And not just one, but three different kinds of cookie dough all paired up with a white chocolate fondue!  You see, I pulled out Lindsay’s The Cookie Dough Lover’s Cookbook to make just one kind of cookie dough (traditional chocolate chip) to pair with a regular chocolate fondue. Sounds delicious right? But totally expected, so I decided to change it up a bit and made a reverse chocolate chip cookie and then reversed the fondue too with white chocolate instead. Oh but I didn’t stop there. As you can see I ended up making three total cookie doughs: reverse chocolate chip, peanut butter and sugar cookie. The sugar cookie dough balls even got a little fancy outfit complete with sprinkles. Arn’t they pretty?

This cookie dough fondue platter was perfect for my friend Dan’s going away party – he is leaving Memphis and is off to medical school. Talk about a big decision! That definitely called for some cookie dough indulgence. With the ease of which these can be eaten it’s no surprise how fast they vanished. I asked people which dough was their favorite and it seemed everyone had their own and none were favored more than the others. Guess it’s a good thing I made all three because it provided something for everyone!

Speaking of decisions, Kita and Tracey know first hand how pathetic I am at making decisions, even when it comes to silly things like picking a dress to wear for the various wedding events I have coming up (commence stuffed animal throwing from Kita). Never fear, the decision remains although with treats like this I may not even need a dress, just put me in a moo moo. But anywho, what I’m trying to say is that when you are faced with tough decisions, eat a bunch of cookie dough dipped in chocolate instead. Go ahead, take a dip.

COOKIE DOUGH WHITE CHOCOLATE FONDUE

Makes approximately 2 dozen balls of each cookie dough and 2-1/2 cups of fondue

Ingredients:

SUGAR COOKIE DOUGH

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 Tbsp heavy cream or milk

1 tsp vanilla extract

1-1/4 cup all-purpose flour

1/4 tsp salt

Sprinkles (optional)

PEANUT BUTTER COOKIE DOUGH

1/4 cup (1/2 stick) unsalted butter, room temperature

1/4 cup creamy peanut butter

1/4 cup sugar

1/2 cup packed brown sugar

2 Tbsp heavy cream or milk

1/2 tsp vanilla extract

1-1/4 cup all-purpose flour

1/4 tsp salt

REVERSE CHOCOLATE CHIP COOKIE DOUGH

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup sugar

1/2 cup packed brown sugar

2 Tbsp heavy cream or milk

1/2 tsp vanilla extract

1 cup all-purpose flour

1/4 cup cocoa powder

1/4 tsp salt

1/2 cup mini or chopped white chocolate chips

WHITE CHOCOLATE FONDUE

1 cup white chocolate chips

1 (14 oz) can sweetened condensed milk

2 Tbsp unsalted butter

2 Tbsp water

1 tsp vanilla extract

1/2 tsp salt

Directions:

1. For the cookie doughs: Using a hand mixer, in a large bowl cream together the butter (peanut butter) and sugars on medium speed until light and fluffy. Add milk and vanilla then mix in flour (cocoa powder) and salt on low speed until fully incorporated. Stir in chocolate chips if using. Roll into balls, and lightly press sprinkles into the dough if using.
2. In a medium sauce pan combine all ingredients and melt together over medium heat, stirring constantly until melted.
3. Serve warm or at room temperature. Dip with cookie dough, or fruit, cake, etc. Store in an airtight container in refrigerator for up to 2 weeks.

Source: Fondue adapted slightly from Cookies & Cups. Cookie Dough from The Cookie Dough Lover’s Cookbook.

But today’s post isn’t about ice cream or baked desserts, is about baked meat! Some people are a little weirded out by fruit and meat combos. I happen to thoroughly enjoy things such as hawaiian pizza, orange beef and chicken, kebabs, pineapple fried rice, and the first offender is likely my mom’s pineapple burger. Fruit and meat entrees are especially desirable during the summer and this recipe hits the spot. A (not-dried-out) pork loin chop is topped off with an avocado-mango salsa and served with a spinach quinoa. It’s a light yet filling meal, but if for some reason you need a little more try scooping up some of the salsa with corn chips! I actually had a little bit of leftover salsa and ended up doing that exact thing the next day.

