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Brilliant Baking

All my yummy and guilt-free desserts! :)

NOTE: On Splenda: Many people are strongly anti-splenda, and I agree too much of it could definitely be unhealthy. I’ve started going through all my recipes to work out ways to keep them healthy without relying on it. However. I do think in moderation it is perfectly fine. If a recipe calls for 1/4 of a cup (12 teaspoons) and makes 6 items that means you’re only consuming the equivalent of 2 packs of Splenda. Most of my recipes use half Spenda and half real sugar to keep the amounts low while still reducing calories. In moderation I think it is fine to use and bake with Spenda! :)

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Mango Coconut Cupcakes!

*heat oven to 350* line 15 cupcake cups with liners

1.- beat together butter, sugar and splenda

2.- add egg whites, milk and baking powder, combine well

3.- add flour, mix well

4.- add mango, coconut and coconut extract, mix

5.- add about 3 heaping Tablespoons of batter to each cupcake cup

6.- bake about 20 minutes or until golden brown, let cool and frost (I used sugar free pillsbury frosting)!

Makes 15 cupcakes

107 calories, 4g fat, 10 carbs, 2g protein

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Spicy Mexican Brownies!

1.- melt butter and let cool slightly, add it to sugar and stir

2.- add vanilla, yogurt, egg, baking powder, spices and cocoa powder, stir well

3.- add flour and mix

4.- heat oven to 350* spray cupcake pan with nonstick spray

5.- add 2 heaping tablespoons to each cup, you should be able to fill each about 2/3 of the way up

6.- bake for about 20 minutes or until a toothpick comes out clean

Makes: 11 brownies

153 calories, 29 carbs, 5g fat, 3g protein

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DOUBLE CHOCOLATE CHIP YOGURT MUFFINS

1.- heat oven to 350*, line 9 muffin cups with cupcake liners

2.- mix all ingredients together

3.- divide evenly among muffin cups, about 2 heaping Tablespoons in each

4.- Bake for 15 minutes or until top is golden

Makes 9 muffins:

107 calories, 20 carbs, 2g fat, 5g protein

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Mocha Chocolate Chip Cheesecake!

1.- mix together graham crackers and melted light butter, press into the bottom of a large springform pan and bake for 5 minutes on 350 degrees

2.- beat egg whites and cream of tarter until very stiff peaks form (about 3-5 minutes), remove from mixer and set aside

3.- beat sour cream, cream cheese and sugar together on high until light and creamy (1 minute)

4.- add chocolate chips and latte powder to mixture, stir until thoroughly combined

5.- GENTLY fold beaten eggs into cream cheese mixture just until combined

6.- pour cream cheese egg mixture on top of crust, spread evenly, decorate with extra chocolate chips if you want! (make sure you add those calories into total recipe for accurate nutrition!)

7.- wrap 2 sheets of tin foil around bottom of pan, place in large ceramic baking dish, fill dish half way with water

8.- bake on 350* for about an hour and a half (it’ll still be somewhat jiggly but mostly firm

9.- turn off oven, let cake cool in there for 20 minutes then put in the freezer for 20-30 minutes to firm up before slicing

Makes 16 slices **I used a large pan, approximately 10 inches so the slices do come out to be a great size! :)

125 calories, 19 carbs, 3g fat, 6g protein

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Fresh Raspberry Cheesecake!

1.- mix together graham crackers and melted light butter, press into the bottom of a large springform pan and bake for 5 minutes on 350 degrees

2.- beat egg whites and cream of tarter until very stiff peaks form (about 3-5 minutes), remove from mixer and set aside

3.- beat sour cream, cream cheese and sugar together on high until light and creamy (1 minute)

4.- GENTLY fold beaten eggs into cream cheese mixture just until combined

5.- in a separate bowl add 1 teaspoon sugar to raspberries, mash well

6.- pour cream cheese egg mixture on top of crust, spread evenly, gently pour in raspberries in a circle and swirl with a spoon

7.- wrap 2 sheets of tin foil around bottom of pan, place in large ceramic baking dish, fill dish half way with water

8.- bake on 350* for about an hour and a half (it’ll still be somewhat jiggly but mostly firm

9.- turn off oven, let cake cool in there for 20 minutes then put in the freezer for 20-30 minutes to firm up before slicing

Makes 16 slices **I used a large pan, approximately 10 inches so the slices do come out to be a great size! :)

115 calories, 19 carbs, 1g fat, 5g protein

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Strawberry Raspberry Brownies!

