Rebranding NTTC + a {GIVEAWAY}

I’ve been thinking about it for the past few months that I’m ready to rebrand “No Thanks to Cake” ever so slightly…

One of the most common questions I get about No Thanks to Cake is about how I came up with the name.  So, if you’ve wondered the same, and haven’t asked… here goes.

There was a period of time where cake was something I never was really able to say no to.  It was ever-present in my office building, around every corner for a celebration of a birthday or a success, and it always took everything in me to say no to that slice of sugary goodness.  Very rarely did I choose me, but I often chose cake. 

When I joined Jenny, I decided to break up with cake, if you will… and to say “no thanks” to all the sugary treats that had been my kryptonite for so long.

Fast forward three years… and I still don’t eat much cake.  In most cases, I’ll say “no thanks” or pick the smallest of small pieces.  I’ve also learned many tricks about making cakes taste absolutely delicious, despite having some sneaky low-fat ingredients.  I’ve figured out a way to make it work… and, I’ve indulged in many a Jenny Craig cake over time as well.

No Thanks to Cake Tagline | No Thanks to Cake

The thing is, while life is incredibly fabulous, there is still time for dessert.  Yep, I said it… Dessert has certainly taken a new form, but there is always room.  After all, if there weren’t desserts in my world, you never would have seen these yummy recipes (Click on the pics to see the full recipes!)

Red Velvet Better than Sex Cake | No Thanks to Cake

Peanut Butter Tagalong Trifles | No Thanks to Cake

Skinny Cranberry Bliss Bars | No Thanks to Cake

Now that we’ve established I eat dessert,  

here’s where you come in…

NTTC Re-Brand Giveaway | No Thanks to Cake

I am forever grateful to each of you for reading this blog… and you know the essence of No Thanks to Cake:  the weight loss stories, the healthy recipes, and all my randomness.  So, I’m asking you to help me re-brand No Thanks to Cake’s tagline.  Here are a few ideas that we came up with… I don’t love any of them…

“Making great choices since 2010″

“Choosing a healthy lifestyle never felt so great”

“Where the food is healthy and the sky’s the limit”

Leave your suggestion for a new tagline to replace “Where Life Is So Fabulous There’s No Time for Dessert”… and the selected tagline will receive a $20 gift card to my favorite store on the planet – - Target.

Target Gift Card | No Thanks to Cake

My friends and I have tried to come up with a new tagline… and ended up with nothing!  So, I thought I’d toss it out to you guys!!!  Get creative, and thanks so much!!!!

What do you think a great tagline would be for NTTC?  I’ll keep this open until next Monday, March 31 or until we have a winner!  Thanks, Everyone!!!

Related posts:

Green Velvet Angel Food Cake

Happy St. Paddy’s Day, Y’All!

While I am not huge on celebrating St. Patrick’s Day, I do love all things GREEN and amazingly festive recipes.  This season, I’ve already made my version of a Shamrock Shake

Arctic Zero Shamrock Shake | No Thanks to Cake

And, I made a last minute decision to make one more green treat before the holiday passed.  I spent this past weekend in the mountains with a fabulous group of ladies.  Each of us were tasked with bringing a healthy(ish) snack to share.  Not knowing where to begin… I went to Pinterest to see what dishes I had saved that might be perfect for the occasion.

When I spotted this recipe for Red Velvet Angel Food Cake, I knew I wanted to try it.  After all, I had an angel food cake pan that I had never used.  What a great adventure this would be!  Oh, and it certainly was…. I’ll leave a few notes below to guide you along.

Green Velvet Angel Food Cake | No Thanks to Cake

Not only did I make this traditionally light cake for the first time, but I also painted it green for St. Patrick’s Day! It was spongy, airy, and delicious with a light chocolate flavor.  This moist cake is one that I will make again, in ANY color!

