Oatmeal Butterscotch Cookies

Or.....  Oatmeal Scotchies!

These cookies are some of my mother's favorite cookies ever. I have learned that when it comes to butterscotch.... you either love it or hate it. I am my mama's girl...so, I love it! 

Making these delicious cookies are always a wonderful thing for me! But, I just don't make cookies all the time because of them being you know.... so sweet and ahem fattening {totally, because I have no self-control while eating said cookies ---- I don't know when to stop --- the temptation is just too doggone great!}. 

Here is my "secret" to making not-so-unhealthy delicious cookies: 

I utilize no sodium baking soda, Stevia, and whole wheat flour. I use a little less butter and salt.

I also use 2 egg whites instead of 1 egg.

Simple and easy substitutions that seem to make me feel a little better about eating the whole batch in one sitting {ok --- that has never happened --- but, the desire is there, my friends!}

Here is my recipe for these DELICIOUS cookies! 

BUTTERSCOTCH OATMEAL COOKIES

Yield: approximately 42 cookies

Prep Time: 15 minutes | Bake Time: 8-10 minutes

Cupcakes:

1/4 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda*

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 3/4 cup unsalted butter, slightly softened and cut into chunks

3/4 cup Truvia or Stevia

3/4 cup backed brown sugar

1 egg at room temperature

2 egg whites

1 teaspoon vanilla extract 

3 cups of quick or old-fashioned oats {I used quick}

1 2/3 cups {11 oz package} Butterscotch Chips

* I use sodium free baking soda, therefore I have to double the amount: 2 teaspoons of baking soda

1. Preheat the oven to 375 degrees F. 

2. In a medium bowl, combine together flour, baking soda, cinnamon, nutmeg and salt; set aside.

3. In an electric mixer on medium-high speed, beat the butter, brown sugar, Stevia, eggs and vanilla extract .

4. Gradually beat in the flour mixture.

5. Stir in the oats and Butterscotch Chips.

6. Drop by rounded tablespoons onto and ungreased baking sheet.

7. Bake for 8-10 minutes. {less time more chewy - greater time more crisp}

8. Cool for 2 minutes on baking sheet; remove to wire racks to cool completely.

ENJOY!

Hope you have a FANTASTIC weekend!

I will be enjoying these cookies with my family {that means I have to have self-control and not eat the whole batch!}. 

We have a lot to celebrate while together:

Grandpa's 80th Birthday

Mom's 60th Birthday

Mom and Dad's 40th Wedding Anniversary

Grandparents' 61st Wedding Anniversary

A LOT to celebrate!

So, do you love or hate butterscotch?

Chocolate Peppermint Cupcakes

It's the most wonderful time of the year....

Seriously.

It's when my calorie intake does not exist {never mind that I may pay for it later}.

It's when the baking bug has taken hold of me in full-gear.

It's when divine smells fill the house from freshly baked cookies, snack mixes.... and......

CUPCAKES!

So, without further ado... let me share with you the recipe to these Chocolate Peppermint Cupcakes!

CHOCOLATE PEPPERMINT CUPCAKES

Prep Time: 25 minutes | Bake Time: 22-25 minutes

Yield: 20-24 cupcakes

Chocolate Cupcakes:

1 3/4 cups cake flour

2 cups sugar

3/4 cup unsweetened cocoa {I used Ghirardelli}

1 teaspoon salt

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

2 eggs at room temperature

1 cup milk {I used non-fat and they still turned out great}

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Peppermint Cream Cheese Frosting:

~7 ounces cream cheese softned

1/2 cup butter {1 stick}

1 1/2 teaspoon pure peppermint extract

1/2 teaspoon vanilla extract

4 cups confectioner sugar

1-3 Tablespoons milk 

CUPCAKES

1. Preheat oven to 350 degrees and line cupcake pan.

2. In mixing bowl, stir together flour, sugar, cocoa, baking powder, baking soda and salt.

3. Add eggs, oil, milk and vanilla and beat on medium speed for 1 minute.

4. Add boiling water and blend together. 

NOTE: the mixture will be VERY thin. I am thankful I was warned about this because it really is the consistency of buttermilk or so. But, don't worry. They turn out fabulous! But, instead of using an ice cream scoop to fill my liners, I just used a bowl with a pouring spout.

