Diet Rainbow Cupcakes?

I have avoided sharing something about us for awhile now.  Ed & I have been doing the Geer version of Weight Watchers since the first of the year.  I have been reluctant to disclose this info for the simple reason that if everyone knows, I expose myself to the possibility of being held accountable for failing publicly (like I always seem to do with diets.)  I joined WW like forever ago and went for a few weeks, then quit.  Paid them my money and got all of the crap that they distribute.  Well it's not crap, it's good information but you know what I mean.  In all of the house moves I have done since I was a WW member, I have never been able to throw away my weight watchers stuff.  I mean, it does work...if you stick to it.  But you see, that's my problem  Those greasy McD's french fries call my name every durn time I go there so I just give in way too easily.

Anyway, Ed said to me that he wanted to get back into shape and wanted to do it together so I volunteered my WW info.  I didn't think he would go for it.  Seriously, what dude enjoys "counting points" for everything that goes in their mouth?  Heck,what woman enjoys it for that matter?  We discovered that our phone has a free WW app that allows us to track all of our food points and our exercise points so we don't have to hand write everything down like it's 2005 or something.  Plus I already had the materials and everything you could ever need is posted on the Internet so he was on board with it.  I volunteered to cook as often as possible (gasp!) and we were ready to go.  So...since January 3rd, I have planned our meals out for the week, gone to the grocery store every Sunday and cooked a WW dinner at least 4-5 nights per week.  Ed has lost about 17 pounds and I have lost 12.  It's been 2 months and we are still doing it!  Pretty soon we will both have met our target & will just be working to maintain.  Ed keeps telling me I need to post some of the recipes out here because we have found some really good ones.

So last night I made some rainbow cupcakes in preparation for St. Patrick's day next week.  I wasn't sure how they would turn out so I made a trial batch.  This is why I was freaked out & had to make a trial batch: the ONLY 2 ingredients are cake mix & 12oz of diet soda.  Yes, that's it!  So you slowly pour the diet soda into the cake mix (you don't really want it to fizz up) and slowly stir all at the same time.  Once you have all of the soda in the mix continue to stir until it is completely absorbed and your batter is thick.  It actually looks just like regular cake batter.  If you are making chocolate cupcakes then a diet dark drink is supposed to be better.  I made white cake so I used a Diet Mt. Dew.  I actually wanted a Sprite Zero but there was none at the store and I wasn't trying to buy an entire case of them so I have no idea how much the different soda affects the flavor.  Then you just bake the cupcakes like normal!

I wanted to try the rainbow ones so I separated out the batter into 6 cups.  Then I used food coloring to make the colors of the rainbow.  I started out with just a little color and then added more until I got the color I liked.

I started with the bottom layer, which was purple.

Then I added a little of each color on top of the other.  Make sure not to spread the colors out, although you will be tempted to do so.  This will result in the the mixing of colors/layers.

I made a mistake in judging the amount of batter I used though.  You only need a little bit of each color.  When I started out I wasn't sure that I had enough of the colors and before I knew it, I had too much batter in each cupcake liner.  I also didn't keep my layers separated too well as they didn't really "layer."  Therefore, my cupcakes were huge and cooked up and out over the rim of each liner and my points were most definitely skewed. 

I calculated my points based on the batter info on the side of the box.  You don't have to calculate based on the prepared or anything because all you are using is the diet soda which is 0 points so my cupcakes should have been 2 points each.  Then I used FF whipped cream instead of icing.  This added 1 point.  Notice the layers are more like blotchy patches.  Will try harder next time!

I will say they tasted pretty good!  They are definitely not as sweet as cupcakes with regular icing so if you are biting in with that expectation you will be disappointed, but they were not bad.  Next time I might try to add some fruit to the top with my whipped cream or something.  And you can totally still do the rainbow effect with non-WW cupcakes and regular frosting!

And Deuce is learning to blow kisses & now knows how to wave bye-bye every time.

And although I hate that Ed's dad was sick on Monday, I got to stay home with the babe and I must say that I do enjoy those days where I can nap with my little guy.

Broccoli = Power Food

I wanted to share this great recipe for Broccoli Salad that I have been making a lot lately.  Ed absolutely loves it and it is very good for you.  It has a good mixture of tangy vs. sweet tastes to satisfy your palate and it's the perfect side item to compliment your main dish.  Ed is very big on fruits & vegetables at every meal so this fulfills his request!

The necessary ingredients:

First mix the dressing ingredients:

Add the broccoli as it is cut and then the apples, onions or other additions as they are prepared, mixing with the dressing often.  As much as I love onions, they give me headaches when eaten raw so I prefer to sautee mine prior to mixing.

