Pumpkin Spiced Latte

I think it's a major accomplishment that I've made it eleven days into September without posting anything about fall. Anyone who knows me knows I LOVE fall. The cooler temperatures, the changing leaves, how the air smells...it's all amazing. One of the most amazing parts of fall is everything pumpkin.

Roasted pumpkin. Pumpkin cupcakes, Pumpkin seeds. Pumpkin carving. Pumpkin beer. Pumpkin scones. Pumpkin cookies. Pumpkin patch. Pumpkin spice. Pumpkin candles. Pumpkin EVERYTHING.

I've traditionally been a huge fan of Starbucks Pumpkin Spice Latte (PSL for short), but as I've been trying to adopt a healthier diet recently I wondered if I could create something similar at home without any artificial ingredients. I searched Pinterest and read through many different recipes before giving it a try myself.

This does not taste like Starbucks. It tastes earthier, spicier, and less sweet. The ginger really gives it a punch and the pure maple syrup sweetens without giving you a sugar rush. I think I am going to be making this for breakfast throughout the fall (and probably into the winter!)

Pumpkin Spiced Latte
2 cups milk (I used 2%)
1/2 cup pumpkin puree
3/4 cup strong brewed coffee
1 TBSP pure vanilla extract
3 TBSP pure maple syrup
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg

1. Combine all ingredients in a saucepan and whisk until smooth.
2. Bring the mixture just to the point of boiling (when you start to see bubbles form at the edges) and remove from heat.
3. Transfer the mixture to a blender and carefully turn on the blender*. 
4. Mix for two minutes to create the frothy foam topping. This step is optional and you can skip it if you don't want foam or would rather top with whipped cream.
5. Pour into individual glasses and enjoy!

Pumpkin Smoothie

After making the last recipe I posted (Baked Pumpkin Cranberry Oatmeal) I was left with half a can of organic pumpkin puree. I really didn't feel like baking again - busy week at work and my hands have been so dry that I didn't want to have a lot of dishes to wash - so the container has sat in the fridge all week.

This morning after taking my first group exercise class in probably over a year at the gym I finally had an inspiration for that sad little container of pumpkin. I decided to make myself a replenishing smoothie alongside my nutrient packed breakfast (a kale, salsa, and brown rice omelette with a bowl of clementine segments). To my complete and utter surprise, my used-to-be-a-great-eater-but-now-is-extremely-picky 4 1/2 year old loved it too! After letting her try a sip, I was trying to set up a photo, but she decided I was taking too long and climbed up onto the table to drink some more. I decided this photo was far cuter than the solo smoothie.

Maple Pumpkin Smoothie
makes 1 serving - 3 points plus

1/2 frozen banana
1/3 cup plain, lowfat organic yogurt
1/2 cup organic pumpkin puree
1/4 tsp pumpkin pie spice
1 tbsp pure maple syrup

1. Put the frozen banana in the blender and let rest for at least 5 minutes
2. Add remaining ingredients and blend until smooth
3. Enjoy as a snack or with your breakfast

Baked Pumpkin Cranberry Oatmeal To Go

I spent a large portion of last year really focusing in on nutrition and trying to figure out the best things for my family to be eating. I lost a lot of weight in the first half of the year and was feeling pretty good about all of the fresh, local foods we were eating. Then, we got an offer on our house and my whole world turned upside down.

We only had a month to get our entire house packed and to find a place to live. I was also planning bear's first birthday party which is always extremely time consuming for me. In addition, we were going to Disney World and had to pack and plan for that. Somehow we made it through, but then we came home and we were living in a tiny apartment. We had to make all the arrangements and preparations for Christmas in our limited space. Finally we made our second move into my parent's house between Christmas and the New Year.

After the house sold all of the stress and craziness was just too much. I wanted to stick with everything I had been working towards, but was just so overwhelmed. I started hitting up drive-thrus again, we ordered takeout multiple times per week, and I was constantly making unhealthy food choices for myself at work. And (not surprising) I started to feel horrible. Mentally, I was disappointed in myself. Physically, my body was feeling uncomfortable - stomachaches, acid reflux, gastritis (probably an ulcer too), skin breakouts, and a generalized feeling of heaviness. 

Now that we are moved and settled (for at least the next 5 months anyway) I'm really motivated to get back on the wagon. I've rejoined Weight Watchers. I'm making a plan to get back to the gym at least three days per week. I'm feeling really optimistic and excited to go forward. 

All that said, It's very easy for me to let my mommy obligations get in the way of a healthier, happier lifestyle for myself. I know I need to have a plan or I won't succeed. The first part of this plan for me is not having to think about breakfast. Each week I am going to make something over the weekend that has me set for success each morning. Something easy that doesn't require any fussing over. Which brings me to my first recipe share of the New Year...

Baked Pumpkin Cranberry Oatmeal To Go

Based on the recipe for baked oatmeal found here

Yields: 12 muffins at 4 points plus each

2 eggs

1/4 cup pure maple syrup

1 tsp baking soda

1 tsp vanilla extract

1/4 cup melted butter

1 apple, grated

1 1/4 cup 1% milk

3 cups rolled oats

1 tsp cinnamon

1 cup fresh cranberries

1/2 cup canned pumpkin puree

1. Preheat oven to 375 and grease muffin tin with non-stick spray.
2. Mix first 7 ingredients together with a mixer.
3. Add last four ingredients and mix by hand until well blended. The mixture will be very loose and wet still. Allow to rest in the mixing bowl for at least 30 minutes.
4. Divide evenly between muffin wells and bake for 25-30 minutes until set.
5. Can eat hot or freeze* for later use. Store at room temperature for 3 days, in the fridge for 7 days, or in the freezer for one month.

