Thursday, November 1, 2012

Seasonal Baking

Like I've said before I am not the best baker, but I am happy to see that I am getting better with practice. Below are two recipes for a Low Fat Pumpkin Roll and Nutella Cookies. In both recipes no regular sugar was used, instead I used Stevia. This alone lowers the calories per serving.



The recipe calls for:
3 eggs
1 cup stevia (or sugar)
3/4 cup flour
2/3 cup canned pumpkin
1/2 tsp ground cinnamon
1 tsp baking soda
1/2 cup walnuts, chopped
1 cup confectioner's sugar & some for dusting
3/4 tsp vanilla extract
2 tbs butter, softened
8 oz low fat cream cheese

-- Preheat oven to 375. Grease a 15x10x1 inch jelly roll pan & line it with parchment paper. Grease & flour the paper.
-- Beat the eggs on high for 5 minutes in a large bowl. Gradually add the stevia or sugar & pumpkin. Then add the flour, cinnamon & baking soda. Spread batter evenly in pan & sprinkle the walnuts on top.
-- Bake for 15 minutes. Immediately turn the cake onto a linen towel dusted with confectioner's sugar. Peel off the paper & roll it up carefully in the towel. Let it cool.
-- Make the filling: Mix the confectioner's sugar (1 cup), vanilla, butter & cream cheese together until smooth.
-- Carefully unroll the cake. Spread the filling over the cake to within 1 inch of the edges. Roll up again. Cover and chill until serving. Dust with additional confectioner's sugar if desired.



The recipe calls for:
1 cup nutella
1/2 cup stevia
1 cup flour
1 egg

-- Preheat oven to 350. 
-- Blend all the ingredients together well & form into 1 inch balls. Place the balls on a cookie sheet & press down firmly with the bottom of a glass.
-- Bake for 8 minutes. Cool. Enjoy!

2 comments:

  1. Maybe I will try these with wheat flour to make it a little healthier.

    ReplyDelete