Pumpkin Spice Popcorn
Ingredients
½ cup popcorn kernels
3 tablespoons oil (I used coconut oil)
2 tablespoons brown sugar
1 teaspoon pumpkin spice
dash of cinnamon
Directions
1. In a large saucepan, place 2 tablespoons of oil and three (yes 3) popcorn kernels.
2. Once the popcorn kernels start to pop, add in the ½ cup of kernels and continuously move the pan over the heat.
3. After 1-minute stir in the brown sugar, cover and continue to move the saucepan over the heat.
4. Once the kernels start to pop move the saucepan rapidly over the heat (hold the lid so it doesn’t come off).
5. Once the popping slows remove from the heat.
6. Place in a large bowl and sprinkle with the spices.
7. Enjoy!
Howl-O-Ween: Pup\’kin Biscotti
Ingredients
2 eggs
1 cup pumpkin puree
½ cup old fashioned oats
2.5 cups flour (see note)*
1 teaspoon cinnamon
1 teaspoon vanilla
Directions
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a bowl.
3. Shape the dough into two logs, about two inches wide each.
4. Place on a cookie sheet that has parchment paper or a non-stick baking mat on it.
5. Bake the dough for 20 minutes.
6. Move to a cutting board and slice the dough into biscotti-style biscuits, about ¼ inch thick.
7. Place back in the oven and bake for another 20-30 minutes. If you want these to be crunchier, turn off the heat and leave them in the oven.
8. Cool, before serving.
9. Store in an airtight container for up to three days. In the refrigerator for seven days or in the freezer (this is what I do) for up to six months.
Lately
Personal Cheerleader
Pumpkin Spice Cookies
On Saturday I took a mini trip along Lake Michigan to check out the fall foliage, the oranges, reds and yellows were absolutely stunning. Along the way there were a variety of adorable towns filled with equally unique shops. At one stop I went into a bakery and enjoyed a chai tea latte and a pumpkin spice cookie. The combination was fall perfection. Since Sunday was a rainy day I decided to come up with my own pumpkin spice cookie, the result is everything I had hoped for (and it tasted almost exactly like the one from the bakery).
(the pudding makes the cookies soft)
Ingredients
3/4 cup salted butter; softened
3/4 cup light brown sugar
1/4 cup sugar
1 small pkg. Pumpkin Spice Instant Pudding Mix
2 eggs
1 1/2 teaspoons vanilla
2-3 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
2 ¼ cups flour
Optional: chocolate chips
Directions
1. Cream butter, brown sugar and sugar together in a large bowl.
2. Add in dry pumpkin spice pudding mix; beat until combined.
3. Add eggs, vanilla, pumpkin pie spice and cinnamon; mix well.
4. Add baking soda and flour; beat until combined.
5. Stir in chocolate chips if you’d like. (I made some with and without chocolate chips).
6. Drop dough into balls onto cookie sheets.
7. Bake at 350 for 8-11 minutes. (All of mine took 10 minutes).
Fashion meets Food 