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Chocolate Peanut Butter Cups

These are a little higher in calories than I would normally post, but they’re so rich that you’ll only eat one or two. They’re wonderfully creamy and chocolatey. The flavor kind of reminds me of peanut butter blossom cookies. The marshmallows really change the texture, I don’t know how exactly to describe it, but they were delicious.

3/4 cup chocolate chips
1/4 cup creamy peanut butter
1/4 cup mini marshmallows
18 mini fillo cups

Arrange the fillo cups on a plate or cookie sheet.
In a microwave safe bowl, combine the chocolate chips, peanut butter and marshmallows. Microwave in 15 second intervals until everything is melted and smooth. Spoon into the cups and serve.

Nutritional Info
Servings Per Recipe: 18
Amount Per Serving
Calories: 82.6
Total Fat: 5.3 g
Cholesterol: 0.0 mg
Sodium: 27.9 mg
Total Carbs: 9.2 g
Dietary Fiber: 0.9 g
Protein: 1.4 g

chocolate pb cups-001


Pinterest Wednesdays: Homemade Hot Chocolate

If you’re following me on Pinterest (just click the “Pinterest” button on the right), you can see I have a ton of recipes pinned. So I’ve decided to start Pinterest Wednesday. Once a week I’ll try out one of my pinned recipes and share the results, both good and bad. If you decide to try out the recipe, please let me know how it turned out for you!

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For my first recipe I went with a fairly easy one, Homemade Hot Chocolate. Besides, making it helped me with my homemade Christmas presents this year. The recipe can be found here:

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It only required a few ingredients, unsweetened cocoa powder, powdered milk, powdered sugar and white chocolate chips (the recipe called for salt, but I don’t typically add it when I’m cooking). You mix them all together in a large bowl, then run it through a food processor until the chips have become extremely small pieces. Actually, The Man (my husband) helped me with the food processor part. Then just stir 1/3 cup of mix into a cup of hot water. I have to say, I think this was the best hot chocolate I’ve ever had.


Breakfast Cookies: Oatmeal-Chocolate-Cranberry-Pecan Cookies

It’s that time of year when I start channeling Betty Crocker and do a couple all night cookie baking marathons. This year it looks like there’s going to be at least seven types of cookies, so somewhere around thirty dozen cookies. I’ve done five of them so far and I thought I would share one of them with you guys. I stumbled upon the combination a few years ago when I was playing around with an oatmeal cookie recipe. Cranberries can be rather tart (like in my Cranberry Nut Pie), but it’s balanced out nicely with the cookie and chocolate. I call these Breakfast Cookies because they’re great for a grab and go when you’re in a hurry.

1 1/2 cups softened butter
2 cups brown sugar, packed
1 cup white sugar
3 1/2 cups flour
2 eggs
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
3/4 cup chocolate chips
3/4 cup chopped pecans
3/4 cup dried cranberries

Preheat the oven to 375 degrees.
In a large mixing bowl, beat the sugar and butter together. Add the flour, eggs, baking powder and soda, vanilla, cinnamon, nutmeg, and cloves. Mix until everything is thoroughly combined. Stir in the chocolate chips, pecans, and dried cranberries. The dough is going to be very stiff.
Drop by rounded teaspoons on to cookie sheets and bake for 12 minutes or until the cookies start to brown. Let them sit on the cookie sheet for a couple of minutes before transferring them to a cooling rack.

Nutritional Info
◦Servings Per Recipe: 60
◦Amount Per Serving
◦Calories: 160.2
◦Total Fat: 7.2 g
◦Cholesterol: 18.6 mg
◦Sodium: 33.9 mg
◦Total Carbs: 25.7 g
◦Dietary Fiber: 1.2 g
◦Protein: 1.8

Breakfast cookies