Kristen's Recipes

1 1/2 C. flour
1/3 cup cocoa powder
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1 pinch salt
3 large eggs
3/4 cup semisweet chocolate chips
3/4 cup white chocolate chips
powdered sugar, for rolling

Preheat the oven to 350°F and line 2 cookie sheets with parchment paper. In a mixing bowl combine the flour, cocoa powder, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the eggs together. Add this to the flour mixture along with the chocolate chips and stir until a stiff dough forms. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.

3 Cookies = 128 calories

2 1/2 C. flour
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1 pinch salt
3 large eggs
1 T. finely grated lemon zest
2 T. honey
1 cup crushed almonds
powdered sugar, for rolling

Preheat the oven to 350°F and line 2 cookie sheets with parchment paper. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk the eggs, lemon zest and honey together. Add this to the flour mixture along with the almonds and stir until a stiff dough forms. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.

3 Biscotti = 101 calories

2-3/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packaged almond toffee bits (such as Hershey’s Heath Bits’ O Brickle)
1/2 cup packed brown sugar
2 tsp. baking powder
1 T. vegetable oil
1 tsp. vanilla extract
3 large eggs
Cooking spray

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, granulated sugar, toffee bits, brown sugar, and baking powder in a large bowl. Combine vegetable oil, vanilla, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness. Bake at 350 degrees for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

1 cookie 103 calories

1 (18.25-ounce) package light devil’s food cake mix
2 T. stick margarine or butter, softened
2 T. water
2 large egg whites
1 large egg
3/4 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350. Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer 2 minutes. Stir in chocolate chips. Drop by rounded T. 2 inches apart onto baking sheets coated with cooking spray. Bake at 350&176; for 10 minutes. Remove from pans; cool on wire racks. Store in an airtight container.

1 cookie; calories: 50

1 can pumpkin
1 C. Egg Beaters
1 C. 2% milk
1/2 C. Splenda
3 tsp. pumpkin pie spice

Mix all ingredients. Spray 8″ glass pan with oil. Fill with mix. Bake at 450 degrees for 20 minutes and 350 degrees for 40-50 minutes.

2 cups all-purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
1/3 cup sugar
1/3 cup honey
1/4 cup butter or stick margarine, softened
2 T. vegetable oil
1-1/2 tsp. vanilla extract
1 tsp. almond extract
1 large egg white
Cooking spray
1/4 cup sliced almonds, chopped

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl. Combine sugar, honey, butter, and oil in a bowl; beat at medium speed of a mixer until well-blended. Add extracts and egg white to sugar mixture. Beat until well-blended. Stir in flour mixture (dough will be sticky). Coat hands lightly with cooking spray; divide dough into 2 equal portions. Shape each portion into a 9-inch log. Wrap logs individually in plastic wrap; freeze 3 hours or until firm. Preheat oven to 375 degrees. Cut each log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets coated with cooking spray. Press almonds into cookies. Bake at 375 degrees for 9 minutes. Cool 2 minutes or until firm. Remove cookies from pans; cool on wire racks.

1 cookie: calories: 49

3 T. poppy seeds
1 T. grated lemon zest
1/2 cup non-fat milk
1/3 cup canola oil
11/4 cups sugar, divided use
1 egg
2 tsp. vanilla extract
11/4 tsp. lemon extract
1/3 cup non-fat plain yogurt
2/3 cup unsweetened applesauce
21/4 cups all-purpose flour
11/8 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
4 egg whites
1/8 tsp. cream of tartar

Lemon Glaze:
1 cup confectioners’ sugar
2 T. fresh lemon juice
1 T. grated lemon zest

