Pumpkin & Spice & Chocolate, Nice!
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Here are two delicious pumpkin recipes from the the new cookbook, No Whine With Dinner, by the fabulous Meal Makeover Moms themselves, Janice Bissex and Liz Weiss. These registered dietitian moms know a thing or two about getting healthful, but more importantly, delicious meals (including dessert!) on the table to please both kids’ and adults’ palates alike. The first recipe is for an oh-so-delicious bundt cake; the second for decadent chocolaty bars. Either make great homemade gifts for you to give to the hostest with the mostest, or someone else you love over the holidays. I bet those of you who watch weekend or Monday night football (or watch the men in your lives watch football!) will also enjoy a slice or a bar! So what are you waiting for?
Pumpkin Spice Bundt Cake
Made with an entire can of pureed pumpkin, each slice has nearly a day’s worth of immune-boosting vitamin A. There’s nothing tricky about this treat. It’s easy to prepare and the flavor can’t be beat, especially when it’s dusted with confectioners’ sugar or topped with a small scoop of frozen low-fat vanilla yogurt.
Makes 16 Servings
1 ¼ cups all-purpose flour
1 ¼ cups whole wheat flour
1 ¼ cups granulated sugar
1/4 cup wheat germ or ground flaxseed
1 tablespoon baking powder
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 large eggs, beaten
1 15-ounce can 100% pure pumpkin
1/3 cup low-fat milk
1/3 cup canola oil
2 teaspoons vanilla extract
1/3 cup dried currants
2 tablespoons powdered sugar, optional
1. Preheat the oven to 350°F. Generously oil or coat a 10-cup bundt pan with nonstick cooking spray and set aside.
2. Whisk together the all-purpose flour, whole wheat flour, sugar, wheat germ, baking powder, cinnamon, ginger, salt, cloves, and nutmeg in large bowl until well combined.
3. In a separate bowl, whisk the eggs, pumpkin, milk, oil, and vanilla until well blended. Pour the liquid ingredients and the currants over the dry ingredients and stir until just moistened.
4. Pour the batter into the prepared pan. Smooth the top with a rubber spatula. Bake about 50 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool for 15 minutes before removing from the pan.
5. Cool the cake completely, and dust the top with powdered sugar as desired.
Nutrition Information per Serving (1 slice): 210 calories, 6g fat (0.5g saturated, 0.5g omega-3), 230mg sodium, 36g carbohydrate, 3g fiber, 5g protein, 80% vitamin A
Chocolaty Pumpkin Bars
Makes 30 bars
1 cup all-purpose flour
1 cup whole wheat flour
1 cup pecans, very finely chopped
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs, beaten
One 15-ounce can 100% pure pumpkin
1/2 cup canola oil
1/4 cup 1% low-fat milk
1/2 cup mini semi-sweet chocolate chips
1. Preheat the oven to 350°F. Lightly oil or coat a 15 x 10 x 1-inch rimmed baking or jelly roll pan with nonstick cooking spray and set aside.
2. Whisk together the all-purpose flour, whole wheat flour, pecans, sugar, baking powder, cinnamon, baking soda, and salt in a large bowl until well combined.
3. In a separate bowl, whisk the eggs, pumpkin, oil, and milk until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the chocolate chips.
4. Spread the batter evenly in the prepared pan and bake for 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 10 minutes before slicing into thirty, 2 x 2½-inch bars.
Tip: For maximum freshness, store leftovers in a plastic container or zip-top bag in the refrigerator.
Nutrition Information per Serving (1 bar): 140 calories, 6g fat (1g saturated, 0.4g omega-3), 95mg sodium, 16g carbohydrate, 2g fiber, 2g protein, 45% vitamin A
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