They are delicious at room temp, but I prefer to re-warm them in the oven at 350 for five minutes when I have time.
*If frozen, reheat by setting oven to 350, wrapping muffin in foil and baking for 5 minutes. Turn off oven and leave muffin in for 10 minutes longer.

Snicker-DO-dlles

Prior to a few months ago I had never made snickerdoodles. Whenever I was looking for a new recipe they never seemed "exciting" enough, so I would pass them over. Back in the fall I had pinned a recipe for pumpkin snickerdoodles and the pumpkin addict in me couldn't help making them. They were quite delicious and my bug really enjoyed them because the process of rolling the dough into balls, dipping in cinnamon sugar, and squashing them with a cup was fun for her.

The bug has a ridiculously detailed memory for a 3/4 year old and started asking me again this past week if we could make snickerdoodles. As we were getting together with some family this weekend, I told her we could make them on Saturday. I did a quick check of the pantry to make sure I didn't need anything at the store and saw what I thought was a can of pumpkin.

Fast forward to yesterday when we were literally 3/4 of the way through the recipe - the wet ingredients were mixing in our Kitchen aid while my bug was whisking together the dry ingredients - when I went to grab the can of pumpkin and discovered it was actually a can of evaporated milk with a picture of pumpkin pie on the front! Oops! As I was frantically looking around the kitchen trying to determine what I could use in place of the pumpkin (applesauce?? all out! bananas?? not ripe enough! ahhhh!), my bug was becoming more and more frustrated with the delay. Finally, she gave me a withering dirty look and said, "Mommy, just DO IT!"

So I did. I skipped adding the pumpkin and just added the flour mixture to the wet ingredients. The dough was WAY too thick, so I grabbed the fat free half and half from the fridge and added about 1/4 cup. The dough was still firmer than when we made the pumpkin version, but it was actually easier to roll.

I crossed my fingers and popped them in the oven. Wouldn't you know, they came out delicious! They were lightly spiced, sweet, and with a dense crumb that made them crisp to bite, but melt in your mouth buttery. Mmm, I think I'm going to go get one to dunk in my coffee right now!

Snicker-DO-oodles
For cookies:
1 cup butter at room temperature
1 cup sugar
1/2 cup lightly packed brown sugar
1/4 cup milk or half and half
1 egg
2 teaspoons vanilla extract
3 3/4 cup unbleached white flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger

For cinnamon sugar coating:
1/2 cup sugar
1 tsp ground cinnamon
sprinkle of ginger, nutmeg, and allspice

Flattened cookies on their way into the oven

Just baked on the cooling rack

1. Preheat oven to 350 degrees.
2. Beat butter and both sugars on medium speed for 2-3 minutes.
3. Add egg and vanilla.
4. In a separate bowl, whisk together all dry ingredients (flour, baking powder, salt, and spices).
5. In small increments, add dry ingredients to the wet ingredients in the mixing bowl (warning: it will be very thick!)
6. Add the milk to soften the dough up.
7. Roll dough into balls (the size is up to you!).
8. Coat balls in the cinnamon sugar mixture and place on a baking sheet.
9. Use the bottom of a glass to flatten the cookies.
10. Bake for 8 minutes if small cookies (bug made bite sized ones), 10-12 minutes if larger cookies.

Friday Five Favs: Pumpkin Recipes

Fall is absolutely, positively my favorite time of year for baking and pumpkin is by far my favorite main ingredient. I have been lazy so far and been using canned pumpkin puree, but I promised the bug we would try our hand at roasting our own pumpkin very soon. Here are some of my favorite pumpkin recipes that I've discovered this year - be warned I like my baked goods heavy on the spices and usually double what is called for in most recipes.

1. Almost Famous Pumpkin Cheesecake from the Food Network: I made this last week for our cousin's husband's birthday and it was a huge hit. The only changes I made were: to add some cinnamon and nutmeg to the graham cracker crumbs when I was making the crust, I didn't add pecans to the top, and I make my whipped cream with a dash of vanilla extract and a tablespoon or so of confectioner's sugar.

2. Pumpkin Pie Bars from Annie's Eats: I also made these for our cousin's husband's birthday because I wanted a different option because I didn't know what everyone would have a taste for. These really do come out with a creamy pie texture and are wonderful - my father-in-law liked these even better than the cheesecake (which was a big success). The only thing I changed was to omit the nuts because I didn't know if there were any allergy issues.

3. Pumpkin Whoopie Pies from Made in Melissa's Kitchen: I made these as a dessert the time before her husband's birthday when we went to our cousin's house for dinner - have you noticed a trend? Her husband loves baked goods so much that I find it very gratifying to bake for him:-) These were absolutely amazing! The cookie/cake batter is perfectly spiced and keeps the fall flavor prominent even with the sweet frosting. The only downside is the cream cheese in the frosting means you have to chill them and that makes the cake part get a little sticky and moist. I would like to try them again with a straight buttercream.

4. Pumpkin Cupcakes with Salted Caramel Buttercream from Made in Melissa's Kitchen: Bug and I made these for fun one weekend and everyone who tried them was blown away by how good they were. I was impressed with how spicy and moist the cake came out (I did double all the spices except the ginger) and how totally indulgent the salted caramel buttercream was. I had multiple coworkers in my office rave that this frosting was their favorite they have ever tasted.

5. Pumpkin Pancakes from The Curvy Carrot: We made these for breakfast last weekend and I thought they were quite yummy. Beating the egg whites gives the pancakes a really light and fluffy texture that is worth trying if you have never made a pancake like this. Definitely at least double the spice called for to get the fall flavor you'd expect from a pumpkin pancake.