Sandy's Kitchen: mbrownies

Showing posts with label mbrownies. Show all posts
Showing posts with label mbrownies. Show all posts


Walden Farms Chocolate Syrup on top makes it even sweeter!


Yummy peanut butter filling in the center!

Chocolate Cake with Peanut Butter Filling or Cream Cheese Icing

Ingredients:
1 Chocolate Chip Pancake (1 Fueling)
1 Brownie mix (1 Fueling)
1/4 cup plus 2 tbsp water
2 tbsp PB2 (1 Snack)
2 tbsp Walden Farms Chocolate Syrup (1 Condiment)

Directions:
Mix 2 tbsp PB2 with about 1 tbsp water to get desired consistency. Set aside.
Combine pancake mix and brownie mix with 1/4 cup plus 2 tbsp water. Place 1/4 of batter (or 1 heaping tbsp) in two separate brownie containers or muffin pan. Place half of the PB2 or half of the peanut butter in the centers of each brownie container. Pour 1/4 of batter over each brownie container to cover peanut butter. Bake 350 degrees for 15 minutes or until done or microwave for 2 minutes or until done (microwave times will vary so keep an eye on it). Drizzle with 1 tbsp chocolate syrup over each cake. Enjoy!

2 Servings with 1 Fueling, 1/2 Snack with PB2, and 1/2 Condiment per serving

* Instead of PB2: Combine 2 tbsp light cream cheese and 1 packet of Stevia. Divide icing between the two cakes and spread on top. This will count as 1 1/2 Condiments per serving.


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After trying the Banana Chocolate Cheesecake Bites, I decided to make a few adaptions of my own. Sometimes I get that way. I will just keep trying to change the recipe until it suits my taste buds. Ha ha... and I did it today! This really tastes like something straight from the bakery. I used brownie mix, instead of the shake and liked it sooooo much better. A hundred times better! I made the brownie mix into two cookies in the microwave since this recipe makes two meals. I love the taste of the brownies as cookies. They come out to be crispy and went well with the creamy banana cheesecake texture. From now on, I will make the brownie mix into cookies for a little variety as well as brownies. We all like a little variety right? All I can say is "Yummy"! As for the banana cheesecake mixture, I didn't need to add anything else to the batter except 2 tbsp more water to get it a little creamier. The batter was too thick with just 1 tbsp of water. The taste of it was a lot better just by adding more water. Those little chocolate chips that you see on the top were from my brownie mix that I just sifted out and set aside and added them after the recipe was complete. Very goooood! A little recommendation though... I would eat one now and save the other for tomorrow. I know that will be hard to do because I want the other one now LOL but do try! This is because if you ate both in one day, you are using two condiments! I don't know about you, but I like to save my condiments for my lean and green. I will definitely make this again. Yum - O!


Banana Cheesecake Chocolate Cookies
Slightly adapted from Cody Jo's Blog New Beautiful Me

Ingredients:
1 Brownie (1 Fueling)
1 Banana Pudding (1 Fueling)
2 tbsp light cream cheese (2 Condiments)
5 tbsp water

Directions:
Combine brownie mix with 2 tbsp water until well blended. Spray a plate lightly with Pam. Spread batter on to plate to form two round circles. Microwave for about 1 minute and 30 seconds. Microwave times may vary. Try doing 1 minute first and then check to see if it is done. Let cool. In a small bowl, combine pudding, cream cheese and 3 tbsp water to form a smooth thick batter. Add more water if needed to resemble a thick spread. Spread the batter evenly on both cookies. Serve.

2 Servings with 1 Fueling and 1 Condiment per Serving


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I finally took a photo of myself more than midway through my weight loss journey. With the advice from a fellow Medifaster, Helen, I used Power Point to put it all together. It was very easy to do and I am not sure why I waited so long to do one of these Before and After photos. When I look back at my old photos, I can't believe how far I have come on this journey. I am truly happy that I have come this far and I am soooo looking forward to reaching my goal this summer. I will definitely say that I have found so much inspiration in so many of you through the Medifast face book page and through the community on My Medifast. You guys are the best and I don't think I could have done it with you! It is the support, knowledge, advice, awesome recipes, and the relationships that make this a wonderful experience. I truly hope I can inspire others to take a part in this journey as well. I still have 20 more lbs to go to get to my goal weight then it is off to transition! I will eventually see you guys on the other side!


