Low Fat Fudgy Brownie Turtle thingies!

Earlier this week I decided to try out a recipe for fat free blueberry coffee cake to use up some blueberries in my fridge and was very disappointed! I'm going to experiment a bit with the recipe and hopefully figure out a better version! Yesterday, though, I made Hungry Girl's low fat fudge, and thought it turned out pretty well! I changed up the recipe a bit (as usual)...so here it is:

Low Fat Turtle Fudge-Brownies

1 box ghiradelli's double chocolate brownie mix

2 c. canned pure pumpkin puree

2 tbsp. unsweetened cocoa powder

1 tbsp. ghiradelli mocha hot chocolate mix

caramel sundae topping

1/2 c. pecans, chopped

1. Preheat oven to 350F. Spray an 8x8" baking dish with cooking spray (or grease it).
2. Mix together brownie mix, pumpkin puree, cocoa powder, and hot chocolate mix. Stir until well combined and pour into baking dish. Cook for 35 minutes.
3. Take out of the oven and cool for about 30 minutes, then cover with aluminum foil and let chill in the fridge for at least an hour.
4. Once it is cool, cover with a thin layer of caramel sundae topping, and sprinkle with chopped pecans.

These are kind of a cross between fudge and brownies, but I really like how they turned out! Later today I'm going to start preparing fourth of july desserts for tomorrow...I can't wait to see how they turn out!

I'm also really excited for the Williams sisters to play each other tomorrow in the Wimbledon women's final tomorrow and for Federer to play Roddick in the men's final on Sunday...I'll definitely be rooting for Venus and Roger!

xoxo

Healthy Homemade Freezer Pancakes

So I didn't really have time to bake anything today, since I was working then came home and completely crashed in front of the TV to watch the end of the Andy Murray vs. Stanislas Wawrinka match (which Murray won 2-6 6-3 6-3 5-7 6-3)*! However, I made a batch of whole wheat banana pancakes a little while ago on a whim (and because I was hungry for banana pancakes one weekend morning), and decided to freeze most of them to heat up on rushed early mornings! They're quite healthy and hearty to start the day off, and re-heat really well - just microwave them wrapped in a paper towel for about 2 minutes, or until they're completely defrosted, and top with honey or maple syrup and fresh banana!

Whole Wheat Banana Pancakes

yield: about 6 large pancakes

1 c. 2 tbsp. whole wheat flour

1 tbsp. light brown sugar

2 tbsp. applesauce

1 c. skim milk

1 1/2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. cinnamon (or to taste)

1 banana, mashed

2 tbsp. honey

1/4 c. pecans, chopped

1 banana, sliced

1. Mix all ingredients except for sliced banana in a medium-sized bowl.
2. Heat a nonstick frying pan at medium heat (or a regular frying pan coated in oil or cooking spray).
3. Ladle on the batter, and while the first side is cooking, press some slices of banana into the pancake, then flip it over when ready.
4. Top with fresh banana slices, and drizzle with honey or maple syrup.

I'm not a morning person at all...but these are a great and tasty way to wake up and get energized for a long day!

* Also, for anyone who cares...Roger Federer (my FAVORITE tennis player) won his match today against Robin Soderling (whom he also played/beat in the French Open final a little while ago) 6-4 7-6 7-6!!! My mom was nice enough to text this to me while I was at work since I had to leave just after the first set ended!

Whoopie Pies Take 2

The other day I tried my hardest and could not find canned pure pumpkin anywhere! Today, however, I finally found it and decided to celebrate by making pumpkin whoopie pies! I found a recipe for pumpkin chocolate chip whoopie pies, and decided to make a few changes and swap out the chocolate chips for butterscotch chips. I paired the cookie part of that recipe with a maple pecan filling using some of the extra maple glaze (about 1/3 cup) I had in the fridge from the carrot cake I made a while ago mixed with some marshmallow fluff and pecans (among other things).

