The Crafty Working Mom

The Crafty Working Mom

The life of a working crafty mom

Weight Watchers: Chocolate Chip Cheesecake December 2, 2016

Filed under: Dessert,Weight Watchers — admin @ 9:57 am

Weight Watchers: Chocolate Chip Cheesecake - The Crafty Working Mom

I made this a couple times last year. Amazing. This is 12SP per serving. I saw cheesecake up to 26SP. I did substitute the almond extract for vanilla extract. Almond is very strong. I do plan on making this again. I only eat cheesecake once a year around my birthday which is Christmas time.

Weight Watchers: Chocolate Chip Cheesecake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 spray(s) cooking spray
  • 10 item(s) cream filled chocolate sandwich cookie(s)
  • 8½ Tbsp fat-free cream cheese
  • 8 oz low fat cream cheese, tub-style
  • 1 cup(s) sugar
  • 2 Tbsp all-purpose flour
  • 1 cup(s) fat free cottage cheese
  • 2 tsp almond extract, or less to taste
  • 6 large egg white(s)
  • ¾ cup(s) mini chocolate chips, divided
Instructions
  1. Preheat oven to 325ºF.
  2. Lightly coat a 9-inch springform pan with cooking spray. Crush cookies; sprinkle evenly over bottom of pan.
  3. Using an electric mixer, in a large bowl, beat together cream cheeses on lowest speed until well-blended.
  4. In a small bowl, combine sugar and flour; add to cream cheese mixture and beat until smooth.
  5. In a food processor or blender, purée cottage cheese until smooth. Add cottage cheese and almond extract to cream cheese mixture; beat until smooth. Add egg whites; beat until well-blended. Stir in ½ cup chocolate chips.
  6. Pour batter into prepared pan and sprinkle with remaining chocolate chips. Bake until cheesecake puffs and center is almost set, about 60 minutes.
  7. Transfer to a wire rack and cool completely. Run a knife around sides of pan to loosen; release pan sides. Cover and chill overnight. Cut into 12 slices and serve. Yields 1 slice per serving.

 

 

DVD organization….the completed project December 1, 2016

Filed under: Amazon,Organization — admin @ 10:49 am

I bet most don’t remember the mess I had with all my DVDs. I have a ton. Here’s a recap.

DVD Organization - The Crafty Working MomDVD Organization - The Crafty Working Mom

After scanning bar-codes into the Movie Collection app, which is 100% free. I came up with a total of 448 DVDs in my collection. That was a tiring process. Worth it because it took two full sized bookshelves to put all my movies neatly on there. To much space for me. Using the 200 Clear CPP Plastic DVD Sleeves were the best. You put the cover art in and then the DVD. I also ordered these cute storage bins from Target. They fit on my book shelve perfect. I ordered four. I also made my own dividers. Here’s how it came out.


DVD Organization - The Crafty Working MomDVD Organization - The Crafty Working Mom DVD Organization - The Crafty Working MomDVD Organization - The Crafty Working Mom

Next project is organizing all my recipes. What funny is the binder spine I am using is the same design as my DVD separators I made. Did that completely by accident.

 

AncestryDNA….giving it a try November 30, 2016

Filed under: Deals,DNA — admin @ 3:59 pm

Ancestry DNA...Let's give it a try I’m not sure what to think yet. I figured it was on sale for $89. I was adopted and have always been curious, even more so after my son was born. I have no clue what my roots are. I found out a few years ago both my biological parents are deceased. I found out from my bio-fathers side. Right now Ancestry is running a deal on the DNA tests. Using my link you will get 10% off while I get $10. Check it out at AncestryDNA. I also made sure I used my Ebates, right now I got 7.5% back. So a little savings there. I’m thinking the whole process will take a few months, but I will definitely post the results. According to my bio-fathers side I am: Italian, French, Irish and Native American. So let’s put that to the test. So stay tuned for the results. Also let me know if you have ever done this before.

