Wordless Wednesday

I scream, you scream, we all scream for ice cream frozen yogurt!

Fall is my favorite season, and that means a few of my favorite things... 

sweater season

crunchy leaves outside

cooler temps...

which means Mr. Teddy gets longer walks, pugs don't fare well in the heat,

and finally, pumpkin flavored goodness!

...which leads me to this fall indulgence year after year

TCBY pumpkin yogurt + whipped cream + cinnamon = HEAVEN!

Portion Distortion People!

This is a kid's size cup and it was PLENTY of froyo to hit the spot. 

Remember, kid's sizes aren't just for kids ;) 

I realize this isn't exactly a wordless Wednesday post, but it's a minimal words Wednesday... for me at least!

HAPPY WEDNESDAY!

Perfect Pumpkin Pancakes

Pumpkin Pancakes... I. Love. You. Look at the beautiful orange color!

I'm gonna keep this post short and sweet... like the delicious stack of pumpkin pancakes that I had for breakfast yesterday... recipe to follow ;) I know, yet another pumpkin recipe, and I'll make no apologies. Autumn does this to me, and honestly, doesn't everything taste so much better with a little pumpkin spice.

This weekend... my oldest brother, his sweet wife, and my absolutely adorable nine month old niece came to visit all the way from Birmingham, AL. My mom decided to whip up a special Saturday morning breakfast... pumpkin pancakes, oh my! I thought this might be the perfect opportunity to test out some of the Greek yogurt that Chobani sent me. I had seen pancake recipes before using yogurt... so why not pumpkin pancakes? And why not Greek yogurt? If you wanna know why I've gone Cho-razy over Chobani, then check out my previous post, Ode to a Grecian Yogurt.

I chose the 2% Plain Chobani Greek yogurt for this recipe

 The result? Awesome-town USA! These pancakes were so moist, fluffy, delightful... and perfectly pumpkin! I highly recommend! I'll definitely add yogurt to pancake mix from now on!

Perfect Pumpkin Pancakes

1 C. All-purpose flour
1/4 C. white sugar
1 1/4 tsp baking powder
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp cinnamon
1 C. buttermilk**
1/4 C vegetable oil
1 whole egg
3/4 C. canned pumpkin puree
1 (6 oz.) contain of Chobani 2% Plain Greek Yogurt

- Mix all dry ingredients together thoroughly.
- Add the buttermilk, oil, and egg. Whisk all ingredients until thoroughly blended,
- In a separate bowl, add the yogurt to the pumpkin puree. Stir until blended.
- Add the pumpkin and yogurt mixture to the pancake batter and mix well.

Pumpkin mixed with yogurt...

Finished pumpkin pancake batter, ready for the griddle!

- Head griddle or skillet on medium heat. Spray lightly with nonstick cooking spray.
- Using a laddle or small measuring cup, pour a small portion of batter on the griddle/skillet to form your pancakes.
- Once bubbles begin to appear, gently flip the pancaked. Finish cooking until nice and golden brown on both sides.
- Enjoy with a drizzle of REAL maple syrup or some agave nectar (sorry, but the Aunt Jemima and Eggo brand contains HFC... high fructose corn syrup, which is not cool!) Mmm! ENJOY!

My mom was the short order cook for the day, so I took the time to relax and hang out with the fam...

Jordan (my lovely sister-in-law) and Alex (my brother) enjoyed the pancakes... with a side of fresh fruit.

My preggers sister was a fan of the pancakes, and apparently the coffee creamer.

**Did you know that you don't need to run out for buttermilk when a recipe calls for it? I have a solution that will save you the extra trip to the grocery store... and unnecessary calories and fat. You ready for this? MAKE IT YOURSELF! Yea, seriously... all you need is whatever milk you have on hand and some lemon juice or white distilled vinegar. Essentially buttermilk is just fermented milk caused by the presence of acid... which gives buttermilk the tart flavor. Here's a simple way to make your own... this is what we did for the pancakes we made yesterday.

Take your 1 C. liquid measuring cup and pour in 1 Tb. of lemon juice or white vinegar. Then add enough milk to fill to the 1 C. line (essentially you'll be using just under 1 C. of milk.) Let stand for 5 minutes... use as recipe directs. 

I thought my little niece, Ruthie, might want to try the leftover remnants of yogurt inside the container...

I think she was more impressed with the fun container...

Doesn't this look like an ad?

 

Well, that's all for now friends! Hope yall had a wonderful weekend! I know I did! :)

Yogurt

Pumpkin & Dark Chocolate? OK!

My roomie made this adorable platter at Seize the Clay! We have a small cupcake obsession in our house.

