Treats
Recipe from The Holy Mess
WW Banana Souffle - 0 Points
2 bananas
2 eggs
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Mash bananas with a fork.
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Add 2 eggs.
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Mix all well. Pour into a microwave-safe dish.
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Top with a sprinkle of cinnamon if desired.
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Bake in the microwave for 3 minutes. Check to see if it is done. If not, cook for 1 minute more.
I also, of course, added 1 tbsp of cocoa powder which depending on your brand is also zero points on WW
Recipe from Sally's Baking Addiction
Peanut Butter Cookies
1 and 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed light or dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
3/4 cup creamy peanut butter
1 teaspoon pure vanilla extract
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Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
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Beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and 1/4 cup granulated sugar until completely creamed and smooth
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Add the egg and beat until combined. Scrape down the sides and bottom of the bowl as needed.
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Add the peanut butter and vanilla extract and beat until combined.
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Add the dry ingredients to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft.
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Cover and chill the cookie dough in the refrigerator for at least 1–2 hours, and up to 3 days.
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Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
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Roll into small balls and arrange on baking sheets about 2 inches apart. Use a fork to make a criss-cross indent on top of each.
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Bake for 11–12 minutes or until the edges appear set and are very lightly browned. The centers will still look very soft.
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Allow cookies to cool on the baking sheet for 5 minutes. After 5 minutes, transfer to a wire rack to cool completely.
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Cookies stay fresh covered at room temperature for up to 1 week.
Recipe Inspired from The Biggest Loser
Vanilla PB Banana Split
1 small banana
1 tablespoon natural peanut butter
1/2 cup low-fat Vanilla yogurt
2 tablespoons granola or toasted pecans
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Place the banana in a small banana split dish or shallow bowl
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Spread the peanut butter evenly over the open banana.
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Spoon the yogurt in the middle. Top with the cereal.
Recipe from @mattsfitchef
High Protein Chocolate Pudding
Mattsfitchef is someone I follow on Instagram and he has posted a few recipes that I like the sound of and saved. I tried this one, but did find when I froze it, it was simply too hard for me to scoop out. He says leave it at room temperature for 10 minutes, but even with that I was too weak, Matteo. I have been simply keeping it in the fridge and eating it as a pudding of sorts. Albeit a liquidy pudding, I add pumpkin seeds or granola to it or sometimes even slice in a banana. I love chocolate and so for me this is so tasty AND so filling. I really like it! Thumbs Up, Mattsfitchef, I will be trying more of your recipes. Watch my video on YouTube.
Recipe from my mom, Lianne Shadbolt
Gramma Shad's Energy Balls
2 cups oatmeal
1 cup toasted coconut flakes
1 cup peanut or nut butter
½ cup hemp hearts
½ cup mini chocolate chips
½ dried cranberries
⅓ cup toasted nuts
⅔ honey
2 tsp vanilla
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Mix together all ingredients, cover and chill 30 minutes
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Roll into balls
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Store in airtight container in fridge or freezer
Recipe by Laura Quirk
Mom's Energy Balls
2 cups quick oats
1 cup hemp seeds
½ cup cocoa powder
½ tsp salt
2 cups natural peanut butter or nut butter
⅔ cup maple syrup
2 tsp vanilla
½ bag dark chocolate chips
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Mix together all dry ingredients, except chocolate chips
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In a saucepan, heat peanut butter and syrup until combined, add vanilla.
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Let cool for 5 minutes or so before adding chocolate chips so they do not melt.
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Roll into small balls and place in the freezer.
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Sometimes I add extra ground flax or chia seeds for extra fiber
Recipe by my Gramma Irene Roney
Baking Powder Biscuits
(can be doubled easily)
2 cups flour
4 tsp baking powder
¼ tsp salt
4 tbsp shortening
1 cup milk
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Mix the dry ingredients with shortening and mix until crumbly. Add the milk and mix. Knead the dough and roll on flour. Roll to about 1 inch thickness and cut with the opening of a small glass or cookie cutter.
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To make cinnamon biscuits, roll out the dough and spread with butter, brown sugar and cinnamon. You can add raisins or nuts as you wish. Roll up into a log and cut into 1 ½ inch pieces.
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Bake at 350 degrees until lightly browned, about 20 minutes
We always make these when we have stew, a tradition at our house. These are SO good, it is tough to stop at 2. Especially if you put PB and honey on them for a treat or dessert.
Recipe from my Great Gramma Thompson
Scotch Shortbread
We made a video of us making these and it is featured on my YouTube channel.
1 cup icing sugar
2 cups butter at room temperature
3 cups flour
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Blend the butter and icing sugar together until creamy.
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Blend flour in cup by cup. Mix thoroughly.
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Pinch off small pieces of dough and roll into balls and press into desired thickness with a floured fork (they will not rise).
