Cinnamon Roll French Toast Bakes

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cinnamon roll french toastIngredients:

for the rolls-
3/4 c Egg Beaters (or 3 eggs)
1/2 c all-purpose flour
*1/2 c whole wheat flour
1 c skim milk
2 tbsp brown sugar
1 1/2 tsp vanilla extract
1/4 tsp cinnamon, ground
1/4 tsp ginger, ground
1/8 tsp nutmeg
pinch salt
*You can use all all-purpose flour if you don’t have any whole wheat flour on hand.
for the filling-
1/4 c smart balance light butter, softened
3 tbsp brown sugar
2 tsp cinnamon, ground
(Optional) for the glaze-
1 tbsp smart balance light butter
1/2 tsp vanilla
1 c powdered sugar
2 tbsp Cinnabon Coffee Creamer (or any other milk/cream will work)

Directions:

1. Preheat oven to 375°. Spray a 12-cup muffin tin with non-stick cooking spray. Set aside.
2. In a small bowl combine both flours until well mixed. Set aside.
3. In a large bowl, combine eggs, milk, brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt.
4. Gradually add flours to wet ingredients. Whisk until well combined and no lumps remain.
5. Divide batter evenly into prepared muffin cups. Set aside.
6. In a small bowl, combine butter, brown sugar, and cinnamon for the filling. Stir until smooth.
7. Add cinnamon filling to a piping bag or a Ziploc bag with the corner snipped. Squeeze spirals of cinnamon filling on top of each batter filled muffin cup.
8. Bake a 375° for 5 minutes. Turn down heat to 350° and bake for about 22 minutes.
9. While french toast rolls are baking, make the glaze (if desired) by combining butter, vanilla, powdered sugar, and creamer in a small bowl. Stir until smooth. If it is too thick for your liking, gradually add more creamer 1/4 tsp at a time until the desired consistency is reached.
10. Remove rolls from the oven. Drizzle warm rolls with glaze or maple syrup.
 
Yields 6 servings, serving size 2 cinnamon roll french toast bakes
5 points on Weight Watchers Points+ System
(2.5 points per roll)
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Soft Sugar Cookies

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sugar cookies 2Loved this recipe for soft, sour cream sugar cookies from over at www.theyummylife.com so much that I just had to share it for my Christmas cookie baking lovers! These are just simply amazing 🙂
 

Ingredients:

for the cookie dough-
5-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, room temperature
1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla
for the frosting-
3 cups powdered sugar
3 tablespoons butter, softened
1 1/2 teaspoon vanilla
4-6 tablespoons Cinnabon Coffee Creamer (or any cream/milk will work)
 

Directions:

photo 3 (71)1. In large bowl, combine flour, baking soda, and salt. Set aside.
2. In another large bowl, or in your stand mixer with the paddle attachment, cream together sour cream and butter on low. When butter and sour cream are well integrated, add sugar, eggs, and vanilla. Stir until well mixed. 
3. Gradually add flour mixture, 1 cup at a time, to the sour cream mixture, mixing well after each addition of flour. The dough will be very thick and sticky…that’s okay!
sugar cookies4. Divide the dough into two equal pieces and place each on a sheet of plastic wrap. Flatten and wrap the dough up tightly. Place in the refrigerator to chill for about 2 hours.
5. Preheat oven to 350°.  Have UNGREASED baking sheets out and ready (you can line them with parchment paper, or use silicon baking mats).
6. Generously flour (lots of flour) your counter so the dough doesn’t stick (if it sticks, it’s impossible to pick up the cookies once you cut them out). Even flour your rolling pin. Place one of your pieces of chilled dough on top of the floured surface and sprinkle the top of the dough with more flour. Roll out dough until it is about 1/4″ thick.
7. Flour cookie cutters and cut out desired shapes. Transfer cut-outs to baking sheets.
8. Continue rolling and cutting dough until all dough has been used.
9. Baking suggestion: I have a gas oven and found that baking one sheet at a time for 6-7 minutes was the perfect bake time. When I put two sheets in, half of them burned on the bottom. Watch them carefully as they will go from under cooked to perfect to burnt in a matter of seconds. Cook them just until they are baked all the way through but haven’t started browning on the bottom. To keep them soft, do not let them brown on the bottom. 
10. Transfer hot cookies to a baking rack to cool completely. Once cooled, frost and decorate, if desired.
 
directions for the frosting-
1. Combine powdered sugar, softened butter, vanilla, and 2 tbsp of cream.
2. Use a fork or a spoon to mix together until smooth.
3. Gradually add remaining cream and continue mixing until you reach the desired consistency. You don’t want it to be too thick or it will be difficult to spread, but you don’t want it to be too thin or it won’t set up. 
 
Yields about 6 dozen cookies

Salsa Ranch Turkey Club Wrap

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turkey club wrap 2Ingredients:

4 large wraps (I use La Tortilla Factory brand high fiber, low carb whole wheat tortillas)
8 oz. thinly sliced, deli turkey
4 slices fat free sharp cheddar cheese
8 slices turkey bacon
4 tbsp salsa ranch (I use Bolthouse Farms yogurt dressing, found in the refrigerated produce section)
2 c lettuce, shredded

Directions:

turkey club wrap1. Preheat oven to 400°. Lay a wire rack on top of a baking sheet and lay bacon strips on rack. Cook bacon for 15-20 minutes. Remove from oven and allow to cool (bacon will crisp as it cools). 
2. Lay tortillas flat on counter top. Spread 1 tbsp salsa ranch on each tortilla. 
3. Cut each piece of cheese in half and lay down the center of the tortilla on top of the ranch. 
4. Add 2 oz. of turkey to each tortilla (about 4 thinly sliced pieces).
5. Place 2 strips of cooked bacon to each tortilla. Add about 1/2 c shredded lettuce to each and roll up folding the ends in as you roll. 
6. Cut down the center and serve.
 
