Hey everyone, new to the group but not Spark. I am a bake-aholic! Any holiday I can, I bake something. Christmas is the worst, I make about 6 or 7 different types of cookies for everyone and of course I always had to test taste them all. I'm a 29year old stay at home mom with 2 under 2...yikes I know. I'm looking for healthier ways to make my favs without giving up all the good stuff.
*Pain Is Just Weakness Leaving The Body.*
*If it isn't hunger, food won't solve the problem.*
current weight: 247.0
Fitness Minutes: (303,522) Posts: 34,274 4/24/08 3:05 P
For cupcakes: 1 1/2 cups shredded carrots, roughly chopped if shreds are long 1 cup (1/4th of box) Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow 3/4 cup whole-wheat flour 3/4 cup canned pure pumpkin 2/3 cup fat-free liquid egg substitute (like Egg Beaters Original) 2/3 cup canned crushed pineapple in juice (not drained) 2/3 cup Splenda No Calorie Sweetener (granulated) 1/4 cup raisins (not packed) 2 tbsp. brown sugar (not packed) 1 1/2 tsp. pumpkin pie spice 1 1/2 tsp. cinnamon 1 tsp. baking powder
For frosting: 4 oz. fat-free cream cheese, softened 1/3 cup Fage Total 0% Greek Yogurt (or another thick, plain fat-free yogurt) 2/3 cup Splenda No Calorie Sweetener (granulated) 1/2 tsp. vanilla extract
Directions: Preheat oven to 350 degrees. In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside. In a large bowl, mix together pumpkin, egg substitute, and 1/4 c up water until blended. Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray. Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean). While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill. Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops. Refrigerate until frosting has set and you're ready to serve. Enjoy!!! MAKES 12 SERVINGS
Credit to the Hungry Girl website
Edited by: MSJANEDOE at: 4/24/2008 (15:06)
current weight: 227.0
Fitness Minutes: (303,522) Posts: 34,274 4/22/08 11:45 A
So far I haven't seen any less fat things. Mostly I pretend I only like cookies and brownies when they are hot out of the oven. I guess I am a good pretender because it works for me. I give a lot away. It sounds like you have a group that would take care of the eating for you. I am just going to try to make the batter for oatmeal cookies and freeze it in smaller portions so I can make just a dozen at a time. Peggy
Peggy from NY &Florida
Should we not dance just because THEY don't hear the music?
Hello, I am a mom of 4- I love to cook and bake. I love trying new and delicious recipes but they always seem to be soooo very fattening. I joined this group in hopes of finding some good ideas for less fattening substitutions etc. Thanks, Lissale
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