Two Recipes that will Tickle your Taste Buds!

I had a sweet tooth today and decided to bake some cookies...not just any cookies, though! I made Weight Watchers Oatmeal Raisin Bites. Bites they are, as they are tiny, but perfect for a little mid day treat! The recipe made over 50 of these tiny bites. Here's how to make some for your home.

	1 1/2 cup(s) rolled oats
	3/4 cup(s) whole-grain wheat flour
	1/2 tsp baking powder
	1/4 tsp table salt
	1/2 tsp ground cinnamon
	1/2 cup(s) regular butter, softened
	1/2 cup(s) packed brown sugar
	1/4 cup(s) sugar
	1 large egg(s)
	1 tsp vanilla extract
	1 cup(s) raisins, chopped

• Preheat oven to 350ºF
  
• In a medium bowl, combine oats, flour, baking powder, salt and cinnamon; set aside. Using an electric mixer, cream butter and both sugars until incorporated. Add egg and vanilla; mix thoroughly. Add oat mixture and mix until just combined; fold in raisins.
  
• Drop rounded teaspoons of batter onto 2 ungreased cookie sheets, about 1-inch apart each. Bake for 9 to 10 minutes for chewy cookies or 11 to 12 minutes for crispy cookies. Remove from oven and let cookies rest on cookie sheets for about 2 minutes; remove cookies to a wire rack to cool completely.  

 

Previously on my blog I posted about my Pumpkin Muffin recipe gone wrong... well, I have redeemed myself and my taste buds by making these, melt in your mouth, yummy, new recipe Pumpkin Muffins from Cooking Light. Oh my, go make them right NOW!!

• 2 1/4  cups  all-purpose flour (about 10 ounces)
• 2  teaspoons  pumpkin pie spice
• 1 1/2  teaspoons  baking soda
• 1  teaspoon  ground ginger
• 1/4  teaspoon  salt
• 1  cup  golden raisins ( I used chopped dates)
• 1  cup  packed brown sugar
• 1  cup  canned pumpkin (I used a whole can)
• 1/3  cup  buttermilk
• 1/3  cup  canola oil
• 1/4  cup  molasses
• 1  teaspoon  vanilla extract
• 2  large eggs
• Cooking spray
• 2  tablespoons  granulated sugar

Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk. Stir in raisins; make a well in center of mixture. Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk. Add sugar mixture to flour mixture; stir just until moist.
Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle with granulated sugar. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.

Calories: 202 (23% from fat)

Fat: 5.1g (sat 0.8g,mono 2g,poly 1.9g)

Protein: 2.9g

Carbohydrate: 37.5g

Fiber: 1.2g