Pumpkin Pie Overnight Oats

IMG_5560I keep waiting for it to feel like fall but the warm weather will not quit! It has been beautiful the last week with bluebird and sunny skies and temps into the mid 70’s. I finally purchased a few pumpkins at the grocery store because I felt like even if the weather was not going to act like fall, I was going to make it look like fall. I have not indulge in a pumpkin spice latte or apple cider yet either, but have been feeling like I need something festive so when I saw this recipe for Pumpkin Pie Overnight Oats I decided it would be the perfect recipe to get me in the fall spirit. IMG_5555
One of my favorite overnight oat recipes is my Chunky Monkey Overnight Oats– I know a lot of you love this recipe. It is such an easy and delicious recipe and great for those mornings when you don’t have time for breakfast. I love making my overnight oats in a mason jar and throwing it in my bag to eat at my desk. This recipe is not too sweet but feel free to add some extra maple syrup if you need to. It would also be delicious with chocolate chips or some graham cracker crumbles over the top for some added crunch. Now that you’re eating pumpkin pie oats you can save that $5 you would have spent at Starbucks and buy a glass of wine after work instead! I know… brilliant, right?! Enjoy!
Pumpkin Pie Overnight Oats (Serves 1)
Ingredients:
  • ½ cup old fashioned oats
  • ½ cup almond milk
  • ½ teaspoon pumpkin pie spice
  • ¼ cup canned pumpkin (not pumpkin pie filling)
  • ¼ cup plain Greek yogurt
  • ½ Tablespoon chia seeds
  • 2 Tablespoon maple syrup
  • 2 teaspoons pumpkin seeds
  • optional: chocolate chips, graham cracker crumbles, granola
Instructions:
  1. Combine all ingredients in a bowl except for the pumpkin seeds.
  2. Stir everything together, cover, and let sit in the fridge overnight. That’s it!
  3. Take the mixture out of the fridge, stir and sprinkle with pumpkin seeds. Drizzle with extra maple syrup if it is not sweet enough for you. Enjoy!

Pumpkin Chocolate Chip Bars

photo 4-23Happy third day of Fall! I totally planned on getting this post out on the first day of fall however, my last two weeks have been just slightly crazy with traveling and work, which has left me with little time to cook, eat or sleep for that matter!  I just returned from a week in New York City which was a blast and very busy! I got to see some friends and family between the work I was doing there. I also got to eat at some fun new restaurants! Two of my favorites were The Meatball Shop, where I stuffed my face with an espresso ice cream and chocolate chip cookie sandwich (drool) and Artichoke Basille’s with their classic artichoke pizza which was so rich and decedent I was only able to eat one piece (drool again)! If you’re in New York in the near future I highly recommend you check them out! Anyways, I got back to Utah and it was full on on FALL here.

Yellow and Orange leaves, a chill in the air and that overall feeling and smell of fall. It got me thinking I wanted some delicious pumpkin treats! I tweaked this recipe from another one I found by substituting coconut oil for butter, I was so pleased with the result! photo 5-15Rich and moist with just a hint of pumpkin and sweetness from the chocolate chips. The coconut oil gave it a wonderful texture and kept them from getting to dry! If you’d prefer to use butter you can easily substitute it back in, (if you must!) its a 1:1 ratio so you’ll use 1 cup of butter instead of oil. Coconut oil is a great vegan baking substitute and I love the flavor and texture it brings to my baked goods! Cheers to you, enjoy! photo-609

Pumpkin Chocolate Chip Bars (click for printer friendly version)

