Hey Guys!!! So i finally created my new website, please check it out and follow me at 27cupcakes.com for i will no longer be posting on this site!!!!! THANKS!!!
Who doesn’t love your classic oatmeal raisin cookies??? Today I decided to whip some up, but threw around the recipe just a tad to make them a little less guilty. Here you’ll find a delicious recipe for dried cherry oatmeal cookies that will make your mouth water. Enjoy!
- 1/2 cup whole-wheat flour
- 1/2 all-purpose flour
- 1/2 quakers quick oats
- 1 large egg or 1/4 cup FF organic egg beaters
- 1/4 cup vegetable oil or 1/4 cup NSA applesauce
- 2/3 cup dark-brown sugar
- 1 tsp. vanilla
- 1 tsp. baking powder
- 1 tbsp. cinnamon
- 3/4 cup dried cherries
- Preheat the oven to 350. With an electric mixer, whisk together the egg, sugar, vanilla and oil.
- In a separate bowl mix together both flours, oats, and the baking powder.
- Combined the dry mix with the wet mix and add in the cherries. (You may also add in chocolate chips for a little extra goodness).
- Roll about 2 tbs of mix into balls and place on a nonstick cookie sheet.
- Bake for about 13-15 minutes or until golden brown. LEt cool on wire rack and store in an airtight container for up to 7 days. Enjoy!
Coffee. Rich aromas and bold dark flavor. There isn’t a day that goes by where my morning doesn’t begin with a steaming cup of coffee. That being said….why not combine two of my favorite things? Coffee + Sweets= Espresso cookies YUM! These little delights are full of flavor and give you a little kick to get though the day. Enjoy!
- 1/2 Cup White Sugar
- 1/2 Cup Brown Sugar
- 1 Egg (or 2 Tbsp Fat Free Organic Egg Beaters)
- 6 Tbsp Light Butter softened (I used Smart Balance)
- 1 Tsp Vanilla Extract
- 1 Cup + 2 Tbsp All-purpose Flour
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Tbsp Espresso Powder/Grounds
- Preheat your oven to 350 degrees.
- Beat together the butter and sugars until thoroughly combined.
- Add in the egg and vanilla extract and beat well.
- In a separate bowl, mix together the flour, salt, and baking soda.
- Combine the dry mix with the wet and beat until a soft dough forms.
- Mix in the espresso powder thoroughly.
- Place tablespoon drops onto a nonstick cookie sheet.
- Bake for 8-10 minutes until the edges begin to brown. And Enjoy!
Ive never attempted to make Blondies before so I decided to go on a whim and try out a new dessert. A Blondie is, in other terms, ” a white brownie” or “a cookie brownie” without the cocoa. And may I say, YUM!!! They were so delicious, i literally was eating it right out the pan (so good when they’re hot & gooey!). Hope you enjoy!
Low Fat White & Dark Chocolate Blondies
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup LIGHT smart balance butter
- 1 cup packed brown sugar
- 1/4 cup Organic Egg Beaters from Trader Joe’s
- 1 tablespoon vanilla extract
- 1/2 cup white chocolate chips from Trader Joe’s
- 1/2 cup dark chocolate chips from Trader Joe’s
- Preheat oven to 350 degrees F
- Melt the butter till very soft and with an electric mixer, add 1 cup firmly packed brown sugar to the butter and mix well. Add in the egg and vanilla and blend well.
- In a separate bowl, mix together the flour, baking powder, baking soda, and salt and set aside.
- Slowly add in the dry mixture, a little at a time, and mix well.
- Slowly pour in 2/3 cup of the chocolate chips (mixed) and spread in 9 x 9 x 2 inch pan.
- Sprinkle the remaining 1/3 cup of chocolate chip son top.
- Bake for 20 to 25 minutes.
- When done, let them cool in the pan for at LEAST 20 minutes so they harden and dont fall apart when you cut them. Store in airtight container at room temperature. Enjoy!
I absolutely LOVE Bundt cakes and was so happy to discover one that requires NO butter or oil!!! A cake without the unwanted calories & fat?!?! Yes please!!! It’s so moist and full of spices & pumpkin flavor you won’t even know it’s healthy. I hope you enjoy this recipe as much as I did!!!!
Skinny Pumpkin Bundt Cake
- 1 package yellow or white cake mix
- 1 can (15 oz) pumpkin puree
- 1/2 cup fat free organic egg beaters
- ½ teaspoon baking soda
- ½ teaspoon ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- 1 cup powdered sugar
- ½ teaspoon vanilla
- ½ teaspoon cinnamon
- 1 tablespoon milk
- Preheat the oven to 350.
- With an electric mixer, beat together l all ingredients together and beat for 3-4 minutes.
- Pour the mix into a greased bundt pan and bake for 45 minutes.
- Mix together all the ingredients for the glaze while cake is baking.
- Let the cake cool completely and then drizzle with the glaze. Enjoy!!
