skinny oreo cupcakes

I have been trying to watch what I eat, counting calories and all those terrible things.  I thought at first, "hey, maybe I will cut out my sugar and then I won't have to count as much."  Um......that lasted about a day.  So, I decided that I will keep eating sugar, just not as much.  I started looking for low calorie recipes and I found this one on Six Sisters website.  I made these today for dessert, and I can tell you that THEY ARE AMAZING!  Combined with how they taste and how easy they are to make, they will be a go to recipe for a long time.  They can also be made with different combinations.

Skinny Cookies n' Cream Cupcakes Recipe:

(makes 24 cupcakes)

Cupcake Ingredients:

1 pkg. Devils Food Cake Mix

(just the powder, not the recipe on the box)

1 (12 ounce) can Diet Coke

Cupcake Directions:

Preheat oven to 350 degrees.

  Line 24 cupcake tins with paper liners. 

In a large bowl, combine cake mix and Diet Coke together. 

 Continue to mix until the batter is smooth without any lumps. 

Pour approximately 1/4 cup of batter into every cupcake wrapper. 

 Bake at 350 degrees for 20 minutes.  Let cool before frosting. 

 

Frosting Ingredients: 

1 (8 ounce) container Fat Free Cool Whip

1 (4.2 ounce) pkg. Oreo Cookies and Cream

 Jell-o Instant Pudding and Pie Filling

Frosting Directions:

In a mixing bowl, add Cool Whip and pudding. 

 Mix with a whisk by hand or an electric hand mixer until smooth. 

 Spread over cooled cupcakes.  Makes enough frosting for 24 cupcakes.

Nutritional Information:

Each cupcake: 121 calories, 24 carbohydrates, 2 grams fat, 1 gram protein

Gingerbread cake with caramel sauce

I found this recipe on Pinterest.  I was so excited to make it that I made it tonight (the same night).  It is AMAZING.  I reminds me a little of the caramel french toast that I have under breakfast.  It is really easy and so yummy.  Try this for special guests and they will know that they are loved.

Cake:
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
6 tablespoons butter
2/3 cup brown sugar
1/2 cup molasses
1 egg
1/2 teaspoon vanilla
2/3 cup boiling water
Directions:
Cake:
Grease an 8 inch square pan. Preheat oven to 325 degrees F.
Mix the flour, baking powder, soda, salt, and spices together. Cream the butter, gradually add the brown sugar and cream thoroughly. Stir in molasses.
Beat egg until thick, and beat into the creamed mixture. Stir in the vanilla.
Add the dry ingredients to the creamed mixture a third at a time, mixing well after each addition.
Gradually add boiling water, stirring after each addition. Turn into prepared pan.
Bake for about 50 minutes. Serve warm with lemon sauce.

Caramel Sauce
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and ice cream, warm gingerbread, etc..


The sauce is so good.  I am making oatmeal for breakfast in the morning and I am going to drizzle a little of this in it.  I am excited.  I will let you know how it goes.  I think you could do a lot with this sauce.

Sour Cream Chocolate Cake with Peanut Butter Frosting and Chocolate Peanut Butter Glaze

My sister loves to make cakes, and she knows her stuff. When it comes to getting a new cake recipe, I always turn to her. This is one that she is letting me share. I will be making this one this week. I can't wait.

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes

This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.

Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Apple brownies

I was craving something with apples so I looked up a brownie recipe and found this one that is amazing. It takes no time at all, and is seriously so good.

1/2 cup butter, soft
1 cup sugar
1 egg
2 apples, peeled, and chopped
1/2 cup pecans ( I didn't add these)
1 cup flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon

Cream butter and sugar until smooth, beat in egg. Then, add apples and pecans. Sift dry ingredients in separate bowl and work into first mixture. Pour into 8x8 buttered baking dish and cook for 40 min at 350.

Now these would be really good alone, but I always like to add a little more fat to my dessert so I added a large scoop of cool whip and then drizzled caramel over the top. This is what made them AMAZING. Enjoy!

Banana Cake

We had this last week for a party and it is wonderful. We cooked ours just a little to long, so I can't imagine how glorious they could actually be.

2 1/2 cups flour
1 2/3 cups sugar
1 1/4 tsp baking powder
1 1/2 tsp baking soda
1 1/2 sticks butter
2/3 cup buttermilk
2 cups mashed banana
2 eggs

Stir the dry ingredients. Add butter, buttermilk and banana. Beat until moist. Add eggs and beat. Grease a 15x10 (large cookie sheet) and bake at 350 for 30 min.

