Weight Watchers/Low Fat – Pineapple “Dream” Cakes

Well school is officially out, my girl scout troop has bridged up the brownies, the garden is growing and the weather here in the Pacific North West is much hotter than normal…yup summer has arrived like a relative kicking in the front door. BAM!
Along with all that summer brings are also the day dreams…
For some these day dreams include the beach, the smell of coconut oil and the sounds of waves and seagulls.  Others may think of breathing mountain air, the sounds of woodpeckers and walking through a forest.  But my family’s day dreams mostly consist of eating a Dole Whip from Disneyland while washing our hands at the kitchen sink for the 6th time that day with that island pineapple scented foaming soap from Bath & Body works.

So, I was digging around in my pile of recipes to see if I could make a low fat (weight watcher friendly version) of something that had that pineapple flare to it.  Something to make that was different, refreshing, healthy and satisfying.
I finally came across a recipe that is an oldie but goodie. My mom used to make it years ago and after talking to a few fellow weight watcher meeting pals they have heard of it too but never tried it.
It’s such an easy recipe, and the little cakes are so good they feel like a little treat but are not overly sweet that they taste great for a snack.
A great thing about this recipe…it’s only 2 ingredients and thats it!
But the best thing ever about this recipe is that each “cake” or”muffin” (whatever you call it) is only 1 ww pts+!!!

**6/29/16 UPDATE- 4 Smart Points per cake**

IMG_3219Ingredients:
1 Box Angel Food Cake
1 20 oz Can Crushed Pineapple

Mix both ingredients together well in large bowl.
Scoop mix into 24 cupcake lined muffin or brownie pans.
Bake at 350 for about 15 minutes

Makes: 24 regular sized muffins
IMG_3225(I apologize my pictures did not come out too well, so I will have some update ones on here in about a week or so)

Kind of Healthier Coconut Muffins

I have been using coconut oil a lot lately in many things.  I even experimented with some marshmallow pumpkin bars to share with you all, but those did not turn out so good, so those are currently on the re-do list.  Anyway, I have two very good friends that just love coconut everything…  I bumped into one today and I will be visiting with the other one tomorrow and they inspired me to try a coconut baked good.  But as they are also always trying to beat me in my daily step count (yes I have a fitbit) I decided to substitute some ingredients to make the a bit more “healthy-fied” (yes I know that’s not a word). So below is what I came up with, enjoy!
photo(1)1/2 Coconut oil (melted)
1 1/4 Flour
1 1/2 tsp Baking powder
1/4 tsp Kosher salt (optional)
1 cup Shredded coconut
1 cup Coconut Greek yogurt
1/3 cup Sugar
1 Egg (at room temperature)
1 tsp Vanilla extract
1/2 cup Toasted almonds chopped

Preheat oven to 375°F. You can line a muffin tin with paper liners or spray with nonstick cooking spray.

In a medium bowl, whisk together flour, baking powder and salt. Stir in 3/4 cup shredded coconut.
In a large bowl (stand or hand mixer) mix together coconut oil, yogurt, sugar, egg and vanilla.
Stir dry ingredients into wet ingredients slowly until just combined. Gently mix in chopped almonds.
Using a large cookie scoop or spoon, divide batter among prepared muffin cups and sprinkle the top with remaining 1/4 cup shredded coconut.

Bake in the oven for about 17-20 minutes or until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack.

Low Fat Strawberry Chocolate Chip Muffins

Strawberries are in full swing right now and I love to think of different ways to use them. Usually, my daughter in hales them within one or two days, never giving me a chance to bake with them.
But this morning I picked up a bunch (on sale of course) and made these yummy muffins up during nap time. ♥
Yup, I felt like one stealthy momma!

And once again I’ve been trying to bake with out using butter or oil and this recipe is another winner. For the health-conscience out there this recipe uses no butter, oil or egg yolks. They are substituted with unsweetened applesauce and egg white.
Enjoy!strawberry chocolate chip muffine

Ingredients:

  • 1 1/4 Cup Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/4 Cup Sugar
  • 1/4 Cup Light Brown Sugar
  • 1/2 Cup + 2 Tbsp Applesauce (unsweetened)
  • 1 Egg White (beaten)
  • 2/3 Cup Diced Strawberries
  • 1/3 Cup Mini-chocolate Chips

Preheat oven to 350. Spray muffin tin and set aside.

In a large bowl mix flour, baking soda and cinnamon. In a separate bowl mix brown sugar, applesauce and sugar until there are no lumps. Then add the egg white until mixed well.

Add the wet ingredients to the dry ingredients just until combined (do not over mix).

Fold in strawberries and mini chocolate chips.

Divide the batter evenly between about 10 muffin cups in the muffin tin. Bake for about 15-20 minutes.
(Insert a toothpick and make sure it comes out clean)

strawberry chocolate chip muffins2

Rainbow Cupcakes (very fun to do with the kiddos)

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Last summer my daughter and I were trying to do a new project or activity that we could do at home everyday using stuff we already had in the house. (summer fun on a tight budget)
We came across this recipe in the Family Fun magazine. Many times this particular magazine has some good ideas but they are too often to difficult for my little one. Anyway, we found this great idea for cupcakes and it was easy enough for Little Diva to help me the whole time.

