Wednesday, March 7, 2012

Mom Life

Mom Life is hard. As a mother of 2, I often contemplate, just ripping out my hair, running down the street screaming and sometimes just drinking more. Yet reality sets in, I love my beautiful mess. My house is not clean, crayons litter the floors, my frig has the basic necessities such as milk, squeezable yogurt, Popsicles, and chicken nuggets. Laundry that was washed and dried on Friday just got put on Tuesday. There is more cereal and snacks on my floor board of my car then in my children's bellies. As I look at it though, it is my mess and it is just the way I like it. 

In my dream mom world, I would make this. Maybe over spring break. Okay maybe not. But I would if I had time and the energy to go to the store and get it. I plan to try it before the end of the weekend. I will let you know how it works out. Last night I made cookies and loved seeing the delight of my little man when he said Oh mom you are the best. Funny how those words will motivate me more than anything!
Here is the recipe for the daring--Heck 100 calories! It is swim suit season so I might need to try!
Pumpkin and Cream Bread
Yield: 2 loaves (14 slices each)
1-1/2 c. pureed pumpkin
1/2 c. unsweetened applesauce
1 whole egg
3 egg whites
1 c. all-purpose flour
2/3 c. whole wheat flour
1/2 c. Stevia Cup For Cup sweetener
1/2 c. granulated sugar
1 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground nutmeg

Cream filling
8 oz. reduced fat cream cheese
1/4 c. granulated sugar
1 T. all-purpose flour
2 egg whites
1 t. vanilla extract

1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.

2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.

3. Grease 2 8x4x2" loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.

4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don't overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.

One serving (2 slices) = about 100 calories
Thanks to Sunday Baker for being an inspiration!

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