Most days I do pretty good at eating healthy. I have reached the age where I just can’t eat all the things that I want to when I want to.  Oh, to have the metabolism of a teenager again. Our kids can pretty much devour anything they want and never gain an ounce. I remember those days.

Although, the healthy habits that we have been setting for our kids is starting to sink into them. Yesterday our kids had off school, so we headed over to Universal for a day of fun and rides. The kids had sugar cookies for breakfast, Chick-fil-A for lunch, and a cup of butter beer in the park.

As we headed to dinner later that night, our daughter asked for salad.  She knew that her body needed some healthy veggies to balance out her food choices from earlier.  Yay for healthy habits forming young. I wish I had known those things when I was younger. It would have made my later years a little easier in the weight department.

This month we have really been trying to make more healthy dinner recipes to share here. It’s what we normally eat, so I’m trying to photograph a few of them.  I realize that most people like to look at the yummy desserts, but they really just want to make a good dinner.  AT least I hope so because I’m trying to balance out the sugar recipes here with some more healthy options.

  • 1/2 cup butter
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup powdered sugar
  • 1/4 cup flour
  • 2 eggs
  • 1 teaspoon vanilla
  • 12 peanut butter cups, divided
  • Moose Tracks ice cream
  • chocolate syrup

  1. Preheat the oven to 425 degrees. Spray a 6 cavity muffin tin with nonstick spray.
  2. Place the butter and chocolate chips in a microwave safe bowl. Heat for 45 seconds. Remove and stir until melted and creamy.
  3. Add the powdered sugar and flour and stir until mixed in.
  4. Whisk the eggs and vanilla and add to the chocolate mixture. Stir until completely incorporated.
  5. Spoon half the mixture into the prepared muffin tin. Place an unwrapped peanut butter cup in the center of each one. Cover the peanut butter cups with the remaining batter.
  6. Bake for 7-8 minutes. Do not over bake! The tops will look gooey and under done. This is normal.
  7. Let the cakes rest 5-6 minutes in the muffin tin. They will settle as they cool.
  8. Cut the remaining peanut butter cups into heart shapes.
  9. Place a baking sheet on top of the muffin tin and flip all the cakes out. Use a flat metal spatula to gently slide under each cake and place them on a plate. Clean the spatula off after each one.
  10. Top with ice cream, chocolate syrup, and peanut butter cup heart and serve immediately.

*You can also let the cakes cool in the pan completely. The gooey tops will evenly set up. Use a butter knife to gently loosen the cakes and remove them. Place them upside down on a plate and heat in the microwave for 10-13 seconds.

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