Greek Yogurt Pumpkin Dark Chocolate Chip Bread

So, who waits until right after Christmas to pull out a pumpkin recipe?

Yep, that would be me.  My true colors show.  #pumpkinlove

It all started with my crazy good banana bread ... which I made into white chocolate cranberry banana loaves ... which I then made into pumpkin bread for a volleyball tournament because we were out of bananas.

And it was so good, I just couldn't not share it with you.

Once again, greek yogurt saves the day again by adding protein, calcium, and that wonderful soft crumb I love in this quick bread recipe.  The pumpkin flavor is less subtle, but without it, this wouldn't be moist and soft and so pretty!  I really like the color pumpkin gives baked goods:)  I used dark chocolate chips which melted into incredible chocolate pockets throughout the whole bread.  They are the best part, but what can I say?  #chocolatelove

 

I cannot get enough bananas (I probably eat 1-2 every day ... #bananalove ... this is getting ridiculous! #allfoodlove) but I actually liked not having that flavor in this bread.  The pumpkin and the chocolate got to shine and that combo is amazing.  Lots of sweet chocolate, hints of pumpkin spice, and tons of moist sweet bread amazingness. 

 

 

I could eat sweet breads over cookies any day, but I have been eating lots and lots of good food the last couple days!  Blondies and lemon bars ... I'll be needing some greek yogurt bread now that I'm home!  Christmas was just wonderful and I'm still enjoying getting to sleep in.  A recap on Christmas is coming soon!

 

Greek Yogurt Pumpkin Dark Chocolate Chip Bread

Recipe Source: The Sweet {Tooth} Life

Yield: 12 slices

 

3/4 cup plain greek yogurt (I used nonfat)

3/4 cup sugar

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1 cup pumpkin puree

2 eggs

1-1/2 cups flour (either 100% all purpose, or 1/2 whole wheat, 1/2 all purpose)

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon vanilla

1 cup dark chocolate chips

 

Stir first five ingredients together.  Add eggs, beat well after each addition.  Stir together next five ingredients and add to wet ingredients.  Stir until combined.  Add chocolate chips.  Pour into a greased loaf pan and bake at 350 for 45-50 minutes. 

My First 5K, Running Tips, and Pumpkin Granola Bars

I ran my first 5K this Saturday!  It was a whopping 25 degrees and I was the only girl, but me and my family did it. The boys were *thrilled* but Nathan ran with me and for not training, did really well (ie finished less than a minute behind me.) It was really fun and I enjoyed it a lot. Since it wasn't very windy, it really wasn't that bad, and as long as you've got gloves and a hat, it's hard to stay cold while running.  The winner of the boys and the winner of the girls each got a turkey as a prize.

Now that I've proved to myself I really can run, I'd like to try a 10K next. My goal is six miles this week and is like to keep running throughout the winter. Icy driveways might be a problem, but we'll see! 

I'm not a runner, but I have been trying to run consistently the past couple months.  Here are some tips I've learned and picked up along the way.

1) Listen to your body!  Don't push that last half mile if something is hurting you.  It's your body's way of letting you know something is up, so don't ignore it.  That extra three minutes of running won't help you in the next couple weeks if you injure something.  On the flip side, if you're feeling good and pumped, push that extra mile.  Don't limit how far you can run by how far you think you can run.  Sometimes your body will surprise you.  Sometimes it won't.  Listen to it.

2) Set reasonable goals.  I needed to do some research on running before I set my goals.  Don't set them so high that they're almost impossible because that just leads to discouragement.  It didn't take me very long to get started running longer distance, but it has taken me a while to add several miles to the original distance.  I had some unreasonable goals in the beginning, but I've been working on them.  I tried running certain distances and certain minutes and I found minutes worked better in the beginning and distances works better now. 

