Greenwood Fireball Brownies

Good friends and good food collide at times.  This recipe is in honor of our friends Mitch and Jenn.  I name brownies after my friends and their likes.  This brownie recipe is easy to make with the help of a Betty Crocker brownie mix

Greenwood Fireball Brownies

One 10.25 Betty Crocker Brownie Mix
Following the package directions but making the substitutions below
1/3 cup part canola part olive oil
2 TBS Fireball Whiskey
1 egg (with the white thingies removed)
a shake of ground cinnamon
6 ounces good quality chocolate chips

Preheat your oven to 350 degrees F.  In a small bowl dump the contents of the mix.  Add oil and whiskey.  Stir.  Add the egg and cinnamon.  Stir again.  Add the chocolate chips and then stir again.   Spray the bottom of a small baking dish or line cupcake pan with liners.  For this amount I was able to fill a disposable 6 x 8 1/2 inch foil container and six cupcake liners. Bake 20-25 minutes or until toothpick comes out clean.

Serve hot with ice cream or cooled plain.

Vanilla Bean Snickerdoodles

A twist on an old favorite! As a kid I would read the recipe and wonder how come there are called a Snickerdoodle with no Snicker bars in the list of ingredients.  Not exactly sure how the cookie was named, but Snickerdoodles are amazing.  Sweet, chewy cinnamon goodness now with vanilla flavors.

Vanilla Bean Snickerdoodles

1 cup softened butter
1 1/2 cups vanilla bean sugar
2 eggs with white thingies removed
1 tsp vanilla
2 2/3 cups unbleached flour
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp sea salt

1/4 cup vanilla bean sugar
2 tsp cinnamon

Preheat the oven to 400 degrees.  Whip butter and vanilla bean sugar together until light and fluffy. Beat in eggs and vanilla until well blended. Mix in flour, cream of tartar, baking soda and sea salt until a soft dough forms. Shape dough balls using a teaspoon.  Roll dough balls in sugar mixture and place on a parchment lined cookie sheet and bake 8-10 minutes or until edges are set. You can freeze dough balls for later use if you desire. 

Red White and Blue Oatmeal Cookies

Patriotic always.  I love being an American.  My Grandparents came from other countries to this great land seeking the American dream.  They embraced the culture of America, but not forgetting their own. These cookies are a blend of patriotic colored dried fruits. Blended together to make a delicously tasty cookie.

Red White and Blue Oatmeal Cookies

1 cup dried cranberries
1/2 cup dried coconut flakes
1/2 cup dried wild blueberries
3 eggs with the white thingies removed
1 teaspoon vanilla
1 cup softened butter
1 cup light brown sugar
1 cup vanilla bean sugar
2 1/2 cups unbleached flour
1 tsp sea salt
1 tsp cinnamon
2 tsp baking soda
2 cups oatmeal

Preheat oven to 375 degrees.  Beat the 3 eggs until well blended.  Add the dried fruit, vanilla and stir.  Set the egg and dried fruit aside.  Allow the fruit to soak in the egg mixture for about an hour. In another bowl cream together the butter and sugars.  Add the other dry ingredients together and mix well. Dough will be very dry. Add the dried fruit egg mixture and mix together.  The dough will still be on the dry side.  Add the oatmeal until well combined. Form balls of dough using a teaspoon.  Place dough balls on parchment lined cookie sheet. Bake for 10-12 minutes until the edges are set.

Simply Delish Chocolate Chip Cookies

Who doesn't love a chocolate chip cookie? There are so many recipes to chose from. This one is my go to recipe for chocolate chip cookies. Crunchy, chocolately, salty, gooey goodness.

Simply Delish Chocolate Chip Cookies

3/4 cup softened butter
1 cup light brown sugar
1/4 cup vanilla bean sugar
1 egg with the white thingies removed
1 1/2 tsp vanilla
2 cups unbleached flour
1 tsp baking soda
1/2 tsp sea salt
1 10 ounce bag Ghirardelli 60% Cocao Bittersweet Chocolate chips
1/4 cup mini chocolate chips

Preheat oven to 375 degrees.  Blend butter and sugars together until light and fluffy.  Add the egg and vanilla and mix again. Combine flour, baking soda and salt. Add flour in half cup fulls, mixing after each addition. Once well combined add the chocolate chips slowly until well incorporated.

