I know. I'm
supposed to be a healthy eater. You might want to brace yourself before reading on...
So this new cupcake bakery opened up in Provo last month. I was already addicted to Provo's Sweet Tooth Fairy in East Bay, but when the Cocoa Bean Cupcake Cafe in Brigham's Landing opened up, I was a gonner. Are you kidding me?! Their cupcakes are EVIL! They have like 40 different flavors and they are on a schedule so you have to go several times a week to try the ones you want. Well, at $2.75 a cupcake and
I-don't-want-to-know-how-many calories, I decided to take a stand and take matters into my own hands. For less than a $1 --all ingredients and supplies included--I can make 6 cupcakes of my own. So Richard bought me the 101 Gourmet Cupcakes in 10 minutes cookbook for Valentine's Day (along with a really nice ceramic flat iron for my hair, thanks Honey). You use cake mix, but doctor it up to make fancy cupcakes! My first two attempts were Burnt Almond Fudge and Chocolate Fudge Cream Cheese. YUM! Then I make Cherry Lemonade last night:
So if you take a cake mix and measure out 6 oz (one third of the mix) then you can use 1 egg and 1/3 of the wet ingredients and make only 6 cupcakes! Brilliant! Then they are gone, you aren't tempted to eat way more than your share, and you still have mix to make 2 more batches! Now. I think I need to make a rule that I can only make cupcakes once a week. I can stick with that. Once a month would be better...
Now for a blurb on healthy eating (hahaha). When I'm not eating cupcakes, which have zero nutritional value (except the lemonade ones--2T fresh lemon juice is good for you, right?) I really have been trying harder to make healthier food. This is on the principle that it is not just about
not eating the bad stuff, but eating
more of the high nutrient good stuff. So I bought another cookbook called Deceptively Delicious. I make vegetable purees and add them to our food to boost the nutrient density. I measure out 1/2 cup (4 oz) of the puree in a snack sized ziploc, then put several of those in a quart sized freezer bag, label, and freeze flat, stacking the bags on top of each other. Mac and Cheese is delicious with cauliflower and/or butternut squash puree instead of butter!! For burritos the other night I mixed the taco meat with fat free refried beans and carrot puree, very good! I have a lot more recipes to try there. But FYI if you do make chocolate chip cookies--add a can of garbanzo beans (drained and rinsed). They really blend in with the texture of the cookie. Nobody noticed they were there unless I told them! I think that is some of the principle that Weight Watchers points is supposed to be based on. Foods with more fiber are less points. What they are really trying to say is that foods with more vegetables, fruits, whole grains, and beans are better for you. Unfortunately, WW and other food companies just add some fiber powder to their products to lower the points values. They miss out on all the other vitamins, minerals, phytochemicals, etc that are supposed to come along with
the fiber! It drives me crazy. Maybe I should add some fiber powder to my cupcakes. Just kidding! But I am going to add some vegetable puree! Beet puree for chocolate cake, yellow squash for white or yellow, pumpkin for spice cake, carrot for carrot cake...I bet I could come up with 40 flavors...