Newsletter, week of September 9th

Last Week

If you dream it, you can achieve it. Hopefully now you all have specific goals that you're striving for. When you reach them, let's celebrate!

This Week

Puzzled by activity? This week we'll discuss the benefits of moving more and make sure you're all clear on the Activity Points system.

Kudos

Monday folks - make sure you bring those postcards in this week! We'll celebrate those of you who achieved the goals you set for the summer.

WW Product of the Week

POINTS Pedometer - find out how far you walk each day. This pedometer not only measures your distance, but can track activity points earned! What a great way to motivate yourself to move more.

Non-WW Product of the Week

Ever wonder why you eat so much? Check out Brian Wansink's book Mindless Eating. Now, I haven't picked this book up yet, but now that it's out in paperback, it's on my wish list. It looks like an interesting read about the psychology of food.

Recipe of the Week

Peanut Butter and Jelly Cupcakes
Serves 24
4 Points each

Frosting:
1/2 cup light cream cheese, softened
1/4 cup reduced-fat creamy peanut butter
1/4 cup confectioners' sugar

Cupcakes:
1 cup cake flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup low-fat buttermilk
1/3 cup canola oil
1 large egg
1 egg white
1 tsp vanilla extract
1 oz semisweet chocolate, melted and cooled
1/2 cup seedless raspberry jam
1/4 cup unsalted roasted peanuts, chopped

Preheat the oven to 350. Spray a 24 cup mini-muffin pan with nonstick spray.

To make the frosting, with an electric mixer on low speed, beat the frosting ingredients in a small bowl until smooth, about 2 minutes. Cover with plastic wrap; set aside.

To make the cupcakes, whisk together the cake flour, sugar, cocoa, baking powder, baking soda, and salt in a medium bowl. Whisk together the buttermilk, oil, egg, egg white, and vanilla in a large bowl. Whisk in the melted chocolate. Add the flour mixture, stirring until just blended.

Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool in the pan on a rack 10 minutes. Remove the cupcakes from the pan and let cool completely on the rack.

Fit a small pastry bag with a plain medium tip and fill with the jam. Carefully insert the pastry tip into the top of a cupcake. Pipe in about 1 teaspoon of jam. Repeat with the remaining cupcakes and jam. With a small metal spatula, spread the frosting over the tops of the cupcakes. Sprinkle with the peanuts.

-- from Best-Ever Desserts

Tip of the Week

Trying to work out in the mornings? Set out your workout clothes and gear the night before. Then you don't have to think about it at the crack of dawn. Hey, every minute counts, so you may have just bought yourself a few more winks of sleep!

Quote of the Week

A journal of a thousand miles begins with a single step.