< Back Stuffed Carrot Cake Cookies Yield: 9 Cookies Prep Time: 1 Hour Cook Time: 10 Minutes Category Desserts Calories: 477 Carbs: 61.1 Fat: 21.9 Fiber: 0.4 Protein: 6.2 WW Points: 19 ingredients for the cookies: 1 cup butter cold 1 ¾ cup brown sugar 2 large eggs 3 1/2 cups flour ¼ cup cornstarch 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 1 cup grated carrots ½ cup walnuts, toasted and chopped for the icing: 12 ounces light cream cheese, room temperature 4 ounces butter, room temperature 5½ ounces powdered sugar, sifted ½ lemon zest ⅛ teaspoon kosher salt 1½ teaspoons vanilla directions for the icing: Step 1: Place butter in stand mixer bowl and cream with paddle attachment. Add in cream cheese and combine until smooth. Step 2: Add powdered sugar, salt, vanilla, and lemon zest. Cream until smooth. Using a ½ tablespoon sized cookie scoop , scoop the filling onto a piece of parchment paper. Step 3: Scoop out 9 dollops of the filling. Put the filling in the freezer while you make the cookie dough. for the cookies: Step 1: In a stand mixer, combine cold butter and brown sugar. Mix until smooth and slightly fluffy (about 2 minutes). Step 2: Add the eggs and mix on low until the eggs are just mixed in. Step 3: Sift the flour, cornstarch, baking soda, salt, and cinnamon together. Add to the butter mixture. Step 4: Mix on low until there is only a little bit of flour not mixed in. Step 5: Add the carrots and walnuts and mix on low until they are just combined in with the rest of the dough and there are no streaks of flour. Step 6: Put the dough in the fridge for at least 30 minutes to chill. Step 7: When you’re ready to bake, preheat your oven to 400 degrees. I used this size scoop for the cookies (about 1 ½ oz). Put one ball of frozen cream cheese filling in the middle of the dough and enclose the dough around it. Step 8: Bake the dough for 8 - 11 minutes, until the outside is slightly golden brown and barely set. Let the cookies cool on the baking sheet for 30 - 60 minutes. This is important so the dough will set up properly. Jenn's Note: The icing recipe makes 2 cups. You will have extra. You can use this for my pumpkin bread or pumpkin cake cookies 😊 Previous Next

< Back Chai Sugar Cookie with Pink Icing Yield: 12 Cookies Prep Time: 1 Hour 10 Minutes Cook Time: 9 Minutes Category Desserts Calories: 257 Carbs: 44.3 Fat: 8.1 Fiber: 0.1 Protein: 2.6 WW Points: 8 ingredients ½ cup unsalted butter, room temperature ½ cup unsweetened apple sauce ½ cup granulated sugar (+ more for topping) ½ cup powdered sugar 1 egg 2 teaspoon vanilla extract or paste 2 cups flour ½ teaspoon baking soda ¼ teaspoon kosher salt 1 vanilla chai bag for the icing 1 ½ cup powdered sugar ¼ teaspoon each nutmeg and cinnamon 3 tablespoons almond milk 1 - 2 teaspoons pink food coloring directions for the icing: Step 1: In a small bowl, sift powdered sugar, nutmeg and cinnamon. Add in egg nog and mix well until a thick icing forms. Set aside. Step 2: Sift together flour, baking soda &]and salt. Add in leaves from the chai bag to flour, mix, and set aside. Step 3: Beat the butter and applesauce. Add in both sugars, egg, and vanilla. Mix well. Step 4: Add the dry ingredients to the butter and sugar mixture. Mix well. Cover bowl with plastic wrap and chill dough for 1 hour. Step 5: Heat oven to 350° Line a cookie sheet with a silicone baking mat or parchment paper. Drop tablespoon size dough drops onto a baking sheet. I used this scoop . Step 6: Press evenly and cover with extra sugar. Bake for 9ish minutes. When completely cool, cover with icing. Jenn's Note: This recipe was modified by me from Taylor Swift's recipe here . Previous Next

