Adapted from Food.com
Ingredients
* 1/2 cup 100% pumpkin puree
* 1/3 cup Splenda brown sugar blend
* 1/4 cup egg substitute
* 2 large egg whites
* 2 tablespoons vegetable oil
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon cocoa
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/4 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1/3 cup miniature semisweet chocolate chips*
Directions:
1. Preheat oven to 350. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.
2. Combine pumpkin, sugar blend, egg substitute, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended.
3. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low until batter is smooth.
4. Stir in morsels.
5. Spread evenly into prepared pan.
6. Bake for 23-30 min or until wooden pick inserted near center comes out clean. Cool pan on wire rack. Cut into 2-inch squares.
Nutrition info:
Makes 16 brownies
68 calories each; 3 g fat; 0.5 g fiber; 1.9 g protein
Note: I made the recipe with 1/3 c white chocolate chips and 1/3 cup dark chocolate chips, and it was divine. Obviously a bit more caloric than the original recipe, but still pretty healthy.
Monday, November 21, 2011
Pumpkin Cookies
From Allrecipes.com
Ingredients
Cookies:
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 1/2 cup butter, softened
* 1 1/2 cups white sugar
* 1 cup canned pumpkin puree
* 1 egg
* 1 teaspoon vanilla extract
Icing:
* 2 cups confectioners' sugar
* 3 tablespoons milk
* 1 tablespoon melted butter
* 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Ingredients
Cookies:
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 1/2 cup butter, softened
* 1 1/2 cups white sugar
* 1 cup canned pumpkin puree
* 1 egg
* 1 teaspoon vanilla extract
Icing:
* 2 cups confectioners' sugar
* 3 tablespoons milk
* 1 tablespoon melted butter
* 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
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