Lemon Poppyseed Bundt Cake

I have been craving something made with poppy seeds lately.  They just keep shouting at me every time I open the refrigerator!  I paired them with lemon, reduced the fat in a typical cake and came up with this light, heavenly lemon poppy seed bundt cake which did not disappoint.  It's robust on lemon flavor, moist and delicious!  It's even better the second day after making too!

Servings: 16
Serving Size: 1/16 of bundt cake
Points Plus: 7pp
Level of Difficulty: Easy
Prep Time: 20 minutes
Bake Time: 55-60 minutes

Ingredients:
Cake Ingredients-
1 Duncan Hines Lemon Cake Mix (16.5 oz)
2 1/2 Tbsp. flour
1 package instant lemon pudding, sugar-free
1 cup buttermilk
1/2 cup water
1/2 cup unsweetened applesauce
1/4 cup canola oil
1/4 cup poppy seeds
2 Tbsp. fresh lemon juice
3 egg whites
1 egg

Glaze Ingredients-
1 1/2 cups powdered sugar
2-4 Tbsp. fresh lemon mice
1 drop yellow food coloring

Directions:
Preheat oven to 350 degrees.  Coat a bund pan with cooking spray.  In the bowl of a stand mixer, add the cake mix, flour, instant pudding, buttermilk, water, applesauce, oil, poppy seeds and lemon juice (2 Tbsp).  Mix until well blended.  Add the egg whites and egg and beat until smooth.  Pour into prepared bundt pan and spread evenly.  Bake for 55-60 minutes or until a toothpick comes out cleanly.  Remove from the oven and let cool for about 10 minutes.  Carefully loosen sides with a knife and remove the cake onto a plate.  Cool completely before glazing.

To make the glaze - combine the powdered sugar and lemon juice in a small bowl.  Blend until very smooth with a whisk.  Add the food coloring and mix well.  Drizzle the glaze all around the top of the cake.  Slice and serve!

Tip:
Keep your poppy seeds in the fridge to make the last for up to 6 months!  Because poppy seeds are high in oil content they need to be preserved a bit otherwise they won't last long.  The fridge is the perfect home for them!

YUM!
XOXO Nancy

Happy Labor Day + 15 Amazing Pies!

In celebration of Labor Day I would like to post a fun little project I have been working on this summer - #14piesofsummer (that actually turned into 15)! The week after Memorial Day I was tasked with baking a pie. And I since it was so fun and tasty, I thought, why not make one pie a week all summer?!?! And so I did, and it was a great leaning experience, and I am proud of what I accomplished and baked!

It was also fun to share all of these pies with my peeps, as any good Weight Watcher knows, having desserts in the house is dangerous. I brought them to dinner parties, birthday parties, cabin parties, fourth of July parties, going away parties and more! Please enjoy this recipe for the unexpected front runner - Key Lime!!! 

Key Lime Pie!!

Other pies included, in no particular order; blueberry, cherry, apple cheddar, peach cobbler, peaches and cream, chocolate chip, chocolate pecan, yogurt, banana cream, lemon, strawberry glaze, french silk, rhubarb & banana cheesecake (pie).

Key Lime Pie
Servings: 12
Serving Size: 1/12 pie
Points Plus: 10pp
Prep Time: 20 minutes
Cook Time: 35 minutes total
Chill Time: 2 hours
Level of Difficulty: Easy

Kay Lime recipe can be found here!
Check out all the PIES here!

Tip
I substituted light sour cream and light butter for the regular versions in this Key Lime pie, and it was amazing!!

XOXO - Katie

Pudding Pops

I picked up popsicle molds at Ikea months ago, and just got around to using them last week as summer winds down. Now that I tried them, I have many plans for more, but let's start with a SUPER easy popsicle recipe involving pudding!  This is a double chocolate recipe for any chocolate lover, is fun to make and even fun to eat! Enjoy!

