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Tasty Treats By Michi Original
I'll give you one guess as to why this delicious dessert and snack is called Puppy Chow. Did you figure it out?  It looks like dog food! I think even if I had a good camera (not my iphone) this dish would still look pretty ugly.  But, I don't care what it looks like, its sooo darn good.  I mean how can chocolate, peanut butter, and powdered sugar mixed with cereal be bad?  This is so yummy, and so easy to make too.  

The original recipe calls for melted chocolate, so this recipe uses a chocolate sauce as a substitute that is made from cocoa powder.  You really do not notice the difference at all in the consistency of the dessert.  Even though this dessert is low fat and Swank-friendly, it's definitely not healthy.  There is tons of sugar in it, so be aware of that.  But, we all have to indulge sometimes, right?  

I hope you enjoy this recipe as much as we do! 

  • 8 tbsp cocoa powder, preferably fat free if you can find it
  • 4 tbsp canola oil 
  • 1 cup of powdered sugar, sifted and divided 
  • 4 tbsp skim milk, divided 
  • 1/2 cup organic creamy peanut butter (only peanuts and salt in ingredients)
  • 5 1/2 cups of Chex cereal 
  • 1 1/2 cups of sifted powdered sugar for topping 

Using a large microwave safe bowl, whisk together the cocoa powder and canola oil.  Whisk until smooth and the cocoa and oil are completely incorporated.  Then, add 1/4 cup of the powdered sugar and 1 tablespoon of skim milk.  Whisk until smooth. Continue adding the remaining powdered sugar and remaining milk the entire cup of powdered sugar and four tablespoons of skim milk are mixed in with the cocoa and canola oil.  

Next, add the creamy peanut butter to the mixture.  Whisk more until the mixture is smooth again.  Now, microwave the mixture for 30 seconds.  Add the cereal to the chocolate mixture and stir together using a large spatula.  Finally, transfer the cereal mixture to a sealable bag or container along with the remaining one and a half cups of powdered sugar.  Shake the bag or container well several times.  Make sure that powdered sugar is covering each piece of cereal.  You don't want the cereal to clump together, so mix, mix, mix! 

After mixing, put the cereal in the freezer for 15 minutes and serve immediately. Store the remaining cereal in the refrigerator to enjoy later. :)
I love cookies!! I learned to bake cookies from my sister and we would bake cookies every year for Christmas for one or two days.  I absolutely loved it! When I started my diet, I couldn't eat a single one of my favorite cookie recipes anymore.  I have since found many delicious cookie recipes that are diet friendly, and peanut butter cookies are one of them.  This recipe is easy and delicious and I love the yummy peanut butter taste.  My favorite way to eat them is warm out of the oven with a glass of milk.  Enjoy! :)

  • 1 egg
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar, plus extra for dipping
  • 1/3 cup vegetable oil (I like Mazola)
  • 1/2 tsp of pure vanilla extract
  • 2/3 cup organic creamy peanut butter (I like Publix)
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp of skim milk
  • Pam cooking spray


Preheat oven to 350 degrees.  Beat the egg.  Add the sugars gradually, then the oil, vanilla extract, and peanut butter.  Scrape the bowl and beat well.  In a separate bowl, combine the flour, baking powder, baking soda, and salt.  I usually use a sieve to combine these ingredients.  Slowly add the dry ingredients into the peanut butter mixture.  Add three tablespoons of milk and mix well until blended.  

Using a cookie scoop or spoon, form the dough into balls that are about one inch in diameter.  Roll each ball in a bowl with granulated sugar and place on a cookie sheet greased with Pam.  Make the cookies about apart.  Press each cookie down with a fork to make the "peanut butter cookie" indentations. 

Bake for 10 to 12 minutes or until slightly browned on the edges.  Let them cool on a cooling rack and then store in an airtight container.
This is my birthday speciality!  This is actually a recipe from Ina Garten called Beatty's Chocolate Cake that I altered in order to fit my diet.  Everyone loves the diet version! Just writing this up makes me want to cook it again! 

Cake Ingredients: 
  • 1 3/4 cups of all purpose flour
  • 2 cups of sugar
  • 3/4 cup good cocoa powder (I like Ghiradelli Sweet Ground Chocolate)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup McArthur Cultured Lowfat Buttermilk, shaken
  • 1/2 cup vegetable oil (I like Mazola)
  • 2 extra large eggs, at room temperature 
  • 1 tsp pure vanilla extract (I recommend Nielsen-Massy Madagascar Vanilla Extract)
  • 1 cup freshly brewed hot coffee (or espresso!)
  • Pam for Baking with Flour

Frosting Ingredients: 
  • 4 cups sifted powdered sugar
  • 1/2 cup of 1% or skim milk
  • 2 tsp vanilla
  • 1/3 cup creaming organic peanut butter (I like the Publix brand in the jar, found in the peanut butter aisle, not the deli) 
Directions for the cake: 

Preheat oven to 350 degrees.  Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl. 

Combine the buttermilk, oil, eggs, and vanilla in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.  With the mixer on low speed, slowly add the dry ingredients to the wet.  With the mixer still on low, add the coffee/espresso and stir just to combine, scraping the bottom of the bowl with a spatula. 

Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.  Take the cakes out of the pan immediately, turning them over onto a cooling rack.  Let them cool there completely. 

Directions for the frosting: 

Beat peanut butter in a mixing bowl until its fluffy. Add 2 cups of the powdered sugar gradually, beating constantly.  Add 1/4 cup of milk and the vanilla; slowly beat them in.  Slowly beat in the rest of the powdered sugar and another 1/4 cup of milk. If necessary, add a little more milk if the frosting is not spreadable.  

Place one layer, flat side up, on a flat plate or cake pedestal.  With a knife or offset spatula, spread the top with frosting.  Place the second layer on the top, rounded side up, and spread the frosting evenly on the top and sides of the cake. 

*Tip: Frost the cake right away.  This frosting will harden and not be smooth enough to spread after it dries.  Also, wetting the knife will also help spreading if the frosting hardens. 

Enjoy this deliciously moist cake!