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Posts from the ‘pumpkin’ Category

Pumpkin Pie Granola

This is a super-easy, very basic autumn-spiced granola recipe… feel free to add nuts, dried fruits or even chocolate chips (but add the chocolate once the granola is cool!). I was looking for a lower-calorie granola to eat by the bowlful, so I left this plain. Delicious!

pumpkin granola ingreds

Pumpkin Pie Granola:

  • 4.5 c. rolled oats
  • 3/4 tsp. kosher salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. pumpkin pie spice
  • just a dash of ground ginger (less than 1/8 tsp.)
  • just a dash of ground cloves (less than 1/8 tsp.)
  • 1/2 c. pumpkin puree (canned is fine)
  • 1/4 c. applesauce (pref. unsweetened/homemade)
  • 1/3 c. maple syrup
  • 1/4 c. brown sugar
  • 1 tsp. vanilla extract

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Mix the oats and spices together in a large bowl. In a smaller bowl, mix together the wet ingredients, along with the brown sugar. Mix well, until sugar dissolves. Pour the wet mix into the oat mixture and combine until all the oats are “wet”.

Dump onto a baking sheet covered in parchment paper, spread out and bake in a preheated 325* oven for 45 minutes – 1 hour (depending on how toasty you like your granola. I’m a “well done” girl, myself; and went the whole hour). Stir at least 3 times while baking.

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The granola will continue to harden as it cools. Cool completely, before storing in an airtight container. (Ball jars are perfect!).

My favorite way to enjoy it thus far is for breakfast, on top of a big bowl of plain Greek yogurt, and homemade unsweetened cinnamon applesauce.

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Enjoy!

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Lilly Turns TWO!

My dear, sweet little pup turned two years old on Monday. Once again, Bella was there to celebrate with us. (Funny how she always happens to be staying with us when cake is involved?!?).

This year I went the DIY route, and baked up a puppy perfect birthday cake myself. (Recipe below). The pups went crazaaaaay for it. Definitely a hit.

bday girl Lilwaiting for new toynew toy dnabday playtimebday playtime2new toy2singing to Lil

lilly eating cake

This would be the one and only shot I would get of Lilly eating her cake. I use the term “eating” very loosely, as hoovering might be more appropriate. She gobbled it up, and I spent the next several minutes concerned that she was either going to choke, or throw it up. She did neither; but word to the un-wise… you might want to cut each slice into cubes (which I did on the following days). It is THAT delicious.

My homemade puppy birthday cake…

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Lilly’s Pumpkin Peanut Butter Birthday Cake:

  • 1 c. shredded carrots
  • 1 c. white whole wheat flour
  • 1/4 c. honey
  • 1/4 c. peanut butter
  • 1/4 c. pumpkin puree (canned is fine)
  • 1 tsp. baking soda
  • 1 egg
  • pinch of salt
  • dash of vanilla extract

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Mix well, and spread in a greased (I used Spectrum Canola Spray) loaf pan.

Bake in a preheated 350* oven for 30-40 minutes. Cool for 15 minutes, then remove from pan and let cool completely. Frost, if desired. (I cut this cake into 6 slices; you could definitely make the servings smaller depending on the size of your pup).

Quick Peanut Butter Puppy Frosting:

  • a few spoonfuls of nonfat plain yogurt
  • slightly less than equal amount of peanut butter

Blend together with hand-mixer until smooth and fluffy.

Happy Birthday to my darling girl!

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Spiced Pumpkin Cream Cheese

There is a chain bagel shop that Tristan and I used to frequent back when I lived in Asheville, that has been selling pumpkin cream cheese come fall for years. I introduced Tristan to it years ago – long  before I started making everything from scratch. Now mine is superior… Mwahahaha!

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Better than Bruegger’s Spiced Pumpkin Cream Cheese!

Ingredients:

8 oz.  block cream cheese (I like to use the 1/3 less fat style)

3 TBSP. brown sugar

1/2 c. canned  pumpkin

1 tsp. vanilla extract

1.5 tsp. cinnamon (or more to taste)

1.5 tsp. pumpkin pie spice (or more to taste)

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Directions:

Mix all ingredients together until smooth and creamy.

I generally start with a spoon, and then whip out my hand-mixer (could use stand-mixer as well – but for me it isn’t worth dirtying those components!).

Keeps in the refrigerator for 10 days.

The best part of my cream cheese (besides the taste, of course!)…? No funny ingredients! No thickeners, no added colors, no preservatives, and certainly no corn syrup!

Take a look at Bruegger’s ingredients…

Ingredients: PASTEURIZED CREAM, PUMPKIN BASE (PUMPKIN PUREE, CORN SYRUP, SUGAR, BROWN SUGAR, SPICES, CITRIC ACID, SALT, ANNATTO EXTRACT [FOR COLOR], SODIUM BENZOATE AND POTASSIUM SORBATE [PRESERVATIVES]), NON FAT MILK, MILK PROTEINS, LESS THAN 2% OF SALT, NATURAL ACIDS, XANTHAN, LOCUST BEAN, AND GUAR GUMS, POTASSIUM SORBATE (MAINTAINS FRESHNESS)

No thanks.

But this… this I can do.

Mmmm.

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Enjoy it on toast, pancakes, waffles, oatmeal, bagels, or my personal favorite… pumpkin muffins! (even better when topped with my pumpkin butter!)

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Pumpkin muffin and pumpkin butter recipes to follow… 

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WIAW – Autumn In My Tummy

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It’s that time again…  What I Ate Wednesday! Better yet, the first one of the fall… Where every meal contained a winter squash! Pumpkin, butternut and spaghetti squash… oh my!

Breakfast…

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Iced coffee, and Pumpkin Pie Overnight Oats in a jar.

Mid-morning pick-me-up…

cuppa tea

A nice hot cuppa.

Lunch…

veggie-ful lunch

My Minestrone soup (contains butternut squash – recipe coming later today), raw veggies (carrots, cukes and peppers) and lightened-up hummus, with iced tea for hydration (and caffeine!).

Dinner…

spag cheese squash

Spaghetti squash, roasted with garlic and olive oil, with a simple marinara sauce and 1 oz of parmesan cheese. And an unpictured glass of vino, naturally.

Yet another day that I am so happy that I eat seasonally.

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Pumpkin Pie Overnight Oats

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I made this for breakfast this morning, and it was so delicious, I just had to share!

In the mix:

1/3 c. milk of choice (I used organic 2%)

1/3 c. rolled oats

1 TBSP chia seeds

1 small banana (or 1/2 large), chopped

3.5 oz plain Greek yogurt (I used 2%)

1/16 tsp. cinnamon (or to taste)

pinch of salt

splash of vanilla extract

3 TBSP canned pumpkin

1-2 TBSP pumpkin butter (recipe coming tomorrow!) for the bottom

Mix all ingredients EXCEPT the pumpkin butter together. Spread pumpkin butter in the bottom of your vessel of choice (for me it’s always a pint Ball jar), and then pour in the overnight oats. Let sit to thicken (refrigerate just a couple of hours, or overnight).

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This was amazing. And hey – I got my fruit and some veg in with breakfast! Win.

good to the last drop

Good to the last drop!

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