German Chocolate Lara Bites (GF, no sugar added)

Happy National Running Day! A day late...sorry. But I made you this great and fast and easy and chewy and moist treat that's also great for you and great to refuel on a long run! You're welcome. 

The first time I ever ate a Lara Bar was last fall when I ran my first race ever---The Baltimore Half Marathon. Woot! I saw these bars in the store before and thought they looked kind of suspicious and overly healthy, but when they're giving them away for free, I might as well at least taste them. So I did. And it turns out they're so good it's worth

Turns out they really do taste like cookies! And trust me, as the girl who can practically inhale a jar full of charming Chocolate Chip Cookie Butter in fewer days than I care to admit, I don't throw that compliment around lightly. Plus, I love the fact that the sweetness in these little bites comes from the dates, no added sugar, so it doesn't cramp up your stomach when you're running. But running or not, these are pretty great. My favorite is straight out of the freezer. Yum!

German Chocolate Lara Bites (Gluten Free!) [click to print]
Makes 10-12 bites

• 3/4 c. pitted dates
• 1/2 c. pecans or walnuts, toasted
• 2 T. cocoa powder
• 2 T. shredded coconut, unsweetened
• 1 tsp. vanilla extract
• 1/16 tsp. salt

Combine all ingredients in food processor and blend until well combined. Firmly press heaping tablespoons of mixture into bite-size silicone mold (I used a brownie bites mold, which I thought was silly until I got one, so don't judge) or roll into balls. 

Source: Slightly adapted from Chocolate Covered Katie

Sweet Sixteen: Cheesecake

There's just something about a cheesecake that looks so decadent and rich and filling and delicious! You're pretty much gonna love every single one of these roundup variations!

(Left to Right, Top to Bottom)

Chocolate Cheesecake, Raspberry Swirl Cheesecake, Blackberry Lemon Cheesecake Squares, Cheesecake Chocolate Chip Cookie Bars

Rolo Brownie Cheesecake, Caramel Apple Cheesecake, Red Velvet Cheesecake, Caramel Macadamia Cheesecake

Snickers Cheesecake, Oreo Cheesecake, Peanut Butter Mousse Cheesecake, Triple Coconut Cheesecake

Twix Bar Cheesecake Pie, Chocolate Covered Cheesecake Bites, Thin Mint Mini Cheesecakes, Peanut Butter Cookie Crusted Jelly Swirled Cheesecake Bites

No Bake Energy Bites

Normally, the battle to eat health food is a losing battle. The siren call of sweet treats is steady and constant. But with these little no-bake energy bites, you get the best of both worlds! These chewy little cookie bites are packed with so many good-for-you things, with a few chocolate chips...but, hey! Chocolate is good for you, too, these days! 

No Bake Energy Bites [click to print]
Makes about 24 bites


1 c. oatmeal
1 c. coconut flakes
1/2 c. peanut butter
1/2 c. chocolate chips
1/2 c. ground flaxseed
1/3 c. honey
1 tsp. vanilla
1 tsp. cinnamon

Combine all ingredients in large bowl and mash with your hands until everything is well combined. Chill for 1 hour. Scoop into 1" balls and enjoy! Store in airtight container in fridge for up to a week...if they last that long!


Source: Slightly adapted from Smashed Peas and Carrots

Caramel Apple Pie Bites

These little bites look so fancy but they're really easy to make. Trust me. Just don't leave them on your kitchen table if you plan to take them anywhere besides your stomach. Each bite fits nicely in your mouth and it's quick to grab and go!

[Hint: Don't start the caramel sauce until the mini pies are out of the oven and on the cooling rack, otherwise, it won't be soft enough to dip the pies without damaging those flaky crusts!]

Caramel Apple Pie Bites   [click to print]

For the pie crust: 

2-1/2 c. flour

1 T. sugar

1 tsp. salt

2 sticks (8 oz.) butter, cold

1/2 c. water, ice cold

Whisk flour, sugar and salt together in large mixing bowl. Cut butter into 1/2 inch pieces and add to flour mixture. Using pastry blender, cut in butter until butter pieces are about the size of peas. It doesn't have to be perfectly even at this point. Drizzle water over mixture. Use a rubber spatula to gather the dough together until the mixture starts clumping together. Gently knead dough together with your fingertips; when it forms a lumpy ball, it's done. Be careful not to overwork, the heat from your hands can make the butter melt and that's what makes the crust so flaky and good! 

Divide dough and flatten to 1/2" disk; seal in plastic wrap and refrigerate for at least 1 hour. The colder the dough, the better, though, so leave it for 2 or more hours if you can. 

Source: Recipe files of Smitten Kitchen

For the filling: 

1 c. apple butter (check out this recipe!)

2 medium apples

1/2 tsp. cinnamon

1 T. brown sugar

2 T. whole milk

Chop apples into 1/4 inch pieces and add to large saucepan. Add apple butter, cinnamon, sugar and milk. Stir to combine. Bring mixture to a boil, then reduce heat and simmer for about 25 min. or until apple pieces become soft. Remove from heat and allow to cool. 

Source: Recipe files of Sugar Rush!

For the caramel dip and walnut coating: 

8 oz. caramels (about 30 pieces)

2 tsp. apple cider

2 c. walnuts, chopped and toasted. 

Heat caramels and cider in small saucepan on med-low heat until melted. Pour into deep bowl and set aside.   Chop walnuts into small pieces and spread on wax paper. 

To assemble: 

Roll out the pie crust dough between two pieces of plastic wrap until it's no more than 1/8 inch thick. Cut 2-1/2 inch circles of dough using a floured cookie cutter, or, one of my personal favorites, the end of a plastic cup. Lightly coat mini muffin pan with nonstick spray. Set dough circles over muffin openings and gently press into muffin cup using the end of a floured spice jar.

Fill each crust with  T. apple butter. Gently scrunch overhanging dough to edges of cup. Bake at 350 for 20-25 minutes or until crust is light golden in color. Allow mini pies to cool to room temperature.

Dip half of pie in warm caramel dip, tap off any excess caramel. Roll edges in chopped, toasted walnuts on wax paper. Place on cooling rack over piece of wax paper and allow caramel to harden. If your caramel hardens too much to easily dip pies, just microwave at 15 second intervals, stirring well between each nuke, until soft and pourable.