Servings: 8
Serving Size: 1 pudding pop
Points Plus: 2pp
Prep Time: 5 minutes
Freeze Time: 2 hours
Level of Difficulty: Easy

Ingredients

1 package of sugar free/fat free chocolate pudding
2 cups of cold milk
4 T mini chocolate chips
Popsicle maker or 8 mini dixi cups and 8 popsicle stickes

Directions
Mix cold milk with pudding mix and whisk for about 2 minutes.  Add in chocolate chips and using a measuring cup, pour about 1/4 cup of mixture into each mold.  Insert the stick end and freeze for two hours!

After the popsicles are frozen, run one under warm water until the stick end easily slides out.

Tip
You could use many combinations of pudding flavors and candies/fruits, get creative people!

XOXO - Katie

Grilled Peaches with Ice Cream

I have always been intrigued by grilled fruit. It seems like it would be hard to get those perfect grill marks and won't it require careful attention to make sure the fruit doesn't burn?? Well let me tell you... grilling fruit is really quite easy! These ripe peaches carmelized while on the grill and made for a delightful summer dessert!

Servings: 2
Serving size: 1 peach + scoop of ice cream
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 10 minutes (time for the grill to heat up)
Cook Time: 7-10 minutes

Ingredients:
2 ripe peaches
2 tsp. honey
1 cup Edy's Slow-Churned vanilla bean ice cream

Directions:
Turn on your gas grill and heat to high heat. Wash, halve and remove the pits from the peaches. Place the peaches flesh side down on the grill. Cook with the lid closed for 5 minutes (this ensures you get some good grill marks on each peach half). Flip the halves and cook with the lid closed for an additional 3-5 minutes. Once finished cooking bring the grilled peaches inside and place two peach halves in each bowl. Top with a 1/2 cup scoop of vanilla bean ice cream and a 1 tsp. drizzle of honey. Serve while the peaches are still warm from the grill!

XOXO Megan

Lime Basil Sorbet

Happy birthday to foodlove co-creator Megan! In celebration, here is a unique summer dessert that is easy to make and the perfect ending to a summer meal.  I went to a local ice cream shop the other day and tried their lime basil ice cream.  It was IN-credible, totally amaz!  I decided to re-create it at home and although the recipe I made was more like a sorbet than an ice cream, it was still really tasty.  You don't need an ice cream maker for this and it requires only a few ingredients.  If you wanted to be really fancy you could also serve this as a palate cleanser BEFORE dessert. Enjoy!

Servings: 8
Serving Size: About 1/4 cup
Points Plus: 2pp
Prep Time: 15 minutes
Freeze Time: 2 hours +
Level of Difficulty: Easy

Ingredients
1 1/3 cups water
1 1/3 cups sugar
5-6 limes, zested
1 1/3 cups lime juice
About 20 basil leaves

Directions
Place water and sugar in a saucepan, bring it to a boil. Add lime zest and simmer for about 4 minutes. Remove the mixture from the heat and allow it to cool for about 30 minutes. Cut basil into really small pieces, and then using a mortal and pistol (if you have one, if you don't use the back of a spoon) pound the basil so that the juices release. After the water and sugar mixture has cooled, add the lime juice and basil puree.  Stir this mixture and let sit so that it infuses, about 30 minutes. Pour the mixture through a fine sieve to remove all of the basil pieces, then pour it into a plastic Tupperware container with a lid.  Place it into the freezer and let it set for at least 2 hours.  While it is freezing, stir it every 30 minutes. Scoop into a pretty glass and serve with a basil leave and tiny spoon!

Tip
This recipe could easily be made with lemons instead of limes.

XOXO - Katie

Recipe adapted from here.

Strawberry Glaze Pie

Happy Fourth of July everyone! What is more American that fruit pie.  We are just reaching the end of strawberry season, so here is a great recipe to showcase those berries.  This recipe is really easy, and you can just pop it out of the fridge and bring it to your summer BBQ party!

Servings: 8
Serving Size: 1/8 of Pie
Points Plus: 6pp
Prep Time: 15 Minutes
Cool Time: 4 Hours
Level of Difficulty: Easy

Ingredients
1 Pillsbury Pie Crust
4 cups of fresh strawberries, sliced
1 cup water
3/4 cup sugar
3 T cornstarch
Cool-whip, fat free

Directions
Lay your pie crust into a pie tin and pre-bake the crust according to the package directions, about 10 minutes at 400. Remove from the oven and cool for about 30 minutes.