PORK LOIN CHOPS WITH AVOCADO-MANGA SALSA AND SPINACH QUINOA

Serves 4

Ingredients:

1 lb. pork loin chops (preferably four 1/4 lb. ones)

1/2 cup chopped fresh cilantro, divided

1 Tbsp extra-virgin olive oil

3/4 tsp salt, divided

1 cup quinoa, rinsed

2 cups reduced sodium chicken broth

8 cups baby spinach, chopped

1 large mango, peeled and diced

1 medium avocado, peeled and diced

1 medium tomato, diced

1/4 cup chopped red onion

1 jalapeño, seeded and finely chopped (keep the seeds if you prefer more heat)

1 Tbsp fresh lime juice

Directions:

1. Combine the pork, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl. Allow to marinade at room temperature for at least 20 minutes.
2. In a medium pot, combine the quinoa and chicken broth. Cover and bring to a simmer, continuing to cook until almost all the liquid has been absorbed. Add the spinach and allow to cook another 2-3 minutes, or until wilted. Stir to combine.
3. While the quinoa cooks, preheat oven to 475 degrees. Heat a large oven-proof skillet over medium heat. Add the pork and sear for 1-2 minutes on each side. Cover (if your cover is not oven-proof, use foil) and bake for 10-15 minutes or until no longer pink.
4. Meanwhile, in a medium bowl combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice.
5. Serve pork topped with salsa and spinach quinoa on the side.

Source: Adapted from SELF.

In baking-related weather news, Friday we had a break in the heat and humidity but the next day it went right back to almost normal for this time of year. It’s not quite as hot but it’s still muggy so that means you get another no bake recipe today! It’s puppy chow with a s’mores twist, made with graham cereal instead of chex and then chocolate and marshmallows are mixed in before dusting with powdered sugar. Plan to lose self control.

Two years ago: Banana Foster Cream Pie

S’MORES PUPPY CHOW

Makes about 8 cups

Ingredients:

1 cup semi-sweet chocolate chips

1/2 cup Nutella

1-1/2 cups mini marshmallows

6 cups Golden Grahams cereal

1-1/2 cups powdered sugar

Directions:

1. Line a large baking sheet with wax paper, set aside.
2. In a large saucepan, melt the chocolate chips and Nutella on low heat. Constantly stir to avoid the chocolate from burning. Once completely melted, add in 3/4 cup marshmallows. Stir them into the chocolate mixture until they begin to melt, then remove pan from heat.
3. Stir in Golden Grahams Cereal and the other 3/4 cup marshmallows. Stir until each piece is covered then pour evenly onto prepared baking sheet. Sift the powdered sugar in small batches onto the cereal mixture and mix every time to incorporate and evenly coat. Break up larger pieces while mixing. Allow to cool then enjoy.

Source: Adapted slightly from Sally’s Baking Addiction and I am a Honey Bee.

Be sure to check out everyone else’s posts today:

Vanilla Bean Ice Cream with Home-made Strawberry Topping by Cravings of a Lunatic

