Chocolate-Glazed Chocolate Bundt Cake

Ingredients:

Cake:

• 2 cups flour
• 3/4 cup granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup unsweetened cocoa powder
• 1 oz. bittersweet chocolate, finely chopped
• 1 tbsp. instant espresso powder
• 1/2 cup boiling water
• 1 tbsp. vanilla extract
• 1 cup low-fat buttermilk
• 1/3 cup canola oil 
• 1 large egg
• 1 egg white
• 3/4 cup bittersweet chocolate chips

Glaze:

• 1/2 cup confectioners' sugar
• 2 oz. bittersweet chocolate, melted
• 3 tbsp. fate-free half-and-half

Makes 24 Servings (1/24 of cake per serving)

1. Preheat the oven to 352 F. Spray a 10-inch Bundt pan with nonstick spray. 
2. To make the cake, whisk together flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl; set aside. Combine the cocoa, chopped chocolate, and espresso in a small bowl. Pour the boiling water over the cocoa mixture, stirring until the chocolate is melted and the mixture is smooth. Stir in the vanilla. Whisk together the buttermilk, oil, egg, and egg white in a large bowl; stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until blended. Stir in the chocolate chips.
3. Pour the mixture into the pan. Bake until a toothpick inserted into the center comes out clean, 45-50 minutes. Let cool in the pan on a rack for 10 minutes. Remove the cake from the pan and let cool completely on the rack. 
4. To make the glaze, whisk together the glaze ingredients in a small bowl until smooth. Let stand until cool and thickened, about 15 minutes. Place the cake on a serving plate. Pour the glaze over, allowing it to drip down the side of the cake. Let stand until set, about 10 minutes. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Chocolate bundt cake is elegant and delicious. The recipe is tasty and delicious. The original recipe calls for 1 1/4 cups granulated sugar. I cut the sugar in half and the cake was just as delicious. The bundt cake makes a great sweet ending when you have company over for dinner. You can even make individual bundt cakes and they will still be delicious. The recipe calls for 45-50 cooking time for a whole bundt cake. If you make mini-bundt cakes, cut the cooking time in half because the cakes do rise. 

Holiday Sugar Cookies

Ingredients:

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 2/3 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 3-4 tbsp. low-fat milk, divided
• 1 tsp. vanilla extract
• 1 3/4 cup confectioners' sugar
• 28 tsp. colored sugar or  sugar pearls (9 tbsp. + 1 tsp.)

Makes 56 Servings (1 cookie per serving)

1. In a medium bowl, combine flour, baking powder, and salt; set aside.
2. In a large bowl, with an electric mixer on medium-high speed, cream together butter and granulated sugar until light and fluffy. Add egg, 1 tablespoon milk, and vanilla; beat well. With mixer on low speed, add flour mixture to egg mixture, a little at a time, just until blended.
3. Divide dough into 4 equal balls and shape each into a disk; wrap each with plastic wrap and refrigerate until firm, at least 4 hours or overnight.
4. Preheat oven to 350 F. Line 2 large baking sheets with parchment paper (or use 4 baking sheets and cook all at once).
5. Unwrap 1 disk of dough (keep remaining dough refrigerated). Between 2 sheets of lightly floured wax paper, roll out dough to 1/8-inch thickness; remove top wax paper. Cut into cookies with 2-inch round cookie cutter; freeze raw cookies on wax paper until firm. Place cookies on baking sheets and bake until edges of cookies turn light golden, about 10 minutes. Transfer to wire rack and let cool; repeat with remaining dough, rerolling scraps to yield 56 cookies.
6. Meanwhile, make icing; in a small bowl, whisk together confectioners' sugar and enough of the remaining 2-3 tablespoons milk to make icing smooth and of drizzling consistency. Decorate each cookie as desired with 1/2 teaspoon icing and 1/2 teaspoon colored sugar or sugar pearls. Let icing set before serving.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the Weight Watchers Magazine. You can have your cookies and eat them too during any holiday. It's hard to find a sugar cookie recipe because the end result doesn't turn out the way you had hoped. These sugar cookies are soft, moist and flavorful. They're even more delicious without the colored sugar or sugar pearls. Make these cookies for any holiday and they will be devoured. 

