You’d think at some point I’d stop giving into fall baked goods… Not so much. If anything, I find myself getting more excited about trying fall dishes.
My weekend started with a low-fat pumpkin sheet cake. Not only is it simple, but it’s incredibly delicious. For the life of me (and by that I mean I visited three stores before calling it quits), I couldn’t find pumpkin spice jello mix. Instead I opted to use what was left of my cheesecake mix and added in some pumpkin pie flavoring. It seemed to do the trick.
I was a little nervous about storing it since the frosting is made with whipped cream and almond milk. Playing it safe, I decided to keep it in the fridge. It makes it a surprisingly good pumpkin bar. The frosting isn’t quite as thick as I’d like, but I’m guessing it’s because I didn’t use a whole jello packet. (Part of it isn’t frosted since the middle isn’t a huge fan of frosting, and goodness knows I don’t need to eat this entire thing by myself.)
Although I love the pumpkin treats, I figured I would need a slightly healthier snack option this week. Enter the cinnamon apple chips. It turned out to be another super easy yet delicious recipe. I’d probably prefer to make it on a colder day so it’s more comforting to have the oven on for that long, but the way it made my house smell was worth it. I came in from walking Hurley and it smelled like I had an apple pie in the oven. It’s like having a double win since this is a much healthier option compared to apple pie.
It’s a good thing the weather is holding up for me to get Hurley out on long walks or all this fall food would really be taking its toll on me…