Tuesday, October 2, 2012

Recipe Contest! Vote! Pumpkin Peanut Butter Cookie Skillet


Remember last week I told ya'll that I'd be participating in a contest? It's here! From now until November 2, I am up against some super stiff competition, and hope you'll lend me your support. Ok, what I mean is, Please, please, please vote for me! :-)

HOW TO VOTE:  Visit the  Smart Balance™  Recipe Challenge Facebook page and 'like' it... then vote.  It's that easy!
WHAT'S THE PRIZE?  The winner of the Contest will receive a trip for two to Cannon Ranch Hotel & Resort in Miami Beach, Florida  PLUS another trip for 2 for the blogger (that would be me) to give away to a reader.  

So... without further ado....

Pumpkin Peanut-Butter Cookie Skillet
Recipe by Chelle Stafford

Many restaurants serve a cast-iron skillet dessert, and if you’re brave enough to look up the nutritional information, you’ll discover that those skillets are impossible to fit into a healthy lifestyle as anything other than a super-rare treat. But... with a jar of Smart Balance Rich Roast Peanut Butter, and a few other healthy & clean ingredients, you can enjoy a warm, cookie dessert!

My cookie skillet is a flourless cookie that bakes up decadently rich and delicious! Full of protein, vitamins & minerals, and heart-healthy fats, you can savor this dessert without worrying about its impact on your hips!

With the Fall holidays at hand, this just might become your go-to entertaining dessert!

INGREDIENTS
1 16-oz Smart Balance Rich Roast Peanut Butter, smooth
1 cup pureed pumpkin (canned, not pumpkin pie mix)
2 large egg whites
1 tsp baking soda
2 Tbsp pumpkin pie SPICE
2 packets Stevia
¼ tsp sea salt
½ cup Maple Syrup – 100% pure
1 cup Semi-sweet or dark chocolate chips

DIRECTIONS
●  Preheat oven to 350°
●  In a large bowl, with a hand mixer, blend peanut butter, pumpkin and egg whites until creamy
●  Add pumpkin pie spice, stevia, salt and baking soda
●  Mix well with hand blender until all ingredients are thoroughly combined
●  Add maple syrup and mix well
●  With a wooden spoon, mix chocolate chips into the batter
●  Spread batter into a seasoned (lightly oiled) 10-inch cast iron skillet*
●  Bake at 350° for 35 minutes or until edges become golden and center is mostly firm (not jiggly). This cookie should be a bit gooey in the middle.
●  Remove to wire rack to allow to cool for 2-5 minutes.
●  Serve warm.

*If you don’t have a cast iron skillet, you can use a glass pie dish or baking dish.

Tips: This recipe can be prepared entirely gluten free and/or dairy free by purchasing GF
and/or DF chocolate chips.  Top with vanilla ice cream, whipped cream or vanilla protein ice cream!

Nutrition: Makes 16 servings
per serving: 274 calories, 8 grams protein, 24 grams carbs, 18 grams fat, 3 grams
fiber, 17 grams sugar, 246 mg sodium. 21 net carbs.



You can view this recipe in printable format on my website, at http://recipeforfitness.com/recipes/desserts/Pumpkin_Cookie_Skillet.html


HOW TO VOTE:  Visit the  Smart Balance™ Facebook page and 'like' it... then go to the "Recipe Challenge" app on the top right corner of the page and vote.  It's that easy!
WHAT'S THE PRIZE?  The winner of the Contest will receive a trip for two to Cannon Ranch Hotel & Resort in Miami Beach, Florida  PLUS another trip for 2 for the blogger (that would be me) to give away to a reader.  

#SmartBalance 

2 comments:

  1. OMG is all that I can say. T day is on its way and this is going on the menu!!
    Thank you! Wendy

    ReplyDelete