Recipe Friday: Oreo Fluff Stuff

I had something like this at a restaurant, and hoped to replicate it for a church potluck. I came close, and this is equally tasty. I think this was the first dish I’ve brought to a potluck that was wiped clean – I brought home an empty bowl!

In addition, it’s a really easy recipe. Mind you, there is no nutritional value here; in fact, this is blatantly bad for your health. But some of us get to enjoy treats once in a while, in moderation.

Oreo Fluff Stuff


4 oz cream cheese, softened

7 oz marshmallow crème

8 oz Cool Whip

6-8 big squirts of chocolate syrup (maybe ½ cup?)

10 Oreo cookies (or more, if you like), crushed

4 Oreo cookies, cut in half (or 8 cookies, if you wish to keep them whole), for garnish


In a medium bowl, beat cream cheese until smooth.

Add the marshmallow crème, beat in and mix well.

Add the Cool Whip, beat in and mix well.

At this point (for example, if you’re starting this the night before), you can refrigerate until just before serving.

Just prior to serving, start scooping the crème mixture into a serving bowl: Add two big scoops of the crème; then squirt in a puddle or two of chocolate syrup and 1/3 of the crushed cookies.

Add two or three more scoops of the crème mixture, another puddle or three of chocolate syrup, and the second third of the crushed cookies.

Add the last of the crème mixture, another couple of puddles of chocolate syrup, and the rest of the crushed cookies.

With a big spoon, gently mix and swirl the crème, syrup, and cookies until the cookies are distributed throughout. Do not overmix if you want a swirl effect.

Arrange the extra Oreo cookies on top, as garnish. A friend suggested also sprinkling miniature marshmallows on top for garnish.

This would make a pretty good pie filling, with an Oreo (or other type of) crust. You may need to double the recipe for a pie.

Recipe Friday: Kathy’s Favorite Oatmeal Chocolate Chip Cookies

I fiddled with a cookie recipe I found, and came up with one I really like. I mean, like a lot. I can call it “healthy” because it doesn’t have wheat in it, or processed sugar. (Of course, you can substitute regular flour and brown sugar if you like.) And it’s got OATS! What’s healthier than oatmeal? (Be sure to get your oats from an organic, reliable source.)

This is a smaller recipe, making only 20 or so cookies (depending on how big or small you like them), but it can be doubled or tripled according to need.


1/2 cup             butter, softened to room temperature

1 cup                coconut palm sugar

1                        large egg

1/2 teaspoon   vanilla

1/2 teaspoon   baking soda

1/2 teaspoon   baking powder

1/2 teaspoon   salt

1 cup                barley flour

1 cup                (heaping) quick oats

1 cup                (heaping) chocolate chips or chocolate chunks (butterscotch chips are delicious, too)


Preheat the oven to 350 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together the butter and sugar until light and fluffy, 1-2 minutes. Add eggs and vanilla and beat until creamy and well-combined, 1-2 minutes.

Add baking soda, baking powder, salt and mix well. Add flour, oatmeal and chocolate chips. This can get a bit messy, so maybe cover your bowl as you mix because the flour poofs up everywhere. The batter will be stiff. Mix until no dry streaks remain (don’t go crazy; just mix until evenly combined).

Scoop the cookies into balls (about 2 tablespoons each) and place a couple inches apart on ungreased baking sheets. Bake at 350 degrees for 9-11 minutes.

Recipe Friday: Funfetti Chocolate Bars

Just so we understand one another, this recipe has no nutritional value and is, in fact, pretty much a negative nutritional value. It has a lot of sugar, and sugar snags your immune system for up to six hours, while it processes the garbage out of your body.

That said, they are delicious, quick, and easy. These are good for church potlucks.

We had these at an assisted living lunch, and they were so good I looked up a few recipes online, and patched this one together.

For variety, you can substitute for the milk chocolate bars:

  • Chocolate almond bars
  • Krispy chocolate bars
  • Rolo caramel pieces
  • Peanut butter cups
  • Heath candy bars, or sprinkle Heath bits
  • Hershey kisses
  • Chocolate chips (semi-sweet or milk chocolate)
  • Butterscotch chips
  • Peanut butter chips
  • Any combination of these

These could be frosted, but it would really be overkill, I think.

