Weight Watchers Friendly 2 Ingredient Dough

It’s the beginning of a new year and many of us have probably been reflecting on our lives; ourselves, wants, goals and projects etc. Many of us, seriously a lot of us, are always making new goals that involve our bodies. Whether that goal is to lose weight, get into shape, eat better or maybe all three of those . I myself am one of those people, but not as a “New Year Resolution”and not as a “goal for 2018”. Since early December I’ve been doing some soul searching, thinking of my “whys” and “is this where I want myself to be”. A voice inside my head piped up and said, “No way, get your shit together and be better for you”. And better sounds good…and achievable.

In the spirit of “a better me” I am follower of a group on Facebook called “No Finish Line Nation”, and it’s pretty cool. I can honestly say it is one of the most positive, supportive, helpful and interesting groups on FB that I’ve come across. Many people who are in the group are following a Weight Watchers program but many also are not.

Lately, a hot topic on the NFLN FB group has been “2 Ingredient Dough”. Everyone has been asking how to make it, what to make with it and “does it taste gross” (seriously).

Well over this weekend I made it for the first time. I made three different items using the dough recipe and had my family as taste testers. I was pleasantly surprised how easy it was, how few weight watcher smart points it is and how many family begged me to make more!

The recipe is basically one part plain non-fat Greek yogurt and one part self-rising flour.

For two bagels for a total of 5 WW smart points:

1/2 Cup Plain Non-Fat Greek Yogurt

1/2 Cup Self-Rising Flour

Mix both ingredients, knead on floured surface for about 1 min (dough will be sticky so spray your hands with cooking spray). Shape dough into two rings.

Now top with egg wash (if you like), and your favorite toppings/seasonings, the possibilities are endless!

I used Trader Joe’s (I love TJ’s) Everything But The Bagel Seasoning on my two bagels.

Bake at 350 degrees for approx 22-25 min then Broil for 2 minutes, DONE.

I have to say I was so surprised at how easy this all was and how good they really tasted! My daughter and my husband (who is very picky) really enjoyed these. The the flavor kind of reminded my husband of a sourdough bread. It was a hit!

After making the bagels, I was ready to try something else. So figured I would try small cinnamon rolls.

For 8 Small Cinnamon Rolls – 2 WW Smart Points each

1 Cup Plain Non-Fat Greek Yogurt

1 Cup Self-Rising Flour

1/4 Cup Stevia

1 Tbsp Cinnamon

Same directions as before.

Then roll out dough, top with Cinnamon and Stevia. Then roll the dough up into one large log and cut pieces out onto baking sheet.

Bake at 350 Degrees for 21-25 min (depending on your oven).

When baked you can add an icing of your choosing, but I didn’t (more points)

So the cinnamon rolls turned out fine. My daughter loved them and kept wanting to eat them all. I thought they were just ok, I wish they had icing but…I didn’t want to use any points on that😜

Personal Size Pizza – 5 WW Smart Points (for the whole thing👍) 1/2 Cup Plain Non-Fat Greek Yogurt

1/2 Cup Self-Rising Flour

Mix both ingredients, knead for a minute (I added some seasonings and garlic into my dough), then let dough rest for about 10 minutes.

Spread dough out into desired shape onto lined baking pan.

Add desired sauce and toppings (don’t forget to track your toppings if you are following WW)

Bake at 450 degrees for about 14-16 minutes.

These pizzas were AMAZING!!! My daughter, husband and myself each made our own personal pizzas for dinner tonight with our own topping choices. We were honestly shocked at how delicious our pizzas turned out! First thing my daughter said was, “Mom, this so super good, way better than Papa John’s! Wow!”. My husband loved how the pizzas turned out so much he asked when an we make them again and we should add it into the weekly meal shuffle… Seriously folks, these pizzas were just too good!

I hope this has helped you in taking the plunge and making the “2 Ingredient Dough”.

I can’t wait to make more and experiment with what it can do!

Please feel free to share this post on FB, Pinterest or with your fellow peeps at your next WW meeting😉

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Copycat Starbucks pumpkin bread recipe

Ok, so you all know that I love coffee…..
Starbucks is the place I would go everyday if my wallet and waist size could ever handle it.
But one thing that I fell in love with at Starbucks last fall was a piece of their Pumpkin Loaf bread…ahhh….sorry I think I drooled a little.

Anyway, I have been trying to hunt down a recipe that would be almost exact, Starbucks unfortunately doesn’t release this kind of info 😦 So after a few trial runs and research I think I have found it and wanted to share with all my peeps out there.

So my fellow coffee, Starbucks, pumpkin or just plain food lovers out there, I think I found a recipe close enough to the famous Pumpkin Loaf bread they serve at the fine establishment, Starbucks!

Ultimate Pumpkin Bread
Yields 2 Medium Loaves

Ingredients

3 cups all-purpose flour
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 cups granulated sugar
1 cup butter, really soft, half melted really
3 large eggs
1 16 oz can of pure pumpkin
1/2 cup chopped pecans (optional)

Method

1. Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.

2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.

3. In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.

4. In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.

5. Pour half of the batter into a one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan. Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden.

Easy Pumpkin Coffee Cake with Glaze

I am so sorry I haven’t had a post in a few weeks. Things have been getting busier and I have been trying to get the house in order for visitors through the upcoming holidays.  I’m just about done with house stuff and that means lots more time for posting goodies and awesome deals on gift ideas will be posting very soon (and more often promise). 🙂

Hope to have Vanilla Bean cookies and peppermint cupcakes posted next week…and maybe more.

*Super easy recipe (especially when making while listening to Christmas music LOL)

***Dangerously good***

Ingredients

⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Cake Mix (I was going to use yellow, but only had a box of Vanilla cake mix)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cup Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 tsp Vanilla Extract
¼ cups Heavy Whipping Cream

Instructions

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

Pumpkin Spice Donut Holes

Getting ready for fall by trying this recipe out.

I made just a few changes by using skim milk and low fat margarine instead of butter. Also I don’t own a donut pan so I just used a mini muffin pan and it worked just fine.

Pumpkin Spice Donut Holes

1 3/4 cup Flour

2 tsp Backing Powder

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Ground cloves

1/3 cup Vegetable Oil

1/2 cup Brown Sugar, packed

1 Egg

1 tsp Vanilla

3/4 cup Pumpkin Puree

1/2 cup milk

Coating:
1/4 cup Margarine

2/3 cup sugar combined with 1 1/2 tbsp Cinnamon

Preheat oven to 350, grease mini muffin tin with nonstick spray.

In medium bowl combine dry ingredients.  In a separate bowl combine brown sugar with wet ingredients, mix well.

Add dry ingredients to the wet ingredients, sir til combined.

Fill muffin cups about 2/3 of the way, I used my cookie scoop and it worked great. Bake for about 12 minutes.

Melt butter in small bowl. Sugar mixed with cinnamon in another bowl.  When cool to handle dip donuts in butter then roll in sugar/cinnamon mix.