Savory Pumpkin Sauce

Thanks to inspiration from a friend, I came up with this scrumptious, fast, and easy sauce that has become a regular part of our dinner schedule this Fall. I like serving it over spaghetti squash with turkey meatballs.

To make the sauce, you need:

  • 1 onion diced
  • 3 cloves of garlic minced
  • 1 can of pumpkin
  • 1 can of coconut milk
  • salt, and pepper
  • vegetable broth is optional

Here’s what you do:

  1. Heat some olive oil in a skillet and add your onion.
  2. Saute until translucent.
  3. Add the garlic and stir for 30 seconds.
  4. Pour in ⅔ of your can of coconut milk and all of the pumpkin.
  5. Stir until well combined and let simmer on low for 5 minutes.

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Vegan and Soy Free Pumpkin Bread and Muffins

I tried these pumpkin muffins and I was really happy with how they turned out. My three year old daughter loved them! My husband, brother and his girlfriend also really liked them! Hope you enjoy them also. They are quick and easy.

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Pumpkin Pudding Cake = Gone in One Day

pujmpkinWell, yall know I love pumpkin. As part of my Restore meal this past weekend, I really wanted to try out a nice fall dessert – something sweet and satisfying with the taste of pumpkin (of course).

I went to my favorite blogger, Chocolate Covered Katie, and she did not disappoint. I use her blog almost exclusively for desserts because she has dairy free options that are delicious and don’t break the bank!  This weekend – we tried out Pumpkin Pudding Cake.

This dessert was incredible.  I am not writing up my version of it because I followed her recipe exactly and I STRONGLY URGE you to stop all you’re doing and make it.  Now.  Really.

Side note on prep:  When I was making it, it did seem weird to pour the brown sugar water over the cake mix because when I put it in the oven it was batter with water on top. I was pretty sure this was going to be a #fail but let me tell you, it does exactly what it is supposed to do. When I pulled the cake out, it was like magic.  The top part was a sweet pumpkin cake and the bottom half was like brown sugar pudding.  I poured that over like a syrup on top of the cake.  Yall, HALF the cake was gone within an hour.  Yep.  EVERYONE in this devoured it.

Happy Fall Yall!

 

 

 

Delicious Whole Wheat Pumpkin Bread

foodie-14-10-1-pumpkinI had some cans of pumpkin (I keep them on hand because – well – it is that time of year friends!) and I decided to try out a quick pumpkin bread recipe. I love to have various breads made up in the kitchen so that we can use them for quick snacks, in lunches, or as a side to breakfast.  I also love baking with the  kiddos – we just get in there and make a huge mess but it is something we can do together  – a focused activity with a pretty positive (most times) outcome.

So this week, Jackson and I scoured pinterest for a bread we could make without butter (I was out!)  We stumbled across this recipe and it didn’t disappoint.  Since I was out of butter, I had to make the crunchy topping with coconut oil which turned out pretty good actually.

Here’s what you need:

  • 1 1/2 cups white whole wheat flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 heaping cup pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1/2 cup honey
  • 1 teaspoon vanilla extract

And for the topping:

  • 1/4 cup oats
  • 1/4 cup brown sugar (not packed)
  • 2 tablespoons butter or coconut oil, melted
  • 1 tablespoon flour

Here’s what you do:

  1. Preheat the oven to 350 and grease your bread loaf pan.
  2. Now start with the bread.  In a large bowl mix all of your dry ingredients together (not including stuff for topping!).
  3. In a medium, separate bowl, mix together the wet ingredients.
  4. Add the wet ingredients to the dry ingredients and stir just until combined.
  5. Pour into prepared bread pan and smooth it out with a spoon.
  6. Now to make the topping:  mix all the topping ingredients together in a small bowl and stir until everything is well combined.
  7. Sprinkle the it over the the top.  Then I added just a bit more white sugar on top – sprinkled over for an extra crunch and I’m glad I did because it really added to the bread.
  8. Now cook for 40-50 minutes. I checked mine right at 40 and it was definitely done. You don’t want to overcook this thing because the moist cake like texture is what makes it so yummy.

Enjoy fall yall!

pumpkin-bread

Turkey Pumpkin Chili

pump-chiliAnd we continue with the pumpkin recipes.  This one is a savory recipe!  I love a crockpot, I love chili, and I love pumpkin. Why not combine ALL THREE for a tasty, low-prep dinner option?

