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

Harvest Pumpkin Scones

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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.

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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

Pumpkin Spice Cake

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Thoughts Before Cooking:

This recipe comes from the Weight Watchers cookbook, Simply Delicious: 245 No-Fuss Recipes-All 8 Points or Less.

My mother was going to a party and since a lot of the women attending were trying to lose weight, she thought it would be the perfect thing to make. She wasn’t going to be able to bake it, but asked me to do it instead, supplying all the ingredients.

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Ingredients:

  • 3 Cups of Flour
  • 2 Cups of Granulated (White) Sugar
  • 1 Tablespoon of Pumpkin Pie Spice
  • 1 Tablespoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 4 Large Eggs
  • 1/2 Cup of Sunflower oil
  • 1/2 Cup of Fat-Free Milk
  • 1-15 oz. Can of Pumpkin Purée
  • 2 Teaspoons of Vanilla Extract
  • 3/4 Cup of Confectioner (Powdered) Sugar
  • 1.5 Tablespoons of Fresh Lemon Juice.

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Spray a 10-inch bunt pan or two loaf pans with nonstick spray, then lightly dust with flour.
  3. Combine the flour, granulated sugar, pumpkin pie spice, baking powder, and salt in a large bowl.
  4. Combine the oil, eggs, milk, pumpkin purée, and vanilla in another bowl.
  5. Add the egg mixture to the flour mixture; stirring until blended.
  6. Pour the batter into the pan or pans. Bake for 55-60 mins, or until a toothpick inserted into the center of the cake comes out clean.
  7. Cool in pan for 15 mins, then remove and cool for 30 mins.
  8. Combine the confectioners/powdered sugar and lemon juice in a bowl. Drizzle over the warm cake and serve at once. Or cool cake completely and drizzle with glaze just before serving.

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So I ran into a slight problem making this.

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It turns out I accidentally did too much pumpkin purée. When my mom said she was going to supply the ingredients, I thought she meant exact, and I didn’t even look at the ounces on the can. It came out horrible and mushy gross. It was also really flat.

 

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First Time

But as that was my fault, I made it again and this is how it came out the second time:

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Much Better!!!

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Thoughts After Baking:

So yes, the second time was much better than the first. When this cake was made the right way it was phenomenal. I just loved it!

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For more cake recipes, go to Orange Chocolate Cake

For more pumpkin recipes, go to Pumpkin Rice Krispie Treats

For more low-calorie recipes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

For more desserts, go to 1-2-3-4 Peanut Butter Cookies

For more recipe reviews, go to Caesar Salad

Fangs But No Fangs

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Fangs But No Fangs by Sholly Fisch

Fangs But No Fangs is a graphic novel and a collection of “minute mysteries”, short mysteries that are, typically, easily solvable.

Read it today!

Read it today!

Mystery #1: The gang is threatened by a vampire, Count Hemoglobin, in a Haunted House. Fred doesn’t believe he is actually one. How does he know?

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Mystery #2Shaggy is attacked by a skunk and Velma shares the story of Aniwye, a giant skunk that hunts people.

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Mystery #3At a museum one of the portrait’s ghost comes out scaring everyone. When people come back to the museum they discover the painting is stolen. Daphne thinks it is the owner of the museum who stole it, how does she know?

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Mystery 4: Fred is competing in a mini-gold tournament but is distracted by a recent theft of pearls. Meanwhile a werewolf or golf-wolf is attacking the park trying to shut down the tournament. The mystery gang is on the case.

from janeaustenrunsmyife.wordpress.com

from janeaustenrunsmyife.wordpress.com

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Thoughts After Reading:

I thought it was a cute children’s book with easily solvable, fun mysteries.

likeit

Good choice for any kid you know who is a mystery or Scooby-Doo fan.

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For more young adult books, go to The Princess Plot

For more on vampires, go to Grave Peril

For more werewolves, go to Fool Moon

For more mysteries, go to Bloom and Doom

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pumpkinspice

Breakfast Puffin Muffins

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Thoughts Before Baking:

So this book wasn’t all that good, read my review here, but contained quite a few recipes that I wanted to try out.

This one sounded tasty and a good thing to have in the morning so I thought I would try it out.

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Ingredients:

  • 1/3 Cup of Margarine or Butter, Soft
  • 1/2 Cup Sugar
  • 1 Egg Beaten
  • 2 Cups of Flour
  • 2 Teaspoons of Baking Powder
  • 1/4 Teaspoon of Salt
  • 2 Teaspoons of Pumpkin Pie Spices
  • 3/4 Cup of Milk, Whole or 2%
  • 1 Teaspoon of Cinnamon
  • 1 Teaspoon of Nutmeg
  • 2 oz of Raisins (optional)
  • Liners
  • Cinnamon Sugar (1 Tablespoon of Cinnamon and 1 Tablespoon of granulated sugar)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Blend margarine, sugar, and beaten egg together until the mixture is smooth.
  3. In a separate bowl, sift the flour, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg together.
  4. Add the dry ingredients and the wet to the milk, alternating and mixing as you go.
  5. If you’d like, now is the time to add the raisins to the batter.
  6. Fill the muffin cups halfway, then dust the tops of each muffin with cinnamon sugar
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center of each muffin comes out clean.
  8. Cool muffins before removing them from the pan.

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Breakfast Puffin Muffins

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Thoughts After Baking:

They were very good, they weren’t too sweet but very delicious. I’m thinking of altering the recipe a bit and trying to out in some apples or something. If I do I will post it, whether it works or fails.

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For more muffins, go to the Best-Ever Blueberry Muffins

For more breakfast dishes, go to Hole in One

For more recipes, go to Virgin Appletini