Kid tested mother approved! *

On my new phone I found healthy recipe site that has TONS of great recipes. My husband and I are trying to eat better but both of us have a BIG sweet tooth so I looked on here and found a lot. As I go through them I will rate them and take pictures along with all other recipes I find!

This one is AWESOME!! Tastes great and easy to do.  They seem to flatten out so I think next time I will make them as bars instead. Here you go! 4.5 out of 5 stars! If they didn't flatten out and become one big cookie I would have gave it 5 stars! Just an FYI!
***I totally forgot to put in flour with this batch they tasted great anyway! If you put flour in it then the dough is crumbly put it in a brownie kind of pan (put Pam on the pan) They are awesome!!

80 calorie chocolate chip cookies

SUBMITTED BY: TERRIANGEL

25 Minutes to Prepare and Cook

Ingredients

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 cup butter or margarine, melted 

1 egg white 

1 cup flour

1/2 tsp. baking soda 

1/2 cup chocolate chips

Directions

1)Mix all ingredients until well combined

2)Drop by teaspoonful on a cookie sheet, counting out 26 cookies. (Ok I made 23 but still)

3) Add just a splash of water if needed to make dough stick together. (I added skim milk instead)

Bake at 350 for 8-11 minutes.

Enjoy!

Number of Servings: 26

Recipe submitted by SparkPeople user TERRIANGEL.

Number of Servings: 26

Nutrition Facts
Servings Per Recipe: 26
Serving Size: 1 serving
Amount Per Serving
Calories		83.3
Total Fat		2.9 g
	Saturated Fat	1.8 g
	Polyunsaturated Fat	0.1 g
	Monounsaturated Fat	0.8 g
Cholesterol		4.9 mg
Sodium		40.4 mg
Potassium		33.5 mg
Total Carbohydrate		14.2 g
	Dietary Fiber	0.3 g
	Sugars	5.8 g
Protein		0.8 g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Café Au Lait Puddings

Hubby likes coffee a lot so I found this one. It is according to him awesome! (not a coffee fan myself) got it from epicurious.com

Yield: Makes 4 servings

active time: 15 min

total time: 45 min

Fans of milky coffee will go crazy for these softly set little puddings adorned with whipped cream. Use decaffeinated instant coffee granules if you will be serving them to children or caffeine-wary adults.

2 cups whole milk

• 3 tablespoons instant coffee granules
• 2 tablespoons plus 2 teaspoon cornstarch
• 1/4 cup plus 2 tablespoon sugar, divided
• 1/2 cup heavy cream
• 1/4 teaspoon pure vanilla extract
• Cinnamon for sprinkling

• Equipment: 4 (4-to 5-ounces) cups or ramekins

Strawberry Almond cream tart*

I got this recipe from cooking light magazine! It is excellent! People who reviewed the recipe cut down a little on the sugar for the glaze because they thought it to be too sweet! We LOVED IT!

Prepare the crust and filling up to 2 days ahead; assemble the morning of your brunch. You'll have extra glaze--try it on ice cream or pound cake.

Yield: 10 servings

Ingredients

• CRUST:
• 36 honey graham crackers (about 9 sheets)
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 4 teaspoons water
• Cooking spray
• 
  FILLING:
• 2/3 cup light cream cheese
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 
  TOPPING:
• 6 cups small fresh strawberries, divided
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 2 tablespoons sliced almonds, toasted

Preparation

Preheat oven to 350°.

To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

Nutritional Information

Calories:

289 (28% from fat)

Fat:

8.9g (sat 4.2g,mono 1.7g,poly 0.5g)

Protein:

4.5g

Carbohydrate:

48.7g

Fiber:

3g

Cholesterol:

15mg

Iron:

1.3mg

Sodium:

242mg

Calcium:

59mg

Yellow cake

Got this from American test kitchen! Takes a few steps but tastes better than the box cake mixes I think!

