Frosting

          Frosting  (made with Shakeology)
ie: if you're going to 'fudge' ;) a little might as well have some of the most amazing vitamin mixture in your frosting!! 

1 scoop Chocolate Shakeology
2 Tbsp melted butter
2 cups powdered sugar
3-4 Tbsp Vanilla Almond Milk

add 1-2 tsp hot water if frosting is too thick...  Blend in mixer until smooth, creamy, delicious!! 

Add on top of Betty Crocker Gluten Free brownies and you have a somewhat healthier dessert!!  And your kids won't even know that you just added vitamins to their frosting!  My kids know its there and LOVE it!!

Matthew approves, then ate two more, then his bigger brother came and ate 2...before I stopped them!  Matthews approval is a BIG deal, this kid says he wants to own his own restaurant some day!  :)

                                                    Seriously amazing!

For information on Shakeology visit my site  www.beachbodycoach.com/kosderka

Oatmeal chocolate chip (or Reese's Pieces) cookies

Oatmeal Chocolate Chip (and/or Reese's Pieces) Cookies

Mix: 1 cup butter

1 cup sugar

1 cup brown sugar

Add and mix:

2 eggs

1 tsp vanilla

1 Tbsp milk

Add and mix:

2 cup flour

1 tsp salt

1 tsp soda

1 tsp baking powder

Stir in:

2 cups quick oats

1 cup chocolate and/or 1 cup Reese's Pieces

Bake at 350 degrees for 8-10 minutes unitl light brown.  Makes about 4 dozen.

Melt-in-your-mouth Snickerdoodles

Melt-in-your-mouth Snickerdoodles (or as my kids say "snickernoodles")

1/2 cup butter softened

1/2 cup vegtable oil

1 1/2 cups sugar

2 eggs

2 3/4 cups flour

1 tsp baking soda

2 tsp cream of tartar

1/2 tsp salt

Combine:

2 Tbsp sugar

2 tsp ground cinnamon

Preheat oven to 375 degrees.

Mix butter, oil, and sugar until light and fluffy.

Mix in eggs.

Mix all dry ingredients together and add to above mixture just until blended.

Roll into  balls and roll into the cinnamon sugar mixture. Place 2 inches apart on greased cookie sheet.

Bake 8-10 minutes.

Chocolate!!

Thanks to the Food Network, The Chocolate Issue that just came out....my kids and I had fun testing out dipping different foods in chocolate!!    (Thanks to Grandma Becky for getting me the magazine...also so I would make the cover brownie recipe- which we made...pictured below! I'll save you some!)

My kids thought the chocolate with marshmallows was the best, but they actually cleared the plate...so it was all good!! Including: oyster crackers, oranges, nilla wafers, gold fish, apples, wheat things (another they really loved!), bananas...

We also made their brownie recipe called Triple Chocolate Sundae.  This issue had a few basic brownie recipes that you could make into 50 different delicious variations of brownies!  Here is what we made:

Triple Fudge Sundae

Brownie:

Melt 2 cups semisweet chocolate chips and 1 stick of butter in a pan over low heat.

Remove from heat and add 3/4 cup white sugar and 3/4 cup brown sugar.

Cool slightly.

Then whisk in 4 eggs, one at a time and 1 tsp vanilla.

Stir in 1 C. flour and 1/2 tsp salt.

Spread into greased 9 x 13 in pan.

Then sprinkle chocolate chips on top.

Bake at 325 for 40-45 minutes.

(Didn't see a recipe for their Fudge sauce in the magazine...)

So for our fudge sauce I made the sweetened condensed kind..

Hot Fudge Sauce

Melt 1/4 stick butter

1 can sweetened condensed milk

and 3 oz semisweet chocolate.

Melt in pan on low heat....do not boil.

For Ice cream we had Umpqua Chocolate Brownie Thunder!! 

VERY happy kids eating their Triple Chocolate Sundaes!  Most amazing dessert!  Hot brownie, cold ice cream and hot fudge!!!  YUM!!