Archive for the ‘Desserts’ Category


And finally, after a little over a year of no posts, I have a recipe too good not to share! I made these tonight for John and me and our friends Chase and Mary Kathryn, and we all thought they were pretty good. There is some time involved in baking and cooling, but the recipe itself is fairly simple to put together. The original can be found here.


  • 1 package (16 ounces) NESTLÉ® TOLL HOUSE® Ultimates™ Refrigerated Pecan Turtle Delight Cookie Dough
  • 2 packages (8 ounces each) cream cheese, at room temperature
  • 1 can (14 ounces) sweetened condensed milk 
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup caramel ice cream topping
  • 1/2 cup chopped pecans
  • 2 tablespoons semi-sweet chocolate mini morsels 


  1. PREHEAT oven to 325° F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
  2. BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
  3. BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
  4. BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.


Yumm-o!! Next to try, something similar, but more “holiday-esque”: Dark Chocolate & Peppermint Cheesecake Cookie Cups



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So the other night, when I made the roast chicken, stuffing, and green beans, I also made this for dessert. I cooked it a bit too long and the crust burned, but the filling was heavenly (and the crust would have been good if it hadn’t burned)…I highly recommend this! The original can be found here.



  • 12 ounces, weight Storebought Gingersnaps
  • ½ cups Chopped Pecans
  • 6 Tablespoons Butter, Melted
  • 2 Tablespoons Brown Sugar
  • 1 dash Salt


  • 4 packages (8 0z. Packages) Cream Cheese
  • 1-½ cup Sugar
  • 1 can 15-ounce Pumpkin Puree (NOT Pumpkin Pie Filling)
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Allspice
  • ½ teaspoons Nutmeg
  • 4 whole Eggs
  • 2 Tablespoons Heavy Cream
  • 1 jar (about 12 Oz.) Caramel Topping
  • Extra Chopped Pecans
  • Extra Crushed Gingersnaps


For Crust

  1. In a food processor (or large ziploc bag) crush gingersnaps.
  2. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
  3. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

For filling:

  1. In a mixing bowl, beat cream cheese and sugar until light and fluffy.
  2. Add pumpkin and spices and mix again.
  3. Add eggs one at a time, mixing for 20 seconds between each addition.
  4. Add cream and mix until just combined.
  5. Remove crust from fridge, then gently pour cheesecake filling into pan; even out the top with a flat spatula.
  6. Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
  7. Cool on counter for 30 minutes.
  8. After 30 minutes, pour  the caramel topping over the top. Smooth with a flat spatula until evenly smooth.
  9. Cover and chill cheesecake for another four hours or overnight.
  10. When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

This is soooooo good!!

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So, I made these last night because I had a major chocolate craving, and they turned out pretty well; John even said it was now one of his favorite desserts and gave it a 9.5 out of 10. In addition, they are easy to make, and the portions aren’t huge so you don’t have to feel super guilty for eating it. So, with no further ado:

Molten Chocolate Cake
(Serves 4)


  • 4 pieces (squares) Semi-sweet Baking Chocolate
  • ½ cups Butter
  • 1 cup Powdered Sugar
  • 2 whole Eggs
  • 2 whole Egg Yolks
  • 6 Tablespoons Flour
  • 2 cups Real Whipping Cream
  • 2 Tablespoons Sugar


  1. Preheat oven to 425 degrees
  2. Spray 4 custard cups** with cooking spray and place on cookie sheet (**you can find these in the baking section of the store, with all the pyrex baking stuff)
  3. Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted; whisk until chocolate is also melted
  4. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
  5. Divide between cups.
  6. Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
  7. While cakes bake, combine sugar and heavy cream and whip until stiff (i.e., make some homemade whipped cream!)
  8. Invert cakes on dishes and top with whipped cream.

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Italian Lemon Creme Cake

So, my dear friend Abbey’s mom, Becky, posted a recipe for Italian Lemon Creme Cake on her own website, and it was amazing! Definitely one of the best cakes I’ve ever had or made. And John and some sweet friends liked it too, so it’s definitely a keeper. But rather than copy and paste like I normally do, I’ll just refer you to the post as shared by the master herself:


Thank you, Becky, for sharing such a delicious recipe!

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So, I haven’t had them in a while, but I highly recommend “No Pudge!” Fat Free Brownie Mix. (It comes in 3 flavors–fudge, mint fudge, and raspberry fudge. I’ve only tried straight up fudge.) Basically you take the mix, blend with fat free yogurt, and what you end up getting is 12** brownies, each containing 120 calories and no fat (= 2 WW points)! But, how do they taste? IMO, pretty yummy! The times I have made them, I have been pleasantly surprised at how good they tasted. Topped w/some fat free cool whip, and you have yourself one tasty treat!

