Snacking at our house: WW Red Velvet Cupcakes

The ingredients!

So cute!

Big and fluffy. Makes 15!

So I tried these out last week. The cupcake part was awesome. The pudding for icing, tastes like pudding. It wasn't bad, just not my cup of tea. Here's how you do it:

1. Mix together 8ox of Diet Dr. Pepper with the cake mix.

2. Bake as usual (makes 15 cupcakes)

3. Make pudding as usual.

4. Top cooled cupcakes with pudding.

5. Enjoy for 4 old school WW points each.

Snacking at our house: Skinny Chocolate Chip Buttermilk Scones

So I got back in the kitchen and finally tried something new this past week. I Love Skinny Taste! So amazing. We tried making the Chocolate Chip Buttermilk Scones.

Here's how we did:

They were ok, Tim ate most of them. I ate one warm with milk and it was good, but the next day...not so much. Make them for an occasion where you don't have to store them.

Snacking at Our House: Ricotta Cheese Chocolate Chip Muffins

Saw these and knew I had leftover ricotta to use before it went bad. Also, I wanted to get back to trying to make four new recipes before the end of the month. So here is my best shot at attempting that with only one week left in the month. And if you don't subscribe to her blog, I highly suggest doing so. I love skinnytaste.com.

They are pretty yum, but why do they always stick? Blast!

Ingredients:

• 2 cups self rising cake flour
• 1/2 tsp baking soda
• 1/4 cup I Can't Believe It's Not Butter Light (I used yogurt butter because that's all we have)
• 3/4 cup sugar
• 3 large egg whites
• 8 oz fat free ricotta cheese (I used low fat because it's all I had)
• 1/2 tbsp vanilla
• 9 tbsp mini semi-sweet chocolate chip morsels (I used regular because it is all I had)

Directions:

1. Preheat oven to 375°.
2. Mix flour and baking soda. 
3. Mix and cream butter and sugar. 
4. Beat egg whites and add to butter/sugar mixture. 
5. Mix in ricotta cheese, then flour mixture and vanilla. 
6. Fold in chocolate chips and spoon into lined muffin tins about 3/4 filled.
7. Bake at 375° for 15-16 minutes and let cool.

For me it made 14 muffins, but I think it was supposed to make 12.

Snacking at Our House: Chocolate Cake Balls

I did it again. I tried a variation of the famous bakerella's cake balls.

I used:
1 box Pillsbury Moist Supreme brand chocolate cake
1 can Pillsbury chocolate frosting
2 bags of Wilton candy wafers from Michaels

And this is how I did it:

After baking the cake I cut it into four big chunks, broke those in half, and crumbled into a mixing bowl.

Like so.

Then, using only a little at a time, I mixed in the frosting.

 

Rolled them into balls! Put them in the freezer for 20 minutes.

Prepped the candy wafers in the microwave.

Dunked 'em!

I started to fill this box...

I thought a few turned out ok. I liked the little sprinkles!

All filled up! At least 70 of these things made the trip to Athens for Patrick :)

Snacking at Our House: Oreo Truffles

This is a recipe from the awesome and famous bakerella!  Mine didn't turn out the prettiest, but they taste very yummy.

You need:

• Oreos (I used reduced fat)
• 8 oz softened cream cheese (I used light)
• Chocolate for melting (avoid the morsels unless you are a pro, which I am not)

I used Reduced Fat Oreos...

Crushed all but 7 in the blender.

Mixed the crushed Oreos with the cream cheese, then shaped these Oreo balls. I then stuck them in the freezer for about 20 minutes.

Dipped them in white chocolate! I tried to sprinkle some with the reserved Oreo, but they looked rough.

This was one after it hardened in the fridge for about 10 minutes.

Pretty? Not really. Yummy? Of course! You can't go wrong with Oreo + cream cheese+ white chocolate!

Snacking at our House: Pineapple Bliss

Hot out of the oven.

Iced.

Tonight I made a snack using some of my cheap items from the Publix post last night. Yellow cake mix + crushed pineapples were on sale so this is easy to try.

I got the recipe from SkinnyTaste. She does great stuff.

It is so easy to make. You'll need two 20oz cans of crushed pineapple, yellow cake mix, 8oz low fat cream cheese & 3/4 cup of marshmellow fluff.

For the cake simply mix the first can of pineapple (undrained) with the cake mix. Pour into lined cupcake tins, and bake according to box directions. Cool before icing.

To make the icing mix the pineapple chunks (drained) with the cream cheese and fluff. I put mine in the fridge while the cakes baked. It helped it thicken up a bit.

They turned out to taste very sweet and a little tart. The cake part tastes realllly yum. You can't even tell it has pineapple in it (hence why Tim actually ate one without icing). The icing is very sweet, so if you enjoy sweets- try these!