There are many different styles (and spellings) for Kolache cookies; some are made with yeast, some made with cream cheese, some are round, some are rolled up.

This recipe is a cream cheese and butter crust that bakes up light as air and flaky and sweet. Instead of using dried fruit (like some recipes call for), it uses jam (any flavor you like) They are truly delicious and look SO PRETTY on any cookie tray.

2  1/4  cups all purpose flour
1  cup butter at room temperature
8  ounces full fat cream cheese at room temperature
1 teaspoon vanilla
1/4 teaspoon salt

Mix flour and salt and set aside. NOTE: If you are using UNsalted butter, increase the salt in this recipe to 1/2 teaspoon. 

In a stand mixer, beat the room temperature butter + the room temperature cream cheese + sugar and vanilla on medium high speed for 3 minutes.

After you have beaten the butter-cream cheese for 3 minutes, slowly add the flour-salt  mixture (I usually add it in fourths), mixing well after each addition.

Divide the dough in half and shape into two flat disks about 3/4" thick. Cover and chill for about an hour.

After the dough has chilled for an hour, turn it out on a counter that has been coated with GRANULATED SUGAR. Roll dough to 1/8" thickness and make sure the sugar coats both sides of the dough (this dough is VERY easy to work).

NOTE: If you are like me, I often don't get back to this dough within an hour and it is rock hard when I go to roll it out. If that happens, just let it sit out at room temperature for about 20 minutes and it will soften up enough to be workable. 

Cut dough into (roughly) 2 1/2 inch squares. Pick up each square and pinch two opposite corners together (see above photo). Lay it on a parchment lined baking sheet and spoon 1/4 teaspoon of favorite jam into each end of the cookie. Personally, I like to do this step with a disposable frosting bag and I just squirt it into each end opening.

Bake in preheated 375° oven for 12 to 14 minutes (my electric oven takes exactly 12 minutes). Cool on wire rack.




Don't let this terrible photo fool you, these BAKED onion rings are deliciouslight as air, super crispy and packed with flavor!!

1 medium size (sweet) onion*
1 1/2 cups corn flakes
1/2 cup plain dry bread crumbs (I used Panko)
1 large egg
1/2 cup low fat buttermilk
1/4 cup flour
1/8 teaspoon cayenne pepper
pepper to taste
Cut both ends off of an onion and then cut the onion into four thick slices. Separate the rings.

Put the corn flakes and bread crumbs in the food processor and pulse until you get fine crumbs, then put them in a bowl and set aside.
In a separate bowl, mix the egg, buttermilk, flour, cayenne and black pepper. 
Dip the raw onion rings into the batter and then set them on a baking rack so the excess batter drips off.
Put 2 tablespoons canola oil on a rimmed baking sheet and put it in a 450 degree oven for 2 minutes to preheat. 

After 2 minutes, remove the pan and tilt it around to redistribute the oil. Quickly coat the battered rings into the dry bread crumb mixture and place on the hot baking sheet.

Bake for 16 minutes at 450 (turn them over half way through). Remove from oven and sprinkle with kosher salt.

*NOTE: I don't know if these would be as good with a plain yellow onion. We like sweet onions.


How To Eat Well On A Budget


(Image Source)

Whether you are a working person, a parent, a student living in student accommodation, there is liking to be a moment in your life where you want to reduce your food bill whilst not sacrificing the quality of the food you eat. 

Unless you have an unlimited budget, you may have noticed that eating nutritious food can sometimes become pricey. 

The good news is that there are ways that you can manage to eat well without breaking the bank. All you have to do is follow these tips. 

Have A Meal Plan

Knowing what food you will be eating for the coming week will save you money. Having that plan in place is the crucial step. Once you have decided what you will be eating you can then create a shopping list of the ingredients needed to make those meals. 

When doing this it is also helpful to double-check what you have in, what needs eating. This can potentially influence your meal plan and save you from needing to buy or waste food. 

Only Buy What You Need

You have planned your meals and compiled a list of what you need to buy, now all you have to do is stick to it. 

How many times have you added extra bits to your trolley or basket when you’ve been shopping?

