Sugar-Free Pumpkin Protein Donuts with Cinnamon Frosting

Sugar Free Pumpkin Protein Donuts - TheFitFork.comI don’t need to explain myself, it’s October. But, I will because I like to talk! October is the month when all things pumpkin happen and I when I kick up my running into a higher gear for a late fall season marathon. This year, I am also doing Spartan Beast in Dallas on Oct. 31st — I know, SCARY in so many ways!

Sugar Free Pumpkin Protein Donuts with Cinnamon Frosting

The point is, I need some extra power in this month of pumpkin-mania and so I’ve pumped up my recipe with protein powder. You can use whatever type of protein powder you prefer — whey, soy, pea, or whatever! This recipe is also sugar-free, gluten-free, nut-free (pumpkin seeds are SEEDS, duh) and Paleo friendly. Enjoy!

Sugar Free Pumpkin Protein Donuts with Cinnamon Frosting

Sugar Free Pumpkin Protein Donuts with Cinnamon FrostingWhat is your favorite pumpkin treat of the season? Please share in the comments below – XOXO, Jennifer

 

Sugar Free Pumpkin Protein Donuts with Cinnamon Frosting
Print Recipe
Enjoy the "it" flavor of October and make some muscles in the process with this easy baked donut recipe that uses protein powder. Gluten free, nut free and paleo-ish!
Servings Prep Time
12 donuts 10 mintues
Cook Time
12 minutes
Servings Prep Time
12 donuts 10 mintues
Cook Time
12 minutes
Sugar Free Pumpkin Protein Donuts with Cinnamon Frosting
Print Recipe
Enjoy the "it" flavor of October and make some muscles in the process with this easy baked donut recipe that uses protein powder. Gluten free, nut free and paleo-ish!
Servings Prep Time
12 donuts 10 mintues
Cook Time
12 minutes
Servings Prep Time
12 donuts 10 mintues
Cook Time
12 minutes
Ingredients
Servings: donuts
Instructions
For donuts:
  1. Preheat oven to 350  degrees.
  2. In large bowl, mix together protein powder, coconut flour, 2 teaspoons of the cinnamon, ginger, nutmeg, salt, baking powder and baking soda until well combined.
  3. In a medium bowl or large glass measuring cup, add water, ground flax seed, milk, vanilla, pumpkin puree and coconut oil; whisk until combined.
  4. Add wet ingredients to dry ingredients, mixing with until just combined.
  5. Spoon batter into a non-stick mini donut baking pan and bake for approximately 12 minutes, or until lightly browning and springing back to the touch.
For Frosting:
  1. Mix cream cheese, stevia and vanilla together until smooth.
  2. Spread onto tops of cooled donuts. Sprinkle with extra cinnamon and pumpkin seeds, if desired.
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Spring (Cookie) Break! Outrageously Delicious, Gluten-Free Treats

Spring Cookie Break - Organic Gluten Free GinnyBakes.comGluten-free baking, it can be a beast. If you’ve ever attempted your own gluten-free adventures in the kitchen, you know the oh-my-gawwwd-this-is-disgusting ogre of which I speak. This monster might eat dense bread, flat cakes and cookies that could double as hockey pucks, but none of my kiddos will come near the majority of my initial gluten-free experiments. Not that I’m trying dissuade you from doing your own gluten-free baking – it can be done up right if you have a reliable recipe and know the tips for success.  I have a couple tried-and-true gluten-free goodies in my repertoire, Baked Honey Pistachio Donuts and Chocolate Chip Cranberry Pumpkin Bread , but many other recipes (like gluten free cookies) are not at all luscious and, frankly, lackluster.  I’ve got a tough crowd to please with my three teen boy taste-testers – you’d think that they’d eat ANYTHING to fill up those hollow legs, put they’re surprisingly persnickety.

cookies from ginnybakes.com

So, I’ve decided there’s no shame in buying cookies, no shame at all. Especially if they are OUTRAGEOUSLY DELICIOUS cookies— enter GinnyBakes.com into my life! Ginny Bakes creates outrageously delicious and certified organic, certified gluten-free, non-gmo cookies, bars and goodies that the whole family can enjoy. Ginny puts a lot of love and mindful attention into her products– all ingredients are grown without the use of pesticides, synthetic fertilizers, genetically modified organisms and ionizing radiation. I appreciate that she’s treating my family with the same care and concern that she gives to her own brood.

Lucy stole our Ginny Minis!

Lucy stole our Ginny Minis!

