Baked Donuts

Baked Donuts
Make donuts at home and make them your own.
Serves 18
Prep Time - 10 min
Cook Time - 9 min
Total Time - 20 min
Ingredients
1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup brown sugar
2 eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 tsp vanilla
2 2/3 cups all purpose flour
1 cup fat-free milk
Optional Toppings
Cinnamon & Sugar
Powder Sugar
Instructions
1.Preheat oven to 400
2.Prepare your donut pan with nonstick spray
3.In the bowl of a stand mixer mix together butter, oil, and both sugars until smooth
4.Add in each egg, one at a time, mixing after each one until combined
5.Add in baking powder, baking soda, salt & vanilla until combined
6.Add in 1/3 of the flour and mix until just combined
7.Add in milk, mixing until combined
8.Add in remaining flour, mixing until just combined
9.Divide batter into donut pan filling each donut about 1/2 full
10.Bake for 8-10 minutes or until donut is browned and set (I baked mine for 9 minutes)
11.When the donuts are still warm top with powder sugar or cinnamon and sugar, or shake them in a zip close bag with desired topping to cover both sides
Notes
Each donut is 6 WW+ points (with topping), 5 WW+ points with NO Topping
Nutritional Info (without toppings included)
Calories: 168 Total Fat: 6.3 g Saturated Fat: 2 g Trans Fat: 0.1 g Cholesterol: 25.2 mg Sodium: 155.1 mg Total Carbs: 24.7 g Dietary Fiber: 0.5 g Sugars: 10.3 g Protein: 3 g
By MJ
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Peanut Butter Chocolate Chip Cookie Dough Bites

You won't believe it!!!!!!
NO FLOUR, NO OIL, NO WHITE SUGAR
Peanut Butter Chocolate Chip Cookie Dough Bites

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Ingredients:
1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can use PB2 from gym to make healthier, check your labels)
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips
* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons
** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

For copyright reasons I need you to get recipe and instructions from original site:
http://www.texanerin.com/2012/04/grain-free-peanut-butter-chocolate-chip-cookie-dough-bites.html

Thanks!

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3-2-1 Cake!!

So, trying not to eat cake too often these days. However, here's a quick and easy way to make cake for one when you just can't shake the craving. Plus, no eggs or oil needed, so it cuts down on the fat and calories per serving. So easy anyone can do it.

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3-2-1 Cake!!

1 box Angel Food cake mix
1 box any other flavor cake mix, whatever you like!

Pour both boxes of cake mix into a large zip lock bag, one of the flavors MUST be Angel Food . Close bag and shake until the two cake mixes are well combined.

When you're ready to make your personal size cake, mix 3 Tablespoons of your cake mix and 2 Tablespoons of water in a microwavable ramekin or mug. Microwave on high for 1 minute. Let cool or serve warm and top with whatever you like. That's it!! 3-2-1 Cake

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Peanut Butter Fudge Pie

THIS IS A MUST TRY - YOUR FAMILY WILL LOVE IT!

Peanut Butter Fudge Pie

Ingredients:

1 cup peanut butter
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 cup milk
hot fudge
8 ounces thawed whipped topping
1 large graham cracker crust
1/4 cup chocolate chips

Directions:

1
Mix cream cheese until fluffy.
2
Blend in peanut butter and powdered sugar, mix well.
3
Slowly add milk.
4
Fold in 2-4 ounces of the whipped topping.
5
Set aside.
6
Spread fudge onto bottom and sides of prepared crust.
7
Put mixture into crust.
8
Freeze a few hours until just set.
9
Spread remaining whipped topping over pie.
10
Sprinkle with chocolate chips.
11
Replace lid and freeze.
12
Thaw in fridge 2 or more hours, or counter 1 hour, before serving.

recipe from www.food.com

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Red Velvet Brownies

Red Velvet Brownies

Serves 30

Red Velvet brownies topped with a decadent white chocolate icing that is perfect for this 4th of July

Prep Time - 10 min

Cook Time - 20 min

Total Time - 1 hr

Brownies
1/2 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1/4 tsp salt
2 tbsp. vanilla extract, divided
3 tbsp. cocoa powder
2 tbsp. red food coloring
1 1/4 cups flour
2/3 cup chocolate chips

Iciing
8 tbsp. butter, softened
2 cups powder sugar
1 tsp vanilla extract
4 oz white chocolate, melted
2 tbsp. milk

To make the brownies
1.Preheat oven to 350
2.Line a 9x13 baking pan with parchment paper, or spray with nonstick spray
3.In the bowl of an electric mixer cream together butter and sugars until fluffy
4.Add eggs one at a time, scraping down the sides as necessary
5.Add in 1 tbsp. vanilla and salt, mixing until smooth
6.In a small bowl combine remaining 1 tbsp. vanilla, cocoa and red food coloring forming a paste
7.Add cocoa paste to the batter and mix until batter is red and smooth
8.Add in flour until completely combined
9.Fold in chocolate chips
10.Spread into prepared pan and cook for 20-25 minutes, or until a toothpick inserted in the center comes out clean
11.Remove from oven and let cool completely before icing

To make the icing
1.In the bowl of an electric mixer cream together butter and 1 cup of the powdered sugar
2.Add in vanilla and melted white chocolate and mix until smooth
3.Add in remaining powder sugar 1/4 cup at a time and 1 tbsp. of milk at a time or until desired consistency is reached
4.Spread over brownies and serve!
5.ENJOY!!

