Category Archives: Pumpkin

Kefir/Yogurt Pumpkin Pie Smoothie

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Fiiinnalllyyy, I’m posting a pumpkin recipe.

I’ve been feeling pretty innovative with the Redwood Hill Farm and Green Valley Organics yogurts and Kefirs, but this recipe came straight from the PR people at Redwood Hill.

And I do not suggest you change it; it’s pretty perfect!

Sorry about the photo quality, they’re iPhone pictures.  Also, don’t forget to enter my giveaway!

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Kefir/Yogurt Pumpkin Pie Smoothie
From: Green Valley Organics

Ingredients:

  • 1/2 cup Green Valley Organics or Redwood Hill Farm Plain Kefir or plain yogurt
  • 1/2 cup unsweetened apple juice or cider
  • 1/4 cup unsweetened pumpkin puree (not pumpkin pie filling)
  • 1/2 medium fresh or frozen banana or 2 pitted dates
  • 1/4 cup pumpkin seeds
  • 2 Tbs. sweetener of choice (we like maple syrup)
  • 1/2 to 1 tsp. ground cinnamon (to taste)
  • 1/2 tsp. pure vanilla extract
  • 1/2 tsp. pumpkin pie spice (optional)
  • 1/2 cup ice cubes (adjust to reach desired consistency)

Directions:

Place all ingredients in blender and blend until smooth.

Top It Off: Add a couple of tablespoons of cinnamon granola (and a bit of candied ginger) to the top, grab a spoon, close your eyes and you’ll swear you’re enjoying Thanksgiving pumpkin pie.

PER SERVING: 295 CAL; 8G PROT; 5G TOTAL FAT (2G SAT. FAT); 54G CARB; 5MG CHOL; 124MG SOD; 5G FIBER; 32G SUGARS*

 

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Healthy Pumpkin Flavored Cream Cheese and a Giveaway Winner

Hi everyone!!

Thank you all for commenting on the giveaway.  It was really exciting to get all of those comments; maybe I should have them more often. 🙂



The winner, picked by a random comment generator, is Deea from Sprinkle Some Sunshine.  Congratulations! If you all get a chance, go check out her super cute blog.


In other news, I made this dip/spread/whatever from Skinny Taste. Oh. My. Gosh.  This stuff is SO ADDICTING and it’s completely okay because it’s so good for you.  I would even use it as frosting for cupcakes. It is that good.  I ate it on toast, I ate it with crackers, I even ate it plain.  I originally halved the recipe and had to end up doubling it. Make this, you won’t regret it.



Healthy Pumpkin Flavored Cream Cheese Cream Cheese
from: Skinny Taste


Servings: 12 
Serving Size: 2 tablespoons Calories: 54



Ingredients:

  • 8 oz Philadelphia 1/3 fat cream cheese
  • 1/2 cup pureed pumpkin (canned is fine)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 tbsp brown sugar
  • 1 tbsp agave nectar
Directions:

1.  Combine all the ingredients in a medium bowl and beat until smooth. 


Vanilla Cupcakes with White Chocolate Pumpkin Ganache Filling and Brown Sugar Frosting

Holy moly, that’s a long title.

These cupcakes are worth every word, though.  They deserve it.  They’re fluffy, light cupcakes with a creamy, chocolatey, pumpkiny filling and a thick frosting that has a crunch to it.  The textures and flavors are very complimentary to each other.

You know what I love about college?  All of the new testers I’ve got for my blog.  Really, this is good for you guys, too, because it’s not just my word you’re taking.  There have been a couple of recipes I just didn’t post because the feedback wasn’t good, so I’m really thankful for all of the new people with opinions.  Yeah, it’s kind of a bummer when people don’t like what you’ve made, but it’s all worth it when someone says, “That’s the best cupcake I’ve ever had.”  And that’s what happened with these.  Someone told me that and it totally made my day.  So if you want to have your day made, make these cupcakes.

