Gingerbread Cut-Out Cookies

Tis the season for some gingerbread!  I'm always trying to get more healthy snacks and fun food for my kids to eat after school or in their lunches.  I make their treats because I can cut back on the sugar and limit bad-for-them fats.

Control, ladies, it's all about control.

Cookies and breads with lots of spices, like gingerbread cookies, are the perfect candidates for "healthy-ing up" the recipe.

After I made the Gingerbread Men, the big kids hid them and told their younger
brother they all ran away.  They sent him on a scavenger hunt to find them.
Totally cute.

Gingerbread Cut-Out Cookies
by www.trainermomma.com

1/2 cup applesauce, unsweetened
1/4 cup packed brown sugar
1/2 cup molasses
1 egg
3 cups whole wheat white flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp ground cloves
2 Tb cold water

Preheat the oven to 350 degrees.

Mix all the ingredients together until blended.  Cover and refrigerate for 1 hour.

On a well-floured counter, roll out dough to about 1/4-in. thickness.  Cut out with cookie cutters of your choice.  Place on cookie sheets that have been sprayed with non-stick cooking spray.

Bake for 10-11 minutes or until the edges are firm.

Your yield depends on how big your cookie cutters are.  I used a gingerbread man that was 3.25 inches tall.

It made 3 dozen cookies at 57 calories per cookie.

To find a printer friendly copy of this recipe, click here.

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Pumpkin Spice Cake

I have about 27 more pumpkin recipes I want to try out before Thanksgiving hits, but it looks like I will have to save a few -- OK most of them -- for next year.  I've got to get packing and on the road ASAP.

However, I did throw this together last night and we all have been enjoying it.

It is a dense, moist cake that has the perfect blend of spices and pumpkin.  I reduced the sugar, so it's not too sweet.  However, topped with a tablespoon of light Cool Whip, it is simply refreshing and festive.  I actually like to eat it cold.

Enjoy!

Pumpkin Spice Cake
by www.trainermomma.com

2 cups whole wheat white flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ginger
3/4 cups sugar
1/2 cup applesauce, unsweetened
1/2 cup water
1 small pkg. of instant, sugar-free vanilla pudding
1 cup pumpkin puree
2 eggs
2 egg whites

Set the oven for 375 degrees.

Mix all the ingredients in a large bowl for about 4 minutes until every thing is blended well.

Spray a bundt pan or 9x13 cake pan with nonstick cooking spray and pour in mix.

Bake for 45-50 minutes until done (the bundt pan takes longer).  Note:  This cake is so moist, a toothpick may never come out "clean" even after 50 minutes.  I finally just took it out and it was great.

Top with Light Cool Whip, sprinkle a little cinnamon and nutmeg over the top of it and enjoy!

Makes 16 slices.  127 calories per serving (with the Cool Whip).

Find a printable version of this recipe here.

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Old Fashioned Apple Crisp

I made that apple crisp on Halloween just like I had planned.  And MAN am I glad I did.

It beat all that Halloween candy I didn't eat hands down.

I have been searching far and wide for an apple crisp that is not loaded with brown sugar and butter but is also edible.  I've toyed with recipes for probably 8 years and this weekend I finally found the winner.

I could not wait to pass it on to you.

One thought, however.  Nearly everything in this recipe is good for you.  There is fruit, whole grains, nuts, spices -- I mean how could you go wrong?  By eating too much.  Despite its rocks star ingredients, it still packs in the calories.  So, go easy.

Old Fashioned Apple Crisp
by www.trainermomma.com
source:  Eating Well

5 medium-large crisp, tart apples, such as McIntosh, Empire, Granny Smith or Cortland, peeled and thinly sliced (about 6 cups)
3 Tb sugar
1 Tb lemon juice
1 tsp ground cinnamon, divided
2/3 cup white whole wheat flour
1/2 cup old-fashioned rolled oats, (not instant)
1/2 cup packed light brown sugar
2 Tb Smart Balance Buttery Spread, Light
2 Tb canola oil
2 Tb frozen apple juice concentrate, thawed
1/3 cup coarsely chopped hazelnuts, or walnuts

Preheat oven to 375°F.

Coat an 8-inch square (or 2-quart) deep baking dish with cooking spray.

Combine apples with granulated sugar, lemon juice and 1/2 teaspoon cinnamon in a large bowl. Toss to mix. Transfer to the prepared baking dish, cover with foil and bake for 30 minutes.

Combine whole wheat flour, oats, brown sugar and the remaining 1/2 teaspoon cinnamon in a medium bowl. Mix to blend. Using your fingers, cut in Smart Balance until evenly distributed and there are no chunks. Stir in oil, apple juice concentrate and nuts; toss well until evenly moistened and clumpy.

