Category Archives: Dessert

The most amazing Fresh Apple Cake EVER

Let me start off by saying this is NOT low-fat or healthy at all.  But oh my goodness is it delicious!!!!!!!!  I got this recipe from the blog Iowa Girl Eats.  All her recipes are fantastic and her pictures are stunning.  I wish I could photograph like her!  First I need a camera……

1/2 cup butter, at room temperature

1/2 cup vegetable oil

2 cups sugar

1/2 cup no sugar added applesauce

3 eggs

2 tsp vanilla

3 cups flour

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2-3 Granny smith apples or other baking apple, peeled, cored, and cut into 1/2 inch cubes (3 cups total)

1/4 cup powdered sugar (although I didn’t use it.  It was great without it)

Preheat oven to 350 degrees.  Spray a Bundt pan with nonstick spray.

In a large bowl, beat butter, oil, and sugar with a mixer until pale yellow, about 2 minutes.  Add applesauce then beat to combine.  Add eggs one at a time, beating until combined before adding the next egg.  Add vanilla then beat to combine.

In a medium size bowl, stir together flour, cinnamon, baking soda, baking powder, and salt.  Remove 2 Tablespoons of flour mixture then toss with cubed apples.  Add remaining dry ingredients to wet ingredients in three batches, mixing until just combined before adding the next batch.  Fold in apples.

Pour batter into Bundt pan and bake for 50-60 minutes.  Cool for 10 minutes in the pan, then run la knife along the inner rim and invert cake onto a wire rack to cool completely.  Garnish with powdered sugar.


Cinnamon Roll Cookie Bars

aka: The BEST cake Samantha’s ever had in her entire life!

I whipped this together while my dinner was marinating.  It was super easy and seriously, the best cake I’ve had in awhile!  I actually goofed when mixing the ingredients.  I don’t know if it made a difference in the outcome, but I forgot to melt the butter and just softened it.  The batter was super thick.  But oh so yummy!

I got this recipe from “Point-less” Meals.

Makes 32 bars (3 ww points plus each)


1 box yellow cake mix

1/2 Cup (1 stick) light butter, melted ( of softened, like me!)

2 eggs

1/2 Cup packed brown sugar

2 Tbsp Cinnamon (I always add heaping spoonfuls of cinnamon to any recipe.  I LOVE cinnamon)



1 Cup powdered sugar

2 Tbsp skim milk

Preheat oven to 350.  Mix bar ingredients together and pour into a 13×9 pan coated with nonstick spray.  Bake for 25 minutes.  Cool slightly.

Combine icing ingredients and spread over the top of bars.  Cut into 32 bars.

Chocolate Marshmallow Fudge

Chocolate Marshmallow Fudge

1 spray of cooking spray

1 2/3 cups sugar

2/3 cups fat free evaporated milk

2 tbsp reduced-calorie margarine

12 oz semisweet chocolate, chopped (about 1 ½ cups)

14 large marshmallows

Coat 8 x 8 inch pan with spray

In a medium saucepan, stir together sugar, evaporated milk and butter; bring to a boil over high heat.  Reduce heat to medium-low and cook, stirring constantly, about 3 minutes

Stir in chocolate and marshmallows; remove pan from heat and stir until smooth.

Pour mixture into pan and refrigerate until firm, about 2 hours.  Cut into 36 squares and serve.

1 piece is 2 points

This is one of my all time FAVORITE recipes

Creamy Lemon Pie

Creamy Lemon Pie

6 whole reduced-fat cinnamon graham crackers

2 Tbsp butter

11 oz fat free sweetened condensed milk

2 eggs

½ cup fresh lemon juice

1 Tbsp lemon zest

Preheat oven to 350

Grind graham crackers in a food processor until fine crumbs form.  Place crumbs in a small bowl.

Melt butter and pour over crackers, mixing with a fork.  Press crumbs evenly onto bottom of a 9 inch pie pan; place crust in refrigerator while preparing lemon filling.

In a medium bowl, combine condensed milk and eggs; mix until smooth.  Add lemon juice and zest; stir until incorporated and pour into prepared crust.

Bake pie for 15 minutes.  Cool completely and for best flavor, serve chilled.  Yields 1 piece per serving for 3 points.  Total of 10 servings

This pie can be baked and frozen for up to 2 weeks.  Defrost and serve chilled.



1 ½ cups all purpose flour

1 ½ tsp baking powder

1 ¼ tsp ground ginger *( for spicier gingerbread, also add ½ white pepper, ¼ tsp cloves, and ½ tsp cinnamon.  I did this and it was great!)

½ tsp baking soda

½ tsp salt

4 Tbsp unsalted butter, melted

1/3 cup unpacked brown sugar

½ cup buttermilk

1/3 cup molasses

1 egg, lightly beaten

¼ cup water

Heat oven to 350.  Coat a 9 inch square cake pan with spray.

Whisk together flour, baking powder, ginger, baking soda, and salt.

In another bowl, stir butter, brown sugar, buttermilk, molasses, water and egg until smooth.

Stir dry ingredients into butter mixture.  Pour into pan.  Bake until cake springs back when lightly touched, about 45 to 50 minutes.  Makes 16 servings for 2 points a piece

Strawberry Rhubarb Cobbler

This is my daughter’s favorite cobbler and she asks for it every spring when rhubarb is in season.

2 pints fresh strawberries, rinsed and quartered

3/4 pound fresh rhubarb, cut into 1/2 inch pieces

3/4 cup + 1 Tbsp sugar

3 Tbsp quick cooking tapioca

1/2 tsp cinnamon

14/ tsp salt

1 1/4 cups reduced fat Bisquick

1/2 cup fat free milk

Preheat the oven to 400.  Spray an 8 inch square baking dish with nonstick spray.

Combine the strawberries, rhubarb, 3/4 cup of the sugar, the tapioca, cinnamon, and salt in a large bowl.  Let stand 15 minutes to allow the tapioca beads to soften and swell.  Pour into the baking dish.

Stir together the baking mix, milk, and remaining 1 Tbsp sugar in a small bowl until blended.  Spoon the batter in 8 dollops onto the fruit mixture.  Bake until the topping is golden and the filling is bubbly, about 35 minutes.

Makes 8 servings of 3/4 cup each for 3 points each.

Butterfinger Pie

Oh my goodness, this is so easy and SO good!!!  I found this on the Laaloosh website.

4 low fat graham cracker sheets

1 tub (8 oz) Fat Free cool whip

1 Butterfinger candy bar (2 oz), crushed

1/4 cup Hershey’s light chocolate syrup

1/4 cup Smucker’s sugar free caramel topping

Line the bottom of an 8×8 dish with the graham cracker sheets.  Mix together the whipped topping with half of the crushed Butterfinger.  Spread the cool whip mixture over the graham crackers.  Drizzle both the chocolate syrup and caramel syrup on top of the whipped topping.  Sprinkle the remaining half of the Butterfinger on top.  Freeze for at least 4 hours.  Cut into 8 pieces.  Each slice is 3 points.

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