Banana Spice Cake with Coconut Frosting

Ingredients:

Cake:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup low-fat buttermilk
• 2 ripe bananas, mashed (1 cup)
• 2 large eggs
• 1 egg white
• 1/3 cup canola oil
• 1 tsp. vanilla extract

Frosting:

• 1 (8 oz.) package light cream cheese, at room temperature
• 1/2 cup confectioners' sugar
• 3 tbsp. light coconut milk
• 1 tsp. coconut extract
• 1/2 tsp. vanilla extract
• 1/4 cup flaked coconut, toasted

Makes 16 Servings (1/16 of cake per serving)

1. Preheat the oven to 350 F. Spray a 9 x 13-inch baking pan with nonstick spray.
2. To make the cake, whisk together the flour, granulated sugar, cinnamon, baking powder, baking soda, and salt in a medium bowl. Whisk together the remaining cake ingredients in a separate medium bowl. Gradually add the banana mixture to the flour mixture, stirring just until blended.
3.  Pour the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Let cool in the pan on a rack 10 minutes. Run a knife around the cake to loosen it from the pan. Remove from the pan and let cool completely on the rack.
4. Meanwhile, to make the frosting, with an electric mixer on high speed, beat all the frosting ingredients except the coconut in a medium bowl until smooth, about 1 minute. With a narrow metal spatula, spread the frosting over the top of the cake; sprinkle with the coconut.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Who would have thought the combination of bananas, coconuts and spices would be so delicious? This is what I call an elegant and decadent dessert. You can even make these into cupcakes and the sweet treats will still be delicious. Don't be intimidated by the number of ingredients in this recipe. You can cut the granulated sugar in half because there are natural sugars in the bananas and the cake will still taste good. I added a touch of nutmeg to the cake because nutmeg and cinnamon go so well together.

Lemon-Blueberry Pound Cake

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp. lemon zest
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 6 tbsp. unsalted butter, softened
• 1  1/4 cups granulated sugar
• 1 tsp. vanilla extract
• 2/3 cup fat-free egg substitute
• 1/2 cup reduced-fat sour cream, at room temperature
• 1 cup fresh or frozen  blueberries

Makes 12 Servings (1/12 cake per serving)

1. Preheat the oven to 350 F. Spray a 4 1/2 x 8 1/2-inch loaf pan with nonstick spray.
2. Whisk together the flour, lemon zest, baking powder, baking soda, and salt in a medium bowl; set aside. Whit an electric mixer on medium speed , beat the butter until creamy, about 1 minute. Add the sugar and vanilla and beat until fluffy, about 4 minutes. Reduce the speed to low. Gradually beat in the egg substitute. Alternately add the flour mixture and sour cream, beginning and ending with the flour mixture and beating just until blended. Gently fold in the blueberries.
3. Scrape the batter into the pan; spread evenly. Bake until a toothpick inserted into the center comes out clean, about 1 hour, 10 minutes. Let cool in the pan on a rack 10 minutes. Remove the cake from the pan and let cool completely on the rack.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Homemade pound cake is delicious. This pound cake is like a moist muffin shaped like a pound cake. This cake has nice flavors to it and the blueberries literally melt in your mouth. Whenever you are baking, it's important to beat the butter, sugar, and vanilla until light and fluffy. This process takes only 4 minutes, depending on your mixer, and the result should be light and fine-textured.

Espresso-Glazed Chocolate Brownies

Ingredients:

• 1/4 cup whole wheat pastry flour
• 1/4 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 3 tbsp. boiling water
• 3/4 tsp. espresso powder
• 3 tbsp. Dutch-process cocoa powder
• 1 tbsp. vanilla extract
• 1 oz. bittersweet chocolate
• 2 tbsp. canola oil
• 3 tbsp. packed sucralose-brown sugar blend
• 1 large egg, beaten
• 1/4 cup chopped walnuts (optional)
• 3/4 tsp. fat-free milk, heated
• 2 tbsp. confectioners' sugar

Makes 12 Servings (1 brownie per serving)

