Weight Watchers/Low Fat – Pineapple “Dream” Cakes

Well school is officially out, my girl scout troop has bridged up the brownies, the garden is growing and the weather here in the Pacific North West is much hotter than normal…yup summer has arrived like a relative kicking in the front door. BAM!
Along with all that summer brings are also the day dreams…
For some these day dreams include the beach, the smell of coconut oil and the sounds of waves and seagulls.  Others may think of breathing mountain air, the sounds of woodpeckers and walking through a forest.  But my family’s day dreams mostly consist of eating a Dole Whip from Disneyland while washing our hands at the kitchen sink for the 6th time that day with that island pineapple scented foaming soap from Bath & Body works.

So, I was digging around in my pile of recipes to see if I could make a low fat (weight watcher friendly version) of something that had that pineapple flare to it.  Something to make that was different, refreshing, healthy and satisfying.
I finally came across a recipe that is an oldie but goodie. My mom used to make it years ago and after talking to a few fellow weight watcher meeting pals they have heard of it too but never tried it.
It’s such an easy recipe, and the little cakes are so good they feel like a little treat but are not overly sweet that they taste great for a snack.
A great thing about this recipe…it’s only 2 ingredients and thats it!
But the best thing ever about this recipe is that each “cake” or”muffin” (whatever you call it) is only 1 ww pts+!!!

**6/29/16 UPDATE- 4 Smart Points per cake**

1 Box Angel Food Cake
1 20 oz Can Crushed Pineapple

Mix both ingredients together well in large bowl.
Scoop mix into 24 cupcake lined muffin or brownie pans.
Bake at 350 for about 15 minutes

Makes: 24 regular sized muffins
IMG_3225(I apologize my pictures did not come out too well, so I will have some update ones on here in about a week or so)

Weight Watcher/Low Calorie – Cool Whip Cookies

Lately I have been in such a cooking rut…
I look at the upcoming week on the calendar and stare blankly, always thinking “I need to try to make some new stuff”.
April was, and still is, such a busy month for my family and I haven’t been the greatest, so motivation has been semi-low.  I have been looking everywhere for some inspiration for great new low calorie and weight watcher friendly ideas, I don’t mind tweaking a recipe to make it fit better for me and my family.
After looking at Pinterest (for way too long), old magazines and cookbooks I decided to just do it and dedicate about 20 minutes a day to find something new to try for the next coming week….we will see how long I can stick with this👍

I’ve seen so many recipes for cakes that use the cake mix, some cool whip and another wet ingredient such as pineapple, soda etc.  I think I have finally found a great cookie recipe! It’s only 1 wwpts+ and about 50 calories each!😉

**6/29/16 UPDATE-4 Smart Points per cookie or 3 Smart Point per cookie if made with no powdered sugar**
So here is all you need and what to do:
1 Box Chocolate Cake Mix
2 Eggs
16oz Fat Free Cool Whip
1/2 Cup Powdered Sugar
Preheat oven to 350.
Combine cake mix, Cool Whip and eggs in bowl and mix until well combined.
Place in refrigerator and chill for at least one hour.
Drop by using small cookie scoop into powdered sugar and roll to coat.
Place on greased cookie sheet. Bake for about 12-14 minutes.

Easy Fall Cookies

photo 1Fall seems to be when things really start getting busy for everyone. In the hustle and bustle you might need (or just want) a fast and easy treat…so this is the recipe for you. This recipe for “Fall Cookies” is great because you use a box of cake mix with just 3 other items.

Now if you have seen some of my other recipes I have posted around here you will come to find out I love to make use out of a good old box of cake mix. They are ever so handy, cheap with coupons (especially right now, like$0.30 a box cheap) and can be made into more than just cake…

What you need:

1 Box Spice Cake Mix

2 Eggs

½ Cup Oil (Veg, coconut, etc)

½ to ¾ Bag of Heath Bar Pieces

So this is all you have to do, no mixer required:

Dump in cake mix, eggs, and oil…mix it up…then throw in the heath bar pieces…mix it again.

Scoop using a small cookie scoop, bake at 350 degrees for about 8 to 10 minutes…done!

photo 2

Cake Mix Choloclate Chip Sprinkle Cookie Bar…(I had no idea what to name it)

I figured out another cookie bar recipe this one using a box of cake mix, and it is weight watcher friendly ☺ 4 pts+

I’m always looking on how to use cake mix in all kinds of recipes. Especially with the fall coming so soon, it’s a perfect time to stock up on very cheap baking supplies using coupons.

