Drill sergant Geranium has asked us to post a dessert recipe this week. But before I post my recipe I will update on my weight loss journey. I started this challenge last week and my goal was to start watching what I was eating and to start drinking water. I did accomplish both of those goals and I even lost 3 pounds in the process!! I am very pleased with that! Now mind you I was not good every day and I did eat and drink some things I shouldn't have. I have also been checking out Weight Watchers, which DH and I have done before and I am going to start attending meetings this Weds morning. One thing I do know is I won't be perfect on this journey and at times I will totally and completely fall off the program. But I will pick myself up and start over and continue on the journey to become a healthier me. So without further ado here is my recipe:
Endless Possibilities Angel Food Cake
12 Servings if made in a 9x13 pan.
1 pkg. dry angel food cake mix (Betty Crocker 1 step)
Pre-heat oven to 350.
Mix the angel food cake and desired flavor combinations listed below. Beat by hand until blended. Pour into a ungreased 9x13 pan or into muffin tins. Cake: Bake 35-40 min. Muffins: Bake 10-12 min. COOL UPSIDE DOWN!
PINEAPPLE: 1 can(20 oz.) crushed pineapple in juice.
PINA COLADA: 1 can crushed pineapple in juice, 1 T. coconut extract, 1 T. rum extract. LEMON: 1 c. + 3 T. water, 2 T. lemon juice and 2 t. lemon zest.
LEMON: 1 can lemon pie filling.
CHOCOLATE: 1/2 c. cocoa powder, 1 1/4 c. water.
CHERRY: 1 can Comstock light cherry pie filling.
BLACK FOREST: Add 1/2 c. cocoa powder to CHERRY version.
PUMPKIN: 1 can(15 oz.) Pure pumpkin, 3/4 c. water, 1 T. each vanilla and cinnamon.
ORANGE CITRUS: 1 1/4 c. water, 2 t. grated orange peel.
COTTON CANDY: 1 pkg. sf jello, any flavor, 1 1/4 c. water.
CARROT CAKE: 1/2 c. finely shredded carrot, 14 oz. can of pineapple, some cinnamon, ginger and nutmeg.
I typically make these using mini muffin pans and freeze most to use at a later date.