1. Preheat the oven to 350 F. Lightly spray an 8-inch square baking pan with nonstick spray.
2. Whisk together the pastry flour, all-purpose flour, baking powder and salt in a small bowl; set aside. Stir together the boiling water and 1/4 teaspoon of the espresso powder in a cup until the espresso is completely dissolved. Whisk together the cocoa, hot espresso mixture, and vanilla in a medium bowl; set aside.
3. Put the chocolate in a small microwavable bowl an microwave on high until melted, about 40 seconds. Whisk in the oil until smooth. Whisk in the brown sugar blend until combined. Whisk the chocolate mixture into the cocoa mixture; whisk in the beaten egg until combined. Add the flour mixture and walnuts (if using) and stir just until blended.
4. Pour the batter into the pan. Bake until a toothpick inserted into the center comes out with a few moist crumbs clinging, 9-10 minutes. Let cool completely in the pan on a rack.
5. To make the glaze, stir together the remaining 1/2 teaspoon of the espresso powder and though hot milk in a cup until the espresso is completely dissolved. Add the confectioner's and stir until the mixture forms a smooth paste. Using a spoon, drizzle the glaze over the brownies. Cut into 12 bars.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These were not the best brownies I made. I've made better in the past. They weren't chewy or cake like but they had nice flavor to them. If they don't rise like they're supposed to, crumble up the brownies into brownie bits and use them as a crumble topping in parfaits, frozen yogurt or ice cream.

Chocolate Crinkle Cookies

Ingredients:

• 1/2 cup all-purpose flour
• 2 tbsp. whole wheat pastry flour
• 1/3 cup packed sucralose-brown sugar blend
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 2 tbsp. unsalted butter, softened
• 2 egg whites, lightly beaten
• 1/2 tsp. vanilla extract
• 2 1/2 tsp. confectioners' sugar

Makes 12 Servings (1 cookie per serving)

1. Preheat the oven to 350 F. Spray a baking sheet with nonstick spray.
2. Whisk together the all-purpose flour, pastry flour, brown sugar blend, cocoa powder, baking powder, and salt in a medium bowl. With a wooden spoon, stir in the butter until the mixture is well combined and crumbly. Add the egg whites and vanilla; stir until a smooth dough forms (you may need to use your hands).
3. Put the confectioners' sugar in a small bowl. Divide the dough into  12 equal pieces and roll each into a ball. Lightly roll each ball in the confectioners' sugar to coat. Place on the baking sheet about 2 inches apart. Bake until set but still soft in the middle, 10-12 minutes. Transfer the cookies to a rack and let cool completely. Store in an airtight container in the refrigerator up to 4 days.

WW POINTS VALUES 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These are a healthy take on the traditional chocolate crinkles. They are not that bad if and when you're having a chocolate craving. You can even crumble these crinkles and put them on top of ice cream or mix them in with fruit and yogurt and you'll have a flavorful treat.

Sole a la Menuiere

Ingredients:

• 1/2 cup chickpea flour
• 4 (6 oz.) sole fillets
• 1/2 tsp. salt
• 4 tsp. extra-virgin olive oil
• 3 tbsp. fresh lemon juice
• 2 tsp. capers, drained & rinsed
• 2 tsp. cold trans-fat-free margarine
• 1/4 cup whole parsley

Makes 4 Servings

1. Place the chickpea flour in a pie plate or shallow bowl. Sprinkle the fillets with the salt. Dredge the fillets in the flour, shaking off excess.
2. In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Add 2 fillets to the skillet and cook until crisp, browned, and cooked through, about 1 minute per side. Transfer to a platter and keep warm. Repeat with the remaining 2 teaspoons oil and remaining fish.
3. To the same skillet, add the lemon juice, capers, and 2 tablespoons water. Cook for 30 seconds, scraping up any browned bits that cling to the bottom of the pan. Remove the pan from the heat and swirl in the margarine.
4. Transfer a fillet to each of 4 plates, sprinkle with the parsley leaves, and spoon 1 tablespoon sauce over each.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who says fast food can't be elegant and good for you? Meunire means 'miller's wife' in French and it refers to a rustic style of cooking when fish fillets are drench in flour and then browned in butter. Chickpea flour is use in this recipe but you can use whole wheat flour in this recipe and the fish will still be tasty. This was my first time cooking sole and it was a success. It was a little messy but it tasted delicious. This dish tastes just as good as what you would order at a restaurant. You could easily make this any night of the week for family and friends and everyone would be happy.