I know, I know, I know. Yet another pumpkin recipe! Somebody stop me! I can't help it! Pumpkin season is my favorite! About a week ago, I was craving some pump-kin! Probably because it was the second day where it actualy FELT like fall in the fabulous city of Memphis. And thank goodness for that!

I went on a search for a pumpkin cookie recipe, I even consulted my ABSOLUTE favorite healthy living blogger, Tina from Carrots 'N' Cake. I think her blog was the first one that I started reading regularly. She also has an adorable little pug of her own, Murphy. I think Murphy and Mr. Teddy would be good friends, don't ya think? They seem to have similar hobbies (sleeping in their owner's bed... all the live long day!) I cracked up when I saw this picture of Murphy on Tina's blog the other day, because I had taken a quite similar picture of Mr. Ted a few weeks ago (with my camera phone, so 'scuze the poor quality) before leaving for work at 7:30AM! Mr. Teddy... not a morning pug.
 

Murphy

  

Mr. Teddy



Tina literally whipped up this batch of Pumpkin Spice Cookies within 2 hours of my request for a good recipe recommendation. TGITwitter, right? She's a rockstar blogger. Check her out, for realz!

I didn't have some of the ingredients that Tina's recipe required, but her original recipe did give me some inspiration to create my own. I actually found THIS recipe on allrecipes (the google of recipe search engines.) It had the most reviews and look delightful. And then I saw the nutrition content! Holy flaxseed! We're talking 406 calories and 21.5 grams of fat people (this is based on a suggested serving size of only 2 cookies!!!) So to that I said... "HECK NO TECHNO!" 

So, I put my creative/more nutrition thinking cap on... and got to work! I came up with the following recipe. I was able to SLASH the calorie content in half! AND I cut the fat content down to less than 1/3 of the fat in the original recipe! Here's the breakdown of what I did...

                           Original Recipe:                    *Laurie's Recipe:

Calories               406                                               202

Total Fat              21.5g                                             6g

Saturated Fat       6.6g                                               4g                

Cholesterol          18mg                                              2mg

Sugars                  33.8g                                             18g

Original Recipe                       Laurie's Recipe 
1 C. white sugar                1/4 C white sugar, 1/4 C. brown sugar, 2 Tb. agave nectar
1 egg                                         3 Tb liquid egg whites
1 C. canned pumpkin               1 1/3 C. canned pumpkin
1/2 C. oil                                   1/2 C. unsweetened applesauce
2 C. semisweet choc. chips        1 1/2 C. dark chocolate chunks
1/2 C. walnuts                         No walnuts
                   
*I used NutritionData.com to analyze the nutritional content of my recipe makeover. It's a free online resource and very easy to use! I love to use it for situtaions like this when I make my own healthy adjustments to a recipe.

These cookies are yummmmmmmmy! They taste kind of like a cross between a cookie and pumpkin bread... so soft and moist. In fact, I may or may not have eaten 2 of these babies for breakfast with a glass of milk this morning :)

Remember... portion control peoples! Serving size is 2 cookies :)

Now that you've got the FACTS... give this recipe a whirl, you will NOT be disappointed. How can you not love pumpkin and dark chocolate? I mean, really. In case, you're wondering... feel free to substitute regular milk for almond milk, and semi-sweet chocolate chips for dark chocolate chunk.

Keep in mind, I have a lactose intolerant roomie... and when I bake, I need someone else to help me with the actual eating of the baked goods. So the recipe below is lactose-intolerant friendly. Cheers!

Pumpkin & Dark Chocolate Chunk Cookies
1 1/3 cup canned pumpkin

1/4 cup white sugar

1/4 cup dark brown sugar

2 Tb. agave nectar

1/2 cup unsweetened applesauce

3 Tb liquid egg whites (or 1 whole egg)

2 cups self-rising flour*

1 tsp. vanilla almond milk

1 tsp. cinnamon

1 1/2 tsp. pumpkin pie spice

1 tsp. vanilla extract

1 1/2 cup dark chocolate chunks

- Combine pumpkin, sugars, agave nectar, applesauce, milk, and liquid egg whites (or egg.) In a separate bowl, stir together flour, cinnamon, and pumpkin pie spice. 
- Add flour mixture to pumpkin mixture and mix well.
- Add vanilla, chocolate chips and nuts.
- Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 10 minutes or until lightly brown and firm.

Yields: 27 cookies

* I didn't have enough all-purpose flour, so I had to use self-rising instead. The difference between the two is that self-rising already has baking powder and salt added to it. You can absolutely use all-purpose flour for this recipe, just add 2 tsp. baking powder and 1/2 tsp. salt as well.

