Category: Dessert

Chocolate-Buttermilk Bundt cake

This was so moist and delicious!  It was a huge hit with the family.

2 cups all purpose flour

1 1/4 cups sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsweetened cocoa

1 ounce semisweet chocolate, finely chopped (I used mini chocolate chips)

1/2 cup boiling water

1 cup low fat buttermilk

1/3 cup canola oil

1 egg

1egg white

1 Tbsp vanilla

3/4 cup mini semisweet chocolate chips

1.  Preheat oven to 325.  Spray 10 inch bundt pan with nonstick spray

2.  Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.  Combine cocoa and chopped chocolate in small bowl.  Pour boiling water over cocoa mixture, stirring until chocolate is melted.

3.  Whisk together buttermilk, oil, egg, egg white, and vanilla in large bowl; stir in cocoa mixture.  Add flour mixture, stirring just until no longer visible.  Stir in chocolate chips.  Pour batter into prepared pan.

4.  Bake until toothpick inserted into center of cake comes out clean, 45-50 minutes.  Let cool in pan on wire rack 10 minutes.  Invert and remove pan. 

I served it with powdered sugar sprinkled on top!

Makes 24 servings for 4 points plus each.


Rocky Road Brownies

I found this one in Eating Well.  My kids gave it 10 thumbs up!


1 cup less 1 Tbsp all purpose flour

1/4 tsp baking powder

1/4 tsp salt

4 1/2 Tbsp unsalted butter

1/2 cup plus 1 Tbsp unsweetened cocoa powder

1 1/4 cups sugar

1 egg

2 egg whites

2 tsp vanilla

8 regular size marshmallows

2/3 cup coarsely chopped walnuts or pecans

1/3 cup chopped bittersweet or semisweet chocolate or large chocolate chips


Spray an 8×8 pan with cooking spray.

Whisk flour, baking powder and salt in a small bowl.

Melt butter in a medium saucepan until sizzling.  Remove from the heat and stir in cocoa, then sugar.  (The mixture will look like a mass of very dark brown sugar.)  Add egg, egg whites and vanilla.  Stir in the flour mixture until just incorporated.  Then stir briskly for about 50 strokes.  Scrape the batter into the prepared pan and spread it evenly.  The batter will be very shallow in the pan.  If you have time, cover the pan and refrigerate for a few hours or up to 12 hours.  (This hydrates the cocoa powder and flour and brings all the flavors into sharper focus.)  Remove from the refrigerator about 30 minutes before baking; preheat oven to 350.

Quarter marshmallows with an oiled knife.  Distribute the pieces over the batter, pressing them in.  (I used small ones and just estimated).  Distribute nuts and chocolate (or chips) around the marshmallow.

Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes.

Makes 16 brownies for 4 pts each or 5 pts+

Texas Sheet Cake

I got this recipe from Pointless meals.  It was fantastic!  It reminded me of those yummy southern homemade chocolate cakes my step mom makes.  It has been a challenge for me to find a good WW birthday cake.  THIS IS IT!

2 cups sugar

2 cups flour

2 sticks butter

4 Tbsp baking cocoa

1 cup water

1/2 cup low fat buttermilk

1 tsp vanilla

2 eggs

1 tsp baking soda

Mix sugar and flour in a large bowl.   In a saucepan, melt the butter, cocoa and water.  Bring to a boil; remove from heat and pour over flour and sugar.  Mix well.  Add remaining ingredients.  Pour into a jellyroll pan (15x10x1) coated with cooking spray.  It will look like it will cook over, but have faith 🙂  It will be ok.  Bake at 375 for 20 minutes.

About 5 minutes before cake is done, make the frosting:

6 Tbsp light stick butter

1/4 cup skim milk

4 Tbsp cocoa

1 tsp vanilla

1 lb powdered sugar

Melt butter, cocoa, and milk in a saucepan.  Remove from heat and add powdered sugar and vanilla.  Mix well.  Pour over warm cake and spread.

Makes 48 servings for 3 ww pts (sorry no plus pts available)

Creole Pecan Cake bars

I have been a baking machine this holiday season!  I’ve been trying out all kinds of new cookie recipes.  There have been a few standouts and this is one of them.  They remind me of date balls (which I love).  They are moist, chewy, and delicious.

1 cup all purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, at room temperature *

2 cups packed light brown sugar

3 large eggs, at room temperature*

1 tsp vanilla

1 tsp cinnamon

1 tsp nutmeg

3 cups chopped pecans

1 cup raisins, preferably golden

1 cup finely chopped pitted dates

Preheat oven to 300.  Coat the bottom and sides of a large (17×2 inch) baking sheet with cooking spray, then line with parchment paper.  (I just used my stoneware without any spray or paper and it didn’t stick at all)

Sift flour, baking powder and salt together in a medium bowl.

