Strawberry Cheese Cupcakes

I went to Tidwell's on Thursday and bought a 'flat' of strawberries.  For those who don't know, a flat is 8 quarts. Yes, I said EIGHT quarts of strawberries!! That IS a lot of berries!  Thankfully, my neighbor was getting 2 of those quarts.....but it still leaves me with 6.....and that's still a lot of berries!!  It was time to go on a 'seek and find' mission to use these berries.  This recipe is the first of a few berry recipes I need to do ...... fast! I used 2 quarts for this (by the time I got done munching on a bunch). This is *not* a quick & easy recipe, but very much worth making.

STRAWBERRY CHEESE CUPCAKES

Makes 12 Cupcakes

1 Cupcake = 4 PointsPlus™

Cupcake:
2 cups all-purpose flour
1/2 cup Splenda granulated
2 tsp baking powder
1/2 tsp salt
1/4 cup fat-free egg substitute
1/4 cup unsweetened applesauce
1 cup fat-free milk
1 tsp vanilla

2 cups strawberries, cut into small pieces

Cream Cheese Filling:

4 oz. Neufchatel cream cheese
1/3 cup Splenda granulated
2 TBSP fat-free egg substitute
1 tsp vanilla

Topping:

1/4 cup all-purpose flour
1/4 cup Splenda granulated
1 tsp cinnamon
3 TBSP light butter

 

Preheat oven to 400º. Line a cupcake/muffin pan with papers or spray it.

Cupcake: In a medium bowl, whisk together the all-purpose flour, baking powder and salt. Set aside. In another medium bowl, beat milk, applesauce, egg substitute and Splenda granulated. Stir dry ingredients into the milk mixture; do NOT over-mix; batter should be slightly lumpy.

Cream Cheese Filling: In a small bowl, beat all ingredients until smooth.

Topping: Mix together the flour, Splenda and cinnamon. With a fork, blend in the butter until it looks like coarse sand.

Now it's time to put these together!

Scoop a TBSP of cupcake batter into the bottom of each cupcake section. Sprinkle a few pieces of strawberries on the batter. Place 1/2 TBSP of the cream cheese filling on top of the strawberries. Sprinkle some of the topping on the cream cheese filling followed by another layer of the cupcake batter. Add a few pieces of strawberries and the rest of the topping.

 

 

 

 

 

 

Bake 20 - 25 minutes or until a wooden toothpick comes out clean. Cool in the pan for 5 minutes and then transfer to a wire rack.

Refrigerate any that aren't eaten since they contain cream cheese.

MY SPIN: I sprayed the pan and then put the finished cupcakes in the cupcake papers......I get so irritated when they stick to the papers! Since I have SIX quarts of strawberries to use up, I put some of the cut up berries in the cupcake batter. And, I used a heaping tsp of cinnamon.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Zelma's Easy Pound Cake

To know me is to know I truly enjoy Facebook. I've reconnected with some old friends and family members......and I've made some really great new friends.  I recently had the pleasure of 'friending' Zelma G.  We've chatted in the past on a recipe group on Facebook consisting of mostly 'local' folks. Well, Zelma posted this recipe.....the untweaked version.....on that page yesterday and a little discussion went on about it....and I just had to tweak it and try it. Zelma.......this cake is AWESOME!!!!! And easy!!!! Thank you so much for allowing me to tweak and share!!! You rock!!!

ZELMA'S EASY POUND CAKE

Makes 16 Servings

1 Serving = 4 PointsPlus™

1 Box Pillsbury Moist Supreme Sugar Free Classic yellow cake mix
1 (1 oz) box Jello-o instant sugar free/fat free pudding mix
1 cup fat-free egg substitute
1 cup fat-free sour cream
1/4 cup water
1/4 cup unsweetened applesauce
OPTIONAL: 1/2 cup chips, nuts, coconut or your choice

 

Preheat oven to 350º. Spray a bundt pan or 2 loaf pans.

In a large mixing bowl, combine all the ingredients except for the optional additions. Mix thoroughly.

 



Fold in the optional additions if you're using any.

Pour into the bundt pan or loaf pans. Bake 50 – 60 minutes until the top is golden brown or a wooden toothpick inserted in the center comes out clean.

Cool on a rack for at least 20 minutes before 'turning out' onto a cake plate.

This can be served with your favorite frosting drizzled on it, with a scoop of ice cream or a dollop of whipped topping. IF you do, be sure to add the PointsPlus™ value to it.

I ate my piece without a topping.....it's just that good!



MY SPIN: Zelma makes this using the same flavor cake mix and pudding mix. If 'we' make it with sugar-free cake mix, our only choices are yellow or chocolate. But think of the endless combinations you can do with the yellow cake mix!!! This one is done with butterscotch pudding and chips.....and I don't think it needs any kind of topping. Please remember.....if you do 'optional additions', you'll need to figure the PointsPlus™ for whatever you add.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Mango Custard

Believe it or not, I only discovered how much I love mangoes last year. This year, it's time to experiment with them instead of just eating them with yogurt.  This is the first of hopefully a few mango recipes.

