{Eggless} Cream Cheese Chocolate Chip Cookies

These cookies are great because they are eggless! So, if you're in a pinch (like I was) and don't have eggs, you can still enjoy delicious cookies! Bonus: you can eat the dough with no worries! ;)

Ingredients:

1 cup butter, room temperature

3/4 cup sugar

3/4 cup brown sugar

8 oz block cream cheese, room temperature

2 tsp vanilla

2 1/4 cup flour

1 tsp baking soda

1/2 tsp salt

2 cups chocolate chips

Directions:

Preheat oven to 375. Cream together butter and sugars. Add cream cheese and vanilla, mix until combined. In separate bowl, combine flour, baking soda, and salt. Slowly add flour mixture to butter and sugars. Mix well. Stir in chocolate chips. Drop by tablespoons onto baking sheet. Bake for 10-12 minutes or until golden brown.

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COCONUT BUTTER MOCHI

Coconut Butter Mochi cakes are gluten free additions to a school lunchbox. And they look cute in the mini flower shape.




Cut the mochi cakes small.  They are each probably like a kajillion calories but it's a little sweet treat that will put a smile on your face (and your kids' faces too).



Made of sweet glutinous rice flour (a misnomer because there is no gluten in rice), these little cakes are chewy and similar in texture to huge gummies.  Kinda. Well, actually they're like a hybrid gummy-cake texture. I think? The crust is the best part too. This recipe has both coconut milk and evaporated milk but can be adapted to be all coconut milk and you can definitely reduce the butter or substitute with other fats.  Let the adaptations begin!   However, I wanted a recipe that would taste like Hawaii so I didn't change anything.  This one tastes exactly like the mochi I had on our recent trip to Maui.

The recipe I used is from HERE.

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Fruit Pizza

 Ingredients

2 rolls refreigereated sugar cookie dough

2 boxes cream cheese

2 7 oz jars marshmallow creme

Fruit (I used blueberries and strawberries)

Directions

Preheat oven to 350. Spray cookie sheet or pizza pan with baking spray. Press dough into pan to form crust. Bake 16-20 minutes until golden brown. Cool completely.

 With mixer, combine marshmallow creme and cream cheese. Spread mixture onto cooled crust. Top with sliced fruit.

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Banana Pudding Poke Cake

Ingredients

1 box yellow cake mix (plus ingredients to make)

1 container cool whip

1 large box banana pudding (plus ingredients to make)

Crushed vanilla wafers

Directions

Bake cake according to box directions. Prepare pudding according to directions. When cake is finished, let cool completely. When cool, poke holes in cake with the end of wooden spoon. Pour pudding over cake, spreading into holes. Top with cool whip. Sprinkle with vanilla wafers. Serve chilled.

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Lemon Poppyseed Cookies with Lemon Glaze

These cookies are made with a muffin mix and are delicious!

Ingredients

Betty Crocker Lemon Poppyseed muffin mix with glaze

1/2 cup butter, softened

2 eggs

Preheat oven to 375. Combine all ingredients and mix well. Drop tablespoonfuls of mixture on cookie sheet and bake for 10-14 minutes. Cool on rack. When cooled, drizzle glaze over each cookie. 

Enjoy with tea or a glass of milk! :)

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Death by Chocolate Trifle

4 boxes (or 2 large) instant chocolate pudding

1 8 oz container Cool Whip

6 Skor or Heath bars, crushed

1 box chocolate cake mix (and ingredients for that)

1 cup Kahlua or strongly brewed coffee

Prepare cake mix according to package and bake in a 9 x 13 pan. When done, poke holes in cake and pour Kahlua or coffee on top. Let cool.

While cake cools, prepare chocolate pudding.

Crumble or tear cake into pieces.

In a trifle dish or large bowl, layer cake, pudding, Cool Whip, Heath bars and repeat. Top with Heath bars. Serve chilled.

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White Chocolate Chip Peanut Butter Pretzel Cookies

Recipe and picture HERE.

Oh my gosh! These were divine. I added milk chocolate chips, used part chocolate peanut butter, and added butterscotch chips and they were so good! Another one that I didn't get a pic of!

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No Bake Cheesecake

Recipe is HERE.

This was SOO SOO good that I didn't get any pics of it! Try it!

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Red, White, and Blueberry Trifle

Recipe from here.
 Ingredients:

10 oz angel food cake, cut into 1 inch cubes

2 pints sliced strawberries

2 pints blueberries

6 tbsp fat free sweetened condensed milk

1 1/2 cups cold water

1 package suger free white chocolate instant pudding

12 oz fat free Cool Whip, thawed

Directions:

Whisk condensed milk and water in bowl. Whisk in pudding mix and let stand for 2 minutes; fold in Cool Whip. Arrange cake in the bottom of a trifle dish sprinkle with blueberries, then spread pudding mixture, then layer strawberries. Repeat layers-cake, blueberries, pudding mixture, strawberries. For the top, arrange prettily! Cover and chill for about an hour.

1 cup=4 points+

More about → Red, White, and Blueberry Trifle

Chocolate Chip Banana Muffins

 Ingredients

1 cup granulated sugar

4 ounces butter, softened
1 1/2 cups mashed bananas
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350. First, cream the butter and sugar. Then, beat in the mashed bananas, eggs, and vanilla. Mix in dry ingredients and fold in chocolate chips. If making a loaf, spray loaf pan with cooking spray. If making muffins, line muffin pan with cupcake liners. For loaf, baking about 1 hour or until done in the middle. For muffins, bake for 20-30 minutes or until toothpick inserted in center comes out clean.

