Today I am sharing my recipe for maple pumpkin pie cheesecake bars over at Our-Reflection. These bars are seriously to die for and would make a great addition to your holiday table. Head on over to see the recipe, I hope you try them!
It’s no secret that I love Halloween. Whenever a holiday rolls around I love sending and secretly dropping off cards and a little treat to the children in our lives. Over the weekend I was baking breast cancer awareness ribbons for The Dailey Method donation class and had some leftover dough. I decided it would be cute to bake mini pumpkins for our tricksters. Now, I am not a professional cookie baker. I have tried a few recipes and finally found the best one that works for me, it’s simple to put together and there is no chilling. Like any new recipe you should clearly read all the directions and make sure you have everything on hand. I first made this recipe for Brayden’s mushroom cookies seen here. I probably spent a good hour reading the adventures of sugarbelle blog to ensure I was knowledgeable on the recipe and technique. I cannot urge you to this before beginning. If you want to impress your friends and family with gorgeously iced cookies with a great tasting cookie to boot you must try this recipe.
When I bake I tend to do so in the middle of the night. It’s quiet and I don’t have a certain toddler begging to taste something. My baking time is my zen time. I love perfecting something and with these cookies I think I’ve finally gotten it. I am looking forward to my Christmastime baking, I will finally be able to gift pretty cookies!
Here is how I created my mini pumpkins (ignore that these cell phone pictures, it was nearly 2 am).
Do you do something special for Halloween? If so, what is it?
Yesterday morning we took a drive to Bates Nut Farm with auntie Jinger, uncle Geoff and baby Bri. It wasn’t an ideal crisp Fall morning but we dealt with the 80º temps and crossed a few of our Fall bucket list items off our list! This year was slightly different from last year since I was twenty-eight days out from my official due date, little did we know our little pumpkin would arrive a week later. It was fun seeing all the kids interact, enjoy the hay ride and Payton was slightly scared of the few actual scary scarecrows. After three hours we called it a day, we made some great memories and look forward to next year when all the kids are walking!
Like every other pumpkin loving fiend out there I have found myself trying to incorporate the beta-carotene packed purée into just about anything. I would love to indulge into a silky slice of custardy pumpkin pie everyday, however, my waistline would not thank me. I began The Dailey Method Fall 30-Day challenge this past Sunday and with that came a plant-based whole/clean eating meal plan. So far on day three I am enjoying the change. My biggest problem no matter what day it is or what kind of meal plan I am following, breakfast is always the hardest meal for me. I love cheerios with sliced banana and maple oatmeal. Since I am following the diet 99% of the time I mixed my Fall favorite with a breakfast item I know I will eat. I introduce to you, an overnight slow-cooker version of pumpkin steel cut oats.
Pumpkin Steel Cut Oatmeal
inspiration from the yummy life
1-3/4 cups plant based milk such as unsweetened vanilla almond milk
1-1/2 cups water
1 cup uncooked Bob’s Red Mill steel cut oats
1/4 cup Wholesome Sweetners maple flavored agave (Sprouts)
1 can organic pumpkin purée (trader joe’s)
1 tsp vanilla
2 TB pumpkin pie spice
1 TB chia seeds (I used whole chia seeds not ground)
toppings: chopped toasted pecans and walnuts, agave, fresh fruit, toasted pumpkin seeds, organic frozen blueberries.
If your slow-cooker will fit a medium sized heat safe mixing bowl go this route, if not spray your slow cooker with cooking spray. In a medium bowl combine all the ingredients and mix until combined. Place the bowl into the slow cooker and fill water into the slow cooker around the bowl, about half way. Set your slow-cooker onto low and cook for 7 hours. I turned mine on at 11:30 PM and it was all ready to go for the hubby before he left for work at 6:30 AM.
The oatmeal is really thick, you can add in additional almond milk if you wish. I added in a swirl of maple agave and nuts. It was perfect and really filling.
*I prepped the mixture earlier in the evening so all I had to do was place the bowl into the slow cooker late at night. I will be doing this a lot more, it was nice having breakfast ready for all us before we even woke-up. Great for busy mornings!
Pumpkin Whoopie Pies: Recipe adapted from joy of baking
To make the whoopie pies: