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Cake Mix. Boxed Cake, Cake alternatives. Cake Yogurt. Soda Cake. Cake. Cake.

Cake Mix + No-Sugar-Added Applesauce
PER SERVING (1 piece, 1/12th of cake): 179 calories, 3.25g fat, 299mg sodium, 36g carbs, 0.5g fiber, 21.5g sugars, 1.5g protein --PointsPlus® value 5*

Ingredients:
One 18.25-oz. box moist-style cake mix
1 cup no-sugar-added applesauce

Directions:
Preheat oven to 350 degrees.

Combine cake mix with applesauce in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

MAKES 12 SERVINGS

Best Flavor: Yellow cake mix. It goes perfectly with the fruity taste of the sauce.

The Texture: VERY moist and fluffy. A+!

The Taste: AMAZING!!!! Sweet and slightly apple-y. Two YUMS up...


Cake Mix + Diet Soda
PER SERVING (1 piece, 1/12th of cake): 171 calories, 3.25g fat, 301mg sodium, 34g carbs, <0.5g fiber, 19g sugars, 1.5g protein --PointsPlus® value 5*

Ingredients:
One 18.25-oz. box moist-style cake mix
One 12-oz. can diet soda

Directions:
Preheat oven to 350 degrees.

Combine cake mix with soda in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

MAKES 12 SERVINGS

Best Flavor Combo: Yellow cake mix + diet cream soda. Runners-up include lemon cake mix + diet lemon-lime soda and devil's food cake mix + diet cherry cola.

The Texture: Moist and light.

The Taste: Pretty darn impressive! However, if you're sensitive to the sweetener in diet soda, you may notice a slight aftertaste... especially if you use cola of any kind.




Cake Mix + Canned Pure Pumpkin
PER SERVING (1 piece, 1/12th of cake): 183 calories, 3.5g fat, 301mg sodium, 37g carbs, 1.25g fiber, 20.5g sugars, 2g protein -- PointsPlus® value 5*

Ingredients:
One 18.25-oz. box moist-style cake mix
One 15-oz. can pure pumpkin

Directions:
Preheat oven to 400 degrees.

Combine cake mix with pumpkin in a large bowl. Mix thoroughly -- batter will be VERY thick -- and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

MAKES 12 SERVINGS

Best Flavor: Devil's food cake mix is CLEARLY a classic choice. (Hello?!Yum Yum Brownie Muffins!) But spice cake mix... WOW. Yellow and white cake mixes, sadly, do not work as well.

The Texture: Thick and dense in the BEST possible way. Brownie-like, in the case of the devil's food; the spice cake reminded us of pumpkin bread!

The Taste: No one would ever guess this is guilt-free in any way. It's delicious!



Cake Mix + Fat-Free Liquid Egg Substitute
PER SERVING (1 piece, 1/12th of cake): 181 calories, 3.25g fat, 337mg sodium, 34.5g carbs, <0.5g fiber, 19.5g sugars, 3.5g protein --PointsPlus® value 5*

Ingredients:
One 18.25-oz. box moist-style cake mix
1 cup fat-free liquid egg substitute (like Egg Beaters Original)

Directions:
Preheat oven to 350 degrees.

Combine cake mix with egg substitute in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

MAKES 12 SERVINGS

Best Flavor: Egg sub is like the little black dress of cake companions; it goes well with everything.

The Texture: The first time we made this, we used only 1/4 cup of water; it was a little dry and dense, but it reminded us of pound cake, which isn't a bad thing. With a full cup of water, it came out light and fluffy. It had a more substantial, cake-like consistency than the applesauce and soda versions, but it wasn't quite as moist.

The Taste: Good! But it's not our favorite. That one's up next...




Cake Mix + Fat-Free Greek Yogurt
PER SERVING (1 piece, 1/12th of cake): 180 calories, 3.25g fat, 306mg sodium, 34.5g carbs, <0.5g fiber, 20g sugars, 3.5g protein --PointsPlus® value 5*

Ingredients:
One 18.25-oz. box moist-style cake mix
1 cup fat-free plain Greek yogurt (like Fage Total 0%)

Directions:
Preheat oven to 350 degrees.

