Boston Cream Pie

Ingredients
Cream Filling:
2 large egg yolks
1 1/2 cups skim milk
1/3 cup granulated sugar
2 tbsp cornstarch
1/8 tsp salt
2 tsp vanilla extract
Cake:
1 1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup butter, room temperature
3/4 cup skim milk
1 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 large egg
Chocolate Icing:
3 tbsp butter
3oz unsweetened baking chocolate
3-4 tbsp water
1 cup powdered sugar
3/4 tsp vanilla extract

Beat yolks in a small bowl. Add 1 1/2 cups skim milk and set aside.
In a medium saucepan, stir 1/3 cup granulated sugar, cornstarch, and salt.
Gradually stir  egg mixture into sugar mixture.
Cook over medium heat, stirring constantly until mixture thickens and boils.
Add 2 tsp vanilla.
Press plastic wrap over surface of filling to prevent a tough layer from forming on top and refrigerate at least 2 hours until set but no longer than 24 hours.

Heat oven to 350.
Spray bottom of a 9-inch round cake pan with nonstick spray.

In a large bowl, beat all cake ingredients until smooth and pour batter into pan.
Use a spatula to smooth top of batter to a flat surface.
Bake about 35 minutes or until a toothpick inserted into the center comes out clean.
Cool cake in pan on a cooling rack for 20 minutes, then remove from pan and continue cooling for about an hour.

In a small saucepan, melt 3 tbsp butter and the chocolate over low heat, stirring occasionally.
Meanwhile, microwave water 15-30 seconds until hot.
Remove chocolate mixture from heat. Stir in powdered sugar and vanilla.
Add 3 tbsp hot water. Stir in additional water, 1tsp at a time, until icing is smooth and thin enough to spread.

Split cake in half, horizontally, creating 2 layers.
On a serving plate, place bottom layer with cut side up.
Spread filling over bottom layer.
Top with top of cake, cut side down.

Spread chocolate icing over top of cake, letting some drizzle down side of cake.
Refrigerate until ready to serve.

South African Pumpkin Fritters

Ingredients
1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
15 oz canned pumpkin
2 large eggs, separated
1 tbsp olive oil, divided

In a small bowl, sift together flour, baking powder, salt, and cinnamon.
In a large bowl, combine pumpkin with egg yolks.
In another small bowl, whip egg whites until soft peaks form.

Alternating in batches, add flour mixture and egg whites to pumpkin mixture, stirring after each addition.

Coat a karge skillet with nonstick spray, set over medium-low heat.
Add a tsp oil, heat until oil shimmers.
Drop 4 large spoonfuls of batter onto skillet to form 4 3-inch fritters.
Cook until bubbles start to form along sides, about 2 minutes.
Flip and cook until brown, about 2 minutes more.
Repeat process until all batter is used.

White Chocolate Gingerbread Blondies

Ingredients
2 3/4 cups plus 1 tbsp all-purpose flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 1/2 sticks unsalted butter, room temperature
1 1/4 cups packed light brown sugar
1/2 cup plus 2 tbsp granulated sugar
2 large eggs
1 large egg yolk
1 1/4 tsp vanilla extract
1/3 cup unsulfured molasses
10 oz white chocolate, coarsely chopped

Preheat oven to 350.
Coat a 17-by-12-inch rimmed baking sheet with nonstick spray.
Line bottom with parchment cut to fit, and spray parchment.

Whisk together flour, baking soda, salt, and spices.
Cream together butter, brown sugar, and granulated sugar.
Add eggs and yolk, 1 at a time.
Mix in vanilla and molasses.
Gradually add flour mixture.
Mix in white chocolate.

Spread better onto prepared pan.
Bake until edges are golden, about 25 minutes.

Let cool completely and cut into 2-inch squares.

Oatmeal Raisin Cookies

Ingredients
1 cup (2 sticks)  butter, softened
1 1/3 cups light brown sugar, packed
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups rolled oats
1 1/2 cups raisins

Preheat oven to 350.

In a large bowl, cream together butter, brown sugar, eggs, and vanilla until smooth.
In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Stir this into the butter/sugar mixture.
Stir in the oats and raisins.

Chill dough, if desired. This will help make cookies thicker.

Scoop dough onto a parchment-lined sheet about 2 inches apart.
Bake 10-12 minutes.
Transfer to a rack to cool.