MANGO CUSTARD

Makes 8 Servings

1 Serving = 1 PointsPlus™

1 cup pureed mango (1 or 2 mangoes)
1 cup fat-free egg substitute
1/2 cup Splenda granulated
1 cup fat-free evaporated milk
1 tsp vanilla

 

Preheat oven to 350º.

Process peeled/pitted mango(es) in a blender until smooth.

Beat egg substitute until frothy with an electric mixer. Add Splenda, beating until blended. Gradually add evaporated milk, pureed mango and vanilla, beating at low speed until blended.

Pour into 8 6-oz custard cups/ramekins. Set in a roasting pan; add hot water to a depth of 1”.

 

Bake 25 – 30 minutes or until a knife inserted in the center comes out clean.

Remove cups from water to a cooling rack. Custard will 'deflate' while cooling. Cool on rack @15 minutes; cover and refrigerate @3 hours before serving.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Apple Tart



I don't know why, but I bought some Granny Smith apples about 2 weeks ago. I guess they 'looked pretty'!!!!  I'm glad I did because I needed to do some Kitchen Therapy the other day.  I made this Thursday.....and would have shared with my Friday WW meeting, but....... <sigh>.  Anyway, apple season is almost here.....but make this now!!!

 



APPLE TART

Makes 12 Servings

1 Serving = 2 PointsPlus™

 

1/3 cup PLUS 2 TBSP Splenda granulated

1 stick (8 TBSP) light butter

1/2 cup fat-free egg substitue

3/4 cup all-purpose flour

2 TBSP baking powder

1 tsp fat-free milk

1/4 tsp salt

3 or 4 large Granny Smith apples

cinnamon

 

Let the egg substitute and butter come to room temperature.

Peel and finely slice the apples.

Preheat oven to 350º. Spray or butter (what used to be called 'grease') an 11” tart pan.

Beat 1/3 cup Splenda with the egg substitute and 1/3 cup butter. Add flour, baking powder, milk and salt. Pour mixture into the tart pan and cover with the sliced apples.

 

Melt remaining butter and Splenda in the microwave. Using a pastry brush, cover the apples with the melted butter. Sprinkle with cinnamon.

 

Bake 40 minutes.

 

 

 

 

 

 

 

 

 

 

You can eat this 'as is' or with some fat-free whipped topping.

 

MY SPIN: The next time I make this, I'll bake it @35 minutes OR use a 9” tart pan. I will definitely “line” the inside perimeter of the pan with apples and then arrange them “pretty” (like in the pictures). I used 3 apples this time.....next time it will be 4.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

 

Later!

Loving Life(time)!

Jan

Roasted Sweet Potatoes

This is another recipe that seems to be going 'viral' on Facebook. Everyone posts/shares it, but no one says if they've tried it or not. Well, I did! These are really good!! My only suggestion is to try to get the cubes of potatoes as close to the same size as possible so they cook the same.  Could become my fav tater!!!

ROASTED SWEET POTATOES

Makes 6 Servings @ 2 PointsPlus™

OR

Makes 4 Servings @ 3 PointsPlus™

 

3 sweet potatoes, peeled and cut into bite-size cubes (@3 cups)
2 tsp olive oil
1 TBSP light butter
1 TBSP brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
sea salt (to taste)

Preheat oven to 350º. Spray 8 x 11” baking dish.

Place potatoes in the baking dish. Melt the butter in a microwave and pour over potatoes along with the other ingredients.

Bake 60 minutes, turning once or twice.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Fresh Seafood

My husband and I went to Ft. Walton Beach, FL, for the 20th anniversary 'edition' of the 174th AHCs Reunion.  This is the Assault Helicopter Company he flew with in Viet Nam. This year (from the reunion last year to this year), we didn't lose anyone!! It's always great to see the guys and their wives/significant others.......aka our family.

Anyway......as usual, we stopped at Sexton's Seafood Market in Destin on our way out of the area.  This is the yumminess we bought:



Top left bag is grouper.  Top right bag is Royal Reds shrimp.  Bottom bag is Jumbo shrimp.

 



This piece of grouper weighs 4 lbs  7.1 oz.

This is 4 lbs  9 oz of Royal Reds shrimp.

This is 4 lbs  4.2 oz of jumbo shrimp.

 

 



Can't wait to grill!!!!

Banana Brownies

Rainy day......very ripe bananas.....bored =

BANANA BROWNIES

Makes 24 Servings

1 Serving = 4 PointsPlus™

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup light butter, softened
1/3 cup Splenda granulated
1 tsp vanilla
1/2 tsp cinnamon
1 cup mashed bananas
1/4 cup fat-free egg substitute
2 cups semi-sweet chocolate morsels

Preheat oven to 350º. Spray a 13x9x2 baking pan; set aside.

Don't forget to spray your pan in your dishwasher to avoid an over-spray mess.

In a large mixing bowl, mix butter, egg substitute, Splenda and brown sugar until fluffy.  Add vanilla and mashed bananas.

In a medium bowl, mix together flour, baking powder, salt & cinnamon. Add to butter mixture. Add chocolate morsels.

Spread evenly in the sprayed pan. Bake @25 minutes.

Cool on rack. Cut into 24 pieces.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!

Jan