Combine cake mix with yogurt in a large bowl and add 1 cup water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time.)

MAKES 12 SERVINGS

Best Flavor: Devil's food cake mix. Hands down.

The Texture: The word "velvety" comes to mind... Super moist and decadent! Kind of like a brownie-cake hybrid.

The Taste: YUMMY! Everyone who tried this loved it. There wasn't any yogurt taste at all... just pure cake-tastic deliciousness!

Cookies in Cups

Now to only find a way to clean this baby up and make it a delicious after-dinner treat!

Also, remember not to over-mix the batter, which will create more gluten and a tougher cookie!

First...

Sugar Cookie in a Cup
created by Melissa at No. 2 Pencil

1 Tablespoon of Butter
2 Tablespoon of Granulated White Sugar
1/4 Teaspoon of Pure Vanilla Extract
Small pinch of Kosher Salt
Yolk of one Egg
3 Tablespoons of All-Purpose Flour
Colored Sugar for sprinkling


Melt butter in microwave, then add sugar, vanilla and salt and stir together.

Add one egg yolk and stir again. Add flour and stir a final time.

Sprinkle cookie dough with colored sugar, and heat in microwave for about 45 seconds.

Start checking for doneness at 40 seconds.
Serve warm and enjoy!

***

Second...

Chocolate Chip Cookie in a Cup
created by Melissa at No. 2 Pencil  -  check myfitnesspal for a healthier alternative to this recipe


1 Tablespoon Butter
1 Tablespoon Granulated White Sugar
1 Tablespoon of firmly packed Dark Brown Sugar
3 Drops of Vanilla Extract
Small Pinch of Kosher Salt
1 Egg Yolk (discard the egg white)
Scant 1/4 of All Purpose Flour
2 Tablespoons of Semi Sweet Chocolate Chips


Start by melting your butter in the microwave.

Add sugars, vanilla and salt. Stir to combine.

Separate your egg and add the yolk only to your cup. Stir to combine.

Add flour, then stir again. Add the chocolate chips, and give a final stir.

Cook in microwave 40-60 seconds, start checking for doneness at 40 seconds. Mine takes 50 seconds.
Serve warm.
___

Peanut Butter Cookie in a Cup
created by Melissa at No. 2 Pencil

1 Tablespoon of Butter
1 Tablespoon of Peanut Butter
1 Tablespoon of firmly packed Dark Brown Sugar
1 Tablespoon of Granulated White Sugar
2-3 drops of Pure Vanilla Extract {a splash}
Small pinch of Kosher Salt
1 egg yolk
3 level Tablespoons of All-Purpose Flour
Crushed Peanuts for topping

Melt peanut butter and butter together in microwave for about 30 seconds.

Add sugars, salt and vanilla and stir to combine.

Add egg yolk and stir again.

Add flour and give a final stir.

Sprinkle peanuts on top and heat in microwave for around 45 seconds.

Microwaves vary, so start checking for doneness at 35 seconds.

Serve warm!
___

Two-Minute Mug Brownie
Adapted from Instructables.com

1/4 cup flour
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or other mild vegetable oil
2 Tbsp milk, coffee or water

In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste.

Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.
___

HOLY pumpkin pie in a mug (serves 2 @ 160 cal/ serving)

3 Tbsp of whole wheat flour
1 Tbsp of coconut oil
1 egg
1/2 cup of organic pumpkin puree
1 tsp of pumpkin spice
1 tsp of honey
1 tsp of vanilla extract
a dash of salt
1/2 tsp of baking powder

Directions:
Mix everything together really well. Place in a mug or a small microwave safe dish and microwave for 2 minutes (cavemen used microwaves I know it). 

Adapted from: the Delighted Mama

Portion Control Trick For Homemade Cookies

First, decide what cookie dough to make.

Second, make the cookie dough according to the recipe, shape it into balls and place on a parchment or wax paper lined cookie sheet, like so:

Third, choose a container to use for gift-giving (or freezer storage, waiting for that long-awaited-cookie craving)

Fourth, fill up your chosen container with frozen cookie dough.

Close the lid and attach a label that gives simple instructions for storing and baking.

