Why You’ll Love This Recipe

I absolutely love this Greek Yogurt Cookie Dough because it combines the indulgent flavor of traditional cookie dough with a healthier twist. The creamy texture from the Greek yogurt, the richness of peanut butter, and the sweetness from a touch of honey or maple syrup create a delightful treat. Plus, it's packed with protein and ready in just five minutes, making it a perfect snack or dessert that satisfies my sweet tooth without any guilt.

Ingredients

• 180 grams Greek yogurt (plain or vanilla)

• 15 grams whey protein powder (vanilla, cookie dough, or unflavored)

• 20 grams creamy peanut butter

• Sweetener of choice (stevia, honey, or maple syrup)

• 1 teaspoon chocolate chips

• Optional: splash of milk (dairy or non-dairy) to adjust consistency

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a mixing bowl, combine the Greek yogurt, protein powder, peanut butter, and sweetener. Stir until smooth and creamy.

2. If the mixture is too thick, add a splash of milk to achieve a dough-like consistency.

3. Gently fold in the chocolate chips.

4. Enjoy immediately or refrigerate for 30 minutes to enhance the texture.

Servings and Timing

• Servings: 1

• Prep Time: 5 minutes

• Chill Time (optional): 30 minutes

Variations

• Vegan Version: Use plant-based yogurt and a vegan sweetener.

• Nut-Free: Replace peanut butter with sunflower seed butter.

• Flavor Twist: Add a pinch of cinnamon or a few drops of almond extract for a unique flavor profile.

Storage/Reheating

I recommend enjoying this treat fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. I don't suggest reheating, as it's best enjoyed chilled.

FAQs

Can I use flavored Greek yogurt instead of plain?

Yes, using flavored Greek yogurt can add an extra layer of taste to your cookie dough. Just be mindful of the added sugars in flavored varieties.

Is this recipe suitable for children?

Absolutely! It's a fun and healthier alternative to traditional cookie dough, and kids will love helping to mix and enjoy it.

Can I make this recipe without protein powder?

Yes, you can omit the protein powder. The texture might be slightly different, but it will still be delicious.

How can I make this recipe lower in sugar?

Opt for a sugar-free sweetener like stevia or monk fruit to reduce the sugar content.

Can I freeze this cookie dough?

While you can freeze it, the texture might change upon thawing. It's best enjoyed fresh or after a short chill in the fridge.

Conclusion

This Greek Yogurt Cookie Dough is a delightful, healthier alternative to traditional cookie dough. It's quick, easy, and customizable to suit your taste preferences. Whether you're looking for a post-workout snack or a sweet treat to satisfy your cravings, this recipe is sure to become a favorite in your kitchen.

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Greek Yogurt Cookie Dough: A Sweet, Creamy Treat You Can Feel Good About

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• Author: Sue
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 serving
• Category: Snack
• Method: No-cook
• Cuisine: American
• Diet: Low Fat

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Description

A healthy twist on traditional cookie dough made with Greek yogurt, protein powder, and peanut butter. Packed with protein and ready in minutes, this sweet treat is perfect for a quick snack or dessert.

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Ingredients

• 180 grams Greek yogurt (plain or vanilla)
• 15 grams whey protein powder (vanilla, cookie dough, or unflavored)
• 20 grams creamy peanut butter
• Sweetener of choice (stevia, honey, or maple syrup)
• 1 teaspoon chocolate chips
• Optional: splash of milk (dairy or non-dairy) to adjust consistency

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Instructions

1. In a mixing bowl, combine the Greek yogurt, protein powder, peanut butter, and sweetener. Stir until smooth and creamy.
2. If the mixture is too thick, add a splash of milk to achieve a dough-like consistency.
3. Gently fold in the chocolate chips.
4. Enjoy immediately or refrigerate for 30 minutes to enhance the texture.

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Notes

• Use plant-based yogurt and sweetener for a vegan version.
• Replace peanut butter with sunflower seed butter for a nut-free option.
• Add cinnamon or almond extract for a flavor twist.
• Store in an airtight container in the refrigerator for up to 3 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 6g
• Sodium: 90mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 10mg

This strawberry cottage cheese ice cream is a deliciously creamy and refreshing treat that combines the smooth texture of cottage cheese with the natural sweetness of fresh strawberries. Perfect for those looking for a healthier alternative to traditional ice cream, this recipe is simple to make and bursting with flavor. It’s a great way to indulge in a frozen dessert without the guilt.

Why You’ll Love This Recipe

I absolutely love how this strawberry cottage cheese ice cream balances creamy richness with fruity freshness. The cottage cheese provides a smooth, tangy base that perfectly complements the sweet, juicy strawberries. It's a healthier twist on traditional ice cream, with the cottage cheese adding a boost of protein and a velvety texture that’s hard to beat. Plus, it’s easy to whip up and can be made with just a few simple ingredients. It’s the perfect treat for a warm day or whenever I’m craving something sweet and refreshing.