Double Chocolate-Hazelnut Biscotti

Ingredients:

• 3/4 cup hazelnuts, chopped
• 1 3/4 cups all-purpose flour
• 3/4 mini chocolate chips
• 1/2 cup unsweetened Dutch-process cocoa
• 1 tbsp. espresso or coffee powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup granulated sugar
• 2 large eggs
• 2 large egg whites
• 1 tbsp. vanilla extract

Makes 80 Servings (1 biscotti per serving)

1. Place racks in upper and lower thirds of oven. Preheat oven to 350 F. Line 2 large baking sheets with foil; spray with nonstick spray.
2. Spread hazelnuts in jelly-roll pan; bake, shaking pan once or twice, until lightly browned, about 8 minutes. Wrap hot nuts in a clean kitchen towel and rub nuts together to remove as much of the skins as possible. Let cool.
3. Combine 2 tablespoons of hazelnuts, the flour, 2 tablespoons of chocolate chips, the cocoa, espresso powder, baking soda and salt in food processor. Pulse until nuts are finely ground; transfer to large bowl.
4. Combine sugar, eggs, egg whites, and vanilla in food processor (no need to clean bowl); process until lightly thickened, about 2 minutes. Add flour to mixture, stirring until blended well. Stir in remaining hazelnuts and chocolate chips. Spoon one-fourth of batter (about 3/4 cup) along one side of prepared baking sheet to form a log about 14 inches long and 1 1/2 inches wide; repeat with remaining batter, forming 2 logs on each baking sheet.
5. Bake until toothpick inserted into center of log comes out clean, about 15 minutes, rotating baking sheets after 8 minutes. Let cool on baking sheets on wire racks 10 minutes.
6. Reduce oven temperature to 300 F. With two spatulas, transfer 1 log to cutting board. With long serrated knife, cut log on diagonal into 1/2-inch slices. Repeat with remaining logs, making total of 80 biscotti. Stand slices, about 1 inch apart, on prepared baking sheets. Bake until dry to touch, 20-25 minutes. Let cool completely on wire racks. (Biscotti will continue to crisp as they cool.)

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Biscotti are twice-baked cookies that hail from Italy. The combination of hazelnut and chocolate is so heavenly delicious. These biscotti are delicious and they taste better than what you would buy at the store. If you don't have hazelnuts on hand, use almonds, walnuts or even macadamia nuts and the biscotti will taste just as good. These biscotti are best enjoyed with a cup of tea.

Whole Wheat Pizza Dough for Flatbreads

Ingredients:

• 1 tsp. agave nectar
• 1 1/2 cups water at room temperature
•  1 tbsp. yeast
• 2 cups whole wheat flour
• 1 1/2 cups all purpose flour
• 1 tsp. salt
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. Parmesan cheese
• parchment paper
• nonstick cooking spray

Makes 10 Servings

1. Combine agave nectar, water and yeast. Allow to sit for 5 minutes until yeast starts to bloom. Add flours, salt and olive oil. Mix in stand mixer with dough hook for 3 minutes on low. Turn to medium and mix for 8 minutes. Add 1-2 tablespoons of flour if the dough is sticky. It should not stick to your hands if you handle it. Transfer the dough to a large oiled bowl. Cover with plastic wrap and let it rise for 1 hour or until doubled in size.
2. Punch down dough and portion into ten 3-ounce balls. Spray a parchment-lined sheet pan with nonstick pan spray. Place balls evenly spaced on the sheet pan. Cover with parchment. Keep refrigerated until ready to bake. Fifteen minutes before baking, remove the dough from the refrigerator and bring to room temperature.
3. Preheat oven to 500 F. If using a pizza stone or baking tiles, place on lowest rack in oven. If not, place a sheet pan on lowest rack in oven.
4. On a lightly floured surface, pat dough into flat circles with your fingers, being careful to keep your hands flat so not as to poke in the dough. The circles will be about 6 inches across.
5. Season dough with salt and pepper; sprinkle with Parmesan cheese if desired. Place on pizza stone, baking tiles, or sheet pan. Bake until just puffed and slightly browned, about 5 minutes. Serve topped with salads or use as flatbreads for sandwiches.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the New Sonoma Cookbook. This is what I call pizza dough. If you're thinking about ordering a pizza, put down the phone. This dough can be made on the weekend and you can freeze it and then take it out when you feel like making a pizza. It's fluffy, flavorful and delicious.



