Friday, November 9, 2012

Pumpkin Madness!

       The trick-or-treating is over, the spooky decorations have been taken down, and that crazy cow costume you wore this year has been tucked away. Halloween is officially over, but who's to say the season of pumpkins is? Many times when we hear the word "pumpkin," our mind instantly flashed to an image of a jack-o-lantern, complete with triangle-shaped eyes and a goofy one-toothed grin, typically seen on everyone's porches during Halloween. However, Halloween can sometimes just be the beginning of pumpkin madness. The irresistible spicy flavor of pumpkin has recently become so popular that stores have even began selling products ranging from pumpkin ice cream to pumpkin flavored beer. Check out some of these recipes below and add a litte SPICE to your life!

Pumpkin Vanilla Oatmeal 
what you'll need:
1/2 cup cooked rolled oats (use gluten free oats for gluten allergies)
1/3 cup French Vanilla Yogurt (Hint: Organic sometimes works better)
2 Tablespoons of Pumpkin Butter
1 Packet Stevia or Truvia
Sprinkle of Cinnamon

1. Layer oats, yogurt, cinnamon, truvia, and pumpkin butter.
2. SWIRL to mix

Pumpkin Spice Frappe
What you'll need:
1 1/2 cups coffee, frozen, partially thawed
2 Tablespoons pumpkin, canned
1/2 Teaspoon vanilla extract
1/4 teaspoon pumpkin spice, ground
1 teaspoon Stevia
1/2 cup unsweetened coconut milk from carton, not canned
2 Tablespoons whipped cream, fat free
1 dash cinnamon, ground

1. In a blender, add coffee, pumpkin, vanilla, pumpkin spice, stevia, and coconut milk. BLEND until smooth.
2. Pour into a glass and top with whipped cream and a sprinkle of cinnamon

Pumpkin Roll
For the Cake:
1/4 cup powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 Tablespoon pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
1 cup granulated sugar
2/3 cup pure pumpkin puree

For the Filling:
1 (8ounce)package cream cheese
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

1. Preheat oven to 375 degrees F. LIne a 15x10inch jelly-roll pan with parchment paper and spray with non-stick cooking spray. Sprinkle a clean tea towel with powdered sugar. Set pan and towel aside.

2. In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt. In a large bowl with an electric mixer, beat eggs, vanilla and sugar until thick. Add in pumpkin and mix to combine. Stir in flour mixture. Spread batter evenly into prepared pan.

3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully, peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

4. In a medium bowl, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour.

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