Using a teaspon measure, scoop teaspoons of dough onto a parchment lined cookie sheet.  If you would like to freeze some dough balls for later use now is a great time.  Otherwise place doughballs 2 inches apart on the parchement and bake for 10 to 12 minutes or until edges are set.

Allow cookies to cool and store in sealed container.  Enjoy!

Honey Cinnamon Peanut Butter Cookies

I was reading a group text from my siblings regarding food earlier today. After giggling out loud and reminiscing of days long ago. I pulled out the old yellow cookbook and skimmed through it. My sisters and I used this yellow cookbook to make just about everything.

I made some oatmeal cookies the other day. They were absolutely amazing. Aside from chocolate chip and oatmeal cookies, I wanted something different. So... today I was inspired to make some peanut butter cookies. Below you will find the recipe.


Honey Cinnamon Peanut Butter Cookies

2/3 cup softened butter
1/2 cup creamy peanut butter
1 cup light brown sugar
1 egg with the white thingies removed
2 tbs cinnamon honey (mix cinnamon in honey if you don't have prepared cinnamon honey)
1 1/2 cup unbleached flour
1/2 tsp sea salt
1 tsp baking soda

1/2 cup white sugar

Preheat oven to 375 degrees. In a mixing bowl whip together the butter and peanut butter. Add the light brown sugar until well mixed. Add the egg and mix well. Add the cinnanom honey. Add the flour by 1/2 cupfulls until all flour is incorporated and you are left with a soft dough. Using a teaspoon measure scoop dough and form round balls. Roll dough balls in the sugar. Place on a parchment lined cookie sheet about 2 inches apart. Press the top of dough the the prongs on a fork to leave a four line imprint. IF you would like to freeze some cookie dough at this point, you can place dough balls on parchment and store in a freezer bag to bake at a later date. Bake 11 minutes or until edges are set. Allow to cool. Serve or store in a sealed container.

Cookies and Cream Fudge

Cookies and Cream White Chocolate Fudge

Candy making is part of holiday baking too. Don't be afraid to try candy making. There are many recipes and ingredient combinations to explore. Oh sugar, honey honey...

1 7 Oz. Jar Marshmallow Creme
1 tsp Almond Extract
12 oz bag White Chocolate Chips

Put these ingrediants in a large mixing bowl.

One stick butter
2 1/2 cups sugar
5 Oz. Lowfat 2% Evaporated milk

Chopped Oreo Cookies

In a large saucepan, combine 1 tsp butter, sugar and E. milk. Set remaining butter aside. Bring to a boil on medium heat until candy thermometer reads 233 degrees F. Stir continuously. Once the thermometer reads 233 degrees F, add the remaining butter and stir. Bring the mixture back to a boil and stir continuously. Once bubbled up, take off heat and carefully pour mixture into your large bowl of marshmallow, chips and almond extract. Stir until all chips are melted and the mixture becomes a smooth and combined snowy white mixture.

Pour half of the white chocolate fudge mixture into a lightly greased 8 x 8 square pan. Level fudge out with a spoon and let sit for a minute or two. Sprinkle Oreo cookies pieces on top of fudge. Using the palm of your hand or finger tip lightly press the cookie pieces into the top surface of the fudge. Pour remaining mixture on the top of the cookie pieces. Level again to make sure cookies pieces are covered. So the cream filled middles of the cookies don't melt put fudge in the freezer for about ten minutes. Remove from freezer and set on counter and allow fudge to set. Once cooled, cut and put in bags for gifting.

A Couple Days Late Posted, But Worth The Wait

Happy Father's Day to all the Dads!!! I made this recipe for all the Dad's in the family on Sunday morning. Most of the Dad's I know LOVE peanut butter and chocolate. Below you will find a simple recipe to make something truly delectable!

#1 DAD Peanut Butter Balls

1 1/4 cup Skippy Natural Peanut Butter
1 cup Graham Cracker Crumbs
1/2 cup powdered sugar
1 1/2 cups Rice Krispies
12 ounces Plymoth Pantry Chocolate Candy Coating

In a large bowl combine graham crumbs, powdered sugar and peanut butter. Stir. Add Rice Krispies by 1/2 cup increments and stir until all combined. Refrigerate for one full hour. Shape peanut butter mixture into balls using a level tablespoon. Melt Chocolate Candy Coating as directed on the package. Dip each ball in chocolate until covered. Rest on waxed paper or parchement for about 20 minutes or until chocolate is set. During the summer months I store the PBB's in the 'frige. Store in an airtight container. Gift and watch the smile on your Dad's face. (:

Mint Fudge

Starbucks has their Peppermint Mocha. Baskin Robbins has Mint 'n Chip Ice Cream. I have my Mint Chip Fudge.

