I’ve been eye-balling some sweets for a while now. Have you tried any of these?
Mudslide Cookies (Serves 30) WWPP=4 (or Serves 48/WWPP=2)
Mudslide Cookies (slightly modified from Cooking Light)
PointsPlus Per Serving: 4 (or 48 cookies for 2 PP each)
2 oz unsweetened chocolate, 10 PP
2 oz bittersweet chocolate, 9 PP
1 1/2 tbsp organic unsalted butter, 4 PP
1 1/2 tsp strong black coffee (CL used instant coffee granules, but I’m classy, so I don’t have those)
1 tsp vanilla extract
1 1/2 cups all purpose unbleached flour, 17 PP
1/2 cup unsweetened cocoa powder, 4 PP
2 tsp baking powder
chocolate, cookie, peanut butter, pb fudge, fudge, dessert
1/8 tsp salt
2 large eggs, 4 PP
3 egg whites, 1 PP (CL used 1/2 cup egg substitute, but I didn’t have that)
2 1/2 cups organic cane sugar, 52 PP (CL used regular refined sugar)
1/2 cup chopped walnuts, 11 PP
1. Preheat oven to 350°.
2. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. (I melted my chocolate in a sauce pan on the stove since I have a tendency to over-nuke my chocolate.) Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture and nuts.
4. Cover baking sheets with parchment paper or use a silpat mat (BUY ONE. Do it now.) Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inch-thick rounds (the pressing is optional. I didn’t press and they turned out perfectly round). Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks. When the cookies are done, they’ll be cracked on top and still moist in the center.
Slow Cooker Peanut Butter Chocolate Chip Blondies (Serves 12) WWPP=4
1 hour 50 mins
This makes a nice little batch of slow cooker peanut butter chocolate chip blondies in a 2 to 3-1/2 quart slow cooker. You can double the batch for a 4-Quart slow cooker or triple for a 6-Quart. But if you’re a Weight Watchers I wouldn’t suggest it unless you have someone to share them with!!
Author: Martha | Simple Nourished Living
Recipe type: Slow Cooker Sweets/Desserts
½ cup plus 1 tablespoon all-purpose flour
¼ teaspoon baking powder
¼ cup sugar
3 tablespoons packed light brown sugar
2 tablespoons butter, at room temperature
2 tablespoons creamy peanut butter
1 large egg, at room temperature
1 teaspoon vanilla
? cup semisweet mini chocolate chips
Ideal Slow Cooker Size: 2 to 3-1/2-Quart.
Generously grease the inside of your slow cooker with butter. Then add a little flour and tilt it all around to coat the sides and bottom. Dump out any excess flour. (Or coat the bottoms and sides with nonstick spray with flour, which is what I did.)
In a bowl, whisk together the flour and baking powder and then set it aside.
With an electric mixer at medium speed beat together the butter, peanut butter, sugar and brown sugar until light and creamy. Beat in the egg until it is fully incorporated. Beat in the vanilla until the mixture is smooth.
Scrape down the sides of the bowl with a rubber spatula and remove the beaters. Add the flour mixture and gently fold it in with the spatula until it’s just blended. Gently stir in the chocolate chips.
Scrape and smooth the batter into the prepared slow cooker. (It will be thick.)
Place several layers of paper towels on top of the slow cooker and then set the lid in place.
(This will prevent condensation from dripping back into your blondies while they bake.) Cook on HIGH about 1-1/2 hours. Or until the blondies are firm throughout and a little bit dry at the edges and set to the touch in the middle. Remove the insert from the cooker and set it on a wire rack for 30 minutes to cool.
If desired, invert the insert on a cutting board, shake gently to release the blondies ,then remove the insert and turn the blondies right side up.
Cut into 12 pieces.
Nutritional Estimates Per Serving (1/12th): 148 calories, 7.3 g fat, 19.8 g carbs, 1.2 g fiber, 2.6 g protein and *4 Points Plus
Weight Watchers Recipe of the Day – Slow Cooker Peanut Butter Chocolate Chip Blondies (148 calories | 7 myWW *SmartPoints value per serving) I still can’t believe I made these peanut butter chocolate chip blondies in the slow cooker! They were delicious and didn’t last long.
Favorite Cheesecake Squares. Photo by Marg (CaymanDesigns) (Serves 16) WWPP=6
Prep Time: 15 mins
Total Time: 45 mins
1/3 cup margarine
1/3 cup sugar, brown packed
1 cup flour
1/2 cup walnuts, chopped
1 (8 ounce) packages cream cheese, softened
1/4 cup sugar, granulated
1 teaspoon vanilla extract
3/4 cup smarties candies or 3/4 cup M&M’s plain chocolate candy
Preheat oven to 350 degrees.
Beat margarine and brown sugar till light and fluffy.
Add flour and walnuts; mix well.
Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8″ sqaure pan.
Bake at 350 degrees for 10 minutes.
Combine cream cheese (nuke for 15 seconds to soften), garnulated sugar and vanilla; mixing at medium speed and electric mixer till well blended.
Add egg; mix well.
Layer 1/2 cup Smarties or M&Ms over crust; top with cream cheese mixture.
Combine remaining candy, chopped and reserve crumb mixture; mix well.
Sprinkle crumb mixture over cream cheese mixture.
Bake at 350 degrees, 20 minutes.
© 2014 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/82109
These are my favorite cheesecake squares so far, but I won’t stop looking for more.