Blueberry Basil Chocolate Cake


This delicious, decadent, chocately goodness is made healthier by blueberries and then topped with basil to bring you bite after bite of  chocolate cake goodness! Aaaannnnd, the frosting is made with sugar free Cool Whip, so it’s a wonderful healthier cake!

I had just come back from the farmers market where I purchased the most gorgeous blueberries, but didn’t want them to go bad …you know when you buy ALL THE THINGS at the farmers market? Yeah, that happened to me, and I was in the kitchen for hours and hours on Sunday cooking meals and desserts for the week, THIS CAKE was definitely one of my faves from the day of cooking!

Blueberries from the farmers market

So you start by getting all your ingredients out. Because you’re using cool whip for the frosting with the chocolate chips, it gives it a gorgeous shiny look with a thick texture.

Blueberry Chocolate Cake Ingredients

Then you’ll make the cake batter which will take you a total of 1 minute, and since you’re putting blueberries in the batter all blended up, they’ll add a moistness while not overpowering with a blueberry flavor.

Blueberry Basil Chocolate Cake

Then you bake your cake, frost it, top it with some blueberries and basil, and voila, you’re ready to enjoy!

Blueberry Basil Chocolate Cake

Just look at a slice of this deliciousness!

Slice of Blueberry Basil Chocolate Cake

Don’t you want to take a bite?

Bite of blueberry chocolate cake

Blueberry Basil Chocolate Cake
Prep time
Cook time
Total time
Serves: 10-12
  • 1½ Cup Flour
  • 1¼ Cup Sugar
  • 6 Tbs Cocoa Powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ Cup Water
  • 2 Eggs
  • 1 Cup Blueberries
  • 1 Cup Cool Whip, thawed
  • ½ Cup Bittersweet chocolate chips
  • 2 Tbs basil, finely chopped
  1. Preheat oven to 350. Line the bottom of a springform pan with aluminum foil, spray springform pan with cooking spray.
  2. In a blender or food processor blend water, eggs, and ½ Cup blueberries.blend until no more large chunks of blueberries exist (about 30 seconds). When done blending, pour into a bowl.
  3. in another bowl combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Slowly pour ingredients into bowl with blueberry mixture, and stir everything together until there are no lumps. Spoon cake batter into springform pan. Bake for 30 minutes, remove from oven and let sit for 5 minutes, then gently remove springform pan and transfer to serving plate.
  4. To make the frosting start by melting the bittersweet chocolate chips in a microwave safe bowl. Microwave in 30 seconds intervals stirring in between (mine took 1 and a half to melt). Then slowly stir in cool whip and combine until smooth.
  5. Frost the cake when it is still warm by spreading the frosting over the cake, letting the frosting drop over the sides.
  6. In a small bowl combine remaining ½ cup blueberries and chopped basil, lay on top of center of cake. Cut slices, and enjoy!

Recipe adapted from Whole Wheat Chocolate Blueberry Cake on Better Homes and Gardens.

5 Ingredient Chocolate Coconut Slice and Bake Cookies

With only a few ingredients, you will have chocolatetly and coconutty cookies in minutes!

I’m excited to share my 5 Ingredient Friday recipe with you for 5 Ingredient Chocolate Coconut Slice and Bake Cookies! They’re super easy to make and taste absolutely yummy…the coconut toasts right up around the outsides of the cookies so you’re left with a delicious toasted coconut and rich chocolate cookie! Aaaaaannnndddd, they’re a recipe I did for a guest post for Meg of The House Wife In Training Files

5 Ingredient Chocolate Coconut Cookies

One of the keys to making these bad boys is letting the dough cool so that you can just slice and bake them…with my patience running low some days I have to force myself to leave the kitchen otherwise I will angrily stare at the freezer and say ‘freeze faster’ to which my husband replies from the other room ‘honey, it’s not going to freeze faster if you yell at it’ (since I’m in the kitchen and he can’t see me…insert some unseen eye rolls here lol).

How to make 5 Ingredient Chocolate Coconut Slice and Bake Cookies

After you do your obligatory waiting for the dough to cool, you simply slice and bake the cookies, let them cool a little, and viola, you’re all done!

What I love about these cookies is that they’re perfect for making ahead; you can even keep a batch made and freeze them for last minute guests, and trust me, your guests will love you forever for making them these fresh cookies!


Want the recipe for these amazing cookies? Check it out here

Triple Chocolate Oreo Cookies

Triple Chocolate Oreo Cookies

Not one, not two, but THREE chocolates make up this most delicious, chewy and addictive cookie…and oh wait, there are oreos in the cookies too!

For some reason …I have made these cookies a bunch of times…like a BUNCH of times…hmmm…I wonder why?