Put 1 cup of your sliced berries into a shallow dish.  Using a potato masher, mash those strawberries until they are good and crunched. Place them in a medium sauce pan and add your water. Cook for about 2 minutes over medium heat.  remove the berry mixture from your heat and press it through a mesh strainer, using the back of a wooden spoon to push as much of the berry mixture through the strainer.  Discard the pulp and seeds.

Combine the sugar and cornstarch back in your sauce pan and add the berry juice. Cook over medium heat, stirring constantly, until the mixture has become thick and begins to boil. Remove from the heat and cool for about 2 minutes.  Add the remaining sliced berries and stir to combine. Pour the strawberry glaze mixture into your slightly cooled pie crust.  Put in the fridge and allow to set for about four hours.

This pie is best served the same day it is prepared. Top it with a dollop of fat-free cool whip.

Tip
A super easy way to slice strawberries evenly is to use a hard boiled egg cutter.

XOXO - Katie

Macerated Berry Float

Macerated fresh berries - my new favorite thing! I was inspired by a recent edition of Martha Stewart Magazine to create a twist on a summer favorite - the ice cream float! I whipped up some low sugar macerated fresh berries, added some ice cream and topped the drink off with un-flavored seltzer water. It turned out to be the perfect refreshing early summer drink for a relaxing evening of porch sitting!

Servings: 2
Serving Size: 1 cup berries with syrup + 1/2 cup ice cream
Points Plus: 3pp*
Prep Time: Berries must sit overnight
Cook Time: n/a
Level of Difficulty: Easy

Ingredients
2 cups fresh berries, I used raspberries and blackberries
1 T sugar
1 cup slow churn vanilla ice cream
About two cups of cold seltzer water, cold
Large straws

Directions
Start by making your macerated fresh berries.  Make sure your berries are rip, this will help to bring out the natural sweetness of them.  Place them in a bowl and sprinkle 1 T of sugar over them.  Give them a stir, cover and let them sit in the fridge for several hours, for best results overnight.  This process breaks down the berries and turns them into a vibrant juicy sauce.

To build your float
Get out two pretty glasses and add half the berry mixture to the bottom of  both.  Be sure to add the fruit and the liquid. Next add about 1/2 cup of slow churn vanilla ice cream.  Finally top of your drink with enough seltzer water to fill the glass.  Add a large straw and give your drink a stir. Serve immediately, as the seltzer looses its fizz pretty quickly!

Tip
Get creative with your combos!  You could use any type of berries or ice cream you want, just remember to adjust the pp value.  Also, I LOVE these giant straws from Ikea, I use one almost every day!

*Click here to see why I could all fruit as 0pp in recipe builder.

XOXO - Katie

Mini Yogurt Pies

As the days get warmer I am craving a nice cold dessert (I always crave desserts of any kind by the way). This summer dessert is super simple, impressive and the perfect after dinner treat for a hot day.

Servings: 6
Serving Size: 1 mini pie
Points Plus: 4pp
Prep Time: 5 minutes
Freeze Time: Overnight
Level of Difficulty: Easy

Ingredients
12 Keebler mini graham cracker crusts
8oz fat free cool whip
2 small containers of fat free yogurt (I used Yoplait Light Raspberry)
Fruit to garnish

Directions
Open your pie tins and set on counter. In a large bowl, mix cool whip and yogurt.  Whisk until combined. Place 1/4 cup yogurt filling into each pie tin. Top each with a berry or piece of fruit. Place in your freezer overnight until set.

Remove from freezer bout 15 minutes before serving.

Tip
Instead of making these cute mini pies you could pour the yogurt mixture into a normal size graham cracker pie crust.  Cut into 8 slices for 5pp each.