Yield: 1 9×13 pan


1 boxed Funfetti cake mix

1 stick (8 tablespoons) butter, melted

3 eggs

6 Hershey milk chocolate candy bars, full \ regular size, unwrapped


Preheat oven to 350°.
Mix together the dry cake mix, melted butter, and eggs.
Press half the dough into a greased 9×13 baking pan.
Arrange the 6 unwrapped, whole candy bars atop the dough (If needed, break the bars so they fit the pan).
Working carefully, smooth out remaining dough on top of the candy bars.
NOTE: wet hands work well for spreading and smoothing dough.
Bake at 350° 13 – 16 minutes, until golden brown.
Allow to cool. Cut into bars.

Recipe Friday: Chocolate Teff Balls

(wheat-free, gluten-free, egg-free)
Early in my post-allergy life, I found a recipe that called for 1 cup peanut butter, 1 cup sugar, and one egg. Pretty simple, and probably delicious; however, I can’t have cane sugar or eggs, and, I wanted CHOCOLATE! These are my indulgence.

These yummy little balls can be made with or without the teff – they are SO good, either way. Without the teff, they have a texture and consistency of snowball cookies (aka Russian Tea Cakes, which has been a point of contention in my family ever since I grew up). With the teff, they are moist and chewy. The photo shows with teff.

Teff info:

Teff is a delicious grain. It adds some chewiness and a little crunch to the cookie, as well as helping to hold it together. [Side note: To cook teff as a tasty porridge, mix 1 part teff to 3 parts water in a saucepan. Simmer for 20 minutes, stirring occasionally; stir well when done. Mix with a little fruit and sweetener (if desired) of your choice.]

Teff is gluten-free, and is a good source of copper, magnesium, potassium, phosphorus, manganese, zinc, and selenium ( 1 , 5 ). Additionally, it’s an excellent source of protein, with all the essential amino acids, which are the building blocks of protein in your body.

Teff is known as an ancient grain, as it has been grown in Ethiopia for thousands of years. It is relatively new to American markets. It can be purchased as a grain (it is the world’s tiniest grain!), or as a flour. This recipe uses the whole grain.

Prep Time: 10 min
Cook Time: 10 min

Yield: 15 – 20 cookies


  • 2/3 cup peanut butter, smooth or crunchy; use the natural kind – peanuts and salt ONLY
  • 1/2 cup sugar (I use sucanat)
  • 1 1/2 teaspoons egg replacer, mixed with 1 tbs warm water (OR a real egg, if you can tolerate them)
  • 1/4 cup baking cocoa (I use raw cacao powder)
  • 1/4 cup dry teff, simmered for 15 minutes with 1/2 cup water, and cooled enough to handle (teff is optional)



Preheat oven to 350°.

If using the teff, cook it first.

Mix together the peanut butter, sugar, egg replacer, and cacao.

If you’re adding the teff, this is when. Mix really well.

Roll into balls, and place on ungreased cookie sheet.

Place sheet in a 350° oven for about 10 minutes.

Makes 15-20 cookies, depending on size; it will make more, if you add the teff.

Another way to use this recipe:

For moist, chewy brownies, cook 1/2 cup teff in 1-1/4 cup water for 15 minutes, and add that to the peanut butter/ cocoa mixture. Pour into a greased or oiled 8″ round or square pan, and bake at 350° for 15 minutes.

Recipe Friday: Healthy Chocolate Pudding


I made this up when I was craving a chocolate treat. My health issues were flaring, so I had to be very careful with what I ate. This worked!
The kefir is a good probiotic; the honey provides a healthy sweetness. Since this is no-cook, the benefits of each are not compromised.
Maca is a plant-based superfood. This is an adaptogenic herb and it can balance hormone levels, boost energy, and support a healthy libido. It is rich in antioxidants; enhances mood, energy, and memory; balances estrogen levels, and boosts male fertility. See
Matcha green tea is another adaptogenic superfood. It helps boost the immune system; aids in detoxification; slows cancer cell growth; and can help with weight loss. See
Raw cacao is also an adaptogenic antioxidant.
This recipe provides protein from chia seeds and protein powders.
The coffee granules are optional; coffee intensifies chocolate flavor.


