
Chocolate Peanut Butter Monster Cookies
Indulgent chocolate peanut butter monster cookies, made without any butter! Too good to be true? Read on (if you dare) to find out!
Indulgent chocolate peanut butter monster cookies, made without any butter! Too good to be true? Read on (if you dare) to find out!
A childhood favorite, chocolate dirt, turned into a WW-friendly cupcake at just 6 SP each!
All of the flavors of a smoked salmon bagel rolled up into a little, healthier package.
These mini pumpkin cheesecakes are creamy and fluffy, slightly tart, on a zingy gingersnap crust.
Mix up your snack-time routine with this tasty pumpkin granola, which is vegan, paleo, and WW friendly. Makes 8 1/4 cup servings, 5 SP/serving on Purple, 6 SP/serving on blue.
This chocolate chip espresso cake really has it all – chocolate, coffee, a delicious yellow cake base, and a creamy, dreamy cheesecake filling. All together, it tastes like a cake and a latte all in one.
This dip is creamy, light, and perfect with fruit or gingersnap cookies. Yield: 4 servings, 1/4 cup each, at 3 WW SP per serving.
A fun, delicious take on classic challah – these are a perfect small-batch for one or two people.
These apple cider donuts pack big fall flavor while being lower in sugar, calories, and points.
Tons of Fall flavor without the points, these pumpkin pancakes are sure to become a breakfast staple in your home. I typically get ~ 12 pancakes out of this recipe, at 1 WW point each!
These pumpkin cookies come together quickly and easily, with the recipe yielding 20 small cookies at 3 WW SP each (including the chocolate chips! woo!).
This banana cake tastes like banana bread, topped with a sweet and salty frosting that’s sure to wow.
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