Final Product Photo from Kitchen Parade.  I don't put mine in a serving dish - straight to the plate for me -  so I thought this photo looked better.  Mine looks pretty close to it though huh?

This can be refrigerated for several hours before serving but it tastes much better when served at room temperature.

Nutritional Facts:

PER CUP (makes 7 cups): 66 calories, 2 grams total fat, 0 grams saturated fat, 11 grams carbs, 2 grams fiber, 68 milligrams sodium, 0 milligrams cholesterol

Ingredients:

DRESSING: 6 tablespoons apple cider vinegar, 2 tablespoons Dijon mustard, 2 tablespoons sugar, 1 tablespoon olive oil, 1/2 teaspoon ginger, salt & pepper to taste

SALAD: 1 pound fresh broccoli (mostly crown, some stem, fresh - not frozen), 1 apple cored & chopped (I used 2 - 1 green & 1 red), 1/2 sweet or red onion diced

ADDITIONS OR SUBSTITUTIONS (may affect nutritional content): toasted nuts, dried apricots, grapes, fresh blueberries, banana chunks (add bananas just before serving)

ENJOY!!

From the Kitchen of Rachel Geer

So Ed sends me an email Monday at work that says, "Wednesday is our holiday luncheon and I have to bring something."  That means, I am giving you two days notice to cook something for all of my coworkers to eat. (Two days is plenty of time.  I thanked him for that.  Once he "forgot" and told me the night before.  Not the day before but the night before.)  Then he proceeds to tell me later, "I told everyone at work you were a good cook."  He works with all women.  No pressure or anything...

So here is what I made.

Ed's request: Crab Stuffed Deviled Eggs

I have made these before and he liked them so I obliged.

The required ingredients

First you have to boil 12 eggs for approximately 10-12 minutes.  I have this great egg timer that my Aunt Diana gave me and it tells me when the eggs are soft, medium & hard.  It's great.  After the eggs are cooked, place them in cool water for about 10 minutes so they will be easier to peel.  Peel the egg shells and discard.  Slice the eggs length wise and place the cooked yolks in a bowl.  Set aside the egg whites.

For the filling: add Old Bay, mayonnaise, mustard, water, chives, lemon juice, oregano, onion powder, worcerstershire, garlic powder, salt & pepper to egg yolks and mash with a fork.

Fold in crab meatTaste filling and adjust seasoning as necessary
Fill egg white shells with mixture.  I used a plastic sandwich bag with a small corner cut out to pipe the mixture in but you can use a spoon or anything you want.

Top eggs with sprinkling of paprika.

Yummy!  Ed said they were a hit and were devoured pretty quickly!

Then I got brave and thought I would try a new recipe for Oreo Balls.  I've never made them before and Ed told me the eggs were enough but I just got this desire to make them so I did.

The required ingredients

Using a blender or a hand-held mixer, mix the Oreos and cream cheese together.  I don't have a mixer (I have since asked for one for Christmas) so I used a blender.  I discovered that it is easier to blend a few oreos at one time and empty them in to a bowl.

Next mix in the cream cheese.  I imagine this would be much easier with a mixer...

You should end up with a dough of Oreos

Roll the "dough" in to walnut sized balls, place on wax paper and chill for an hour.

Melt either 3/4 package of white chocolate or milk chocolate chips in a bowl.  Insert a toothpick into each Oreo ball.

Using the toothpick, coat each ball in the chocolate and place back on the wax paper.  Allow to harden.  I put them back in the fridge for about 15-20 minutes. 

Then melt some more chocolate chips of your choice (about 1/4 package) and add to piping bag.  Again, I used a sandwich bag.  Once balls have hardend decorate with the piping.  Use food coloring with white chocolate if you wish.

So I didn't get to try one of these bad boys out before Ed took them to work because I wanted him to have as many as possible.  Plus I made 24 and I didn't want him to take an odd number to the party.  (Yes, weirdo.  I know.)  So I was nervous about how they would taste but he sent me a text that said they were "incredible" and tasted like oreo fudge.  So he saved me one and brought it home.  Seriously delish!  I will be making these again!

Deviled Egg Ingredients:1 doz eggs, 8 oz cooked crab meat, 1/2 tsp Old Bay seasoning, 3 tblsp mayonnaise, 2 tblsp Dijon mustard, 1 tblsp yellow mustard, 2 tblsp cold water, 1 tsp finely diced chives, 1/2 tsp lemon juice, 1 tsp oregano, 1 tsp onion powder, 1/2 tsp worcestershire, garlic powder, salt & pepper to taste, paprika for display

Oreo Balls Ingredients:

1 package of regular sized Oreos crushed, 1 8oz pkg of cream cheese, 1 pkg white chocolate morsels, 1 pkg milk chocolate morsels, toothpicks, cupcake holders, food coloring (optional)