3) Invest in a good pair of shoes.  Shoes don't make you a runner, but they sure make it more comfortable - thus, they help you become a better runner. And since you're running to keep your body healthy, investing in good shoes helps prevent injury (which would negate keeping your body healthy;)

4) Listen to something while running.  I time my miles by how many songs it takes me to run them.  They're fun to listen to and motivating.  I also love getting my worship time in while running.  Sometimes I prefer radio theater and those are great, too.  The only exception to this is in earlier in the morning.  Before I ran, I walked, usually every morning.  In the late winter, early spring, the sun doesn't rise that early and walking down our pretty long driveway in the dark, listening to intense audiobooks - bad, bad, bad combo.  However (I digress), music is great help while running!

5) Pretend you are racing someone and that they are always just beating you.  If you're competitive, this is a good one. It keeps me on pace and guarantees I don't slack off. (Refer to point number one though - be wise!)

6) Stay relaxed.  Don't tense up.  You'll just get hurt and I'm speaking from experience:)

7) Get accountability.  I run for volleyball, so practices and games are my accountability and they are very motivating.  If you don't have that sort of goal, get a person to keep you on track.

8) Find a time that gets the most of your.  I stink at running in the morning.  It's just ugly and leaves me feeling defeated (ie, I can't believe those two miles kicked my tail like that!)  I run best between 3-5 in the afternoon and so, obviously, that is my favorite time to run because I can run the best then.

9) Have fun!  Sounds easy ... it isn't always. Run for the right reasons with the right attitude.

10) Let me hear your thoughts!  Do you run?  If so, what are your tips for running?

Also, make sure you've got energy for your run.  Here is one of my favorite granola bar recipes.  I've been trying to get the texture right for a really long time. More often than not, mine are too wet and aren't firm enough to hold unless refrigerated and even then, they've been ultra soft. These on the other hand, although refrigerated, are firm like real bars!  The flavors are nicely balanced and there isn't a dominant one. It isn't too nutty or pumpkin-y, just very fall-ish (spell check hates me right now)

Pumpkin Cranberry Walnut Granola Bars
Recipe Source: The Sweet {Tooth} Life
Yield: 4-6 bars

2/3 cup walnuts
2/3 cup oats
1/2 cup cranberries
1/2 cup pure pumpkin puree
2 tablespoons brown sugar
1/2 teaspoon pumpkin pie spice

Grind oats and walnuts in a food processor until fine. Add cranberries and pulse 4-5 times. Add pumpkin, brown sugar, and pumpkin pie spice and pulse until mixture pulls into a ball. Press into a small pan and refrigerate for several hours. Cut and enjoy!

Related recipes:

Peanut Butter Pumpkin Spice Granola Bars

Almond Joy Energy Bites

Caramel Apple Granola

Mexican Pumpkin Chicken Chili

Need an easy, healthy, and flavor packed soup recipe that's ready in less than 30 minutes?  You'll love this chili then! 

This has been on my fall baking bucket list forever - and now I can cross it off! 

I'd never had pumpkin in something savory, and although there isn't the traditional dessert pumpkin flavor in the chili (obviously!) I'm hooked and am definitely putting this recipe in the keeper file. I saw this in the Taste of Home magazine and immediately wanted to try it. Once again, thank you Anna!  Your gift has made my day every time the magazine arrives. I have several more savory dishes I can't wait to try. This month's issue has a crab rangoon dip that looks incredible and then an entire section devoted to award winning pies.  Drool.

Oops. I digress:)

I'm loving soups right now. Many families have brought us meals and I get so excited when they bring soup (or casseroles!)  Soups are my favorite cold weather dishes and getting to have the leftovers has been amazing.  When soups were new cooking territory, I made sure to measure everything out just right, etc. Now I realize soups are super forgiving and easy to adjust. This chili got many of the leftovers from our fridge, which I just tossed in the pot and heated through. It's finished in less than 30 minutes!

It's spicy and warm and full of beans and tomatoes and chicken.  The pumpkin purée thickens up the broth and gives color without affecting the flavor.  This is savory all the way!  

