Perfect Pumpkin Chocolate Chip Granola Bars

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Fall is finally in the air in Southern California.  It was a pretty hot summer and I am glad to be back to wearing boots and sweaters, sipping hot cocoa on a cool night, and cuddling with my new husband under a blanket.  Well its not that cold yet, but a girl can dream (the high temp today is still 78 degrees). Anyway, I made these granola bars to get into the fall spirit, but I was too anxious and I did not read the recipe all the through.  I only baked mine for 20 minutes, instead of the full 40 minutes.  The flavor is delicious but my bars were falling apart.  I will definitely make these again soon and I will post an update.  I brought some of these to work with me and made everyone try them.  My husband brought them to his work too and shared them with his coworkers.  Everyone loved them even though they were pretty crumbly.  I am a cinnamon fanatic so I added more cinnamon to the recipe, and when I make these next time I am going to add nuts and white chocolate chips.  I hope you enjoy these as much as I did!

Pumpkin Chocolate Chip Granola Bars - Adapted from Hip2save
Yield: 16-18
Ingredients:
4 cups old fashioned oats
1/2 cup coconut oil
1/4 cup of brown sugar
1/4 cup ground Flaxseed (optional but if you have it in your pantry it adds great nutritional value to the bar, then you don't feel so guilty when you cannot stop eating these...)
1/2 teaspoon salt
1/2 cup canned pumpkin puree
1/2 cup honey (I like to buy local organic honey from the farmers market)
1/2 teaspoon pumpkin pie spice
3/4 teaspoon cinnamon
1/2 cup chocolate chips

Optional Additions/Substitutions:

White Chocolate Chips

Nuts - Almonds, walnuts, pecans

Directions: 

1. Preheat oven to 325 degrees. Line a baking pan with parchment paper. 
2. In a large bowl, mix together oats and flaxseed and set aside. 
3. In a separate bowl, mix honey, pumpkin, coconut oil, brown sugar, salt, pumpkin pie spice, and cinnamon. 
4. Add wet ingredients to the oatmeal and stir. Add in chocolate chips. 
5.  Press the mixture into the pan and flatten it really well with a spatula. Bake for about 20 minutes. Remove from oven and press down with a spatula again. 
6. Bake for another 20-25 minutes until brown.  (I was too excited and forgot this second bake time... Whoooops!)
7. Let cool for at least 2 hours before cutting. Makes about 16-18 bars. I like to cut them and store in a Tupperware container with parchment paper to keep the bars separated.
8. Enjoy for breakfast or a snack!

Pumpkin Snickerdoodles

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I woke up this weekend with pumpkin on my mind.  I made a pumpkin latte for breakfast and then onto these cookies.  I love pumpkin and I love snickerdoodles.  These cookies were a no-brainer.  I am pretty sure these are my new favorite fall cookie.  I like the taste and texture.  I feel like most pumpkin cookies are super cakey but these aren't as much.   I don't have much more to say, so Happy Fall!

Pumpkin Snickerdoodles - Adapted from Annie's Eats

Yield - 3 Dozen

For the Cookies:

3¾ Cups Flour

1½ Teaspoon Baking Powder

½ Teaspoon Salt

½ Teaspoon Cinnamon

¼ Teaspoon Ground Nutmeg

1 Cup (2 sticks) Unsalted Butter, at room temperature

1 Cup Granulated Sugar

½ Cup Light Brown Sugar

¾ Cup Pumpkin Puree

1 Large Egg
2 Teaspoon Vanilla Extract

For the coating:

½ Cup Sugar

1 Teaspoon Cinnamon

½ Teaspoon Ground Ginger
Dash of Allspice

Directions:

1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. 
2. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. 
3. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. 
4. Cover and chill the dough for at least 1 hour.
5. Preheat the oven to 350. Line baking sheets with silicone baking mats or parchment paper. 
6. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. 
7. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.
8. Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.
9. Enjoy!