Green Velvet Angel Food Cake

Adapted from Healthy Girl on the Run

Serves 16

INGREDIENTS

Green Velvet Angel Food Cake | No Thanks to Cake

1/3 cup unsweetened cocoa
1/4 cup water, boiling
2 tsp. vanilla extract or paste
2 Tbsp. food coloring, green (1 oz)
1/4 tsp. table salt
1 3/4 cup sugar, divided
1 cup cake flour
16 large egg whites, about 2 cups
2 tsp. white vinegar

INSTRUCTIONS

1.  Preheat oven to 350ºF.

2.  In a medium bowl, combine unsweetened cocoa, boiling water, vanilla and food coloring; whisk and set aside.

Green Velvet Angel Food Cake | No Thanks to Cake

Note:  I used a different kind of vanilla for this recipe.  Have you ever used vanilla paste?

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

3.  In another medium bowl, combine salt, 3/4 cup of sugar, and cake flour; mix well and set aside.

Green Velvet Angel Food Cake | No Thanks to Cake

4.  Using an electric mixer, in a large bowl, beat egg whites until foamy.  Note:  Cracking the eggs and separating them is intense… next time, I may buy the kind in the carton. :)

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

5.  Add vinegar; continue to beat until soft peaks form.

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

6.  With electric mixer running on slow speed, gradually add remaining cup of sugar; increase to high speed and beat until stiff peaks form.

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

7.  Remove a heaping cup of egg whites and add it to chocolate mixture; gently combine and set aside.

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

8.  Sift flour mixture over egg whites, a little at a time, and fold after each addition to incorporate.

Green Velvet Angel Food Cake | No Thanks to Cake

9.  Add chocolate mixture and gently fold into egg whites.

Green Velvet Angel Food Cake | No Thanks to Cake

 

Green Velvet Angel Food Cake | No Thanks to Cake

10. When just combined, turn batter into an ungreased two-piece 10-inch angel food cake pan with feet; smooth top into an even layer.

Green Velvet Angel Food Cake | No Thanks to Cake

11.  Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes.

Green Velvet Angel Food Cake | No Thanks to Cake

12.  Remove cake from oven and invert pan onto its feet so the inverted cake can cool properly (the cake will not fall out of the pan). If your pan does not have feet, invert it over the neck of a wine bottle or a glass soda bottle.  Note:  I did use a wine bottle even though I was skeptical.  It worked!

13.  When cake is completely cool to the touch, loosen edges with a sharp knife and remove cake from pan.  Slice into 16 pieces and serve. Yields 1 piece per serving.  Note:  The cake will naturally bake itself to the pan and will stick.  You will need to use a knife to cut it out.  Loosen the cake around the outer edge and the inner tube.  Invert the cake on a cake holder, and then remove the outer tube carefully.  You will need to use the knife again to loosen the flat bottom of the pan as well.

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

14.  Sprinkle cake with a bit of powdered sugar (to make it look pretty.)

Green Velvet Angel Food Cake | No Thanks to Cake

15.  Slice into 16 pieces and serve with a small dollop of Cool Whip.  Note:  It would also be delicious with your favorite berries as garnish.

Green Velvet Angel Food Cake | No Thanks to Cake

Green Velvet Angel Food Cake | No Thanks to Cake

Per 1/16th of cake:

CAL 129; CARB 28g; FAT 0g; PROT 5g; FIB 1g; WW Points Plus: 3

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Carrot Cake Overnight Oats

I’ve been obsessed with my Peanut Butter Overnight Oats since the day that I first made them.

Peanut Butter Oatmeal Cookie Dough Overnight Oats | No Thanks to Cake

(Click this pic for the full recipe)

They’ve kind of changed my view of breakfast, transforming my morning meal from something I HAD to do to something fulfilling and delicious.

Breakfast has also become a meal that I feel good about every single day.  It’s predictable, satisfying, and it tastes of one of my favorite ingredients – PEANUT BUTTER – while still being guilt-free.

I eat it just about every morning, unless I’m traveling.  I mean, why mess with perfection??

That’s what I thought, until I laid my eyes on these bad boys…

Carrot Cake Overnight Oats | No Thanks to Cake

How could I not try a Carrot Cake version of my favorite breakfast?? I found the original recipe on Pinterest and posted by Sneaks and Sweets, and she titled her post CAKE FOR BREAKFAST.  Yeah, she knows how to market to this girl…

As always, I made a few modifications to get the recipe down to a NTTC portion and to use the ingredients I had in the house.  While the PB2 oats will always be my favorite, this carrot cake version definitely brought a smile to my face!