Remove the foil from the baking dish and scatter the topping evenly over the apples. Bake uncovered until the topping has browned and the fruit is soft and bubbling, about 25 minutes more. Let cool for at least 15 minutes before serving.

Makes 8 servings at 262 calories per serving.

For a printable version of this recipe, click here.

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Chocolate Zucchini Cake

There are kids and husbands jumping for joy whenever this cake makes an appearance.  We love making it for Sunday dessert, then sending in lunches throughout the week.  And I like scraping the glaze off the cake plate whenever I can.

Chocolate Zucchini Cake
by www.trainermomma.com

Cake:
2 1/2 cups whole wheat white flour
1/2 cup cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup applesauce, unsweetened
2 cups sugar
3 eggs or 6 egg whites
2 tsp vanilla
2 tsp grated orange peel
2 cups zucchini, grated
1/2 cup skim milk

Glaze:
1 cup powdered sugar
1-2 T of skim milk
1/2 tsp vanilla

Preheat oven to 350 degrees.

Combine all the ingredients for the cake and mix well.

Spray a bundt pan or 10-inch tube pan very well with non-stick cooking spray.  Pour in the batter.  Bake for 45-50 minutes or when a wooden toothpick comes out clean.  Cool in pan for 15 minutes.  Turn out on wire rack to cool completely.

Make glaze by beating the ingredients until smooth.  Drizzle glaze over the cake.

Makes 16 slices.  175 calories per slice.

For a printable version of this recipe, click here. 

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Zucchini Brownies

Holy tamole -- these are fantastic.  Thanks to Fit Momma Aimee for sending this winner recipe to me.  My family has been feasting on these for a few days, since that's all they lasted.  So moist and chocolatey.  We will be making these again soon...

Zucchini Brownies
adapted from Fit Momma Aimee
by www.trainermomma.com

1 3/4 cup whole wheat flour
1/3 cup baking cocoa
1/2 tsp baking soda
1/2 tsp salt
3 cups zucchini, shredded (about 2 or 3 zucchini, depending on size)
1 egg
3/4 sugar
3/4 brown sugar
1/2 cup plain yogurt, non-fat
1/2 applesauce, unsweetened
1 tsp vanilla
1/2 cup mini chocolate chips, semi-sweet

Mix all ingredients minus the chocolate chips until combined.  Spread evenly into a greased 9x13 pan.
Sprinkle chocolate chips over top of batter.

Cook at 350 degrees for 45 - 50 minutes.  To check, insert toothpick and it should come out clean.

Trainer Momma Tip:  ** This must cool COMPLETELY before you cut and eat it.  I like to make it at night, let it cool overnight, then serve it the next day.  It just doesn't taste the same warm.**

Makes 28 bars.  100 calories per bar.

For a printable version of this recipe, click here.

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Applesauce Whole Wheat Cake

This new winner was sent to me from my dear friend, April.   She knows exactly what will make my heart sing since I practically lived at her house for the entire 3 years when we lived in Phoenix.



Applesauce Whole Wheat Cake
adapted from April

2 cups whole wheat flour
1 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
½ teaspoon nutmeg
1 teaspoon baking soda
1 1/2 cup applesauce
1 cup mini chocolate chips (optional)

Mix it all together and pour it in a 9x13 pan that has been sprayed with  non-stick cooking spray.

Bake at 350 degrees for 20-30 mintues.

24 bars at 110 calories each.  Without the chocolate chips (gasp!) they are a mere 64 calories per bar.

**April's note:  I always  double and bake in a 12x 18 pan, they go fast!


For a printable version of this recipe, click here.


Thanks for sending me the recipe, Miss April-elly!  If any of you have a healthy-ish favorite, send it my way por favor...  I'd be so very grateful!


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Brownie Bites

This is your standard, gotta-have-a-chocolate-fix-ASAP-but-I-don't-want-to-blow-my-calories-out-of-the-atmosphere kinda treat.  They are simple, fast, and popular all over weight loss websites.  We've been eating them for years and the kids (and the Doc) dig in every time.

Brownie Bites
by www.trainermomma.com (I didn't invent this, but don't know who I stole it from...)

1 devils food cake mix
1 15 oz can of pumpkin

Just mix the two together.  Mixture is very thick.  Place batter in mini muffin tins sprayed with nonstick cooking spray.

Bake at 400 for  around 10 -12 minutes (until they bounce back when touched).

Makes 36 mini muffins at 60 calories per muffin.

**Note:  These are WAY better when they care totally cooled.  In fact, we think they are even better the next day.

For a printable version of this recipe, click here.