Where to find them? In Auburn, I have found them at Kroger with the other brownie/cakes mixes (usually on the top shelf of that section). To find where they sell them near you, go here. I think I will be buying some on my next Kroger visit.

**They also have a single serving recipe, if you can’t trust yourself w/all of them at once. Taken directly from there website, it is: “One of our consumers created this. In a small microwaveable container mix 2 tablespoons of your favorite flavor No Pudge! Brownie mix with 1 tablespoon of non-fat vanilla yogurt. Microwave on high for one minute. Top with fat-free frozen yogurt or whipped topping. Tastes like a warm, fudgy brownie pudding – Yum!!!

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So, today I made some awesome (not to mention low in fat/cal/sugar) Red Velvet Cupcakes–Hungry Girl’s Red Velvet Insanity Cupcakes, to be exact. But before I share the recipe, I will share the ditzy thing I did while making them:

So, in the recipe, she warns you not to worry if your batter is thin–that the cupcakes will fluff up. Well, I made my batter…and it wasn’t thin at all. In fact, it was pretty thick, and, even once I had put batter in all the cupcake cups, I had tons left over. Come to find out, I was supposed to use just one cup of each cake mix…and I used the entire box of each! I should have realize when I was pouring them in that I was putting in a lot of cake vs the other ingredients…but alas, I did not. However, the batter still tasted great, it didn’t really change the nutrition too much, and I just saved the extra to make later. The cupcakes I did make were pretty good–a little chewy, but both John and I liked them. Here is the recipe:


For Frosting

6 tbsp. Jet-Puffed Marshmellow cream

6 tbsp. Cool Whip Free, thawed

1/4 cup fat-free cream cheese, softened

1 tbsp. Splenda No Calorie Sweetener (granulated)

For Cupcakes

1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil’s Food**

1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow**

Two 25-calorie diet hot cocoa mix packets

1/2 cup fat-free liquid egg substitute (like Egg Beaters)

1/4 cup mini semi-sweet chocolate chips, divided

1/2 oz. red food coloring

1 tsp. Splenda No Calorie Sweetener (granulated)

1/8 tsp. salt


1. Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved.

2. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted.

3. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don’t worry, your cupcakes will puff up once baked!

4. Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 – 20 minutes. Cupcakes will look shiny when done.

5. Once cupcakes have cooled completely, evenly spread the frosting over them. Enjoy!


Serving Size: 1 frosted cupcake Calories: 134 Fat: 3g Sodium: 266mg Carbs: 25g Fiber: 0.75g Sugars: 11g Protein: 3g POINTS® value 3**

**Can’t find the reduced-sugar cake mix? No problem! Make this recipe with regular cake mix, and each cupcake will have just 140 calories and a POINTS® value of 3*.

Only 3 points, AND yummy?? Sounds like a winner to me!

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The following recipe is one sent to me by my dear friend, Jonna. I have not made it myself yet…but I am sure it is delicious! Below is the e-mail/recipe Jonna sent me. Enjoy!:

“This is one that I sort of made up. I was attempting to make a very unhealthy recipe healthy and also use what I had on hand. But the healthy part didn’t happen 😉 It and it is called,

Apple Cinnamon Pecan Bread Pudding

1 cup whole wheat flour
2/3 cup plain flour
1 tsp. baking powder
3/4 tsp.salt
1 tsp. baking soda
1 tsp. apple pie spice (you can use 1/2 tsp. cinnamon and 1/2 tsp. nutmeg if you want)
2/3 cups sugar
1/3 cup honey
1/3 cup Crisco
1/2 tsp. vanilla
2 eggs
1 cup of apple pie filling
1/3 cup water
1 cup of chopped pecans

Grease and flour a regular loaf pan. Mix whole wheat flour, plain flour, powder, soda, salt, and apple pie spice. In a separate bowl, cream Crisco, sugar, honey and vanilla. Add eggs. Add apple pie filling to sugar mixture, do not beat with a mixer after this point. The chunks of apples are good to have. Stir in dry ingredients alternately with water in four additions. Fold in nuts. Bake at 350 degrees for 40 minutes. Remove from oven, break open the top to expose uncooked part of bread. Cook an additional 10 minutes until done, but still moist. We just dip it out of the pan with a spoon.”

Sure sounds yummy to me…I’ll have to make it soon!

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