1 bar = 200 calories and 9 grams fat.
INGREDIANTS:
INGREDIANTS:
1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
STEPS:
Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored for a few days.
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:
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:
*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:
Servings: 12 Muffins
Calories: 93 Calories Per Muffin (or 64 when I calculated it)
Weight Watchers Points Plus Value: 2 per muffin
Ingredients:
*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:
Servings: 16 Brownies
Calories:126