  • 1/3 cup chia seed
  • 1 tablespoon raw cacao powder
  • 1 (heaping) tablespoon maca powder
  • 1 (heaping) tablespoon matcha green tea powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons raw honey (optional) or other sweetener such as maple syrup, give or take to taste
  • 1 scoop high-quality chocolate protein powder
  • 1/2 scoop high-quality vanilla protein powder
  • 1 teaspoon instant coffee (optional)
  • 1 1/2 cups dairy or nondairy milk
  • 1/2 cup kefir


Mix together in either a blender or a tall container for an immersion blender.

Add all ingredients to the container.
Blend until all ingredients are incorporated and pudding is smooth (2-4 minutes, depending on the blender and how smooth you like it).
Cover and refrigerate 4 hours or overnight.

Yield: 2 cups
Prep Time: 3 minutes
Cook Time: no cook

Recipe Friday: Edible Chocolate Play Dough


This time, Recipe Friday is for something completely fun! This chocolate play dough is the perfect consistency to make any shape you like. It rolls out or rolls up or curls or stands or shapes. And it’s no-cook, besides being tasty!

This recipe, and the photo, are taken from a Cook’n newsletter at . Shameless plug (because it’s that good): For anyone looking for the perfect recipe organizer software, this is it. If you visit the site, be sure to click around and investigate. With Cook’n software, you can browse the Internet, capture a recipe, and organize it in several ways. You can also share your recipes via Internet, e-mail, Facebook, etc. And you can convert your hand-written recipes into digital to save, or scan or take photos of a recipe.

A word about using: It’s best to work the dough with clean hands on a clean surface, if you plan on eating it. Don’t use chemical cleansers to clean. Although this dough will keep quite a while (I don’t know for how long), it won’t stand up to multiple uses simply because it will accumulate too many germs. Please be safe with it. (It’s too tempting to eat it right away, anyway.)

Use this to create shapes, or even use for Christmas decorations. You can make cake or cookie toppers, edible containers for treats, or whatever your imagination leads you to. Your finished shapes play well with add-ins (dried fruit, nuts, chocolate chips), frostings, and sprinkles.

Edible Chocolate Play Dough


  • 3 cups powdered sugar
  • 6 tablespoons unsweetened cocoa
  • 3/4 cup dry milk powder
  • 1/2 cup butter at room temperature
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract

Mix and knead by hand until desired consistency (something like a Tootsie Roll).

Bonus recipe: Peanut Butter Play Dough


  • ½ cup creamy peanut butter
  • ½ cup dry, powdered milk
  • 1 T honey

Mix all ingredients together by hand. Mold, sculpt, and eat!

Recipe Friday: Chocolate Coconut Granola


Prep Time: 20 min
Cook Time: 45 min

Yield: about 6 cups

I bought some of this at a health food store for an outrageous price. I really enjoyed what I bought, but when it ran out, I decided I would try to make my own. I was greatly pleased with the first batch – yum! Of course, I had to tweak it just a bit. I added ground flax seed, and therefore had to adjust oat and coconut levels. This recipe is very malleable – adjust it any way you want.

As far as sweeteners go, please refer to my post Recipe Friday: Treat Time! Chocolate Mug Cake, where I discuss various sweeteners.

For this Granola recipe, I do not recommend honey, as boiling destroys the nutrients. I prefer to save honey for non-cooked items, so I can reap its benefits.

Surprisingly, this makes a great cold cereal, or eat it as a granola, i.e., on top of yogurt.
Other ingredients I’ve added or thought of:

  • chia seeds
  • bone broth powder, collagen powder, powdered gelatin, powdered psyllium husk, powdered adaptogenic herbs
  • dried fruit (raisins, currants, figs, dates, etc) (after baking)

For ingredients added prior to baking, adjust amounts of other dry ingredients so that all dry ingredients (oats, coconut, flaxseed, etc) add up to 6 1/2 cups, so that you’ll have enough chocolate mixture to coat. Alternately, if your dry ingredients add up to more than 6 ½ cups, double the chocolate coating ingredients.
Ingredients added after baking can be in any amount you want.


