Birthday Pie....Oh My!

Yesterday was Kaylee's birthday.  My oldest baby is now 11.  It's crazy how the time flies.  This little girl has been with me through so much.  I realized something Saturday though.  Many people get depressed because their kids are growing up, or that they are getting old.  That's not what upsets me.  It upsets me that as each year passes that means that I'm another year closer to her leaving for college.  Another year closer to her leaving me.

And I'm going to stop right there.  I'm starting to tear up just thinking about it and trying to type while crying isn't exactly easy.  But, in this house, we don't do normal birthdays.  When it comes to birthdays we kinda march to a different drum.  My kids know that birthday desserts aren't just limited to cake.  They know that anything that can have a candle stuck on it is acceptable.  For past birthdays I've made ice cream cakes, brownies, watermelon cakes, and trifles.  This year Kaylee decided on a birthday pie.  A chocolate mousse birthday pie to be specific.  I used a fat free cookie crust, did a layer of chocolate ganache on the bottom and filled it with chocolate Dream Whip mousse.

For the cookie crust
2.75 cups flour
.75 cups cocoa powder
1 t baking powder (optional)
.5 cup applesauce
.5 cup plain fat free Greek yogurt
egg substitute equivalent to 2 eggs
1 - 1.75 cups sugar
2 t vanilla

Directions

1. Preheat oven to 350
2. Place flour, cocoa powder, baking powder and sugar in a mixing bowl.  Stir to combine.  {You'll know it's well combined when it's all one color}
3. In a separate bowl whisk together applesauce, greek yogurt, egg substitute and vanilla.
4. Pour applesauce mixture into flour mixture.  It should form a doughy ball.
5.  Grease a pie pan or large baking dish
6. Using cocoa powder, "flour" a cutting board and roll out the dough into about a 1/4" thick piece that will cover your pie pan. {If dough is too sticky knead a little more cocoa powder into it before rolling it out}
7. Lay dough in pan and cut to fit.
8. Using a fork prick holes in the pie dough {this is so it doesn't rise as much as it bakes}
9. Bake for 16-20 minutes until done.

Chocolate Ganache Layer

1 cup chocolate chips

.25 cup skim milk

Directions

1. Bring milk to a boil
2. Pour on top of chocolate chips
3. Stir until melted and combined
4. Pour in pie shell and refrigerate until hardened

For the filling

2 envelopes Dream Whip

2 (4 serving) packages of any flavor Jello pudding mix

2.75 cup skim milk
.5 t vanilla

Directions

1. Mix Dream Whip with 1 cup of milk and vanilla in bowl of mixer
2. Beat on high speed for 6 minutes until peaks form
3. Add milk and pudding mix
4. Mix on medium, then beat on high for 2 minutes
5. Fill pie shell

If you leave off the ganache this pie is fat free.  So, are the people in your house traditional birthday cake people or nontraditional birthday dessert people?  What are your favorite birthday desserts?

Samantha Birthday Cake Recipes and Birthday Recap

The initial plan for today was a trip to the zoo {hello calorie burner!} but, due to yucky weather we had to change our plans.  I am the Queen of Plan B.  I always have a plan B especially for activities that are going to be outdoors.

Buddie had an appointment to be neutered today so our day started early because his drop-off was scheduled for 8:15. Breakfast was a special raspberry coffee cake. After we dropped off Buddie I surprised Mo by picking up Cloudy with a Chance of Meatballs 2 so we could have lunch and a movie.  The movie was really cute.  I'm thinking there will be a movie themed dinner in the future.

After the movie we headed over to the Allure European Day Spa.  They were awesome with the girls.  Each of the girls got a manicure, pedicure, hair cut and the stylist even did a really cute braid for each one.  

