Pumkin Pie with Gingersnap Crust

I have made a few pumpkin pie's in my time, but when I heard about a gingersnap crust I was excited to give it a try! I love more spice that sweetness in a pumpkin pie, so this sounded like the perfect recipe. Luckily, I was asked by a potential employer to bake a few different small desserts to see if my baking was up to par (more on that later).

Gingersnap Crust:
1 3/4 cup gingersnap cookie crumbs (crush in a plastic bag, using a rolling pin)
2 1/2 tbs butter (melted)
2 tbs sugar
- Combine all ingredients in a 9 inch pie pan, press onto the base and sides. Then bake for 5 minutes at 325 degrees.

Pumpkin Filling:
1 1/2 cup canned pumpkin
3/4 cup brown sugar
1 tbs cornstarch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 tsp vanilla extract
2 eggs
1 can (12 fluid ounces) evaporated milk
- Combine all ingredients in a bowl with a whisk until smooth. Pour into the gingersnap crust. Bake at 325 degrees for about 1 hour. (until a knife comes out clean). I also garnished my pie with the gingersnap cookies (mostly to cover the knife marks :). I cut them in half and placed them in the center of the pie.

Notes: I would recommend adding more spice if you enjoy that flavor (for me personally it was a little too bland). I am glad I was able to test it out before Thanksgiving; for the holiday I will plan on trying some grated ginger in the filling to add a stronger spice. 

Mini Chocolate Cupcakes with Coffee Frosting

To be completely honest, neither of us are cupcake fans. Lets put it this way, if there was a table of assorted sweets, cupcakes would be the last to be chosen. They are usually too sweet, but these are just the right amount of sweetness and they are very moist!

Makes about 50 mini cupcakes or 12 large cupcakes.

Chocolate Cupcake Recipe:

1/2 cup cocoa powder

1 cup boiling water

3/4 cup brown sugar

1/2 cup buttermilk

2 tsp vanilla extract

4 oz butter

1 cup sugar

1 1/4 cup all purpose flour

3/4 tsp baking soda

1/2 tsp salt

2 eggs

Coffee Frosting:

1/2 stick butter (softened)

1/2 cup (4 oz) cream cheese (room temp)

1/4 cup yogurt (I used greek)

1 cup powdered sugar

1 tsp-1 tbls instant coffee (mix with a small amount of boiling water before adding to the frosting.

Cream all of the ingredients together with a hand mixture.

Preheat the oven to 350 degrees.

Mix together cocoa powder and boiling water. Add brown sugar, buttermilk, and vanilla.

In another bowl mix together the flour, baking soda, salt, and half of the sugar.

Use a mixer with the paddle attachement to beat the butter until fluffy. Add the remaining sugar and beat for one minute. Then add the eggs one at a time.

Alternate adding the cocoa mixture and the dry mixture until thoroughly mixed.

Use a small ice cream scoop to fill the cupcake molds about 3/4 full. Bake for 15-25 minutes or until a toothpick comes out clean.

Frost the cupcakes and add sprinkles! Enjoy.

Mini Carrot Cupcakes with Cream Cheese Frosting

This weekend I decided to bake mini cupcakes for a housewarming party, and they were a success! I made about 100; half were carrot and half were chocolate (I will post the recipe following this one). I love the frosting recipe because its not too sweet and there is yogurt to replace some of the cream cheese, so its a little healthier!

                                                      All of the cupcakes boxed up

Mini Carrot Cake Cupcake Recipe:

6 ounces flour

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves (I used pumpkin spice instead: about 1 tsp to give added spice)

8 1/2 oz sugar

5 oz vegetable oil

4 eggs

10 oz grated carrots (if making mini it is a good idea to cut up the carrots smaller)

3 oz chopped pecans

Cream Cheese Frosting:

1/2 stick butter (softened)

1/2 cup (4 oz) cream cheese (room temp)

1/4 cup unsweetened yogurt (I used greek yogurt)

1 cup powdered sugar (alter based on sweetness preference)

-Cream together the ingredients with a hand mixer.

Preheat the oven to 350 degrees.
Combine flour, baking soda, salt, spices, and half of the sugar in a bowl.
Mix the remainder of the sugar, oil, eggs, carrots, and pecans for two minutes on low speed in a mixer with a paddle attachment.
Then fold in the dry ingredients.
Use a small ice cream scoop to fill your cupcake molds about 3/4 of the way.
Bake for 15-25 minutes or until a toothpick comes out clean.
Then pipe or spread the frosting onto your cupcakes and top with your favorite sprinkles!

Makes about 50 mini cupcakes or 12 large cupcakes.

Pumpkin Spice Latte

It's that time of year again! When the leaves turn vibrant colors and the wind sends a pleasant chill through the spine. Well, not here in Southern California. But I like to pretend that is what is going on outside my house. I was excited to discover this latte recipe online. I love the flavors of pumpkin spice but they are always much to sweet and not spicy enough when buying them at a coffee shop! After making mine own I have no desire to spend money on a lousy, syrupy coffee shop version!

