I don’t often make treats with pumpkin as an ingredient because I prefer my pumpkin in soup or as a vegetable rather than as a dessert. With that being said, I love this Pumpkin Cookie Dough Bark recipe and I’m sure you will too.
1/2 cup Vegan Buttery Sticks, room temperature
3/4 cup packed organic light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
2 tsps vanilla extract
1 cup 100% pumpkin puree
2 cups pasteurized whole wheat pastry flour *
3/4 cup mini chocolate chips
3 cups semi sweet (regular sized) chocolate chips
*To pasteurize flour, heat flour in a microwave until it reaches 160 degrees F. The time will vary from microwave to microwave but it will take approximately 1 minute. Don’t overheat as the flour will burn so be sure to check every 10 seconds.
Stabilized Whipped Cream Topping
One of my favorite dessert toppings is whipped cream. It’s light and fluffy with a buttery taste. You can use this in place of heavy buttercream icings on cakes, brownies and cupcakes. It’s simple to make with just a few ingredients.
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup sifted confectioner’s sugar (also known as icing sugar)
Flower Silhouette Decorated Cookie
Now that I’m working part-time, 24 hours per week, I have more time to make cookie decorating videos. This cookie was made with leftover icing from a previous cookie project
To learn how to make cookie templates, see my Birdhouse Cookie link. I used the below picture.
Owl Silhouette Decorated Cookie
It didn’t take much time or work to make this cookie. Check out my Birdhouse Cookie link to learn how to make templates. I used the below image:
Apple Cinnamon Coconut Water
Folks, plain coconut water is horrible! No one likes it but there are health benefits, nutrients, and electrolytes that make it tolerable to hold your nose and drink it up. It’s a much healthier alternative to Gatorade which has sodium, sugar and artificial flavors and colors. The store shelves also sell flavored coconut water. Some of it is good, such as the mango flavor, but the pineapple flavor is not much better than plain.
To flavor coconut water, manufacturers add in fruit juice which is made up of sugar and water. Most if not all of the vitamins, nutrients, and fiber are taken out. Here is my recipe to flavor coconut water and make it even healthier. In a blender, blend together:
6-8 ounces plain coconut water
1 medium apple
1/2 teaspoon ground cinnamon
Optional: If you are using apples that are not very sweet, you could add in a pinch of stevia
Krav Maga Cookies. This is a quick video of how I decorated these cookies. I used a template (see here for how to make one) for these cookies. My Gingerbread Cookie recipe is here
This time of the year we go from one food-fest holiday to the next. For those who are trying to lose weight or maintain their current weight it’s a struggle. The Keto diet is a fat burning diet that’s been very successful for those who follow it diligently. It’s a great diet FOR THE RIGHT PERSON. But it’s certainly not for everyone.
For those of you who follow me on Facebook (www.facebook.com/wendygail15), you know that I’ve been studying at the National Personal Training Institute since July and we learned a lot about the Keto diet.
The one thing I would like to note about this recipe is that those who are on the Keto diet lose their sensitivity to sugars/sweeteners. In other words, their bodies crave less sugar. With that said, in this recipe, the sugar measurements are low and to the average person NOT following a low carb diet, it might not be sweet enough. So, you may want to adjust these measurements to your liking.
This brownie has 4 servings
Macros per serving:
31.3g of Fat
5.8g of Protein
3g of Carbs
For the brownies:
6 tbsp butter (I use either Earth Balance Vegan Buttery Sticks or Smart Balance)
1/2 cup erythritol (I used 3/4 cup stevia blend) SEE PARAGRAPH ABOVE REGARDING THIS MEASUREMENT
1/3 cup cocoa powder
1/2 tsp vanilla extract
1 pinch salt
1/4 cup almond flour
1/2 tsp baking powder
Peanut Butter Drizzle
1 tbsp peanut butter (or almond butter with 1/4 tsp of almond extract)
1 tbsp butter
These Strawberry Shortcake Cookies are super duper crazy good. You can vary the berries and make it a multi-berry cookie aw well. When these cookies bake, they puff up and are very cakey.
For the cookie:
2 sticks Earth Balance Vegan Buttery sticks, softened (or unsalted butter)
3/4 cup sweetener of your choice ( I used a stevia blend but organic sugar can be used as well)
3 large eggs
1 tsp vanilla extract
1 cup plain Greek yogurt
4 1/2 cups whole wheat pastry flour or spelt flour
1 tbsp baking powder
1 tsp salt
2 cups sliced strawberries
Stevia or any other sweetener (to taste)
8 ounces reduced fat cream cheese, softened
1 tsp vanilla extract
1 tsp almond extract
2 -1/2 cups organic confectioner’s sugar (learn how to make your own here)
2 tbsp milk (I used almond milk but any will do)
I hope to do more of these quick tutorials for beginner cake decorating. Keep in mind that even these easy techniques take some practice and getting used to.
Shell borders are found on more cakes than any other border. They are easy to master and even if you don’t do them perfect, they still look great. It’s the border I use on my signature cookies.
Icing should be stiff enough so that the shell will hold its shape but thin enough so the icing will squeeze through the tube.
I used a Wilton tube 22 in this video.