Daily Archives: September 10, 2011

Peanut Butter Cup Blondies

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I have made other blondie recipes before like the cake batter blondie, but this is probably one of the best recipes I’ve tried so far. You could do a lot of things with this recipe and I’m already thinking of a Fall blondie that includes pumpkin and white chocolate chips. Doesn’t that sound yummy? There’s also 2 or 3 other light brownie recipes that I want to try in the same magazine that I found this recipe in. One pan at a time though, I still want to fit into my wedding dress in 3 weeks. Ha. ;)

I like this recipe a lot, because it’s a light blondie, and has only 153 calories per bar. You don’t have to feel so guilty for eating them. It has Reese’s Peanut Butter cups (my favorite candy), peanut butter, and chocolate chips in them. Say what? . All of that for only 153 calories? Yep. You can thank Cooking Light for this recipe. It’s awesome and this Halloween, you could probably use other candy bars instead of Reese’s Peanut Butter cups.
servings: 20

Calories: 153 , Fat: 7g , Carbohydrate: 20.8g , Fiber: 0.7g , Protein: 3.2g

Ingredients

5 3/5 ounces all-purpose flour (about 1 1/4 cups)
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup creamy peanut butter
1/4 cup butter, melted and cooled slightly
2 tablespoons 2% reduced-fat milk
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/4 cup semisweet chocolate chips
Cooking spray
4 (0.75-ounce) peanut butter cups, coarsely chopped

Preparation

1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Combine peanut butter and next 4 ingredients (through eggs), stirring well. Add peanut butter mixture to flour mixture; stir until combined. Stir in chocolate chips.
3. Scrape the batter into a 9-inch square metal baking pan lightly coated with cooking spray, and arrange the peanut butter cups over batter. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

Granola with Honey-Scented Yogurt and Baked Figs

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I saw this recipe in the latest issue of Cooking Light and had to try it. It looked so good, at first I didn’t get the magazine but then, I kept on thinking about that recipe. So, I finally went back and got the magazine. It’s almost like finding an article of clothing, at the store, and not getting it right it away. Then, you end up thinking about it, and thinking about it, and go back to the store and get it. Cooking Light normally has a recipe index for each month, but for some reason they never put it up there for this month. I hope they don’t keep on doing that, or else I might have to get another magazine subscription. This was almost $5.00 and I thought that was a little ridiculous. It was worth it though, cause there’s just tons of really good recipes in the September issue. I plan on making some more of them this weekend.

What a gourmet breakfast, this was! It looked so fancy after I put it all together, that I didn’t want to eat it. I made the granola the night before, so that all I had to do this morning was roast the figs in the oven.The title describes this very well. Honey vanilla yogurt mixed with crunchy maple granola and topped with roasted figs. Your house with smell amazing after roasting the figs and baking the granola in the oven. The granola recipe is one of the best one’s I’ve tried so far.

serves: 6
Calories: 277, Fat: 5.6g , Carbohydrate: 45.7g , Fiber: 4.2g , Protein: 13.3g

Ingredients from Cooking Light

1 cup old-fashioned rolled oats
1/3 cup chopped pecans
1 large egg white
1 1/8 teaspoons vanilla extract, divided
2 tablespoons packed brown sugar
3/8 teaspoon ground cinnamon, divided
1/4 teaspoon salt, divided
1/8 teaspoon ground nutmeg
2 tablespoons maple syrup
Cooking spray
2 tablespoons plus 2 teaspoons honey, divided
9 firm, fresh dark-skinned figs, stemmed and quartered
3 cups plain fat-free Greek yogurt

Preparation

1. Preheat oven to 300°.
2. Combine oats and pecans in a small bowl. Combine egg white and 1/8 teaspoon vanilla in a medium bowl; beat egg mixture with a mixer at medium speed until foamy. Fold oat mixture into egg white mixture. Combine brown sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon salt, and nutmeg; fold the sugar mixture into oat mixture. Fold in maple syrup.
3. Spread granola evenly on a foil-lined baking sheet coated with cooking spray. Bake at 300° for 25 minutes, stirring once. Remove granola from oven; stir to loosen granola from foil. Cool on a wire rack.
4. Increase the oven temperature to 350°.
5. Combine 2 teaspoons honey and remaining 1 teaspoon vanilla in a large bowl, and add figs, stirring gently to coat the fruit. Arrange the figs, cut sides up, in a single layer on a foil-lined baking sheet. Sprinkle figs evenly with the remaining 1/8 teaspoon ground cinnamon and remaining 1/8 teaspoon salt.
6. Bake at 350° for 10 minutes or until the fig juices begin to bubble. Remove from oven, and cool completely. Combine the remaining 2 tablespoons honey and yogurt in a small bowl. Spoon 1/2 cup yogurt mixture into each of 6 bowls; top each serving with about 2 1/2 tablespoons granola and 6 fig quarters.