My Sweet Marie

Archive for the ‘Sweets, cookies, cakes and desserts’ Category

Here’s a little treat for you to make! It is delicious but not WW friendly! You’ll need:


  • dark chocolate chips 1 bag
  • gluten-free pretzels 1 bag
  • caramel chips
  • sea salt


  1. Line a cookie sheet with parchment.
  2. Melt your chocolate chips in the microwave. Pour 3/4 of them over the parchment paper’d tray. Spread out thinly.
  3. Lay the pretzels over that, I like the curly pretzels but sticks work too.
  4. Now melt your caramel chips or caramels, either will work. Pour that over all the pretzels in a drizzly wiggly way till it’s all gone!
  5. Now drizzle the rest of the chocolate over that, in a zig zaggy way!
  6. Sprinkle a bit of sea salt over it all and then chill for a couple of hours.
  7. Once hard in the fridge, break into bark and nibble away!




These cookies are husband and grand-children approved! You would never know they are gluten-free, grain-free, paleo, etc etc, neither will your guests! They are addictive is what they are! Enjoy!


  • 1/4 cup melted coconut oil
  • 3/4 coconut sugar
  • 3 tbsp. molasses (I used unsulphered)
  • 1 egg
  • 1 1/2 cup almond flour
  • 6 tbsp. coconut flour
  • 1 1/2 tsp ginger ground
  • 1/4 tsp salt
  • 1 tsp baking soda


  1. Preheat oven to 350.
  2. In a large bowl, mix oil,sugar, molasses and egg.
  3. Add in the dry ingredients. Scoop into balls. Should get 24
  4. Place 1-2″ apart on a lined cookie sheet. Bake for 12 minutes.
  5. Remove from oven and gently press so they are flattened.
  6. Bake for 3 more minutes.
  7. Let cool before transferring to cooling rack!

Here’s a dairy-free caramel sauce that is healthy to have! Enjoy with your Yonana, or yogurt or however you use caramel sauce!


  • 1/2 cup dates
  • 1 tsp vanilla
  • 1/2 tsp sea salt
  • 1/2 cup almond milk
  • 1/4 cup maple syrup


  1. Soak your dates for 10 minutes in very hot water, just to soften them. Drain them.
  2. Put all of the ingredients in the food processor and blend till it’s smooth.
  3. Store in the fridge for 7 days.
  4. WW 3 smart points per 1/6th of recipe. 5 points for 1/4. Enjoy!

If you like the hello dollies, taffy or other Eagle Brand treats but cannot have dairy, here’s an option for you. It takes a bit of time but can be done!


  • 1½ cups non-dairy milk (I used coconut milk)
  • ½ cup sweetener (sugar, coconut sugar, agave or honey)
  • 1 tsp pure vanilla.


  1. Combine milk and sweetener in a medium saucepan. Whisk to dissolve sweetener over medium heat.
  2. When the milk begins to steam, lower the temperature to as low as possible.
  3. Allow milk to reduce to half in size from what it first was, periodically checking and stirring.
  4. When milk is reduced by half, remove from heat and whisk in vanilla extract.
  5. Pour into a clean glass jar and allow to cool. Store in the refrigerator
  6. Most recipes that you’ll use this for call for a can, which is equal to 300ml or 1 1/3 cup.

On one of our trips to Playa Del Carmen we ventured to Valadolid. It’s a beautiful town with many things to explore. While exploring we happened upon this elderly lady in her Mexican dress, selling Cocada. It’s a very sweet candy, much like a hard fudge, with lots of coconut in it. Well, with my allergies I am very leery to eat anything from a street vendor but this fine lady assured me it was nothing but azucar and coco(sugar and coconut). So I decided to live on the edge and give it a whirl! Well let me just tell you that on days like that I am very glad that I choose to be a bit edgy!! It was phenomenal! It was sweet, chewy and addictive! We bought one and walked away and started nibbling, well we went back but she was gone! I have been wanting that candy since then and it’s been two years! Finally, with a bit of research, I think I have cracked the code! Here’s what I did:


  • 1 lb brown sugar
  • 1 lb coconut shredded
  • 1 cup water


  1. In a medium sized saucepan boil the water and brown sugar till soft ball stage. If you don’t have a candy thermometer, get a small glass of cold water and drop a teeny bit in, if it forms a soft ball then it’s ready for step 2!
  2. Now add the coconut, boil for 1 more minute.
  3. Pour out onto a flat tray that has been greased and/or use parchment.
  4. cool in the fridge till hard then cut as you like, squares etc.
  5. Enjoy!

I am a big fan of the Lara bars but often have a hard time finding them! I have found out that they are real simple to make! You must try these recipes! go ahead, get creative and come up with your own flavor.

Cashew coconut bar

  • 1 cup cashews
  • 1 cup dates pitted
  • 1/2-3/4 cup shredded unsweetened coconut


  1. Throw all the ingredients in your food processor and process until all very sticky. It’s be a big sticky mess, when that happens, it’s done!
  2. Pour into a 8×8 pan that has been lined with either parchment or saran wrap. flatten.
  3. Put in fridge to chill for an hour or so.
  4. Cut into bars to a size of your liking. enjoy!

Cherry Pecan Bars

  • 1 cup sundried cherries
  • 1 cup pecans
  • 1 cup of dates

Directions same as above.


Banana Walnut Bars

  • 1 cup banana chips
  • 1 cup walnuts
  • 1 cup of dates

Ditto on directions. Enjoy!


Happy Easter! I hope the Eater bunny stopped by and left you and the kiddies some treats! For some reason he skipped our house this year…boo! Today we are gathering with Denis’ family and I thought I’d bake up some gluten-free peanut butter cookies to share. this family has absolutely no allergies in their family, except for me and troop of gluten-intolerants! So they often forget to have a gluten-free dessert for us ‘weirdos’…ugh! Not today, there will be cookies for us to nibble on! Here’s the recipe that I snagged off the internet, all credit goes to !

– 1/2 cup organic chunky peanut butter
– 1/2 cup brown sugar
– 1 egg
– 1 1/4 cups gluten-free rolled oats
– 1/2 teaspoon baking soda

– Preheat oven to 350°F.
– In a small bowl, use an electric mixer to cream peanut butter and brown sugar until fluffy. Beat in the egg.
– Add rolled oats and baking soda to creamed mixture, and mix well.
– Line two baking sheets with a Silpat mat or parchment paper.
– Roll dough into two-inch balls, and press to flatten on the cookie sheet.
– I added a bit of dark chocolate to the top of each cookie for added taste!
– Bake for eight minutes or until the cookies turn slightly brown.
– Cool cookies on a rack, and store leftovers in an airtight container.

Only 87 calories per cookie.