Posts Tagged ‘pumpkin’

Real talk – don’t tell your husband you’re thinking about making pumpkin donuts unless you actually make pumpkin donuts within the next 15 minutes. Otherwise you’ll get distracted by football, the donuts will never make an appearance, and you’ll have to hear, “You know what sounds really good? Pumpkin donuts,” for the rest of the day.


Nailed It/Failed It: Baked Pumpkin Donuts


I’ll be honest – I thought these were more like pumpkin bread in donut formation than actual donuts. However, his recipe made 12 pumpkin donuts and they were gone in 2 days sooooooooo I’m gonna have to go with nailed it.


I wasn’t about to go buy butter olive oil for one recipe so I melted 1/3 cup of butter and called it good. I also used the equivalent of pumpkin pie spice for all the spices (1/2 tsp cinnamon = 1/2 tsp pumpkin pie spice, etc.). And when it came to the cinnamon sugar coating, I couldn’t bring myself to dunk the donuts in butter since they already had 1/3 cup of melted butter in them. So I sprinkled the tops with cinnamon sugar before baking them. I’m pretty sure they’d also be amazing drizzled with maple syrup.




Original recipe from Eat. Drink. Love.


I had a rather traumatic day last Tuesday. I had blood drawn for the first time in my life.

It all started innocently enough on Halloween – I went to the doctor to get a ridiculous amount of earwax cleaned out of my ear so I could hear again (it’s an incredibly disgusting trait I’ve inherited from my dad). After the cleaning of the ear, the doctor told me I should make an appointment to get lab tests done because, “at your age, it’s recommended.” Excuse me? At my age??? He then proceeded to say, “But a healthy 30 year old shouldn’t have any problems.” Ho’d up. I am 29 for the first time thankyouverymuch. Had he not just given me the gift of hearing back, there would have been a brawl right then and there.

So I went back in last Tuesday for my stabbing, and, per usual, had myself all worked up over nothing (I don’t do needles well at all). And when my test results came in saying that my cholesterol’s good and I don’t have diabetes, I celebrated with pumpkin cheesecake brownies. Because that’s how you keep good numbers. Obviously.

AB Petite: Pumpkin Cheesecake Brownies(pinned here)

Nailed It/Failed It: Pumpking Cheesecake Brownies


Nailed it. Make these. Make these now. See how the above photo shows them still in the pan with a row missing? That’s because the husband and I started inhaling these as soon as they were cool enough to not scald our mouths. They really are that good.


I cheated and used a box brownie mix. I know – it’s terrible, full of chemicals, blah blah blah, but honestly, I have no regrets on that one. I also used Greek yogurt instead of cream cheese and pumpkin pie spice instead of cinnamon. And, as you can tell, I didn’t realize it said to use an 8 inch pan until it was too late which meant my layering/swirling efforts were rather interesting. If using a 9×13, I’d recommend using 2 batches of brownies. That’s my plan for the next round.


Original recipe from AB Petite on That’s Comma with a K.

You know how you get super good intentions? Like, say, using your waffle iron for actual breakfast instead of just brinner? But then your husband’s one of those who gets up ungodly early even on Saturdays and demands food as his eyes are opening? No? That’s just my house? Awesome.

Well the stars must have aligned because last Saturday, I pulled the waffle iron out in the morning. Which of course resulted in the husband sitting around for awhile Sunday morning in the hopes that said waffle iron would make a repeat appearance. (It didn’t.)

Frugal Granola: Pumpkin Waffles(pinned here)

Nailed It/Failed It: Pumpkin Waffles


Nailed it. These were everything I hoped for and more. I actually spent a fair amount of time searching for a pumpkin waffle recipe, and this one met both my needs at the time – to use up both the pumpkin and Greek yogurt sitting in my fridge. If you’re into super sweet waffles, you’ll need to add sugar since these aren’t sweet at all. But when topped with maple syrup, they’re pretty much the best thing you’ll ever put in your mouth.


I used white whole wheat flour as my flour, 2 teaspoons of pumpkin pie spice rather than all the different ones, and plain Greek yogurt in place of the buttermilk. I also skipped the molasses because this is not the 1700s nor is it Little House on the Prairie and ended up slowly adding some milk to the batter to thin it out to waffle batter consistency (you may not have to do that if you use buttermilk instead of yogurt).




Original recipe from Frugal Granola.

Hi. My name is Jenn, and I’m a pumpkin spiceaholic. I’ve been known to make 3 trips in 4 days to the local frozen custard place just to obtain their pumpkin pie concrete. It’s a real problem, I know. So you understand that when I caught wind of a pumpkin spice Hershey’s kiss, I had to find it. And that when I did find it, I immediately knew I needed these cookies in my life. And that once these cookies were in my life, they didn’t last long. (It’s a slippery slope, people.)

Pumpkin Spice Oatmeal Cookies(pinned here)

Pumpkin Spice Oatmeal Cookies


Nailed it.

You guys. These cookies are beyond amazing. I mean beyoooooooond. I thought so, the husband thought so – even the brother-in-law thought so. Make these. Right now. No, but really.


Since I’ve discovered butter can be partially replaced by Greek yogurt, I have a really hard time putting 2 sticks of butter in anything. So I did the ol’ Chobani substitute. Other than that, I skipped the flax seed and chocolate chips and left everything else as is. Oh, and you won’t use the whole bag of Hershey’s kisses so feel free to eat a few as you go. Not that I did. . . .




Original recipe from Knead to Cook.

You know how after a melt your face off summer you desperately cling to the first sign of fall no matter how teensy a sign it is and suddenly find yourself eating a bowl of homemade soup while the ice cream truck plays in the background? (This is 100% a hypothetical question, by the way. It was absolutely not my life last night.) That may or may not be how I found myself making pumpkin roll bars with the windows open as the air conditioner occasionally kicked on over the weekend.

Pumpkin Roll Bars(pinned here)

Pumpkin Roll Bars


I’m calling this a fail for the simple fact that I’m not convinced these turned out how they were supposed to. However, they were still delicious. And I’m pretty sure I know where I went wrong. Settle in – it’s story time, kids.

Every year when fall rolls around, I get the uncontrollable urge to bake. At the same time, I get the uncontrollable urge to not gain 236 pounds. So when I saw these pumpkin roll bars, I knew I had to make them but I also knew I’d feel better about life and myself if I found a skinny version. Thus I turned to Skinnytaste. And while she didn’t have a pumpkin roll bar recipe, she did have a pumpkin roll recipe. In my mind, that was the same thing.

While it seems like a brilliant idea, it turns out that the filling is approximately 32,956 times heavier than the roll batter which results in the roll batter being pushed to the sides of the pan when you drop the filling in. I tried to compensate by doing 2 layers of roll and filling (roll, filling, roll, filling) once I realized what was happening and swirling the hell out of it, but, as you can see above, what I ended up with was mostly pumpkin cheesecake with super light pumpkin bread around the edges. Not that we were complaining.


Other than using the Skinnytaste recipe, none. I would, however, use the actual Six Sisters’ Stuff recipe when making these again.



Original recipe from Six Sisters’ Stuff and Skinnytaste.