Tasty Tuesday: Chocolate Eclair Cake

Check out this YUMMY and very simple Weight Watchers dessert.  Believe it or not,  even the people not doing WW (formerly Weight Watchers) love it.

Just a few simply ingredients and you have a yummy dessert for any party.  Bet you might even have all of the supplies in your pantry already….

Ingredients:

• 121 Box Reduced Fat Graham Crackers
• 2- 3 oz boxes sugar-free instant vanilla pudding
• 4 1/2 cups skim milk
• 1 container fat-free cool whip
• 1 -3 oz box sugar-free instant chocolate pudding

Directions:

1. Mix vanilla pudding with 3 cups of milk as per directions.
2. Stir in 1 cool whip.
3. Place 1 package of graham crackers in the bottom of 13 x9 pan.
4. Top with half of the pudding, more Grahams, rest of pudding.
5. Top with last of Grahams.
6. Mix chocolate pudding with 1 1/2 cups of milk.
7. Spread on top of graham crackers.
8. Cover and refrigerate overnight.

Nutritional information per serving: Calories – 48; Sodium – 61mg; Fat – 0.53g; Protein – 3g; Carbs – 7g; Fiber – 1.0g

Headed for a pool party?  Want to take this to a family BBQ?  Pack it up in a Thirty One Family Picnic Thermal.  Make the most of the picnic season with this structured and spacious thermal. The Family Picnic Thermal’s Leak Lock^® lining means you can add ice to this cooler bag to keep food and drinks cold. The frame around the top opening allows for easy access to food and drinks and even lets you turn this tote into a beverage bucket. Bring it with you to family gatherings, tailgates, trips to the beach, days on the boat, potlucks or camping. The hard bottom adds stability, and the exterior zipper pocket can hold utensils, napkins, sunscreen or other small items.

Share your favorite recipe with us and receive some “happy mail” from me!  If you try one of our recipes, let us know what you think….

Have a ThirtyOne-derful day!

Tasty Tuesday: Pink Flamingo Cake

This YUMMY recipe came across my Facebook page some time ago.  When the NEW Flamingo prints with Thirty One arrived this Spring (yes, it is Spring at Thirty One), it seemed the perfect time to share it…

Thank you Delish for today’s recipe….

If the name didn’t hook you, the hot pink, amazing-tasting cake itself will. But really, pink flamingo cake, how could anyone resist it??  This fun, fruity feast looks great and tastes even better! It gets the majority of its flavor and color from cherries, both maraschino cherries and cherry jello, with a touch of pineapple in the frosting to round out the overall flavor and bring a little more brightness to the dish.

Think of the fun everyone will have when they cut into the cake, thinking it will be an average vanilla or chocolate, BUT find a bright PINK interior.  This is a nice, simple recipe anyone can tackle – even the kids!  Flamingo cake could become one of YOUR summer go-tos.

Cook Time: 1 hour 20 minutes to prepare     Serves: 12-16

INGREDIENTS

Cake:
1 (15.25 oz.) package white cake mix
1 (3.5 oz.) cherry jello mix
3/4 cup vegetable oil
3/4 cup buttermilk
3 large eggs
1 teaspoon vanilla extract
Frosting:
1 (8 oz.) can crushed pineapple
1 (3.4 oz.) package instant vanilla pudding mix
1 (16 oz.) container frozen whipped topping, thawed
1 (8 oz.) jar maraschino cherries, halved, juices reserved

Directions:

1. Preheat oven to 350º F and lightly grease a 9×13-inch baking dish.
2. In a large bowl or mixer, beat cherry jello mix, vegetable oil, buttermilk, eggs and vanilla extract into white cake mix until just combined, then pour into greased baking dish.
3. Place baking dish in oven and bake for 30-35 minutes, or until toothpick inserted in center comes out mostly clean.
4. Remove from oven and let cool.
5. Place crushed pineapple, with juices, and halved cherries in a large bowl and sprinkle pudding mix on top.
6. Fold in frozen whipped topping and 1/4 cup cherry juice until smooth and combined, adding more cherry juice, if desired.
7. Frost (cooled) cake and refrigerate for 2-3 hours, or until set.