Triple Chocolate and Oreo Cookies

And even though there are three types of chocolates in these beauties, you can taste each chocolate.  The cocoa in the cookie batter, the white chocolate chunks and the dark chocolate chips, all stand on their own. And then when you bite in and get a bite of Oreo along with the other chocolates you just can’t help yourself from wanting to grab another cookie!

The best cookies ever - triple chocolate oreo cookies

Triple Chocolate Oreo Cookies
Prep time
Cook time
Total time
Serves: 24
  • 1 Stick Butter
  • ½ Cup Sugar
  • ½ Cup Brown Sugar
  • ⅓ Cup Cocoa Powder
  • 1 egg
  • 1 tsp Vanilla extract
  • 1¼ Cup Flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 pinch salt
  • ½ Cup Oreo cookies crushed
  • ½ Cup Dark Chocolate Chips
  • ¼ Cup Baking White Chocolate, broken up into chunks
  1. Preheat oven to 350. Line a baking sheet with parchment paper.
  2. Cream together butter, sugars, and cocoa powder for 2 minutes with a stand mixer or hand mixer. Then add the vanilla extract and egg and beat until it all comes together and is creamy.
  3. Next add the flour, baking powder, baking soda and pinch of salt. Combine everything until cookie dough is combined.
  4. Now add the crushed oreo chunks, chocolate chips and white chocolate and stir it in with a wooden spoon.
  5. Spoon a tablespoon worth a cookie dough, form it into a ball with your hand and then press it a little as you put it on the baking sheet, place cookies 1 inch apart.
  6. Bake cookies for 10 minutes, then remove from oven and allow to cool (these cookies can over bake easily, so it's ok if they look a little wet in the middle, they'll cool and be chewy!)
  7. After 5 minutes out of the oven transfer cookies to a wire cooling rack, allow to cool for 5 additional minutes, and then enjoy!


One Bowl Salted Caramel Blondies

One bowl blondies caramel salted blondies

These sweet, salty, quick and easy One Bowl Salted Caramel Blondies are perfect for any summer party!

One thing I love about blogging is the community and getting to know other bloggers. So today, I’m sharing my One Bowl Salted Caramel Blondies, but am sharing it as a guest post, so the recipe is over at Sarah’s blog called Sarah’s Cucina Bella 

Cucina Bella translated means ‘beautiful kitchen’ and isn’t that the perfect segue into asking you guys to vote for me to go to Italy? I was selected as a finalist and would LOVE if you’d vote for me to win a trip to Italy. If you’re so kind, you can vote here (you can vote once a day until July 31st :) ).

Ok, now more pretty pictures of making the blondies:

How to make One Bowl Caramel Salted Blondies

They’re super easy to make, taste absolutely yummy, and cleanup is a breeze!

Do you ever get invited somewhere and volunteer to bring something and then your mind goes completely blank on what to make or bring? This happens to me all the time, and I even have a food blog for Pete’s sake, so something delicious is expected. When I’m having one of those moments, my mind always wanders to these one bowl blondies…sweet blondies topped with ooey gooey caramel and a then the perfect complimentary saltiness from the sea salt. They’re always huge hit. They’re my fancy-yet-easy-go-to dessert. So let’s get started.

In a microwave safe bowl (and this is the only bowl you’ll be using) melt the butter a little, then add all the ingredients besides the toppings, mix, and spoon into a foil lined square baking dish (again, cleanup will be a breeze because you’re lining the baking dish with foil). Add the toppings, bake, and voila, delicious one bowl blondies!

What I love about this recipe is that it is so adaptable. Don’t have any caramel sauce on hand? Not a problem, use chocolate hot fudge sauce, peanut butter, chocolate chips or any type of candy, and top with sea salt.

If you’d like to see the recipe, please click here.

Red White & Blue Triflets

Patriotic Dessert - Red white and blue berry trifle

It’s time to get ready for 4th of July, which means Red White & Blue desserts!

This 4th of July I’m sharing a super simple and fun party Patriotic dessert-Red white and blue Triflets.

What makes this dessert perfect for parties (aside from being completely delicious, of course) is that you make it in little shot glasses so that they can be enjoyed in little individual bites!

Patriotic Dessert - red white and blue dessert

And since a traditional trifle is served in one big bowl, I thought I’d call these little individual desserts Triflets!

Annnnd…. did I mention how easy they are to make? You line up your little glasses, put a dollop of either cool whip or whipped cream in the bottom, but a few pieces of sponge cake, then put another dollop of cool whip on top and finish top off with blueberries and strawberries!

