Posts Tagged ‘Holiday’

GINGER-MOLASSES COOKIES

If you want crispy, crinkly, snappy ginger cookies, these aren’t them.  But soft, chewy-cakey, velvety?  Gotcha covered.

This is my favorite spice cookie and it gets BETTER as it ‘ages’.  Make these a couple days ahead of when you want to serve them, wrap tightly, and put away for a sweet nap.  So comforting.

Pour yourself a cup of Chai tea and slip one of these beauties onto your saucer – sit back, soothe your soul, and overdose on spices. The perfect way to spend a Holiday afternoon.

Lots of photos…just cause they are so gorgeous!


~~~~

 

 

1/2 cup butter, softened
1/4 cup reduced-fat cream cheese, softened
1/2 cup packed Whey Low Gold
1 egg
1 tablespoon water
1/4 cup mild molasses
2 cups flour
1 tablespoon ground ginger (yes…a Tablespoon)
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
.
In a large bowl beat the butter, cream cheese, WL granular, and WL Gold until light and fluffy. Beat in the egg, water, and molasses.
In a small bowl combine the flour, ginger, cinnamon, cloves, nutmeg, soda, and salt. Add all at once to the butter mixture and beat just until combined. Cover and chill dough for at least 2 hours – I do it overnight so it’s very cold.
.
Preheat oven to 325 degrees. If you can, use parchment paper to line a sheet with. Drop dough by a very rounded tablespoon (or 1/3 cup – seriously.  I love BIG cookies!)  onto a baking sheet and sprinkle with WL granular. Bake for 10-12 minutes depending on the size, or until just set.   (I sprinkle with granular again while they are still warm.)  If using paper, simply slide off entire thing onto a rack and cool completely.  If not, let them sit on the baking sheet for a moment to set and then remove to a wire rack to cool.
.
Makes 30 cookies.
.
Per Cookie: Calories 81, Fat 4 gr, Protein 1 gr, Sugars 5 gr, NET Carbs 10 gr, Sodium 11 mg

Read Full Post »

CHOCOLATE PEPPERMINT CAKE ROLL

Chocolate and cake in the same dessert is wonderful.  Add in some cool, wintery peppermint-laced cream filling and let’s just swoon and get it over with, shall we?!

So pretty!

Your holiday table will love you for the effort you put forth to make this.  (And it’s not hard – don’t be scared of a cake roll.  If something awful happens when you try to re-roll it, just break it up in chunks, place in beautiful goblets, add a little more cream on the top and sprinkle with crushed peppermint candies.  No one will guess…or even care!!)

This is best made at least a day in advance.  The cake becomes moist and melts in your mouth and the filling more mellow and perfect!

~~~~

.

.

Cake:

1/2 cup flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

4 eggs, separated

3/4 cup Whey Low Granular or maltitol crystals (or Splenda granular as a last resort)

2 tablespoons water

1 teaspoon vanilla extract

.

Preheat oven to 350 degrees.  Spray an 11×15 inch jelly roll pan with vegetable cooking spray and line the bottom with waxed or parchment paper.  Coat paper with cooking spray.

Lay a clean kitchen towel on the counter and sprinkle it with 1/4 cup powdered sugar or powdered Whey Low. (Most of this will stay on the towel.)

In a small bowl combine the flour, cocoa powder, baking powder, and salt.  Set aside.

Separate the eggs and, with very clean beaters, whip the whites with 1/4 cup of the Whey Low/maltitol, until soft peaks form.  Set aside.

In a large bowl beat the egg yolks with the remaining 1/2 cup Whey Low for two minutes, until thick and light yellow.  Beat in the water and vanilla.  Beat in the flour mixture in two batches, just until combined and smooth.    Gently stir in half of the egg whites.  Carefully fold in the rest of the egg whites, just until no streaks remain.  Pour batter into prepared pan and bake for 8-10 minutes, or just until cake springs back when touched lightly.  Do not overbake!  An over-done cake will crack when you try to roll it.

Run a sharp knife around the edge of the pan and invert cake onto towel.  Carefully remove paper.  Starting on the short end, slowly roll the cake AND the towel.  Place on a wire rack and cool completely – at least 30 minutes.

.

Filling:

One 8-ounce package fat-free or reduced-fat cream cheese, room temperature

5 tablespoons Splenda Granular

1 1/2 teaspoons peppermint extract

3 cups whipped cream, chilled (use 1 1/2 cups heavy whipping cream) OR 3 cups Cool Whip, thawed

2 sugar-free candy canes OR 10 sugar-free starlight mints, crushed (or regular, if you can’t find sugar free…it’s hardly any added sugar grams per serving)

3 drops red food coloring

.

