Friday, November 30, 2012

Carbohydrate Cravings

Cravings for carbohydrates (mostly high sugar choices)may be caused by low serotonin levels. Carbohydrates help ensure the body has sufficient tryptophan to allow the brain to produce desirable serotonin levels. Serotonin is a hormone essential for relaxation and sleep. Kalsy, Leandra J. (2012-11-15). 10 Simple Steps To YoYo Dieting Freedom: How To Begin Freeing Yourself from Diets and Enjoying Food Again (Kindle Locations 136-138). Kindle Edition.

Sheldon Comforts Penny....

Wednesday, November 7, 2012

Chocolate Raspberry Mousse Cups

Chocolate Raspberry Mousse Cups

2 cups semisweet chocolate chips
1/2 cup boiling water

2 tablespoons solid vegetable shortening
1/4 cup sugar
1 tablespoon unflavored gelatin powder
1 1/2 cups fresh raspberries
1/4 cup cold water
2 cups whipped cream (1 cup heavy cream, whipped)


  • To make the chocolate cups, in a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted. Using the back of a metal spoon, spread the chocolate evenly inside six 31/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.

  • To make the mousse, in a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved. Transfer the gelatin mixture to a blender. Add the berries and blend until liquefied. Set a fine-mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds. Refrigerate until thickened.

  • Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped cream and blend until smooth. Refrigerate until thickened).

  • Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.

Chocolate Peanut Butter Breakfast Cookies

Chocolate Peanut Butter Breakfast Cookies
Number of Servings: 20


    1/2 cup unsweetened dark cocoa (such as Hershey's Extra Dark Cocoa)
    1-1/2 cups white whole wheat flour
    1-1/4 cups quick-cooking rolled oats
    3/4 cup granulated white sugar
    1 tsp. cinnamon
    1 tsp. salt
    2 tsp. baking soda
    1/2 tsp. baking powder
    1/2 cup semi sweet chocolate chips
    1 large egg
    1 tsp. vanilla
    1/2 cup unsweetened applesauce
    1/2 cup natural peanut butter


Preheat oven to 350 degrees F. Whisk together the first nine ingredients (through the chocolate chips) in a large bowl. In a small bowl, whisk the egg, vanilla, applesauce and peanut butter together. Pour the wet ingredients into the dry and mix well.

Line two cookie sheets with parchment paper (this is optional, but it makes for easier clean-up). Roll dough into 20 balls, pressing down to flatten in the shape of a cookie. Place dough on prepared cookie sheets one inch apart. Bake 8 to 10 minutes. Remove from oven and let cool 10 minutes.

Makes 20 breakfast cookies.

Number of Servings: 20

Monday, November 5, 2012

Gingerbread Cheesecake Cupcakes

Servings: 20-24
Hands-On Time: 40 minutes
Total Time: 120 minutes
Cheesecake or cupcakes...Can't decide? You don't have to! These Gingerbread Cheesecake Cupcakes, made with limited edition Gingerbread Frosting Creations, pack loads of flavor into every bite.


  • Gingersnap Layer:
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/3 cup unsalted butter, melted
  • pinch of salt
  • Cupcakes:
  • 1 box Duncan Hines Spice Cake mix
  • 1 1/3 cups water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups of homemade or store bought cheesecake filling
  • 2 cans Duncan Hines Frosting Creations Frosting Starter
  • 2 packets Duncan Hines Frosting Creations Gingerbread Flavor Mix

Baking Instructions

  1. Preheat oven to 350°F. Place cupcake liners in muffin pans.
  2. Crush gingersnap cookies into crumbs (using a food processor or a rolling pin) until you have 1 1/2 cups.
  3. Combine gingersnap crumbs, butter and salt and mix with a fork until combined.
  4. By rounded teaspoons spoon the gingersnap mixture into the cupcake liners. Use the bottom of a glass to flatten and pack the crumbs.
  5. Bake gingersnap crusts for 5-7 minutes until golden. Let cool.
  6. Prepare cake batter as directed on package.
  7. Pour batter into cupcake liners, on top of crust, filling the liners no more than 2/3 full.
  8. Bake for 18 to 22 minutes or until toothpick inserted into cupcakes comes out clean.
  9. Let cupcakes cool for 5 minutes, then turn out of pans to finish cooling.
  10. Cut a cone-shaped piece from middle of cupcake. Do not cut through gingersnap layer.
  11. Put cheesecake filling in a piping bag or plastic bag with the corner cut off and squeeze filling into hollow of cupcake.
  12. Pour 1 packet of Duncan Hines® Frosting Creations™ Gingerbread Flavor Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
  13. Frost cupcakes with the Gingerbread frosting you just created.