Combine the poppy seeds, lemon zest, and milk in a saucepan and bring to a boil. Remove from the heat and allow to stand for at least 1 hour. If possible, cover and refrigerate overnight for flavors to marry more completely. Preheat the oven to 350°F. Spray a 9-inch bundt pan with non-stick cooking spray and set aside. Combine the oil, 1 cup of the sugar, the egg, vanilla and lemon extracts, yogurt, applesauce, and poppy seed and milk mixture in a large bowl and mix well. In another bowl combine the flour, baking powder, baking soda, and salt and mix well. Slowly add the dry ingredients to the liquid ingredients and blend until smooth. Combine the egg whites and cream of tartar in a clean, non-plastic bowl and beat with an electric mixer at high speed until the egg whites are foamy. Gradually add the remaining 1/4 cup of sugar and continue to beat on high until the mixture is stiff but not dry. Fold the beaten egg whites into the batter, being careful not to overmix. Spoon the batter into the prepared pan and bake in the preheated oven for 35 minutes, or until it springs back when touched gently in the center. Remove from the oven and place on a wire rack to cool.. Combine all ingredients for the lemon glaze in a small bowl and beat until smooth. Remove the cake from the bundt pan by first gently loosening it from the sides of the pan and then turning it upside down onto a plate. Drizzle the lemon glaze over the top. To cut into 24 pieces, first cut the cake into quarters. Cut each quarter into 6 equal servings.

1/24th = 150 calories.

2 egg whites
1 tsp. cream of tartar
1 tsp. cinnamon
1 tsp. vanilla
1/2 C. unsweetened applesauce
2 packets Splenda
1/2 overripe banana-smashed
1 1/2 C. quick oats

Beat first three ingredients until light and creamy. Add remaining ingredients, and stir to mix well. Drop in mounds on baking sheet. Bake at 350 degrees until golden brown.

Cooking spray
1 T. sugar
3 T. all-purpose flour
3/4 cup 2% low-fat milk
1/4 cup sugar
1 tsp. grated orange rind
1/4 cup fresh orange juice
5 large egg whites (at room temperature)
1/4 tsp. cream of tartar
Dash of salt
2 T. sugar
1 tsp. powdered sugar

Preheat oven to 375 degrees. Coat a 1-1/2-quart soufflé dish with cooking spray; sprinkle with1 T. sugar. Set aside. Place flour in a small saucepan. Gradually add milk, stirring with a whisk until blended. Add 1/4 cup sugar and rind; stir well. Bring to a boil over medium heat; cook 1 minute or until thickened, stirring constantly. Stir in juice; set aside. Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Gradually add 2 T. sugar, 1T. at a time, beating until stiff peaks form. Gently fold one-fourth egg white mixture into orange mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dish. Bake at 375 degrees for 40 minutes or until puffy and set. Sprinkle with powdered sugar. Serve immediately.

1/4 = 160 calories

2 egg whites
1 tsp. Vanilla
1/2 tsp. cream of tartar
1/4 tsp. cinnamon
2 T. Splenda

Mix cream of tartar and egg whites; whip until soft peaks form, then add cinnamon and Splenda; beat until well-blended; spoon onto baking tray (I put down parchment paper first) bake at 350 until golden brown.

To make Meringue fruit cups., instead of spooning onto baking sheet, put meringue in a gallon sized zip lock bag and gently squeeze the air out. Twist top of bag to make a pastry style bag and snip off one of the corners. Pipe cookies onto sheet – start with a small circle, then build up sides to make a little handle-less basket. Bake at 350 for about 10 minutes or until golden brown. Remove from oven, fill C. with fruit, and enjoy.

Try other extracts in place of the Vanilla. Add a tsp. of unsweetened cocoa powder to give it a chocolate kick.

2 cups all-purpose flour
3/4 cup sugar
3/4 tsp. baking soda
1/4 tsp. salt
1/3 cup chunky peanut butter
1 tsp. vanilla extract
2 large eggs
2 large egg whites
Cooking spray

Preheat oven to 325. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, and salt in a large bowl. Combine peanut butter, vanilla, eggs, and egg whites in a medium bowl, stirring well with a whisk; add to flour mixture, stirring just until blended. Turn dough out onto a lightly floured surface; shape dough into a 10-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 1-inch thickness. Bake at 325&176; for 35 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 300. Cut roll diagonally into 18 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 300&176; for 20 minutes. Turn cookies over; bake an additional 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on a wire rack.