Ingredients

• 2 cups of cottage cheese

• 1 ½ cups of fresh strawberries, hulled and chopped

• ½ cup of honey or maple syrup

• 1 teaspoon vanilla extract

• 1 tablespoon lemon juice

• Pinch of salt

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Start by washing and hulling the strawberries. Cut them into small pieces and place them in a bowl.

2. In a blender or food processor, combine the cottage cheese, honey (or maple syrup), vanilla extract, lemon juice, and a pinch of salt. Blend until smooth.

3. Add the chopped strawberries to the mixture, and pulse a few times to break them up, but still leave some small chunks of strawberry for texture.

4. Pour the mixture into a container that’s safe for freezing, and cover it. Place the container in the freezer for at least 4-6 hours or until firm.

5. When ready to serve, scoop the ice cream into bowls or cones and enjoy!

Servings and Timing

This recipe yields about 4 servings. The total prep time is around 15 minutes, but you’ll need to let it freeze for 4-6 hours to achieve that perfect ice cream consistency.

Variations

• If I’m feeling adventurous, I like to add a handful of crushed nuts, like almonds or walnuts, for a bit of crunch.

• For a dairy-free version, I can swap out the cottage cheese for a non-dairy yogurt or silken tofu for a similar creamy texture.

• I sometimes toss in a bit of mint for an extra refreshing flavor, or I’ll add a swirl of strawberry jam to give it a little extra sweetness.

Storage/Reheating

This ice cream can be stored in an airtight container in the freezer for up to 2 weeks. When storing, make sure to cover the top with plastic wrap before sealing the container to prevent ice crystals from forming.

If it becomes too hard to scoop, I let it sit at room temperature for a few minutes to soften before serving. If I’m reheating it, I just give it a quick stir to get the consistency back to a creamy texture.

FAQs

How long will this strawberry cottage cheese ice cream last in the freezer?

This ice cream will last up to 2 weeks in the freezer if stored properly in an airtight container.

Can I use frozen strawberries instead of fresh ones?

Yes, frozen strawberries can work just as well. Just make sure to thaw them slightly before blending so they mix well into the ice cream base.

Can I make this recipe without a blender or food processor?

While a blender or food processor helps to create a smooth and creamy texture, it’s possible to make it without. You can mash the strawberries by hand and whisk the cottage cheese and other ingredients together, but the texture may be a bit chunkier.

Is there a way to make this ice cream lower in sugar?

To reduce the sugar, you can cut back on the honey or maple syrup or use a sugar substitute like stevia or monk fruit. Just keep in mind that the flavor may change slightly depending on the sweetener you use.

Can I make this without honey or maple syrup?

Yes, you can use a sugar-free sweetener or any other natural sweetener of your choice, like agave syrup or coconut sugar, depending on your dietary preferences.

Conclusion

This strawberry cottage cheese ice cream is a fantastic alternative to traditional ice cream. I love how it combines the richness of cottage cheese with the bright, fruity flavor of fresh strawberries. Whether I’m looking for a healthier dessert or just want to try something new, this recipe never disappoints. It’s a great way to enjoy a frozen treat, and I can easily customize it to suit my tastes. So, the next time I want something sweet, I’ll be reaching for this refreshing, creamy ice cream!

I made tender cupcakes bursting with sweet rhubarb and peach flavors, gently sweetened with honey, and topped with a smooth cream cheese frosting. These treats balance fruity tartness and creamy richness in every bite.

Why You’ll Love This Recipe

I love how this recipe celebrates vibrant, seasonal flavors—rhubarb’s tart edge, luscious honey, and ripe peaches blend beautifully. The cream cheese frosting adds a silky finish, and guests always ask for seconds. It’s easier than it looks but feels fancy when served.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup diced rhubarb

• 1 cup diced ripe peaches, peeled

• ¼ cup honey

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ¼ tsp salt

• ½ cup whole milk

• 1 tsp vanilla extract

For the honey cream cheese frosting:

• 8 oz cream cheese, softened

• ¼ cup unsalted butter, softened

• ¼ cup honey

• 1 tsp vanilla extract

• 1½ cups powdered sugar

Directions

1. Prep the fruit topping: In a small saucepan, cook the rhubarb, peaches, and ¼ cup honey over medium heat for 5–7 minutes until soft and jammy. Let cool.

2. Make the batter: Preheat oven to 350 °F (175 °C). Line 12 muffin cups with liners. In a large bowl, cream butter and granulated sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla.

3. Combine: Whisk flour, baking powder, and salt in another bowl. Alternately add dry mix and milk to the creamed mixture, beginning and ending with dry. Mix until just combined.