< Back Checkerboard Cookies Yield: 24 Cookies Prep Time: 1 Hour Cook Time: 8 – 10 Minutes Category Desserts Calories: 216 Carbs: 35.9 Fat: 8.1 Fiber: 0.2 Protein: 2.1 WW Points: 8 ingredients 1 cup butter, room temperature 1 cup sugar 1 egg, plus 1 egg yolk 1 teaspoon vanilla extract 1 ½ teaspoons baking powder ½ teaspoon kosher salt 3 cups all purpose flour ⅓ cup unsweetened cocoa powder zest of 1 orange directions Step 1: In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar for 2 minutes. Step 2: Add in the egg, the yolk, vanilla, baking powder, zest, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary. Step 3: Turn the mixer to low and add in the flour, mixing until just combined. Step 4: Divide the dough in half, removing half from the mixing bowl. Step 5: Add in the cocoa powder to the remaining dough in the mixing bowl and mix until incorporated. Step 6: Form each dough into a squared off log, 2- inches tall and 6- inches long. Make sure both are the same size. Step 7: Place dough on a baking sheet and cover with cling wrap. Place dough into the refrigerator to chill for at least 1 hour. Step 8: Using a sharp knife, slice the dough into thirds, longwise. Then turn the dough one turn and cut into thirds again. You will have 9 strips. Repeat the process with the other dough. You will have 18 strips total. Step 9: Lay 1 piece of vanilla dough, one piece of chocolate, and another piece of vanilla on a flat surface next to each other. Step 10: Top the 3 strips with alternating colors. Repeat this once more, so you have a square log. Press the dough strips together tightly, keeping the square shape. Repeat this with the remaining dough. Step 11: Refrigerate again for at least 30 minutes. Step 12: Preheat the oven to 350°F. Line a baking sheet with a silicon baking mat or parchment paper. Remove the dough from the refrigerator and slice into ¼ " pieces. Step 13: Place the pieces on the prepared baking sheet. Step 14: Bake for 9 - 10 minutes, or until set. Transfer to a wire rack to cool completely. Previous Next

< Back Lemon Ricotta Cookie Yield: 45 Cookies Prep Time: Overnight Cook Time: 15 Minutes Category Desserts Calories: 108 Carbs: 18.7 Fat: 3.2 Fiber: 0 Protein: 1.9 WW Points: 6 ingredients 2 ½ cups flour 1 teaspoon baking powder 1 teaspoon kosher salt 1 stick unsalted butter, room temperature 2 cups sugar 2 eggs, room temperature 1 15-ounce container part skim ricotta cheese 3 tablespoons lemon juice zest of 1 lemon for the glaze: 1 ½ cups powdered sugar 3 tablespoons lemon juice zest of 1 lemon directions Step 1: In a medium bowl combine the flour, baking powder, and salt - set aside. In the bowl of an electric mixer combine the butter and the sugar. Step 2: Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Step 3: Add the eggs, one at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Step 4: Tightly cover the dough with plastic wrap and refrigerate overnight. Step 5: Preheat the oven to 375° F. Line two baking sheets with parchment paper. Scoop the dough about a tablespoons worth onto the baking sheets. I used this scoop . Step 6: Bake for 15 minutes, until cooked through but still pale. Remove them from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough. Step 7: For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Step 8: When cookies are completely cool, spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Jenn's Note: *Giadzy original recipe here . Previous Next

< Back Cheesy Beef Tacos Yield: 6 Servings Prep Time: 1 – 24 Hours Cook Time: 6 Hours Category Lunch + Dinner Calories: 390 Carbs: 30.2 Fat: 14 Fiber: 3.5 Protein: 31.8 WW Points: 10 ingredients 1 ½ pound beef chuck roast 3 medium yellow onions, sliced 12 extra thin corn tortillas 1 ½ cups shredded lite mozzarella cheese seasonings for roast: 1 tablespoon brown sugar 2 teaspoons smoked paprika 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon cumin 1 teaspoon mustard 1 teaspoon kosher salt ½ teaspoon cracked black pepper directions Step 1: Put all the seasonings in a small bowl and mix until combined. Place the roast and the seasonings in a gallon-size ziplock bag. Step 2: Toss to coat evenly and marinate it in the refrigerator for at least 1 hour and up to 24 hours. Step 3: In a crockpot or slow cooker spray with pan spray, place the sliced onions at the bottom, and set the chuck roast on the bed of onions. Step 4: Cook on high for 6 hours flipping once at the halfway point. Step 5: Once the roast is done cooking, remove it from the crockpot and shred it – set aside. Step 6: Remove the onions as well and place them in a small bowl – set aside. For the juices, you can either discard it or use it for dipping. Here is how I put together my Cheesy Beef Tacos: 1 extra thin corn tortilla 2 tablespoons lite mozzarella cheese 1 - 2 tablespoons of the cooked onions 1 ½ oz of the shredded beef. Cook on a griddle with pan spray until golden and crispy on both sides. Serve immediately and enjoy! Jenn's Note: The serving size is 2 tacos. Previous Next