Chili Verde by Juanita’s Cocina

S’Mores Brownies in Jars by That Skinny Chick Can Bake

Dark Chocolate and Orange Muffins by The Dutch Baker’s Daughter

Boston Cream Pie by Pass The Sushi

My Fathers Day Recipe Round Up by Curry and Comfort

Tropical Smoothie by Dinners, Dishes and Desserts

Mini Gugelhupf by Masala Herb

Sauteed Strawberry and Sugarsnap Salad by Cook The Story

Cranberry Cashew Breakfast Muffins by In Fine Balance

Arugula Salad with Sundried Tomatoes and Mushrooms by Crazy Foodie Stunts

Spicy Beef Sliders by Katie’s Cucina

Thai Red Curry Soup by Damn Delicious

Suman (Sweet Rice and Banana Leaves) by Culinary Adventures with Camilla

Fresh Vegetable Salad by White Lights on Wednesday

Peanut Butter Cup Ice Cream Sundae by The Girl in the Little Red Kitchen

Cinnamon Chip Cookie Butter Bars by The Messy Baker

Berry/Cherry Fro-Yo Ice Cream by Cookistry

Honey Beer Bread by Hungry Couple

Cinnamon-Chocolate Chip Pancakes by The Spiffy Cookie

Chocolate Cherry Granola Bars by Sweet Remedy

Cookies and Cream Brownies by Cooking in Stilettos

Blueberry Lemon Cake by Roxana’s Home Baking

Angel Cake by Ninja Baking

Knit (or crocheted) Grey Brain Cancer Mustache Pin by Knit, Purl, Damn!

As for me, I have been lucky enough to not have too many people in my family suffer from cancer, or myself (yet). Skin cancer seems to run in my family, but it is uncertain if it is a genetic predisposition or just lack of sunblock when they were younger. My father has had a few spots removed and so far nothing too serious has popped up. My uncle had prostate cancer but it was taken out. My step father was also diagnosed with prostate cancer not too long ago, and the treatment is going very well. However, I have lost a couple to cancer. My grandmother’s sister (my grand-aunt?) died of colon cancer and a couple years ago my step grandmother died from pancreatic cancer just shortly after being diagnosed. Many family members stayed with her and my step grandfather at their home throughout the battle and end, and today’s post is in honor of them and all my other family members who have either fought their own battle or helped someone else through theirs.

Since it is father’s day I am sending some extra love to my father, who is the pancake king in my life. Growing up it’s wasn’t just a question of whether we wanted pancakes, eggs, or waffles for breakfast, but what KIND? Pumpkin, applesauce, buttermilk, and oatmeal were the most popular but every now and then something new would appear on our plates. So today I am making pancakes for my dad. Well, digital pancakes since he is 6 hours away from me, but nonetheless I think he would enjoy these pancakes because of the fruit topping. And since it is also Single Serving Sunday these serve one, so whip up a batch for the dad in your life.

CINNAMON-CHOCOLATE CHIP PANCAKES

Serves 1 (makes 3 pancakes)

Ingredients:

TOPPING

1 Tbsp lowfat Greek yogurt (I used 2% plain Chobani)

1/4 tsp grated orange zest

1 tsp sugar

Upon opening, I was already impressed by how many things sounded good on first sight. Provided in my box:

• TeeChia Super Seed Cereal
• Good Eating Salads by Parragon Books
• Dark Chocolate Sunflower Butter Cups by Sun Cups
• Navitas Coconut Water Powder
• Way Better Snacks Sweet Chili Tortilla Chips
• LÄRABAR über in Apple Turnover
• Everyday California EVOO by California Olive Ranch

The first thing I dug into was the Apple Turnover LÄRABAR über. I’ve enjoyed LÄRABAR products in the past (and especially enjoy the bite sized ones for post-workout snacks) but this was the first time hearing about the über version. The traditional bar is chewy, while this one had some crunch due to being made from whole fruits and nuts, resulting in a unique sweet and salty snack. I have a feeling I’ll be buying a lot more of these.

Next I tried the sunflower butter cups. I was a bit skeptical since I am a huge peanut butter cup fan, but they were surprisingly delicious! I was actually sad there were only two of them. Definitely a great option for those allergic to nuts, and they are also gluten-free! Wish they were sold elsewhere than their website, but might have to pay them a visit.

The sweet chili tortilla chips really didn’t need to be served with a dip because they had enough flavor on their own. These chips are not only tasty but are high in omega 3’s, antioxidants and other vital nutrients, and all are low in sodium and saturated fat. I’ve had sprouted bread before, but this was my first experience with sprouted chips. I couldn’t tell the difference between regular chips, so why not eat the healthier version?