Before going into the oven... mmm! I love this cow mixing bowls!

Ode to Oatmeal,The Pumpkin Edition!



Pumpkin Oatmeal! Yay! How do ya like my pug mug? :)

 I'll admit it. I may or may not be a smidge obsessed with oatmeal. I think you would be too if you just took a look at some of the great health benefits! I actually blogged about it not too long ago... you can read all about why I love it so much. I've heard so many people say, "No, I know it's good for me, but the texture freaks me out." Or, "I hate the way it sounds when you eat it... like when you dig your spoon into it, it just sound, ugh." That last sentiment is from my younger sister, she's silly like that, and she's probably the one person I know that would avoid a food because of the way it "sounds." That's why I love her though :)

If the texture, taste, smell, sight or sound freaks out, then check out my previous post about my FAVORITE way to eat oatmeal... with mashed up bananas and PB! Yummers! I'm pretty sure it will change your life forever.

I'm not gonna bore you with a re-post of a previous post, I'm here to tell you about a FABULOUS new oatmeal recipe for all you oatmeal skeptics and pumpkin lovers alike (PS try the pumpkin cupcakes I made last week, they're to die for even without the frosting!) Friends... I give you, pumpkin oatmeal! I used the same basic ingredients (oats, oatbran, chia seeds, etc) but instead of PB I use canned pumpkin and a little something extra special to top it off...

 

Warning: Pumpkin Spice Candle was not an actual ingredient, just the inspiration :)

Laurie's Pumpkin Spice Oatmeal
1 cup water
1/2 cup old-fashioned oatmeal
1 Tb. oat bran
1 Tb. flax seed meal (ground flax seeds)1/4 - 1/2 tsp *pumpkin pie spice
1/2 medium banana (the riper, the better!)1 -2 Tb. vanilla almond milk
1/3 cup canned pumpkin (NOT canned pumpkin pie mix! That's got sugar 'n stuff added in! Also, because of the pumpkin shortage last fall, it may be a challenge to locate. Kroger doesn't have it in stock yet, but Schnucks does!)
1 Tb. chia seeds
Agave Nectar
1/4 cup Nature's Path Organic Pumpkin Flax Seed Granola (only $2.75 at Target... it'll cost you almost double at Kroger!)

1. Bring the water to a boil in a medium sauce pan.
2. While that's happening, put the banana  in a ziploc bag and smoosh it till you have a lovely banana "puree."
3. Add the oats, oat bran, flax seed, spices to the boiling water. Stir constantly for 3 minutes.
4. Snip off the corner of the ziploc bag and squeeze the banana into the oats, add the canned pumpkin and vanilla almond milk. Keep stirring for 1 minute.
5. Add the chia seeds and stir until completely combined.
6. Pour your oats into your bowl and top with granola and a nice little drizzle of agave nectar.
7. Enjoy!

Here's a few tips from me to you... when it comes to granola:
- Psst... easy on the granola there! While it is very tastey and good for you, it can also be VERY high in calories, fat, AND sugar! Always check your ingredients before you purchase.
- Here's my rule of thumb when it comes to sugar content and cereal... no more than 10g of sugar PER serving. That's just too much for you!
- Like I said, granola is high in calories... that's why I use 1/4 cup sprinkled on top of my oats rather than eat a bowl of granola cereal on it's own.
- It this stresses you out too much, you can always make your own! There are lots of simple, healthy recipes for granola out there on the interweb ;)

Don't have a jar of Pumpkin Pie Spice on hand? Cause I didn't...

Make your own PPS!
4 tablespoons ground cinnamon

4 teaspoons ground nutmeg

4 teaspoons ground ginger 

3 teaspoons ground allspice

- Place all spices in a small tupperware container... close the lid tightly. Shake, shake, shake! Store along with the rest of your spices.

I usually don't have the time/energy/money to grab a Starbucks unless I'm eating on the run... but I'm sure that a Pumpkin Spice Latte would be heavenly with this breakfast. I actually prefer a Pumpkin Spice CHAI Latte. That is heaven. Now if we can just get this crazy Memphis weather to actually act like it's fall...

Up close and personal... see the little green pumpkin seeds? De-lightful!



Truth time... seriously, who's the cuter pug? Mug pug, or Mr. Teddy? I found him sunbathing in the backyard the other day... look at the relaxed look on his face! Hehe... he makes me giggle :)

ATTENTION MEMPHIS PEOPLE!

This coming Saturday, September 25th is National Health and Family Fitness Day! Wahoo!

So get out there and get moving... want an idea?