1.- mix everything together

2.- heat oven to 350*

3.- distribute into 14 cupcake molds

4.- bake about 30 minutes, let set and enjoy!

Makes 14 brownies:

105 calories, 26 carbs, 0g fat, 3g protein!

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Mini Peanut Butter Cupcakes! (With chocolate frosting)

1.- mix everything together, heat oven to 350*

2.- line 24 mini cupcake tins with mini cupcake liners, fill each with about 1/2 Tablespoon of batter

3.- bake about 10 minutes or until puffy and slightly golden

4.- let cool, frost and enjoy!

Makes 24 mini cupcakes:

46 calories, 5 carbs, 2g fat, 2g protein

To make frosting mix 2 Tablespoons sugar free Pillsbury frosting with 1 teaspoon cocoa powder. You only need a tiny amount, 1/4 teaspoon per cupcake. It’s only an extra 4 calories!!!

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Blueberry Wheat Scones!

You can use any fruit (besides banana, they’re too mushy) you’d like for this. The cooked sweet blueberries are delicious though, it’s like having jam baked right in!

1.- mix everything besides blueberries together with a fork until it forms a sticky dough

2.- heat oven to 375*, add blueberries and mix gently

3.- line a pan with tinfoil (or spray with nonstick spray), divide batter into 12 even portions, give them about an inch of space on the pan

4.- I like to sprinkle the top with sugar, you’ll need about 2 Teaspoons (an extra 3 calories and totally worth it!)

5.- bake for 12-15 minutes or until cooked through, let cool and enjoy!

Makes: 12 scones

82 calories, 13 carbs, 2g fat, 5g protein

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CHOCOLATE CHIP YOGURT MUFFINS

1.- heat oven to 350*, line 8 muffin cups with cupcake liners

2.- mix all ingredients together

3.- divide evenly among muffin cups, about 2 heaping Tablespoons in each

4.- Bake for 15 minutes or until top is golden

Makes 8 muffins:

108 calories, 21 carbs, 1g fat, 4g protein

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Double Chocolate Strawberry Scones

1.- mix all ingredients together
2.- spray pan with nonstick spray
3.- divide into 9 large scones (give 1-2 inches of space)
4.- bake on 350* for 25 minutes

Makes 9 scones

102 calories, 21 carbs, 1g fat, 4g protein

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BANANA BREAD MUFFINS!!

1.- mash bananas

2.- add all other ingredients, mash together

3.- heat oven to 350* and spray muffin tin with nonstick spray

4.- add 2 heaping Tablespoons of batter to each tin, you should be able to fill up all 12 about 3/4 of the way up

5.- bake for 35-45 minutes or until toothpick comes out clean

Makes: 12 muffins

90 calories, 0g fat, 2g protein

**I lightly dusted the top of each with a bit of extra sugar for a yummy crust, I only needed 1 teaspoon to cover all of them!

LEMON MERINGUE PIE!

1.- mix together butter, 1/2 teaspoon sugar and flour until course crumbs form

2.- mix 2-3 Tablespoons water into mixture until a dough forms, refrigerate for about 30 minutes

3.- roll dough into a thin circle, spray pie tin with nonstick spray and carefully place dough into shell (use your fingers to crimp edges)

4.- bake pie crust on 350* for 15-20 minutes or until mostly solid

5.- mix together jello, milk and lemon rind, put aside

6.- when pie crust comes out let it cool then pour in pudding, refrigerate

7.- whip egg whites and cream of tarter until stiff peaks form

8.- beat in 1/3 cup sugar

9.- spray round cake pan with nonstick spray, pour in egg white mixture and use the back of a spoon to make peaks, bake on 300* until peaks are browned

10.- slide cooked meringue topping onto pie crust, refrigerate until ready to serve!

Makes 1 pie, 12 slices

74 calories, 1g fat, 3g protein!

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Mini Pumpkin Cheesecake Bites!

1.- cover the bottom of a large baking dish with wax paper

2.- mix together graham cracker crumbs and butter, press into an even layer in the bottom of the pan

3.- mix together jello and milk for 2 minutes

4.- add pumpkin and spices, mix well then pour whole mixture into pan, spread evenly, top with sprinkles if you want

5.- freeze for 1 hour then refrigerate for another 1-2 hours

6.- cut into 1 inch squares (you should get 10 columns and 13 rows)

Makes: 130 squares, per square:

15 calories, 0g fat, 0g protein

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PERSONAL CARAMEL APPLE PIES!