XOXO - Katie

Lemon Blueberry Trifle

I love trifles!  They are really easy to make, but the end result resembles more of a fancy dessert.  This would be perfect to serve at an Easter brunch this weekend!  Lemon and blueberry is a great flavor combination too – this dessert is full of spring flavors and colors.  Enjoy!

Servings:  8
Size:  1/8 of the trifle
Points Plus: 5pp
Level of Difficulty:  Easy
Prep Time: 25 minutes
Cook Time: n/a

Ingredient List:
1 Angel food cake (store-bought already baked version)
2 lemons (used for zest and juice)
1 ½ cups skim milk
1 container Greek fat free yogurt, plain
1 8 oz. container fat-free frozen whipped topping, thawed
2 packages lemon instant pudding mix, sugar-free
1 pint fresh blueberries

Directions:
Wash and pat dry the blueberries. Zest the two lemons and set aside the lemon zest.  Using a serrated bread knife, cut the angel food cake into 1 inch cubes. Squeeze fresh lemon juice from one of the lemons on top of the angel food cake.  In a large bowl, mix together with a whisk the milk, Greek yogurt, ½ the frozen whipped topping and lemon zest until smooth.  Add in the packages of pudding mixture and continue to whisk until the mixture begins to thicken and resemble pudding.  In the bottom of your trifle bowl, start layering beginning with 1/3 of the angel food cake pieces.  Next, use 1/3 of the pudding mixture, drop spoonfuls on top of the cake layer.  Finally, sprinkle in 1/3 of the blueberries on top.  Repeat this process twice more to make 3 layers each of the cake, pudding and berry layers.  Use the remaining frozen whipped topping (cool whip) to pipe decorative stars on top of the finished trifle.  Make sure the top layer has a lot of blueberries to have a good pop of color! Refrigerate until you are ready to serve.

Tip:

I used plain Greek yogurt for the pudding mixture, but you could easily sub in lemon flavored Greek yogurt if you want to really amp up the lemon flavor!

XOXO Megan

Turtle Cheesecake

Happy Birthday foodlove!  That's right, foodlove is 1 year old! In the past year we have posted over 200 recipes (wow), can you believe it!? We hope that you have found some favorites that have helped you eat healthier at home.  And this recipe below my friends, might just be one of my favorites!  You have seen our mini cherry cheesecakes, and our mini pumpkin cheesecakes.  Now check out our MINI TURTLE CHEESECAKES! What better way to celebrate a birthday than with hot fudge, caramel and Oreos? Enjoy!

And before you whip these up, enter your email to the right under 'follow up' to get all of our delish recipes delivered right to your Inbox! AND - don't forget to follow foodlove on Facebook.

Servings: 18 cheesecakes
Serving Size: 1 cheesecake
Points Plus: 5
Prep Time: 15 minutes
Cook Time: 25 minutes
Level of Difficulty: Easy

Ingredient List:
3/4 cups sugar
2 eggs, room temperature
16 oz low fat cream cheese (not fat free), room temperature
1 T. vanilla
18 reduced fat oreos
18 pecans, broken into pieces
18 t. Mrs. Richardson's Hot Fudge
18 t. Mrs. Richardson's Caramel

Directions:
Preheat your oven to 350. Line a cupcake tin (or two) with 18 liners. Place an Oreo in the bottom of each liner. Using an electric mixer, beat together sugar, eggs, vanilla and cream cheese until well blended and not lumpy.  Put 1/4 c. of cream cheese mixture into each cupcake tin. Bake for about 20-25 minutes, until lightly browned on top and fork comes out clean.  Remove from cupcake tins and let them cook completely.

Toast your pecans! Place your broken pecans on a rimed cookie sheet. Using your preheated 350 degree oven toast the pecans for about 5 minutes, watching them closely so they don't burn. When you can start to smell them baking, remove them!

When cakes are cool, heat up your fudge in the microwave until easily spreadable.  Using a teaspoon (for proper portion control) top each cake with 1 teaspoon of fudge.  Repeat this step with the caramel. Divide the broken pecan pieces between each cheesecake and press them into the caramel layer a bit so they stick. 