*The real credit for this genius idea goes to Mel's Kitchen Cafe

*************

Also, try this trick from the Fooducate Blog

I put my finished oatmeal raisin cookie dough into an ice cube tray! And, then I froze them and dumped them out into a freezer bag. Now if I want a fresh baked cookie, I heat up my oven, get out a baking sheet, and bake a reasonable number for my family.

*************

Just Remember Ashley & Sierra's advice about baking frozen cookie dough:

(or just check out this blog post about any possible cookie-baking blunders!

To use frozen dough, set on cookie sheet at room temperature while oven is preheating, 15-20 minutes. It takes the frost off and bakes perfectly.

Clean Eating Nutella Recipes

Makes 5 cups

Serves 8-10 people

Ingredients

4 cups roasted hazelnuts

1/4 cup of honey/agave/coconut nectar or up to 1/3 c. depending on how sweet you like it

4 oz dark chocolate or semi-sweet chips (melted)

1 banana

1lb yogurt cheese, plain greek yogurt or, mascarpone cheese

1 tablespoon vanilla extract

Pinch of salt

Method

Combine roasted hazelnuts, melted chocolate and banana in a food processor or high speed blender, process until smooth, scraping sides, and remove to a mixing bowl. Add mascarpone, vanilla and sweetener of your choice, beat together and Enjoy!

Note: The one 1lb of cheese or yogurt you put in just depends on how creamy you like it so just watch and judge to you liking.

Another variation...

Ingredients

2 cups whole raw hazelnuts--1/2 cup honey--1/4 cup unsweetened organic cocoa powder--1/4 cup nut oil like hazelnut or macedamican--1/2 tsp vanilla extract--1/8 sea salt.

Makes 12 oz or 1.5 cups

Method

Preheat oven to 350° F. Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 min. Stir the nuts halfway through baking to ensure an even color. To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel. Rub until most of the skins come off, but don’t worry if some remain.

Process nuts in a food processor or high speed blender, scraping down the sides of the bowl occasionally, until they have liquid like, about 5 min. The heat and friction will extract the natural oils, and you will get hazelnut spread!

When the nuts have liquified, add the honey, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable or to the consistency you like.

Transfer the spread to an airtight container, and store in the refrigerator up to 4 hours. This will kee for 1-2 months. Remember to stir before using.

Great with apples, on toast, or just straight off the spoon..LOL!

Check out The Wellness Hi-Way

Cinnamon Sugar Almonds

Ingredients:

1 cup sugar (xylitol, evaporate cane sugar, or other clean sugar alternative to lighten it up)
3 cups raw almonds (or any other nut)
1/2 Tablespoon cinnamon
1/4 cup water

Directions:

In a large skillet combine the sugar, cinnamon and water.

Add the almonds and stir constantly with a spoon over medium heat, coating the almonds with the syrupy mixture.

Keep stirring until the sugar crystallizes.

Remove the pan from heat and scoop the almonds onto wax or parchment paper.

Let the cinnamon almonds cool before serving.

* These can be made a few days ahead.

cinnamon sugared almonds recipe and more RightHere!

Puppy Chow [Muddy Buddies]

Ingredients:
9 cups Chex cereal (any variety)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions:

1. Into large bowl, measure cereal; set aside.

2. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Chocolate & Peanut Butter Popcorn [Poppy Chow alternative]

Yield: About 8 to 10 servings

Ingredients:

9 cups plain popcorn
1 cup semisweet chocolate chips
½ cup creamy peanut butter
¼ cup unsalted butter
1 teaspoon vanilla extract
1½ cups powdered sugar

Directions:

1. Put the popcorn in a very large bowl.

2. In a microwave (at 50% power) or over a double boiler, melt the chocolate chips, peanut butter and butter until melted and smooth. Stir in the vanilla.

3. Pour the chocolate mixture all over the popcorn. Using a large spoon, stir until all of the popcorn is evenly coated with the chocolate/peanut butter mixture.

4. Sift the powdered sugar over the chocolate-covered popcorn and stir until each piece is evenly coated. Spread the mixture out onto a baking sheet and place in the refrigerator for about 30 minutes or until the chocolate is set.

5. Break it up and serve! Store leftovers in an airtight container.