Eat Skinny: Light Peanut Butter Cake, y’all!
PIN IT!Although I like to pretend I”m from the South (3 years counts, right, right?!) the y’all isn’t in the title for that reason. In fact, it’s more of a tell tale sign of what this cake was SUPPOSED to be.
Now, let me first state that this cake is effing amazing, pardon my French. I mean, how can anything with peanut butter and whole wheat flour not be? It’s delicious and looks really darn pretty too, don’t you think?
Well, the reason for the y’all so strategically thrown into my title is because this is supposed to be a Texas sheet cake, but because I am lacking in the kitchen baking equipment, it just became a regular o’l cake. Can you believe I only have 2 size square cake pans (8 x 8 and 32 x 33) and not one single round cake pan? Plus, I’m also lacking in a food processor. [Kitchen Aid or Cuisinart, send help!] Despite not being what it’s supposed to be, this “imposter” if you will, makes up for it, and more, in taste.
It’s SO moist, so fluffy and the peanut butter icing? Guys? I would spoon to mouth this any day of the week.
The reason for this cake is simple. While I was spoon deep in a jar of peanut butter last night (reduced fat, that’s something, right?) I decided I wanted to make a dessert with it. Because in my demented mind, eating a dessert made with peanut butter is far less shameful than just eating it straight from the jar. So, I did a little bit of digging on the interwebs and stumbled across this recipe for PB Texas sheet cake. I immediately saw the 2 cups of sugar and 2 sticks of butter and got excited. A new recipe to play Frankenstein with!
Cut the butter by a 4th, added 1/2 cup unsweetened applesauce, subbed out more than half the white sugar for brown and swapped in some whole wheat flour. I don’t know what the regular cake tastes like but I know what this cake does and it tastes like sweet, sweet heaven. Here’s hoping all the lone rangers and cowboys in Texas approve of it too.
Adapted from the Gooseberry Patch.
Light Peanut Butter Cake
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 16
Prep time: >10 minutes
Cook time: 25 minutes
Ingredients:
For the cake:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 cup white sugar
- 1/2 cup brown sugar
- dash of salt
- 1/2 teaspoon baking soda
- 1/4 cup butter
- 1/2 cup water
- 1/2 cup reduced-fat peanut butter
- 1/2 cup unsweetened applesauce
- 2 organic eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 cup 1% milk
For the icing:
- 1/4 cup butter
- 3 tablespoons reduced fat peanut butter
- 1/4 cup milk
- about 6 – 8 ounces powdered sugar
- 1/2 teaspoon vanilla
- Chopped peanuts for garnish
Directions:
- Preheat oven to 350 degrees F. Grease an 8 x 8 (or 15 x 13 if you have it) with nonstick cooking spray. In a large mixing bowl, mix together the flours, sugars, salt and baking soda. Set aside.
- In a medium size sauce pan, bring butter, peanut butter and water to a boil, about 4 minutes. Remove from heat and add to the flour mixture, stir well. Add in applesauce, eggs, vanilla and milk, stir well.
- Pour mixture into the prepared cake pan and bake for 25 – 28 minutes, or until golden brown and a toothpick inserted in the middle comes out dry.
- While cake cools, prepare frosting by bring butter, milk and peanut butter to a boil in the same saucepan (about 4 minutes). Gradually add in powdered sugar until mixture has thickened and is spreadable. Stir in vanilla.
- Once cake has completely cooled, frost with frosting and garnish with chopped peanuts.
This is the perfect cake for Mother’s Day too, especially if your mom is a peanut butter freak!
Nutritional information per slice:
Calories: 255
Fat: 9.5 grams
Carbohydrates: 31.3 grams
Fiber: 5.5 grams
Protein: 4.75 grams
Weight Watchers Points Plus Points: 6
Meal Makeover: Skinny Whole Wheat Cinnamon Rolls Recipe
Happy Monday! I have something that will brighten up your Monday morning.
Oh hey there sexy little whole wheat cinnamon roll. How you doin?
