Wow, I can't believe it- my 100th post. I look back to my first one and just laugh. I had no direction and just a stock blogger template. Now, a custom blog design, and everything I see has the potential to be a post, so I snap pictures of everything these days.
I am also amazed, no, stunned, that I actually lost 4 lbs this past week! There is truth to diet AND exercise, and it seems when you find the right plan of action, it doesn't feel like diet and exercise. It just feels good. I have energy. I'm not hungry. I eat at least 1000 less calories a day than what I was prior to beginning my journey, but now, eating the right foods, feel like I am cheating every day. This feels good.
I've relied a great deal on the recipes from the Hungry Girl cookbook. It is not gourmet by any means. It is, however, simple everyday fare that leaves you content, and not feeling like you have been gypped- you know- when you buy a box where the dessert looks like this
and what you really end up with is this
That is just wrong. Purely sale-intended evil in a box.
Hungry Girl, however, delivers. When you see a photo in the book that looks like this:
You can feel confident that yours will look like this:
At only 108 calories and 2g of fat per cupcake, that's pretty sweet (pun intended).
Caramel Pumpkin Pudding Cupcakes
- 2 cups moist-style yellow cake mix (1/2 of an 18.25-ounce box)
- 1 cup canned pure pumpkin
- 1/3 cup fat-free liquid egg substitute
- 2 tablespoons sugar-free maple syrup
- 2 teaspoons cinnamon
- 2 teaspoons Splenda No Calorie Sweetener (granulated)
- 1/8 teaspoon salt
Ingredients for topping
- 3 cubes (about 1 ounce) chewy caramel
- 2 teaspoons light vanilla soymilk
Preheat oven to 350 degrees.
Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended.
Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top- I actually cooked mine for 20 minutes).
Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated).
Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.
** Be VERY careful with caramel topping in microwave- I burned my first batch! I'd do 30 second increments until thin and pourable!
Oh yeah, I forgot, there is a giveaway! One lucky winner will receive their very own HungryGirl cookbook!
Just leave a comment with your favorite diet tip or trick. Remember to LEAVE YOUR EMAIL ADDRESS! You have until Wednesday, the 18th of February, 8 p.m. Pacific Standard Time, to win! Good Luck!
Winners will be chosen using Random Integer Generator