Yummy To My Tummy

Well, this is our month of fasting. You might think I've lost weight, considering I can't eat until ~8pm at night. WRONG! I have lost all self-control and have been eating Peanut Butter Dove chocolates like it's my job. It's awful. Each day, I start off well. Tons of water and a Balance Trail Mix bar (4 points). And on Weight Watchers, that would leave me a solid 21 points at night (if I don't save any.) And I can't even do it. I have lost all sense when the time comes to eat. Oh well.

You might think I'm going to post about getting healthy again. Maybe next week. But FIRST, I want to try this dessert I saw on Paula's Home Cooking yesterday. It's a dessert by Paula Deen that does NOT involve butter. I know, shocking.

Lemon Blossoms
Recipe courtesy Paula Deen via the Food Network

Ingredients
18 1/2 ounce package yellow cake mix
3 1/2 ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Directions
1. Preheat the over to 350 degrees F.
2. Spray miniature muffin tins with vegetable oil cooking spray. Combine cake mix, pudding mix, eggs and oil and blend well with an electronic mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
3. To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and water. Mix with a spoon until smooth.
4. With fingers, dip the cupcakes into the glaze while they're sill warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let them glaze set thoroughly, about 1 hour, before storing in containters with tight-fitting lids.

Yield: 5 dozen (uh oh...might need to rethink this...could be dangerous!)

Labels: food, religion