When we got home I started on dinner.  Mo decided that she wanted tacos for her birthday dinner.  I used Boca soy crumbles for the "meat" and seasoned it using Mrs. Dash Taco Seasoning.  I also made taco shrimp using baby shrimp.  I seasoned it with chili powder, paprika, onion powder, minced garlic and cumin.  It worked really well.  After dinner was cake a presents.  Mo is obsessed with One Direction and panda bears {do you know how hard it is to find things with pandas on them?}  Her cake was a panda bear cupcake cake with I love 1D written on it.  She asked for half of her cupcakes to be chocolate and the other half to be strawberry.  I was really amazed at how well BOTH of these recipes worked.  The chocolate cake was just as moist as a tradional full fat cake and the strawberry cake tasted like strawberry ice cream.  I did the standard Cool Whip frosting.  The recipe for all 3 are below.  

Mo had a great day.  Here are all the pictures from the day:

Chocolate Cake
adapted from Hershey's "Especially Dark" Chocolate Cake Recipe

1.5 cups sugar
1.5 cups all-purpose flour
.25 cup cornstarch
.75 cup HERSHEY'S SPECIAL DARK Cocoa
1.5 teaspoons baking powder
1.5 teaspoons baking soda
1 teaspoon salt
egg substitute/egg whites equivilent to2 eggs
1 cup skim milk
.5 cup pureed zucchini
2 teaspoons vanilla extract
1 cup boiling water

Directions

1. Heat oven to 325.  Grease muffin tins.  (The recipe says it makes between 28 and 30 cupcakes)
2. Mix together dry ingredients.
3. In a separate bowl mix egg substite/egg whites, milk, zucchini and vanilla
4. Stir wet ingredients into dry
5. Pour in water and blend well
6. Put batter into muffin tins and bake for 30-35 minutes
7. Cool  in pan for 10 minutes then finish cooling on a rack. 

•  

Strawberry Cake

Adapted From Paula Deen's 1-2-3-4 Cake Recipe

1.5 cup sugar
2.5 cup flour
.5 cup cornstarch
1.5 T baking powder 
1 cup strawberry puree
egg substitute/ egg whites equivilent to 4 eggs
1 cup skim milk
1 t strawberry extract

Directions

1. Preheat oven to 325 degrees and grease 24-30 muffin tins
2. Mix together dry ingredients
3. In a separate bowl mix your wet ingredients
4. Stir your wet into your dry
5. Fill muffin tin 3/4 full and bake for 30-35 minutes.
6. Cool in the pan for 10 minutes then place on a rack to finish cooling

Frosting

8 oz Cool Whip

1 package Pudding

1 cup milk

Directions

1. Whisk together milk and pudding mix
2. Fold in Cool Whip
3. Place in fridge for atleast 30 minutes before using.

How do you celebrate your kids' birthdays?

Christmas Cookies

Until last year I never did Christmas presents for the girls' teachers.  I don't know why but, I just didn't.  {Does that make me a horrible parent?}  But, last year I decided to do cookies for them. I figure that I would want edible gifts if I was a teacher.  {I mean seriously, how many "World's Greatest" or "#1 Teacher" mugs and knick-knacks does a teacher need?!??}

Last year I made "traditional" cookies, loaded with butter and sugar.  After the fact I decided that I wasn't being true to me by making them like that.  A vegan wouldn't buy eggs to make cookies with.  Someone who follows the Paleo diet probably wouldn't make non-Paleo cookies.  Why am I going to make cookies that I wouldn't even feed my kids??  I decided to alter all the cookies, except 1, to be low fat.  People love the flourless peanut butter cookies so I make them every time I need to bring cookies somewhere.  

Peanut Butter
From Martha Stewart
makes 16

Ingredients
1 cup peanut butter
.75 cup sugar
1 egg
.5 t baking soda

Directions

1. Preheat oven to 350.  
2. Mix together all ingredients
3. Roll 1 Tablespoon of dough into balls and place on cookie sheet
4. Bake for 12-14 minutes.  Rotate halfway thru.
5. Cool on pan for 5 minutes before transferring to cookie sheet. 

Chocolate Chip
From: Happy Herbivore Light & Lean
Makes 16

Ingredients
.33 cup plain applesauce
.5 cup brown sugar
1 t vanilla
.25 cup nonfat milk
1 cup flour
1 t baking powder
1 T cornstarch
.5 cup chocolate chips

Directions

1. Preheat oven to 350.  Grease cookie sheet
2. Combine all the wet ingredients in one bowl and the dry ingredients (except chocolate chips) in another.
3. Mix the dry ingredients into the wet
4. Fold in chocolate chips
5. Drop on cookie sheet and bake 7-10 minutes.  Rotate halfway through.  

