Time for a change...

So it's been a while since I've posted in my blog. That got me thinking that the whole thing just needs a makeover.. So while I"m in the process of updating the look of the blog, I thought I would also mix up some of the things I post about.

So starting now I'm going to try to offer so tips, tricks, etc that I use for our family. Things like how to get college text books cheaper, how to use coupons in your everyday life, shopping tricks, recipes, cloth diapers, etc.. I'm also going to try (note try) to post more often & put up some videos. 

These are all goals. Even if I only post a short note.. that will be more than I'm currently doing.  I was going through all the things I started to write, but never posted & I have decided I really need to stop being so critical & just the the message up. :) 

Another goal (long term) will be to try & fix all the broken audio links that are @ the very beginning of my blog. This maybe a summer project though.

At any rate I wanted to share this info with you as I want to turn my blog into a place ppl will want to come. After all with 6 kids I should be able to offer a lot of insight on things right? :) lol

If there is something you would like to know more about let me know. With kids from (almost) 2 - 20 I can saw that I've experienced many things.. 

Rally for "Real" pizza hits the social networks & close to home

For at least the last 6 months (since we discovered the 5 yo is possibly ADHD) I have been trying harder to pay attention to what the ingredients in the products we purchase for my family are. Whether it be food, home cleaning supplies or health care/personal care items. I have been trying to go the more natural route. Avoiding artificial flavors or colors, processed foods that have a longer shelf life than myself. Things that are healthy & good for my family, not rotting their insides & shortening their lifespans.

This journey has been an interesting one. The more I learn about things like vanillin (artificial vanilla substitute), red 40, blue lake, TBHQ and a hand full of other additives that food manufactures put in food to help extend the shelf life of their items (which otherwise would not need to be added) the more I am disgusted that we have come this far. The good part of this journey is finding out that there are still companies out there which can produce items that taste good & are good for you. Yet, this is a subject for another post.

Another part that disgusts me is that so much of the processed food out there tastes SO BAD, yet we still eat it like there is nothing wrong. Frozen pizza is a great place to look for horrible food. Most of it is so over processed it's like cardboard w/ sauce. Yet, feed 6 kids can get REALLY expensive.. And when they LOVE pizza what's a mom to do??

That's why when I heard Freschetta Pizza was sending out a battle cry to rally the people. No more phony pizza, I was all ears.

Freschetta Pizza is owned by the Schwan Food Company (yes, the guys in the yellow delivery trucks who bring frozen food to your front door). Freschetta claims,"Frozen pizza shouldn’t simply taste better. It should be better. So FRESCHETTA® frozen pizzas are made with top-quality ingredients and taste-tested recipes, just to make sure your pizza will always deliver FRESCH® flavor."

Frozen pizza that tastes good & is good for my family?? Sounds like something I would be interested in.. Then I heard their #PizzaRally is offering people 3 ways to win FREE PIZZA FOR A YEAR! (Pizza for a year & 6 kids.. need I say more??)

You too can enter to win Freschetta's Rally for Real Pizza, check this out..

Your first chance comes w/ the Rally Mosaic...
Submit a photo to the Rally Mosaic on Facebook www.facebook.com/freschettapizza between February 27 and March 30, 2012. Each week 100 winners will be selected to each receive 5 Freschetta® Pizzas. On March 30, 10 winners will each receive Freschetta® Pizza for a year!

The second is the Twitter #PizzaRally...
Everyday March 16-20 @ 7pm EST, @Freschetta will randomly select 5 Twitter followers showing off their Rally Badge (found on the Rallyforpizza.com website). 5 people (2 each night) will win FREE pizzas for a year & 25 people (5 each night) will win a Freschetta Pizza Prize pack - including a free pizza, t-shirt & family game.

To enter: Change your profile badge to your favorite rally badge (there are 4 to pick from), follow @Freschetta & Tweet "@Freschetta I'm rallying for real pizza. Join (http://bit.ly/ziA7Vl) for your chance to win pizza for a year."

The sweepstakes wraps up with the big Twitter #PizzaRally LIVE Event...
March 20th 7-9pm EST.. join in & tweet a long LIVE for your chance to win one of 35 prizes (10 people will win pizza for a year & 25 will win pizza prize packs).

WOW! That's a lot of pizza.. correction.. that's a lot of Fresh Pizza.. now get out there & spread that rally cry.. NO more BLAH, we want REAL PIZZA..





