Chocolate Eclair Cake! So Yummy!

I love dessert! This recipe is a great dessert and is super easy! Plus, it's a Weight Watchers recipe, so of course it's a little more healthy! :)

Chocolate Eclair Cake

Ingredients:

Low Fat Honey Graham Crackers- 1 box

Fat Free Sugar Free Instant French Vanilla Pudding- 2 small boxes

Skim Milk- 2 cups

Fat Free Cool Whip- 8 ounces

Chocolate Frosting - 1 container

Place a layer of the graham crackers on the bottom of a 9 x 13 pan. Next mix the boxes of pudding with the skim milk as directed. Fold the cool whip into the pudding.

Spread half of the pudding mixture over the bottom layer of graham crackers. Add a layer of graham crackers to the top of the pudding. Add the other half of the pudding mixture on top of the graham crackers. Top this with another layer of graham crackers.

Microwave the chocolate frosting for about 10 seconds in order to soften it. You want the frosting to be liquefied. If 10 seconds is not enough, stir frosting and warm again for 10 second. Stir the frosting and pour over the top of the cake.

Place the cake in the refrigerator overnight. This will allow the graham crackers to soften. If you do not have time to let it sit overnight, make something else. You will be sorry if you do not let it chill overnight. The graham crackers are too hard to cut if not chilled.

Weight Watchers Point Value : 4 points

I've also started experimenting with this recipe a little bit. When I experiment it isn't always as healthy, but its fun to try different twists to this. Just switch up the kind of pudding and frosting that you buy. We've done strawberry pudding with vanilla frosting. I also still have cheesecake pudding at home to try with this recipe!

So Many Cooking/Baking Items......Time to Get Cooking/Baking

I know this post isn't recipe based, but I had to share all that I got for Christmas. I am looking forward to trying lots of new recipes with all of these items! In the picture, you'll find the following:

Bundt Pan

Roasting Pan

Cooling Rack

3 Sheet Pans

3 Springform Pans

Pyrex Glass Large Casserole Dish

Pyrex Glass Small Casserole Dish

Small Cake Pan with Lid

Large Cake Pan with Lid

Cupcake Pan with Lid

2 Pizza Pans

Pampered Chef Rolling Base for Pie Crusts to measure the accurate size

2 small Wisks

Rolling Pin

Hand Mixer

Containers for Flour, Sugar, Brown Sugar and Powdered Sugar

Large Pot with Strainer Lid

Small Pot with Strainer Lid

Also not pictured is the Kitchen Aid 4.5 Quart Mixer that I ordered with the Christmas cash I got! 

Can't wait to spend a lot of time in the kitchen!

Christmas Cookies

It's been quite awhile since I've posted. Things were quite hectic with the holidays and getting back into the swing of things at work after being on vacation.  I have a few blog posts to make this evening, and then I'm going to get back to my plan to posting one new recipe a week!

Since I've recently started baking, I decided that I, of course, had to attempt to bake Christmas cookies!!! I made three different types of cookies:

Red Velvet Black & White Cookies - These cookies were very delicious, however, the combination of black & white on the top made them very sweet. I should have made them half and half, but I think next time I would just do without the white icing and only use the chocolate. Or the cookies would be great without the frosting as well!

Mom's Ginger Snaps - I have always loved Ginger Snaps, and this recipe did not disappoint! Follow the recipe exactly, especially for the cooking time. You want to pull these out when only the outside is done. If the inside cooks too long, they'll be hard.

Mrs. Sigg's Snickerdoodles - This was my first time making Snickerdoodle cookies, and I must admit it didn't go well. I ended up making two batches to try to get the cookies to not be so hard. On these cookies as well, you want to follow the recipe exactly especially the cooking time. You do not want the inside of these cookies to cook too much!

Overall, I had fun experimenting with different types of cookies. I look forward to making more in the future.