A friend reminded me the other day that it’s been a while since I shared a new recipe here. I guess time has gotten away from me! I promise I do have a new recipe to share. I’ll give you a hint…if you like chocolate-peanut butter cups, you will like the new recipe!!
In the mean time, enjoy this recipe for pumpkin snicker doodles! We all love pumpkin at this time of year!
Hello, readers! I am finally back with a new recipe!! Sorry that it’s been a while. September is usually a happy month because summer ends and autumn officially begins. I love autumn! I was rather melancholy this September because my Citadel grad was preparing to leave for active duty. He left yesterday, and my momma heart has been hurting. Letting him go off to college was hard, but wasn’t as bad because we knew he would be home for Thanksgiving, Christmas, Easter, summer and weekends in between. This departure, though, is harder because we have no clue when he will be able to come home. He is farther away, so weekend visits are out of the question, and since he doesn’t know his schedule yet, we can’t hope for Thanksgiving/Christmas visits. However, he is very happy to finally begin his career, and that makes me happy for him.
If you’ve been reading my posts any length of time, you will know that I love all things apple and pumpkin this time of year. Just plug “pumpkin” into the search bar and you will find quite a few recipes! Pumpkin spice anything is very popular in the fall. I am not a coffee drinker so pumpkin spice lattes don’t even tempt me. However, I do love the THM overnight oatmeal recipes that I’ve tried. Yummy! This morning I decided to make up my own using the pumpkin spice recipe that I shared here. I know, mixing it up this morning didn’t allow it to be an overnight recipe. Mixing it up in the morning, though, allows me to just zap it in the microwave and eat it quickly. I loved the way it turned out! If you enjoy pumpkin spice, too, give it a try for breakfast tomorrow!
1/3 c. old-fashioned oats
1-1/2 tsp truvia
1-1/2 tsp chia seeds
1 tsp. of pumpkin spice mix
pinch of salt
dash of vanilla
1/3 c. Greek yogurt
1/3 c. unsweetened almond milk
1-2 tbsp. pumpkin puree
Combine all the dry ingredients in a small mixing bowl. Stir in the wet ingredients.Taste just a bit to see if the spices are enough.You might want to adjust for flavor. Refrigerate overnight. In the morning, just give it a stir and eat! Yields one serving.
Since I didn’t let mine sit overnight, I put it into the microwave for about 60-90 seconds, stirring every 30-45 seconds. You can also heat it after letting it sit overnight.
I’m finally back again with a new recipe!! Well, I must confess that it isn’t my recipe, but my girl’s. She made it the other day for a gathering and had great reviews.
Why haven’t I been sharing new recipes? I really do have some excuses! First off, I’ve been working hard helping the hubby slim down using the THM plan. This plan was created for women, but it works for men as well. I’m still learning the ropes and often struggle with some of the recipes. But it does appear to be working! He is down about 9 pounds in a month! Yes! We’ll take that! In addition to that, I can say that
1) This little bundle of sweetness has been claiming some of my time:
2) We got a wonderful visit from my girl and her man who came to meet the little bundle of sweetness:
3) And then last weekend we traveled down to Charleston to see the K15 get his band of gold. How is it possible that he is a senior already??
Now for this great recipe. I can’t wait to give it a try!
1 can pumpkin
1 box vanilla pudding
1 tsp nutmeg
1 tsp cinnamon
1/3 of large container whipped topping
Pretzels
Mix the pumpkin and vanilla pudding in a large bowl. Stir well to get it all mixed together. Add the spices (more or less to taste). Fold in the whipped topping. Serve with pretzels for an amazing dip at your next fall gathering!
I really am trying to get more recipes posted here…really, I am! However, sometimes this little bundle of sweetness just takes over my time! I can’t believe that she is almost 3 weeks old already!
The other day I did a little searching through my freezer to see what was there that should be used up soon. I came across a small container of cooked sweet potatoes. Knowing that sweet potatoes can be used in similar fashion to pumpkins, I decided to make a smoothie. It was delicious!! If you’ve been reading my blog for any length of time, you know that I just love anything pumpkin or apple or cinnamon during the fall. Fall just came yesterday and with it came fall-like temperatures, so this smoothie was perfect for me! I just played around with the amounts, so what I put here are estimates.
1 c. almond milk
3/4 c. mashed sweet potatoes (mine were still partially frozen)
1 heaping tsp. of pumpkin pie spice (I used this.)
1/2 tsp. of sweetener (I used pure cane sugar)
Combine all ingredients in a blender and blend well. Add a little extra almond milk if it is too thick for you. Enjoy!
Many thanks to those of you who have been reading my posts! My goal is to have at least 7000 views by December 31, and I have less than 250 to go! If you enjoy these recipes, please consider sharing on Facebook or Pinterest!
I just finished baking over 28 dozen cookies for an event a friend is organizing, and I am very tired!! It was a lot of fun though…I just love baking goodies!
One of the recipes I made is Pumpkin Snickerdoodles. I can not remember where I got the recipe, but it was from a blogger. I want to give credit, but unfortunately, my brain isn’t letting me think very clearly right now!
These cookies are just delicious! I just changed 2 ingredients. I used shortening instead of butter, and I used 1-1/2 tsp. of Pumpkin Mix (https://cookbookexperiment.wordpress.com/2012/11/09/pumpkin-spice-mix/) with the sugar to roll the cookies in instead of the cinnamon, ginger, and allspice.
3-3/4 c. flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmet
1 c. butter
1 c. sugar
1/2 c. brown sugar
3/4 c. pumpkin puree
1 large egg
2 tsp. vanilla
For the coating:
1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. ginger
dash of allspice
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and mutmeg. In a large mixing bowl, beat together butter and sugars on medium-high speed for about 2-3 minutes. Blend in pumpkin puree. Beat in egg and vanilla until incorporated. Add dry ingredients and mix well. Cover and refrigerate for about 1 hour.
Combine the sugar and spices for the coating. Scoop the dough into balls and roll the balls in the sugar mixture. Place on baking sheets about 2 inches apart. Bake at 350 degrees for about 10-12 minutes. Cool completely on wire racks. Makes between 4-6 dozen, depending on how large you make your balls.
*The flavor deepens with time, so they’re even tastier the following day!
Cultivating thinking thanks
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Fearfully and Wonderfully made
Keto, Low Carb, & Trim Healthy Mama Recipes
"Let your conversation be always full of grace, seasoned with salt..." Colossians 4:6
Homesteader. Artist. Baby Loss. God is good. Thank you for following my journey.
The Cookbook Experiment 