*"I occasionally receive compensation in the form of products for posts. However, the opinions I share are solely my own."

Movie & a toothbrush..

The best time to start learning about brushing your teeth is when you are little. The sooner you create a good habit the more likely you are to stick with it. That's why I was so excited to have the opportunity to host a MommyParties party sponsored by Oral B.

My Daughter asked her cousin to invite all her daycare friends over for a Winnie the Pooh/Oral B party.

First we took a little quiz to see how much they knew about teeth care. The kids & moms had fun competing as teams. Then we talked about the importance of teeth brushing from a young age & how to get the kids involved.

Then we watched the new Winnie the Pooh movie w/ popcorn & poohlistic snacks. Following the movie we handed out party bags filled w/ Oral B goodies. each bag had an Oral-B Stages Tooth­paste (in 1 of 3 Dis­ney themes: Cars, Toy Story, and Princess), an Oral-B Stages Dis­ney Win­nie the Pooh Tooth­brush, a bot­tle of Win­nie the Pooh Dis­ney Nat­u­rals Hair & Body Wash, plus coupons & Oral-B fact sheets.

The little girls were all excited to receive the new toothbrushes. They loved them so much...

my daughter couldn't wait to get home to try her's out.

Overall it was a great party! All the kids & Moms had lots of fun. What a great way to spend the day. Thanks MommyParties & Oral B.

Dis­clo­sure: I received the prod­ucts shown above for review & party pur­poses cour­tesy of Oral-B and Mom­S­e­lect via Mom­my­Par­ties. However all opin­ions and expe­ri­ences are strictly my own.

Back to school

Back to school time is just around the corner and that means school shopping for new clothes & school supplies. For some kids that means entering a new school. This can be a scary adventure if they aren't fully prepared. As a parent you can help them ease into this new school & routine by following some simple tips.

1) Visit your child's new school before the first day. Many schools will host an open house allowing you & your child to tour the school, view their new

schedule, located classrooms, master locker combinations and visit with new teachers before your child is thrown into the mix of a regular school day.

2) Get a list of need supplies & make sure your child has those packed & ready to go for the big day. This will avoid additional frustration that first day.

3) Talk with your child about how they are feeling & if they have any concerns that may have not been addressed. Sometimes your child's biggest fears can be things we may consider to be little bumps in the road.

4) Let your child know that the teachers and staff are there for them. If they have a problem or question all they have to do is ask & someone will help them try to find the answer.

5) Most of all you are here if they need to talk or they can't find the answers they require.

Those are just some tips to help start the school year off right.

For more tips check Master Lock®'s new specialist on student life The Master Mind. Along with his clever Little Sister, they are setting out to answer students’ most frequent, awkward and perplexing questions to help students safely and securely navigate this school year in style. Check out their video series on www.facebook.com/masterlock.

Parents and students are invited to submit their own questions for the Master Mind and participate in daily sweepstakes for a chance to win back-to-school must-haves, including popular Master Lock school and campus security products.

Good Luck & enjoy the rest of your summer.

----------------------------------------------------

Disclosure: This post is part of a contest for a Master Lock back-to-school prize pack as a member of the Mom Bloggers Club. Though by now you know I blog what I think, even when I don't like something. :)

GoGreen for a chance to free diapers

To celebrate Baby Half Off reaching their milestone of hitting 55,000+ awesome fans! GoGreen Pocket diapers is giving away a 12 pack of GoGreen Pocket Diapers to one lucky winner on this momentous occasion! Winner takes all in either a boy/gender neutral combo or girl/gender neutral combo, your choice!


To Enter: Just make sure to like GoGreen Pocket Diaper’s FB page, BHO’s FB page and leave a comment here as to why you NEED to win! Re-post, tweet and blog it up to get the word out about this awesome giveaway for a second entry (leave a separate comment for each entry) and let’s rock the house!

Winner will be drawn with Random.org. Giveaway ends Saturday April, 16th 3pm.

To learn more about GoGreen Pocket diapers visit their website here.

Chocolate Thumbprint Cookies

Preparation Time: 20 minutes	Level: Easy
Cook Time: 1 1/2 hours	Serves: 36

Thumbprint cookies are an old-fashioned treat, a little cookie well holding a dot of jam. Here, they're reinterpreted with walnut oil and whole-wheat pastry flour for today's healthier eating standards - and, of course, with chocolate, simply for the taste.