Anyway, speaking of amazing, I went to a Death Cab for Cutie concert last night.  I’m a huge fan and it was an awesome show.  If you want to see a band that can perform live, Death Cab is the one to see. I was feelin’ a little starstruck this morning when I listened to them on iTunes.  I thought, “How cool is it that I can say I saw them live?” (So cool, if you were wondering.)

I recorded a few videos, but unfortunately, when I uploaded one to YouTube, I realized I was singing way too loud. Ha! But I did still keep it up, if you want to check it out.  Ya know, just to prove I was there. 😉

P.S. I just want to thank you guys for your kind feedback and support about my vlog.  I was really nervous about posting it and you guys made me want to keep doing them.  So again, thank you!

Okay, finally…here are the cupcakes I’ve hyped up.

Vanilla Cupcakes with White Chocolate Pumpkin Ganache Filling and Brown Sugar Frosting
Cupcakes: Food Network
Brown sugar frosting: Adapted from: How Sweet It Is
Makes: 12 cupcakes

Cupcakes: 


Ingredients

  • 3/4 cup unsalted butter (1 1/2 sticks), at room temperature
  • 1 cup sugar
  • 1 1/2 cups cake flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup milk, at room temperature
  • 3/4 teaspoon vanilla extract
  • 3 large eggs, at room temperature, separated

Directions

  1. Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.
  2. In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
  3. Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.
  4. Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
  5. Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.
  6. Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.
  7. Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  8. Remove the cakes from the oven and cool completely.
White Chocolate Pumpkin Ganache:

  • Ingredients:

  • 1 cups white chocolate chips
  • 2/3 cups sour cream, room temperature
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons canned pumpkin
  • 1 tablespoon vegetable oil

  • Directions:
  1. Place the chocolate chips into a microwave safe bowl with the oil. Microwave 30 seconds at a time, taking out and stirring in between, until it is completely melted and smooth.
  2. Add the room temperature sour cream, pumpkin, and vanilla; beat with an electric mixture until smooth and creamy. Warning: If you let it cool down too much it will set up.

Brown Sugar Frosting:

Ingredients:

1 stick of butter, at room temperature1 3/4 cup loosely packed brown sugar1 1/2 cups powdered sugar1 tablespoon vanilla extract

1 tablespoon cinnamon


Directions:
  1. Beat butter and brown sugar in the bowl of your electric mixer until completely combined and fluffy, scraping down the sides a few times. 
  2. Add in powdered sugar, beating on low speed and gradually increasing to medium speed. 
  3. Add in vanilla extract and cinnamon. 
  4. Beat frosting for 4-5 minutes on medium-high speed until really creamy and combined. 
ASSEMBLY:

  1. Make the cupcakes and let them cool.
  2. Spoon your ganache into a frosting bag with a skinny piping tip.  Stick tip into the top middle of each cupcake and  squeeze until it starts spilling out of the top.
  3. Frost each cupcake.
  4. Enjoy!


Healthy and Filling Pumpkin Enchiladas

Ready for the pumpkin recipes??

I couldn’t hold out any longer.  If you remember last year, I started pumpkin recipes around the same time with Cream Cheese Filled Pumpkin Muffins.

Man, those were so good, but sometimes I want to go back and retake all of my old pictures.  They’re so cruddy!  Thank you guys for sticking with me through those bad times. I feel like Demi Lovato.

I can’t believe I just referenced Demi Lovato.  Forgive me.  I’m just going to get to the recipe now.

These are the bomb.  I know I’ve been telling you all about these healthy recipes with beans in them lately, and it’s kind of hard to believe, so you’ll just have to make it for yourself.  Tasting is believing, right?  Seriously, though, these are amazing.  The serving size is humongous, too, but you won’t even feel bad after you eat the whole thing because it’s so good for you. Make these. Now!

