Healthy Pumpkin Pie Mousse

Healthy, delicious pumpkin pie mousse that's a perfect autumn snack! 5 ingredients and it couldn't be easier.

How was your weekend?

Ours was really nice. Though Saturday was a wash {literally; it rained all day, leaving us zoo-less}, Sunday was unbelievably fall-like and wonderful. It was sunny, breezy, and chilly enough to comfortably wear a cute jacket, something that is so fleeting here in the Northeast. Some years, it seems as though the summer goes straight into winter; as though 90 degrees and humid is an appropriate precursor to the mid-30s. I believe this entire fall is going to be beautiful weather-wise!

 

Last week, I got back on Dukan and hard. I essentially restarted the plan with 3 Attack Phase days (aka, protein and fat-free dairy only). It was so, so hard. I was really hangry and I found it more difficult than when I had started back in May. Since I've gained about 5 pounds back and my once comfy pants were getting tight, I knew it was time to get back in the saddle.

One thing that really got me through last week was cottage cheese. Sweetened with vanilla extract, ground cinnamon and Splenda, this was truly a treat and I looked forward to it every day. It tasted like rice pudding. And I don't know about you, but there's nothing bad about that. I thought that the only thing that could make this better was to add pumpkin.

So once I could begin incorporating vegetables, I did. Happily, pumpkin is an approved food in the Cruise phase. I added pumpkin and some pumpkin pie spice. And I blended it all together. And then it was like pumpkin pie filling, only without copious amounts of calories. I really enjoy this as a special treat in the afternoons or evenings. To make it even more decadent, I have also been known to add a little fat free whipped cream on top. It's filling and delicious and certainly makes the days on the Dukan Diet feel nothing like depravity.

I do find that there is a slight aftertaste with this and I'm not sure if it's caused by the cottage cheese or the Splenda. Either way, I don't mind it, just want to let you know in case those kinds of things bother you. I bet you could sweeten this with honey or maple syrup and it would be divine.

Pumpkin Pie Mousse {Dukan-friendly!}

2 C cottage cheese (I used 2%)

1 15 oz. can pumpkin puree

1 tsp vanilla extract

1 1/2 tsp pumpkin pie spice

4 Splenda packets, or sweetener of your choice

Place all ingredients in a blender and blend until smooth. Or, if using an immersion blender as I did, place all ingredients in a tall sided bowl or large glass measuring cup. Blend until smooth.

 

Serve chilled.

What are some of your favorite healthy snacks? What are your go-to foods that get you through a tough day?

Also: pumpkin pie trifles, pumpkin cheesecake, and pumpkin picking.

Salted Caramel Apple Cheesecake Bars

How was your weekend?

Ours was really nice. Saturday we visited our friends and their brand new baby boy. I forgot what it felt like to hold a baby who weighs practically nothing and it was glorious. We both fell asleep pretty early on Saturday night, but were up early Sunday morning for music class and my brother-in-law's birthday celebration. Sunday ended later than I wanted, as always. I made these bars for Steve's birthday party. It felt really good to get creative and baking in the kitchen again. 

I always love apple desserts. Is it me, or is there just no better smell than apples mingling with cinnamon and sugar? I need to bottle that and carry it around with me. Our whole apartment smelled unbelievable on Saturday evening. While Shaun watched college football, and Penelope snoozed, I worked on finishing these bars with a glass of wine in hand. It felt like old times. Windows cracked with a cool breeze, candles burning, decadent smells permeating the house and everyone feeling sleepy on a Saturday night. It's one of my favorite feelings...all of us home, cozy and taken care of.

I used a bunch of recipes that finally led to my inspiration for these bars. I love bars so much. They are perfect for sampling and snacks, and really perfect for taking to a birthday celebration. They require no cutting once at the party. Instead, they can just be grabbed and eaten, with sticky fingers and cake crumbles tumbling down. I added kosher salt to the tops of these. It melted right into the caramel topping, but make no mistake, the saltiness was the perfect balance to these super sweet bars.

As for the caramel topping? Though you can use caramel from a jar, I really recommend this topping. The key here is that it sets, so you don't have to worry about the caramel running once you cut into them. It's an easy topping and I really think it's worth it. I could just eat it all with a spoon.

Salted Caramel Apple Cheesecake Bars

For the crust:

1 box yellow cake mix, minus 1 cup

3 Tbsp vegetable oil

1 egg

For the apple cheesecake filling:

2 8oz pkg cream cheese, softened

2 eggs

1/2 C + 1 Tbsp granulated sugar, divided

1 tsp vanilla extract

2 baking apples, peeled, cored & chopped

1 tsp cinnamon

For the salted caramel topping:

1/2 C butter

1/2 C brown sugar

3 Tbsp evaporated milk

1/2 tsp vanilla extract

1 C confectioners sugar

1/4 tsp coarse salt

Preheat oven to 350 degrees. Grease a 9x13" pan and set aside.

In a mixing bowl, mix together the cake mix (removing 1 C of the plain cake mix; set it aside, pack it away. we won't be needing that 1 C here), oil and egg with a wooden spoon. Once incorporated, press into the bottom of the pan. 

Peel, core and chop up the apples. I used Granny Smith. In a bowl, mix them with 1 Tbsp sugar and the cinnamon. Set aside.

In another mixing bowl, mix the cream cheese, 1/2 C sugar, vanilla and eggs with a hand mixer until combined and smooth, about 30 seconds to 1 minute. Fold in the apple mixture.

