Tasty Tuesday: Microwave Cake

This is one of my all time FAVORITE Weight Watcher’s Recipes.  Yes, it is 105 calories and *5 WW SmartPoints BUT it is so much better than eating a box of cookies or a bag a chips.  My hubby even said it wasn’t bad when I topped it with some chocolate frosting!

This skinny 3-2-1 mug cake is a simple way to satisfy a craving for cake in minutes with just two ingredients, a mug and a microwave.  Add a little bit of whipped topping and a few pieces of chopped fruit for a yummy treat.

It is low in calories and naturally portion controlled for those of us in Weight Watchers who are tempted by an entire cake sitting on the counter.  Admit it, you shave just a little bit off each time you walk by, right?  I know I am not the only one.

STEP 1 – MAKE THE BASE

You’ll need a box of angel food cake mix (make sure it is the one step kind) and a box of another cake mix of your choice.  I love chocolate so I picked Devil’s food (gluten free). But you can use whatever flavor you like best.  Whisk together the cake mixes in a large clear bowl with a balloon whisk. Whisk the two dry mixes together until they are free of lumps and well combined. Now you have enough “321 cake mix” for about 31 little microwave mug cakes.  Store your 3-2-1 microwave cake mix in an airtight container (like a gallon zipper lock plastic bag). Be sure to label it with what it is and the instructions so you are ready the next time a cake craving strikes.

STEP 2 – MAKING A MUG CAKE

Gather your tools:  a 10 ounce mug, measuring spoons, nonstick cooking spray and your mix. Coat the mug with nonstick spray. Then add 3 level tablespoons of dry cake mix and 2 level tablespoons of water.  Stir together cake mix and water with a fork.  Stirring with a fork (acts like a little whisk) until the mixture is well combined. It is okay if it bubbles up.  Microwave your mug cake for approximately one (1) minute and voila – you have cake!

NOTE:  The actual time may vary depending on the wattage of your microwave. My microwave is 900 watts and takes 60 seconds. If your microwave has higher wattage set your time for a little less.

I will admit, it is not the prettiest thing but it tastes yummy, especially when it is still warm. You can eat it right from the mug.

Or turn it out onto a plate and pretty it up with a dusting of powdered sugar and dollop of canned whipped topping.  You can even add a little bit of chocolate frosting while it is still warm and it will melt down the sides.

It is a great recipe for playing with different cake mix flavors, additions and/or accompaniments. If you are a Weight Watcher concerned about calories and/or tracking your points be sure to adjust accordingly.

You can use any flavor of cake mix you prefer: chocolate, white, yellow, lemon, spice, funfetti, spice, carrot, strawberry, etc.

Try adding 2 to 3 teaspoons of any of the following to the cake batter before cooking: miniature chocolate chips, finely chopped dried fruit, finely chopped nuts, sprinkles.  Top with a dollop of light whipped topping.

Make a Molten Cake by placing a small piece of chocolate in the middle of the cake before microwaving.

Unknown.jpegMake a Caramel Apple Cake by adding a little bit of chopped dried apple to the cake before microwaving and then after it’s baked top with a drizzle of caramel sauce.

Make a Cranberry Orange Nut Cake into yellow or white 3-2-1 cake mix by stirring in chopped nuts, dried cranberries and orange zest before microwaving.

Top your favorite cake with fruit and whipped cream for a light and tasty “shortcake.”

Drizzle finished cake with chocolate or caramel sauce.

Let us know what you think…. Have a ThirtyOne-derful day!

 

Tasty Tuesday: On The Go Apple Pies

Fall is here and so is apple season…. I know most of you think of “everything pumpkin” BUT I LOVE apples.  So check out these YUMMY Hungry Girl Apple Pies On the Go.

