Hello, readers! I am finally back with a new recipe!! Sorry that it’s been a while. September is usually a happy month because summer ends and autumn officially begins. I love autumn! I was rather melancholy this September because my Citadel grad was preparing to leave for active duty. He left yesterday, and my momma heart has been hurting. Letting him go off to college was hard, but wasn’t as bad because we knew he would be home for Thanksgiving, Christmas, Easter, summer and weekends in between. This departure, though, is harder because we have no clue when he will be able to come home. He is farther away, so weekend visits are out of the question, and since he doesn’t know his schedule yet, we can’t hope for Thanksgiving/Christmas visits. However, he is very happy to finally begin his career, and that makes me happy for him.
If you’ve been reading my posts any length of time, you will know that I love all things apple and pumpkin this time of year. Just plug “pumpkin” into the search bar and you will find quite a few recipes! Pumpkin spice anything is very popular in the fall. I am not a coffee drinker so pumpkin spice lattes don’t even tempt me. However, I do love the THM overnight oatmeal recipes that I’ve tried. Yummy! This morning I decided to make up my own using the pumpkin spice recipe that I shared here. I know, mixing it up this morning didn’t allow it to be an overnight recipe. Mixing it up in the morning, though, allows me to just zap it in the microwave and eat it quickly. I loved the way it turned out! If you enjoy pumpkin spice, too, give it a try for breakfast tomorrow!
1/3 c. old-fashioned oats
1-1/2 tsp truvia
1-1/2 tsp chia seeds
1 tsp. of pumpkin spice mix
pinch of salt
dash of vanilla
1/3 c. Greek yogurt
1/3 c. unsweetened almond milk
1-2 tbsp. pumpkin puree
Combine all the dry ingredients in a small mixing bowl. Stir in the wet ingredients.Taste just a bit to see if the spices are enough.You might want to adjust for flavor. Refrigerate overnight. In the morning, just give it a stir and eat! Yields one serving.
Since I didn’t let mine sit overnight, I put it into the microwave for about 60-90 seconds, stirring every 30-45 seconds. You can also heat it after letting it sit overnight.
As I was making goodies last week to send to my Citadel cadet, I began to think that my Kilo Crunch Bar recipe could be altered to have a tasty autumn treat by using pumpkin instead of jam. This morning I gave it a try, and oh. my. word. They are amazing! If you love pumpkin, you will love this recipe! I used half of the Kilo Crunch Bar recipe so I wouldn’t have too much around to tempt me!! Ha!
1 c. whole wheat flour
1 c. old fashioned oats
1/2 c. packed brown sugar
1/4 tsp. baking soda
1/8 tsp. salt
1-1/2 tsp. pumpkin spice mix (recipe found here)
1/2 c. butter, melted
Mix all ingredients together. Press all but about 3/4 c. into the bottom of a 9×9 baking pan. Bake at 350 degrees for 10 minutes.
Spread about 3/4 c. pumpkin puree over the top of baked layer. Sprinkle with remaining first mixture and press down gently. Bake for another 15 minutes.
Many thanks to those of you who have been reading my posts! My goal is to have at least 7000 views by December 31, and I have less than 250 to go! If you enjoy these recipes, please consider sharing on Facebook or Pinterest!
I just finished baking over 28 dozen cookies for an event a friend is organizing, and I am very tired!! It was a lot of fun though…I just love baking goodies!
One of the recipes I made is Pumpkin Snickerdoodles. I can not remember where I got the recipe, but it was from a blogger. I want to give credit, but unfortunately, my brain isn’t letting me think very clearly right now!
These cookies are just delicious! I just changed 2 ingredients. I used shortening instead of butter, and I used 1-1/2 tsp. of Pumpkin Mix (https://cookbookexperiment.wordpress.com/2012/11/09/pumpkin-spice-mix/) with the sugar to roll the cookies in instead of the cinnamon, ginger, and allspice.
3-3/4 c. flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmet
1 c. butter
1 c. sugar
1/2 c. brown sugar
3/4 c. pumpkin puree
1 large egg
2 tsp. vanilla
For the coating:
1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. ginger
dash of allspice
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and mutmeg. In a large mixing bowl, beat together butter and sugars on medium-high speed for about 2-3 minutes. Blend in pumpkin puree. Beat in egg and vanilla until incorporated. Add dry ingredients and mix well. Cover and refrigerate for about 1 hour.
Combine the sugar and spices for the coating. Scoop the dough into balls and roll the balls in the sugar mixture. Place on baking sheets about 2 inches apart. Bake at 350 degrees for about 10-12 minutes. Cool completely on wire racks. Makes between 4-6 dozen, depending on how large you make your balls.
*The flavor deepens with time, so they’re even tastier the following day!
Even though I dearly love anything apples and cinnamon this time of year, I also enjoy pumpkin recipes. Pumpkin cookies and pumpkin pie are favorites of mine.
The other day I heard the Old Farmer’s Almanac radio program on one of our local stations. The article for that day was a recipe to make your own pumpkin spice mix. I mixed it up today and plan to use it through out the holiday baking season!
1/3 c. ground cinnamon
1 tbsp. ground nutmeg
1 tbsp. ground ginger
1-1/2 tsp. ground cloves
1-1/2 tsp. all spice
Mix ingredients together and keep in a spice jar to use in your holiday baking. I had emptied a cinnamon container when I made my mix, so I just put the mix back into that container and relabeled it. Enjoy!