Fresh Apple Cake

Today's bit of baking is brought to by a 'guest baker' friend of mine, Susan B.  Susan *claims* she can't bake, but has just proven herself wrong! Yesterday we swapped goodies.....I got some of her Fresh Apple Cake and she got some of my Banana Chocolate Chip Bundt Cake.  Susan found this recipe on Facebook. Seriously, Susan doesn't bake. She's the first to admit she's not a baker. I think she needs to start baking because this stuff was DELICIOUS!!!

Fresh Apple Cake

Makes 12 Servings

1 Serving = @4 PointPlus™

5 - 7 apples, cored, peeled & sliced
1 (9 oz) package yellow cake mix
1 TBPS Splenda granulated
1 TBSP cinnamon
1/2 cup (1 stick) light butter, melted

Preheat oven to 350º.  Spray 13 x 9 baking dish.

Cut apple slices crosswise in half.  Place applies in the baking dish and sprinkle with the dry cake mix.

In a small bowl, combine the Splenda and cinnamon; sprinkle over cake mix.

Drizzle with the melted butter.

Bake @35 minutes until the top is golden brown.

SUSAN'S  SPIN:  Susan said she couldn't find a 9 oz box of cake mix so she bought the 15 oz size and just used 9 oz of it.  I will vouch for this....tis good indeed!!!

Thanx to Susan for being a guest poster (even tho I had to post it for ya! lol)

Banana Chocolate Chip Bundt Cake

I have bananas to use up. Seems like I always have bananas to use up. I *still* have 3 bananas to use up....so feel free to send me some suggestions! lol   This is good. Susan came over and tried a piece and took some home. She also left me a goodie that I'm going to share with you later tonite. My first 'Guest Baker'! Woooo Hoooo!!!!  Oh yea.....and she says she can't bake. Pfffffttttt LOL

BANANA CHOCOLATE CHIP BUNDT CAKE

Makes 16 Servings

1 Serving = 5 PointsPlus™

 

1 cup light butter, softened

1 cup Splenda granulated
3/4 cup fat-free egg substitute
2 tsp vanilla extract
1 cup mashed ripe bananas
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 cup buttermilk
1 cup semi-sweet chocolate morsels
1 TBSP all-purpose flour

 

Preheat oven to 350º. Spray a bundt pan. Set aside.

In a large bowl, beat Splends and butter until well combined.

Slowly add the egg substitute.

Add vanilla and mashed bananas and mix well.

Add flour, baking powder and baking soda.

Add buttermilk and mix until smooth.

Toss chips with 1 TBSP all-purpose flour until well coated. Fold into the batter.

Scrape the batter into the pan.

Bake 45 – 50 minutes or until a wooden toothpick comes out clean.

Cool in pan @10 minutes and then turn onto a cake plate.

MY SPIN: I think this would be good if you were to substitute the chocolate chips and use cranberries or blueberries which would lower the P+ value.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

 

Later!

Loving Life!

Jan

Cream of Broccoli & Carrot Soup

I've been wanting to make this for a while and today, being a rainy day, was the perfect day for it.   I know it's easier to just open a can of soup, but there is nothing like homemade. This is really easy to make and delicious.

CREAM OF BROCCOLI & CARROT SOUP

Makes 4 Servings

1 Serving = 3 PointsPlus™

1 medium onion, chopped

2 medium carrots, chopped
2 celery ribs, chopped
1 TBSP light butter
3 cups fresh broccoli florets
3 cups fat-free milk, divided
3/4 tsp salt
1/2 tsp thyme
1/8 tsp pepper
3 TBSP all-purpose flour

 

In a large saucepan coated with spray, cook the onion, carrots and celery in the butter for @3 minutes.

 

Add broccoli and cook @3 more minutes.

Stir in 2 3/4 cup milk, salt, thyme and pepper. Bring to a boil. Reduce heat, cover and simmer 5 – 10 minutes until vegetables are tender.

 

Combine the flour and 1/4 cup milk until smooth. Gradually stir into the soup. Bring to a boil. Cook @2 more minutes or until thickened.

MY SPIN: I used more than 3 cups of broccoli florets which did not add PointsPlus™ value. Also, I would use less thyme next time, but that's just a personal preference.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

 

Later!

Loving Life!