Notes
Each brownie is 5 WW+ points

Nutritional Info
Calories 185 Calories from Fat 80 Total Fat 8.9g Saturated Fat 5.5g Trans Fat 0.0g Cholesterol 29mg Sodium 75mg Potassium 56mg Total Carbohydrates 25.4g Sugars 20.7g Protein 1.6g
Vitamin A 4% - Vitamin C 0% - Calcium 2% - Iron 3%
Nutrition Grade F

By MJ

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Lemon Cream Cheese Bars

Lemon Cream Cheese Bars
Ingredients
· 2 cups all-purpose flour
· 1/2 cup powdered sugar
· 1 cup (2 sticks) butter, softened
· 1 pkg. (8 oz.) cream cheese, at room temperature
· 2 large eggs
· 5 fl.-oz. can Evaporated Milk
· 1/2 cup granulated sugar
· 1 tablespoon all-purpose flour
· 1 tablespoon lemon juice
· 2 teaspoons grated lemon peel
· 1 teaspoon yellow food coloring (optional)
· 1 cup sour cream
PREHEAT oven to 350° F.
COMBINE flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan.
BAKE for 25 minutes.
PLACE cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust.
BAKE for additional 15 minutes or until set. Cool in pan on wire rack. Spread sour cream over top; refrigerate. Cut into bars.
So Delicious!
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Skinny Chunky Monkey Cookies!!!

Skinny Chunky Monkey Cookies!!! ((SHARE to keep on your page))


Makes 30


3 ripe bananas
2 cups oats
1/4 c peanut butter
1/4 c cocoa powder
1/3 c unsweetened apple sauce
1 tsp vanilla
Preheat oven to 350F. Mash bananas then add the rest of the ingredients and stir and let sit for 20 min. Then drop by teaspoonful onto ungreased cookie sheet. Bake 10-12
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Italian No Bake Cake

Italian No Bake Cake
By Sylvia Gonzales
This NO BAKE CAKE is like heaven in your mouth!!! It's just that good!!! And you don't even have to turn on the oven to make it!! Easy and Delicious is always the best!!! Your going to want to share this one!!
Ingredients:
1 Box of Vanilla Wafers
1 20 oz. Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut
1 (8 oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)
Directions:
Layer the bottom of dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy!
Note: You can replace coconut with pecans if you'd like.
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Oatmeal Cookies

Oh .. Oh... Oatmeal Cookies
SERIOUSLY THE BEST... Oatmeal Cookie I have ever made!!!!
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You will need:
1 stick of Butter Flavor Crisco
1 Cup of firmly packed dark brown sugar
1/2 cup of honey
1 large egg
1 1/2 tsps vanilla
1 1/2 cups of all purpose flour ( I use the organic pillsbury one)
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
3 cups of old fashioned oatmeal
1 cup of raisins
optional 1/2 cup of chopped pecans
What you do:
Heat oven to 350 ...
Spray your baking sheet with non-stick spray
Combine shortening, brown sugar, honey, egg and vanilla in a med bowl... beat at low speed until blended the increase to med speed.. till light and creamy
In another bowl combine flour, cinnamon, baking soda and salt...add gradually to the shortening mixture at low speed...increase to medium...beat until well blended..stir in oats, raisins and pecans.....
Drop by heaping tablespoons onto cookie sheet
Bake 10-13 min or until golden brown... cool 2 min.
If you want a smaller cookie drop by teaspoon full and bake 8-10 min
THESE ARE THE MOST MOIST oatmeal cookies OMG GOOD!!!!!!
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Banana Crunch Cake

Banana Crunch Cake
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1 boxed yellow cake mix of your choice (I used Pillsbury Golden Yellow}
and ingredients.. according to cake box.
2 boxes of Banana cream Pudding mix
1 cup of Crushed Nilla Wafer cookies
2 banana sliced
4 Cups of milk
1 tbs Confectioners sugar
1 tsp vanilla extract
1 cup Heavy Cream
Directions:
Make Yellow cake mix as directed on box in a 13 x 9 greased pan..
let Cake cool
Take a wooden spoon and make holes all over cake to the bottom.
Mix together Banana Pudding and milk and pour over Cake..allowing pudding to go into poked holes.. and let chill until pudding is thick.
For Homemade whipped cream: (you may use cool whip)
1 cup heavy cream mixed with 1 tbs confectioners sugar and Vanilla extract.. Mix with mixer until fluffy and frost cake .. Chill for a bit
when ready to serve add crushed Nilla wafers to the top and sliced banana.
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Key Lime Pie

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