Here’s what you need:
1 package ground turkey
1 onion
3 garlic cloves (but I buy mine already minced)
1-2 bay leaves
1-2 tsp chili powder
1-2 tsp cumin
salt/pepper to taste
2 cups veggie or chicken broth
15 oz can white beans (drained)
15 oz can pumpkin puree

Here’s what you do:

1. brown your turkey and onion
2. combine everything else in crockpot with the turkey/onion mix
3. cook on high for 4 or low for 8

YUM!!

This was super easy and it was really good (even though it sounds a little strange). My kids didn’t love it but they don’t love most things from a crockpot so no big surprise there. I made them eat a bit of it with a turkey/cheese croissant to bolster their meal. I really liked it because it was pretty thick and comforting – perfect for a rainy fall night. I made mine low spice but if you like spice you can kick up the chili powder or add a 4 oz can of green chilies.

I will be making this again. I really enjoyed it.

Nutrition info:

It made about 5 cups and each cup ended up being about 300 calories. I served it with a side salad and some roasted veggies.

(ps this pic is a clip art photo – I do not have cute little pumpkins sitting around to decorate my pictures with!)

Pumpkin Soup

Oh man – I almost forgot about this guy. Pumpkin doesn’t have to be just breakfast and treats – it can even be your main course!  How about a serving of pumpkin soup, side salad, and some crusty french bread for dinner.  Yep. This is going on my meal plan next week.

So the funny thing is – I have had several people try this recipe. One of my friends HATED it (I cannot tell a lie) and one of my friends RAVES about it.  So the responses are mixed.  I would love for more of you to try it and let me know what you think. We like it. And by “we” I mean the adults in our house. My kids arnen’t big on soup but I’m going to make that my goal this fall – NO SOUP FOR YOU 😉 Bahaha – Seinfield fans?

Ok I digress. Here is the SUPER SIMPLE recipe.

Here is what you need:
  • 1 tablespoon of olive oil (or just eyeball it!)
  • 1/2 onion chopped
  • 2 cloves garlic minced (I buy mine already all chopped up)
  • 15 ounce can black beans (I didn’t drain mine)
  • 15 ounce can diced tomatoes (if you have time and want to chop a tomato, you will need 2 cups diced tomato). I dumped my can in with the liquid
  • 15 ounce can pure pumpkin puree
  • 1 tsp cinnamon
  • sprinkle of chili powder
  • 2 C water
Here is what you do:
1. Heat the olive oil and saute the onion and garlic until tender
2.  Put in the pumpkin, beans, tomatoes and spices. Stir these together for about 2-3 minutes and then add in the water.
3.  Let the soup simmer for 40-60 minutes.
pumpkin soup
That is it and that is perfect for a mommy with two kids running around like crazies.  We served this with little mini frozen biscuits (you didn’t think I was making that bread from scratch did you?) and a simple spinach salad.  For the kids I would probably make some grilled cheese too – just in case.  Seriously it was perfect on a chilly day.  Can’t get easier or better than this. Please try it and tell me if I’m crazy?  Maybe it is just me but this made me happy and cozy and it hope it does you too!

Healthy Pumpkin Bread WITH Chocolate?!?!

healthypumpkinbread

My friend noticed a trend on my blog…I love pumpkin. So she kindly sent me this recipe and it is A HIT! So much of a hit that I am blogging about it IMMEDIATELY after making it. This pumpkin bread is like dessert but without the guilt – as a matter of fact it is so good my husband keeps calling it brownies. Oh well – let him think what he will!!!  It is delicious, soft, and full of flavor. And best part? It clocks in around 150 calories/serving so you can’t beat that.  Man seriously – I was a bit doubtful at first but it really is delicious and I know this because an entire row of the pan is already missing and I pulled it out of the oven 10 minutes ago.  Pace yourself Jacob!

Here’s what you need:

  • 1 cup pumpkin puree
  • 3/4 cup peanut butter (or almond butter)
  • 2 tablespoons honey
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves (but I didn’t have that so I just did a dash of pumpkin pie spice)
  • 1/4 cup or so of dark chocolate chips

Here’s what you do:

  1. Preheat to 350
  2. Mix all the ingredients
  3. Put in an 8×8 greased baking dish
  4. Bake for about 30 minutes at 350 degrees and then enjoy!
  5. I’m going to use this for lunch box snacks all week. The kiddos are gonna love it. Ooooo it would be good warmed for breakfast with a little dab of pumpkin butter?  Oh yes – the options are endless!

 

Happy fall yall

ps – the 150 calories is for cutting it into 12 pieces and would most certainly not include pumpkin butter 😉

Skinny Pumpkin Pie Dip

Ok this was a hit!!! Takes like 2 minutes to make, no mess, and the kiddos loved it. Elli ate it on graham crackers and just right out of the bowl.  Such a yummy treat and at only 75 calories/serving – you can’t go wrong!!!

