A Guest Post About Cupcakes? Yes, Please…

Well, what can I say?  Spilling my guts in  yesterday’s post and your comments on that post led me to workout harder than I have in weeks, and brought the reason that I blog (now) front and center – support and accountability from people here who genuinely care about my well-being.  I appreciate that more than I could ever convey in words.  And it also spurred a big change that I’ll share more about tomorrow.

I need a little time to start practicing what I’m about to preach (to myself, anyway) so I’m thankful for this guest post by my pal, Alyssa from DoubeChinDiary.com!  If you know me at all then you know I love cupcakes (too much.)   And you may also know that I love featuring awesome bloggers on my own blog so this post is a win-win.

When Alyssa share the subject of her guest post with me, you can probably guess that I couldn’t wait to see the recipe.  Now here it is for all of us to try. I do have to mention that I do not drink sodas – diet or regular – ever.  I’m going to think about what I’m willing to do or what else could work for me, but that’s the beauty of trial and error.  I wonder if mine will be as pretty as hers!   Take a few minutes to check out the post, and say hi to Alyssa if you don’t know her.  She’s awesome so welcome her, okay?

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Hi everybody! I’m Alyssa from the Double Chin Diary. I’m on a quest to lose 50 pounds without losing my sense of humor, which is hard given my fondness of baking, movie theatre popcorn, and lying on the couch in my pajamas. I started reading Kenlie’s inspiring posts in 2011 and have even had the honor of meeting her in person! I’m thrilled to be here today.

 

As someone who’s perpetually on and off Weight Watchers or some other “plan”, I know there are times when you’d do something crazy for a cupcake – but you don’t, because a yummy, normal cupcake is at least 8 points, and if you’re like me, 8 points is like a MEAL! My grandmother used to follow Weight Watchers way back in the day, and she’s had this recipe in her toolkit for a long time. The best part is that it’s completely customizable, meaning you can use any type of cake mix or any flavor of diet soda. My ultimate favor combination is diet orange soda with sugar free orange jello because it’s like a creamsicle cake. I used lemon lime soda and jello this time, since I was making these for a St. Patrick’s Day Party and wanted to make something green. Oh yeah – and did I mention that they’re only FOUR POINTS EACH?!

 

Ingredients you need: (A measly four things! FOUR things!!! And you don’t even need to measure! This is easier than nuking a LeanCuisine – no peeling back the corner of the film here!)

 

For the cupcakes:

1 Box of Cake Mix, any flavor except “Butter Golden” or “Golden Butter”

1 Can of Diet Soda (12 ounces, any flavor)

 

For the topping:

1 Box of Sugar Free Jello Powder, any flavor (generic is fine)

1 Tub of Defrosted Light or Fat Free Cool Whip (generic is fine – I’m a frugalista, too!)

 

Steps to take:

 

1)      Preheat oven to 350 degrees. Do a little booty dance, cuz you’re makin’ cupcakes!

2)      Dump the cupcake mix into a large bowl. Pour in the soda, slowly. Don’t panic – foaming is normal.

 

3)      Mix with a whisk until it’s mostly lump free.

4)      Pour the batter into a lined muffin pan. You want to fill the liner about ¾ full.

 

5)      Bake for 18 – 22 minutes, depending on your oven. My oven is snarky and likes to challenge me, so mine baked for 22 minutes and were still a little underdone.

6)      Test the cupcakes for doneness by touching them with your finger. The cupcake will be done when it springs back. Don’t worry if they’re a little sticky – the texture of these is slightly more moist and spongy than normal cake.

 

7)      Let the cupcakes cool.

8)      The next part is like MAGIC! If you’re like me and hate doing dishes, you’ll be happy to know you can do this next part in the tub the cool whip came in. Just take off the lid and dump the packet of jello powder into the tub. (If you want a milder taste, use ½ the packet. I like intense flavors so I use the whole thing.) Stir gently until all crystals are dissolved. The texture will be like normal cool whip at first, but in about 5 minutes, the gelatin will really thicken it up.

 

9)      Once the cool whip has thickened (it should look like the photo below) and your cupcakes are cool, use a butter knife or piping bag to ice two tablespoons of topping onto the cupcake.

