“Baked” cinnamon apple for one

I love fall. The changing weather, the festive decorations, and the amazing food are all things that make me so in love with this season. I try and take full advantage of all of it while it lasts so cooking with pumpkins and apples definitely makes my “to do” list!

Baked apples are such a great dessert that can be really figure friendly if you make it right. This recipe is super “skinny” but definitely super delicious! I think it has just become one of my favorite desserts! It is so easy and I know you all will love it!!

Ingredients

1/2 honeycrisp apple, cored
1 Tbl brown sugar, packed
1/2 tsp ground cinnamon
2 Tbl granola (mine was a maple, walnut, and chia seed flavor)
Vanilla ice cream or frozen yogurt

In a microwave safe bowl, place apple cut side up and sprinkle with cinnamon and sugar. Place in the microwave for 2 minutes (I ended up cutting my apple up into pieces so it would cook faster). Remove from microwave and top with granola and ice cream.

Enjoy!!

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2 ingredient brownies and pumpkin pie frosting

This is literally the EASIEST brownie recipe ever.

I’m just going to go ahead and say you’re welcome in advance.

I also just want to go ahead and tell you that these brownies are not like “normal” brownies. They are definitely fudgey and extra definitely delicious, BUT their texture is slightly different. I promise you though, once you try these you will be amazed at how great they are!

These brownies are also super healthy!! The pumpkin replaces the oil and egg that you would normally put into the brownie mix which makes these a great go-to healthier brownie recipe!!!

Ingredients

1 box of brownie mix (I used Duncan Hines)
1 15 oz can of pumpkin

Preheat oven to 350 and grease a 9×9 pan.

Combine brownie mix and pumpkin and mix until combined. Pour into pan. Bake in the oven for 25-30 minutes or until set. Remove from oven and allow to cool completely.

At this point, you can frost these with this amazing pumpkin pie frosting I made, or you can leave them plain. Either way is extra delicious (but this frosting is pretty darn tasty).

1 box sugar free/fat free instant vanilla pudding mix
3/4 cup milk (I used almond)
1/2 container of sugar free Cool Whip
1/2 cup pumpkin puree
1/2 tsp pumpkin pie spice

Combine milk and pudding and whisk until thickened. Fold in Cool Whip, pumpkin, and pumpkin pie spice. Refrigerate for an hour.

Pumpkin spice biscotti

September is now underway and that only means one thing. The start of fall! It is by far my favorite time of year, not only for all the amazing weather and boot wearing that goes on, but for the array of delicious recipes that I can now use pumpkin in! I’m sure all of you love pumpkin just as much as I do and as a way to kick off this awesome time of year, here is the very first pumpkin recipe for you all.

Ingredients

3 1/2 cup flour (I used AP but whole wheat would work fine here, not sure about GF flours though)
1 1/2 cup brown sugar, packed
2 tsp. baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
2/3 cup canned pumpkin puree (fresh works fine too)
2 lage eggs
1 Tbls. vanilla extract
2 Tbl butter, melted
White chocolate chips, optional

In a large bowl, combine flour, sugar, baking powder, salt and pumpkin pie spice. In another bowl, whisk together pumpkin, eggs, vanilla, and butter. Carefully pour wet mixture into dry and mix. This mixture will be extremely crumbly and will look really dry. Just keep mixing. It will come together.

Pour mixture out onto a floured surface and bring together into a ball. Cut in half and form into logs (this should be done on the baking sheet). Each log should be about 2-3 inches wide and 10 inches long (mine were a little on the larger side).

Bake on a lightly greased baking sheet for 25 minutes. Remove from the oven and allow to cool for 10 minutes. With a sharp knife, cut 1/2 inch slices out of each log and place cut side down back onto the baking sheet. Bake for an additional 10 minutes or until the cookies have dried out. Remove from tray and cool on a cooling wrack. Dip or drizzle melted white chocolate over top.

Enjoy!

Skinny oatmeal chocolate chip cookies

We are in the middle of a tropical storm and since we have all been stuck inside the house for two days now, a batch of cookies seemed to be in order. If I’m gonna be trying to not get blown away (and by trying I mean watching the weather channel and browsing Pinterest all day), I might as well be enjoying homemade cookies while I do it.

I love chocolate chip cookies, but like most of you know – cookies usually contain an obscene about of butter in them. This in turn makes them extremely fattening and diet UNfriendly. Two of these cookies only add up to about 190 calories and contain just 6 grams of fat.

Ingredients
Adapted from Skinnytaste

1 cup flour (whole wheat, white, whatever..)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 Tbl butter, at room temp
1/2 cup sugar (granulated, Stevia, raw)
1/2 cup brown sugar, unpacked
1 egg
1/4 cup applesauce
1/2 tsp vanilla extract
2 cups quick cooking oats
3/4 cup dark chocolate chips

Preheat oven to 350.

Combine flour, baking powder, soda, salt and cinnamon in a bowl. In a separate bowl, cream together butter and sugars. Once combined, mix in egg, applesauce and vanilla.

Combine flour mixture with oats and carefully add the dry ingredients into the wet. Mix until just combined. Fold in chocolate chips.

Bake for 10-13 minutes. Cool on a cooling rack once removed from the oven.

Enjoy!

For all of you who are curious as to what kind of weather this storm brought us in Naples, here is a glimpse into what we dealt with.

Looks scary right? False. Not scary at all. Actually, it barely even rained.

Luckily we didn’t get anything bad at all. Hopefully Isaac doesn’t bring too much destruction to New Orleans or any other states.

White chocolate raspberry Greek yogurt cheesecakes

I love being able to turn really unhealthy desserts into desserts that are almost guilt free! This one is sure to please all of you cheesecake lovers!

Each of these babies are less than 200 calories but are so rich and flavorful you would never guess they were low fat!

Ingredients
Adapted from Peanut butter cheesecake

Vanilla wafers
8 oz 1/3 less fat cream cheese, softened
6 oz non-fat vanilla Greek yogurt (I used Chobani)
1 tsp vanilla extract
1 tsp sugar free fat free instant white chocolate pudding mix
1 egg
1/4 cup sugar (Truvia or whatever sweetener you like)
1 tsp lemon zest
Raspberry preserves

Preheat oven to 350. Place 1 vanilla wafer into the bottom of each lined cupcake liner.

In a bowl, mix together cream cheese, yogurt, vanilla and sugar. Add in pudding mix and stir until combined. Beat in egg and lemon zest.

With a spoon, carefully place mixture into cupcake tin. Using a teaspoon measurement, spoon 1 teaspoon of the raspberry preserves on top of each cheesecake. Take a toothpick and swirl preserves into the batter.

Bake for 25 minutes. Allow to cool completely and then refrigerate for a few hours.