Tag Archives: I Can’t Believe It’s Not Butter

Fun Friday: Paula’s Whole Bag of Chips Bars

24 Jan
These were delicious, especially when topped with ice cream!

These were delicious, especially when topped with ice cream!

If you’re a longtime reader, you know that I often reference my friend Paula’s blog, My Soup for You. It’s a great blog and it’s so much more than soup!

Most recently I was honored when I saw that Paula had posted a new dessert recipe on her blog, and lo and behold, she named it after my blog! When I saw the post for The Whole Bag of Chips Bars, I was so flattered, and of course I had to make Paula’s recipe right away!

The recipe is a healthier dessert treat, but it includes of course, The Whole Bag of Chips! It also uses I Can’t Believe It’s Not Butter, an ingredient I now use instead of butter in all of my baking, and white wheat flour, another staple in our pantry here at home.

I hope you’ll head on over to My Soup for You and take a look at all of Paula’s recipes, but most especially The Whole Bag of Chips Bars! She wrote up the nicest post, you’ll want to read it!

Here is her recipe, just as she has it on her blog.


Whole Bag of Chips Bars
1 cup I Can’t Believe It’s Not Butter
2 eggs
1 cup sugar
1 1/2 tsp vanilla
2 1/2 cups white wheat flour
1 tsp baking soda
1/2 tsp salt
splash of milk
A twelve ounce bag of baking chips of your choice – I used semi-sweet chocolate

1. Combine butter, sugar, eggs, and vanilla and mix until nice and velvety and smooth
2. Add the salt and baking soda to the flour, and add that to the sugar etc a little bit at a time because you probably will still have the mixer on and you don’t want to make a mess.
3. Add in a splash of milk and mix thoroughly.
4. Stir in the WHOLE BAG OF CHIPS!
5. Transfer batter to a 9×13 baking pan sprayed well with cooking spray.
6. Bake at 350 for at least 40 minutes. These are very thick bars and take a long time to bake.

Liz’s Chocolate Chip Cookies

18 Jan

One of the things I love about recipes is the fact that they often remind me of people, places, of times in my life. Today’s recipe reminds me of all of those things.

When we eat our cookies, I'll be thinking of Liz!

When we eat our cookies, I’ll be thinking of Liz!

A while back we lived out of state for a few years and conveniently enough, we were in the neighboring state to where my brother and his roommates were living at the time. We were less than an hour away from them, which was fun.  Liz was one of the roommates, a friend of his from college, and a wonderful person. In fact, all of his roommates and friends were wonderful, but today’s recipe is from Liz, so today we focus on her.

Technology being what it is, we’ve been able to stay in touch with Liz and share the events of our lives with each other, which is so great. She is still living nearby, just a few hours from here, and now she has two children of her own.  She’s a fan of The Whole Bag of Chips, and recently she sent me today’s recipe. She knows how much I love cookies and she also knows that I love cookie batter. She specifically sent me this recipe because there were no eggs in the batter, so it makes it safe to taste.

I love that this recipe replaces some of the sugar with honey. It also lent itself well to being a low-fat recipe between the lack of eggs (great for people with egg allergies) and the fact that I could replace the butter with my new go-to, I Can’t Believe It’s Not Butter. It may just be my new favorite chocolate chip cookie recipe for all of those reasons. This time around, I even replaced half of the white flour with wheat flour, just to healthify it even more. Every little bit helps!

Each Friday we spend a chunk of our afternoon with my Grandma Rose, the girls’ great-grandmother. I’ve begun bringing along a low-fat or non-fat snack for our dessert, to make things easier for her and for us. At 91 years old, she puts out quite a spread, and I’m glad I can help out a little bit. Today we’ll be bringing along a batch of Liz’s chocolate chip cookies for everyone to enjoy.

These make a great long-weekend baking project too, so give them a try this Martin Luther King Weekend!


1 1/4 cups flour (I did 3/4  cup white flour and 1/2 cup wheat flour)

1 tsp. baking soda

1/8 tsp. salt

1/2 cup butter (I used I Can’t Believe It’s Not Butter)

1/4 cup sugar

1/2 cup honey

1 cup chocolate chips

1 teaspoon vanilla

Combine all ingredients and mix well.

I used my small Pampered Chef scoop to put them onto my ungreased trays.

Bake at 300 degrees for 18-20 minutes (18 was perfect for my oven.)


Grandma Rose

We enjoy being able to spend some time with Great Grandma Rose! This photo was taken a year or so ago, at her house on her 90th birthday.

Whole Wheat Snickerdoodles

11 Jan
I love making and eating Snickerdoodles and I was glad we didn't need to give them up this Christmas!

I love making and eating Snickerdoodles and I was glad we didn’t need to give them up this Christmas!

You all I know how much I love a good cookie.

A few years back I discovered a recipe for Snickerdoodles and ever since, I have used them on my trays for Christmas.

This year, before Christmas even came, way back in October, I found a recipe on one of my favorite blogs, Budget Gourmet Mom, for Whole Wheat Snickerdoodles.

I knew even back then, that I’d be trying out this recipe for my cookie trays this year.

Little did I know then, that I’d be overhauling our entire cookie tray plan as well. Thankfully, these cookies were easy to adapt to the lowfat diet we needed to incorporate.

Here is the recipe from the Budget Gourmet Blog, along with any notes or changes I might’ve made along the way to fit our needs. Snickerdoodles are great any time of year, and they’re a great recipe for involving your kids in the kitchen, so give this new recipe a try!

At Christmas time I need as much help as I can get so it's all hands on deck for cookie baking!

At Christmas time I need as much help as I can get so it’s all hands on deck for cookie baking!


  • 1/2 cup butter, softened (I used I Can’t Believe It’s Not Butter sticks for my baking this year.)
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/2 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon


Preheat oven to 375°.

In a medium bowl cream the butter and brown sugar.

Add the egg and vanilla and mix until combined.

In a separate bowl sift together the flour, baking soda, cream of tarter and salt.

Add to the creamed mixture and stir until it forms a dough. It helps to work it with a rubber spatula until it comes together.

In a small bowl mix the additional sugar and cinnamon.

Form tablespoon sized balls, roll in the cinnamon and sugar,  and place on a baking sheet 2″ apart.

Press slightly with the bottom of a cup (we used our fingers) and bake 8-10 minutes.

Rolled cookies are particularly great for kids who want to help out.

Rolled cookies are particularly great for kids who want to help out.

Not just rolling, but tasting is another favorite job for my little helpers.

After rolling and placing on the trays, pat them down slightly.