Cream butter and sugar in a mixing bowl with an electric mixer on medium high speed.  Add eggs one at a time and beat until creamy.  Add vanilla and beat until combined.

Add half the flour mixture to the creamed mixture and stir until well combined.  Add cinnamon and nutmeg; stir until blended into the mixture completely.  Add pecans, raisins, and dates to the rest of the flour mixture.  (coating the dried fruit and nuts helps distribute them in the mix).  Stir the flour coated fruit and nuts into the batter.  Do not overstir.  Evenly spread the batter into the prepared baking pan with a spatula.

Bake for 45 minutes.  Run a knife around the edges of the pan to loosen the sides.  Cool in the pan on a wire rack for 45 minutes.  Cut into 48 squares.

Each bar is 3 pts.  I couldn’t calculate the pts +.

*to soften butter, place in the microwave for 20 to 30 seconds on 30% power.

*to bring an egg to room temperature, set it on the counter for 15 minutes or submerge in a bowl of lukewarm water for 5 minutes.

Sweet Potato Pie

WOW!  I just took this out of the oven and had a slice.  WOW!  Its wonderful!

2 sweet potatoes

2 Tbsp light butter, softened

3/4 cup packed light brown sugar

1/2 cup lowfat milk

2 eggs

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1 tsp vanilla

1 (9 inch) pie crust

Bake sweet potatoes at 350 for one hour.  When cooled, peel the potatoes and put flesh in a bowl and mix with a mixer for about one minute to remove fibers.

Add butter, and mix well.  Mix in sugar, milk, eggs, cinnamon, pumpkin pie spice, and vanilla.  Beat on medium speed until smooth.  Pour filling into an unbaked pie crust.

Bake at 350 for 55 to 60 minutes.

Makes 8 servings for 5 ww pts or 7 points +

I got this from Kraft foods.  It was very delish!

1 pkg (8 squares) Baker’s semi sweet chocolate

3/4 cup canned sweetened condensed milk

1/2 cup peanuts, chopped

1 pkg (6 squares) Baker’s white chocolate

1/4 cup creamy peanut butter

Microwave semi-sweet chocolate and milk in microwaveable bowl on high 2 minutes or until chocolate is almost melted, stirring after 1 minute.  Stir until chocolate is completely melted.  Stir in nuts.  Spread onto bottom of foil lined 8 inch square pan.

Microwave white chocolate in separate microwaveable bowl on high 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minutes.  Stir until chocolate is completely melted.  Add peanut butter; stir until melted.  Spread over semi-sweet chocolate layer.

Refrigerate 2 hours or until firm.  Cut into 25 squares.  Each serving is 3 ww points

Pumpkin Cheesecake

1 1/3 cup graham cracker crumbs

2 Tbsp sugar

2 Tbsp unsalted butter, melted

2 egg whites, lightly beaten

1 1/2 pounds light cream cheese, at room temp (this is 3 8oz pkgs)

1/2 cup packed light brown sugar

1 3/4 cups pumpkin puree (this is one 15oz can)

3/4 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp mace

1/4 tsp salt

1 cup light sour cream

1 egg, lightly beaten

Preheat oven to 325.  Spray a 10 inch round cake pan with spray.  Line the bottom with a circle of wax paper.

To make the crust, combine the graham cracker crumbs and the sugar with a fork in a bowl.  Add the butter and 1 Tbsp of the beaten egg white; mix well.  Press the mixture into the cake pan using a flat bottomed glass to form an even crust.  Bake until the crust is lightly toasted and set, about 8 minutes.  Remove from the oven and let the crust cool slightly.

With a mixer on medium speed, beat the cream cheese and brown sugar until very smooth.  Add the pumpkin puree, cinnamon, ginger, mace, and salt; beat 3-4 minutes.  Add the sour cream and beat 2-3 minutes longer, scraping the bowl as necessary.  Add the remaining egg whites and the egg, beat 2-3 minutes longer.  Pour the filling over the crust.  Bake until the center of the cake is lightly set, about 1 hour.  Cool completely in the pan on a rack, then refrigerate at least 8 hours before unmolding and slicing.

1/24th of the cake is 2 pts (this is very rich and such a small slice is plenty!)

I made a few revisions:

I used a springform pan and no wax paper.

I also couldn’t find mace.  I didn’t even know what it was, so I googled it.  It is similar to nutmeg.  So I omitted the cinnamon, ginger, and mace and used 2 tsp of pumpkin pie spice instead.

