Posted in Bake, Dessert

Happy Halloween


Meringue Ghosts

Serves 8

Preheat oven 300o

Prep Time: 10 minutes

Cook Time: 35 minutes plus 1 hour with oven off

Estimated values per serving:

Calories = 100                      Fat = 0 grams                        Points: 2

Meringue Ghosts

Ingredients:

3 egg whites at room temperature

1 teaspoon vanilla

¼ teaspoon cream of tarter

Dash of salt

1 cup sugar

15 – 20 mini chocolate chips

Directions:

  1. Place a sheet of parchment paper over a baking pan and set aside
  2. In a mixing bowl, combine egg whites, vanilla cream of tarter and salt.  Beat with an electric mixer on medium speed until soft peaks form (the tips will curl when lifting  the beater).
  3. Add sugar, one tablespoon at a time, white beating on high speed until very stiff peaks form (the tips stand straight up when beater is lifted) and sugar is dissolved.
  4. Spoon meringue into a pastry bag or plastic bag and cut the tip.
  5. Pipe meringue onto the baking pan into the shape of a ghostly figure.  Add mini chocolate chips for eyes.
  6. Bake 35 minutes then turn off oven but keep meringues in the oven for an additional hour to harden.
  7. Remove from oven and cool to room temperature.
Posted in Bake, Dessert

Pumpkin Spiderweb Cookies


I am more of a cook then a baker but when I saw these, I had to try them.  I found out that I actually ran the knife the wrong way.  When you decorate the cookies, run the knife from the center out and they will get spiderweb effect.

These are delicious and are worth trying.

Happy Halloween!

Pumpkin Spiderweb Cookies

Serves 16

Preheat oven 350o

Prep Time: 10 minutes

Cook Time: 13 minutes

Decorating Time: 30 minutes

Estimated values per serving:

Calories = 180                      Fat = 2 grams                        Points: 4

Pumpkin Spiderweb Cookies

Cookie Ingredients:

2 2/3 cups flour

1 teaspoon baking soda

¾ teaspoon salt

½ teaspoon ground all-spice

½ teaspoon cinnamon

¾ cup canned pumpkin

¼ cup skim milk

¼ cup low calorie butter spread

1 egg

¼ cup egg substitute

Cookie Directions:

  1. Coat baking sheets with cooking spray.
  2. In a bowl, combine flour, baking soda, salt, all spice and cinnamon and set aside.
  3. In a small bowl, whisk together pumpkin and milk and set aside.
  4. In a mixing bowl, beat sugar and butter spread on high speed until well blended.  Beat in eggs.
  5. On low speed, alternate adding a little flour mixture and pumpkin mixture, beginning and ending with flour mixture.
  6. Drop ¼ cup spoonfuls of batter on cooking sheets.  Bake for 13 minutes.
  7. Remove from baking pan and cool on racks.

Icing Ingredients:

3 cups confectioner’s sugar

3 tablespoons light corn syrup

½ teaspoon vanilla extract

3 tablespoons skim milk plus 4 teaspoons

2 tablespoons cocoa powder

Icing and Decorating Directions:

  1. Once cookies are cooled, make icing.
  2. Blend confectioner’s sugar, corn syrup, vanilla and 3 tablespoons of milk until smooth.
  3. Remove 1/3 of icing and mix in cocoa and 2 teaspoons of milk.  Transfer to a plastic bag and cut a little off the corner.
  4. Spread white icing over each cookie.  To create spiderweb, pipe chocolate icing in a spiral into each cookie then drag a knife through the spiral.
  5. Let stand until set.

 

Posted in Bake, Dessert

Candy Corn and Peanut Cupcakes


A girlfriend once told me that candy corn and peanuts taste like a PayDay candy bar.  Although I have never had a PayDay bar, I tried the candy corn and peanut combination and loved it.  This cupcake recipe is inspired by her combination suggestion.  Here is a great Halloween entertaining idea for you.

Enjoy!