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup toasted walnut pieces, (see Tip)
• 4 tablespoons cold unsalted butter, cut into pieces
• 1/4 cup walnut oil, or canola oil
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 5 ounces semisweet or bittersweet chocolate, chopped, or chocolate chips, melted (see Cooking Tip)
• 6 tablespoons apricot jam, (see Enhancements, below)

Preparation:

1. Position rack in the center of the oven; preheat to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Whisk all-purpose flour, whole-wheat flour, baking soda and salt in a medium bowl until well combined. Grind walnuts in a food processor until they resemble coarse meal.
3. Beat butter, oil, granulated sugar and brown sugar in a large bowl with an electric mixer until almost creamy—the mixture may still be a little grainy. Beat in egg and vanilla; scrape down the sides and beat in melted chocolate and the ground nuts. Stir in the dry ingredients with a wooden spoon until just incorporated.
4. Roll 1 tablespoon dough into a ball, place on the prepared baking sheet and flatten slightly until it looks like a deflated basketball. Continue with the remaining dough, spacing the cookies 2 inches apart.
5. Bake the cookies for 6 minutes. Remove from the oven and gently press your thumb or the end of a wooden spoon in the center of each cookie. Place 1/2 teaspoon jam in each indentation. Bake until the jam is melted and the cookie is set but still a little soft, 8 to 10 minutes more. Cool on the pan for 2 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch. Enhancements: Use any flavor jam you want, just don’t use preserves (the pieces of fruit may be too large) or jelly (it will melt too quickly and run).

Tip:

Tip: To toast chopped walnuts: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Cooking Tip: To melt chocolate:

1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water.) Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has fully melted. Cool for 5 minutes at room temperature.

2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.

Nutritional Information: Per cookie
Calories	109 kcal
Calories From Protein	-
Calories From Carbs	-
Calories From Fat	-
Carbohydrates	14 g
Dietary Fiber	1 g
Fat	6 g
Saturated Fat	2 g
Monosaturated Fat	-
Polysaturated Fat	-
Protein	1 g
Potassium	42 mg
Sodium	53 mg
Iron	-
Cholesterol	9 mg
Folic Acid	-

Nutritional Bonus: Per cookie

Strawberry Bruschetta

Preparation Time: 15 minutes	Level: Easy
Cook Time: 15 minutes	Serves: 4

Astoundingly good for minimal effort, this makes an indulgent weekend breakfast or anyday dessert. A judicious smear of mascarpone (half the fat of butter) is part of the luxury, but even lighter low-fat cream cheese will work as well. The real secret is warming the berries just enough to make the flavor bloom and transform their juices into a rosy syrup.

Ingredients:

• 4 thick slices whole-wheat bread
• 6 tablespoons light brown sugar
• 1 teaspoon grated lemon zest
• 2 teaspoons lemon juice
• 3 cups sliced or diced hulled strawberries
• 4 tablespoons mascarpone, (Italian cream cheese)

Preparation:

1. Toast bread in a toaster.
2. Meanwhile, heat a large skillet over high heat. Add sugar, lemon zest and lemon juice and cook, stirring, until the sugar melts and the mixture begins to bubble, 30 seconds to 1 minute. Add strawberries and stir until juices begin to exude and the berries are heated through, 30 seconds to 1 minute more.
3. Spread 1 tablespoon mascarpone on each piece of toast. Top with the warm berries.

Nutritional Information: Per serving
Calories	203 kcal
Calories From Protein	-
Calories From Carbs	-
Calories From Fat	-
Carbohydrates	40 g
Dietary Fiber	4 g
Fat	5 g
Saturated Fat	2 g
Monosaturated Fat	-
Polysaturated Fat	-
Protein	4 g
Potassium	240 mg
Sodium	152 mg
Iron	-
Cholesterol	9 mg
Folic Acid	-

Nutritional Bonus: Per serving

Vitamin C (108% daily value), Selenium (16% dv).

Chewy Chocolate Cookies

Preparation Time: 20 minutes	Level: Easy
Cook Time: 1-1/2 hours	Serves: 45

We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well - just layer them in a freezer-safe container between sheets of wax paper. Thaw the cookies for 15 minutes at room temperature before serving.

