Fancy, Fruity, Bubbly, Four Drinks Under 200 Calories!

This Holiday season I have some solid plans which include, Eat, Drink and be Merry! I plan to thoroughly enjoy myself through Christmas and on to New Year's Eve!

I've also been making great progress on getting fit (25 lbs down) and I don't want to sabotage my efforts over these next weeks. I've did some digging and found four great drinks us ladies can indulge in with absolutely no guilt :) 

Fancy, fruity and bubbly, a low-cal drink option for every taste. :)

Fancy:

Pomegranate Martini

A 4oz serving made with pomegranate vodka and pure pomegranate juice (about 50/50) only has 185 calories! Delicious and full of antioxidants. 

Red Wine

A glass of red wine boasts 120 delicious calories per 5 ounces. Remember a jumbo glass can hold 10 ounces or more so remember glass half full ;)

Fruity:

Strawberry Daiquiri

You can whip up your own low calorie daiquiri using frozen fruit with no added sugar. Strawberries make a perfect choice because they're naturally sweet. Mix three partially thawed berries in blender with ice, half oz lime juice and one and half shot of Rum. Add a little water to blend and you're set for 195 calories!

Bubbly:

Champagne

Pour Champagne into flutes and add a few raspberries. Pretty, delicious and only 100 calories per 5 ounce glass. Your best drink option! You can also make your own spritzer with club soda and ice added to white wine. 

4 Delicious drinks under 200! I'll toast to that!
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Seasons Greetings & Happy New Years Friends! :')

Cranberry Pistachio Holiday Biscottis

These Cranberry Pistachio Biscottis are a festive and tasty treat for your Holiday Breakfast or Brunch. Easy to prepare and share for a great gift! This recipe is courtesy of Giada from the Food Network

What you'll need:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup pistachios, coarsely chopped
• 2/3 cup dried cranberries

Directions:

1. Preheat the oven to 350 degrees F.
2. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
3. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 30 minutes. Cool for 30 minutes.
4. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Enjoy!

Pumpkin Pie Cupcakes

We can feel it in the air! Our favorite time of the year is getting near! Cooler weather, Back to School, changing leaves and Halloween goodies at the market can only mean one thing! 

Fall is coming! 

&

Autumn to us means Pumpkin everything. 

With a recipe this simple, you won't ever have to wait until Thanksgiving to enjoy prized Pumpkin Pie.

 These tasty treats are mini replicas of our favorite Fall time dessert and this "cupcake" is so delicious, you won't even miss the crust. ;) These Pumpkin cupcakes have a consistency like a real Pumpkin Pie.

Let us know what you think!

Pumpkin Pie Cupcakes:

What you'll need:

• 1 -15 oz can pumpkin puree
• 1/2 c sugar 
• 1/4 c brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 3/4 c evaporated milk
• 2/3 c flour 
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 2 tsp pumpkin pie spice
• 8 oz whipped cream 
• non-stick cooking spray

Directions:

• Preheat oven to 350 degrees
• Mix pumpkin, sugar, brown sugar, eggs, vanilla, and milk in a large bowl. 
• Next add in the flour, pumpkin spice, salt, baking soda, baking soda and mix
• Divide batter into a non-stick sprayed cupcake baking sheet, filling each up about 3/4 each cup. Note: These cupcakes don't rise. 
• Bake for approx. 18 minutes. (Cupcakes won't appear fully baked, as they have a pie consistency.) 
• Remove from pan and chill in refrigerator for 30 minutes.
• When cupcakes are chilled, dollop a tablespoon of whipped cream on each cake. Top each cake with a sprinkle of pumpkin spice and serve.

Your family, friends, or co-workers will rave at this great dessert. Easy, fun, bite-sized and delicious! Enjoy!