Half Batch Chocolate Cupcakes

1 cup granulated sugar
1 cups all purpose flour

1 tablespoons cornstarch

1/3 cup cocoa

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1/3 cup canola oil

1 tablespoon vanilla extract

3/4 cup buttermilk

Preheat oven to 350. Line a cupcake pan with liners.

Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the buttermilk, beating until smooth. Divide evenly among pan.

Bake 18-20 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

Shortcut Lemon Coconut Cupcakes

For the cupcakes:

1 box yellow cake mix

1 small box vanilla pudding

Zest & Juice of 1 small lemon (about 1/4 cup juice)

3 eggs

1/3 cup half & half

1/4 cup coconut rum

1 tablespoon from a can of coconut milk, reduced & divided

For the icing:

Remaining reduced coconut milk

Zest of 1 small lemon

1 cup butter

3 cups powdered sugar

1 tsp vanilla extract

To reduce coconut milk: Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to medium-low stirring occasionally, cook 25 to 30 minutes. Milk will cook down to about 1/3 cup. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). Can be made 2 days ahead. Keep chilled.

Preheat oven to 325. Line a cupcake pan with liners.

Combine cake ingredients in a blender. Mix until well combined. (I mix it in a blender so it gets all the clumps out of the cake mix.) Divide evenly in pan.

Bake 15-18 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

To make icing beat coconut milk and butter in a mixer until well combined. Mix in lemon zest and vanilla extract. Slowly add in powdered sugar. Pipe on cooled cupcakes.

Whipped Peanut Butter Frosting

8 oz whipping cream

1 13oz jar whipped peanut butter

1 tablespoon vanilla extract

4 cups powdered sugar

Beat whipping cream at high speed with a beater attachment until stiff peaks form. Reduce speed to medium. Add in peanut butter and vanilla. Mix until well combined. Reduce speed to low. Slowly add in powdered sugar. Mix just until it disappears in the frosting. Refrigerate until ready to use.

Almond Butter Cookies

1 cup butter

1 cup natural cane sugar

1 8 oz can almond paste

3 eggs

2-1/2 cups cake flour

1 cup mini morsels

Cream butter and sugar in a mixing bowl until light and fluffy. Add in almond paste. Mix on medium-high speed about 5 minutes. Stop to scrape down sides as needed. Add eggs one at a time and mix until well incorporated. Turn speed to low. Gradually add in cake flour. Fold in mini morsels.

Chill dough one hour.

Preheat oven t0 350. Line cookie sheets with parchment paper.

Using a cookie scoop evenly scoop dough onto cookie sheet. Bake for 15 minutes or until edges are golden brown. Slide parchment paper onto cooling rack to cool.

We made these for Santa. But this is Kaleb's 6th cookie in about 5 minutes. Santa might not get any!

Sweet Chex Mix

Recipe Adapted From One Lovely Life

I hope I have some left by the time it is dry. Makenzy keeps sneaking handfuls.
1 box Multi Grain Chex
1 box Cinnamon Toast Crunch
2 cups unsweetened coconut
1 cup slivered almonds
1-1/2 cups sugar
1-1/2 cups brown sugar corn syrup
3/4 cup butter
1 tsp almond extract

Combine cereals, coconut, and almond in a large bowl.

In a large saucepan, combine sugar, corn syrup, and butter. Cook and stir over medium heat until the mixture comes to a boil. Boil for 2 minutes, then remove from the heat. Stir in almond extract and pour over cereal mixture. Toss to coat well.

If packaging to give away, or if you don’t want it quite so sticky, spread Chex mix out over parchment or waxed paper to dry. Allow to dry up to 8-12 hours before packaging.

Gingerbread Waffles

I saw this recipe on foodgawker yesterday and had to try it! The kids and I both LOVE it! I adapted it slightly.

1/2 cup brown sugar

2 eggs, yolks and whites separated

1 1/2c buttermilk

1/2c molasses

4 Tbsp butter, melted

2cup flour

3 tsp baking powder

1 tsp baking soda

2 tsp ginger

1 1/2 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/4 tsp cardamom

In a small bowl, mix brown sugar and egg yolks until creamy. Stir in buttermilk, molasses, and butter.

