Monday, December 7, 2015

Skinny Pumpkin Ice Cream

Skinny Pumpkin Ice Cream
Makes 12 servings
8 frozen medium bananas
2 cup pure pumpkin puree
2.3 cup sugar-free maple syrup
3 teaspoons pumpkin spice
2 tablespoons brown sugar
20 pieces Hoody's - Deep South Praline Pecans
1. Blend all ingredients in blender until smooth
2. Transfer ice cream to a freezer-safe container and freeze overnight
Still working on perfecting this dish.  We tasted at fake thanksgiving 2015.
March 2016: Added the last two ingredients to the frozen batter.  Still not quite great.

May 2016: Added whipped cream, brown sugar and topped with a little brown sugar and walnuts and it tasted better...
Adapted from third recipe on this Nutrisystem webpage:

MyFitnessPal Nutrition Facts:
Nutrition Facts
Servings 12.0
Amount Per Serving
calories 128
% Daily Value *
Total Fat 1 g2 %
Saturated Fat 0 g1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 95 mg4 %
Potassium 300 mg9 %
Total Carbohydrate 32 g11 %
Dietary Fiber 3 g13 %
Sugars 18 g
Protein 1 g3 %
Vitamin A34 %
Vitamin C15 %
Calcium1 %
Iron5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Monday, November 30, 2015

Pumpkin Magic Cake

I made this for the Fall Game Night for the students and it was a hit.

An easy way to make a pumpkin pie - as a cake crust that is very cool looking!

Preheat oven to 350

Step One - Cake layer
1 box of yellow cake mix PLUS ingredients needed to make (eggs, water, oil)
Follow the directions on the box, put the batter in a 9x13 pan.

Step Two - Pumpkin layer
1 (15oz) can Pumpkin Puree
1/2 cup evaporated milk
1/2 cup heavy cream
3 eggs
1 cup brown sugar
1 tsp pumpkin pie spice
Combine ingredients (or just follow the directions on the can for pie) and pour carefully on top of the batter already in the pan.

Bake at 350 for 50-60 minutes.  Test with a toothpick, should come out clean when done.  The cake may look darker than usual.

Set on counter to cool, then put in the frig.

Step Three - Frosting Layer a
1 c heavy cream
whip until peaks form

Step Four - Frosting Layer b
1 (4 serving size) box vanilla instant pudding mix
1 tsp pumpkin pie spice
1 cup cold milk
Combine until the pudding starts to get firm, then fold into the whipped cream
Spread on the top of the cooled cake, serve or refrigerate then serve.