Pumpkin Pie Dip

I know I dropped off the face of the earth. I was busy making this dip though.  And I promise you’ll understand after you make it. You’ll want to put it on everything. As in, everything. No broccoli left behind. I can’t even take credit for how good it is, because really, anything with pumpkin is going to taste good.

Last night, Matt and I had a bunch of people over to welcome fall, replete with fancy plastic cups and jungle juice lemonade punch. And by lemonade punch, I mean vodka + champers + lemonade. It’s delicious and mildly alarming since all you taste is the lemonade. So we had that going for us, plus a spread of uber-healthy snacks.

I have a sugar problem. And Matt wishes I would stop taking pictures of food.

Anyway, back to the star of the night. I served it with pretzel bites, but like I said, it would taste good on a shoe. Think everything from carrot sticks to apple slices.

Pumpkin Pie Dip

1 8 oz package cream cheese (you can make it low-cal/fat with fat free cream cheese, but I didn’t)

1 1/4 cup brown sugar

1 tbsp vanilla

2 tsp cinnamon

1 tsp nutmeg

1 1/2 tsp spelt flour (not necessary but the texture is better)

12 oz pumpkin (basically, 3/4ish of a regular 15oz can of pumpkin)

 

Ok, now for the ridiculously easy part. Whip the cream cheese until fluffy, then add brown sugar. Once combined, add vanilla, cinnamon, nutmeg and spelt flour. Then, add the pumpkin. Whip well, then refrigerate for half hour for best consistency.

Oh, and if you’re realllly at a loss for dipping possibilities, do as the lovely Bridget did: cookies.

 

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vegan chocolate chip cookies

these are some of my favorite cookies to make, although I honestly just use egg whites most of the time. I went the vegan route today though, and they are silly good, surprisingly fluffy and you can barely taste the difference. they rise quickly so we sure to watch the oven, or you may up end having to throw away the first batch. (guilty.) depressingly, the pictures aren’t loading so this is going to be a pretty naked post. I promise the cookies will make up for the lonely recipe.

vegan chocolate chip cookies

1/4 cup earth balance

1/2 cup brown sugar

1 tbsp pure maple syrup

1 tsp vanilla

1 tbsp ground flaxseed mixed with 3 tbsp water (mix this first, then add)

1/2 tsp baking soda

3/4 cup spelt flour

1/4 cup white flour (or you can use all white if you prefer)

1/4 cup chocolate chips

combine the earth balance, brown sugar and maple syrup. once mixture is smooth, add flax mixture. then, combine flours and baking soda and stir well into mix. add chocolate chips and cook for 8-11 minutes.

this will only make a handful of cookies, so feel free to eat the whole tray. (also guilty.)

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rainbow sugar drop cookies

seriously, I’m the worst. blame (too many of) these.

she made me do it.

but really, but I come bearing a new recipe! and they’re adorable.

they’re light and crispy and tiny which I like to think means calorie-free. they may or may not be topped with store-bought icing, and I may or may not be perfectly fine with that. why fix what’s not broken, duncan hines?

rainbow sugar drop cookies

1 1/4 cup flour

1/4 tsp baking soda

1 stick butter

1/3 cup sugar

1/3 cup brown sugar

1/2 cracked egg

1 tbsp vanilla

1/2 tsp cinnamon

combine flour and baking soda, then add the sugars and butter. once mixed, add the egg, vanilla and cinnamon. roll batter into a ball and refrigerate for 1 hour.  preheat the oven to 375. when the dough is ready, roll into 1 inch balls and bake for 8-11 minutes.

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vegan oatmeal banana cookies

So not only do I profess my love for Angela’s chocolatey oatmeal frosties just about every other day (they’re almost always in my freezer), they are now responsible for inspiring my newest frozen cookie crush. I decided to take a stab at my own version since I wasn’t really feeling like chocolate. These are vegan, super, super easy to make (think 10 minutes) and are kind of like a gateway cookie– I’m already thinking of the 92043 things I could add to them. Think caramel chips, cacao nibs, even peanut butter.

