Tis the season for all things pumpkin! This is my favorite time of year and I could not resist baking something sweet to kick off the -BER month season. I’ve seen all kinds of pumpkin recipes on pinterest but this one caught my eye. It is a makeover recipe so these bad boys are only 230 calories a piece. Pair one with a cup of coffee in the morning and you have a guilt free sweet start to your day 🙂 Or you could be like my husband and eat as many of these as fast as you can before you leave for work.. Either way enjoy 🙂 The only downside is that you do have to eat them within a day or two because they get really sticky and are not as good. You can look at this as a challenge or a wonderful opportunity. I’m more of a glass half full kind of gal myself 😉 Perry gave this recipe a full five stars and this is why:
“I have a heck of a sweet tooth so I could have just eaten the glaze by the spoonful. The doughnut itself was more like a mini cake than an actual doughnut and Kelsey explained it is because this recipe is baked and not deep fried. I like it better this way because I can have more than one and not feel bad about it. It wasn’t overly pumpkin which was also plus. I would describe it as a light pumpkin bread with killer sauce on top. I could eat these every morning.”
Makes 10-12 Calories: 230
For the doughnuts:
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 1/2 tsp baking powder
- 1 1/2tsp pumpkin pie spice
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup canned pure pumpkin
- 2 large eggs
- 1/4 cup nonfat milk
- 1/4 cup butter, softened
For the icing:
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 2-3 tsp nonfat milk
- A pinch of allspice (optional but highly recommended)
- Preheat oven to 375°F. Grease two baking sheets (or donut pans)
- In a medium mixing bowl, stir together flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Add pumpkin, eggs, milk, and butter. Beat until mixed.
- Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening (Or if you are super low tech like me use a ziplock baggie and cut an edge to make 1/2 inch opening,) Pipe onto prepared baking sheets in 3-inch circles (or pipe onto donut pans). Bake 10 minutes, or until golden brown. Cool doughnuts on a rack over waxed paper.
- In a small mixing bowl stir together powdered sugar, vanilla and allspice. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.
- Serve warm or heat up the next day and enjoy!
*Original recipe belongs to http://www.recipegirl.com
**Photo is an original belonging to me
Something Perry has been craving lately is fried rice. We don’t get take out often and hardly ever visit Chinese Restaurants to eat (my almost 3-year-old won’t allow it) so I had to whip something up at home. I’ve never been any good at cooking rice so I had to search for an easy recipe with good ratings. It did not take me long to find this five star recipe, and believe me it is worth all five stars 🙂 I did not use “ham” but instead I used bacon. If you follow my lead I would cut the added salt down by half because the bacon adds a lot of its own salt. Other than that the recipe is super easy, fast and delicious. Perry gave all five stars and here is why:
“I’ve had a hankering for fried rice so when Kelsey asked me what I wanted to eat this week that was all I had in mind. The recipe she found was a really good change from the more “traditional” fried rice. Ham and pineapple always go together but I would have never thought to throw them in fried rice. I loved this dinner and it was even better the following day. I give five stars for flavor.”
Serves: 5-6 Calories: 330 Time: 45 minutes
- 1 cup white rice, uncooked
- 2 cups water
- 2 tablespoons sesame oil
- 3 green onions, thinly sliced including tops
- 1 cup ham, diced (we used bacon)
- 1/2 cup peas
- 1 (8 ounce) can pineapple chunks, drained
- 1 egg, beaten
- 1 tablespoon white sugar
- 1 teaspoon salt (If you use bacon cut this in half)
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/4 cup soy sauce
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. (Mine took about 18 minutes. just peek on it and go with your gut but don’t let it burn)
- Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes. (Do not skip this step! It is crucial)
- Heat sesame oil in a large skillet over medium-high heat.
- Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes.
- Stir the pineapple chunks into the skillet; cook until pineapple begins to darken, about 2 minute.
- Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to solidify, about 30 seconds. Stir together all contents of the skillet.
- Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the skillet; stir constantly to keep from sticking. Cook until heated through, about 3 minutes.
- Sprinkle the rice with the soy sauce, and stir to combine.
- Dish and Enjoy!
*Original recipe belongs to http://www.food.com
**Photo is an original belonging to me
This recipe, while tasty, is made to be a side and not a main entree. Next time I make this as the main course I will add chicken, beef or pork to make it a little heartier. I have no complaints about the flavor and it was very easy to prepare. There is a nice variety of textures with crunchy bell pepper and soft bok choy. It really comes together nicely. Perry enjoyed it and gave it four stars. Here is why:
“I like the idea of this recipe but wish it had a little more. Kelsey suggested adding a meat to it next time she makes it. I think that would be great because honestly I was still hungry after eating my first serving. That is my only suggestion. All in all this dish had a nice light flavor.
Serves: 4 Calories: 182
- 4 tbsp. extra virgin olive oil, divided (I did not use all 4 tbsp because there was always enough oil left in the pan for the next step. You decide)
- 6 baby bok choy, quartered lengthwise
- 1 red bell pepper, cut into thin strips
- 1 carrot, sliced into thin strips
- 3 cloves of garlic, sliced into thin strips (or minced… those things are a pain to slice thinly)
- 1 cup snow peas, trimmed
- 1 tbsp fresh squeezed lemon juice
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Heat 2 tbsp of oil in a large non-stick skillet over medium high heat.
- Add the bok choy and cook, stirring often, for 5-6 minutes or until lightly browned and crisp-tender. Transfer to a plate
- If there is not enough oil left in your skillet add 1 tbsp and heat. Add the bell pepper, carrot, and garlic. Cook for 1-2 minutes or until the garlic starts to brown (Do not let it burn)
- Add the snow peas and cook for 1 minute longer or until the snow peas begin to turn bright green.
- Add the bok choy, lemon juice, salt, pepper, and (if desired) the remaining 1 tbsp of oil and cook until the bok choy is heated through.
- Dish and enjoy!
*Original recipe belongs to The Flat Belly Diet Cookbook
**Photo is an original belonging to me.