Chocolate Brown Sugar Butter Cake with Spiced Pumpkin Frosting

Ingredients

Chocolate Brown Sugar Butter Cake
  • 1 c. butter
  • 1 1/4 c. firmly packed dark brown sugar
  • 1 c. granulated sugar
  • 4 large eggs
  • 2 tbsp. unsweetened cocoa
  • 1/4 c. hot water
  • C. chocolate syrup
  • 2 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 container sour cream
  • 1/2 c. Buttermilk
  • 2 tsp. vanilla extract
Spiced Pumpkin Frosting
  • 1/2 c. pumpkin puree
  • 1/4 c. heavy cream
  • 2 white chocolate baking bars
  • 1 tsp. pumpkin pie spice
  • 1 package cream cheese
  • 1/2 c. butter
  • 1 box powdered sugar
  • 1/2 c. lightly toasted pecans
  • 1/2 c. lightly toasted walnuts
  • Pecan halves
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Pumpkin Bread

Ingredients

  • 1-2/3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins, optional

Strawberry Coconut Protein Shake

Ingredients

  • 5.3 ounces Chobani Coconut Greek Yogurt (12g protein)
  • 10 medium sized Frozen Strawberries
  • ½ cup Nonfat Milk (4g protein)
  • 2 tablespoons EAS Vanilla Whey Protein Powder (7g protein)
  • Coconut Flakes for topping
  • {Optional} 2 teaspoons sugar

Directions

  1. Add Frozen Strawberries, Milk, and Yogurt to your Blender, and blend thoroughly.
  2. Add Protein Powder and optional Sugar to blender, and blend until smooth.
  3. Top with Coconut Flakes. Enjoy!

Tomato and Cabbage Tabbouleh

Ingredient

  • 1 cup bulgur (not quick-cooking)
  • ½ medium head green cabbage, cut into 1”-thick wedges, then very thinly sliced crosswise (about 4 cups)
  • 1 small sweet onion (such as Vidalia), finely chopped
  • 4 cups assorted small tomatoes, halved, quartered if large
  • 3 cups coarsely chopped fresh mint
  • ¾ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 teaspoon Aleppo pepper or ½ crushed red pepper flakes
  • Kosher salt