Tag: Skinny

Double Chocolate Pumpkin Bread — The Skinny Fork by Gordon Ramsay

Double Chocolate Pumpkin Bread — The Skinny Fork



I’ve been in bread mode lately for breakfast, if you couldn’t tell. And with the influx of cooler weather and it officially being Fall now, of course I had to get with baking up some chocolate pumpkin bread. Not just that though. DOUBLE chocolate pumpkin bread. This tasty breakfast treat is as rich as it comes and sooo decadent.

The pumpkin and applesauce being in this bread means it’s super moist and you barely need any oil in it at all. I kept it as low as I could with sugar by substituting in one of my favorite swaps, a brown sugar/sweetener blend. You’ll never know the difference in taste either! That one single swap will nearly cut the sugar in half.

Black Burger Buns (Bread Machine) — The Skinny Fork by Gordon Ramsay

Black Burger Buns (Bread Machine) — The Skinny Fork



Halloween is coming! I’m about to get my Halloween decorations down, the weather is turning cooler, and I couldn’t be more ready for the Fall. The world might be more crazy than ever, but I’m going to enjoy my favorite holiday this year, one way or another. Now… usually around this time of year I’m coming ip with all recipes pumpkin and Halloween inspired. This year? No different!

These Black Burger Buns are fairly easy to make with a bread machine. And their dark color makes them PERFECT for a Halloween inspired burger. I made ‘werewolf’ burgers in that they were mostly just neat colors that made me think of werewolves; black, purples, deep reds, etc.

Skinny ‘Starbucks’ Pumpkin Scones — The Skinny Fork by Gordon Ramsay

Skinny 'Starbucks' Pumpkin Scones — The Skinny Fork



The Skinny:
Servings: 8
Serving Size: 1 Scone
Calories: 207
Fat: 7 g
Saturated Fat: 4 g
Carb: 30 g
Fiber: 2 g
Protein: 6 g
Sugar: 4 g
Sodium: 161 mg

Vanilla Glaze:
1/2 C. Substitute Powdered Sugar
1 Tbsp. Unsweetened Almond Milk
1/8 Tsp. Vanilla Extract

Pumpkin Spice Glaze:
1/4 C. Substitute Powdered Sugar
1 Tsp. Pumpkin Puree
Pinch of Ground Cloves
Pinch of Ground Ginger
Pinch of Nutmeg
Pinch of Ground Cinnamon
1/2 Tbsp. Unsweetened Almond Milk

Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper or silicone baking mat. Set it aside.

In a large bowl, combine the 2 C. flour, 1 1/2 Tbsp. brown sugar/sweetener blend and 1 Tsp. baking powder then mix until well blended. 

Add in the 4 Tbsp. butter until the mixture resembles the grainy texture of cornmeal. 

I used the whisk attachment on my stand mixture on a medium speed until the right consistency was reached. But you could also use the back of a knife or maybe even a food processor.

Add in the 3 Tbsp. milk, 1 egg, 1/2 C. pumpkin puree, 1/2 C. greek yogurt, 2 Tsp. vanilla, 1 Tsp. cinnamon, 3/4 Tsp. ginger, 3/4 Tsp. cloves, and 1/2 Tsp. nutmeg.  Combine together until a smooth dough has formed.

Yes, the dough will be very wet and sticky. 

Scoop the dough out onto a floured surface.

Form the dough into a half inch tall circle – about 6 inches across.

If the dough is too wet and difficult to shape, coat your hands with flour and knead the dough, adding in just a bit more flour until the dough is still soft, but easier to work with. 

Transfer the dough to the prepared baking sheet and carefully cut the dough into 8 wedges (as best you can anyway – they don’t need to be separated completely.) 

Place in the oven and bake for about 30 minutes, or until the edges are turning golden brown and the middle is set.

Remove from the oven and allow to cool slightly before transferring to a wire rack to continue cooling.

While you’re waiting, mix together the ingredients for each glaze separately. 

Once the scones have cooled, drizzle evenly with the vanilla glaze followed by the pumpkin spice glaze.

Cut and serve warm with butter or cream and a pumpkin spice latte!

Store leftovers in an airtight container in the fridge or in a slightly ajar container on the counter. The longer these babies sit, the softer they will become. That’s due to the moist pumpkin puree in there!

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