Mudslide Cookies

cookies, dessert, chocolate, mudslide

Click here for Jacques’ Chocolate Mudslide Cookies recipe from “Stylish Cuisine”!

Let’s get honest for a minute here.  There’s a solid week every month that women are allowed to be bitchy more abrupt than usual.  This coincides with all sorts of wonderful things like cramps, hypersensitivity, extended bathroom breaks, chocolate cravings, etc.  For the last three years, I barely had a period.  My body seemed to try to have one, but I just couldn’t pull it off most months.  Because of my unruly body, I didn’t have any excuse for my abrupt behavior… except that I was bitchy (What? NO!).

Good news, though!  My body is currently back to working correctly and my excuse for craving chocolate is back full force.  This is a dangerous craving for me.  I love chocolate on a regular day, so when I crave it on an extreme level, my dieting is constantly on the brink of disaster.  Last month, everyone and their mother and their sister and their bestest friend in the whole world decided to make cookies.  I’m not even joking.  EVERYONE MADE COOKIES.  And then they posted about it on Facebook.  Cruel!  Jess said she wanted to make some too and I was happy to participate in that.  I didn’t want to make any regular cookie, though.   My brain told me, “You want chocolate cookies with walnuts in them.”  I said to my brain, “Damn, that’s a great suggestion.”  So I made some.

chocolate, cookie, brownie, healthy, dessert

Click here for this Secretly Healthy Chocolate Brownie Cookies recipe by “Eliza’s Edibles”!

I found a recipe on the Cooking Light website for Mudslide Cookies and went from there.  They were perfect!  Not overly sweet (which is easy to do with chocolate cookies), perfectly crisp on the outside, but pillowy on the inside.  Best part?  Low calorie!  Granted, it’s still a CHOCOLATE COOKIE, so it’s going to have at least a few calories in it, but these aren’t over the top.  I made 30 ginormous cookies (as in the size of the palm of my hand) and they were only 4 PP each.  You could easily make cookies that were slightly smaller, and make 48 at 2 PP each.  Best part?  They satisfy my chocolate craving without making me want to eat seven in a row.  I get my momentary fill of chocolate after one!  That’s incredibly important  for me.  I have a tendency to go for chocolate CHIP cookies and then I eat four in a row just to get enough chocolate chips to actually satisfy my craving.  That’s not so helpful when you’re dieting.

Mudslide Cookies (slightly modified from Cooking Light)
Servings: 30
PointsPlus Per Serving: 4 (or 48 cookies for 2 PP each)


  • 2 oz unsweetened chocolate, 10 PP
  • 2 oz bittersweet chocolate, 9 PP
  • 1 1/2 tbsp organic unsalted butter, 4 PP
  • 1 1/2 tsp strong black coffee (CL used instant coffee granules, but I’m classy, so I don’t have those)
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose unbleached flour, 17 PP
  • 1/2 cup unsweetened cocoa powder, 4 PP
  • 2 tsp baking powder
chocolate, cookie, peanut butter, pb fudge, fudge, dessert

Click here for this PB Chocolate Fudge Cookies recipe by “Sarah Cupcake”!

  • 1/8 tsp salt
  • 2 large eggs, 4 PP
  • 3 egg whites, 1 PP (CL used 1/2 cup egg substitute, but I didn’t have that)
  • 2 1/2 cups organic cane sugar, 52 PP (CL used regular refined sugar)
  • 1/2 cup chopped walnuts, 11 PP

1. Preheat oven to 350°.

2. Place butter, bittersweet chocolate, and unsweetened chocolate into a microwave-safe bowl; microwave at HIGH 1 minute or until chocolate is almost melted. (I melted my chocolate in a sauce pan on the stove since I have a tendency to over-nuke my chocolate.) Stir until smooth. Combine coffee granules and 1 tablespoon hot water, stirring until granules dissolve. Stir coffee and vanilla into chocolate mixture.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and salt, stirring well with a whisk. Combine sugar, egg substitute, and eggs in a large bowl; beat with a mixer at high speed 6 minutes or until thick and pale. Gently stir 1/4 of egg mixture into chocolate mixture; stir chocolate mixture into remaining egg mixture. Stir in flour mixture and nuts.