The City of Memphis & Shelby County are hosting the 1st Annual Family Fun Run & Walk 5K! Check out this link to the Shelby County's website for more information, but I will say this... it's FREE! And you get a FREE tshirt (while supplies last.) If you pre-register, they will reserve a shirt for you! It's not

too late, fax in your registration form today! There's going to be other FREE activities like

fitness demos, FREE food, music, and FREE health screenings!

I would totally be going, but I have a prior engagement.

Remember my BFF Christen... the one that loves all things polka dots?

She's getting married on Saturday!

It's PUMPKIN season!

Pumpkin season is to me what wedding season is to Owen Wilson.

Love that movie, by the way ;)

Pumpkin Cupcakes? Heck yea I will!

I love the season of fall for oh so many reasons. I love the sound of crunching leaves, pumpkin spice chai lattes from Starbucks (way better than a regular pumpkin spice latte,) the smell of October when you walk outside in the morning, fall sweaters, carving pumpkins, and being able to walk my pug at 3pm without him hyperventilating over the Memphis heat. ;)

Another fun fact about me... my two favorite flavors in the world are s'mores and pumpkin. I will eat any and everything with either of those culinary themes. In fact, I just suggested that the local froyo (aka frozen yogurt) place in town, YoLo, look into getting some pumpkin yogurt in their machines. Can you imagine pumpkin & cheesecake swirled together in a magical mess of froyo! Yum! Ok... I digress...

So the other day when I saw the recipe for these little cupcake cuties from fellow healthy living blogger, Courtney over at Sweet Tooth Sweet Life,  I knew it would be a mere hours before I rushed out to be the ingredients and get those little guys into my oven and into my belly! I love that Courtney took a box of cake mix and "spiced" it up (pun intended.) I'm all about semi-homemade here, if you are too then check out Ann Byrn's The Cake Doctor cookbook. It's a staple in my mum's cookbook collection and she's a published cake decorator. HEY-O! Courtney substituted unsweetened applesauce for oil (which makes a moister cupcake in my humble opinion) and she substituted egg substitute for... you guessed it, eggs! Little healthy alternatives like that will save you calories and you won't even notice! Try it! Now have I mentioned that my roomie is lactose-intolerant? Because she is... which means if I don't want to consume a whole batch of cupcakes by myself, I need to accommodate her dietary needs. I don't mind at all actually, it gives me a chance to be more creative in my baking endeavors.

You're supposed to make the cream cheese frosting for these little tasty treats. I prefer actual homemade cream cheese frosting, but I wasn't about to go on a search for the vegan version of cream cheese. So I asked my roomie what she suggested. Apparently, canned cream cheese frosting is made with soy products, so it is lactose free! Who knew?! Here's the recipe... my adjustments are in purple.

Pumpkin Spice Cupcakes with Honey Cinnamon Cream Cheese Frosting
(Adapted from this original recipe)
Makes 24 cupcakes, or 12 cupcakes and 1 9-inch cake

Ingredients:
1 box spice cake mix

1 15oz. can pumpkin (not pumpkin pie mix)
3/4 cup egg substitute (I used 3 whole eggs)

1/3 cup unsweetened applesauce
1/3 cup water
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice


Directions:
Preheat oven to 350 degrees. Paper-line or grease 24 muffin cups.
Blend cake mix, pumpkin, eggs, applesauce, water, cinnamon, and pumpkin pie spice until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared muffin cups, about 3/4 full.
Bake for 18-23 minutes or until wooden toothpick inserted into center comes out clean. After 10 minutes, remove from pans, place on wire racks, and cool completely.
Prepare frosting according to directions and spread evenly on cupcakes. ENJOY!

Look at those orange beauties!

Here's my canned frosting with the extras add-ins, canned cream cheese frosting if for a lactose free alternative or if you're just short on time ;)

Honey Agave Nectar Cinnamon Cream Cheese Frosting

1/2 cup butter (I used 1 can of Pillsbury Cream Cheese Frosting instead of butter, cream cheese, and sugar)

4 oz. reduced fat cream cheese
2-4 cups powdered sugar
1 tsp. cinnamon (I also added some nutmeg for good measure)

1 tb. honey (I used agave nectar)

1-2 Tb. milk


Cream butter until light and fluffy. Add the cream cheese and beat for another 2 minutes.
Add the honey and cinnamon, and gradually add the powdered sugar one cup at a time.
Add the milk and more powdered sugar (if needed) until you get your desired consistency.

Thought you'd like to see the end product one more time :) How cute are those muffin liners?  Found them at Target! 75 liners for under $2!!!! Shout out to my BFF Christen and her polka dot obsession! These are so your flavor!