Truth be told, you can find a centerpiece made out of anything you want, as these baby shower masterpieces demonstrate. (personally, I would throttle friends who decorated a party in my honor with poop receptacles).
But as wedding planning progresses, stress can start to get the better of you. And many of us, when stressed, start munching. The sticky point is that the very reason brides are stressed, is an event where they want to look their best. Not exactly the time to pick up the family size package of Oreos, is it?
Long before my wedding, I completed the Weight Watchers program to “lifetime” status. After that, WW encourages you to come once a month, and stay on top of your eating habits. And so when I got engaged, I was within shooting distance of my goal weight. With Weight Watchers’ support, I got to where I wanted to be, and had the support to make sure I stayed there. They aren’t paying me or anything – this is straight from the heart: If you have some weight to lose, for your wedding or any other reason and want to do it in a healthy way, I highly recommend Weight Watchers.
As for those wedding centerpiece cookies, I’m including this Weight Watchers cookie recipe that, whether you’re on the program or not, is a much better option than diving for the Double Stuffs. All things in moderation of course, but healthier recipes are a good way to start.
Be well, and love well.
Weight Watchers Caramel Cookies- 1point plus/cookie
½ cup unsalted butter
1 cup packed dark brown sugar
1 large egg
1 tsp vanilla extract
1 Cup flour
¾ Cup flour, whole wheat
¼ tsp table salt
½ tsp baking soda
Preheat oven to 400 degrees. In a large bowl, using an electric mixer, cream butter, sugar, egg, and vanilla. Add remaining ingredients and beat thoroughly. Scrape dough out of bowl and onto a large piece of plastic wrap. Roll dough into a log, about 2.5 inches wide. Completely wrap dough in plastic and refrigerate until firm, at least 20 minutes or up to overnight. Cut dough into 1/8 inch slices and arrange on ungreased cookie sheets 1 inch apart. Bake until lightly browned around edges, about 8-10 minutes. Allow cookies to cool on sheet 1 minute, then remove to wire rack to cool.