  • 3 1/2 cups old fashioned or quick oats
  • 2 cups shredded coconut (use less if finely shredded, or more if you like a lot)
  • 1 cup ground flaxseed meal (may combine with chia seed or other seeds)

Chocolate Coating:

  • 3/4 cup or less of sweetener (recommend sucanat, coconut palm sugar, stevia, date sugar, pure maple syrup, molasses, or a combination of natural organic sweeteners)
  • 1/3 cup raw cacao powder or baking cocoa
  • 1/4 cup milk (dairy or non-dairy)
  • 1/2 cup or more of butter or coconut oil or combination
  • 1 teaspoon vanilla extract
  • Optional ingredients (powders)


  • Optional dried fruits


  1. Preheat oven to 300°
  2. In a large bowl, mix together oats, coconut, and flaxseed meal. Set aside.
  3. In a small saucepan, mix together sweetener and baking cocoa until lumps are out.
  4. Stir in milk and butter (or coconut oil). Stir over medium high heat until it boils.
  5. Adjust heat to simmer for 3 minutes, stirring occasionally. (This is a good time to do a taste test to see if the sweetness level works for you.)
  6. If you are adding powders such as bone broth powder, collagen, or powdered gelatin, whisk in now.
  7. Remove from heat and stir in vanilla extract.
  8. Pour chocolate mixture over oat mixture and stir until thoroughly mixed.
  9. Coat a jellyroll pan generously with coconut or olive oil. Pour chocolate oat mixture into pan and spread to edges. Bake at 300° for 20 minutes, then stir. Continue baking another 25 minutes. Total baking time: 45 minutes.
  10. Turn off the oven and leave the cereal mixture in until it cools to room temperature, stirring once or twice more.
  11. If you are adding non-baking items, such as dried fruit, stir it in now.

Store in an airtight container.

Recipe Friday: Treat Time! Chocolate Mug Cake


I have always had a sweet tooth. Chocolate is my weakness when it comes to cheating on what I am allowed to eat. I found a recipe that I could adapt, and this is my chocolate escape. Please adapt this to whatever fits your diet and tastes.

A word about sweeteners: Be very careful with what you use to sweeten your foods. Sugar that you buy off the shelf is most often GMO (which means it is genetically altered so that it won’t die when sprayed with weed/pest killer, which means it is drenched with weed/pest killer), and processed until you get that pure, white sparkly garbage with no nutritional value. This includes cane sugar and beet sugar. If in doubt, do your homework and find out where your food comes from and what they do to it.

Go organic: they don’t use chemicals.

Non-organic uses chemicals. Chemicals are absorbed into the foods, and then absorbed into us when we eat it.

Please only use natural sweeteners. These include (real) raw and unprocessed honey, pure (real) maple syrup, sucanat (unprocessed cane sugar), stevia (no calorie), monkfruit (no calorie), coconut palm sugar, dates (you can buy date sugar, which is ground up / powdered dried dates; it doesn’t dissolve, but is good in baked and cooked recipes, like cakes and oatmeal), and blackstrap molasses. These natural sweeteners come with God-provided vitamins and minerals, are not too high on the glycemic index, and are satisfying.

Not-so-good sweeteners: fructose, agave, xylitol, malitol, erythritol, brown rice syrup. Some of these may be okay if used sparingly, but again, check where they come from, if they’re organic, and how much they’re processed.

Bad sweeteners (these are toxic): saccacharine, aspartame, sucralose, truvia, corn syrup. Brand names are Sweet n Low, Nutra Sweet, Equal, and Splenda. These are chemically altered or chemically produced sweeteners and are toxic to your body.

I’ve taken much of my information from the Green Smoothie Girl’s website: , and she has a handy cheat sheet chart link near the end of the article (when you click on it, you must give your e-mail address to receive it; I love what I get in my inbox from greensmoothiegirl!).