Mint Chip Fudge

1 7 Oz. Jar Marshmallow Creme
1 tsp Vanilla
12 oz bag Guittard Green Mint Chips

Put these ingrediants in a large mixing bowl.

One stick butter
2 1/2 cups sugar
5 Oz. Lowfat 2% Evaporated milk

Mini Chocolate chips (frozen)

In a large saucepan, combine 1 tsp butter, sugar and E. milk. Set remaining butter aside. Bring to a boil on medium heat until candy thermometer reads 233 degrees F. Stir continuously. Once the thermometer reads 233 degrees F, add the remaining butter and stir. Bring the mixture back to a boil and stir continuously. Once bubbled up, take off heat and carefully pour mixture into your large bowl of marshmallow, chips and vanilla. Stir until all chips are melted and the mixture becomes a lovely light shade of mint green.

Pour into a lightly greased 8 x 8 square pan. Level fudge out with a spoon and let sit for a minute or two. Sprinkle frozen chocolate chips on top of fudge. Using the palm of your hand, lightly press the mini chips into the top surface of the fudge. So the mini chocolate chips don't melt put fudge in the freezer for about ten minutes. Remove from freezer and set on counter and allow fudge to set. Once cooled, cut and put in bags for gifting.

Pecan or Walnut Bars

Any time is a good time for sweets! I am not so much the fan of walnuts, but as an adult I have acquired the taste for Pecans. Add them to cookies, Great. Make a crust out of them for cheesecake, Delish!

For these bars you can use Pecans or Walnuts. Both would be tasty in these bars. You could even do both!

Pecan Or Walnut Bars

For the Crust

2 cups flour
1/3 cup white sugar
1/8 tsp salt
a couple shakes cinnamon
2/3 cup salted butter

For the Pecan or Walnut Part

3/4 cup light brown sugar
1/4 cup white sugar
2 tbs. melted butter
1 tsp vanilla
3 eggs, white thingies removed
2 cups pecan or walnut pieces

Preheat the oven to 350 degrees. Mix the crust ingredients until the mixture resembles fine crumbs. Pat the crust into a greased 13x9" pan or into smaller pans or greased mini muffin tins. Bake for 20-30 minutes until golden brown. While the crust is baking mix sugars, butter, vanilla and eggs. Once well combined, fold in the nuts. Pour over warm crust and bake for 30 minutes.

Easy Cheesecake With Strawberries

Every Sunday Dinner, I try to bring a dessert. This week was Easy Cheesecake With Strawberries! Thanks to Ralphs for the 99 cents a pound Strawberries!

Easy Cheesecake With Strawberries

One premade Graham Cracker Crust
One block Cream Cheese room temperature
1/2 cup sugar
1/4 Bisquick (I had no flour, substitution, Baby!)
1 egg
a few shakes cinnamon
1/2 tsp almond extract

1/2 pound cleaned and quarterd strawberries
2 tbs. sugar

Sweetened Whipped cream

Preheat oven to 350 degrees F. In your mixing bowl, whip the cream cheese until fluffy. Add sugar and mix. Add Bisquick and mix. Remove white thingees from eggs and mix together. Finally add cinnamon and almond extract. Scrape sides of bowl with spatula and mix once more. Pour cheesecake mixture into Graham cracker crust. Spoon mixture around until level in the crust. Place cheesecake in oven for approximately 20 minutes or until edges are set. Allow to cool.

When ready to serve. Take a slice of cheesecake, top with a little whipped cream and a some sweetened berries. YUM YUM YUM! The flavors sing in your mouth.

God Bless America

Memorial Day Weekend is not just a three day weekend. I think often times, people look forward to long weekends because it's an extra day off. In turn, they forget why mail isn't delivered or banks are closed and might even think of that as an inconvenience.

In Elementary School, every morning after the Pledge of Allegiance, our teacher would let a fellow student pick a Patriotic song to sing in the morning. I have never forgotten this chorus and I think of it often.

And I'm proud to be an American ...where at least I know I'm free.
And I won't forget the men who died...who gave that right to me.
And I'd gladly stand up; next to you...and defend her still today.
‘Cause there ain't no doubt I love this land...God bless the USA!Chorus from

God Bless the USA by Lee Greenwood.