In a large bowl beat the cream cheese with the Splenda and peppermint extract until smooth.  Beat in whipped cream or Cool Whip until combined.  Stir in crushed candies.  Fold in the food coloring, leaving a few streaks…it will look like a candy cane!

Gently unroll the cake, leaving it on the towel.  Don’t force it to lay completely flat.  Spread the filling evenly over the cake, and slowly re-roll as before.  If it cracks don’t panic…you can probably lay that part on the plate and no one will be the wiser!

Sprinkle with cocoa powder and a little powdered sugar, if desired.    Chill for at least overnight.  This is best made a day ahead…seriously!Makes 16 servings.

Per Serving (using fat free cream cheese): Calories 115; Protein5 g; Fat 6 g; Carbs 7 g; Sugar 2 g; Sodium 146 mg

Read Full Post »

CARAMEL PECAN BRIE

For your Holiday parties, or when you want to feel a little more up-scale watching the game – this quick appetizer is easy and impressive.

I’ve used it with Cinnamon Bliss and it’s wonderful…if you have that, it will be truly sugar free.  If not, the Whey Low Gold, and my caramel sauce will still put this in your ‘favorites’ files.

~~~~

 

 

One 7-ounce wheel Brie cheese

2/3 cup my Caramel Sauce OR Cinnamon Bliss

2/3 cup chopped pecans, or any nuts you prefer

Assorted fruit (grapes, sliced apples or pears) and crackers

.

 

 

Remove rind from Brie, if desired. Cut into wedges and arrange on a plate.

IF USING my Caramel Sauce previously-made:  in a small saucepan add nuts to sauce and bring to a boil.  Boil for 30 seconds and allow to cool slightly.  Microwave the Brie 30-45 seconds – just until it starts to melt.  Spoon over warmed Brie and serve.  (If making the sauce at the same time, measure out 2/3 cup to a small saucepan and add the nuts.  Bring to a boil and boil 30 seconds.  Cool slightly.  Pour sauce over warm Brie and serve.)

IF USING Cinnamon Bliss, in a small saucepan add nuts and bring to boil over medium-high heat and boil for 2 1/2 minutes, stirring constantly. Set aside to cool slightly. Microwave Brie for about 35-40 seconds or until just starting to melt. Spoon sauce mixture over cheese. Serve with fruits. Makes 8 servings.

Per Serving: Calories 130; Protein 6 g; Fat 13 g; Carbs 6 g; Sugar 1 g; Sodium 156 mg

 

 

Read Full Post »

HOT CARAMEL APPLE CIDER

Cold winter evening…Christmas tree lights…sleepy kitty on your lap…and a cup of buttery, hot apple cider laced with caramel – bring on Winter!!

~~~~

 

 

One tub sugar free apple-flavored drink mix (enough to make 2 quarts) Walmart has a really good one – house brand

1/4 cup sugar free caramel syrup – DaVinci or Torani

1/8 teaspoon butter-flavored extract

Cinnamon Bliss or my Gold Caramel Sauce to drizzle

In a crockpot or large saucepan make the drink mix according to directions on the package.  Add the caramel syrup and butter extract.  Heat until very hot, but not boiling.

To serve drizzle one teaspoon Caramel Sauce into the bottom of a mug and pour hot apple mixture over without stirring.

Read Full Post »

SWEET POTATO CHEESECAKE

How convenient!

Just in case you bake off too many sweet potatoes for your souffle or candied-whatever you will now have something fabulous to do with them.

Glad I could be of help.

~~~~

 

 

 

Crust:
1 1/2 cups graham cracker crumbs OR sugar free shortbread crumbs
2 tablespoons Splenda Granular
1/4 cup melted butter
Filling:
Three 8-ounce pkgs reduced-fat cream cheese, softened
1  1/4 cups Splenda Granular
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cups mashed sweet potatoes (or yams)
1 1/2 teaspoons vanilla
1 1/4 teaspoons Pumpkin Pie spice (or 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon cloves)
1/2 cup heavy whipping cream OR half & half
3 eggs
.
Preheat oven to 350 degrees.  Spray a 9-inch springform pan with vegetable cooking spray and set aside.
In a medium bowl combine cracker/cookie crumbs, Splenda granular, and melted butter.  Pat into the bottom and 1 inch up the sides of the prepared pan.  Wrap pan in foil and place on a baking sheet.  Bake for 10 mintues.
.
In a large bowl beat the cream cheese until softened.  Beat in Splenda Granular, lemon juice, lemon zest, sweet potatoes, vanilla, spices, and cream.  Beat in eggs, one at a time, just until blended.  Pour filling into prepared crust.
.
Return to oven and bake for 1 hour and 10 minutes or until set on the edgess and the very middle is still jiggly.  (Cover loosely with foil after 30 minutes, if you don’t want it colored).
.
Remove from oven to a wire rack.  Cool for 15 minutes; run a sharp knife around the edge to loosen, but do not remove sides of pan; cool completely.  Remove sides of pan and cover tightly with plastic wrap.  Chill for 5 hours or, preferable, overnight.  Makes 20 servings.
.
Per Serving: Calories 184; Protein 6 g; Fat 11 g; Carbs 14 g; Sugar 4 g; Sodium 196 mg
.

Read Full Post »

PUMPKIN MOUSSE

Made with whipping cream, this is not a low-fat dessert.  But a few spoonfuls of this is Heavenly after a big meal or with some coffee in the evening of a special day.

Here it’s simply made into no-sugar-added and we’ll let the Fat Fairy deal with the extra calories the day after!

