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!