4. Fill cups: Scoop batter into liners about ⅔ full. Drop a small spoonful of the cooled rhubarb-peach mixture into the center of each cupcake, then top with remaining batter.

5. Bake: 18–22 minutes, or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack to cool completely.

6. Frost: Beat cream cheese, butter, honey, and vanilla until smooth. Gradually add powdered sugar until fluffy. Pipe or spread frosting onto cooled cupcakes. Swirl a little extra peach on top for garnish, if desired.

Servings and timing

This recipe yields 12 standard-sized cupcakes.

• Prep time: ~20 minutes (including cooking fruit)

• Bake time: 18–22 minutes

• Cool & frost time: ~20 minutes

• Total time: ~1 hour

Variations

• Mixed berries: Swap peaches with raspberries or blueberries for a different fruity twist.

• Gluten-free: Use a 1:1 gluten-free flour blend.

• Spiced: Add ½ tsp ground cinnamon or cardamom to the dry ingredients.

• Citrus zing: Add 1 tsp lemon zest to the batter or frosting for brightness.

storage/reheating

I store frosted cupcakes in an airtight container in the fridge for up to 3 days. I let them come to room temperature before enjoying. Unfrosted cupcakes can be frozen for up to 2 months—just thaw and frost when ready.

FAQs

What can I substitute if I don’t have rhubarb?

I’d use more peaches or try tart apples for a similar tangy-sweet balance.

Can I prepare elements ahead of time?

Yes! I cook and cool the fruit mixture a day ahead and make the frosting a few hours before serving—store both refrigerated and bring to room temp before assembling.

Why did my cupcakes sink?

If the fruit topping is too heavy, it can pull the batter down. I spoon in just a small dollop to avoid that.

Can I pipe the frosting?

Absolutely. I refrigerate the frosting briefly so it’s firmer, then use a piping bag with a star tip for swirls.

How do I keep the cupcakes moist?

I don’t overmix the batter and use room-temperature ingredients. Also, I don’t overbake—checking with a toothpick helps.

Conclusion

I adore how these cupcakes combine fruity jammy rhubarb and peach with honey’s gentle sweetness and cream cheese’s rich tang. They feel both fresh and indulgent—perfect for spring or summer gatherings. Give them a try; I’m sure they’ll become a new favorite!

I love how these Peach Cobbler Donut Hand Pies combine the nostalgic flavors of peach cobbler with the fun, portable shape of mini hand pies. With a flaky dough exterior and a sweet, juicy peach filling, they’re perfect for breakfast on the go, desserts at picnics, or a weekend treat.

Why You’ll Love This Recipe

I adore how easy it is to make these—no special equipment, just a few simple steps. The flaky pastry paired with luscious peach filling always impresses, and their handheld size means they’re perfect for sharing or enjoying solo. Plus, I can make them ahead and reheat easily.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pie dough (store-bought or homemade)

• Fresh peaches (peeled and sliced)

• Granulated sugar

• Brown sugar

• Cornstarch

• Lemon juice

• Ground cinnamon

• Ground nutmeg

• Egg (for egg wash)

• Coarse sugar (optional topping)

directions

1. Preheat the oven and prepare a baking sheet lined with parchment.

2. In a mixing bowl, combine sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Stir until the peaches are well coated and a syrup forms.

3. Roll out pie dough on a lightly floured surface and cut out circles using a round cutter or cup.

4. Spoon peach filling into the center of half the dough circles, leaving a border around the edge.

5. Brush that border with egg wash, then top with remaining dough circles. Use a fork to crimp the edges and seal.

6. Brush the tops with egg wash, and if I want extra sparkle, sprinkle coarse sugar on top.

7. Bake until golden brown and bubbly, about 18–22 minutes. Let them cool slightly before serving—they taste incredible warm.

Servings and timing

Makes about 8–10 hand pies. Preparation takes around 15 minutes, and baking takes 18–22 minutes. Total time: roughly 35–40 minutes.
If my recipe didn’t specify, I found that using 2 pounds of peaches yields about 10 pies.

Variations

• I sometimes swap peaches for mixed berries or apples for extra variety.

• To spice things up, I’ll add a pinch of ginger or allspice to the filling.

• For a decadent twist, I dip the cooled hand pies in a simple glaze made from powdered sugar and milk.

storage/reheating

Store leftover hand pies in an airtight container at room temperature for up to two days. To reheat, I pop them in a 350°F (175°C) oven for about 5–7 minutes to restore flakiness. For a quicker option, microwaving for 10–15 seconds works great too.

FAQs

How do I peel peaches easily?

I blanch them in boiling water for 30–60 seconds, then transfer them to an ice bath. The skins slip off effortlessly.

Can I use frozen peaches instead of fresh?