Or in my case, sprinkles.

Vegan Oatmeal Banana Cookies

1 banana

2/3 cup extra-thick rolled oats

1/3 cup unsweetened coconut flakes (for texture)

2 tablespoons cinnamon

1 tablespoon vanilla

Mash the banana first, then stir the oats and coconut in. Add the cinnamon and vanilla. If you want a thicker batter, add another 1/3 cup oats.

After all ingredients are combined, spoon the batter into 1-inch rounds on a baking pan.

Put the tray in the freezer overnight for best results, but they’ll be pretty close to frozen and ready for eating after three hours.

Perched over the freezer at 2: 59 minutes? Guilty as charged.

 

 

 

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better-than-s’mores cookies

Last night, one of my friends was talking to me about how she just wanted a real-life backyard, a little more space than a seat on the subway or an unfinished-but-manageable tar roof. Basically, she’s itching to get out of New York. I was thinking about it a lot today, and I think was I miss most is a grill. When I’m home, there can be 5 inches of snow on the ground and I’m coaxing my dad to grill. I just think everything tastes better on a grill.
But really, by everything, I mean marshmallows.
And by marshmallows, I mean s’mores.
There is nothing I love more than s’mores. I love the act of grilling them, I love assembling them, I even love the the burnt aftertaste.
So what’s a girl to do with no backyard, let alone a grill?
Make these.
I think it’s a fluke they turned out so well as I kind of just blacked out throwing ingredients together, but I’ll take it. They’re pillowy and gooey taste EXACTLY like a s’more.

better-than-s’mores cookies

1/3 cup sugar

1/3 cup brown sugar
1/3 cup earth balance (or butter if you want)
2 egg whites
1 tablespoon vanilla
1 tsp baking powder
2/3 cup flour
2/3 cup graham cracker crumbs
1 cup mini marshmallows
1/2 cup chocolate chips
Preheat the oven to 375. In a large bowl, combine both sugars and earth balance and mix well. Beat in egg whites and vanilla. Mix in the flour and baking powder next, then the graham cracker crumbs. After everything is well-mixed, hand stir the marshmallows and chocolate chips in.
Bake for 10-12 minutes or until the marshmallows look tinged (or like they’re going to explode, basically). The insides will still be gooey, so you can let them cool for 10 minutes and they’ll firm up if semi-undercooked dough isn’t your thing. (Read: I’m trying not to judge you and therefore giving the option, but you should be eating right out of the oven.)
Who needs you, George Foreman?
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tuesday night margaritas

…with your very best friends > a confetti cake how-to.

but don’t worry, it’s coming.

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vanilla glazed mini-cinna scones

these are kind of like i’m-sorry-scones, for abandoning you the last week. but I thought vanilla glazed mini-cinna scones sounded cuter.

I was in Germany, busy dealing with this.

so can you blame me?

but seriously.

go preheat the oven.

I made these for my intern (tomorrow is her last day, boo) but I think they’re going to make a somewhat regular appearance in my kitchen because they are so. silly. delicious.

mini-cinna scones with vanilla glaze

Scones:

3 1/2 cups flour

1/3 cup sugar

1/3 cup brown sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

3/4 cups butter, room temperature

1 cup buttermilk

3 tsp vanilla

Glaze:

1 1/2 cups confectioner sugar

1/4 cup whole milk

1 1/2 tsp vanilla

dash of cinnamon

Preheat oven to 425.

In large bowl, combine dry ingredients. Peel the stick of butter with a knife into thin layers (like a carrot, but more fun) and knead into the dry mixture. Add vanilla and buttermilk.

Divide into four and pat into 5 inch round circles. Then cut up into triangles, or really, whatever shape you’d like. Go crazy.

Brush a teensy layer of melted butter over the surface of the scones and sprinkle sugar on top.

Bake for 15-17 minutes.

I think I hear your oven beeping.

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