Into a large bowl, sift together flour, baking powder, baking soda, ginger, cinnamon, salt, cloves, nutmeg, and cardamom.

In a glass or metal bowl, whip egg whites with an electric mixer until stiff peaks have formed.

Add liquid mixture into sifted dry ingredients and stir together. Fold in egg whites.

Cook according to waffle-iron instructions.

Banana Breakfast Cake

1 box yellow cake mix

3 eggs

3 ripe bananas

3/4 cup apple sauce

1 cup chopped candied pecans

1/2 cup brown sugar

Glaze:

2 cups powdered sugar

2 tablespoons maple syrup

2 tablespoons milk

Preheat oven to 325.

Spray a 9 x 13 pan with cooking spray.

Mix together cake mix, eggs, bananas, apple sauce, and pecans. Spread mixture into baking dish. Sprinkle brown sugar on top. Swirl into batter with a knife.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Cool cake 15-20 minutes. Combine glaze ingredients. Spread glaze on cake.

Snickerdoodles

1 cup butter, softened

1 ½ cups sugar
2 eggs
1 teaspoons baking soda
½ teaspoons salt
2 ½ cups flour
2 teaspoons cream of tartar

1/4 cup sugar

2 teaspoons cinnamon

Cream together butter and 1-1/2 cups sugar until fluffy. Add eggs in one at a time mixing until well incorporated.

Sift together baking soda, salt, flour, and cream of tartar. Gradually add flour into butter mixture mixing just until combined.

Chill dough until firm.

Preheat oven to 350. Line cookie sheet with parchment paper.

Combine remaining sugar and cinnamon in a ramekin. Roll dough into balls and roll in cinnamon sugar mixture. Place on parchment lined cookie sheet.

Bake for 10-12 minutes. Cool on wire rack.

Sugar Cookies

Recipe from Annie's Eats

2 sticks butter, at room temperature

1 cup confectioners’ sugar

1 large egg

1 tablespoon vanilla extract

1 vanilla bean, split lengthwise

Zest of half a lemon

2½ cups all-purpose flour

In a large mixing bowl, cream together the butter and confectioners’ sugar on medium-high speed until smooth, 1-2 minutes. Beat in the egg, vanilla extract, seeds scraped from the vanilla bean, and lemon zest until blended.

Mix in the flour on low speed just until incorporated.

Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate until chilled and firm, at least 1-2 hours.

When you are ready to bake the cookies, preheat the oven to 375˚ F. Line baking sheets with parchment paper. Roll the dough out on a well floured work surface to about ¼-inch thickness. Cut with cookie cutters as desired and transfer to the prepared baking sheets.

Bake 8-10 minutes, rotating the sheets halfway through baking, until fully cooked but not at all browned. Allow to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

Decorate as desired.

Vanilla Bean Spritz Cookies

1-1/2 cups butter

1 cup sugar

1 egg

1 tablespoon milk

1 tablespoon amaretto

1 teaspoon vanilla extract

1 vanilla bean, sliced in half seeds scraped

3-1/2 cups all purpose flour

1 teaspoon baking powder

Gel coloring (if desired)

Cookie Press

Preheat oven to 375.

Cream together butter and sugar until fluffy. Add in egg. Beat until incorporated. Slowly mix in milk, amaretto, and extract. Stop mixer and add in vanilla bean seeds. Mix on medium speed for one minute.

Sift together flour and baking powder. With mixer on low gradually beat in flour mixture. Mix in gel coloring if desired.

Using a cookie press press cookies onto an ungreased cookie sheet.

Bake for 5-7 minutes or until the edges start to brown. Remove from pan immediately and cool on wire rack.

*Tip* Make sure your pan is cool or the dough won't stick to it.

Pumpkin Ginger Cookies

1/2 cup butter, at room temperature
1 3/4 cups granulated sugar, plus 1/2 cup more for coating
2 large eggs
1 can pumpkin
1/2 cup molasses
1 tablespoon balsamic vinegar
1 teaspoon pure vanilla extract
4 1/4 cups all-purpose flour
1 tablespoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cardamom
1/2 teaspoon freshly ground black pepper
1/3 cup crystallized ginger, finely chopped

Cream the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed.