These bad boys staring before you are not your average Cinnabon. No, no. These deliciously soft, ooey, gooey masterpieces are ones that you can enjoy WITHOUT guilt. Or a 15 mile treadmill session. Or having to unbutton your pants in public. No, no friends. This cinnamon roll is one you can ENJOY without ANY regret!
I was saying that last paragraph in my “TV infomercial voice” in case you were curious. I was startled awake at 4am in the worst circumstances…a sick dog. Ew. So, I apologize if I’m more wacky than usual. At least I made you these, that makes up for something, right?
I took every ounce of restraint not to eat these, one after another, despite an uncomfortably full stomach. They are incredible. Plus, with less than 270 calories a pop (which is close to 350 less than a standard roll), you aren’t completely derailing your diet. [After a weekend soaked in margaritas, this is nice]. They are made with whole wheat flour, a bit of butter and skim milk!
I know, I can hardly contain the excitement either. These were my first attempt at cinnamon rolls and I’m SO happy with how they turned out. So take that, Cinnabon! I’ll be running you outta business in no time! [I say as I twist a pretend villain mustache, cackling at the sky].
Recipe adapted from My Recipes.
Skinny Whole Wheat Cinnamon Rolls
Yields about 14 rolls
Prep time: 1 hour
Cook time: 22 minutes
Total time: 3 1/2 hours
Ingredients:
Rolls:
- 1 cup fat free milk, warmed (100 – 110 degrees F)
- 4 tablespoons melted butter
- 1/4 cup white sugar + 1 tablespoon
- 1 package active dry, quick rising yeast
- 2 3/4 – 3 cups whole wheat flour
- Dash of salt
- 1 organic egg, beaten
- 1/2 cup packed brown sugar
- 1 1/2 tablespoons pumpkin pie spice (can use regular cinnamon if you want)
Icing:
- 4 tablespoons butter, melted
- 1 teaspoon vanilla or almond extract
- 2 tablespoons light cream
- About 1 cup powdered sugar
Directions :
- Mix milk, yeast, butter (2 tablespoons) and 1 tablespoon sugar in a large mixing bowl and let sit about 5 minutes, or until mixture is frothy. Stir in egg, remaining sugar and 1 cup flour and mix. Let sit another 10 minutes.
- Add in flour, 1/2 cup at a time and salt until mixture resembles a sticky dough (you may not use all the flour). Place dough on a lightly floured surface and knead for 4 – 6 minutes, or until dough is elastic. If still sticky, knead in remaining flour. Place dough in a large bowl coated with cooking spray and cover it. Let rise in a warm place (at least 85 degrees F) until doubled in size, may take up to 1 hour.
- Once dough has risen, punch it down, re-cover and let rise an additional 35 – 45 minutes, or until doubled in size again. Punch down again and let rest 5 minutes.
- On a lightly floured surface, roll out dough to a 9 x 18 rectangle. Gently brush remaining 2 tablespoons melted butter all over the dough. In a small bowl, mix together brown sugar and pumpkin pie spice. Sprinkle the melted butter with brown sugar/pumpkin pie spice mixture. Then carefully roll up one end to the other, pressing the sides down with your fingers.
- Using a sharp, un-serrated knife, cut the dough vertically into 14 pieces. Place pieces cut side down in 2 greased baking dishes (I used a 9 x 18 and an 8 x 8 circle), cover and let rise another 35 – 40 minutes, or until doubled in size. (I let rise about an hour).
- Preheat oven to 350 degrees F. Bake rolls for 18 – 22 minutes, or until golden brown. Remove from pans and let chill on a wire cooling rack.
- While rolls cool, prepare frosting by whisking butter and cream together. Add in vanilla. Then gradually add powdered sugar, about 1/4 cup at a time, until mixture is a little thick but still runny. Drizzle roll with frosting (about 1 1/2 tablespoons each) while still warm and serve.
Y’all, these are UNGODLY good. I just ate one and I’m still licking my fingers.
Nutritional information per roll:
Calories: 265
Fat: 6 grams
Carbohydrates: 42.5 grams
Fiber: 1.8 grams
Protein: 5 grams
Weight Watchers Points Plus Points: 6
Claire
Tags:Eat Skinny Be Skinny, featured, low-fat cinnamon roll recipes, Meal Makeover, skinny cinnamon roll recipe, weight watchers recipes, whole wheat breakfast recipes, whole wheat cinnamon roll, whole wheat cinnamon rolls
Zesty [and Sometimes Skinny] Cinco de Mayo Roundup!
