Pumpkin Pound Cake

This is arguably the most beautiful pound cake I've ever seen.

I cannot believe how good this stuff is. At our residence, we're jokingly calling it 'pumpkin crack cake'. I cranked out two loaves, and they disappeared.. made two more.. now there's only a bit of one left. Oh, help us.

 This could be considered a copycat of Starbucks' pumpkin pound cake, but I have no idea how they make theirs. Besides, this one is better. It's just, that's how good this stuff is. It's kind of scary addictive.

Traditionally, pound cake is made with butter, but you're not going to miss it in this recipe.

It's dense, thick and moist and perfect. Everything a pound cake should be.

Ingredients 
    1 1/2 cups whole wheat flour (or all purpose)
    1/2 tsp cinnamon
    1/2 tsp salt
    1/2 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp pumpkin pie spice
    1/4 tsp nutmeg
      
    15 oz pumpkin puree (1 can)
    4oz (1/2 cup) yogurt (I used a 'pumpkin pie' yogurt, but those are seasonal. This will still work and taste just as amazing with vanilla)
    6 tbsp egg beaters
    1 1/2 cups stevia in the raw (or other suger substitute)
    1/4 tsp almond extract

Instructions
Preheat oven to 350 degrees. Combine flour, cinnamon, pumpkin pie spice, nutmeg, baking soda, baking powder, and salt and whisk well. In a separate bowl, mix together a can of pumpkin puree, yogurt, egg beaters, almond extract, and baking stevia until completely blended. Pour the wet mixture into the dry and beat with an electric beater until cake batter is smooth.
Grease or spray a large loaf pan or two mini loaf pans. (I used two 5 3/4 x 3 x 2 1/8 inch pans.)
Pour batter equally into each pan, and bake for an hour.
Let cool or enjoy warm.

- Dust with powdered sugar for fun :)

Nutritional info: 
Whole recipe (809g): 900 calories, 
450 calories per one mini loaf


**Nutritional info will vary based on what yogurt you use. My yogurt only added 40 calories to the recipe, I used 4oz of a carbmaster yogurt from Fred Meyer/Kroger brand. Simply subtract that from 900 and add accordingly.

Zucchini Brownie Bread (mini loaves!)

I love myself right now for making this. I'm dying inside over this recipe. I'm making it again tomorrow.. or maybe tonight.. it's that good.
Warning: Your kitchen will smell like a chocolate factory.

Spread with any spread you like - be creative! I only spread half of mine (with a hazelnut spread), because I wanted everyone to taste how great they are plain, too.

 The recipe name was inspired by my mom - who could not believe these healthy little treats. I was originally going to call it 'chocolate zucchini bread' or 'snack cakes' or something, but she kept shrieking "it's a BROWNIE!" and my gosh, it sure tastes like one..

Moist, chocolate and buttery tasting -- no one will believe these are healthy. It's seriously crazy.

Perfect for breakfast, with coffee, or as a snack.

Obviously I couldn't stop taking pictures because this recipe is too good all belief.

I love portioned stuff, it's so cute, and that way, everyone gets their own!

You can make this recipe multiple ways:
I used an 8 well mini loaf pan, and divided my batter into 6, making 6 small mini loaves. You can make one medium size bread loaf, 3 regular size mini loaves, etc etc, you just need to change the baking time for the recipe. You could probably also make massive muffins out of this too. Hmm.. maybe next time :D
The short version of it is - each of these are only 100 calories (recipe divided by 6). Mini loaf to yourself for 100 calories? Yeah, worth getting one of those pans.. See bottom for more nutritional babbling.
Plus they're really cool just to make other single serving type stuff, decorate different ones in different ways.. possibilities are endless!


Ingredients
1 cup whole wheat flour (or all purpose)
1/4 cup unsweetened cocoa powder
1 cup splenda
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon baking powder

1/4 cup egg beaters
1/2 cup unsweetened applesauce
1 tbsp unsweetened almond milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 tsp butter extract

1 cup zucchini, grated (about 1 small or medium squash, about 189g)

Instructions
Preheat oven to 350. Omitting the squash until the end, combine wet and dry ingredients separately and whisk both well. Use an electric beater and beat the wet and dry ingredients together until you have a thick bread batter. STIR the shredded zucchini into the batter. Use a nonstick cooking spray and spray whatever pan you want to use. Divide batter into 6 wells (if using an 8 well mini loaf pan), or divide into other sprayed pan accordingly.
Bake for 25-30 minutes using mini loaves, or more if making a larger loaf. Check for doneness with a toothpick or knife, center should come out clean. Loaf should be risen and slightly firm to touch.
Let cool or eat warm. AMAZING reheated - microwave for 15 seconds.