1/6th of recipe (1 pie): 96 calories, 0.5g total fat (0g sat fat), 162mg sodium, 22.5g carbs, 1.5g fiber, 6.5g sugars, 2g protein      SmartPoints® value 2*

Prep: 15 minutes      Cook: 25 minutes      Cool: 20 minutes     MAKES 6 SERVINGS

Ingredients:

2 tsp. cornstarch
3 cups peeled and chopped Fuji or Gala apples (about 3 apples)
2 packets no-calorie sweetener (like Truvia)
1 tsp. cinnamon
1/4 tsp. vanilla extract
1/8 tsp. salt
6 large square egg roll wrappers (stocked with the tofu in the refrigerated section of the market)
Optional topping: powdered sugar

Directions:

  1. In a medium nonstick pot, combine cornstarch with 1/2 cup water. Stir to dissolve.
  2. Add apples, sweetener, cinnamon, vanilla extract, and salt. Stir well.
  3. Set heat to medium. Stirring frequently, cook until apples have slightly softened and mixture is thick and gooey, 8 – 10 minutes.
  4. Transfer to a medium bowl. Let cool slightly, about 20 minutes.
  5. Meanwhile, preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
  6. Lay an egg roll wrapper flat on a dry surface. Evenly distribute 1/6th of apple mixture (about 1/3 cup) on the bottom half of the wrapper.
  7. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the top half over the mixture so the top edge meets the bottom. Seal edges by pressing firmly with the prongs of a fork.
  8. Place on the baking sheet, and repeat to make 5 more pie pockets.
  9. Spray with nonstick spray. Bake until golden brown, about 15 minutes.

What better way to either keep your apple pie warm or cold then with a Thirty One Cool Clip Thermal.  The Cool Clip Thermal Pouch makes a great addition to any tote, bag or backpack when you need a little extra space or just need to keep items separated and easy to access. Great for snacks, sunscreen, medicine, make-up, valuables, cell phones, baby food, bug spray, first-aid supplies and many other items. Features a washable and wipeable thermal lining, exterior clip, zipper closure and front pocket.

Have a favorite recipe? Share it with us.  If I use it in my blog, you will receive a FREE gift in the mail.  Who doesn’t like “happy mail”?

Have a ThirtyOne-derful day!

 

Tasty Tuesday: Pumpkin Spice Pudding Cookies

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Yes, I am already thinking of Fall…. Why?  The Thirty One Fall catalog kicks off tomorrow, no this is not a blog about it!  Today’s recipe is from Theresa Viehmeyer of Lilla Rose.
No need to wade into the pumpkin patch to make these scrumptious cookies. They’re made with pumpkin-spice flavor pudding—and they’re a year-round treat!
Prep Time:  15 minutes.     Total Time:  25 minutes     Servings:  42 servings, 1 cookie each

Ingredients:

  • 2-1/4 cups flour
  • 1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding
  • 1 tsp. baking soda
  • 1 cup butter or margarine, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1 pkg. (12 oz.) BAKER’S Semi-Sweet Chocolate Chips

Directions:

  1. Heat oven to 375°F.
  2. Mix flour, dry pudding mix and baking soda until blended. Beat butter, sugars and vanilla in large bowl with mixer until blended. Add eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in morsels.
  3. Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
  4. Bake 8 to 10 min. or until edges are golden brown. Cool on baking sheet 3 min. Remove to wire racks; cool completely.

Thank you Theresa for this yummy easy recipe.  Check out this video about Lilla Rose and their uniquely awesome hair accessories.  Be sure to shop with Theresa on her website by clicking HERE!

Have a ThirtyOne-derful day!

Tasty Tuesday: Cherry Pie Oatmeal Bake

Thank you Hungry Girl for today’s recipe…

1/6th of pan: 241 calories, 6g total fat (0.5g sat fat), 336mg sodium, 37.5g carbs, 7g fiber, 6.5g sugars, 9.5g protein — SmartPoints® value 6*

Prep: 10 minutes
Cook: 35 minutes

Ingredients:

3 cups old-fashioned oats (I use gluten free)
5 natural no-calorie sweetener packets (like Truvia)
1 1/2 tbsp. chia seeds
2 tsp. cinnamon
2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups unsweetened vanilla almond milk
1/2 cup unsweetened applesauce
1/2 cup egg whites (about 4 large eggs’ worth)
2 tsp. vanilla extract
1/4 tsp. almond extract
1 cup frozen unsweetened pitted dark sweet cherries, thawed, drained, chopped
3/4 oz. (about 3 tbsp.) sliced almonds

