Tuesday, November 20, 2012

OMG Awesome Pumpkin Pie Milkshake

Just in time for Thanksgiving tomorrow!  Oh my gosh!.  This is the best milkshake I have ever tried, and yes it does taste just like pumpkin pie!

Makes one milkshake 
  • 1 cup vanilla ice cream
  • 1/4 cup milk (fat free or regular)
  • 1.5 tsp vanilla extract
  • 2/3 cup pureed pumpkin
  • 3/4 tsp pumpkin pie spice
  • 1/3 cup graham cracker crumbs( I did not use this, and it tasted awesome anyways)
  • 2-3 ounces of bourbon (optional)
  • frosting + fall colored sprinkles for glasses
1. Add all ingredients to a blender and mix until combined. 
Beautiful martini glasses-Buy Now!
Artland Currents 4-Pc. Martini Glass Set (Google Affiliate Ad)
2. Rim glasses with a light coating of frosting then dip in sprinkles. Put sprinkles on a plate for easier  dipping.                                            
3. Pour in martini glass and sprinkle cinnamon on top. Are you ready to be in heaven?????  Serve!

Extremely Moist Low Sugar Low Fat Chocolate Cupcakes with Decadent Chocolate Frosting

Cupcake Ingredients: makes 17 cupcakes
  • 18.25 oz Duncan Hines Dark Chocolate Fudge cake mix (or any chocolate cake mix)
  • 1.4 oz sugar free, fat free, instant chocolate pudding
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1 1/3 cups water

Directions for Cupcakes:

1. Preheat oven to 350°. Line a cupcake tin with cupcake liners.
2. Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate pudding mix and mix well.
3. Add chocolate cake mix and beat 2 minutes.
4. Fill cupcake liners 2/3 full with ice cream scoop and bake about 25 - 28 minutes, or until a toothpick inserted comes out clean. Rotate pan halfway through for even baking.  Cool in pan on wire rack for 15 minutes.

Chocolate Buttercream Ingredients: Ices 24 cupcakes
  • 1/4# butter
  • 1/4# margarine (or to save money, just use margarine)
  • 6.75 oz vegetable shortening
  • 2# powdered sugar
  • 1.5tsp vanilla extract
  • 2.25 oz water
  • 1/2 cup sifted cocoa powder
  • 2 oz semisweet chocolate chips
  • 1.5oz milk
Chocolate Buttercream Directions:

1.  With paddle attachment on kitchenaid mixer, Cream butter/margarine and shortening until smooth, hardly any lumps
2. Add confectioner's sugar, in two parts, mixing in between.
3.  Add water/vanilla mixture and mix again.  Scrape sides and mix until smooth.
4.  Chocolate Ganache: Heat milk in glass measuring cup covered with saran wrap for about 30 seconds to a minute or until bowling.  Add to chocolate chips and whisk until blended.
5.  Pour into vanilla buttercream and blend.  Add sifted cocoa powder and blend.  Scrape sides and blend again.  Ice cupcakes and Enjoy!

WARNING: Well to start off, I want to say that the cupcakes by themselves are only 94 calories and lowfat.  Once the chocolate buttercream is added, it is not as healthy of a treat.

Super Moist Low Fat Chocolate Cupcakes (without Rich Chocolate Buttercream)
Serving Size: 1 cupcake, Calories: 93.8 • Fat: 2.3 g • Protein: 1.1 g • Carb: 17.5 g • Fiber: 1.4 g • Sugar: 9.9
Sodium: 281.8

Some Products Used:
Wilton 738046 4 Cavity Cupcake Box in Pink-Blue-Yellow - 3-Package (Google Affiliate Ad)