Lower to medium and add the eggs, pumpkin, molasses, vinegar, and vanilla.

Sift together the flour, baking soda, ground ginger, cinnamon, cloves, cardamom, and pepper. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated.

Fold in the crystallized ginger.

Chill dough overnight.

Preheat oven to 375. Using a cookie scoop form dough into balls. Roll in the remaining sugar. Place on a parchment lined cookie sheet, press down the dough gently, and leave the dough 2 inches apart.

Bake 12-14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Upside Down Coconut Almond Banana French Toast

1-1/2 cups packed brown sugar
3/4 cup butter, melted
1/3 cup brown sugar corn syrup

1 cup coconut
1 cup chopped almonds

4 medium bananas, sliced
1 loaf Pepperidge Farm Brown Sugar Cinnamon Bread, torn into small pieces

1-1/2 cups Egg Beaters
1 1/2 cups milk
1 tablespoon vanilla

Spray a 9 x 13 pan with cooking spray.

In a medium bowl stir together brown sugar, butter, corn syrup, and coconut. Spread evenly in baking dish. Cover mixture with sliced bananas. Sprinkle almonds on top of mixture in pan. Top with bread pieces.

Whisk together Egg Beaters, milk, and vanilla. Pour over bread.

Cover and refrigerate overnight.

Preheat oven to 325. Bake for 50-55 minutes or until a knife inserted in the center comes out clean.

Serve portions upside down.

***Note***If serving to a large group turn over into another casserole dish to serve easier.

Brown Sugar Cinnamon Raisin Bread

1 loaf frozen bread dough
1 egg, beaten

1/4 cup brown sugar

2 tsps cinnamon sugar

1/4 cup raisins

Let dough rise according to package directions.

Roll dough into a rectangle. Brush egg on dough (save a little).

Evenly spread brown sugar, 1 tsp cinnamon sugar, and raisins on dough leaving a 1 inch border.

Fold in sides about one inch.

Roll dough into a loaf shape.

Put back in loaf pan.

Brush remaining egg on top. Sprinkle remaining cinnamon sugar on top of loaf.

Bake according to bread dough package directions.

Apple Pie Bread

1 loaf frozen bread dough

1 tsp sugar

1 egg, beaten

2 cups apple pie filling

Let dough rise according to package directions.

Roll dough into a rectangle. Brush egg on dough (save a little).

Evenly spread apple pie filling over bread leaving a 1-1/2 inch border.

Fold in sides about one inch.

Roll dough into a loaf shape.

Put back in loaf pan.

Brush remaining egg on top. Sprinkle sugar on top of loaf.

Bake according to bread dough package directions.

Overnight Butternut Squash & Pumpkie Pie Oatmeal

1/4 cup steel cut oatmeal
1 cup butternut squash puree

1/4 cup pumpkin butter

1 cup water

1/2 oz Bosky Acres Cranberry Cinnamon Goat Cheese

Combine oatmeal, squash, pumpkin butter, & water in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours. Stir in goat cheese right before eating.

Makes 1 serving = 4 points

Shortcut Blueberry Coffee Cake

1 package white cake mix

1 cup milk

3/4 cup Egg Beaters (3 eggs)

1/3 cup oil

1/2 stick butter, melted

1 tsp almond extract

1 cup blueberries

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray.

Mix together cake mix, milk, egg beaters, oil, butter, and extract in a large bowl.

Spread mixture evenly into pan.

Sprinkle blueberries evenly on top of cake mixture.

Bake for 30-35 minutes or until a wooden stick inserted in the middle comes out clean.

Cool cake for 30 minutes. Sprinkle with powdered sugar or drizzle with icing.

ICING:

1 cup powdered sugar

1/4 tsp. almond extract

3-5 tsp. milk

In small bowl , blend icing ingredients.