Then I had a super pumped up breakfast with the TeeChia cereal in blueberry date. It is made from super seeds that gives you lasting energy, satiety and promotes regularity. This tasty cereal is not only gluten-free but filled with antioxidants, omega-3 essential fatty acids, soluble and insoluble fiber, and vitamins and minerals. I enjoyed it with some Chobani, fresh fruit and a drizzle of honey. Love that this one was more than just a one serving package so that I can enjoy it different ways.

Then there was the coconut water powder. I’ve never had coconut water before and honestly, I wasn’t a huge fan of the taste so I ended up mixing it in 16 oz instead of the recommended 8 oz. It’s all the same so long as I drink it all right?  Each 35-calorie serving provide 5 key electrolytes that support rapid hydration, as well as several minerals and vitamins. Which meant it was a great post-workout addition to my water. But I think I would’ve enjoyed it more mixed into a smoothie, but unfortunately only had one serving.

The California Olive Ranch olive oil is actually not new to me. I first picked it up due to it’s fun bottle design but apparently it has real benefits. The protective green bottle keeps the sustainably grown olives fresher longer than many other olive oils. And it works because it’s really good olive oil! The olive oil was also a great addition for the Salads cookbook so that I can make some dressings with it. I’ve been on a mission to eat more salads but I always find myself bored or not willing to prepare a fancy one. But with this book, salads will never be repetitive again. I’ve already bookmarked several recipes to start off my salad adventure.

Overall, you could say I was very happy with the selection sent to me. The coconut water powder was the only thing I wasn’t too excited about, but I bet had I tried it in a smoothie it would’ve been better. I definitely plan on buying more LÄRABAR über bars because I know they are carried at my local grocery store and may have to break down and order some more of those Suncups since those were the two things I enjoyed the most from this box.

Want to try out a Bestowed box for yourself? Get $5 off your first box by using the code 5OFFBSTOWED01. I’m also featuring a giveaway provided by Bestowed for a one-month subscription. Use the Rafflecopter widget below to enter (US residents only).

Time for no-bake granola bars to strike again, this time using almond butter. I love how adaptable this granola bar recipe is, allowing me to try all kinds of flavors and mix-ins. This most recent creation involves almond butter, chopped almonds, dried cherries, and a little bit of dark chocolate. I brought them to my cousin’s bachelorette party weekend and they turned out to be as big of a hit as the coconut pecan cookies. I should have made a double batch!

What’s you favorite mix-ins for granola bars? I’m always looking for new ideas!

DARK CHOCOLATE CHERRY ALMOND GRANOLA BARS

Makes 12 bars

Ingredients:

1/4 cup unsalted butter

1/4 cup brown sugar

1/4 cup honey

1/4 cup creamy no-stir almond butter

1 tsp vanilla extract

2 cups quick oats

1/2 cup crispy rice cereal

1/2 cup dried cherries, roughly chopped

1/2 cup almonds, roughly chopped

1/4 cup dark chocolate chunks (or chips)

Directions:

1. Line the bottom of an 8 x 8 inch baking pan with parchment paper, allowing for an overhang on two opposite sides.
2. In a large sauce pan, add butter, brown sugar, honey and almond butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
3. Stir in the oats, crispy cereal, cherries and almonds. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle the dark chocolate over the top and gently press into the granola bars with your hands.
4. Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.

Source: Adapted from No-Bake Peanut Butter Granola Bars, originally adapted from Two Peas & Their Pod.

Zulka Pure Cane Sugar is real, unrefined granulated Morena (does not undergo conventional refining processes) sugar made from freshly harvested sugar cane that is a better-tasting and less-processed cup-for-cup replacement for refined white sugar. You really won’t be able to taste the difference in your baked goods. This is because the natural properties of the sugar cane plant are preserved, while retaining a flavor profile that’s as close to fresh sugar cane as possible, making it a better alternative to white sugar for baking, cooking and beverage recipes as well as all other everyday sugar uses.