It is through doing that, that your bill increases and you end up with wasted food.

The goal here is to remain focused. Don’t get caught up on those ‘special buys’. Buy only what you need. 

Don’t Eat Out

Home cooked meals are cheaper than eating out. You aren’t paying someone to cook. When you look at the cost of a meal out, you tend to find you could buy and make multiple meals or feed more people for the same price. 

Changing your habits to cook more at home, rather than making impulsive decisions to eat out will save you in the long term. That doesn’t mean you can have delicious food, but instead of opting for a takeaway or eating out, create a fakeaway instead.

You might find yourself less tempted to go out for meals if you batched cooked and prepared your weekly meals in advance. So that at the end of each day you have less time needed on the actual preparation of the cooking aspect. 

Plan Your Leftovers 

Depending on how much you have cooked, or the amount of people you are cooking for, it can be easy to find yourself with leftover food at the end of the meal. 

Having leftovers is a great way to keep your food costs down. There are so many ways that they can be used. 

You may choose to have the leftovers for the following day’s lunch, freeze them and have a ready-made meal ready for the future when you don’t have the time to cook from scratch, incorporating it into another meal such as a pie, stew, stir fry or casserole as a few examples. You could use them in a sandwich, make a salad. 


Best Foods To Deal With Stress And Anxiety

Photo by Anna Pelzer on Unsplash

It's very rarely that food is the answer to a question. However, when it comes to what can help you improve your health and well-being and reduce stress and anxiety in your life. You'll be surprised to learn that food could be the answer you're searching for.

When it comes to what you can do to help reduce your stress every day, we all know that exercise, a good night's sleep, and using supplements similar to CBD Isolate drops or melatonin pills can help you unwind and relax after a hard day's work. But some foods have a similar calming effect on you when it comes to stress and anxiety relief. So here are a few of the best foods to deal with stress and anxiety.

Fatty Fish

Fatty fish comes up a lot in lists about foods that are good for you. This is because fatty fish such as mackerel, sardines, herring, and salmon, are all high in Omega 3, a fatty acid that, when eaten in moderation, can have a significant and positive effect on your mental health. In addition to this, some fatty fishes, such as sardines, also have vitamin D, which also helps with anxiety and depression.

It's recommended that you eat at least two servings of fatty fish a week to help reduce your stress and anxiety levels.

Dark Chocolate

Dark chocolate is another food that can help to reduce stress and anxiety. Studies have shown that having at least 40g of dark chocolate can improve stress and anxiety levels. Other studies have shown that it helps to elevate mood.

As with all things, moderation is needed since dark chocolate, while not as heavy as other types of chocolate, still has sugars and fats, so a small serving of 1 to 3 grams should be enough for you to enjoy.


Chamomile is already known to be used as an anti-inflammatory and antioxidant but also helps to manage anxiety and stress. Studies have shown that chamomile is a good way to improve stress and anxiety, allowing you to manage your mood.

Chamomile tea is a great way for you to relax after a tough day, and it can help promote sleep. Like Green tea, it is readily available and safe to use even in high doses.


Yogurt has a lot of great effects on our bodies, with its offer of healthy bacteria that can help with not only our brain health but also gut health. Recent research has also added to this and suggested that yogurt and other dairy products have an anti-inflammatory effect on the body, which is great news for those who suffer from chronic inflammation, which could cause anxiety, stress, and depression.

In The End


In the end, everyone feels stress and anxiety, and you may find that some of these foods work for you if you choose to try them. However, it's important to remember that if your symptoms last six months or longer, you may need to help of medical professionals who can give you the extra support you need since this may be a sign of something more significant.

Thai Green Curry Noodle Bowl Recipe | Lower Calorie Healthy Fakeaway Recipe

Thai Green Curry Noodle Bowl Recipe | Lower Calorie

This is an amazingly tasty bowl of comfort! If you love my Chicken Katsu Curry Noodle Bowl, you will love this Thai-style version!

If you love this, you'll love my other Fakeaway Recipes too!

Scroll down for the full recipe and instructions!

It's really easy to put together and makes enough for 4 portions. 