Patriotic trifle

In other news!!!! I am honored to have been selected as one of 12  finalist in the DaVinci Wine Storyteller Experience, if selected as a winner, I’ll get to go to Italy for a week! I would be super appreciative  if you could vote for me, and hey, you can even vote once a day :)

Thanks in advance! Vote for me here

Red White & Blue Triflets
Prep time
Total time
Serves: 12
  • 1½ Cups Cool Whip or Whipped Cream
  • 1 Sponge Cake (8 inch, either store bought or home made) cut into chunks
  • ½ cup Blueberries
  • ½ cup strawberries, sliced
  1. Line up 12 shot glasses or mini bowls.
  2. Drop a dollop (a spoonful) of the cool whip or whipped cream in the bottom of the shot glasses, then put a few chunks of the sponge cake on top of the cool whip, then fill the glasses with more cool whip and top with blueberries and a sliced strawberry.


5 Ingredient Mini Coconut Banana Cream Pies & Salem Baking Co Giveaway!

5 Ingredient Mini Coconut Cream Pies

These 5 Ingredient Mini Coconut Banana Cream Pies are SO SO SO YUMMY, only have 5 Ingredients (that’s right, 1,2,3,4,5-perfect for this week’s Five Ingredient Friday) and are made with delicious Toasted Coconut Moravian Cookies from the Salem Baking Company!

Dating back to 1766, the people of Moravia came to the colonies of North America and settled in North Carolina and brought with them a recipe for very thin, rolled out spice cookies with exotic flavors.

  • Fun fact of the day #1- Moravian Spice cookies have a reputation for being the ‘World’s Thinnest Cookie.’
  • Fun fact of the day #2- I first had Moravian Cookies when I lived in none other than the state of North Carolina, and have been craving them ever since moving, enter me doing a little happy dance when I saw that Salem Baking Company ships their product and has expanded their product line…a lot…from 4 years ago when I lived in NC!
  • Fun fact of the day #3-Since 1930 the Salem Baking Company has been making and carrying on the tradition of Moravian Cookies
  • Fun fact of the day #4- Salem Baking company is awesome (see below for the giveaway to try their AMAZING products)
  • Fun fact of the day #5- When I was working on the recipe for these Mini Coconut Banana Cream Pies I had my husband taste test them, his response was ‘it’s ridiculous how good these are’ (reason 100 billion why I love that man!)

Ok, so to make these Coconut Banana Cream Pies, you start by making the little pie crusts, then, while those are cooling you make the filling, then when the pie crusts are done cooling, you fill them with filling and viola, you’re done. Easy peasy!

Coconut Banana Cream Pie made with Moravian Cookies

The Salem Baking company not only makes delicious Moravian cookies in many different flavors, but also makes Cheese Straws, Flatbread Crackers and other delicious snacks and they’re giving one lucky Sweetphi Blog reader! Here is a smapling of their products (yeah, those Caramel Sea Salt Moravian Cookies Dipped in Chocolate? those are gone, I can tell you that they were some of the best cookies I’ve ever had. EVVVVER!):

Salem Baking Company Products

One lucky reader will receive a $50 assortment of Salem Baking Company products! To enter simply comment telling me which of the products you’d like to try most and why, and then fill out the widget to let me know you’ve entered (there are other entry options available too!)

a Rafflecopter giveaway


Please fill out widget after entry!


5 Ingredient Mini Coconut Banana Cream Pies & Salem Baking Co Giveaway!
Prep time
Cook time
Total time
Serves: 12
  • 3.5-4 Oz Toasted Coconut Moravian Cookies (a sleeve and half of cookies)
  1. Start by making the crusts. In a food processor put cookies and butter, pulsate until a thick crumbly consistency. If it's not coming together enough, feel free to add 1 teaspoon of water and pulsate to help combine.
  2. Grease a mini muffin pan liberally. Press crumb mixture into muffin pan and form with fingers into the little pie crusts. Once 12 mini pie crusts are formed, put pan in the refrigerator to set for 15 min.
  3. Preheat oven to 350. Remove from fridge and bake for 10 minutes. When you remove the pie crusts from the oven, you'll have to press the edges down with the back of a spoon. To avoid this step you could use mini pie weights (I just didn't happen to have any and don't mind pressing the pie into shapes, you can also leave as is for a puffier crust.)
  4. Allow for crusts to completely cool, as soon as they're done cooling remove (carefully!) from pan.
  5. While cooling, make the filling. In a bowl with either a hand mixer or stand mixer start by beating the banana until it becomes paste like. Then add the heavy cream and sugar and whip until soft peaks form (5 minutes).
  6. Fill pie crusts with a heaping tablespoon of filling, garnish with a little piece of cookie and enjoy!
Makes 12 mini pies, doesn't serve 12 because you'll want to eat more than 1 :)


Disclaimer: The lovely folks over at the Salem Baking Company provided product and the giveaway prize for this post, but it is not sponsored, and as always, all thoughts and opinions are 100% my own. Thank you for supporting the brands I love that help make the Sweetphi blog a fun place!

