Yummy Pumpkin Blondies

Just this week, my overnight shift finally ended and I can happily say that I am back on dayshift. With this new and welcomed change, I am able to start posting more frequently and I am very excited. Equally, it has come to my attention that Samhain; Halloween to some, is just around the corner! For me personally, this means cooking different soups, breads and a delicious recipe for Pumpkin Blondies to sweeten the soul! Instead of candy, this fun and healthy recipe is sure to be a hit!

Pumpkin Blondies

Ingredients

2 1/2 cups. All-Purpose Flour

1 tbsp. Pumpkin Spice

1 1/2 tsp. Baking Soda

1 tsp. Kosher Salt

1 cup. Unsalted Butter

1 3/4 cups. Sugar

1 Large Egg

1 1/2 cups. Pumpkin Puree

2 tbsps. Vanilla

1 1/2 cups. Chocolate chips (I used Dark Chocolate Chips)

Directions

Step One: Preheat the oven to 350°F. Butter a piece of parchment paper and place in a 9×13″ baking dish. Set aside.

Step Two: In a large bowl, sift together the flour, pumpkin pie spice, baking soda and salt.

Step Three: In a separate bowl, beat the butter with an electric mixer. Add the sugar and beat until fluffy. Next mix in the egg, pumpkin puree and vanilla. Slowly add in the flour mixture and mix until combined. Fold in the chocolate chips and then pour into the prepared baking dish.

Step Four: Bake for 35 to 40 minutes, or until a toothpick comes clean. Allow to cool for 20 minutes in pan and then remove from pan. Cut into bars and enjoy!

Recipe Credit: https://www.iheartnaptime.net

Original Recipe Link: https://www.iheartnaptime.net/pumpkin-blondies/

Peanut Butter Banana Cake

Image Credit: http://www.giadzy.com

Dessert has never looked so delicious until last night. Though the combination of peanut butter and banana may sound odd to some, they actually pair in a wonderful manner. Since I have quite a few followers who do not follow a plant-based lifestyle, I have decided to continue incorporating regular recipes into my posts. I feel this will give my work an equal balance along with variety. Thank you each for your continued support!

With this being said, the recipe is rather easy to make with a moist texture. Personally, it reminds me of the perfect Sunday evening dessert. Simple yet flavorful. If you are looking for something fun and different to try; look no further! This cake will have you smiling from ear-to-ear!

Peanut Butter Banana Cake

Ingredients

  • 3 very ripe bananas
  • 3 eggs at room temperature
  • 3/4 cup melted and cooled coconut oil plus more for the pan
  • 1/2 cup plain Greek yogurt
  • 1/3 cup creamy peanut butter
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoons baking soda
  • 1 teaspoon baking powder

Frosting

  • 1 8ounce package cream cheese, at room temperature
  • 1/4 cup 1/2 stick unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/4 teaspoon kosher salt
  • 1 cup powdered sugar
  • 1/4 cup mini chocolate chips

Directions

Step One: Preheat the oven to 350 degrees F. Lightly brush the inside of 2 – 9 inch round baking dishes with coconut oil and line the bottom with parchment paper.

Step Two: In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the eggs and whisk until smooth. Whisk in the coconut oil, yogurt, peanut butter, sugar, salt and vanilla until smooth and incorporated. Add the flour, baking soda and baking powder. Use a rubber spatula to stir until combined being careful not to over mix.

Step Three: Divide the batter among the 2 prepared pans and bake for 25 to 30 minutes or until firm to the touch and a toothpick inserted in the center comes out only a few crumbs. Allow to cool for 30 minutes in the pan. Unmold the cakes and allow them to cool completely on a wire rack.

Step Four: In a medium bowl combine the cream cheese, butter, peanut butter and salt. Using a hand held mixer, beat on medium speed until light and fluffy. Add the powdered sugar and slowly beat again, increasing the speed as the sugar gets incorporated.

Step Five: Place one of the cooled cakes, top side down, on a serving plate. Place 1/3 of the frosting on the cake. Using an offset spatula, spread the frosting almost to the edge of the cake. Place the other layer, top side down, on the frosting. Dollop the remaining frosting in the center of the top layer. Using the offset spatula, slowly work the frosting over the top and down the sides of the cake until the cake is evenly covered. Sprinkle the top with the mini chips. Refrigerate for at least 2 hours before slicing and serving.

Personal Notes: In order to make this cake vegan simply replace the all-purpose flour for wheat flour. Replace the regular butter with Earth Balance butter. Switch the cream cheese for vegan cream cheese (Daiya is recommended) and switch the regular yogurt for vegan yogurt (Anita’s). Hope this helps some!

Recipe Credit: http://www.giadzy.com

Original Recipe Link: https://giadzy.com/recipes/peanut-butter-banana-cake-giada/

Applesauce Bread

Image Credit: http://www.thebigmansworld.com

With Autumn almost here, I wanted to try out a new recipe I knew my fiancé would love. Having homemade vegetable soup, I felt as though this bread would pair nicely as a healthy dessert to sweeten the night. Thankfully, applesauce is easy to access so a quick trip to our local Natural Grocers was made. With a big jar of applesauce now in tow, we made our way back to the house and I began my process of cooking. During this experience, the house began to smell beyond amazing and my mind contemplated making another loaf. Did I make the second loaf? You bet your sweet apples I did!

If anyone loves autumn as much as myself, I implore you to try out this recipe and let me know what you think! This is a recipe that even smaller children could help make! The best tip I can give, is to allow the bread to cook for the full hour. Once the hour is up immediately take out the loaf to start cooling. Once cooled it’s ready to be sliced and plated. Here’s to delicious desserts!

Applesauce Bread (Vegan)

Ingredients

2 cups. Wheat flour

1 1/3 cups. Brown sugar

2 tsp. Cinnamon

1 tsp. Nutmeg, Baking soda

1/2 tsp. Baking powder, Salt

1/4 cup. Oil of choice (I used Coconut oil)

1 1/2 tbsp. Apple cider vinegar

1 cup. Unsweetened Applesauce

1/4 cup. Water

2/3 cups. Raisins and Walnuts

Directions

Step One: Preheat the oven to 180C/350F. Grease a 9 x 5-inch loaf pan and line it with parchment paper. Set aside.

Step Two: In a large mixing bowl, add your flour, sugar, cinnamon, nutmeg, salt, baking soda, and baking powder, and mix well. In a separate bowl, whisk together your oil, apple cider vinegar, applesauce, and water until combined.

Step Three: Combine your wet and dry ingredients together. Fold through your raisins/nuts of choice. Transfer to the loaf pan and bake for 50-60 minutes, or until a skewer comes out just clean.

Step Four: Remove from the oven and allow to cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.

Notes

* Wholewheat flour is preferred, but white all purpose flour will work too. To make a gluten free applesauce bread, use gluten free flour. 

TO STORE: Leftover apple bread can be stored at room temperature, in a sealable container. To keep the bread moist, cover with a paper towel on top, BEFORE covering it. It will keep well for up to 1 week. To keep longer, store in the refrigerator.

 TO FREEZE: Applesauce bread is freezer friendly so store leftover slices by covering them in parchment paper and keeping them in Ziploc bags. They freeze well for up to 6 months. 

Recipe Credit: http://www.thebigmansworld.com

Original Recipe Link: https://thebigmansworld.com/applesauce-bread/