Frosting
4 cups powdered sugar
1 stick butter, softened
2 tsp. vanilla
enough milk to make spreadable

Mix first 3 ingredients together, then add milk to make spreadable.

Moms Raisin Bars

I know, Raisin Bars? I promise, they are GOOOOD! If you like raisins even a little bit, then you will love these. I don't know anyone who doesn't. Remember though, they make a lot, so plan on giving some to friends or having them for a party. They are worth it though.


In a saucepan, combine 2 cups of raisins and 2 cups of water. Boil together until raisins are plump and about 1/2 cup water remains.

Cream together:
2 cups sugar
1 cup shortening

Add:
2 eggs
2 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
2 tsp. baking soda
4 cups flour

Add raisins, mix well. Add the 1/2 cup water left over from cooking raisins.
Pour onto large cookie sheet and bake at 350 for 20 minutes.

Frosting

2 tbl butter (melted)
1/2 lb. powdered sugar
1/2 tsp. vanilla
and enough milk to make a thin glaze

Pour over the bars while they are still warm.

Pumpkin Bars

I love this one. Anything with Pumpkin is my favorite.

4 eggs
1 c. oil
2 c sugar
1 c pumpkin
1/2 tsp salt
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
2 c flour
1 c nuts

Combine all ingredients. Pour into greased and floured baking dish
Cook for 20-25 min. at 350 degrees

Frosting:

3 oz. cream cheese
6 Tbl butter
3/4 lb powdered suger
1 tsp. vanilla
1 tsp. milk

Mix together and pour over cooled pumpkin bars

Pumpkin Spice Cookies

I am getting in the pumpkin mood!! I love it. This is a really easy cookie that turns out very well for the small amount of ingredients. Good to take for school functions!

1 spice cake mix
1 small can pumpkin
1/2 bag small chocolate chips

Mix well. Bake at 350 until springs back.

Caramel Corn

This is a really good easy and fast recipe for caramel corn. When I made it I forgot to boil the second time, but it still tasted really good, just a little on the sticky side. Enjoy

1 c Karo syrup
1 stick of butter
2 2/3 c brown sugar
1c condensed milk

Bring first 3 ingredients to a boil. Add condensed milk and stir constantly. Boil for 2 min. and pour over large bowl of popcorn.

** I made the popcorn the old school way with my popcorn maker and did one and a half batches. I poured it over one batch and needed more so popped a little more.**

Cobbler

My NEW FAVORITE THING IN THE WORLD! I am telling you that I could eat this all day. I dream about it at night and dream about it during the day. If you are feeling like some cobbler, this is the one to make. I have used blueberries, and peaches and next I am going to do raspberries. SO GOOD!!!!!

• 1 stick Butter
• 1-¼ cup Sugar
• 1 cup Self-Rising Flour
• 1 cup Milk
• 2 cups Blackberries (frozen Or Fresh)

Preparation Instructions

Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.

Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

Peanut Butter Squares

I found this one the other day while looking in my recipe box. I had totally forgotten about them and feel in love with them again. SO EASY to make and so so good.

1/2 cup butter
2 c. powdered sugar
1 1/2 c. graham cracker crumbs
1 c. peanut butter
12 squares bakers semi-sweet baking chocolate (I like 1/2 semi-sweet, 1/2 milk chocolate)

line 13x9 inch baking pan with foil, with ends of foil extending over sides of pan.

Melt butter, stir in sugar, crumbs and peanut butter, mix well. Spread mixture into prepared pan.
Melt chocolate until smooth. Cool slightly, then pour over peanut butter miture in pan. Cut partially through mixture to mark 48 squares. refrigerate 1 hour or until set. Lift from pan using foil handles. Cut all the way through mixture into squares.

Cinnabon Rolls

These are so good. The name of them should be "I want to gain 9000 lbs rolls". These are not something to make if you are on a diet. I HATE to make cinnamon rolls, but these are worth it. They take a very long time (about 6 hours start to finish) but they are totally worth it. They are very moist and stay that way for a long time. It must be the pudding in them. Anyway, try them and just don't think about how bad they are for you because, just enjoy.

ROLLS:
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine −− melted
2 eggs
1 teas. salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.
Cover and let rise until double
again. Bake at 350 15−20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting

Peppermint Bark

This is another great one to make at Christmas time. If you love peppermint and chocolate, then you will love this.

1 pkg (12 oz) white baking chips
1 tsp. peppermint extract
8-10 drops red or green food color
1/2 c. crushed peppermint candy

Microwave choc. chips in large bowl about 1 1/2 - 2 min. until almost melted. Add extract. Stir until melted.

