I realize that I have not been blogging much lately. Part of the reason is I have been getting healthier in the last few months. This includes losing almost 40 pounds, exercising 6 days a week, and watching what I eat. This includes not having many sweets in the house!
This recipe I have made numerous times before—full fat version. This is a lighter version with 110 calories and 4 grams fat (per recipe builder on myfitnesspal.com).
Oven: 350 Bake Time: 20-25 min Yield: 9X13 (about 32 bars)
- 1 ¼ c brown sugar
- ¼ c butter
- ¼ c apple sauce
- 4 T milk
- 1 T vanilla
- 1 egg
- 1 ¾ c flour
- ¾ t baking soda
- ¾ c mini chocolate chips
- ¼ c Heath Toffee Bits
- Heat oven to 350. Spray 9X13 pan.
- In large bowl, add brown sugar, butter, apple sauce, mile and vanilla.
- Beat at medium speed with electric mixer.
- Add egg, beat well.
- Add flour and baking soda to the mixture.
- Beat at low speed just until blended.
- Stir in chocolate chips and toffee bits.
- Press dough evenly onto bottom of sprayed pan
- Bake at 350 for 20-25 minutes. (do not overbake). It will be puffed up in the oven, but when you take it out to put on cooling rack, it will fall.
As I’m sure many of you have noticed, I haven’t posted anything for quite some time. I have been busy with “life” and have not been trying many new recipes. I hope when things slow down I will get back into the cooking, baking, and blogging.
What I thought was going to be a lazy Sunday, turned into a busy busy day. That is part of the reason there is no picutre for this recipe (as well as I don’t take very good pictures). I knew I wanted to make something sweet, and stumbled upon this recipe from sixsistersstuff.com. As ususal, I did some changes, but they were not very big at all.
I do want to warn you that these are SUPER sweet and the next time I won’t be putting the frosting on. But for those of you that like or need more sugar….go ahead and add it.
Oven: 350 Bake Time: 30 min Yield: 9 x 9
- 1 box Funfetti cake mix
- 1/4 c vegetable oil
- 1 egg
- 1/2 c milk
- 1/8 c rainbow sprinkles
- 1/2 c white chocolate chips
- Sprinkles for the top
- Frosting (see recipe below)
- Combine the cake mix, oil, and egg in a large bowl.
- Add the milk slowly – you want the batter to remain as dense as possible.
- Then mix in the rainbow sprinkles and white chocolate chips.
- Spray pan (9×9″ pan) with non-stick cooking spray.
- Dump batter in pan and spread to the edges.
- Bake for 25-30 minutes at 350 degrees. (They will be a little soft/gooey in the middle- let sit for about 20-30 minutes and they will set up.)
- Frost when cooled (Note: Optional).
- 1/4 c butter, softened
- 2-3 T milk
- 1 t vanilla
- 2 c powdered sugar (more or less depending on how thick/runny you like it)
- 3-4 drops food coloring to get desired color
Combine all ingredients until well-blended. Spread on top of blondies.
Last year I froze over 100 cups of rhubarb. Yep, I over did it. I was tired of the same ol’ thing….bread, cake, muffins. Thanks to bettycrocker.com I stumbled across this and tweaked it a bit.
Oven: 325 and 300 Bake time: 90 minutes (total time 9 hours) Yield: 16 servings
- 8 c frozen rhubarb** (or 4 c fresh rhubarb)
- 3/4 c sugar
- 1/4 c water
Crust & Topping
- 2 c flour
- 2/3 c brown sugar
- 2/3 c cold butter
Cream Cheese Mixture
- 2-8oz packages cream cheese, softened
- 2/3 c brown sugar
- 2 eggs, room temp
- 1-8 oz container sour cream
- Heat filling ingredients** to a boiling over medium heat. Reduce heat to medium-low and cook 10 minutes, stirring frequently. Remove from heat and set aside.
- Heat oven to 325.
- Mix crust and topping ingredients with fork until crumbly. Press half of mixture into bottom of sprayed 9-inch springform pan. Bake 12-15 minutes. Cool crust for 10 minutes.
- Reduce oven heat to 300
- Beat cream cheese and brown sugar until blended.
- Add eggs, one at a time, beating just until blended.
- Add sour cream and blend.
- Pour filling over crust and top with rhubarb filling.
- Sprinkle remaining crumb mixture over top of fillings.
- Bake at 300 for 55 to 65 minutes. Turn oven off and open door 4 inches.
- Leave cheesecake in oven for another 30 minutes.
- After removing from oven, run knife around edge of pan to loosen cheesecake.
- Cool on cooling rack another 30 minutes.
- Refrigerate at least 6 hours or overnight.
**If using frozen rhubarb, make sure to thaw and squeeze out the majority of the excess water before making filling. I generally double the amount of frozen rhubarb if recipe calls for fresh.
I love bread, pasta, sweets, etc….anything with carbs! So what better way to end the weekend but by having sweet and bread all in one. I made these tasty little treats that went over very well in our home. My six-year-old son had 4 for supper (and ate nothing else on his plate) plus 2 more before bed. The next morning they were just as good after being microwaved for a few seconds to warm them.
Oven: 375 degrees Bake Time: 12-15 minutes Yield: 16 rolls
- ¼ c sugar
- 2 T flour
- 1 t. ground cinnamon
- 2 cans (8 oz each) refrigerated crescent dinner rolls (I used reduced fat store brand)
- 16 large marshmallows
- ¼ c butter melted
- ½ c powdered sugar
- ½ t vanilla
- 2 to 3 t milk
- Heat oven to 375°F.
- Spray 16 medium muffin cups with No-Stick Cooking Spray.
- In small bowl, mix granulated sugar, flour and cinnamon.
- Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. NOTE: If you don’t seal, you will have marshmallow goo all over your pans!
- Dip 1 end in remaining butter; place butter side down in muffin cup.
- Bake 12 to 15 minutes or until golden brown.
- Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
- In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls.
- Serve warm.