Cinnamon Cream Cheese Frosting

1 8oz block cream cheese, softened

1 stick butter, softened

1 tsp cinnamon

1 tsp vanilla extract

4-5 cups confectioners sugar (to desired consistency)

Cream together cream cheese and butter. Add in cinnamon and vanilla extract. Slowly add in confectioners sugar with mixer on low speed.

Individual Lemon Cheesecakes

12 Golden Oreo cookies

8 oz lemon quark (you can sub 1 block 1/3 less fat cream cheese and 1/2 tsp lemon extract)

1/2 cup natural cane sugar

1 tbsp pure vanilla extract

2 eggs, at room temperature

1/2 cup 0% Honey Greek yogurt

Preheat oven to 275. Line standard muffin tins with liners.

Place 1 whole cookie in the bottom of each of 12 lined cups.

In the bowl of an electric mixer, beat the quark, scraping down sides of bowl as needed. Add in sugar and beat until combined. Beat in vanilla.Beat in one egg at a time, scraping down the sides of the bowl as needed. Beat in yogurt.

Spoon batter evenly among the 12 lined cups, filling each almost to the top. With the back of a spoon, smooth out the top of each filled cup.

Bake, rotating pans halfway through, until filling is set, 25-30 minutes. Let cool on a wire rack.

Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

3.33 points for one cheesecake

Lighter Pumpkin Pancakes for 1

1/2 cup Fiber 1 Pancake Mix

1/2 cup Unsweetened Vanilla Almond Breeze

1 tbsp pumpkin butter

1/2 tsp pumpkin pie spice

Combine above ingredients. Cook as directed on Fiber 1 Pancake Mix box.

Top with 1/4 cup Sugar Free Hungry Jack Syrup.

Makes 1 serving = 3 points

Butterscotch Pumpkin Cake

Recipe from Amy Fiorella

1 2/3 cups (11 oz pkg) butterscotch flavored morsels - divided
2 cups all purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup pumpkin
1/2 cup applesauce (I used pear sauce)
3 large eggs (I used 3/4 cup Egg Beaters)
1 teaspoon vanilla extract

Preheat Oven to 350. Spray a Bundt pan with cooking spray (I used a mini bundt pan and a mini pumpkins pan)

Microwave 1 cup morsels in small, uncovered, microwave safe bowl on medium-high (70%) power for 1 minute, Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until melted. Cool to room temperature.

Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl.

Stir together melted morsels, pumpkin, applesauce, eggs and vanilla extract in a large bowl with a wire whisk. Stir in flour mixture,

Spoon batter into prepared Bundt pan.

Bake 40-50 minutes or until wooden toothpick comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. (Mini pans took about 25-30 minutes)

Serve with butterscotch sauce.

For Butterscotch Sauce :Heat 1/3 cup evaporated milk in medium heavy duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels and stir until smooth.

Return to heat - stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.

Slow Cooker Vanilla Pear Sauce

5 lbs pears, cored and cut into wedges (I do not peel them)

1 vanilla bean, split lengthwise and seeds scraped

Combine pears and vanilla bean seeds in slow cooker. Cook for 6 hours on low. Mash and remove lid. Cook with lid off until desired consistency. I usually cook it two hours with the lid off.

1 cup = 2 points

Penzeys Pulled Pork

Recipe from Penzeys Thanksgiving 2010 Catalog

Spice Rub
2 tsp. ground cumin
2 tbsp. flake salt
1-1/2 tsp ground black pepper

1/2 tsp ground white pepper

1 tsp. chili powder
1 tsp. ground coriander seeds
1 tsp. garlic salt
2 tbsp smoked spanish paprika
1 tsp. ground chipotle
2 tbsp oregano

BBQ Sauce

1 Cup tomato sauce

2 tbsp apple cider vinegar
2 tbsp honey
2 tsp BBQ 3000
1 tsp. mustard

Stab slits into the pork, and slide a sliver of fresh garlic inside the slit (3-4 on each side). Take your rub and rub it all over the meat be sure to get into the slits and rub each side generously.

Smoke at 225-250 for 8-9 hours until meat reaches 185-190.

Heat sauce ingredients in a small sauce pot over medium heat for 30 minutes stirring occasionally.

Slow Cooker French Onion Mushroom Pork Chops

Sorry no picture! I deleted it before it went through on my email. Oops!