Tip:
To reduce these babies by 1pp (making them just 4pp each) you can use a chocolate wafer cookie in the bottom as a crust instead of an Oreo. I personally loved the Oreo!

XOXO - Katie

Cake Batter Valentine's Blondies

Happy Valentine's Day everyone!!!!

These little treats are SO GOOD!  I made these to serve at a birthday party I recently hosted and they were definitely a hit.  I choice to serve them with a scoop of vanilla ice cream, but believe me they are delicious on their own too!  I found these on Sally's Baking Addiction blog. Try them out next time you need a fun dessert!

Servings: 18 
Size:  1 cake batter blondie 

Points Plus: 5pp

Level of Difficulty:  Easy

Prep Time: 5 minutes

Bake Time:  25-30 minutes

Ingredient List:

1 box yellow cake mix
¼ cup vegetable oil
1 egg

½ cup milk

½ sprinkles (I chose to use Valentine's sprinkles)

½ white chocolate chips

Vanilla ice cream (optional, not included in pp value)

  

Directions:

Preheat the oven to 350°. In a large bowl, combine the cake mix, oil and egg with a whisk.  Slowly add in the milk, whisking until well combined.  Fold in the sprinkles and white chocolate chips.  The batter will be very thick and dense.  Don't be surprised by this - they are called cake batter blondies for a reason!  Spread the batter into a lightly greased 9x13 pan and add some additional sprinkles to the top of the blondies before baking.  You can defintiely use a smaller pan, but it will make for thicker blondie bars.  Bake for 25-30 minutes or until the edges are golden brown.  Allow the bars to cool for awhile before you cut into squares.  Serve alone or with ice cream! 

Tip:

The original recipe is made with with funfetti, multi-colored sprinkles which would be perfect for a kid's birthday.  You can also substitue in Christmas, Easter, or St. Patrick's day sprinkles instead to make these for any holiday you want!

XOXO Megan

Valentine M&M Cookies

Are you having a Valentine's day party? Or are you looking for a fun sweet treat for your husband, boyfriend or someone special??? Try this for the old stand-by recipe from Nestle Toll House and simply replace the chocolate chips with Valentine colored M&Ms!

Servings:  Recipe will make 5 dozen

Size:  1 cookie

Points Plus: 2pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Bake Time:  9-11 minutes per batch

Ingredient List:

2 ¼ cups flour

1 tsp. baking soda

1 tsp. salt

1 cup butter, softened

¾ cup sugar 

¾ cup brown sugar, packed

1 tsp. vanilla

2 eggs

1 cup M&Ms (Valentine's package)

Directions:

Preheat the oven to 375°.  In a medium bowl, combine the flour, baking soda and salt until well mixed.  In a large bowl, cream butter, sugars and vanilla until creamy.  Add the eggs one at a time, making sure to beat thoroughly after each. Gradually add the flour mixture.  Fold the M&Ms in to the batter.  Drop heaping spoonfuls onto ungraded cookie sheets.  Bake for 9-11 minutes.  After removing from the oven, allow to cool for a minute or so on the cookie sheet before transferring to a wire cooling rack.

Tip:

I used all butter when I made these cookies and I have to admit my cookies turned out kind if flat. :( My mom and grandma's cookie baking tip was to always replace half the called for butter with crisco instead.  Try that trick next time you bake cookies!

XOXO Megan

Homemade Peppermint Patties

Although my family has our traditional Christmas cookie favorites, we always like to test out a new recipe every year.  This year we chose this recipe, found on the Blue Eyed Bakers blog. We thought it looked like a bit of a challenge to try and make your own peppermint patties! They turned out pretty well, the only issue we had was making sure to remove as much excess chocolate as possible when dipping and transferring to the cookie sheet to set.  It did get easier with some practice and as mentioned below… key to success is FROZEN patties.  We did shrink the size a bit to offer bite-size pieces and for a lower pp value!