Yes—I thaw and drain them well to remove excess juice before using. I might reduce cornstarch slightly to account for added moisture.

Can I make these dairy‑free or vegan?

Absolutely. I swap the egg wash with plant-based milk or aquafaba, and ensure the pie dough has no butter or uses a vegan alternative.

Can I freeze these hand pies?

Yes, I freeze them before baking on a sheet until firm, then wrap them individually and freeze. I bake from frozen, adding a few extra minutes to the baking time.

Can I prep the filling ahead of time?

Definitely. I make the peach mixture up to a day in advance and keep it refrigerated. Just give it a stir before filling the pies.

Conclusion

These Peach Cobbler Donut Hand Pies are my go-to treat when I need something comforting, simple, and shareable. With minimal fuss and maximum flavor, they’re perfect any time a warm, fruity pastry craving hits.

I’m sharing my take on a decadently rich, ultra-moist chocolate sheet cake with a fudgy, hot chocolate icing poured right over the still-warm cake—a gooey, chocolate-lover’s dream that's easy to whip up in just 30 minutes.

Why You’ll Love This Recipe

I love how quick and fuss-free this cake is—done in just half an hour! The contrast between the warm, gooey cake and the hot fudge icing creates an irresistible texture. I also adore how it’s made in a single 9×13 pan, giving plenty to share (or keep all to myself).

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake

• 2 cups sugar

• 2 cups all-purpose flour + 1 tablespoon for chocolate chips

• 1 teaspoon baking powder

• 2 teaspoon baking soda, divided

• ½ lb unsalted butter

• ¼ cup sweetened cocoa powder

• 1 cup water

• 2 large eggs

• ½ teaspoon kosher salt

• ½ cup milk

• ½ tablespoon vinegar

• 1 teaspoon vanilla extract

• 1½ cups semi-sweet chocolate chips

For the icing

• ¼ cup sweetened cocoa powder

• ¼ lb unsalted butter

• 6 tablespoon milk

• 1 lb powdered sugar

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

Directions

1. Preheat oven to 375 °F and butter + flour a 9×13 pan.

2. In a small cup, combine milk and vinegar; set aside.

3. Whisk together flour, sugar, baking powder, 1 teaspoon baking soda, and salt.

4. In a saucepan, bring butter, cocoa, and water to a boil; pour into dry mixture and beat well.

5. Stir baking soda into the milk mixture; set aside.

6. Toss chocolate chips with 1 tablespoon flour.

7. Beat eggs into the cocoa–flour mixture, then stir in milk mixture and vanilla. Fold in chocolate chips.

8. Pour batter into the prepared pan; bake 20 minutes or until a toothpick comes out clean.

9. Five minutes before cake finishes, prepare icing: boil cocoa, butter, and milk, remove from heat, then beat in powdered sugar, salt, and vanilla.

10. Pour icing over the hot cake, spreading evenly. Serve warm.

Servings and timing

Makes 12 servings.

• Prep time: ~10 minutes

• Bake time: ~20 minutes

• Total time: ~30 minutes

Variations

• Swap vinegar + milk for ½ cup buttermilk for tangy richness.

• Use unsweetened cocoa if that's what’s on hand—flavor’s still great.

• Stir in chopped nuts or swirl in peanut butter under the icing.

• Add a shot of espresso or instant coffee to deepen the chocolate flavor.

• Skip the icing and dust with powdered sugar for a lighter touch.

Storage/Reheating

I store leftovers in the fridge, tightly wrapped, and it keeps well for up to 2 days. For freezing, I slice, flash-freeze them about an hour on a baking sheet, then wrap pieces in plastic and foil—good for up to 3 months. I thaw overnight in the fridge and warm in the microwave for a gooey treat.

FAQs

What makes this cake “insanity” level?

This cake earns its name because it combines intense chocolate flavor, a moist crumb, gooey melted chips, and a hot fudge-style icing—all in one quick bake. It’s delightfully over-the-top!

Can I use a different pan size?

Sure! A 9×13 works best, but I sometimes use two 8×8 pans—just watch baking time and test with a toothpick until it’s done.

Do I have to use the icing?

Nope! The cake is delicious on its own. I often skip the icing and just sift powdered sugar over the top for a simpler finish.

Can I make this gluten-free?

Yes—just swap the flour for a 1:1 gluten-free blend. The texture stays wonderfully moist.

How do I get the icing thick enough?

I let the icing cool a few minutes after mixing before spreading—this helps it thicken just enough to coat the cake without soaking in too thinly.

Conclusion

I love how this cake delivers maximum chocolate goodness with minimal effort. It's perfect for last-minute gatherings or indulgent weeknight desserts. The ooey-gooey texture and hot chocolate icing are pure comfort. Try it once, and I promise it'll become a go-to in my kitchen!