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Category Archives: Recipes

Pumpkin Spice Oatmeal Cookies

Guess what?? I have a recipe for you!!!

So I’ve never been a fan of pumpkin pie…

I think it was mostly because it was hard to accept that a dessert incorporated a vegetable.

Because of that, I never felt the urge to jump on the pumpkin-flavored bandwagon.

But then my husband came home one day last week with Pumpkin Spice Morsels (or as I call them, pumpkin flavored chocolate chips).

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Look at those pumpkin spice chocolate chips!

I couldn’t just ignore them, so I ate a few…

I was hooked.

I used them to make these cookies and they were a hit!

In fact, my husband came over to me and said, “I can’t believe I’m eating ANOTHER cookie!”

And no one was forcing him.

That says a lot for a guy who doesn’t like desserts with flour in them (his words)…

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Fall plate, fall tablecloth, fall cookies…  🙂

I had already made pumpkin cakes for Halloween, just because I needed something simple to bake.

But it was the morsels that changed my life forever.

OK, I’m exaggerating a little, but… I’m all about vegetables in my desserts now!!

Well, not like broccoli or peppers or anything like that.

Alright, maybe just pumpkin.

So I also plan on making low fat pumpkin bread– and of course I will happily make pumpkin pie for Thanksgiving.

Am I on the bandwagon or what?!?!  🙂

 

Pumpkin Spice Oatmeal Cookies (adapted from NESTLÉ)

  • 1 cup all-purpose flour
  • 1 cup quick oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup pureed pumpkin
  • 3/4 cup NESTLÉ® Pumpkin Spice Morsels (or you can use more if you prefer!)

Line baking sheets with parchment paper or silicone baking sheet liners.

Mix flour, oats, baking soda, baking powder, salt, cinnamon and nutmeg in medium bowl.

Beat butter, brown sugar and granulated sugar in large mixer bowl until combined.

Add pureed pumpkin.

Gradually beat in flour mixture.

Stir in morsels.

Drop by rounded tablespoons 2 inches apart onto prepared baking sheets.

Bake at 350° F for 12 to 13 minutes or until light golden brown.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Welcome to pumpkin bliss!!

 

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Lemon Cake

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It’s spring, so I just had to make something lemony!!

Lemon Cake 2a

Here are some facts about this cake:

1) It’s the moistest cake I’ve ever made.

2) It’s hard to describe, other than it tastes good and has a weird texture.

Lemon Cake 4a

3) It’s the kind of cake you want to keep eating, even if you’re not sure why.

Lemon 3a

 4) It’s really easy and fun to make, until you realize you don’t have lemons, the only yogurt you have is low fat, and the only flour you have is whole wheat. That’s when you get stressed out, but you continue with what you have.

Lemon Cake 5a

I wish I could I just cut the top off and eat it all.

 5) It kills hand mixers right in the middle of mixing. (Well, at least that’s what you think, until your husband informs you that you popped a circuit, and the mixer is fine.)

Lemon Cake a

I have no idea how I had the willpower to let the glaze dry before I cut it. I did make myself feel better by eating some glaze with a spoon, though. 🙂

 6) It’s lemony, so of course my husband doesn’t particularly like it. Or at least that’s what he said when he cut his third slice.

 So now that you’ve gotten to know the cake a little better—why don’t you try it for yourself? :)

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Lemon Cake (adapted from Barefoot Contessa)

  • 1-1/2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain low fat yogurt
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 1 teaspoons lemon extract
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup lemon juice (I used the kind in a bottle)

For the glaze

  • 1 cup confectioners’ sugar
  • 2 tablespoons lemon juice

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon extract, and vanilla.

Slowly whisk the dry ingredients into the wet ingredients.

With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.

Pour the batter into a prepared loaf pan and bake  at 350 degrees for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

While the cake is baking, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Then carefully place on a baking rack over a sheet pan.

While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Low Fat Chocolate Chip Yogurt Cookies

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I’M BACK!!

Moved to Alabama 3 weeks ago and still living out of boxes.

But… I finally found all my baking supplies, so I can bake again!!  Yay!