Servings: Recipe will make 44 small, bite-sized patties

Size:  1 peppermint patty

Points Plus: 2pp

Level of Difficulty: Medium

Prep Time: 45 minutes (including time while in the freezer)

Bake Time:  n/a

Rating: 4 stars – Very Good

Ingredient List:

2 ½ cups powdered sugar, divided

1 ½ Tbsp. light corn syrup

2 Tbsp. water

1 tsp. peppermint extract

1 Tbsp. vegetable shortening

8 oz. 70% cacao bittersweet chocolate, chopped

¼ cup peppermint candies, crushed

Directions:

In a medium bowl, beat together 2 ¼ cups of powdered sugar with corn syrup, water, peppermint extract and shortening until just combined. Use the remaining ¼ cup of powdered sugar to sprinkle the counter to prepare for kneading.  Work the dough into a ball and gently knead until the dough is smooth.  Shape the mixture into 2 logs, about 1 inch wide by 8 inches long.  Wrap each log tightly in parchment paper and freeze for 20 minutes; it should be very firm.  Remove the logs and cut each one into slices to form the peppermint patties.  You may need to reshape each one to resemble more of a round shape with your fingers.  Place the peppermint patties on a baking sheet lined with parchment paper and freeze again for another 15-20 minutes.  While you are waiting for the patties to freeze, melt the 70% cacao chocolate in a microwavable glass dish for 30 seconds at a time until fully melted.  Line another cookie sheet with parchment paper and remove a small amount of peppermint patties from the freezer for dipping.  Key to this part of the process is making sure the patties are VERY cold.  Dip each peppermint patty in the melted chocolate, making sure to evenly coat all sides.  Shake very gently so any excess chocolate falls off before you transfer to the cookie sheet.  Immediately top with a sprinkle of crushed peppermint candies.  Repeat until all peppermint patties are coated and sprinkled.  Allow the chocolate to harden and set (this will take about an hour) before you put into Tupperware.

Tip:

I cannot stress enough the importance of very firm, frozen peppermint patties when you get to the chocolate coating step!  If you start to have issues, just throw the cookie sheet back in the freezer for a few minutes and take a break.  You can only dip a handful of patties within each window before they start warming up too much!

XOXO Megan

Red Velvet Oreo Truffle Brownie Bars

I don’t know how you could go wrong with Oreos + Truffles + Red Velvet Brownies + Chocolate + Chocolate Chips.  Which perhaps is why this holiday dessert is the bomb?  The red velvet layer gives these bars a fun holiday coloring, and the Oreo truffle layer is, well, super tasty.  These are a treat, with a high pp count, so enjoy and savor every bite! This recipe was originally found here, I made a few changes.

Servings: 40

Serving Size: 1 delicious brownie bar

Points per serving: 5pp

Prep Time: 20 minutes

Cook Time: 22-25 minutes

Level of Difficulty: Medium

Rating: 5 – Excellent!

Ingredients

1 Duncan Hines box Red Velvet cake mix

1/2 cup butter, melted

2 eggs

6 tablespoons vegetable oil

1 package Oreos

8 ounce package fat-free cream cheese

1/2 package (1/2lb) chocolate bark or about 1-1/2 cups chocolate chips)

3/4 cup mini chocolate chips for garnish

Instructions

Preheat oven to 325 degrees. Combine cake mix, melted butter, eggs, pudding mix, vegetable oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer).

Spray a 9x13 with nonstick cooking spray. I like the baking variety that has flour in it. Then spread the red velvet brownie layer into the pan.  Don’t be surprised, this mixture is thick like a brownie.  Use a spoon to spread out evenly.

Bake for 20-22 minutes or until a toothpick inserted comes out clean.  Watch very closely the last few minutes.  I actually baked mine for about 25 minutes, but a friend baked hers for 22 minutes and the edges burned.  Let cool completely.

Crush a package of Oreos in a food processor (or in a large plastic bag and rolling pin). Melt cream cheese for 15 seconds in a microwave to soften. Stir together crushed Oreos and cream cheese until blended smooth.

Carefully spread out Oreo truffle mixture on top of baked red velvet brownies. Use your hands to help press it down instead of spreading to avoid tearing the brownies. I then put this in my deep freeze to harden the Oreo layer prior to adding the top layer.