< Back Pepperoni Crostinis with Hot Honey Yield: 10 Servings Prep Time: 5 Minutes Cook Time: 10 Minutes Category Appetizers Calories: 107 Carbs: 9.8 Fat: 5 Fiber: 0.4 Protein: 8.4 WW Points: 4 ingredients 6 ounces baguette, sliced into ½-inch pieces and toasted with avocado oil spray 1 garlic clove 40 turkey pepperoni slices ½ cup Rao’s marinara (or sauce of choice) 5 slices mozzarella, cut into quarters ¼ red onion, thinly sliced 1 teaspoon crushed red pepper flakes Use less for less heat 1 tablespoon parsley, finely chopped 2 teaspoons hot honey directions Step 1: Slice your baguette, spray with avocado oil spray, and toast in the toaster oven until just barely lightly golden brown. Step 2: While your baguette slices are toasting, mix the marinara and crushed red pepper flakes together – set aside. Step 3: As soon as they come out, rub the garlic clove over each warm slice of baguette. Step 4: Next, top each slice with about ½ a tablespoon of the marinara mixture, a few pieces of sliced onion, a ¼ piece of mozzarella, and 2 turkey pepperonis. Repeat until finished. Step 5: Place back into the toasted and toast until the cheese is melted and the pepperoni starts to char a bit. Step 6: Remove from the toaster, drizzle hot honey over all pieces, garnish with chopped parsley, serve immediately, and enjoy! Jenn's Note: Serving Size: 2 Pieces Previous Next

< Back Carne Asada Nachos Yield: 6 Servings Prep Time: 15 – 20 Minutes Cook Time: 15 – 20 Minutes Category Lunch + Dinner Calories: 290 Carbs: 25.6 Fat: 7.7 Fiber: 2.7 Protein: 19.6 WW Points: 7 ingredients 12 corn tortillas, cut into 8 pieces and air fried until crisp (spray with pan spray) I air fried my own to save on points and calories, but you can use store bought chips. 1 pack trader joe’s carne asada authentica or any brand you like ½ cup lite shredded cheese 2 – 3 limes, 2 juiced and 1 cut into wedges avocado, sliced cilantro for garnish pico de gallo (recipe below) for the pico de gallo: 3 roma tomatoes, diced ½ medium red onion, diced 2 jalapeños, finely diced, seeds removed 1 bunch cilantro, chopped 2 – 3 limes, or more to taste salt, cracked black pepper and lime juice to taste directions Step 1: Preheat air fryer to 400ºF. Prepare the corn tortillas by cutting each one into 8 pieces. Place in air fryer, spray with pan spray and air fry at 400ºF for about 6 - 8 minutes, flipping once halfway through. Step 2: Once the chips come out, sprinkle with kosher salt. You may have to do this in batches to fry all the chips depending on how big your air fryer is. Step 3: While the chips are air frying, cook up the pack of carne asada on a grill. This can take anywhere from 10 - 20 minutes depending on how well done you like it cooked. Step 4: While the carne asada and chips are going, you can prepare the pico de gallo and set it aside. Step 5: Once all components are ready, start layering the nachos on a sheet pan. Start with the tortilla chips, sprinkle the shredded cheese across the chips, spread the carne asada and top with pico de gallo, lime wedges and cilantro. Jenn's Note: Points and calories do not include avocado. Previous Next

< Back Snickerdoodles Yield: 60 Cookies Prep Time: 5 Minutes Cook Time: 8 – 10 Minutes Category Desserts Calories: 71 Carbs: 9.7 Fat: 3.3 Fiber: 0 Protein: 0.8 WW Points: 3 ingredients ½ cup unsalted butter, room temperature ½ cup vegetable shortening 1 ½ cups granulated sugar 2 eggs 2 ¾ cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda ¼ teaspoon kosher salt for rolling: 2 tablespoons granulated sugar 2 teaspoons cinnamon directions Step 1: Heat oven to 400°F. In a small bowl mix together the sugar and cinnamon and set aside. In another bowl, sift together the flour, cream of tartar, baking soda and salt and set aside. Step 2: Using a stand or hand mixer, mix butter, shortening and eggs thoroughly. Add dry ingredients. Mix to combine. Scoop the dough using this scoop or about a tablespoons worth, then roll each cookie in the cinnamon sugar mixture. Step 3: Place on baking sheet, lined with a silicone baking mat or parchment paper, about 2 inches apart and bake for 8-10 minutes. Jenn's Note: These cookies will puff up first then flatten out. Previous Next

