Autumn has arrived. Somehow, I wish summer would never end, but it does. Soon, summer fruits will be no longer available and it would be too cold to go to the beach for a swim. I can no longer go outdoors without grabbing a jacket or putting on my shoes, especially early morning and when the sun sets because it gets too cold. I will definitely miss the warm weather and all my favorite fruits such as berries, watermelons, cherries, and mango to name a few as well as going to the beach.
A pie crust, pumpkin puree with brown sugar, cinnamon and nutmeg; purple yam with cinnamon; and banana with candied pecans, honey and cinnamon. Oh, so yummy!
1.) PUMPKIN BITES
Here we go again. Pumpkin…pumpkin…and… more pumpkins. This time it’s for snacks. They’re made with pumpkin puree and brown sugar sprinkled with cinnamon and nutmeg. The brown sugar caramelized as it bakes. Mmm… sounds good already! 🙂
These pumpkin bites are so flaky and super easy to make. Another recipe to get your children involved. They’re going to have so much fun cutting the dough with different cookie cutters. What a memory would that be! They are great to serve during the holidays. Thanksgiving and Christmas are just around the corner. They will be here before you know it.
If you want something different to snack on for a change, try these flaky bites. They are delectable! 🙂
Going to a farm to pick your own pumpkins is such an adventure for children. Imagine the joy and the smile on their faces. Priceless! Making a decision which pumpkins to pick makes it more exciting. We do this every year and my children love it! They are looking forward to pick pumpkins again this year. 🙂
- Pumpkin puree
- 1 store-bought pie crust or you can make it from scratch
- 1/4 teaspoon brown sugar
- ground cinnamon
Unroll the dough. Cut the dough using your favorite cookie cutter. I used a medium cookie cutter. One pie crust dough yields 9 pieces of flaky pumpkin bites.
Top the dough with pumpkin puree and brown sugar. Sprinkle with cinnamon and nutmeg. If you want it sweeter, mix 1/2 cup pumpkin puree with brown sugar and cinnamon and nutmeg (according to your taste) as your filling.
Place another cut dough on top.
Using a fork, seal the edges by pressing down the dough. Brushing the edges with liquid or eggs before sealing them is not necessary. You still get the same result. No, the filling won’t overflow on the sides while baking as long as you follow the ingredients called for in this recipe.
Place on a baking sheet and sprinkle with cinnamon and nutmeg. Bake for 20-25 minutes.*
Serve warm with a glass of milk.
2) PURPLE YAM (UBE) BITES
You can either use a premade purple yam spread or you can make it from scratch. It’s entirely up to you. Follow the above instructions for the purple yam. You only need two ingredients for the purple yam bites. A good substitute for this would be sweet potato. 🙂
3) BANANA PECAN BITES
You will need a very ripe banana plantain (a must), candied pecans, honey, and cinnamon for this recipe. Wow! It looks appetizing even when the picture is blurry. It makes you want to eat it. Yum!
Thinly cut banana plantain crosswise. Set aside. Place cut dough on baking sheet. Put banana plantain and pecans on top. Sprinkle with cinnamon and squeeze about two drops of honey on top. Sugar or honey is necessary to balance the saltiness of the crust. You may use brown sugar or white sugar if you prefer and place another crust dough on top and pressed down to seal the edges. Or, you can leave them as they are.
Bake at 350 degrees until the crust turns brown and the honey caramelized.
Serve warm with a glass of milk.
*Note: Due to variations on all ovens, baking time may require adjustments.
School will starts tomorrow and there’s going to be a time where I won’t be able to cook daily. Some people will end up grabbing something unhealthy from time to time. This is my emergency breakfast, lunch, or snack and I just want to share with you all. You can add protein powder if you prefer, but I make it without it. The protein in the yogurt is sufficient for me. It has 13 grams of protein plus the protein in almond milk. You can make this ahead of time and place it in the refrigerator and just grab it when you get hungry.
I normally open up a can of pureed pumpkin and transfer it to a container and put it in the refrigerator until I need it. One can of pureed pumpkin will last me the entire week or less if I make my other favorite breakfast recipe (see below). It really helps, especially when I am so hungry and want something quick and healthy. If you don’t want a canned pureed pumpkin, you can always make it from scratch to take advantage of the abundance of pumpkins this fall. You can also omit the pumpkin if you prefer. It’s delicious either way.
Depending on the protein powder you use, one scoop of vanilla flavor whey protein powder is normally around 140 calories. You can check it out here for more information.
- 1 Chobani low-fat Pineapple Greek yogurt (160 calories, 2.5 grams of fat, 13 grams of protein)
- 2 tablespoons canned pumpkin puree
- 3/4 cup unsweetened almond milk (30 calories per 1 cup)
- dash of cinnamon and nutmeg
- protein powder (optional)
Mix all ingredients in a tall glass. Stir and enjoy.
For calories information, click the link below.
Here’s my other favorite breakfast: 1/4 cup pureed pumpkin, 3/4 cup almond milk, dash of nutmeg and cinnamon, and 1 scoop protein powder. Blend and enjoy.