 

Weight Watchers: Banana Bread November 28, 2016

Filed under: Breads,Weight Watchers — admin @ 10:38 am

Weight Watchers: Banana Bread

Now who doesn’t love banana bread? I love it. This one is only 4 SP per serving. You have to remember a loaf is 18 servings. So pretty much a sliver. This is what I usually make when my bananas become overripe. I’m strange, I will eat my bananas with green on them still. Anyone else do this? Anyway, I will also freeze my bananas if I have to many. This recipe is definitely a keeper. I didn’t add the walnuts to mine. I’m not a nut person.

Weight Watchers: Banana Bread
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
4 SP per serving
Ingredients
  • 3 spray(s) cooking spray
  • 5 large banana(s), very ripe
  • 1 cup(s) whole wheat flour
  • 1 cup(s) white all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1⁄2 tsp sea salt
  • 5 tsp unsalted butter, at room temperature
  • 1⁄2 cup(s) packed light brown sugar
  • 1 large egg(s), at room temperature
  • 1⁄4 cup(s) fat free skim milk, at room temperature
  • 1⁄2 cup(s) chopped walnuts
Instructions
  1. Preheat oven to 350°F. Coat a large loaf pan with cooking spray.
  2. Peel and mash 3 bananas. Peel and cut 2 bananas into small chunks. Set both aside.
  3. In a large bowl, sift together both types of flour, baking powder, baking soda and salt; set aside.
  4. In another large bowl, using an electric mixer, combine butter and sugar until light and fluffy. Add egg; beat to incorporate.
  5. Alternating in batches, add mashed bananas, flour mixture and milk to bowl with butter mixture. Combine well but do not over beat; fold in walnuts and banana chunks.
  6. Turn batter into prepared pan; bake until a tester inserted in center of bread comes out clean, about 1 hour. Cool in pan for 15 minutes and then turn out onto a wire rack to cool more. Cut into 18 slices.

 

 

Classic Zucchini Bread November 22, 2016

Filed under: Breads,Recipes — admin @ 1:51 pm

classiczucchinibread

Out of all the zucchini breads I have seen, this one is my favorite. It makes two loaves. I used two medium sized zucchini and it was perfect.

Classic Zucchini Bread
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
Ingredients
  • 3½ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon nutmeg
  • 1½ teaspoons baking soda
  • 2 cups granulated white sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • 1½ teaspoons vanilla
  • 1 cup vegetable or canola oil
  • 4 large eggs
  • 2 cups grated zucchini
Instructions
  1. Preheat oven to 350 degrees F. Spray two 5x8-inch loaf pans with nonstick spray
  2. Sift all dry ingredients into a large bowl.
  3. In separate bowl, beat liquids and zucchini together. Stir in dry ingredients and combine until wet. Mixture will be thin. Divide the batter between the loaf pans.
  4. Bake 45 minutes, or until toothpick inserted in center comes out clean.

 

 

Weight Watchers: Bacon & Cheese Breakfast Muffins November 22, 2016

Filed under: Breakfast,Weight Watchers — admin @ 11:21 am

wwbaconcheesemuffins

Oh breakfast, my favorite meal of the day. I could go wild. Who would have thought, bacon on Weight Watchers? Ok, I used Turkey bacon. I hate it alone, but in these. Amazing. The perfect bacon fix. These are worth 2 points each.

Weight Watchers: Bacon & Cheese Breakfast Muffins
Author: 
Recipe type: Breakfast
Cuisine: Weight Watchers
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 6 item(s) egg(s)
  • 1 cup(s) egg white(s) - I got the carton of egg whites from Hannaford
  • 4 slice(s) cooked turkey bacon
  • 1⁄4 cup(s) shredded cheddar cheese
  • 2 tsp black pepper
  • 2 Tbsp garlic powder
Instructions
  1. Heat the oven to 350 degrees. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray.
  2. Cook bacon til crisp.
  3. Cut up bacon into bit size pieces
  4. Mix eggs and whites together, I used a tall measuring cup with a spout for easy pouring.
  5. Mix everything else together in the bowl.
  6. Bake until the eggs are set, 20 to 25 minutes. Remove from the oven and enjoy or cool completely and store covered in the refrigerator.
Notes
Each egg muffin are 2 SP each.