4 pork chops
1 small box (or can) french onion soup
1 can Healthy Request cream of mushroom soup
1 tsp bbq seasoning

Combine above ingredients in a slow cooker. Cook on low for 6 hours.

Serve over rice or spaghetti squash.

3 oz portion of pork chop with 1/2 cup broth = 6 points

Butternut Squash Apple Bread

Recipe adapted from Very Best Baking
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
1-1/2 cups granulated sugar
1-1/2 cups Splenda
2 cups butternut squash puree
1 cup Egg Beaters
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup water
1 large apple, peeled,cored, and diced

Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

Combine flour, cinnamon, baking soda and salt in large bowl. Combine sugar, Splenda, butternut squash puree, egg beaters, vegetable oil, applesauce and water in large mixer bowl; beat until just blended. Add butternut squash mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans.

Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

I made this in mini loaf pans and a pumpkin muffin pan. The muffins were done in about 25-30 minutes. The mini loaves too about 35-40.

Tropical Traditions Coconut Butter Review

There are not many flavors I like better than coconut and peanut butter. So when I came across Tropical Traditions Coconut Peanut Butter I knew it had to be a winner. The nice people at Tropical Traditions were nice enough to send me a jar to review.

I could not wait to open up this jar and dig into it. There was quite a bit of separation. I made a bit of a mess stirring it together. But that didn't bother me. I didn't let any of it go to waste. I licked it right off my hand. Yes, I said I licked it. And before you think anything if you tasted it you would do the same thing.

The balance of coconut and peanut butter was perfect! The flavor is very strong. Some other nut butters I have tried get lost when you mix it in with things. Not this one! I put it in my pineapple smoothie and could still taste the deliciousness! It made a divine addition to my smoothie!

This is a very diet friendly food too. 1 teaspoon = 1 Weight Watchers Point

Pumpkin Pancakes with Cinnamon Brown Butter Syrup

Adapted from Taste of Home October/November 2010
1/2 cup butter, cubed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans, toasted
1-1/2 cups all-purpose flour
2 tablespoons packed Splenda blend brown sugar
2 teaspoons baking powder
1 teaspoon salt
½ cup Egg Beaters
1-1/3 cups fat free milk
1 cup pureed pumpkin
1/2 cup cinnamon goat cheese

In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans.

In a small bowl, combine the flour, Splenda blend brown sugar, baking powder and salt. In another bowl, whisk the Egg Beaters, milk, pumpkin and goat cheese. Stir into dry ingredients just until moistened.

Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with brown butter.

Hummingbird Cake

Adapted from Johnson & Wales Chef's Choice Class

3 cups flour

2 cups sugar

1/2 tsp salt

2 tsps baking soda

1 tsp cinnamon

3 eggs

3/4 cup canola oil

3/4 cup applesauce

1-1/2 tablespoons vanilla

1 cup canned unsweetened pineapple, crushed

4 bananas, mashed

Preheat oven to 350. Spray a 9 x 13 cake pan with cooking spray.

Sift together flour, sugar, salt, baking soda, and cinnamon.

Whisk in eggs, oil, and applesauce until dry ingredients are moistened.

Add in pineapple with all of its juice & vanilla. Mix thoroughly.

Add in bananas, mix.

Spread evenly in prepared cake pan.

Bake 30-35 minutes or until a cake tester inserted in the middle of the cake comes out clean.

*Note* Recipe calls for 1 cup chopped pecans. I left these out because I was making it for young kids.

Pumpkin Chocolate Chip Cupcakes

1 box butter cake mix

1 cup pureed pumpkin

1/3 cup unsweetened applesauce

1/2 cup milk

3 eggs

3/4 cup mini chocolate chips

1 batch vanilla bean buttercream icing

Preheat oven to 350. Line a muffin pan with liners.

Combine cake mix, pumpkin, applesauce, milk, and eggs in a mixing bowl. Mix until everything is well combined. Stop to scrape down the side of the bowl if necessary.

Stir in chocolate chips.

Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.

