Category Archives: sweet goodies

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Individual Skinny Chocolate Souffles | fortune goodies
The recipe dry spell is over, you guys. But before you get too excited, I have to share that I rejoined Weight Watchers (desperate times, desperate measures), and the recipes to come may be quite a lot less decadent than we’d all like :(. Still, let’s try our best to keep things both health-conscious and tasty, starting with this recipe for Individual Chocolate Soufflés. 

This one’s straight from the WW playbook as I try and figure out the new points system. Because if you haven’t already heard, Oprah isn’t the only exciting new thing going on at Weight Watchers central, they’ve introduced their new SmartPoints plan, too. It used to be that food points were based on a calculation of fat, carbs, fiber and protein. With the new system, they’ve thrown calories, saturated fat and sugar into the mix as well, making things that much harder, and I suppose “smarter,” hence the name. Now more than ever, Weight Watchers is nudging users to adopt healthier, more nutritious diets, and one of the first things I noticed is that lean proteins like chicken, fish and eggs are now fewer points than before. On my first day back, I was loving it. The second day was a different story.

That first day, I was eagerly reaching for the better-for-me foods without giving them much thought anyway #firstdayonadiet. It was pleasant surprise after pleasant surprise as I added things up in my points calculator. “Oh! Healthy Food X is even healthier now!” But on that second day, my sweet tooth woke up with a vengeance, and I was horrified to learn that just as the healthier foods saw a decrease in points, the delicious foods that make life worth living (cake, candy, more cake) were now twice as bad for me. Right away, I wanted to give up, but after some much-needed counseling from friends in the same boat, I’ve somehow managed to stick with it, mostly thanks to dessert stand-ins like these soufflés. At 6 SmartPoints a piece (compared to the 17-point Trader Joe’s Molten Lava Cakes I so love), I can keep myself and my diet happy. 

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Key Lime Mousse CupsOn Friday, Brian and I will be reunited with friends in beautiful Naples, Florida. It’s an annual tradition that serves as our last hurrah before the cold of fall sets in. It’s a guaranteed good time, but the highlight for me (no offense, you guys), might have to be The Turtle Club’s Key Lime Pie (you guys are a close second, I promise). It’s amazing, so perfectly tart and sweet, and the company and view of the water can’t be beat. I can’t wait.

And I mean that. I can’t wait and couldn’t wait which is why I made these individually-sized Key Lime Mousse Cups, perfect for a crowd, to take to a friend’s yesterday afternoon. They aren’t quite Turtle-Club amazing, but they made for a greatly satisfying substitute. See how I did it. 

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Easy Peach CrispsA recipe post! Finally. And to mark the occasion and my first food post as a Georgia resident, I made something with peaches, because of course. The peach part was easy. The challenge was making something not horribly bad for us (we ate a lot of great food over the weekend and I know I’ll be paying the price on the scale this week), and something that wouldn’t take too much effort (we had enough other housework to keep us busy). So, with the above criteria in mind, the idea for an easy, portion-controlled peach crisp for two was born. The results were quite satisfying, but the real accomplishment here is that I actually pulled off blogging about it. High fives all around. 

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Pina Colada Shortbread Cookies
If you like piña coladas… you will love these cookies!

Sorry if that’s now stuck in your head for the rest of the day. Welcome to my world. A world of kitchy songs that’s gotten a little more serious and too-busy-for-blogging ever since I started the new job last week. I apologize for being so MIA, but sometimes a girl just needs a breather, you know? Now that I’ve taken a few breaths, I’m back, ready to take on the week, and so very excited to share this here recipe for Piña Colada Cookies. 

If they look at all familiar, it’s because they should. They were inspired by my last recipe post for Cherry Almond Cookies. Remember those? They were so good with their maraschino-cherry chunks and fragrant almond extract that when it came time for me make something for a Mexican fiesta-themed baby shower (due date of Cinco de Mayo), I knew I had a great base recipe to alter and build upon to suit my piña-colada agenda. I’m a huge fan of the fun drink (proof here) and I was thrilled to discover that the flavors work great in cookie form too. 

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Cherry Almond Cookies
I had other plans for today’s cookie post, but when DC’s weather proved to be end-of-days bad yesterday, I skipped the trip to the grocery store (just one block away) and had to make do with whatever I had on hand. Not only did I make do, I made fantastically great with this here batch of crumbly yet chewy Cherry Almond Cookies using the little jar of maraschino cherries that I had the forethought to save for a rainy day.

Up there with caramel + chocolate and Chinese + Jewish, cherry + almond is one of my favorite flavor combinations. The love extends beyond food, too. Dial Cherry Almond Blossom is my hand soap scent of choice, and Jergens Original Cherry-Almond Scent lotion will forever be what I slather on my body. There’s nothing better, and the very same can be said about these fragrant and fun shortbread-style cookies. If you’re not already on the Cherry-almond bandwagon, please join me right away.

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Chocolate Cheesecake Mousse

Why hello there, Monday. I’m definitely not ready for you, so in keeping with Friday’s slow and easy theme, I’m sharing yet another no-bake, no-fuss but perfectly delicious dessert that’s fit for a crowd. This one’s for you chocolate and cheesecake lovers. I hope that means everyone. 

Universal appeal is what came to mind when I first came across the original recipe from Alaska from Scratch. Maya’s a semi-sweet chocolate kind of girl, but milk is more my speed, so that was the one change I made. Otherwise, this is her recipe and I have her to thank for a light (in texture, not in taste, fat or sugar), chocolatey, cheesecakey dessert fit for both regular and fancy feasting. It’s easy enough to throw together anytime you’re craving it and refined enough to serve at a party. That kind of versatility is what I look for in my food and this one’s a winner. 

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