October and cooler weather brings on that desire to bake!
This tasty bar recipe from Healthy Living How To is perfect for breakfast or dessert.
Here’s my version of Vanessa’s pumpkin bars topped with a warm cinnamon butter cream sauce that I just threw together using cream, Splenda, and cinnamon.
See the full Pumpkin Bar recipe at Healthy Living How To.
Posted in Breads, Breads, Breakfast, Cakes, Desserts, Desserts, Paleo, Party Treats, Recipes
Tagged autumn, Breakfast, fall, family size, grain free, low carb, October, pumpkin, pumpkin bread, pumpkin cake, sugar free
When the desire for something warm, chocolaty and sweet hits me, I usually want it homemade.
My family likes the individual Molten Chocolate Cakes I make for them. So do I! But…I don’t need the sugar, so I set about making something similar for myself.
I checked to see what ingredients I had on hand and this is what I came up with. I had no idea if this would work without flour or an egg, but guess what?! It did!
It’s actually very yummy, especially with a little sugar free ice cream on top. The individual serving size is just the right amount for a single serving. It satisfies and when its gone…it’s gone.
On hand I had cream, cocoa, granulated Splenda, unsweetened coconut and vanilla.
In a small cup, I mixed about 1/3 cup of heavy whipping cream and 2-3 teaspoons of cocoa together. It became mousse-like. I added Splenda to taste and about a tablespoon of unsweetened coconut. I know this all sounds kinda weird, but it worked for me! lol
I lightly buttered my little baking dish and spread the mixture on the bottom and a little up the sides.
I put it in a 400º toaster oven for about 15 minutes. The crust on top looked just like a brownie! And inside it was all gooey. Yum-yum!
See all that warm, gooey, yumminess!