Pumpkin Oatmeal

1/3 cup multigrain oatmeal
1 cup pureed pumpkin
1/3 cup unsweetened almond milk
1/4 tsp nutmeg
1/2 tsp cinnamon

Combine above ingredients in a small saucepan. Heat 8-10 minutes over medium-high heat; stirring occasionally.

Makes 1 serving = 3 points

Roasted & Pureed Pumpkin

There is no pumpkin shortage here! I can't find canned pumpkin in the store. I bought a huge pie pumpkin at the farmers market for $8. This is definitely more economical than buying cans. I am going to divide it up and freeze some after I make some pumpkin dishes today.

1 pie pumpkin, cut in half seeds & pulp scraped out

Preheat oven to 400.

Place 1/2 of pumpkin cut side down on a foil lined jelly roll pan.

Bake 60 minutes or until a fork or knife easily pierces the pumpkin. (This will vary based on the size of your pumpkin.)

Peel the skin off the pumpkin.

Puree in the food processor in batches.

Repeat with second half of the pumpkin. (My pumpkin wouldn't fit in the oven all at once.)

Artisana Organic Raw Macadamia Cashew Butter Review

I am more than half way through the samples of Artisana. Tonight I tried Organic Raw Macadamia Cashew. Finally one with the big chunks in it! It was very tasty! This is one of the higher fat choices. But if you want something you have to chew this is for you. I like some crunch every once in a while!

This one packs a punch with 6 Weight Watchers points per packet.

Individual Peanut Butter Cheesecakes

As soon as I saw this recipe on foodgawker I had to try it! I made a few small changes. I may try to get more adventurous next time and make a peanut butter cookie for the bottom and use crunchy peanut butter.

18 peanut butter cream sandwich cookies
1 block 1/3-less-fat cream cheese, at room temperature
1/2 cup creamy peanut butter
1/2 cup natural cane sugar
1 tbsp pure vanilla extract
2 eggs, at room temperature
1/2 cup 2% honey Greek yogurt
pinch of fleur de sel

Preheat oven to 275. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each of 18 lined cups.

In the bowl of an electric mixer, beat the cream cheese and peanut butter at medium speed until smooth, scraping down sides of bowl as needed. Add in sugar and beat until combined. Beat in vanilla.

Beat in one egg at a time, scraping down the sides of the bowl as needed. Beat in yogurt and salt.

Spoon batter evenly among the 18 lined cups, filling each almost to the top. With the back of a spoon, smooth out the top of each filled cup.

Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack.

Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

Artisana Walnut Butter Review

Another nut butter pleaser from Artisana! I am not a huge fan of walnuts. But Artisana Raw Walnut Butter might just change my mind! It is so smooth and packs a punch of delicious flavor!

From the Artisana website...

Walnuts can be considered a super food because they contain a full complement of vitamins, including B1, B2, B3, B5, B6 and folic acid. They also contain a wealth of minerals, such as iron, magnesium, potassium, and zinc.

Walnuts contain Vitamin E#alpha, beta, delta and gamma-tocopherol, making it exceptionally high in antioxidants.

Nutritionists tell us that Omega 3 fatty acids are found in only a few plant food sources, yet are essential to a healthy body. In a 2,000-calorie diet, 3 tablespoons of walnuts will provide our daily requirement of these Omega 3 fatty acids.

This makes this yummy nut butter a perfect edition to a healthy diet!

1 packet = 5 weight watchers point

Multigrain Almond Banana Squash Oatmeal

1/3 cup multigrain oatmeal

1 cup pureed banana squash

1/3 cup unsweetened almond milk

1/4 tsp almond extract

1/4 tsp nutmeg

1/2 tsp cinnamon

Combine above ingredients in a small pot. Cook over medium heat for 10 minutes stirring occasionally.

Makes 1 serving = 3 points

Color Flow Airplanes

Recipe from Wilton

The first picture below is the baby bedding I was making the airplane cupcake toppers to match.

1/4 cup + 1 teaspoon water

4 cups confectioner's sugar sifted
2 tbsp color flow mix

With electric mixer, using grease-free utensils, blend all ingredients on low speed for 5 minutes.
If using hand mixer, use high speed. Color flow icing "crusts" quickly, so keep bowl covered with a damp cloth while using. Stir in desired icing color.

