I’ll Drink My Pie, Thank You.

Howdy Ya’ll! (check out how southern I am! lol) Thanks for all your lovely compliments on my artwork from yesterday!

So since it’s fall, everyone is shoving their mouths with pumpkin, and pretty much all orange vegetables. But I’m not one to judge, because I’m doing it too. My mum and I found about a bazillion different cool squashes at the grocery store the other day, and are going to town. I think my skin might start to turn orange soon. Which will look terrible on me, as I’ve got red hair.

Anyway, I’ve got pumpkin seeping out of my refrigerator, as I can now make my own pumpkin puree! (And you can too! It’s super easy!) I used the last bit from my latest pumpkin to make a Pumpkin Pie Smoothie.

I know everyone and their mom has a pumpkin smoothie recipe, but I decided what the heck, I’ll throw one in there as well. It was amazing. It tasted like pumpkin pie filling. Without the crust. That you drank through a straw. Because who needs the crust?

It’s pretty simple. You just throw all of the following things into a blender and blend away:
4 oz. Silken Tofu
1/2 a banana
1/2 cup pumpkin puree
1t maple syrup (optional)
1t pumpkin pie spice
1/2 cup almond (or other non dairy) milk

I topped mine with cinnamon. Because you can never have enough cinnamon.

Like I said, it was amazing. Pie through a straw, yes please! It wasn’t too sweet either, you could add more syrup or agave or another sweetener if you want it sweeter. But I was drinking mine for dinner, so I didn’t want it too sweet.

Also, speaking of pie pumpkins, I was planning on making pumpkin fries the other night, and I went to slice open my pie pumpkin, but couldn’t do it. I tried three different knives. It was rock solid. All the other pumpkins I’ve cut open have been hard, but not impossible. I don’t know what’s wrong with this one. Is it not ripe? Does anyone know? Does anyone who reads this blog have pie pumpkin experience? I was so sad.

What’s your favorite way to eat pumpkin? Do you have any advice on my impossible to cut pumpkin? 

I’m having a love affair….

…. with my breakfast. To be exact, my cereal. Homemade cereal. But I can’t take credit for this amazingness in a bowl…

That goes to Mama Pea, over at Peas and Thank You. It’s her Cinnamon Toast Cereal, and it is crazy good.

One of my biggest pet peeves is when I see recipes for prepackaged products, and I make them and they don’t taste as good as the real thing, even though the blogger says they do.

Well that is NOT the case in this situation. This tastes just as good, if not better than that sugary stuff you find in the cereal aisle.

You can check out Mama Pea’s recipe for it here. I’ve made a few slight adjustments. When I saw this recipe on her blog, I literally rushed out to buy garbanzo bean flour. Only I forgot to buy millet flour. So I just used all purpose flour. Anywho, Here’s what I did:

Cinnamon Toast Cereal

1/2 cup garbanzo bean flour

1/2 cup all-purpose flour (or millet flour, if you have it)

2 T futter (=fake butter)

3/4 cup water

1/4 t salt

2 T sugar, divided

2 t cinnamon, divided

1 t vanilla extract

Instructions: Mix flours, futter, salt, 1/2 the sugar, 1/2 the cinnamon, and vanilla. Add water. Whisk till all the lumps disappear. Then, spread out on a linked baking sheet. (Mama Pea uses one lined with parchment, I just used a silpat)

Then sprinkle the remaining sugar and cinnamon on top. Bake at 375 degrees for about 22 minutes, till edges start to get brown.

Then you’re supposed to cut it into squares, but I was just to lazy so I ripped it up into smaller-ish pieces.

Bake for about 2 more minutes, flipping them over halfway through.

Then my favorite part. Eat them. However you like. I chose to eat them doused in almond milk, but I bet they would even taste good with yogurt. Or ice cream. I don’t think anything would make them taste bad.

Cinnamon Muffins

This is another recycled post from my old short lived blog… I wanted to make sure all my new blog readers could get this amazing recipe on here as well!

A few years ago my mom and I spent some time in Portland Maine  as well as Nova Scotia and New Brunswick Canada with some family friends. We had a blast, It was such a lovely area.

My friend and I posing for a photo in our room at a cute bed and breakfast in Halifax, Nova Scotia. 

We were in Portland for about 3 days, and each morning we would go to an indoor market (I’m not sure exactly what it’s called, maybe someone knows?) And one bakery there made these delicious cinnamon muffins. They weren’t just normal cinnamon muffins however- they had little clusters of cinnamon sugar inside them. Unfortunately, this bakery only made 3 of these muffins every day, so we couldn’t stock up. I’ve been searching high and low for a way to recreate these muffins, and I’ve come pretty close, but their not exactly the same. So if anyone knows the secret- please let me know!

After years of looking up how to make these, I found these in a King Arthur catalogue:

Yes, I know what you’re thinking. It kind of looks like dog food. But it’s not. They’re cinnamon flav-r-bites. And they are delicious. 

And as luck would have it, they had a cinnamon muffin recipe on the back! Well actually, it was a cinnamon apple muffin recipe, but I left the apples out trying to recreate my favorite cinnamon muffin. But I’m sure throwing the apple in would be delicious as well.

I’ve slightly altered the recipe to make it dairy-free. The recipe originally called for one cup of buttermilk, but I’ve replaced it with one cup soy milk and a teaspoon of vinegar. And I’ve also used Earth Balance (Or Futter (=fake butter) as we call it in my house)  instead of regular butter, but feel free to use what you like.

Cinnamon Muffins
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (or futter)
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 cup soy milk
1 teaspoon vinegar
3/4 cup cinnamon flav-r-bites
Optional: 1 apple, peeled, cored, and chopped

Preheat the oven to 450 degrees F, and prepare your muffin tin with liners.

Add the vinegar to the milk and let sit for a few minutes allowing it to curdle.

Beat the butter with sugars until fluffy. Add the egg and mix well, stopping to scrape the bowl along the way. Add the curdled milk and mix well.

Add the dry ingredients, and once they are incorporated add the cinnamon bits and apple, if using.

Portion into muffin tins, It should make 12 muffins. Put them in the oven and bake for 10 minutes, then reduce the heat of the oven to 400 degrees. Bake for 10 more minutes.

Don’t be too worried if they get dark, the brown sugar and wheat flour make them dark naturally.

These really turned out to be excellent muffins. I’m excited to use this as a base recipe and play around with the flavors. It’s not an extremely powerful cinnamon flavor either, my brother  isn’t a huge fan of cinnamon and he loved these. If you wanted a more pronounced cinnamon flavor, try adding some powdered cinnamon in with the dry ingredients.

And if anyone has any idea what cinnamon sugar clusters the bakery in Maine used, please let me know!