Healthy and Filling Pumpkin Enchiladas
Julie @ Peanut Butter Fingers

Ingredients:
  • 3/4 yellow onion, diced
  • 2 cloves garlic, minced
  • One 10 oz can of red enchilada sauce
  • 1 can pure pumpkin (about 2 1/2 c.) 
  • 1 c. black or kidney beans
  • Large bunch of cilantro, chopped
  • 1 1/2 tbsp. cumin
  • 1 tsp. chili powder
  • 1/2 cup shredded cheese
  • 5 ounces 0% greek yogurt
  • 3 large whole wheat tortillas
Directions:
  1. Preheat oven to 400 degrees
  2. Sauté onion and garlic in a pan sprayed with cooking spray
  3. Stir in enchilada sauce
  4. Add pumpkin and stir until combined
  5. Add cilantro, cumin and chili powder
  6. Spread a light layer of sauce on the bottom of an 8×8 or 9×9 pan
  7. Fill tortillas with an even amount of sauce and beans
  8. Roll tortillas and place in the pan with the folded edges facing down to keep them closed
  9. Top with remaining sauce and sprinkle with cheese
  10. Bake for 10 minutes or until cheese melts

Guest Post: Versatile Oats

Thanks so much to Jenny for doing this blog post for me!  She’s wonderful and has a great blog so be sure to check her out!  I don’t know what I’d do without my wonderful blogging friends.  Xoxo! 🙂 

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Hey everyone I’m Jenny and I blog over at Fit Girl Foodie. Just wanted to start off saying a great big thanks to Katie for letting me do a guest post on her blog while she’s away Smile. If anyone has some serious baking skills it’s her.

I’m not going to lie, when Katie asked me to do a guest post I had no idea what I was going to write. I’m not a baker nor have I made anything blog worthy. But if there’s one thing I’m good at is making some serious morning oats.

I was a cereal junkie all my life and no not eating Kashi and Puffins. I ate Lucky Charms, Cookie Crisp, Captain Crunch and the likes. My first oatmeal experience was good but not mind boggling.

My rookie days

I don’t know about you but not exactly pretty now is it?
Fast forward a few months and we have this
Pumpkin Pie Oats
Now we’re on to something Winking smile
Bananas more your taste?
Topped with more banana, peanuts, granola, and cinnamon raisin pb
http://fitgirlfoodie.files.wordpress.com/2011/05/photo-3.jpg
What about banana and chocolate?

Topped with chia seeds, peanuts, graham crackers, chocolate morsels and a spoonful of cinnamon raisin pb

Or with Jam?

The options are virtually limitless
Who says oatmeal has to be boring? Winking smile

Guest Post: Gluten-Free Chocolate Chip Pumpkin Oat Muffins (with Peanut Butter Surprise!)

First of all, I just want to say a HUGE thank you to beautiful Alaina for doing this post for me while I’m out of town.  She’s such a sweetheart and I love reading her blog.  If you haven’t read it yet, please do, I guarantee she’ll brighten your day. 🙂
—————————————–
Hi friends of Katie! I’m Alaina Rose and I blog over at Sweetness Of Life.
 
When Katie first contacted me about doing a guest post I was thinking, what?! Really? Are you sure? I’m a new blogger. I have NO idea what I’m doing! But, Katie assured me that she loves my blog and that’s why she asked me to do a guest post. So, here I am! I’m honored and excited to be here while Katie’s gone. Thanks so much Katie!
One thing I’ve learned during the short time I’ve been blogging is that the blogging community is so incredibly welcoming and friendly! There is an endless flow of inspiration, encouragement and support that is shared, and it’s beautiful to be a part of. I’ve met some amazing people that I now consider friends even though we’ve never actually physically met. I’ve also learned a lot about myself through blogging. It has given me the opportunity for reflection and has become a wonderful creative outlet for expressing myself and sharing. I feel that we ALL have gifts that can be used to inspire each other. Blogging is such a wonderful way to share those gifts and to connect and learn from yourself and others through the process. I encourage everyone to start a blog!
Even though I’ve been passionate about cooking and baking for years, it has reached a new level since I started blogging! Today I’m going to share with you one of my favorite muffin recipes. It’s actually one of the first recipes I posted on my blog! They are gluten-free, somewhat healthy, delicious and contain a lot of my favorite ingredients: coconut, pumpkin, peanut butter, oats and chocolate! I hope you like them!
Gluten-Free Chocolate Chip Pumpkin Oat Muffins (with Peanut Butter Surprise!)