1.- put flour, white sugar and 2 Tablespoons of butter in food processor, pulse until it forms crumbs

2.- add 5 Tablespoons cold water, pulse again until it forms a ball

3.- put pie dough in plastic wrap/ bag and refrigerate for an hour

4.- melt 1 tablespoon butter over medium low heat, add apples, brown sugar, cinnamon, 1/3 cup water

5.- cook apples for about 20 minutes until water is gone and apples look thick and syrupy

6.- spray muffin tin with nonstick spray well

7.- divide dough into eights, for each piece do this: separate 1/4 of dough, roll remaining dough in a circle, carefully place in muffin tin, fill with 1/8 of apple mixture, roll out remaining 1/4 of the wedge and place on top of mini pie, crimp edges, brush with egg white (or spray with nonstick spray)

8.- heat oven to 400*, when all pies are made cook for 20-30 minutes or until golden brown

Makes: 8 mini pies

97 calories, 2g fat, 2g protein

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CANDY CANE BROWNIES!

1.- mix together everything except candy canes

2.- add 2 of the crushed candy canes

3.- heat oven to 350* spray muffin tin with nonstick spray

4.- divide batter and put into muffin tins, about 1 heaping tablespoon in each

5- bake for 5-8 minutes or until brownies are puffed up and almost cook

6.- remove brownies, top with crushed up candy cane, return to oven for about 2 more minutes or until they’re done

enjoy!

Makes: 9 brownies

86 calories, 3g fat, 2g protein

RICH CHOCOLATE COFFEE (mini) CUPCAKES!

These should be light, fluffy, and about half the size of a full cupcake liner making them great mini party treats and easy to eat!

1- combine all dry ingredients

2- add butter, mash until little clumps form

3- add remaining wet ingredients, mix well

4- put nonstick cupcake liners in a cupcake tin (the ones with the foil inside)

5- heat oven to 350 degrees

6- distribute batter evenly

7- bake for about 10-15 minutes

Makes: 18 cupcakes

42 calories, 3g fat , 2g protein

*Top with 1/2 teaspoon- 1 teaspoon sugar free frosting, they’re much better with it! =] *

APPLE PIE CUPCAKES

1- in a pan over medium heat add apples and 1/4 cup water, cook until water is dissolved, add butter, cinnamon and 1 tablespoon truvia, cook until apples are gooey like pie filling, let cool

2- combine flour truvia and baking powder, add egg whites and milk and softened butter, mix until combined

3- add apple mixture **cool!!!** to batter

4- line 18 cupcake tins with liners, add batter to tins ( you only need to fill about 1/2 to 2/3 of the way up)

5- bake for 20 minutes or until toothpick comes out dry

6- let cool and frost!

Makes: 18 cupcakes

68 calories, 3g fat, 2g protein

For frosting:

Melt 7 pieces of soft caramel candy (should be 170 calories). Beat 4 oz fat free cream cheese with 4 tablespoons truvia, add caramel and vanilla bean if you can find it. Mix well and frost! :)

1/18th of recipe (so one cupcake worth):

16 calories, 0g fat,  1g protein

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GINGERBREAD MUFFINS!

1- mix all dry ingredients together in one bowl

2- mix all wet ingredients into dry ingredients

3- heat oven to 350*, spray muffin tin with nonstick spray

4- divide batter evenly: 1.5 Tablespoons in each tin should do it!

5- bake 10-12 minutes or until puffy and a toothpick comes out clean (they roughly double in size)

Makes: 8 muffins

79 calories, 0g fat, 2g protein

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Holiday Spice Cupcakes! (aka Apple Cider Cupcakes)

1- Heat oven to 350 degrees, lay out 11 cupcake liners

2- mix all dry ingredients

3- add wet ingredients, mix well

4- use 2 heaping Tablespoons of batter in each cupcake tin (about 2.5 total Tablespoons)

5- Bake 15-20 minutes or until a toothpick comes out dry

6- let cool and frost with 1 teaspoon sweetened cream cheese frosting! (To make frosting mix 3 tablespoons truvia sweetener into 4 tablespoons fat free cream cheese. It comes out to only an additional 5 calories per teaspoon!!)

Makes: 11 cupcakes

95 calories, 1.3 grams fat, 4 grams protein 

(the frosting per teaspoon is 5 calories, 0 fat , 1 protein)

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APPLE CINNAMON OATMEAL MUFFINS

1- preheat oven to 400*

2- combine all dry ingredients then add all wet ingredients, put apples in last

3- lay out 24 muffin tins, you should get about 2 tablespoons of batter into each tin

4- bake about 20 minutes until golden brown (you’ll be able to smell them when they’re done!)