I substituted this sugar for refined sugar in Flourless Black Bean Brownies and Healthy Peanut Butter Banana Chocolate Truffles, and I did not notice the difference which is amazing since I am usually very sensitive to the flavors of alternative sugars. This remained true in these cream cheese peanut butter cookies I am sharing today! Even my boss was impressed by these cookies and said, “You’re killing me, I’m not supposed to like peanut butter!” as he waved his second cookie of the day at me. Probably the best compliment you can get is converting a person who doesn’t normally like something.

As a result, I am excited to continue using this sugar in future baked goods. Want to get your hands on some Zulka Pure Cane Sugar? Find it at major retailers nationwide, including Walmart, Safeway, Sam’s Club, Albertsons, Kroger, SuperValu, Food 4 Less, Superior, Winn-Dixie, El Super Winco and many others. Hopefully it is available at one of those near me for when I run out!

CREAM CHEESE PEANUT BUTTER COOKIES DIPPED IN WHITE CHOCOLATE

Makes 3 dozen cookies

Ingredients:

3 oz. reduced fat cream cheese, softened

1/2 cup unsalted butter, softened

1/2 cup creamy peanut butter

1/2 cup sugar (I used Zulka Pure Cane Sugar)

3/4 cup brown sugar

2 eggs

1 tsp vanilla extract

2-1/4 cups all-purpose flour

1 tsp baking soda

6 oz. of a Candiquik Vanilla Baking Bar or White Candy Melts

Sprinkles (optional)

Directions:

1. Preheat oven to 350 degrees. Line two baking sheets with a silicone baking mat or parchment paper. Set aside.
2. In a large mixer bowl, beat cream cheese, butter and peanut butter together until smooth.  With the mixer on low, add eggs one at a time, mixing until combined.  Add vanilla, 1/2 cup sugar and brown sugar, beating until all incorporated.  Add flour and baking soda and mix until combined.
3. Scoop cookie dough into rounds and place on prepared baking sheets about 2 inches apart.  Smash cookie dough balls cross-wise with a large tined fork.  Bake for 8 to 10 minutes or until cookies just start to brown.  Cool for 2 minutes on cookie sheets and then remove to a wire rack to finish cooling.
4. Line baking sheets with wax paper. In a double boiler, melt the candy coating according to package directions. Dip half of each cookie into the chocolate and let the excess drip off. Place on wax paper lined baking sheet and top with sprinkles, if using. Allow to harden at room temperature, or speed up by placing in the refrigerator.
5. Store in an air-tight container.

Source: Adapted slightly from Miss in the Kitchen.

Disclosure: I was provided with complimentary product from Zulka. I was not compensated for this post. All thoughts and opinions are my own.

Between avocado, mini sweet bell pepper and mango I cannot get enough. Since this meal includes two of those current obsessions, I ended up making it twice in one week. Plus it was crazy easy to make. I think that’s enough information to convince you to make this for yourself! Ii is halved from the original recipe resulting in 2 servings, but you can easily double it back for four.

HONEY-LIME CHICKEN KEBABS

Serves 2

Ingredients:

1/2 lb. boneless, skinless chicken breast, cut into 1-inch cubes

1 tsp grated lime rind

1 tsp minced garlic

1/2 tsp chili powder

1/8 tsp salt

Cooking spray

1 Tbsp fresh lime juice

1/2 Tbsp honey

4 mini sweet bell peppers

1 sliced peeled mangoes

Chili powder (optional)

Preparation

1. Preheat broiler to high. Line broiler pan with foil and coat with nonstick spray, set aside.
2. Combine first 5 ingredients; toss to coat. Thread chicken onto 2 (12-inch) skewers. Place kebabs on a broiler pan along with mini bell peppers; broil 4 minutes on each side or until done.
3. While the chicken cooks, combine juice and honey in a small bowl; stir with a whisk. Arrange kebabs, peppers and mango slices on a platter; drizzle with honey mixture, and sprinkle with chili powder, if desired.

Source: Halved from Cooking Light, June 2013.