Be sure to enter my Orka steamer giveaway!! Ends Monday!
TGIF, TGIF, TGIF! Happy Friday, y’all! I was debating this morning on whether I should post a Cinco de Mayo roundup or something just completely unrelated to it, like some skinny cinnamon rolls. However, tequila prevailed and I’m rounding up some of my favorite boozy, Mexican inspired recipes.
Oh, and did you know that The Kentucky Derby AND Cinco de Mayo fall on the SAME DAY this year, May 5th? So be sure to watch the greatest 2 minutes in sports while you’re shoveling guacamole into your face, mmk? I’ve got LOTS to share with y’all so let’s get started!
Finger food
Spicy pork empanadas. Perfect finger food for Derby watching! RECIPE HERE.
Salsa
Spicy strawberry and green verde. Holy NOM. And so easy to make! RECIPES HERE!
Cucumber avocado and tomato salsa. I like drink this stuff. RECIPE HERE.
Main dishes
Spicy pork crock pot stew. Perfect “cook itself” kind of meal! RECIPE HERE.
Chilled avocado soup. Perfect, healthy soup to cool you down! RECIPE HERE.
Lime and avocado cream pasta. With bacon. RECIPE HERE.
Skinny chicken tortilla soup. Creamy and light! RECIPE HERE.
Gluten free chicken tacos. So easy and SO delicious! RECIPE HERE.
Margaritas & cocktails
Perfect strawberry daiquiri. No need for alterations, it’s just plain perfect. RECIPE HERE.
Can you guess the flavor with the seeds? PAPAYA! A unique twist that’s perfect for your party! Oh and that pretty in pink up there? GRAPEFRUIT. And the frothy orange? CANTALOUPE. MAKE THEM IMMEDIATELY. RECIPES HERE.
A cherry julep. Made with gin! And a lovely margarita that tastes like a MINT JULEP. RECIPES HERE.
I’m growing weary. I must go refuel with tequila. I hope y’all have a fabulous Derby/Cindo de Mayo!
Orka Steamer Giveaway!
I have ONE MORE featured ad space left with the early bird pricing. Email me [realistic.nutritonist@gmail.com] to snatch it up!
Holy Thursday, Batman! Not only did April speed on by, this first week of May is almost over. YOWZA. Luckily I’m doing great on my promise to better organize my life, which as you know, it’s a clusterFFFFFF right now. But, before we hop on into the giveaway, I must say a HUGE belated Happy Birthday to my father!
I’m the worst person ever too because I forgot it was yesterday while I was on the phone with him! Luckily, my mother reminded me and I was able to wish him a happy birthday. Ugh. But I bought him a snazzy new watch to make up for it. Happy belated “39th” birthday dad! 🙂
Now, moving on swiftly to the giveaway I promised you last week. I know I’m bad at living up to my promises, but that’s another thing I’m working on. You know what I need? An assistant. I”ll pay you in tequila and corn muffins, capiche? Today’s giveaway, though, will hopefully make up for my absent mindedness, because it’s just that awesome.
It’s an Orka steamer! The amazing people at The Big Kitchen Store sent me one to try and offered to give one away to one of y’all! They rock, don’t they?
What’s awesome about this portable steamer is that you can use it on the stove top and the microwave. I used it last night to steam some chicken and frozen broccoli and my dinner was ready in less than 10 minutes. Seriously, I kid you not, 10 minutes!
A lot of people think steaming poultry or meat dries it out. NOT TRUE. In fact, steaming works to keep your meat moist and juicy.
Not only is steaming quick, it’s insanely healthy because you don’t need any fats to cook with. No oil, butter or shortening, just heat! This means you can enjoy your healthy chicken and broccoli with a small dousing of teriyaki sauce and rice noodles and not feel guilty. Because you are still consuming over 100 calories less than if you stir fried in olive oil.