Pumpkin Hazelnut Flaugnarde (Clafoutis)

*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Gina's blog for yourself!*

Ingredients
3 eggs
2 egg whites
10 tbsp Splenda for baking (or sugar or light agave nectar)
1/2 cup flour
pinch salt
1 cup skim milk
2 tsp vanilla extract
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
2/3 cup pumpkin puree
1/3 cup chopped, lightly toasted hazelnuts

Preheat oven to 425.
Spray a 9-inch pie plate with non-stick spray.
Add hazelnuts to dish.

Place eggs, egg whites, Splenda, milk, vanilla extract, cinnamon, nutmeg, ginger, and salt in a blender Or food processor or mix in a bowl by hand).
Blend until smooth.
Add pumpkin puree and blend well.
Add flour and pulse until well-combined.
Pour batter into pie dish.

Bake for 15 minutes.
Lower heat to 375 and bake another 15-20 minutes, until center is just set.
Cut into 10 sections and serve warm.

*NOTE: Recipe makes 10 servings at 4 Weight Watchers Points Plus per serving. If you leave out the hazelnuts (as I did when I made it), it is only 3 points per serving.

Mango Lassi

*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Gina's blog for yourself!*

Ingredients
1 mango, chopped
6oz fat free greek yogurt
1 cup fat free milk
1 1/2 tbsp honey
1 cup crushed ice

Combine all ingredients in a blender, and blend until smooth.

*NOTE: Recipe makes 3 servings at 4 Weight Watchers Points Plus per serving.

Queen of Hearts' Strawberry Tarte

Ingredients
Crust:
1 stick butter, melted
1 tsp sugar
1 cup flour

Filling:
4 cups whole strawberries, hulled
1 1/2 cups warm water
1 1/2 cups sugar
4 tbsp cornstarch
1 3oz package strawberry gelatin mix (not the instant kind)
2 drops red food coloring (optional)

Whipped Cream

Preheat oven to 400.
Mix all crust ingredients and press into a 9-inch pie plate.
Prick the bottom with a fork and bake about 15 minutes. Cool.
Arrange whole strawberries on the crust.
In a saucepan, cook water, sugar, and cornstarch until the mixture becomes clear.
Add gelatin and stir until dissolved.
Add food coloring, if desired.
Pour over strawberries in the crust.
Chill well.
Top with whipped cream before serving.

Peach Floats

Ingredients
1 15oz can peaches, drained except for 1/2 cup juice
4 cups vanilla ice milk
32 oz club soda or seltzer water
1/2 cup reduced-fat whipped topping

In a small bowl, mash peaches with fork.
Divide into 4 glasses.
Add to each glass 2 tbsp of the peach juice and 1 cup ice milk.
Pour 1 cup soda/seltzer into each glass and top with 2 tbsp whipped topping.

Pumpkin Oatmeal Raisin Cookies

Ingredients
2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup butter, softened
1 cup packed brown sugar
1 cup sugar
1 cup Libby's 100% Pure Pumpkin
1 large egg
1 tsp vanilla
3/4 cup raisins

Preheat oven to 350.
Lightly grease baking sheets.
In a medium bowl, combine flour, oats, baking soda, cinnamon, and salt.
In a separate bowl, beat butter, brown sugar, and sugar.
Add pumpkin, egg, and vanilla.
Slowly add flour mixture, mixing well.
Stir in raisins.
Drop by rounded tablespoonfuls onto greased cookie sheets.
Bake 14-16 minutes.
Cool for 2 minutes, then transfer to wire racks to cool completely.

Cranberry-Orange Spice Cookies

Ingredients
1 pouch Betty Crocker sugar cookie mix (or make some from scratch)
1/2 cup dried cranberries, finely chopped
1/4 crystallized ginger, finely chopped
2 tsp grated orange zest
1 tsp pumpkin pie spice

In a large bowl, combine all ingredients until well-mixed. Divide dough in half.
On a lightly floured surface, shape each half into 10-inch long log.
Press each log into a squared-off shape.
Wrap each in plastic wrap and freeze until firm enough to slice, about 2 hours, or refrigerate overnight.

Preheat oven to 350.
Unwrap logs and cut into 1/4-inch thick slices.
Place slices on ungreased cookie sheet.
Bake 14-16 minutes. Transfer to wire rack to cool.