Cookies fanatics are going to appreciate the wide variety of flavors available, included are Chocolate Chip Love, Chocolate chip Macadamia Love, Chocolate Chip Oatmeal Bill, Coconut Oatmeal Bliss, Double Chocolate Happiness, Buttercrisp Love, Dreamy Vegan Delight and “Ginny Minis,” little bags of bite-sized cookies that are perfect for lunchboxes or purses.

chocolate macadamia nut cookie ginny bakes

gluten free organic brownie mixOh, and if you do have the time to bake but are worried about getting “gluten-free” right or just want to make sure you have quality ingredients, GinnyBakes.com also makes several unbelievable baking mixes.  I tried Lovely Brownie Bliss Baking Mix – let me just say between the organic dark chocolate chips, coconut oil and rich cacao powder, these decadent gluten-free brownie had to HIDDEN from the family for my own personal enjoyment.

I have a couple fun ideas for using the cookies – other than eating straight out of the  box. Crumble them up on Greek yogurt, sandwich two around ice cream or decorate the buttercrisp cookies for whatever reason or season is at hand.

Ginny Bakes Crumbled on Greek Yogurt

Greek yogurt, my homemade chia seed and strawberry sauce, and Ginny Bakes Oatmeal Chocolate Chip Cookie crumbled on top!

Ginny Bakes products are available online at GinnyBakes.com or at many of your favorite retailers like Target, Whole Foods and Natural Grocers – you can even print off a coupon. Time saved, better tasting, nutritious ingredients, kids happier, mindful munching –you MUST join me at winning at this healthy mom thing!

What is your favorite flavor of cookie?

This post was sponsored by GinnyBakes.com and Sverve

Moreo Blondie Bars Loaded with Yum + Cookie Recipes

Moreo Kitchen Sink Blondies - TheFitFork.comIf MORE means “a greater or additional amount,” then my Moreo Blondie Bars have more MORE! This delicious treat is overflowing with a greater amount of good things than I typically eat at once – like Oreo cookies, M&Ms, chocolate chips, lots of butter and sugar.  Even though I preach clean eating most of the time, the holiday season is not the time to say “NO” to festive, frivolous and nourishment of dubious (yet delicious) quality – Halleluiah!  You HAVE to read on after the recipe to see my brother’s awesome idea of MORE – it’s a Cherblumpkin!

Moreo Blondie Bar Cookies with Oreos and Candy - TheFitFork.com

So, if you’re making Christmas cookies at home, these Moreo Blondie Bars are very easy to make – just mix up the ingredients and plop in the pan. I highly recommend lining the baking dish in foil before adding the batter. When baked and cooled, simply lift out the by the foil edges and then neatly slice into bars. If you don’t want to go whole hog, check out my recipe for The Best Ever Chocolate Chip Cookie – it’s a classic.Moreo Blondie Cookie Bar with Milk - TheFitFork.com

Moreo Blondie Bar Recipe

  • 1 cup butter, melted
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 15 double stuffed chocolate sandwich cookies, coarsely broken
  • 1 cup broken pretzel pieces
  • ½ cup M & M candies
  • ½ cup dark chocolate chips
  1. Preheat oven to 350 F degrees.
  2. Melt butter in microwave safe bowl. Add sugars and stir until combined and then mix in eggs.
  3. Stir in baking soda, salt and flour until combined, but don’t over mix.
  4. Mix in crushed cookies, pretzels, candies and chocolate chips until evenly incorporated.
  5. Line 9” x 13” baking pan with foil; spray foil with cooking spray.
  6. Add dough to pan, patting down with fingers or spatula.
  7. Bake on center rack for 25 minutes or until edges and top turning light golden brown and center looks set.
  8. Let cool completely in pan.  Remove contents from pan by lifting foil. Peel sides of foil back and cut into 12 bars.

Cherblumpkin Cake - Cherry on Blueberry on Pumpkin

Here it is . . . .the Cherblumpkin! It’s a cherry pie stacked on a blueberry pie stacked on a pumpkin pie – frosted to look like a layer cake. The contest was for Cherpumpple (cherry-pumkin-apple),but my little brother shook up the system with his heart stopper of a pie-cake hybrid, so proud of him.

Cherblumpkin - Cherry Blueberry Pumpkin Pie Cake

 

 

 

 

 

 

 

 

Virtual-Cookie-Exchange-recipes-galoreIf you need more holiday goodie ideas, the Fitfluential ambassadors having a Virtual Cookie & Treat Link Up. Lots of goodness here, recipes to suit both sensible and sinful cookie bakers!

What’s your favorite holiday baked item — please share?