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Healthy Cookies

Now this, THIS, is hands down our favorite healthy cookie.  My SIL Laura created these years ago and we've been eating them regularly as long as I can remember.  My kids beg to make these and they do. All.  The.  Time.  The cinnamon and chocolate combo cannot be beat.

Healthy Cookies
by Sister-In-Law Laura

1/2 cup applesauce, unsweetened
1/2 cup honey
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 1/2 cup whole wheat flour
2 1/2 cup rolled oats
2 cups chocolate chips

Mix all ingredients together.  Spoon onto cookie sheets sprayed with non-stick cooking spray.

Other mix-in options:  raisins, craisins, flax seed, wheat germ, sunflower seeds, walnuts, anything really.
Bake at 350 for 10 minutes.

This batch made 53 cookies.  That makes it 88 calories each.

Click here for a printable version of this recipe.

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Peanut Butter and Jelly Thumbprint Cookies

These small little treats are just delicious.  We couldn't keep them on the counter very long.  I'm sad they're gone!

Peanut Butter and Jelly Thumbprint Cookies

adapted from Martha Stewart Living

1 1/4 cups of whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup all-natural peanut butter
1/2 cup applesauce, no sugar added
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1 tsp vanilla
1/2 cup reduced sugar raspberry or strawberry jam

Preheat the oven to 350 degrees.

Mix all ingredients (minus the jam) in a bowl and mix well.

Scoop tablespoons of dough, and form into balls and place on a cookie sheet sprayed with nonstick cooking spray.

Bake for 8-9 minutes or until the cookies are puffy. Remove from oven, and make indentions in centers by pressing with your thumb (do it quickly, those suckers can be hot!). Return to the oven for 5-6 minutes, or until golden brown. Transfer to wire racks and let cool completely.

Heat jam in a small saucepan, stirring, until loosened, about 30-45 seconds. Spoon about 1/2 teaspoon into each indention. Store cookies in a single layer. Enjoy.

These freeze well.

Yield - 40 cookies
61 calories per cookie

For a printable version of this recipe, click here.


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Carrot Cake Cupcakes

I enjoyed a charming little Mother's Day gathering today at a friend's house.  The food -- oh the food -- just kept me coming back for more!  I made these cupcakes/muffins  as my contribution.  They are a bit health-ified (Is that a word?  Apparently not.), but definitely still have some calories.  I love, however, that it calls for an entire pound of grated carrots (yeah for the food processor!) and has limited oil.  Very yummy!

Carrot Cake Cupcakes
adapted from www.womenshealthmag.com

3 c whole-wheat flour
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 c lightly packed brown sugar
1/4 c canola oil
2 large eggs
1/2 c plain yogurt
1 lb carrots, grated
1/2 c golden raisins (I did not use these)
4 oz light cream cheese, at room temperature
1 c confectioners' sugar
1/4 c chopped walnuts (optional)

1. Preheat oven to 350°F. In a medium bowl, mix together dry ingredients.

2. Mix beat brown sugar and canola oil for 5 minutes. Add eggs, one at a time. Stir in yogurt, carrots, and raisins. Mix in the flour mixture until just combined.

3. Spoon batter into paper-lined muffin tins. Bake for 20 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.

4.  Mix cream cheese and sugar. Spread over each cupcake. Top with walnuts, if desired.

Makes 18-20 with 220 calories per cupcake.

** Tonight's the last chance to enter the TM Mother's Day Giveaways!   Good luck!

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Strawberry Trifle

This recipe and light dessert comes straight from my Aunt Linda's kitchen. Every holiday we spend at her house is always filled with amazing food.  I've lightened her version up just slightly by using sugar- free versions of things.  If that is not your style than go for the gusto with the real deal.

Strawberry Trifle

by Aunt Linda

1 angel food cake

2 lbs strawberries

1 large pkg. vanilla instant pudding, sugar-free

skim milk

1 tsp almond extract

1 (8 oz) tub whipped topping, lite or sugar-free

1 Tb almond slices

Mini chocolate chips (optional)

Tear angel food cake into pieces about 2x2inches.  Slice strawberries.  Prepare vanilla pudding using skim milk according to directions on box.  Fold in almond extract and whipped topping.  Using a trifle bowl or any clear glass bowl, layer 1/4 of almond cream mixture, 1/3 of angel food cake, and 1/3 strawberries.  Continue the layers ending with the almond cream mixture.  Top with sliced almonds.  

Top each serving with chocolate chips, if desired.

For 16 servings, it runs at 135 calories per serving (sans chocolate chips).

For a printable version of this recipe please click here.

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Fiber Bars

This delicious treats come from my friend Lexi, a.k.a. Most Nutritious Mom in the Alamo City.  She has a million of this healthy treats up her sleeve, and I am constantly stealing them from her children's snack bags to taste them for myself.  

