Healthy Carrot Banana Bread (or Muffins) from Halfmysize.com & more...

These were moist and delicious! 

I did tweak the recipe some, and made it even healthier than the recipe calls for....and also made muffins instead of a loaf.

Seriously, I don't have to look far - only a page or two - in this cookbook to find something I have to make...and then, it's a toss up which one to make first! 

For us, muffins are like dessert, so this recipe really hit the 'sweet tooth' spot. And the flavors seemed to blend very nicely - I wasn't sure about this combination, but was very pleased with the result.

I always have bananas in the freezer and I had some open unsweetened applesauce in the fridge, so I was tickled to be able to use up some of those ingredients as I made these tasty treats.

I'll share how I lightened them in the body of the recipe, but first I want to remind you of something I recently shared at another one of my posts.

Remember when I mentioned substituting ground flax seed meal for an egg when you're baking?  It adds fiber and also Omega-3  fatty acids - which are good for you - and I needed to make my walk match my talk. *-*

So this was one of the changes I made....I mixed 1 Tb. ground flax seed meal with 3 Tb. water for one of the eggs. 

(This works well if you substitute it for no more than half the eggs called for you in your baked recipe).

HEALTHY  CARROT BANANA MUFFINS

(by The Better Baker from

halfmysize.com)

1/2 c. unsweetened applesauce

1 c. sugar

(I used 1/2 c. sugar, and 1/2 c. Splenda)

1/2 c. egg substitute

(I used 2 large egg whites and the flax seed meal mixture)

2 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

(I used 1/4 tsp.)

1/2 tsp. cinnamon

1/4 tsp. nutmeg

2 lg. ripe bananas, mashed

1 c. grated carrots

In a mixing bowl, combine applesauce and sugar; add egg whites and flax seed meal mixture and mix well. Combine flour, baking soda, salt, and spices; gradually add to creamed mixture alternately with bananas.  Stir in carrots.  Spray a 12-cup muffin pan with cooking spray. Put mixture into muffin pan. Bake at 350 for 22 minutes.  Yield: 12 muffins

Nutritional info per serving: (according to the recipe in the book)

Calories: 176; Fat: 1 gr.; Fiber 2 gr.

Here's the original recipe that makes it into a loaf.  And figured 12 servings.

Tip: When using Splenda to bake, because it bakes faster you should always cut baking time.

THEN....I found a sugar free recipe for cream cheese frosting in this book, and
made that too.  Instead of slathering a muffin with butter, we slathered them with sugar free frosting and it was super duper. 


I made half the recipe and it was plenty for our dozen (minus 2 already eaten!) muffins -

CREAM CHEESE ICING

8 ozs. fat free cream cheese, softened
1 c. sugar substitute (I use xylitol)
1 tsp. vanilla extract
1-8 oz. tub fat free whipped topping

Cream together cream cheese, sugar substitute and vanilla. Fold in whipped topping.  Spread onto cooled cake or cupcakes (or muffins). Yields enough icing for one 2-layer cake or 24 cupcakes.

My tip: Do not beat fat free cream cheese with a mixer.  I used my whisk.  I remember all too well the first time I used ff cream cheese...the pie I made was runnier than all get out because I was unaware and had used my mixer.  FF products have more water in them.

So....I suggest you use a whisk to mix the first three ingredients, then fold in the whipped topping with a spoonula...as Rachel Ray says.   A curved-on-both-sides spatula scraper...it sorta looks like a big spoon. 

(Just a suggestion of course...but not a necessary one).

It may not be as smooth as you think it should be, but atleast it won't be runny.

Linked to Totally Tasty Tuesdays

No Bake Butterscotch Cookies from Halfmysize.com

These cookies are fabulous! I keep mine in the freezer and pop them in my mouth for a tasty and satisfying treat! They don’t freeze hard, but tend to last a little longer than if I keep them in view….

NO BAKE BUTTERSCOTCH COOKIES  
(From Halfmysize.com and The Better Baker) 

1 cup sugar
1 cup sugar substitute (xylitol, stevia, etc) 
3/4 cup light margarine
2/3 cup evaporated skim milk
1 pkg. (4 serv. size) sugar free fat free instant butterscotch pudding mix
3-1/2 cup quick-cooking oats
3/4 cup butterscotch baking chips

 In a large saucepan, bring sugar, splenda, margarine and evaporated milk to a boil, stirring constantly. Boil for 1 minute, then remove from heat. Stir in pudding mix, then oats, mixing well after each addition. Stir in butterscotch chips, mixing until chips are melted. Drop by heaping teaspoonsful onto waxed paper to cool and harden. Yield: 36 cookies

 Weight Watchers points per cookie = 2 (Pre-Points Plus)

 Nutritional info per serving: Calories: 100; fat: 2 gr;  fiber: 1 gr.

Ham and Havarti Croissants from Halfmysize.com

CAN WE EVEN BELIEVE IT'S MARCH ALREADY????

(I'll do the chocolate thing later....it's just what my cutsie calendar
says=)

(This is the first recipe to start off 2 weeks of sharing recipes from Halfmysize.com cookbook - they're all wondermous! and E.A.S.Y!

I JUST learned that Hungry Girl has a show on the Cooking Channel -
check her out!

YES!!!  and YES!!! again....

These are soo delicious - I can hardly wait to serve these to my adult children - they will love them too!

Simple and easy too, these would make a great appetizer or even an entree.
For breakfast too!

Something this tasty and only three ingredients???

BELIEVE IT!!!!!!

I haven't ever used havarti cheese, and had planned to use the 2% 'fiesta blend' cheese that I had on hand, when I spied some pepper jack that worked very nicely for this quick dish instead. 

