Guilt-Free Chocolate Cake

 

Ingredients

1 package devil's food cake mix (regular size)
1-1/3 cups water
1 cup reduced-fat plain yogurt
1/2 cup baking cocoa
2 egg whites
1 egg
1-1/2 teaspoons confectioners' sugar

Directions

1.  In a large bowl, combine the cake mix, water, yogurt, cocoa, egg whites and egg; beat on low for 30 seconds. Beat on medium for 2 minutes.

2.  Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Peanut Butter Granola Mini Bars

 

Ingredients

1/2 cup reduced-fat creamy peanut butter
1/3 cup honey
1 egg
2 tablespoons canola oil
1 teaspoon vanilla extract
3-1/2 cups old-fashioned oats
1/2 cup packed brown sugar
3/4 teaspoon salt
1/3 cup peanut butter chips
1/3 cup miniature semisweet chocolate chips

Directions

1, Preheat oven to 350°. In a large bowl, beat the peanut butter, honey, egg, oil and vanilla until blended. Combine the oats, brown sugar and salt; add to the peanut butter mixture and mix well. Stir in chips. (Batter will be sticky.)

2. Press into a greased 13x9-in. baking pan. Bake until set and edges are lightly browned, 12-15 minutes. Cool on a wire rack. Cut into bars.

Cookbook Mail (Nov 8th)

Safe-to-eat cookie doughs and baked treats from the creator of the world's first edible cookie dough shop

Finally, you can eat cookie dough how you've always craved it: straight from the mixing bowl! In her rule-breaking first book, Kristen Tomlan, the Queen of Cookie Dough, spills her secrets about how to make cookie dough safe-to-eat and all of the best ways to enjoy it. Kristen is sharing 110 decadent recipes -- a mix of fan favorites from her famous New York City confectionery and never-before-seen creations -- each with an innovative twist.

HELLO, COOKIE DOUGH is filled with recipes for cookie dough lovers at every age and skill level. All 40 flavors, spanning the classic to the wildly creative, are ready to eat off the spatula OR can be baked into perfect, chewy cookies. Kristen's baked creations are equally tempting, with treats like cookie dough-stuffed cinnamon rolls, deep dish skillet cookies, and molten cookie dough cupcakes. Sprinkled throughout are her tips on perfecting your confections plus easy swaps to make the recipes gluten-free or vegan. Since cookie dough is best when shared, Kristen is serving up inspiration for all your party needs, including ideas for baby showers, weddings, ice cream parties, and the all-important girls' night in.

This is the unconventional baking book every person with a sweet tooth will love. Join Kristen on her mission to make cookie dough all about joy, transforming this once-forbidden treat from a "no-no" to HELLO!

What if you CAN eat all of your favorite desserts and still be healthy and fit into your skinny jeans?

Meet Katie: a girl who eats chocolate every day and sometimes even has cake for breakfast! When Katie's sugar habit went too far in college and left her lacking energy, she knew something needed to change. So she began developing her own naturally sweet recipes and posting them online. Soon, Katie's healthy dessert blog had become an Internet sensation, with over six million monthly visitors.

Now, in her first cookbook, Katie shares over 80 never-before-seen recipes, such as Chocolate Obsession Cake, Peanut Butter Pudding Pops, and Ultimate Unbaked Brownies, that use only real ingredients, without any unnecessary fats, sugars, or empty calories. These desserts prove once and for all that health and happiness can go hand-in-hand-you can have your dessert and eat it, too!

Pan de Muertos

 

Prep Time: 20

Total time: 65 minutes

Ingredients 

One quart cup of margarine
1/4 cup milk
1/4 cup warm water
3 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 teaspoons anise seed
1/4 cup white sugar
2 eggs, beaten
2 teaspoons orange zest
1/4 cup white sugar
1/4 cup orange juice
1 tablespoon orange zest

Instructions

1.  Melt the butter and milk in a saucepan over medium heat. Remove from heat and add warm water.
Combine the flour, yeast, anise, salt, and sugar in a large bowl. Beat in the warm butter-milk mixture.

2.  Add eggs and orange zest until well combined.

3.  Place the dough on a lightly flour coated surface and knead until smooth.

4.  Let it dough rise by covering it in a covered grease bowl.

5.  After 2 hours, place it on a baking sheet and let it double in size.

6.  Bake for 45 minutes in a preheated oven set at 450 degrees Fahrenheit.

7.  For the glaze, heat one-quart cup of sugar, orange zest, and orange juice until it thickens. Brush over warm bread

Nutrient Information

Per Serving: 207 calories; 5.1 g fat; 35.7 g carbohydrates; 4.8 g protein; 31 mg cholesterol; 156 mg sodium.