Carrot Cake Overnight Oats

Inspired by Sneaks and Sweets

Serves 1

INGREDIENTS

Carrot Cake Overnight Oats | No Thanks to Cake

1/2 cup rolled oats

2 tsp. chia seeds

1/4 tsp. cinnamon

1/8 tsp. ground ginger

A tiny pinch of nutmeg

2 Tbsp. finely grated carrot

1/2 tsp. vanilla

2 tsp. honey

1/3 cup skim milk

Optional Toppings:  shredded coconut, pecans, honey

INSTRUCTIONS

1.  Combine all dry ingredients in a small bowl.

Carrot Cake Overnight Oats | No Thanks to Cake

Carrot Cake Overnight Oats | No Thanks to Cake

2.  Grate your carrots and add them to the mix, along with the honey and milk.  Note:  I used a microplane grater to finely grate my carrots.  

Carrot Cake Overnight Oats | No Thanks to Cake

Carrot Cake Overnight Oats | No Thanks to Cake

3.  Place oats in the refrigerator overnight to set.

Carrot Cake Overnight Oats | No Thanks to Cake

4.  In the morning, add a splash of milk and stir your oats.

Carrot Cake Overnight Oats | No Thanks to Cake

5.  Top them with your choice of toppings and enjoy!!!

Carrot Cake Overnight Oats | No Thanks to Cake

Per entire recipe:

CAL 219; CARB 42g; FAT 2g; PROT 8g; FIB 4g; WW Points Plus: 6

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Vanilla Pumpkin Muffins

On Tuesday afternoon, I took the most delicious yoga class.  I swear, the more I practice yoga the more amazing I feel.  Grounded, peaceful, and ultimately happy.  If you haven’t yet found a yoga practice, grab a mat and try it out.  I find it to be life-changing… and I don’t use words like that lightly.

After my class I ran some errands and ate dinner, but ended up finding myself craving something SWEET.  I have VERY LITTLE in my house that I would call sweet.  Some Sugar-Free Jello, some fruit, but nothing in the form of real-deal dessert snacks.

What I did have in my cupboard was a cake mix.  

Now, this blog isn’t called “No Thanks to Cake” for nothing… I love cakes and sweets.  However, over time, I’ve REALLY had to cut back and try to find healthier ways to consume my favorite flavors.

The cake mix I had my eyes on was a yellow cake… because what’s more delicious than yellow cake!?  (Remember, the Diet Cake and the Gooey Butter Cookies and Gooey Butter Cake? – - I believe I’ve made my point.)

Tuesday’s creation was a spinoff of the Red Velvet Pumpkin Muffins you guys loved so much.  Same process, but made with a yellow cake mix instead.  Uh-mazing….

Adding the pumpkin to the mix creates the most moist and filling muffins.  They have a little more of a pumpkin flavor than the other versions I’ve made.  My recommendation is to take these to work or find some hungry friends to share them with… slightly dangerously delicious.

Vanilla Pumpkin Muffins

Serves 12
 
INGREDIENTS


1 Yellow Cake Mix
1 15 oz can pumpkin (not pumpkin pie filling)
Cooking spray
INSTRUCTIONS

1.  Preheat your oven to 400 degrees.

2.  Combine cake mix and pumpkin in a large bowl, mixing with an electric mixer until batter is smooth.  Note:  You will want to add water, thinking you need to thin out the mix.  Don’t do it!

3.  Spray a muffin tin with cooking spray, and add batter to each cup dividing the batter equally amongst the 12.

4.  With a spoon slightly wet with water, smooth out the tops of each muffin.  Note:  The batter will bake differently than normal muffins, with strange peaks if you don’t smooth them out.  Totally optional, but I like mine to look pretty.


5.  Bake muffins for 20 minutes at 400 degrees.

6.  Remove from the oven to a cooling rack, and get ready to enjoy!

Per 1 muffin serving:
CAL 145; CARB 33g; FAT 1g; PROT 1g; FIB 2g; WW Points Plus: 4

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