Tag Archives: Pumpkin

The Pumpkin Spice Latte

The day that the Pumpkin Spice Latte becomes available at Starbucks should probably be a holiday because it definitely feels like one. However, spending 5 bucks on a coffee can start to be a little draining on the pocket. So, I really wanted to try my hand at making one myself. I figured it had to be healthier than getting the few pumps of pumpkin flavored sugar. And CHEAPER.

It actually came out pretty well!

Pumpkin Spice Latte

Ingredients:

3 Tablespoons Sugar 2 1/2 Tablespoons Pumpkin Puree
1 Tablespoon Vanilla 1/4 Teaspoon Cinnamon
1/2 Teaspoon Ginger 1/2 Teaspoon Nutmeg
2 1/2 Cups Almond Milk 1 Cup Espresso

 

Directions:

1. In a small sauce pan, heat up the sugar, pumpkin puree, vanilla, cinnamon, ginger and nutmeg until well mixed. Add in the almond milk and espresso.

2. After the mix is warm, pour into 2 mugs and ENJOY! Top with some whipped cream or steamed milk.

I don’t like my pumpkin spice lattes very sweet at all but I do like it when it has a bit of spice to it. If you like it a little sweeter, reduce the nutmeg and ginger to 1/4 teaspoon each and up the sugar a bit. Another substitute is pumpkin spice for the ginger, nutmeg and cinnamon. This recipe can definitely be changed to fit your latte likings 🙂

This definitely plays up the natural flavor of the pumpkin, which I love. It doesn’t taste as manufactured as the Starbucks version.

I hope you give it a try and enjoy it!

 

What is your favorite Starbucks drink?

The Not Too Sweet Pumpkin Bread

Happy Friday!

This chilly fall morning started with Brent and I jumping up and running to Cumberland Farms for our FREE COFFEE FRIDAY! Normally I run in to grab some water, gatorade, energy bars or every once in a while some ice cream. If I want coffee, it’s Dunkies or Starbucks for this girl. But who can deny a free coffee?? So, head to Cumberland Farms this morning for your free coffee 🙂

Anyways, this past weekend Brent and I headed to Nashville to hang out with some friends and just see the city. It just may be my favorite city I have ever been to. We had a SUPER early flight back to Boston and we were back home by 2. Which gave us just enough time to prepare for some people coming over for the Patriots game. While Brent headed to the game with them, I decided to make some pumpkin bread and sweet potato biscuits for breakfast the next morning. It was an easy way to have something for everyone to eat without making much of a fuss.

Fall Pumpkin Bread

Ingredients

1 Can Pumpkin Puree 2 Eggs
1/2 Cup Canola Oil 1 Teaspoon Vanilla Extract
1/2 Cup Light Brown Sugar 2 1/4 Cup Flour
1/2 Cup Water 3/4 Cup Sugar
2 Teaspoons Baking Powder 1.2 Teaspoon Salt
1 1/2 Teaspoon Pumpkin Pie Spice

Directions

1. Preheat the oven to 350 degrees. In a mixer, whisk the pumpkin puree, canola oil, light brown sugar, water, eggs, and vanilla.

2. In a separate bowl, stir the flour, sugar, baking powder, pumpkin pie spice, and salt.

3. Add the dry mix to the wet and stir until well blended. Pour the batter into a greased bread pan. Bake for 60-70 minutes or until a tooth pick comes out clean.

Pumpkin Bread Steps

The bread is definitely not sweet and has a strong natural pumpkin flavor, which I love. It allows the pumpkin puree to take over the bread, as opposed to sweetness and spices. It was delicious.

I also made, or attempted to make, sweet potato biscuits. I had gotten this cute mix in a mason jar from a wedding that Brent and I were in a little while ago. I think my definition of a large sweet potato was VERY different than their idea of large. Because my biscuits turned out to be more like a moist cake texture. I don’t think I have ever made anything quite like this before.

IMG_3688

It was definitely delicious and I can see how the biscuit version of this would be irresistible.

This weekend I’m working on some fall inspired coffees that you can make at home. I love making “fancy” coffees on the weekend and have some ideas on pumpkin spice coffees.

What do you make when you have several people over for breakfast??

The bread was definitely a win. It made breakfast super easy, especially when we all got up at 5AM for work!

Officially Pumpkin Nuts

It’s official, not even debatable, and I am willing to accept it. I have gone pumpkin crazy. I think once I open a can of pumpkin puree I feel the need to use it before it goes bad…and well…it just spirals out of control.

For dinner, I was inspired to make a Pumpkin Mac N Cheese. Seriously. Think of a light cheese topping with a twang of pumpkin and that’s what I made 🙂 Not nearly as bad for you as a typical Mac N Cheese either!

 

Ingredients:

8-10 Ounces Elbow Pasta 1/2 Cup Pumpkin Puree
1/2 Cup Low Sodium Chicken Broth 1/4 Cup Non Fat Milk
1 Teaspoon Butter 1/4 Teaspoon Onion Powder
Dash of Salt and Pepper 1/4 Teaspoon Nutmeg
Pinch of Cinnamon 1/4 Teaspoon Pumpkin Pie Spice
Pinch of Ground Ginger 1/4 Cup Cheddar Cheese
Top with Parmesan Cheese

Directions:

1. Boil some water and cook the elbow macaroni according to the box directions. While the pasta is cooking, heat up the pumpkin puree, chicken broth, milk, butter, onion powder, nutmeg, salt and pepper, cinnamon, pumpkin pie spice, ground ginger and cheddar cheese in a small sauce pan.

 

 

2. Once the pasta is cooked and the sauce is heated throughout, drain the pasta and mix in the pumpkin sauce.

 

 

This will make a solid 3 servings, if not 4. I topped mine off with some grated parmesan cheese and sprinkled some cinnamon on top. The parmesan cheese really added some texture to it. It was delicious! I would definitely make this one again.

 

 

 

And juuuusst in case that wasn’t enough pumpkin for the week, I ended my meal with some pumpkin pie ice cream. I wish I was kidding.

 

 

After finishing that meal, I kind of wish today wasn’t my rest day for workouts. OH WELLLLL.

I told you I went pumpkin nuts. And guess what…I have a half a can that’s open and ready to be used.

Tonight, I’ve got some costume shopping to do for tomorrow and I feel some tea calling my name. I feel a bit of a cold coming on and I really need to nip that in the butt.

What’s your favorite pumpkin flavored dish?? Is it a dessert?? Dinner meal?? Or side dish??

 

 

 

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??