I have to say that the cupcakes came out looking pretty cool!

What you’ll need

  • White cake mix (we used an 18-1/4-ounce box)
  • Food coloring (red, blue, green, and yellow)
  • Baking cups

How to make it

  1. Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
    RAINBOW COLOR DROPS OF FOOD COLORING
    Purple 9 red and 6 blue drops
    Blue 12 drops
    Green 12 drops
    Yellow 12 drops
    Orange 12 yellow and 4 red drops
    Red 18 drops
  2. Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
  3. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping.

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Rainbow Swirl Cookies (so neat looking)

swirlcookies

My daughter and I have been wanting to do a colorful baking project and came across this idea in my mess of recipes and ideas torn out of magazines. After looking at it the recipe is just a sugar cookie recipe. What makes this looks so cool is the way to use food coloring…yes I know you all reading this knew that part 🙂

Anyway I used a bag of Betty Crocker Sugar Cookie mix (that I got free by using coupons 🙂 ) And I used box of neon food coloring along with regular “yellow” and “blue” food coloring.

Ok so first you make the dough as instructed on the box/bag. Then divide the dough into equal quantities for how ever many colors you would like. Mix the food coloring to color desired into the dough.
I did four colors; Yellow, Pink, Purple and Green.
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(Unfortunately, as you can see, I didn’t have four bowls all the same size. LOL)

After the coloring is mixed into the dough you may need to put it into the fridge for about 10 to 20 minutes before the next step.

When the dough is some what chilled, take each color of dough and roll out grape sized balls of dough and set them aside. (see photo below)
Do not mix the colors together, that part comes next.

swirlcookies4

Now, once all the dough is now in small grape sized balls. Take one of each color and gently roll just until they stay stuck together, they will kind of look like a beach ball.
Don’t over roll!
If the dough gets to sticky put back into the fridge for about 10 minutes or so then continue.
swirlcookies5

Ok now the next part.  Take one of the colored “beach ball” and roll it out to make it like a “snake”.
Kind of how you would roll out play-doh to make spaghetti when you were 5. Of course, my daughter loved this part.

swirl cookie

Once the dough is rolled out into a long “snake”. Start from one end and roll the end and continue to make it into a “spiral”.  What you should end up with is this:

swirlcookies2

Then you can either choose to bake as they are, or you can add some sprinkles!  We did sprinkles because…well…my daughter wants to put them on everything. So we rolled the side of the cookies in the sprinkles.
Just make sure there is plenty of space between the cookies when you get ready to bake them because they do spread out some. We baked them at 350 for about 7-9 minutes, make sure you keep an eye on them closely.

Then when they are all done you have some neat looking cookies. And people will think you are even more cool…

swirl cookies6

Blueberry Yogurt Cake and with a Lemon Vanilla Glaze

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Looking for something new, yummy and fresh?  This may be the treat, reward or just something to try for you. This cake uses non-fat Greek yogurt and surprisingly no butter.
I made it this morning, shared with a few friends and it’s already half gone!

Ingredients

2 Eggs
1 Cup Blueberry Greek Yogurt
1 Cup Sugar
1/2 Cup Vegetable Oil
1 1/1 Tsp Vanilla Extract
1 1/2 Cups Flour
2 Tsp Baking Powder
1 1/4 Cup Fresh Blueberries

For the Glaze:
3 Tbsp Fresh Lemon Jui8ce
1 1/2 Tsp Vanilla Extract
3/4 Cup Confectioners Sugar sifted
-(you may need more depending on desired consistency)

For the cake – Preheat oven to 350. Spray a 9 x 9″ pan with cooking spray.

In a large bowl combine eggs, yogurt, sugar, oil, vanilla and whisk until smooth. Add flour, baking powder and mix just until combined. Fold in 1 cup of blueberries and gently stir.

Pour batter into prepared pan.  Lightly sprinkle 1/4 cup of remaining blueberries over the top.

Bake 35-40 minutes, until a toothpick comes out clean.  Allow cake to cool, then drizzle glaze over cake.

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Strawberry and Rosemary Scones

I came across this recipe and thought was an interesting flavor combo.  I really was hesitant because of the rosemary and strawberry…but the end result really worked great!
Just a heads up, these scones are not sweet at all, which is not always a bad thing.
My husband said they remind him of a biscuit but my 4 year old thought they were so good she thought it was a dessert.

DSC02613

Ingredients

 
2 cups flour
½ cup sugar
2 teaspoons baking powder
1 tablespoon finely chopped fresh rosemary
¼ teaspoon fine sea salt
6 tablespoons unsalted butter, cut into ½-inch pieces
Flour for dusting
1 cup heavy cream
⅓ cup strawberry jam
For Glaze
¼ cup fresh lemon juice, from 1 large lemon
2 cups powdered sugar
1 to 2 tablespoons water
 

Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper. Set aside.In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and place on the prepared baking sheet. Gently knead together any left over pieces of dough and roll out to 1/2-inch thick. Cut the dough into heart shapes and place on the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack. Cool for 30 minutes.

Make Glaze
In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Place the scones on a wire rack for about 30 minutes until the glaze has set. Store airtight in a plastic container for 2 days