Chocolate “Pudding”

I found this post on Pinterest for a Chocolate Pudding made with only avocado, bananas and cocoa. What??? I realized pretty quickly that I already had everything I needed on hand to make this. So, why not try it out? I whipped it up in less than 5 minutes, added a drizzle of honey just to help it out a little, and then whipped it in the mixer just to fluff it up and really get all the chunks out.

I handed the chilled cups to my 3 kids (9, 5, & 2) after dinner a few hours later. Only one of my three took a bite and looked at me suspiciously. The others devoured it. And the one who asked me what was in it still ate it when I divulged my secret to him. I was really sold when the child of mine who is the least likely to try new things asked me the next night if there was any more “pudding” to eat.

All I’m saying is, what have you got to lose? 

Not. A. Thing.

It’s seriously good.

Sneaky Chocolate Pudding:

  • 2 bananas (I used some “just right” bright yellow/no spot fruit because I didn’t want the banana flavor to overpower the taste)
  • 1 avocado
  • 2 Tablespoons Hersheys special dark cocoa powder
  • 1 teaspoon honey (optional-try it both ways!)

Pumpkin Cream

I made this pumpkin goo today! It’s from Rachael Ray’s magazine this month. She recommends it on pastry shells, but I’m thinking waffles!

Pumpkin Cream:

1/2 Cup Cream Cheese
1/2 Cup Confectioners’ sugar
1/2 Cup Pumpkin Puree

Pumpkin Pie seasoning to taste

Blend it all until combined!

Pumpkin Chocolate Chip Muffies

Technically, these are “cookies” but they have such a cakey texture that I think they should be called “Muffies”. I love these treats. The dark chocolate morsels absolutely make the recipe stellar. I didn’t have the supplies on hand to healthify this recipe, but after the original recipe, I posted how you can lower the calories and add a few more vitamins, you know…if you feel so compelled. Enjoy!

Fall Pumpkin-Chocolatey goodness

1 Cup Canned Pumpkin (*NOT Pumpkin Pie Filling!!)
1 Cup white sugar
1/2 Cup vegetable oil
1 egg
2 Cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 Tablespoon vanilla
2 Cups Hershey’s Special Dark Chocolate Chips


1. Combine pumpkin, sugar, oil and egg. In a separate bowl, stir together flour, baking powder, cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to the pumpkin mixture and mix well.

2. Add vanilla and chocolate chips.

3. Drop by spoonfuls onto greased cookie sheet and bake at 350 for 15 minutes or until lightly brown. You don’t want to undercook these because remember, they are more like cake than a cookie. They will be gross…trust me.

Healthified Swaps:

substitute 2 Cups of whole wheat flour for the all-purpose
substitute 1/2 Cup of applesauce for the vegetable oil
substitute 1/4 Cup of EggBeaters for the egg

Macaroni and Cheese (It’s Sneaky!)

Serves: 6
Prep Time and Cook Time:  25 minutes
Author: this recipe is a combination of Jessica Seinfeld’s “Macaroni and Cheese 2” from her Deceptively Delicious cook book as well as a recipe from Everyday Food called “Stovetop Mac and Cheese”. It is SO good!


Mac n Cheese!

Mac n Cheese!


1 1/2 Cups whole-wheat elbow macaroni*
1 Cup nonfat (skim) milk
1/2 Cup canned navy beans, rinsed and drained
non-stick cooking spray
1 1/2 Cups shredded colby cheese (about 8 ounces)
1/2 t salt
1/8 t garlic powder
1/8 t cayenne pepper
1/8 t pepper
1 t dijon mustard
1 t worcestershire sauce

1. Bring a large pot of salted water to a boil; add macaroni and cook accordingly. Drain and set aside.

2. While the macaroni is cooking, combine the milk and the beans in a food processor until pureed.

3. Coat a large pan (I just used the same pan I used for the macaroni) with cooking spray and set it over medium heat. Add the bean mixture to the pan along with the mustard, worcestershire sauce and seasonings. Cook for 2 minutes stirring until smooth. Add the cheese and cook until melted and creamy. Stir in the macaroni and serve!

*I couldn’t find the little shells in wheat at the commissary, so the picture here uses regular noodles.

**Jessica also suggests adding 1/2 C of pureed cauliflower (additionally not instead of the beans) to boost the nutrition of this dish even more.