A Girl's Gotta Eat!

Yum indeed...Weight Watchers friendly cupcakes. I make a friend/co-worker a birthday treat every year, and this year we went with Hungry Girl's Boston Cream Cupcakes . The recipe was easy to follow and doubled well (I didn't want to use only half a box of cake mix), and quite tasty to boot. I do think I could have stuffed more filling into each delicious treat, but I didn't realize that until they were already being enjoyed at the office. For my first attempt at a filled cupcake, though, I was pretty pleased. Everyone else seemed pretty pleased as well, especially the birthday girl (she was really the only one who mattered anyway!) (As a side note, Hungry Girl also has several recipes utilizing won ton wrappers that I want to try.) Boston Cream Cupcakes Ingredients: Half of an 18.25-oz. box (about 1 3/4 cups) moist-style yellow cake mix 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original ) 3 tbsp. chocolate frosting, room temperature 2 tbsp. l

For Christmas, I received a kitchen gadget that I’ve wanted for a long time, but only recently had a place to store it when not in use—an ice cream maker. I have looked at several over the years, and read many reviews, but decided a while ago that the one for me is the Kitchenaid Ice Cream Maker that attaches to my standing mixer. It requires no ice or rock salt, has the same (or greater) capacity as most other makers, and best of all, can be stored in our freezer chest, ready to make ice cream and sherbet at a moment’s notice. There are a ton a recipes I want to try (my MIL also got me a Ben & Jerry’s ice cream cookbook ), but I decided the bets place to start was with vanilla ice cream. Easy enough, right? Maybe not so much…I found tons of recipes! How would I ever choose? I decided to keep it simple, so went with a recipe I found online that used no eggs, only milk and cream. I got both of these items from the dairy at the NFM , wanting the best quality available to me. (Beca

I usually think it’s ridiculous when I read a recipe for a sandwich. I mean, come on…it’s a sandwich. How difficult can it be to layer some stuff on bread or in a wrap and eat it? Then I saw the following recipe in our Food Network Magazine , and I became a believer that while sandwiches are still certainly an easy fix for lunch or dinner, sometimes it’s nice to have some inspiration for what to combine between those bread slices. Its preparation may seem more complicated than what you wish to mess with, but trust me that you will be pleased with the result. The most time-consuming part is roasting the sliced butternut squash, but you could do this a day in advance. Or, you can do what I did: choose a squash with a much skinnier neck. You’ll need more slices, but they won’t take as long to bake. I even went a step further and used my toaster oven instead of having to preheat the real oven. One more tip…there are two types of manchego cheese: firm and semi-firm. Firm is more like Par