4. Cover baking sheets with parchment paper or use a silpat mat (BUY ONE. Do it now.) Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets; with moist hands, gently press dough into 1/4-inch-thick rounds (the pressing is optional.  I didn’t press and they turned out perfectly round). Bake at 350° for 15 minutes or until set. Cool 1 minute. Remove from pans; cool completely on wire racks.

When the cookies are done, they’ll be cracked on top and still moist in the center.  And magically delicious!  Hee hee!

Protein Powder Review: About Time Whey

Welcome to my first Protein Powder review!  First off, I have to give a big shout out to my good friend, Jenna from the CorgiPants blog.  She started doing protein powder reviews on her blog this year and it led me in the right direction when I first decided to shop for some protein powder.  Her reviews are VERY helpful, so check them out!  I can honestly say that I never thought I’d be doing the protein powder thing.  I was convinced it was just a fad that all men and crazy women went through to pump up the muscle gain and fat burn despite whether it actually worked or not.

Imagine my surprise when my mom called me one day and said she tried a Weight Watchers protein smoothie mix with some frozen berries and milk and that it had the texture of ice cream and tasted amazing.  I was shocked.  My MOTHER is doing the protein powder thing?  Okay, I had to try it.  So, when she came to visit, she bought a pack of the chocolate ones and we made chocoberry ice cream to eat while watching a movie.  It was so yummy!  I got almost 2 cups of protein “ice cream” for only 2 PP!  I was in heaven.  I went out and bought about 8 lbs of frozen berries and 2 tubs of protein powder the next day.

Photo Courtesy of: Jenna from the CorgiPants blog! Click it to go directly to her review of About Time Whey.

Today’s review is for About Time Whey.  

About Time Whey got great reviews from Jenna; a 9 out of 10!  And you know what?  I think I’d have to give it that too.  It’s all natural and uses stevia as it’s sweetener.  There’s no sugar or HFCS anywhere in site!  The ingredient list isn’t ridiculously long and complicated too, which is nice.  The texture is smoother, partly due to the fact that it’s actually in “powdered” form, rather than having the texture of white whole wheat flour.  In order to figure out which flavor I would order a 2 lb tub of, I decided to order a few trial packs from them first.  You can get 2 one scoop samples for 3.99 and they’ll pay for shipping!  Here are the first four flavors I tried:

Chocolate: This is the third chocolate flavored protein powder I’ve had and I would place it 2nd… after the Weight Watchers Protein Powder! That stuff is gooood. This is less chalky than the WW stuff, but it’s not as chocolatey-sweet. When using 1% milk, I put in about a 1/2 tsp truvia, but when I used my vanilla almond milk, no sweetener was necessary.

Vanilla: I liked this one better than Designer Whey French Vanilla (but DW is cheaper at Meijer!). This flavor is a really nice vanilla without any chalky flavor at all.  It’s just a nice, pure vanilla flavor that serves as a fantastic base for protein smoothies and ice cream.

Banana: Do you remember eating Runts candy when you were a kid? Yeah, this flavor tastes exactly like the bananas. If you haven’t had Runts, I can describe it as “fake” banana. Jess didn’t really like the flavor, but I didn’t mind it that much. It would probably be really good with frozen strawberries or some unsweetened cocoa and frozen bananas.

Strawberry: This one was actually tasty! I, of course, blended some tropical frozen fruit into it, but it had a delicious flavor. Still slightly “fake”, but with the fruit mixed in, it started tasting more like a daquiri than fake strawberry candy, so that was good.

I have two more sample flavors on their way to me right now – cinnamon swirl and chocolate peanut butter.  I’m excited to see how these ones will taste.  I also ordered a 2 lb tub of the vanilla because I liked it so much!  Okay, so time for the breakdown.

About Time Whey
Calories per Scoop: ~103
PointsPlus per Scoop: 2
Texture: 5/5
Flavor: 4/5
Ingredients: 5/5

Black and White Cake Cookies

Perfect stripes for a perfect cookie!

