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

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

Pumpkin Spice Cake

pumpkins

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.

oopsmybad

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:

pumpkinspicecake

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!

eatingcake

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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

Pumpkin Rice Krispie Treats

fridaythe13th

Don’t worry guys. I have it covered!

gotthis

Here is a cute and delicious treat to make your day great!

Thoughts Before Cooking:

So I was looking for a recipe to do with my nieces and found this from Food.comThe idea of pumpkin Krispie Treats seemed delicious, adorable, and easy for kids to do.

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Ingredients:

  • 3 Tablespoons of Butter + Extra Butter
  • 4 Cups of Miniature Marshmallows
  • 6 Cups of Rice Krispies
  • Orange Food Coloring
  • Sour Punch Straws, cut into pieces

Directions:

  1. In a large saucepan melt the butter.
  2. Add the marshmallows and stir until completely melted.
  3. Remove from heat and add food coloring, making it as orange as you like.
  4. Add the Rice Krispies to the melted marshmallows. Stir until well coated.
  5. Take butter and rub it on your hands until they are coated. Grab the rice krispies and marshmallows, making a ball.
  6. Place the ball on a wax paper covered plate or pan.
  7. Place a sour punch straw piece in the center to be the pumpkin stem.
  8. Enjoy!

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Pumpkinricekrispies

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Thoughts After Cooking:

These were easy to make, delicious and cute. I only wish I had taken a shot before they were all gobbled up.

joker-yum

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For more pumpkin themed recipes, go to Pumpkin French Toast

For more desserts, go to Dinomite’s Fluffy Bites

For more recipes, go to Regency Ginger Cookies

 

Pumpkin French Toast

PumpkinHalloween

Happy Halloween everybody! I was trying to figure out the best post for Halloween, and I decided that October begins the rise of pumpkin everything, so what better recipe than a pumpkin one?

pumpkins

Thoughts Before Cooking:

So I found this recipe on Pinterest from Cooking Classy and thought it would be great to make with my nieces and nephews. I love pumpkins and French toast. What could go wrong?

FrenchToast

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Ingredients:

  •  3/4 of Cup of Milk
  • 1/2 Cup of Pumpkin Puree
  • 4 Eggs
  • 2 tbsp of Packed Light Brown Sugar
  • 1 tsp of Vanilla Extract
  • 1 tsp of Ground Cinnamon
  • 1/4 tsp of Ground Nutmeg
  • 1/4 tsp of Ginger
  • 9 Slices of Texas Toast (Or Brioche or Challah Bread)
  • Butter
  • Maple Syrup

Directions:

  1. Preheat an electric griddle to 350 degrees Fahrenheit. (A non-stick skillet set over medium heat also works fine.
  2. In a mixing bowl, whisk together milk; pumpkin puree, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and ginger until well combined.
  3. Pour into a shallow dish.
  4. Butter the griddle and dip the bread into the mixture. Then rotate and coat the opposite side.
  5. Transfer to griddle or pan, and cook until golden brown. Flip to cook the other side.
  6. Serve with butter and syrup.

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Thoughts After Cooking:

I didn’t really like it.

IDon'tlikeit

None of the ingredients blended together that well, and there wasn’t any pumpkin-y taste in it.

However, my nieces and nephews helped me make it, taking turns in whisking and mixing, so maybe that was the reason it didn’t blend as well. Maybe I should have whisked each ingredient separately. I might try again, and if I do , I will post an update.

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For more Pinterest recipes, go to Cinnamon, Banana, & Peanut Butter Rice Cakes

For more holiday posts, go to With the 4th of July Comes Apple Pie

For more recipes, go to Regency Ginger Cookies