Tasty Tuesday: Flourless Pumpkin Pancakes

It is the Pumpkin Spice time of year from coffee to cookies to marshmallows….These yummy pancakes will surely be a hit in your house.

Nutrition facts for the entire recipe: 169 calories, 4g total fat (0.5g sat fat), 420mg sodium, 16g carbs, 6.5g fiber, 4.5g sugars, 19.5g protein

Prep: 5 minutes     Cook:  5 minutes     Freestyle™ SmartPoints® value 2*  Makes: 1 serving

Ingredients:

• 1/4 cup powdered peanut butter
• 1 packet natural no-calorie sweetener (like Truvia)
• 1/2 tsp. baking powder
• 1/4 cup canned pure pumpkin
• 1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
• 1/4 tsp. vanilla extract

Seasonings:

• 1/2 tsp. cinnamon
• 1/4 tsp. pumpkin pie spice
• Optional toppings: lite pancake syrup, light butter

Directions:

1. In a medium bowl, mix powdered peanut butter, sweetener, baking powder, cinnamon, and pumpkin pie spice.
2. Add pumpkin, egg, and vanilla extract, and stir until uniform. (Batter will be thick.)
3. Bring a large skillet sprayed with nonstick spray to medium heat.
4. Add batter to form three medium pancakes (about 1/4 cup each).
5. Cook until solid enough to flip, about 2 minutes. Gently flip, and cook until both sides are lightly browned and the inside is cooked through, about 2 minutes.

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Have a blessed day!

Tasty Tuesday: Oatmeal Raisin Bites

Tasty Tuesday is courtesy of Jen at THE HAUTE MOMMY HANDBOOK.  I LOVE oatmeal raisin cookies.  Maybe it is because I can trick myself into believing they are healthy.  I mean oatmeal is good for you, right?  The funny thing is I can remember NEVER wanting to eat oatmeal as a child.  In fact, I didn’t even put milk on my cereal.  Who wants to eat soggy Frosted Flakes?

When I joined Weight Watchers many years ago, oatmeal was a staple on my shelf.  I used to love to make Hungry Girl’s GIGANTIC Oatmeal Bowls for breakfast filled with any combination of apples, bananas, blueberries or cinnamon.  I have even changed them up since I am gluten free and dairy free………they are still YUMMY!

I am still working on making these bites gluten free.  Despite many attempts, I can’t seem to get the almond flour right.  I feel like I should be using less.  Who is a pro at “alternate” flours, I would love some input.

INGREDIENTS

1/2 cup + 6 Tbsp butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt (optional)
3 cups oats (quick or old-fashioned, uncooked)
1 cup raisins

DIRECTIONS

• Heat oven to 350° F.
• In a large bowl, beat butter and sugars until creamy.
• Beat eggs and vanilla in separate bowl, then add to large bowl. Beat all wet ingredients well.
• Combine flour, baking soda, cinnamon, and salt, and mix well with wet ingredients.
• Add oats and raisins. Mix well.
• Drop rounded tablespoons onto cookie sheets and bake for 8-10 minutes or until golden brown and fork inserted in center comes out clean.
• Cool 1 minute on cookie sheets, then move to wire rack to cool completely. Makes 4 dozen of bite size cookies.  They don’t spread when baking.

If anyone makes a batch and needs a taste tester, I’m available!!!

Why not make a batch and “boo” someone?  Grab one of Thirty One’s Little Carry Alls, fill it with yummy treats and leave it for a friend as a surprise. These are  the perfect solution for organizing the little things in your life. From office supplies to eating utensils and cosmetics, this caddy helps keep your life in order by keeping everything right at your fingertips. Great for gifts, small toys, crafts, office desks, candy and seasonal home décor.

Have a blessed day!

How To Create a Cute Pumpkin

Fall means Halloween is just around the corner, with witches, ghosts and monsters galore. I used to love this holiday because I got to make some fun costumes for Belinda and her friends.  You can start getting in the spooky spirit with Halloween totes, pillows and embroidery designs in Thirty One’s Fall Catalog – and this easy DIY pumpkin painting craft that’s perfect for big and little ghouls alike.

What you’ll need:

• Small pumpkins or gourds
• Acrylic paint
• Alphabet craft stickers
• Assorted paintbrushes

• Paper plates
• Newspaper
• Paper towels
• Cups of water

Optional:

• Glitter
• Rhinestones
• Glue

Directions:

Lay down newspaper to keep your table or counter mess-free. Use paper plates as paint palettes and squeeze out the colors of paint you want to use. Then, get painting! When you need to switch to a new paint color, just rinse out your brush in a cup of water and dry it on a paper towel.

These pumpkins can be as simple or as funky as you want! Go for one neutral color palette, or let the kids go to town by choosing the colors for their own personal pumpkins.

Spell out spooky words like “Boo!” or “Trick or treat” by placing letter stickers on your pumpkin before painting it, then peeling them off after the paint dries. Or go for a bedazzled look with glitter and rhinestones attached with glue. Check out Hallmark’s Think. Make. Share. blog for more pumpkin-painting inspiration.