This is the Bundt cake I mentioned in my previous post. I was supposed to post this first, but I wanted to share the pancakes first.
It’s a long weekend before school starts. I wanted to bake something that my family and I can have for afternoon snack besides fruits. Something autumn and complements hot drinks like tea, coffee, and hot chocolate (for the children). Apples and pumpkin are the only fruits that are popular during autumn season. My youngest is allergic to apples, so that leaves me the pumpkin to make. I thought of combining pumpkin, chocolates and pumpkin spice. And this is how it turned out.
I created this recipe just last night. I was surprised that the batter separated. Maybe it was the way I swirled the chocolates, or maybe I put too much melted chocolates. The most amazing part is how the supposed swirled melted chocolates came together and part of the batter separated. I was expecting a marbled effect, but this is what I got. It’s like magic. But, I didn’t name it that way because I just created it and I am not sure if it will have the same result. However, I hope it does when you bake it to make it more exciting. This cake is so divine and so moist and perfect for brunch or just a snack. A very good way to welcome autumn and enjoying pumpkins. 🙂
Preheat the oven to 350 degrees. Prepare the ingredients.
- As I was mixing the ingredients, I added pumpkin pie spice in the batter that is why it’s not in the picture.
- Due to variations on all ovens, baking time may require adjustments.
- 3 cups all-purpose flour
- 1 (15 oz) can pumpkin puree
- 2 cups firmly packed brown sugar
- 2 eggs
- 3/4 cup butter, softened at room temperature
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 1 packet of Duncan Hines Pumpkin Spice Frosting Creation flavor mix
- 2 cups buttermilk
- 1-1/2 semi-sweet chocolate chips, melted and divided
- Chocolate ganache or caramel (optional)
Generously coat the Bundt pan with baking spray with flour and set aside.
Sift flour, pumpkin spice frosting mix, baking soda, and McCormick pumpkin spice in a bowl. Mix to combine. Set aside.
Melt the chocolates. Add the chocolates in a double boiler. Place it on top of a pot with water over low heat. Stir until all chocolates are melted.
In a stand mixer, cream together butter and sugar. Add the eggs and beat for 5 seconds.
Add the pumpkin and beat until just combined.
Alternating, add 1/2 of the flour mixture and 1/2 of the buttermilk mixture. Mix until just combined. Add the rest of the flour mixture and buttermilk. Beat in low speed until smooth about 2 minutes, scraping the sides and bottom of the bowl as needed. Do not over beat or you will end up with a chewy cake.
Pour half of the batter into the Bundt pan.
Add half of the melted chocolates to the batter.
Swirl with a knife. Add the remaining batter and do the same. Note: I added cinnamon sugar on top along with the melted chocolates. You can add them too if you want. Just mix 2 tablespoons sugar and 1 tablespoon cinnamon. Sprinkle on top of the batter first before adding the melted chocolates. Swirl and bake for 55 minutes to 1 hour.*
This cake is so moist and dense. Let it cool for at least 20 minutes before removing it from the pan. Cool completely in a cooling rack before cutting. Drizzle with chocolate ganache or caramel if you prefer. I would love to have drizzled it with chocolate ganache, but I was very impatient. I wanted to taste it before I went to bed. It was very late in the evening when it was done baking. I wanted to get my zzz…. 🙂
Serve a la mode or by itself with a cup of tea. Enjoy 🙂
These pancakes are made with pumpkin, chai latte, chocolate chips, and drizzled with caramel. A great way to welcome autumn with a bang. Who’s hungry?
My children wanted pancakes for breakfast again. I didn’t mind because it was my excuse to create a new flavor. Fall is just around the corner. My youngest can’t have apples, and I have some left over pumpkin puree from making the Pumpkin Bundt cake yesterday, which by the way, will give you reason to get excited about fall and I will be posting it next. A perfect new recipe to add to your fall recipe collection.
The same way with these pancakes. They’re fluffy and moist and packed with beta-carotene. Plus, chocolates and caramel? Oh, boy!
My son, Justin, said “it’s like having an early treat” with a big smile. It made my day! 🙂
Prepare the ingredients.
*Note: The batter sticks to the skillet a little bit, so you can use a non-stick skillet if you prefer.
- 1 cup buttermilk pancake mix
- 1/2 cup pumpkin puree
- 3/4 cup Spice Chai latte mix
- 1/2 cup plus 3 tablespoons milk
- chocolate chips
Mix the pancake flour mix, pumpkin puree, and chai latte mix in a bowl.
Whisk to combine until smooth.
Heat skillet or electric griddle over low heat and lightly coat with oil when hot. Scoop about 2 to 3 tablespoons of the batter into the skillet. Add the chocolate chips or your favorite toppings. My oldest son, Justin, preferred chocolate chips.
And my youngest preferred sprinkles and chocolates.
Serve warm and drizzle with caramel. Garnish with raspberries. Welcome, autumn. 🙂