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Cook in a slow oven at 225 until creamy colored on the middle rack.
Tips
*If rolling for cookie cutters, put in fridge first
*Add chocolate chips or crushed nuts
*Top with a maraschino cherry or add crushed candy canes
Recipe from my mom, Lianne Shadbolt
Two Hour Delicious Buns
Our little Quirk family has made these almost every Christmas. Fabulous buns and cinnamon buns, too! Watch our video on YouTube.
3 cups warm water
½ cup sugar
6 tbsp oil
1 tsp salt
2 tbsp fermipan yeast
2 eggs
7-9 cups flour
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Combine the first 5 ingredients and let yeast activate.
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Add 2 beaten eggs.
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Add a cup of flour at a time until you have a soft dough.
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Pat the dough with oil, cover with a clean t-towel and place somewhere warm (in front of fire or in barely warmed oven).
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Leave it for 15 minutes to rise.
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Then punch it down and repeat this same process 3 more times.
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On the last rise, make the dough into buns or bread. Let them rise for 1 full hour with t-towels over them.
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Bake at 350 for 15-20 minutes.
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Brush with butter.
Recipe from Great Gramma Quirk
Washington Pudding
We have never found anyone else out of the family, who has ever eaten this or even heard of it. It is a unique combo, but worth having once for sure.
Sauce
1 cup brown sugar (1 1/2 cup)
2 cups hot water (3 cups)
2 tablespoons butter (3 tbsp)
1/4 teaspoon salt (tad more than 1/4)
Prepare in large pot with lid
*If you want more sauce you can either double or 1/2 the top
Prepare Batter
1/2 cup sugar 2 tbsp butter
1/2 cup milk 2 tbsp cocoa
1 cup flour 1 tbsp cinnamon
1/2 cup raisins 2 tsp baking powder
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Mix this batter together
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When pot boils, add batter by spoonful into the hot liquid
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Turn down and bake covered on top of stove for 35 mins.
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If it bubbles too much, turn down
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Serve hot or cold (better warm though)
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The proof is definitely in the pudding
Recipe from Laura Quirk
Healthier Gingersnaps
The original recipe was from a website called ifoodreal, but being I was on WW, I adapted it a bit more to try and be even healthier. In this case it depends on your tolerance for molasses and spice.
1/2 cup coconut oil or butter softened
1/3 cup coconut or date sugar
1/3 cup unsulphured molasses
2 tsp pure vanilla extract
1 Cup Sprouted Spelt flour
1 Cup Chickpea Flour
2 tbsp ground ginger
2 tbsp cinnamon
2 tsp baking soda
1/4 tsp salt
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Preheat oven to 350 degrees F and line 2 large baking sheets with unbleached parchment paper or silicone baking mats.
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In a large bowl, add coconut oil and sugar; beat with an electric mixer until creamy. Add molasses and vanilla extract; beat until well combined. Add molasses and vanilla extract; beat until well combined.
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In another medium bowl, add flour, ground ginger, cinnamon, baking soda and salt; whisk until no lumps. Add to the bowl with creamed coconut oil and sugar, first stir with spatula and finish combining with electric mixer.
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Roll into small balls and place on baking sheet 2 inches apart from each other. Then press down with a fork
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Bake for 10 minutes, remove from the oven and let cool for 15 minutes before enjoying.
I happen to like mine crispy, so I let mine cook longer than asked.
*I chose my flours because they are readily available at Bulk Barn and experimented until I liked the taste.
Recipe by Laura Quirk
Banana Bran Muffins
My mom always made her muffins from scratch, I recall she used a large ice cream pail because her favourite recipe required a liter of buttermilk. I rarely make muffins from scratch, but do want them to taste a bit more homemade so I start with a bran muffin mix that I can get at the store, No Name or Quaker, whatever you can find and then add what I have. Here is a combo, I really like:
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1 whole bag of premade bran muffin mix
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1 naval orange, including some of the peel
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Chocolate chips
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Raisins
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Carrots
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Pepitas (the green pumpkin seeds)
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Eggs
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Cinnamon
I wash my orange and trim off 3/4 of the peel, then cut the whole orange into quarters and toss it into the vitamixer. I add more eggs than required for extra protein, maybe 4. I soak my raisins in a small bowl while this is happening so they soften up a bit and some of the sugar comes out. I add some shredded carrots to the blender and add the water required by the package and blend.
I add this to the premade mix and stir it all up. I drain my raisins and add then, I add chocolate chips and pumpkin seeds. If my mix is too runny at this point, I may add some oatmeal or ground flax (but then you have what we call super poop muffins, because they already have bran in)
I often found our muffins were dry, so I don't cook them as long as they ask at first and keep an eye on them. I get 24 large muffins from this. Or depending on how much filling, sometimes more.