Tuesday, October 1, 2013

Fall Time Recipes!

Dear Readers,

Since I have been sick, and I have lost a disgusting amount of weight, I have been focused on food lately. I have been baking and cooking up a storm. There is something about creating food that always seems to calm me. I have baked three different kinds of cookies this month, a couple new crock pot recipes, and I have dabbled in new smoothie/milkshake combinations. All of my updates this month are rather depressing and plain, so I decided to just give you all pictures and recipes of a few of the goodies I have made. Why not? It's my blog, and I do what I want to. So, enjoy!


First off, I have been obsessed with smoothies and milkshakes! The first one pictures is a Strawberry/Blueberry/Chocolate Smoothie/Milkshake (Yes, that is a mouthful): It is made with 1 cup Whole Milk, 5-6 Strawberries, 1/4 Frozen Blueberries, 2 Tbs Nesquik, and a few ice cubes. Blend until smooth. The second one is a Blueberry/Chocolate Milkshake: It is made with 1 cup Whole Milk, 1/2 Cup Frozen Blueberries, and 2 Tbs Nesquik. Blend until smooth. The third is an Apple/Oatmeal/Cinnamon/Honey Milkshake: (Now, the taste of this one is great, but I had a hard time with the texture) 1 cup Whole Milk, 1 Apple (peeled and rough chop), 1/4 Cup Quick oats, 1 Tsp Cinnamon, 2 Tbs Raw Honey




Since it is officially fall (My favorite time of year!), the rest of these recipes are filled with pumpkin! I LOVE cooking with pumpkin and pumpkin spices. Pumpkin is a very healthy and versatile ingredient. One recipe that I will give you that I do not have pictured is to make brownies with canned pumpkin. Pumpkin Brownies: Mix together 1 15oz can of pumpkin and 1 box of brownie mix, follow baking directions on the box (which is usually 350 degrees for 23 mins). I got this recipe from the Hungry Girl, and I love it. Plus, it is completely safe to eat the batter, because there is no raw egg. So, my son loves licking the spoon and bowl after I put the brownies to bake! I will offer a few tips:1. I like to cook it a hair longer than it says to, because the pumpkin is very moist and I don't like my brownies too moist. 2. I like to put in 1/4 mini chocolate chips. 3. I have found the most success with Pillsbury Chocolate Fudge Brownie Mix

Now....For my pictured items. Left: Pumpkin Waffles - I got this recipe from Betty Crocker. It is easy to follow, and made for a great breakfast! Here is the link to the recipe: http://www.bettycrocker.com/recipes/pumpkin-waffles-with-maple-apple-syrup/e83f9993-0032-4712-bc8d-94f61695e0f7  (No, mine don't look like Betty's, and I don't have the pecans because they would kill me.) Right: Pumpkin Muffins w/ Raw Honey - I saw this while I was scrolling through Pinterest. These are super simple! 1 15oz can of pumpkin, 1 box of yellow cake mix, 1 tsp pumpkin pie spice, and then follow the cupcake baking directions. I topped mine with raw honey, and they turned out amazing! In case any of you are like me, and you never have pumpkin pie spice on hand, the ratios I use are: 1/4 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp allspice. (Regular pumpkin pie spice also calls for 1/4 tsp of ginger, but, again, I never have it, and I don't feel like my spice is missing anything without the ginger.) 




These cookies will blow your mind! I have already made them a few times, and my family has fallen in love. These are Pumpkin Oatmeal cookies. Again, these are a great Pinterest find. Here is a link to the recipe: http://dashofsavory.com/sweet/pumpkin-oatmeal-cookies/ No, my cookies do not look like the picture. I made mine without chocolate chips or the maple glaze. I can't really eat chocolate with my current health issues, so I left the chips out, and the glaze seemed like it would be too sweet. I think they are great without both, but I think that either chocolate chips or some chopped nuts would be great too. Maybe even white chocolate chips? Or raisins? This is a very versatile cookie! The recipe makes 4 dozen, and they still don't last long in my house. I made some yesterday, and packed a couple bags for the guys working on our house, so our stock is diminishing quickly.


Not all of the treats I have made lately are food. (Though all of the ingredients in this are safe to eat!) I made a Pumpkin Spice Sugar Body Scrub. Nothing starts off fall quite like pumpkin pie, so why not smell like it! I have been making my own sugar scrub for a while now, and I absolutely love it. My skin has honestly never felt better. I use it in the shower every day, and I don't need to moisturize when I get out. (It's always nice to skip a step in the morning when you are the mother of a toddler.) The recipe for this scrub is: 2 cups Organic sugar, 2 tsp Pumpkin pie spice, 1 tsp vanilla extract, and then cover the sugar with Organic olive oil. I also add in a few drops of vitamin e oil. The olive oil can easily  be substituted for sweet almond or grape seed oil. I just prefer the olive oil, because I am allergic to sweet almond, and I don't feel like grape seed moisturizes as well. Mix together, and store in an airtight container. Tips: 1. Try not to use a glass container - I have done a few of my scrubs in glass (even ones that I gave away, sorry A), and it gets slippery in the shower, and you don't want to end up breaking a glass container. 2. I like my scrub to be a little on the "wet" side, so I use more oil, but you can easily use less and just add water to the scrub in your hand in the shower.  3. Your hand + Scrub = The best loofah. You don't need a loofah or sponge with this scrub. In fact, using one, causes you to go through the scrub faster. 



Here is a pic of my table all set for fall! (I still need to get a fall themed table runner, so don't judge me for my naked table) I hope you all get a chance to make some fall inspired treats. Fall really is the best time of the year. Until next time, count your blessings and give thanks!



"Life starts all over again when it gets crisp in the fall." - F. Scott Fitzgerald, The Great Gatsby







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