Pumpkin Maple Whoopie Pies

yield: around 18 cookies (or 9 pies)

for the cookies:

1/4 c. butter, softened

1/2 c. light brown sugar

1/2 c. granulated sugar

1 egg

1/2 tsp. vanilla

3/4 c. canned pumpkin puree

3/4 c. all-purpose flour

3/4 c. whole wheat flour

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground nutmeg

1/2 c. butterscotch chips

for the maple pecan filling:

1/3 c. maple glaze (about 1/5 of the recipe)*

1/2 jar marshmallow fluff

2 tbsp. maple syrup

1 1/2 c. confectioner's sugar

1/3 c. chopped pecans

dash of cinnamon

1. Preheat oven to 350F, and line a baking sheet with a silpat (or parchment paper).
2. Cream butter and sugars in a mixer. Beat in the egg, then add the vanilla and pumpkin puree and mix until well-combined.
3. In a large bowl, whisk together flours, baking soda, salt, cinnamon, ginger, and nutmeg. Slowly add this to the butter mixture and combine until just combined. Fold in butterscotch chips.
4. Bake for 15-20 minutes, or until the top of the cookie springs back when pressed lightly. Transfer to a wire rack immediately to cool.
5. To make the filling, combine all the ingredients, and mix until smooth.
6. After the cookies are completely cooled, sandwich two together with the filling.

* since making 1/5 of the recipe of the maple glaze is ridiculous, you can just mix 2/3 of a jar of marshmallow fluff with 3-4 tbsp. maple syrup, 1/4 tsp. cinnamon, 1/3 c. chopped pecans, and about 2 (or 2 1/2) c. confectioner's sugar for the filling (2 tbsp. of low fat cream cheese might taste good in it too)

These may be more appropriate for the fall, but are really good any time of year! I've been told that they are also quite good on their own just as pumpkin-butterscotch cookies, or you could even use them to make ice cream sandwiches with vanilla, dulce de leche, butter pecan, or any other ice cream!

Enjoy!

Update: I just ate one...these might just be my new favorite food...they're seriously good! The combination of pumpkin, pecan, maple, and butterscotch was so good...now I'm really glad I decided to use those butterscotch chips - they made all the difference!

Praline Cupcakes

While looking through the food blogs I like to browse this morning, I found a recipe for Praline cupcakes that I just had to try! I made a few changes (including frosting them with Cooking Light's caramel frosting), and think they turned out really well! Warning: they are very rich!

Caramel Praline Cupcakes

yield: 14 cupcakes

for the cupcakes:

1/4 c. butter, softened

2 tbsp. applesauce

2 c. cake flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 egg
1 tsp. vanilla extract
1/2 c. chopped pecans

for the frosting:

1/2 c. packed dark brown sugar

1/2 c. packed light brown sugar

1/2 c. skim milk

2 tbsp. butter

1/4 tsp. salt

1 1/2 c. confectioner's sugar

1 tsp. vanilla extract

1. Preheat oven to 375F.
2. Cream softened butter and applesauce in a mixer.
3. Sift in flour, sugar, baking powder, and salt.
4. Add about half of the milk and the egg; mix until flour is thoroughly moistened. Beat for 2 minutes. Add remaining milk and the vanilla; beat 1 minute longer.
5. Stir in chopped pecans. Place paper baking cups in muffin cups and fill about 3/4 full with the batter.
6. Bake for 25 minutes, or until cupcakes spring back when lightly touched with finger.
7. While the cupcakes are cooling, start making the frosting.
8. Combine brown sugars, milk, butter, and salt in a medium saucepan; bring to a boil over medium-high heat, stirring constantly.
9. Reduce heat, and simmer until slightly thick (about 5 minutes), stirring occasionally.
10. Remove from heat. Add the powdered sugar and 1 teaspoon vanilla; beat with a mixer at medium speed until smooth and slightly warm.
11. Cool 5 minutes (icing will thicken as it cools), then frost cupcakes.
12. If you want, top with half a pecan!

Enjoy!