People, I have been a BAD foodie lately. I’ve been eating what I want and too much of it. My past few weigh-ins have shown it too – almost three pounds back on my bootie! Not good. Bad foodie, bad. So, this morning I got back on the workout horse with 30 minutes of circuit training and 15 minutes of yoga.

DAYAM. With all this walking I’ve been doing, I’ve forgotten how much I need to change up my routine! Walking around Chicago is QUITE different from working out all my muscle groups in intervals! I feel accomplished for the day and it’s only just begun. And by accomplished, I mean I sweated a LOT and drank a lot of water. And THEN I made myself a tasty breakfast of bacon and eggs and a cold ginger lemon tea! Yum yum. Back on the wagon, dammit and I’m staying here!

Make sure to put some wax or parchment paper under the cookies so you don’t get frosting all over the table!

It’s always easier to keep up with a routine when life is calm and travel is minimal. My girlfriend and I have traveled the past two weekends to visit friends and family and food options weren’t the best. I know that’s why some of the weight came back. Walking is great, but it’s neutralized when you’re eating like poop! So, the night before we left to visit Cincinnati I decided to make some tasty WWF cookies to bring with me. My mom organized a lovely game night with some of my cousins and told them to bring snacks. Knowing my cousins, I figured it probably wouldn’t be anything too healthy. I decided to make Black and White Cake Cookies… with a special ingredient!

CHOBANI! Chobani Greek Yogurt with Honey was the special ingredient in these cookies. The original recipe came from my awesome Cooking Light cookbook, but it called for applesauce (instead of what would normally be oil). I’m not a huge fan of apple flavored baked desserts and I knew that yogurt was commonly used in place of oil too, so I figured I’d give it a shot! I also adjusted the frosting ingredients so that they harden a little easier next time. The almond frosting did fine, but the cocoa side took a lot longer.

They were SOOO GOOOOOOD. The yogurt gave them a delicate savory flavor, kind of like what you’d taste in a sour cream cake. Sweet, savory, and topped with cocoa and almond flavored icing. Heaven in my mouth. I made three dozen and they were gone by the end of the night. My parents loved them and the cousins loved them! And the Chobani was definitely the right choice. Next time I might even try using the black cherry Chobani rather than the honey. But that ‘gurt is going into the zucchini bread I’ll be making this week! Betcha didn’t see that coming?!?!


Black and White Cake Cookies
Servings: 36
PointsPlus Per Serving: 2


  • 1 1/2 cups all-purpose flour, 16 PP
  • 1 1/2 tsp baking powder
  • 1/2 tsp table salt
  • 1 6oz container of Chobani greek yogurt (I used honey, but you can use any flavor you desire!), 4 PP
  • 1 cup sugar, 22 PP
  • 1/4 cup light butter, 9 PP
  • 1 1/2 tsp vanilla extract, 1 PP
  • 2 egg whites, 1 PP
  • 2 tbsp 2% milk
  • 1 1/4 cup powdered sugar, 16 PP
  • 1/4 tsp almond extract
  • 2 tbsp unsweetened cocoa, 1 PP

1. Preheat oven to 375.

2. To prepare cookies, lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.

3. Spoon yogurt into a fine sieve over a bowl, let stand 15 minutes. Discard liquid.

4. Combine drained yogurt, granulated sugar and butter in a large bowl, beat with a mixer at medium speed 2 minutes or until well blended. Beat in vanilla and egg whites. Add flour mixture; beat at low speed until blended.

5. Drop dough by level tablespoons 2 inches apart onto parchment-lined baking sheets (very important. otherwise they’ll stick!). Bake at 375 for 10 minutes or until set (not browned). Cool on pans 2 minutes or until firm. Remove from pans; cool completely on wire racks.

6. To prepare frosting, combine 3/4 cup powdered sugar, 1 tbsp milk and almond extract in a bowl, stirring well with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon white frosting over half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.

