Reese’s Fluffernutter Bars

This indulgent dessert combines two of my childhood favorites, fluffernutter sandwiches and Reese's peanut butter cups, into one outrageously sweet and decadent treat that is brimming with peanut butter, chocolate, and marshmallow!

Speaking of marshmallow, take a look at all that ooey, gooey yumminess oozing out of the middle (because who can actually wait for the bars to cool all the way down before cutting into them, right?!).

Reese’s Fluffernutter Bars
Yield: 9x9 pan

Ingredients
1/2 cup butter, softened
1/3 cup peanut butter
1 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2/3 cup chocolate chips
16 mini Reese's peanut butter cups (or 9-12 regular size)
7 oz jar marshmallow fluff*

*WARNING! Did you know that marshmallow fluff can be a hidden source of gluten? Beware of the generic or off-brands which are often cross-contaminated with wheat. I go with a national name brand like Kraft.

Directions
1. Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick cooking spray (or line with parchment); set aside.
2. Combine butter and sugar in large bowl; beat until light in color and fluffy consistency (about 3 minutes).
3. Add egg, peanut butter, and vanilla, continuing to mix.
4. Add flour; mix until well combined. Fold in chocolate chips.
5. Press 2/3 of dough into bottom of prepared baking dish.
6. Unwrap and place peanut butter cups evenly over dough.
7. Spread marshmallow fluff over Reese's cups.
8. Cover with remaining dough and gently press to spread evenly.
9. Bake for 25 minutes, or until crust starts to turn golden brown.
10. Cool completely before cutting into bars.

Notes
• Double recipe for 9x13 pan and bake additional 10 minutes.

Recipe adapted from The Soccer Mom Blog.

Sticky Sesame Cauliflower

If you're in the mood for Chinese takeout, look no further! The sweet and sticky sauce surrounding these tender cauliflower florets will almost make you think you're eating sesame chicken from the food court at the mall, because let's be honest...it's the sauce that keeps you coming back, bite after bite.

Sticky Sesame Cauliflower
Yield: 2-4 servings

Ingredients
1 small head cauliflower, chopped (6 1/2 cups florets)
1/3 cup gluten free, low sodium soy sauce
1/4 cup pure maple syrup or honey
1/4 cup rice vinegar
1 Tbsp minced garlic
1 1/2 tsp toasted sesame oil
1/2 tsp powdered ginger
1 1/2 Tbsp cornstarch
1/4 cup water
sesame seeds and sliced green onions, for garnish

Directions
1. Preheat oven to 450°F. Line baking pan with parchment.
2. Cut cauliflower into florets. Arrange in single layer in prepared pan. Bake 10 minutes on center rack.
3. Meanwhile, whisk together soy sauce, maple syrup or honey, vinegar, garlic, sesame oil, and ginger in small saucepan. Bring to a boil. While waiting, stir together cornstarch and water until cornstarch dissolves fully; then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring frequently. Cook until thick. (This happens quickly!)
4. Flip cauliflower florets and bake 10 additional minutes.
5. Remove pan from oven and place florets in large bowl; toss florets with sauce.
6. If desired, serve florets over cooked rice. Sprinkle sesame seeds and sliced green onions on top of individual servings.

Recipe adapted from Chocolate Covered Katie.

Sesame Cucumbers

The flavors in this dish remind me of seaweed salad that can be found at most Japanese restaurants. The rich nuttiness of sesame seeds paired with the refreshing tang of rice vinegar yields a winning combination!

Sesame Cucumbers

Ingredients
1 medium cucumber*
2 Tbsp rice vinegar
2 tsp sesame oil
1 tsp sugar
pinch of salt
1 Tbsp toasted sesame seeds, for garnish

*Seedless cucumber recommended. (Although, as you can see in the photo, I used a regular cucumber and it still turned out delicious!)

Directions
1. Thinly slice cucumber. (I used a mandolin for consistent thickness.)
2. Toss cucumber slices with vinegar, oil, sugar, and salt.
3. Refrigerate 10 minutes or up to 3 days.
4. Sprinkle toasted sesame seeds on individual servings.

Recipe adapted from February 2018 issue of Woman's Day magazine.

