Tasty Tuesday: Chocolaty Temptation Petites

Happy Tuesday!

Today, I am thinking about a yummy treat for Valentine’s Day.  I know it is a little early BUT why not be prepared, right?  LOL.

I found this while I was hunting for other ways to use my cupcake mix.  The requirements – tasty, sweet, point worthy AND something hubby would like.  I know it is a lot of pressure for one recipe but I have faith it will pass the test.

Time: 30 min  Servings: 30 petites   Cost: $0.17/serving

WW PP BEFORE icing: 1 point

Ingredients

1 cup unsweetened soy or nut milk (I used almond milk)

¹⁄₃ cup oil + more for oiling (unsweetened applesauce in recipe)

1 tsp apple cider vinegar

1 pkg Chocolaty Temptation Cupcake Mix (Pack of 2)

Preparation

1. Preheat oven to 350° F.
2. Place Perfect Petites on a Sheet Pan. Using a basting brush, generously brush with oil.
3. In a bowl, whisk together milk, oil, vinegar, and mix. REMINDER:  Let batter sit for 30 minutes BEFORE placing it in the pan to back.
4. Evenly divide batter in Perfect Petites, about 1 tbsp per mold. Smooth tops.
5. Bake 20–22 min, or until a toothpick inserted in the center comes out clean. Rest in pan until cool to the touch, then pop out.

Nutritional Information (based on original recipe)

Per serving (1 petite): Calories 50, Fat 3 g (Saturated 0.3 g, Trans 0 g), Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 6 g (Fiber 0 g, Sugars 3 g), Protein 0.5g.

Tips

Top cooked petites with prepared Caramel or Chocolate Fudge Sauce (icing version). Topping each petite with ¹⁄₂ tbsp icing is still a Good Food. Real Results. dessert!

The 4-in-1 Spice Spoon is perfect for dividing the batter in the Perfect Petites; use the back of the spoon to gently smooth the top of the batter for even baking.

Make ahead and freeze. Remove from freezer 15 min prior to serving.

So, who is going to try these yummy treats?  Let us know what you think.

Have an Epic day!

Tasty Tuesday: Be Still My Brownie Heart

Tasty Tuesday is BACK!!!! Lots of yummy recipes I have been sitting on for awhile BUT I am adding WW PP points where I can as well as tips for making things lighter and/or healthier.

TOTAL TIME: 1 hr 15 min (includes 30 min cool time)  SERVINGS: 12    COST:  $0.44/serving

Dense brownies are perfect for cutting into shapes using cookie cutters. A simple cookie cutter, like a heart shape, is best for these fudgy brownies. You can also cut into squares, triangles, or circles.

Ingredients

2 eggs

¹⁄₂ cup oil or melted butter + more for oiling

¹⁄₄ cup water or milk, your choice (I usually use Almond Milk)

1 pkg Chocolate Bliss Brownie Mix (pkg of 2)

Preparation

1. Preheat oven to 350° F. 
2. Line ¹⁄₄ Sheet Pan with ¹⁄₄ Sheet Pan Liner. Generously brush with oil.  
3. In a large bowl, whisk eggs with oil, then whisk in water. Stir in mix; Let ingredients sit for about 20 minutes in the bowl before putting in the pan.
4. Dcrape into pan. Smooth top and spread to the edges as best you can.  
5. Bake 15 min or until a toothpick inserted in the center comes out clean.
6. Rest in pan until cool, at least 30 min.   
7. Gently flip the Sheet Pan Liner and brownie onto a cutting board. Peel away the liner from the brownie. Using a cookie cutter of your choice, cut into shapes. Decorate with toppings, if desired.  

Nutritional Information

Per serving (1/12th of the brownie): Calories 170, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 40 mg, Sodium 180 mg, Carbohydrate 16 g (Fiber 2 g, Sugars 11 g), Protein 3 g.

 

Tips:

• I use unsweetened applesauce in the recipe to lower the WW PP. Oil is only used in prepping the pans.
• I also use the multi-purpose steamer bake in the oven. 
• Decorate brownies with a thin layer of chocolate icing using the recipe on the back of Chocolate Fudge Sauce Mix. Use fun sprinkles to outline each heart.
• Make brownie cake pops! Roll scraps of brownies into balls, then roll in shredded coconut. Place a lollipop stick into each ball.

This recipe is brought to you courtesy of Epicure – good food, fast & easy. Have questions, be sure to ask!  These ingredients are all Allergen free.  I also have samples available if you are interested!

 

Have an Epic Day!

Tasty Tuesday: Brown Butter Bourbon Pecan Chocolate Chunk Cookies

 

 

Thank you Baker by Nature for today’s recipe….

Prep: 20 minutes     Cook 10 minutes

Cool: 2 hours     Yield: 2 dozen

 

Ingredients

For the Buttered Pecans:

• 1 and 1/2 cups pecan halves, finely chopped
• 1 and 1/2 tablespoons unsalted butter

For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:

• 2 sticks (8 ounces) unsalted butter, melted until browned
• 2 and 1/3 cups all-purpose flour (don’t pack the flour into the measuring cup!)
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 Tablespoons bourbon
• 2 large eggs, at room temperature
• 12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks
• 24 pecan halves, for decoration, optional

Instructions

For the Buttered Pecans:

• Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.