Men and Women serve our great Country. They make personal sacrifices to serve and protect America's Freedom. Some even make the ultimate sacrifice. This Memorial Day weekend take time and reflect. Whether you agree with the current wars being fought overseas, Respect and Remember what these brave Men and Women have done for our Country.

Red, White and Blue Chocolate Chip Cookies

1 cup butter room temp
3/4 cup firm packed brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla extract
1/2 tsp almond extract
2 1/4 to 2 1/2 cups unbleached flour
1 packet Maple and Brown sugar Oatmeal
1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup white chocolate chips
1/2 cup dried cranberries
1/2 cup dried blueberries

Preheat oven to 375 degrees F. In a mixing bowl combine butter and sugars. Mix well until fluffy. Add the egg and mix. Add extracts and mix again. In a seperate bowl combine dry ingredients (not chips or dried fruit) and stir. Add 1/2 cup of the dry ingredients at a time and mix after each addition. Do this until all dry ingredients are used up. Fold in the chips and dried fruit.

On a cookie sheet using a tablespoon drop rounds of dough approxiamaately 2 inches apart. Bake for 10-12 minutes or until edges are set. When done, remove from oven and transfer from baking sheet to a cooling rack. Eat one when it is still warm.

Chocolate Caramel Chewy Cookies

Chocolate chewy goodness. That is what these decadent chocolate concoctions are. A simple recipe with only a few ingredients. Quick to whip up and not too long in the oven and wha-la, instant YUM.

Chocolate Chewy Cookies

One Box Devil's Food cakemix
one packet Maple and Brown sugar oatmeal
1/2 tsp cinnamon
1/3 cup milk
1/2 stick melted butter (1/4 cup)
1 tsp Kahlua
1 egg
1/2 cup chopped pecans
1 1/2 cups semi sweet chocolate chips
2 or 3 rolls of Rolo candies

Preheat oven to 350 degrees F. In a mixing bowl, combine cakemix, oatmeal and cinnamon, stir a bit. Add liquids. Mix slowly. It will start out crumbly add egg and mix until well combined. Fold in nuts and chocolate chips. Unwrap the Rolos and set aside. Spray cookie sheet lighty with cooking spray. Using a small gravy ladel, scoop up some dough. Round it off a bit and place on the cookie sheet. Take a Rolo and place it in the middle of the cookie. Do this until you run out of dough. Approxiamately 18 cookies. You can use a tablespoon if you would prefer smaller cookies. Bake in the oven for 13-15 minutes or until edges are set.

Remove from cookie sheet and cool. Store cookies lined on wax paper in an air tight container.

Jello Dessert

So many types of Jello. So little time. The varieties are unbelievable. Amazing how the flavors of Jello can change in the last few decades. There are many types of Jello Desserts. You can go to LifeasMom.com for her families favorite Pretzel Jello Dessert concoction.

Here is my Jello Dessert. I made it last night so it would have plenty of set up time. If you are daring, give it a try.

No Cook Jello Creamy Graham Dessert

For the crust

1 1/2 cups crushed Graham crackers
1/4 cup sugar
1/8 cup fine grated coconut
1/8 cup ground pecans
1 Tbs Hersheys Cocoa powder
1/3 cup melted butter

Creamy Layer

12 oz Neufectel Cream Cheese softened
1/4 cup sugar
1 tsp vanilla extract
2 Tbs milk
1 cup Low fat Cool Whip

Jello Layer

Cherry Jello
2 cups hot water
1 1/2 cup cold water
2 cups cleaned and cut strawberries

In a bowl mix the crust ingredients. Pat into the bottom of a 9 x 13 pan. Set aside. In a mixing bowl whip cream cheese until fluffy. Add sugar and mix. Add vanilla and milk. Whip again until combined. Fold in the Cool Whip. Spoon Creamy mix onto crust layer evenly. Cover the 9 x 13 with plastic wrap and put in the refrigerator. Put hot water in a large bowl. Add jello and stir. Let cool a bit. Add cold water and stir. Put the jello bowl in the refrigerator too it needs to set a bit. In one to two hours remove jello and the 9 x 13 from the 'frige. Spoon half of the jello mixture on top of the creamy layer. Artistically place strawberry pieces on jello layer. Pour remaining Jello on top of the berries making sure they are covered. Cover dessert and put it back in the refrigerator overnight. When ready to serve top with a little Cool Whip. Enjoy!