5. Fill liners 2/3 full with batter.

6. Bake at 350 degree for 22 - 25 minutes.

7. Cool cupcakes completely on wire rack prior to frosting.

FROSTING

1. Beat cream cheese and butter for about 30 seconds until smooth.

2. Add confectioner sugar a little at a time. Once combined increase speed to medium and beat until fluffy.

3. Add peppermint and vanilla extract and mix until combined.

4. Slowly add in the milk until you reach the desired consistency. 

5. Beat until fluffy {about 1 minute}.

Makes approximately 3 - 4 cups.

Utilize frosting immediately or it can be stored in the refrigerator for several days.

Frost cupcakes and ENJOY!

See, it really is...
It's the most wonderful time of the year!

I added Hershey Peppermint Kisses to the top for an added festive punch.

And then I had fun breaking up a whole bunch of candy canes to sprinkle around the serving platter. I just spread the fine dust left from the candy canes across the top of the cupcakes.

I took these to a Christmas Party and they were devoured!
A hit I must say.

I even let kiddo eat one for breakfast the next day!
See?!?! It really is...

the most wonderful time of the year!

I plan to link up at the following:

WEDNESDAY: Savvy Southern Style, My Girlish Whims, Lil' Luna

THURSDAY: The 36th Avenue, House of Hepworths, The Shabby Creek Cottage, Confessions of an ADD Housewife, Embracing Change

FRIDAY: Tater Tots and Jello, Serenity Now, At the Picket Fence, A Little Knick Knack, The Shabby Nest, Kitchen Fun with My Three Sons, Between Naps on the Porch

SUNDAY: Under the Table and Dreaming, Nifty Thrifty Things, The Mandatory Mooch, Twig Studios, Sweet 2 Eat Baking, Horrific Knits

MONDAY: Home Stories A to Z

TUESDAY: Not Just a HouseWife, Tip Junkie

Pumpkin Cupcakes

It's the first day of October... I can't believe it.

Already!

Whenever this time comes, I know I am going to be moving full-steam ahead with a lot of activities, planning, parties, shopping, etc, etc.

It's a fun time of year, but also.... exhausting!
I'm sure you can relate --- haha!

So, I thought I would enter into this month with something scrumptious and enjoyable. And it was a surprise for my Cupcake Fan {that would be kiddo} that incorporated pumpkin {his fall favorite} and cupcakes!

I altered the recipe from Half Baked - the cake blog to be a little bit more low-sodium friendly. Of course, you can utilize this same recipe and use standard baking powder, baking soda and double the salt.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Yield: 24 cupcakes

Prep Time: 20 minutes | Bake Time: 18 minutes

CUPCAKES:
3 cups cake flour {you can use regular flour, but I find the cake flour makes for a great moist texture}
2 teaspoons baking powder
2 teaspoons EnerG baking soda {if not worried about sodium, use 1 teaspoon regular baking soda} 1/4 teaspoon salt {if not worried about sodium, use 1 tso salt}
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg2 sticks unsalted butter, room temperature
1/2 cup Truvia
1/2 cup granulated sugar
1 cup brown sugar4 eggs, room temperature
1 cup milk {I used non-fat}
1 1/2 cup pumpkin puree

CINNAMON CREAM CHEESE FROSTING:
1 ½ sticks unsalted butter, at room temperature
4 cups powdered sugar
2 teaspoons cinnamon
1 teaspoon vanilla
8 ounces of cream cheese, softened

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.

2. In a large bowl combine flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.

3. In the bowl of a stand mixer cream butter, granulated sugar and brown sugar until creamy.

4. Add eggs, one at a time, beating well after each addition.

5. Add dry ingredients and milk, alternating until well combined. Scrape down the sides of bowl, as needed.

6. Mix in pumpkin puree.

7. Fill cupcake liners 2/3 full with batter and bake for 18 minutes or until toothpick inserted in center comes out clean.