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin-pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup coconut oil, melted (put the coconut oil in the microwave for 10-15 seconds until it becomes liquid and easy to pour.
  • 1 1/4 cups granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 package (12 ounces) semisweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees. Grease a 9x13inch baking dish. In a medium bowl, combine flour, pumpkin pie spice, baking soda and salt. set aside.
  2. With a standing or hand mixer beat coconut oil and sugar on medium speed until fully incorporated. Mix in egg and vanilla. Add pumpkin puree and mix well. (if you are using butter don’t worry if the mixture looks a little curdled.)
  3. Reduce speed to low and slowly mix in dry ingredients until fully incorporated. Fold in chocolate chips with a spatula.
  4. Spread batter into the prepared baking pan. Bake the bars for 35-40 minutes or until the top and edges are brown. A toothpick inserted in the center should come out with a few moist crumbs on it.
  5. This is the hardest part.. WAIT until the bars are almost fully cooled before cutting them. I obviously did not wait and they were very difficult to get out of the pan in once piece! Enjoy!

Recipe slightly adapted from Two Peas and Their Pod

Fall Favorites – Stew in a Pumpkin and Baked Cayenne Pepper Pumpkin Seeds

Fall Favorites – Stew in a Pumpkin and Baked Cayenne Pepper Pumpkin Seeds

For my first blog post- I wanted to start out with one of my favorite fall recipes. I always loved when my mom made this stew because you serve it IN the pumpkin. I loved watching her scoop hearty spoonfuls of yummy stew right from the pumpkin on the table (Martha Stewart is kicking herself she didn’t invent this multifaceted meal… table decor and entree in one!) … plus you get chunks of pumpkin when you serve it! Baked pumpkin seeds are also another fall time favorite of mine. This spicy take on classic baked pumpkin seeds will have you eating the whole batch before the stew is ready (yes, I did eat them all with a little help from Jake). Although its fun to enjoy this stew out of the pumpkin- it’s not necessary to cook in the pumpkin if you want to make it once they are out of season. From my high altitude kitchen (or PomPom’s kitchen, really) to yours- Enjoy!

Stew In A Pumpkin 
Preheat oven to 250 degrees.
One 8-10lb small pumpkin cut and cleaned. Rub with 1/3 cup butter, 1/3 cup brown sugar and dash of cinnamon and nutmeg and bake for 1 1/2 hours.

Ingredients:
3 Tbls Vegetable oil
2 lbs Stew Meat
1 Onion Chopped
1 Clove Garlic
2 Cups Beef Stock
1 1/2 Cups Italian Tomatoes (Drained)
1 Bay Leaf
1/2 tsp Salt
3/4 tsp Dried Oregano
1/4 tsp Cinnamon
1/4 tsp Grated Nutmeg
1/4 tsp Pepper
2 Yams, peeled and cubed
2 Potatoes, peeled and cubed
2 Ears of Corn cut off the cob
1 Large Zucchini, sliced
1 Can Apricot halves
1 Cup Frozen Peas

While the pumpkin is cooking, heat vegetable oil in skillet and sear meat, browning on all sides. Remove meat and add the onion and garlic to skillet- Saute for 2 minutes just to soften.

Add stock, cooked meat, tomatoes, bay leaf, salt, dried oregano, cinnamon, nutmeg and pepper to onion and garlic saute. Cover and simmer for 45 minutes.

Add yams, potatoes and corn, cover and cook another 10-15 minutes. Add zucchini, apricots and peas and cook another 5 minutes. Ladle stew into the pumpkin, replace lid and bake on cookie sheet for another 30 minutes or until pumpkin flesh is soft. If all the stew does not fit in the pumpkin, leave in the pot and simmer till ready to serve!

While the Stew is cooking on the stove..

Cayenne Pepper Pumpkin Seeds

Pumpkin Seeds from cleaned pumpkin
2 Tbls Olive Oil
Cayenne Pepper (to taste)
2 tsp Salt (may need more depending on how many seeds you have)
1 tsp Pepper

In a large bowl, toss pumpkin seeds with olive oil, salt and pepper and cayenne pepper to your taste depending on how spicy you want them (I used 2 tsp).
Place on a baking sheet covered in tinfoil and bake for 25 min at 375 degrees, mixing and tossing often with a wooden spoon.

Seeds are finished when crispy and brown (don’t let them stick and burn on the bottom!)