I had some yogurt in the house and saw this recipe, so here are some yummy low fat cookies!

Low Fat Yogurt Cookies with Chocolate Chips 6a

I have to be honest with you– this one makes me want to eat my computer screen…

I actually got annoyed by the recipe because it called for mini chocolate chips, and I’m not a fan.  I prefer to have big chunks of chocolate.

I thought they were trying to cut down on the fat by adding very few itty bitty chocolate chips.

I was angry at the cookbook. 

I almost rebelled and put regular chocolate chips—and more of them!

Low Fat Yogurt Cookies with Chocolate Chips 5a

But at the last minute, I noticed I had exactly ½ cup of mini chocolate chips (what a coincidence, huh?)

So I used it.

And interestingly, I was glad I did. 

Look at all the yummy chocolate chips!

Low Fat Yogurt Cookies with Chocolate Chips 4a

I guess I can be a rebel next time.  🙂

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Low Fat Chocolate Chip Yogurt Cookies (by Pillsbury)

  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1/4 cup margarine
  • 1/4 cup shortening
  • 1/2 cup nonfat plain yogurt
  • 1 1/2 teaspoons vanilla
  • 1 3/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips

Beat sugar, butter, and shortening until light and fluffy.

Add yogurt and vanilla; blend well.

Stir in flour, baking soda and salt.

Stir in chocolate chips.

Drop by rounded teaspoonfuls on ungreased cookie sheets.

Bake at 375°F for 8-12 minutes, or until light golden brown.

Butterscotch Caramel Bites

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My husband recently brought home a delicious cookie bar from work.

I wasn’t even sure what was in it, but I devoured it.

I later found out it was caramel and chocolate chips.

So I asked him to please get me the recipe.

At the last minute, I decided that I was going to use butterscotch chips instead.

Caramel Butterscotch Bites 3a
What did my husband say when he tried mine?

Something to the effect of, “I wonder if you didn’t bake them correctly, or if he gave me the wrong recipe.”

So I broke down into tears and kicked him out.

Haha, just kidding.

Actually, I remembered that he doesn’t like caramel or butterscotch. 🙂

Caramel Butterscotch Bites 2a
True, they didn’t come out just like the one he had brought home, but this one is delicious nonetheless.

To tell you the truth, many pieces didn’t even get past the cutting process.

I thought I was smart to cut them into bite-sized pieces, but that only makes you eat more of them!

They are addictive.

They sort of jump off the plate and into your mouth by accident.

I’m serious! 

Caramel Butterscotch Bites a
I definitely recommend that you make these.

Just don’t listen to my husband, ok?

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Butterscotch Caramel Bites (my adaptation)

Crust:

  • 2 Cups white wheat flour (you can use all purpose)
  • 2 Cups quick- cooking oats
  • 1.5 Cups packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Cup butter, softened

Filling

  • 1 Cup Butterscotch Caramel ice cream topping
  • 3 Tablespoons flour
  • 1 Cup butterscotch chips

In a large bowl, blend all crust ingredients at low speed until crumbly.

Press half of the mixture in bottom of a greased 9 x 13 inch pan (reserve rest for topping).

Bake pan at 350 degrees for 10 minutes.

Meanwhile, in a small bowl, combine ice cream topping and 3 Tablespoons flour.  Set aside.

When you take the crust out of the oven, sprinkle with butterscotch chips.

Drizzle with caramel mixture.

Sprinkle with reserved crumb mixture.

Bake and additional 18 to 20 minutes, or until golden brown.

Cook completely.

Refrigate 1 or 2 hours until filling is set.

Cut into bite-sized pieces and enjoy!

Cake with Vanilla Mousse Filling

I’m tired.  Really, really tired.

So much to do and I can’t get enough sleep.

And that’s why this cake doesn’t look so pretty.

White cake with mousse 3a

OK, I’m lying.

No, I’m not lying about being tired.

I really am tired.

And I’m not lying about it not being so pretty.

I’m lying about that being the reason the layers are messy.

“That” being that I’m tired.