Jan

Pumpkin Cinnamon Chip Cookies

This recipe has been on Facebook and 'shared' on my page and/or I've been tagged on the post so many times that I've lost count! Do you think people know how much I love pumpkin?  These have just the right pumpkin flavor with a little kick of the cinnamon chips. I wonder how they would be with the red hot cinnamon candies........

PUMPKIN CINNAMON CHIP COOKIES

Makes 36 Cookies

1 Cookie = 2 PointsPlus™

2 cups all-purpose flour

1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup (2 sticks) light butter, softened
1 cup Splenda granulated
1 tsp vanilla
1/4 cup fat-free egg substitute
1 cup pumpkin (NOT pie filling)
5 oz (1/2 of a 10 oz bag) cinnamon chips

Preheat oven to 350º. Line a cookie sheet (or 2) with parchment paper.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Set aside.

In a large bowl, combine the butter and Splenda by beating with an electric mixer on low and then on medium-high for 2 – 3 minutes. Add egg substitute and vanilla. Turn mixer to low and add 1/2 cup of the pumpkin and then half of the flour mix; repeat.

Stir in the cinnamon chips.

Using a cookie scoop or spoon, drop dough on the lined cookie sheet @2 inches apart.

Bake 11 – 13 minutes. Cool on the cookie sheet for 10 minutes and then on a rack to cool completely.

MY SPIN: These are more of a cake-like cookie and are best when completely cooled. And you know about me and cinnamon.....my tsp was heaping!

Store these in an air-tight container.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life!
Jan

Banana Mint Chip Muffins

I just want to 'rant' a little before I get into this recipe. I've been "accused" of not sharing my recipes, just a 'link'......which is a link to my recipes! If this isn't sharing, I don't know what is! Not only do I SHARE the recipes, but those of you who went to my Weight Watchers meetings as well as local friends and neighbors have even sampled some of the yummy goodness I make. How is that not sharing??? Ugh. Done. Off my Rant Box and on to this recipe! <all rants should be that short>

Don't turn your nose up at this combination and don't think I'm any nuttier than I am! I had bananas that were sitting on the counter getting funkier. I went thru my 'goodie container' in the cabinet to see what I needed to use before it expired. This is what I came up with. I actually questioned my own (in)sanity in this combo.....but it works!

BANANA MINT CHIP MUFFINS

Makes 12 Muffins

1 Muffin = 4 PointsPlus™

1 1/2 cups all-purpose flour

2/3 cup Splenda granulated
1 1/2 tsp baking powder
1/4 tsp salt
1 cup mashed ripe bananas (@ 2 large)
1/4 cup fat-free egg substitute
1 tsp vanilla
1/2 cup light butter, melted
1/4 cup fat-free milk
1/2 cup mint chocolate chips

Preheat oven to 350º. Spray a muffin pan. Set aside.

In a large bowl, mix the flour, Splenda, baking powder and salt.

In a medium bowl, mix mashed bananas, egg substitute, melted butter, vanilla and milk.

Stir banana mixture into the dry mixture until just blended.

Stir in chips.

Fill each muffin section @3/4 full. Bake 25 – 30 minutes until the tops are pale golden and a wooden toothpick inserted in the center of a muffin comes out clean.

MY SPIN: I now remember why I don't like to bake in muffin/cupcake papers. Most of them had the paper stick to them......which is why the directions say to spray a muffin pan versus line with paper. Once the muffin is done, you can always place them in the papers for 'looks'.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life!
Jan

Pumpkin Cream Cheese Bars

Well, I was so excited to make this.....I mean, come on......it's pumpkin....that I forgot to take pics of the mixed ingredients.  It just looked like 'watery' cream cheese and a big bowl of pumpkin-y stuff!  And it's so worth the excitement! I can't tell you how many people have tagged me/forwarded this recipe to me in the past few days. I was destined to make it!  Now it's *your* turn to make it. Very easy.....very yummy!

PUMPKIN CREAM CHEESE BARS

Makes 12 Servings = 5 PointsPlus™

OR

Makes 15 Servings = 4 PointsPlus™

 

1 box (16 oz) Angel Food cake mix (1-step kind)
1 can (15 oz) pumpkin (NOT pumpkin pie filling)
3/4 cup water
1/2 tsp cinnamon
1 package (8 oz) Neufchatel cream cheese, softened
5 or 6 TBSP water (to thin cream cheese)

 

Preheat oven to 375º.