Oatmeal Raisin
Quaker Oatmeal "Raisin" Cookies
This recipe originally calls for chocolate chips but, I substituted raisins and dried cranberries for the chocolate chips
makes 5 dozen

Ingredients
2 cups pureed zucchini
1 cup brown sugar, packed
.5 cup sugar
2 eggs
2 T milk
2 t vanilla
1.75 cup flour
1 t baking soda
2.5 cup oatmeal
4 cups dried fruit (I used raisins and cranberries)

Directions

1. Heat oven  to 375
2. Mix zucchini puree and sugars together
3. Add eggs, milk and vanilla
4. Mix in flour, baking soda, and oatmeal.
5. Fold in fruit
6. Drop by the tablespoon on a greased cookie sheet.  Bake for 9-11 minutes.

Banana Bread

Adapted From:  Cook This, Not That 350 Calorie Meals

Ingredients

4 ripe bananas (about 2 cups)

.75 cup Greek yogurt 

2 eggs

1 tsp vanilla

2 cups flour

.75 cup sugar (I start with .25 cups and figure out how sweet it needs to be)

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

Directions

1. Preheat oven to 350.  Grease a 9x5 loaf pan.  (I used a 4 loaf mini pan)
2. Puree bananas, yogurt, eggs and vanilla in a blender or food processor
3. In a separate bowl mix together the remaining ingredients
4. Fold banana mixture into flour mixture
5. Pour into pan and bake for 50 minutes until toothpick comes out clean.  The mini loaf pans take about 35-40 minutes  (if the top starts to brown before the inside is. done then put tin foil over the top) 

Do you have any good healthy cookie recipes?  Do you alter normal recipes to make them healthier?

Dunkin Donuts Blogger Event

I was invited to attend Dunkin Donuts menu tasting.  I was really excited because I had been invited to previous Dunkin events and I couldn't make them.  I brought along my taste testers because I wanted to be able to know what everything tasted like and let y'all know what's good.  

Dunkin Donuts recently brought out the Spicy Smoked Sausage breakfast sandwich.  All 3 of the girls and Ken enjoyed it.  This was actually surprising because Kaylee isn't a huge fan of things that are spicy.

Yey coffee!  The one thing I could try!  And try I did.  They have 4 flavors for the holiday season.  There's Red Velvet, White Chocolate, Peppermint Mocha and Eggnog.  The eggnog is ONLY available in select markets, such as Jacksonville - Palm Coast.  Lucky me!  Ken really enjoyed the Eggnog latte.  I was a fan of all of them.  I honestly don't think I've found a Dunkin flavor I HAVEN'T liked!

Next up, the donuts.  There are 3 holiday donuts.  The Red Velvet Drizzle {that Sunny is showing you} is a red velvet cake donut drizzled with cream cheese frosting.  The red  one {I forgot the name, oops!} is a yeast ring donut frosted with a cherry glaze.  And lastly the Holiday Star {that Kaylee is holding up} is a yeast star shaped donut frosted with green icing and filled with a Bavarian Kreme.

They were loved by all of my taste testers.  Ken liked the fact that the "red one" had a nice light cherry flavor.  It wasn't too overpowering.

It kind of upset me that I couldn't try any of the donuts.  I love donuts.  But, in typical Fat Free Queen style I came home and started baking.  I really wanted to give y'all a filled yeast donut but, I tried 4 different recipes and used 99% of my flour and nothing would work.  I guess yeast donuts are not meant to be fat free.  So instead, I bring you an AH-MAZING chocolate buttermilk cake donut hole.  I used my cake pop pan to make them but, you can also use a donut maker, a donut pan or a mini muffin pan.   I'm giving you the whole recipe but honestly, I only made a half batch.  At 25 calories each I wish I had made a full batch!

