Posts Tagged ‘recipes’

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I did not invent this recipe. I simply altered it. However I bake so infrequently and these were so yummy that I had to share. This is my slightly altered version of Chocolate Covered Katie’s Peanut Butter Gingerbread Chocolate Chunk Cookies. Her recipe seemed light on the ingredients so I doubled it. Of course my doubled version made about as many cookies as her original version so her cookies were smaller but lower in calories.

You just have to try these. Definitely go check out her site for the original version. She is the queen of healthy desserts.

1 cup almond butter (the Target brand, which is the only store in my area that sells any type of nut butter that isn’t peanut)
1 tsp cinnamon
2/3 cup brown sugar
2 packets of Nectresse
1.5 tsp baking soda
6 tbsp white flour
1 shake of salt
6 tbsp butterscotch chips
4 tbsp applesauce
2 tsp imitation vanilla flavoring

Pour everything in a bowl and stir until it’s mixed well. Scoop them into small balls. (I used a small plastic Jelly Belly ice cream scoop, they still came out average sized.) Put the balls into the freezer for 10 minutes while preheating your oven at 350 degrees. Remove cookie balls from the freezer. Spray liquid I Can’t Believe It’s Not Butter in your baking pan(s). Place cookie balls in the pan(s) about a half inch a part. Cook for 12 minutes. Remove cookies from oven. Let them cool for a half hour. EAT!

Makes about 15 cookies

You may also enjoy:
Recipe: Divine Cherry Nut Balls
Recipe: Double Chocolate Chip Cookie Dough Cocktail


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This post brought to you by NECTRESSE™Sweetener. All opinions are 100% mine.

Nectresse product family.jpg

Recently I was sent a box of  NECTRESSE™Sweetener to try. The difference between this sweetener and other sweeteners on the market is that it is the only sweetener made from monk fruit extract. It is 100% natural and contains zero calories per serving.  It is 150 times sweeter than sugar and can be used in cooking and baking. Nectresse Sweetener is available in both convenient single serve packets (40 servings) and easy to hold canisters (140 servings) with a multipurpose lid for sprinkling, pouring or spooning.

Included with my sample box of Nectresse was a list of recipes that I could try this new sweetener in. Many of them struck my fancy but the apple cinnamon pancake recipe that they included sounded too delicious not to make.

In addition to the Nectresse, using cinnamon in my own pancakes was new to me. It gave them quite a tasty flavor. When I made mine I didn't need as many so I halved the recipe. The recipe above makes 12 small pancakes. I halved it and made 3 medium to large sized pancakes. I also used margarine instead of butter and a granny smith apple (my favorite!) instead of your average apple. (Please check out the end of this post for nutrition information for the above recipe).


Just look at the finished breakfast above, mouthwatering! After they were done I finished them up by topping them with sugar free syrup, margarine and a sprinkle of cinnamon. Believe me, I couldn't tell that these pancakes were made using Nectresse in place of sugar. They were sooo yummy.

You know what else is neat about Nectresse? Lisa Ling is the Nectresse Sweetener spokesperson! I grew up with watching this great journalist advance from the school system's Channel One news network to The View. Lisa has a family history of diabetes so she has always been cautious about her sugar intake. She has relied on no calorie sweeteners to satisfy her sweet tooth but she hasn’t liked any as much as Nectresse!

Nectresse Sweetener is now available now in grocery stores, drug stores, supercenters and online for suggested retail prices of $3.99 (packets) and $6.99 (canisters). Why not go try it yourself today?

Guess what? You can even get a FREE sample of NECTRESSE™Sweetener !

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Recently a bar that I frequent mentioned on their Facebook that they were now serving Cookie Dough Vodka shots. Obviously I was jazzed to hear that such a thing existed. I decided to try it the next time my sister was visiting. We checked out the Pinnacle Chocolate Chip Cookie Dough Vodka site, which does contain a PDF of recipes. However most seem to be overly sweet or contain multiple alcohols. That is so not my bag. We did a couple of shots of vodka with a bottled Starbucks cappuccino to pregame recently. However I also grabbed some YooHoo that day, voila!

1 shot of Chocolate Chip Cookie Dough Vodka
1.5 shots of YooHoo
1 cherry for garnish (optional)

Pour the vodka and YooHoo into your glass (from a quickly canceled, syndicated, late night show, if you’re me), mix with a spoon and add your cherry if you so desire. Drink up!