Candy Corn and Peanut Cupcakes

Candy Corn and Peanut Cupcakes

Serves 12

Preheat oven 350o

Prep time: 10 minutes

Cook time: 25 minutes

Estimated values per serving:

Calories = 200                      Fat = 5 grams                        Points: 4

Cupcake Ingredients:

1 cup flour

1 teaspoon baking powder

1 egg

¼ cup egg substitute

1 cup sugar

½ cup skim milk

2 tablespoons butter spread

1 teaspoon vanilla extract

12 paper cupcake holders

Directions:

  1. In a bowl, combine flour and baking powder and set aside.
  2. In a mixing bowl, beat together egg, egg substitute and sugar on high speed for 5 – 7 minutes or until mixture has tripled in size.
  3. Lower speed and add flour and mix until combined.
  4. Heat milk and butter spread in a small pot on the stovetop until the butter spread has melted.  Remove from heat, add vanilla extract.
  5. Add milk mixture to flour mixture in mixing bowl on medium speed and mix until well combined.
  6. Place a paper cupcake holder in each 12-cup muffin pan and spray with cooking spray.  Pour batter into each cup and bake for 25 minutes.
  7. Allow cupcakes to cool before frosting (recipe below).

Peanut Butter Frosting

Ingredients:

4 ounces fat free cream cheese – softened

¼ cup peanut butter

¼ cup sugar

1 teaspoon vanilla

Candy corn and peanuts for decorating

Directions:

  1. Beat cream cheese, peanut butter, sugar and vanilla on high speed until combined.
  2. Frost cooled cupcakes.
  3. Decorate with candy corn and peanuts as desired.
Posted in Dessert, Vegetables

Pumpkin Parfaits welcome in the autumn season


When I think of fall arriving, I think of changing leaves, acorns dropping from trees and pumpkins blooming.  What better way to celebrate the coming season then with a festive dessert?

Pumpkin Parfaits

Pumpkin Parfatis

Serves 8

Prep Time: 10 minutes

Cook Time: 7 minutes

Chill Time: 2 – 4 hours

Estimated Values per Serving (not including whipped topping):

Calories: 235                        Fat: less than 1 gram           Points: 4

Ingredients:

1 teaspoon cornstarch

2 teaspoons water

1 cup unsweetened canned pumpkin

½ cup fat free half and half + 2 tablespoons

½ cup brown sugar

¼ cup maple syrup

2 teaspoons cinnamon

½ teaspoon ground ginger

½ teaspoon nutmeg

¼ teaspoon salt

2 teaspoons vanilla extract – separated

1 cup marshmallow fluff

½ cup graham cracker crumbs

Whipped cream or whipped topping for serving (optional)

Directions:

  1. In a small mixing bowl, mix together cornstarch and water and set on the side.
  2. In a medium saucepot, combine half and half, sugar, maple syrup, cinnamon, ginger, nutmeg and salt.
  3. Cook mixture on medium heat, whisking constantly for about 5 minutes, until bubbly.
  4. Add cornstarch mixture, reduce heat and cook for another 2 minutes.  Remove from heat, stir in 1 teaspoon vanilla and cool.
  5. While pudding is cooling, combine marshmallow fluff and 2 tablespoons half and half in a small saucepot.   Heat on medium, stirring constantly until marshmallow fluff has melted.
  6. Remove from heat and stir in 1 teaspoon vanilla.
  7. To Assemble: Spoon in about 1- 2 tablespoons of pudding on the bottom of 8 – 4 ounce mini dessert cups.  Spoon a little of the marshmallow sauce on top then about 1 tablespoon of the graham cracker crumbs.
  8. Top each cup with remaining pudding.
  9. Refrigerate at least 2 hours.

10. Right before serving top with whipped cream if desired.

Posted in Bake, Dessert, Fruits

Blueberry Cobbler Cups


Blueberry Cobbler Cups

Blueberry Cobbler Cups

Preheat oven 400o

Serves 6

Estimated Values per Serving:

Calories: 100                        Fat: 1 gram                            Points: 2

Blueberry Ingredients:

¼ cup water

1 tablespoon cornstarch

2 cups frozen blueberries – thawed

1/3 cup sugar

1 teaspoon vanilla extract

Directions:

  1. Whisk together water and cornstarch in a medium saucepot.  Add blueberries and sugar to pot.
  2. Cook on medium heat, stirring constantly, until thick and bubbly.  Remove from heat and stir in vanilla.
  3. Cover to keep hot.

