Vegan Old Fashion Pumpkin Soft Cookies

About This Recipe

“(makes 24 large or 48 small cookies)”

vegan

Ingredients

    • 2 cups all-purpose flour
    • 1/2 cup whole wheat flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 1 cup granulated sugar
    • 1/2 cup brown sugar
    • 1/2 cup vegan margarine, softened or 1/2 cup applesauce, unsweetened or 1/2 cup plain fat-free yogurt
    • 2 cups Libby’s canned pumpkin
    • 1 teaspoon vanilla extract

Directions

  1. ***Decided not to share recipe***.  Just joking here it is.
  2. PREHEAT oven to 350 degrees F.
  3. Grease baking sheets.
  4. COMBINE flours, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt in medium bowl.
  5. Beat sugar and vegan margarine or butter in large mixer bowl until well blended.
  6. Beat in pumpkin, applesauce and vanilla extract until smooth.
  7. Gradually beat in flour mixture.
  8. Drop by rounded tablespoon onto prepared baking sheets.
  9. BAKE for 15 to 18 minutes or until edges are firm.
    1. FOR GLAZE: COMBINE 2 cups sifted powdered sugar, 3 tablespoons soymilk, 1 tablespoon melted vegan butter or margarine and 1 teaspoon vanilla extract in small bowl until smooth.
  10. Drizzle glaze over cookies.
  11. Cool on baking sheets for 2 minutes; .remove to wire racks to cool completely.

© 2016 Scripps Networks, LLC. All Rights Reserved. http://www.food.com

 

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Cream Cheese Cranberry Muffins

 

crangerry-two

 

TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:24 servings

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen cranberries
  • 1/2 cup chopped pecans
  • DRIZZLE:
  • 2 cups confectioners’ sugar
  • 3 tablespoons 2% milk

Directions

  • 1. Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
  • 2. Fill greased or paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the muffins comes out clean. Cool 5 minutes before removing from pans to wire racks.
  • 3. Combine confectioners’ sugar and milk; drizzle over muffins. Yield: 2 dozen.

Nutritional Facts

1 each: 105 calories, 6g fat (3g saturated fat), 46mg cholesterol, 113mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 3g protein.

Cream Cheese Cranberry Muffins

© 2016 RDA Enthusiast Brands, LLC

Chocolate Crinkle Cookies

cookie-recipes-low-carb-chocolate-crinkle-cookies-photo-718x1077

Chewy chocolate cookies rolled in powdered confectioner’s sugar, made low in carbs to help keep the excess pounds away.

2 hrPrep and Rest time (if applicable)

10 min  Cook Time

2 hr, 10  Total Time

 

Ingredients

    • 4 ounces unsweetened chocolate
    • 4 ounces (1/2 cup) organic vegetable shortening (or butter)
    • 3 eggs, lightly beaten
    • 15 ounces (2 cups) Erythritol, Rapadura, or granulated sugar
    • 2 teaspoons baking powder
    • 2 teaspoons vanilla bean paste or vanilla extract
    • 1/4 teaspoon salt
    • 8.4 ounces (2 cups) low carb baking mix or all-purpose flour
    • 1/2 cup Swerve confectioner’s sugar or regular confectioner’s sugar

Instructions

Add chocolate and shortening to a small saucepan over medium low heat. Stir until contents have melted completely and mixture is smooth. Remove from heat and allow to cool for 15 minutes.

Add eggs, sugar, baking powder, vanilla, and salt to a large mixing bowl. Use a whisk to incorporate the cooled chocolate mixture, then use a mixing spatula or spoon to gently fold in the flour. Be careful not to over mix. Cover bowl with plastic wrap and chill for at least 2 hours before proceeding. (The longer you allow it to chill, the less the cookies will spread.)

When ready to bake, heat oven to 375 F.

Line two rimmed baking sheets with parchment paper or silicone baking mats.

Shape dough into balls approximately 1.5 Tablespoons (0.8 ounces) in size. Roll each ball in confectioner’s sugar to coat completely, then space 2 inches apart on prepared baking sheets.