In a small bowl, beat the cream cheese with 5 or 6 TBSP water until smooth.

In a large bowl, mix the cake mix, pumpkin, 3/4 cup water and cinnamon until smooth and well mixed.

Spray a 9x13-inch baking pan.

Don't forget to spray your pan in the dishwasher!!!

Spread half of the pumpkin mixture in the baking pan. “Drizzle” half of the cream cheese over this and carefully spread it using a small spatula. Add and spread the remaining pumpkin mixture. With the remaining cream cheese, slowly/carefully make 'lines' over the pumpkin. Then, using a butter knife, 'swirl' the cream cheese on the top to make a pretty design.

Bake for 35 minutes or until a wooden toothpick inserted in the center comes out clean.

 

Cool on a wire rack in the pan. Cut and enjoy!

MY SPIN: I think I would use 1/2 – 3/4 tsp pumpkin pie spice in the pumpkin mixture and 1/2 – 3/4 tsp cinnamon in the cream cheese the next time I make this......just to give it a little added 'oomph'.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life!
Jan

Pumpkin Crumb Cake

What an awesome way to celebrate September!!! Pumpkin!!! Everyone thinks Fall/Autumn is pumpkin season, but I think it's always pumpkin season!!!  This is a recipe that's going around Facebook......please see 'My Spin' at the end of this post.  Good stuff here!!!

PUMPKIN CRUMB CAKE

Makes 9 Servings @ 8 PointsPlus™ Per Serving

OR

Makes 12 Servings @ 6 PointsPlus™ Per Serving



 CAKE:
1 3⁄4 cups all-purpose flour
1 1⁄2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
3⁄4 tsp salt
1⁄2 cup (1 stick) light butter
1 1⁄4 cups Splenda granulated
3/4 cup fat-free egg substitute
1 cup canned pureed pumpkin (NOT pumpkin pie filling)
1 tsp vanilla extract
1⁄3 cup fat-free milk
1⁄4 cup chopped walnuts (optional)

TOPPING:
2⁄3 cup plus 2 TBSP quick oats
1⁄2 cup all-purpose flour
1⁄2 cup firmly packed light brown sugar
1⁄2 tsp cinnamon
6 TBSP light butter

 

Preheat oven to 350°F.

Spray a 9x9-inch baking pan and line with parchment paper.

To make the topping, combine 2⁄3 cup oats, flour, sugar, and cinnamon in a small bowl. Add butter and cut in until crumbly. Stir in remaining 2 TBSP oats. Set aside.

 

In a medium bowl, whisk the flour, pumpkin spice, baking soda, baking powder, and salt.

In a large bowl, beat the butter with an electric mixer until smooth. Gradually beat in the Splenda granulated and egg substitute. Add the pumpkin and vanilla extract.

Gradually beat the dry ingredients into the batter. Slowly add the milk and stir in the walnuts (optional).

Transfer the batter to the prepared pan and spread with the topping.

 

 

Bake the cake 40 – 45 minutes or until a wooden toothpick inserted into center comes out clean. Cool in the pan for 15 minutes.

Turn the cake out onto a rack and cool completely.

MY SPIN: The recipe I got on Facebook called for this to be made in a 9x5x3-inch loaf pan and to bake for 55 minutes. I like to 'find' the original recipe so I can see if there are any remarks/comments.....and there were. One person made it in the loaf pan and said that after 55 minutes, the center was still 'mushy'. The person who posted the recipe then said that she made this in the 9x9-inch baking pan but didn't say how long to bake it. I baked mine for @45 minutes. Angie and Chrissy thought it was good! The topping is more 'crunchy' than 'crumby' and very tasty. The original recipe also called for 3/4 cup chopped walnuts as an option......I used 1/4 cup because I didn't want the taste of the nuts to overpower the pumpkin. If I ever make this again, I won't use any nuts.....it won't change the PointsPlus™ value if I use 1/4 cup or not. And.....I forgot to use the parchment paper which made it a little 'messy' and more work getting the cake out of the pan. Ugh!!!

It was yummy!!!

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life!
Jan