Welcome to October Ghouls and Ghosts! Sure, I am 8 days behind that statement but who cares? It’s the greatest month of the year!
I made some new cookies as a thank you to my coworkers and aunt for helping me out during Ozzy’s healing process. (He’s doing great.) They were a huge hit and all of them, I mean ALL OF THEM, were sucked down in one day.
I highly recommend dunking them in a pumpkin spice coffee for maximum pumpkin goodness. In fact, I think I should make another batch of these this weekend!
The original recipe calls for white chocolate chips but your ghoul here, did not have any. I had vanilla though and they still turned out scrumptious!
The whole bunch of bananas went bad this time. Mr. C&M just triumphantly points to them and says, “Guess you have to make banana something now!”
He’s a pest really.
So off to the store I went to buy a can of pumpkin puree. I had all the other ingredients on hand. The dogs love it when there is unused pumpkin at the end of a baking endeavor. It means there will be some pumpkin goodness in their breakfast or dinner. (100% pumpkin puree only for dogs. Not the pumpkin pie in a can. Works great on upset dog bellies too.)
If you’ve been following this blog for a length of time, then you’ll know that I do not like attending a party empty handed. Even if I don’t have the time to make something, I’ll buy something from the store. However, over the last couple of years, it’s almost become expected from the people that know me, that I bake something.
In this recipe’s case, I had a small 2 hour window to make something happen. So you can say I was a wee bit excited to be able to get anything done in that time.
This is a tasty little snack, although my husband repeatedly told me, “You’re better than this.” LMAO. Whatever, we do what we can with the time that we have!
So if you’re in a time-bind, you only need one hour for this little baby to chill.
I was gifted this recipe for my wedding but haven’t tried it until now. I wanted something easy and tasty to take to a craft beer fest that my uncle throws. (Plus, I needed to test it out anyway for book club at the end of the month. Most of the girls are vegan.)
1 box Duncan Hines spice cake mix (To be vegan it must be Duncan Hines)
1 can 100% pumpkin puree
Blend thoroughly. Bake at 350 degrees for 23-25 minutes.
The results are tasty indeed. The batter is extremely thick and sticky and a bear to work with. (Hence why they’re pretty lumpy looking.) Very moist and flavorful result.
Yes, my fellow pumpkin fiends, that did require an all caps title. We’re six days into September and I’ve tried 3 pumpkin spice things, all of which were new to me. Saving best for last, let’s begin:
Meijer Pumpkin Cake Rolls
Not bad but not as amazing as I had hoped they would be. A decent enough pumpkin treat but if you limit your pumpkin intake to not burn out on it, I would skip and try one of the next two instead.
Chobani Pumpkin Harvest Crisp Flip
Every other pumpkin yogurt has failed me, but not this one. This is awesome. Pumpkin yogurt with pie crust pieces, pecans and glazed pumpkin seeds. (Glazed pumpkin seeds are my new favorite thing.) DO IT.
Voortman Pumpkin Spice Wafers
Good pumpkin gods just eat these! I love wafers anyway and this brand has not disappointed me in any of it’s flavors yet. I will not even be ashamed if I eat half the package myself.
Have you tried anything pumpkin yet this season? If so, what and what were your opinions on it?
I didn’t realize until I had mixed all my ingredients together that I was supposed to be baking these in glass loaf pans. I don’t have any so I used regular loaf pans and began checking the bread after about 35 minutes. My total bake time ended up being around 50 minutes. I also skipped the pecans.
This was divine. The flavor was a perfect blend of pumpkin and banana and the texture moist. Perfect to bring as an addition to any holiday party this season.
Did I really need to distinguish this as ‘moist’? Why yes, I did. Because it was the moistestess bread I ever did eat. In fact, everyone proudly proclaimed it as, “like eating a pumpkin pie.”
So if you make this, don’t be too surprised if the loaf flattens out a little bit. It shrank down to about 2 and 1/2 inches thick. This could partially be because I was forced to plop it over on the top to get it out of the pan. Regardless of looks, it was the tastiest pumpkin bread I’ve had to date.