Buttermilk-Blueberry Corn Muffins

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup yellow cornmeal, preferably stone ground
• 1/3 cup granulated sugar
• 1 1/2 baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 cup low-fat buttermilk
• 1/4 cup canola oil
• 1 large egg
• 1 1/2 cups fresh or frozen blueberries
• 2 tbsp. turbinado (raw) sugar

Makes 12 muffins (1 muffin per serving)

1. Preheat oven to 400 F. Line 12-cup muffin pan with paper liners.
2. Whisk together all-purpose flour, whole wheat flour, cornmeal, granulated sugar, baking pow der, baking soda, cinnamon, and salt in a large bowl. Beat buttermilk, oil, and egg in a small bowl until blended. Add buttermilk mixture to flour mixture, stirring just until flour mixture is moistened (do not overmix). Gently stir in blueberries. Spoon batter evenly into prepared cups; sprinkle with turbinado sugar.
3. Bake until muffin springs back when lightly pressed, 15-20 minutes. Let cool in pan on wire rack 5 minutes. Remove muffins from pan and let cool on rack.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have your muffins and eat them too. This muffins taste just as good as the packaged muffins you would buy at the grocery store. The recipe calls for 1/3 cup granulated sugar but you can cut the amount in half or use honey in place of the sugar and they will taste just as delicious. The natural sugars from the blueberries already make these muffins sweet. You can also use blackberries, raspberries, strawberries and even cranberries in these muffins and they will be yummy.

Harvest Apple Squares

Ingredients:

• 1 cup + 2 tbsp. whole wheat flour
• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 cup granulated sugar
• 1/2 tsp. salt
• 1/2 cup (1 stick) cold unsalted butter, cut into pieces
• 1/2 cup apple juice
• 5 apples cored, peeled, & diced
• 1 tsp. ground cinnamon
• 1 tsp. vanilla extract
• 1/4 tsp. ground nutmeg

Makes 24 (1 square per serving) Servings

1. Preheat the oven to 350 F. Line a 9 X 13-inch baking pan with nonstick foil, allowing foil to overhang rim by 2 inches on short opposite sides.
2. Combine 1 cup of whole wheat flour, all-purpose flour, oats, 1/4 cup of sugar, and the salt in food processor; pulse until combined. Add butter and pulse until blended. Add apple juice and pulse just until dough begins to pull away from side of bowl.
3. Scrape dough into prepared pan. Using your hands or rubber spatula, press dough to form even layer. Bake until dough is set but not colored, 10-12 minutes. Let cool in pan on wire rack 10 minutes. Maintain oven temperature.
4.  Meanwhile, toss together apples, remaining 1/4 cup sugar and 2 tablespoons whole wheat flour, cinnamon, vanilla, and nutmeg in large bowl. Spoon over crust and spread evenly. Bake until apples are tender, about 45 minutes. Let cool completely in pan on rack; cut into 24 squares.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. You knw the saying 'An apple a day keeps the doctor away?' These treats will do that. These treats are perfect for fall baking when apples are in season. You can use Granny Smith, Golden Delicious, McIntosh or a combination of these and these treats will be a hit. You can also substitute Coconut flour in place of the all-purpose flour and your treats will still be good. You can even use honey or agave nectar in place of the sugar. The apples are so succulent and juicy they will melt in your mouth.

 

 

Pumpkin-Spice Muffins

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup whole-wheat flour
• 1/2 cup granulated sugar
• 1 3/4 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/8 tsp. ground cloves
• 1/2 cup raisins or currants
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/3 cup canola oil
• 1/3 cup water
• 2 tbsp. unsalted pumpkin or sunflower seeds

Makes 12 Servings (1 muffin per serving)

1. Preheat oven to 350 F. Spray 12-cup muffin pan with nonstick spray.
2. Whisk together all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, nutmeg, salt, and cloves in a large bowl; stir in raisins. Stir together pumpkin puree, eggs, oil and water in a medium bowl until well combined. Add pumpkin mixture to flour mixture, stirring just until flour mixture is just moistened
3. Spoon batter into muffin cups, using about 1/3 cup batter for each muffin; sprinkle evenly with seeds. Bake until toothpick inserted into muffin comes out clean, about 20 minutes. Let cool in pan on wire rack 10 minutes. Remove muffins from pan and serve warm or let cool completely on rack.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Make these treats on a Sunday ant they can be enjoyed for Sunday brunch and even throughout the week. Pumpkin is in season and these treats are perfect for fall baking and entertaining. They're flavorful and moist and they are perfect for breakfast or as a snack.

