Deliciousness: Weight Watchers Cupcakes! (sorta)

This weekend, the Dr. and I had guests over for dinner and board games.We wanted to keep it low-key, so we just heated up the big pot of chili I'd made on Monday, and I whipped up a fresh batch of cupcakes. I didn't feel like making cupcakes from scratch, though, so I bought a box of Pillsbury Moist Supreme in Classic Vanilla. Boxed cake mix is awesome if you're feeling lazy, but sometimes I feel like preparing it according to the box instructions makes for greasy, heavy cake, and I wanted something a little lighter.

The ones the guests got were tied with fancy ribbons too, but I totally forgot to do that to these!

A few years ago, a friend of mine told me a little Weight Watchers trick. If you buy a cake mix that says it has pudding in the mix (all of the Pillsbury Moist Supreme flavors say this), you can make light, fluffy cupcakes with barely more calories than the cake mix itself by adding a few simple ingredients. And I'm gonna tell you how to do it! Here's what you need:

• 1 box Pillsbury Moist Supreme cake mix, any flavor
• 1 cup unsweetened applesauce
• 2 egg whites + enough water to make 1 cup

Toss these ingredients into a bowl, mix them up with a whisk for a couple of minutes, then bake as directed on the box. The only extra calories you're getting is from the applesauce, and hey - that's a serving of fruit, right? So really, you could even say these cupcakes are good for you, amiright? This recipe will make 1 dozen Texas-sized cupcakes or 2 dozen regular cupcakes. I promise the final cupcakes don't taste like apples or applesauce at all. Just yummy cake that will leave you feeling satisfied, not guilty! You can also use 1 cup of canned pumpkin instead of the applesauce, which I hear goes really well with the spice cake. :)

Adorable, edible extras from Sugar Robot

I topped my cupcakes off with cream cheese buttercream frosting (okay, so they're not THAT great for you, but you gotta save calories where you can, right?) and edible Christmas ornaments from Sugar Robot.

Cream Cheese Buttercream:

• 8 oz cream cheese, softened
• 4 Tbsp butter, softened
• 1/2 tsp vanilla extract
• 1 cup powdered sugar
  

Beat these together until smooth. This is tasty and delicious, but be warned: it's thick, so it won't pipe through a frosting bag well (ask me how I know). This frosted all 12 of my Texas-sized cupcakes, but I think you might want to double the recipe if you're making regular sized cupcakes.

No-Bake Blackberry Nectarine Cheesecake

Last night, we had guests for dinner and board games. Nothing too fancy, you know, just throw a couple of frozen pizzas in the oven (actually, we had these guys' frozen pizza, so as it turns out it was kind of fancy). The day before, I was texting the guests about dessert options, and given the choice between blackberry cobbler, cheesecake, or cookies, the answer was "Yes". Well! I got to thinking, and I started thinking that blackberry cheesecake sounded rather good, and to put it on a cookie crust sounded even better. So I mishmashed a few things together, and here's what I wound up with:

 Using nectarines instead of peaches prevents oxygen discoloration

I promised my Twitter followers a recipe, so here it is:

Crust

15 Pecan Sandies cookies, crushed to oblivion

2 Tbsp butter, room temperature

1/2 cup pecan pieces

Combine the crushed cookies and butter with a pastry cutter or your fingers. Press firmly and evenly into the bottom and sides of a 9-inch pie pan. Sprinkle pecans across the bottom, patting them into the crust a bit so they stick. Bake in a 350-degree oven for 8-10 minutes. Allow the crust to cool completely before adding filling.

Filling

2 8-oz packages cream cheese, room temperature

1 14-oz can sweetened condensed milk

1 Tbsp lemon juice + enough nectarine juice to make 1/4 cup

1 teaspoon pure vanilla extract

1/2 pint frozen blackberries, chopped into pieces

Note about the nectarine juice: Peel a ripe nectarine, then just sort of squish it to death with your fingers - you'll get lots of juice and a bit of pulpy stuff, too. The puply stuff is okay, because it'll all get blended in when you mix up the filling. :)

To make the filling, just dump all of that stuff except the blackberries into one large bowl. Mix it with an electric mixer on high until alllllllll the lumpy-bumpies are gone, or at least 5 minutes. Gently fold in the blackberries. Pour the filling into the cooled pie crust, and top with a sliced nectarine and a couple of whole blackberries. This cheesecake needs to be refrigerated at least 6 hours before serving, but it's best to make it the afternoon before and let it refrigerate overnight so it can really set up.

Enjoy!