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup whole-wheat pastry flour
• 3 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 large egg whites
• 3/4 cup granulated sugar
• 1-1/2 cups packed dark brown sugar
• 1 tablespoon vanilla extract
• 3 ounces unsweetened chocolate, chopped and melted (see Tip)

Preparation:

1. Position rack in the center of the oven; preheat to 350° F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.
3. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1-1/2 inches apart.
4. Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.

Tip:

Two foolproof ways to melt chocolate:

1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water.) Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has
fully melted. Cool for 5 minutes at room temperature.

2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.

Enhancements: Stir 2/3 cup raisins, dried cherries or dried blueberries into the Chewy Chocolate Cookies batter along with the flour mixture. Or use 1/2 cup finely chopped pecans or walnuts.

Nutritional Information: Per cookie
Calories	68 kcal
Calories From Protein	-
Calories From Carbs	-
Calories From Fat	-
Carbohydrates	14 g
Dietary Fiber	1 g
Fat	1 g
Saturated Fat	1 g
Monosaturated Fat	-
Polysaturated Fat	-
Protein	1 g
Potassium	54 mg
Sodium	51 mg
Iron	-
Cholesterol	0 mg
Folic Acid	-

Nutritional Bonus: Per cookie

7 Decadent Chocolate Recipes

Who doesn’t love chocolate? It’s a rich, sinful treat that can melt away the stress of a long day or ignite a night of steamy romance with its aphrodisiac properties. Plus, eating moderate amounts of flavanol-rich dark chocolate can improve cardiovascular health and reduce inflammation. A dessert that also boosts your physical health? Double score…

Mini Molten Chocolate Cakes with Mocha Sauce Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done so quickly it's best to give them a filling that won't set up. These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle.

Serves: 6
Preparation time: 45 minutes

Ingredients 
4 ounces dark or bittersweet chocolate (60-75% cacao), coarsely chopped 
2 tablespoons unsalted butter, cut into chunks
1 tablespoon granulated sugar
1-1/2 tablespoons light cream
2 teaspoons instant espresso powder, or granules dissolved in 1 tablespoon hot water, divided
1 tablespoon light corn syrup
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1/8 teaspoon salt
5 tablespoons confectioners’ sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1-3 teaspoons very hot water

Preparation

1. Position rack in center of oven; preheat to 350°F. Generously coat the mini muffin pan with cooking spray.

2. Place chocolate and butter in a medium microwave-safe bowl. Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.

To prepare filling:
1. Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl. Microwave on High just to steaming, 20-40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth. Cover and transfer to the freezer until cold and firm, about 30 minutes.

To prepare batter:
1. When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth. Return the remaining chocolate mixture to the microwave. Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat). In two batches, whisk the egg mixture into the warm chocolate until well blended. Sift confectioners' sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.

To assemble cakes:
1. Remove the filling from the freezer. Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup. Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce). Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake. Smooth out the batter to cover the filling.

2. Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and pudding-like, 6-9 minutes. Let cool on a wire rack until firm, about 2 minutes. Place a cutting board on top of the pan and invert the mini cakes out onto it. If the cakes are stuck to the pan, run a knife around and under them to loosen.

To prepare sauce & serve:
1. Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. Serve the warm cakes drizzled with the sauce.

Enjoy!

Nutrition Facts
Per serving:
244 calories
17 g fat (7 g sat, 3 g mono)
49 mg cholesterol
27 g carbohydrates
3 g protein
2 g fiber
64 mg sodium
30 mg potassium

Chocolate, Cherry & Almond Bread Pudding

This pudding's rich vanilla flavor plays perfectly with the luscious chocolate, cherries and almonds.

Serves: 8
Preparation time: 25 minutes

Ingredients 

For the custard:
4 large egg whites
4 large eggs
1 cup skim milk

For the seasonings:
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon

For the bread & filling:
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
2 cups pitted cherries, fresh or frozen (thawed)
3/4 cup semisweet chocolate chips, preferably mini
1/4 cup sliced almonds, lightly toasted

For the topping:
1/4 cup sliced almonds, lightly toasted

Preparation

1. Preheat oven to 375°F. Coat an 11” x 7” glass baking dish or a 2-quart casserole with cooking spray.

To prepare custard:
1. Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and cinnamon: whisk to combine.