Easy Pumpkin Ice Cream

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Today is the first day of October and that means its pumpkin season!  For the next two months I will eat as much pumpkin as possible, with a minimum of one serving per day, if not more.  So I had an opened can of pumpkin and needed to make something with it and needless to say, ice cream was the winning recipe.  I couldn't find a good recipe that I liked to I made my own.  There is a recipe for easy vanilla ice cream on Allrecipes.com that I have made before and its delicious and quick so I used that as a base.  I dumped in the rest of the can of pumpkin puree, cinnamon, nutmeg, cloves, ginger, and vanilla and whisked it up.  I added it to my ice cream maker and within 20 minutes I had a wonderful batch of pumpkin pie ice cream.  This recipe is super simple and easy for anyone new to making ice cream, or if you don't have time to make a more complicated ice cream.  I hope you enjoy it as much as I do! Let the pumpkin season commence!!!

Pumpkin Ice Cream Recipe

Yield: 1.5 Quarts

Ingredients:

1 (14oz) Can of Sweetened Condensed Milk

3-4 Cups Half & Half - I used milk because that was all I had but any combination of milk to cream works, just depends on how creamy and rich you want it.

1 Cup Pumpkin Puree (This amount doesn't have to be exact, I used just over a cup)

1 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

1/4 Teaspoon Cloves

1/4 Teaspoon Ginger

1 Teaspoon Vanilla

Directions:

1. Add all ingredients to large bowl and whisk together.
2. Add all ingredients to your ice cream maker and let churn for 15-20 minutes.
3. Let the ice cream get hard in the freezer for at least 2 hours.
4. Serve and Enjoy!



Marbled Pumpkin Brownies

Do you love brownies!? Do love pumpkin pie!?  If you answered yes to both those questions then you will love these!  Its basically a brownie swirled with a pumpkin pie.  Can you say delicious?  These were a huge hit with my friends and family.  These would even be a fun treat for Thanksgiving, traditional flavors in an nontraditional form.   I don't have much more to say other then, "TRY THESE!!!"

Happy Halloween!!

My only Halloween decoration is that pumpkin.... very sad!

Marbled Pumpkin Brownies - Adapted from Better Homes and Garden

Yield: 24 Squares

Pumpkin Ingredients:
3 Ounces Cream Cheese, softened
1 Tablespoon Butter, softened
1/2 Cup Sugar
1 Egg
1 Cup Canned Pumpkin
1 Teaspoon Vanilla
1 Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Cloves (optional)
1/8 Teaspoon Ground Nutmeg (optional)
1/4 Teaspoon Ground Ginger
1 Tablespoon Flour

Brownie Ingredients:

1 1/4 Cups Flour
3/4 Teaspoon Baking Powder
1/2 Teaspoon Salt
6 Ounces Unsweetened Chocolate, Chopped (I used semisweet chocolate chips and reduced the sugar to 2 Cups)
3/4 Cup Butter, cubed
2 1/4 Cups Sugar
4 Eggs
1/4 Cup Milk
2 Teaspoons Vanilla
3/4 Cup Coarsely Chopped Walnuts, toasted (optional, I didn't use nuts)

Directions:

1. Preheat oven to 325. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease or PAM the foil; set pan aside.
2. In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. I did this step with a stand mixer with the paddle attachment.  Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. 
3. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.
4. In a small bowl stir together the 1-1/4 cups flour, the baking powder, and salt; set aside.
5. In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir with a whisk over low heat until melted and smooth. Remove from heat. Gradually add the 2-1/4 cups sugar, beating with an electric mixer on low speed just until combined. I used a whisk to make the brownies.
6. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.
7. Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a knife, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.
8. Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into squares.
9. Enjoy!!

Pumpkin Oatmeal Muffins

Pumpkin! Pumpkin! Pumpkin! Its that season, so get use to it.  My co-worker loves pumpkin so I made these for her.  They are a delicious pumpkin muffin with a streusel topping.   They are very moist and pumpkiny!  These are perfect for breakfast or just a snack.   I changed up the recipe a little bit, you can see my changes below.  There are a few things that are not allowed in my house, one of them is sour cream.  My boyfriend and I both loathe sour cream and mayonnaise, so I don't buy it.  I substituted the sour cream for yogurt and they turned out great!!  These are a perfect fall treat, so enjoy!!