As with any curry or spice-based dish, you can adjust the recipe based on your spice preference. This one came out pretty spicy but had just enough flavour to balance it out.

Thai Green Curry Noodle Bowl Recipe | Lower Calorie

I added some spring onions and chillis on top to serve.

Curry Paste: Buy or Make?

The base of this dish uses a Thai Green Curry Paste that you can buy in a shop, but you can create your own too!

2 tsp cayenne pepper
6 green chilis, chopped 
2 red onions
2 lemongrass stems, trimmed and finely chopped
5 cloves garlic, chopped
2 tsp lime zest, grated
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp white pepper
1/4 tsp turmeric
2 coriander leaves
2 - 3 tbsp water, as needed

Add all the ingredients to a blender and blitz to a smooth paste, add water as required to create the paste

Pin this recipe for later:

Thai Green Curry Noodle Bowl Recipe | Lower Calorie

Scroll down for the full recipe and instructions!

Fancy some more recipes?

Like the look of this recipe? I have loads more for you to look through as well! Click the links below for more:

Slimming World Friendly Dinner Recipes

 Slimming World Friendly Breakfast 

Slimming World Friendly Lunch Recipes 

 Slimming Friendly Fakeaways

Thai Green Curry Noodle Bowl Recipe

thai green curry recipe, low calorie Thai curry
Yield: 4
Author: Latoyah Egerton
Thai Green Curry Noodle Bowl Recipe | Lower Calorie

Thai Green Curry Noodle Bowl Recipe | Lower Calorie

Prep time: 10 MinCook time: 32 MinTotal time: 42 Min
A delicious Thai green curry noodle bowl recipe that's a lighter and lower calorie.


  • 400ml chicken stock
  • 1 tin light coconut milk
  • Low-calorie cooking spray
  • 1 level tbsp Thai green curry paste
  • 2 green chillies, deseeded and finely chopped (adjust this to your preferred spice levels!)
  • 800g skinless chicken breast, chopped
  • Juice of 1 lime
  • 1 onion, finely diced
  • 1 pepper, finely diced
  • 2 nests of dried egg noodles
  • *I also added some extra veg I had in the fridge, like sugar snap peas


  1. Spray a large wok or saucepan with low-calorie cooking spray, add the green curry paste, chillies, onions and peppers and stir-fry over high heat for 2-3 minutes.
  2. Add in the chicken and cook for 5 minutes or until the chicken is browned all over.
  3. Add the coconut milk and stock, cover and simmer for 15-20 minutes, stirring occasionally
  4. Meanwhile, cooked the noodles as per pack instructions.
  5. Remove from the heat, squeeze over the lime juice
  6. Add the cooked noodles to the sauce and stir


You can add any veggies you have in the fridge to this recipe!

Nutrition Facts



Fat (grams)


Sat. Fat (grams)


Carbs (grams)


Fiber (grams)


Net carbs


Sugar (grams)


Protein (grams)


Sodium (milligrams)


Cholesterol (grams)


All syn/calorie calculations are my own, and are for guidance only. I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself. This website is unofficial and in no way part of or representative of Slimming World. You should check with Slimming world for the most up to date Syn values using official resources such as the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Did you make this recipe?
Tag @sugarpinkfood on instagram and hashtag it #sugarpinkfood



There are three reasons we LOVE this turkey gravy. First of all, it is rich, savory and has a delicious concentrated turkey flavor (the kind that you CAN NOT get from a package or a jar). Secondly, you can make this gravy a day ahead of time and escape those "last minute" holiday scheduling conflicts or the dreaded "I need just one more stove burner" issues. Thirdly, the recipe makes enough for a big turkey dinner AND enough for those scrumptious "day two" hot turkey sandwiches!!

It may sound like this recipe makes a ton of gravy, but don't forget that the liquid "cooks down" for an hour, so actually you'll end up with about 5 cups of good rich gravy, which is just perfect.