And So Fall Baking Begins! Caramel Apple Carrot Cake

Don’t you agree that October is the centerpiece of the fall season?  No longer hot and not yet cold, the days are beautifully colored, fragrant and delicious in every way. Now that I can bear to keep the oven on without cranking down the air-conditioner, I’ve been whipping up heaps of healthy baked recipe and have had no shortage of “quality control testers” hanging around the kitchen.

jennifer fisher litehouse cake slice milk

One recipe that turned out fantastic was the Caramel Apple Carrot Cake I created for Litehouse Food’s Living Litehouse Blog.  When I was a kid, I remember my grandmother making a magnificently moist carrot cake – come to find out it was loaded with vegetable oil. My take on traditional carrot cake adds grated apples along with carrots to add moistness and reduce the amount of overall fat needed to make the recipe work. Also, baking with olive oil reduces the amount of cholesterol and saturated fat and helps nurture the flavor of the other ingredients to come forward.  Some say that the vitamin E found in olive oil helps to maintain the freshness of baked goods; however healthy cakes, cookies and quick breads never last long in my house.

baked pumpkin protein donuts

A go-to choice for crazy-morning breakfasts at my house are Baked Pumpkin Protein Donuts. Aromatically enticing with the seasonal scents of cinnamon and nutmeg, my boys gobble up these little bites of baked goodness without even realizing their eating some vegetable – a gourd – for breakfast. Pumpkin puree, even used straight from the can, has so many health benefits including lots of fiber, vitamins (especially K) and iron.

beet-cake-ck-665202-l

Next up on my baking agenda list is the Beet Cake with Cream Cheese Frosting from Cooking Light! I hope he’s not reading this, because I’m planning on surprising my husband with this strange-sounding, but utterly intriguing treat for his birthday. Really, you can’t beat beets. This red veggie is a nutritional powerhouse that packs in the potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; and folic acid. Plus, recent research claims that beet juice can help you exercise longer, improve blood flood, and reduce blood pressure. Sign me up, especially if it involves a slice of cake!

cooking light quick breads

My baking wish list is long, and I’ll also be checking out the 30 Best Quick Bread Recipes from Cooking Light. I really like to make muffins and quick breads, especially healthy versions, ahead of time and keep them in the freezer for busier times. When I can actually see and pronounce the ingredients that go into my food, even if I end up tweaking or making substitutions, I feel much more confident serving it to my family. I’ve found that packaged bakery items from the store are usually total fat, sugar and preservative bombs.

 

“Nutrish” Caramelized Banana Bread Recipe

You’re going to love this delicious recipe I adapted from Cooking Light magazine; it’s been “chimped out” to be even more healthy and nutritious. Relying on the sweetness of super, ultra ripe bananas, I reduced the sugar by a third, cut out some of the butter in the caramelizing process, used part whole eggs/part egg white, and substituted whole-wheat flour and ground flax seed for half of the all-purpose flour. Oh, and I skipped the buttery sugar glaze. But that’s okay because this makeover banana bread recipe is delicious, moist and just sweet enough; gunking it up with icing is totally unnecessary.  Another tweak; I doubled the recipe, because in my book, when you’re baking banana bread it’s a must to  whip up at least two loaves at a time – one loaf for today, one loaf for tomorrow (it’s always better the next day).  At 145 calories per slice (compared to 190 for the original recipe), this recipe also has 1.5 grams less fat and double the dietary fiber.

“Nutrish” Caramelized Banana Bread

  • 4 tablespoons butter, softened
  • 1 cup packed dark brown sugar
  • 6 medium very ripe bananas, sliced
  • 1 cup fat-free buttermilk
  • 6 tablespoons canola oil
  • ¼ cup amber or gold rum
  • 2 large eggs
  • ½ cup egg white
  • 2 cups all-purpose flour
  • 1 ¾ cups whole wheat flour
  • ¼ ground flax seed
  • 1 ½  teaspoons baking soda
  • 1 teaspoon salt
  • Baking spray with flour (such as Baker’s Joy)

 

Preheat oven to 350°. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add brown sugar and bananas; sauté 4 minutes, stirring occasionally. Remove from heat; cool 10 minutes (so that eggs don’t “cook” when you mix them in later.” Place banana mixture in a large bowl. Beat with a mixer at medium speed until smooth.

Combine buttermilk, oil, rum, whole eggs and egg whites. Combine all-purpose flour, whole-wheat flour, ground flax seed, baking soda, and salt in a separate bowl. Add flour mixture and buttermilk mixture alternately to banana mixture, beginning and ending with flour mixture; beat at low speed just until combined. Split batter evenly between two 9 x 5-inch metal loaf pans coated with baking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool for 10 minutes in pan on a wire rack. Remove bread from pan, and cool on wire rack.

Each loaf serves 16 (32 total servings)