I also totally forgot to add the egg.  I added the egg whites, but overlooked the egg.  It turned out just fine 🙂

Pumpkin Pie with Graham Cracker Crust

3 oz reduced-fat cinnamon graham crackers, about 5 ½ sheets

1 Tbsp packed light brown sugar

2 Tbsp unsalted butter, melted

2 egg whites

1 egg

½ cup dark brown sugar

¼ tsp salt

2 tsp pumpkin pie spice

1 cup canned pumpkin

½ cup fat free evaporated milk

4 Tbsp lite whipped topping

Preheat oven to 350

Place graham crackers and light brown sugar in a food processor and process into crumbs.  Spoon crumbs into a small bowl, add melted butter and combine with fingers into a coarse meal.  Distribute crumbs evenly on bottom and up sides of an ungreased 9 inch pie plate.  Chill for 30 minutes before baking.  Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.

Meanwhile, in a  large bowl, using an electric mixer, whip egg whites until frothy,; fold in egg, dark brown sugar, salt pumpkin pie spice and evaporated milk.  Beat pumpkin custard until smooth and pour into pie shell.  Bake until a knife inserted in center comes out clean, about 45 to 55 minutes.  Slice into 8 pieces, top each piece with ½ Tbsp of whipped topping and serve warm or at room temp.  yields 1 slice per serving for 3 points each.

Baked Buttermilk Doughnuts

I saw this recipe in Health magazine and bought the doughnut pan that day online!   You can get a Wilton Doughnut Pan online at ($10 for mini, $11 for standard size)

1 cup whole wheat flour

1 cup all purpose flour

1/2 cup sugar

1 1/2 tsp baking powder

1/4 tsp nutmeg

1/2 tsp salt

3/4 cup low fat buttermilk

2 eggs

1/4 cup honey

2 Tbsp melted butter

1 Tbsp vanilla

1.  Preheat oven to 425.

2.  Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well.

3.  Combine buttermilk, eggs, honey, butter, and vanilla.  Stir well.  Add buttermilk mixture to flour mixture; whisk just until combined.

4.  Spoon batter into doughnut pans, filling 2/3 full.  Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes).  Let cool in pan slightly and turn out.  Coat with toppings (see ideas), if desired.

Makes 14 doughnuts.  Each uncoated doughnut is 3 ww points, 140 cal, 3 g fat, and 1 g fiber.

Topping ideas:

Lemon glaze:  Combine 2 Tbsp fresh lemon juice and 1 1/2 cups powdered sugar, stirring well with a whisk.  Dip 1 side of the cooled doughnuts into glaze, let cool.  191 cal

Chocolate Hazelnut:  Melt 6 ounces bittersweet chocolate in a bowl in microwave until smooth.  Dip tops of doughnuts into chocolate and sprinkle with 1/2 cup chopped hazelnuts.  232 cal

Chocolate swirl:  Melt 4 ounces (1 cup) bittersweet chocolate in microwave until smooth.  Fill a small bag (and snip corner off) with melted chocolate and pipe onto tops of doughnuts.  Chill until chocolate sets.  184 cal

Cinnamon Sugar:  Combine 1/4 cup cinnamon and 1/4 cup sugar.  While still warm, coat doughnuts in sugar, let cool on rack  155 cal (I tried this, but it didn’t stick…maybe spray the doughnuts with some spray butter first).

Powdered sugar:  Place sugar in a baggie along with doughnut and shake to coat.

Apple Pie

I made this with apples my kids picked on the apple farm.  Delish!

1 cup all purpose flour

2 tsp sugar

3 Tbsp reduced calorie margarine, chilled and cut up

2 Tbsp water, or more if necessary

4 medium apples, peeled and thinly sliced

1/4 cup sugar

1 Tbsp cornstarch

1/2 tsp cinnamon

1/3 cup uncooked old fashioned oats

5 Tbsp flour

2 Tbsp sugar

2 Tbsp reduced calorie margarine, melted

Preheat oven to 400

To make the crust, combine 1 cup of flour and 2 tsp of sugar in a large bowl or food processor.  Add 3 Tbsp of chilled margarine and process until mixture resembles coarse meal.  Add cold water, one tablespoon at a time, and process or mix until a dough forms.  Press dough into the bottom and up the sides of a 9 inch pie plate.  Set aside.

To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples.  Arrange mixture in prepared pie crust.

To make the topping, combine oats, 5 Tbsp of flour, 2 Tbsp of sugar and melted margarine in a small bowl; sprinkle over apples.

Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes.  Allow to cool for 30 minutes before slicing into 8 pieces.  Each serving is 4 ww points.