Bake cookies for 9-10 minutes, or until edges are just set. Remove pans from oven and allow cookies to cool on pan for 5 minutes before transferring to wire racks to cool completely.

Makes approximately 4 dozen cookies.

Cuisine: Cookies | Recipe Type: Snack

Important Notes!

Recipe adapted from The Better Homes and Gardens NEW Cookbook (16th ed.), by Meredith Corporation; published by Houghton Mifflin Harcourt

Annie’s Fruit Salsa and Cinnamon Chips

829527
Recipe By:Ann Page
“Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!”

Ingredients

  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples – peeled, cored and diced
  • 8 ounces raspberries
  • 1 pound strawberries
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons fruit preserves, any flavor
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 tablespoons cinnamon sugar

Directions

  1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

 

10 Days of Kids Lunch ideas

Hello,  I found a blog with 30 lunch ideas for kids that are great. I would like to try all of these excellent recipes since I am a big fan of bento boxes. Here are a few ideas for you to enjoy!

Please visit this inspiring blog for the other 20 days of lunch ideas.

10 Days of  lunch ideas.No Repeats!

1. Deli turkey + cheddar slices in roll-ups, pretzels, apple wedges

2. Turkey pepperoni + swiss cheese + butter crackers in stacks, red grapes, carrots

3. Deli ham + grilled corn guacamole + American cheese, rolled up in a tortilla and sliced into pinwheels, strawberries, carrots

4. Whole wheat pita wedges + cream cheese spread + raisins + ham roll-ups

5. Graham crackers + cookie butter sandwiches, strawberries, yogurt

6. Tortillas + cream cheese spiced with taco seasoning + rotisserie chicken rolled up and cut into pinwheels, cherry tomatoes

7. Pasta tossed with olive oil or salad dressing + pea pods + rotisserie chicken + grapes

8. Deli roast beef + cheddar in roll-ups, carrots, apple wedges
9. Jelly sandwich cut-out, cheese stick, banana

10. Nut-free homemade granola (that recipe has nuts but you can easily leave them out), yogurt, strawberries, Nilla wafers.

Credit:Shared from blog http://www.peanutblossom.com and content is copyrighted.

Low Fat Chocolate Banana Pudding

  • 51211_MXM_K16084V0_OR1_CR_640x428
  • 1 pkg. (1.4 oz.) JELL-O Chocolate Sugar Free Fat Free Instant Pudding
  • 2 cups cold fat-free milk
  • 2 bananas, sliced
  • 3/4 cup thawed COOL WHIP LITE Whipped Topping, divided
  • Beat pudding mix and milk with whisk 2 min.
  • Spoon half the pudding evenly into 4 dessert glasses; cover with layers of bananas and half the COOL WHIP. Top with remaining pudding and COOL WHIP.
  • Refrigerate 1 hour.      Credit: from Kraft.com
  • © 2015 Krceaft ocredods. All Righ© 2015 Kraft Foods. All Rights Reservedts Reserved

Recipe: Tangy Lemon Squares

Tangy Lemon Squares

These lemon bars are rich and flavorful, but reduced in fat and calories, so there’s no need to feel guilty when enjoying them.
1797_TANGY-LEMON-SQUARES
Ingredients

Serves 16

34 cup All-purpose flour
13 cup Equal® Spoonful, or substitute 8 packets
Equal® Original Sweetener for the Spoonful product
18 tsp. Salt
6 tbsp. Cold butter, cut into pieces
1 tsp. Grated lemon peel
1 tsp. Vanilla
2 Eggs
34 cup Equal® Spoonful, or substitute 18 packets
Equal® Original Sweetener for the Spoonful product
12 cup Lemon juice
4 tbsp. Butter, melted
1 tbsp. Grated lemon peel.

Directions

  1. Preheat oven to 350°F.
  2. Combine flour, salt and ⅓ cup Equal in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Sprinkle with 1 teaspoon lemon peel and vanilla; mix with hands to form dough.
  3. Press dough evenly on bottom and ¼-inch up sides of an 8-inch square baking pan. Bake 8 to 10 minutes. Cool on wire rack.
  4. Beat eggs and ¾ cup Equal; mix in lemon juice, melted butter and 1 tablespoon lemon peel. Pour mixture into baked pastry.
  5. Bake about 15 minutes or until lemon filling is set. Cool completely on wire rack.

