Thanksgiving – so close, yet so far! I really love Thanksgiving (I’m sure you haven’t noticed by now) and I think it’s because – for me- it marks the start of this wonderful holiday season. It’s the first of the family gatherings and it just sets the tone for the following to come. This weekend I decided to get a head start on my desserts so I wouldn’t be rushing like a madwoman this week. I chose to make the “Pumpkin Ice-Cream Pie” first since it was a very simple recipe.
To make this recipe even simpler, I bought a 10″ pre-made graham cracker crust instead of crushing my own. I also made the mistake of buying Chocolate Chocolate Chip ice cream as opposed to just Chocolate Chip, but it’s chocolate – can you really go wrong with a little more of it?! I think not!
I couldn’t take a picture of step two because the ice-cream melts really quickly so I had to move fast, but here is the final product:
The recipe also didn’t call for extra dark chocolate chips on the top, but like I said – how can you go wrong with more chocolate After I finished that I decided to try another recipe I found at eatingbirdfood’s blog, called “Chocolate Chunk Pumpkin Bars”. I know, I don’t know what got into me on a Friday night, but I was in the baking mood!
Chocolate Chunk Pumpkin Bars
Makes about 15-20 squares
- 2 cups whole wheat pastry flour **
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1 cup sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup non-fat plain Greek yogurt
- 1 Tablespoon canola oil
- 2 large egg whites
- 1 teaspoon vanilla
- 1 cup pumpkin, canned or fresh that’s been roasted and pureed
- 1/2 cup dark chocolate, cut into small chunks (or chocolate chips) – I used Ghiardelli Dark chocolate chips
- Preheat oven to 350°.
- Spray 13 x 9 pan with non-stick spray.
- In a medium sized bowl, whisk together the dry ingredients – flour, pumpkin pie spice, baking soda and salt. Set aside.
- In a large bowl mix sugar, apple sauce, yogurt, oil, egg whites, and vanilla until well combined. Stir in pumpkin.
- Slowly pour flour mix into the wet ingredients and mix well until everything is combined. Stir in chocolate chunks.
- Pour dough evenly into the greased pan. Bake until a toothpick comes out clean when stuck into the middle of the bars (about 30 minutes).
- Cool completely, cut and lift from pan. Enjoy!
I guess you could say I cheated because I took a very small bite to see how they turned out. I promise, it ended at one small bite! I donated the rest to friends and family and left a few pieces for myself. They turned out really well and the nutrition facts are pretty great too – 130 calories per bar! I think these would pair really well with a delicious cup of hot coffee. Next time, I’m going to add more chocolate. Does anyone notice the theme with this post today?!
Last week’s workout recap:
Monday: 55 minute cardio (stairs and elliptical)
Tuesday: 3 miles
Wednesday: 55 minute cardio (stair glider thingy)
Thursday: too lazy
Friday: rest day
Saturday: 45 minute stair climber
Sunday: 5.5 mile run – all by myself!
The Turkey Trot is only 3 days away – I so got this!! Also, it’s Thanksgiving week so start making a list of what you’re thankful for