2. Toss bread, cherries, chocolate chips and 1/4 cup almonds in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.

3. Bake until the custard has set, 40-45 minutes. Uncover, sprinkle with 1/4 cup almonds and continue baking until the pudding is puffed and golden on top, 15-20 minutes more. Transfer to a wire rack and cool for 15-20 minutes before serving.

Enjoy!

Nutrition Facts
Per serving:
317 calories
12 g fat (4 g sat, 5 g mono)
106 mg cholesterol
45 g carbohydrates
11 g protein
4 g fiber
219 mg sodium
348 mg potassium

Nutrition Bonus: magnesium (16% Daily Value), fiber (15% DV)

Bev’s Chocolate Chip Cookies 

EatingWell reader Beverley Rosenber of Santa Barbara, Calif., contributed this recipe. She updated a favorite treat by cutting back on sugar and incorporating whole grains. To increase protein, Ms. Rosenber replaces the rolled oats with 1 cup almond meal.

Serves: 30
Preparation time: 10 minutes

Ingredients
3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips

Preparation 
1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.

2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.

3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Enjoy!

Nutrition Facts
Per cookie:
99 calories
5 g fat (2 g sat, 2 g mono)
11 mg cholesterol
12 g carbohydrates
1 g protein
1 g fiber
64 mg sodium
55 mg potassium

Dark Chocolate Meringue Drops 

These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience.

Serves: 40
Preparation time: 30 minutes

Ingredients
5 ounces bittersweet chocolate (60-75% cacao), divided
2 tablespoons unsweetened cocoa powder (preferably Dutch-process), sifted after measuring if lumpy
3 tablespoons cocoa nibs, optional
1/3 cup egg whites (about 3 large), at room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar, divided (use 1-1/2 teaspoons less if cocoa nibs are omitted)
1/2 teaspoon vanilla extract

Preparation 

1. Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper and coat the paper with cooking spray.

2. Coarsely chop 3 ounces of chocolate and place it in a small microwave-safe bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.

3. Chop the remaining 2 ounces chocolate into pieces the size of mini chocolate chips. Combine in a small bowl with cocoa and cocoa nibs (if using).

4. Combine egg whites and cream of tartar in a clean medium mixing bowl. Beat with an electric mixer on low for 30 seconds, then at medium speed until soft peaks start to form. Immediately add about 2 tablespoons sugar; beat for 1 minute. Slowly, about a tablespoon at a time, add the remaining sugar, then vanilla, continuing to beat on medium speed until the mixture is smooth, opaque, glossy and thickened, about 2 minutes longer. Scrape down the sides of the bowl, raise the speed to high, and beat for 30 seconds more. Lightly fold in the chocolate-cocoa mixture and the melted chocolate just until evenly incorporated and no streaks remain; do not overmix. Immediately drop the batter by rounded teaspoonfuls about 1 inch apart onto the prepared baking sheets.

5. Bake the cookies, switching the pans back to front and top to bottom halfway through, until just firm when gently pressed on top but still soft inside, 8-12 minutes. Transfer the pans to wire racks and let stand for 1-2 minutes. Then slide the paper from the pans to a flat surface and let the cookies cool completely, about 15 minutes. Gently lift the cookies from the parchment paper using a wide-bladed spatula.

Enjoy!

Nutrition Facts Per cookie:
28 calories
1 g fat (1 g sat, 0 g mono)
0 mg cholesterol
5 g carbohydrates
0 g protein
0 g fiber
4 mg sodium
10 mg potassium

Chocolate Walnut Cake 

This decadent, omega-3-rich cake was inspired by flourless Passover nut cakes. It's better if it sits overnight so the marmalade or jam can mellow with the chocolate and soak into the cake.

Serves: 12
Preparation time: 1 hour

Ingredients
8 large eggs, at room temperature
1 cup granulated sugar, divided
1/2 cup packed dark brown sugar
1-1/2 cups toasted ground walnuts
2 teaspoons vanilla extract
6 tablespoons all-purpose flour
1/3 cup cocoa powder, sifted
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup orange marmalade, or other jam, such as apricot or raspberry
1 teaspoon confectioners’ sugar

Preparation 

1. Preheat oven to 375 degrees F. Lightly oil and flour a 9-inch springform pan, tapping out any excess flour.

2. Crack 2 eggs into a large bowl. Separate 2 more eggs, placing the whites in a second large bowl and adding the yolks to the bowl with the whole eggs. Separate the remaining 4 eggs, adding the whites to the other whites (reserve the 4 yolks for another use.) You should have 6 whites in one bowl, 2 whole eggs plus 2 yolks in the other bowl.