Its been a little while since Ive posted a recipe, but I’m back and ready to bake!!Last night I whipped up a delicious batch of Low Fat White Chocolate Chip Mint Cookies! Mint chocolate chip ice cream has always been my favorite flavor, and these cookies sure made me miss it!! Enjoy
Skinny White Chocolate Mint Cookies
- 1/4 cup organic fat free egg beaters from Trader Joes
- 3 tbsp of LIGHT butter (softened)
- 1/3 cup light brown sugar (packed)
- 1/3 cup granulated sugar
- 1/4 cup white chocolate chip morsels from Trader Joes
- 1/4 cup mint chips
- 1 tsp peppermint extract
- 3/4 cup whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Preheat oven to 350.
- With an electric mixer, combine the butter, egg, and peppermint extract. Mix until thoroughly combined. Add in the sugars and mix.
- In a separate bowl, mix together the flour, baking soda and salt.
- Combined the dry ingredients tot eh wet and mix. Slowly ad din the chocolate chips and mint chips.
3. Place on a non-stick baking sheet, 1-2 inches apart (they spread).
4. Bake for 8-10 minutes or until golden brown.
5. Remove and let cool for 5-10 minutes. Enjoy!
This is one of my favorite cookie recipes that I always go back to. WIth only one tablespoon of butter and no oil, your probably sking wheres the flavor come from? From all the wonderful sweetness packed into each little bite! Enjoy!
Pumpkin Spice Chocolate Chip Cookies
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1/2 brown sugar
- 1 tbsp. smart balance light butter
- 1 tsp. baking soda
- 1 egg white or 2 tbsp. organic egg white beaters
- 1 tbsp. pumpkin pie spice
- 1 tsp. pure vanilla extract
- 1/4 cup mini dark chocolate chips
- Preheat the oven to 350.
- With an electric mixer, mix together sugars, egg white , butter and vanilla on low-medium speed till combined.
- In a separate bowl, combined flours, baking soda, and pumpkin pie spice.
- Slowly pour in the dry mix into the wet mixture and mix at medium speed until thoroughly combined. Toss in the chocolate chips and mix by hand.
- Spoon mixture into one inch balls and place on a non-stick baking sheet.
- Bake for 8-10 minutes or until slightly browed on the bottom. Enjoy!
I came across this organic recipe the other day and was surprised on how healthy this recipe is without any changes! A little coconut and a little champagne = absolute deliciousness. Another successful cupcake recipe for the NEW year! Cheers!
Coconut Champagne Cupcakes
Adapted from Intent Blog
- 2 1/2 cups self-rising organic flour
- 2 cups granulated brown organic sugar
- 2/3 cup unsweetened cocoa powder
- 1/2 tsp sea salt
- 2 tsp baking soda
- 6 tbsp unsweetened applesauce
- 2 1/4 cup organic almond milk
- 1 tsp pure organic vanilla extract
- 1 cup organic almond milk
- 2 tbsp organic granulated brown sugar
- 2 tbsp organic cornstarch
- 1 cup flaked coconut
- 1/2 cup organic light butter, softened
- 4 cups organic powdered sugar
- 1/4 cup champagne
- 1 teaspoon organic vanilla
For the Filling:
- Combine in a saucepan, the milk, sugar and the cornstarch, using a whisk.
- Bring to a boil and remove it from the burner and let it cool for about five minutes.
- Next stir in your coconut, cover with plastic wrap and place into the refrigerator for about an hour.
For the Frosting:
- With an electric mixer at medium speed, beat together the butter and sugar until smooth.
- Gently add in the chapgne and vanilla and mix until smooth. Set aside in the refrigerator until the cupcakes cool.
For the Cupcakes:
- Preheat oven to 375 degrees F
- Ina medium bowl, combine flour, sugar, coca powder, baking soda & salt.
- In a different bowl, mix together the applesauce, milk and vanilla extract with an electric mixer.
- Mix in the dry ingredients to the wet ingredients.
- Fill cupcake papers halfway full. Add in about one tablespoon of the coconut filling into the center of the cup and then cover it with another bit of the cupcake batter.
- Bake for about 25 to 30 minutes
- Once cupcakes are completely cool, frost each cupcake and sprinkle a little cinnamon on top.
Even though I recently became obsessed with the color mint, pink will always be my favorite color. What better way to toast to a new year with some sweet pink champagne cupcakes? Happy soon to be 2013 and let it be a great one!
PINK CHAMPAGNE CUPCAKES
Slightly adapted from BettyCrocker
Makes: 24 Cupcakes
- 1 box Betty Crocker white cake mix
- 1 1/4 cups champagne
- 1/3 cup no sugar added applesauce
- 9tbs. nonfat egg whit e beaters from Trader Joe’s
- 4 drops red food color
- 1/4 cup +2 tbs smart balance light butter, softened
- 4 cups powdered sugar
- 1/4 cup champagne
- 1 teaspoon vanilla
- 4 drops red food color
- Heat oven to 350°F
- With an electric mixer, mix dry cake mix and champagne. Add in the applesauce, egg whites and food color. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.
- Bake 17 to 22 minutes and then let cupcakes cool completely before frosting;
- With an electric mixer, beat butter, sugar, champagne, and vanilla at medium speed until smooth. Slowly mx in the food color. Frost cupcakes and Enjoy!