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The Crafty Working Mom

The life of a working crafty mom

10 Cute St. Patrick’s Day Treats March 3, 2017

Filed under: Dessert,Desserts,St. Patricks Day — admin @ 10:09 am
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I am a single mom of a very active and busy fourteen year old young man. I work full time for the NYS Assembly. I love doing crafts and saving money. So I will be posting my ideas or ideas that I have found from one of my favorite sites Pinterest. I also am very savvy with a computer so I will be posting printables as well. I hope you enjoy my blog.
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St. Patrick’s Day isn’t the biggest holiday, but they do have some really cute ideas. I really need to get in touch with my Irish heritage. What do you do for St. Patrick’s Day? Don’t forget to check out my St. Patrick’s Day subway art.

1.Triple Layer Fudgy Mint Oreo Brownies

2. Green Velvet Cupcakes

3. St. Patrick’s Day Pudding

4. St. Patrick’s Day Mint Blondie Bars

5. St. Patrick’s Day Rainbow Cupcakes

6. Shamrock Shakes

7. Green Chocolate Chip Cookies

8. St. Patrick’s Day Rainbow Slice and Bake Cookies

9. Mint Cookie Bark

10. St. Patrick’s Day Oreos

 

 

Weight Watchers: Chocolate Chip Cheesecake December 2, 2016

Filed under: Dessert,Weight Watchers — admin @ 9:57 am
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I am a single mom of a very active and busy fourteen year old young man. I work full time for the NYS Assembly. I love doing crafts and saving money. So I will be posting my ideas or ideas that I have found from one of my favorite sites Pinterest. I also am very savvy with a computer so I will be posting printables as well. I hope you enjoy my blog.
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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.

 

 

Chocolate Crack Cake April 9, 2013

Filed under: Dessert,Recipes — admin @ 11:33 am
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I am a single mom of a very active and busy fourteen year old young man. I work full time for the NYS Assembly. I love doing crafts and saving money. So I will be posting my ideas or ideas that I have found from one of my favorite sites Pinterest. I also am very savvy with a computer so I will be posting printables as well. I hope you enjoy my blog.
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I made this for Easter, I have to warn you. Only eat small pieces. It also tastes better the next day. I also topped it off with some vanilla ice cream.

Chocolate Crack Cake

Cook time 55 minutes
Meal type Dessert
Website Life in the Lowcountry

Ingredients

  • 1 box Chocolate Cake Mix
  • 16oz Sour Cream
  • 1 box Chocolate Pudding Mix (5.9 oz)
  • 3/4 cups oil
  • 1/2 cup warm water
  • 4 eggs (beaten)
  • 2 1/2 cups semi sweet chocolate chips

Directions

Step 1
Heat oven to 350.
Step 2
Mix together everything in a large mixing bowl (stir in chocolate chips last).
Step 3
Spray a bundt pan with cooking spray.
Step 4
Pour batter into bundt pan and cook for 50-55 minutes.
 

Peppermint Fudge December 20, 2012

Filed under: Christmas,Dessert,Recipes — admin @ 2:39 pm
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I am a single mom of a very active and busy fourteen year old young man. I work full time for the NYS Assembly. I love doing crafts and saving money. So I will be posting my ideas or ideas that I have found from one of my favorite sites Pinterest. I also am very savvy with a computer so I will be posting printables as well. I hope you enjoy my blog.
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Peppermint Fudge

Prep Time: 3 minutes

Cook Time: 10 minutes

Total Time: 13 minutes

Yield: 12+ (up to 64 pieces)

Peppermint Fudge

Ingredients

  • 1 – 14 oz. can sweetened condensed milk
  • 1 Tb. butter + extra for buttering the dish
  • 1 lb. dark chocolate chips/chunks
  • 1/4 tsp. salt
  • 1/4 tsp. peppermint extract
  • 1 tsp. vanilla extract
  • 1 cup Andes Peppermint Chunks

Instructions

  1. Grease a 8 X 8 or 8 X 11 baking dish. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.
  2. Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top–making sure the glass doesn’t touch the water.
  3. Pour the condensed milk and butter in the bowl and heat.
  4. Add the chocolate chips and salt in the bowl. Stir the chocolate and watch as it melts and thickens–about 5 minutes.
  5. The mixture should thicken to a THICK cake batter consistency–almost too thick to pour.
  6. Add both extracts and mix well.
  7. Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface.
  8. Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.
  9. To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1 inch squares.

Notes

Adapted from: A Spicy Perspective

http://blog.eternal-hopes.com/peppermint-fudge/

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