In order to fill an outlined area, the recipe above must be thinned with 1/2 teaspoon of water per 1/4 cup of icing (just a few drops at a time as you near proper consistency). Use grease-free spoon or spatula to stir slowly. Color flow is ready for filling in outlines when a small amount dropped into the mixture takes a count of ten to disappear.

Tape pattern and waxed paper overlay to your work surface. Waxed paper must be free of wrinkles.

Outline pattern with full-strength Color Flow Icing and tip 2.

Let outline dry a few minutes until it crusts. When filling in an area with a different color from outline, let dry 2 hrs.

To fill in an outline, soften icing by adding water to 1/4 cup icing, 1/2 teaspoon at a time. As you near proper consistency, add just a few drops of water at a time.

Begin filling in outline along the edges first by gently squeezing and letting the icing flow up to the outline almost by itself. Work quickly, filling in pattern from the outside edges in and from top to bottom. I find it easiest to use a toothpick to guide the color flow into corners & around the edges.

Wilton says the color flow has to dry at least 24 hours. I let it dry 48 hours before I attempted removing the designs from the wax paper.

Artisana Cashew Butter Review

Here is another review of Artisana Nut Butters. Again, I am amazed at the generosity of all of the samples Premier Organics sent me. This is like a dream for me! I love sampling all the different nut butters!

Cashini is still my favorite so far. But the cashew butter is a VERY close second. It is so smooth and creamy! I am definitely going to hunt out these packets on my trip out west next month. I think nut butters with cashew have worked their way to the top of my favorites list!

1 packet = 5 Weight Watchers Points

Artisana Pecan Butter Review

Let me start off by saying I had to use the image off of Artisana's website for this review. I took a picture on my phone. But I dropped my phone and broke it so I can't get the pic.

On with the review! The Pecan Butter was FANTASTIC! The packet was the perfect amount of pecan goodness! It was not oily. It had little bits of pecans. This in a chunky version would be amazing! The pecan version is higher in fat which makes it not as diet friendly. But on days that you have eaten well all day this is a perfect treat!

1 packet = 6 weight watchers points (Good thing my sample was a packet. Otherwise I would have been on the couch with the jar and a spoon. It is that good!)

Roasted Banana Squash

1 banana squash, sliced & seeds/pulp discarded

Preheat oven to 350.

Bake on a parchment lined jelly roll pan for 45 minutes or until done.

Broil for 3-5 minutes.

1 cup banana squash = 1 point

Caramel Butterscotch Cream Cheese Frosting

8 ounces 1/3 less fat cream cheese, room temperature

1 stick ( 8 tablespoons) butter, at room temperature
1/4 cup caramel butterscotch ice cream topping

5 cups confectioners' sugar

In a mixing bowl cream together the cream cheese, butter, and caramel butterscotch ice cream topping. Beat until smooth.

Slowly add in confectioners' sugar.

Frost cakes/cupcakes when they are completely cooled.

Carrot Cake Cupcakes

Cupcake recipe adapted from Ina Garten

2 cups sugar

1 cup vegetable oil

1/3 cup applesauce

1 teaspoon pure vanilla extract
3/4 cup Egg Beaters
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups grated baby carrots
1 cup raisins
1 cup chopped pecans
1 batch caramel butterscotch frosting

Preheat oven to 400.

Beat the sugar, oil, applesauce, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Slowly add the Egg Beaters.

In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and pecans to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full.

Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

Overnight Honey Apple Zucchini Steel Cut Oatmeal

1/4 cup steel cut oatmeal
1/3 cup unsweetened applesauce

1 zucchini, shredded

1 tsp honey
3/4 cup water

1/2 tsp cinnamon
1/2 tsp nutmeg

Combine above ingredients in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 serving = 3 points

Artisana Almond Butter Review

This is my second Artisana nut butter review. Tonight I tried the Raw Almond Butter. I have tried a lot of different brands of almond butter. I love the Artisana individual packets! It was a lot easier to knead a small packet versus trying to stir up a messy jar. The Raw Almond Butter was a little drier than other almond butters I have tried. But the flavor was GREAT! It had a very fresh almond taste.