So here is a wonderful homemade vegan version: Makes 2 medium sized lattes

Base:
2 cups coconut milk (or any type of milk on hand)
1 cup brewed coffee or 2 shots of espresso
3 tbs unsweetened, canned pumpkin
1 tsp pumpkin pie spice (or cinnamon/nutmeg)
1 tsp vanilla extract
Agave to taste (Or any sweetener you prefer) 

Foam:
1/3 cup coconut milk (again can use any milk)
1 tsp agave (or honey/sugar)
Dash of spice

- Heat all of the base ingredients in a small sauce pan on low-medium heat (if using espresso wait and add at the very end). Stir with a whisk to combine and allow to come to a very low boil. I recommend tasting the mixture so that you can adjust the flavor to your liking. Pour into your mugs and set aside.
- In a glass cup mix all of your foam ingredients together and heat in the microwave, then use a foaming wand to foam the mixture. (If you don't have one, its okay. Just add the mixture to the base). Lastly pour the foam on top a garnish with a dash of spice.
And voila! A homemade (vegan) Pumpkin Spice Latte to enjoy throughout the holidays!

Our Autumn Table Centerpiece.

(Old baking book, elephant candle, pitcher from Germany, and squash from the farm stand)

Banana-Date Nut Bread

I decided to make this bread when my mom (the Queen of Banana Bread) was in Chicago, why I did this I have no clue. The flavor of the bread turned out great, but I used to much liquid so it was a little gooey inside. Next time I will try this out with my mom to get a better result!

Until then, this is the recipe I used. I altered it so that there is less liquid and the bread will have a much better texture!

3 ripe mashed bananas

6 chopped medjool dates

1/4 c applesauce

1 egg

¼ c agave (or sugar)

½ c coarsely chopped walnuts

1 1/4 c flour

¼ c almond meal

1 tsp baking soda

½ tsp salt

2 tsp cinnamon

¼ tsp nutmeg

Preheat the oven to 350 degrees.

In a large bowl mix together the bananas, applesauce, egg, agave, dates, and walnuts.

In a small bowl mix all of the dry ingredients together.

Then mix the dry ingredients into the wet mixture.

Pour the batter into a greased (cooking spray) 9x5 loaf pan.

Bake for 30-45 minutes, until a toothpick comes out clean.

Optional: Sprinkle coarse sugar on top before baking and more about 10 minutes before its done.

Vegan Breakfast Smoothie

Smoothies are such a fun and easy way to make a delicious breakfast! And since you can taste them as you add ingredients they are pretty hard to screw up. This morning I decided to try a new smoothie concoction with some healthier ingredients to kick-start my day!

I never measure with smoothies, so this recipe is just an approximate:
1/2 c coconut water
1 banana
1/2 an avocado
1 tbs quick cooking oats
1 tbs hemp powder
1/4 c frozen peas
1 handful of frozen blueberries

I was surprised at how good this tasted since there were avocado and peas in it. Now of course you can use any liquid you would like as well as fruit or veggies!

For the Love of Saturdays

Saturday's represent joy, freedom, and relaxation. Children and adult's alike enjoy Saturday's because of the break from school, work, and the stresses that come along with them. I also appreciate this element of Saturday's, but its my favorite day for many more reasons than those. 

I specifically enjoy Saturday mornings because of the Farmers Market, Lattes, and NPR's morning lineup.

When I hear the words Farmer's Market I think of relaxation, health, freshness, and joy. And it gives us the opportunity to plan recipes for the week, which adds some excitement.
I wish we had a daily open air market that I could go to multiple times a week!

                                          Camarillo Farmer's Market

And right down the street from the Farmer's market is Element Coffee they make the best soy latte in town and on this foggy, cool Saturday morning it was the perfect beverage.

 

Element Latte

Since the Farmer's market does not supply all of the groceries we use, I headed over to my favorite grocery store; Trader Joe's. I love it's small local feel and how the employees are always so friendly and helpful. Going to Trader Joe's makes for an enjoyable shopping experience!

Another reason for my love of Saturday's is NPR's (National Public Radio) morning programs!

I love listening to Car Talk and Wait, Wait... Don't Tell Me!

They are both highly entertaining and fun to tune into!

On this particular Saturday I decided to bake Banana-Date Nut Bread. 

The Fall-like weather made it the perfect day for baking, it was even cool enough to wear a sweater!

And the lovely smell of banana bread in the oven is the perfect compliment to a blustery day!

I will post the recipe soon!

When I went to the car wash they had this banner displayed. And I think I did have a lucky day; maybe not winning the lottery lucky, but the kind of lucky that makes you thankful for the simple things in life.

And now I ask you to think about your favorite day of the week and why that day makes you smile. 

It doesn't have to be exciting or "cool"; as mine obviously isn't exciting for everyone, but its simple which is why I love it :)

On a side note, I just received this old cook book and it has dozens of Pie recipes inside. 

I am so excited to test them out! I only wish someone would buy them from me!