< Back Christmas-fetti Cookies Yield: 40 Cookies (#60 Scoop) Prep Time: 10 Minutes (Chill Time: 15 Minutes) Cook Time: 9 Minutes Category Desserts Calories: 116 Carbs: 15.9 Fat: 5.3 Fiber: 0.2 Protein: 1.3 WW Points: 5 ingredients ½ cup butter ¼ cup vegetable shortening ¾ cup plus 2 tablespoons packed brown sugar 6 tablespoons sugar ½ teaspoon kosher salt 1 teaspoon baking soda 1 ¾ cups plus 2 tablespoons bread flour (all-purpose flour works as well) ½ teaspoon vanilla extract 1 large egg plus 1 egg white ½ cup white chocolate chips ½ cup mini Christmas M&M’s ½ cup red, green, and white sprinkles directions Step 1: Preheat the oven to 375°F and line two baking sheets with parchment paper. Step 2: In a medium bowl, sift together the flour, baking soda, and salt. Set aside. Step 3: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, shortening, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 6–7 minutes. Stop once to scrape down the bowl. Step 4: Add the egg, egg white, and vanilla extract. Mix until fully combined. Step 5: With the mixer on low, gradually add the dry ingredients. Mix until just combined—do not overmix. Step 6: Stir in the white chocolate chips, mini M&M’s, and sprinkles. Step 7: Chill the cookie dough for 15 minutes. Step 8: Using a #60 scoop , portion the dough onto the prepared baking sheets. Step 9: Bake for 9 minutes, rotating the pans halfway through, until the cookies are lightly golden around the edges. Step 10: Allow the cookies to cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Notes: If you do not have a stand mixer, use a hand mixer up until adding the dry ingredients. Fold in the chips, M&M’s, and sprinkles by hand. Previous Next

< Back Air Fried Artichoke Hearts Yield: 9 Servings Prep Time: 10 – 15 Minutes Cook Time: 8 Minutes Category Appetizers Calories: 88.6 (with Sauce) Carbs: 8.7 (with Sauce) Fat: 3.8 (with Sauce) Fiber: 3.1 (with Sauce) Protein: 4.9 (with Sauce) WW Points: 2 ingredients for the artichoke hearts: 1 (33.5-ounce) jar artichoke hearts, cut in half, drained and dried well Juice and zest of 1 lemon ½ cup flour, seasoned with salt, black pepper, onion powder, and garlic powder 3 eggs, seasoned with salt, black pepper, onion powder, garlic powder, lemon juice, and lemon zest ¾ cup panko breadcrumbs, seasoned with salt, black pepper, onion powder, and garlic powder for the sauce: 60 grams nonfat Greek yogurt 60 grams light mayonnaise 3 tablespoons fresh dill, finely chopped Juice and zest of 1 lemon A few dashes of your favorite hot sauce 1 teaspoon Dijon mustard Salt, black pepper, onion powder, and garlic powder (to taste) directions Step 1: Prep the Artichokes Drain the artichoke hearts and slice each one in half. Place them cut-side down on paper towels to remove excess moisture. Let them rest while you prep the breading and dipping sauce. Step 2: Make the Dipping Sauce In a small bowl, combine Greek yogurt, mayonnaise, dill, lemon juice and zest, hot sauce, Dijon mustard, and seasonings. Mix well, cover, and refrigerate until ready to serve. Step 3: Bread the Artichokes Preheat your air fryer to 360°F. Set up three shallow dishes for a breading station: one with seasoned flour, one with seasoned beaten eggs, and one with seasoned panko. Working in batches, dip each artichoke half into the flour (shaking off excess), then into the egg, and finally into the panko. Coat well for maximum crunch. Arrange breaded pieces on a wire rack as you go. Step 4: Air Fry Place artichoke halves in a single layer in the air fryer basket sprayed with nonstick spray. Leave space between pieces. Air fry at 360°F for 8 minutes, flipping halfway through, until golden and crisp. Repeat with remaining pieces. Serve hot with chilled dipping sauce on the side. Previous Next