Recipes on this page
Pumpkin Milkshake
Dark Chocolate Cherry Oatmeal Cookies
Pumpkin Shortcut Coffee Cake
Pumpkin Milkshake Recipe
by Kelly
Blend these ingredients using a stick blender or traditional blender. Makes 2 servings.
2 ½ cups vanilla ice cream (frozen yogurt is fine)
¾ cooked pumpkin (canned works fine)
1 heaping teaspoon pumpkin pie spice (or combination cinnamon, ginger, & cloves)
¾ low fat milk (skim is fine)
1 heaping T ground flaxseed (about 2 T prior to grinding with electric coffee grinder)
This one is easy, healthy, fun and cold. And it doesn’t have that “healthy” taste!
Dark Chocolate Cherry Oatmeal Cookies
By Kelly
Cream together
2/3 cup butter
2/3 cup brown sugar
Stir in
1/4 teaspoon ginger
3/4 teaspoon cinnamon
1/2 teaspoon salt
Add one at a time, stirring after each addition
2 eggs
1¼ cups flour (all-purpose or unbleached)
1 teaspoon baking soda
1/4 cup flax seed meal (grind flax seeds in coffee grinder or food processor)
2 Tablespoons oat bran
1 1/3 cups rolled oats
1 ¼ cups dried cherries
1 ¼ cups walnuts
2 cups dark chocolate chips
Finishing: Chill dough. Bake in 350 F oven for about 10 minutes.
Pumpkin Shortcut Coffee Cake
by Kelly
Cake:
1 box plain cake mix (set aside 1/3 cup)
1 cup pumpkin
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon cloves
1/3 cup applesauce
1/3 canola oil
2 Tablespoons ground flaxseed (I grind seeds in electric coffee grinder.)
¼ cup oat bran
2 eggs
1 teaspoon vanilla
1 cup raisins
Streusel filling / topping:
1/3 cup reserved cake mix
¼ cup ground flaxseed
¼ cup rolled oats
¼ cup brown sugar
1 teaspoon cinnamon
3 Tablespoons softened butter
1 cup broken walnuts (I like to use more)
Method:
Combine cake ingredients in one bowl. Stir until all are combined and moistened. It is thick, so it helps to add the raisins last. Spread a little more than ½ of mixture in a pan that is sprayed with baking spray. I’ve used several kinds of pans; glass 9 x 13 is fine. Combine filling ingredients in separate bowl. Crumble a little less than ½ of the filling ingredients onto the cake batter. Sprinkle the walnuts over. Spread the second half of the batter over the filling by large spoonfuls. It’s okay if it’s messy when you spread out the spoonfuls. Crumble the last of the topping over top. Bake about 25 minutes at 350.
Note: I never break the walnuts. That is the worst pain in the hands. Get someone to do a whole container of them for you so they will be on hand – or buy them pre-broken. This cake is so moist and tasty no one even guesses at all those healthy ingredients.
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