Tag Archives: dessert

Flourless Peanut Butter Cookies

25 Jun

Peanut Butter Cookies 6.25.15

Flourless Peanut Butter Cookies

Yield: approximately 2 dozen

Ingredients:

1 beaten egg
1 cup sugar
1 cup Crunchy peanut butter
1/2 teaspoon vanilla

Instructions:

Preheat oven to 350F.

Mix all together very well. Chill for 30 minutes. Form into 1″ balls and put on parchment lined cookie sheet. Press down with fork and bake for 12 to 15 minutes.

Allow to cool on rack for a few minutes before removing from pan.

~ Enjoy!!

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37 CALORIE BROWNIES

27 May

37 calorie brownies

37 CALORIE BROWNIES!!! NO JOKE!!! 

Ingredients:
3/4 cup nonfat Greek yogurt (Vanilla flavor tastes great)
1/4 cup skim milk (Almond milk, Cashew milk, or Coconut milk)
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup stevia in the raw (or coconut sugar)
1 egg
1/3 cup applesauce (unsweetened)
1 teaspoon baking powder
1 pinch salt

Directions:
Preheat the oven to 400°F. Grease a square baking dish (I used 8″x 8″). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares. MMMMMM….

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Butterscotch Delight

21 May

Butterscotch DelightButterscotch Delight

Yields: 4 generous 4-ounce servings

Ingredients:
4 rounded Tablespoons chocolate graham crumbs
1 Tablespoon unsalted butter, melted
1 Tablespoon light brown sugar
1 – 113 g package sugar-free butterscotch pudding
2 cups milk + 1 Tablespoon, divided
4 ounces low fat cream cheese, softened
2 teaspoons light brown sugar
Whipped Cream
1/4 teaspoon rum extract
Berries and sliced almonds for garnish, if desired

Directions:
Thoroughly mix the chocolate crumbs, 1 Tbsp light brown sugar and melted butter. Place approximately 1 rounded tablespoon in the bottom of each glass bowl and pack down gently. Set aside.
Mix pudding with 2 cups milk until slightly thickened and no lumps, set aside.
With electric mixer, beat cream cheese, 2 teaspoons light brown sugar and 1 Tablespoon milk until smooth and no chunks of cheese are visible. Dollop about 1 good heaping tablespoon amount into each bowl and gently spread around over crust.
Now place 1 to 2 heaping tablespoonfuls of pudding on top of cheese mixture in each bowl, gently spreading to all sides of bowl.
Take approximately 4 heaping tablespoons of the whipped cream (Cool Whip) and mix in the extract; dollop 1 tablespoon on top of the butterscotch layer of each bowl. Garnish with a blueberry and 3 slices of almonds, if desired.
Refrigerate until set and ready to eat. ~ Enjoy!!

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Easy Pineapple Upside Down Cake Recipe

15 May

Pineapple Upside Down Cake

Easy Pineapple Upside-Down Cake

Ingredients:

1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 pkg Golden cake mix
Vegetable oil and eggs called for on cake mix box

Directions:

Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in centre of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in centre comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

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