Fluffy Yellow Layer Cake
from the Episode: Everyone's Favorite Cake


Nonstick cooking spray can be used for greasing the pans (proceed with flouring as directed). Bring all ingredients to room temperature before beginning. Frost the cake with our Foolproof Chocolate Frosting (see related recipe) or your favorite topping.

Makes two 9-inch cake layers
2 1/2 cups cake flour , plus extra for dusting pans
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 3/4 cups sugar (12 1/4 ounces)
10 tablespoons (1 1/4 sticks) unsalted butter , melted and cooled slightly
1 cup buttermilk , room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla extract
6 large egg yolks , room temperature
3 large egg whites , room temperature


1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms withparchment paper. Grease paper rounds, dust pans with flour, and knock out excess. Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl. In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.

2. In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds. With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.

3. Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.

4. Using rubber spatula, stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.

5. Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.

Chocolate Frosting

I got this one from Americas test kitchen! I LOVE this frosting (I otherwise hate frosting)

Chocolate Frosting

This frosting may be made with milk, semisweet, or bittersweet chocolate. For our Fluffy Yellow Layer Cake (see related recipe), we prefer a frosting made with milk chocolate. Cool the chocolate to between 85 and 100 degrees before adding it to the butter mixture. The frosting can be made 3 hours in advance. For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.

Makes 3 cups to frost one 9-inch 2-layer cake
20 tablespoons (2 1/2 sticks) unsalted butter , softened (60 to 65 degrees)
1 cup confectioners' sugar (4 ounces)
3/4 cup Dutch-processed cocoa
Pinch table salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 ounces milk chocolate , melted and cooled slightly (see note)
In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately or held (see note).

Granola

Thank you Tricia for this recipes (and almost all the others I have on here!)

This one is really easy and so yummy! I use it as a breakfast and a snack!

Granola

1/3 c. honey
1/4 c. maple syrup (I usually swap the measurements for the honey and maple syrup b/c I don't like a heavy honey flavor, but this is how the original recipe was written)
1/3 c. veg oil
2 Tbsp water
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp salt
4 c. rolled oats
3/4 c. chopped pecans or nut of your choice
3/4 c. shredded coconut
1 c. dried fruit of your choice

Preheat oven to 350 degrees. Use a high-sided cookie sheet; prep sheet if not non-stick. Mix honey, maple syrup, oil, water, vanilla extract, cinnamon and salt in a large measuring cup. In a large bowl, combine the liquid mixture with the dry ingredients, except for the dried fruit, and mix until everything is coated with the honey mixture. Spread the mixture evenly over the prepared baking sheet. Bake for about 30 minutes, stirring every 10 minutes, until the granola is golden brown. Baking time will vary depending on the depth of granola in the cookie sheet. After the baking is complete, add the dried fruit.

One bowl chocolate cake

2 cups white sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

preheat oven to 350 degrees. Grease ans flour two nine inch round pans
In a large bowl, stir together the sugar, flour, cocoa,baking powder,baking soda, ans salt. Add eggs, milk oil and vanilla, mix for 2 minutes on medium speed mixer. Stir in the boiling water last. (batter will be thin) pour into pans
Bake 30 to 35 minutes. Cool in pans for 10 minutes then remove to a wire racks to cool completely.

Pumpkin Whoopie pies

This one feeds an army so only make it when there is a lot of people going to eat it but it tastes really good!

3 cups pumpkin
3 cups sugar
1 1/2 cups shortening
3 eggs
5 1/2 cups flour
3 tsp baking powder
3 tsp cinnamon
3 tsp vanilla
3 tsp baking soda
1 tsp salt

Cream pumpkin, sugar, shortening and eggs together in a large bowl. Gradually add dry ingredients. Drop them from a tablespoon onto a greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

filling
2 egg whites, beaten
1 tsp vanilla
2 cups confectioners sugar
1 1/2 cups shortening

In a medium sized bowl beat egg whites, vanilla,confectioners sugar well. Then add in the shortening and beat again until smooth. Spread filling between 2 pumpkin cookie halves.