Credit: © 2014 Merisant Company. Equal is a registered trademark of Merisant Company.

7 gram carbs per bar.

Serves 16

Sugar Free Pecan Pie

The Recipe

  • 1/3 of a cup of melted butter
  • 1 tsp erythritol
  • 1 1/2 cup of agave
  • 3 eggs
  • Pie dough for a single 9-inch crust
  • 1 cup of pecan halves

Directions

  1. Preheat the oven to 350 degrees fahrenheit.
  2. Melt butter in a medium sized pot with erythritol & agave; until smooth. Mix melted mixture and eggs together.
  3. Line a 9-inch pie pan with the pie dough. Put pecans on the bottom of the pie shell.
  4. Pour in the pecan pie filling mixture into the pie shell. Bake for 45-50 minutes until filling sets. Take that pie out and cool it!
  5. Credit:  recipe from By Andrew Muller – Copyright 2014 © Easy-Sugar-Free-Recipes.com – All Rights Reserved.

Chocolate Strawberry Shortcake Sliders

chocolate

Strawberry Shortcake reveals its dark, chocolaty side with these luscious mini cakes. A drizzle of chocolate syrup makes this dessert over-the-top decadent.
Ingredients
4 cups sliced strawberries

  • 1/4 cup sugar
  • 1 2/3 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1 beaten egg
  • 2/3 cup milk
  • 1 cup whipping cream
    2 tablespoons sugar
  • 1 teaspoon vanilla
  • Chocolate-flavored syrup (optional)
  • Directions
    1.
    In a medium bowl, combine sliced strawberries and 1/4 cup sugar; set aside.
    2.
    For shortcakes, in a medium mixing bowl, combine flour, cocoa powder, 1/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.
    3.
    In a small bowl, combine egg and milk; add all at once to flour mixture and stir just until

    moistened. Drop dough into 18 portions on a lightly greased baking sheet.

    4.
    Bake in a 450 degrees oven for 5 to 7 minutes or until a toothpick inserted in centers comes out clean. Cool slightly on a wire rack.
    5.
    To serve, split warm shortcakes in half horizontally. In a chilled small mixing bowl, beat whipping cream, 2 tablespoons sugar and vanilla with an electric mixer on medium speed until soft peaks form. Using about half the whipped cream, spoon a little whipped cream on each of the 18 shortcake bottoms. Top with berry mixture. Add shortcake tops. Top with remaining whipped cream. Drizzle with chocolate ice-cream syrup. Serve immediately.

    nutrition information

    Per Serving: cal. (kcal) 552, Fat, total (g) 33, chol. (mg) 129, sat. fat (g) 20, carb. (g) 61, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 1, fiber (g) 4, sugar (g) 27, pro. (g) 8, vit. A (IU) 1173.25, vit. C (mg) 56.74, Thiamin (mg) 0.32, Riboflavin (mg) 0.35, Niacin (mg) 2.58, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 95.57, Cobalamin (Vit. B12) (µg) 0.32, sodium (mg) 519, Potassium (mg) 343, calcium (mg) 230, iron (mg) 3.1, Percent Daily Values are based on a 2,000 calorie diet.

    Credit: Copyright 2015, Meredith Corporation. All Rights Reserved

Healthier Strawberry Pie

Ingredients

  • 4 cups sliced strawberries { no sugar added if frozen)
  • 1 box fat free/sugar free cooked vanilla pudding
  • 2 cups cold water
  • 1 box sugar free strawberry jello

Directions
Place sliced strawberries in pie plate cook pudding as directed EXCEPT use WATER not milk when pudding comes to full boil remove from heat and stir in jello cool slightly and pour over strawberries and chill until set. Top w/whipped cream or sugar free topping if desired

credit:  © Alliance Health. All rights reserved.
Servings 8     Calories 25 Carbohydrates 6g Protein 0.5 g Fat0