If you know me, then you'll know this is right up my alley. Mexican Pumpkin Chicken Chili. What is not to love? 

If you also know me, I'm pretty game to trying new things.  You never know until you try it and you'll probably make some great memories along the way. However, sometimes, new things aren't all laughing and memories. You know that feeling you get when you are getting ready to do something totally outside your comfort zone?  Like, not the putting-pumpkin-in-soup new, but butterfly-in-your-stomach new.  The "I'm not sure what I got into" new. It's scary.  I had that feeling yesterday. 

But, isn't it always the things like that, that are most rewarding in the end?  The things we know will stretch and challenge us and maybe humble us - are also the things that will make us better and stronger.  Sometimes, we all need butterflies in our stomach. Sometimes, we all need a kick to our pride.  I have to let the fear of being stretched fall short of the thrill of being stretched.  I always get that feeling when I feel unprepared or unqualified. Should that stop me?  Or challenge me? It's incredibly important to be realistic about our gifts and limitations, but it's also important to not sell ourselves short. I have to remind myself, I will never achieve anything by playing it safe (ie protecting my vanity; ie "what will people think of me?") and saying no.  I can achieve many things by simply giving my best.  Not just trying new things, but giving them all I've got. It's okay if I don't qualify. Or if I mess up. Or if I say something dumb. What matters is that I didn't let irrational fear get in the way of enjoying life. 

Mexican Pumpkin Chicken Chili
Recipe Source: Adapted from Taste of Home
Yield: 6-8 servings

1 tablespoon olive oil
1/2 onion, chopped
2 teaspoons minced garlic
2 cups chicken broth

scant 1 cup pumpkin purée 

1 teaspoon parsley flakes
1/4-1/2 teaspoon chipotle chili powder (depends on how spicy you like your soup. I used 1/2 teaspoon, and it was spicy, but I like spicier foods.  For kids, I would start with 1/8 teaspoon and taste.)
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup milk

1 (10 oz) can diced tomatoes

1 (15 oz) can black beans, drained and rinsed
1 cup chopped cooked chicken breast

For garnish: sour cream and guacamole

In a skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender. Transfer to a large pot; whisk in the pumpkin puree. Stir in the remaining ingredients. Simmer for 10-15 minutes, or until heated through, stirring frequently. 

Need some pumpkin for dessert?

Pumpkin Pie Fudge Cups

One Bowl Coffee Nut White Chocolate Pumpkin Bread

Pumpkin Dump Cake

Pumpkin Pie Fudge Cups

It's fudge season, ya'all, and I couldn't be happier. But it's still pumpkin season and these pumpkin fudge cups just might sneak past the pumpkin pie on your table.  They're creamy, thick, fudgy, and full of fall spices.

  

It's still fall. Really. Even if all I see is peppermint. Guys, I'm now obsessed with the twisted peppermint body butter from Bath n Body Works. Oh wow, that stuff is amazing. I feel like I'm going to be $15 poorer in a couple days.

I'm also going to be 15 pounds heavier thanks to these White Chocolate Peppermint Mousse Cheesecakes.
And I'm going to be 15 times happier when these next few weeks are over;)  There are so many holiday related activities picking up speed and requiring time and energy.  Leisure time, anyone?

Anyways, it is still fall. Just look at these pictures.

Aren't they cute?  See those pretty leaves?  And the boots and dresses?  Fall. Which means Thanksgiving.  Which means pumpkin pie ... fudge cups. 

I love Thanksgiving foods, especially sweet potato casserole and pumpkin pie. This is pumpkin and it's orange cousins' last hurrah before hot cocoa and peppermint swarm in. I'm not ready to say good bye to pumpkin and I hope you aren't either!  These fudge cups are amazing and couldn't be simpler!  They've got eight ingredients, 10 minutes of prep, no baking, and a decadent result. Total win, especially in this busy season. 