Pour apple cream cheese mixture over the crust. Bake for 35-40 minutes or until a toothpick comes out mostly clean. Mine had a few crumbs on it and I took it out to continue cooking in the hot pan while it cooled.

Once cool, make the caramel.

In a small saucepan, melt the butter over medium heat. Add brown sugar and evaporated milk and cook for 2 minutes. Remove from heat and whisk in the vanilla and confectioners sugar until smooth. Pour over the tray of bars and let set. Sprinkle immediately with salt.

Once cool and before cutting them, refrigerate the tray for 30 min to 1 hour, or overnight. Use a sharp knife and cut carefully. Since the bars are now cold, they should cut nicely and cleanly. 

Sprinkle extra salt before serving if needed.

I hope you like these bars. I had a lot of fun creating and baking them! I think they were a hit at the party. Too bad I'm starting back hardcore on Dukan today, or I'd be having one of these babies tonight. Instead, I'll live vicariously through my weekend self, when I devoured many!

How was your weekend? 

What is your favorite apple dessert?

Also: chocolate caramel apple bars, apple upside down cake, apple cupcakes + cinnamon frosting, apple cranberry strudel, caramel apple cider shake

Crunchy Cookie Butter M&M Bars

Soft, gooey bars made with cookie butter and M&M's...if you like treats that are really sweet and indulgent, then this is for you!

 

You guys. I'm really excited. Not because it's Monday {obviously}. 

I'm really excited because today is Lauren's virtual baby shower!

 

Lauren was my first real blog friend, another northern NJ resident, maker of all things sweet and wonderful. When Lauren announced that she was pregnant, I couldn't wait to participate in her virtual baby shower. Lauren hosted a virtual baby shower for me when I was pregnant, and I was really touched by this. She is so thoughtful. I love blogging for many reasons, but one big reason is the relationships that I've built and at the top of that list is Lauren!

So.

When I started brainstorming something to make for Lauren's shower, I knew that something sweet was priority numero uno. I also know that she loves cookie butter. Oh and chocolate. Must.Have.Chocolate. So I devised these awesomely sweet, cookie buttery, M&M-filled, cake mix-crusted bars. They were pretty simple and it was a gamble to see if it would all come together. I'm happy to say that they did...in a soft, gooey, speculoosy yumness. But I must warn you...if you are the type of person who thinks certain desserts are too sweet, too rich, or just too much...well then these bars probably aren't for you. If you are into that kind of thing though, well, then I'm sorry and you're welcome.

I want to thank Lauren for inspiring me to get back in the kitchen and bake something. It's been a really long time since I've enjoyed getting creative and baking something delicious in my kitchen, and this felt like rekindled love. I hope you like these bars. I added blue and green M&Ms for baby boy, but of course any M&Ms of your choosing will do. They add just a hint of chocolatey goodness, and some much needed pretty color, especially the way that they melt into the crust. I'm off to have one right now before my diet starts again tomorrow.

Crunchy Cookie Butter M&M Bars

1 box yellow cake mix

3/4 C butter, softened + divided

1 egg

1 C crunchy cookie butter (speculoos; creamy cookie butter will of course work too!)

1 can sweetened condensed milk

1 1/2 C M&Ms

Preheat oven to 350 degrees and liberally grease a 13x9" pan.

Mix together the cake mix, 1/2 C butter and egg until combined, about 30 seconds. Gently stir in M&Ms. Press 2/3 of the mixture into the bottom of the pan. Meanwhile, in a microwave-safe bowl, combine the cookie butter, sweetened condensed milk and 1/4 C butter. Microwave about 1 minute until melted and stir until all ingredients are combined and butter is fully melted. Pour over the cake mix 'crust' and spread with a rubber spatula.

Drop the rest of the cake mix batter on top in small blobs all over.

Bake for 30-35 minutes or until set. The top cake mix blobs will sink into the cookie butter mixture and get all swirled together in a truly awesome way.

Let cool, cut into bars and devour.

These are so good. A little too good, if you ask me.

Lauren, thanks for being a wonderful bloggy friend. You couldn't be sweeter and I wish you all the best for the coming months with your sweet baby boy. It's the best, yet hardest, thing in the world and just make sure to enjoy every moment! And if I could say just one thing to you I will tell you what my boss told me just before I went on maternity leave...you will sleep again! It might not seem like it at the time, but you will :)

Have you ever baked with cookie butter? This was my first foray!

What advice would you give to Lauren as a new mom?

Be sure to check out the rest of the party for Lauren from these truly amazing ladies:

Mini Pumpkin Layer Cakes from The Baker Chick

Mini Apple Spice Cupcakes from Dinners, Dishes, and Desserts

Mini Nutella Brownies from The Cooking Actress

Mini Iced Oatmeal Cookie Apple Pies from Girl Versus Dough

Pickles in a Blanket from The Lemon Bowl

Mini No-Bake Chocolate Cheesecakes from Bake or Break

Mini Cookie Cocktail (and Mocktail!) from We Are Not Martha

Mini Chocolate and Peanut Butter Fondant Cakes from London Bakes

Double Decker Birthday Cake Blondie Bites from Baker By Nature

Mini Brown Butter Pumpkin Cupcakes from Eats Well With Others

Roasted Caprese Stack with Peaches from Warm Vanilla Sugar

Crunchy Cookie Butter M&M Bars from The Avid Appetite

Mini Pumpkin Streusel Pies from Espresso and Cream

Also, for more baby goodies, here's my surprise baby shower, what I made and froze before baby, my baby to do list, what I packed in my hospital bag and the baby's hospital bag!