0 Low Fat Pumpkin Bread w/Chocolate Chips

YUMMMMM !!!!

this might be my favorite pumpkin bread so far.

moist, dense, full of flavor AND it's low calorie-low fat...

until you invite PEANUT BUTTER TO THE PARTY

then it's outta this world delicious !!!

one nice thick slice is very satisfying for a quick breakfast, light afternoon snack or a safe answer to the midnight munchies.  a healthy treat for any time of the day.

on it's own the nutrition count is quite low compared to full fat, full sugar loafs.

1 loaf cut into 10 slices is  138 cal, 5.2 fat, 21 carbs and 3.5 protein per slice and 1/10th is a very thick slice.

try adding different things...i've made this 3 times already...the last one i made was with crystallized ginger instead of chocolate chips.  i LOVE ginger and peanut butter together...the chocolate was fabulous, but the ginger might be my

favorite.

you would never know this is a "healthy" Pumpkin Bread, but it is...so go ahead and try it with some peanut butter...trust me...you can still feel slim and healthy about it.  with all the goodies coming our way this season, it's nice to have a little less guilt about something so delicious.

LOW FAT PUMPKIN BREAD w/CHOCOLATE CHIPS

adapted from Gina @ Skinnytaste.com 

(many thanks to Gina and please visit her site for original recipe and comments)

11/2 cups pumpkin puree

3/4 cups AP flour

1/2 cup white whole wheat flour

1/4 cup granulated sugar

1/2 cup splenda

1 tsp baking soda

2 tsp pumpkin pie spice mix

1/2 tsp nutmeg...if using fresh ground, i suggest a little less

1/4 tsp cinnamon

1/4 tsp salt

2 Tbsp vegetable oil

2 large egg whites

1 1/2 tsp vanilla extract

baking spray

1/2 oz. pepitas

60 grams (approx. 1/4 cup) mini chocolate chips

preheat oven to 350 F.  spray a 9 x 5 inch loaf pan with baking spray

NOTE...i baked mine in a convection oven at 330 F degrees for 47 minutes

in a medium bowl, combine flours, sugar, splenda, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a whisk and set aside.

in a large bowl mix the oil, egg whites, pumpkin puree and vanilla, beat at medium speed until thick and well combined.

add, on low speed, dry mixture to wet mixture in 3 batches, scraping sides in between just until combined.  stir in chocolate chips...DO NOT OVER MIX

pour into loaf pan, sprinkle with pepitas and bake for 50-55 minutes, or until toothpick inserted in center comes out clean 

0 MOROCCAN GOAT STEW

well, i'm so sorry that i was away for a while with my computer problems, but i was definitely still in the kitchen trying out new savory flavors and sweet treats...i have loads of goodies to post.

let me start with this MOROCCAN GOAT STEW
 as you might guess by now, i'm always on the lookout for things a little out of the ordinary.  i came across some goat at one of my favorite markets in Irvine, CA called Wholesome Foods.  if you're lucky enough to have one in your area you should check it out.  great stuff for Middle Eastern cooking.  their produce alone is worth the trip.
as i was poking around looking for something new, i saw some fresh goat shanks...not knowing what the heck to do with it, i bought it anyway...and sooooo glad i did.

GOAT IS GOOD !

i think it tastes like a cross between lamb and beef.  the texture and flavor was fabulous.  i had to add a little beef to my recipe because i didn't have quite enough of the goat the recipe called for.  i was  surprised to find that i really liked the goat much better.  this slow cooking stew was just the right way to introduce a new meat to the party. (the "party" usually consists of ME, MYSELF and I.)  i will definitely try it again.

now with goat in my fridge i went straight to google.

luck on my side, i found this fabulous recipe at Cehun Family Recipes... Recipe.Cehun.com.

with many thanks to the Cehun Family for bringing goat to my table i have copied the recipe for you below exactly.  i usually put in some notes, but this time i did exactly as the recipe was written...i suggest you do the same because it is absolutely fabulous...no changes necessary.  one thing i would like to add is that this would lend itself to any slow cooked stew meat...lamb would be wonderful...beef was great...maybe even pork.  the base of this recipe is so delicious it's worth a try with anything you choose.  i am aware that "GOAT" is not available at every supermarket.

MOROCCAN GOAT STEW

by Damian at Recipe.cehun.com

FOR THE GOAT
1 tbspn olive oil
750g goat shoulder, cut into 4-5cm cubes
1 onion, finely diced
2 garlic cloves, crushed
1 can plum tomatoes, chopped
1 cinnamon stick
30g dried apricots, roughly chopped
pinch of saffron
goat or lamb stock or water

FOR THE SPICE MIXTURE
1 tspn ground cumin
1 tspn ground coriander
1 tspn ground ginger
1.5 tspn smoked paprika
1 tspn turmeric
Half tspn ground chilli
Salt and freshly ground pepper

TO GARNISH
4 tbspn finely chopped coriander
Half-1 tspn of Harissa paste
zest and juice of half a lemon
1 tbspn honey

SERVE WITH
300gm pumpkin, peeled, chopped into 1-2cm cubes and roasted in olive oil with a little seasoning.

METHOD
Place the olive oil in a large saucepan or casserole pan and put it over a moderate-high heat. When the oil is hot, add the onion to the pan and sweat for one minute until transparent.

Place all the spice mixture ingredients in a bowl and mix together. Toss the goat in the spices so that it is well coated.
Add the spiced goat and garlic to the pan and seal the goat on all sides so that it is browned.

Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to just cover the goat. Bring to the oil then reduce to a slow simmer. Leave the goat to cook for 1-1.5 hours or until the meat is tender, stirring regularly with a wooden spoon (add more stock or water if the liquid is below the goat). (You can do this on top of the stove or in the oven. If the stew is too watery, drain off the excess liquid into a saucepan and reduce until thickened. Then return to the stew.
Stir in 3 tblspns of the chopped coriander, harissa paste (more or less to taste), lemon zest, juice and honey.
Garnish with roasted pumpkin and scatter over remaining coriander

0 Pumpkin Almond Butter Cake/Brownies

here we go with another one of those...

"i don't believe this is gonna work" recipes...

one look at the ingredients and you'd have to agree with me. it all sounds too gooey. i watched in shock and awe as it slowly became an actual cake.

as you can see, the first cake photo shown above looks a bit different than the second. i liked it so much the first time i had to try it again, but i had to try the true recipe. i fudged the ingredients the first time because i was in such disbelief that the goop in the mixing bowl was going to actually bake into something. the first batch i thought i just HAD to add some extra baking powder...as you can see, it DID come out quite a bit more cakey than the second batch. the second was by the book and turned out much more like a brownie. i think i like them both equally.

i was so excited to make this one i ran out to Whole Foods and bought some fresh ground almond butter. i had seen it there the last visit and i knew this recipe would make the long trek out there all worth it. i was right. i do suggest using fresh almond butter if you can get it. the almond butter used in the second batch was fresh, but a bit more loose than the first cake. i'm sure whatever you use will work out fine because the flavor of this cake is what it's all about. speaking of flavor...i thought the original needed a bit of cinnamon and, of course, a little kick from cayenne. i'm wondering if you might try a little cocoa powder? or go the pumpkin spice route?...whatever you choose, it does need a little something.

ALMOND BUTTER PUMPKIN BROWNIES

many thanks to Shelley at Primal Life. original found here and copied below with my notes.

Feel free to get creative with substitutions. Try other nut butters, other forms of squash, other sweeteners, spices, mix-ins, the possibilities are endless. I made several batches using either fresh squash that I steamed and mashed or canned pumpkin. I preferred the fresh squash to the canned pumpkin, but the latter worked perfectly well. Consider topping with applesauce and/or whipped cream for a delicious dessert.