8. For the icing: in a bowl of a stand mixer cream butter and cream cheese on medium speed until well combined.

9. Gradually add in powdered sugar one cup at a time. Scrape down the sides of bowl, as needed.

10. Add vanilla and cinnamon and mix until combined.

11. Frost cupcakes once completely cooled.

Hope you enjoy this recipe!

AND... HAPPY FALL Y'ALL!

I plan to link up at the following:

TUESDAY: Not Just a HouseWife, Tip Junkie

WEDNESDAY: Savvy Southern Style, Home Happy Home, My Girlish Whims, Lil' Luna, Creations by Kara, Ivy and Elephants

THURSDAY: The 36th Avenue, House of Hepworths, The Shabby Creek Cottage, Confessions of an ADD Housewife, Embracing Change

FRIDAY: Tater Tots and Jello, Serenity Now, At the Picket Fence, A Little Knick Knack, The Shabby Nest, Kitchen Fun with My Three Sons

SUNDAY: Under the Table and Dreaming, Nifty Thrifty Things, The Mandatory Mooch, Twig Studios

MONDAY: Home Stories A to Z

Slow Cooker Pumpkin Oatmeal

FALL is right around the corner..... and this girl is JUMPING for joy!

For me...

FALL = PUMPKIN GOODNESS!

And I have already created my first pumpkin item.... slow cooker pumpkin oatmeal!

Num-num for the tum-tum!

I have the Dallas Heart Walk tomorrow morning and we have invited people to a Heart Happy Hydration Party after the walk. We will be providing water and heart healthy snacks for these awesome people who are helping raise awareness and funds for heart disease! So, what to have... but heart healthy oatmeal! 

Since I will be walking in the walk, I don't have time to prepare anything right before the party. It all has to be pretty much prepared and ready to serve. 

Enters.... my hubby to the rescue! He got me some American Heart Association Cookbooks. 

And this one had a Slow Cooker Pumpkin Oatmeal recipe in it. BINGO!

So, I tried it out. This is how it goes:

SLOW COOKER PUMPKIN OATMEAL

Serves 8: 1 cup per serving

INGREDIENTS

Cooking Spray

For the Oatmeal:

2 cups uncooked steel-cut oats

1/2 cup firmly packed light brown sugar

1 1/2 tablespoons ground cinnamon

3/4 teaspoon ground nutmeg

1 cup canned solid packed pumpkin {not pie filling}

6 cups water

1 cup fat-free half and half

1 cup raisins

1 teaspoon vanilla

For Topping:

2 tablespoons plus 2 teaspoons light brown sugar

1/4 cup plus 1 tablespoon and 1 teaspoon chopped walnuts {I omitted}

1. Lightly spray a 3 1/2-4 quart slow cooker with cooking spray.

2. In a large bowl, stir together the oats, 1/2 cup brown sugar, cinnamon and nutmeg.

3. Stir in the pumpkin.

4. Gradually stir in the water and half and half.

5. Stir in the raisins and vanilla.

6. Ladle the mixture into the slow cooker.

7. Cook, covered, on low for 7 1/2 to 8 1/2 hours.
8. Serve topped with the remaining brown sugar and walnuts {or I added crumbled bacon on kiddo's and a chocolate covered pretzel on mine}.

ENJOY!

My plan is to put this in the slow cooker tonight and wake up to the smells in the morning.
And then it will be all ready to go.... for after the walk!
I have cute little appetizer-sized cups and cocktail spoons to serve the oatmeal in at the party.

According to the cookbook, the total sodium content is 44mg per serving. AWESOMENESS!

What a heart healthy way to end a heart healthy and heart helping walk!

Num-num for the tum-tum!

HAVE A FANTASTIC WEEKEND!

I plan to link up at the following:

SUNDAY: Under the Table and Dreaming, Nifty Thrifty Things, Twig Studios

MONDAY: Home Stories A to Z

TUESDAY: Not Just a HouseWife, Tip Junkie

WEDNESDAY: Savvy Southern Style, My Girlish Whims, Lil' Luna, Creations by Kara

THURSDAY: The 36th Avenue, House of Hepworths, The Shabby Creek Cottage, Confessions of an ADD Housewife, Embracing Change, The Mandatory Mooch

FRIDAY: Tater Tots and Jello, Serenity Now, At the Picket Fence, A Little Knick Knack, The Shabby Nest, Kitchen Fun with My Three Sons, Between Naps on the Porch

Healthy Banana Blueberry Bread

I promise you this hasn't turned into a baking/cooking blog.