Yields 4 servings, serving size 1 wrap
7 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.

Party Roll-Ups

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party roll upsIngredients:

8 large tortillas (I use La Tortilla Factory’s High Fiber, Low Carb whole wheat tortillas)
8 tbsp Garden Vegetable Cream Cheese
2 cup reduced fat Colby & Monterey Jack shredded cheese, divided
24 slices deli ham, thinly sliced

Directions:

part roll ups 21. Lay tortillas out on a flat surface. Spread 1 tbsp cream cheese onto each tortilla. Spread evenly.
2. Top cream cheese evenly with 1/4 c shredded cheese on each tortilla. 
3. Add 4 slices deli ham on top of the cheese.
4. Starting at one end, roll tortilla tightly, and use a dab of cream cheese to help it stick together. 
5. Slice each roll-up into eight equal slices and secure with a tooth pick down the center of the roll-up. 
 
Yields 16 servings, serving size 4 roll-up slices
3 points on Weight Watchers Points+ System
7 points for the whole roll-up (8 slices)
 
I am in no way affiliated with Weight Watchers.

Chocolate Peppermint Crunch Cookies

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chocolate peppermint cookiesIngredients:

1/2 c  Smart Balance Light butter, at room temp or softened
1/3 c + 1 tbsp light brown sugar, packed 
1/8 c white sugar
1 box (1.4 oz) of fat free/sugar free chocolate fudge pudding mix, dry
1/4 c Egg Beaters (or 1 large egg)
*1/2 tsp vanilla extract
1 1/8 c all-purpose flour
1/2 tsp baking soda
1/4 tsp table salt
1/8 c Hershey’s Cocoa
1/4 c skim milk
1/2 Andes Peppermint Crunch Baking Chips
*you could substitute vanilla extract for 1/8 to 1/4 tsp peppermint extract for a more peppermint-y flavor. You don’t need a lot…just a splash.

Directions:

1. Preheat oven to 350°. 
2. In a medium bowl, combine flour, salt, baking soda, and cocoa powder. Stir until well incorporated.
3. In a large bowl or in the bowl of a stand mixer with the paddle attachment, combine butter and both sugars until light and airy. 
4. Add eggs, pudding mix, vanilla, and milk to butter and sugar. Stir until well combined.
4. Gradually add dry ingredients in to wet in three different portions. Mixing until just combined after each addition of dry ingredients. 
5. Fold in Andes baking chips.
6. Scoop by the heaping tablespoonful onto an ungreased baking sheet (I used my medium-sized cookie scoop).
7. Bake for 10-13 minutes. Allow cookies to cool on baking sheet for about 5 minutes, then transfer to wire cooling rack. Store extra in an air-tight container.
 
Yields 15 cookies, serving size 1 cookie
4 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.
 
recipe modified from tablefortwoblog.com

Bacon Macaroni & Cheese

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bacon mac and cheeseIngredients:

2 c Elbow Macaroni, dry
1 tbsp Smart balance light butter
10 slices turkey bacon
3/4 c fat-free half-and-half
3/4 c Sharp cheddar shredded cheese, reduced fat
3/4 c Pepper Jack shredded cheese
salt, to taste
black pepper, to taste

Directions:

1. Preheat oven to 400°. Lay bacon strips over wire rack on top of baking sheet. Cook in oven for 17-20 minutes or until crispy. 
2. While bacon is cooking, boil macaroni in a large pot according to package directions until al dente. Drain and return noodles back to pot. Stir in butter until melted.
3. Add half and half and cheese to cooked macaroni. Stir until well combined and all cheese has melted. (TIP: I kept my burner on the lowest setting when stirring in the cream and cheese to keep it hot and help the cheese melt.)
4. When bacon is cool enough to handle, crumble or dice into small pieces. Add it into the macaroni pot. Stir until it’s well incorporated. 
5. Season with salt and pepper to taste (I probably added about 1/4 tsp each).
 
Yields 12 servings, serving size 1/2 c 
4 points on Weight Watchers Poitns+ System
 
I am in no way affiliated with Weight Watchers.

Nutella Brownies

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nutella browniesIngredients:

1 c Nutella Hazelnut Spread
1/2 c + 2 tbsp all-purpose flour
1/2 c egg beaters, original
1/2 tsp baking soda
1/2 tsp baking powder
pinch of salt
1 tsp vanilla extract
6 tsp slivered almonds

Directions:

1. Preheat oven to 350°. Spray a 12-cup muffin tin with non-stick cooking spray OR line with paper muffin liners. Set aside.
2. Combine flour, baking soda, baking powder, and salt in a small mixing bowl. Stir together.
3. In a large bowl, combine egg and Nutella until well mixed. Gradually mix in dry ingredients until well incorporated. Stir in vanilla extract.
4. Divide batter equally among 12 muffin cups. Sprinkle the top of each with 1/2 tsp of slivered almonds. 
5. Bake for 17 minutes or until a toothpick inserted in the center of brownie cups comes out clean.
 
Yields 12 servings, serving size 1 Nutella brownie 
5 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.

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