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: Peanut Butter Crispy Scotchies


Yield: 8×8 pan

I have always had a weakness for Rice Krispie Scotchies. But I wanted my treat to be a bit more healthy.

So, I came up with this yummy recipe that uses no sugar. The sweetness comes from dates. If you add the optional frosting (I DO 🙋‍♀️) then there’s the sugar; but you can find chips with natural sugars, too.

An alternate for the chopped dates is to use date sugar (dried and powdered dates).  Just stir 2/3 cup date sugar in with the melting butter, and omit the water. (Note: while I enjoy date sugar for baking, it is powdered dates, and it doesn’t dissolve. At all. Not so good for stirring into coffee.)

date sugar

Also, I found an organic, brown rice crispy cereal to use in these.

These treats don’t have the corn syrup “glue” to hold them together, so they are a bit more crumbly than the regular ones. But yum, they taste good!


1/4 cup butter

1/4 cup water

8 ounces chopped dates

1 1/2 cups creamy peanut butter

1 teaspoon vanilla extract

2 cups crispy rice cereal

Optional Frosting

3 tablespoons butter

1/2 cup butterscotch chips

1/3 cup semisweet chocolate chips


Butter an 8-inch-square pan, OR line the pan with parchment paper.

In a large saucepan, stir together and mash gently the water and chopped dates until the dates are smooth. Simmer two minutes or until most of the moisture evaporates.

Add the butter, stir until melted.
Add the peanut butter. Cook and stir until peanut butter is melted (CAREFUL – this burns easily!).

Stir in the vanilla. Remove from heat.

Pour rice cereal into the pan and mix well.
Press mixture into prepared pan.

For optional frosting:

In a small saucepan, melt 3 tablespoons butter, 1/2 cup butterscotch chips, and 1/3 cup chocolate chips. Stir until smooth.
Pour melted mixture over peanut butter mixture; spread evenly.
Refrigerate at least one hour, uncovered. Cover for additional refrigeration.

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.