Pumpkin Love: Pumpkin Banana Bread

If you didn’t believe me before, it should be painfully obvious now. My pumpkin addiction is real (btw if you shop at BJ’s they have Libby’s canned pumpkin in bulk!). The other day while walking through the kitchen, I noticed my bananas were on there last leg. Seriously. They were on death row. Of course making banana nut bread seemed like the most logical choice. While stalking, I mean browsing, Skinnytaste.com I found a recipe for Pumpkin Banana Bread! One recipe featuring 2 of my many faves?! Score!









Class Portrait









Mix the wet with the dry.









Finish Product

Final Thoughts: I love it! The recipe came together really quickly and I love the smell of banana bread in the house. And the bread? Amazing! Try it and let me know how it turns out.


Buttah’ Baby

I already confessed my love for all things pumpkin on a previous post. In an attempt to keep the pumpkin love rolling, I tried my hand at making Pumpkin Butter. Now, I am in no way shape or form a chef or perfect for that matter and I’m using this blog to help me hone my cooking skills. With that said, I’m pretty sure I destroyed this recipe. Well maybe that’s a bit dramatic. I’ll let you be the judge.

The peeps

I believe, that this is where I messed up. Actually, I know this is where I messed up. Apparently when using the pumpkin spice last time I forgot to close the container properly. Hence why practically half of the container is now inside of my pumpkin buttah’.

Also, when Miss Gina says stir frequently, it’s code for DO NOT walk away from your pot and do Yoga Booty Ballet for a half hour. Eh. You live and learn. =[ Though I still fully intend on using it to make a Pumpkin Spice Latte . I see a do over in my future.

Talk to me:

  1. Have you ever made your own butter or jam? How did it turn out? Any tips and tricks for a newbie like me?

Yummy Pumpkin!

Every Fall when Libby’s canned pumpkin hits shelves I stock up like a mad woman. Seriously. I should probably be on Intervention. So imagine my delight when I spotted this recipe posted by the ever so adorable Allie at Live Laugh Eat, I knew it was only days before I would be making some variation of her Pumpkin Pecan Blondies. Let me first explain that I am completely and totally head over heels for blondies (not brownies) and it’s many variations. Blondies + Pumpkin= Loooove!

First things first, get out all of your ingredients, take a pic then remember that you forgot to include the flour in this class portrait.

Mix together the wet stuff (yes I’m completely aware that it looks far from pretty)

Weigh your flour! Sometimes measurements are off and baking isn’t exactly like cooking, precise measurements are important and you’ll thank me when you don’t have chalky blondies and your entire family giving you the side eye.

Mix wet with dry and stir until just combined. Fold in nuts and white chocolate chips (this is where you taste a few pieces, for quality control purposes of course). Pour into baking dish and place into oven at 375* for 25mins. While baking chat on the phone with a good friend.

Voila! Pumpkin White Chocolate Blondies! Allow blondies to cool for 30+ mins or risk getting a burn on your tongue from piping hot white chocolate (not that I would know). Cut in 12 squares and move to cooling wrack.

Place blondies inside of new cookie jar that you got for %50 off at Pier 1 Imports because it has a chip on the lid.

Side Note: Do you see the chip? Go ahead and look. I’ll wait. . . .The manager spent 15mins trying to talk me out of the purchase because the chip was so small and apparently I’m the only that noticed. He thought taking %50 off was absurd. I won.

Pumpkin White Chocolate Blondies (4 points)

Adapted from Allie

3/4 cup canned pumpkin

1/4cp unsweetened applesauce

1/2cp sugar

1/2cp light brown sugar

1/4cp fat free milk

2tsp vanilla extract

6oz flour (I scaled back on the flour to let the pumpkin shin through. . .I’m obsessed)

1/4tsp baking powder

1/4tsp salt

hefty dash of pumpkin pie spice and cinnamon.

Preheat oven to 375*

Wet ingredients in one bowl dry in another

Mix until just combined

Pour into baking dish coated with cooking spray

Bake for 20-25mins