INGREDIENTS:

2 cups all-purpose flour
7 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
6 tablespoons cold butter

PLAIN GLAZE:

1 cup plus 1 tablespoon powdered sugar
2 tablespoons whole milk

SPICED ICING:

1 cup plus 3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves

INSTRUCTIONS:

1. Preheat oven to 425 degrees F.

2. Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a large bowl.

3. In a separate medium bowl, whisk together pumpkin, half-and-half, and egg.

4. Cut butter into cubes then add it to the dry ingredients. Use a pastry knife or a fork to combine butter with dry ingredients. Continue mixing until no
chucks of butter are visible. You can also use a food processor: Pulse butter into dry ingredients until it is the texture of cornmeal or coarse sand.

5. Fold wet ingredients into dry ingredients, then form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick
rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal
portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.

6. Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown.

7. While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.

8. When scones are cool, use a brush to paint a coating of the glaze over the top of each scone.

9. As that white glaze firms up, prepare spiced icing by combining ingredients in another medium bowl with an electric mixer on medium speed. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Ingredients:

1 Scoop vanilla or chocolate protein powder that has around 100 calories per scoop (use can also use more scoops if your making it a meal)

1/2 Cup cottage cheese (or 1 cup plain yogurt). This may sound strange, but TRUST me… this is what makes the ‘MILKSHAKE’ consistency! Also, if you are sensitive to dairy, you can use tofu to get the same consistency!

2-3 Tbs cocoa powder

2 tbs plain or chocolate malted milk powder (this is found in the baking section of any grocery store!)

A few Packets of Splenda/Stevia or whatever low calorie sweetener you choose (to taste)

5-10 Ice cubes (depending on how thick you like it, use less for a thinner consistency)

4-6 oz Water (again alter this according to desired consistency)

Optional: a few malted milk balls to garnish

Method:

1. Measure out the first five ingredients, and place them in the blender.

2. Measure out your ice. I use a general rule of thumb, which is using enough ice to fill the cup I will be using. (I like my shakes thick enough to eat like a milkshake, but if you wanted a thinner consistency, use about 1/2 the amount of ice!)

3. Add water to blender just before blending, and blend until shake has reached desired consistency. Pour into serving glass.

4. Garnish with with light whipped cream, and a few crushed malted milk balls if desired!

Servings:1
Calories: 260
Weight Watcher Points Plus Value: 5

Ingredients:

• 3 cups flour
• 11/2 cup Whole Wheat Flour
• 5 tsps Baking Powder
• 1 tsp Salt
• 1 tsp Cinnamon
• 11/2 cup Brown Sugar
• 3 Eggs
• 11/2 cup Buttermilk
• 3/4 cup Unsweetened Apple Sauce
• 3 cups Carrots (grated)

STEP 1: Preheat oven to 400F. Grease 36 muffin tins.

STEP 2: In a large bowl combine together flour, whole wheat flour, baking powder, salt, cinnamon and brown sugar.

STEP 3: In another bowl beat eggs, buttermilk and unsweetened apple sauce. Pour it into the flour mixture and stir only until moist. Fold in the grated carrots.

STEP 4: Fill the muffin tins 2/3 full and bake for about 20 minutes or until toothpick comes out clean.

Makes about 36 muffins.  (Calories 105, Fat 0.7g, Sodium 160mg, Total Carbohydrate 26g, Fiber 1.3g, Sugars 13g, Protein 3g)

Ingrediants:

• 2 1/2 cup oats (old fashioned kind, not quick cooking)
• 1 cup plain low fat greek yogurt
• 2 eggs
• 1/2 cup almond breeze
• 3/4 cup sweetener of choice, (that measures the same as sugar), or 2 tbs stevia sweetener ( I like my  baked goods sweet, but you could also use 1/2 cup sweetener if you tend to find things ‘too sweet’)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 cup strawberries, diced, and patted dry + (optional 1/2 cup strawberries, diced to place on top of muffins)
• optional: 1 tsp lemon juice

*Important: The paper liners don’t work well when baking with a base that does not include flour (which is the case with this recipe), they always seem to stick to the paper. If you don’t have a silicone muffin tin or liners, I recommend buying the foil cupcake liners at the store, and removing the paper inserts so you are only using the foil part of the liner! That way no sticking will occur!

Method:

1. Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
2. Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin. (This step is optional, but it really makes the strawberries burst with color and flavor on top of each muffin!)
3. Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean. Enjoy!!!

Servings: 12 Muffins

Calories: 93 Calories Per Muffin (or 64 when I calculated it)

Weight Watchers Points Plus Value: 2 per muffin

Ingredients:

• 1 can (15oz) black beans (drained & rinsed well)
• 3 large eggs
• 3/4 cup Splenda~or more if you like a sweeter taste! (OR Stevia~ I used 2 tbs Stevia (it really is to the taste of sweetness you like)
• 1/4 cup cocoa powder
• 2 tbsp strong coffee (or 1 1 tsp instant coffee)
• 1 tsp baking powder (add another tsp for more cakey brownies)
• 3 tbsp vegetable oil
• ¼ teaspoon salt
• 1 tsp vanilla
• *Optional: 1/4 cup chocolate chips to sprinkle over top, or powdered sugar for dusting!