Lime Cooler Cookies

Ingredients
2 cups butter, softened
2 cup powdered sugar
3 1/2 cups all-purpose flour
1/2 cup cornstarch
2 tbsp grated lime zest
1 tsp vanilla
2 tbsp sugar
2 tbsp lime juice

Preheat oven to 350.
In a large bowl, beat butter and 1 cup powdered sugar.
Slowly add flour, cornstarch, lime peel, and vanilla.
Shape dough into 3/4-inch balls and place on ungreased cookie sheet.
Press bottom of glass into dough to grease. Dip into sugar, then press on dough balls to flatten to 1/4-inch thick.
Bake 9-11 minutes.
Transfer to wire rack to cool completely, about 30 minutes.
In a small bowl, stir together 1 cup powdered sugar and lime juice.
Spread glaze over cooled cookies.

Peanut Butter Blossoms

Ingredients
1/2 cup sugar, plus 2 tbsp extra
1 cup packed brown sugar
1 cup creamy peanut butter
1 cup butter, softened
2 eggs
3 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
Hershey's Kisses, unwrapped

Preheat oven to 375.
In a large bowl, beat 1/2 cup sugar, brown sugar, peanut butter, butter, and eggs.
Slowly add flour, baking soda, and baking powder.
Shape dough into 1-inch balls and roll in additional sugar.
Place on ungreased cookie sheet.
Bake 8-10 minutes.
Immediately place a kiss in the center of each cookie.
Cool on wire rack.

Snickerdoodles

Ingredients
1 tbsp cinnamon
1 1/2 cups sugar
1/2 cup Crisco
1/2 cup butter, softened
2 eggs
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

Preheat oven to 400.
In a large bowl, beat sugar, Crisco, butter, and eggs.
Slowly add flour, cream of tartar, baking soda, and salt.
Shape dough into 3/4-inch balls. Roll in cinnamon.
Place on ungreased cookie sheet.
Bake 8-10 minutes until centers are almost set.
Cool 1 minute, then transfer to wire rack to cool completely.

Raspberry Thumbprint Cookies

Ingredients
1 pouch Betty Crocker sugar cookie mix (or make some from scratch)
1/2 cup butter, melted
1 egg
3 tbsp all-purpose flour
1/3 cup seedless raspberry jam
1 cup white chocolate baking chips

Preheat oven to 350.
In a large bowl, combine cookie mix, butter, egg, and flour until soft dough forms.
Roll dough into 3/4-inch balls. Place on ungreased cookie sheet.
Make an indentation in center of each cookie and spoon 1/4 tsp jam into each indentation.
Bake 8-10 minutes. Cool 5 minutes. Transfer to wire rack.
In a small bowl, Microwave white chocolate 1-2 minutes until melted and stir smooth.
Quickly spoon melted chocolate into ziplock bag. Cut small corner off bag.
Pipe melted chocolate overtop of cooled cookies.

Frosted Rhubarb Coconut Cookies

Ingredients
1 cup Crisco
1 1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups diced fresh rhubarb
3/4 cup flaked coconut

Frosting:
1 3oz package cream cheese, softened
1 tbsp butter, softened
3 tsp vanilla extract
1 1/2 cups confectioners sugar

Preheat oven to 350.
In large bowl, cream together shortening and brown sugar.
Beat in eggs.
In a second bowl, combine flour, baking soda, and salt.
Gradually add to creamed mixture.
Stir in rhubarb and coconut.
Drop by tablespoonfuls onto greased baking sheets.
Bake 12-15 minutes or until lightly browned.
Transfer to wire racks to cool.

In a bowl, beat cream cheese, butter, and vanilla.
Gradually beat in confectioners sugar until smooth.
Spread over cooled cookies.

Cheesecake

Ingredients
1/3 cup butter, melted
1 1/2 cup cinnamon graham cracker crumbs
3 1/4 8oz packages cream cheese, softened
1 14oz can sweetened condensed milk
1 tsp vanilla extract
2 eggs

Preheat oven to 300.
combine graham cracker crumbs and butter.
Press evenly into the bottom of a 9-inch spring-form pan.
In a large bowl, beat cream cheese until smooth and fluffy.
Gradually add sweetened condensed milk. Continue beating.
Add vanilla and eggs, mixing well.
Pour into pan, overtop of graham cracker crust.
Place a pan of water on bottom rack.
Place cheesecake mixture on center rack.
Bake for one hour.
Turn off oven, crack oven door. Leave in for an additional hour.
Remove from oven. Run a warm knife around the edge so cheesecake doesn't stick.
Refrigerate at least 6 hours.