~~~~

 

 

One 15-ounce can Libby’s 100% Pumpkin puree (NOT the sweetened pie filling)
3 cups heavy whipping cream, divided (see note)
3/4 cup Splenda Granular
1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon cinnamon, 1/8 teaspoon ginger 1/8 teaspoon cloves)
1 tablespoon vanilla extract
Sugar free Murray’s Ginger Snaps, for garnish, if you can find them.  (Or sprinkle with toasted pecans or simply dust with a little more cinnamon.)

Combine pumpkin, 1 cup cream, Splenda, and spice in a medium saucepan. Simmer over medium heat for 5 minutes, stirring frequently. Remove from heat and chill until completely cool. Whip remaining 2 cups of heavy cream and vanilla until soft peaks form. Fold into chilled pumpkin mixture. Spoon into your prettiest wine glasses and crumble ginger snaps over top just before serving. Makes approx. 12 one-half cup servings.

Note: This is best with real cream, but if desired, use 1 cup heavy cream cooked with the pumpkin and 3 cups thawed Cool Whip to fold into chilled mixture.

With whipping cream:
Per Serving: Calories 234; Protein 0 g; Fat 20 g; Carbs 12 g; Sugar 1 g; Sodium 42 mg

With Cool Whip:
Per Serving: Calories 152; Protein 1 g; Fat 11 g; Carbs 11 g; Sugar 1 g; Sodium 48 mg

Read Full Post »

BLOGroll

PUMPKIN ROLL

This is my version of the famous orange-label recipe.  It’s low-sugar, completely moist and spicy.  I took out the butter from the filling and added whipped cream.  It’s easier than it looks and always gets rave reviews.

(Don’t be scared of a cake roll.  Even if it cracks or breaks it still tastes great.  I’ve had it turn into a pile of chunks, so I just layer the cake, then filling, then cake, then filling…in a trifle bowl, said “I meant to do that.”,  and called it fabulous!)

~~~~

.

.

Cake:

1/4 cup powdered Whey Low or powdered sugar, if you can have it  (for sprinkling on towel)

3/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon salt

1/8 teaspoon freshly grated nutmeg

3 eggs

1 cup Whey Low Granular (or Splenda if that’s all you have)

1 teaspoon lemon juice

2/3 cup 100% pure pumpkin puree

.

Preheat oven to 350 degrees.  Spray a 15x1o – inch jelly roll pan with vegetable cooking spray and line bottom of pan with waxed paper or parchment paper.  Sprinkle powdered sugar over a clean kitchen towel and lay on a table or counter.

In a small bowl combine flour, baking powder, baking soda, cinnamon, cloves, salt, and nutmeg.  Set aside.

In a large bowl beat together the egg and WL/Splenda until thick.  Beat in lemon juice and pumpkin.  Fold in the flour mixture.  Spread evenly into prepared pan and bake for 13-15 minutes or just until cake springs back when lightly touched.

Run a knife around the edge of the cake and invert onto the towel.  Remove the paper carefully.  Starting at the short (10 inch) side slowly roll the cake AND the towel together.  Don’t squeeze or roll it tight, just gently and loosely.    Allow to cool on a wire rack completely.

Filling:

One 8-ounce package  fat free cream cheese, softened

1 cup Splenda Granular

1 teaspoon vanilla extract

2 1/2 cups Splenda-sweetened whipped cream or 2 1/2 cups Cool Whip (one small container), thawed

.

In a large bowl beat the cream cheese until smooth.  Beat in the Splenda and vanilla until well combined.  Beat in the Cool Whip or whipped cream.

To assemble:

Carefully unroll cake and towel…don’t force the tightest end to lay flat.  Spread cream cheese mixture over the cake to within 1/2 inch from each edge.  Re-roll cake.  Place on a plate and cover with plastic wrap.  Chill for at least one hour.  To serve, sprinkle with additional powdered sugar, if desired, and slice.  Makes 16 servings.

Per Serving (using reduced fat cream cheese): Calories 131; Protein 5 g; Fat 6 g; Carbs 9 g; Sugar 3 g; Sodium 126 mg

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 3,284 other followers