Pinned it. Tried it: Yummy and goodness!

Last week I made these for a Sunday treat. 

I decided that instead of dipping them in regular chocolate, I'd try it with this:

Magic Shells just seemed like it would be the easiest and it sure was easy, just wasn't the right taste.  I used milk chocolate chips and it was just too sweet. 

For the Superbowl I melted semi-sweet chocolate chips and it tasted much better.  The dip was MUCH thicker than I would have liked (note to self:  make the magic shell with semi-sweet choc. chip)

They were a hit!  Both times.  So, so good...just make sure that you have a whole lot of people, so you don't eat them all.  (Makes about 40)

Lemon Bars

Why did no one tell me how easy making Lemon Bars was? Seriously. Spencer and I made these for the missionaries and they were good. One thing to note though, was that when you press the bottom in to the pan, make sure it is even. I didn't do a very good job, so half of my lemon bars were, well, lemon bars and the other half were more like Lemon Cake. To be honest, I liked the Lemon Cake side better. YUM. Not too much lemon for Luke. win. win.

Here are the goods:


2 c. flour
1 c. margarine
½ c. powdered sugar


Preheat oven to 350*. Spray a 9X13 pan with cooking spray.
Mix the above ingredients with a pastry blender til crumbly, then press into the bottom of the pan. Bake at 350 for about 20 minutes or until slightly brown.


4 eggs
1½ c. sugar
¼ c. flour
Juice of 2 lemons (or about 6 Tbsp. lemon juice)
½ tsp. baking powder
a little lemon rind


Mix and pour over pre-baked crust. Bake 20 minutes at 350*. Sprinkle with powdered sugar and cut into bars.

*Next time I am going to be more creative and cut down on the 2nd half of the recipe and see if they turn our like last night...more cake-like. I'll let you know how it turns out.

Post edit: I cut the topping down to half. It was really good, but it was too pastry-like. I liked it, but I also like crust. Stick with the regular recipe.

The best blondies you will ever eat!

Hello! My name is Cary and I have a little money saving blog called www.thislittlepiggybank.blogspot.com
I wanted to share my very favorite dessert to make, eat and share with others.
Blondies.
Yum.... Lots of people call them Butterscotch Brownies, but either way you are going to love them! Be warned this will take lots of bowls and pans but it is important to follow the steps.

Blondies.
Preheat the oven to 350* Grease an 8-inch square baking pan, making sure to get the sides also.

Whisk together thoroughly:
1 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt, if you have sea salt even better!

In a large heavy saucepan, melt, then boil, stirring constantly, until light golden brown, about 4 minutes:
1 stick salted butter (sweet cream butter)

Remove from the heat and stir in until well blended:
2/3 cup packed light brown sugar
1/4 cup sugar
1/2 teaspoon maple syrup
You will see the butter separate from the sugars but keep stirring! You will need to stir for about 5 minutes, then let cool to barely warm, you don't want to cook the next step!.
Stir in until well combined:
1 large egg
1 large egg yolk
1 tablespoon light corn syrup
1 teaspoon vanilla

Then go back to the first bowl and stir in flour mixture and, if desired:
1 cup chocolate chips

Scrape into the pan that you have ready. Bake until the top is just golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. This is the blondies going right into the oven. I forgot to take a after picture till we ate them all!

Then I swear eat them and enjoy every bite!

Low Fat Raspberry Summer Sensation

Ingredients:
2 cups raspberry sorbet or sherbet
1 cup cold fat free milk
1 pkg. JELL-O vanilla flavor fat free sugar free instant reduced calorie pudding & pie filling
1 tub cool whip free whipped topping, thawed
1 cup raspberries
Recipe: Low Fat Raspberry Summer Sensation
Line 9x5 inch loaf pan with foil. Spoon sorbet into pan amd freeze it for 10 min.
Pour milk into large bowl.
After that add dry pudding mix.
Then beat with wire whisk 2 min. Gently stir in whipped topping.
Spread pudding mixture over sorbet in pan.
Freeze 3 hours or overnight. To unmold, invert pan onto plate and remove foil.
Just before serving top with raspberries. Let stand 10 to 15 min. to soften before cutting into 12 slices.

Graham Cracker Snacks

Graham crackers
apprx. 2 TBS. Low-fat/no-fat cool whip

Crack a graham cracker in half. Add cool whip, make a sandwich and freeze.


Great low fat alternative to a icecream sandwich. My family loved these...GREAT summer treat.

Chocolate Mousse Parfait

Here are the ingredients you'll need.
1/2 cup plus 1 tablespoon very cold fat-free milk
1 envelope (1.5 ounces) sugar-free, low-fat chocolate mousse mix
1 tablespoon unsweetened cocoa powder
2 chocolate graham crackers, crushed into fine crumbs
1 cup thawed fat-free frozen whipped topping

In a large mixing bowl, combine the milk, mousse mix, and cocoa. With an electric mixer fitted with beaters, whip on low speed until blended. Slowly increase the mixer speed to high, whipping for 5 minutes, or until fluffy.
In each of 4 large wine glasses or glass dessert bowls, layer 1/4 cup of the mousse, 2 teaspoons of crumbs, and 2 tablespoons of topping. Repeat layering once more, using the remaining ingredients except for about 1/8 teaspoon of graham cracker crumbs. Sprinkle the top of each serving with a few of the remaining graham cracker crumbs. Refrigerate for at least 2 hours before serving.

Makes 4 servings
Per serving: 145 calories, 3 g protein, 22 g carbohydrates, 3 g fat (2 g saturated), less than 1 mg cholesterol, 1 g fiber, 43 mg sodium

*I have never made these, so if you do, let me know! Also, they put coffee in it and I just omitted that.*