Seriously.

Although, the most recent posts seem to demonstrate something quite different.

But, if you can bare with me a little longer....

I'd like to share with you a recipe I morphed from about 5 different recipes created:

HEALTHY BANANA BLUEBERRY BREAD! 

And when I say healthy... I mean

whole wheat.... oats... fruit.... low sodium... low fat.... no added sugar {Truvia was used}....

YUMMY!

And not bad for your thighs {a fellow blogger friend might be pleased with this}.

And believe me, this bread IS yummy! It actually got a huge stamp of approval from the hubsters... as actually being something he assumed I purchased at the bakery. Whoah.... that's a huge compliment {on a healthy bread}!

It all started with these pathetic looking mushy bananas.

Most of you know how this story ends..... typical fate of said bananas = Banana Bread.

No different here.

But, I looked in my fridge and I had some blueberries I wanted to use too.

So, I changed it up a little bit and added a few other companions to the mix!

INGREDIENTS
3 mashed very ripe bananas
1 cup blueberries
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup quick oats
1/4 cup Truvia
2 1/2 tsp sodium free baking powder {Featherweight}
1/8 tsp salt
1 tsp cinnamon
2 egg whites
1 egg
1/2 cup unsweetened applesauce

DIRECTIONS
1. Preheat oven to 350 degrees.

2. Sift together all dry ingredients {except oats}.

3. Add oats to dry ingredients and mix together until well combined.

4. In a separate bowl, mix together applesauce, eggs and bananas.

5. Add the blueberries to the wet mixture.

I added some blackberries to the top of the loaf.

6. Bake in a greased loaf pan for approximately 1 hour at 350 degrees.
{Check with toothpick to verify loaf is baked all the way through.}

ENJOY!

Store bread in refrigerator for a couple days {if it lasts until then}.

HEALTHY BANANA BLUEBERRY BREAD! 


Your thighs can thank me later...

unless....

of course you eat this warm bread with some vanilla ice cream....

.... then.... not so low fat. Ha!

I plan to link up at the following:

THURSDAY: The 36th Avenue, House of Hepworths, The Shabby Creek Cottage, Confessions of an ADD Housewife

FRIDAY: Tater Tots and Jello, Serenity Now, At the Picket Fence, A Little Knick Knack, The Shabby Nest, Hot Fun in the Summertime over at Bliss Ranch! Kitchen Fun with My Three Sons

SUNDAY: Under the Table and Dreaming, Nifty Thrifty Things

MONDAY: Home Stories A to Z, Midwestern Girl DIY

TUESDAY: Not Just a HouseWife, Tip Junkie

WEDNESDAY: Savvy Southern Style, Home Happy Home, My Girlish Whims, Lil' Luna, Creations by Kara

Low-Sodium Pizza

By now you know that I have a little bit of a "bum ticker".

I mean my ticker has done quite well since my last major surgery. But, I am always watching it.

So, I try to be all about healthy eating.... especially a low-sodium lifestyle {for the most part}.

Don't get me wrong... I TOTALLY devour love a big gooey juicy jalapeno bacon cheese burger on a white bun about once a week every now and then. You gotta have a little fun in life.... right {note, have you seen my cupcakes of late: Maple Syrup Bacon and Margarita Cupcakes?}?!

Anyway, back to my low-sodium cooking...

I wanted to show you how I cook a pizza. With a VERY low-sodium crust and pizza sauce!
Yes, it all is pretty much made from scratch, but once you get it down, it's pretty darn easy.

It would really be beneficial if you have a bread machine for the crust, unless you want to knead and knead and knead the dough on your own. This is my machine which I purchased on Amazon about 4 years ago... and it is still ticking, even after the beating upon beating I have given it!