Fiber Bars
by Fit Momma Lexi

2 cups rolled oats (old-fashioned)
1 cup whole wheat pastry flour (or stoneground spelt flour)
1 cup wheat germ
1/2 teaspoon salt
2 teaspoons cinnamon, ground
1/4 teaspoon nutmeg, freshly grated
1/2 cup ground flax seeds
1/2 cup oil (neutral flavor like sunflower)
1/2 cup honey
2 teaspoons vanilla extract
2 teaspoons blackstrap molasses (optional)
1 cup sugar-free applesauce, thick

Directions:

1. Preheat oven to 350°F.
2. In a large bowl, combine dry ingredients (including oats) and whisk together until well combined.
3. In a separate bowl, whisk together wet ingredients until well blended.
4. Add wet mixture to dry ingredients and blend gently until well moistened.
5. Add any of the suggested additions (add up to 2 cups of any of the following): chocolate chips, raisins (soaked in hot water for 10 minutes then drained), unsweetened shredded coconut, sunflower seeds (unsalted), pumpkin seeds (unsalted), dried fruit (like chopped apricots, cranberries), chopped toasted nuts.
6. Press mixture into pan a 9in x 13in pan.
7. Bake at 350°F for 20 minutes. Cut into bars while warm, but let cool completely before removing from pan. 


Makes 36 bars at 161 calories each.

For a printer friendly version of this recipe, click here.

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Creamy Pumpkin Cookies

Here's a tasty treat to welcome in the weekend.  I LOVE pumpkin and chocolate together.  Finally I found a recipe that doesn't include 2 cups of shortening (however the sugar is definitely a major player here)!  These melt in your mouth...

Creamy Pumpkin Cookies
by www.trainermomma.com
adapted from Set For Life


3/4 cup applesauce, no sugar added
1/2 cup sugar
1 cup brown sugar
2 cups canned pumpkin
3 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger
1 cup raisins or chocolate chips


Mix it all together.  Stir in chocolate chips or raisins.  Bake on a cookie sheet sprayed with nonstick cooking spray.


Bake at 350 degrees for 12 minutes.


For a printer friendly version of this recipe, click here.

Chocolate Chip Chickpea Cookies

I have not lost it, I promise -- these puppies are good.  I found it in Jessica Seinfield's "Deceptively Delicious" cookbook (which was a disappointment in my opinion).  But, I tweaked this recipe to be a bit more healthy and it is a winner in our house.  The chickpeas add some fiber and just shrivel up and blend right in.  Even your husband won't suspect a thing.

Chocolate Chip Chickpea Cookies
by www.trainermomma.com

adapted from Deceptively Delicious

1 cup brown sugar
3/4 cup sugar free applesauce
2 large egg whites
2 tsp vanilla
1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
2 cups semisweet chocolate chips
2 cups whole wheat flour
1/2 cups rolled oats
1 tsp baking soda
1/4 tsp salt

Exhibit A:  

I did add the chickpeas.  I promise.

Preheat oven to 350 degrees.  Mix all the ingredients and bake between 11-13 minutes.  Transfer to a wire rack to cool.

After a day refrigerate to store.  That is, if there are any left after a day.

87 calories per cookie

Whole Wheat PB Chocolate Chip Cookies

For some reason, Sundays bring out the inner baker in us. The kids and I just look at each other and ask, "So, what are we making?" Of course, I am always trying to steer them in a healthier direction. That said, however, if someone is dying for "Chubby Cookies" (our affectionate name for normal Chocolate Chip Cookies), but all means we'll make them. Hey, it's Sunday.

I convinced them to let me tinker with one of their favorite recipes, and it was a winner. I got this one from one of the healthiest mom's I know, Lexi. Her daughter is one of the funniest, smartest gals born within the past 3 years. They should already be clearing room on their shelves for the Noble Peace Prize. The girl steals my heart every time she walks in my front door.

From January 2010

Whole Wheat PB Cookies
adapted from Lexi Martin's recipe

1 cup all-natural applesauce
1/4 cup all-natural cream peanut butter
1 cup honey
2 eggs
1 1/2 cup whole wheat flour (to start)
1 tsp baking soda
1/2 tsp salt
2 cups rolled oats
2 cups chocolate chips

Mix all ingredients well.

**Next, add enough whole wheat flour for a stiff dough. I ended up adding about 1 to 2 cups of extra flour. Total -- 2 1/2 to 3 1/2 cups of flour.

Drop by teaspoon on a cookie sheet.

Bake at 375° for 10 minutes.

Yum. Perfect for a Sunday afternoon.

See Trainer Momma Disclaimer here. Yes, this one would definitely qualify for the disclaimer, I'm afraid.