Carrot Cupcakes with Cream Cheese Frosting

Ingredients:

Cupcakes:

• 1 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup unsweetened flaked coconut
• 1 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 large eggs, lightly beaten
• 1/4 cup canola oil
• 1 tsp. grated orange zest
• 2 carrots, shredded
• 1 apple, peeled, cored, and shredded
• 1/3 cup golden raisins, chopped

Frosting:

• 3 oz. whipped cream cheese, at room temperature
• 2 tbsp. confectioners' sugar
• 1 1 /2 tsp. milk
• 1/2 tsp. vanilla

Makes 12 Cupcakes (1 decorated cupcake per serving)

1. Preheat the oven to 350 F. Spray 12-cup muffin pan with nonstick spray or use paper liners.
2. Whisk together flour, granulated sugar, coconut, cinnamon, nutmeg, baking soda, and salt in a large bowl. Stir together eggs, oil, and orange zest in a medium bowl. Stir egg mixture into flour mixture just until flour mixture is moistened. Stir in carrots, apple, and raisins. Spoon evenly into prepared muffin cups, using about 1/3 cup batter for each cupcake.
3. Bake until toothpick inserted in the center of cupcake comes out clean, about 20 minutes. Let cool in pan on wire rack 5 minutes; remove cupcakes from pan and let cool completely on rack.
4. To make frosting, with electric mixer on medium-low speed, beat cream cheese, confectioners' sugar, milk, and vanilla in small bowl until blended. Spread small amount of frosting on each cupcake.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you ever need a delicious carrot cake or cupcake recipe, this is the one for you. I never liked carrot cake as a kid but I really enjoy it as an adult. You can have your cupcake and eat it too just not too many of them. The combination of shredded coconut, carrots, apple, raisins, and orange zest mixed in with cinnamon and nutmeg make these treats so good. The original recipe calls for 2/3 cup granulated sugar but I cut the sugar intake in half and the cupcakes tasted just as delicious. Make these for your family & friends and they will eat these alive.

Chocolate Chip Biscotti

Ingredients:

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3 tbsp. mini chocolate chips
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp. canola oil
• 1 tsp. vanilla extract

Makes 20 Biscotti (1 biscotti per serving)

1. Preheat oven to 325 F. Lightly spray a large baking sheet with nonstick spray.
2. Whisk together flour, baking powder, and salt in a medium bowl; stir in chocolate chips.
3. With electric mixer on medium-high speed, beat sugar, eggs, oil, and vanilla until frothy, about 2 minutes. Make well in center of flour mixture and pour in egg mixture; stir just until  it comes together and forms dough.
4. Shape dough into 3 X 13-inch log on prepared baking sheet. Bake 30 minutes. With 2 spatulas, transfer log to wire rack and let cool for 10 minutes.
5. Meanwhile, reduce oven temperature to 300 F.
6. With serrated bread knife, cut long on slight diagonal into 1/2-inch slices, making total of 20 biscotti. Stand slices, about 1 inch apart, on baking sheet; bake 12 minutes. Transfer to rack and let cool completely.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. A biscotti is a twice-baked Italian cookie and it is delicious. These cookies are a delicious treat to enjoy after dinner and any time of day. The original recipe called for 1 cup of granulated sugar but I cut the sugar in half and the cookies still tasted delicious. I also recommend using dark chocolate chips, coconut oil, ground cinnamon and nutmeg for more rich and flavorful cookies.

Cheese Straws

Ingredients:

• 1 cup all-purpose flour
• 1/2 tsp. freshly ground black pepper
• 1/8 tsp. crushed red pepper
• 5 tbsp. cold unsalted butter, cut into pieces
• 1 cup shredded extra-sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 3-4 tbsp. cold water

Makes 16 Servings (3 cheese straws per serving)

1. Preheat the oven to 375 F.
2. Combine the flour, pepper and crushed red pepper in a food processor and pulse to mix. Scatter butter on top of seasoned flour; pulse until mixture resembles coarse crumbs. Scatter cheddar and Parmesan on top and drizzle with 3 tablespoons of water; pulse until mixture forms a ball, adding remaining 1 tablespoon water, if needed.
3. Turn dough out onto lightly floured work surface. With lightly floured rolling pin, roll dough into 9-inch square. With pizza cutter or knife, cut dough into 3 x 1/2-inch strips, making a total of 48 strips.
4. Place cheese strips about 1 inch apart on ungreased baking sheet.Bake until golden, about 15 minutes. With wide spatula, transfer cheese straws to wire racks and let cool completely. Cheese straws can be stored in airtight container up to 2 days.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This appetizers/snacks will quickly become a favorite. These cheese stick are packed with heat and flavor. They go great with any dish depending on what kind of cheese you use. If you're cooking Italian, use Italian cheeses with some Italian herbs. If you're cooking French cuisine, use Gruyere. If you're cooking Spanish, use manchego. If you're cooking American BarbeQue, use the extra-sharp cheddar. I also highly recommend adding minced garlic to this sticks because garlic always makes everything taste better.

