Healthy Pumpkin Pie Smoothie

Happy Thanksgiving!

With all the cooking and baking and everything you will be doing today, why don’t you take a few minutes and make this smoothie for breakfast. Or make tomorrow before you do Black Friday shopping. I found this recipe on pinterest, but it originally comes from Shugary Sweets.

Ingrdients:

  • 1/2 Cup of Pumpkin Puree
  • 1 Large Banana
  • 6-8 Ice Cubes
  • 6 oz Vanilla Yogurt
  • 1/2 Tsp of Pumpkin Pie Spice
  • 1 Tsp of Agave Nectar or Honey
  • 3 Tbsp of Milk
  • Pinch of Nutmeg
  • Whipped Cream

Directions:

  1. In a blender combine pumpkin, banana, ice, yogurt, pumpkin pie spice, nectar or honey, and milk.
  2. Pulse until smooth.
  3. Serve with Whipped Cream and a pinch of nutmeg.

Thoughts After Reading:

I did not like it.

Ugh!

It was not good with a weird aftertaste. Forget what I said in the beginning DO NOT make it.

For more holiday posts, go to Flag Cake

For more smoothies, go to Blueberry Earl Grey Tea Smoothie

For more pinterest recipes, go to Crock-Pot Potato & Kielbasa Chowder

For more pumpkin recipes, go to Harvest Pumpkin Scones

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Nature’s Own Cocktail

Thoughts Before Cooking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comNow my big sister blog TheCatWhoWroteaBlog usually does this with all the recipes in one post. I prefer doing one at a time so I won’t be reposting the whole thing.

However if you are interested in all the recipes pulled from the second book, The Cat Who Ate Danish Modern, just follow this link.

Ingredients:

  • 3 Tablespoons of Cream
  • Cold Ginger Ale
  • Pinch of Freshly Ground Nutmeg

Directions:

  1. Pour cream into an 8-ounce glass.
  2. Fill glass with ginger ale and stir mixture just enough to incorporate cream into ginger ale.
  3. Dust surface with nutmeg.

Thoughts after Making:

This was good.

I wasn’t exactly sure about the taste looking at the recipe, but I really liked it.

For more The Cat Who…Cookbook recipes, go to Herbed Eggs with Sour Cream

For more drink recipes, go to Blackberry Mint Infused Water

Irish Apple Cake with Custard Sauce

Happy Saint Patrick’s Day!

Thoughts Before Baking:

So I had thought I was making a pie for Saint Patrick’s Day as I posted Tuesday, but I realized that I had it wrong, I had a cake recipe, not a pie.

Oh well. Here we go. I got this recipe from The Kitchen McCabe.

Ingredients:

Cake:

  • 3 Cups of Flour
  • 2 Teaspoons of Baking Powder
  • 1/8 Teaspoon of Salt
  • 1/4 Teaspoon of Ground Cloves
  • 1/4 Teaspoon of Ground Nutmeg
  • 12 Tablespoons of Butter
  • 3/4 Cup of Sugar
  • 4 Large Granny Smith Apples
  • 2 Eggs
  • 3/4 Cup of Milk
  • 2 Tablespoons of Sugar (For sprinkling on top of the cake.)

Custard:

  • 6 Large Egg Yolks
  • 6 Tablespoons of Sugar
  • 1.5 Cups of Whole Milk
  • 1.5 Teaspoons of Vanilla

Directions:

Cake:

  1. Grease and flour an 8″ or 9″ springform pan. If you do not have a springform pan then cover a pan with foil and grease it.
  2. Preheat the oven to 375 degrees F.
  3. Sift the flour, baking powder, salt, cloves, and nutmeg into a large mixing bowl. (Make sure the bowl is very large as everything will later be combined into it.)
  4. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
  5. Add the 3/4 cup of sugar to the flour mixture and mix in.
  6. Peel the apples and slice them into uniform pieces (about 1/4″ wide and then cut into three pieces.)
  7. Toss the apples into the flour mixture and combine thoroughly.
  8. In a separate bowl, beat the eggs and milk together. Add this to the flour mixture and mix. The batter should be thick and dough-like.
  9. Transfer the dough to the pan and fatten the top with the back of a spatula.
  10. Sprinkle sugar over the top of the cake.
  11. Bake for 45-50 mins. Test the center for doneness. The top of the cake should be a golden brown.
  12. Serve slices with the custard sauce.