6 turkey wings (or 4 turkey drumsticks)
2 small onions (or 1 large) peeled and quartered
1 cup water
2 quarts turkey broth (divided) (chicken broth will work in a pinch)
1 cup chopped carrot
1 cup large chop celery
1/2 teaspoon dried thyme leaves
1/2 to 3/4 cup all purpose flour (*see note below)
2 tablespoons butter
1/4 teaspoon black pepper
*(note don't add salt until the end)

Put the turkey wings (or drumsticks), quartered onions and 1 cup of water in a large baking pan. Make sure the pan is big enough so that the wings are not on top of each other.

Bake in preheated 400°F oven for 1 1/2 hours or until wings are nice and golden.
Put the turkey and onion into a large soup pot. Add 1 cup of water to the original baking pan and stir/scrape up all of the baking bits stuck to the bottom of the pan. Pour it all over the meat in the soup pot.

Add 6 cups of turkey broth to the soup pot, along with the carrot, celery and dried thyme leaves. Make sure the "browned" side of the wings are down in the broth. Bring it all to a boil, then reduce the heat to a SLOW SIMMER and cook UNCOVERED for 1 1/2 hours.

*NOTE: Turkey broth is the best for this recipe if you can find it. Locally, I've found it at Walmart, Carrs and Three Bears. If you can't find it, just use chicken stock.

Recipe uses (2)of these 32 ounce boxes

After the broth has simmered for 1 1/2 hours, remove the meat from the broth (it can be saved for a different use if you want to, but you won't need it for the gravy).

Strain the broth (throwing away the veggies) and return broth to soup pot. Bring  the broth to a gentle boil.

Whisk the flour into the remaining 2 cups of chicken broth until smooth and gradually whisk it into the simmering turkey broth. Cook and stir until thick.  Stir in butter and pepper.

IMPORTANT: Taste the final gravy for salt. I usually end up adding about 3/4 teaspoon of salt before serving.

NOTE: *How much flour you use to thicken your gravy depends on how much liquid broth you have after it's boiled. I usually end up using 1/2 cup of flour.
NOTHING says Thanksgiving 
like a GREAT gravy!!



Where has this recipe been all my life? How many times have you wanted to make a quick casserole for your family, but you were out of the "cream of something" soup that is in so many recipes? Well, my friends.......problem solved !!

This recipe makes the equivalent of NINE cans of "cream of something" soup, AND...as long as you store the dry mix in an air tight container, it is shelf stable. 


2 cups powdered non-fat milk
3/4 cups cornstarch
1/4 cup instant chicken bullion powder
1 tablespoons dry onion flakes

Mix ingredients and store in an airtight container. Just make sure you STIR the mix a little before you measure it out.

For any recipe that calls for 1 can of "cream of ? soup", mix 1 1/4 cups of cold water with 1/3 cup of the above dry mix. Whisk it together until smooth and cook (or microwave) until thick.  That's it!!   Add it to any casserole that calls for a can of "cream of ? soup".

Looking for cream of celery? saute some chopped celery and add it to the cooked mixture. Mushroom? Add some sauteed mushrooms to the cooked soup. They even have cream of bacon soup now and well....you get the idea.  
With the holidays coming up, I usually buy lots of creamed soups, but not this year!! The possibilities are endless!!


Garlic Mushroom Pasta Recipe | Low Calorie Dinner


Garlic Mushroom Pasta Recipe | Low Calorie Dinner

A delicious vegetarian pasta dish with garlic mushrooms and a creamy sauce.  Lower Calorie and slimming friendly.

Scroll down for the full recipe and instructions!

If you have been reading my blog for a while, you will know just how much I love a good pasta dish!

I have loads of tasty ideas on my blog, and here is a brand new one with one of my favourite flavours, garlic mushrooms!

This is so easy to make, and there is a video of me preparing it over on my Instagram.

Garlic Mushroom Pasta Recipe | Low Calorie Dinner

While this is a vegetarian recipe, it would also be delicious with chicken or bacon in it.

Pasta water?

The key to this dish is to use the leftover pasta water to add it to the dish at the end. 

This helps to bring everything together and to create a creamy sauce without lumps. 

I added a fair amount at the end, little by little, with lots of stirring.  

If you love garlic, like me, then you may even wish to add more than the 3 cloves the recipe states!