And messy meaning not so pretty, as I stated above.

Whoa, this is getting complicated.

Are you following me?

White cake with mousse 2a

OK, let’s start again.

The layers are messy because this is the first time I ever made a layer cake with mousse in the middle.

Phew, I feel much better now that I told you the truth.

I somehow have to figure out how to make the layers the same size.

But the good news is that it tasted really good!

Oh yeah, and that the mousse filling is ridiculously easy to make.

So please ignore the uneven layers and messy frosting (which is buttercream, by the way), and focus on how yummy it will taste if you make it yourself.

Yum.

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Really Really Easy Mousse Cake Filling (recipe from Food.com)

  • 1 pint heavy whipping cream
  • 1 (3 1/2 ounce) box instant vanilla pudding mix
In a chilled metal bowl, beat whipping cream on medium-high speed until it begins to thicken.
Gradually add in the instant pudding mix and continue to beat, just until thick.
Put it in your cake!

Chocolate Syrup Cake

Somehow, I ended up with a HUGE bottle of chocolate syrup in my house, that no one was eating.

We have ice cream all the time, but the chocolate syrup is forgotten.

Then one day, I ran across a recipe for a Chocolate Syrup cake.

To my surprise, it actually called for 1-1/2 cups of syrup!!

Chocolate Syrup Cake 5a

Then I read how easy it was to make and thought it was too good to be true.

But I tend to get overly excited about baking, so I ran it past my husband to see what he thought.

And he was skeptical.  He thought it was a little odd that it required so much syrup.

He even asked if perhaps it was a typo and it was supposed to be 1-1/2 tablespoons of syrup.

Um, really?  🙂

So after I laughed a bit, I went ahead with the recipe.

Chocolate Syrup Cake 4a

My kids squealed when they saw all the syrup go into the bowl.

My husband raised his eyebrow (still not sure how he does that).

I wondered how it would become a cake when it was so liquidy.

But 35 minutes later, we had a cake!!

Chocolate Syrup Cake 2a

I’m not sure why we doubted this poor cake, but if you like chocolate syrup, you’ll like the cake.  We especially liked it with my cream cheese frosting.

In fact, my kids liked it so much that I had to take these pictures at night, because I was afraid I wouldn’t have a piece to photograph in the morning!

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Chocolate Syrup Cake (adapted from Hershey’s)

  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1-1/2 cups chocolate syrup

Beat butter, sugar and eggs until thoroughly blended in large bowl.

Add flour and baking soda, blending well.

Add syrup; mix thoroughly.

Spread batter in greased 9 x 13 baking pan.

Bake 35 minutes at 350 degrees, or until wooden pick inserted in center of cake comes out clean.

Cool completely in pan on wire rack.

Frost and garnish as desired.

Peanut Butter Cookies

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These peanut butter cookies were a hit.

Especially among the men.

I guess they’re manly cookies?

I wanted to drizzle chocolate on them, but I was met with opposition.  I guess that would make them less manly?

I don’t know– I still can’t figure it out.

Peanut butter cookies a

(On a totally random note…
why won’t WordPress let me change my font color anymore?

That is kinda stressful, because I was used to blue font.

And stress can kill, you know.  It nearly killed me yesterday, but that’s another story.

OK, that’s the end of my randomness…)

Peanut butter cookie a

The original recipe has these cookies rolled in sugar.

I tried a few like that, but once again– opposition.

Not manly enough either, it seems.

So… here they are, just peanut buttery goodness– no frills.

Peanut butter cookies 2a

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Peanut Butter Cookies (adapted from Betty Crocker)

  • 1/2  cup granulated sugar
  • 1/2  cup packed brown sugar
  • 1/2  cup creamy peanut butter
  • 1/4  cup butter, softened
  • 1/4  cup shortening
  • 1  egg
  • 1-1/2  cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2  teaspoon baking powder

Stir together sugar, brown sugar, peanut butter, butter, shortening and egg.

Stir in flour, baking soda and baking powder.

Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.

Bake at 375ºF for 8 to 10 minutes or until edges are light brown. Cool on wire rack.