Monday, November 16, 2015

Pumpkin S'mores Puffs

Hello there! I hope everyone has been enjoying fall! It's been unseasonably warm over here, and I've been pretty busy as well! Every year I say I'm going to start my Christmas shopping before Thanksgiving ... and this year I actually did it! Plus, my weekends have been filled with friends and family and car shopping - all fun things, but they've been preventing me from being able to post here as often as I'd like.

So let's take a minute and celebrate fall with these Pumpkin S'mores Puffs.

I used Pillsbury Reduced Fat Crescent Rolls to make these. I love the crescent rolls, because depending on what you stuff them with, they can be a delicious appetizer, dinner, or dessert. These S'mores Puffs make an excellent fall dessert, or could even be served at brunch.

For this recipe, I stuffed them with pureed pumpkin, cream cheese, cinnamon, chocolate chips, and marshmallows. 

Topping the crescents off with graham cracker crumbs before you bake them to gooey perfection really gives them the S'mores feel.

Once they're done, let them cool - just slightly though - these are definitely most delicious when served warm. If you're preparing them in advance, you can refrigerate them until ready to serve - just pop them in the oven or toaster oven for a few minutes (or the microwave for 15-20 seconds) before serving to make sure the center gets all warm and gooey.



  • 1 package Pillsbury Reduced Fat Crescent rolls
  • 1/3 cup Libby's 100% Pure Pumpkin (NOT pumpkin pie filling)
  • 2 tbsp fat free cream cheese (softened)
  • 1 packet Sweet'N Low (or no-calorie sweetener of your choice)
  • 1 tsp ground cinnamon
  • 2 tbsp chocolate chips (I used Nestle semi-sweet minis)
  • 1/3 cup mini marshmallows
  • 2 tbsp graham cracker crumbs

Serving size: 1 puff (recipe yields 8)
Weight Watchers PointsPlus value: 4


  1. Preheat oven to 375 degrees. Lightly spray a baking sheet with no-calorie spray.
  2. Unroll the crescent dough and separate the triangles. Lay them on the baking sheet.
  3. In a small bowl, combine the pumpkin, cream cheese, sweetener, cinnamon, and chocolate chips. Distribute evenly among the 8 crescent rolls - be sure to spoon the mixture onto the center of the rolls, as this will make folding them easier.
  4. Top the mixture with mini marshmallows (there should be enough to place about 3-5 in each crescent). Once this is done, fold the dough over so that the mixture is sealed inside. If necessary, pinch the dough together lightly at the seams.
  5. Spray the tops of the rolls lightly with no-calorie cooking spray (this will help the graham cracker crumbs stick). Sprinkle the crumbs over the tops of the crescent rolls.
  6. Bake for 9-12 minutes - you'll know they're done when the tops are golden brown. Remove from the oven and let cool for 5 minutes before serving.

Sunday, November 1, 2015

BOO! Brownies

Hello everyone! I know, I know, I haven't been keeping up on my vow to try to post one new recipe a week. I'm sorry! My job has been absolutely crazy and the weekends fill up so fast, especially as the holiday season approaches! (I can't believe I just typed that ... I'm SO not ready for the holiday season yet!) BUT, I'm hoping you forgive me because these brownies are about to rock your world.

These brownies are everything brownies should be. Chocolatey. Chewy. Ooey gooey. Fudgy. Stuffed with leftover chopped up Halloween candy. And an added bonus? They're low calorie.

To eliminate a bunch of the calories and fat associated with brownies, simply swap out the oil and eggs the recipe calls for and use a can of pumpkin instead (pumpkin puree - NOT pumpkin pie filling). If you're not a fan of the pumpkin flavor, don't fear: you can barely taste it once the brownies are baked. Honestly, if you didn't know there was pumpkin puree in here you'd never guess it. The consistency is fudgy and the brownies are delicious.

Then, because it was Halloween and because I grossly overestimated the amount of candy we'd need for trick-or-treaters, I took these brownies to the next level by mixing in chopped up Halloween candy. I used my favorites (and the nutritional stats provided are for the candy I used) but you can use whatever you want.

Pop 'em in the oven and you're good to go!

I promise you, it doesn't get much easier than this!

Until next time!


  • 1 box of brownie mix (I used Betty Crocker Fudge Brownies)
  • 1 15-oz can Libby's 100% Pure Pumpkin (NOT pumpkin pie filling)
  • Leftover Halloween candy (I used three snack size Kit Kat, three fun size Milky Way, and three bite size 3 Musketeers bars)

Serving size: 1/12 of recipe or 1/16 of recipe, depending on how big you cut the brownies
Weight Watchers PointsPlus value: 6 (if making 12 brownies) or 4 (if making 16 brownies)


  1. Preheat the oven to 350 degrees. Spray a 9 x 13 pan with cooking spray and set aside.
  2. In a large mixing bowl, combine the brownie mix and canned pumpkin. Set aside.
  3. Chop your chosen candy into small chunks. Add to the brownie mix and stir to combine.
  4. Pour the mix into the pan. Spread evenly. Bake at 350 degrees for 24-26 minutes or until a toothpick inserted into the center of the pan comes out clean.
  5. Let cool slightly, then cut into squares and enjoy!