Tag Archives: reducedsugar

Pumpkin Cinnamon Snails

How cute are these pumpkin cinnamon snails?  I know it’s been a while since I posted between  me and then Ethan getting sick.  My little Ethan had a rough week so I wanted to take this morning to make him something special for breakfast.  Here are my pumpkin cinnamon snails, think cinnamon roll but WAY healthier and has the addition of pumpkin!   I used agave nectar to sweeten the cream cheese filling.  Who else still has a few leftover cans of pumpkin in the pantry besides me? I really wanted to make some pumpkin recipes and immediately thought of this fun breakfast idea!  and besides, who said pumpkin was only for the holidays?!  Pumpkin adds a boost of Vitamin A and other nutrients to this recipe.  These rolls are quick and easy, no yeast required and no eggs! You can make this recipe totally vegan by using tofutti spread instead of cream cheese and vegan buttery spread to replace butter.  Needless to say, my kids loved having these for breakfast this morning!  Get creative and decorate these or get your kids involved! Enjoy!

Ingredients

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, softened 
  • 2 heaping tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract (optional)
  • 1/4 cup brown sugar
  • 1 cup pumpkin puree
  • 4 ounces light cream cheese
  • 1 tablespoon agave nectar
  • 2 teaspoons ground cinnamon
  • **make these vegan using tofutti spread instead of cream cheese and vegan buttery spread instead of unsalted butter.

Directions

  1. Preheat oven to 375°F.
  2. In a bowl, whisk together the flours, pumpkin pie spice, baking powder and salt.
  3. In a separate bowl cream together the butter, applesauce, vanilla and sugar, then mix in pumpkin puree. Add the flour mixture to the pumpkin mixture and stir to combine.
  4. On a well floured surface, roll the dough to a 1/4 inch thick rectangle about 16 x 12 inches.
  5. In a small bowl, whisk together the agave and cream cheese.
  6. Spread the cream cheese on top of the dough and sprinkle with cinnamon.
  7. Carefully roll up the dough, starting with the long side and cut into 1-inch pieces.
  8. Now take the cut ends and curve them outward to create the snail’s face.
  9. Place the rolls on a parchment-lined baking sheet and bake for 20 minutes, or until golden brown.
  10. You can use a dot of black food coloring or a mini chocolate chip for the eyes.  Get creative and decorate these cute snails as you want or get your kids involved!

Lighter Carrot Sheet Cake

Carrot cake is my absolute favorite cake.  OK, I’ll go so far as to say it’s my favorite dessert (next to a good NY cheesecake).  There is something about the delicate carrot flavor, hint of cinnamon, crunch of the walnuts and that delectable cream cheese frosting..ahh I digress.  So I made this lightened up version as I have to be cautious of my sugar intake (yes dietitians also can have sugar issues but I promise you this one is hereditary), and I also didn’t want anything too sweet for my little ones or family on Christmas day.  Thankfully everyone else enjoyed it as much as I did making it.  This carrot cake is kinda AHHHHmazing.  I’m not a fan or raisins or crushed pineapple in carrot cake so didn’t include them in this recipe.  I did replace most of the oil with unsweetened applesauce and cut the sugar.  It was just the right amount of sweetness and balance with the frosting.  The cake itself was ever so moist and delicious.  The only timely process was shredding those carrots which I suggest doing by hand vs a blender-but try it your way 🙂  Give this a try and I promise you will not want to go back to super sweet carrot cake again!

Ingredients:

3 cups raw finely shredded carrots, not packed and drained well of excess water

2 teaspoons ground cinnamon

2 teaspoons baking soda

2 teaspoons vanilla extract

2 cups all purpose flour

1 cup granulated sugar

1/4 teaspoon salt

4 whole eggs, whisked

3/4 cup unsweetened applesauce

1/2 cup canola oil

Cream cheese frosting

3 cups powdered sugar

1 teaspoon vanilla extract

1/2 cup butter softened

8 oz light cream cheese

3/4 cup chopped walnuts

Directions:

  1. Preheat oven to 350 degrees F.  Spray a 9×13 inch pan with cooking spray.
  2. In a large bowl, beat together eggs, oil, applesauce, sugar and vanilla extract.
  3. In a separate bowl whisk flour, baking soda, salt and cinnamon. 
  4. Add dry ingredients to wet and mix to combine.
  5. Fold in carrots.
  6. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  7. To Make Frosting: In a blender whisk butter, then add in cream cheese, powdered sugar and 1 teaspoon vanilla. Beat from low to high speed until the mixture is smooth and creamy. 
  8. Frost the cooled cake and sprinkle with walnuts.