Tag Archives: Pumpkin Spice

Pumpkin Mini Pies

So I might have gone a little pumpkin crazy this weekend. The Pumpkin Muddy Buddies I made for a specific little project that I’m going to hold off on telling you about until a little later, but these Pumpkin Mini Pies were really just because I’ve gone a little pumpkin nuts. Seriously. And in my fridge I have another half a can of pumpkin puree that will need to be used in the near future…it’s an endless cycle.

These ended up being a perfect little  dessert to cap off a meal.  They are small and satisfying. Making pies have always scared me a bit and I blame Mama C for that. Completely. Dont’ get me wrong, Mama C makes the world’s best pies. But when I was growing up, all I heard about around the holidays was how hard pies were to make. It’s so easy to mess up a pie crust. She even taught my aunts how to make pies. Simply reinforcing the fact that they shouldn’t be messed with.

So these are my,”Testing the Water with a toe” Pies. Mini Pies with pre-made pie crust. Haha.

Ingredients:

2 9-inch Pie Crusts 1/4 Cup Pumpkin Puree
1/4 Cup Marscapone Cheese 1/4 Teaspoon Pumpkin Spice
1/8 Teaspoon Nutmeg 1 Egg

Directions:

1. Mix up the pumpkin puree, marscapone cheese, pumpkin spice and nutmeg.

2. Roll out the pie crusts and use a cookie cutter to cut leaf, ghost, pumpkin or any other shapes. You will need pairs of each so make sure you cut out at least 2 of each. Also, the larger the center the better. If you have arms, legs or leaf  stems that stick out, they will be harder to fill up. Cover the piece of pie crust with the pumpkin mix.

3. Top with the matching half and lightly press around the edges. Then take a fork and seal the edges.

4. Mix your egg with 1 Tablespoon of water and brush it over your pie. Top with a sprinkle of cinnamon and sugar. Bake at 375 for 15 minutes until browned.

And DONE! They are really quite easy to make. It was about 15 minutes of prep time and 15 in the oven. Not bad for these little delectables. They are really delicious and I’m loving the pumpkin filling. As I was mixing it up, I was thinking about how great it would be as a dip as well. You could definitely use this mix as a holiday dip for some pretzels.

 

Do not worry though, the pumpkin frenzy is not even close to over. We have of a month left of this fantastic little yumster. I’m trying to figure out if pumpkin is acceptable at Christmas??

Anyways, yesterday was also a fun little day for 2 reasons. First: I officially signed up for Tina’s Best Body Bootcamp! I’m so excited to give it a try! You pay 25 dollars and Tina sends you workouts for almost 2 months. I have heard great things about it and can’t wait to give it a go.

Second: I sent out my first Foodie Pen Pal package! Foodie Pen Pal is also something that everyone can participate it. It is organized by another blogger and when you sign up, you are assigned a pen pal each month. She gives you your match on the 5th and you need to ship out your food pressents to your pen pal by the 15th. FUN! In return, another pen pal will be sending you a gift!

As I said, anyone can participate. It’s just something fun to give a try!

Have you ever participated in something online?? A workout? A diet program?? A recipe group??

 

Skinny Pumpkin Muddy Buddies!

Oh YEA!

Today was pretty typical. I went to work, picked up some dinner, came home, walked the dogs and ate. Brent was planning on joining me for dinner so I chose one of our favs, Eden’s Fresh. It is a local restaurant that I am slightly in love with. It is a salad place that has just unbelievable salads. Nothing crazy or anything, just the perfect combinations of toppings that compliment eachother so well, that they seem to do flips in your mouth and you chew it. Sounds cool right??

I picked Brent up the Buffalo Chicken Salad and I had the Chitwood.

SOOOO for the main event! Skinny Muddy Buddies! If you ever hung out with me when I was in high school I was probably eating one of a very short list of foods. For a snack, normally a peanut butter flavored power bar, OR Muddy Buddies. Yes, I had a fantastic metabolism that I wish I had back now. People always said that it would just fade off one day and like a kid, I didn’t believe them. Welcome to your Mid-20’s Lauren!

Anyways, the Muddy Buddy lover in me spotted the wonderful Chex chilling on their shelf in the cereal isle and I had a craving for my long lost snacky friend. That thought led to the, what if there was a way to make them JUST a BIT lower in calories?? Which led to, OHHHH and Pumpkin!

An idea was born. I’m truly a fat kid at heart.

