X-Post...5 Min. Pumpkin Cake

Can't figure out how to imbed a picture in this...it is too late in the day.   But I did manage to get some photos of this on my profile if you want to see how it looks.  I have had three bites of this so far and like the chocolate version, it is dense and filling.  Doubt I will be able to eat it tonight.  Woohoo!

5 Minute Pumpkin Cake

Seeing the many 5-Minute Cake recipes on the web had me jonesin' for a pumpkin cake version.  Shelley (www.theworldaccordingtoeggface.blogspot.com) made a great-sounding carrot cake version that inspired me to work on my pumpkin 'fix'.  Came out pretty good!

5 Minute Pumpkin Cake

1 egg, beaten
3 Tablespoons vanilla soymilk (I used Soy Slender)
2 Tablespoons Davinci sugar free Pumpkin Pie syrup
1/4 cup Libby's canned pumpkin
2 Tablespoons canola oil
3 Tablespoons Gluten-free pancake mix (http://maplegrove.stores.yahoo.net/glfrpr.html)
1 teaspoon pumpkin pie spice
2 packets Splenda
1 scoop vanilla protein powder

Mix all ingredients together in a heat-proof glass measuring cup.  Microwave for 2 minutes, allow to sit 3-5 minutes.  Turn out onto a plate and divide into 4 slices.  I topped mine with Torani sf caramel sauce and an extra sprinkle of pumpkin pie spice.  Would also be good with ff whipped 'frosting'.

Mollleeeeeeeeeeeeeeee....

I watched a show on the Food Network the other night, and they did meatballs with lingonberry jam centers!  Looked ooooh so good.

Ingredients

• 2 pounds ground beef
• 1 pound ground veal
• 1/2 cup minced yellow onion
• 3 sprigs fresh tarragon, leaves stripped and coarsely chopped
• 2 teaspoons herbes de Provence
• 3 teaspoons salt
• 2 teaspoons white pepper
• 5 eggs
• 3 cups panko (Japanese) bread crumbs
• 4 tablespoons lingonberries*
• Vegetable oil
• *Cook's Note: Substitute cranberry sauce if you can't find lingonberries

Directions

Preheat the oven to 375 degrees F.

Put the ground beef, veal, onion, tarragon, herbes de Provence, salt and pepper into a large mixing bowl. Lightly beat the eggs and pour over the meat. Mix well using your hands (it's the best way to make meatballs). Add 1 1/2 cups of the bread crumbs and mix well. Set aside.

Form the meat mixture into 12 balls. Make a hole in the center of each ball with your thumb and fill the hole with 1 teaspoon of the lingonberries. Push the meat back over the fruit, making sure to seal the hole well. Refrigerate for at least 30 minutes. (The meatballs can be made to this point 1 day in advance.)

Pour 3 inches of vegetable oil into a large deep sided skillet and place over medium heat for 7 to 10 minutes. Test the oil by dropping a bread cube into it. If the cube browns quickly, the oil is ready. Remove the meatballs from the refrigerator and roll them in the remaining bread crumbs. Carefully place them into the skillet 4 at a time. Keep a close watch on them, making sure to turn them so they get golden brown on all sides. Remove with a slotted spoon and place on a sheet of paper towels. Repeat with the remaining meatballs.

Put the meatballs on a baking sheet and place in the oven for 20 minutes. Remove and serve immediately.

**** Of course, we'd have to make a few adjustments for our pouches and them not trying to kill us, but they looked oh so good ****

I'd change the veal for mild italian sausage, because I'm ethically opposed to veal.

They used lingonberry jam, not straight lingonberries.

Ooooooh!   This sounds scrumptious and something I definitely have to make this fall.  For sure not going to use veal, same as you.  I think I will just do plain ground turkey.  I'll also have to reduce the amounts, that sounds like too big a batch of meatballs for me to ever finish and my guys aren't too keen on meatballs. 

What a cool idea putting the lingonberries inside!  Thank you for posting the recipe!

Hugs!