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Ah, my first sweet recipe!

In February I was really into creating yummy nut balls to have in the fridge as a quick snack. I was jazzed to share these ones but misplaced the recipe until today.

I had picked up some macadamia nuts at the grocery store and was set on creating something with them. So I browsed my pantry and got to work.

1 cup sweetened coconut flakes
1/2 cup macadamia nuts
1/2 cup blanched slivered almonds
1/2 cup chocolate chips
1/2 cup peanut butter
2 tablespoons milk
1 tablespoon brown rice syrup
1/2 teaspoon vanilla extract
1/2 teaspoon salt
8 maraschino cherries

Chop chocolate chips into dust in a food processor. Then remove the dust and set it aside.
Chop macadamia nuts and almonds in a food processor. Remove and set aside.
Slice the cherries with a knife. Set aside.
Place the peanut butter, nuts, coconut and cherries in a bowl and then mix with a spoon.
Add the chocolate, brown rice syrup, vanilla extract, milk and salt to the bowl.
Mix everything with a spoon until it’s fairly even.
Use a small ice cream scoop or a tablespoon to shape the mixture into balls.
Place them on a plate and serve.

Makes: 10-12 medium sized balls
Approximate Calories: 160-200 per ball

I used what I had on hand. Ideally I would have used cocoa powder, almond butter (no stores in my area seem to sell this) and unsweetened coconut flakes. Of course if I had used that type of coconut it may have needed more brown rice syrup.

I added the milk because I wanted these balls wetter than they were turning out. I’m not currently vegan. However I have been and sometimes still buy soy or other types of milk. You could substitute another type of milk in place of dairy milk if you prefer. You may also be able to use water instead or just skip it altogether if you like your balls drier.

Brown rice syrup is simply a type of sweetener. You could probably use sugar, stevia or something else. However I did like the wetness and the ability to gel the ingredients together that it brings to the recipe.

For a lower calorie version you could try unsweetened coconut flakes, a no calorie sweetener and unsweetened nut milk. If you made these changes you could most likely get each ball under 150 calories (though I don’t know exactly how they will taste). Conversely you could also make smaller balls.

You may also enjoy:
Recipe: Mary’s Tangy Purple Salad
my Guacummus Recipe=Guacamole + Hummus = Guaccumus


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This post brought to you by Avocados from Mexico. All opinions are 100% mine.

Guys you may recall from previous posts but I love avocados. I typically use them to make a tasty guacamole dip. However sometimes I shake things up a bit. For instance I also like to make a creation I call guaccumus. Guacamole + Hummus = Guaccumus. It’s scrumptious. Check out my guaccumus recipe at the end of this post.

To make your yummy guacummus you’re going to want to pick up some Avocados from Mexico (there are some fab recipes on their site).

I also recommend checking out I love avocados on Facebook . They have some really fun stuff on there including ringtones, virtual gifts, wallpapers, screensavers and blogger badges. I downloaded the Authentic Guacamole wallpaper seen above. It was so easy. Just choose a wallpaper and click the orange “Download” button underneath of the picture. Then 4 size choices will come up. Choose the correct size for your screen and click on it. Then you will see a box that says “You have chosen to open” and the file name. Then just select “Save File”. Once you’ve downloaded the wallpaper right click it and choose “Set as Desktop Background”. Voila, a tasty wallpaper for your computer, phone or ipad is now yours!

missemmamm’s Guaccumus Recipe

2 avocados
1/2 can of chick peas (I prefer it to be more guacamole than hummus, if you want it more hummusy use a whole can)
1/2 medium tomato
1/4 yellow pepper
1/4 red pepper
1/2 onion
1 1/2 segments of garlic (I like it super garlicy, you can use less if you prefer)
a few leaves of cilantro
juice from 1/2 of a lime
juice from 1/2 of a lemon
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon mustard powder
1/2 teaspoon paprika

Chop your veggies into small pieces. Mix the spices in a bowl. Mix the olive oil and juices in a bowl. Combine all ingredients in a food processor until it hits the desired consistency. I like my guacamole fairly smooth but many prefer it a bit lumpy.

Check It Out:

For more fun you can follow Avocados from Mexico on twitter at @guacgrl . If you give them a shout out on twitter don’t forget to include the hashtag #iloveavocados

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