Shannon's Kitchen Creations

After my first BAKED donut experience last week when I made my delicious maple cinnamon donuts, I knew I needed to try out my mini donut pan again.  I searched around my fridge for ingredients, I decided on lemon and buttermilk. I like to use buttermilk in my baking because it adds a wonderful tanginess to the food.  I still think that eating 3 mini donuts instead of one big one using this regular size donut pan makes you feel like you are eating more.  I tossed them in some powdered sugar and not only did they look adorable, but they were incredibly tasty. This recipe makes a lot (36) so adjust it as needed! Donut heaven here you come!

Mmmmmm Donuts!!!

Lemon Buttermilk Baked Mini Donuts

[...]

I have done it! I have created the best cookie ever!!! The other day I was browsing the internet looking for baked donut recipes (yes, I am making those soon!) and I came across a Nutella Thumbprint Cookie recipe on Emilybites. It sounded wonderful and weight watcher friendly, but since I am trying to incorporate Greek Yogurt into my recipes this week, I figured why not substitute ½ the butter with yogurt. The result is AMAZING!!!! I am a huge nutella fan. If you have never tried it I would HIGHLY recommend it. It is a creamy, chocolatey, hazelnutty wonderfulness……. These cookie are to die for and healthy to boot! Try them and you will swear you are not eating anything remotely healthy!

Dreamy  Nutella Cookies

[...]

This week I am dedicating all of my recipes to Greek Yogurt. Not only do I love to eat Greek Yogurt, but I use it to cook with as well. It is a great substitute for sour cream and you can also use it as a substitute for fat in recipes. Many of the recipes I have featured on my site have Greek yogurt in them, tzatziki sauce, Key Lime Muffins, Lemon Yogurt Muffins and Banana, Carrot, Zucchini Muffins . This week I decided I would not only try baked goods, but some main courses as well.  I was so excited to try out some of the new amazing yogurts that Chobani sent me to try and as you know I love cookies! These cookies are so soft and flavorful, you will never miss the full fat version! The yogurt allows them to keep their shape, so they do not flatten out when you bake them.   I also love the fact that they are egg free, which means you can eat the dough raw and not worry about it !!!

Next on the agenda this week :

Chicken Enchiladas

Banana Honey Muffins

“Fried” Chicken

Chocolate Chip Yogurt Cookies (2 points +)

[...]

Today was a yucky day! The weather is dreary, my husband is cutting wood at a friends (So I am alone with 3 kids Yippeee!) and I am sore from the 2 hour Zumba fundraiser I went to last night. ( So fun!!!) I went to the fundraiser with 2 of my friends and got to try out my new Zumba shoes!! They really helped with all the twisting and turning on the gym floor. I am a group fitness kinda gal and working out with 50 other women of all shapes and sizes, made me feel great. My post baby body didn’t look so bad. So onto entertaining the kiddies…..our old fall back… cookies. I am telling you, this is why people in the north east gain so much weight in the winter, we just eat and then cover up our fat with big sweaters and puffy coats. Hence weight watchers!!!  I love classic chocolate chip cookies, but wanted to try something different. I bought some almond extract, so I can make the low fat banana muffins that I read about on Green Lite Bites website and I wanted to figure out another recipe to use it in as well. I decided to try out a new combo, white chocolate and almond. They turned out really well and the small amount of butter and oats used to substitute some of the flour, help keep them low points! Yummmmmm…..

[...]