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Amongst many other baking expeditions (that I have failed to post on) over the last week, this one turned out to be an amazing change from pumpkin. I have seen quite a few of these type recipes in the blog world and I can see why. It’s easy and pretty much fool-proof. A cake mix [...]
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I recently posted on making fudge with pinto beans and had a overwelming positive response to them. That was definitely one of those recipes that you let people taste before revealing the ingredients. Another of those “tell you what’s in it later” recipes would have to be Zucchini Bread. I chose this particular recipe because [...]
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Chocolate fix for breakfast! Not a lot to say today, other than it has been a very long summer, quite overwelming time-wize. Anyway, here ya go! Double Chocolate Muffins Ingredients: 1 3/4 C. all purpose flour 3/4 C. sugar ½ C. unsweetened cocoa powder ¼ tsp baking soda 2 tsp baking powder 1/4 tsp salt 2 large [...]
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I have a teenage daughter. She like boys, British boys. She really likes Prince William. Yes, I am pretty sure I saw a tear this morning when Kate said “I do”. It’s funny to have listened to my daughter over the last few weeks comment on how Kate wasn’t the one for William, that it [...]
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We had two things to celebrate today! I will admit my excitement for one of these was fueled mainly by my teenage daughter, as I really don’t feel the hype surrounding “The Royal Wedding” (post to come). The other, however, is the 10th birthday of my youngest. I really can’t believe how quickly the time has [...]
Have a spare cake mix just screaming to be used? I did. As I’ve said before, I have no shame in using a cake mix. Don’t get me wrong, I enjoy “from scratch” baking too. So the other morning I had some spare time before I woke the house up and threw these together. The recipe is extremely easy and yields a tasty breakfast option. You can mix and match for flavors too, but I went with the kids favorite, chocolate chip. Here is the base recipe…
Cake Mix Muffins (Chocolate Chip)
Directions:
Pre-heat the oven to 350. Line 2 muffin pans with paper cups or use baking spray.
Combine all ingredients except for chocolate chips. Stir until moist then fold in chocolate chips. The batter will be lumpy, don’t over-stir. Fill muffin cups 3/4 full and bake 23 – 29 minutes. Note I filled the cups nearly full and it yielded 18 muffins. As you can see they don’t rise a lot, so I don’t think you can overfill them.
I hope you enjoy this shortcut recipe. The original recipe came from the book “101 Things To Do With A Cake Mix” by Stephanie Ashcraft and it was for a double chocolate chip muffin using a fudge cake mix and chocolate instant pudding.
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I have a few brand name websites that I frequent, such as: Kraft, Betty Crocker, Pillsbury, Nestle, Hershey’s and Land O’Lakes… Well today I had a little free time and decided to run through my “Recipe Sources” favorites list. When I clicked onto Kraft’s site, right there on the front page was one of my pictures – [...]
It has been an exciting few weeks, to say the least. Ok, exaggerating completely. I have been MIA from my blog for several weeks. I hate that too. It has just been hectic and everyone in the family has been trading virus’. The most recent one knocked 4 of the 5 of us out for several days. Don’t get me wrong though, I haven’t starved my family, I just haven’t had the time or energy to photograph and post on the recipes. I have been experimenting with new dinner recipes too – but haven’t taken pictures and I don’t like to post without them. I am hoping now I will have a little more time to devote to this blog… and to the kitchen!
On to the reason I am typing now… I have had this weight watchers cookbook for over two years and scan these cookies quite often. I don’t do WW, I just prefer to purchase cookbooks that have nutritional values listed… and often these tend to be diet cookbooks. Here is the recipe taken directly from the Weight Watchers 20 Minute Recipes, Fall 2008 cookbook. The recipe is quite easy and it’s not a terrible choice for a chocolate treat, especially with this coming Monday… Valentine’s day (and I will save my opinion of this day, I am just not a fan). Taste you ask? I didn’t actually try one (shame, shame) but my daughter said they were really good. I like the fact that it is a rich cookie, but the richness is mellowed out by the white chocolate and the oatmeal.
Double Chocolate-Oatmeal Cookies
Ingredients:
Preparation:
Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper (this is important)
In a large bowl combine the first five ingredients, beat until smooth.
Combine the oats, flour, baking powder and salt; add to butter mixture, stirring just until blended. Drop by rounded tablespoons 2 inches apart on parchment. Bake for 9 minutes or until cookie centers are almost done. Remove and cool for 1 minute on pan then transfer to wire rack to cool completely (or indulge in a warm one!)
Makes about 10 cookies
Per serving (1 cookie): Calories: 109, Fat: 4.3g, Sat Fat 2.4 g, Protein 2 g, Carbs 17g, Fiber 1.1g, WW Points (old) 2 points
*Update, thank you to Susitrvl at Mad for Mexican Food for calculating the WW points in the new system – they total 3 points!
This post is linked to Sweets for a Saturday at Sweet as Sugar Cookies - check it out!
