So about being MIA all day, yea sorry about that… but with it being torrential downpour day numero 208 in this city I declared today National Baking Day!! 🙂
After I did one of my fave yoga sessions on ExerciseTV of course — YogaWorks Body Slim <3!!!
I started the adventure this morning with some Pumpkin Snickerdoodles. I knew I wanted to use up this cake mix I had bought for 69 cents the other day and snickerdoodles sounded like a great idea… lightened up with pumpkin for a twist!
Well I must say before I start, I was extremely disappointed when I went to read the ingredients on the box and partially hydrogenated crap was in the ingredient list 😦 Major fail, now I know why they were only 69 cents grrrrr.
Oh well, such is life, it’s not like we eat this stuff everyday. And after I smelled them baking I knew I couldn’t resist 😛
- 1 box yellow cake mix
- 1/4 cup canned pumpkin
- 1/8 cup vegetable oil
- 2 eggs
- 2 tblsp sugar
- 1 tsp cinnamon
Mix together the cake mix, pumpkin, oil and egg in a large bowl. Form cookies into 1″ balls and place on a baking sheet (ungreased). Combine cinnamon and sugar, sprinkle on top of cookies.
Bake at 350F for about 10 minutes until done!
After that adventure The Man and I went to the store to pick up some fun baking necessities 🙂 Check out this mess hahaha.
Then I got started on some sugar cookie dough, low fat style this year! Here were the ingredients:
- 4 tblsp butter
- 1/4 cup sugar + 1/8 cup
- 1/8 cup agave (wanted to use more, but ran out!!!!)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1 egg
Followed the directions seen here to make this one happen. This dough had to chill for 2 hours before cooking making/decorating could begin so more on that later 😉
I took a break from cookie making to focus on some bread, 100 cal carrot/raisin/pear bread if you friends remember this from a while back! This time I doubled the recipe to make two batches and also made some modifications based on what I had on hand (I even modify my own recipes, who does that haha?!)
Changes, remember that I doubled the recipe so based on that:
- Instead of 2 cups unsweetened vanilla almond milk, I used 1 cup and 1 cup unsweetened applesauce
- Instead of 2 packs of raisins, I used 1 pack
- Instead of 1 1/2 cups syrup, only used 1 cup
So good, love love love this recipe!!!
Oh yeaaaa!! At this point it was time for a serious break for some of this 🙂
Made into a lovely martini, 1 shot vodka + 4 oz. Pom wonderfulllll shaken, topped with a splash of Sprite served in a chilled glass of course 😉 SO. GOOD!
Last up were some Coconut Macaroons. I have never eaten these, none the less made them but I thought why not?! They were a cinch, and holy yum the house smelled like we were already on the cruise (get it, coconuts… mwuhahaha)!
- 2 2/3 cups coconut, shredded
- 2/3 cup sugar
- 1/3 cup flour
- 3 egg whites
- 1/2 tsp vanilla
Mix dry ingredients, then add egg and vanilla. Drop in small spoonfuls onto a greased baking pan (made 28 macaroons) Bake at 325F for 20-25 minutes and voila!
I really would recommend making these suckers, they were easy as pie (?) and so deelish! You could even make a chocolate drizzle to go on top if you like, next time though 😉
Alright, gotta run…. another pumpkin based recipe is on the menu for dinner tonight (should be interesting after Pom-tini time this afternoon haha 😉 ) as well as finishing some sugar cookie baking and decorating!!!
See ya’ll back pretty soon for some more fun and happy Sunday!