Makes: 24 muffins

Per muffin:

70 calories, 1 fat, 14 carbs, 1 fiber, 3 protein

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CHERRY CORDIAL CUPCAKES!

*Although this recipe calls for splenda, you could easily replace it with truvia/stevia or for a bit more calories do half sugar and half sweetener!

1- heat oven to 350, put cupcake liners in tins

2- mix together dry ingredients- cocoa, flour, baking powder, splenda

3- add milk, melted butter, egg whites, vanilla

4- chop up chocolate into at least 8 pieces per bar

5- add chopped chocolate and cherry pie filling to batter

6- add about 2.5 Tablespoons of batter to each cupcake

7- bake 15-20 minutes or until toothpick/ fork comes out clean

8- frost with sugar free pillsbury frosting, 1 teaspoon (17 calories) should be enough

Per cupcake:

75 calories, 2.5 fat, 5 fiber, 3 protein!

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1- mix all dry ingredients together

2- add milk, melted butter, egg whites, yogurt

3- add blueberries and lemon zest

4- place cupcake liners in cupcake tin

5- add about 3 Tablespoons of batter into each cupcake

6- sprinkle splenda over the top of each muffin

7- bake on 375* for 15-20 minutes

Makes 20 muffins!

Per Muffin:

74 calories, 1 fat, 4 fiber, 3.5 protein!

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Vanilla cupcakes!!

1- heat oven to  350, put liners in 14 normal sized cupcake tins

2- beat sugar and butter, add eggs, beat again

3- add flour, baking powder and milk, mix until you get a batter

4- fill each cupcake tin eavenly- you should use about 2 heaping tablespoons in each cupcake

Each cupcake:

77 calories, 3.6 fat, 3.7 fiber, 3 protein!

*top with 1 teaspoon Pillsbury sugar free vanilla frosting for 16 additional calories! :)

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CHOCOLATE CHOCOLATE CHUNK COOKIES

1- Cream butter, sugars and vanilla

2- Add flour, baking soda, salt and cocoa

3- Add egg whites

4- Break up chocolate chunks and add

5- Divide batter into quarters, each quarter makes 1 tray of cookies (12 cookies)

6- Spray pan w/ non-stick spray, bake cookies for 10 minutes

Makes: 48 cookies, serving= 1 cookie

50 calories, 1.5 fat, 9 carbs, 1 fiber, 1.5 protein

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CHOCOLATE CHIP COOKIE-SCONES

(they come out like scones if you use wheat flour, like cookies if you use regular flour but that adds a few calories)

1- combine sugar, brown sugar and butter well

2- add vanilla, chobani, egg whites, mix well

3- add salt, baking soda, flour, combine well

4- chop each chocolate piece into at LEAST 10 pieces, the more the better though, add to mixing bowl

5- heat oven to 375*, spray 2 pans with nonstick spray

6- make 24 cookies out of this recipe (divide in half then in half again to help with portioning)

7- bake 15-20 minutes

*they’re better served warm!*

Makes 24 cookies:

77 calories, 1.5 fat, 3 fiber, 3 protein

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CHOCOLATE FRUIT WHEAT SCONES!

- mix together splenda, flour, baking soda, baking powder and salt

- cut butter into pieces, mash butter into dry mix until you get course crumbs (a fork or potato masher works well for this)

- mix together vanilla, egg whites and yogurt, you’ll have to beat this with a fork hard to get egg whites to mix

- add chocolate to dry mix, stir, then add wet ingredients, stir to combine, add strawberries and mix again

- heat oven to 375*, spray baking sheet with nonstick spray

- divide dough into 4 parts, use a large spoon to make 12 even scones, they will all fit on one pan (each 1/4th of dough makes 3 scones), dust the top of scones with a little bit of leftover splenda

- bake for about 30 minutes until outside is crisp and toothpick comes out clean

Makes 12 scones:

102 calories, 3 fat, 18 carbs, 3 fiber, 5 protein! so so yummy!!

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Healthy Brownies!

  1. add all ingredients to bowl, mix well
  2. spray muffin tin and put about 2 Tablespons into to each muffin cup
  3. bake for 20 minutes until a toothpick comes out dry

This makes 8 brownies (use a normal sized cupcake tin)

Per brownie:: 72 calories, 3 fat, 11 carbs, 2 protein!!

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