Melt chocolate candy bark (or chocolate chips) and pour over top Oreo truffle layer. Sprinkle with mini chocolate chips while still warm.

Let cool completely before cutting into squares, or freeze.

Tip

I keep all holiday treats, and regular treats for that matter, in my freezer.  That way, they are not staring at me in the face.  I actually tend to forget about them!  My plan for all the holiday treats we have posted this week is to serve them for company, as my husband and I are hosting Christmas Eve and NYE.  I saw a great idea on another food blog (which I can’t remember at the moment).  The author suggested putting zip lock baggies by your treat table, and encouraging guests to pack up a bag to bring home with them.  I am for SURE going to do this on NYE, to get the house cleaned out for the start of the New Year.  But for now, enjoy these treats that only come about but once a year!

XOXO - Katie

Sugar & Spice Cookies

These are another one of my favorite Christmas cookies!  They are a perfect blend of sugar and spice... hence the name. :)  Seriously though... if you don't have a gingersnap on your annual holiday cookie baking list, you should add these!

Servings:  Recipe will make 4 dozen

Size:  1 cookie

Points Plus: 2pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Bake Time:  6-8 minutes per batch

Rating: 5 stars – Excellent

Ingredient List:

¾ cup shortening

1 cup sugar

1 egg

¼ cup molasses

2 tsp. baking soda

1 tsp. cinnamon

¼ tsp. salt

½ tsp. ginger

2 cups flour

1 cup powdered sugar (to roll cookies in after baking)

Directions:

Preheat the oven to 375°. In a medium bowl, mix together the shortening, sugar, egg, and molasses.  Next, add in the baking soda, cinnamon, salt, ginger and 1 cup of flour; mix well.  Add the remaining cup of flour and mix until thoroughly combined.  Roll into walnut sized balls.  Bake for 6-8 minutes in a 375° oven.  Roll in powdered sugar while still warm.

Tip:

 Depending on how warm the cookies are when you roll in powdered sugar, you might need to roll your cookies in two different steps to make sure the sugar sticks to the warm cookies.  The ones in the picture above were rolled twice as a reference point.  However, if you prefer less sugar, only go through this step once!

XOXO Megan

FUDGE

FUDGE!  Did you ever know it was so easy to make??  Well, it is – HURRAY! (or not hurray for those of us trying to stay on track with our eating this holiday season) This fudge is the BOMB!  It is so simply, and can be cut into little squares for great portion (control)? It is rich so you don’t need a lot to satisfy your holiday craving.  This recipe was given to me by a dear friend – one who I send all my ridiculous food questions to. And she is always kind enough to answer my ridiculous food questions, and since she gives me amazing recipes such as this one, I always listen to her suggestions J.  She confessed that she found this recipe here. I added a bit of kosher salt (sea salt of flakes would work too) on top of this and I think it really was a tasty addition.  Also – I used a candy thermometer for this – but the timing came out almost exact.  After the sugar mixture is boiling, let it boil for 4 minutes and it is done. 

Servings: 48

Serving Size: 1 small piece*

Points Plus: 4pp

Prep Time: 10 minutes

Cook Time: 5 minutes

Level of Difficulty: Medium

Rating: 5 – Excellent!!!!!!!!!!!!!

Ingredients

3 cups sugar

3/4 cup butter or margarine

1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

3 pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped

1 jar  (7 oz.) JET-PUFFED Marshmallow Crème

1 tsp.  vanilla

Sea or Kosher Salt (optional)

Instructions

Line a 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Mixture will grow so be sure you use a large enough pan. Cook about 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

Add chocolate and marshmallow creme; stir until melted. Add vanilla and mix well.

Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

Tip

You could top this fudge with a ton of different things. I love the sea salt + chocolate combo but you could use nuts, crushed candy canes or coconut. Adjust pp accordingly if adding additional toppings.

*If anyone would like me to figure out the PP on a larger piece – 1/36 of the pan, please let me know!

XOXO Katie