Even though we're technically still in the summer season until September 23rd, when we start to see Football back on TV well, its Fall Season to us! Which means: Pumpkin Spice EVERYTHING; recipes, lattes, frappacinos, pumpkin candles, pumpkin soaps...the list can go on and on! I put together a blog with a few recipes and products that you would love this Fall Season! Check it out :
Bath and Body Works
Bath and Body Works has come back with their Pumpkin Spice Line! Wanted to show you 2 of their collections, I'm planning on picking up a few things for myself!
Pumpkin Spice Recipes:
Try them out and tell me what you think!
Pumpkin Spice Protein Pancakes
Pumpkin and Cinnamon…They’re the ultimate flavors of fall. Combine them together in a pancake that tastes as rich as a slice of cake, and you have the perfect breakfast to kick off the fall season!
- 1 scoop - Protein powder
- 1/2 cup - Pumpkin (not pumpkin pie filling)
- 1/2 tsp - Cinnamon (or 1/4 tsp pumpkin spice + 1/4 tsp cinnamon)
- 1/2 tsp - Baking powder
- 2 - Egg whites
- 1/2 cup - Oats
- 1/2 cup - water
- 3-5 pkts - Stevia (or 1/2-1 tbs sweetener of choice)
- Put all of the ingredients in a blender and blend until smooth!
- Meanwhile, heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat. Spoon about 1/4 cup of batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve warm!
Pumpkin Spice Roll Recipe
from Gimmesomeoven.com!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 8-10 servings
Ingredients
To Make The Pumpkin Roll:
Preheat oven to 375° F. Line a 15 x 10-inch jelly-roll pan with parchment paper. Grease paper with cooking spray. Lay out a thin, cotton kitchen towel so that it is flat, then sprinkle it generously with powdered sugar.
Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in medium bowl until combined.
In a large bowl using an electric mixer, beat eggs and granulated sugar on medium speed until thick. Add in pumpkin, and beat until combined. Stir in flour mixture until just combined. Spread evenly into prepared pan.
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.
When ready to add filling, carefully unroll cake and remove the towel. Spread cream cheese mixture evenly over cake. Immediately re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Slice to serve.
To Make The Cream Cheese Filling:
In a large bowl using an electric mixer, beat cream cheese, powdered sugar, butter and vanilla extract until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water.
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 8-10 servings
Ingredients
- Pumpkin Cake Ingredients:
- 1/4 cup powdered sugar (to sprinkle on towel)
- 3/4 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 tsp. vanilla extract
- 1 cup granulated sugar
- 2/3 cup pumpkin puree Cream Cheese Filling Ingredients:
- 1 (8 oz.) brick cream cheese, room temperature
- 1 cup powdered sugar, sifted
- 6 Tbsp. butter, softened
- 1 tsp. vanilla extract
To Make The Pumpkin Roll:
Preheat oven to 375° F. Line a 15 x 10-inch jelly-roll pan with parchment paper. Grease paper with cooking spray. Lay out a thin, cotton kitchen towel so that it is flat, then sprinkle it generously with powdered sugar.
Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in medium bowl until combined.
In a large bowl using an electric mixer, beat eggs and granulated sugar on medium speed until thick. Add in pumpkin, and beat until combined. Stir in flour mixture until just combined. Spread evenly into prepared pan.
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.
When ready to add filling, carefully unroll cake and remove the towel. Spread cream cheese mixture evenly over cake. Immediately re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Slice to serve.
To Make The Cream Cheese Filling:
In a large bowl using an electric mixer, beat cream cheese, powdered sugar, butter and vanilla extract until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water.
Pumpkin Chocolate Cupcakes
from Skinnytaste.com !
Ingredients:
Preheat oven to 350 degrees and line a cupcake tin with cupcake liners.
Combine pumpkin and water and mix to combine. Add the chocolate pudding powder and mix well. Add chocolate cake mix and beat for two minutes on medium speed.
Fill cupcake liners 2/3 full. Bake for about 25 minutes. Cool in the cupcake pan.
Serving: 1 cupcake
Here is how you make the glaze:
Ingredients:
Combine all dry ingredients, add vanilla, 1/2 tbsp of milk, adding more milk 1/4 tsp at a time if needed until the glaze is smooth. Place glaze into a ziplock bag, cut off one corner and drizzle over the top of the cooled cupcakes.
- 1 cup of Pumpkin (real pumpkin, not pumpkin pie filling) – I used Libby’s
- Box of Chocolate Cake Mix ( I use whatever is on sale!)
- Small box (1.4 oz) of sugar free, fat free instant chocolate pudding mix
- 1 1/3 cups water
Preheat oven to 350 degrees and line a cupcake tin with cupcake liners.
Combine pumpkin and water and mix to combine. Add the chocolate pudding powder and mix well. Add chocolate cake mix and beat for two minutes on medium speed.
Fill cupcake liners 2/3 full. Bake for about 25 minutes. Cool in the cupcake pan.
Serving: 1 cupcake
Here is how you make the glaze:
Ingredients:
- 1/2 cup confectioners’ sugar
- 1 tbsp unsweetened cocoa powder
- 1/2-1 tbsp 1% milk
- 1/4 tsp vanilla extract
- pinch of salt
Combine all dry ingredients, add vanilla, 1/2 tbsp of milk, adding more milk 1/4 tsp at a time if needed until the glaze is smooth. Place glaze into a ziplock bag, cut off one corner and drizzle over the top of the cooled cupcakes.
Would you believe these cupcakes are Low Fat!
I will have more Fall recipes in the next few weeks posted here on TheNewFit
If you have any great Fall recipes you would like to share, email me!! - DL
If you have any great Fall recipes you would like to share, email me!! - DL