 

10)  Voila! Rock on with your bad self. You just made 4 point cupcakes! (3 points if you don’t want topping!) Feel free to brag, and more importantly, share this recipe with your friends. (Or bring them to a party! This recipe makes 18 cupcakes!)

 

Does Gluten-Free Mean Gross?

I eat gluten, but I know that I feel better when I eat unprocessed foods like raw cabbage (my latest obsession) with cucumbers, tomatoes and raw pecans – none of which contains gluten so it would be interesting to see how my body responds to eating less gluten.  I don’t plan to eliminate it at this point, but I’d like to have a few awesome, go-to gluten-free recipes to make for company or when I feel like mixing it up.

Last Summer, I tried gluten-free cupcakes at a conference in Los Angeles and found one that tasted great, but I tried a couple that tasted like dirt first.  And last week, my dad shared a recipe for gluten-free cobbler with me, and while it’s not particularly healthy, it is delicious!  And I shared it with Cal’s mom who has been completely gluten-free for years.

If you’re interested in the recipe, here it is:

Dad’s Super Easy Cobbler

1 stick butter
1 cup brown rice flour (or other)
1 cup raw sugar
1 tsp baking powder
2/3 c rice milk
1 quart of sweetened frozen blackberries or other fruit (allow berries to sit overnight in 1/2 cup sugar)

Pre-heat oven to 325.  Place stick of butter in a 9 x 13 baking dish and allow it to melt as the oven heats.  

Meanwhile, combine flour, baking powder and sugar.  Add milk and pour into dish after mixing well.  

Pour fruit on top as evenly as possible and bake for one hour – or until golden brown.

 

Here’s my question for those of you reading this…Is it possible to make healthy, gluten-free food that tastes good?  And if so, will you share one of your favorite gluten-free recipes with me?

 

 

David’s Mini Crab and Shrimp Cakes? Yes, Please…

Last week, I said I’d be sharing some awesome guest posts this week, and it starts today with a special post by KeepItUpDavid!   He’s a stellar example of how blogging has made my life fuller and richer even apart from weight-loss, the kitchen or the gym!  Check out what he has to say about one of my favorite foods today!  And be sure to check out his site if you haven’t already.  You’ll be glad you did!

Hello, fans of All The Weigh! What a treat to be a guest blogger on this site. I’ve been a fan of All The Weigh for a long time now, and it’s been really wonderful getting to know Kenlie both from her blog and in person – she’s been out to LA a couple times and has even stayed as a guest in my house (try not to get jealous)!
My name is David, and I’m a fellow weight loss blogger who writes about my journey over at Keep It Up, David.  Through diet and exercise, I’ve lost over 165 pounds and counting, and I write about everything: the ups, the downs and the in-betweens. Right now, there’s a contest on my site with the chance to win a $20 iTunes gift card, so click here to find out how to enter!

Kenlie has mentioned on a couple occasions that she’s been introduced to new foods through my website (I love trying new things, especially types of produce I’ve never seen or heard about before), so I thought it only fitting that for my guest post on All The Weigh, I’d share a recipe. I like to experiment in the kitchen, and rarely do I use a recipe without modifying it, either to eliminate some calories or tweak the flavors (or both). I recently went to a party that had a potluck element to it, so I decided to make something that I’ve never made before… so, without further ado, here’s how I made…

David’s Mini Crab and Shrimp Cakes!

I love a good crab cake, but they can be loaded with calories and fat, since it’s typical to fry them and they often have a load of mayo or butter in the mix as well. In September, I found a baked crab cake recipe that my mother used, but even that called for 1/2 a stick of butter. There’s gotta be a healthier version somewhere! I scoured the internet and ended up combining elements from a few different recipes to come up with this dish. It starts with about a cup of scallions (I ended up using the entire bunch from the store) and roughly 4-5 tablespoons of parsley:

Then I added 4 tablespoons of nonfat Greek yogurt, 2 tablespoons of low-fat mayo, and the juice of 1/2 a lemon:

Spice time! 2 teaspoons each of dry mustard, dried dill, and worcestershire sauce and 1 teaspoon each of cumin and paprika:

Make way for the main ingredients! My initial plan was to use all crab, but that plan was thwarted when I got to the store and saw the price tag on the crab – holy goodnight, it’s expensive!  So I bought two 6-ounces pouches of crab meat, and 1.25 pounds of bay shrimp. Altogether, that’s 2 pounds of seafood. In addition to being the most affordable, bay shrimp are also teeny-tiny, which means I didn’t have to chop them. I love a good time saver! (I also considered using imitation crab, but since I was going to a party in honor of a really good friend, I decided I’d go with at least some of the real deal). Here’s the seafood in the bowl:

Next up, bread crumbs. I’ve recently taken a liking to crispbread. It’s a Swedish rye cracker that you can find in a lot of supermarkets that has a great crunch and is very light and airy. They’re big, like full-sized graham crackers, and each one is about 40 calories. I put three in a ziploc bag, used a wine bottle as a rolling pin, and beat them into crumbs:

Time to mix it all up!

Next I formed them into golf-ball-sized balls, and rolled them in more bread crumbs – but these were crumbs from a box, pre-flavored with Italian seasoning:

This recipe made 30 appetizer-sized crab and shrimp cakes, which I spread between two baking sheets that I lined with foil (for easy clean-up) and sprayed with PAM:

You could also make burger-sized patties, if you were serving this as an entree. I popped them in the fridge for about an hour (I’m not exactly sure why, but I saw this step in a couple recipes online, so I figured it was beneficial), and then they went into my oven, which was preheated to 250 degrees. They cooked for about 18 minutes, and halfway through, I rotated the trays.

While they were in the oven, I whipped up a quick and easy chili-lime dipping sauce that only has three ingredients: 1 cup nonfat Greek yogurt, the zest of a lime, as well as the juice of 1/2 of it, and a teaspoon or so of chili powder (you can add more or less so suit your tastes, my tendency is to add more):

Don’t tell Kenlie, but that’s her cereal bowl that she left at my house! I might have promised to sent it back to her, but I never did. Oops! Give the bowl a stir, and the dipping sauce is complete!

Usually I like to end my recipe posts with a glamour shot of the finished product, but since these were headed to a night-time party, I snapped a very unglamorous shot of them in the Tupperware box that I used to transport them. They still look pretty good, right?

I’ll be honest – a couple cakes fell apart in the oven or when I tried to pick them up with a spatula, so make sure you give them a good squeeze when you’re making the balls. But the cakes were tasty! They were a hit at the party, and even surprised one guest, who thought, in the dim light, that they were cookies.

I’m going to end this post the same way I end every post on my blog – with a simple phrase that acknowledges my weight loss success so far and encourages me to continue making good, healthy choices:

KEEP IT UP, DAVID!

Friend Makin’ Mondays: Recipe Exchange

Last week I experimented in the kitchen, and the results were fantastic.  I made stuffed peppers, roasted vegetables and tried a new chili recipe (courtesy of Whole Foods) which prompted this week’s topic!  If you know me, you know I love Fall.  You may also know that the cooler weather makes me want to spend time in the kitchen which is great for my weight-loss efforts so check out this week’s topic…

If you’ve taken part in FMM then you know the rules. If you’re new, please take a moment to answer this week’s question on your own blog then add your link in the comments section here at: www.alltheweigh.com so we can all see your FMM questions and answers. Please invite your blog readers to add their links here too so everyone has to opportunity to be seen. The idea is to connect with other awesome bloggers so take a moment to post your own FMM post and comment on a couple of other posts. Now it’s time for this week’s topic!

FMM: Recipe Exchange

Let’s share one or two of our favorite Fall recipes this week!  It’s always fun to mix things up in the kitchen! 

 

Turkey Pumpkin Chili

Photo Credit: Whole Foods

This recipe has quickly become one of my favorites because it’s easy and delicious! And though I typically only cook one one, I can easily freeze the rest to have a healthy and satisfying meal for lunch or dinner even when I’m in a rush.

