Happy Wednesday friends! I had an absolute blast in North Carolina last week. We did several projects around the house, shopping at Home Goods and celebrated our 15 year anniversary at a very special restaurant. I could not ask for more!
This week, I’m sharing some of my favorite meals from vacation along with a new recipe for a protein packed Pumpkin Roll.
Without further ado, let’s talk about food!
Breakfast: Pancakes were on the daily menu since we rarely eat breakfast out anymore. I had this particular stack two mornings in a row. Cinnamon Roll Stack’D pancakes topped with warm apples and turkey bacon. I warmed up some canned apples and mixed in a tablespoon on Snickerdoodle PEScience protein for a really yummy topping!
Lunch: I ate a fairly light lunch this day since I knew we were going to have an amazing dinner that evening. I was craving an egg, bacon and cheese sandwich in the worst way. That along with some cinnamon roasted delicata, it really hit the spot!
Dinner: My husband chose Sea Blue as our anniversary dinner celebration destination. He is all about choosing restaurants with stellar wine lists. This place did not disappoint. Before we even started to look at the menu, our waiter brought out two glasses of champagne on the house knowing that it was our anniversary! How sweet is that!
We started off with this amazing appetizer. U-10 scallops with Braised Baby Spinach, Bacon, Pernod and Béarnaise Aioli. The scallops were nice and tender. Honestly for the price of this appetizer, I wish they would have given us more than two!
Next course was a charred caesar salad topped with bacon and a drizzle of caesar dressing. Fairly simple but very tasty! Anything with bacon and blue cheese is right up my alley!
My entree was one of the featured specials- Grouper over mushroom risotto with a truffle sauce. The picture does not do this meal justice. The grouper melted right in my mouth and the risotto was super creamy! This was a huge portion and extremely filling.
The hubby also had one of the specials- Braised short ribs over creamy mashed potatoes and haricot verts. Short ribs, if prepared correctly should be nice and tender. These were just that and more plus no bones either. Neither one of us had any room for dessert. Although in the 30 minutes it took to drive back to the house, my appetite came back.
Dessert: I posted this picture on this past Friday’s blog. This was a Peanut Butter pancake that I topped with warm chopped apples and a peanut butter drizzle. It was the perfect dessert before bed.
WIAW is not complete without sharing a new recipe.
I’m very excited about this recipe! I have never made a pumpkin roll before. I always resorted to the store bought version. After receiving a new bag of Stack’D Pumpkin Spice pancake mix, I became inspired to make this protein packed pumpkin roll.
Pumpkin rolls are one of the most iconic Thanksgiving desserts, next to pumpkin pie, of course! If a pumpkin roll is on your baking bucket list, definitely give it a go this year. This recipe is easier than you think and your family will love it! My version is definitely healthier than the traditional recipe but that just means more room for stuffing and turkey- right!
- ¾ cup Stack'D Pumpkin Spice Pancake Mix(or your favorite protein based pancake mix)
- ¼ tsp baking soda
- ¼ tsp baking powder
- 1 tablespoon pumpkin pie spice
- 3 eggs
- ⅔ cup pumpkin puree
- stevia, ¼ cup or 5 packets
- ¼ cup powdered sugar, for sprinkling
- 6 oz low fat cream cheese,softened to room temperature
- 5.3 oz container plain nonfat greek yogurt
- 1 tsp vanilla extract
- Preheat oven to 375 degrees.
- Line a 15 x 10-inch jelly-roll pan with parchment paper and spray with non-stick cooking spray.
- In a small bowl, combine pancake mix, baking powder, baking soda, and spices and stir well.
- Place eggs and stevia in a large bowl and beat by hand for about 30-45 seconds.
- Add in pumpkin and mix well.
- Stir in the dry ingredients and mix until well incorporated and smooth.
- Spread your mixture evenly into a rectangular shape onto the prepared pan.
- Place in the oven and bake for 13 to 15 minutes or until top of cake springs back when touched.
- While the cake is baking, prepare your filling.
- Add the cream cheese and Greek yogurt into a medium sized bowl and stir together.
- Add in the vanilla extract and stevia.
- Mix by hand until the filling is smooth.
- Place your filling in the refrigerator for 20 minutes.
- Remove the cake from the oven
- Allow to cool on a wire rack for 15-20 minutes.
- Place a sheet of plastic wrap down onto a flat surface and transfer the cake onto it.
- Spread the filling evenly over the cake, covering all the way to the edges.
- Starting at one end, slowly roll the cake up, use the plastic wrap to help hold it tight.
- Keep rolling until you reach the other end.
- Place your rolled cake into the refrigerator and allow it to sit overnight.
- Unwrap and serve.
- Sprinkle with powdered sugar, if desired.
Have you ever made a pumpkin roll before? What are some of your favorite Thanksgiving desserts? Please share- I would love to hear from you!