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Chocolate Cherry Cupcake Bites
POINTS: 1 
INSTRUCTIONS

1 spray(s) cooking spray
18 1/4 oz unprepared packaged devil’s food cake, or similar chocolate cake mix
2 tbsp apple butter
2 tbsp water
2 tsp almond extract
16 oz canned sweet cherries, packed in light syrup, drained (dark, pitted cherries)
1/3 cup(s) apple butter
1/2 cup(s) fat-free egg substitute

Preheat oven to 350°F. Coat two 24-hole mini muffin pans with cooking spray. In a medium bowl, make the frosting: Mix together 1 cup of cake mix, 2 tablespoons of apple butter, water and 1 teaspoon of almond extract until smooth; set aside. 

Place drained cherries on a paper towel. Pat cherries dry, place on cutting board and coarsely chop; set aside.

In a mixer on slow speed, combine remaining cake mix, remaining apple butter, remaining almond extract and egg substitute for 30 seconds. Increase speed to medium and mix until smooth, about 2 minutes more; stir in cherries.

Fill muffin pans 3/4 full with cherry mixture. Bake until toothpick inserted in middle comes out clean, about 15 to 17 minutes. Allow to cool in pans for 5 minutes; remove to wire rack to cool completely. Frost each cupcake with 1 teaspoon reserved frosting. Yields 1 cupcake per serving.

Recipe is Weight Watchers but that doesn’t mean it doesn’t taste good. It’s amazing!

Rhubarb Upside-Down Cake
POINTS: 5
INSTRUCTIONS

2 tbsp unsalted butter
3/4 cup(s) unpacked light brown sugar
1 1/3 cup(s) rhubarb, cut into 1/2-inch pieces
18 1/4 oz unprepared yellow cake mix
2 tsp orange zest
1 tbsp ground ginger
1/2 tsp ground cinnamon
1/2 cup(s) orange juice, freshly squeezed
1/2 cup(s) fat-free creamer
1/3 cup(s) vegetable oil
3/4 cup(s) fat-free egg substitute
2 tbsp powdered sugar

Preheat oven to 350°F.

Place butter in a 9- X 13-inch nonstick baking pan; put in oven to melt. Remove pan from oven and sprinkle brown sugar evenly over melted butter; spread rhubarb evenly over sugar.

In a large mixing bowl, whisk together cake mix, zest, ginger and cinnamon; add juice, creamer, oil and egg substitute. Beat on low speed of an electric mixer for 30 seconds. Increase mixer to medium and beat for 2 minutes more.

Pour batter over rhubarb; carefully smooth top with the back of a wooden spoon. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour.

Loosen cake by running a knife around pan edges. Turn pan upside down onto a cooling rack (set over a sheet pan to catch any drippings). Cool to room temperature, sprinkle with powered sugar and slice into 18 pieces. Yields 1 piece per serving.

Chocolate Caramel Crack

Let me tell you, these are as good as the recipe says they are. Think–toffee like bites that taste like caramel, salty, chocolate heaven!

Lemon Cheesecake Squares:
These were a BIG hit at the office, even among non-lemon loving folks.

Treat Telegram #1: Vegan Cheesecake
I substituted an Africa dream liquor for the Rum however. It ended up tasting like a Chocolate mousse pie instead of cheesecake but it was a big hit.