Category: Desserts

Powdered Sugar Crisps

Alright, enough of dressings, let’s go for something sweet! So, previously I’ve written about a dish my mother and I make called Stuffed Elephant Ears. I’ve decided to revisit that, but with fewer calories; since I am working off those excess pounds while I train for a 5K. I found a recipe for something called Powdered Sugar Crisps that is simple enough and with a few modifications mimicked the taste of the Stuffed Elephant Ears.


Cooking Spray

10 Wonton Wrappers

2 teaspoons canola oil

1 teaspoon confectioners’ sugar

1 teaspoon sugar

1 teaspoon ground cinnamon


Step 1: Preheat the oven to 375 degrees. Spray a baking sheet with the cooking spray

Step 2: Cut the wonton wrappers in half diagonally so there are 20 triangles.

Step 3: In a medium-sized bowl gently coat each triangle in oil.

Step 4: Mix the sugar and cinnamon and lightly sprinkle both sides of the triangle

Step 5: Place the triangles onto the baking sheet in a single layer. Bake for 10 minutes until golden brown and crisped.

Step 6: Dust with confectioners’ sugar and serve.

Enjoy the cinnamon sugary goodness!


I will be visiting my sister soon and we got on the subject of food. She told me about this really awesome recipe she found for peanut butter cake (with peanut butter icing of course) and it sounded totally delicious. I got the recipe from her and have converted all the ingredients over to a lovely dairy free version. We’re going to make one while I am visiting this weekend. I’ll let you know how it turns out. In the mean time, you can make one yourself!



1/2 cup Earth Balance Buttery Spread

1 cup Water

1/2 cup Earth Balance Creamy Peanut Butter

1/2 Cup canola oil

2 cup Flour

2 Cup Sugar

2 Eggs, lightly beaten

1 tablespoon Vanilla

1/2 cup Almond Milk

1 teaspoon baking powder


Step 1: Preheat oven to 350 degrees

Step 2: Bring the butter, water, peanut butter and cooking oil to boil over medium heat in a medium-sized pan.

Step 3: Remove from heat and add the flour, sugar, eggs, vanilla, milk and baking soda. Stir until well mixed

Step 4: Pour into a greased and floured jelly roll pan.

Step 5: Bake for 10-12 minutes




1/2 Cup Earth Balance Buttery Spread

1/3 Cup Almond Milk

1/2 Cup Earth Balance Creamy Peanut Butter

1 teaspoon vanilla

1 lb confectioners’ sugar

Step  1: Bring butter, milk, peanut butter and vanilla to boil over medium heat in a medium-sized pan.

Step 2: Remove from heat and stir in the sugar until well blended.

Step 3: Cool and spread onto cooled cake.



You could use a chocolate icing recipe instead of peanut butter icing to add a new flavor (or vise versa with a chocolate cake and peanut butter icing.)

Recently I’ve been trying to lose a bit of weight as I train for a 5K; but unfortunately I’ve gained my mother’s sweet tooth. I crave sweet foods. While surfing one night for healthy cookie recipes I came across a super easy completely from scratch recipe that doesn’t add sugar. It bases on fruits for sweetness.  I only had to make a slight adjustment by swapping out the milk for Almond Milk. As far as cookie recipes go; this is a pretty easy recipe with only a small handful of ingredients. With all the fruit flavors and the milk these make a great little breakfast snack for a decent price (a bit cheaper than a breakfast bar).


3 mashed bananas (ripe),

1/3 cup applesauce (I used apple/pear sauce for added flavor)

1/4 cup Silk Almond Milk

1/2 cup raspberries (or you could use raisins, blueberries, diced strawberries)

2 cups oats

1 teaspoon vanilla

1 teaspoon cinnamon (optional; me I love cinnamon)


Step 1: Preheat the oven to 350.

Step 2: Mash the bananas. Stir in the oats, applesauce, raspberries, almond milk, vanilla and cinnamon.

Step 3: Mix well and allow to sit for 15 minutes.

Step 4: On a wax paper lined cookie sheet add teaspoonful drops of the mix.

Step 5: Bake for 15-20 minutes.

Yields approximately 3 dozen cookies.