Yield: 1-1/2 dozen
Serving size: 1 cookie

Calories: 122
Fat: 3.1 g
Fiber: 0.5 g

3/4 C. Arborio rice or medium-grain white rice
2 C. water
2 large firm but ripe Anjou pears, peeled, cored, cut lengthwise into 1/4-inch-thick slices
1/4 C. fresh lemon juice
4 T. sugar
1 tsp. grated lemon peel
1/8 tsp. ground nutmeg

Combine rice and 2 C. water in heavy medium saucepan. Bring to boil. Reduce heat; cover and simmer until rice is tender, about 18 minutes. Drain if necessary. Let cool slightly. Preheat oven to 400°F. Combine pears, lemon juice, 3 T. sugar and peel in large bowl; toss to blend. Stir in rice. Transfer mixture to 9-inch-diameter glass pie dish, spreading evenly. Sprinkle with nutmeg and 1 T. sugar. Bake until heated through, about 15 minutes. Spoon warm pudding into bowls.

1 cup granulated sugar
1 cup packed dark brown sugar
1/2 cup sliced almonds
1/3 cup vegetable oil
2 tsp. ground cinnamon
1 tsp. ground cloves
2 tsp. water
2 large egg whites
1 large egg
2-1/2 cups all-purpose flour
2 tsp. baking powder
Cooking spray

Preheat oven to 375°.Combine first 9 ingredients in a large bowl; beat at low speed of a mixer for 1 minute. Combine flour and baking powder; gradually add flour mixture to sugar mixture, beating until well-blended (dough will be soft). Turn dough out onto a lightly floured surface; shape dough into 3 (6 x 4-inch) rectangles. Place rectangles on a baking sheet coated with cooking spray; flatten to 3/4-inch thickness. Bake at 375° for 25 minutes. Remove rectangles from baking sheet; cool 10 minutes on a wire rack. Cut each rectangle diagonally into (3/4-inch) slices.

Yield: 2 dozen
Serving Size: 1 Cookie

Calories: 98
Fat: 3 g
Fiber: 0.4 g

1/2 cup packed dark brown sugar
1/4 cup light butter
1 T. cold water
1 cup plus 2 T. all-purpose flour
2 T. cornstarch
1/2 tsp. ground cinnamon
1/8 tsp. salt
1/4 cup sliced almonds

Preheat oven to 375 degrees. Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add water; beat well. Combine the flour, cornstarch, cinnamon, and salt. Add to sugar mixture; beat until well-blended. Gently press dough into a 4-inch disk; wrap in plastic wrap. Freeze 30 minutes. Remove plastic wrap. Roll to a 1/16-inch thickness on a lightly floured surface; cut with a 2-inch star cutter. The thinner you roll, the crispier the cookie. Place the cookies on a baking sheet; top with almonds. Bake at 375 degrees for 8 minutes or until cookies are crisp and edges are browned. Cool 30 seconds on pan. Remove from pan; cool on wire racks.

1 cookie calories: 25

2 C. Raspberries (reserve 1/2 C. for Garnish)
1/3 C. Granulated Sugar, divided
2 tsp. Lemon Juice
2 C. Water
2 Egg Whites, at room temperature
1 tsp vanilla, almond, or maple extract
Mint sprigs for garnish

In work bowl of food processor combine raspberries until pureed. Set sieve over small bowl and press puree through. Stir in 2 tsp sugar and lemon juice; set aside. Heat ater in nonstick skillet until barely simmering. Using electric mixer on medium speed beat eggs whites until frothy in a medium mixing bowl. Gradually add remaining sugar and extract and beat until stiff, not dry. Using a pastry bag, pipe the beaten egg whites on to a plate, forming a ring about 2 inches in diameter. Carefully transfer ring into simmering water with a pancake turner. Repeat 7 more times. Cook meringues 10 minutes, then turn them over and cook 10 minutes longer. Dry on a wire rack covered with a paper towel. To serve place 2 meringues on a pool of raspberry sauce. Top with reserved raspberries and sprigs of mint.