To the recipe:

This recipe is good for a quick snack. It serves two, unless you want it all for yourself and a little tummy ache.

Be careful when microwaving cake: a few seconds too much, and you end up with a dry rock. Start with the minimum time; if you need more, microwave in ten-second increments until done but still moist. The cake continues to bake for a minute or so after it comes out. (Confession note: I always use my 2-cup Pyrex measuring cup to make my mug cake. I did this time, too; but then I scooped the dough into a nice glass dish to bake, so it would look prettier in the picture.)

The nut butter taste does not come out, but adds depth of flavor and good texture.

I recently added peppermint essential oil to this, and it was YUM! The essential oil is completely optional.

The instant coffee powder taste does not come through, but it intensifies the chocolate flavor.

Chocolate Mug Cake


  • 1 tablespoon butter, melted
  • 2 tablespoons creamy peanut butter, natural (no sugar added) (or any nut butter you prefer)
  • 1 tablespoon natural sweetener, such as sucanat, maple syrup, or honey*
  • 1/4 teaspoon instant coffee powder
  • 3-4 drops peppermint essential oil or other essential oil of your choice (orange would go nicely, for example) (this is optional)
  • 1 tablespoon raw cacao powder
  • 1/4 teaspoon aluminum free baking soda
  • pinch sea salt
  • 1/4 teaspoon pure vanilla extract
  • 1/4 cup flour or your choice (I usually use barley or oat)
  • 1/4 cup unsweetened applesauce**
  • 1 tbsp semisweet chocolate chips


  1. In a 2-cup, microwavable dish, melt the butter. Add the peanut butter and mix together.
  2. Add the sweetener, coffee powder, optional essential oil, cacao, baking soda, salt, and vanilla. Mix thoroughly.
  3. Stir in the flour and applesauce. Mix well.
  4. Add the chocolate chips and mix well.
  5. Microwave for 40-50 seconds (less for a fudgy middle and more for a lighter texture throughout; and depending on the power of your microwave).

This is delicious hot or warm. It is even better if you can wait until it cools (even better the next day!).

*If using stevia, start with 1/8 teaspoon.

** Note: I use applesauce because I can’t have eggs. You can add 1 egg instead of the applesauce.

Bonus Recipe


I adapted the mug cake into a 7×11” pan of brownies. It uses flax and chia seeds instead of eggs, but you can use 2 eggs instead (or even 1/2 cup of applesauce), if you like. Using some liquid sweetener (the maple syrup) helps to soften the thick batter.


  • 1 tablespoon (scant) ground flaxseed
  • 1 tablespoon (scant) ground chia seed
  • 1/4 cup filtered water
  • 1/2 cup softened or melted butter
  • 1/2 cup creamy peanut butter
  • 3/4 cup maple syrup
  • 3/4 cup sucanat sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 cup raw cacao unsweetened cocoa powder
  • 2 teaspoons instant coffee
  • 2 teaspoons aluminum free baking soda
  • 1/2 teaspoon sea salt
  • 2 cups choice of flour (I use oat, barley, spelt, or einkorn)
  • 1 cup semisweet chocolate chips, 1 1/2 cups if you want extra-chocolatey


  1. Preheat oven to 350°. Prepare a 7×11″ baking pan by buttering or spraying with oil.
  2. In a small dish, mix the ground flax and chia with the water.
  3. In a medium-large mixing bowl, combine softened/melted butter, nut butter, and sweeteners.
  4. Add flax/chia mix and beat well (until the flax/chia lumps are out). Add the vanilla, cacao, instant coffee, baking soda, and salt; stir in.
  5. Slowly mix in the flour; stir until it is all incorporated well. Batter will be stiff (especially if you are multi-tasking and let the flax/chia sit in the batter for too long).
  6. Carefully stir in chocolate chips.
  7. Pour into prepared pan, smooth out to edges. (The batter is quite thick – so thick, you can handle it with your hands.)
  8. Bake 30 – 35 minutes. Check for doneness (toothpick should come out clean or with some crumbs).

This is best if allowed to cool first, and even better the next day.