Ingredients:
·      1 1/4 cup Pamela’s Gluten-free Baking and Pancake Mix (I’m sure you could try any other gluten-free baking mix, but this one is my fave!)
·      1/2 cup gluten-free oats
·      1 cup canned pumpkin
·      1/4 cup coconut oil
·      1/3 cup coconut milk (You can also use almond milk or soy milk. Whatever you like!)
·      1/3 cup maple syrup
·      1 tsp vanilla extract
·      1 tbsp cinnamon 
·      1/3 cup chocolate chips
·      PEANUT BUTTER!
Begin by preheating the oven to 350 degrees. In a medium bowl mix together the pumpkin, melted coconut oil, vanilla extract, coconut milk and maple syrup. In another bowl, combine the flour, oats, cinnamon and chocolate chips. Then pour the liquid ingredients into the dry and mix together. Lightly oil your muffin tins or you can use muffin tin liners. Fill up the muffin tins or liners about halfway full. THEN, (this is the fun part!) put a dollop of peanut butter on top of the batter. Then put additional batter on top. Pop in the oven and bake for about 30 minutes or until a toothpick inserted comes out clean. This recipe makes 8 muffins.

I really hope you try these and that you love them! Thank you so much for having me! If you like what you see, please feel free to stop by my blog Sweetness Of Life and take a look around! And please don’t hesitate to comment. Comments from readers truly make my day!
Thank you again and have a beautiful day! 

Pumpkin Pie

 
If your family is a little strange like mine, then giving this recipe to you now is perfect.

My family isn’t having Thanksgiving until Sunday this year, but that’s okay. 

I don’t know about you all, but I am feeling super thankful today.   I have a great family, boyfriend, and friends.  A great job, a wonderful home and neighborhood, clothing, food, etc.  I have absolutely zero room to complain.  I’m glad that there’s a holiday that makes people stop and realize what they have.  It’s sometimes very easy to get caught up in every day life and take things for granted.

So stop and think about all that you’re thankful for today.   I would love to hear why, so leave a comment!  Happy Thanksgiving!  Eat some turkey for me today 🙂


Libby’s Pumpkin Pie
From:  Libby’s Pumpkin Can

 Beat the eggs.
 Combine dry ingredients.
 Add the rest.
 Mix, mix, mix!
 Add evaporated milk.
 Fill your crust.
Please don’t judge my ugly pie!

Ingredients

  • 1 (9 inch) unbaked deep dish pie crust
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
  • 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Directions

  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Pumpkin Pie

 
If your family is a little strange like mine, then giving this recipe to you now is perfect.

My family isn’t having Thanksgiving until Sunday this year, but that’s okay. 

I don’t know about you all, but I am feeling super thankful today.   I have a great family, boyfriend, and friends.  A great job, a wonderful home and neighborhood, clothing, food, etc.  I have absolutely zero room to complain.  I’m glad that there’s a holiday that makes people stop and realize what they have.  It’s sometimes very easy to get caught up in every day life and take things for granted.

So stop and think about all that you’re thankful for today.   I would love to hear why, so leave a comment!  Happy Thanksgiving!  Eat some turkey for me today 🙂


Libby’s Pumpkin Pie
From:  Libby’s Pumpkin Can

 Beat the eggs.
 Combine dry ingredients.
 Add the rest.
 Mix, mix, mix!
 Add evaporated milk.
 Fill your crust.
Please don’t judge my ugly pie!

