Summertime Treat: Chocolate Pudding Pops

You can say that my kids are chocolate-aholics, especially my daughter.  One of their favorite store bought treats are fudge pops.  They are a nice cold treat that always hit the spot on our hot summer days.  My local groceries don’t sell any fudge pops that do not have high fructose corn syrup and Whole Foods is 50 min away!  Sure, you can buy frozen treats at your store, but these easy-to-make pops taste even better because they’re semi-homemade.

  • 1 package of instant chocolate pudding
  • 2 cups milk
  1. With a wire whisk, blend together 1 package of instant chocolate pudding, 2 cups milk, 1/2 cup cream, and 1/2 cup sugar.
  2. Pour the mixture into popsicle molds. Or, pour it into small plastic cups, cover each with aluminum foil, and insert a craft stick through the foil.
  3. Freeze and eat.


*Photo Source: Family Fun Magazine



High Fiber, Low-Fat Chocolate Muffins

Doesn’t this chocolate muffin look delicious? What if I told you that it’s high in fiber, has under 1gram of fat, and it has a cake-like texture?  Is it too good to be true? Nope.  These puppies are my cure to my son’s need for more fiber due to his constant constipation.  What can I say, the kid was born with difficulties going to the bathroom…even when breast fed.  While there are some other high fiber bars and supplements out there,  they require lots of water for digestion.  While I am not a huge fan of things “out of the box”, I have to compromise on something. The truth is, that I have to sneak in fiber any way I can and this is the BEST way I’ve found!

What you’ll need:

  • 1 box of moist chocolate cake mix
  • 2 eggs
  • 1 1/3 cups of water (as stated in box)
  • 1 cup of prunes + 1 cup water to soften
  • **Note that I am not following exact ingredients from box**


Step 1: Bring 1 cup prunes + 1 cup water to boil for 3 min to soften prunes.

Step 2: Pour contents of pan and blend until everything is well mixed to puree consistency

Step 3: Mix ingredients with a fork.

Step 4: Pour into cupcake sized pans. Bake 350F for 15-18min

Serve & Enjoy!




Make Your Own: Chewy Chocolate Chip Granola Bars

One of my daughter’s favorite snacks are chewy chocolate chip granola bars.  I won’t name brands on this post, but I will tell you that they come individually packed, usually 10 to a box and retail for $2.89 at my local grocery store.  They advertise “No High Fructose Corn Syrup” as if to lure someone like me to buy them.  I can hear the box shouting “pick me! pick me! pick me!”  Fortunately, those tactics don’t work for me. Like other prepared foods, its long shelf life is achieved through additives or preservatives (many of which my daughter is allergic to).  Because of this, I’ve been buying an organic brand’s version since none of the ingredients are that bad.  This second option is also more expensive, $3.89 for 6 bars!

For the past few weeks, I’ve been testing out  dozens of recipes for a home made version of the store bought chewy chocolate chip granola bars.  Let’s just say that some have been major flops while others were not even close to resembling a bar. Just when I was getting ready to give up and move on to something else, I decided to test out one more. The winner comes from Nonuttin’s home made version of their popular bars.

Nonstick cooking spray
1 3/4 cups quick-cooking oatmeal
1 1/4 cups crisp-rice cereal
1/2 cup semi-sweet chocolate chips
1/3 cup lightly packed light-brown sugar
1/3 cup brown rice syrup (you could reduce to 1/4c & 1TB veg oil)
1/3 cup honey


1.  Spray an 8-by-8-inch baking dish with nonstick cooking spray; line baking sheet with parchment paper, leaving a 1-inch overhang on all sides. Set aside.
2.  Place oatmeal and rice cereal in a large bowl; stir to combine. Set aside.

3.  In a medium saucepan, mix together brown sugar, rice syrup, and honey. Place over medium-high heat; bring to a gentle boil. Cook, stirring, for 1 minute.

4.  Remove from heat and add to oatmeal mixture; stir until oatmeal mixture is fully coated and well combined.
5.  Evenly pour oatmeal mixture into prepared baking dish; sprinkle with chocolate chips. When mixture is cool enough to touch, press down into pan. Let cool to room temperature.

6.  Cut into 16 (1-by-4-inch) bars. Granola bars can be stored at room temperature in an airtight container for up to 1 week, and frozen up to six months.

NoNuttin’s recipe can be made gluten free as directed on Martha’s site. There, you can watch the short segment and see how Martha Stewart makes these with Nonuttin’s owner Alaina Elliot. I made this recipe with traditional ingredients.

Laura’s tip: use small crisp rice cereal and quick oats. Otherwise, the ‘bars’ won’t stay together.




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