Chocolate Cherry Yogurt Muffins

Chocolate Cherry Yogurt Muffins

These muffins have the much loved and oh-so-delicious flavor combination of rich chocolate and sour cherries, and only take a few minutes to throw together – all the while only using one bowl to make them!

The funny thing is, whenever I’m at a cafe, I never order muffins. They’re usually dry or don’t have enough fruit. But the fact is, I love making muffins at home, and have found that my favorite muffins are all made with yogurt, so I’m going to say I’m definitely on to something!

I’m going to be so bold to say that these are my new favorite muffin, with a close second being these Blueberry Cherry Muffins with a streussel topping – also made with yogurt!

These muffins are also perfect to grab-and-go, or perhaps a pack along for a picnic? See my post here for the Creamy Italian Herb Pasta Salad you see in the picnic image below.

How to pack a picnic

Chocolate Cherry Yogurt Muffins
Prep time
Cook time
Total time
Serves: 24
  • 2 Cups Flour
  • 1 Cup Sugar
  • 1 Cup Chocolate Chips
  • ½ Cup Cocoa Powder
  • 1 Egg
  • ¾ Cup Stonyfield Reduced Fat Vanilla Yogurt
  • ½ Cup Milk (I used Skim)
  • ¼ Cup Vegetable Oil
  • 1½ Cup Fresh Sour Cherries (can be found in freezer section)
  • ¼ -1/2 Cup Chocolate Chips for topping
  1. Preheat oven to 375 and line two muffin pans with liners.
  2. In a bowl mix all dry ingredients (first 4 ingredients).
  3. Then add all remaining wet ingredients except the cherries and stir, only until everything is combined (if you over stir you will have tough muffins).
  4. Lastly, fold in the cherries, then fill each lined muffin cup ¾ the way to the top. Sprinkle a few chocolate chips on the top of each muffin. Bake for 20 minutes, then remove from oven and transfer to a cooling wrack, then enjoy!


Vanilla Cinnamon Protein Muffins & Giveaway

Vanilla Cinnamon Protein Muffins

I have a confession to make: I need a little help in the smoothie department (food blogger gasp!) It’s true, I have the best intentions, throw some stuff in the blender and find myself thinking the result is just ‘meh’. Enter Bolthouse Farms.

Their products – ranging from delicious beverages (juices, smoothies, protein plus) to amazing yogurt salad dressings (used on this salad)  and carrots are always spot on and taste amazing!

Whenever I go grocery shopping I like to pick up a smoothie or protein drink to keep in the house for when I need some more fruits and veggies or a little snack. Last time I was grocery shopping I came across  Bolthouse Farms’ new product – Vanilla Bean Protein Plus.
Vanilla Bean Protein Plus

This protein drink has all the protein,vitamins, and minerals a protein drink offers, but seriously tastes like a vanilla milkshake!

It was so good I emailed Bolthouse to profess my love, and they generously sent me some some product coupons for me to give away to some awesome Sweetphi readers. In addition to the Bolthouse Farms product giveaway, I’m  giving each of the two winners a $15 Target Gift Card.

To enter, just leave me a comment telling me which of the Bolthouse Farms products you’d like to try, or some of your smoothie tips and tricks and be sure to fill out the widget so I know you entered!

a Rafflecopter giveaway

Vanilla Cinnamon Protein Muffins & Giveaway
Prep time
Cook time
Total time
Serves: 12
  • 1¼ Cups Bolthouse Farms Vanilla Protein Plus
  • 1¼ Cups Flour
  • ½ Cup Sugar
  • ½ Stick Butter, melted
  • 1 Egg
  • 1 Tsp Cinnamon
  • ½ Tsp Baking Soda
  • ½ Tsp Baking Powder
  • *glaze-optional*
  • 1 Tbs Milk
  • ¼ Cup Powdered Sugar
  • 1 tsp Cinnamon
  1. Preheat oven to 350. Line a muffin pan with liners.
  2. In a bowl combine all the wet ingredients (Vanilla Protein Plus, Egg, melted butter) stir that until all the ingredients are combined. Then add all the remaining dry ingredients and stir. Pour batter into lined muffin pan. Bake for 25 minutes - or until a toothpick comes out clean. Remove from oven and move to a cooling rack.
  3. While the muffins are cooling make the glaze. Stir together the milk and the powdered sugar. Spread a little glaze on each muffin, sprinkle with cinnamon and enjoy!

Disclaimer: The folks over at Bolthouse Farms were generous enough to send product coupons that I am giving away, and the Target gift cards are provided by me. The content of this post was not sponsored. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands and products I love and use!