Cherries and Berries Frozen Brownie Dessert {Recipe}

This recipe post is sponsored by Yoplait.

Prep Time: 15 Minutes
Start to Finish: 6 Hours 15 Minutes


  • 1 box Betty Crocker® Original Supreme Premium brownie mix 
  • Water, vegetable oil and eggs called for on brownie mix box 
  • 1/2 cup miniature chocolate chips 
  • 1/3 cup hot fudge 
  • 4 containers (6 oz each) Yoplait® Fruitful™ cherries & red berries yogurt 
  • 2 tablespoons miniature chocolate chips 


  • Heat oven to 350°F. Make brownies as directed on box for 9-inch pan, except stir 1/2 cup chocolate chips into batter before spreading in pan. Cool 15 minutes on cooling rack. 
  • Spread hot fudge over brownies. Place in freezer 30 minutes. Spread yogurt evenly on top. Sprinkle with 2 tablespoons chocolate chips. Place in freezer about 4 hours or until firm. 
  • Just before serving, cut into 9 pieces. Store any remaining dessert tightly covered in freezer up to 1 week. 

Makes 9 servings.

Get a coupon for the Yoplait Fruitful yogurt here.

(Recipe and image provided by Yoplait.)

Iced Mint Oreo Brownies {Recipe}


  • Aluminum foil
  • Cooking spray
  • 7 oz jar marshmallow fluff
  • 1/8 t mint extract
  • 10 drops green food coloring
  • 1 box brownie mix
  • Vegetable oil (amount depends on the brownie mix)
  • Eggs (amount depends on the brownie mix)
  • 17 oz package cool mint Oreo cookies
  • 3/4 c white chocolate chips
  • 1/4 t vanilla extract
  • 1 canister vanilla frosting


Preheat oven to 350. Line a 9×13 pan with foil & spray it with cooking spray. In medium bowl, stir marshmallow fluff, mint extract, & 5 drops of food coloring (or more) until light green color is achieved. In a large bowl, prepare the brownie mix as directed on the box, using water, oil, eggs, & fold in 12 hand crumbled Oreos at the end. Spread brownie batter in prepared pan. Place random dollops (about 1/2 c) of the green marshmallow mixture on top of brownie batter & save the rest for later. Gently pull a table knife through batter in S-shaped curves for a swirled looking top to your brownies. Bake until brownies are set, being careful not to overbake. I originally set my timer for 25 minutes but ended up having to bake them for around 40 minutes until they were done in the center. Cool brownies completely before icing. In another small microwave-safe bowl, melt the white chocolate chips for 30 second intervals. Take out the chips and stir in between each 30 second intervals until they are completely melted and smooth. Add the melted white chocolate chips, vanilla extract, & the vanilla frosting to the reserved marshmallow mixture. Stir in 5 drops of food coloring or until your desired level of green is achieved. Once the ingredients are blended, spread over cooled brownies. Crumble Oreos by hand and sprinkle them over the brownies, pressing them in lightly. Let it set before slicing and serving.

Recipe and image courtesy of eMeals founder and mother of four, Jane DeLaney.

Gluten-Free Chewy Chocolate Macaroons {Recipe}


You can’t go wrong with these easy to make, gluten-free macaroons. Yum. Recipe and image courtesy of Terry Walters, author of the best-selling cookbook CLEAN FOOD.



  • 2 cups shredded unsweetened coconut
  • 1⁄4 teaspoon sea salt
  • 1⁄4 cup coconut milk
  • 1⁄4 cup maple syrup
  • 1 teaspoon almond extract
  • 1 cup gluten- and dairy-free chocolate chips or 6 ounces dark chocolate


  • Preheat oven to 350°F.
  • In large mixing bowl, combine coconut with salt. In separate bowl, whisk together coconut milk, maple syrup and almond extract. Add to coconut and stir until evenly moist.
  • Melt chocolate chips or chocolate in double boiler or in small pot over very low heat and pour into coconut mixture. Fold until evenly combined. Line cookie sheet with parchment paper. Scoop batter by the tablespoonful and place on cookie sheet in equal-size mounds.
  • Gently press to make each mound of mixture stick together. Bake 18–20 minutes or until tops appear dry. Remove from heat and place on rack to cool.

MAKES 18 macaroons

(Disclosure: I did not receive compensation for posting this recipe.)