But, if you are really about making low-sodium food, a bread machine is an AWESOME investment. Especially, when a standard slice of whole wheat bread can be over 150 mg of sodium... or look at the sodium content of rolls, etc. It is an area of much added sodium you can practically eliminate.

Take for example, pizza crust. This recipe has lowered the sodium content of the crust from around 440 mg of sodium per pizza slice to less than 1 mg! And for an added healthy bonus.... I have altered a recipe I found in the No-Salt Lowest-Sodium Cookbook by Donald A. Gazzaniga to be whole wheat.

HUGE difference!

INGREDIENTS for the CRUST
1 1/2 cups of whole wheat bread
3/4 cups best for bread machine flour {or white flour}
3/4 cups plus 1 Tbsp lukewarm water
2 tsp extra-virgin olive oil
1 1/2 tsp of bread machine yeast

DIRECTIONS
1. Coat your bread machine bucket with a thin layer of cooking spray.
2. Load the ingredients into the bread machine starting with the dry ingredients first. Place the bread machine yeast into the appropriate compartment of your bread maker.
3. Set the bread machine on the dough cycle and let it run. {My machine takes 45 minutes}.
4. Remove the dough and roll it out on a lightly floured board until the desired size of your pizza.
5. Transfer the dough to your pizza pan.
6. Flute the sides to create a crust.
7. Use a fork and prick holes throughout the crust's surface.
8. Cover the crust with a light towel and let rest for 30 minutes.
9. Preheat the oven to 500 degrees.

INGREDIENTS for the SAUCE
2 cans of Hunt's No Salt Added Tomato Sauce
3 Tbsp garlic {or less according to your taste}
2 Tbsp dried basil
1/2 Tbsp dried oregano
1/4 cup of finely chopped onions

DIRECTIONS
1. Place all ingredients in sauce pan and bring to a boil.
2. Reduce to simmer and cover.
3. Let simmer during bread machine process of the the crust.

Note: You can use fresh tomatoes in this process. However, I do take it to the extra levels of boiling and peeling them, etc. So, utilizing the No Salt Added Diced Tomatoes {you will need to pulse this mixture to create an actual sauce} or No Salt Added Tomato Sauce {NO need to pulse} is just plain EASY!

TOPPINGS
Have fun with this step!
This is what I used on this particular pizza:
Green Peppers
Zucchini
Low-Fat Mozzarella Cheese
Low-Fat Parmesan Cheese
Smoked Chicken Breast
{I bake low-sodium chicken in my crockpot and freeze in individual packages to use on pizza or chicken enchiladas, etc. Yes, there is such a thing as "low-sodium" chicken... some chicken companies add A LOT of salt to the chicken for added flavor and weight... so read your labels! I have also been known to use Extra Lean Jenny-O Ground Turkey. It has a low-sodium content and I prepare the meat in batches and then freeze in individual packages to use on pizzas or in chili, etc.}

There can be low-sodium cheese options out there. However, I only use a small portion of cheese.

Get the kiddos to help. My kiddo always has a lot of fun placing the ingredients on top of the pizza.
We will even make silly faces sometime with the veggies. We are all sorts of crazy like that... ha!

DIRECTIONS
1. Place prepared sauce on top of prepared crust.
2. Add desired toppings.
3. Place in preheated 500 degree oven for 10-15 minutes. Until cheese is bubbling and crust is golden brown.

ENJOY!

I plan to link up at the following:

THURSDAY: The 36th Avenue, House of Hepworths, The Shabby Creek Cottage, Confessions of an ADD Housewife

FRIDAY: Tater Tots and Jello, Serenity Now, At the Picket Fence, A Little Knick Knack, The Shabby Nest, Hot Fun in the Summertime over at Bliss Ranch! Kitchen Fun with My Three Sons

SUNDAY: Under the Table and Dreaming, Nifty Thrifty Things

MONDAY: Home Stories A to Z, Midwestern Girl DIY

TUESDAY: Not Just a HouseWife, Tip Junkie

WEDNESDAY: Savvy Southern Style, Home Happy Home, My Girlish Whims, Lil' Luna, Creations by Kara