About Me

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Michigan, United States
I am a mommy of 7 year old boy/girl twins, as well as two additional daughters ages 2 and 4 and a teenage step son!! Life is always crazy around here!!

Saturday, January 15, 2011

Cannoli Filling

The other day I decided I wanted to make a cannoli cake. We had been watching season one and 2 of "Cake Boss" and  in one episode they were talking about cannoli's and my hubby could not stop talking about how much he wanted one he  even tried bribing me to drive to St Joes Hospital and get him one from Java Joe's. ( his mom spoiled us to them after  his kidney removal)  Instead I attempted to make my own filling. It turned out REALLY good too!

2 cups (15 oz.) Part-Skim Ricotta Cheese
3 Tbsp. sugar
1-1/2 tsp. vanilla
1 cup whipping cream, whipped
1 cup semisweet mini chocolate chips (optional)
To make Ricotta Filling: Beat Ricotta cheese, sugar and vanilla on medium speed in bowl with electric mixer 3 minutes. Fold in whipped cream and chocolate chips.

My cake did not exactly stay in one piece so I made it into more of a triffle. I did not use a particular recipe for the cake. I made a cake per box direction's added 4 tbs's of sour cream ( I love the Cake Doctor cook book) It was a very yummy moist cake. I used a ganache frosting to drizzle on top recipe can be found here http://pleasedontburnette.blogspot.com/2010/10/ganache.html

 cannoli filling recipe form


Sunday, January 9, 2011

Cherry Chip Cake

3 C. cake flour 1 3/4 C. sugar
4 tsp baking powder
1 tsp salt
2/3 C. butter, softened
1/3 C. maraschino cherry juice
2/3 C. milk
16 maraschino cherries, very roughly chopped
5 egg whites

Sift together flour, baking powder and salt. Blend together sugar and butter. Add cherry juice, and milk.
Stir. Add dry ingredients. Beat 2 minutes and then add egg whites.Beat 2 minutes more.
Fold in cherries .Pour into prepared 9-inch round cake pans
Bake at 350degrees F for 30 to 35 minutes, or until done


1 tsp. baking powder
1/2 tsp. salt
1 1/3 C all-purpose flour 

1 C packed  brown sugar
1/2 C softenedbutter,
 2 large eggs
1 tsp vanilla extract

1 Cup semisweet chocolate chips( or any flavor you chose.)

Preheat oven to 350°F  Grease a 9 x 9-inch baking pan.

Combine flour, baking powder and salt in a bowl; set aside.

In a mixing bowl, beat brown sugar and butter until creamy. Add eggs and vanilla and beat until well mixed and smooth. Stir in flour mixture until just mixed. Spread into prepared pan.

Sprinkle chocolate chips  over top

Bake for 25 to 30 minutes, or until golden brown.

Chocolate Butterscotch Bar's.

1  package  Butterscotch Flavored chip's
4 cups rice crispy cereal
2 packages of  Chocolate  chocolate chip's 

Grease 13 x 9-inch baking pan.

Melt butterscotch chips in large, microwave-safe bowl  for about 1 minute; stir. microwave at additional 10 to 20-second intervals, stirring until smooth. Stir in cereal and 1 cup  chocolate chips. Press evenly into prepared baking pan.

Microwave remaining milk chocolate morsels in small, microwave-safe owl for about 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Spread evenly over mixture in pan. Refrigerate until firm. Cut into bars.  ENJOY!
Makes 24 bars.

Saturday, January 8, 2011

Weight Watcher's Stuffed French Toast

8 slices reduced-calorie white bread
1/4 C. soft fat-free cream cheese
1/4 C.  spreadable fruit spread   (you choose flavor)
2 eggs
2 Tbs skim milk
1/2 tsp vanilla extract

Spread 1 teaspoon cream cheese onto each slice of bread. Spread 1 teaspoon fruit spread over top of each. Put bread together to form 4 sandwiches. In a medium bowl, combine eggs, skim milk, and vanilla extract. Beat well, using a fork. Spray a griddle or large skillet with butter-flavored cooking spray. Dip each sandwich into egg mixture, coating both sides evenly. Place on griddle and cook 2 /3 minutes on each side or until golden brown.  ENJOY!
makes 4, 4 point serving's.

2 Point Veggie Bake.

1 C chopped zucchini
1 C. chooped tomato
1 C.  chopped onion
1/3 C. grated Parmesan cheese
1/2 C. Bisquick Reduced fat baking mix
1 C. skim milk
 2 eggs
1/2 teaspoon salt
1/8 teaspoon pepper

 Heat oven to 400  Grease 9-inch pie pan. Layer zucchini, tomato, onion and cheese in pie pan. mix remaining ingredients together and Pour into pie plate. Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Makes 6,  2 point servings.


3 Point Eggplant Casserole

1 C. spaghetti sauce
3/4 C. shredded lowfat mozzarella cheese
3/4 C. nonfat cottage cheese
2 Tb grated Parmesan cheese 
3/4 lb eggplant  sliced 1/2" thick

Grill eggplant on George Foreman Grill for about 8-10 minutes until soft. Spray 8x8 baking pan with nonstick spray. Put eggplant on bottom of pan. Spread spaghetti sauce over eggplant. Mix cottage cheese and mozzarella, and spread it over sauce. Sprinkle with Parmesan cheese. Bake at 350ยบ for 30-35 minutes

Serving Size : 4
 3 WW points

Frozen Peanut Butter Cup's. 2 point's each!

1 (8 oz.) Container Fat Free Cool Whip
1/3 Cup Reduced Fat Creamy Peanut Butter
1/4 Cup Hershey's Light Chocolate Syrup

Line a 12 cupcake pan with foil liners. Combine 1 Cup of cool whip with the peanut butter with a whisk. Fold in remaining cool whip. Divide the mixture into the liners evenly. Top each cup with 1 teaspoon of chocolate syrup. Freeze. After frozen, remove from pan and place in a freezer bag or container.

Serves: 12 ~ 2 Weight Watcher Points each

Strawberry Cheesecake Bites

1 (8 oz.) Package Fat Free Cream Cheese, softened

1/3 Cup Powdered Sugar

2 teaspoons Lemon Juice

44 Medium Strawberries, whole

1/2 Cup Graham Cracker Crumbs

In a small mixing bowl, beat together the cream cheese, sugar, and lemon juice until smooth and creamy, set aside. Hollow out the top of each strawberry to a depth of about 3/4 an inch using a paring knife . Fill each with the cream cheese mixture using a pastry bag just slightly above the tops. Place them on a cookie sheet as you do this. Once all of the strawberries are filled, dip each top into the graham cracker crumbs and place back onto the cookie sheet. Place the cookie sheet into the refrigerator and leave them for a few hours or over night to completely chill.

Serves: 11 (4 each) 1 WW Point each.