Dough Ingredients:

1 cup flour

¼ cup sugar

1 teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon nutmeg

3 tablespoons low calorie butter spread

¼ cup egg substitute

3 tablespoons skim milk

Directions:

  1. In a small bowl, whisk together flour, sugar, baking powder, cinnamon and nutmeg.
  2. Add butter spread and cut butter spread until mixture resembles course crumbs.  Whisk together egg substitute and milk and add to flour mixture, stirring until moist.

Assembly Directions:

  1. Spray 6 – 4 ounce ramekins.  Spoon blueberry mixture evenly in the ramekins.
  2. Top each with dough.
  3. Set ramekins on a large baking tray and bake 20 – 25 minutes or until the dough is slightly browned and cooked through.
Posted in Bake, Dessert

Graham Cracker Cake Bars


For those who like a very sweet and sticky treat:

Graham Cracker Cake Bars

Graham Cracker Cake Bars

Preheat oven 350o

Serves 18

Prep Time: 15 minutes

Bake Time: 45 minutes

Estimated Values per Serving:

Calories: 320                        Fat: 4 grams                          Points: 6

Ingredients:

4 ounces fat free cream cheese

4 tablespoons low calorie butter spread

1 box yellow cake mix

1 cup egg substitute

1 ½ cups light corn syrup

1 ½ cups brown sugar

1 teaspoon vanilla extract

2 cups graham cracker crumbs

Whipped topping for serving (optional)

Directions:

  1. In a large mixing bowl, mix together butter spread and cream cheese on high speed until well combined.  Add cake mix and continue to beat together until mixture becomes a stiff sticky dough. 
  2. Spray a spatula with cooking spray and press dough into a 9 X 14 inch baking pan.  Bake for 20 minutes.
  3. While dough is baking, clean mixing bowl and combine egg substitute, corn syrup, brown sugar and vanilla extract.  Beat on high speed for about 1 minute until combined.
  4. Stir graham cracker crumbs into sugar mixture.
  5. When dough has baked for 20 minutes, remove it form the oven and pour graham cracker mixture on top.
  6. Bake in the oven for 25 minutes or until the top is set.
  7. Remove from oven and allow to cool to room temperature.
  8. Spray cooking spray on a knife before cutting and serving to prevent the topping from sticking to the knife.
  9. Serve with whipped topping (optional).
Posted in Bake, Dessert

Dessert


My son was home with a fever today so I didn’t make dinner.  I took the opportunity of being stuck in the house all day and baked instead.

Chocolate Chip Bread Pudding with Marshmallow Sauce

Serves 12

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Estimated Values per Serving:

Calories: 250                        Fat: 8 grams                          Points: 6

Bread Pudding Ingredients:

10 inside slices of brown sugar and cinnamon bread – cut into 1” pieces

½ cup egg substitute

1 cup fat free half and half

1 cup skim milk

½ cup sugar

1 teaspoon vanilla extract

1 cup chocolate chips

Directions:

  1. Preheat the broiler on high heat.  Add cut up bread to a baking pan and broil for 1 – 2 minutes until toasted.  Remove bread from oven and cool for a few minutes.
  2. Reduce oven heat to 325o.
  3. In a large mixing bowl, whisk together eggs, cream, milk and vanilla.  Add toasted bread and let sit for 30 minutes until bread has absorbed the liquid mixture.
  4. Fold in chocolate chips.
  5. Grease a 9 X9-inch baking pan with butter.  Spoon in bread pudding and bake for 55 – 60 minutes until bread pudding has set.
  6. Remove from oven to cool while making sauce.

Sauce Ingredients:

1 cup marshmallow crème

2 tablespoons low calorie butter spread

2 tablespoons fat free half and half

Directions:

  1. Combine marshmallow crème, butter and cream in a saucepot.  Cook over medium heat until bubbles begin to form.  Remove from heat and pour on top of bread pudding.
  2. Cool bread pudding for about 1 hour and serve.
Posted in Dessert, Fruits

Banana Bubble Pudding


I meant to take a picture but my family ate all of this before I had the chance.

Enjoy!!

