Day #3 of All things pumpkin continue here at Sweet Heat Chefs. I know a lot of families have issues with allergies and slowly there are recipes surfacing for alternative options. It is nice to have a quick, healthy alternative to a store purchased ice cream. This is so easy, it is a shame to even call it a recipe, but not many people realize ice cream DOES NOT, I repeat, DOES NOT have to go into an ice cream maker, nor does it have to contain dairy. TWO INGREDIENTS people 2, AND 3, if you are like me and have to have chocolate atop everything! Eating healthier is not hard to do and takes little to no effort for this recipe.
Kids LOVE to help with this. Get a plastic knife and have them peel and slice up the bananas, then place in a zip-lock and put in freezer! They have just made 1/2 of the ice cream! When kids are a part of what you are doing in the kitchen, they are that much more likely to eat what has been made. Even if it is only a bite, that is a triumph!
Makes 4 servings using 2 scoops per serving
3 Bananas, sliced and frozen
2 Tbsp. pumpkin pie from a can
dark chocolate chips, optional
Freeze banana slices for about 1 hour
Remove from freezer and place in food processor with pumpkin pie. Mix until thoroughly blended.
Place in a freezer safe container and re-freeze for another 1-3 hours until desired consistency is achieved I like mine on the softer side, so mine was in there for 1.5 hours.
Scoop into a bowl and sprinkle a few dark chocolate chips on top!
2 YEAR-OLD KID TESTED AND APPROVED!
Featured at: Foodie Friends Friday
Day #2 of all things pumpkin at Sweet Heat Chefs!
Who doesn’t love brownies? My daughter, Jasmine’s favorite thing to make are brownies, usually from a box though. I decided to try my hand at home-made brownies and well with FALL officially here and all, why not mess with the best of both worlds and add some pumpkin to the mix?! The result is a dense chocolatey ooey gooey creamy pumpkin mass of goodness, yes I said all that! You won’t believe me until you try the ridiculously rich brownies you are about to see here!
1/2 cup (1 stick) butter
1 cup dark chocolate chips
4 large eggs
1 1/2 cups sugar
2 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup pumpkin puree
3 Tbsp. coconut oil
1 tsp. cinnamon
1/4 tsp. ground nutmeg
- Preheat the oven to 350 degrees F. and spray a 9″x 9″ cake pan with nonstick spray.
- In a small saucepan, melt the butter over medium heat. Add the chocolate and remove from heat. Let sit for a few minutes, then stir until smooth.
- In a large bowl add eggs, sugar and vanilla and in a smaller bowl add flour, baking powder and salt.
- In the large bowl beat mixture for 3-4 minutes, until thick.
Add the flour, baking powder and salt mixture slowly and beat just until combined.
- Take about 2 cups of the batter into the smaller bowl that had the dry ingredients and add in the pumpkin, oil, cinnamon and nutmeg and stir until well combined.
Dump melted chocolate into the remaining batter (without pumpkin) and spread a little more than half of the batter into the prepared pan.
Top the brownie mixture with 3/4 of the pumpkin batter and smooth over top.
Top pumpkin mixture with remainder of brownie batter
Using a tablespoon, dollop 9 spoonfuls of remaining pumpkin mixture on top of brownies.
Using a skewer or knife swirl the pumpkin dollops through the first layer of brownie batter creating a swirly/marbled effect.
Bake for 40 minutes, until just set and starting to pull away from the sides of the pan. Makes 16 brownies.