Pumpkin Pie Fudge Cups 

Recipe Source: The Sweet {Tooth} Life. Fudge adapted from Texanerin.

Yield: 8 fudge cups 

For crust: 

1/2 cup graham cracker crumbs 

2 tablespoons butter 

For fudge:

12 oz white chocolate chips (reserve some for garnish)

1/4 cup butter 

1/2 cup pumpkin purée 

1/2 teaspoon cinnamon

1 teaspoon pumpkin pie spice 

1/2 cup powdered sugar 

For crust: Place eight foil cupcake liners in a cupcake tin. Lightly grease them. Combine the graham cracker crumbs and melted butter with a fork until crumbly. Divide between prepared pan and pack crumbs down, forming the crust. Set aside. 

In a medium pot, melt the white chocolate chips and butter. Once melted, stir in pumpkin, cinnamon and pumpkin pie spice. Once combined and slightly cooled, add powdered sugar. Divide fudge mixture between crusts and store in freezer for at least four hours before serving. 

Notes: These do not store very well at room temperature.  Mine didn't freeze solid and were still "soft fudge" after several hours.  I recommend the freezer, although depending on how much white chocolate you reserve, the refrigerator maybe just fine, since your fudge will be firmer.

More pumpkin!

4 Ingredient Pumpkin Toffee Brownies

Pumpkin Spice Glazed Soft Pretzel Bites

Pumpkin Dump Cake

I know I told you all to make the pumpkin bread because it is the best pumpkin bread I've ever made.

Now I'm telling to make this pumpkin dump cake. Because guys, it seriously tops pumpkin pie. I know, right?

 

The pumpkin layer is like pumpkin pie, just softer, almost like a super thick and firm pudding - that's in bar form. Ok, that's just confusing.  And then the crumble on top is thick, sweet, and yep, pure cake mix (ie. pure sugar bliss) 

 

I don't have a lot to say:) because we had State this weekend and the next post will have pics and thoughts from that.  Thanks for sticking with me and reading my random posts right now ... I promise after Nationals, there will be more food and less volleyball! 

Pumpkin Dump Cake

Recipe Source: Adapted from a friend

Yield: 16 servings

2 (15 oz each) cans pumpkin puree

1/2 cup brown sugar

10 oz evaporated milk

1/2 cup milk

3 eggs

2 teaspoons cinnamon

1/2 teaspoon each nutmeg and allspice

1/4 teaspoon ginger

1/4 teaspoon salt

1 box cake mix (yellow or butter, only)

1/2 cup butter, melted

Whipped cream (optional)

Preheat oven to350.  Grease a 9x13 pan.

Mix pumpkin, sugar, milks, eggs, spices, and salt in a bowl.  Pour into prepared pan.  Sprinkle cake mix evenly over top and drizzle melted butter over cake mix.  Bake for 60-70 minutes or until toothpick inserted comes out clean (its okay if it is a little wet)  Serve warm or chilled with whipped cream (highly recommended!)  Store at room temperature or in the refrigerator, if desired.

One Bowl Coffee Nut White Chocolate Pumpkin Bread

Please. Go make this bread.

It is literally the best quick bread I've made.  Ever.  And I've made several dozen pumpkin loaves (just ask my family)  So, seriously, go make this bread.

Last Christmas, my aunt brought a loaf of pumpkin bread and I was hooked. (Get this!) I hadn't made some pumpkin bread before. By February, I had made six different loaves. True story. (My poor family!)  This is perfect holiday bread. It's got the pumpkin and warm fall spices, crunchy hazelnuts, strong coffee flavor, and studs of sweet white chocolate chips (which melt into sugar puddles when the bread is warmed. No need for butter!) 

