Chocolate Cheesecake Cupcake

Chocolate cake combined with cheesecake . . . yummmm.
Make some for your Valentine. Or make other delicious chocolate recipes from Tastes & Treasures cookbook.

Chocolate Cheesecake Cupcakes
Ingredients: 

One 8-oz. tub fat-free cream cheese, room temperature 


1/4 cup fat-free liquid egg substitute
1/3 cup Splenda No Calorie Sweetener (granulated)
1 drop vanilla extract

Half of an 18.25-oz. box (about 1 3/4 cups) moist-style devil's food cake mix


3/4 cup club soda 



1/2 cup mini semi-sweet chocolate chips



Directions:

Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking liners.



In a medium bowl, combine cream cheese, egg substitute, sweetener, and vanilla extract.

With an electric mixer set to medium speed, beat until smooth.

In a large bowl, whisk cake mix with soda until smooth.


Evenly distribute cake mixture among the lined cups of the muffin pan. Smooth out the mixture with the back of a spoon.

Evenly distribute cream-cheese mixture among the cups. Sprinkle with chocolate chips.

Bake until a toothpick inserted into the center of a cupcake comes out mostly clean, 24 - 26 minutes. (Make sure the chocolate cake layer is cooked through.)

Allow to cool completely. Enjoy. Refrigerate leftovers.

MAKES 12 SERVINGS

Serving Size: 1 cupcake (1/12th of recipe)
Calories: 153
Fat: 4.5g
Sodium: 312mg
Carbs: 25g
Fiber: 0.5g
Sugars: 15.5g
Protein: 4.5g

Alternative: If made with an equal amount of granulated white sugar in place of Splenda, each cupcake will have 172 calories, 30g carbs, and 21g sugars.

Thanks to Hungry Girl for the statistics.

Best Oatmeal Cookies

Make your Valentine happy with these tasty super thin and crispy cookies.

Other delicious treats are Almond Crunch cookies on page 171 or Great Pumpkin Cookies on page 162 of Tastes & Treasures cookbook.



Best Oatmeal Cookies
3 1/2 sticks butter (preferably salted)
1 1/2 cups brown sugar (Dark or light )
1 cup granulated sugar
1 Large Egg
1 1/2 teaspoons Vanilla  extract

3 cups rolled oats (not instant)
1 1/2 cups all purpose flour
3/4 teaspoon kosher salt
2 1/2 teaspoons baking soda
1 1/2 cups raisins or dried cranberries

Heat oven to 350 degrees.
Cream the butter and sugars until fluffy, mix in egg and vanilla.  Mix well.

In a separate bowl, mix the oats, salt, flour, and baking soda to evenly distribute.

Slowly add the dry ingredients to the sugar mixture and mix together slowly.
Try to mix as little as possible so as to not break up the oats. Add dried fruit and mix in.

Place a small ball (about one teaspoon) onto a baking sheet. Leave plenty of space between the cookies, they spread out.
Bake for 8 to 10 Min. Rotate the sheet halfway through.
Cool 5 min., then move to cooling rack.
Store in air tight container

Makes 35 to 40 small cookies.

Donations to Libraries of Arizona Recollections and Reflections

Wonderful thank you letters are coming in from the libraries around the state. The Historical League has sponsors to donate a copy of Arizona Recollections and Reflections an Arizona Centennial Historymakers Commemoration to public and school libraries. After former Mayor of Tempe, Hugh Hallman spoke at one of our tours, we gave him two Centennial books for his schools, Tempe Prep Academy and Tempe Prep Jr Academy. He is Headmaster at Tempe Prep Academy. They sent a gracious letter thanking us for the donation of this Centennial book.

Hugh Hallman has just thrown his "political" hat in the ring for Governor of Arizona. We know he is a supporter of history and the Historical League.

Centennial book in Braille Library

Wanting to have Arizona Recollections and Reflections An Arizona Centennial Historymakers Commemoration available to everyone, the Historical League is pleased that the book is now in the Braille Library. Fascinating reading about Arizona Historymakers. 

More information below.

 

A Regional Library of the National Library Service for the Blind and Physically Handicapped, Library of Congress

Linda A. Montgomery
Braille and Talking Book Library Director

1030 N. 32nd Street • Phoenix, Arizona 85008 • 602-255-5578 • Fax 602-286-0444