SO! How can you win your very own steamer and recipe booklet from The Big Kitchen?
Mandatory:
- Check out The Big Kitchen Store and leave a comment BELOW stating what else you like from them!
- Follow me on Pinterest.
- Like The Big Kitchen Store on Facebook.
- Follow The Big Kitchen Store on Twitter.
- Like me on Facebook [The Realistic Nutritionist]
- Follow me on Twitter [@realnutritioncg]
- Tweet: “@realnutritioncg is giving away an awesome steamer from @bigkitchenstore! Enter here! http://bit.ly/JFkWov”
Giveaway ends Monday, May 7th at midnight. Good luck!
Eat Skinny: Rosemary Cheddar Cornbread Muffins
Happy Wednesday, y’all! First of all, IT’S MAY! Can you believe it? I’ve got some exciting things coming up this month, including a LAUNCH OF MY NEW SITE and a trip out to California! But other than that, I plan on doing a lot of cooking, baking, working out and crafting. Speaking of crafting, I have to share my favorite DIY to date, a working book clock!
It’s so vintage, so trendy and so fun, all at the same time. I promise I’ll link up the tutorial on She Knows when it publishes next week!
In addition to a trendy book clock, I also whipped up something I think y’all are going to like just as much [if not more, I mean, we are foodies here]…
ROSEMARY. CHEDDAR. CORNBREAD MUFFINS. Yes, it’s very necessary those be capitalized and occupy their own sentences. Each major component of these delicious muffins deserve their own shout from the rooftops.
I’m big into cornbread recently. I made an olive oil cornbread cake a few weeks ago for work and have been hooked ever since. As a born-again Southerner, this recent revelation just further showcases that I need to move back down below the Mason Dixon. I’d fit in perfectly, don’t you think?
All joking aside, these corn muffins are just good. They aren’t exactly innovative, unique or creative, per-say, but they are damn good. And you know what, sometimes that’s all that matters. Especially when you’ve been on the road, on a train and in airports all month, it’s just nice to have something simple and delicious that doesn’t come out of a plastic wrapper or paper bag.
If you hate rosemary (I’m judging you a little bit from behind this computer) you can certainly omit it from the recipe and add in your favorite herb. Rosemary is one of my favorites because it has such a soothing, strong but not overbearing, flavor. Plus, we have a little garden full of the fresh stuff so I’ve been trying to find places to put it.
Normal people put it on chicken or in sauces, I put it in a muffin. Eh. Who wants to be normal anyway? Now if you don’t mind, I’m going to go inhale these muffins and play with paper mustaches.
Recipe adapted from Martha Stewart and Taste of Home.
Rosemary Cheddar Cornbread Muffins
Yields 12 muffins
Prep time: 10 minutes
Cook time: 15 – 20 minutes
Ingredients:
- 1 cup yellow corn meal (I swear by Bob’s Red Mill)
- 1 cup AP flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- 1 tablespoon fresh rosemary, chopped (stems removed)
- 1 large egg
- 1 egg white
- 2/3 cup fat free milk
- 4 tablespoons sugar
- 1/4 cup unsweetened applesauce
- 1/3 cup olive oil
- 1/2 cup part-skim cheddar cheese
Directions:
- Preheat oven to 375 degrees F. Grease a muffin pan with nonstick cooking spray or line with paper liners.
- In a medium bowl, mix cornmeal, flour, baking powder, baking soda and salt together until fully mixed. Add in rosemary and stir.
- In another bowl, add eggs, milk, applesauce, sugar and oil. Using a hand electric mixer, beat on low until mixture is fully combined and sugar has dissolved. Slowly add the flour mixture to the wet mixture, beating between each addition.
- Using a wooden spoon, gently stir in cheddar cheese. Pour batter into the greased muffin cavities about 2/3 the way full.
- Bake muffins for 15 – 20 minutes, or until golden brown and a toothpick inserted comes out clean.
Nutritional information per muffin:
Calories: 137.5
Fat: 6.1 grams
Carbohydrates: 15.3 grams
Fiber: 1.2 grams
Protein: 3.75
Weight Watchers Points: 3
