My Baking Experiment: Peach Cake Recipe

Okay, I'll admit it. . . I love to create recipes, throwing ingredients into a bowl, adding a touch of this and a hint of that. Sometimes, I'll admit, my creations come up a little short, but this time it was a success! David, the kids and I all loved it. Here's the recipe, if you're interested.

Peach Cake

Ingredients:
Cake:
1 box white cake mix
1 regular sized can of peaches, sliced into small pieces
1/3-1/2 cup orange juice

Frosting:
1 tub of fat free Cool Whip
1 T. peach jello mix (I used regular, but sugar-free might work too.)
1 small can mandarin oranges, mostly drained

In a large bowl mix the cake mix with the can of peaches (partially drained) and the orange juice. Put batter into a 13X11" pan and bake according to directions on the back of the cake mix box.
Let the cake cool completely. Meanwhile you can prepare the "frosting". Fold the peach jello mix into the Cool Whip. Then fold in the mandarin oranges. Spread the frosting on the cake and enjoy! The oranges and peaches really taste delicious together.

Low Fat Gingersnap Recipe

These cookies are so yummy and full of flavor. It's hard to believe they have virtually no fat! I like to bake them the minimum amount of time so they are soft and chewy. But, if you prefer, you can bake them longer for a crisp cookie. I baked them Sunday afternoon and made a double batch, one for now and one to freeze for later.

Ingredients:
2 3/4 cups all-purpose flour
2 t. ground ginger
1 1/2 t. ground allspice
1 t. baking soda
1 1/2 cups white sugar
1 T. butter
3/4 cup applesauce
4 T. molasses
1/4 cup white sugar

Directions:
1. Preheat the oven to 375 degrees F. Grease cookie sheets.
2. Sift together the flour, ginger, allspice and baking soda, set aside. In a medium bowl, cram together the butter and 1 1/2 cups of sugar. Stir in the applesauce and molasses. Add dry ingredients to the molasses mixture and mix until just blended.
3. Roll tablespoons of dough into balls and roll the balls in the remaining sugar. Place the balls on the prepared cookie sheet, flatten slightly. Bake for 6-8 minutes in the preheated oven for chewy cookies, 12-15 for crisp cookies. Cool on wire racks.

Nutrition Information:
Servings Per Recipe: 48
Amount Per Serving
Calories: 63
Total Fat: 0.3 g
Cholesterol: less than 1 mg
Sodium: 30 mg
Total Carbs: 14.4 g
Dietary Fiber: 0.3 g
Protein: 0.8 g
1 point per Weight Watchers.