaw in the fridge overnight. You can grill them on an outdoor grill or on a grill pan. The following instructions are for a grill pan: Heat pan on high. Add burgers to pan and lay a piece of foil over the pan to keep the heat inside. Don't touch or move the burgers for 5 minutes. Flip over, recover and grill for an additional 5 minutes. If the burgers were quite frozen, you may want to cook an additional few minutes. I don't add barbecue sauce while grilling because it causes the pan to char and smoke so I add it later.

To assemble a sandwich: Spread the insides of the bun with barbecue dressing and add some greenery (I used kale in the picture above, but lettuce and spinach are great too), thinly sliced sour pickles and tomatoes, and potato chips for a fun crunch.

This pudding is by far the best chocolate dessert you will ever taste. That's because of the secret ingredient that turns yum into WOW! Kids can mix the ingredients together and an adult can cook it. Easy to make with ingredients you already have on hand, here you go:

INGREDIENTS:

1/2 cup sugar
1/4 cup dutch process cocoa
2 tbsp corn starch
1/4 tsp salt
2 cups whole milk
2 tbsp (1 oz.) chocolate liquor (I used Bicerin)
1 tsp vanilla extract




INSTRUCTIONS:

Mix the dry ingredients in a small saucepan. Add the milk and turn the heat on to medium-high, stirring often. Once you reach a simmer, add the liquor and bring to a full boil. Cook another minute, stirring constantly. Remove from heat and add the vanilla extract. Immediately pour into portion-sized cups. Let cool until firm and enjoy! I like to cool at room temperature and eat the pudding while still warm, but you can refrigerate and eat it cold too!

So colorful and tasty! This is one easy dinner side dish that goes with almost anything. The potatoes are tasty and flavorful without any dominant flavor. You can use kale or spinach for this recipe, adding a hefty boost of antioxidants and nutrients as well as an appealing color!

INGREDIENTS:

1 1/2 lbs. colored baby potatoes (usually found in a sack)
1-2 tbsp. olive oil
1 small onion, diced
2 cloves garlic, minced
salt and pepper to taste
few leaves of kale or spinach, torn into 2" pieces



INSTRUCTIONS:

Scrub the potatoes with a hard-bristled brush under running water. Cut in half or quarters, depending on the size of the potatoes. Boil until tender but not too soft, about 10 minutes. Drain.

Heat the oil in a skillet large enough to hold the potatoes. Add the onion when the oil is hot. Once the onions are translucent, add the garlic. Cook for 1 minute, stirring well and scraping the sides of the pan. Add the potatoes and stir to combine. Add the kale or spinach leaves and let cook an additional 2-3 minutes until the leaves are wilted.

These muffins are so delightful because you can bake them with virtually any berries you have on hand. Fresh always works better but you may have success with some frozen berries as well. These muffins are moist and form beautiful peaks while baking so they come out picture-perfect each time!

The recipe is originally from an old Williams Sonoma cookbook but I've changed it a bit to make it easier and healthier.

INGREDIENTS:

2 cups whole wheat flour
2/3 cup sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup milk or soy milk (1 box drink)
1/2 cup oil
2 eggs
1 cup of either blueberries, strawberries or cranberries* (or a combination)

*Blueberries and strawberries should only be used fresh. Frozen ones will bleed into and discolor your batter. When using larger berries such as cranberries or strawberries, chop them before adding to the batter.




INSTRUCTIONS:

Preheat an oven to 400ºF. Grease 16 standard muffin cups or line with paper liners.

In a large bowl, mix the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.

In another bowl, whisk  the milk, oil and eggs until smooth. Add to the flour mixture and stir just until blended. Add the blueberries and stir just until evenly incorporated.

Fill a gallon size Ziploc bag with the batter (you can support it over a quart size plastic container). Snip off a 3/4" tip and fill muffin cups until mostly full, leaving approximately 1/3" of space at the top. Fill any unused muffin cups with water halfway to preserve the shape of your muffins.

Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 to 20 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Then, remove the muffins from the pan.

NOTE: If you bake these in large parchment "tulips" you can fill them even higher and get a lesser amount of larger muffins.