I'd say the coffee flavor is the strongest and if you aren't a big fan of coffee, decrease the amount to one teaspoon or omit completely, although I can't vouch for the results. I was surprised; coffee and pumpkin are a crazy good combo!  I loved it. And all the textures; crunch from the nuts and smoothness from the white chocolate chips.  This bread is very moist thanks to the 1-1/4 cup pumpkin. I underbaked my bread at 35 minutes (because I just love gooey middles!:) but if you're not a fan of soft dough in the middle, bake for 40-45 minutes.  

 

And it's done in only one bowl!  You now don't have to wash a dozen bowls ... you're welcome. 

 

The holiday season is fast approaching!  We're already halfway through October!  Where did time fly?  With the migrating birds, because it is definitely getting colder. (Sorry, that was really weak.  I won't tell you at what time I'm typing this!)  And that means I get to switch wardrobes!  Since we've been doing lots of cleaning out and organizing before the new baby, I've been in an organizing mood. This means I've been motivated to go through my room and get rid of a lot of stuff.  Is it just me, or is it unless you get a new bed and paint job, no one notices the hard work you've spent going through all that worthless clutter and junk you've kept?  All those drawings and lists that have been in your closet for your future grand kids?  I guess I can walk into my room, knowing the hours I spent organizing that drawer were well spent.  I think it's because I'm the only one who knew about the stack of papers and notes in the corner ... covered up by the box of doll clothes ... which no one was supposed to see to begin with!  I have to be in the mood to clean. And when I am, I throw nostalgia out the window. It's ironic, because I used to be a pack rat and kept everything (future generations *cough*  After this weekend, theyll just have to rely on stories!)  Oh well, Goodwill and my friends should be benefitting from my organizing mood!  

Thankfully, my pumpkin bread mood never leaves me ... especially when it's buried under hazelnuts, coffee, and white chocolate. :)

One Bowl Coffee Nut White Chocolate Pumpkin  Bread 

Recipe Source: The Sweet {Tooth} Life 

Yield: 1 loaf (12-16 slices) 

1-1/2 cup flour (I used half whole wheat and half all purpose) 

2/3 cup sugar (I used half brown, half granulated)

1/2 teaspoon each salt, baking soda, and baking powder 

1/2 teaspoon cinnamon 

1/2 teaspoon pumpkin pie spice 

2 teaspoons instant coffee granules (use 1 for less coffee flavor)

1 egg 

1/4 cup oil

1-1/4 cup pure pumpkin purée 

2 tablespoons milk

1/2 cup white chocolate chips 

1/2 cup chopped hazelnuts 

Preheat oven to 350.  Grease and flour an 8x4 loaf pan.

 In a large bowl, whisk egg, oil, pumpkin puree and milk until smooth.  Add flours, sugars, salt, baking soda, baking powder, cinnamon, pumpkin pie spice, and coffee granules and stir until incorporated, being careful not to over stir.  Fold in white chocolate chips and hazelnuts.  

Pour batter into prepared pan and bake for 35 (for gooey middles) to 45 minutes or until toothpick inserted comes out clean.  Let cool for 20-30 minutes before letting cool on a wire rack.  Wrap in foil and freeze or store in an airtight container until serving. 

Related Recipes:

Pumpkin Spice Glazed Soft Pretzel Bites
 

Cinnamon and Sugar Zucchini Bread

For more pumpkin ideas, check out my All Things Pumpkin Board.  And My Sweet Bread Addiction Board has more sweet bread ideas than I could ever bake! 

Copycat Pumpkin Spice Latte

I hoe you all are just interested in thinking about coffee and cozy afternoons right now. Since its the Saturday night after an all day volleyball tournament and I don't have time or mental energy to write a good post, its going to be short. But I promise, I will have a post without a recipe or something pumpkin related, just a look inside my head (that's not trying to convince you to make this) sometime this week.