So add this to your “pumpkin must trys”

Here’s what you need:

  • 1/2 cup pumpkin puree
  • one quarter of an 8-ounce tub light cool whip
  • 2 tablespoons cream cheese (I used a cinnamon flavored one but plain is fine too!)
  • 2 tablespoons instant sugar free vanilla pudding mix dry
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon (I didn’t use b/c the cream cheese had cinnamon!)

Here’s what you do:

  1. Combine everything together and then stir until light and fluffy!
  2. Serve it immediately for dipping with graham crackers, apples, pretzels, gingersnaps and more!

This makes 4 servings at about 75 calories/serving. Enjoy a guilt free treat.

 

Happy fall yall!

 

 

 

Pumpkin Cinnamon Rolls

pumpkincinnamonrollsSo I am kinda obsessed with pumpkin right now. I can prove it. I have pumpkin waffles, pumpkin butter, pumpkin coffee, and pumpkin creamer in my house at this very minute. Needless to say, when I heard about making pumpkin cinnamon rolls, I had to try it. This recipe was a lot of fun to create with my 4 year old. It is really easy to make and only bakes for 20 minutes. Try this out. You will NOT be disappointed.

Here’s What You Need:
– refrigerated crescent rolls
– pumpkin butter
– brown sugar/cinnamon
– cream cheese
– butter
– vanilla
– powdered sugar

Now I realize that I am not giving specific amounts. That is because I played it by ear a bit. I’ll tell you approximately what I used but the original recipe had way more quantity than I needed. I didn’t want these things topped with so much sugar my kids would be bouncing off the walls. So feel free to try out their specific amounts or play with it a bit like I did.

Here’ What You Do:
1. Preheat oven to 375.
2. Spread the crescent rolls out on a flat sheet and press together into one long rectangle. Try to smush (for lack of a better term) the seams together. My little one had a blast doing this.

3. Spread the pumpkin butter (find yours at your local produce stand – NOVA FRIENDS – NALLS PRODUCE!!) over the rolls. I probably used 3-4 tablespoons of this but you can do as much or as little as you’d like. I ran out of pumpkin butter or I would have done more!

4. Sprinkle the top with a little brown sugar and cinnamon for added fun.
5. Roll the flattened sheet into a tube. Use a serrated knife (this was a bit difficult but I was able to pull it off. The original recipe used dental floss to cut) to slice into pieces.

6. Place the rolls in a pre-greased 8×8 baking dish and bake for 18-20 minutes (mine took 20).

While those are baking – whip up your cream cheese spread.
1. Soften (I placed in the microwave for a few seconds) about 3 tablespoons cream cheese and 1 tablespoon butter.
2. Add in about 3-4 tablespoons of powdered sugar.
3. Add about 1-2 teaspoons of vanilla
Here is where I tasted to check sweetness. YUM. If you want a thinner icing, add a few splashes of milk.

Now you can increase the quantity you use to make more icing but even with this amount I had left over icing.

When the rolls are done baking, spread this on top and ENJOY.

Seriously.

Fall is but once a year!

Original recipe here: http://www.twopeasandtheirpod.com/easy-mini-pumpkin-cinnamon-rolls/

Two Ingredient Pumpkin Muffins

Since I’m on a pumpkin kick, I had to share this recipe. Many of you have seen it floating around Pinterest but maybe you haven’t tried it. Ok so it isn’t the cleanest muffin in the world (ie we are using cake mix) but we can’t be all 100% all the time right? Plus, this is just yum.
2ingpumpkin

Here’s what you need:

  • 1 box yellow cake mix (or if you want chocolate or even spice cake mix – go for it!)
  • 1 can pure pumpkin puree

Here’s what you do:

  1. Preheat oven to 350
  2. Mix cake mix and pumpkin together in bowl (you can use a mixer, I just used a spoon!)
  3. Bake for about 15-20 minutes

YUM! Seriously. To be more fun for kiddos we did add vanilla icing and reese pieces to a few of the muffins. Then the rest of the time we just ate them plain and they were DELICIOUS.ellipumpkin

 

They can be a bit sticky/moist so I keep mine in the fridge and typically ensure my kiddos have a napkin when eating them.  If you are wondering about calories – don’t fret!  Plain (of course without icing and candy), these babies only have 140 calories/muffin if you make 12! If you love all things mini make 24 of these little guys and have one at 72 calories/mini.

Enjoy and happy fall yall!

pumpkinmuffin3