7. Combine 1/2 cup powdered sugar and cocoa in a bowl. Gradually add 1 tbsp milk, stirring with a whisk until smooth. Working with 1 cookie at a time, hold cookie over bowl and spread about 1 teaspoon chocolate frosting over other half of cookie (scrape excess frosting from edges). Let stand 10 minutes or until frosting is set.

Fiber One 80 Giveaway! CLOSED

Photo Courtesy of: The Tippy Toe Diet blog

My family has a history with Fiber One products.  Thanks to my brothers, Fiber One bars have been affectionately renamed “fart bars” due to their dramatic effect on the digestive system.  We’ve also tried a bunch of different cereals and I can’t say I’ve continued to buy them on a regular basis.  Sometimes a girl just doesn’t want her stomach or nether-regions singing opera to anyone within earshot of her cubicle.

When I signed up to get a free box of Fiber One 80 to try out, I thought I’d be getting a box of bland, twig-like cereal that would cause me to run to the bathroom a lot.  Why sign up?  The free pedometer and iPod armband thingy that came with it!  I thought I’d be crushing up the cereal and using it as a bread crumb coating for a chicken or fish dish.  But when the box showed up on my doorstep and I grabbed a handful to try, I was pleasantly surprised!  It has a great honey-sweetened flavor and it does NOT taste like twigs.  It doesn’t even look like twigs.  And it has a whopping TEN grams of fiber per serving!  (I didn’t rush to the bathroom all day, but I was definitely feeling lighter by the end of the day, lol).  In fact, one serving (3/4 cup) of Fiber One 80 is only 2 PP!

I’m already thinking of ways to use it in cooking rather than just eating it in a bowl with milk.  I was already planning on a parfait with some of the chobani, so I’m going to chop up some of this cereal, mix with some graham cracker and oats and make a super tasty carby layer for my parfaits.  Maybe it would be a good addition to a graham cracker crust for a pie of some sort…. the honey flavor would lend itself very nicely to a pie crust!

So yeah, I’m actually a fan of this new Fiber One 80 cereal.  I mixed some of it into my strawberry-banana chobani and had a blasty blast!  I recommend getting a box and trying it out for yourself.  Or… you could win a box of your own (plus a pedometer and an iPod armband!).  The pedometer is pretty cool too.  Small and perfect for a pocket… but easy to forget about (put it in your pocket, ANGELA!)

That’s right, you can win a Fiber One gift package right here!  It includes a box of the cereal, a pedometer and an iPod armband.  There are five ways to enter.  You can enter once or all five different ways.  Just make sure to follow the directions!  All entries must be completed by MONDAY, JULY 4th at MIDNIGHT.  The winner will be chosen on announced on July 5th.  Good luck!

1. “Like” Fiber One on Facebook and leave a comment on their wall telling them how you found their page and what product you’re trying to win and then leave a comment on this blog post telling me that you did.
2. Follow @ReluctantFoodie on Twitter and leave a comment on this blog telling me that you did.
3. Subscribe to my blog through RSS feed or through email and leave a comment telling me that you did.
4. Share my blog post on Facebook with the following in the comment box, “Win a free pedometer, iPod armband and a box of the new Fiber One 80 cereal on The Reluctant WW Foodie blog!” and leave a comment on this blog telling me that you did.
5. Tweet the following message “Win a free pedometer, iPod armband and a box of Fiber One 80 cereal from @ReluctantFoodie! Enter here –” and leave a comment on this blog telling me that you did.

Note: the product, prize pack, information and giveaway have all been provided by Fiber One through MyBlogSpark.  All opinions of the product and prize pack are personal opinions (they didn’t pay me to speak on behalf of it all).

Creative Popcorn!

Photo Courtesy of: The Girl Who Ate Everything

One of the most common “filler” foods for dieters all over the world is fat free popcorn.  It’s like 2 points for 4 cups of it and if you eat it one piece at a time, it lasts longer!  At least that’s what I hear from all my WW peeps.