Serves 6

Ingredients

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
1 (15-ounce) can kidney beans, rinsed and drained


Method

Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

Nutrition

Per serving: 280 calories (110 from fat), 13g total fat, 2.5g saturated fat, 55mg cholesterol, 580mg sodium, 23g total carbohydrate (8g dietary fiber, 7g sugar), 20g protein

Now it’s your turn to share one of your favorites! Don’t forget to come back and link up in the comments! Happy Monday!

Easy, Guilt-Free and Delicious

I love food – eating it, cooking it and sharing it.  And as someone who is working diligently to lose weight I’ve made some big adjustments in the hopes that I’ll only have to lose weight once.   Learning to live comfortably with food takes time, patience and consistency, but I’m trying.  And through the process I’ve learned that I don’t mind being in the kitchen!

I posted about my love of these recipes on Jules’ blog a few weeks ago, and I’ve decided to share it on my blog too because most of us love awesome, easy and tasty recipes! Am I right?

I love onion rings,  but they’re typically loaded with fat and unnecessary calories so when I tried Hungry Girl‘s recipe, I was hooked!  They’re so tasty and guilt-free!


Here’s how to do it (courtesy of Hungry Girl!)
1 large onion
1/4 tsp. garlic powder, or more to taste

1/8 tsp. onion powder, or more to taste
1/8 tsp. salt, or more to taste
Black pepper, to taste
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)

Preheat oven to 375 degrees.

Slice the ends off the onion and remove its outer layer. Cut onion into 1/2-inch-wide slices and separate into rings. Set aside.

Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Season crumbs with the spices and transfer to a plate or bowl. Set aside.

Fill a small bowl with egg substitute. Prepare a baking sheet (or two) by spraying with nonstick spray. Set aside.

For the following step, use tongs or a fork to dip the rings into the egg substitute and cereal crumbs — it’ll keep your fingers from getting eggy & crumb-covered. (Don’t pierce the rings with the fork; just balance them on it.)

One at a time, dunk each ring in egg substitute, give it a shake to remove any excess, and then coat it in the seasoned crumbs. Evenly place rings on the baking sheet(s).

Bake in the oven until outsides are crispy and insides are soft, 20 – 25 minutes, carefully flipping rings over about halfway through. Serve with mustard, if using. Enjoy!

MAKES 1 SERVING

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I’d also like to share my newest recipe favorite again!  Gina at SkinnyTaste is constantly coming up with something fabulous, and right now, there’s nothing quicker and easier and more satisfying than her cheesecake cups!  I baked them for the first time a few weeks ago, and since then, I’ve baked them several  times!  They are perfect for parties or just to leave in the fridge when you’re looking for something that’s guilt-free and delicious.  Have I mentioned how easy and tasty they are?!

108 calories of intense decadence!

Cheesecake Yogurt Cupcakes
via Gina’s Weight Watcher Recipes with a couple of alterations…
Servings: 12 • Size: 1 cup

Ingredients:

  • 12 reduced fat vanilla wafers
  • 8 oz 1/3 less fat cream cheese, softened
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 6 oz fat-free vanilla Greek yogurt (I used Chobani)
  • 2 large egg whites
  • 3 tbsp lemon juice
  • 1 tbsp all purpose flour
  • fresh blueberries and strawberries

Directions:

Heat oven to 350°.

Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice and flour. Do not over beat. Pour into cupcake liners filling half way.

Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.

 

Do you have favorite go-to sites for healthy and delicious food?  If so, will you share them with us?!

 

 

 

Happy Taste Buds

I know I said that I wouldn’t post about what I eat daily just because I’ve added a new Food Journal tab, and I won’t.  But I want to share how posting my food journal on my blog affected my choices yesterday.  If you missed yesterday’s post, you can read my reasons for sharing everything I eat for the week here.   And if you want see a complete list of everything I ate yesterday, click here.

I’m no stranger to tracking, but sharing the details of my intake for everyone to see (if they want to) definitely had a little impact on the choices I made yesterday.  And I’m already thinking about how I can improve on my choices today.

There wasn’t a huge difference in how I tracked yesterday versus other days, and it feels good to recognize that.  But knowing that I planned to share my snacks and meals drove me to be a bit more creative with dinner.  I  baked chicken breasts stuffed with broccoli, cheese and bacon with mashed potatoes and cheesecake cups for dessert.