For the Brown Butter:

1. Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned.
2. Pour the brown butter into a heatproof bowl, being sure to scrape all of the “toasted” bits into the bowl as well.
3. Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all.
4. Once the butter is at room temperature, you’re ready to get baking!

For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:

1. Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside until needed.
2. In a large bowl combine flour, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine browned butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes. Add in the vanilla and bourbon and beat until combined. Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and buttered pecans.
4. Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Press a pecan on the top of each cookie dough mound, if desired.
5. Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Sprinkle cookies with sea salt right when they come out of the oven. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.

Remember if you submit a recipe to me and I use it in my blog, YOU will receive a FREE gift from me….What is your favorite recipe during the holiday season?

Pack up those holiday cookies and take them with you as a hostess gift to your next party.  Thirty One’s Little Carry Alls are perfect for this…These novelty Littles Carry-All Caddys are also the perfect solution for organizing the little things in your life. From office supplies to eating utensils and cosmetics, this caddy helps keep your life in order by keeping everything right at your fingertips. Great for gifts, small toys, crafts, office desks, candy and seasonal home décor.  Lots of choices for everyone in the family.  You can even use these as a stocking stuffer instead of traditional stockings.

Tasty Tuesday: Chocolate Eclair Cake

Check out this YUMMY and very simple Weight Watchers dessert.  Believe it or not,  even the people not doing WW (formerly Weight Watchers) love it.

Just a few simply ingredients and you have a yummy dessert for any party.  Bet you might even have all of the supplies in your pantry already….

Ingredients:

• 121 Box Reduced Fat Graham Crackers
• 2- 3 oz boxes sugar-free instant vanilla pudding
• 4 1/2 cups skim milk
• 1 container fat-free cool whip
• 1 -3 oz box sugar-free instant chocolate pudding

Directions:

1. Mix vanilla pudding with 3 cups of milk as per directions.
2. Stir in 1 cool whip.
3. Place 1 package of graham crackers in the bottom of 13 x9 pan.
4. Top with half of the pudding, more Grahams, rest of pudding.
5. Top with last of Grahams.
6. Mix chocolate pudding with 1 1/2 cups of milk.
7. Spread on top of graham crackers.
8. Cover and refrigerate overnight.

Nutritional information per serving: Calories – 48; Sodium – 61mg; Fat – 0.53g; Protein – 3g; Carbs – 7g; Fiber – 1.0g

Headed for a pool party?  Want to take this to a family BBQ?  Pack it up in a Thirty One Family Picnic Thermal.  Make the most of the picnic season with this structured and spacious thermal. The Family Picnic Thermal’s Leak Lock^® lining means you can add ice to this cooler bag to keep food and drinks cold. The frame around the top opening allows for easy access to food and drinks and even lets you turn this tote into a beverage bucket. Bring it with you to family gatherings, tailgates, trips to the beach, days on the boat, potlucks or camping. The hard bottom adds stability, and the exterior zipper pocket can hold utensils, napkins, sunscreen or other small items.

Share your favorite recipe with us and receive some “happy mail” from me!  If you try one of our recipes, let us know what you think….

Have a ThirtyOne-derful day!

Tasty Tuesday: Red Wine Chocolate Cupcakes

 

Today’s recipe is from Susan Popok of Traveling Vineyards.  These yummy cupcakes will pair perfectly, I’m sure with one of their wines…Great for that upcoming party or barbecue.

Servings: 24  

INGREDIENTS

Cupcakes

• 1 box chocolate cake mix
• ¾ cup dry red wine
• 2 eggs
• 3 tablespoons extra virgin olive oil
• ½ cup dark chocolate, melted

Icing

• 1 cup softened butter
• 3 ½-4 cups powdered sugar
• ½ cup dry red wine
• 2 tablespoons sugar

PREPARATION

1. Combine cake mix, eggs, olive oil, and chocolate in a mixing bowl.
2. Bake according to package directions in lined mini muffin tins. Allow to cool completely.
3. In a small saucepan, dissolve the sugar in ½ cup red wine, until dissolved.
4. Allow to simmer until reduced enough to coat the back of a spoon. This will yield a few tablespoons of red wine syrup.
5. Combine powdered sugar and butter until fluffy, using a hand mixer. Slowly add the wine syrup and blend to combine.
6. Using a piping bag or plastic storage bag, frost the cupcakes.
7. Enjoy!

So what happens  at a Traveling Vineyard Wine Tasting?

Susan, your Sommelier, will bring 5 FREE bottles of wine, worth approximately $100 to the party.  You and your friends will get to try the wine before you buy it!   This is a great idea because I don’t know about you BUT I am pretty fussy about my wine.  You will get to enjoy perfectly crafted food pairings selected by your Sommelier and then provided by the host to enhance the experience.  Not just the “wine and cheese” kind of thing either.  Chocolate and wine.  Fruit and wine.  You will also learn basic wine education in addition to playing fun games.    Lastly, your guests will learn many solutions for their wine needs! We have a wine for everyone, every occasion, and every moment you can think of. So, who is ready for a girl’s night out while you sample some amazing wines?  Be sure to connect with Susan to set the date…

Have a ThirtyOne-derful day!