Well, it seems I'm bailing on Tuesdays with Dorie. It's been weeks since I've managed to actually make one of the recipes and I just can't seem to find the time to do it with the way my schedule has been lately. I love to bake, and I'm sad to see it go, but it's time for a change around here.
Since my mom's stroke, we've all been making a conscious effort to eat better and that definitely impacts the goodies I am motivated to bake each week. Also, despite the fact that I'm currently pregnant with twins and actually encouraged to eat a high fat, high protein, high calorie diet, I know that after the girls are born, there will be some major lifestyle changes for all of us in the Sticky Feet household (not limited to lack of sleep). We all need to be more healthy and I am so ready to reclaim my body after years of infertility, pregnancy, breastfeeding, and now more pregnancy and probably breastfeeding. I know it isn't going to be easy -- especially with three small children, but hopefully posting about it here and finding healthy recipes will help.
And that isn't to say you won't see a few Tuesdays with Dorie posts from time to time -- or high fat recipes for chocolaty goodness. I'm all about indulgence. But you're probably going to start seeing more alternative recipes instead of the classic, rich, and fattening fare.
I had a random craving for these "healthier" mini-muffins last week so I whipped up a batch. I actually find they are great for a quick chocolate fix and they are extremely quick and easy to make -- which is the type of recipe I'm going to need with three children under 2 at home! The result is very rich and brownie like -- not to mention low fat and high in fiber.
Even Reagan was interested...
1 box devils food cake mix 1 can pumpkin ½ cup chocolate/butterscotch chips
Preheat oven to 350. In a medium mixing bowl combine cake mix and pumpkin – batter will be very thick (sometimes I add a dash of Diet Coke to thin the batter a bit) . Divide into 24 mini-muffin cups. Add 3 to 4 chocolate/butterscotch chips on top of each. Bake for 15 minutes. 1 WW point each.