*Note: if you find these brownies are too soft or too fudgey for your liking, you can add 1/4 cup oats or flour.

Method:

1. Preheat oven to 350 degrees. Coat an 8×8 baking pan with cooking spray, set aside.
2. Mix all ingredients (except the beans) in a food processor or blender.  Add the the beans and blend/puree well until smooth mixture forms.
3. Bake for 25-30 minutes, or until toothpick comes out clean. Be careful not to overbake! Allow to cool before slicing.

Servings: 16 Brownies
Calories:126 

Ingredients:

• 1 3/4 c oats
• 3 egg whites
• 3/4 cup unsweetened cocoa
• 1/2 cup unsweetened applesauce
• 1 tsp. vanilla extract
• 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
• 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup hot water
• 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
• 1/2 cup semi-sweet chocolate chips (OR you could use white chocolate OR peanut butter chips!)
• *Foil cupcake liners, remove the inner paper lining (I say foil, because from experience, paper liners tend to stick to muffins!)

Method:

1. Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
2. In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
3. Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
4. Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
5. Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!
6. Cool muffins before removing from pan. ENJOY!!!

Servings: 12 Big Muffins or 24 Smaller Muffins Calories: 116 Calories Per Muffin (12 Big Muffins) / 58 Calories Per Muffin (24 smaller muffins)

Weight Watchers Points Plus Value: 3

Ingredients:

2 sticks unsalted butter, room temperature
2 c. powdered sugar
2 t. vanilla
3/4 c. Nutella (or more, if you’d like, don’t be afraid to go your own way with it)

Method:

Cream together the butter and the Nutella until well combined. It helps when both ingredients are at room temperature, because they blend better and there are less lumps. Then add the vanilla, and then the powdered sugar, a half cup at a time, until it’s all mixed in. Give it a taste and add more sugar or Nutella if necessary.

Ingredients:

• 1 pre-made shortbread pie crust
• 1 1/2 cup egg beaters
• 1 cup sweetener of choice (I used Ideal brand sweetener)
• 1 tsp grated lemon zest, (or 1/2 tsp lemon extract)
• 3/4 cup lemon juice (fresh or bottled)
• 1 tbs flour (you may also use whole wheat pastry flour)
• Optional 1 tbs powder sugar for dusting

Optional Variation for Whole Grain Crust (Instead of Pre-Made Crust):

• 1/2 cup sweetener of choice
• 1/2 cup oats (or an additional 1/2 cup whole wheat flour)
• 1/2 cup whole wheat flour
• 1/4 cup light butter, softened

To make this variation of crust, blend all dry ingredients together in a blender or food processor until oats are ground, and add butter. Continue pulsing until crust forms. Press crust into prepared 9×13 baking pan and bake for 20 minutes at 375 degrees. Proceed with following steps.

Method:

1. Preheat oven to 375. Spray a 9×9 baking pan with non-stick cooking spray.

2. Break apart pre-made shortbread crust, and pour into baking pan. Work shortbread crust in between hands, and press it down to re-form it to fit your 9×13 pan.

3. Bake crust in pre-heated oven for 8 minutes, and remove from oven.

4. While crust is baking, whisk together egg beaters and lemon juice in a medium bowl (or large measuring cup).

5. Add sweetener, lemon zest, and flour, and continue to whisk until everything is well combined.

6. Pour lemon bar filling over warm shortbread crust, and return to oven. Bake for an additional 20 minutes, or until filling is set. (Note: don’t touch the mixture when it comes out of the oven~ it will leave a finger print!)

7. Let bars cool completely in pan, and cut into 9 equal sized bars. Dust with powdered sugar if desired!

Servings: 9 bars

Calories: 116 per bar

Weight Watchers Points Plus Value: 4

2 cups milk
2 eggs
1/2 cup granulated sugar (i found i needed a bit more for it to be sweet enough)
1/4 cup all purpose flour
2 tsp cornstarch
4 tsp butter
1/2 tsp lemon extract

(I’d also add in like, a teaspoon at LEAST of lemon zest. I don’t think you can substitute any of the milk for lemon juice, so zest is your best bet)

Heat milk in saucepan until bubbles form around edge. In a medium bowl, whisk eggs, sugar, flour, and cornstarch until smooth, gradually whisk in milk (this step is important to avoid clumps!!) Return to saucepan, cook over medium heat whisking just until thickened and bubbly (5 minutesish. STIR CONSTANTLY or it’ll burn)
Remove from hear, stir in butter, extract (and zest) refrigerate until firm.

Yield: 24 brownies

Prep Time: 20 minutes | Bake Time: 25 minutes

1 batch of your favorite brownie recipe for a 9×13-inch pan
½ cup salted peanuts
8 Reese’s peanut butter cups, chopped
1½ cups milk chocolate chips
1½ cups creamy peanut butter
½ tablespoon unsalted butter
1½ cups Rice Krispies cereal

1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

2. While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.