1 packet = 4 Weight Watchers Points

French Toast Wafflewiches

The recipe below is for one french toast wafflewich.

2 slices bread

2 tbsp Egg Beaters

2 tbsp Unsweetened Almond Milk

1 banana, sliced

1 tbsp peanut butter

1/4 tsp nutmeg

1/4 tsp cinnamon

Heat up waffle iron.

Combine egg beaters, milk, nutmeg, and cinnamon in a bowl.

Spread peanut butter on both slices of bread. Place banana slices on top of one slice. Place other slice of bread on top. Dish in egg mixture. Flip sandwich and dip remaining side.

Spray waffle iron with cooking spray. Place sandwich in. Cook about 5 minutes or until done.

1 french toast wafflewich with 1/4 cup sugar free syrup = 6 points (points will vary depending on what type or bread & peanut butter you use)

My son isn't a banana fan. He had a peanut butter and apple french toast wafflewich. You can fill these with so many different things!

Artisana Cashini Nut Butter Review

Yesterday I got a large box from UPS. I had no clue what it was. I was very surprised when I opened it and saw all of this. Premier Organics was very generous and sent me a variety of their products to review. I am so excited about this being one of many reviews about Artisana Nut Butter from Premier Organics.

Here is a little bit of information from their website:

What makes our Nut Butters so special?

Taste – Simply put, they taste the best

Unique variety – In addition to our superior Almond Butter and Tahini, we make five unique varieties: Walnut Butter, Pecan Butter, Cashew Butter, and Macadamia/Cashew Butter. Our coconut products include the ever popular Coconut Butter and it's related "Bliss SuperFood Blends... as well as our NEW Extra Virgin Pure Coconut Oil.

Fresh – We hand-select only the finest new-harvest nuts, seeds and coconut for our butters - our almonds and walnuts are the best California has to offer

Quality – All of our nut and seed butters are hand crafted in small batches in Berkeley, CA with careful attention to detail.

Organic – We only use 100% certified Organic nuts, seeds, and coconut meat which means no toxic pesticides, chemicals, or genetically modified organisms. (Certified by QAI)

Pure – We don't add any extra ingredients. No salt, sugar, preservatives or artificial flavors - Nothing. Which means that all you get is the clean, fresh taste of nuts and seeds the way nature intended.

Raw – The ingredients which comprise our products are raw, not roasted, and made into butter with a low temperature process. This means that all of the enzymes, proteins and vitamins are intact, in their natural state and fully utilized by the body. Heat destroys these sensitive nutrients.

Powerful – Forget caffeine! Packed with energy-laden nutrients, our nut butters are a great source of sustained energy.

Healthy – Nuts and seeds in the form that we make them - totally raw and organic and processed into butter (purée) - are among the most basic and healthy foods one can eat on the planet, offering to the consumer:

*Non-animal proteins and enzymes

*Vitamins and Minerals

*Essential fatty-acids (including Omega-3, of which Walnut butter has the most)

*Fiber

... All in products more readily digestible than whole nuts...making them truly whole foods.

PEANUT, GLUTEN, and DAIRY FREE

Kosher – All of our products are KSA Kosher certified.

Storage – None of our products need to be refrigerated

I had a very hard time trying to decide what to try first. I ended up going with the Cashini. It is a very smooth blend of cashews, sesame seeds, and sea salt.
Here is what the packet looks like opened.
I put most of the Cashini in a smoothie. But it was so good I licked every last morsel of it from the wrapper. I have never tasted anything quite like this. I am super pumped Premier Organics sent a large jar of Cashini along with this packet. If you haven't tried this go get some now! This shows where you can get it online.

For those of you that track Weight Watchers points a packet is 5 points.

Overnight Double Pear Steel Cut Oatmeal

1/4 cup steel cut oatmeal

1/3 cup unsweetened pear sauce

1 pear, diced

3/4 cup water

1/2 tsp cinnamon

1/4 tsp nutmeg

Combine above ingredients in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 serving = 4 points