Vanilla Frosting

• 16 oz powdered sugar
• 1/2 c. vegetable shortening
• 2 Tbsp warm water
• 1/2 tsp. salt
• 1/2 tsp vanilla

Using a hand mixer, mix all ingredients together until fluffy and smooth.

Coconut Cream Pie

• 1 pie crust (homemade or store-bought and prepared according to directions)
• 1 cup unsweetened coconut flakes
• 3 cups half and half
• 2 eggs
• 3/4 c. sugar
• 1/2 c. flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 c. whipped topping

Prepare crust.

In a large frying pan, toast coconut flakes over medium heat, stirring constantly, until golden brown.

In a medium saucepan, add half and half, eggs, sugar, flour, salt, and vanilla. Cook over medium heat, whisking constantly. Once boiling, reduce heat to low and continue cooking and whisking for a few more minutes until thick. Remove from heat and stir in 3/4ths of the toasted coconut flakes.

Pour mixture into the pie shell. Cover and refrigerate 4+ hours. 

Top with whipped topping then sprinkle on remaining coconut flakes. 

Sprinkle Sugar Cookies

• 1/2 c. butter, melted
• 100 g. vegetable shortening
• 100 g. sugar
• 60 g. powdered sugar
• 1 egg
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp vanilla
• 300 g. all purpose flour
• sprinkles of your choice

In a bowl, whisk together butter and shortening until smooth. Add in sugar, powdered sugar, egg, baking soda, baking powder, salt, and vanilla and whisk again until creamy and smooth. Add in flour and, using a spoon, stir until combined.

Pour some sprinkles into a small, shallow dish.  Roll cookie dough into walnut sized balls then dip/roll half of the ball into the sprinkles then place onto a silicone mat lined cookie sheet, sprinkle side up. Make sure to keep 3-4 inches between the cookies on the pan. Using the bottom of a drinking glass, gently press the cookies flat until they are about a half inch thick.

Bake at 375 degrees for 10-12 minutes. Allow to cool on the pan for a few minutes before transfering to a cooling rack for 10 minutes. Once cooled, place cookies into an air-tight container. 

Peach Cobbler

Peach Mixture

• approximately 8 peaches (800 grams): peeled, pitted, and sliced thinly
• 50 grams sugar
• 55 grams brown sugar
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 2 tsp arrowroot powder OR corn starch
• 1 tsp lemon juice

Topping #1

• 125 grams all purpose flour
• 50 grams sugar
• 55 grams brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 6 Tbsp butter: sliced
• 1/4 cup hot water

Topping #2

• 3 Tbsp sugar
• 1 tsp cinnamon

Preheat oven to 425

Combine all peach mixture ingredients and pour into a 7x11" or 9" square baking dish. Bake at 425 degrees for 10 minutes.

Meanwhile, combine all topping #1 ingredients in a medium sized bowl EXCEPT butter and hot water. After dry ingredients have been combined, mix/mash in butter slices using your fingers. Pour in hot water and stir until just combined. 

In a small bowl, combine topping #2 ingredients. 

Once peach mixture has finished baking for 10 minutes, remove dish from oven and spoon on topping #2  mixture. Sprinkle topping #2 ingredients on top then put the cobbler back in the oven for an additional 30 minutes.

Allow to cool slightly before serving. 

Oatmeal Raisin Cookies

• 1/2 cup butter, melted
• 100 grams sugar
• 110 grams brown sugar
• 1 egg
• 1/2 tsp vanilla
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 125 grams all purpose flour
• 1 1/2 cups oats
• 1/3 cup raisins

In a large bowl, combine butter, sugar, brown sugar, and egg and whisk until combined. Whisk in egg, vanilla, baking soda, salt, and cinnamon. Stir in flour and oats then fold in raisins. 

Scoop dough into ping-pong sized balls then place on a baking sheet lined with a silicone baking mat. Slightly flatten each cookie and leave 2 inches of space between each.

Bake at 375 degrees for 10 minutes.

Carrot Cake Cookies

Makes 24 cookies, Each containing 75 calories

• 187 grams all purpose flour
• 110 grams brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1 cup shredded carrots (about 2 medium carrots)
• 1/2 cup cashew milk or plant-based milk of your choice
• 1/4 cup olive oil
• 56 grams chopped walnuts
• 80 grams raisins

Preheat oven to 375 degrees. Line a baking sheet with a silicone baking mat or parchment paper.

In a large bowl, mix together flour, brown sugar, baking powder, salt, cinnamon, and ginger.

In a small bowl, mix together carrot, milk, and oil. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in nuts and raisins then stir once more.

Roll dough into 1 to 1.5" balls, wetting your fingers to prevent sticking. Place cookies on baking sheet then slightly flatten. Be sure to space at least 1 inch apart. Bake 20-22 minutes until bottoms are golden brown.

Simple No-Bake "Cheesecake"

Makes 4 (113 gram) servings. 120 calories and 14 grams of protein per serving.

