Dessert Recipes (Most Popular)
Yummy summertime stone-fruit cake.
This is a combination of two recipes - one from King Arthur Flour (The Baking Sheet Newsletter, Vol. II, No. 8, August 1991 issue) and one from Eating Well (May/June 1997).
Per King Arthur Flour: Upside-down cake is the dessert world's equivalent to everyone's favorite breakfast treat: sticky buns. Just as sticky buns bake in a pool of sugar, butter and raisins, then are flipped over so all that lovely sticky sweetness is on top, so does the appropriately named upside-down cake. Butter, sugar and fruit are arranged in a pan, the cake batter poured over it, and after baking the cake is turned upside down, revealing a moist, sweet fruit topping.
From ShopSmart magazine (Nov 2010) - delicious, moist pumpkin cake with sweet icing and crunchy walnuts.
Another one I got from Splenda's site. They have a lot of really great recipes. Again, I tweaked this one to lower the sugar a little bit more.
http://splenda.tastebook.com/reci
pes?category_id=11-Desserts-Pies&offse
t=5&recipe_view=true
This is the combination of two recipes. The filling is from Spenda's Recipe website. I make some minor tweaks from the recipe given on the website.
http://splenda.tastebook.com/recipes/1
397029-The-Great-Pumpkin-Pumpkin-Pie
http://www.cooks.com/rec/view/0,
1737,156182-250194,00.html
Notes: I sprayed non stick spray on the cookie sheet before dropping on the dough. The cookies don’t seem to spread much during the baking process, so next time I will try flattening the batter before putting them in the oven. This time I had to bake them an extra 4 mins. They baked to a nice golden brown color and it has a very interesting nutty texture, but the almond flour doesn’t seem to add any flavor differences to the cookie. The absence of sugar does not take away from the cookie, however next time I will use semi-sweet chips instead of sugar free chocolate chips. The Almond Flour does not grind down as fine as flour so the cookies will have a nutty texture and you will be chewing bits of almond for the rest of the day. But let’s face it that is the reason I like nuts. I enjoyed these cookies!!
After having made these cookies and consuming about 5 of them I did the math and figured out that if I get 19 cookies out of a batch these weigh in at about 9.3 grams of carbs and 109.2 calories per cookie. With Entemann’s Chocolate Chip Cookies There is 20 grams of carbs in 3 cookies. My children will enjoy them, but I can’t have them. Sigh!!
Notes: I sprayed non stick spray on the cookie sheet before dropping on the dough. The cookies don’t seem to spread much during the baking process, so next time I will try flattening the batter before putting them in the oven. This time I had to bake them an extra 4 mins. They baked to a nice golden brown color and it has a very interesting nutty texture, but the almond flour doesn’t seem to add any flavor differences to the cookie. The absence of sugar does not take away from the cookie, however next time I will use semi-sweet chips instead of sugar free chocolate chips. The Almond Flour does not grind down as fine as flour so the cookies will have a nutty texture and you will be chewing bits of almond for the rest of the day. But let’s face it that is the reason I like nuts. I enjoyed these cookies!!
After having made these cookies and consuming about 5 of them I did the math and figured out that if I get 19 cookies out of a batch these weigh in at about 9.3 grams of carbs and 109.2 calories per cookie. With Entemann’s Chocolate Chip Cookies There is 20 grams of carbs in 3 cookies. My children will enjoy them, but I can’t have them. Sigh!!
Notes: I sprayed non stick spray on the cookie sheet before dropping on the dough. The cookies don’t seem to spread much during the baking process, so next time I will try flattening the batter before putting them in the oven. This time I had to bake them an extra 4 mins. They baked to a nice golden brown color and it has a very interesting nutty texture, but the almond flour doesn’t seem to add any flavor differences to the cookie. The absence of sugar does not take away from the cookie, however next time I will use semi-sweet chips instead of sugar free chocolate chips. The Almond Flour does not grind down as fine as flour so the cookies will have a nutty texture and you will be chewing bits of almond for the rest of the day. But let’s face it that is the reason I like nuts. I enjoyed these cookies!!
After having made these cookies and consuming about 5 of them I did the math and figured out that if I get 19 cookies out of a batch these weigh in at about 9.3 grams of carbs and 109.2 calories per cookie. With Entemann’s Chocolate Chip Cookies There is 20 grams of carbs in 3 cookies. My children will enjoy them, but I can’t have them. Sigh!!
from www.andesrecipes.com - except I substituted applesauce for oil in the cake mix, used fat-free cream cheese, and Lite Cool Whip
I have made this recipe for years, using full-fat ingredients. Tried it this year using low fat ingredients, and wanted to calculate it here to see how many calories a piece of this dessert will be.
May also be made with peaches, plums, or nectarines or extract can be changed to almond, raspberry, or whatever your choice. You may also use different spices such as pumpkin pie spice, nutmeg, cinnamon, etc. You can add nuts or cream. Its a versatile recipe.