But right now, in telling you to make this. Because it is seriously my definition of fall comfort right now. Today is cold. 40-50 degrees kind of cold. Pumpkin spice latte kind of cold. (Except I usually drink mine iced, but heated is amazing, too.)  It tastes JUST like the one my mom got me, except this is so much cheaper. And I can still drink it out of the glass that I think is so cool:)  It's sweet, cinnamon-y, comforting, and gives a caffeine boost we all need in the morning. We could even say since milk is power food (calcium, protein), this jump starts more than just your blood sugars! :)  It's so easy and so good. Try it  you won't regret it. 

Copycat Pumpkin Spice Latte 

Recipe Source: The Sweet {Tooth} Life

Yield: 1 serving 

3/4 cup brewed coffee 

1/2 cup milk (I used low fat) 

1/2 teaspoon pumpkin pie spice 

1 tablespoon brown sugar 

1 tablespoon pumpkin purée  (opt) 

Combine all the ingedients and shake/stir well. Heat and serve or chill in the refrigerator. 

 

 

Apple Pumpkin Maple Muffins

Muffins and quick breads are my comfort food.  Heated up and paired with a hot drink - just perfect.

I broke my mirror a couple says ago. A feat, I know, but in my defense, it was already in sad shape. It's one of those you can tack to the back of a door, but I never did, I just placed it wherever in my room for several years. Then, it fell over a couple days ago and shattered. If glass wasn't so dangerous, I would've left it on the floor because it looked so cool!

But anyways, I no longer had my mirror. No big deal, I thought. But I was surprised how accustomed I had become to using it.  I had gotten so used to checking my clothes or my hair or my appearance every time I walked into my room.  I also realized how often I got my self assurance from making sure I looked okay.  Suddenly, I wasn't sure if my clothes matched or not or if I had a bump in my hair.  At first, it was really annoying.  But it showed how reliant I had become on it ... and that's not something I want.  I realized how accustomed I was to letting the mirror define me. 

I've also become accustomed to using whatever apples are in the apple bowl.  That has changed:)  After using a (expensive) Honeycrisp apple in the caramel apple granola, Mom made sure to get cheaper apples for me to use in my baking. So for these, I used Granny Smiths. 

The first time I made these, they didn't receive many stars. My dad and brothers described them as "just there" and "bread with apples."  They also thought they were a little dry and not sweet enough. I appreciate that they'll tell me that.  It makes my job of posting god recipes easier!  Also, I have enough baking experience to (hopefully) fix whatever wasn't right the first time. I thought they tasted fine, but they weren't stunning. Back to the kitchen. 

I upped the pumpkin, spices, sugar, and apples, and decreased the baking time slightly. These got the double thumbs up. They're full of everything fall; pumpkin, apple, maple syrup. Plus, they have a tender texture and are chock full of finely chopped apples.  Totally my kind of comfort food. And they have 3 grams of fiber and less than 140 calories in each.  I couldn't have asked for more. 

Apple Pumpkin Maple Muffins
Source: The Sweet {Tooth} Life.  Recipe adapted from A Kitchen Addiction
Yield: 14-16 muffins

1 cup whole wheat flour
1 cup all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon salt
1 cup low fat milk
1 egg
1/2 cup pumpkin puree
1/3 cup pure maple syrup
2 cups apple, peeled, seeded and finely chopped (about 1-2 medium apples)

Preheat oven to 350.  Line 12 muffin tins and set aside. 
Whisk together the first 9 ingredients.  In another bowl, whisk milk, egg, pumpkin, maple syrup, and molasses together.  Pour wet ingredients into dry ingredients and stir until just combined.  Add apples and stir.  Divide between prepared muffin tin.  They will be very full, almost completely.  That's great!  Bake for 20-25 minutes or until toothpick inserted comes out clean.

Related Recipes:

Pumpkin Oatmeal Coconut Oil Maple Syrup Waffles

40 Calorie Chocolate Muffin Cupcakes



Pumpkin Spice Cupcakes



Pumpkin Spice Glazed Soft Pretzel Bites

I'm officially obsessed with pumpkin. My family asks why I put it in everything. 

