Fall is coming and so is the pumpkin spice flavored food! I have 3 recipes I’d like to share. For a nice healthy breakfast we have Apple Sandwiches. What you need are 2 apple slices and 3 tablespoons of peanut butter, 2 tablespoons of chocolate chips and 3 tablespoons of granola. First you core an apple and cut it crosswise. Then spread the peanut butter across the apple slices. Sprinkle some chocolate chips and granola on the peanut butter. Press down lightly with your other apple slice, and now you have a healthy, vegetarian snack with high fiber and low sodium with a bit of a sweet crunch.
For the next recipe we have is a Pumpkin Spice Coffee Cake. It’s for those pumpkin spice lovers. First you preheat the oven to 350 degrees Fahrenheit and apply non-stick cooking spray to your 8 inch square pan. Then get a small bowl and mix half a cup of light brown sugar, half a cup of finely cut pecans, fourth of a cup of all purpose flour, 3 teaspoon of unsalted butter that is melted, and 1 teaspoon of cinnamon until it is mixed with a fork until crumbly. Get a large bowl and mix 2 cups of all purpose flour, 1 teaspoon of baking powder, half a teaspoon of baking soda, half a teaspoon of fine salt, half a teaspoon of ground cinnamon, fourth of a teaspoon of ground ginger, fourth of a teaspoon of ground nutmeg, half a cup of light brown sugar, half a cup of granulated sugar. Then get another small bowl to mix 1 cup of pumpkin puree, half a cup of vegetable oil, 4 ounces of sour cream, 2 large eggs that are beaten. With your big bowl make a well in the middle so you can put your wet ingredients in the hole. Gently stir until combined. Take out half the batter into your 8 inch square pan and then layer half the streusel, then layer the other half of batter and streusel on top. Put the cake into the oven for 35 minutes or put a toothpick in the center until it comes out. To make the topping you need to mix maple syrup and sugar until it makes a thick pourable icing. To store the leftovers you can put it in room temperature and it will stay good for 4 days!
The last recipe is Pumpkin Spice Cookies with Chocolate Glaze. First preheat the oven to 350 degrees fahrenheit and line your baking sheet with a silicone mat. Get a medium bowl and mix 4 ounces of cream cheese that has 1 third less fat and is softened, 2 tablespoons of unsalted butter, 3 fourths of light brown sugar until light and fluffy. Then add 1 large egg and beat well. Add in half cup of pumpkin puree, fourth of a cup of 1% buttermilk and half a teaspoon of vanilla extract. Get another bowl and mix in your 1 and 3 fourths of a cup of all purpose flour, 1 teaspoon of pumpkin spice, half teaspoon of baking soda, half a teaspoon of salt and fourth of a teaspoon of baking powder. Make round tablespoons of the cookie dough 2 inches apart each on your baking sheet. Leave it in the oven for 12-14 minutes until golden brown. Get a small bowl and mix your fourth cup of confectioners sugar, half a tablespoon of unsweetened cocoa powder, half a tablespoon of 1% fat milk, eighth of teaspoon of vanilla extract and a pinch of salt and whisk. Put it in a piping bag and drizzle all of your cookies! This recipe sounds super delicious and I would personally make this.
Cite –
https://www.wholefoodsmarket.com
