Long time no blog

Whoa there partner it's been a while since I've shown my face. 

I could make up some excuse and say that "I've been really busy" but the truth is that I'm just being lazy. 

And busy stuffing my face with these beauties:

Caramel Pumpkin Cupcakes 

For Cupcakes

2 cups moist-style yellow cake mix (1/2 of an 18.25 ounce box) 

1 cup canned pure pumpkin

1/3 cup fat free liquid egg substitute

2 tablespoons sugar-free maple syrup

2 teaspoons cinnamon

2 teaspoons splenda

1/8 teaspoon salt

For Topping

3 cubes (about 1 ounce) chewy caramel ---I found that I sort of played this part by ear...aka I used more caramels than 3. 

2 teaspoons light vanilla soymilk

Preheat oven to 350. Combine all cupcake ingredients in a mixing bowl with a 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended. 

Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups. Place pan int he oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top). 

Once cupcakes are cool enough to handle, arrange them closely on a plate so the edges are touching. 

Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated). Microwave at a medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes. 

...are you ready for the nutrition facts?? 

I don't think you are..they are music to my ears, and mouth, and tummy: 

Per cupcake (makes 12): 108 calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugars, 2g protein

3 weight watcher points plus

[which means you can eat like 2 cupcakes for less than one regular one. Bingo!]

***

Please excuse the look of this next picture. I know it looks like barf but it tastes like heaven.

Pb n Chocolate Bread Pudding Bonanza

3 slices light bread (40-45 calories each with about 2g fiber per slice) lightly toasted and cut into 1/2 inch cubes

1 cup light vanilla soymilk

1/3 cup fat free liquid egg substitute

2 Tablespoons reduced fat peanut butter

2 Tablespoons semi-sweet mini chocolate chips

2 Tablespoons brown sugar (not packed) 

Optional: Fat free whipped topping

Preheat oven to 350. Place toasted bread cubes into a 1 quart baking dish sprayed with nonstick spray and sprinkle chocolate chips evenly on top. 

In a blender, combine soymilk, egg substitute, peanut butter, & brown sugar. Process at medium speed until smooth. Pour mixture over bread cubes, making sure all the bread cubes are covered. Let stand for 5 minutes. 

Place dish in the oven and bake for 45-50 minutes, until pudding is firm. 

Per serving (4 servings): 162 calories, 5.5g fat, 208mg sodium, 22g carbs, 2.5g fiber, 12g sugars, 8g protein

4 weight watcher points plus