Saturday, November 5, 2011

Thanksgiving: Pumpkin goodies

8 oz cream cheese, softened
1/2 c canned pumpkin (not pumpkin pie filling)
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp vanilla
4 TBSP brown sugar
Beat all ingredients together until smooth. Refrigerate.

2 eggs
1-1/4 cups buttermilk (*I used powdered)
4 TBSP melted butter
4 TBSP canned pumpkin
1/4 cup granulated sugar
1/4 tsp salt
1-1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp allspice
Preheat a skillet over medium heat. Coat pan with no stick spray.
Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
Use an electric mixer to blend ingredients.
Add dry ingredients to wet
ingredients and blend with mixer until smooth.
Pour or scoop the batter onto hot skillet, using approximately 1/4 cup for each pancake.
When the batter stops bubbling and edges begin to harden, flip the
pancakes. They should be golden brown. This will take from 1 to 2 minutes.
Flip the pancakes and cook other side for the same amount of time, until
golden brown.
Serve warm with syrup.
Makes approximately 16 pancakes.

Brownie Batter:
1 prepared Brownie Mix (try to find one without hydrogenated fats or high fructose corn syrup!!)
1 tsp cinnamon
Mix according to box adding 1 tsp cinnamon.
Cheesecake Batter
6 oz cream cheese, softened
1 egg
1/3 cup sugar
2 TBSP flour
1/2 cup pumpkin
1/4 tsp pure vanilla extract
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
Preheat oven to 350°. Grease an 8″x8″ square metal pan.
Mix brownie batter and cinnamon in bowl.
In separate bowl, beat together cheesecake batter.
Spread about 2/3 of brownie batter into prepared pan, and spoon cheesecake batter over top. Dollop remaining brownie batter over cheesecake batter. Swirl together with a knife.
Bake for 40 minutes, or until center is set.

 (makes approx 18 large or 43 mini muffins)
1 box chocolate cake mix (no hydrogenated fats or HFC syrup!)
1 can (15 oz) pumpkin
1/2 c mini chocolate chips
2 egg whites
2 TBSP water
mini chocolate chips to garnish
Preheat the oven to 375°.
Spray the insides of your muffin liners with no stick pray, otherwise the muffins will stick to the paper. Place in muffin tins.
In a large bowl, whisk the egg whites until a little foamy.
Add in the remaining ingredients and stir until well-blended. Use an icecream scooper to fill prepared baking cups. Bake for about 18-20 minutes until a toothpick comes out clean.
Sprinkle with a few mini chocolate chips as soon as they come out of the oven!
Remove from pans and let cool on a rack.

Thank you TIDY MOM for these recipes! And remember, occasional treats are ok!

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