I’m a sucker for recipes that look cute in shot glasses. That’s probably why this recipe caught my attention. Not only is this recipe super easy to make but it also is low in calories. I hope you enjoy it.
Cappuccino Dessert by Kraft Magazine
1 pkg. (1.5 oz.) Jell-o Brand Vanilla Fat Free Sugar Free Instant Pudding
2 tsp. instant coffee
2 c. cold skim milk
1/8 tsp. cinnamon
1 c. fat-free whipped topping
Mix together pudding ingredients. Pour into dishes and refrigerate for one hour. Mix together topping ingredients. Spoon over pudding and serve.
Cupcakes became huge a few years ago. I remember how excited I was when a place opened by my hotel. It was so sad to discover the cakes were simply white and chocolate. A place in Blue Springs called The Sweet Tooth makes flavorful cupcakes but I never have any reason to drive that far east. The place across the street from my apartment closed quickly because of weird hours. Although I love the 3 Girls Cupcake concept because it brings cupcake deliver a block away from my office on a regular basis, my absolute favorite cupcakes are a place called “In the Middle“. It’s located in downtown Lee’s Summit but I occasionally find myself out in that neck of the woods. Every cupcake has something in the middle. My personal favorite is this Toffee Caramel Crunch. Imagine my disappointment when I stopped by their store a couple of weeks ago and they were already sold out at 4PM.
During Race, I made these treats for my volunteers because they reminded me of “In the Middle”. I completely over estimated how many sweet treats my volunteers would eat in a two hour period. As a result, I shared them with my co-workers. My co-worker Stephanie just loved them. I promised I would share this recipe with her and all of you. I think it came from a Kraft Food & Family Magazine.
Mini Oreo Surprise Cupcakes
1 package of chocolate cake mix
1 package (8 oz.) cream cheese
2 T. sugar
48 mini Oreos, divided
1 1/2 c. Cool Whip
Spray two muffin tins with non-stick spray. Prepare cake batter according to package. Mix cream cheese, egg, and sugar until well blended. Spoon half of cake mix into muffin cups. Top with 1 1/2 tsp. cream cheese mixture and 1 cookie in each cup. Top with remaining cake batter. Bake at 350 degrees for 19-22 minutes. Cool. Frost cupcakes with whipped topping and place a cookie on top. Refrigerate leftovers.
Kansas City is the home of Interstate Bakeries – the geniuses behind Hostess products. As a kid, I remember going to the Hostess Thrift Store in Norfolk with my mom. I’m sure my mother was probably buying bread while I was enthralled with the huge Twinkie the Kid replica. My mom was good about letting my sister and I each pick one individual item. For me, it was always Twinkies. Stephanie usually picked the Cupcakes.
When I moved to Lenexa, I loved going for walks because sidewalks are everywhere. I smelled this amazing fresh bread smell on many of my walks. I kept walking close to every restaurant in my neighborhood and couldn’t figure out where this captivating smell was coming from. Finally, it occurred to me. That great smell was coming from the Interstate Bakery factory off I-35. If you have to live near a factory, I couldn’t think of a better smelling one to live next to.
I think this recipe may have come from a supplement in the newspaper. While shopping at the Interstate Bakeries Thrift Store a few weeks ago for some garlic bread, I decided to pick up some Twinkies that were on sale. I made this recipe and thought it was really good. It occurred to me that the little shortcakes they sell in the grocery store near the strawberries are made like the Twinkie cake (just without the cream filling). Yummy, none the less.
Tiny Twinkie Strawberry Trifles
2 c. diced fresh strawberries
1 tsp. sugar
2 biscotti, any flavor
1 c. Cool Whip, thawed
Place strawberries in a bowl and sprinkle with sugar. Crumble Twinkies into a small bowl. Place biscotti in a Ziploc bag. Break into crumbles using a spoon to hit the bag. Set out eight shot glasses. Layer Twinkie, strawberries, 1 T. Cool Whip, and biscotti. Then repeat all layers and top with a strawberry slice. Refrigerate for at least one hour. Serve with espresso spoons.
Nutritional facts: (Serves 8) 100 calories, 3.5 g. fat, 5 mg cholesterol, 60 mg sodium, 16 g. carbs, and 1 g. protein.
- I didn’t have enough shot glasses so I used custard cups.
- I made it without biscotti and I was still delicious.
- I used fat free Cool Whip. No real difference in taste and better for you.