Bonus tip: Opt to paint your pumpkins this year to save on the mess and cleanup of carving! Decorate your windowsill or mantelpiece with mini pumpkins, or use them as a festive Halloween centerpiece on the dining room table. Plus, they stay fresh much longer than carved pumpkins.

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The Get Creative Carry-All is my favorite.  I carry craft supplies to show and have plenty of room for lots of “stuff”.  I have home health aides who use this to carry their supplies.  Teachers love it because it is roomy. Don’t leave home without your favorite project in this craft bag or sewing bag! Pack up your yarn, paper crafting and scrapbooking items, art supplies and more in this stylish and sturdy travel craft bag. The structured satchel top stays open for easy access to projects while you work, while eight pockets organize crochet hooks, knitting needles, markers, brushes and more. This craft bag can be personalized to make a distinctive and special gift.

Share your pumpkin creations with us…. Have a blessed day!

Tasty Tuesday – Fudge Brownies

Today’s recipe is courtesy of Hungry Girl. The actual name of the brownie is “secret-ingredient” fudge brownie BUT I figured you would’t check it out if you knew there was a secret ingredient. LOL.  I’m trying to get back on track but I do love my sweets.  I never remember craving them this much but lately it has been really bad!  The best part about this recipe is I can make it gluten free with almond flour.

NUTRITION FACTS:  1/9th of pan (1 brownie): 107 calories, 2g total fat (1g sat fat), 190mg sodium, 23g carbs, 5.5g fiber, 4g sugars, 5.5g protein

Freestyle™ SmartPoints® value 2*  MAKES: 9 servings

Prep: 10 minutes     Cook: 30 minutes    Cool: 1 hour

Ingredients:

• One 15-oz. can cannellini (white kidney) beans, drained and rinsed
• 2/3 cup unsweetened cocoa powder
• 1/3 cup unsweetened applesauce
• 1/4 cup canned pure pumpkin
• 1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
• 1/4 cup whole-wheat flour
• 1/4 cup Truvia spoonable no-calorie sweetener (or another natural brand that’s about twice as sweet as sugar)
• 1 tsp. vanilla extract
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 3 tbsp. mini semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees. Spray an 8” X 8” baking pan with nonstick spray.
2. Place all ingredients except chocolate chips in a food processor. Puree until completely smooth and uniform.
3. Fold in 1 tbsp. chocolate chips. Spread mixture into the baking pan, and smooth out the top.
4. Evenly top with remaining 2 tbsp. chocolate chips, and lightly press into the batter.
5. Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 25 – 30 minutes.
6. Let cool completely, about 1 hour.

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Looking for something a little bigger?  Why not try the Thermal Tote?  This is one of our most popular items, the Thermal Tote is the perfect-sized lunch bag for work, school, play dates, sporting events, golf outings, fishing trips or travel. The thermal lining and zipper closure help keep your food cool or warm, while an exterior pocket is the perfect place to keep your cell phone, wallet or other important small items. Also makes a great gift for your kids’ teachers, tutors and babysitters, or your coworkers, neighbors and friends!

Share a recipe with us and if I post it, you will get some AWESOME happy mail from me.  Let’s us know what you think about this recipe.

Have a ThirtyOne-derful day!

Tasty Tuesday: On The Go Apple Pies

Fall is here and so is apple season…. I know most of you think of “everything pumpkin” BUT I LOVE apples.  So check out these YUMMY Hungry Girl Apple Pies On the Go.

1/6th of recipe (1 pie): 96 calories, 0.5g total fat (0g sat fat), 162mg sodium, 22.5g carbs, 1.5g fiber, 6.5g sugars, 2g protein      SmartPoints® value 2*

Prep: 15 minutes      Cook: 25 minutes      Cool: 20 minutes     MAKES 6 SERVINGS

Ingredients:

2 tsp. cornstarch
3 cups peeled and chopped Fuji or Gala apples (about 3 apples)
2 packets no-calorie sweetener (like Truvia)
1 tsp. cinnamon
1/4 tsp. vanilla extract
1/8 tsp. salt
6 large square egg roll wrappers (stocked with the tofu in the refrigerated section of the market)
Optional topping: powdered sugar

Directions:

1. In a medium nonstick pot, combine cornstarch with 1/2 cup water. Stir to dissolve.
2. Add apples, sweetener, cinnamon, vanilla extract, and salt. Stir well.
3. Set heat to medium. Stirring frequently, cook until apples have slightly softened and mixture is thick and gooey, 8 – 10 minutes.
4. Transfer to a medium bowl. Let cool slightly, about 20 minutes.
5. Meanwhile, preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
6. Lay an egg roll wrapper flat on a dry surface. Evenly distribute 1/6th of apple mixture (about 1/3 cup) on the bottom half of the wrapper.
7. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the top half over the mixture so the top edge meets the bottom. Seal edges by pressing firmly with the prongs of a fork.
8. Place on the baking sheet, and repeat to make 5 more pie pockets.
9. Spray with nonstick spray. Bake until golden brown, about 15 minutes.

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Have a favorite recipe? Share it with us.  If I use it in my blog, you will receive a FREE gift in the mail.  Who doesn’t like “happy mail”?

Have a ThirtyOne-derful day!