Custard Sauce:

  1. Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 mins.
  2. Place the milk in a medium saucepan and bring to a boil.
  3. Slowly whisk the hot milk into the egg/sugar mixture.
  4. Transfer the mixture back into the saucepan and stir over a medium heat until the custard thickens, about 4 minutes. Custard should be thick enough to coat the back of the spoon.
  5. Mix in the vanilla and then transfer to a bowl or serving saucer.
  6. Serve warm or cold over the apple cake.

 

Thoughts After Baking:

So I tried making the custard, but the eggs cooked too fast and this is what they ended up being:

So I instead went with the glaze from A is for Applesauce Cake.

Otherwise, the cake was good. It wasn’t really sweet, but I enjoyed it. Good with tea or coffee.

For more Saint Patrick’s Day recipes, go to Irish Soda Bread

For more cake, go to Pumpkin Spice Cake

For more desserts, go to Rice Krispies Cookies

For more holiday recipes, go to Chicken Cashew Wrap

For more pinterest recipes, go to Blueberry Sour Cream Pie

Harvest Pumpkin Scones

teaandscone

So we were having a tea at church and I needed a scone to go with our food. I had already decided on a savory (will be posting soon), but needed a sweet scone.

I started scouring the internet when I came upon this recipe on The King Arthur Flour website. Everything I have made from them has been fantastic so I thought I would give it a try.

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Ingredients:

  • 2-3/4 Cups of King Arthur Unbleached Flour or Regular Flour
  • 1/3 Cup of Sugar
  • 1 Tablespoon of Baking Powder
  • 3/4 Teaspoon of Salt
  • 1-1/2 Teaspoons of Pumpkin Pie Spice or 3/4 Teaspoon of Ground Cinnamon, 1/4 Teaspoon of Ground Ginger, 1/4 Teaspoon of Ground Nutmeg, and 1/4 Teaspoon of Ground Allspice
  • 1/2 Cup of Cold Butter
  • 1-2 Cups of Chocolate Chips
  • 2/3 Cup of Canned Pumpkin
  • 2 Large Eggs
  • Cinnamon sugar (1 Tablespoon of Cinnamon and 1 Tablespoon of granulated sugar), for topping
  • Milk

Directions:

  1. In a large mixing bowl; whisk the flour, sugar, baking powder, salt, and the spices (cinnamon, ginger, nutmeg, & allspice).
  2. Work in the butter until the mix is unevenly crumbly; it’s ok for some larger chunks of butter to remain unincorporated.
  3. Stir in the Chocolate Chips.
  4. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
  5. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holding together.
  6. Line a baking sheet with parchment; if you don’t have any use the sheet without parchment, but don’t grease it. Instead sprinkle a bit of flour on the parchment.
  7. Scrape the dough onto the floured parchment or pan and divide it in half.
  8. Round each half into a 6″ circle, about 3/4 an inch thick.
  9. Brush each circle with milk and sprinkle with cinnamon-sugar mixture.
  10. Using a knife, cut each circle into size wedges.
  11. Carefully pull the wedges away from the center to separate them just a bit, about 1/2 inch space between them.
  12. Place the scones in the freezer for 30 degrees uncovered. While the scones are chilling, preheat the oven to 425 degrees F.
  13. Back the scones 22-25 mins or until golden brown and toothpick inserted into a center of one comes out clean. The edges should be baked through.
  14. Remove from the oven and serve warm.

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Update 9/23/18 I also made this for the first day of fall, and without chocolate chips:

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Thoughts After Baking:

I loved them! They were perfect!

fantastic

They were just so delicious everyone ate them right away and wanted more.

stopeating

I cannot recommend more strongly that you should definitely make them.

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For more King Arthur Flour recipes, 1-2-3-4 Peanut Butter Cookies

For more scones, go to Lemon Scones

For more pumpkin recipes, go to Pumpkin Spice Cake

For more recipes, go to Rice Krispies Peanut Butter Banana