This is the recipe I wanted to share with you today. You may have already made this already, but if you haven't, this is delicious. I wanted a creamy peanut butter center in my brownie so I decided to try a mixture of PB2 and cream cheese. I loved how it came out. You don't have to take the additional step of dividing the brownie batter in half and then spreading the peanut butter mixture and finally adding the second half of the brownie batter over the top. Sometimes we just want to hurry and eat it LOL. If you want, try spooning the peanut butter mixture over the top and swirling a knife through it so that you form swirls in the brownie batter. Works just a well! Enjoy this yummy dessert!


Peanut Butter and Cream Cheese Stuffed Brownies

Ingredients:
1 Brownie (1 Fueling)
1 tbsp PB2 (1/2 Snack)
1 tbsp light cream cheese (1 Condiment)

Directions:
Make the brownies as directed on the back of the package by adding 3 tbsp water to the mix and stir until combined. Set aside.
Place cream cheese in the microwave for 10 sec until softened. Add PB2 and 1/2 tbsp of water to the softened cream cheese. Stir until nice and creamy.

Use the disposable containers given with the brownies or any other container sprayed with cooking spray and pour half the brownie mixture into the container. Pour the peanut butter cream mixture over the brownie mixture and spread evenly over the top. Add the rest of the brownie mixture evenly over the top.
Microwave for 1 min and 30 sec. Let cool.

1 Fueling, 1/2 Snack and 1 Condiment


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This fueling hack is soooo good! Who knew mixing a crunch bar with the brownie mix made one delicious cookie? I love it when you mix a few meals together to get something different. Feel free to use any crunch bar of your choice! The crispy crisps in the bar mixed with the brownie batter reminds me of nuts so I feel like I am eating a chocolate cookie with nuts! This is definitely a must try! I promise you, you will not be disappointed.


Chocolate Crunch Cookies

Ingredients:
1 Brownie Mix (1 Fueling)
1 Peanut Butter Chocolate Crunch Bar or crunch bar of your choice (1 Fueling)
3 tbsp water

Directions:
Combine brownie mix with 3 tbsp water and set aside. Place the crunch bar on a dish in the microwave for 20 seconds on high until it is slightly melted. Add the crunch bar into the brownie mixture until blended. Place the mixture into two separate ramekins or on a plate sprayed lightly with cooking spray. Microwave for 2 minutes. Let cool for 5 min.

Makes 2 Servings
with 1 Fueling per Serving

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What a great way to add some variation to your meals if you don't want plain chocolate pudding or plain brownies. This would be great with the chocolate mint soft serve and brownies too! Mix it up a bit so you don't get tired of eating the same old thing. Then again, who can ever get tired of brownies! This makes two delicious meals. One for now and one for later! The second one is calling my name now! Enjoy!


Oh so pretty!


I couldn't wait for it to set all the way. Yummy brownie on the bottom!

Fluffy's Brownie Pudding Cups

Ingredients:
1 Brownie Mix (1 Fueling)
1 Chocolate Pudding Mix (1 Fueling)
2 tbsp Walden Farms caramel syrup (1 Condiment)

Directions:
Mix 3 tablespoons of water with the brownie mix in a small bowl. Divide batter between two ramekins. Microwave for about 1 minute. Let cool completely.

Mix pudding with 1/2 cup of water in a small bowl. Divide pudding mix between the two ramekins with brownies. Drizzle 1 tablespoon caramel syrup on top of each brownie pudding cups. Swirl caramel into pudding with a knife. Refrigerate until set.

2 Servings with 1 Fueling and 1/2 Condiment per Serving

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