Easy Pumpkin Spice Chocolate Chip Cookies (3 smart points)!

Seems like we are right in the middle of autumn here in the Pacific Northwest. Everywhere I go I see pumpkin flavored everything, seriously everything has a pumpkin flavor now. Don’t get me wrong I really enjoy pumpkin, but I’m more of a “enjoy pumpkin in more common things” kind of person. You know what I’m saying😉

So anyway, I have seen everywhere the idea where you mix canned pumpkin with a box of spice cake mix for muffins but what if you make cookies with the same ingredients…🤔

Turns out YES you can! It is a great, easy, low point weight watcher way to make some pumpkin cookies. See recipe below:

1 box Spice cake mix

15 oz of canned pumpkin (not pie filling)

1 cup Chocolate chips

Any added spices 😉

Heat oven to 350. Combine all ingredients and mix thouroghly. Scoop out dough onto lined cookie sheets. Bake for about 10 minutes.

I got 36 cookies from one batch making them 3 weight watcher smart points each. However, if you don’t add the Chocolate chips they would be much less in points.

Homemade Cheezy Kids Shape Crackers-Compared to Goldfish Crackers


What kid doesn’t love those cheesy crackers in the shape of a fish? Well my daughter does, and well I am just tired of buying them. For two reasons; the first well they are never on sale anymore and when they are it’s still not a deal 😦 and second I can’t even pronounced some of the ingredients that are in these crackers.

So I came across this recipe and it’s pretty easy (also I had all the ingredients) and it kept my daughter very busy for about 2 hrs. (she had to use every single tiny scrap of dough)


This is what you need:

1 1/2 cups sharp white Cheddar, grated

1/2 cup all-purpose flour, plus more for dusting

1/2 cup whole-wheat flour

2 tsp paprika

1/4 tsp onion powder

1/4 tsp salt

1/2 cup cold unsalted butter, cubed

3 to 4 tbsp milk

Preheat the oven to 350 degrees F.

Combine the Cheddar, flours, paprika, onion powder and salt in a food processor. Add the butter and pulse until coarse crumbs form. Add the milk and pulse until the dough forms into a ball.

Form the dough into 1 disk. Cover in and refrigerate for about 30 minutes.

Roll the dough out 1/8-inch thick on a lightly-floured surface using a lightly-floured rolling pin. Form shapes with a mini cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer the crackers to a baking sheet lined with parchment paper.

Bake the crackers on the middle rack of the oven until they are barely browned at the edges, about 8 minutes.

Remove from the oven and set onto a rack to cool.


*Adapted from Bitch’n Kitchen

Easy Strawberry Oatmeal Bars

I was looking for something easy to make and that kids also might enjoy.
I came across this recipe I’ve have stashed in my “would love to make one day” binder. I have no idea where it came from but it sounded good…and I had all the ingredients on hand.

1 3/4 Sticks Butter, cut into pieces1 1/2 cup Flour
1 1/2 cup Oats
1 cup Brown Sugar (packed)
1 tsp Baking Powder
1/2 tsp Salt
10 to 120z Strawberry Preserves*

Preheat oven to 350 degrees. Spray 9 x 13″ pan with non-stick spray.

Mix together butter and all dry ingredients. Press half of mix into the pan. Spread with the strawberry preserves. Sprinkle the other half of mix over the top and pat lightly.
Bake until light brown, about 30 to 40 minutes. Let cool completely, and then cut into squares.

*I didn’t have enough strawberry jam so I made half strawberry and the other half blackberry 🙂

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.



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

Chive Risotto Cakes

It’s been about almost 2 weeks since I have posted anything new and I apologize. I have been so busy with preschool starting, my mom coming to visit, a mild freak out when I thought my coffee pot broke (don’t worry false alarm) and then Little Diva got sick after only 1 week of preschool.

Anyways, I found this recipe that I have had flagged in one of my favorite cook books by the Barefoot Contessa (Ian Garten). I have always wanted to make these Chive Risotto Cakes, they looked so yummy and didn’t sound too difficult to make. So I thought I would try it out and share with you all the results. 🙂
 *I know that today is the official first day of Autumn, and it sure is up here in Washington, so by today or tomorrow I will be posting (and hopefully good) Pecan Pie Bars recipe. So check back soon!*

Chive Risotto Cakes

1 cup uncooked Arborio rice

1/2 cup Greek yogurt (I used nonfat)

2 extra-large Eggs

3 Tbsp Minced fresh chives

1 1/2 cup Grated Italian Fontina cheese

1/2 tsp Fresh ground pepper

3/4 cup Panko

Good olive oil

Bring a large pot of water to a boil and add 1/2 tbsp of salt and the Arborio rice, cook for 20 minutes. Drain the rice in a sieve and run under cold water until rice is cool, drain well.

Meanwhile, whisk together yogurt, eggs, chives, Fontina, 1 1/4tsp salt and pepper in a medium bowl. Add cooled rice and mix well.

Cover with plastic wrap and refrigerate for 2 hours or overnight. (I let mine sit overnight)

Spread panko in shallow dish. Heat 3 tbsp olive oil in a large skillet over medium heat. Form balls of rice mixture using a standard (2 1/4 inch) ice-cream scoop or large spoon. Pat the balls into patties 3 inches in diameter and 3/4 inch thick. Place 4 to 6 patties in the panko to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned.

You can place them on a sheet pan and keep warm in the oven for up to 30 min at 250 degrees until serving.