But anywho, that is not an invitation for everyone to start sending me all your online shopping needs. Instead I am going to distract you with food. Oh look over here I made you breakfast! Ever since posting the recipe for stromboli, it’s been pretty popular so I decided it was time for another version – breakfast stromboli! This recipe uses the same techniques for rolling up and sealing the dough, but with a different filling. I used breakfast sausage, eggs, cheese and a little bit of chopped pepper, but it’s easy to modify based on what you like most mixed in with your eggs in the morning. Or at night if you are like me and enjoy breakfast for dinner.

Two years ago: Lunch Lady Peanut Butter Cookies

BREAKFAST STROMBOLI

Serves 4

Ingredients:

1/2 lb pizza dough (I used Lauren’s recipe)

1/4 lb. breakfast sausage

2 eggs, plus one more beaten for an egg wash

2 Tbsp milk

Pinch salt and pepper

1 mini sweet bell pepper, seeded and diced (or half of a medium regular bell pepper)

1/2 cup shredded cheddar cheese

1/2 cup shredded pepperjack cheese

Dried parsley (optional)

Directions:

1. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
2. In a large skillet, brown your sausage. Once cooked all the way through, transfer to a bowl and cover to keep warm. Keep oil rendered from sausage in pan.
3. In a large bowl, whisk together two eggs, milk, and a pinch of salt and pepper.
4. Back to the skillet with the oil, reduce the heat to medium-low and pour the eggs in. Lightly scramble until cooked through, about 8 minutes.
5. Spread pizza dough out on baking sheet to be approximately 10×16 inches. Leave a 3×16 rectangle of plain dough along one of the edges and on the rest, sprinkle with half of the cheese, followed by the sausage, eggs, red bell pepper, and the remaining cheese on top.
6. Brush the plain strip of dough with the egg. Fold in the outer sides about an inch and brush them with egg. Roll up like a jelly roll* lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
7. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle parsley over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces.

*This is where using parchment paper is really handy because you can pick it up to help roll the dough.

Source: Adapted from Bev Cooks and Stromboli.

Jar desserts are pretty popular in the summer-time, especially for bringing to picnics because they are easy to transport and hand out as individual portions. However, most recipes make multiple single servings. But this s’mores jar cake recipe only requires one 16 oz jar. Granted you probably could say it serves 2, but do you really think you will want to share this with anyone? Let’s be honest with ourselves.

Jar cakes are also great when you want to ship a treat for someone’s birthday, which is exactly what I did. To make it prettier, I topped the jar lid with a cupcake liner – something I probably saw on Pinterest once. I thought it was really cute.

Two years ago: Skillet Chicken with Peppers and Peanuts

S’MORES JAR CAKE FOR ONE

Makes one 16 oz. jar cake

Ingredients:

CRUST

1/3 cup graham cracker crumbs

1 Tbsp unsalted butter, melted

Pinch salt

CAKE

1/4 cup all-purpose flour

1 Tbsp cocoa powder

1/4 cup sugar

1/4 tsp salt

1/4 tsp baking soda

1 egg

2 Tbsp canola or vegetable oil

1/4 tsp vanilla extract

1/4 cup semi sweet chocolate chips, melted

TOPPING

4-5 large marshmallows

Directions:

1. Preheat oven to 350 degrees. Spray mason jar with non-stick spray.
2. In a small bowl, combine butter, graham crumbs and salt. Mix until moistened. Press graham crust into jar. (I pressed the crumbs down firmly with the back of a cookie scoop.)
3. Place flour, cocoa, sugar, salt, baking soda, egg, oil, vanilla and melted chocolate into a medium mixing bowl. Mix all ingredients until well combined.
4. Pour batter into prepared jar, place in a small baking dish and add about enough water to cover the bottom inch and bake for 25-30 minutes or until baked through.
5. Remove cake from the oven and press large marshmallows down on top. Heat the broiler and brown marshmallows for about 1-2 minutes, or until golden brown.

Source: Adapted from Picky Palate and The Cooking Actress, originally from How Sweet It Is.