Directions:

  1. Preheat oven to 350 degrees. Spray an 8″ X 8″ baking pan with nonstick spray.
  2. In a large bowl, combine oats, sweetener, chia seeds, cinnamon, baking powder, and salt. Mix well.
  3. In a medium-large bowl, combine almond milk, applesauce, egg whites, vanilla extract, and almond extract. Mix until uniform.
  4. Add mixture in the medium-large bowl to the large bowl. Stir until uniform.
  5. Gently fold in cherries. Transfer mixture to the baking pan, and smooth out the surface.
  6. Top with almonds, and lightly press them into the mixture.
  7. Bake until top is light golden brown and entire dish is cooked through, about 35 minutes.

MAKES 6 SERVINGS

Headed to a picnic?  Take this along in either one of these Thirty One thermals:

The Rolling Cooler keeps you cool wherever you go this season. This roomy cooler featuring wheels and a telescoping handle for easy transport was a Hostess Exclusive BUT it can be yours in the Christmas in July Outlet Sale (the sale ends on 7/11). Handles make it a breeze to carry, and the leak-lock lining keeps contents cold and helps prevent leaks. Dimensions: 14″H x 15.5″L x 11.5″D

 

Head to the beach, campground or family picnic with your favorite foods. The Picnic Thermal Tote has a Leak Lock Thermal Lining which can hold ice when you need to keep things cool for a longer time. A removable, adjustable shoulder strap makes it easy to carry when you have your hands full, and the zip-around closure ensures everything stays put while you’re transporting it from the car. It has a removable, adjustable shoulder strap, an exterior front pocket and is approx. 13″H x 11″L x 6″D.

Have a ThirtyOne-derful day!

Tasty Tuesday: One Point Cheesecake

Thank you to Judy Kushner from Pampered Chef and a fellow Weight Watcher for today’s recipe….Ingredients:

  • 3 eggs
  • 3 cups fat free plain Greek yogurt
  • 1 small box of sugar free/fat free instant pudding (pick your favorite)
  • 1 tbsp vanilla
  • 1tbsp sugar substitute (I used 3 packages of Stevia)
  • Pinch of salt (I use Himalayan salt)

Directions:

  1. Add eggs, vanilla, sugar and sale to a medium bowl and beat well.
  2. Add yogurt and dry pudding.  Mix well
  3. Pour into a 8-9″ pie plate sprayed with non-stick spray.
  4. Bake at 350 degrees for 25 – 30 minutes
  5. Let good on counter completely (about 2 hours)
  6. Cover and refrigerate

I topped mine with fresh strawberries.  When you cut it into 4 pieces, each piece is 1 point and chock full of protein.  Makes a quick and easy breakfast or a filling snack.  I’m going to try it with chocolate, add a little bit of chocolate sauce and a few crushed graham crackers and maybe even a few mini chocolate chips and mini marshmallows.  It will raise the points but it will be a yummy treat on those days I am craving something sweet.Judy (and I) used many of our Pampered Chef products to make this yummy treat.  Check out these awesome products: The Classic Batter Bowl to mix everything in. The Small Mix N Scraper to mix the ingredients.Be sure to check out her website for lots of other AMAZING Pampered Chef Products.I took mine for breakfast on weigh in day because every Weight Watcher knows you don’t eat before weigh in, right?  LOL.  I used my Cool Clip thermal to keep it fresh and cool because the weather has been a little warm at the Jersey Shore.  So many prints to pick from.  The Cool Clip Thermal Pouch makes a great addition to any tote, bag or backpack when you need a little extra space or just need to keep items separated and easy to access. Great for snacks, sunscreen, medicine, make-up, valuables, cell phones, baby food, bug spray, first-aid supplies and many other items. Features a washable and wipeable thermal lining, exterior clip, zipper closure and front pocket. Have a recipe you want to share?  Send it to my email at HopeWs31@gmail.com.Have a ThirtyOne-derful day!