The shorts are stored far, far away from sight.
The tiny umbrella that adorned my fruity summer cocktail just two months ago is long gone and the glass it came in has been replaced by a big, sturdy mug full of tea.
That’s right, right? Because it’s mid-October and my Ugg boots are supposed to be glued to my feet, and a sweater never far from reach.
But, instead, it’s 85 degrees in Northern California. And sunny. And I’m currently wearing the only shorts I could find and a tank top that rarely sees the light of day.
And I’m sharing warm, Fall-inspired baked goods. What is wrong with me.
It’s too damn hot for baking right now!
If you live in a cold place, I envy you right now. You’re probably wearing a soft knit sweater, leggings and have a warm cup of tea by your side.
It’s OK, I’m totally not jealous. Totallllllllyyyyyyy.
Recipe after the unbearably hot jump…
Healthy Whole Wheat Chocolate Chip Pumpkin Cake
Adapted from Eating Bird Food. Makes one 9″ round cake.
- 2 cups whole wheat pastry flour
- 1 tablespoon Pumpkin Pie spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup raw cane sugar
- 1/4 cup xylitol (granulated)
- 1/4 cup Truvia In The Raw cup-for-cup
- 1/4 cup unsweetened applesuace
- 1/4 cup fat free sour cream
- 1 tablespoon canola oil
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 1/2 cup dark chocolate chips
Preheat oven to 350 F. Grease a 9″ round cake pan with oil.
In a large bowl or mixer, mix dry ingredients. Add all wet ingredients and stir just to combine. Don’t overmix.
Pour mix into prepared cake pan, bake for 28-30 minutes until a toothpick inserted into the center of the cake comes out clean.
Allow bread to cool for 5-10 minutes before slicing and serving.
NOTE: This recipe is made with lots of healthy ingredients, including less sugar. I replaced some of the suggested sugars with sugar substitutes that I like, but feel free to adjust the types of sweeteners used to your liking.