An old photo of the same dish because I forgot to photograph it today!

I adapted the recipes from one of my favorite sites, www.skinnytaste.com.  You can find Gina’s *stuffed chicken recipe here and the **cheesecake cups recipe here.  They were both easy to make and satisfying.  I made the chicken pretty regularly when I lived in New York, but this was my first attempt at baking cheesecake cups.

3 P+ of sheer deliciousness!

I baked my first authentic NY cheesecake last Winter for a guy I dated briefly, and you can see it here.  Each slice was valued at 11 P+! In fairness, the servings were bigger, but who needs 11 points of decadence?  The cheesecake cups are perfect because I can enjoy a guilt-free portion, and I can even double it if I want to…and I did. ;)

Tracking often feels like a game in which I attempt to get the most bang for the buck (i.e. the most food for the points,) but yesterday the game seemed to revolve around satisfying my taste buds while making healthy and sustainable choices.  I’m looking forward to seeing what I can come up with today.

What will you eat for dinner tonight?  Do you eat differently when you know others are observing?

 

 

*I added a slice of bacon and used half a slice of mozzarella instead of Swiss.

**I used Dannon Vanilla Greek yogurt, left out the lemon zest and substituted with strawberries and blueberries because I had them in the fridge already. =)

How About A Little Variety in the Kitchen?

A few weeks ago, I asked for your recipes with the promise to share a few of my favorites with everyone so here are a few that I’m anxious to try!  To view the complete list of recipe submissions just click here. And, as promised, here are a few that seem easy and satisfying.

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Misty‘s Recipe: Low Carb Chicken Cordon Bleu

* 4 servings boneless skinless chicken cutlets
* 4 servings thin sliced ham
* 2 servings laughing cow creamy swiss
* 1 serving part skim shredded mozzarella
* 1 tbsp extra virgin olive oil
* 2 large eggs
* 2 cups grated romano

Directions

1. Preheat oven to 350 degrees. Grease a cookie sheet with the olive oil (it doesn’t have to be extra virgin, even a cooking spray works fine).
2. Beat eggs and set aside. Salt and pepper to taste. *Note: You may also add a teaspoon of melted I Can’t Believe It’s Not Butter substitute into the egg mix at your choosing.
3. Place a slice of ham on half of each of the chicken cutlets. Then slice the laughing cow cheese wedges in half, placing each half on top of the ham.
4. Fold each slice of chicken in half and secure with a toothpick if needed.
5. Dip chicken in the egg mixture then coat it with the romano cheese and place on the cookie sheet. (Grated parmesan also works)
6. Bake uncovered for 30 minutes. Sprinkle mozzarella cheese on top of each piece. Bake another 10-15 minutes until top is golden brown and chicken is cooked through.
7. Let cool for 5-10 minutes then serve and enjoy!

Check out Misty’s blog at: http://watchmistyshine.blogspot.com/ and say hi!

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Denise‘s Recipe:

I have no idea where I obtained this but it is my hubbys fave and it is SO simple!

16 oz wheat rotini, cooked
1 or 2 boneless skinless chicken breast, chopped into small bitesize pieces
olive oil
2 lemons
bunch of asparagus
parmesan cheese

cook rotini,

saute chicken breast in olive oil. when chicken is about 3/4’s done, grate lemon zest of 1 lemon over top and juice lemons over top.

in the meantime, chop aspargus into bite size pieces, drizzel with olive oil, salt and pepper and roast

When all three are done, mix together and top with zest from last lemon and parmesan cheese to taste…

Delish!!

Check out Denise’s blog at: http://oneofthesedaysalma.blogspot.com/ and say hi to her too! =0)

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Kimberly’s Recipe: Chicken Roll-ups

4 2-3 oz chicken breast tenderloins (flatten to about 1/4″ thick w/ meat tenderizer)
2 wedges of Laughing Cow Cheese*
dijon mustard or buffalo wing sauce
bread crumbs

Lay the chicken flat, spread 1/2 of a LC cheese wedge over it. Roll up, coat with dijon mustard OR buffalo wing sauce, coat in bread crumbs. Secure with a tooth pick and place in a baking dish that has been sprayed with Pam.

