Healthier……Starbucks Pumpkin Bread

I love Starbucks, I wish I made more money so I could get a coffee there every day, maybe even three times a day!!!  I digress…….I don’t want to, but I will.  Their lemon and pumpkin loaves are delish!!  I could eat an entire loaf, one day I should try it!  I’ve always wanted to try a recipe with yogurt or applesauce instead of oil, this recipe allows me to do it, and it is amazingly delicious.

Ingredients:

1  1/2 c. All Purpose Flour

1/2 tsp. Ground Cinnamon

1/2 tsp. Salt

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

1/4 tsp. Ground Cloves

1/4 tsp. Ground Nutmeg

1  1/2 c. Sugar

1/2 c. Fat Free VanillaYogurt

3 Egg Whites

1 c. Canned Pumpkin

 

Instructions:

Preheat oven to 350º. Grease a loaf pan, set aside.

Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.

In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.

Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.

Let cool on a wire rack.  Makes one large loaf or four mini loaves.  This is very dense and moist, delicious!!!

Add a powdered sugar glaze if you wish!

148

Homemade Microwave Caramels

I love caramel…… hot, cold, wrapped, dipped in chocolate, I don’t care….I love it!!  I love it even more when I can make it in less than six minutes in the microwave!!!  Note: This should only be used in microwaves with 950-1000 watts.

Ingredients:

5 Tbl. butter
1/2 c. light corn syrup
1/2 c. sugar
1/2 c. packed light brown sugar
4 oz. sweetened condensed milk (about 1/4 c. + 2 Tbl.)
Instructions:
Put all ingredients in a large, microwave safe, bowl.  Microwave for 6 minutes, stirring
every 2 minutes.  Spray an 8”x8” dish with cooking spray and pour mixture in.
Let cool and cut.  Wrap in wax paper.
Seriously, it IS that easy!!  Do not over cook, as it will make a harder caramel.
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145

Almond Joy Balls

138It’s been a busy season….not a lot of recipes coming from my kitchen, but here are a few I did when I took the day off from work to make Christmas candy.

Ingredients:

2 cups almonds, Chopped or pulverized!

3 cups powdered sugar

1/8 tsp salt

1 tsp vanilla

1  14 oz. bag flaked coconut, sweetened

1  14 oz. can sweetened condensed milk

1/2 cup butter

dipping cocolate

Instructions:

In a large bowl, mix nuts (I pulverized mine in the food processor), coconut, powdered sugar and salt.

Add melted butter, milk and vanilla. Mix well. Refrigerate mixture for at least 30 minutes.  Use teaspoon size portion of mixture and roll into balls.

Place balls on a cookie sheet lined with wax or parchment paper. Refrigerate for at least 15 minutes.

Heat dipping chocolate.

Place balls on a cookie sheet lined with wax or parchment paper. Refrigerate for at least 15 minutes.

Place chocolate coated balls on a cookie sheet lined with wax paper or parchment paper. Place finished balls in the refrigerator until well chilled. Store at room temperature for up to a week. For longer storage, coconut balls can be frozen in a freezer bag for up to 3 months.

 

Enjoy & Merry CHRISTmas!