Spread on large foil-lined pan about 1/4 inch thick. Add food color drop by drop. Swirl through. Sprinkle with crushed candy. Refrigerate about 10 min. Break into pieces.

Oreo Cookies

I made these for gifts to give at Christmas time. They are so good. I swear I could eat every single cookie and never get sick of them. If you try these I promise you won't regret it.

2 packages Devils Food Cake mix
1/2 c. shortening
4 eggs

Mix until smooth and sticky. Roll into balls and bake at 350 for 8 min. Flatten with spatula.

Frosting:
3 1/2 c. powdered sugar
1 stick butter (melted)
8 oz. cream cheese (room temp.)
1/4 tsp. vanilla

Mix together

Spread Cream cheese mixture between two cookie. SO GOOD!

Frosting

When I am making a cake to take somewhere this is the only frosting I will use. I also use this on my sugar cookies and I think this makes them even better. Very easy to make.

1/2 c. shortening
1/2 c. butter
1 tsp. vanilla
4 c. powdered sugar
2 Tbl. milk (for thickness)

Mix butter and shortening until smooth. Add vanilla and sugar one cup at a time. Add milk for desired thickness.

Zucchini Cookies

These are really good to make if you grow a lot of zucchini in your garden. You would never know there is zucchini in these.

1/2 c. shortening
1 c. brown sugar
1/2 c. sugar

Cream together

Add:
2 eggs
3 c. grated and peeled zucchini
1 tsp. vanilla

Mix

Add:
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp salt
3 1/2 c. flour
1 c. chocolate chips

Bake on cookie sheet at 375 for 12-15 min.

Pinapple Drop Cookies

This is another recipe that I grew up on. It took a few years for Zach to try them. They sounded weird. As soon as he did, he loved them. I keep some in my freezer so I can always have them on hand. They make a lot, but freeze well.

1 c. shortening
1 c. brown sugar
1 c. sugar
2 eggs
2 tsp. vanilla
1 can crushed pineapple
4 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1 c. chocolate chips

Cream together:
shortening, sugars, eggs, vanilla and pineapple. Mix in dry ingredients and choc. chips. Drop onto cookie sheet and bake at 375 for 12 min.

Sheath Cake

Every time I make these I always laugh because I can hear my mom and dad arguing about the name. Is it Sheath or Sheet? Love it. Either way they are great.

2 c. flour
2 c. sugar

Mix together and set aside.

In sauce pan bring to boil
2 sticks butter
1 c. water
4 tsp. cocoa

Pour over flour mixture.
Mix

Add:
2 eggs
1 tsp. cinnamon
1/2 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla

Beat until smooth
Pour into greased 11 1/2x16 pan.
Bake at 400 for 20 min.

Frosting:

In a saucepan melt:
1 stick butter
4 Tbl cocoa
6 Tbl water

Bring to boil, take off heat. Add 1 box powdered sugar, one tsp. vanilla. Mix until smooth. Pour over cooled cake.

Blonde Brownies

I made these for playgroup today. I grew up on these and have loved them forever. It is a nice change from chocolate brownies, but just as good.

1 (16 oz) package brown sugar
3/4 c. butter
3 large eggs
2 3/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. chocolate chips

Heat sugar and butter in saucepan over medium heat until butter melts and mixture is smooth. Remove from heat. Cool slightly. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder and salt; add to sugar mixture, stirring well. Stir in vanilla. Pour into a greased 13x9 pan. Sprinkle chocolate chips on top. Bake at 350 for 25-28 min. Cool in pan on wire rack. Cut into bars.

**When these are cool, they will look like they are not done and too doughy. This is how they are. I think this makes them even better. Remember they are brownies**

Chocolate Caramel Cake

This is from my Aunt Sharel. She would make this for birthdays a lot. Each birthday I would always cross my fingers that this was the one she made. It is so good and easy to make.

1 pkg. chocolate cake mix
1 can sweetened condensed milk (Eagle Brand)
1 jar caramel topping
1 container Cool Whip (8 oz.)
2-3 Score or Heath candy bars

Mix cake mix as directed on box and bake in 9x13 pan. Cook cake until slightly warm. Poke a lot of holes in the cake top with a fork or a wooden spoon handle. Pour the can of sweetened condensed milk over the top of the cake. Next pour/spread the jar of caramel over the top. Refrigerate. Before serving, spread cool whip over the Caramel and top with crushed candy bars. Store in refrigerator.