Photo Courtesy of: Skinny Kitchen

But I can get burnt out on popcorn really fast.  It just starts tasting like lightly salted cardboard after a while.  I need a little more flavor and a LOT more options to be satisfied with popcorn.  As much as I like butter and salt, there are other spices in the world that can provide a flavor burst too.  I’ve seen a lot of recipes lately for flavored popcorn and it just looks delicious.  It makes complete sense to flavor your own popcorn!  You know what you want flavor-wise, you know what’s going on it and you can flavor it differently according to everyone’s desired tastes.

So here’s a recipe from Weight Watchers Online that looked tasty.  I’m definitely trying it soon!  Also, all the pictures link to their own recipes from other blogs, so make sure to click on a few different ones that strike your fancy.  Or… make your own, send me a picture and the recipe and I’ll post it up here!  Popcorn will never be monotonous again.

Photo Courtesy of: Tokyo Terrace

Parmesan-Thyme Popcorn
Servings: 4 (2 cups)
PointPlus Per Serving: 2


  • 1/4 cup grated Parmesan cheese, 3 PP
  • 1 tsp ground thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp table salt
  • 8 cups plain air-popped popcorn, 6 PP
  • 2 sprays cooking spray

Photo Courtesy of: Living Lou

1. In a small bowl, mix together cheese, thyme, garlic powder and salt.

2. Place hot popcorn in a serving bowl and coat with cooking spray; sprinkle with cheese mixture, tossing all the while, until well coated.

Crisp Pecan Cookies… oh, and a Weigh-In

Photo Courtesy of: Jess Costantini from Beautiful Orange Productions

I really need to stop with this cookie and brownie making.  I have a sweet tooth the size of Montana and cookies get me into trouble.  I have practically NO self control around them!  My weigh-in this week shows that.  I gained 7/10ths!  Honestly, I’m surprised it wasn’t more.  I did NOT follow my points this past week.  I was just eating everything in site!  But today I start my week over, so I’m making sure to get back on track.  Luckily, my exercise is still on track, though!  Actually, when I weighed myself using my nifty WW scale, I saw that both the lbs and percentage of body fat went down!  I definitely have more muscle!  The body fat loss was 1.2 lbs.  So I was okay with this gain.  Jillian Michaels has been kicking my patootie four times a week.  Never have I sweated so much in my living room.

Sometimes I feel like a bad Reluctant Loser Leader when I see that I’ve gained again, but you know what?  I’m showing you that I’m not perfect!  It took me 20 years to get to this point, so I know it’s not going to just melt off!  I’m not just trying to lose weight, I’m attempting to change a lifestyle that I’ve been living with since fourth grade.  Not just how much I eat, but what I eat, how to recognize (and not ignore) the signs my body gives me when I’ve had enough, how much and what kind of exercise I do, how I think about food and exercise… all of it!  I’m going to fail at some of those points during some weeks, but I just keep getting back on the bandwagon.  I feel too good to go back to where I was.  And our Weight Watchers Program at work is over now, so the weekly weigh-in here is super important for accountability!

I hereby claim that my goal for weight loss next week is 1 lb!  (I’m tempted to up that to 2 lbs, but the way my body is changing right now, I don’t think I want to set myself up for defeat).  I will stick to my points this week like a recovering addict sticks to the 12 step program.  It’s one day at a time.  One meal at a time.  One snack at a time.  I’m writing it all down.  Maybe I’ll even try to plan out the food for my week so that I know what to expect.  Either way, I’m doing better this week, I promise.

But for you…. a cookie recipe!  BAHAHAHA.  These were wonderful, but you’ll want to eat them all, so careful!

Photo Courtesy of: Jess Costantini from Beautiful Orange Productions

Crisp Pecan Cookies (from Cooking Light)
Servings: 30 (1 cookie each)
Points Per Serving: 2
Calories Per Serving: 73


  • 1 cup packed light brown sugar, 23 PP
  • 5 tbsp light butter, 8 PP
  • 1 large egg white
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3 tbsp chopped toasted pecans, 4 PP
  • 1/2 tsp baking powder
  • 1/3 cup sifted powdered sugar, 4 PP
  • 1 cup all-purpose flour, 12 PP

1. If you haven’t toasted the pecans yet, place them in a dry skillet and cook over medium heat 1-2 minutes, stirring frequently. Set aside.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk.

