It may be one of my favorite things. Ok, it is.

But more than liking to eat it. I like to make it. Then give it to other people to eat. Baking (as in food) is a stress reliever for me. It makes me think of home and it makes me happy to think that I can create something delicious.

So since this crazy adjustment to NYC and tearful phone calls with my sister Malibu Barbie, who misses more than you can ever imagine. That’s right, just another testament to my awesomeness.

Anyways. Since this crazy adjustment to NYC and tearful phone calls with my sister has me all wound up and a little frazzled, I though it would be wise to take a deep breath, and whip up something ultra delicious that I could pretend was nutritious.

Unfortunately, I went from a kitchen this size:

to a kitchen this size:

Please also note the size of the fridge. Imagine the size of the fridge that would be in the big kitchen. Then imagine a big Kitchenaid Mixer on the shelf. Next to a Keurig.

Fabulous. I love the kitchen at my mom’s house.

Tiny kitchen. Tiny fridge. I don’t care. I’m determined to make something delicious.

So, I googled. It’s something I do often. Google.

“Quick and Easy Dessert Recipes.”

Boom. Clicked the first link, then hunted down something delicious.

“Death By Chocolate” caught my eye.

If I’m going to die, it might as well be by chocolate.

Recipe in hand, I headed to the closest market and started searching. I would need:

  • 1 (18.25 ounce) package German chocolate cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 2/3 cups milk
  • 3/4 cup strong brewed coffee
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 6 (1.4 ounce) bars chocolate covered toffee bars, frozen and crushed

But the Devil’s Chocolate Cake mix is 50 cents cheaper and there’s a version made with Splenda, so in the basket it goes. Pudding Mix, check. Milk – hell no, I’m allergic, it’s fabulous unsweetened vanilla almond milk for me. Coffee, check. Frozen topping? Helloooo Fat Free Cool Whip.

Toffee Bars? Nowhere to be seen. Seriously, I scoured. Then I saw these fabulous little wafer cookie’s, Mint Chocolate, low-cal and delicious, my mother used to eat them when she did Weight Watchers.

In the basket.

I get home. No eggs for the cake mix. Fail. But there’s a package of egg whites, which are healthier. Win.

So let’s review. I used a Reduced Sugar Cake mix, only Egg Whites in the cake mix, Fat Free Cool Whip, Almond Milk that is only 40 calories per 8oz serving, and low-cal mint chocolate wafers instead of all the other more fattening unhealthy stuff in my initial recipe.

Best part?

I didn’t even do it on purpose. I just used what was available to me, and it happened to be the healthier way to go because I usually surround myself with healthy food. It’s all about substitution baby.

Ok, the best, BEST part?


It may not be a substitute for a hug from my mom, or my brother’s goofy antics, or the way my sister can make me laugh till my sides hurt, but still, it’s pretty awesome.

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