• 1 (8oz) block fat free cream cheese, softened
• 1 cup fat free vanilla greek yogurt
• 1 tbsp honey

Whisk ingredients together in a bowl until smooth. Top with fresh fruit, a tablespoon of homemade jam, or crumbled lemon cookies if desired.

Pumpkin Pecan Pie

• 9" pie crust of your choice

pumpkin pie mixture*

• 2 eggs
• 100 g. white sugar
• 110 g. brown sugar
• 1 tbsp all purpose flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1 (15 oz) can pumpkin puree (or 2 cups of homemade pumkin puree + 2 Tbsp tapioca flour)
• 1 (14 oz) can sweetened condensed milk

pecan mixture

• 1/4 cup butter, melted
• 130 g. brown sugar
• 168 g. pecans, roughly chopped

Prepare and bake pie crust according to directions. 

Combine all pumpkin mixture ingredients except the condensed milk. Gradually add in the milk, stirring as you go.

Pour pumpkin mixture into prepared 9" pie pan with crust. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake another 35 minutes.

Meanwhile, in a small bowl, combine pecan mixture ingredients then set aside.

After pie has finished baking for the total of 45 minutes, remove from oven, top with pecan mixture, then bake for an additional 10 minutes.

Pie needs to rest a few hours before serving (or refrigerate overnight).

Caramel Popcorn

Makes 5 quarts. Final product is 5.2 calories per gram

• 1 c. butter
• 400 g. brown sugar
• 185 g. corn syrup
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 130 grams popped popcorn

In a saucepan over low heat, combine all ingredients other than popcorn and stir until melted. 

Put popcorn in a large bowl and pour over caramel mixture. Stir until coated. Spread popcorn out on a baking sheet and cook for 1 hour at 250 degrees, stirring every 15 minutes. 

Marshmallow Popcorn Balls

• 125 grams mini marshmallows
• 3 tbsp butter
• 60 grams air-popped popcorn

In a saucepan, melt mini marshmallows and butter, stirring constantly. Pour mixture over popcorn and stir until coated. With greased hands, form into 7 balls each weighing between 25 and 30 grams. Each popcorn ball contains 130 calories

Streusel Cupcakes

Entire batch contines 2000 calories (makes 10-12 cupcakes that are 166, 182, or 200 calories each)

Batter

• 104 grams all purpose flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 tbsp butter
• 67 grams (1/3 cup) sugar
• 1 egg
• 1/2 tsp vanilla extract
• 94 grams nonfat plain greek yogurt

Topping

• 70 grams all purpose flour
• 55 grams brown sugar
• 1 tsp cinnamon
• 1/4  tsp salt
• 3 tbsp butter, cut into small pieces

Glaze

• 60 grams powdered sugar
• 1 tbsp milk

Instructions

• In a small bowl, combine flour, baking soda, baking powder, and salt. 
• In a large bowl, cream together room temperature butter and sugar. Add in egg and vanilla extract and stir until combined. Stir in flour mixture and yogurt.
• Divide batter equally in cupcake liners to make 10-12 cupcakes
• In a bowl, combine all topping ingredients. Use your fingertips to incorporate the butter. 
• Sprinkle the topping over the cupcakes, lightly pressing it into the batter.
• Bake at 350 for 20-25 minutes then move to a rack to cool completely.
• In a small bowl, combine glaze ingredients. Drizzle over cooled cupcakes. 

Chocolate Buttercream Cookie Frosting

• 1/4 cup butter, softened
• 240 grams powdered sugar
• 3 tbsp cocoa powder
• 1 tsp vanilla extract
• 2 tbsp milk

Banana Bread

• 1/2 cup butter, melted
• 200 grams sugar
• 1 egg
• 1/4 cup applesauce
• 1 tsp vanilla extract
• 187 grams flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 bananas, diced

Stir together butter and sugar. Add in egg, applesauce, and vanilla extract and mix well. Combine flour, baking soda, and salt then stir into butter mixture until smooth. Wisk in sliced bananas then pour into a greased loaf pan. Bake at 350 degrees for 60 minutes. 

Tiramisu

• 3 egg yolks
• 75 grams (3/8 cup) sugar
• 1/3 c. milk (or almond milk)
• 3/4 c. heavy whipping cream
• 1/4 tsp vanilla extract
• 8 ounces mascarpone cheese
• 3 Tbsp strong coffee
• 4 Tbsp rum 
• 3 ounces lady fingers (typically half of a package)
• 1 1/2 tsp cocoa powder

In a saucepan, whisk together yolks and sugar. Whisk in milk and stir constantly over medium heat until mixture boils. Gently boil for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in the refrigerator for 1 hour. 

In a medium bowl, whisk whipping cream and vanilla until stiff peaks form. Cover and refrigerate.

After 1 hr has passed, remove yolk mixture from fridge and whisk in mascarpone. 