Pin this recipe for later:

Garlic Mushroom Pasta Recipe | Low Calorie Dinner

Fancy some more recipes?

Like the look of this recipe? I have loads more for you to look through as well! Click the links below for more:

Slimming World Friendly Dinner Recipes

 Slimming World Friendly Breakfast 

Slimming World Friendly Lunch Recipes 

 Slimming Friendly Fakeaways

Garlic Mushroom Pasta Recipe | Low Calorie Dinner


garlic mushroom pasta, garlic mushroom recipe, vegetarian pasta dish, low calorie pasta
Yield: 4
Author: Latoyah
Garlic Mushroom Pasta Recipe | Low Calorie Dinner

Garlic Mushroom Pasta Recipe | Low Calorie Dinner

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
A delicious vegetarian pasta dish with garlic mushrooms and a creamy sauce. Lower Calorie and slimming friendly


  • Low-calorie cooking spray
  • 200g mushrooms
  • 1 onion, finely diced
  • 3 cloves of garlic, finely diced
  • Salt & pepper
  • 1 tsp Dried Parsley
  • 120g low-fat cream cheese
  • 1/2 teaspoon wholegrain mustard
  • 2 nests of Tagliatelli, cooked, or any pasta of your choice


  1. Spray a pan with low-calorie cooking spray
  2. Add the diced onions and cook until softened.
  3. Add the mushrooms and stir
  4. Add the garlic, and continue to cook for 3 mins, careful not to burn the garlic.
  5. Add the salt, pepper and parsley.
  6. Meanwhile, cook the pasta as per the pack instructions.
  7. Add the cream cheese and mustard, and stir until it melts
  8. Add 4 tbsp pasta water to the sauce and stir until smooth and creamy. Add more if required.
  9. Add the pasta to the sauce and mix until it is covered.

Nutrition Facts



Fat (grams)


Sat. Fat (grams)


Carbs (grams)


Fiber (grams)


Net carbs


Sugar (grams)


Protein (grams)


Sodium (milligrams)


Cholesterol (grams)


All syn/calorie calculations are my own, and are for guidance only. I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself. This website is unofficial and in no way part of or representative of Slimming World. You should check with Slimming world for the most up to date Syn values using official resources such as the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Did you make this recipe?
Tag @sugarpinkfood on instagram and hashtag it #sugarpinkfood



This is a recipe for those jellied cranberry sauce lovers out there. It has only 4 ingredients, PLUS it couldn't be easier to make. My picky-picky husband loves 100% jellied cranberry sauce, but it is just a little too tart for me.

With the addition of a couple of medium sized Gala apples.....that "pucker-tart" cranberry taste is mellowed just enough...and picky-picky husband really likes it too!! 

Whether you make half a recipe or a double a recipe, this is quick and easy. Did you know you can freeze jellied cranberry sauce?  I just put the leftover sauce in the freezer. 

Simple Ingredients:
12 ounces (3 cups) fresh cranberries (frozen is OK)
2 medium size Gala apples (cored but NOT peeled)
1 1/4 cups granulated sugar
1 cup pineapple juice (or water in a pinch)

Wash and sort the berries, throwing away any light pink or mushy ones. If I'm using frozen cranberries, I don't even thaw them.

Core (but don't peel) 2 medium sized Gala apples. Chop fine in the food processor.

Put the cranberries, chopped apples, sugar and juice in a heavy pot and bring to a boil(cover the cooking cranberries with a splatter screen to reduce any potential mess). After it boils for a minute or so, turn the heat WAY DOWN to just a MILD SIMMER and cook for 20 minutes (stirring occasionally). 

After 20 minutes, remove from heat and PRESS the berries through a strainer, into a bowl (I just press on the berries with a big spoon). It takes a couple minutes, but just keep pressing until all you have left in the strainer, is skins and seeds (throw that part away). 

Stir, the strained cranberry sauce,then chill in the fridge (sauce will thicken as it cools). 

Cranberry sauce freezes well too!! We are "empty nesters", so I freeze small containers of leftover cranberry sauce and none of it goes to waste.

ENJOY !!! 


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