The idea, turned into THIS:

Ingredients:

4 Cups Rice Chex Mix 1 Cup Orange Chocolate Chips
2 Tablespoon Biscoff Spread 1/4 Teaspoon Pumpkin Spice
1 Package Vanilla Pudding Mix, Sugar Free, Instant

Directions:

1. In a microwave safe bowl, heat up the chocolate in 30 second increments until smooth. Mix between heating up. Once melted, stir in the Biscoff spread and pumpkin spice.

2. Place the chex in a medium or large sized bowl. Mix in the chocolate until all of the chex are covered.

3. Now transfer the covered chex in to a sealable ziploc bag. Add in the vanilla pudding mix, UNMIXED, and shake until all of the chex are covered. Refrigerate until the chocolate has hardened! And Done!

I am so excited about how amazing these came out it’s not even funny. They are perfectly pumpkin filled and fantastically ORANGE! I got the orange chocolate at Jo-Ann Fabrics at 2.99 for the bag. I used a little over half the bag and plan on starting another project with the leftovers. If you don’t want to swing by there, just grab some white chocolate chips if that is easier.

Biscoff Spread is my new discovery. After deciding to go with Muddy Buddies, I went to grab some peanut butter and on the top shelf, above the peanut butter I discovered Biscoff Spread. It is a cream made of Biscoff Tea cookies! Crazy good. It is also much lighter than the original peanut butter. And nut allergy friendly!

So, what exactly did I cut out?!

The original recipe::

9 Cups of Chex Cereal 1 Cup Semi-Sweet Chocolate
1/2 Cup Peanut Butter 1/4 Cup Butter
1 Teaspoon Vanilla 1 1/2 Cups Powdered Sugar

Delicious, but the Skinny version has NO Butter and NO Powdered Sugar. AND it’s pumpkin! Whoot Whoot.

I’m really happy with it. Give it a try! It’s a great little sweet snack and something surprising to put in a trail mix!

What was your favorite snack as a kid?? Have you done anything to mix it up since then??

Breakfast Please!

I don’t know about the rest of you, but I LOVE breakfast foods. They are by far my favorite thing to eat. Breakfast for lunch and dinner, YUMMO. I can definitely say that I get a bit more excited to try something new for breakfast than anything else. The foods are just so simple but there is so much that you can do with them. I mean, think about it…How many different ways are there to cook an egg?? And after you’ve chosen a way to cook the egg, How many different ways are there to season it, flavor it and pair it with other foods?! MILLIONS! You can’t get sick of it.

And that’s just eggs! There’s pancakes, oatmeal, french toast, qrits, quinoa and the list just goes on and on. How can you possibly not like breakfast.

So for this lovely, stormy Friday, well at least in Florida, I have decided to brighten up all of your days and throw some breakfast your way! The first, a Garlic and Herb Cheese Baked Egg. The second, a Pumpkin Overnight Oats. Can’t go wrong with either!

 

 

Ingredients:

2 Eggs 1 Tablespoon Non-Fat Milk
1 Laughing Cow Garlic and Herb Cheese, Chopped 1 Tablespoon Chopped Chives
Salt and Pepper to Taste

Directions:

1. Heat oven to 400 degrees. Spray a ramekin with non-stick spray. Add  all of the ingredients. DO NOT STIR.

 

2. Put into oven for about 10 minutes. The whites should be cooked through, but the yolk should remain uncooked. The eggs will cook a bit after it has been removed from the oven.

 

And Finito! It is extremely good.

Simple and Easy. I love making this recipe right before I jump in the shower in the morning, or as I am just finishing up getting ready. It really doesn’t take much preparation at all, and the ten minutes it a perfect amount of time to get ready. For another take on the Baked Egg, you can check out the original recipe.

BREAKFAST #2:

 

Ingredients:

 

1 Cup Rolled Oats 1 Cup Pumpkin Puree
3/4 Cup Non-Fat Plain Greek Yogurt 1 Cup Non-Fat Milk
1 1/1 Teaspoon Pumpkin Seasoning 1 Ripe Banana, Chopped

Directions:

1. Put all ingredients into a jar and mix well. Put it in the fridge overnight and top it with anything you like.

I topped this off with my Home-made Granola and a pinch of cinnamon. If you want to sweeten it up, try some light brown sugar to top it off. Or crushed graham crackers. This also makes 3 servings so you will have enough for a few breakfasts!

 

For lunch, I had a bagel with raspberry Jam…Breakfast on the brain. But, at some point on the menu, I have some cupcakes. Either tonight or tomorrow afternoon these will be happening. I have to do some brainstorming first to figure out what exactly the plan is.

What’s your favorite breakfast meal?? Or your favorite breakfast for dinner meal?!