Nutritional Information

I love Abuelita’s hot chocolate mix. I don’t need a special occasion to have a major craving for it. As summer starts approaching here in the south the last thing my mind is “hot” chocolate. I want cold and colder if you can get it.

By combing the desire for hot chocolate and the desire for something incredibly cold you come up with frozen hot chocolate! Frozen hot chocolate is always high on my list of delicious beverages. I love the flavor and the creaminess.

My favorite is certainly Abuelita’s because of the fantastic cinnamon flavor. Mexican hot chocolate is the best!! Now add peanut butter to it. Oh the thrill and the happiness.

Ingredients:

2 tablespoons Abuelita’s Hot Chocolate Powder Mix (Bagged)
1 cups of unsweetened coconut milk
1 tablespoon of honey
2 tablespoons of PB2 with chocolate (Powdered Peanut butter)
1-2 cups of ice

Directions:

Place all ingredients in the blender and blend well.
Garnish with cinnamon, whip cream or even sprinkles.

Number of Servings: 1

Nutritional Information:

243 calories per serving
23 carbs
6 grams of fat
6 protein
39 sugar

*Nutritional information found on http://www.myfitnesspal.com this information will vary based on the products you use.*

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There is a bakery here outside of Houston called Great Harvest Bread Company. They offer some really incredible products. For the most part I love their Pumpkin Chocolate Chip muffins. They are very good but a little dense for me. Another thing that makes me back off from them is that they are $3 each and they are 660 calories each (supposable they are 2 servings per muffin).

I wanted to see if I could make something similar to the Great Harvest Company’s Pumpkin Chocolate Chip Muffin. I remembered a Weight Watchers recipe I saw online a few years ago that I thought might work to replicate this recipe. What’s so great about this recipe is that its egg free and oil free which helps elevate some of the calories.

Three ingredients and that’s it! An entire jumbo muffin is 357 calories! Wow much better! It’s very filling so you can get away with just the muffin for breakfast. If you need a little more you could add a side of fruit to keep your calories down.

These muffins blew me away! They are sooooo good! I made them jumbo to make them easy to carry to school for breakfast. You could make these any size which would cut down the calories … depending on how many you eat! Good luck with that one.

Ingredients:

1 boxed Betty Crocker Spice cake mix
1 can 100% Libby’s pumpkin
¼ bag Hershey chocolate chips

Directions:

Place cake mix and pumpkin in a bowl and mix.
Once your ingredients are mixed well fold in the chocolate chips
Divide into unlined muffin tins. (These muffins tend to stick to muffin liners. You might try silicone liners or even the tin foil looking liners)
Bake on 350 degrees for 20-30 minutes depending on your oven
Check for it to be done with a toothpick to make sure it comes out clean.
Allow to cool at least 15 minutes.