 

Chocolate-Buttermilk Bundt Cake

Ingredients:

• 2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup unsweetened cocoa
• 1 oz. bittersweet chocolate, finely chopped
• 1/2 cup boiling water
• 1 cup low-fat buttermilk
• 1/3 cup canola oil
• 1 large egg
• 1 large egg white
• 1 tbsp. vanilla extract
• 3/4 cup mini chocolate chips.

Makes 24 Servings (1/24 cake per serving)

1. Preheat oven to 325 F. Spray 10-inch Bundt pan with nonstick spray.
2. Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl. Combine cocoa and chopped chocolate in small bowl. Pour boiling water over cocoa mixture, stirring until chocolate is melted.
3. Whisk together buttermilk, oil, egg, egg white, and vanilla in large bowl; stir in cocoa mixture. Add flour mixture, stirring just until no longer visible. Stir in chocolate chips. Pour batter into prepared pan.
4. Bake until toothpick inserted into center of cake comes out clean, 45-50 minutes. Let cool in pan on wire rack 10 minutes. Invert and remove pan. Let cool completely.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is a really nice dessert to serve family and friends. This bundt cake is moist, flavorful and delicious. You can even make these into individual bundt cakes and serve with a side of ice cream or fresh berries.

Lemon-Blueberry Scones

Ingredients:

• 1 1/2 cups all-purpose flour,
• 1 1/4 cups whole wheat flour
• 2 tbsp. granulated sugar
• 1 tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tbsp. cold unsalted butter, cut into pieces
• 3/4 cup fresh blueberries
• 2 tsp. grated lemon zest
• 1 cup low-fat buttermilk

Makes 12 Scones (1 scone per serving)

1. Preheat oven to 400° F.
2. Whisk together whole wheat flour, all-purpose flour, unsweetened cocoa, sugar, baking powder, baking soda, and salt in a small bowl. With pastry blender or two knives used sciccors-style, cut butter into flour mixture until mixture resembles coarse crumbs. Add blueberries, lemon zest, and buttermilk to flour mixture, stirring just until moist dough forms.
3. With floured hands, knead dough, 6-8 times in bowl to bring dough together (dough will be shaggy).
4. Turn dough out onto lightly floured work surface and pat to 1/2-inch thickness. With floured 2 1/2-inch round cutter, cut into 10 rounds without twisting cutter. Gather scraps and reroll, making total of 12 scones. Place scones 1 inch apart on ungreased baking sheet.
5. Bake until golden brown, about 12 minutes. Transfer to wire rack; serve warm.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Who doesn't love scones once in a while? These treats can be enjoyed for breakfast, brunch or even as a light snack. These scones have a nice aftertaste to them after one bite. The key to making these scones so flaky is the cold butter. The buttermilk also adds a nice texture to the scones too. The combination of lemon and blueberries is heavenly delicious and high in fiber and antioxidants.

Mini Chocolate-Banana Cupcakes with Peanut Butter Frosting

Ingredients:

• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp table salt
• 3 small bananas, ripe, mashed (about 1 1/2 cups)
• 1/4 cup plain low fat Greek yogurt
• 1/3 cup sugar, granulated
• 1 large egg
• 1 tsp vanilla extract
• 10 Tbsp. mini chocolate chips
• 4 spray cooking spray
• 1 cup lite whipped topping
• 3 Tbsp. creamy peanut butter

Makes 24 Servings (1 cupcake per serving)

1. Preheat oven to 350ºF.
2. In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a large bowl, combine mashed bananas, yogurt, sugar, egg and vanilla extract. Fold dry ingredients into wet ingredient until just combined; gently stir in chocolate chips.
3. Coat a 24 hole mini-muffin pan with cooking spray (or line with cupcake liners) and fill each with a heaping tablespoon batter. Bake until a toothpick inserted in center of a muffin comes out clean, about 13 minutes. Cool to room temperature in pan, about 45 minutes.
4. Meanwhile, to make frosting, beat together whipped topping and peanut butter by hand until light and fluffy. Frost each cupcake with a rounded teaspoon frosting and chill until ready to serve.