3. Combine brown sugar and butter in a bowl, and beat with a mixer at high speed until light and fluffy. Add vanilla and egg white, and beat 1 minute. Stir in flour mixture and chopped pecans. Refrigerate dough 30 minutes.

4. Preheat oven to 350.

5. Place 1/4 cup powdered sugar in a small bowl. Divide dough into 30 equal portions. With moist hands, shape each portion into a 1/2 inch ball. Roll balls in 1/4 cup powdered sugar. Place 2 inches apart on baking sheets coated with cooking spray. Place pans in freezer 10 minutes.

6. Bake at 350 for 12 minutes or until cookies are golden. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks. Using a fine sieve, sprinkle 4 tsps powdered sugar over cookies.

Photo Courtesy of: Jess Costantini from Beautiful Orange Productions


Photo Courtesy of: Jess Costantini from Beautiful Orange Productions

I made crepes!  They were delightfully light and tasty and I cooked them to perfection.  Aaannnnd then I stuffed them with cut up strawberries and some Cool Whip Free.  Oh buddy, I’m shocked that I only had two (and that we still have 4 in the fridge for tomorrow… well, 3.5 since my girlfriend took a big bite out of one after dinner last night).

The recipe I used was from my beautiful new Weight Watchers cookbook!  One of my fellow WW peeps bought it thinking that it would have a lot of recipes that she could use, but after realizing that she really only eats curry and pasta and she really doesn’t like to cook, she sold it to me.  That certainly worked in my favor!  They were so easy to make and so delicious.  The only other time I made crepes was when the girlfriend and I were trying the South Beach diet at the beginning of last year.  They were… eggy.  And stuffed with ricotta.  Ricotta was good inside, but there was just too much egg! These WW crepes had flour, so they actually tasted like crepes SHOULD taste!

Nevertheless, here’s the awesome recipe so that you can enjoy them too.  It only takes about 30 minutes (including 15 minutes to let the mixture sit) to make, so take advantage!  They certainly aren’t a monotonous breakfast dish :)

Crepes (from the New Complete WW Cookbook)
Servings: 8
PointsPlus Per Serving: 2 (3 if you include Cool Whip Free and strawberries!)


  • 1/2 cup all-purpose flour, 6 PP
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup low-fat milk, 3 PP
  • 2 large eggs, lightly beaten, 4 PP
  • strawberries (optional)
  • Cool Whip Free, 1 PP per 2 tbsp

1. Whisk together flour, nutmeg, and salt in medium bowl. Beat together milk and eggs in small bowl. Whisk milk mixture into flour mixture until smooth. Let stand 15 minutes.

2. Spray 8-inch nonstick skillet with nonstick spray and set over medium heat until drop of water sizzles in pan. Re-stir batter; pour scant 1/4 cupful of batter into skillet, tilting pan to coat bottom completely. Cook until top is set and underside is golden brown, about 1 1/2 minutes.

3. With spatula, loosen edge of crepe and turn over. Cook until second side is lightly browned, about 25 seconds. Slide crepe onto plate. Repeat with remaining batter, lightly spraying skillet before adding more batter.

Photo Courtesy of: Jess Costantini from Beautiful Orange Productions

Herbed Peas

Peas in a pot.

I can’t say I’ve always been a fan of peas. I’ve mostly had them when they were kinda mushy and not well spiced. Now, my girlfriend loooves peas. The last time we went shopping at Trader Joe’s, she picked up two bags of frozen organic peas, so I knew I’d be cooking with them soon!

It’s not that I have anything against peas. They just aren’t my favorite flavor. But these peas are actually really tasty! They’re buttered just right, spiced just right and able to be made either on the stove or in the microwave.

The recipe is based off a recipe from my beloved Cooking Light cookbook. I didn’t have green onions, otherwise my recipe would be exactly the same as theirs. But alas, it is not, and I’m positive that my girlfriend liked these more than she would have liked those! (because she doesn’t like onions). If you have some peas in your freezer that you want to use up, I definitely recommend you try this recipe!