Repeat for all chicken pieces. Cover with foil, bake at 350 degrees F for 20, remove foil and back an additional 15 minutes.

* I like to use Garlic Herb LC cheese with the dijon mustard and Blue Cheese with the buffalo wing sauce.

Check out Kimberly’s blog at: www.fabfindsunder50.com and say hi! 

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Every recipe that was submitted looks delicious so be sure to check out the entire list in the comments section of that post.  And feel free to share your favorite recipes with us because we can all use a little variety in our cooking.

I think I’ve just made myself hungry. ;)  What’s for dinner tonight?

Help Me Blog: Share A Recipe

I’ve been a little disconnected from the interwebs in the last week, but I’m not gone for good.  I’m just indulging in some of life’s lovely moments.  As I said last week, I have many thoughts and feelings to share, but I’m going to share them later. 

Perhaps I’ll post something in the next day or two.  Until then, I’d like to ask you all to share your favorite healthy go-to  recipe.  Just leave a comment with your favorite favorite recipe and instructions then I’ll post a few (giving you full credit, of course) for us all to try.  And I’ll even post pics of the recipes that I attempt to recreate. 

I hope that some of you will be as excited about this as I am so please take a few minutes to share your yummy knowledge.  I can’t wait to see what we can learn from each other.  I hope everyone is having a great week, and I promise that things will get back to normal here soon. 

Do You Love Cookies? I do!

The readership on my blog has changed a lot over the last 1.75 years in that people actually read it sometimes now. ;)  So over the last couple of weeks, I’ve shared excerpts from past blogs, and today I’d like to share one of my favorite recipes.

When I calculated the Weight Watchers POINTS on Momentum using the recipe builder, I learned that each cookie was about 2 pts (roughly 100 calories.)  When my Weight Watchers leader made them, they were 1 pt each!   I baked the cookies yesterday (research, of course) because I wanted to calculate the calories and because they are delicious!

If you’re a Weight Watchers member, you can easily use e-tools to calculate the PointsPlus.  If anyone does, please let me know. =) If you count calories then you’ll be happy to know that each cookie (my batch yesterday made 32) was worth 108 calories.


Chocolate Chip Macaroons

The recipe is simple, and it’s one of my favorites! 
1 box Angel Food cake (preferably America’s Choice)
1/2 c. water
7 oz. coconut
1 tsp. vanilla
1 c. mini chocolate chips

Pre-heat oven to 325 degrees. Mix the first four ingredients well then add the chocolate chips. Drop on a greased cookies sheet. (I use Pam.) Bake for 15 minutes and cool completely before removing from the pan.

Yield: About 30 cookies/2 WW pts. each (on the old plan)
It’s official.  After posting this recipe, I will definitely bake these regularly again.  I hope you try them and enjoy them too! Have I mentioned that they’re my favorite low-cal cookie?  In fact, they’re one of my all-time favorites in general.  

Friend Makin’ Mondays: Favorite Holiday Recipe

It’s time for Friend Makin’ Mondays! If you’d like to take part in the fun just answer the question below on your blog and add your link at the bottom of this post then take a few minutes to read and comment on other blogs.


I love being in the kitchen over the holidays. And I have so many family secret recipes, but this is one of my favorite cookie recipes. And Mom won’t be mad at me if I share it. ;)

My Weight Watchers leader in New York shared this recipe with us, and it is amazing! I first posted it in November of 2009, but I want to share it again. These cookies are so easy to make, and they’re so satisfying!

This week’s topic: What is one of your favorite recipes?

Chocolate Coconut Macaroons

1 box Angel Food cake
1/2 c. water
7 oz. coconut
1 tsp. vanilla
1 c. mini chocolate chips

Pre-heat oven to 325 degrees. Mix the first four ingredients well then add the chocolate chips. Drop on a greased cookies sheet. (I use Pam.) Bake for 15 minutes and cool completely before removing from the pan.

Yield: About 30 cookies

Do you have a favorite fun and easy recipe to share? Link up below and share them with us! And be sure to come back later today to hear about the Twelve Days of Christmas Swap which starts today and a Twelve Days Challenge with Janna and me!