Spread lady fingers onto a cookie sheet in a single layer. In a small dish, combine coffee and rum. Drizzle coffee mixture over lady fingers evenly. Carefully transfer half of the soaked ladyfingers the bottom of a bread loaf sized pan. You may need a spatula to transfer them.

Spread half the mascarpone mixture over the first layer of lady fingers. Spread half the whipped cream mixture on top of the mascarpone layer. Top with remaining lady fingers, then mascarpone, then whipped cream.

Using a sifter or mesh strainer, sprinkle cocoa powder on the top. Cover the tiramisu then refrigerate overnight.

Soft Ginger Cookies

Entire batch contains 3540 calories and makes about 2 dozen cookies (148 calories per cookie)

• 312 grams (2 1/2 cup sifted) all purpose flour
• 2 tsp ground ginger
• 3/4 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 1 tsp baking soda
• 3/4 c. butter, softened
• 200 grams (1 cup) white sugar
• 1 egg
• 1 tbsp water
• 1/4 c. molasses
• 2-4 tbsp sugar

In a bowl, combine flour, spices, and baking soda. In a separate bowl, combine softened butter and 200 grams sugar. Beat in the egg, water, and molasses. Gradually add flour mixture to the butter mixture, stirring until thoroughly combined. Using two spoons, shape a spoonful of dough into a walnut-sized ball then drop into a shallow bowl containing the additional sugar. Coat completely then transfer the coated dough ball onto a greased cookie sheet. Cookies need to be spaced 2-3 inches apart. Bake at 375 degrees for 10 minutes. Allow to cool for 5 minutes before transferring to a cooling rack. Once completely cool, store in an air tight container.

Fondant

• 1 tbsp gelatin
• 1/4 c. water
• 1/2 c. corn syrup
• 1 tbsp vegetable oil
• 2 tbsp shortening
• 965 grams powdered sugar

Place gelatin and water in a saucepan and melt over medium heat. Combine remaining ingredients in a bowl and mix. Add in gelatin mixture, stirring until combined. Knead until smooth and shiny then store in fridge for a few minutes. To color, knead in food coloring.

Peanut Butter Chocolate Chip Cookies

• 1/2 cup unsalted butter, softened
• 128 g. crunchy peanut butter
• 120 g. sugar
• 100 g. brown sugar
• 1 egg
• 160 g. all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp baking soda
• 50 g. semi-sweet chocolate chips

Place mixing bowl on food scale, add butter, then tare the scale (zero it out). Add in each ingredient, one at a time, until reaching the correct weight. Mix after each new ingredient has been added and bring the scale back to zero. Once all the ingredients have been added, roll cookies into 1 inch diameter balls, slightly flatten each with your hands, and place on a greased cookie sheet. Bake for 10-15 minutes at 375 degrees.

Calories per batch: 3193

Peanut Butter Cheerio Treats

• 1 (11 oz) box Peanut Butter Cheerios
• 1 (16 oz) bag of miniature marshmallows
• 3 tbsp butter
• 1/2 c. peanut butter

In a saucepan over low heat, melt together marshmallows, butter, and peanut butter. In a large bowl, pour mixture over cereal and stir until thoroughly coated. Press into a greased 9x13 inch dish and cover. Once cooled, cut and serve.

Strawberry Shortcake

• 1 quart fresh strawberries
• 1/2 c. sugar
• 8 oz cream cheese, softened
• 1 c. powdered sugar
• 8 oz whipped cream
• 1 angel food cake

Wash, stem, and cut strawberries into quarters. Place in bowl, add 1/2 cup sugar, stir to coat, cover and refrigerate for at least 2 hours.

In a separate bowl, beat together cream cheese and powdered sugar. Fold in whipped cream, cover, and refrigerate.

To serve, cut angel food cake into cubes and distribute into serving bowls, add cream cheese mixture and gently stir to coat. Top with strawberries.

Peaches and Cream Coffee Cake

• 94 g. flour
• 1/2 tsp salt
• 1 tsp baking powder
• 3 tbsp butter
• 1 (3oz) pkg vanilla pudding (not instant)
• 1 egg
• 1/2 cup milk
• 1 (15oz) can sliced peaches drained (save juice)
• 1 (8oz) cream cheese softened
• 3 tbsp peach juice (from can)
• 100 g. sugar

topping:

• 12 g. sugar
• 1/2 tsp cinnamon
• 33 g. chopped walnuts

Combine flour, salt, baking powder, and butter and mix well.Next, add the pudding, egg, and milk and beat two minutes at medium speed. Pour batter into greased deep 10” pie pan or 9x9 baking pan. Arrange the sliced peaches on top of batter.
In a mixing bowl combine the cream cheese, peach juice, and white sugar and beat with electric mixer until smooth. Gently spoon over the batter within one inch of the edge.
Combine sugar, cinnamon, and nuts and sprinkle over the top.
Bake at 350 for 30 min. Serves 8.

Recipe courtesy of: Sonja B. from Wisconsin