Well, my friends, I am not allowed to upload any more pictures. Quel horreur, mes amis! So, I think until I have the time+energy to mess around with that stuff, I'll be linking you to my Tumblr (which you should visit anyway ;) ) for my pictures, and posting the recipes here.
Oh, gosh, I'm writing this at 4:41 in the morning. I will be leaving at 7 for my traditional Thanksgiving Day race (I'm so excited), and I guess I was just too anxious to sleep... (?) So, thus, I am typing this, in order to stall on doing my french homework...
I give you desserts!
Up first is CCK's crustless pumpkin pie, which I gave a crust, and topped with some raw whipped cream. I made two servings, and divided that recipe into two ramkins. For the crust I mixed together 3 tbsp oatmeal, 1 tbsp whole wheat flour, and 1 tbsp applesauce, and baked it for about 12 minutes at 350, until firm. Then I added the pie (doubling pretty much all of the seasonings), and using baking blend stevia.
These babies were a chocolateglobofgoodness :D I used PB2, and sugar free maple syrup for the agave, but no changes other than that. Woooowww...
I wasn't too big on the texture of these blondies, but it may have just been my flour. However, the flavour was excellent. I used applesauce for the oil, and skipped the frosting since it doesn't freeze too well.
WHOLLYFREAKINGBANANAS This cake was excellent. Seriously. Good. Gooooood. I essentially fifthed the recipe, so I used 2 dates, 1/5 banana, and 3 tbsp of pretty much everything else. The only actual changed were to use applesauce for the oil, and instant coffee powder + water for the coffee. Topped with more of the raw whipped cream from above.