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Strawberry Cake Mix Cookies

 Ingredients

1 cake mix

2 eggs

1/2 cup vegetable oil

1/2 cup mix-ins (chocolate chips, coconut, m&ms, anything you want!)

Mix all the ingredients together.  Drop by tablespoonfuls onto a greased cookie sheet.  Bake in a 350F oven for about 10 minutes, or until set in the center.

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White Chocolate Banana Pudding

 Ingredients

1 3.4 oz box Banana Cream Jello

1 3.4 oz box White Chocolate Mousse Jello

4 cups milk

3 bananas sliced

Vanilla wafers

Cool Whip or Reddi Whip

In separate bowls, combine jello and milk according to package. Line bottom and side of bowl with Vanilla wafers. Layer bananas, half of banana pudding, and half of white chocolate pudding. Repeat layers. Top with Cool Whip or Reddi Whip. Serve chilled.

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Low Fat Moist Chocolate Cupcakes with Chocolate Glaze

Recipe is from Skinnytaste.com

Here are the ingredients you'll need for the cupcakes:

18.25 oz Chocolate fudge cake mix

1 cup canned pumpkin

1.4 oz box of instant Chocolate pudding (sugar free, fat free)

1 1/3 cups water

And for the chocolate glaze:

1 tbsp cocoa

1/2 cup powdered sugar

1/2-1 tbsp fat free milk

1/4 tsp vanilla extract

pinch of salt

For cupcakes:

Mix water and pumpkin until blended. Add pudding mix. Combine. Add cake mix and blend for 2 minutes. Fill cupcake liners 2/3 full and bake at 350 for about 25 minutes.

For glaze:

Combine dry ingredients, then add vanilla and milk. Blend until mixed thoroughly. Place in baggie with corner cut to pipe onto cupcakes. Top with sprinkles, if desired.

(3 WW pts + with glaze, 2 WW pts + without glaze)

You guys, they are absolutely delicious! They taste so chocolately and rich! You'll love them!

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Pink Lemonade Confetti Cupcakes

This delish recipe came from Skinny Taste.

You will need:

18.25 oz box confetti cake mix

2 1/2 tsp powdered sugar-free pink lemonade mix
1 cup water
1 tbsp vegetable oil
1/4 cup unsweetened applesauce
lemon zest from half of a lemon
2 drops pink food coloring (optional)
confetti sprinkles (optional)

Preheat oven to 350.  Line cupcake tins with 24 paper liners.

Stir together the water and pink lemonade powder.  Combine the cake mix, pink lemonade mixture, applesauce, lemon zest, food coloring and oil in a large bowl and with an electric mixer, mix until all the ingredients are thoroughly combined. 

Pour the batter into the prepared cupcake pans.  Add sprinkles if using and bake in the oven for 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.

Cool completely on wire racks before serving.

Enjoy!

I like them best when they are cold! So, I suggest, popping them in the fridge before eating them!

1 cupcake has 3 WW pts+

More about → Pink Lemonade Confetti Cupcakes

Fruit Salsa with Cinnamon Sugar Pita Chips

 This is SOOO delicious! Definitely worth trying!

Fruit Salsa

 2 kiwis, peeled and diced
3 types of apples (I used Granny Smith, Red Delicious, and Pink Lady) - peeled, cored and diced
8 ounces raspberries

1 carton of blackberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used strawberry)

Directions

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. 

Cinnamon Sugar Pita Chips

(Tip: If your grocery store sells Stacy's Cinnamon Sugar Pita chips, just buy those! Mine doesn't, so I made my own! :) They were good, though!)

Ingredients

Plain Pita Chips

Cinnamon (to taste)

Sugar (to taste)

1 tbsp melted butter

Directions

Heat oven to 350. Place chips in a single layer on baking sheet. Drizzle with melted butter. Sprinkle with cinnamon and sugar. Bake for 5-7 minutes. Let cool before serving.

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Chocolate Oatmeal No Bake Cookies

 Ingredients

1/2 cup butter

2 cups sugar

1/2 cup milk

4 tbsp cocoa

1/2 cup peanut butter

3-3 1/2 cups oats (I used old fashioned, which I worried would not work, but they did! So, either old fashioned or quick oats.)

2 tsp Vanilla

Directions

Add the first 4 ingredients in a saucepan. Bring to a rolling boil and boil for 1 minute. Stir in the next 3 ingredients and drop spoonfuls onto wax or foil paper. Let cool until set.

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Monster Cookies

These just might be my new favorite cookie! They are ridiculously good!

You will need:

1 cup packed brown sugar
1/2 cup white sugar
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1 1/2 cups peanut butter
4 1/2 cups oats (quick cooking or old-fashioned)
1 cup semi-sweet chocolate chips
1 cup M&M’s chocolate candies

Directions

Preheat oven to 350 degrees.  Beat together butter and sugars.  Add eggs, vanilla extract, and baking soda, and mix well.  Mix in peanut butter until well-blended.  Add oats and stir until combined.  Mix in chocolate chips and M&M’s.

Drop cookies by ice cream scoopful to make monster-sized cookies about 2 inches apart on an ungreased baking sheet.

Bake in preheated 350 degree oven for 15 to 20 minutes.  Let cookies cool on baking sheets before moving to wire racks.  Store in an airtight container.

I got about 27 monster-sized cookies out of this batch!

These would be fun for Halloween or any holiday, really. You could use different colored m & m's to match your theme. For example, red and green for Christmas, pink for Valentine's, etc.

More about → Monster Cookies