Chocolate Buttermilk Donut Holes
Adapted from Ina Garten's Beatty's Chocolate Cake Recipe

Servings: 108
Calories: 25.6
Fat:  0.1 g

Carbs: 6 g
Sugar: 3.9 g
Protein: 0.6 g

Ingredients
1.75 cup flour
1 T cornstarch
2 cups sugar
.75 cup cocoa powder
2 t baking soda
1 t baking powder
1 cup skim milk mixed with 2 tsp white vinegar
.5 cup fat free sour cream (you can also use Greek yogurt)
egg substitute to 2 eggs (or 2 egg whites
1 t vanilla extract
1 cup coffee

Directions

1. Preheat oven to 350 and spray your pan
2. Whisk together flour, cornstarch, sugar, cocoa, baking soda, and baking powder
3. In a separate bowl mix together milk, sour cream, egg substitute, vanilla and coffee
4. Mix wet ingredients into dry
5. Put 1 T into your cake pop pan and bake for 15 minutes until they are done.

Do you like coffee?  Do you enjoy seasonal flavors?  What's your favorite seasonal flavor?

Update 12/18/2013:  I found the notes I took at the event.  

• Did you know there is no non-dairy option at Dunkin Donuts?  
• The Red Velvet and Eggnog, Pumpkin Mocha and Red Velvet flavors will only be around until the end of December.  They will be bringing out a completely new flavor in January {I'm so excited!}
• The glazed donuts have less fat then the raised ones.  The cake soaks up less fat than the yeast.

Fancy Seeing You Here!

Hey guys!  Sorry I've been gone for the past 3 weeks.  This month hasn't been any fun for me.  The stress of life kind of sent me into a mini depression.  Ontop of that, the girls and I each were sick.  I wish that once, just once, all the kids would get sick at the same time.  Whatever it was that the girls had went from one kid to the next.  I didn't get a break from it for a week!I'm happy to say that I am stress-free, mentally clear, nobody is sick, and the house is back to normal (or atleast what's considered normal in the house.)

There is one thing that isn't normal though.  The fact that my body has decided it no longer wants to eat fish.  For the past 2 weeks I have been living off of egg substitute, egg whites, and Greek yogurt.  Does this bother me?  Honestly, no.  I actually really like eggs.  Plus they are an AMAZING source of protein.  1 cup of egg substitute and egg whites hava 26.6 grams of protein and only 133.25 calories.  1 cup of plain Greek yogurt has {roughly} 140 calories and 23 grams of protein.  

Before I get any comments on the fact that there are so many other protein sources available that are vegetarian let me explain something.  The only reason I haven't varied my protein much is because I haven't gone shopping.  

Yesterday Mo and Ken went to a Daddy-Daughter Dance at Mo's school yesterday.  

Even though it was a gloomy, drizzly evening they had a blast.

I forgot something important!  Today is the 21st!  The 21st is Recipe Redux reveal day.  The theme for this month was DIY mixes.  As soon as I read the prompt I knew EXACTLY what I was going to do for you.  Flourless chocolate Cookies.  These are some of the best, fat free cookies I make.    Unfortunately I forgot to get a picture of the mix.  But this is what they look like when you bake them. 

Cocoa Cookie Mix
Makes about 24 cookies

Ingredients
2.25 cups powdered sugar
.75 - 1 cup cocoa powder

1. Mix together the powdered sugar and cocoa in whatever container you are giving to your hostess

Directions for finishing the cookies
Ingredients
3 egg whites

1. Preheat oven to 350 and grease a cookie sheet
2. Add egg whites to mix
3. Drop 1 T batter onto cookie sheet.  Make sure they are nicely spread out or they will bake together
4.  Bake for about 8 minutes or until the tops start to crack.  
5. Cool on the pan

{You can also whip the egg whites and make them into a semi meringue type cookie.}
 
Nutritional Information
Calories: 55
Fat: 0.5 g
Carbs: 13.2 g
Sugar: 11.1 g
Protein: 1.3 g


Hope you {and whoever you give this mix to} enjoys! 