Caramelized-Pear Bread Pudding {Recipe}

Image and recipe courtesy of

This custardy, raisin-studded bread pudding highlights the sweet, comforting taste of baked pears. When turned out of its baking dish, the flanlike pudding sits in a pool of caramel syrup, making it worthy of any holiday table. Serve it warm or chilled.

Cook Time 95 min
Prep Time 15 min
Yields 8 serv.



·         2 1/2 cups milk, lowfat (1%)

·         4 large egg(s)

·         1/2 cup sugar – divided

·         1 teaspoon vanilla extract

·         1/2 teaspoon lemon zest – freshly grated

·         1/8 teaspoon nutmeg, fresh

·         4 cups bread, whole-wheat country – day-old, crusts trimmed (4-6 slices), cubed

·         2 tablespoons raisins – or currants

·         1 teaspoon butter, unsalted – softened

·         2 tablespoons butter, unsalted

·         2 pear(s) – ripe, peeled, halved and cored

·         1 tablespoon lemon juice



1.       Heat milk in a medium saucepan over medium-low heat, stirring, until steaming, 4 to 6 minutes.

2.       Whisk eggs in a large bowl until blended; gradually whisk in 1/4 cup sugar. Slowly whisk in the hot milk until blended. Whisk in vanilla, lemon zest and nutmeg.

3.       Add bread and raisins (or currants) to the milk mixture; gently fold together. Press down lightly with the back of a large spoon. Cover and set aside at room temperature.

4.       Butter the bottom and sides of a round 2-quart baking dish with 1 teaspoon butter. Preheat oven to 350°F. Put a kettle of water on to boil.

5.       Cut each pear half lengthwise into 4 slices. Place in a medium bowl and toss with lemon juice.

6.       Heat a medium skillet over low heat until hot. Add the remaining 2 tablespoons butter and swirl until just melted and the foam subsides. Sprinkle the remaining 1/4 cup sugar over the melted butter.

7.       Arrange the pear slices on their sides in the pan in an even layer. Increase the heat to medium-low and, without stirring, let the pears begin to brown and the sauce slowly caramelize, adjusting the heat as needed to prevent burning, about 10 minutes.

8.       Remove the pan from the heat and carefully turn each pear slice with a fork. Return to the heat and cook until the sauce is uniformly golden, 2 to 4 minutes more.

9.       Carefully transfer the pears one at a time to the prepared baking dish, arranging them decoratively in a circle and slightly overlapping them if necessary. Use a heatproof silicone spatula to scrape any remaining syrup over the pears.

10.   Set the baking dish in a shallow baking pan. Spoon the bread and custard mixture into the baking dish. Press down on the bread until it is submerged in the custard. Place the pan in the oven and carefully add the hot water to the shallow baking pan until it is halfway up the sides of the baking dish.

11.   Bake until the pudding is browned on top and set in the center, 1 to 1 1/4 hours. Carefully remove the pan from the oven.

12.   Transfer the baking dish to a wire rack and let cool for at least 45 minutes. To serve, run a knife around the edge of the pudding. Place a serving platter over it and invert the pudding onto the platter.


Nutritional Information (per serving)

Calories: 210
Saturated Fat: 3g
Sodium: 149mg
Dietary Fiber 2g
Total Fat: 7g
Carbs: 31g
Cholesterol: 116mg
Protein: 7g


Chocolate Chip Sweet Potato Bars {Recipe}


2 cups Flour
2 tsp. Baking powder
2 tsp. Ground cinnamon
1 tsp. Baking soda
1 tsp. Salt
4 Eggs, beaten
1 15 oz. can Princella or Sugary Sam Mashed Yams or Cut Yams, drained and mashed
1 1/2 cups Sugar
1 cup Cooking oil
2/3 cup Mini chocolate chips
1 can Chocolate frosting


Preheat oven to 350°F.Sift together flour, baking powder, cinnamon, soda and salt; set aside. In another bowl, combine eggs, sweet potatoes, sugar and oil; beat until combined. Add dry ingredients; beat until well combined. Stir in chocolate chips. Spread batter in un-greased 10×15-inch baking pan. Bake for 25 to 30 minutes. Cool. Frost with chocolate frosting. Cut into bars.

(Disclosure: This is not a compensated post. Recipe and image courtesy of Allen’s Vegetables.)