Want to know more about all that click here please♥

I took about 3 different types of recipes I found all over Pinterest and this is what I came up with, enjoy.

 cb1(Sorry this is so not a great pic)

So this is what you need:


½ Cup I can’t Believe It’s Not Butter Light

½ Cup Light Brown Sugar

3 Tbsp Water

2 Eggs

1 Box of White or Yellow cake mix

(the kind that is extra moist or has pudding in it)

2 Cups Semi-Sweet Chocolate Chips…Yes 2 cups☺


Now To Do:


Preheat oven to 350. Spray 9 x 13 inch pan with coconut oil, Pam…whatever you like.

Cream together ICBINB and brown sugar until light and fluffy. Then mix in the water and eggs, stir the cake mix in. Lastly, dump in all those chocolate chips and mix until combined.

Dump it all into the pan and spread it all around so it’s even…at least looks even.

(Now at this point Little Diva was just itching to dump sprinkles all over these…I told her to pick only one kind to use. So she reluctantly did sprinkle the dough, telling my that only one kind of sprinkles is not fashionable for cookie bars)

Bake for about 30 minutes.

Make sure they cool completely before cutting into them…I know this is the hard part.


Rainbow Cupcakes (very fun to do with the kiddos)


Last summer my daughter and I were trying to do a new project or activity that we could do at home everyday using stuff we already had in the house. (summer fun on a tight budget)
We came across this recipe in the Family Fun magazine. Many times this particular magazine has some good ideas but they are too often to difficult for my little one. Anyway, we found this great idea for cupcakes and it was easy enough for Little Diva to help me the whole time.

I have to say that the cupcakes came out looking pretty cool!

What you’ll need

  • White cake mix (we used an 18-1/4-ounce box)
  • Food coloring (red, blue, green, and yellow)
  • Baking cups

How to make it

  1. Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.
    Purple 9 red and 6 blue drops
    Blue 12 drops
    Green 12 drops
    Yellow 12 drops
    Orange 12 yellow and 4 red drops
    Red 18 drops
  2. Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
  3. Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping.


Strawberry Chocolate Chip Cake Cookies

Through out the year, during my coupon ventures, I grow what I like to call is my “stock pile”.  And in my stock pile is many boxes of different cake mixes that I purchased for almost nothing. I always keep an eye out on how to use them for different recipes besides just the one on the box…boring.
Anyway, here is a recipe that uses a box of strawberry cakes mix and a handful of ingredients that most people have in their pantry all the time.

These cookies can out so good, so light and soft. Surprisingly they aren’t overly sweet, and there is no added butter or sugar ☺


  • Ingredients:
  •    1 Box of Strawberry cake mix
  •    1 Tsp Baking powder
  •    2 Large Eggs
  •    1/3 Cup Vegetable oil
  •    1/2 Tsp Vanilla extract
  •    1 & 1/4 Cup Chocolate chips

-Preheat oven to 350. Line cookie/baking sheet with silicone mat or parchment paper.

-In a large bowl mix the dry cake mix and baking powder. Set aside.
In a smaller bowl wisk the eggs, oil and vanilla my hand with wire whisk.
Mix with the dry ingredients. Sir quickly to make sure all the dry cake lumps are broken and mixed well. Then gently mix in the chocolate chips.

-Drop rounded balls of dough, approx 2 tablespoons each in size.

-Bake at about 9-10 minutes, watch closely to make sure they don’t brown on top! Allow to cool on baking sheet approx 2 minutes(they will be soft), then move to cooling rack to cool completely before storing.


Easy Pink Champagne Cupcakes

Happy New Year and Welcome 2013!

So lets celebrate with some champagne and why not have a cupcake to go with it.  This is a very easy recipe that uses a box of cake mix as the start of it.  The cakes turn out nice and fluffy with a very smooth tasting champagne buttercream. Enjoy!

champagne cupcake


1 Box White Cake Mix (I used Betty Crocker SuperMoist)

1 1/4 Cup Champagne

1/3 Cup Veg. Oil

3 Egg Whites

4 Drops Red Flood Coloring

For Champagne Frosting:

1/2 Butter at Room Temp

4 Cups Powdered Sugar

1/4 Champagne

1 Tsp Vanilla

4 drops Food Coloring

Heat Oven to 350. Place paper baking cups in regular size muffin pan.

In large bowl, combine dry cake mix and champagne. Add oil, egg whites and food color. Beat with mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups. (I only got about 17 cupcakes out of my first batch. I use a large ice cream scoop to help make all the cupcakes the same size)

Bake for 17 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cool completely on cooling rack.

In medium bowl, beat frosting ingredients with mixer on medium speed until smooth. Frost cupcakes.