Muffins ready for the oven!

Pumpkin Oatmeal Muffins with Streusel Topping - Adapted from Naked Cupcakes

Yield: 12 Muffins

Ingredients:
1 1/4 Cups Whole Wheat Flour - I use regular all-purpose flour
1/2 Teaspoon Salt
1/2 Cup Brown Sugar, packed
2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon - I used more like 1 teaspoon
1/4 Teaspoon Nutmeg
1/8 Teaspoon Cloves
1 Cup Rolled Oats
1 Egg
1 Cup Pureed Pumpkin
1/4 Cup Milk
1/4 Cup Sour Cream - I used low fat vanilla yogurt

Streusel Topping:
1/2 Cup Flour
1/2 Cup Oats
1/2 Cup Brown Sugar
1/2 Teaspoon Cinnamon - I used more like 1 teaspoon
1/3 Cup Cold Butter

Directions:

1. Preheat your oven to 375 and line a muffin pan with liners.
2. Whisk together the flour, salt, brown sugar, baking powder, baking soda, spices, and rolled oats in a medium bowl.
3. In a second large bowl, whisk together the egg, pureed pumpkin, milk, and sour cream until smooth.
4. Add the dry ingredients to the wet and mix just until incorporated.
5. Divide the batter between the 12 prepared muffin cups.
6. In a medium bowl, mix together the flour, oats, brown sugar, and cinnamon.  You can use the same bowl as before.
7. Add the cold butter and cut it into the streusel mixture until it resembles coarse crumbs (you can use a pastry cutter, two knives, or even your fingers to do this, I think hands work the best!!)
8. Sprinkle the streusel topping on top of the filled muffin cups.  Fill in and pat down the streusel into the muffin tin.
9. Bake for 18 - 20 minutes, or until a toothpick comes out clean.
10. Enjoy!

Warning: These are messy... bake at your own risk to clean up afterwards!

Spiced Pumpkin Cupcakes for Halloween

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I have a confession to make.  I have never made cream cheese frosting.  Big mistake, because now I love it!!  My previous philosophy was cream cheese was only meant to go on bagels, but now I know its delicious on cupcakes too!   A coworker asked me to make something with pumpkin in it, so I found this recipe and wanted to do a Halloween theme.  I wasn't thrilled with the pumpkin idea at first, but I figured then I wouldn't eat them.  Big problem, these cupcakes are so good I cant stop eating them.  Even my boyfriend cringed at the idea of a pumpkin cupcake with cream cheese frosting, but after one bite, he loved it and ate the whole cupcake!  The flavor in the cupcake is amazing with all the spices and pumpkin flavor.  Its a dense cupcake, almost muffin like, and not very sweet.  The cream cheese frosting adds a rich and creamy flavor and brings everything together perfectly.  This is a perfect fall treat, and the decoration is fun for Halloween!! 

Spiced Pumpkin Cupcakes - Adapted from Annies Eats

Yield: about 24-30 cupcakes

Ingredients:
2 2/3 Cups Flour
2 Teaspoons Baking Soda
2 Teaspoons Baking Powder
2 Teaspoons Ground Cinnamon
¼ Teaspoon Nutmeg
¼ Teaspoon Ground Cloves
1 Teaspoon Salt
1 (15 oz. Can) Pumpkin Puree
1 Cup Sugar
1 Cup Packed Brown Sugar
1 Cup Canola or Vegetable oil
4 Eggs

For the frosting:
8 oz. Cream Cheese
5 Tablespoons Unsalted Butter, room temperature
2 Teaspoons Vanilla

3 Cups Powdered Sugar, sifted

Directions:

1. Preheat the oven to 350. Line cupcake pans with paper liners. 
2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside. 
3. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. 
4. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
5. Fill the cupcake liners about 2/3 full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. 
6. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely.
7. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. 
8. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.
9. Enjoy!!