Happy Birthday Larry Carrot Cake

Today is my boyfriend's Dad's Birthday. He is having a cook out, where he is serving up smoked meats that he will be cooking up all day today. Larry is the King of the Grill, the Smoker, the Crockpot... When we dine at Larry's, we are always treated with a multi-course meal which is AWESOME! I always bring dessert! In honor of his Birthday I will bring Carrot Cake Cupcakes. Hopefully he will enjoy these Birthday Cupcakes Baked with LOVE with a little twist.

Chocolate Carrot Cake Cupcakes

One box Spice Cake Mix
One box Chocolate Pudding
1/2 tsp cinnamon
1/2 tsp ginger
1/8 tsp nutmeg
1/8 tsp ground cloves
1/2 cup hot water
1/2 cup oil
4 eggs
1/2 cup sour cream
1 cup finely shredded carrots
1/2 cup finely shredded coconut
1/2 cup plus 2 tsp finely chopped pecans optional
1/2 cup raisins optional

Preheat your oven to 350 degrees F. In your mixing bowl combine cake mix, pudding and hot water and mix. Add Oil and mix. Add egg one by one and mixing after each addition. Fold in the sour cream and mix. Add carrots and coconut. If you choose to add pecans and raisins, add those and mix until blended. Fill your cupcake holders 1/2 full and bake 25-30 minutes until a toothpick comes out clean. Remove from oven and cool. Prepare Cream Cheese Frosting.

Not Too Sweet, Not Too Cheesy Cream Cheese Frosting

1 8oz block Neufectel Cream Cheese (room temp)
1/3 cup butter (room temp)
3 cups powdered sugar
1 tsp vanilla

In your mixing bowl combine Cream Cheese and butter and mix until light and fluffy. Add Powdered sugar by the 1/2 cup and mix well after each addition until all p. sugar is used up. Add vanilla and whip more until fluffy. Spoon frosting into piping bag and frost each cooled cupcake. Top cup cakes with the extra finely chopped pecans.

Happy Birthday Larry!

Tax Day Treat

I sent a big check off to Uncle Sam today. It's ok, I owed. I haven't received many refunds being self employeed and that's fine. But tonight, as I wind down from work, I did my usual surfing the net and like a fat stimulus or refund check in the mail, I find a recipe, that just thinking about it makes me smile, drool and want to cry at the same time. I love sugar but aside from that...

Head over to LifeasMom.com for Thursdays recipe swap. They are swapping cookie recipes and you will find a very special family recipe. A coveted recipe from a Culinary Queen! This Queen has been influential in my love for cooking and baking. She was my Gramma John.

Check it out immediately, make the cookies and celebrate my Gramma John's AWESOMENESS with each delectable bite!

Cutie Orange Bundt

This bundt is YUMMY. The perfect mix of butter cake with orange and oats. Top with a light glaze and you have the most delicous cake. Serve as a dessert or alongside coffee or tea.

Cutie Orange Bundt

One box Butter Recipe Golden cake mix
2/3 cup orange juice
1/2 cup olive oil
one packet Maple and Brown Sugar Oatmeal
1 tbs. cinnamon
3 eggs
one California Cutie Mandarin orange peeled, skinned and broken into little orange bits

Cinnamon sugar
Cinnamon
one packet Maple and Brown Sugar Oatmeal

Simple powdered sugar glaze

Preheat oven to 350 degrees F. Spray the bottom of your favorite bundt pan with non-stick spray and sprinkle with cinnamon sugar. Set aside.

In your mixing bowl compine cake mix, orange juice and oil. Mix on low. Add the oatmeal packet and cinnamon and mix again. Add an egg and mix after each addition. Fold orange bits into your cake mixture.

Pour half of the batter into your bundt pan. Sprinkle half of second oatmeal packet onto batter. Sprinkle with cinnamon sugar and more cinnamon. Pour the rest of the batter over. Sprinkle the top with remaining oatmeal and a little more sugar.

Place your cake in the oven for about 45 minutes. Toothpick test, when cooked remove from oven and allow to cool. Once cooled glaze your Cutie Orange Bundt.

Later enjoy as dessert or over coffee talk!

St. Paddy's Day Cake

This is one of my favorites to make for St. Patrick's Day. What is a holiday with out a dessert? LifeAsMom.com is having her Ultimate Recipe Swap this Thursday focusing on St. Patrick's Day cuisine. Be sure to check it out.