Banana Bubble Pudding

Serves 8

Prep Time: Overnight + 5 minutes

Cook Time: 10 – 15 minutes

Estimated Values per Serving:

Calories: 140                        Fat: 1 gram                            Points: 3

Ingredients:

½ cup small or large pearl tapioca

2 bananas

3 cups skim milk

¼ teaspoon salt

1/3 cup white sugar

½ cup egg substitute

½ teaspoon rum extract

½ teaspoon vanilla extract

1 tablespoon brown sugar

1 tablespoon reduced calorie butter spread

Directions:

  1. Soak tapioca in a bowl covered in water overnight in the refrigerator.
  2. Next day: Combine 1 cup milk and bananas in a food processor and puree.
  3. In a large saucepot, whisk together banana mixture, remaining milk. Salt, white sugar and egg substitute.
  4. Heat on medium low heat, stirring constantly until thickened and bubbly (about 10 – 15 minutes).
  5. Remove from heat and stir in rum extract, vanilla extract, brown sugar and butter spread.
  6. Pour into a heat proof bowl and refrigerate until cold (1 to 2 hours).
  7. Serve cold.

NOTE: I also sprinkled a little cinnamon on top before serving.

Posted in Dessert, Fruits

Strawberry Cups with Vanilla Fluff Topping


Strawberry Cups with Vanilla Fluff Topping

Strawberry Cups With Vanilla Topping

Serves 10

 Prep Time: 20 minutes

Cook Time: 10 minutes

Estimated Values per Serving:

Calories: 110                        Fat: trace                                Points: 1

Ingredients:

2 pounds strawberries – cut up

2/3 cup sugar

2/3 cup water

2 tablespoons brandy

2 tablespoons cornstarch

Vanilla Fluff Topping Ingredients:

1 cup sugar

1/3 cup water

¼ teaspoon cream of tartar

2 egg whites at room temperature

1 teaspoon vanilla

10 4-ounce dessert cups

Directions:

  1. Make strawberry filling: Measure 1 cup of the strawberries and combine with brandy and water.  Puree in food processor.  Pour into a measuring cup and add enough water to equal 1 ½ cup liquid.
  2. Pour strawberry mixture into a saucepot, add sugar and cornstarch and cook on medium heat, stirring constantly, until bubbly and thickened.  Cook an additional 2 minutes while stirring.
  3. Remove from heat and allow to cool for 10 minutes (do not stir).
  4. Pour strawberry sauce on top of the remaining strawberries and gently toss together. 
  5. Place in the refrigerator to cool.
  6. Make vanilla fluff topping: Combine sugar, water and cream of tartar in a saucepot.  Cook on medium heat until bubbly and the sugar dissolves.
  7. In a mixer, combine egg whites and vanilla and beat on high speed.  Slowly pour sugar mixture while beating the egg whites.  Beat for about 5 – 7 minutes until stiff peaks form.
  8. Assembly: Spoon strawberry filling into each cup to about ¾ full (leaving room for the topping).
  9. Spoon filing into a pastry bag fitted with a decorative tip.  Squeeze vanilla fluff topping on top of each strawberry cup.

10. Refrigerate until ready to serve.

Posted in Dessert

Mocha Cups


Mocha Cups

Prep Time: 20 minutes

Cook Time: 10 minutes

Refrigeration time: about 2 hours

Estimated Values per Serving:

Calories: 160                        Fat: 5 grams                          Points: 4

Ingredients:

½ cup sugar

2 tablespoons cornstarch

1 cup skim milk

½ cup fat free half and half

1 cup egg substitute

2 tablespoons butter spread

2 tablespoons rum

2 teaspoons vanilla extract

½ cup heavy cream

½ cup strong coffee

1 tablespoon coffee liquor

15 Italian vanilla biscuit cookies or crisp lady fingers

1/3 cup ounces semi-sweet chocolate chips – chopped

Directions:

  1. In a large saucepot, whisk together cornstarch and sugar. 
  2. Stir in milk and egg substitute and cook over medium low heat, stirring constantly, until thickened and bubbling (about 10 minutes).  Remove from heat and stir in butter, vanilla and rum.
  3. Pour custard into a bowl and place plastic wrap directly on surface to prevent skin from forming.
  4. Refrigerate for about 2 hours until cold.
  5. Beat heavy cream until whipped an fold into custard.
  6. To assemble: pour a little of the coffee/liquor mixture into the bottom of each cup.  Cut 10 biscuits so that it fits into the cup then top with custard.
  7. Cut 5 biscuits in half.  Sprinkle tops of each cup with chocolate, add ½ of a biscuit and refrigerate until ready to serve.