Take your flamingo cake on the road in Thirty One’s Perfect Party Set! The Perfect Party Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip!

Have a recipe you want to share?  Send it to me and if I share it in my blog, you will receive a FREE gift!

Have a ThirtyOne-derful day1

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.

Make 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 – Low Cal Carrot Cake

Happy Valentine’s Day! Today is a celebration of love…

This yummy carrot cake has a moist and light texture, and with cream-cheese frosting you will flip for!Prep: 20 minutes     Cook: 25 minutes       Cool: 1 hour

Ingredients:

Frosting
1/3 cup reduced-fat cream cheese
3 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/8 tsp. vanilla extract
1/4 cup powdered sugar

Cake
1 3/4 cups moist-style yellow cake mix (about half a box)
1 1/2 cups shredded carrots, finely chopped
1/2 cup egg whites or fat-free liquid egg substitute
1 tsp. cinnamon
3/4 tsp. baking powder
1/2 tsp. vanilla extract

Optional topping is:  1/2 oz. (about 2 tbsp.) chopped walnuts

Directions:

• Preheat oven to 350 degrees. Spray a 9″ round cake pan with nonstick spray.
• In a large bowl, combine all frosting ingredients except powdered sugar. With an electric mixer set to medium speed, beat until smooth, 1 – 2 minutes. Continue to beat while gradually adding powdered sugar. Beat until smooth, another 1 – 2 minutes. Cover and refrigerate.
• Combine cake ingredients in a large bowl. Add 1 cup water, and whisk until smooth. Pour batter into the cake pan.
• Bake until a toothpick inserted into the center of the cake comes out clean, 24 – 26 minutes.
• Let cake cool completely, about 30 minutes in the pan and 30 minutes out of the pan on a cooling rack.
• Plate cake, and spread the top with frosting. Sprinkle with walnuts. (Refrigerate leftovers.)
• MAKES 8 SERVINGS

A Serving Size: 1/8th of cake
Nutritional Breakdown: Calories: 220; Fat: 7.5g; Sodium: 415mg; Carbs: 34.5g; Fiber: 1g; Sugars: 20g; Protein: 3.5g.PointsPlus® value 6*

Let us know if you try it and what you think….

Have a ThirtyOne-derful day!

Tasty Tuesday – Carrot Cake Bake

Another AWESOME recipe courtesy of Hungry Girl…

Oats, fruit, veggies… Can you believe this cake-inspired recipe is so packed with good-for-you stuff? I’m in love with this one!

Prep: 15 minutes         Cook: 35 minutes         Makes 6 servings.

1/6th of pan (about 4″ X 2 1/2”): 249 calories, 4.5g total fat (0.5g sat fat), 357mg sodium, 42g carbs, 7g fiber, 10g sugars, 10.5g protein — SmartPoints™ value 6*

Ingredients:
3 cups old-fashioned oats
3 tbsp. plain protein powder with about 100 calories per serving
5 no-calorie sweetener packets (like Truvia)
1 1/2 tbsp. chia seeds
1 tbsp. cinnamon
2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. salt
1 1/2 cups unsweetened vanilla almond milk
1/2 cup unsweetened applesauce
1/2 cup (about 4 large) egg whites
2 tsp. vanilla extract
1 cup shredded carrots, finely chopped
1/2 cup canned crushed pineapple packed in juice, lightly drained
3 tbsp. raisins, chopped

Directions:
Preheat oven to 350 degrees. Spray an 8″ X 8″ baking pan with nonstick spray.

In a large bowl, combine oats, protein powder, sweetener, chia seeds, cinnamon, baking powder, nutmeg, and salt. Mix well.

In a medium-large bowl, combine almond milk, applesauce, egg whites, and vanilla extract. Mix until uniform.

Add mixture in the medium-large bowl to the large bowl. Stir until uniform.

Fold in chopped carrots, lightly drained pineapple, and chopped raisins.

Transfer the mixture to the baking pan, and smooth out the surface.

Bake until top is light golden brown and entire dish is cooked through, about 35 minutes.

 

Have a ThirtyOne-derful day!