WW POINTS VALUE: 2 pts.



Note: This recipe appears on www.weightwatchers.com. You can have your cupcake and eat it too. These delicious treats are packed with flavor and are great for any occasion. These cupcakes are very cake-like in texture but you can really taste the cocoa, bananas and the chocolate chips in this sweet treat. I highly recommend adding a touch of cinnamon and nutmeg into this cupcake for a more Mexican chocolate taste. The peanut butter frosting adds a touch of protein and a nice touch to the cupcake.

Raspberry-Chocolate Shortbread Bars

Ingredients:

• 2 cups reduce-fat buttermilk baking mix
• 1/3 cup packed granular brown sugar
• 2 tbsp. unsalted butter, melted and cooled
• 2 tbsp. fat-free milk
• 1 (14 oz.) can fat-free sweetened condensed milk
• 1 1/4 cups semisweet chocolate chips
• 3 tbsp. chopped pecans
• 1/3 cup seedless raspberry preserves

Makes 30 Servings (1 bar per serving)

1. Preheat oven to 350 F. Line 9 x 13-inch baking pan with foil, extending foil over rim of pan by 2 inches. Spray foil with nonstick spray.
2. Whisk together baking mix, brown sugar, and butter in a large bowl. Transfer 1/4 cup mixture to small bowl; set aside. Drizzle milk over mixture in large bowl and stir until evenly moistened. Turn into prepared pan and press to evenly cover bottom. Bake until edges brown, about 15 minutes.
3. Put condensed milk and 1 cup chocolate chips in large microwavable bowl. Microwave on High 1 minute. Stir until chips are melted; microwave 10-15 seconds longer if necessary. Spread filling evenly over hot crust. Mix pecans into reserved crumb mixture. Sprinkle over filling. Spoon jam by 1/2 teaspoonfuls over filling, spacing about 2 inches apart. Sprinkle with remaining 1/4 cup chocolate chips.
4. Bake until filling is set and jam is bubbly, about 25 minutes. Cool completely in pan on rack. Lift from pan using foil. Cut into 30 bars.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This sweet treat may take some tome and effort but it's worth it. If you love the combination of fruit and chocolate, this treat is for you. If you don't have buttermilk baking mix, substitute 2 cups flour with 1/4 cup powdered buttermilk and your treats will taste just as good. These treats are great to make on the weekend and you will be able to enjoy them throughout the week. You can use any kind of berry preserves in this recipe and your shortbread bars will be just as delicious.

Chicken Breasts with Cremini Mushroom Sauce

Ingredients:

• 4 (5 oz.) boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil
• 12 oz. cremini mushrooms, thickly sliced
• 1/3 cup dry white wine
• 1/3 cup reduced-sodium chicken broth
• 2 tsp. all-purpose flour
• 2 garlic cloves, minced
• 2 tsp. chopped fresh rosemary
• 2 tbsp. chopped fresh flat-leaf parsley

Makes 4 Servings ( 1 piece of chicken w/generous 1/3 cup sauce)

1. Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large skillet over medium heat. Add the chicken and cook until lightly browned, about 4 minutes on each side. Transfer the chicken to a plate.
2. Add the remaining  1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring often, until the mushrooms are browned, about 5 minutes.
3. Whisk together the wine, broth, and flour in a small bowl until smooth. Add the skillet along with the garlic. Cook, stirring constantly, until the sauce bubbles and thickens, about 1 minute. Return chicken to the skillet, turning to coat with the sauce; sprinkle with the rosemary. Reduce the heat and simmer, covered, turning the chicken occasionally, until cooked through, about 5 minutes. Sprinkle with the parsley.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dish will quickly become a company favorite. This dish take about 20-30 minutes to make and has a delicious end result. It's a simple and easy dish to make for family and friends. If you don't want wine in this dish, substitute chicken broth or fresh lemon juice and your dish will still be good. You can round out this meal by serving whole steamed vegetables and cooked whole wheat pasta for soaking up the sauce. If you do this, the point value will increase by 4 points.