The importance of telling the truth is a topic that I talk to my children about repeatedly and I do what I can to help them remember to tell the truth in the future. However, as I work to transform our previous diet into a more healthy diet, I have pretty much escalated from trickery into flat out lying. In fact, I should probably be grounded from playing ‘Deal or No Deal’ on the Wii for at least six months by now.
Take this weekend for example: I had a taste for something sweet and decided that I would make vanilla cupcakes. However, I was not willing to waste any calories on frosting (since I am not all that crazy about it anyway) and instantly decided that my family didn’t need frosting either. So, after baking the cupcakes, I poured 100% pineapple juice over the tops and told everyone in the house that they were butter pound cupcakes just like the pound cake that I used to buy from the supermarket, only smaller. I even went as far as to say, “The cupcakes were better because the entire top was covered in butter — not just the center!” and because we are cut from the same cloth, I knew that my family would gladly exchange the frosting for something else that they equated with good taste, like butter.
I was right; they bought it, hook, line and sinker. Even my soon-to-be husband went on and on about how he could taste the butter and that the cupcakes were so good. The weird part is I don’t feel guilty at all. Maybe someday I will come clean…maybe not.
Is it okay to trick your loved ones when you are doing it to promote a healthier lifestyle?
Give my cupcake recipe a try:
What you will need:
1 ¼ cups all-purpose flour (Healthier option: use whole wheat flour)
1 ½ cups self-rising flour
2 cups of sugar (Healthier option: use Splenda)
1 box of vanilla pudding
2 sticks of unsalted butter (softened) (Healthier option: use Margarine)
4 large eggs (Healthier option: use bananas or tofu)
1 cup 2% milk
1 teaspoon vanilla extract
1 cup 100% pineapple juice
24 cupcake wrappers
2 cupcake pans
1 small bowl
1 large bowl
Hand mixer or electric mixer
Toothpicks (about 4)
Preheat oven to 325 degrees.
Line your cupcake pans with the cupcake wrappers.
Combine the self-rising flour, all-purpose flour, and vanilla pudding in the small mixing bowl (dry ingredients).
In the large bowl, use the mixer to combine the softened butter and sugar. Mix for about 2 minutes. Add the eggs, and mix for about 2 minutes. Add the vanilla abstract, the dry ingredients, and ½ cup of the milk, mix. Add the remainder of the milk, and mix until all the ingredients are combined. Scrape the side of the bowl to make sure that all of the ingredients are combined. The batter should be yellow in color and a little firm.
Fill the cupcake wrappers about ½ full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
Let cupcakes stand for 5 minutes. Cover the top with the pineapple juice, about 1 teaspoon each.
Let cupcakes stand for 10 additional minutes. Remove from cupcake pans. Serve. (They are excellent when warm.)
*Making cupcakes instead of an entire cake is a way for me to control the size of my portions, which helps me to better manage my daily food intake. In addition, there are approximately 140 calories in 1 cup of 100% pineapple juice and approximately 1085 calories in 1 cup of chocolate frosting. The cupcakes topped with pineapple juice tasted good and went over well with my family.