Crescent rolls are definitely my second favorite ingredient (with cream cheese in first place.)  How can you go wrong using them? 

I just LOVE them!!

This is what they looked like as I was making them...

I cut up the cheese into little strips so it would roll up easier.

Ready to bake...

I do hope you'll try them - we will be eating them again soon!

NO doubt about it!

If you want, you could add a little mustard before baking?

HAM AND HAVARTI CROISSANTS

(From halfmysize.com and

The Better Baker)

1 can reduced-fat crescent rolls

16 slices Healthy Choice honey ham

4 ozs. jalapeno havarti cheese, grated

Preheat oven to 375. Unroll crescents and separate into 8 triangles.  Place 2 slices of ham on each crescent.  Top evenly with grated Havarti.  Roll crescents according to package directions.  Bake for about 14 minutes or until crescents are done.

Serves 8

(or 2, if no one else is around to eat them=)

Nutritional info per serving: Calories: 193; Fat: 9.9 gr. Fiber: 0 gr.

Linked to Melt in Your Mouth Monday

        Full Plate Thursday

Foodie Friday

Totally Tasty Tuesday

Ingredient Spotlight

Gooseberry Patch Roundup - Appetizers

Weekend Potluck

GBP Roundup - Lightened Up

Book Review: Love Amid the Ashes: Author - Mesu Andrews

I couldn't be more excited for my special friend, Mesu Andrews!  Her first book is being officially released tomorrow, March 1st.  

Isn't this cover fabulous!?  It feels so 'inviting' to me.
How blessed I am to call her Friend!  God crossed our paths about 8 years ago and we have grown to be sisters of the heart.

We've been honored to actually be together 3 times since then!  She lives on the other side of the country now, so we keep in touch via cyberspace.

She truly has a very special gift for writing and has such a unique talent with words. She's also a well known women's speaker.  What a gal she is!

I've begun reading my copy of Love Amid the Ashes - I am in awe at how the words and descriptions just flow for this gifted woman and friend!

Mesu is good friends with author/Women of Faith speaker Carol Kent!!  Carol wrote a review on the back cover and this is what she says...

"Mesu Andrews has skillfully brought the Old Testament story of Job to life in Love Amid the Ashes.  Throughout this book she explains Job's faithful adherence to studying the teachings of El Shaddai.  Then she creatively reveals how those principles are demonstrated by his interaction with Dinah.  You will be moved to tears as the characters reflect the mysterious role suffering plays in our faith.  If you enjoy a story that includes a powerful plot, romantic passion, and biblical truth, read this book!"

Check out her blog at http://www.mesuandrews.com/to read more details and purchase your own copy.  She's selling at several big-name websites.
And in bookstores across the country.

WOOOHOOOO!!!  I know God has great plans for Mesu and this is just the beginning!

Thanks for sharing in her joy..and in mine.

Pumpkin Cinnamon Chip Muffins

I just came across a favorite cookbook that's been hiding in my cupboard for far too long.  It has terrific recipes...perfect for those whose quest is better health.

I LOVE THIS BOOK!

The recipes are simple and enjoyable and very delicious!  You can get your own copy here. I'd say $10.95 is a darn good price!

I plan to focus on recipes from this cookbook for the next 2 weeks, so stay tuned for some healthier yummies for your tummies.

The recipe I'm sharing first is one of my all-time favorites!  A very similar recipe is in my cookbook, listed under 'lighter choices' in the "Bread & Rolls' section.

And I don't have to be counting calories or points to make and enjoy it! These taste like 'dessert'!

(I baked these while we're having a big snowstorm, so I thought the snowman peeking out on the placemat was perfect!)

MMM!  Melt in your mouth sweetness!!  You can hardly believe they're made from these simple ingredients!  It's so difficult to imagine they really are low in fat too!

My cookbook recipe doesn't call for the cinnamon chips, but they sure add a delicious zing to this tasty treat. (Cinnamon chips can be found in the chocolate chip aisle - sometimes only seasonally.  I had some left over in the freezer from the holidays.)

If you're not fond of spice cake, try chocolate.  I've made them many times using the chocolate, minus the cinnamon chips.

Folks cannot believe they have pumpkin in them!

The recipe says to make 24 regular sized muffins - I made 20 good sized ones....and filled the pans like this...(Oh how I need new muffin pans - these are SOOO old!)

PUMPKIN CINNAMON CHIP MUFFINS

(From Halfmysize.com)

1 (18 oz) spice cake mix

1 (15 oz) can pumpkin

1/2 c. water

1 (10 oz) bag cinnamon chips

(usually located near chocolate chips...sometimes only available seasonal)

{I had mine in the freezer}

Preheat oven to 350. Spray 24 muffin tins with nonstick cooking spray. Combine pumpkin, (I rinse out the can with a little bit of water and add that to the mix also) cake mix and water; mix well. (I stir with a wooden spoon or spatula). Stir in cinnamon chips. Fill muffin tins about 3/4 full. Bake for 20 - 25 minutes or until done. I allow to stand in pan a couple of minutes before removing to cool. Yield: 24 muffins

Nutritional info per muffin: Calories: 160; fat 4.8 gr; fiber: 0.7 gr

(I prefer a larger muffin and made 20 instead - and prebaked, mine were still about 3/4 full)

After cooled, I froze a few of these. It's so easy to get one out, wrap it in a paper towel, and 'zap' it in the microwave for a warm and quick part of your breakfast.  Great! with coffee too.

Enjoy!!!!!!!!! 

Have a nice weekend and stay safe & warm ~

I'll be doing lots of baking while snowed in!

This recipe is linked to Sweets for a Saturday

Also linked to Melt in your Mouth Monday

                       Gooseberry Patch Roundup

                 Ingredient Spotlight: Tea