Nutritional info is 585 for the whole recipe, I'm rounding up to 600 for varying ingredients in such things (such as unsweetened applesauce), so just divide it as you want depending on what you make.
If you make it the way I did, each one of your mini loaves is an 100 calorie portion. Add up how much spread you use (I used a 1/2 tsp of hazelnut spread on mine), and you've got your nutritional info for your portion. :)

Funfetti Strawberry Shortcake French Toast

This is taking french toast to a whole new level.

How do I even begin? This french toast is soft and fluffy like shortcake, with a vanilla-strawberry topping.

 Tastes like strawberry shortcake, and cake batter..

Breakfast just doesn't get better than this. It can't.

I'm still at a loss for words. I think I'm in love with my french toast.

Ingredients
2 slices of your favorite bread (I used Sara Lee 45 cal/slice)

French toast mixture:
1 tbsp egg beaters
1-2 tbsp unsweetened almond milk
1 tbsp vanilla yogurt
1 tbsp Da Vinci Sugar Free Vanilla syrup (optional)
1/4 tsp Betty Crocker decorating sprinkles

Topping:
1/4 tsp Betty Crocker decorating sprinkles
45g fresh or defrosted strawberries, sliced
3 tbsp vanilla yogurt

Instructions
Combine your mixture ingredients (except the sprinkles) and stir well in a shallow dish or on a small plate. Dip each slice of bread in the mixture, covering so that each side of your bread is drenched in the mixture. Sprinkle your first 1/4 tsp of decorating sprinkles over the bread. Heat a greased or sprayed skillet to medium heat on your stove, and place bread slices in the heated pan, flipping every few minutes with a spatula for about 7-8 minutes. Once they start to brown, you can turn them to a lower heat and to keep them slowly cooking and warm while you make your topping mixture.
They take longer to cook than regular french toast because of the yogurt in the french toast mixture makes the bread fluffier and softer than regular french toast, giving it the consistency of short cake.
For the topping, measure three tablespoons (or more, if you want) of vanilla yogurt into a small ramekin or dish and stir in strawberries. Once your french toast is done, microwave your topping mixture for 30 seconds on high heat. Pour your strawberry topping over your french toast and sprinkle with the rest of the sprinkles.

Enjoy your warm and delicious strawberry shortcake breakfast!

Nutritional info: 155 calories

Double Chocolate Lava Cake (single serving!)

What a day. Never did I dream that today I would be eating a chocolate lava cake bursting at the seams with delicious fudge, but along came lunch time, and I was craving something chocolate. I needed chocolate. I didn't feel much like eating, and when that happens, the easiest way to get me to eat is to bribe myself with chocolate.

 

My prayers were answered. I sat there with a dreamy expression scraping my ramekin and licking my fork. This recipe is for a single serving made in a 4 oz ramekin dish.

 The top coating on this lava cake is a delicious fudgy coating, while the inside is a sweet, healthy bread like fudge cake. All my chocolate answers have been fulfilled..for now.

In my recipe I used wheat flour, but you could use any kind you want.

Ingredients:
1/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 tbsp. unsweetened cocoa powder
2 1/2 tbsp. unsweetened almond milk
4 1/2 tbsp. splenda
1 tbsp. unsweetened applesauce
1/2 tsp vanilla
1/2 tsp brown sugar
1/3 cup hot water

Instructions: (Read carefully!)
Preheat the oven to 350. Mix flour, baking powder, salt, and 1 tablespoon of the cocoa powder. Stir in the milk, 2 1/2 tablespoons of splenda, applesauce, and vanilla. Spread the thick batter into the ramekin. Now, stir together the remaining tablespoon of cocoa powder, 2 tablespoons of splenda, and brown sugar. Sprinkle this over the batter. Pour the hot tap water on top of the entire dish, but DO NOT STIR IT. It's going to look like a chocolate mud soup and you're going to think you did something wrong, but be patient.
Place the ramekin on a pan to catch the overflow and cook for 35 minutes. Let cool for a few minutes, or, if you can't wait, devour immediately.

Nutritional info: 130 calories