Tag Archives: crunchy walnuts

Skinny Pumpkin Roll with Walnut Cream Cheese Filling

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So it’s almost Thanksgiving Day and you’re wondering what to make for dessert, right?

Should you go the traditional route and make a pie?

Or should you experiment with something new? Well I think this pumpkin roll is the perfect substitute for pumpkin pie!

Last year I made Ina Garten’s Pumpkin Roulade that completely changed my mind about pumpkin.

It was a flavor that didn’t appeal to me at all and I absolutely hated pumpkin pie.

Well altought I still don’t like pumpkin pie, pumpkin cookies or a roll – I am all over it :)

So this year I wanted to attempt a skinny pumpkin roll…

And it tasted just as wonderful!!!

This roll has a mild pumpkin flavor that marries perfectly with my favorite fall spices: cinnamon and nutmeg, add the cream cheese filling and the crunchy walnuts to the mix it’s just a delightful dessert!

And it’s actually light? Ohh yes! About 190 calories per slice :)

Skinny Pumpkin Roll with Walnut Cream Cheese Filling

Servings: 13

For the roll:

Ingredients:

  • 1/4 cup AP flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 3 large eggs
  • 3/4 cup sugar
  • 2/3 cup canned pumpkin (NOT pumpkin pie filling!)
  • non-stick spray
  • 1/4 cup powdered sugar (to sprinkle on towel)

For the Frosting:

  • 8 oz 1/3 less fat cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts

Directions: Preheat oven to 375F. Spray a 15×10 jelly roll pan with non-stick spray, line with parchment paper, spray that with non-stick spray and lightly dust with flour.

Sift all the dry ingredients together.

Beat the eggs and sugar with your electric mixer until they turn pale yellow, thick and fluffy (about 5mins). Beat in the vanilla and pumpkin until combined. Slowly fold in the dry ingredients (using a spatula). Pour the batter evenly in the prepared pan and bake for 13-15 mins or until a toothpick inserted in the middle comes out clean.

Sprinkle a clean dish towel with the powdered sugar. Once finished baking, invert the cake on the towel and gently peel off the parchment paper. Roll the cake with the towel and let it cool completely before filling.

While the cake is cooling make the frosting: Beat the cream cheese with a hand mixer or electric mixer until light and fluffy (about 2 mins). With the mixer on low, slowly start adding the powdered sugar, incorporating well after each addition. Beat in the vanilla extract. With a rubber spatula fold in the chopped walnuts.

Once cooled, unroll the cake and frost with the cream cheese frosting. Roll it again (without the towel) and store in the refrigerator until ready to serve. This roll is better served the next day as the flavors had time to marry and it’s easier to cut. Before serving sprinkle lightly with powdered sugar.

Adapted from: Skinny Taste

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Copycat DoubleTree Cookies

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I love these cookies! They are soo good :)

As far as I remember they do taste like very similar, if not even the same as the DoubleTree Cookies!

So last night I came home late from work really tired and as I was washing my face getting ready to lay in bed and watch tv, Mr. Picky walks in the bathroom and this is the convo we had:

Him:  ”I’m soo hungry, but I don’t feel like making anything.”

His expectations: “Ok honey, I will go make you something!”

Reality:”There’s leftovers in the fridge, you know where the microwave is!”

His response: “I’ll just get cereal”

His expectations: “Don’t be silly, I’ll get you the leftovers!”

Reality: “Fine, eat cereal!” Hahaha he really expected me to get him some food! Yeah right, do I look like room service or something!LOL

But seriously if you like the DoubleTree cookies you have to make these! And if you’ve never had their cookies, but you like a heavenly oatmeal cookie with crunchy walnuts and gooye chocolate chips – you have to make them! They are soo good!

Here’s how to make them:

Everything you need +vanilla extract and lemon juice! Oops.

 

In a food processor, pulse the oats until very fine. (I pulsed them a little more after the photo)

Add in all the dry ingredients and stir to combine. Set aside.

 

In the bowl of electric mixer, cream the butter, sugars, vanilla and lemon until light and fluffy. about 3mins.

 

Add the egg and beat to combine.

 

In two batches add the dry ingredients and beat just to combine after each addition.

 

Fold in a ton of chocolate chips :)

 

And some walnuts!

 

Stir to combine. And you are done! Just scoop the dough on a cookie sheet and bake for 12-14mins or until the edges are golden brown and your whole kitchen smells like cinnamon! YUM

 

And now you should wait for them to cool, but I'm inpatient and they looked so good so I ate 2 while still hot! Burning my tongue along the way...but it's totally worth it!

DoubleTree Cookies

Makes 15 big cookies

Ingredients:

  • 1/4 cup old-fashioned oats
  • 1 1/8 cup all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/8 tsp cinnamon
  • 1 stick butter, softened
  • 1/4 cup + 2tbsp brown sugar
  • 1/4 cup + 2 tbsp white sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp lemon juice
  • 1 egg
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup chopped walnuts

Directions: Preheat oven to 350F. In a food processor, pulse the oats until very fine. Add the flour, baking soda, salt and cinnamon and stir to combine. Set aside.  In the bowl of electric mixer, cream the butter, sugars, vanilla and lemon juice until very light and fluffy. (2-3mins) Add the egg and beat to combine. In two batches, start pouring the dry ingredients into the wet and beat just to combine after each addition. Don’t overbeat! Fold in the chocolate chips and walnuts and scoop the batter on a pregreased parchment paper lined baking sheet. For big cookies, scoop about 2tbsp of the mixture. Bake in a preheated oven for 12-14mins or until the edges are golden brown. Let cool for about 2 mins before transferring onto a cooling rack. Enjoy!

From: iowagirleats