St. Paddy's Day Bundt Cake

One box yellow cake mix
one small box french vanilla pudding
1/2 cup hot water
1/2 cup canola oil
1/4 cup Bailey's Irish Cream Liquer
6 drops green food coloring
4 eggs (no white thingies)
1/2 cup sour cream

Preheat oven to 350 degrees F. Combine dry ingredients. Mix. Add hot water, and mix. Add oil and mix. Add one egg at a time, mixing between each addition. Once combined fold in sour cream.

Spray the bottom and sides of a bundt pan. Sprinkle a little sugar around the bottom. Spoon cake batter into the bundt pan evenly. Sprinle the top with a little sugar. Place in the oven and bake 35 to 45 minutes or until a toothpick comes out clean. Allow cake to cool. Remove from pan and place cake on a plate. Dust with powder sugar.

Serve with fresh whipped cream and some green sprinkles.

Cinnamon Apple Breakfast Cake

I love baking. Others don't like it so much because I bring it to work. I once was accused of "bringing cakes to work to make co-workers fat like me", she who said it no longer gets to enjoy my cakes anymore as I don't work with her and after 15 years I realized she was not a friend. Baking relaxes me and it makes me happy to be able to share these creations with people. If the baked good ends up being their breakfast or a snack for the day, mission accomplished!


Cinnamon Apple Breakfast Cake

One box Spice Cake mix
One packet Cinnamon Apple Oatmeal
1/2 cup lowfat milk
1/2 cup olive oil
3 eggs
cinnamon

One packet Cinnamon Apple Oatmeal
Cinnamon Sugar
Cinnamon

Preheat your oven to 350 degrees F. Spray the bottom of a 11 x 9 inch disposable aluminum casserole tin. Spray the bottom with non-stick spray.

In your mixing bowl combine, cake mix, oatmeal, milk and oil. Mix. Add cinnamon and mix again. Add eggs one by one and mix after each addition. Pour half of the batter into tin. Sprinkle half of oatmeal packet, sprinkle with cinnamon sugar and cinnamon. Pour the remaining batter over oatmeal layer and then sprinkle a little more sugar and the other half of the oatmeal on the top.

Bake for about 45 minutes. Toothpick test. Once cooked, allow to cool. Serve with fresh fruit and coffee or tea. Enjoy.

Chocolate Covered TOUCHDOWN Pretzel Sticks

Superbowl is tomorrow!!!! Tick tock tick tock... Last night in preparation Rob's family and I mixed up 60 pounds of Italian Sausage Meat to stuff in casings later today! Sausage will be another post, for another time.

For now it's...

Chocolate Covered TOUCHDOWN Pretzel Sticks

One Bag Trader Joe's Whole Wheat Honey Pretzel Sticks (YUM)
One container of Candiquik melted as directed on package
Crushed candied pecans
Mini M & M's
Toasted Coconut
Crushed Heath Bars
mini chocolate chips

Line counter top with wax paper or parchment. Holding one end of the pretzel and using a spoon or butter knife, dip into chocolate and use the utensil to help cover the pretzel with coating. Sprinkle topping on to the chocolate covering and place on the wax paper or parchment. Do this until Candiquik is used up. Set aside until cool and then store in an airtight container in a cool place.

Serve your TOUCHDOWN Pretzel Sticks on Superbowl on a cute platter to your guest. Their expression will let you know you scored.

Low Fat Flavorful Cake

McCormick.com is a perfect site for recipes. They have recipes to compliment all of their spices and seasonings. You should check it out. A few years back I found a Low Fat Vanilla Cake on the site. I tried to find it and was unsuccessful. The thing that I remember about the cake was it used egg whites and had no oil. The cake is really good. Serve it up with fresh fruit and light whip cream and you have a yummy lower fat dessert.

Low Fat Cinnamon Vanilla Cake
inspired by recipe found on McCormick.com

1 yellow boxed cake mix
1 1/3 cup water
1/3 cup Captain Morgan Rum
3 egg whites
a few shakes cinnamon
1 tsp vanilla extract
seeds from half a vanilla bean

Preheat oven to 350 degrees F. Dump cake mix into mixing bowl. Add water and rum and mix. Add egg whites one by one and mix. Add vanilla and cinnamon and mix. Spray your cake pan and pour the batter in. Bake for 35 or until toothpick comes out clean. Allow cake to cool.

When ready to serve top with fresh sliced strawberries and light whipped cream. Enjoy! You won't even miss the fat.