The simple answer is actually planning. I often planned to make desserts when we would have family or friends over for dinner. Or if I had book club. Or I would send things to my husband's work (I was really popular there!) Or I would give stuff the neighbors. Surprisingly, we rarely had to devour anything all on our own, although there were times that we wished we didn't have to share!
Now that I don't have to bake as often, it's been somewhat of a relief on my waistline. I'm not really a fan of baking "low-cal", "low fat", "healthy" things. I'm somewhat of a purist - I like my butter and sugar. It doesn't mean that the healthier versions aren't good, but I just don't always think they taste quite the same. I would rather have a little bit of something that is full fat than a lot of something that doesn't taste great. My other issue is that often times those recipes call for things that I don't tend to keep on hand. Usually when I am in the mood to bake, I want to do it right then! And running to the grocery store with two small children is never just a quick trip. So I often need to use what I have around.
I was excited when I stumbled across these cookies. They aren't that bad for you, and you don't have to buy anything special for these either! Try them - I think you'll be surprised how yummy they are!
Chocolate Chocolate Chip Cookies - recipe from Weight Watchers
1 cup(s) all-purpose flour
1/4 tsp baking soda
1/8 tsp table salt
1/4 cup(s) salted butter, softened
1/2 cup(s) dark brown sugar, packed
1/2 cup(s) sugar, granulated
1/3 cup(s) unsweetened cocoa
2 large egg white(s)
1/3 cup(s) semi-sweet chocolate chips, miniature
Preheat oven to 350°F.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.
Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips.
Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets lined with parchment paper. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).