Recipe Redux

Cupcakes are everywhere these days aren't they?  You can find 40 bajillion flavors. Normal flavors (chocolate, vanilla, and carrot), off-the-wall flavors (beer, apple onion, and corned beef with cabbage), ones for every dietary restriction (vegan, gluten free, and sugar free), and combinations of all of the above. I love cupcakes. They are great pre-portioned desserts (as long as you only eat one.)
Sunny's birthday is tomorrow. She's one lucky duck. She's getting a watermelon cake at home before presents and cupcakes after dinner at Ken's work. Why 2 different desserts? Because we are bringing cupcakes to share with to Ken's coworkers because we like to spoil them and they adore the girls. I made chocolate zucchini cupcakes with a marshmallow creme-cool whip frosting.
I love this recipe. It's sweet but not too sweet.

Chocolate Zucchini Cupcakes

Adapted from Happy Herbivore
Calories:  86
Fat:        0.4 grams
Carbs:  19.3 grams
Sugar:   6.9 grams
Protein: 2.1 grams

Ingredients
1.25 cup whole wheat flour
.25 cup unsweetened cocoa  
1.25 tsp baking powder
1 banana, mashed
.25 cup sugar  
.5 cup applesauce
.25 cup skim milk (non-dairy milk would work also)
1 t vanilla
1 cup shredded zucchini

Instructions

1. Heat oven to 350.
2. Grease your cupcake pan (or use liners)
3. Combine dry ingredients
4. Mix together the banana, applesauce and sugar
5. Stir in the milk, vanilla and zucchini
6. Add the dry ingredients to the banana mixture
7. Fill muffin cups 2/3 full
8. Bake 18-25 minutes (stick a toothpick in it and if it comes out clean then it's done)

You can substitute the sugar for sugar free syrup.  This drops the calories to 70, carbs to 15.4, sugar is 2.8

I frosted them with a simple Cool Whip Fluff Frosting.  Word to the wise, when you want to do something impressive, stick to what you know.  I decided to try a new fat free frosting.  Cool Whip and marshmallow fluff.  It didn't stiffen up.  So now my cupcake's frosting is all runny.  It tastes good but, instead of the recipe I was planning on posting I'll give you a link to my normal fat free frosting.  Click Here for it.  Just so you know, the normal recipe is great because you can use any flavor of pudding that you'd like.  And if anybody has a good fat free frosting recipe, please PLEASE send it to me!  I'm always searching for a new one.    But it's really pretty though....

get the InLinkz code               

Curveball Week

I'm a bad mom.  My house ran out of milk last night.  I thought I had enough to last me until this morning but, it all got drank with dinner.  This is what my kids ended up with for breakfast.

Awwww, poor babies??  I think they're pretty damn lucky that we had no milk or they would have been stuck with boring cereal.  I wish I had taken a picture after I stirred it tho.

Curveball Oatmeal (serves 2)
2 servings of oatmeal, cooked to your liking (I used the directions on the tub)
4 T sugar-free maple syrup
4 T cocoa powder
2 T chocolate chips

• Stir everything together until the chocolate chips are melted and the cocoa powder is distributed evenly
• Divide evenly among 2 bowls 
• Finish with a splash of skim (or non-dairy) milk to cool and/or thin it out 

I added a sprinkle of cherry craisins to theirs.  For mine I reduced the cocoa powder to 1 1/2 Tablespoons and added half a banana and a splash of soymilk.  (I used soymilk in the girls too)

Calories --281
Fat --  7.2 g
Cholesterol -- 2 mg
Sodium -- 161 mg
Carbs -- 57.9 g
Fiber -- 7.7 g
Sugar -- 6 g
Protein -- 8.1 g

See?  It looks decadent and unhealthy but the calories aren't all that bad.  

Life loves to throw me curveballs though, just like the oatmeal.  This weekend life threw me another curveball.  I finally (after about 2 months) got my motivation back to exercise.  But, when I woke up Saturday morning determined to workout, my knees were killing me.  I've been in serious pain since then.  Now I'm on the hunt for a zero impact mega calorie burning workout.  Now isn't that a big FU to start off the holiday season?? 

Now off to the chiropractor.  Hopefully they can work the issues out of my knee. 

Do you have any curveball recipes?