3. Beat the egg whites with an electric mixer at high speed until foamy. Add 1/3 cup granulated sugar and continue beating until soft peaks form. Set aside.

4. Clean and dry the beaters. Add brown sugar and the remaining 2/3 cup granulated sugar to the eggs and yolks and beat with the mixer at medium speed until thick and light in color, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula; beat in the toasted ground nuts and vanilla until combined. Beat in flour, cocoa powder, salt and cinnamon just until combined, scraping down the sides as needed. Fold in 1 cup of the beaten whites with a rubber spatula until smooth, then fold in the remaining whites with very gentle arcs, just until incorporated (some white streaks may still be visible). Gently pour the batter into the prepared pan.

5. Place the pan in the oven and reduce heat to 325 degrees F. Bake the cake until set, puffed and spongy but nonetheless firm, 40-45 minutes. Transfer to a wire rack and let cool completely, about 2 hours. As it cools, the cake will shrink away from the sides of the pan.

6. Remove the pan's side. Release the cake from the pan's bottom using a long, thin, metal spatula and carefully transfer it to a serving plate. Slice the cake horizontally into two layers with a long, thin knife. Gently lift off the top. Spread the marmalade (or jam) over the bottom layer and replace the top. Do not press down. Sprinkle with confectioners' sugar just before serving.

Enjoy!

Nutrition Facts Per serving:
285 calories
10 g fat (2 g sat, 2 g mono)
141 mg cholesterol
45 g carbohydrates
7 g protein
2 g fiber
159 mg sodium
170 mg potassium

Nutrition Bonus: selenium (19% Daily Value) 

Grilled Dark Chocolate Sandwich

Both simpler and more decadent than a chocolate croissant, a grilled chocolate sandwich is a marriage of bread and chocolate in which the two components are evenly matched.

Serves: 8
Preparation time: 20 minutes

Ingredients
1/4 cup fat-free evaporated milk
3 ounces bittersweet chocolate, finely chopped
1-1/2 tablespoons butter, softened
8 slices thin whole-wheat or white sandwich bread
3 tablespoons bittersweet or semisweet chocolate chips
2 tablespoons chopped toasted hazelnuts, (optional)

Preparation
1. Heat evaporated milk just until boiling. Add chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly.

2. Spread butter on one side of each slice of bread. Divide the chocolate mixture on the unbuttered side of 4 slices, leaving a little border. Press chocolate chips and nuts, if using, into the chocolate. Cover with the remaining slices of bread, buttered-side up, and press lightly.

3. Cook the sandwiches in a large nonstick skillet over medium-high heat for 1-2 minutes. Turn over, press with a spatula, and cook until nicely browned and the chocolate is barely melted, 30 seconds to 1 minute. Serve warm.

Enjoy!

Nutrition Facts
Per serving:
151 calories
7 g fat (4 g sat, 1 g mono)
6 mg cholesterol
21 g carbohydrates
4 g protein
2 g fiber
131 mg sodium
28 mg potassium

Chocolate Fudge Pudding Cake 

When you have a craving for a comforting dessert, try this pudding cake, which forms its own rich-tasting sauce as it bakes. The coffee flavor is subtle, but it adds complex depth to the cake's flavor.

Serves: 8
Preparation time: 20 minutes

Ingredients 
1/2 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/3 cup sugar or 3 tablespoons Splenda Sugar Blend for Baking
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup 1% milk
2 tablespoons canola oil
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips (optional)
1-1/3 cups hot brewed coffee
2/3 cup packed light brown sugar or Splenda Granular
1/4 cup chopped walnuts or pecans, toasted
Confectioners' sugar for dusting

Preparation

1. Preheat oven to 350°F. Coat a 1-1/2 to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl.

2. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)

3. Bake the pudding cake until the top springs back when touched lightly, 30-35 minutes. Let cool for at least 10 minutes. Dust with confectioners' sugar and serve hot or warm.

Enjoy!

Nutrition Facts
Per serving:
220 calories
7 g fat (1 g sat, 3 g mono)
27 mg cholesterol
20 g carbohydrates
4 g protein
2 g fiber
237 mg sodium
105 mg potassium