OMG y’all. I seriously think I may have just died and gone to Heaven.
And here’s why…
I have just discovered mug cakes!
I know most of you are sitting there thinking, ‘Geez, Jenn- really? That mug cake sensation is almost yesterday’s news! Exactly what rock HAVE you been living under?’
So ok, maybe I
misspoke mistyped. I have known about mug cakes long before now- but they were all ordinary, run of the mill, not gonna ring my bell mug cakes.
Until this one.
This mug cake, my friends, will bring you to your knees!
Because it’s not just any old mug cake y’all…
It’s 100%, grade A, certifiable, chocolate-y, peanut butter-y, marshmallow-y nirvana. Warm and gooey and perfectly portioned in an easy one-size-fits-all, grab and go package. Truly, truly proof that God loves me and wants me to be happy.
(cue the Hallelujah chorus!)
Now I’m not going to lie. This mug cake is not some low-cal answer to all your dieting dessert dreams.
It’s not terrible- but it ain’t great.
If made as written by the lovely Jessica on The Novice Chef, it comes in at a whopping 14 (delicious!) Points+ per mug cake!
If this seems completely over the top for you (as it did for me), there are plenty of ways to tweak the recipe without altering it too terribly, in an effort to reduce the Points+ load.
Here’s what I did:
I changed the all-purpose flour to white whole wheat flour
It doesn’t change the Points+ a bit, but does make me feel a bit better about what’s going in my system. You can also use whole wheat flour- I was just too lazy to go pull it out of the pantry (I keep the white whole wheat on the counter). I debated about using coconut flour, and according to Weight Watchers, you can actually save 1 extra Points+ by doing so. But I’m still not quite comfortable with the extra liquid to flour ratio needed, so I decided to play it safe and go with what I know!
I used skim milk
In my world, milk is milk is milk. I use skim for everything unless whole milk is specifically needed for a recipe due to fat content. In this instance, it didn’t change the recipe a bit but did save me quite a bit on calories. Luckily, it’s also 0 Points+ on WW.
I used homemade unsweetened applesauce in place of vegetable oil
Weight Watchers views all oils as equally villainous. So wherever possible, I trade out for applesauce, Greek yogurt, even sour cream. Here, it still gave me the moisture and helped with the rise, but didn’t affect flavor or consistency in the slightest. And saved me 5 Points+ to boot!
And other things you can do:
You can trade out the sugar for Splenda
Up until recently I would have absolutely done this- would have saved me an easy 3 Points+ without even blinking. We were Splenda-aholics and used it in and for everything. However, it wasn’t until I started doing some research that I realized just how bad it was for us (but that’s a whole ‘nother post). Needless to say, I opted to keep the sugar and deal with the added Points+, but that’s your call.
OMG y’all. I seriously think I may have just died and gone to Heaven. No kidding. And here’s why… — I have just discovered mug cakes! — I know most of you are sitting there thinking, ‘Geez, Jenn- really? That mug cake sensation is almost yesterday’s news! Exactly what rock HAVE you been living under?’ […]