Ingredients:

1 cup almond butter

¾ cup mashed pumpkin or other squash, canned or steamed

1 egg

1/3 cup honey

1 tsp baking soda

for my first batch (the cakey version shown) i used 1 1/2 tsp baking soda and added 1 egg white along with the whole egg.

Combine all ingredients in a bowl. Mix well. Pour into a greased 8 x 8 in pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean.

0 PUMPKIN MAPLE GINGERBREAD

PUMPKIN MAPLE GINGERBREAD...

well, i must say...this cake is a looker. the outer crust two-tone look leads one to believe the inside will be just as exciting, but..alas. as you can see in the photo above, not so much. i mean, the light had to be just right in order to get a glimps of the marbling. i was surprised to even see it in the photo, because it's hard to see with the naked eye...by the way...naked eye...???...where did that ever come from? is your eye ever not naked ??... i was under the impression there would be two distinct flavors goin' on here. don't get me wrong..the cake IS fabulous, just not quite what i expected.

what's nice about this cake is that it's dense, therefore will serve alot of people. i'll bet you could get 24 nice slices, maybe more. the outside, as i mentioned has a shell-like crust so it can take a thinner slice. the inside is pretty dense. myself ?...i prefer a dense cake over light and airy. i like a cake with a little heft.

so, on with the recipe...click here for just this recipe

i found it at

Sing For Your Supper...great things here on this blog. i won't cut and paste the recipe because you should just go ahead and check out her blog...i think i'll be making the chili next.

this cake is pretty cool looking just on it's own and suits a breakfast bread this way...BUT you could definitely dress it up with a maple glaze or a butterscotch glaze or a whatever glaze...you know how i feel about glaze...love the drippage!

0 PUMPKIN PECAN BLONDIES

back to basics...back to BAKING!...

these PUMPKIN BLONDIES ROCK!!!!!

1st a big HUGE thank you to ANNIE's EATS found here. i happen to love anything pumpkin and everyone i know loves blondies, so i knew i had to make these.

i've already made this recipe twice. i made them as is with my only add being almost 1 whole cup of roughly chopped toasted pecans (instead of 1/2 c.) and i stress that the ones going in the dogh should be toasted....then i sprinkled raw chopped pecans on top. i used toasted on top for the 1st batch and they, of coarse, got too toasted...so use raw for the top.

ps....make sure they are done in the middle...use toothpick method...they are meant to be chewy, BUT not too gooey...

also...if you want them to cut with a straight edge, easy for packing...stick them in the fridge for a bit, then cut.

0 snickerdoodle blondies

Snickerdoodle Blondies

adapted from Dozen Flours, posted from Crepes of Wrath

i made these today and all i can say is WOW!...big hit!..highly recommended. i must thank JAMIE @ my baking addiction. i'm constantly looking for yummy things to try, and i came across these...couldn't resist.

Ingredients...

2 2/3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon grated or ground nutmeg

1 teaspoon salt

2 cups packed brown sugar

1 cup butter, room temperature2 eggs, at room temperature

1 tablespoon vanilla extract

2 tablespoons granulated sugar

2 teaspoons cinnamon

a pinch nutmeg

Directions...

1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.

2. In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.

3. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

0 protein pumpkin pie..."party bites"

PROTEIN PUMPKIN PIE..."PARTY BITES"

this is simply that yummy protein pumpkin pie that i cut into bite size squares. i had to bring something to a party one night that i knew i would eat....you all know how that is....as i stated in the other pumpkin pie post i really do eat this every morning, so i always have a fresh pie in the fridge. so, why not cut it into bite size and "cute it up" with a pecan and little cany-cup?....they went over big time and no one cared there was no crust and had no idea they were healthy. again...i found the recipe here http://habitsofcontradiction.blogspot.com/2008/11/protein-pumpkin-pie.html