Be Happy. Be Fit.
This is one of the three amazing recipes I tried this weekend and it is INCREDIBLE! Perfect paired with a pumpkin spice latte, or pumpkin flavored coffee (they have this at Trader Joe’s right now!!!). Top it off with reading your favorite book and you have a delightful, relaxing (and tasty!) Sunday morning 🙂
Originally posted by ambitious kitchen. If you do not already follow her, do yourself a favor and do it right now! Every recipe of hers I have tried – both healthy things and treats – has been unreal!
PUMPKIN GINGERSNAP COFFEE CAKE
1 cup unsalted butter
3 cups flour
3 tsp baking powder
1 1/4 cup brown sugar
1/2 tsp salt
3 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 cup almond milk (you can also use skim, 2% or whole)
1 egg yolk
1 tsp vanilla
1 cup canned pumpkin (not pumpkin puree)
3 Tbsp plain greek yogurt or sour cream
2 cups gingersnap cookies
1/2 cup of flour
1/2 tsp cinnamon
2/3 cup brown sugar
1/2 cup (1 stick) cold unsalted butter, cut into chunks
pinch of salt
1 1/4 cup chopped pecans
Preheat oven to 375 degrees F. Grease a 9×13 baking pan.
To make the streusel:
- Smash the gingersnaps until they resemble fine crumbs; you should end up with about 3/4 cup of crumbs. In a large bowl, combine the flour, crumbs, brown sugar, cinnamon and salt. Add the cold butter pieces to the bowl and cut with a pastry cutter or rub together with your fingers until the mixture resembles a crumble texture. Stir in the pecans and set aside.
To make the batter:
- Brown the butter: Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Remove from heat and immediately transfer the butter to a bowl to prevent burning.
- In a medium bowl whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, and ginger.
- In a separate large bowl, whisk the milk, eggs, yolk, and vanilla together until combined. Whisk in the brown butter until combined. Fold in the pumpkin and yogurt. Gently stir in the flour mixture. The batter will be thick.
- Spread half of the batter in the prepared pan. Generously sprinkle half of the streusel over the batter. Drop the remaining batter all over the streusel and gently spread it with a spatula. Sprinkle the remaining streusel on top. Bake about 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Be happy. Be Fit.
Those of you that know me or have followed me for a bit, know that I LOVE fruit! YUM! So it’s no wonder I piled the fruit onto my plate this morning 🙂
Besides the fruit, I ate two scrumptious little chicken breakfast sausages and a bowl of oatmeal. This is no ordinary bowl of oatmeal though… I added chia seeds, flax seed, toasted almonds, cinnamon, and a bit of brown sugar. SO GOOD! Give it a try someday.
What was your healthy breakfast??
Be Happy. Be Fit.
So I LOVE the holidays and fall! I love making treats, getting cozy by a fireplace, holiday decorations and all that comes with the months of October, November, and December. My apartment is now officially “fall decorated out” complete with huge orange daisies 🙂 To top it off I made these deliciously healthy festive bars! I changed it slightly, but the original recipe is from Ambitious Kitchen, my FAVORITE food blog to follow. This is a must try for the month of October, they make a perfect breakfast and/or dessert!
- 2 1/2 cups oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- pinch of ground cloves (optional)
- 1 cup canned pumpkin
- 2 teaspoons pure vanilla extract
- 1/2 cup unsweetened applesauce (I just put one core-free apple in the blender)
- 1/2 cup brown sugar
- 1 coconut oil
- 1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top
- Preheat oven to 350 degrees F. Spray 8×11 or 9 inch baking pan with nonstick cooking spray or coconut oil.
- Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour.
- Place the oat flour in a medium bowl. Whisk in baking powder, baking soda, salt and spices; set aside.
- In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, coconut oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
- Add 1/3 cup of chocolate chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of chocolate chips on top.
- Bake for 15-25 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Once finished baking, cool 10 minutes on wire rack. EAT!
Be happy. Be fit.
These are seriously so delicious!! They are in my healthy section, although they really should be referred to as a healthy treat 🙂 I put it in this section because it definitely is a MUCH healthier version that your traditional banana bread recipes which are usually loaded with butter and sugar. This recipe uses greek yogurt, bananas, egg whites, and less sugar…AND THEY TASTE AMAZING!! Enjoy!
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 large ripe bananas, mashed
- 1 tablespoon butter, melted*
- 1/2 cup dark brown sugar
- 2 egg whites
- 1 teaspoon vanilla
- 1/4 cup non-fat vanilla greek yogurt
- 2 1/2 tablespoons milk of choice (skim, soy, almond, coconut, etc)
- For walnut crumb topping:
- 1/4 cup dark brown sugar
- 2 tablespoons flour
- 1/4 cup finely chopped walnuts
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter
This recipe is a slightly modified version of Ambitious Kitchen’s Better-For-You Banana Bread. Gotta’ give her credit 🙂
Be Happy. Be Fit.