Peas have such a beautiful color!

Herbed Peas
Servings: 4
PointsPlus Per Serving: 2


  • 2 cups frozen peas, 5 PP
  • 2 tbsp light butter, 2 PP
  • 1/4 tsp salt
  • 1/4 tsp thyme

1. Melt butter in a pan over medium heat and then add frozen peas. Let cook for about 5-7 minutes.

2. Add salt and thyme. Continue cooking; stirring occasionally. Should be done after 5-10 more minutes. Serve hot!

Cocoa Fudge Cookies

Don’t they just look perfect?!?!

Okay.  I am starting to see that my sugar addiction is affecting my blogging.  I’ve put up more cookie recipes in the past month than necessary.  They’re just so GOOOOD!  I never really considered myself a baker, but I’m starting to get the hang of it.  I’m going to have to stop this cookie madness and try something else… like a pie :)

Before I take a break from all the cookie recipes, I do want to leave you with yet another recipe for those tasty morsels.  These ones are like brownie bites!  Firm on the outside, chewy on the inside.  They are AMAZING after being zapped in the microwave for 15 seconds and paired with a glass of organic 1% milk.  I found this recipe in my Cooking Light Cookbook (what else?  It’s my freakin’ culinary BIBLE.  Forget Joy of Cooking!).

Too good to have just one (picture, that is.)!

Cocoa Fudge Cookies
Servings: 24
PointsPlus Per Serving: 2


  • 1 cup all-purpose flour, 10 PP
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 5 tbsp light butter, 8 PP
  • 7 tbsp unsweetened cocoa, 3 PP
  • 2/3 cup sugar, 14 PP
  • 1/3 cup packed light brown sugar, 8 PP
  • 1/3 cup low-fat plain yogurt, 1 PP
  • 1 tsp vanilla extract

1. Preheat oven to 350.

2. Lightly spoon four into a dry measuring cup and level with a knife. Combine flour, soda and salt; set aside. Melt butter in a saucepan over medium heat. Remove from heat and stir in cocoa and sugars. Stir in yogurt and vanilla. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

3. Bake at 350 for 8-10 minutes or until almost set. Cool on pans 2-3 minutes or until firm. Remove cookies from pans; cool on wire racks.

Homemade Corn Tortillas

Never in my life had I ever thought of making my own tortillas.  Then I opened up my fabulous Cooking Light cookbook and saw an easy recipe!  So I ran out and bought masa harina and gave it a try!  They didn’t turn out perfectly round, but they did turn out really tasty.  AND they didn’t break apart when I stuffed them with cheese, crumbled meat, tomatoes, lettuce, grilled zucchini, sour cream and hot sauce.  Awesome.

I highly suggest you try this recipe.  If you find you REALLY enjoy making your own tortillas, go out and buy a tortilla press!  If you don’t want to buy a press, wrap a cutting board in plastic wrap to use rather than trying to flatten them out between two loose pieces of plastic wrap.  Either way, they’re going to be great.

Tortilla goodness!

Fresh off the skillet

Homemade Corn Tortillas
Servings: 8
PointsPlus Per Serving: 2


  • 1 1/2 cups masa harina, 16 PP
  • 1 1/8 cup water
  • 1/2 tsp salt

1. Combine all ingredients in a bowl with a spoon. Knead 30 seconds on a lightly floured surface. Cover, let stand 15 minutes.

2. Divide dough into 8 equal portions; shape each portion into a ball. Place one ball between 2 sheets of heavy duty plastic wrap (cover remaining balls to prevent drying). Take a rolling pin and roll the dough out into a circle about 5-7 inches in diameter. Carefully take off plastic wrap and put tortilla on a plate; put a piece of parchment or wax paper between each tortilla.

3. Heat a large nonstick skillet over medium-high heat. Place 1 tortilla in pan; cook 1 minute 15 seconds. Turn tortilla over; cook another minute and 15 seconds. Turn tortilla once more; cook 15 seconds. Repeat.