I don't know ... it's September ... and pumpkin season ... and the leaves are turning orange (not) ... and I like it and that's enough on its own, right?

Regardless of the pumpkin in these, my brothers loved them. They ate all of both batches with me. I made two batches of these and I redid them for two reasons. Reason #1 My brothers didn't even know there was pumpkin, which is normally good, but in this case, I wanted there to be a pumpkin flavor. Reason #2 A couple hours after I made these, Sally posted this recipe. Soooo I decided to wait. 

That obviously didn't work very well as I am posting today, not sometime in November.

I couldn't wait!  These are so good!  They have that chewiness of soft pretzels and the flavors of pumpkin and cinnamon and I personally like that they are pretzel bites because then I can keep taking more and more. 

 

 

The dough is very simple to mix together and then you just let it rise for an
hour.  Then you cut your dough (bench scrapers work amazing for this) into bite sized chunks. Toss them in boiling water/baking soda for 30 seconds and then pop in the oven for 15 minutes.  I used to be scared of yeast breads. And making soft pretzels. But this recipe is so simple and so easy I've made this twice and am making it again this week. Trust me, this is a keeper. 

Our volleyball games went really well!  The games were behind schedule and so I didn't get lunch until almost 2:00, which according to my stomach, is just unacceptable. So I will admit, I was focused on food but we did win. Our second game was much harder and although we lost, we had a great comeback from 21-13 to tie it at 21 before they won. That was really fun. And then we won our third game. Our varsity football team had a game the sane place right after our games, so it was fun to hang out with the volleyball team and watch the football game, even though two if our best players got hurt (knee and collarbone, I think)  As I was riding home with Anna, we were talking about how in volleyball, it's all "I popped a blood vessel in my thumb!" and everyone's like, "Oh I am so sorry!" And in football, it's like, "I broke my collarbone," and the team is like, "great effort, shake it off!"  I'm so glad Nathan enjoys football, but I willl not do well if he hurts himself. :)  I'm praying he makes it through this season with only bruises and no broken bones!

 

Pumpkin Spice Glazed Soft Pretzel Bites
Recipe Source: The Sweet {Tooth} Life.  Adapted from here.

For pretzels: 

1-1/2 cup whole wheat flour 

1-1/2 cup all purpose flour 

1/3 cup brown sugar 

1 teaspoon salt 

1 teaspoon pumpkin pie spice 

1 teaspoon cinnamon 

1 cup pumpkin puree

2 tablespoons butter, melted 

1/2 cup warm water 

1 packet yeast 

For pumpkin spice glaze:

3/4 cup powdered sugar 

1/2 teaspoon pumpkin pie spice (you can use more or less depending on preference) 

2 tablespoons pumpkin purée 

Water (I started out with 2-3 tablespoons, but you may have to add more or less, depending on desired constancy) 

For pretzels:

Dissolve yeast in warm water and stir.  Layer yeasted water, pumpkin puree, melted butter, cinnamon, pumpkin pie spice, salt, and flours.  Knead in a Bosch bowl (or something like that) for several minutes or knead by hand.  Let rise for an hour. 

Once dough has risen, roll into ropes and cut ropes into 2 inch squares.  Bring a pot of water to boil and add a couple tablespoons of baking soda.  Boil pretzel bites for 30 seconds and then place on a greased baking sheet.  Bake for 15 minutes at 350 degrees.  Let cool for 15 minutes before serving.

For glaze.  Whisk all ingredients together.  Serve with pretzels. 

If you are tired of pumpkin (it's gonna be a long two months!) but I have Things I'm Loving post and peanut butter and chocolate recipe coming up next week!  

Hugs!

Mary Frances 

Pumpkin Oatmeal Coconut Oil and Maple Syrup Waffles

I had to write a poem for a school assignment. It was right after Hannah posted this poem about fear.  I'm not sharing this with you because I think I'm a poet (no way) but I think poetry and certain forms of writing can be ways to channel certain feelings or thoughts in a more meaningful way.  Recently, I've noticed how many things people label.  Labels are everything!