Chocolate Caramel Rolo Cookies

These soft chocolate cookies have a chewy caramel center thanks to a secret, hidden ingredient: Rolos! This recipe would be perfect for a cookie exchange at Christmas, a sweet treat for your Valentine, or just an everyday dessert to share with your family.

Before going in the oven...

After coming out of the oven...

Chocolate Caramel Rolo Cookies
Yield: 4 dozen

Ingredients
2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
3/4 cup unsweetened cocoa
1 tsp baking soda
1 cup granulated sugar
1 cup brown sugar
1 cup butter, room temperature
2 eggs, room temperature
2 tsp vanilla
48 Rolos candies, unwrapped
1/4 cup granulated sugar, for rolling

Directions
1. Preheat oven to 350°F. Line cookie sheet(s) with parchment.
2. In large mixing bowl, cream granulated sugar, brown sugar, and butter. Add eggs and vanilla; mix until well blended.
3. Add flour, cocoa, and baking soda; mix well.
4. Roll dough into 1 inch balls and place 1 Rolo in center of each dough ball. Form dough ball around Rolo. Roll dough ball in granulated sugar. Place on prepared cookie sheet. Bake for 7-10 minutes.
5. Let cool on pan for 3 minutes before removing to wire rack to cool completely.

Recipe adapted from Genius Kitchen.

Chocolate Avocado Brownies

I know what you're thinking...the words avocado and chocolate should never appear in the same sentence, let alone the same recipe. Believe me, I thought the same thing! But yesterday my avocado decided it was time for peak ripeness, and I just didn't feel like eating it with my lunch (blasphemy, I know). So a quick Pinterest search revealed this recipe, and my "problem" (of not wanting my ripe avocado to go to waste) was solved!

Don't let the healthy ingredient list turn you away. One bite of these unconventional brownies will have you asking for seconds as the rich chocolate flavor and smooth texture melt in your mouth!

Clearly I was so anxious to satisfy my sweet tooth that I forgot to take a picture first!

Chocolate Avocado Brownies
Yield: 8x8 pan

Ingredients
3/4 cup almond flour
3/4 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1 egg
1 ripe avocado, peeled, pitted, and mashed smooth
1/2 cup butter, melted
1 tsp vanilla
3/4 cup pure maple syrup
1 cup semisweet chocolate chips

Directions
1. Preheat oven to 350°F. Lightly spray 8x8 pan with nonstick cooking spray.
2. In small bowl, combine flour, cocoa powder, baking powder, and salt; set aside. In medium bowl, whisk together egg, avocado, butter, vanilla, and maple syrup; mix well until smooth. Gradually add flour mixture to avocado mixture; blend well. Gently fold in chocolate chips and pour into prepared pan.
3. Bake in preheated oven for 20-25 minutes, or until toothpick inserted into center comes out clean.
4. Allow to cool completely before cutting.
5. Store refrigerated in airtight container.

Recipe adapted from Skinny Ms.

Oven Roasted Brussels Sprouts

Most people think they don't like Brussels sprouts, or they find them intimidating and aren't sure how to prepare them. I used to fall into the latter category. I had eaten them before and enjoyed them, yet I wasn't sure how to go about cooking them myself. So one day I decided to pick up a bag at Sam's Club and give it a try! At worst, it would be a $3 failure (a price tag I could certainly handle), and at best, I would have a new side dish to add to my repertoire.

Lucky for me, my first attempt was a rousing success and now I make them a couple times a month. I find that they satisfy my french fry craving for two reasons:

  1. They are crispy on the outside and soft on the inside, just like a french fry. (I love the combination of those textures!)

  2. I can dip them in my two favorite condiments, ranch and ketchup, just like I would do with my french fries. (Because french fries are really just a catalyst for the condiments anyway!)

Here's a look at the Brussels sprouts before putting them in the oven...

And now after they are finished cooking and ready to eat...

Oven Roasted Brussels Sprouts
Yield: 6-8 servings

Ingredients
2 lbs Brussels sprouts
olive oil
salt, to taste
pepper, to taste

Directions
1. Preheat oven to 400°F.
2. Spray rimmed baking sheet with nonstick cooking spray.
3. Arrange Brussels sprouts in a single layer on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper.
4. Bake in oven for 30-35 minutes, shaking pan every 10 minutes or so for even browning. Brussels sprouts will be dark brown on the outside when done. Serve immediately.