Chocolate Peanut Butter Cupcakes

These are definitely not as light as I usually prefer. However, sometimes you have to indulge to stay on track and these are AWESOME!! They are perfect for that once a month craving; if you know what I mean.

serves 24 cupcakes - eat 1 and take the rest to work or school

Ingredients:
1 box of Chocolate Cake Mix (I used Pillsbury Moist Supreme Devil's Food Cake Mix; you could also use the Sugar Free options in cake mix and frosting.)
2 whole eggs
1 egg white
1/3 C no sugar added applesauce
1 1/4 C water
1 C Reese's peanut butter chips
24 Hershey Kisses, unwrapped
non-stick spray
24 cupcake liners
1 container of Chocolate Frosting (I used Duncan Hines Creamy Milk Chocolate frosting.)
1 C smooth peanut butter (The BEST is JIF!)

Directions:
Preheat your oven to 350 degrees F. Prepare the cake mix by adding the eggs, applesauce and water to the mix in a medium sized bowl. Mix on medium speed per the package directions for 2 minutes. Then, fold in the Reese's peanut butter chips.
Prepare your muffin tins by lining with the cupcake liners and spraying with non-stick spray.
Fill each cupcake liner two-thirds full with batter. Then, push a Hershey kiss into the center of each cupcake.
Bake for about 20 minutes or until done. (Test by inserting a clean toothpick into the side of the cupcake closest to the center of your oven. If it comes out without batter stuck to it; they are done.)
Let the cupcakes cool about 20 to 30 minutes.
Meanwhile, mix the chocolate frosting with the peanut butter (does not need to be well mixed; just blended a little) and load into your icing bag or a zip top bag to frost your delicious smelling cupcakes. 
Frost each cupcake by any method you prefer and enjoy with a big glass of SKIM milk (like eating a Big Mac with a Diet Coke). ;)

Quick Pickled Sweet Squash

Makes about 4 - 16oz Mason Jars

Ingredients:
4 C - summer squash, sliced
4 C - zucchini, sliced
2 C - sweet onion, sliced
2 C - red, yellow or orange bell pepper, sliced
4 - jalapenos, sliced with seeds removed
4 - banana peppers, sliced with seeds removed
2 1/2 C - cider vinegar
1 1/4 C - sugar
1 Tbsp - kosher salt (any non-iodized salt)
1 tsp - celery seeds
1 tsp - mustard seeds

Directions:
Combine all veggies in a large pot. Sprinkle with salt and mix. Let stand one hour.
Spoon veggies into jars until full. Add vinegar, sugar, celery seeds and mustard seeds to the pot. Bring to a boil. Then, pour into each mason jar filled with veggies. Top jars with lids and rings; then either store in the refrigerator or process for long term storage.

To process jars, simply place them in a large pot covered with water. Bring to a boil for 5 minutes or 10 minutes for altitudes of 1,001 ft to 6,000 ft. Over 6,000 ft, process for 15 minutes. When the time is up, remove jars with a jar lifter (or tongs with rubberized end) and place on the counter to cool. The jars have successfully sealed when the lid suctions down onto the jar and does not pop back up when pressed down. If any jars do no seal; store in the refrigerator.

Nutritional Info per 1/2C serving:
Calories - 91.1
Fat - 0.2g
Cholesterol - 0mg
Sodium - 440.2 mg
Carbohydrates - 23.4g
Fiber - 1.9g
Sugar - 18.9 g
Protein - 1.2g