Who can say what acceptance is?
Some tell you it is valued more than gold
A word, an action, worth it gives
But others know it leaves hearts cold

Who can say what worth is?

Some tell you it relies on your skills
Your hair, your clothes, your status
But others know its God’s grace that fills

Who can say what love is?

Some tell you it’s only an feeling

A look, a moment, a passionate kiss

But others know it’s a commitment sealing

Who can say what life is?
Some tell you it is a time to have fun
A moment, a vapor, a vanishing mist
But others know it is a race to be run

Who can say who you are?

Some will try to tell you you’re nothing
Comparison, jealousy, raising the bar
But others know we are God’s royalty

Who can say what God is?
Some will tell you He’s a fantasy king
A dream, a hoax, a old fashioned mess
But others know He’s everything

You know what else our world tells us?  That fat is bad. Ironic, because Hannah has a post on that, too.  (We aren't best friends for nothing.)  

Not all fat isn't bad.  But so many of the labels on today's food are "low fat" or "non-fat," you know?  Like we are bad for eating fat.  I tend to use pumpkin or applesauce for half of the butter called in recipes, although I'm not a calorie counter. I think a lot of us get our "atta girl" from healthy cooking.  Like, because we are making things "low fat" that label makes us or our food better.  And that isn't true.  So many labels aren't true!  But our world revolves around them.  Even the not-so-crucial ones, like Nike.  That's a label; one we tend to attach elite sports with.  Nike stuff is better than Reebok, etc. because of that "swoosh" or whatever its called.  (Not gonna lie, I do really like Nike:)  I'm not saying its bad.)

But the concept of not letting labels define us or our hobbies is important and is something I deal with every day. Who gets to say what is good?  The marketing people at stores?  No.  Because, guys, if I listened to them, I'd be wearing leggings under shorts with sweaters down to my knees and eating candy corn Oreos while tweeting my boyfriend about Miley Cyrus. No. Just no. 

My label is God's label and He labels me different than the world. He labels me as beautiful for my heart which He made new. He labels me acceptable because He died for my sins. He gives love. He gives life.

I used coconut oil instead of more pumpkin or applesauce and these turned out divine, not to mention hearty and filling.  I've been waiting for a recipe to link this thought of labels with and I'm not saying this recipe uses a ton of fat or overcomes that label or whatever.  It doesn't.  (My next recipe definitely does:) 

Starting the morning right means more than a good breakfast. It means a good mindset.  One that doesn't let others label your life. Give yourself a physical boost in the morning with these waffles, but also make sure to give yourself a mental boost as well.  I think you all are so sweet for reading this, how's that for starters? ;)

P.S. If you want to know about the waffles, they have a little texture from the oats, an addictive taste of cinnamon and pumpkin, and the delicious crunchy edge of waffles.  Depending on your sweetness preference, you may want to add more or less maple syrup. I like them topped with vanilla yogurt or more maple syrup.
 

Pumpkin Oatmeal Coconut Oil and Maple Syrup Waffles
Recipe Source: The Sweet {Tooth} Life.  Adapted from Nina Lemon
Yield: 6-8 waffles

3/4 cup all purpose flour (or half white, half whole wheat)
3/4 cup oat flour
1-1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon salt
1 egg
1-1/2 cup milk
1/2 cup pumpkin
1 tablespoon vanilla
3 tablespoons coconut oil, melted
1/2 cup pure maple syrup (or more, depending on preference)

Whisk first six ingredients. In a separate bowl, whisk remaining ingredients until smooth. Slowly pour wet ingredients into dry ingredients and stir until just combined. Bake in a preheated waffle iron. Enjoy!

Related Recipes:

Peanut Butter Pumpkin Spice Granola Bars

Pumpkin Spice Cupcakes