Three “Healthier” Holiday Baking Recipes for 2017

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 I love baking.  Kevin and I are actually bakers and so my love of baking runs deep.  I have always loved baking since I was a little girl, especially baking around the holidays.  After losing over 3oo pounds, I had to come up with something so that I could still enjoy the treats I bake, but with less guilt.  I do have treats every now and then, but I wanted to try out some “healthier” versions of my favorite holiday treats and I  think these recipes are perfect!  They have the same great flavors of regular treats, but with less guilt!  I hope you try these recipes out and enjoy them just as much as I do.  If you try them, let me down below which one was your favorite!  Happy Baking and Happy Holidays from my kitchen to yours!

Recipe #1 Cinnamon-Sugar Doughnut Holes

Recipe Courtesy of Joy Bauer

 

INGREDIENTS: Doughnuts

• 1 package extra moist vanilla or white cake mix

• 1 cup unsweetened applesauce

• 1 cup water Cinnamon-Sugar Topping

• 2 tablespoons sugar

• ⅛ teaspoon cinnamon (sprinkle more if you prefer a stronger cinnamon flavor)

• 1 teaspoon butter

INSTRUCTIONS:

Doughnuts:

Preheat oven to 325˚. In large bowl, mix together cake mix, unsweetened apple sauce and water. Spray doughnut hole pan (or mini muffin pan) with oil spray. Spoon the batter into the pan, then bake according to pan’s instructions. Bake for 10 to 15 minutes, or until doughnut holes are golden brown and toothpick comes out clean.

Cinnamon-Sugar Topping:

In small bowl, mix sugar and cinnamon. In a separate small bowl, melt butter for about 10 seconds in the microwave. Brush melted butter onto each doughnut, then dip the top of each doughnut hole into cinnamon and sugar mixture. Enjoy warm.

Makes about 48 doughnut holes

 

 

 

 

Recipe #2 Low-Fat Ginger Bread Cookies

Recipe Courtesy of SkinnyTaste

 

INGREDIENTS:

3 tbsp unsalted butter, softened

3/4 cup firmly packed brown sugar

1/2 cup unsweetened applesauce

1 large egg

1/3 cup dark molasses

3 cups all-purpose flour plus more for dusting

1 tsp baking soda

2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp allspice

1/4 tsp ground cloves

For the Icing:

1 1/2 tbsp egg whites, room temperature

1/4 tsp fresh lemon juice

1 cup powdered sugar

5 to 6 drops green food coloring

colored sprinkles

INSTRUCTIONS:

For the cookies:

  • In a large mixing bowl, beat the butter, sugar and applesauce until smooth. Add the egg and molasses, mix well.

  • In another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, stirring well.

  • Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.

  • Preheat oven to 350°F. Generously dust the surface of your working area with flour before rolling out the dough. Work with one ball of dough at a time, keep the other refrigerated while you do so.  

  • Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on top of the dough if it’s a little sticky. Cut the gingerbread with a cookie cutter shape of your choice.

  • Place cookies 1 or 2 inches apart on a silpat-lined baking sheet. Bake 10-12 minutes.

For the icing:

  • Mix the egg whites with lemon juice. Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it’s too thick add a drop of lemon juice. Add to a piping bag to decorate cookies when cookies are cooled.

Depending on the size of your cookie cutter, makes about 48 cookies.

 

Recipe #3 Dark Chocolate Peppermint Truffles

Recipe Courtesy of Amy’s Healthy Baking

 

Yield: 16 truffles

Serving Size: 1 truffle

INGREDIENTS

1 c unsweetened cocoa powder

½ c unsweetened applesauce

3 tbsp honey (or agave)

¼ tsp peppermint extract

INSTRUCTIONS

1 In a medium bowl, stir together all 4 ingredients. Chill for at least 30 minutes, or up to 3 days. Working with a heaping tablespoon at a time, roll the chocolate mixture into a ball, and place on wax paper or in individual mini muffin paper liners. Refrigerate until ready to serve

XOXO

Jacqueline


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