The best part of Valentine’s Day is undoubtedly the chocolate, so I was excited when Stonyfield asked their bloggers to make a dessert that paired yogurt with Divine chocolate. Yogurt’s a great addition in brownies to replace some fat and keep them moist. Like the chocolate, these brownies will melt in your mouth. 

My local grocery store only had Divine’s white chocolate in stock. White chocolate can be difficult to bake with because cheaper brands melt of burn but the chocolate chunks came out smooth and full of flavor. Spreading the jam in a layer in the middle instead of mixing it into the batter adds a little bit in every bite. 

Divine White Chocolate Raspberry Brownies

Prep time: 15 minutes

Cook time: 35 minutes

Ingredients(Makes 1 8 x 8 pan):

• 1 1/3 cup all-purpose or gluten-free flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 3/4 cup sugar
• 2 large eggs
• 1 5.3oz Stonyfield vanilla greek yogurt
• 1 3.5oz Divine White Chocolate bar, roughly chopped
• 1/2 cup vegetable oil
• 1/2 cup raspberry jam
• 2 Tablespoons water

Method:

1. Preheat your oven to 350 degrees.
2. Mix together the flour, cocoa powder, baking powder, and sugar.
3. Beat in the eggs, Stonyfield yogurt, oil, and 2 Tablespoons of jam.
4. Add in the chopped chocolate and mix. 
5. Pour half of the batter in a greased 8 x 8 pan.
6. Mix the remaining raspberry jam with 2 Tablespoons of water. Spread the jam over the top of the brownie batter covering all parts.
7. Add the rest of the batter layered on top of the jam. 
8. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.

As much as I don’t like the cold, Winter and Fall are some of the best baking months because there’s sometimes nothing to do but stay in and sit next to the heater. Now that Spring’s here and the heat waves, too, no-bake recipes are suddenly ten times more appealing. 

I made these “brownies” over the weekend for a sweets fix that wouldn’t involve sifting flours and melting chocolate. It’s pretty much the same recipe I made 3 years ago with an extra avocado frosting on top. Avocados and dates definitely don’t sound like dessert ingredients, but you’d be surprised how rich and chocolaty these come out. 

These are easier to stash and store without the frosting, which does go bad about as quickly as guacamole, so if you’re planning on waiting a while to eat these wait until the last minute to make the frosting. It’ll taste better if you do.   

Raw Brownies With Avocado Frosting

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 8-12 brownies):

• 2 cups pitted dates
• 1 cup walnuts
• 1/4 cup cocoa powder
• 1 1/2 Tablespoons coconut butter(optional but recommended)
• 1-2 Tablespoons water
• 1/2 a ripe avocado
• 2 Tablespoons agave or honey

Method:

1. Blend the dates in a food processor until they are pulverized and start to stick together. The dates don’t have to be fresh but make sure you’re not using dry and stale ones or they won’t stick.
2. Add the walnuts and coconut butter and continue blending until the dough starts to stick to itself. Add the water as necessary if your ingredients are too dry to clump.
3. Lastly add 3 Tablespoons of cocoa powder and continue blending until it’s mixed in.
4. Dump the processed ingredients onto a piece of parchment paper. With your hands, clump them together into a square or rectangle.
5. Freeze the dough for 5-10 minutes until it’s firm and cut it into even sized squares. Store in the refrigerator for freshness.
6. To make the “frosting”, mash the avocado into a smooth puree. Add the agave and remaining cocoa powder and mix thoroughly.
7. Spread an even amount on top of each brownie square. Garnish with any extra walnuts.

Valentine’s Day usually marks the last good dessert you can eat and not feel guilty about during the holiday season before you have to wait another 8 months for Thanksgiving to roll around. You might as well make it a really good one.

Last year I got to go to Stonyfield‘s launch party for Petite Creme and sample all the flavors served along champagne, puff pastries, and fine wine. There’s definitely something special about Petite Creme. It’s creamy and elegant in a way most yogurts aren’t. Making a faux “mousse” for this parfait with it is definitely a kitchen cheat no one will mind. 

Using the vanilla bean flavor here (my personal favorite) makes the strawberry and Nutella a little more complex in my opinion. Make sure to use a flavorful strawberry jam for the best results. I made this into two servings and it was almost too rich to finish. It’s definitely a hefty dessert, so if you’re looking for something lighter try splitting this between 4 shot glasses and having taster desserts.

Strawberry Hazelnut Creme Parfaits

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 2 large servings or 4 tasters):

• 2 5.2oz vanilla bean Petite Creme
• 1/4 cup Nutella 
• 1/4 cup strawberry jam
• 2 Tablespoons chopped hazelnuts

Method:

1. In one bowl, mix together 1 container of vanilla petite creme and 2 Tablespoons Nutella.
2. In a separate bowl, mix together 1 container of vanilla petite creme and 2 Tablespoons strawberry jam.
3. Divide the Nutella mousse between 2 to 4 small parfait glasses. Shake gently so that the top is level.
4. Gently melt the remaining Nutella in a microwave until it’s liquid. Pour the liquid Nutella over the Nutella mousse and spread out gently with a spoon in an even layer.
5. Mix the remaining strawberry jam with enough water (about 2 teaspoons) to make it fluid. Pour gently over the Nutella in the parfaits and spread out lightly with a spoon.
6. Add 1/2 Tablespoon of chopped hazelnuts on top of each parfait.
7. Scoop the strawberry mousse gently into the parfait glasses and shake lightly to make level.
8. Refrigerate the parfaits for 10-15 minutes to cool slightly.
9. Remove from the refrigerator and garnish with any remaining chopped hazelnuts.

At a holiday party, I brought just a jar of peanut butter to make cookies with. Since everyone knows I’m gluten-free, they asked me what kind of flour I needed. Why didn’t I bring any? Apparently not everyone knows this peanut butter cookie recipe, which is a shame because everyone should.

Unlike most gluten-free recipes that have you mixing chickpea flour with potato starch and xantham gum, these cookies just use peanut butter, eggs, and sugar as their base. I grew up having these long before I was gluten-free.

As far as peanut butter cookies go they’re probably the best you’ll have, too. They’re sweet and nutty and melt in your mouth without any flours to make them tough. I’ve made this recipe plenty of times and you should, too.

No Flour Peanut Butter Cookies

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Makes 24 Servings):

• 3/4 cup non-stir peanut butter
• 1 cup white sugar
• 1 egg
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/3 cup dark chocolate chips
• 1/3 cup chopped Reese’s cups

Method:

1. Preheat your oven to 350 degrees.
2. In a large bowl, stir together the peanut butter, egg, sugar, vanilla, and baking soda until well mixed.
3. Fold in the chocolate chips and Reese’s until evenly distributed. If the dough is too wet still, sugar by the Tablespoon until the dough doesn’t stick to your hands.
4. Roll the dough into 1-inch balls and flatten slightly. Place on a non-stick baking tray.
5. Bake for 12-15 minutes until the edges turn golden. Remove from the oven and let cool completely before moving.