Ingredients

  • 1 (9 inch) unbaked deep dish pie crust
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
  • 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Directions

  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Pumpkin Square Cupcakes with Cream Cheese Frosting

I am absolutely loving all of the Thanksgiving/Fall-esque blog posts.  I’m going to share a few of my favorites. If you have some, please post the links under the comments section so I can check them out.  I’m a sucker for seasonal treats. 

Click the links to check out the recipes.  Pictures all belong to the owner of the links provided.

 Jessica @ How Sweet Eats made this delicious-looking pumpkin cake.

Buns in My Oven made this mouthwatering sausage dressing.

This extremely yummy-looking Chocolate Bourban Pecan Pie was made by She Wears Many Hats.

Baking Boy baked this yummmmmy Apple Cranberry-Orange Pie.

I figured I’d better make something good to try and keep up with all of these delicious recipes!  So, I made some Pumpkin Cupcakes for my boss’ birthday… ommmmggg… let me just tell you I’m glad I had to give them away so they were far away from my house.  I could have eaten them all.  Easily.

So, here’s my contribution to the blogosphere:

Sift together dry ingredients.

 Add in the other ingredients.
 Mix until smooth.
 Pour batter in cupcake pan.
 Bake until they look like this.
 While they’re cooling, make the delicious cream cheese frosting.
 Mix it until its creamy.
Frost the cupcakes.  Sprinkle with cinnamon if you want.

Pumpkin Square Cupcakes with Cream Cheese Frosting
Adapted from:  AllRecipes
Servings: 24

Ingredients

  •  3 eggs
  • 1 2/3 cups white sugar
  • 1 cup vegetable oil
  • 1 1/2 (15 ounce) cans pumpkin puree (approx. 23 ounces)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  •  
  • 1 (3 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups sifted confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
  3. Fill cupcake pans about 2/3 of the way full with batter. Bake for 25 to 30 minutes in preheated oven until a toothpick comes out clean. Cool before frosting.
  4. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Pipe or spread evenly on top of the cooled cupcakes.

Pumpkin Square Cupcakes with Cream Cheese Frosting

I am absolutely loving all of the Thanksgiving/Fall-esque blog posts.  I’m going to share a few of my favorites. If you have some, please post the links under the comments section so I can check them out.  I’m a sucker for seasonal treats. 

Click the links to check out the recipes.  Pictures all belong to the owner of the links provided.

 Jessica @ How Sweet Eats made this delicious-looking pumpkin cake.

Buns in My Oven made this mouthwatering sausage dressing.

This extremely yummy-looking Chocolate Bourban Pecan Pie was made by She Wears Many Hats.

Baking Boy baked this yummmmmy Apple Cranberry-Orange Pie.

I figured I’d better make something good to try and keep up with all of these delicious recipes!  So, I made some Pumpkin Cupcakes for my boss’ birthday… ommmmggg… let me just tell you I’m glad I had to give them away so they were far away from my house.  I could have eaten them all.  Easily.

So, here’s my contribution to the blogosphere:

Sift together dry ingredients.

 Add in the other ingredients.
 Mix until smooth.
 Pour batter in cupcake pan.
 Bake until they look like this.
 While they’re cooling, make the delicious cream cheese frosting.
 Mix it until its creamy.
Frost the cupcakes.  Sprinkle with cinnamon if you want.

Pumpkin Square Cupcakes with Cream Cheese Frosting
Adapted from:  AllRecipes
Servings: 24

Ingredients

  •  3 eggs
  • 1 2/3 cups white sugar
  • 1 cup vegetable oil
  • 1 1/2 (15 ounce) cans pumpkin puree (approx. 23 ounces)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  •  
  • 1 (3 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups sifted confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
  3. Fill cupcake pans about 2/3 of the way full with batter. Bake for 25 to 30 minutes in preheated oven until a toothpick comes out clean. Cool before frosting.
  4. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Pipe or spread evenly on top of the cooled cupcakes.