Have you read the book If You Give A Mouse a Cookie? It’s one of my favorite children’s books of all time. It’s a sweet tale about a mouse who is given a cookie and then wants a glass of milk to go with it. The mouse makes other requests along the way, but I don’t want to give away the ending. Anyway, the mouse and I have a lot in common because…

If You Give Joanna a Cookie she’ll probably want a latte to go with it.

When I was shopping at Whole Foods a few weeks ago I stumbled upon Country Choice Organic soft baked cookies. After reading the nutritional facts, I decided this was a cookie I could sink my teeth into without feeling guilty. So far I’ve tried their oatmeal chocolate chip and double fudge brownie cookies and I’ve savored every bite of the 100 calorie treats.

Sometimes I enjoy these cookies with a Whole Latte Protein and other times I spice things up with a …

Pumpkin & Spice Protein Latte

• 1/2 scoop vanilla whey protein powder
• 1 packet Starbucks VIA instant coffee
• 2 T pumpkin puree
• 1/8 t pumpkin pie spice
• 3/4 cup water

Blend ingredients together in your Magic Bullet or shaker. Pour into a coffee cup and microwave for 45-60 seconds. Top with cinnamon or nutmeg.

What would happen if I gave you a cookie? Well, you just might find out if you are the lucky winner of 3 boxes of Country Choice Organic cookies (or any 3 Country Choice products you pick). To enter the drawing tell us the name of your favorite children’s book of all time in the comments section below. The contest will close on Sunday, November 15th at 10:00 P.M. and the winner will be announced on Monday.

Now, I better run, I have to see what happens If You Give A Pig A Pancake.

What do you get when you cross Starbucks and Joanna in the kitchen?

PUMPkin Coffee Cake!

Ingredients

• 1/4 cup canola oil
• 1 cup vanilla protein powder
• 2 packets Starbucks VIA Ready Brew instant coffee
• 1/3 cup cocoa powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup  Splenda for Baking
• 2 eggs
• 1 (15-ounce) can pumpkin purée
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)

Method

Preheat oven to 350°F. Grease an (8-inch) square baking pan with oil and set aside.

In a large bowl, whisk together protein powder, instant coffee, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt. In a separate bowl, whisk together oil, Splenda, eggs, pumpkin and vanilla. Whisk dry mixture into pumpkin mixture until well combined then transfer batter to prepared pan.

Bake for 30-35 minutes. Set aside to let cool then cut into squares and dust with powdered sugar, if you like.

A couple of comments:

• In all honesty, you really cannot taste the pumpkin or the coffee in this cake. The pumpkin adds moisture as well as a healthy dose of fiber and Vitamin A, while the coffee enhances the chocolate flavor, a latte.
• Starbucks VIA instant coffee is microground, in my opinion, it blends better than other instant coffees for baking purposes.
• Pairing suggestions? A Whole Latte Protein

As if this chocolate cake recipe didn’t give us enough grounds to celebrate, here’s another reason…HAPPY BIRTHDAY, DAD!