Healthy Pumpkin Scones with Cream Cheese Icing

Well I’ve posted a pumpkin pie, muffin, and bread recipe. Scones were next on my list. I topped them with a family favorite: cream cheese icing. Perfect for breakfast, afternoon tea, or a healthy dessert.

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Ingredients:

2 c whole wheat flour

1 tbsp baking powder

1/4 c brown sugar

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/4th tsp cloves

1/4 c maple syrup

1 tsp vanilla

1/2 tsp orange extract

1 c pumpkin purée

1/3 c cold butter

1/4th cup plain yogurt

Top with cream cheese icing (recipe below)

In a medium bowl combine flour, baking powder,  and spices. In a separate bowl, mix the maple syrup, vanilla, orange extract, and pumpkin purée. Mix both bowls together. Add cold butter and yogurt. You may need to use your hands to knead the dough and thoroughly incorporate the butter into the mixture. Place dough in a well greased round baking pan. Bake at 400 degrees for 20-25 min. Cut into 8 pieces.

Cream cheese icing:

Combine 1 box (16 ounces) powdered sugar, 1 package (8 ounces) cream cheese, softened, 1/2 cup margarine, softened and 1 teaspoon vanilla in medium bowl. Beat until smooth.

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Best Carrot Cake

This is my family’s favorite cake that we make at least once a year. This year it was for my 25th birthday. Anyone who claims they do not like carrot cake because it’s “healthy,” has not tasted this cake.

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The recipe is an old xeroxed page from somebody else’s cookbook, so unfortunately I can’t give proper credit. However, there is a blurb at the bottom of the page, which says:

Grace Meadows from Taylorville, Illinois was a finalist in the “Bake-A-Cake” category of the Blue Ribbon Culinary Contest at the Illinois State Fair, Springfield, Illinois.

I hope you enjoy this cake as much as my family does!

Directions:

Makes 8 to 10 servings

4 eggs

1 1/2 cups vegetable oil

2 cups all-purpose flour

2 cups brown sugar

2 tsp baking soda

2 tsp baking powder

2 tsp ground cinnamon

1/8 tsp salt

3 cups grated carrot

1 1/2 cups coarsely chopped pecans or walnuts

Cream Cheese Icing (recipe below)

Preheat oven to 350 F. Grease and flour 13 x 9-inch baking pan. Beat eggs and oil in a small bowl. Combine flour, sugar, baking soda, baking powder, cinnamon and salt in large bowl. Add egg mixture; mix well. Stir in carrots and pecans. Pour into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely on wire rack. Spread with Cream Cheese Icing.

Cream Cheese Icing: Combine 1 box (16 ounces) powdered sugar, 1 package (8 ounces) cream cheese, softened, 1/2 cup margarine, softened and 1 teaspoon vanilla in medium bowl. Beat until smooth.